CN104171887A - Potato-pork blood salty fine dried noodles and preparation method thereof - Google Patents
Potato-pork blood salty fine dried noodles and preparation method thereof Download PDFInfo
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- CN104171887A CN104171887A CN201410313763.1A CN201410313763A CN104171887A CN 104171887 A CN104171887 A CN 104171887A CN 201410313763 A CN201410313763 A CN 201410313763A CN 104171887 A CN104171887 A CN 104171887A
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- 210000004369 blood Anatomy 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000012149 noodles Nutrition 0.000 title abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 244000078534 Vaccinium myrtillus Species 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 13
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 13
- 235000021014 blueberries Nutrition 0.000 claims abstract description 13
- 235000016709 nutrition Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000035764 nutrition Effects 0.000 claims abstract description 11
- 241000272201 Columbiformes Species 0.000 claims abstract description 10
- 241000286209 Phasianidae Species 0.000 claims abstract description 10
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 9
- 240000006677 Vicia faba Species 0.000 claims abstract description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 9
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
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- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 7
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- 235000017848 Rubus fruticosus Nutrition 0.000 claims abstract description 7
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- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
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- 150000003839 salts Chemical class 0.000 claims description 18
- 244000269722 Thea sinensis Species 0.000 claims description 15
- 238000007599 discharging Methods 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 15
- 235000001759 Citrus maxima Nutrition 0.000 claims description 9
- 244000061456 Solanum tuberosum Species 0.000 claims description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
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- 244000144725 Amygdalus communis Species 0.000 claims description 6
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- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 241000132012 Atractylodes Species 0.000 claims description 6
- 241000037740 Coptis chinensis Species 0.000 claims description 6
- 241000371652 Curvularia clavata Species 0.000 claims description 6
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- 244000088415 Raphanus sativus Species 0.000 claims description 6
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- 241000220317 Rosa Species 0.000 claims description 6
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- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 claims description 6
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 claims description 6
- 235000020224 almond Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
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- 235000009569 green tea Nutrition 0.000 claims description 6
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- 239000012266 salt solution Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 244000176051 Apios tuberosa Species 0.000 claims description 3
- 235000003276 Apios tuberosa Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
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- 238000010009 beating Methods 0.000 claims description 3
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- 244000098338 Triticum aestivum Species 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 5
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000015277 pork Nutrition 0.000 abstract 2
- 241000628997 Flos Species 0.000 abstract 1
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000009496 Juglans regia Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
- 240000005561 Musa balbisiana Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
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- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
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- 244000300264 Spinacia oleracea Species 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
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- 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)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses potato-pork blood salty fine dried noodles. The potato-pork blood salty fine dried noodles are prepared from the following raw materials in parts by weight: 190-220 parts of wheat flour, 4-5 parts of blueberry vinegar, 3-6 parts of broad bean flour, 4-7 parts of walnut meat powder, 6-8 parts of pork blood blocks, 4-6 parts of frozen bean curd, 6-8 parts of mashed potato, 3-4 parts of blackberry juice, 3-7 parts of quail meat, 4-7 parts of pigeon meat, 1-2 parts of radix astragali, 1-3 parts of banana peel, 1-4 parts of cassia twig, 2-3 parts of flos rosae rugosae, 2-3 parts of radix polygonati officinalis, 3-4 parts of glossy privet fruit, a proper amount of table salt, a proper amount of water and 6-8 parts of nutrition addition powder. According to the potato-pork blood salty fine dried noodles, the wheat flour with abundant nutrition is used as the main raw material, assisted by broad bean flour, pork blood blocks, mashed potato and the like and prepared into the fine dried noodles. Compared with the conventional fine dried noodles, the taste and the nutrition quality of the fine dried noodles are improved; the ever-growing requirements of people on health, nutrition and variety of diets are met at a certain extent; a variety of traditional Chinese herbal medicines are added in the potato-pork blood salty fine dried noodles; the potato-pork blood salty fine dried noodles have the functions of nourishing yin, moisturizing lung and nourishing the stomach to improve the production of body fluid after being taken for a long time.
Description
?
Technical field
The present invention relates generally to vermicelli field, relates in particular to salty vermicelli of a kind of potato pig blood and preparation method thereof.
Background technology
If vermicelli are that a kind of thin hair, pure white light are tough, and resistance toly deposit, the manual wheaten food of resistant to cook, have roundly and thin, also have widely and flat, principal item has common vermicelli, pattern vermicelli, handcraft dried noodle etc.; By the kind of auxiliary material, divide have egg noodle, tomato vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc.At present, vermicelli have formed the general layout of the common development such as staple food type, flavor type, auxotype, health.Vermicelli because mouthfeel is good, instant, price be low, be easy to store, and is one of main wheaten food of liking of people always.
Summary of the invention
The object of the invention is exactly for salty vermicelli of a kind of potato pig blood and preparation method thereof are provided.
The present invention is achieved by the following technical solutions:
The salty vermicelli of potato pig blood, is characterized in that being made by the raw material of following weight portion:
Wheat flour 190-220, blueberry vinegar 4-5, broad bean powder 3-6, Semen Juglandis powder 4-7, pig clot 6-8, frozen bean curd 4-6, mashed potato 6-8, blackberry, blueberry juice 3-4, quail meat 3-7, pigeon meat 4-7, Radix Astragali 1-2, banana skin 1-3, cassia twig 1-4, rose 2-3, radix polygonati officinalis 2-3, fruit of glossy privet 3-4, salt is appropriate, water is appropriate, powder 6-8 is added in nutrition;
Described nutrition is added powder and is made by the raw material of following weight portion:
Fresh fish head 12-15, green tea 3-4, black rice flour 8-9, ripe almond 4-6, cherry tomato 5-7, fried gluten puff 4-5, Chinese little greens 3-6, bighead atractylodes rhizome 0.8-1, fresh sugarcane top 1-1.2, pineapple leaves 0.9-1.3, Chinese goldthread leaf 1-1.5, radish seed 1-2, salt 0.5-1, the whole shaddock of belt leather are appropriate;
Preparation method is: (1) adds certain amount of boiling water by green tea and brews, and adds salt in tea, obtains tea salt solution; After going the gill to clean on fresh fish head, insert in tea salt solution and soak 20-30 minute, discharging, inserts fish head in pressure cooker, adds 4-6 times of water, and heating pressurization, until fish skull is softening, continues to be heated to water dry, and discharging is pulverized, and obtains a fish mud;
(2) bighead atractylodes rhizome, fresh sugarcane top, pineapple leaves, Chinese goldthread leaf, radish seed are mixed, water extraction 2-3 time, filters merging filtrate; The top of the whole shaddock of belt leather is punched, shaddock flesh is taken out and mixes making beating with cherry tomato, Chinese little greens and above-mentioned filtrate, obtain slurries, pomelo peel is stand-by;
(3) ripe almond, fried gluten puff are mixed, pulverize, mix with black rice flour, obtain face powder material; A fish mud, slurries, face powder material are mixed, stir, pour in pomelo peel, the pomelo peel that is placed with mixed material is inserted in steamer, big fire is steamed to material well-done, and pomelo peel is cut in discharging, and material is taken out, and dries and pulverizes, and obtains.
The preparation method of the described salty vermicelli of potato pig blood, is characterized in that comprising the following steps:
(1) mix with blueberry vinegar after quail meat, pigeon meat are diced respectively, stir, pickled 8-10 minute; After again quail meat, pigeon meat being wrapped to Semen Juglandis powder, insert in steamer, big fire boiling 15-20 minute, discharging, dries, and grind into powder, obtains digested tankage;
(2) Radix Astragali, banana skin, cassia twig, rose, radix polygonati officinalis, the fruit of glossy privet are mixed, water extraction 2-3 time, filters merging filtrate; Filtrate is placed in to pot, adds pig clot, frozen bean curd in filtrate, little fire boils to water dry, and discharging is dried, and pulverizes, and obtains pig blood soybean flour;
(3) mashed potato and blackberry, blueberry juice mixed grinding is homogeneous, add broad bean powder and stir, dry, pulverize, obtain potato bean powder;
(4), by the material after step (1), (2), (3) processing, mix with residue each raw material except salt and water; Salt is added to the water, after salt dissolves completely, mixes with above-mentioned powder, through and face, the face of waking up, wire rod, after bar, added, stretching, undercarriage are processed, obtain.
Advantage of the present invention is:
The present invention be take nutritious wheat flour as primary raw material, be aided with broad bean powder, pig clot, mashed potato etc., manufactured vermicelli, compare with traditional vermicelli, improved local flavor, the nutritional quality of vermicelli, met to a certain extent people growing to healthy diet, nutrition, various requirement; The multiple Chinese herbal medicine wherein adding, the long-term edible effect nourishing Yin and moistening lung, nourishing the stomach to improve the production of body fluid that has.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The salty vermicelli of potato pig blood, is characterized in that being made by the raw material of following weight portion:
Wheat flour 220, blueberry vinegar 5, broad bean powder 6, Semen Juglandis powder 7, pig clot 8, frozen bean curd 6, mashed potato 8, blackberry, blueberry juice 4, quail meat 7, pigeon meat 7, the Radix Astragali 2, banana skin 3, cassia twig 4, rose 3, radix polygonati officinalis 3, the fruit of glossy privet 4, salt is appropriate, water is appropriate, powder 8 is added in nutrition;
Described nutrition is added powder and is made by the raw material of following weight portion:
Fresh fish head 15, green tea 4, black rice flour 9, ripe almond 6, cherry tomato 7, fried gluten puff 5, Chinese little greens 6, the bighead atractylodes rhizome 1, fresh sugarcane top 1.2, pineapple leaves 1.3, Chinese goldthread leaf 1.5, radish seed 2, salt 1, the whole shaddock of belt leather are appropriate;
Preparation method is: (1) adds certain amount of boiling water by green tea and brews, and adds salt in tea, obtains tea salt solution; After going the gill to clean on fresh fish head, insert in tea salt solution and soak 30 minutes, discharging, inserts fish head in pressure cooker, adds 6 times of water, and heating pressurization, until fish skull is softening, continues to be heated to water dry, and discharging is pulverized, and obtains a fish mud;
(2) bighead atractylodes rhizome, fresh sugarcane top, pineapple leaves, Chinese goldthread leaf, radish seed are mixed, water extraction 3 times, filters merging filtrate; The top of the whole shaddock of belt leather is punched, shaddock flesh is taken out and mixes making beating with cherry tomato, Chinese little greens and above-mentioned filtrate, obtain slurries, pomelo peel is stand-by;
(3) ripe almond, fried gluten puff are mixed, pulverize, mix with black rice flour, obtain face powder material; A fish mud, slurries, face powder material are mixed, stir, pour in pomelo peel, the pomelo peel that is placed with mixed material is inserted in steamer, big fire is steamed to material well-done, and pomelo peel is cut in discharging, and material is taken out, and dries and pulverizes, and obtains.
The preparation method of the described salty vermicelli of potato pig blood, is characterized in that comprising the following steps:
(1) mix with blueberry vinegar after quail meat, pigeon meat are diced respectively, stir, pickled 10 minutes; After again quail meat, pigeon meat being wrapped to Semen Juglandis powder, insert in steamer, big fire boiling 20 minutes, discharging, dries, and grind into powder, obtains digested tankage;
(2) Radix Astragali, banana skin, cassia twig, rose, radix polygonati officinalis, the fruit of glossy privet are mixed, water extraction 3 times, filters merging filtrate; Filtrate is placed in to pot, adds pig clot, frozen bean curd in filtrate, little fire boils to water dry, and discharging is dried, and pulverizes, and obtains pig blood soybean flour;
(3) mashed potato and blackberry, blueberry juice mixed grinding is homogeneous, add broad bean powder and stir, dry, pulverize, obtain potato bean powder;
(4), by the material after step (1), (2), (3) processing, mix with residue each raw material except salt and water; Salt is added to the water, after salt dissolves completely, mixes with above-mentioned powder, through and face, the face of waking up, wire rod, after bar, added, stretching, undercarriage are processed, obtain.
Claims (2)
1. salty vermicelli of potato pig blood, is characterized in that being made by the raw material of following weight portion:
Wheat flour 190-220, blueberry vinegar 4-5, broad bean powder 3-6, Semen Juglandis powder 4-7, pig clot 6-8, frozen bean curd 4-6, mashed potato 6-8, blackberry, blueberry juice 3-4, quail meat 3-7, pigeon meat 4-7, Radix Astragali 1-2, banana skin 1-3, cassia twig 1-4, rose 2-3, radix polygonati officinalis 2-3, fruit of glossy privet 3-4, salt is appropriate, water is appropriate, powder 6-8 is added in nutrition;
Described nutrition is added powder and is made by the raw material of following weight portion:
Fresh fish head 12-15, green tea 3-4, black rice flour 8-9, ripe almond 4-6, cherry tomato 5-7, fried gluten puff 4-5, Chinese little greens 3-6, bighead atractylodes rhizome 0.8-1, fresh sugarcane top 1-1.2, pineapple leaves 0.9-1.3, Chinese goldthread leaf 1-1.5, radish seed 1-2, salt 0.5-1, the whole shaddock of belt leather are appropriate;
Preparation method is: (1) adds certain amount of boiling water by green tea and brews, and adds salt in tea, obtains tea salt solution; After going the gill to clean on fresh fish head, insert in tea salt solution and soak 20-30 minute, discharging, inserts fish head in pressure cooker, adds 4-6 times of water, and heating pressurization, until fish skull is softening, continues to be heated to water dry, and discharging is pulverized, and obtains a fish mud;
(2) bighead atractylodes rhizome, fresh sugarcane top, pineapple leaves, Chinese goldthread leaf, radish seed are mixed, water extraction 2-3 time, filters merging filtrate; The top of the whole shaddock of belt leather is punched, shaddock flesh is taken out and mixes making beating with cherry tomato, Chinese little greens and above-mentioned filtrate, obtain slurries, pomelo peel is stand-by;
(3) ripe almond, fried gluten puff are mixed, pulverize, mix with black rice flour, obtain face powder material; A fish mud, slurries, face powder material are mixed, stir, pour in pomelo peel, the pomelo peel that is placed with mixed material is inserted in steamer, big fire is steamed to material well-done, and pomelo peel is cut in discharging, and material is taken out, and dries and pulverizes, and obtains.
2. the preparation method of the salty vermicelli of potato pig blood according to claim 1, is characterized in that comprising the following steps:
(1) mix with blueberry vinegar after quail meat, pigeon meat are diced respectively, stir, pickled 8-10 minute; After again quail meat, pigeon meat being wrapped to Semen Juglandis powder, insert in steamer, big fire boiling 15-20 minute, discharging, dries, and grind into powder, obtains digested tankage;
(2) Radix Astragali, banana skin, cassia twig, rose, radix polygonati officinalis, the fruit of glossy privet are mixed, water extraction 2-3 time, filters merging filtrate; Filtrate is placed in to pot, adds pig clot, frozen bean curd in filtrate, little fire boils to water dry, and discharging is dried, and pulverizes, and obtains pig blood soybean flour;
(3) mashed potato and blackberry, blueberry juice mixed grinding is homogeneous, add broad bean powder and stir, dry, pulverize, obtain potato bean powder;
(4), by the material after step (1), (2), (3) processing, mix with residue each raw material except salt and water; Salt is added to the water, after salt dissolves completely, mixes with above-mentioned powder, through and face, the face of waking up, wire rod, after bar, added, stretching, undercarriage are processed, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410313763.1A CN104171887A (en) | 2014-07-03 | 2014-07-03 | Potato-pork blood salty fine dried noodles and preparation method thereof |
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| CN201410313763.1A CN104171887A (en) | 2014-07-03 | 2014-07-03 | Potato-pork blood salty fine dried noodles and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104757411A (en) * | 2015-03-24 | 2015-07-08 | 马昱 | Blackberry fine dried noodle |
| CN108450782A (en) * | 2018-04-08 | 2018-08-28 | 南阳师范学院 | A kind of fish-bone vermicelli and preparation method thereof |
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| CN103829150A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Chicken nutritious dried noodle and preparation method thereof |
| CN103829151A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Eucommia health-preserving vermicelli and preparation method thereof |
| CN103829152A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Spleen benefiting and stomach invigorating vermicelli and preparation method thereof |
| CN103844188A (en) * | 2014-02-11 | 2014-06-11 | 刘卫春 | Grapey nutritive vermicelli and preparation method thereof |
| CN103844191A (en) * | 2014-02-11 | 2014-06-11 | 刘卫春 | Nutritional green vegetable fine dried noodles and preparation method thereof |
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2014
- 2014-07-03 CN CN201410313763.1A patent/CN104171887A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829150A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Chicken nutritious dried noodle and preparation method thereof |
| CN103829151A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Eucommia health-preserving vermicelli and preparation method thereof |
| CN103829152A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Spleen benefiting and stomach invigorating vermicelli and preparation method thereof |
| CN103844188A (en) * | 2014-02-11 | 2014-06-11 | 刘卫春 | Grapey nutritive vermicelli and preparation method thereof |
| CN103844191A (en) * | 2014-02-11 | 2014-06-11 | 刘卫春 | Nutritional green vegetable fine dried noodles and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757411A (en) * | 2015-03-24 | 2015-07-08 | 马昱 | Blackberry fine dried noodle |
| CN108450782A (en) * | 2018-04-08 | 2018-08-28 | 南阳师范学院 | A kind of fish-bone vermicelli and preparation method thereof |
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Application publication date: 20141203 |
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