CN1943402B - Convenient meat and rice flour noodle and its processing method - Google Patents
Convenient meat and rice flour noodle and its processing method Download PDFInfo
- Publication number
- CN1943402B CN1943402B CN200510121235A CN200510121235A CN1943402B CN 1943402 B CN1943402 B CN 1943402B CN 200510121235 A CN200510121235 A CN 200510121235A CN 200510121235 A CN200510121235 A CN 200510121235A CN 1943402 B CN1943402 B CN 1943402B
- Authority
- CN
- China
- Prior art keywords
- rice
- vermicelli
- powder
- fermentation
- slurries
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Abstract
The present invention discloses an instant millet vermicelli and its processing method, It uses millet and rice as the raw materials and is formed according to a special method, and the weight ratio of millet to rice is 4:1-10:1, and the water content of said instant millet vermicelli's final product is less than or equal to 12%. The method includes following steps: mixing and soaking, slurry and separating, dewatering, regulating pH value, extruding and braising vermicelli firstly, forming and braising vermicelli secondly, aging and water washing, cutting and drying. The present invention solves the technical problems of deep-processing the millet into vermicelli, and meets the people's desire for conveniently eating the little miscellaneous cereals millet. During the whole processing of present invention, it need not add any additives, not only ensuring natural property and pure taste of the product, but also bringing the eaters with health guarantee, and it's a type of environmental protection food.
Description
Technical field
The present invention relates to a kind ofly, relate in particular to a kind of convenient meat and rice flour noodle and processing method thereof instant bean vermicelli.Belong to food and food processing technology field.
Background technology
Rotten rice is to be formed by the broom corn millet shelling.Broom corn millet belongs to the grass family broomcorn millet.Mainly originate in the area along the line, Great Wall of China and Russia, Ukraine,, states such as India, Iran, Mongolia, generally as the small coarse cereals utilization.Because these producing regions mostly belong to developing country or economically underdeveloped area, the industrial development level is backward relatively, therefore, the research to the rotten rice of small coarse cereals substantially also all is in preliminary working stage and rotten Mi Benshen Nutritive Value such as parched rice, rice boiled, strained and then steamed, sour meal, cake, a broom corn millet face steamed bread of corn, soft broom corn millet fried flour.
Yet the kind nutrition of rotten rice is very abundant, and prior art is limited to the utilization of rotten rice, it can only be used as non-staple foodstuff or snacks, and this is great waste to grain resource, also is unfavorable for the exhibition of sweeping of grain-production.And along with the developing rapidly of economics of underdevelopment, people's living standard improves day by day, and people are strong day by day to all kinds of nutritious small coarse cereals instant food demands, needs a kind of modern deep process technology that the rotten metric system is become instant food.
Summary of the invention
First purpose of the present invention provides a kind of convenient meat and rice flour noodle, and this meat and rice flour noodle can instant edible, meet the need of market, enrich the food grains other than rice and wheat kind.
Second purpose of the present invention is for a kind of processing method of meat and rice flour noodle is provided.
First purpose of the present invention can reach by taking following technical scheme:
Convenient meat and rice flour noodle is a raw material with rotten rice and rice, processes through special processing method, and rotten rice is 4: 1～10: 1 with the weight ratio of rice, and the water content of described convenient meat and rice flour noodle finished product is for being less than or equal to 12%.
The special processing method of convenient meat and rice flour noodle comprises the steps: 1 as previously mentioned) mix to soak 2) slurrying separates 3) dehydration, 4) the automatic pH value of fermentation regulates 5) extrusion once steams powder, moulding and secondary steam powder, 6) aging washing, 7) cut off and dry.
Second purpose of the present invention can reach by taking following technical scheme:
The processing method of foregoing convenient meat and rice flour noodle comprises the steps:
1) mixes immersion,, after cleaning shakeout, put into container and soaked 3～4 hours gruel rice and rice hundred parts of ratios mixing in 4: 1～10: 1 by weight;
2) slurrying separates, and the compound after the immersion grinds slurrying, and the control granularity is between 100～140 orders, slurries is isolated crude fibre and impurity again;
3) slurries are dehydrated into piece, and aforementioned slurries are dewatered, and making the water content of slurries is 38～40%, makes the ground rice piece;
4) fermentation at normal temperatures with aforementioned ground rice piece fermentation, makes it carry out the pH value during the fermentation automatically and regulates;
5) extruded moulding and steaming powder are with the ground rice piece after the fermentation. and carry out extrusion thing into strips, once steam powder, make the starch αization in the vermicelli; Then bar is sent the make-up machine moulding, make bean vermicelli, again this bean vermicelli secondary is steamed powder, improve the starch αization in the vermicelli;
6) aging washing is steamed bean vermicelli behind the powder with secondary and is sent into the cool aging machine and wear out, and the bean vermicelli after will wearing out is then sent into the washing wheat flour detacher and washed;
7) cut off oven dry, the bean vermicelli after the washing is sent into cutting machine cut off, dry then, make the finished product meat and rice flour noodle.
The processing method of convenient meat and rice flour noodle, further also can take following measure:
Abovementioned steps 2) the concentration preferable range of slurries is controlled at 18～22 ripple magnesium degree in.
Abovementioned steps 4) process conditions that fermentation and automatic pH value are regulated in are as follows: temperature is controlled to be 27～35 ℃, and humidity is 65%～75%, fermentation time 4～6 hours.
The concrete process conditions of twice steaming powder are as follows in the step 5): squeeze good bar and directly once steam powder, saturated vapor with 0.1Mpa～0.2Mpa steamed 5～15 minutes, make that starch αization reaches 75%～85% in the vermicelli, be cooled to 30 ℃～45 ℃ and carry out moulding steaming good vermicelli fragmentation; Bean vermicelli after the moulding directly carries out secondary and steams powder, uses the saturated vapor of 0.1Mpa～0.2Mpa to steam 6～8 minutes, and starch starch αization is reached more than 95%.
The ageing time preferable range is 1.5～2.5 hours in the step 6).
The bake out temperature preferable range is controlled to be 40～50 ℃ in the step 7), and the time preferable range is 2～3 hours.
The plant equipment of using in each step specifically can adopt following description: the slurrying step 2) separates to be finished by fiberizer and shaker separator respectively; Dehydration in the step 3) is finished by filter press; Extruded moulding in the step 5) steams powder to be finished by screw extruder, flour steaming machine, make-up machine and a secondary flour steaming machine respectively; Aging washing in the step 6) is finished by cool aging machine and washing Song Siji respectively; Cut-out oven dry in the step 7) is finished by cutting machine and drying plant respectively.
Compared with prior art, the present invention has following outstanding effect:
1, the invention solves the deep processing of rotten rice is the technical problem of bean vermicelli, satisfied the demand of people to the instant edible of the rotten rice of small coarse cereals, enriched the kind of small coarse cereals food, widened the commercial value of rotten rice, improving extra earning and plant enthusiasm to the peasant provides certain guarantee; And detailed process of the present invention and feasible operating procedure have further guaranteed the shelf life of convenient meat and rice flour noodle final products and huge commercial value.
2, the present invention regulates by automatic pH value, has well improved the color and luster and the mouthfeel of the processing characteristics and the bean vermicelli of raw material; By twice steaming powder, the starch gelatinization rate of product is improved greatly; Aging and wash the residual of the fine starch retrogradation thing that has solved the bean vermicelli surface by continuous multilayer, make product not stick with paste soup, unbroken noodles; Through the certain hour low temperature drying, solved the surface checking problem that bean vermicelli amylopectin content height causes.
3, whole process of the present invention need not to add any additives, has both guaranteed the natural essence and the pure taste of product, also brings health reassurance to the eater, is a kind of environment-friendly type food, has stimulated the demand in market.Moreover when product of the present invention ate, meat and rice flour noodle soaked 3-5 minute with boiling water, and adding soup stock is edible, and hot-water soak do not have in the water and significantly stick with paste the soup attachment after 20 minutes, and the disconnected bar of bean vermicelli seldom still keeps good smooth mouthfeel.
4, meat and rice flour noodle mouthfeel of the present invention is good, long shelf-life, instant.The also extensible processing that is used for other as small coarse cereals such as millet, corn, Gao Liang of this technology.
Description of drawings
Fig. 1 is embodiment of the invention technological process of production figure.
Fig. 2, Fig. 3 are the production process equipment schematic diagrames of the embodiment of the invention 1.
The specific embodiment
Below in conjunction with specific embodiment the present invention is specifically described:
Specific embodiment 1:
With reference to figure 1, Fig. 2 and Fig. 3, present embodiment comprises the steps:
Claim rotten rice 20Kg, rice 5Kg with pound, after (4: 1) mixed in proportion, water cleaned up, despumation, put into the rustless steel container water and at room temperature soaked 3～4 hours, and water consumption control all is immersed in the water with the material surface and is as the criterion; Pour soaked mixed material into fiberizer 1 subsequently and grind slurrying, its granularity is to be controlled at 18～22 ripple magnesium degree between 100～140 orders and with the concentration of slurries; The good slurries of mill are isolated crude fibre and impurity greatly in the slurries with shaker separator 2 again.With screw pump Rice ﹠ peanut milk is sent into filter press 3 and slough part moisture content in the Rice ﹠ peanut milk, the ground rice water content after the dehydration is advisable between 38～40%.It is that 27～35 ℃, humidity are that the pH value that carried out 5 hours under about 70% the environment is regulated automatically that ground rice piece after the broken dehydration is put into temperature, in order to the processing characteristics that changes ground rice and the quality of meat and rice flour noodle.Secondly, the ground rice that pH value is regulated is sent into and is carried out extrusion in the spiral banded extruder 4, the saturated vapor that crowded good bar is directly sent to flour steaming machine 5 usefulness 0.15Mpa steamed 10 minutes, make in the vermicelli starch αization reach about 80% for well, the vermicelli fragmentation that steaming is good is cooled to send to about 40 ℃ spiral forming machine 6 and carries out moulding, the saturated vapor that the bean vermicelli of moulding is directly sent to secondary flour steaming machine 7 usefulness 0.15Mpa steamed 6～8 minutes, and starch starch αization is reached more than 95%.The 3rd, steam good bean vermicelli and directly send into the cool aging that cool aging machine 8 carried out 2 hours, with disconnected bar and the paste soup that improves bean vermicelli.The bean vermicelli that cool aging is good is washed the starch and the mutual adhesion of vermicelli of bringing back to life on the bean vermicelli surface off through washing pine silk machine 9, bean vermicelli after the washing cuts off in cutting machine 10, the shaping box that the bean vermicelli that cuts is manually put into drying plant 11 is dried, during oven dry, the temperature of hothouse is controlled between 40～50 ℃.Make the finished product bean vermicelli after being approximately 2.5 hours drying time, dry good finished product meat and rice flour noodle moisture content≤12%.
In the present embodiment: fiberizer 1, shaker separator 2, filter press 3, spiral banded extruder 4, flour steaming machine 5, spiral forming machine 6, flour steaming machine 7, cool aging machine 8, washing pine silk machine 9, cutting machine 10 and drying plant 11 all are the conventional mechanicals that adopts in the existing food processing equipment.
When edible, the product meat and rice flour noodle soaked 3-5 minute with boiling water, and adding soup stock is edible, and hot-water soak do not have in the water and significantly stick with paste the soup attachment after 20 minutes, and the disconnected bar of bean vermicelli seldom still keeps good smooth mouthfeel.The meat and rice flour noodle mouthfeel is good, long shelf-life, instant.The also extensible processing that is used for other as small coarse cereals such as millet, corn, Gao Liang of this technology.
Specific embodiment 2:
The characteristics of present embodiment are: rotten rice is 6: 1 with the weight ratio of rice.
In the processing method, the temperature of fermentation and pH value adjusting automatically is controlled to be 27～35 ℃ in the step 4), and humidity is 65%, fermentation time 4 hours; The concrete process conditions of steaming powder in the step 5) for twice are as follows: squeeze good bar and directly once steam powder, steamed 15 minutes with the saturated vapor of 0.1Mpa, make that starch αization reaches 75% in the vermicelli, be cooled to 30 ℃～45 ℃ and carry out moulding steaming vermicelli fragmentation well; Bean vermicelli after the moulding directly carries out secondary and steams powder, uses the saturated vapor of 0.1Mpa to steam 8 minutes, and starch starch αization is reached more than 95%; The ageing time preferable range is 1.5 hours in the step 6); The bake out temperature preferable range is controlled to be 40～50 ℃ in the step 7), and the time preferable range is 2 hours.All the other are with embodiment 1.
Specific embodiment 3:
The characteristics of present embodiment are: rotten rice is 8: 1 with the weight ratio of rice.
In the processing method, the temperature of fermentation and pH value adjusting automatically is controlled to be 27～35 ℃ in the step 4), and humidity is 75%, fermentation time 6 hours; The concrete process conditions of steaming powder in the step 5) for twice are as follows: squeeze good bar and directly once steam powder, steamed 5 minutes with the saturated vapor of 0.2Mpa, make that starch αization reaches 85% in the vermicelli, be cooled to 30 ℃～45 ℃ and carry out moulding steaming vermicelli fragmentation well; Bean vermicelli after the moulding directly carries out secondary and steams powder, uses the saturated vapor of 0.2Mpa to steam 6 minutes, and starch starch αization is reached more than 95%; The ageing time preferable range is 2.5 hours in the step 6); The bake out temperature preferable range is controlled to be 40～50 ℃ in the step 7), and the time preferable range is 3 hours.
In other embodiments of the present invention, rotten rice is 5: 1,7: 1,9: 1 or 10: 1 with the weight ratio of rice.Claim to weigh up in proportion rotten rice and rice with pound, pour into then after water cleans three times in the stainless steel cask, add drinking water with the whole submergences of raw material, and exceed material surface 30mm.Normal temperature soaked 3.5 hours down, water is bled off 2/3rds, begin with fiberizer (1) defibrination, defibrination limit, limit does not separate with slurries grinding raw material and crude fibre in the Rice ﹠ peanut milk with shaker separator (2), the slurries that manually stirred behind the slurry have been ground, with stock pump Rice ﹠ peanut milk is squeezed into filter (3), pressure is controlled at and keeps after 5 minutes about 0.65Mpa, after taking out the ground rice fragmentation after dewatering, put into an edible plastic container and carry out PH adjusting 5 hours, the raw material that PH is regulated with spiral banded extruder (4) is extruded into the bar of diameter 18mm, directly goes a flour steaming machine (5) to steam 10 minutes with the saturated vapor of 0.15Mpa.Steam and to send into spiral forming machine (6) after the cooling a little well, be molded into the bean vermicelli of direct about 1mm and be divided into three rows and enter the secondary flour steaming machine and carry out multiple steaming, pressure control is the same with a steaming, about 7 minutes of time.Meat and rice flour noodle after steaming well falls into cool aging machine (8) cool aging.Cool off and carried out once pine silk, about 2 hours of whole ageing process in about 30 minutes.After aging the finishing, warm water spray washing with 40 ℃, washing the bean vermicelli surface brings back to life and directly sends into cutting machine (10) behind the thing bean vermicelli is cut into the 300mm bean vermicelli, manually put into dryer (11) diameter 110mm hand row powder shaping box and carry out drying with hot blast, drying promptly got convenient meat and rice flour noodle in 2.5 hours.
Claims (5)
1. convenient meat and rice flour noodle is characterized in that: with rotten rice and rice is raw material, processes through processing method specially; Rotten rice is 4: 1～10: 1 with the weight ratio of rice, and the water content of described convenient meat and rice flour noodle finished product is for being less than or equal to 12%; Described special processing method is meant except the ground rice procedure of processing of routine, comprises that also slurrying separation, slurries are dehydrated into piece, fermentation, the pH value is regulated automatically, extrusion is once steamed the powder moulding, secondary steams powder, continuous multilayer is aging and washing and low temperature drying step; The granularity that slurrying separates is between 100～140 orders, and it is 38～40% that slurries are dehydrated into the water content that piece makes slurries; Fermentation, pH value adjusting automatically are meant that temperature is controlled to be 27～35 ℃, and humidity is 65%～75%, fermentation time 4～6 hours; Secondary steams powder, is meant that the saturated vapor of directly using 0.1Mpa～0.2Mpa after extrusion is once steamed the powder moulding steamed 6～8 minutes, reached more than 95% starch starch αization.
2. the processing method of convenient meat and rice flour noodle as claimed in claim 1 is characterized in that comprising the steps:
1) mixes immersion,, after cleaning shakeout, put into container and soaked 3～4 hours gruel rice and rice hundred parts of ratios mixing in 4: 1～10: 1 by weight;
2) slurrying separates, and the compound after the immersion grinds slurrying, and the control granularity is between 100～140 orders, slurries is isolated crude fibre and impurity again;
3) slurries are dehydrated into piece, and aforementioned slurries are dewatered, and making the water content of slurries is 38～40%, makes the ground rice piece;
4) fermentation at normal temperatures with aforementioned ground rice piece fermentation, makes it carry out the pH value during the fermentation automatically and regulates; The process conditions that fermentation and automatic pH value are regulated are as follows: temperature is controlled to be 27～35 ℃, and humidity is 65%～75%, fermentation time 4～6 hours;
5) extruded moulding and steaming powder are with the ground rice piece after the fermentation. and carry out extrusion thing into strips, once steam powder, make the starch αization in the vermicelli; Then bar is sent the make-up machine moulding, make bean vermicelli, again this bean vermicelli secondary is steamed powder, improve the starch αization in the vermicelli; Concrete process conditions are as follows: squeeze good bar and directly once steam powder, steamed 5～15 minutes with the saturated vapor of 0.1Mpa～0.2Mpa, make that starch αization reaches 75%～85% in the vermicelli, be cooled to 30 ℃～45 ℃ and carry out moulding steaming vermicelli fragmentation well; Bean vermicelli after the moulding directly carries out secondary and steams powder, uses the saturated vapor of 0.1Mpa～0.2Mpa to steam 6～8 minutes, and starch starch αization is reached more than 95%;
6) aging washing is steamed bean vermicelli behind the powder with secondary and is sent into the cool aging machine to carry out continuous multilayer aging, and the bean vermicelli after will wearing out is then sent into the washing wheat flour detacher and washed; The ageing time scope is 1.5～2.5 hours;
7) cut off also low temperature drying, the bean vermicelli after the washing is sent into cutting machine cut off, carry out low temperature drying then, make the finished product meat and rice flour noodle.
3. as the processing method of convenient meat and rice flour noodle as described in the claim 2, it is characterized in that: the concentration range of slurries is controlled at 18～22 ripple magnesium degree abovementioned steps 2).
4. as the processing method of convenient meat and rice flour noodle as described in the claim 2, it is characterized in that: the bake out temperature scope is controlled to be 40～50 ℃ in the step 7), and time range is 2～3 hours.
5. as the processing method of convenient meat and rice flour noodle as described in the claim 2, it is characterized in that: the plant equipment of using in each step is concrete to adopt following description: the slurrying step 2) separates to be finished by fiberizer and shaker separator respectively; Dehydration in the step 3) is finished by filter press; Extruded moulding in the step 5) steams powder to be finished by screw extruder, flour steaming machine, make-up machine and a secondary flour steaming machine respectively; Aging washing in the step 6) is finished by cool aging machine and washing Song Siji respectively; Cut-out oven dry in the step 7) is finished by cutting machine and drying plant respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510121235A CN1943402B (en) | 2005-12-31 | 2005-12-31 | Convenient meat and rice flour noodle and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510121235A CN1943402B (en) | 2005-12-31 | 2005-12-31 | Convenient meat and rice flour noodle and its processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1943402A CN1943402A (en) | 2007-04-11 |
| CN1943402B true CN1943402B (en) | 2010-05-05 |
Family
ID=38043213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200510121235A Expired - Fee Related CN1943402B (en) | 2005-12-31 | 2005-12-31 | Convenient meat and rice flour noodle and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1943402B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187265B (en) * | 2014-07-08 | 2017-01-04 | 桂林灵川县永祥米业有限公司 | Safety and sanitation, the rice flour of automatic measuring packing produce equipment |
| CN104543677A (en) * | 2015-01-14 | 2015-04-29 | 吉林德亚农业发展集团有限公司 | Pure natural rice flour preparation method and rice flour |
| CN105285956A (en) * | 2015-11-23 | 2016-02-03 | 铜仁市金农绿色农业科技有限公司 | Dendrobium officinale vermicelli and preparation method thereof |
| CN108576788A (en) * | 2018-04-28 | 2018-09-28 | 同福集团股份有限公司 | A kind of oat bean vermicelli and preparation method thereof |
| CN113729198B (en) * | 2021-07-14 | 2023-05-02 | 广东省农业科学院蚕业与农产品加工研究所 | Method for processing chestnut rice vermicelli by using fresh chestnut |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1051680C (en) * | 1995-10-09 | 2000-04-26 | 常胜财 | Nutrient health Ca and Zn starch product and producing process thereof |
| CN1057198C (en) * | 1997-12-01 | 2000-10-11 | 李寿堂 | Straight rice-flour noodles prodn. process |
| CN1404755A (en) * | 2002-10-29 | 2003-03-26 | 江西五丰食品有限公司 | Process for production of nutrient rice-flour noodles |
-
2005
- 2005-12-31 CN CN200510121235A patent/CN1943402B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1051680C (en) * | 1995-10-09 | 2000-04-26 | 常胜财 | Nutrient health Ca and Zn starch product and producing process thereof |
| CN1057198C (en) * | 1997-12-01 | 2000-10-11 | 李寿堂 | Straight rice-flour noodles prodn. process |
| CN1404755A (en) * | 2002-10-29 | 2003-03-26 | 江西五丰食品有限公司 | Process for production of nutrient rice-flour noodles |
Non-Patent Citations (4)
| Title |
|---|
| 傅晓如.提高方便米粉质量的新途径.粮食与油脂 1.1998,(1),14-16. |
| 傅晓如.提高方便米粉质量的新途径.粮食与油脂 1.1998,(1),14-16. * |
| 孙桂华等.特色杂粮营养成分及保健功能.杂粮作物25 6.2005,25(6),399-402. |
| 孙桂华等.特色杂粮营养成分及保健功能.杂粮作物25 6.2005,25(6),399-402. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1943402A (en) | 2007-04-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104938913B (en) | The preparation method of highland barley brewed powder | |
| CN104171815B (en) | The extension rice flour preparation method that ripe three steps of a kind of three steps are aging | |
| CN103271292B (en) | Preparation method for coarse grain rice noodles | |
| CN103478564A (en) | Dry rice powder and manufacturing method thereof | |
| CN101416699B (en) | Dry-type three-segment mature method rice-flour production technique | |
| CN1943402B (en) | Convenient meat and rice flour noodle and its processing method | |
| CN103416658A (en) | Series nutritious potentilla anserine powder production formula and preparation process | |
| CN106173951A (en) | A kind of processing method improveing various grains noodle quality | |
| KR101070286B1 (en) | A manufacturing method of barley noodles | |
| CN102613493A (en) | Pure oat flour puffed food and preparation method thereof | |
| CN104543706A (en) | Miniaturization production method suitable for fresh squeezed wet rice noodles in shopfront | |
| CN102239998A (en) | All-nature colorful glutinous rice noodles and production method thereof | |
| CN105747106A (en) | Preparation method of nutritious instant noodles | |
| CN102687829A (en) | Germ flour and manufacturing method thereof | |
| CN103704616B (en) | A kind of health rice grain regulating deficiency of qi and blood and preparation method thereof | |
| CN113142551A (en) | Semi-dry vermicelli capable of being rehydrated quickly and preparation method thereof | |
| CN110037237B (en) | Preparation method of brown rice noodles capable of improving cooking edible quality | |
| CN101836711A (en) | Convenient rice cake strip and processing method thereof | |
| CN102239996B (en) | Manufacturing process for instant buckwheat line flat bread | |
| CN104381856A (en) | Method for preparing pasta by taking fructus gardeniae seeds and unpolished rice as raw materials | |
| CN1981602A (en) | Method for processing instant corn | |
| CN104413236A (en) | A manufacturing process of a lemon candy | |
| CN112956635A (en) | Method for making konjak coarse cereal rice | |
| CN111838530A (en) | Processing method of fresh wet rice noodles | |
| CN104996918A (en) | Composite coarse cereal rice with delicate fragrance of sweet-scented osmanthus and preparation method of composite coarse cereal rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100505 Termination date: 20101231 |