CN104304985A - Method for producing lotus seed macaroni - Google Patents
Method for producing lotus seed macaroni Download PDFInfo
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- CN104304985A CN104304985A CN201410611810.0A CN201410611810A CN104304985A CN 104304985 A CN104304985 A CN 104304985A CN 201410611810 A CN201410611810 A CN 201410611810A CN 104304985 A CN104304985 A CN 104304985A
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 64
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 63
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 63
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 94
- 235000009566 rice Nutrition 0.000 claims abstract description 94
- 239000000463 material Substances 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 90
- 150000001875 compounds Chemical class 0.000 claims description 15
- 235000012054 meals Nutrition 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 8
- 229940099112 cornstarch Drugs 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 5
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 238000007667 floating Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 abstract description 4
- 208000003351 Melanosis Diseases 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 4
- 235000019759 Maize starch Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 235000008476 powdered milk Nutrition 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 206010014970 Ephelides Diseases 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 238000005119 centrifugation Methods 0.000 abstract 1
- 238000005336 cracking Methods 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 230000000857 drug effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 208000001953 Hypotension Diseases 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000496 cardiotonic agent Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010583 slow cooling Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
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
-
- 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)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for producing lotus seed macaroni. The lotus seed macaroni consists of a main material and an auxiliary material, wherein the main material is prepared through mixing 90-95wt% of rice flour, 2-3wt% of maize starch and 3-7wt% of a lotus seed powder; the auxiliary material comprises powdered milk and table salt. Firstly, rice is soaked, dewatered through centrifugation, pulverized and sieved to obtain the rice flour with a granularity smaller than 0.5mm, and the rice flour, the maize starch and the lotus seed powder are uniformly mixed to obtain a mixture. Then, the powdered milk and the table salt are added, water is added, a raw material is prepared, and the raw material is fed into an extrusion shredder to obtain the lotus seed macaroni. The lotus seed macaroni is aged twice, steamed twice, dried and cooled. The lotus seed macaroni is light in weight, is white, crystalline and transparent in appearance, can be rapidly steamed thoroughly and instantly eaten without burning or cracking, is easily flavored, has soft and smooth taste, is easily digested, dissolved and absorbed, and can also be cooked through frying, deep-frying, stewing, steaming, cold-dressing and the like. The lotus seed macaroni not only has high nutritive ingredients, but also has the health-care functions of preventing and treating cancer, reducing blood pressure, strengthening the heart, calming the mind, clearing heart heat, removing freckles, nourishing and tonifying deficiency.
Description
Technical field
The present invention relates to a kind of food-processing method, especially relate to a kind of method of producing lotus seeds macaroni rice vermicelli.
Background technology
Macaroni is also known as macaroni, by extruded a kind of noodles, the intensity higher because of it and toughness, excellent to boil with mouthfeel characteristic, the amber tempting outward appearance of glossy clear band and good twice-cooked stir-frying characteristic and extremely people like, there are production in many countries of five continents in the world, wherein famous with gondola macaroni, output is maximum.Different according to raw material, macaroni has tradition and non-traditional dividing, tradition macaroni is the semolina that grinds with durham wheat for raw material is produced, non-traditional macaroni divides again two kinds, a kind of is for raw material is produced with the semolina of common wheat grinding or flour, another kind is raw material with cereal except wheat and beans powder, this food is mainly produced in some countries of outside Europe, it is conducive to making full use of local resources, from world market, non-traditional macaroni has occupied certain ratio.
Regional rice resource relative abundance is with in south China and Southeast Asia one, which forms the situation that rice made products is very popular in southern area.Current rice made products mainly comprises ground rice, rice noodles etc., and along with the progress of science and technology and the demand in market, ground rice has reached perfect commercial production level, macaroni rice vermicelli is a kind of main rice meal is that raw material passes through to soak, pulverize, homocline, squeeze silk shovel powder, aging, dry, cooling, loose, the step such as selected processes, along with people's living standard improves, to metric system macaroni nutrition and mouthfeel better, tastyly want fast and the time of boiling wants the requirement of the aspect such as short more and more higher, thus how improving the processing of metric system macaroni and improving metric system macaroni quality is the key subjects that food-processing industry faces.
Summary of the invention
The object of the invention is on the basis of existing metric system macaroni, by adding new raw material and changing manufacture craft, improve the mouthfeel of macaroni rice vermicelli, have additional nutrients composition and the efficacy improving macaroni rice vermicelli, produce a kind of nutrition high, long shelf-life, can improve the health, again the preventable disease lotus seeds macaroni rice vermicelli of curing the disease.
The production method of lotus seeds macaroni rice vermicelli of the present invention is: the major ingredient that described lotus seeds macaroni rice vermicelli is mixed by the lotus nut starch of the rice meal of 90-95wt%, the cornstarch of 2-3wt% and 3-7wt% and auxiliary material form, described auxiliary material is milk powder and salt, and is prepared from as follows:
A, remove the sex change grain of rice in rice and impurity, rinse with water, remove floating foreign material simultaneously, clean rice soaks 6 ~ 12h at ambient temperature in water, refilters separation, obtains soaking rice material,
B, immersion rice material steps A obtained carry out centrifugal dehydration, and the free water of removing rice surface, is ground into powdery with pulverizer, then sieve the rice meal obtaining granularity and be less than 0.5mm,
C, the rice meal obtained by step B and cornstarch and lotus nut starch are uniformly mixed to form compound, the milk powder of compound weight 1-2% and the salt of compound weight 0.1-0.3% is added again in compound, and be uniformly mixed formation material, water is added again in material, make the thick shape raw material that water content in material is 20-25wt%
D, thick shape raw material step C obtained join shaping and segment in self heating extruding moulding draw-wire machine continuously, obtain the lotus seeds macaroni rice vermicelli of short section;
E, the lotus seeds macaroni rice vermicelli obtained by step D put into airtight aging chamber, carry out first time burin-in process 12 ~ 24h at 20-30 DEG C of temperature,
F, lotus seeds macaroni rice vermicelli step e obtained are placed in steamer, pass into 0.05-0.1MPa steam pressure and by lotus seeds macaroni rice vermicelli boiling 6 ~ 8min at temperature 85 ~ 95 DEG C, and it is aging to carry out second time,
G, lotus seeds macaroni rice vermicelli step F obtained carry out multiple steaming and merge 3-5 minute under vapor (steam) temperature is 90-100 DEG C and steam pressure is 0.5-0.6MPa,
H, the lotus seeds macaroni rice vermicelli obtained by step G are dried 30 minutes at 90-100 temperature, then the lotus seeds macaroni rice vermicelli of having dried are put into wooden case and is cooled to normal temperature after covering covering, pack warehouse-in again after selected.
Described lotus seeds are the seed of Nymphaeceae aquatic herbaceous plant lotus, and lotus seeds are flat, sweet-puckery flavor, have tonifying spleen, beneficial lung, nourish heart, kidney-nourishing and solid intestines health-care effect, can cancer preventing and treating, hypotensive, cardiac stimulant is calmed the nerves, clear away heart-fire nti-freckle and nourish the drug effects such as qi-restoratives.
The beautiful white crystal clear of lotus seeds macaroni rice vermicelli outward appearance of the present invention, semicircular arc, surface is with decorative pattern, boil 5-8 minute namely ripe edible, and do not stick with paste and do not split, easily tasty, soft taste is smooth, solution absorption easy to digest, be applicable to boiling, fry, explode, halogen, steaming and cold and dressed with sauce etc.
In every 100 grams of lotus seeds macaroni rice vermicelli of the present invention, protein content is 8-11 gram, and fat content is 2-3 gram, and carbohydrate content is 80-90 gram, sodium content 0.1-0.3 gram.
The difference of the present invention and existing rice matter macaroni rice vermicelli: one is added lotus nut starch and milk powder, is not destroying under macaroni rice vermicelli toughness prerequisite, makes it on the basis of improving nutrition further, have again drug effect health-care effect; Two be adopt twice-aged after carry out once the multiple new technology of steaming and drying slow cooling, both can improve its whiteness, not sticky after can boiling again, soft and smooth property, improves eating mouth feel; Three is added salt, the mildew-resistant of lotus seeds macaroni rice vermicelli can be made fungi-proofing, and extend its shelf-life.
Lotus seeds macaroni rice vermicelli light weight of the present invention, the white crystal clear of outward appearance, can boil instant at 5-8 minute, do not stick with paste and do not split, easily tasty, soft taste is smooth, solution absorption easy to digest, also can be suitable for frying, explode, halogen, steaming and cold and dressed with sauce etc., not only there is high nutrition, and have can cancer preventing and treating, hypotensive, cardiac stimulant is calmed the nerves, clear away heart-fire nti-freckle and nourish the health-care effect of qi-restoratives drug effect.
Detailed description of the invention
Embodiment 1, the major ingredient that lotus seeds macaroni rice vermicelli is mixed by the lotus nut starch of the rice meal of 93wt%, the cornstarch of 2wt% and 5wt% and auxiliary material form, and described auxiliary material is milk powder and salt, and is prepared from as follows:
A, remove the sex change grain of rice in rice and impurity, rinse with water, remove floating foreign material simultaneously, clean rice soaks 6 ~ 10h at ambient temperature in water, refilters separation, obtains soaking rice material,
B, immersion rice material steps A obtained carry out centrifugal dehydration, the free water of removing rice surface, then are ground into powdery with pulverizer, then sieve the rice meal obtaining granularity and be less than 0.5mm,
C, the rice meal obtained by step B and preprepared cornstarch and lotus nut starch are uniformly mixed to form compound, the milk powder adding compound weight 1.5% again in compound and the salt adding compound weight 0.2% are also uniformly mixed formation material, water is added again in material, make the thick shape raw material that water content in material is 22-23wt%
D, the thick shape raw material obtained by step C join shaping and segment in self heating extruding moulding draw-wire machine continuously, obtain the lotus seeds macaroni rice vermicelli of short section;
E, the lotus seeds macaroni rice vermicelli obtained by step D put into airtight aging chamber, at 20-25 DEG C of temperature, carry out first time burin-in process 16-18h,
F, lotus seeds macaroni rice vermicelli step e obtained are placed in steamer, pass into 0.05MPa steam pressure and by lotus seeds macaroni rice vermicelli boiling 6 ~ 8min at temperature is 85 DEG C, and it is aging to carry out second time,
G, lotus seeds macaroni rice vermicelli step F obtained carry out multiple steaming and merge 3-5 minute under vapor (steam) temperature is 90-100 DEG C and steam pressure is 0.5MPa,
H, the lotus seeds macaroni rice vermicelli obtained by step G are dried 30 minutes at 90-100 temperature, then the lotus seeds macaroni of oven dry is put into wooden case and covered cotton-wadded quilt slowly naturally cool to normal temperature, pack warehouse-in again after selected.
In every 100 grams of the lotus seeds macaroni rice vermicelli that embodiment 1 obtains, protein content is 10.8 grams, and fat content is 2.5 grams, and carbohydrate content is 85 grams, sodium content 0.25 gram.
Embodiment 2, the major ingredient that lotus seeds macaroni rice vermicelli is mixed by the lotus nut starch of the rice meal of 91wt%, the cornstarch of 3wt% and 6wt% and auxiliary material form, and described auxiliary material is milk powder and salt, and is prepared from as follows:
A, remove the sex change grain of rice in rice and impurity, rinse with water, remove floating foreign material simultaneously, clean rice soaks 8 ~ 12h at ambient temperature in water, refilters separation, obtains soaking rice material,
B, immersion rice steps A obtained carry out centrifugal dehydration, the free water of removing rice surface, then are ground into powdery with pulverizer, then sieve the rice meal obtaining granularity and be less than 0.5mm,
C, the rice meal obtained by step B and ready cornstarch and lotus nut starch are uniformly mixed to form compound, the milk powder adding compound weight 1.8% again in compound and the salt adding compound weight 0.1% are also uniformly mixed formation material, water is added again in material, make the thick shape raw material that water content in material is 21-22wt%
D, the thick shape raw material obtained by step C join shaping and segment in self heating extruding moulding draw-wire machine continuously, obtain the lotus seeds macaroni rice vermicelli of short section;
E, the lotus seeds macaroni rice vermicelli obtained by step D put into airtight aging chamber, at 25-30 DEG C of temperature, carry out first time burin-in process 12-16h,
F, lotus seeds macaroni rice vermicelli step e obtained are placed in steamer, pass into 0.08MPa steam pressure and by lotus seeds macaroni rice vermicelli boiling 6 ~ 7min at temperature is 90 DEG C, and it is aging to carry out second time,
G, lotus seeds macaroni rice vermicelli step F obtained carry out multiple steaming and merge 3-5 minute under vapor (steam) temperature is 90-100 DEG C and steam pressure is 0.6MPa,
H, the lotus seeds macaroni rice vermicelli obtained by step G are dried 30 minutes at 90-100 temperature, then the lotus seeds macaroni of oven dry is put into wooden case and covered cotton-wadded quilt slowly naturally cool to normal temperature, pack warehouse-in again after selected.
In every 100 grams of the lotus seeds macaroni rice vermicelli that embodiment 2 obtains, protein content is 9.3 grams, and fat content is 2.1 grams, and carbohydrate content is 88 grams, sodium content 0.27 gram.
Claims (1)
1. produce the method for lotus seeds macaroni rice vermicelli for one kind, it is characterized in that: the major ingredient that described lotus seeds macaroni rice vermicelli is mixed by the lotus nut starch of the rice meal of 90-95wt%, the cornstarch of 2-3wt% and 3-7wt% and auxiliary material form, described auxiliary material is milk powder and salt, and step is prepared from as follows:
A, remove the sex change grain of rice in rice and impurity, rinse with water, remove floating foreign material simultaneously, clean rice soaks 6 ~ 12h at ambient temperature in water, refilters separation, obtains soaking rice material,
B, immersion rice material steps A obtained carry out centrifugal dehydration, the free water on removing rice surface, then are ground into powdery with pulverizer, then sieve the rice meal obtaining granularity and be less than 0.5mm,
C, the rice meal obtained by step B and cornstarch and lotus nut starch are uniformly mixed to form compound, the milk powder of compound weight 1-2% and the salt of 0.1-0.3% is added again in compound, and be uniformly mixed formation material, water is added again in material, make the thick shape raw material that water content in material is 20-25wt%
D, thick shape raw material step C obtained join shaping and segment in self heating extruding moulding draw-wire machine continuously, obtain the lotus seeds macaroni rice vermicelli of short section;
E, the lotus seeds macaroni rice vermicelli obtained by step D put into airtight aging chamber, carry out first time burin-in process 12 ~ 24h at 20-30 DEG C of temperature,
F, lotus seeds macaroni rice vermicelli step e obtained are placed in steamer, pass into 0.05-0.1MPa steam pressure and by lotus seeds macaroni rice vermicelli boiling 6 ~ 8min at temperature 85 ~ 95 DEG C, and it is aging to carry out second time,
G, lotus seeds macaroni rice vermicelli step F obtained carry out multiple steaming and merge 3-5 minute under vapor (steam) temperature is 90-100 DEG C and steam pressure is 0.5-0.6MPa,
H, the lotus seeds macaroni rice vermicelli obtained by step G are dried 30 minutes at 90-100 temperature, then the lotus seeds macaroni rice vermicelli of having dried are put into wooden case and is cooled to normal temperature after covering covering, pack warehouse-in again after selected.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107397131A (en) * | 2017-08-28 | 2017-11-28 | 广西南宁市百桂食品有限责任公司 | The preparation method of tea flavor nutritious lotus seed ground rice |
| CN109673943A (en) * | 2019-03-01 | 2019-04-26 | 邵武市元贞农业开发有限公司 | A kind of white lotus rice flour and its preparation process |
| CN113974058A (en) * | 2021-11-10 | 2022-01-28 | 重庆市臣品客食品有限公司 | Production process of fresh-keeping rice noodles and rice noodle boiling system |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107397131A (en) * | 2017-08-28 | 2017-11-28 | 广西南宁市百桂食品有限责任公司 | The preparation method of tea flavor nutritious lotus seed ground rice |
| CN109673943A (en) * | 2019-03-01 | 2019-04-26 | 邵武市元贞农业开发有限公司 | A kind of white lotus rice flour and its preparation process |
| CN113974058A (en) * | 2021-11-10 | 2022-01-28 | 重庆市臣品客食品有限公司 | Production process of fresh-keeping rice noodles and rice noodle boiling system |
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