CN103621998A - 无矾粉皮的制作方法 - Google Patents
无矾粉皮的制作方法 Download PDFInfo
- Publication number
- CN103621998A CN103621998A CN201210310762.2A CN201210310762A CN103621998A CN 103621998 A CN103621998 A CN 103621998A CN 201210310762 A CN201210310762 A CN 201210310762A CN 103621998 A CN103621998 A CN 103621998A
- Authority
- CN
- China
- Prior art keywords
- sheet jelly
- bean sheet
- alum
- starch
- 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.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 46
- 239000008274 jelly Substances 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 7
- 238000000465 moulding Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 41
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 41
- 239000002002 slurry Substances 0.000 claims description 23
- 229940037003 alum Drugs 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 13
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 229910000831 Steel Inorganic materials 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000010008 shearing Methods 0.000 claims description 7
- 239000010959 steel Substances 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000004033 plastic Substances 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 6
- 238000004513 sizing Methods 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 3
- 230000009471 action Effects 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
- 235000019628 coolness Nutrition 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- -1 polyethylene Polymers 0.000 claims description 3
- 229920000573 polyethylene Polymers 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000008719 thickening Effects 0.000 claims description 3
- 230000036541 health Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000013882 gravy Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- DIZPMCHEQGEION-UHFFFAOYSA-H aluminium sulfate (anhydrous) Chemical compound [Al+3].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O DIZPMCHEQGEION-UHFFFAOYSA-H 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000021393 food security Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 206010008635 Cholestasis Diseases 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 206010033122 Ovarian atrophy Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000006386 memory function Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 231100001043 ovarian atrophy Toxicity 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开一种无矾粉皮制作方法,以优质马铃薯精淀粉为原料,辅以纯净水、食盐再配以各种蔬菜汁,经打浆、成型、冷却、干燥等工序制作而成。本产品是无污染绿色食品,它的条形均匀,手感柔韧,弹性良好,复水性快,复水后口感滑爽、筋道,耐煮时间长且不混汤,营养丰富,食用对人体有一定的保健作用。
Description
技术领域
本发明涉及一种食品制作方法,具体是以马铃薯精淀粉为原料,食盐、马铃薯变性淀粉、纯净水和各种蔬菜汁为辅料制作无矾粉皮的方法。
背景技术
[0002] 粉皮以片薄平整,扁条形,半透明,韧性好,耐煮时间长且不混汤,口感筋道等特点成了广大百姓餐桌上不可少的绿色食品。无矾粉皮制作的的主要原料是马铃薯精淀粉,目前国内绝大多数淀粉制品生产企业,普遍使用明矾,有“无矾不成形”的说法,传统的粉皮制作工艺中,则是以明矾作为膨化剂,以自来水作为调浆剂。因此,在现有粉皮加工制作过程中,都或多或少添加一定量的明矾来改良粉皮的口感和外观,使粉皮变得软韧嫩滑,白中带透。明矾,即硫酸铝,医学研究表明,“铝”在人体中引起的毒性是缓慢的、长期的,不易被察觉,人体摄入过量的硫酸铝,会影响脑细胞的功能,从而影响和干扰人的意识和记忆功能,造成老年痴呆症,还可引起胆汁淤积性肝病,可导致骨骼软化,还可引起卵巢萎缩等病症。长期食用添加了明矾的粉皮对人体危害极大。由于人们的食品安全意识淡薄,国家对食品安全执法检查力度不够,致使明矾在食品中广泛使用,特别是现有技术中淀粉制作粉皮的生产加工方法,对人类健康构成极大威胁。
发明内容
鉴于上述,本发明的目的在于提供无矾粉皮制作方法,克服现有技术的不足,改变传统的粉皮系列加工工艺流程,消除含明矾粉皮对人体健康的危害,保留其对人类身体健康的有益性,以该发明方法所生产的产品绿色健康、口感更劲道。
本发明所述的无矾粉皮加工方法是通过下列步骤来实现:
一种无矾粉皮制作方法,其步骤是:
a、 选用优质马铃薯精淀粉,将马铃薯精淀粉从原料库送至调浆车间打浆池进行搅拌打浆;
b、 调浆:使用90℃-95℃热水先进行打芡,然后将马铃薯精淀粉与水以2.8:1的比例混合调成淀粉乳同时添加交联淀粉、食盐和蔬菜汁;
c、 贮浆池贮存浆液:并连接分浆罐和调浆池;
d 、 分浆罐:直接向生产线供应原料;
e、 粉浆经粉浆料斗出料成型:浆液经浆液料斗出料落在刚带上,粉皮基本成型;
f、 熟化:钢带经过蒸煮锅,利用热蒸汽使蒸煮锅温度达到90℃,使粉皮熟化;
g、 降温:经过蒸煮锅的粉皮,再经10℃冷水降温,降低粘性,便于从胶辊剥离;
h、 干燥:成型的粉皮经过四层钢网传输,在热风机的作用下,数显温度仪的温度调节在135℃-150℃,达到粉皮的干燥要求;
i、 剪切:干燥的粉皮,通过调节电机1200-1400转/分钟转速来实现粉皮剪切的宽度;
j、 冷却:通过风机作用,利用自然风,在第五层刚带上,对剪切好的粉皮进行最后的冷却,成品出炉;
k、 输送:剪切干燥好的粉皮在机尾装筐经输送带运输,经过提升机运至包装车间进行包装;
l、 计量:用电子称计量称重;
m、 包装:包装袋采用聚乙烯塑料袋,包装袋经喷码机喷上生产日期、保存期,塑封机封口,然后装箱入库;
n、 成品贮存:装箱后的成品经质检人员检验合格后,由保管负责入库贮存。
本发明的优点和产生的有益效果:
1、本发明制作的粉皮为无矾粉皮,保证人食用后对健康无害,而且还具有一定的保健作用。
2、以本发明制成的系列粉皮,营养丰富,含有人体必需的8种氨基酸成份,且蛋白质含量高于小米,脂肪含量高于面粉、大米和小米,维生素B的含量为大米的7倍,维生素C的含量也可与蔬菜媲美;产品中丰富的粘液蛋白,有保护血管弹性,促进血液循环,减少动脉粥样硬化,减少心血管中的脂肪沉淀,从而减轻肾脏对全身各器官的调节压力的作用。
3、本发明含有交联淀粉,交联淀粉具有降低血糖、改善肠道的功能。其性能指标见表1:
4、本发明以机械化生产替代传统手工工艺,提高了粉皮的生产效率,满足人们生活的需求。
附图说明
图1为本发明工艺流程图。
具体实施方式
1、选用300kg优质马铃薯精淀粉为原料,将原料从原料库经货运电梯运至四楼调浆车间,用皮带传输带经过双绞轮下料口,送至调浆车间打浆池进行搅拌打浆。
2、调浆:将马铃薯精淀粉与水以2.8:1的比例混合调成淀粉乳,在调浆过程中,为了增加淀粉乳的粘度,先用90℃水进行打芡,同时添加10kg交联淀粉、2kg的食盐和5kg的萝卜汁,10kg莲藕汁、5kg白菜汁和5kg茄莲汁,然后将调好的淀粉乳经淀粉乳泵输送到不锈钢贮浆池中进行搅拌。
3、贮浆池贮存浆液:它连接分浆罐和调浆池,贮浆池其实起缓冲作用,也是一个中间纽带,为能使其原料不断,保证不间断生产。
4、分料罐:直接向生产线输送浆液。
5、粉浆经粉浆料斗出料成型:从分料罐输出的浆液进入浆液料斗。粉浆料斗里面有电动球阀,控制浆液的流速,防止浆液溢出,造成浪费,并影响粉皮表面光洁度,浆液经浆液料斗出料落在刚带上,粉皮基本成型。
6、熟化:钢带经过蒸煮锅,利用热蒸汽使蒸煮锅温度达到90℃,从而使粉皮熟化。
7、降温:经过蒸煮锅的粉皮,温度还很高,具有很高的粘性,经过10℃冷水降温,使它的粘性降低,便于粉皮从胶辊剥离,利于在钢网上传送,以便进一步的烘干与熟化。
8、干燥:成型的粉皮经过四层钢网传输,在热风机的作用下,通过调节数显温度仪,来控制干燥温度,数显温度仪的量程在0-300℃之间,根据粉皮的含水量来调节干燥温度,一般数显温度仪的温度应调节在135℃-150℃,才能达到粉皮的干燥要求。
9、剪切:经过干燥的粉皮,根据所需的要求进行剪切,剪切的宽度可以通过调节电机的转速1200-1400转/分钟来实现。转速越快,剪切的宽度越窄,转速越慢,剪切越宽。
10、冷却:通过风机作用,利用自然风,在第五层刚带上,对剪切好的粉皮进行最后的冷却,成品出炉。
11、输送:剪切干燥好的粉皮在机尾装筐经输送带运输,经过提升机运至一楼包装车间进行包装。
12、计量:用电子称计量称重。
13、包装:包装袋采用聚乙烯塑料袋,对人体无潜在危害,包装袋经喷码机喷上生产日期、保存期,塑封机封口,然后装箱入库。
14、成品贮存:装箱后的成品经质检人员检验合格后,贴上合格证,由保管负责入库贮存。
Claims (1)
1.一种无矾粉皮制作方法,其步骤是:
a、 选用优质马铃薯精淀粉,将马铃薯精淀粉从原料库送至调浆车间打浆池进行搅拌打浆;
b、 调浆:使用90℃-95℃热水先进行打芡,然后将马铃薯精淀粉与水以2.8:1的比例混合调成淀粉乳同时添加交联淀粉、食盐和蔬菜汁;
c、 贮浆池贮存浆液:并连接分浆罐和调浆池;
d 、 分浆罐:直接向生产线供应原料;
e、 粉浆经粉浆料斗出料成型:浆液经浆液料斗出料落在刚带上,粉皮基本成型;
f、 熟化:钢带经过蒸煮锅,利用热蒸汽使蒸煮锅温度达到90℃,使粉皮熟化;
g、 降温:经过蒸煮锅的粉皮,再经10℃冷水降温,降低粘性,便于从胶辊剥离;
h、 干燥:成型的粉皮经过四层钢网传输,在热风机的作用下,数显温度仪的温度调节在135℃-150℃,达到粉皮的干燥要求;
i、 剪切:干燥的粉皮,通过调节电机1200-1400转/分钟转速来实现粉皮剪切的宽度;
j、 冷却:通过风机作用,利用自然风,在第五层刚带上,对剪切好的粉皮进行最后的冷却,成品出炉;
k、 输送:剪切干燥好的粉皮在机尾装筐经输送带运输,经过提升机运至包装车间进行包装;
l、 计量:用电子称计量称重;
m、 包装:包装袋采用聚乙烯塑料袋,包装袋经喷码机喷上生产日期、保存期,塑封机封口,然后装箱入库;
n、 成品贮存:装箱后的成品经质检人员检验合格后,由保管负责入库贮存。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201210310762.2A CN103621998A (zh) | 2012-08-29 | 2012-08-29 | 无矾粉皮的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201210310762.2A CN103621998A (zh) | 2012-08-29 | 2012-08-29 | 无矾粉皮的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103621998A true CN103621998A (zh) | 2014-03-12 |
Family
ID=50203729
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201210310762.2A Pending CN103621998A (zh) | 2012-08-29 | 2012-08-29 | 无矾粉皮的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103621998A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104187252A (zh) * | 2014-08-11 | 2014-12-10 | 瑞安市华泽机械有限公司 | 苕皮生产线 |
CN104336431A (zh) * | 2014-09-28 | 2015-02-11 | 广元市帆舟食品有限责任公司 | 一种苕皮的制备方法 |
CN107348474A (zh) * | 2017-07-20 | 2017-11-17 | 颍上县皖奇食品有限公司 | 一种粉皮的制作方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1383740A (zh) * | 2002-04-16 | 2002-12-11 | 湖南金健米业股份有限公司 | 葛粉条、皮加工方法 |
CN1446471A (zh) * | 2002-03-22 | 2003-10-08 | 张万学 | 果蔬淀粉制品及其制作方法 |
CN101081065A (zh) * | 2006-06-01 | 2007-12-05 | 四川白家食品有限公司 | 粉丝类食品用疏散剂及粉丝类食品 |
KR20090096763A (ko) * | 2008-03-10 | 2009-09-15 | 동국대학교 산학협력단 | 해양 심층수 및 키토산 올리고당을 함유하는 간암 억제용건강보조식품 |
CN101897450A (zh) * | 2010-02-02 | 2010-12-01 | 黑龙江北大荒斯达奇生物科技有限公司 | 一种耐煮无明矾粉皮及其加工方法 |
-
2012
- 2012-08-29 CN CN201210310762.2A patent/CN103621998A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1446471A (zh) * | 2002-03-22 | 2003-10-08 | 张万学 | 果蔬淀粉制品及其制作方法 |
CN1383740A (zh) * | 2002-04-16 | 2002-12-11 | 湖南金健米业股份有限公司 | 葛粉条、皮加工方法 |
CN101081065A (zh) * | 2006-06-01 | 2007-12-05 | 四川白家食品有限公司 | 粉丝类食品用疏散剂及粉丝类食品 |
KR20090096763A (ko) * | 2008-03-10 | 2009-09-15 | 동국대학교 산학협력단 | 해양 심층수 및 키토산 올리고당을 함유하는 간암 억제용건강보조식품 |
CN101897450A (zh) * | 2010-02-02 | 2010-12-01 | 黑龙江北大荒斯达奇生物科技有限公司 | 一种耐煮无明矾粉皮及其加工方法 |
Non-Patent Citations (1)
Title |
---|
杜连启: "《薯类食品加工技术》", 30 September 2010 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104187252A (zh) * | 2014-08-11 | 2014-12-10 | 瑞安市华泽机械有限公司 | 苕皮生产线 |
CN104336431A (zh) * | 2014-09-28 | 2015-02-11 | 广元市帆舟食品有限责任公司 | 一种苕皮的制备方法 |
CN107348474A (zh) * | 2017-07-20 | 2017-11-17 | 颍上县皖奇食品有限公司 | 一种粉皮的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103315226B (zh) | 油炸型杂粮方便面及其生产方法 | |
CN108208768B (zh) | 一种基于马铃薯淀粉的3d打印食品材料及其制备方法 | |
CN104543722B (zh) | 一种全谷物青稞面筋及其制备方法 | |
CN102511804A (zh) | 一种红薯方便粉丝及其生产方法 | |
CN101658262A (zh) | 黄精挂面 | |
CN104970071A (zh) | 保健火龙果饼干及其加工工艺 | |
CN102406129A (zh) | 一种薏仁面条 | |
CN102187971A (zh) | 魔芋面条及其制备方法 | |
CN104000091A (zh) | 一种杂粮面条的制作方法 | |
CN103621998A (zh) | 无矾粉皮的制作方法 | |
CN107616453A (zh) | 一种苗家腌洋姜的方法 | |
CN109805056A (zh) | 一种海藻膳食纤维饼干及其加工工艺 | |
CN107125717B (zh) | 一种无明矾的红薯凉粉及其制备方法 | |
CN1579209A (zh) | 方便粥的制作方法 | |
CN102860465A (zh) | 一种鲜湿荞麦米粉及其制作方法 | |
CN102342430A (zh) | 一种南瓜营养面条的制备方法 | |
CN107334145A (zh) | 马铃薯蔬菜营养粉丝及其制备工艺 | |
CN105192511A (zh) | 一种无矾果蔬粉皮的制作方法 | |
CN110754629A (zh) | 鱼片海苔脆及其制备工艺 | |
CN104381406A (zh) | 一种美味休闲饼干及其制备方法 | |
CN1413492A (zh) | 一种多维百合糕及其制作方法 | |
CN108936302B (zh) | 一种复配挤压米糍粑及其制备方法 | |
CN106261566A (zh) | 一种优质米粉制备方法 | |
CN110833139A (zh) | 一种低糖多维高蛋白小麦面粉 | |
CN104222819A (zh) | 糊粉层挂面及其制作工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C53 | Correction of patent of invention or patent application | ||
CB02 | Change of applicant information |
Address after: 748100 Gansu Province, Dingxi city Longxi County Industrial Park Qing Ji Road No. 1 Applicant after: Dingxi Qing Ji starch products Limited by Share Ltd Address before: Seven, 748100 east suburb, Longxi County, Gansu City, Dingxi Province Applicant before: LONGXI COUNTY QINGJI STARCH PRODUCT CO., LTD. |
|
COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: LONGXI QINGJI STARCH PRODUCT CO., LTD. TO: DINGXI QINGJI STARCH PRODUCTS CO., LTD. |
|
C05 | Deemed withdrawal (patent law before 1993) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140312 |