CN105076944A - Sweet potato vermicelli and preparation process thereof - Google Patents
Sweet potato vermicelli and preparation process thereof Download PDFInfo
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- CN105076944A CN105076944A CN201510548860.3A CN201510548860A CN105076944A CN 105076944 A CN105076944 A CN 105076944A CN 201510548860 A CN201510548860 A CN 201510548860A CN 105076944 A CN105076944 A CN 105076944A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 42
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims description 8
- 239000000843 powder Substances 0.000 claims abstract description 31
- 241000233866 Fungi Species 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 10
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 10
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 8
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 8
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 8
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 8
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 8
- 235000007215 black sesame Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000015277 pork Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- 229920002472 Starch Polymers 0.000 claims description 25
- 235000019698 starch Nutrition 0.000 claims description 25
- 239000008107 starch Substances 0.000 claims description 25
- 235000012149 noodles Nutrition 0.000 claims description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 12
- 238000005516 engineering process Methods 0.000 claims description 9
- 239000009636 Huang Qi Substances 0.000 claims description 8
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 8
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 8
- 235000019800 disodium phosphate Nutrition 0.000 claims description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 235000013601 eggs Nutrition 0.000 claims description 7
- 239000008273 gelatin Substances 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 244000268590 Euryale ferox Species 0.000 claims description 3
- 206010000496 acne Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005491 wire drawing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 2
- 235000006533 astragalus Nutrition 0.000 abstract 2
- 229940082509 xanthan gum Drugs 0.000 abstract 2
- 235000010493 xanthan gum Nutrition 0.000 abstract 2
- 239000000230 xanthan gum Substances 0.000 abstract 2
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000003292 glue Substances 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 5
- 229940037003 alum Drugs 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- REDXJYDRNCIFBQ-UHFFFAOYSA-N aluminium(3+) Chemical compound [Al+3] REDXJYDRNCIFBQ-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses sweet potato vermicelli, which is prepared from the following raw materials in parts by weight: 400 to 430 parts of sweet potato starch, 20 to 26 parts of corn starch, 1.6 to 1.8 parts of xanthan gum, 1.3 to 1.5 parts of disodium hydrogen phosphate, 10 to 20 parts of spinach, 15 to 20 parts of omelet with shredded pork, 15 to 17 parts of grape, 10 to 12 parts of soybean, 6 to 8 parts of black fungus, 10 to 14 parts of sesame, 5 to 8 parts of chicken, 2 to 3 parts of donkey-hide glue powder, 8 to 10 parts of black sesame seed powder, 4 to 6 parts of Astragalus membranaceus, 7 to 9 parts of Radix Ophiopogonis, 3 to 5 parts of Angelica sinensis, 6 to 8 parts of longan and 5 to 9 parts of salt. According to the sweet potato vermicelli disclosed by the invention, a traditional method for making the sweet potato vermicelli by adding alums is replaced with a method for making the sweet potato vermicelli by adding the corn starch, the xanthan gum and the disodium hydrogen phosphate, therefore not only are the toughness and the elasticity of the vermicelli increased but also the broken rate of the vermicelli when being boiled in water is reduced; the nutritive value of the vermicelli is increased by the added raw materials, such as the spinach, the soybean and the black fungus; the vermicelli has health-care effects of replenishing qi and enriching the blood by the added Chinese herbal medicinal ingredients, such as the Astragalus membranaceus and the Radix Ophiopogonis; the economic value of the sweet potato vermicelli is increased.
Description
Technical field
The present invention relates to food processing field, specifically relate to a kind of sweet potato noodles and preparation technology thereof.
Background technology
Sweet potato noodles is the starch that utilizes fresh sweet potatoes to make for Raw material processing forms, and sweet potato noodles has the nutritive value of Ipomoea batatas, is rich in the multiple mineral trace element useful to human body and the multivitamins such as strontium, lithium, iodine, zinc.Ipomoea batatas has the laudatory title of life prolonging food, food balanced in nutrition, space food abroad, has and prevents inferior health, fat-reducing, the effect of improving looks, relaxing bowel; Also containing a kind of material of similar female hormone in sweet potato noodles, protection human body skin can be played, delay senility, the effect of cancer-resisting.
Starch from sweet potato contains lower amylose, can not form strong gelinite after therefore aging, could obtain elasticity and all good product of toughness separately using it as adding a certain amount of alum during the raw material of vermicelli, glass noodle processing.But alum contains aluminium ion, senile dementia may be caused.If people are in daily life after excessive edible aluminium, can affect the absorption to iron, calcium etc., easily cause osteoporosis, anaemia, affect the nerves cell development.Along with the generally raising of people's living standard, also more and more higher to the requirement of food, therefore a kind of safety and sanitation, instant, the food with health-care effect are more and more subject to liking of people.
Summary of the invention
The object of the invention is to be to provide a kind of sweet potato noodles and preparation technology thereof.
The technical solution used in the present invention is: on the one hand, a kind of sweet potato noodles is provided, be made up of the raw material of following weight portion: starch from sweet potato 400-430, cornstarch 20-26, xanthans 1.6-1.8, sodium hydrogen phosphate 1.3-1.5, spinach 10-20, shredded pork and eggs with dired mushroom 15-20, grape 15-17, soya bean 10-12, black fungus 6-8, sesame 10-14, chicken 5-8, donkey-hide gelatin powder 2-3, black sesame powder 8-10, Radix Astragali 4-6, the tuber of dwarf lilyturf 7-9, Radix Angelicae Sinensis 3-5, longan 6-8, salt 5-9.
On the other hand, propose a kind of preparation technology preparing said ratio sweet potato noodles, comprise the following steps:
(1) cornstarch, xanthans, the sodium hydrogen phosphate of above-mentioned weight portion is taken, and then from starch from sweet potato, take out the starch from sweet potato of 3-5% weight portion, the hot water furnishing starch slurry of 50-55 DEG C of its 3 times of weight portions is added after mixing, and then pour the boiling water of 9-10 times of weight portion fast and stir, make the abundant gelatinization of starch, obtain Gorgon euryale and stick with paste starch;
(2) spinach, shredded pork and eggs with dired mushroom, grape are added suitable quantity of water after cleaning and be polished into slurries, the Radix Astragali, the tuber of dwarf lilyturf, Radix Angelicae Sinensis, longan are put into after pulverizing together with soya bean, black fungus, sesame, chicken and puts into high pressure homogenizer after slurries soak 90-100 minute and carry out fine pulverizing, then send in drying machine and carry out drying, then pulverize 120-125 mesh sieve, obtain nutrient health-care powder;
(3) by remaining starch from sweet potato and donkey-hide gelatin powder, black sesame powder, salt mix and blend, slurry is rubbed with the hands to the powder ball without pimple, bubble-free, the wire drawing of tack-free energy;
(4) powder ball is uniformly distributed in powder process dish shaping, then powder process dish is moved in high pressure steam case, be 1.2 standard atmospheric pressures at air pressure, vapor (steam) temperature is cook to obtain slaking bean sheet jelly under 90-100 DEG C of condition, then freezer is sent after the chopping of slaking bean sheet jelly into, low temperature aging 3-5h at the temperature of subzero 5-10 DEG C;
(5) put into baking oven by after the bean vermicelli normal temperature unfreezing after aging, be then dry under the condition of 40-60 DEG C in temperature, obtain sweet potato noodles.
Advantage of the present invention and beneficial effect are: sweet potato noodles of the present invention adopts corn bean starch, xanthans, sodium hydrogen phosphate to replace tradition to add the way of alum, not only increase toughness and the elasticity of bean vermicelli, and reduce the strip-breaking rate of bean vermicelli when poach, the raw material such as spinach, soya bean, black fungus added adds the nutritive value of bean vermicelli, the traditional Chinese medicine ingredients such as the Radix Astragali, the tuber of dwarf lilyturf of adding makes bean vermicelli have the health-care efficacies such as blood-enrich, adds the economic worth of sweet potato noodles.
Detailed description of the invention
Be further described the specific embodiment of the present invention below in conjunction with embodiment, following examples only for technical scheme of the present invention is clearly described, and can not limit the scope of the invention with this.
Embodiment 1:
A kind of sweet potato noodles, be made up of the raw material of following weight portion (kg): starch from sweet potato 400, cornstarch 20, xanthans 1.6, sodium hydrogen phosphate 1.3, spinach 10, shredded pork and eggs with dired mushroom 15, grape 15, soya bean 10, black fungus 6, sesame 10, chicken 5, donkey-hide gelatin powder 2, black sesame powder 8, the Radix Astragali 4, the tuber of dwarf lilyturf 7, Radix Angelicae Sinensis 3, longan 6, salt 5.
The preparation technology of described a kind of sweet potato noodles, comprises the following steps:
(1) cornstarch, xanthans, the sodium hydrogen phosphate of above-mentioned weight portion is taken, and then from starch from sweet potato, take out the starch from sweet potato of 3 weight portions, the hot water furnishing starch slurry of 50-55 DEG C of its 3 times of weight portions is added after mixing, and then pour the boiling water of 9 times of weight portions fast and stir, make the abundant gelatinization of starch, obtain Gorgon euryale and stick with paste starch;
(2) spinach, shredded pork and eggs with dired mushroom, grape are added suitable quantity of water after cleaning and be polished into slurries, the Radix Astragali, the tuber of dwarf lilyturf, Radix Angelicae Sinensis, longan are put into after pulverizing together with soya bean, black fungus, sesame, chicken and puts into high pressure homogenizer after slurries soak 90 minutes and carry out fine pulverizing, then send in drying machine and carry out drying, then pulverize 120-125 mesh sieve, obtain nutrient health-care powder;
(3) by remaining starch from sweet potato and donkey-hide gelatin powder, black sesame powder, salt mix and blend, slurry is rubbed with the hands to the powder ball without pimple, bubble-free, the wire drawing of tack-free energy;
(4) powder ball is uniformly distributed in powder process dish shaping, then powder process dish is moved in high pressure steam case, be 1.2 standard atmospheric pressures at air pressure, vapor (steam) temperature is cook to obtain slaking bean sheet jelly under 90 DEG C of conditions, then freezer is sent after the chopping of slaking bean sheet jelly into, low temperature aging 3h at the temperature of subzero 5-10 DEG C;
(5) put into baking oven by after the bean vermicelli normal temperature unfreezing after aging, be then dry under the condition of 40-60 DEG C in temperature, obtain sweet potato noodles.
Embodiment 2:
A kind of sweet potato noodles, is made up of the raw material of following weight portion (kg): starch from sweet potato 430, cornstarch 26, xanthans 1.8, sodium hydrogen phosphate 1.5, spinach 20, shredded pork and eggs with dired mushroom 20, grape 17, soya bean 12, black fungus 8, sesame 14, chicken 8, donkey-hide gelatin powder 3, black sesame powder 10, the Radix Astragali 6, the tuber of dwarf lilyturf 9, Radix Angelicae Sinensis 5, longan 8, salt 9.
Its preparation technology is with embodiment 1.
The above is only preferred embodiments of the present invention; it should be pointed out that for those skilled in the art, under the prerequisite not departing from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (2)
1. a sweet potato noodles, it is characterized in that: be made up of the raw material of following weight portion: starch from sweet potato 400-430, cornstarch 20-26, xanthans 1.6-1.8, sodium hydrogen phosphate 1.3-1.5, spinach 10-20, shredded pork and eggs with dired mushroom 15-20, grape 15-17, soya bean 10-12, black fungus 6-8, sesame 10-14, chicken 5-8, donkey-hide gelatin powder 2-3, black sesame powder 8-10, Radix Astragali 4-6, the tuber of dwarf lilyturf 7-9, Radix Angelicae Sinensis 3-5, longan 6-8, salt 5-9.
2. the preparation technology of a kind of sweet potato noodles according to claim 1, is characterized in that: comprise the following steps:
(1) cornstarch, xanthans, the sodium hydrogen phosphate of above-mentioned weight portion is taken, and then from starch from sweet potato, take out the starch from sweet potato of 3-5% weight portion, the hot water furnishing starch slurry of 50-55 DEG C of its 3 times of weight portions is added after mixing, and then pour the boiling water of 9-10 times of weight portion fast and stir, make the abundant gelatinization of starch, obtain Gorgon euryale and stick with paste starch;
(2) spinach, shredded pork and eggs with dired mushroom, grape are added suitable quantity of water after cleaning and be polished into slurries, the Radix Astragali, the tuber of dwarf lilyturf, Radix Angelicae Sinensis, longan are put into after pulverizing together with soya bean, black fungus, sesame, chicken and puts into high pressure homogenizer after slurries soak 90-100 minute and carry out fine pulverizing, then send in drying machine and carry out drying, then pulverize 120-125 mesh sieve, obtain nutrient health-care powder;
(3) by remaining starch from sweet potato and donkey-hide gelatin powder, black sesame powder, salt mix and blend, slurry is rubbed with the hands to the powder ball without pimple, bubble-free, the wire drawing of tack-free energy;
(4) powder ball is uniformly distributed in powder process dish shaping, then powder process dish is moved in high pressure steam case, be 1.2 standard atmospheric pressures at air pressure, vapor (steam) temperature is cook to obtain slaking bean sheet jelly under 90-100 DEG C of condition, then freezer is sent after the chopping of slaking bean sheet jelly into, low temperature aging 3-5h at the temperature of subzero 5-10 DEG C;
(5) put into baking oven by after the bean vermicelli normal temperature unfreezing after aging, be then dry under the condition of 40-60 DEG C in temperature, obtain sweet potato noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510548860.3A CN105076944A (en) | 2015-08-28 | 2015-08-28 | Sweet potato vermicelli and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510548860.3A CN105076944A (en) | 2015-08-28 | 2015-08-28 | Sweet potato vermicelli and preparation process thereof |
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| CN201510548860.3A Pending CN105076944A (en) | 2015-08-28 | 2015-08-28 | Sweet potato vermicelli and preparation process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418349A (en) * | 2016-09-27 | 2017-02-22 | 扬中市三茅镇兴阳村农地股份专业合作社 | Preparation technology of sweet potato vermicelli easy to digest |
| CN107095280A (en) * | 2017-05-18 | 2017-08-29 | 颍上县天好食品有限公司 | One kind has health-care effect sweet potato noodles and preparation method thereof |
| CN110367519A (en) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
| CN115530360A (en) * | 2022-09-07 | 2022-12-30 | 安徽农业大学 | Vermicelli containing Auricularia fuscosuccinea powder and preparation method thereof |
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| CN104705550A (en) * | 2015-03-24 | 2015-06-17 | 陈予诺 | Alum-free sweet potato vermicelli capable of invigorating stomach and promoting digestion and preparation technology thereof |
| CN104705552A (en) * | 2015-03-24 | 2015-06-17 | 钱浩然 | Heat clearing and lung moistening alum-free sweet potato vermicelli and preparation process thereof |
| CN104705551A (en) * | 2015-03-24 | 2015-06-17 | 叶誉博 | Alum-free sweet potato vermicelli capable of replenishing qi and enriching blood and preparation technology of alum-free sweet potato vermicelli |
-
2015
- 2015-08-28 CN CN201510548860.3A patent/CN105076944A/en active Pending
Patent Citations (4)
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| CN104397523A (en) * | 2014-11-17 | 2015-03-11 | 孙中社 | Lily sweet potato vermicelli and preparation method thereof |
| CN104705550A (en) * | 2015-03-24 | 2015-06-17 | 陈予诺 | Alum-free sweet potato vermicelli capable of invigorating stomach and promoting digestion and preparation technology thereof |
| CN104705552A (en) * | 2015-03-24 | 2015-06-17 | 钱浩然 | Heat clearing and lung moistening alum-free sweet potato vermicelli and preparation process thereof |
| CN104705551A (en) * | 2015-03-24 | 2015-06-17 | 叶誉博 | Alum-free sweet potato vermicelli capable of replenishing qi and enriching blood and preparation technology of alum-free sweet potato vermicelli |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106418349A (en) * | 2016-09-27 | 2017-02-22 | 扬中市三茅镇兴阳村农地股份专业合作社 | Preparation technology of sweet potato vermicelli easy to digest |
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| CN107095280A (en) * | 2017-05-18 | 2017-08-29 | 颍上县天好食品有限公司 | One kind has health-care effect sweet potato noodles and preparation method thereof |
| CN110367519A (en) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
| CN115530360A (en) * | 2022-09-07 | 2022-12-30 | 安徽农业大学 | Vermicelli containing Auricularia fuscosuccinea powder and preparation method thereof |
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