CN105212052A - A kind of pumpkin vermicelli and preparation method thereof - Google Patents
A kind of pumpkin vermicelli and preparation method thereof Download PDFInfo
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- CN105212052A CN105212052A CN201510511221.XA CN201510511221A CN105212052A CN 105212052 A CN105212052 A CN 105212052A CN 201510511221 A CN201510511221 A CN 201510511221A CN 105212052 A CN105212052 A CN 105212052A
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- pumpkin
- vermicelli
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- vitamin
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 52
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 52
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 52
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 52
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 34
- 235000021329 brown rice Nutrition 0.000 claims abstract description 29
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 240000008042 Zea mays Species 0.000 claims abstract description 24
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 24
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 24
- 235000005822 corn Nutrition 0.000 claims abstract description 24
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 19
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 229930003270 Vitamin B Natural products 0.000 claims abstract description 19
- 239000002131 composite material Substances 0.000 claims abstract description 19
- 150000001875 compounds Chemical class 0.000 claims abstract description 19
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 19
- 239000010452 phosphate Substances 0.000 claims abstract description 19
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 19
- 235000019156 vitamin B Nutrition 0.000 claims abstract description 19
- 239000011720 vitamin B Substances 0.000 claims abstract description 19
- 239000006002 Pepper Substances 0.000 claims abstract description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 17
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 17
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 2
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 235000000346 sugar Nutrition 0.000 claims description 17
- 241000722363 Piper Species 0.000 claims description 16
- 241000208293 Capsicum Species 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 10
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 230000002459 sustained effect Effects 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005498 polishing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 241000209094 Oryza Species 0.000 description 6
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 210000002784 stomach Anatomy 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
- Cereal-Derived Products (AREA)
Abstract
A kind of pumpkin vermicelli and preparation method thereof, by wheat flour, brown rice, pumpkin, pepper, capsicum, salt, soybean lecithin, composite phosphate, vitamin B compound etc. by a certain percentage, by very fast freezing, pulverize polishing, to be uniformly mixed and face, slaking, slitting, packaging and other steps are made.The vermicelli that the present invention produces using pumpkin, corn flour, coarse rice powder and wheat flour as raw material, coordinate soybean lecithin, composite phosphate, vitamin B compound not only to make vermicelli be rich in cellulose, vitamin simultaneously, make vermicelli smooth in taste, sustained, be not easy paste rotten, what also allow vermicelli presents green simultaneously, upgrades and rarely has interest.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of pumpkin vermicelli and preparation method thereof.
Background technology:
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, vermicelli also from single filling the stomach, convenient, low-grade product, develop into collection nutrition, function, health care, delicious food, be convenient to medium and high-grade goods all over the body.As traditional health staple food, vermicelli have become an important industry in food manufacturing.
In modern society, people more and more guard one's health, and focus on health, beyond emphasis cuisines, also more and more pay close attention to healthy food.Pumpkin food is exactly the one in numerous healthy food.Modern medicine and nutrition confirm food fiber after deliberation and can be called side by side " the 7th nutrient " with traditional six large nutrients.The helpful fat-reducing of pumpkin food, absorb poison, prevent constipation, reduce blood fat, control blood sugar, prevent and treat calculus, numerous benefit such as pre-anti-cancer, be the excellent food that people should often take food.
Summary of the invention:
The object of the invention is to provide one more Ensure Liquid, and mouthfeel is better, pumpkin vermicelli with health role and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of pumpkin vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 80-120,
Brown rice: 10-20,
Pumpkin: 15-30,
Corn: 5-10,
Pepper: 2-5,
Capsicum: 1-3,
Sugar: 1-3,
Salt: 2-4,
Soybean lecithin: 1-2,
Composite phosphate: 0.5-1.5,
Vitamin B compound: 0.5-1,
Edible salt: 0.6-1.2.
As preferably, described pumpkin vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 90-110,
Brown rice: 13-17,
Pumpkin: 20-25,
Corn: 7-9,
Pepper: 3-5,
Capsicum: 1.5-2.5,
Sugar: 1.5-2.5,
Salt: 2.5-3.5,
Soybean lecithin: 1.2-1.8,
Composite phosphate: 0.8-1.2,
Vitamin B compound: 0.6-0.9,
Edible salt: 0.8-1.0.
As preferably, described pumpkin vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 100,
Brown rice: 15,
Pumpkin: 23,
Corn: 5,
Pepper: 1,
Capsicum: 2,
Sugar: 2,
Salt: 3,
Soybean lecithin: 1.5,
Composite phosphate: 1,
Vitamin B compound: 0.8,
Edible salt: 0.9.
The preparation method of above-mentioned pumpkin vermicelli, comprises the following steps:
A, iblet, brown rice are cleaned, dried;
B, iblet and brown rice are put into-180 to-230 household freezers of spending carry out very fast freezing;
C, the corn after freezing and brown rice micronizer are pulverized grinds;
D, pumpkin is clean, stripping and slicing, add salt, sugar, capsicum, pepper, the steamer putting into preheating 80 ° steams 15-20 minute;
E, in steamed pumpkin, add wheat flour, corn flour, coarse rice powder, soybean lecithin, composite phosphate, vitamin B compound carry out and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Further, drying subregion in described step g is prebake district and main baking zone.
Further, described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Beneficial effect of the present invention:
The vermicelli that the present invention produces using pumpkin, corn flour, coarse rice powder and wheat flour as raw material, coordinate soybean lecithin, composite phosphate, vitamin B compound not only to make vermicelli be rich in cellulose, vitamin simultaneously, make vermicelli smooth in taste, sustained, be not easy paste rotten, what also allow vermicelli presents green simultaneously, upgrades and rarely has interest.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of pumpkin vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 80,
Brown rice: 10,
Pumpkin: 15,
Corn: 5,
Pepper: 2,
Capsicum: 1,
Sugar: 1,
Salt: 2,
Soybean lecithin: 1,
Composite phosphate: 0.5,
Vitamin B compound: 0.5,
Edible salt: 0.6.
The preparation method of above-mentioned pumpkin vermicelli, comprises the following steps:
A, iblet, brown rice are cleaned, dried;
B, iblet and brown rice are put into-180 household freezers of spending carry out very fast freezing;
C, the corn after freezing and brown rice micronizer are pulverized grinds;
D, pumpkin is clean, stripping and slicing, add salt, sugar, capsicum, pepper, and the steamer putting into preheating 80 ° steams 15 minutes;
E, in steamed pumpkin, add wheat flour, corn flour, coarse rice powder, soybean lecithin, composite phosphate, vitamin B compound carry out and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 2
A kind of pumpkin vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 120,
Brown rice: 20,
Pumpkin: 30,
Corn: 10,
Pepper: 5,
Capsicum: 3,
Sugar: 3,
Salt: 4,
Soybean lecithin: 2,
Composite phosphate: 1.5,
Vitamin B compound: 1,
Edible salt: 1.2.
The preparation method of above-mentioned pumpkin vermicelli, comprises the following steps:
A, iblet, brown rice are cleaned, dried;
B, iblet and brown rice are put into-190 household freezers of spending carry out very fast freezing;
C, the corn after freezing and brown rice micronizer are pulverized grinds;
D, pumpkin is clean, stripping and slicing, add salt, sugar, capsicum, pepper, and the steamer putting into preheating 80 ° steams 16 minutes;
E, in steamed pumpkin, add wheat flour, corn flour, coarse rice powder, soybean lecithin, composite phosphate, vitamin B compound carry out and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 3
A kind of pumpkin vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 90,
Brown rice: 13,
Pumpkin: 20,
Corn: 7,
Pepper: 3,
Capsicum: 1.5,
Sugar: 1.5,
Salt: 2.5,
Soybean lecithin: 1.2,
Composite phosphate: 0.8,
Vitamin B compound: 0.6,
Edible salt: 0.8.
The preparation method of above-mentioned pumpkin vermicelli, comprises the following steps:
A, iblet, brown rice are cleaned, dried;
B, iblet and brown rice are put into-210 household freezers of spending carry out very fast freezing;
C, the corn after freezing and brown rice micronizer are pulverized grinds;
D, pumpkin is clean, stripping and slicing, add salt, sugar, capsicum, pepper, and the steamer putting into preheating 80 ° steams 18 minutes;
E, in steamed pumpkin, add wheat flour, corn flour, coarse rice powder, soybean lecithin, composite phosphate, vitamin B compound carry out and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 4
A kind of pumpkin vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 110,
Brown rice: 17,
Pumpkin: 25,
Corn: 9,
Pepper: 5,
Capsicum: 2.5,
Sugar: 2.5,
Salt: 3.5,
Soybean lecithin: 1.8,
Composite phosphate: 1.2,
Vitamin B compound: 0.9,
Edible salt: 1.0.
The preparation method of above-mentioned pumpkin vermicelli, comprises the following steps:
A, iblet, brown rice are cleaned, dried;
B, iblet and brown rice are put into-230 household freezers of spending carry out very fast freezing;
C, the corn after freezing and brown rice micronizer are pulverized grinds;
D, pumpkin is clean, stripping and slicing, add salt, sugar, capsicum, pepper, and the steamer putting into preheating 80 ° steams 20 minutes;
E, in steamed pumpkin, add wheat flour, corn flour, coarse rice powder, soybean lecithin, composite phosphate, vitamin B compound carry out and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (6)
1. pumpkin vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 80-120,
Brown rice: 10-20,
Pumpkin: 15-30,
Corn: 5-10,
Pepper: 2-5,
Capsicum: 1-3,
Sugar: 1-3,
Salt: 2-4,
Soybean lecithin: 1-2,
Composite phosphate: 0.5-1.5,
Vitamin B compound: 0.5-1,
Edible salt: 0.6-1.2.
2. pumpkin vermicelli according to claim 1, is characterized in that: described pumpkin vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 90-110,
Brown rice: 13-17,
Pumpkin: 20-25,
Corn: 7-9,
Pepper: 3-5,
Capsicum: 1.5-2.5,
Sugar: 1.5-2.5,
Salt: 2.5-3.5,
Soybean lecithin: 1.2-1.8,
Composite phosphate: 0.8-1.2,
Vitamin B compound: 0.6-0.9,
Edible salt: 0.8-1.0.
3. pumpkin vermicelli according to claim 1, is characterized in that: described pumpkin vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 100,
Brown rice: 15,
Pumpkin: 23,
Corn: 5,
Pepper: 1,
Capsicum: 2,
Sugar: 2,
Salt: 3,
Soybean lecithin: 1.5,
Composite phosphate: 1,
Vitamin B compound: 0.8,
Edible salt: 0.9.
4. the preparation method of the pumpkin vermicelli according to any one of claim 1-3, is characterized in that, comprise the following steps:
A, iblet, brown rice are cleaned, dried;
B, iblet and brown rice are put into-180 to-230 household freezers of spending carry out very fast freezing;
C, the corn after freezing and brown rice micronizer are pulverized grinds;
D, pumpkin is clean, stripping and slicing, add salt, sugar, capsicum, pepper, the steamer putting into preheating 80 ° steams 15-20 minute;
E, in steamed pumpkin, add wheat flour, corn flour, coarse rice powder, soybean lecithin, composite phosphate, vitamin B compound carry out and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
5. the preparation method of pumpkin vermicelli according to claim 4, is characterized in that: drying subregion in described step g is prebake district and main baking zone.
6. the preparation method of pumpkin vermicelli according to claim 5, is characterized in that: described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, and drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510511221.XA CN105212052A (en) | 2015-08-19 | 2015-08-19 | A kind of pumpkin vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510511221.XA CN105212052A (en) | 2015-08-19 | 2015-08-19 | A kind of pumpkin vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105212052A true CN105212052A (en) | 2016-01-06 |
Family
ID=54981664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510511221.XA Pending CN105212052A (en) | 2015-08-19 | 2015-08-19 | A kind of pumpkin vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105212052A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136412A (en) * | 2017-07-03 | 2017-09-08 | 安徽双鹿面粉有限公司 | A kind of high protein vermicelli and preparation method thereof |
| CN107212278A (en) * | 2017-07-03 | 2017-09-29 | 安徽双鹿面粉有限公司 | A kind of high nutrition vermicelli and preparation method thereof |
| CN107307289A (en) * | 2017-07-03 | 2017-11-03 | 安徽双鹿面粉有限公司 | A kind of high microsteping vermicelli and preparation method thereof |
| CN107509957A (en) * | 2017-08-30 | 2017-12-26 | 安徽省雷氏农业科技有限公司 | A kind of marine alga doughball and preparation method thereof |
| CN107684016A (en) * | 2017-08-30 | 2018-02-13 | 安徽省雷氏农业科技有限公司 | A kind of vegetables doughball and preparation method thereof |
| CN107788367A (en) * | 2017-11-05 | 2018-03-13 | 李红光 | A kind of pumpkin vermicelli and production technology |
| CN107853574A (en) * | 2017-08-30 | 2018-03-30 | 安徽省雷氏农业科技有限公司 | A kind of chop vermicelli and preparation method thereof |
| CN107853573A (en) * | 2017-08-30 | 2018-03-30 | 安徽省雷氏农业科技有限公司 | A kind of bone and flesh mud vermicelli and preparation method thereof |
| CN107853554A (en) * | 2017-08-30 | 2018-03-30 | 安徽省雷氏农业科技有限公司 | A kind of bone and flesh mud doughball and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136412A (en) * | 2017-07-03 | 2017-09-08 | 安徽双鹿面粉有限公司 | A kind of high protein vermicelli and preparation method thereof |
| CN107212278A (en) * | 2017-07-03 | 2017-09-29 | 安徽双鹿面粉有限公司 | A kind of high nutrition vermicelli and preparation method thereof |
| CN107307289A (en) * | 2017-07-03 | 2017-11-03 | 安徽双鹿面粉有限公司 | A kind of high microsteping vermicelli and preparation method thereof |
| CN107509957A (en) * | 2017-08-30 | 2017-12-26 | 安徽省雷氏农业科技有限公司 | A kind of marine alga doughball and preparation method thereof |
| CN107684016A (en) * | 2017-08-30 | 2018-02-13 | 安徽省雷氏农业科技有限公司 | A kind of vegetables doughball and preparation method thereof |
| CN107853574A (en) * | 2017-08-30 | 2018-03-30 | 安徽省雷氏农业科技有限公司 | A kind of chop vermicelli and preparation method thereof |
| CN107853573A (en) * | 2017-08-30 | 2018-03-30 | 安徽省雷氏农业科技有限公司 | A kind of bone and flesh mud vermicelli and preparation method thereof |
| CN107853554A (en) * | 2017-08-30 | 2018-03-30 | 安徽省雷氏农业科技有限公司 | A kind of bone and flesh mud doughball and preparation method thereof |
| CN107788367A (en) * | 2017-11-05 | 2018-03-13 | 李红光 | A kind of pumpkin vermicelli and production technology |
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