CN105581245A - Production method of noodles containing shepherd's purse and ox bone soup - Google Patents
Production method of noodles containing shepherd's purse and ox bone soup Download PDFInfo
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- 240000008867 Capsella bursa-pastoris Species 0.000 title claims abstract description 30
- 235000012149 noodles Nutrition 0.000 title claims abstract description 17
- 210000000988 bone and bone Anatomy 0.000 title abstract description 6
- 235000014347 soups Nutrition 0.000 title abstract description 5
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 16
- 239000003814 drug Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- 239000003513 alkali Substances 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 238000007670 refining Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
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- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 244000170916 Paeonia officinalis Species 0.000 claims description 3
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 3
- 241000219780 Pueraria Species 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 238000000889 atomisation Methods 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 2
- -1 propylene glycol ester Chemical class 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 235000021120 animal protein Nutrition 0.000 abstract description 2
- 235000021393 food security Nutrition 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000019462 natural additive Nutrition 0.000 abstract description 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000010485 konjac Nutrition 0.000 abstract 2
- 239000000252 konjac Substances 0.000 abstract 2
- 235000019640 taste Nutrition 0.000 abstract 2
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- 235000012041 food component Nutrition 0.000 abstract 1
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- 230000000694 effects Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical group CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
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- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 241000669618 Nothes Species 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 238000003490 calendering Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
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- 230000036541 health Effects 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- MCJGNVYPOGVAJF-UHFFFAOYSA-N quinolin-8-ol Chemical compound C1=CN=C2C(O)=CC=CC2=C1 MCJGNVYPOGVAJF-UHFFFAOYSA-N 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
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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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a production method of noodles containing shepherd's purse and ox bone soup and relates to the field of food processing. The noodles are produced from raw materials in parts by weight as follows: 70 parts of flour, 10 parts of lotus root starch, 5 parts of Chinese yams, 15 parts of shepherd's purse, 1.5 parts of onion juice, 13 parts of refined ox bone soup, 6 parts of wheat gluten, 1.0 part of edible salt, 0.2 parts of konjac powder and 0.03 parts of an improving agent. The produced noodles are rich in functional components such as animal protein, plant protein, minerals, dietary fiber and the like, taste good and have better elasticity; the nutritional components of the product are further increased and the finished product tastes more smooth and elastic due to addition of the konjac powder and the wheat gluten. The noodles contain no non-natural additives and conform to the requirement of the modern society for food security.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of preparation method of shepherd's purse Galbitang vermicelli.
Background technology
China is maximum in the world vermicelli food production state and country of consumption. Vermicelli industry develops intoA relatively ripe industry. 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, to be convenient to the whole body medium and high-grade goods. As the healthy staple food of tradition, vermicelli have become food systemMake an important industry in industry.
Existing vermicelli are mainly taking wheat flour as primary raw material, and some functional vermicellis of appearance are also at flourIn added other grain dust, after people is edible, can only therefrom obtain some vegetable proteins, nutrition is inadequateComprehensively, use bone soup to boil face, can obtain comparatively abundant nutrition, and delicious flavour. But boil boneSoup cooks noodle and relatively loses time, and the face that boils is pursued simple and efficient conventionally.
If simply the animality such as meat or bone soup food materials are joined in vermicelli, existing processing vermicelliMethod and apparatus is difficult for producing, for example, add animality food materials, there will be: be not easy and face the prolonging of faceMalleability reduces, when dough calendering, and easily roll banding, when slitting, easily sticky cutter, noodles smell is heavier, noThe problems such as easy preservation.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of shepherd's purse Galbitang vermicelli, to solve above-mentioned skillArt problem. The more Ensure Liquid of shepherd's purse Galbitang vermicelli that method of the present invention is made, mouthfeel is better, has guarantorStrong effect.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for shepherd's purse Galbitang vermicelli, is characterized in that, by the raw material of following weight portionBe made:
70 parts, flour, 10 parts of lotus root starch, 5 parts of Chinese yams, 15 parts, shepherd's purse, 1.5 parts, green onion juice, refining Galbitang 13Part, 6 parts of Glutens, 1.0 parts of edible salts, 0.2 part of konjaku powder, 0.03 part of modifying agent;
Preparation method comprises the steps:
A, 0.2 part of konjaku powder put into appropriate water for 2 hours in advance soak, treat that it dissolves completely,For subsequent use;
B, that 6 parts, 70 parts, flour, 10 parts of lotus root starch, 5 parts of Chinese yams, Gluten is placed in to stirrer for mixing is even;
C, 1.5 parts, 1.0 parts of edible salts, 0.03 part of modifying agent and green onion juice is added in step a and is mixed,Obtain mixed liquor stand-by;
D, 15 parts, shepherd's purse is ground to form to shepherd's purse powder or shepherd's purse juice, is ground to particle diameter and is not more than 70 μ m,
E, by the mixed liquor in step c and steps d grind after shepherd's purse add in step b, stir,When stirring, add 13 parts of refining Galbitangs, and then add appropriate water to carry out and face, adjusting rangeHardness, Mixing time 15 minutes;
F, the dough of becoming reconciled in step e is put into refrigerating chamber refrigerate 25min, refrigerated storage temperature is 2 DEG C;
G, refrigeration after dough routinely technique roll, slitting;
Noodles after h, slitting moulding, send into steam insulation indoor, maturation process 20min, steam insulationIndoorly be incubated by vapours, temperature is 85 DEG C, and relative humidity is 75%, and vapours is to protect by entering steamDry heat air-flow in greenhouse and atomization spray into the indoor alkali lye of steam insulation and jointly form, and alkali lye is with foodBe dissolved in alkali in the water of 200 times of weight and form;
Noodles after i, maturation process are coiled into the shape of being convenient to packaging, and cut, be then dried,Pack to obtain finished product.
The boiling method of described refining Galbitang:
A, get 300 parts of (weight) Os Bovis seu Bubali cold water and soak 20min, soak in the cold water of use, put into a small amount ofGreen onion foam, bubbles out watery blood, then rinses well with cold water;
B, Os Bovis seu Bubali after rinsing well are put into pressure cooker, add 500 parts of (weight) cold water, and water is openedGo afterwards offscum;
C, add Chinese medicine: matrimony vine 1.5 parts (weight), red date 3 parts (weight), 5 parts of Radix Codonopsis are (heavyAmount), phoenix-tail fern 1.5 parts of (weight), corn stigma 6 parts of (weight), pueraria flower and root 2 parts of (weight), chaste treesMustard fringe 2 parts of (weight), the root of herbaceous peony 1.5 parts of (weight), 4 parts of rhizoma nelumbinis (weight), pressure cooker is little fiery 20 pointsClock;
D, Os Bovis seu Bubali, Chinese medicine are pulled out from the Galbitang boiling, Galbitang is poured in a container temporarilyDeposit, in pot, again add water, Os Bovis seu Bubali and the Chinese medicine before putting into again after boiled, pulled out, pressure cooker is littleFire 20 minutes;
The step of E, repeating step D, pulls Os Bovis seu Bubali and Chinese medicine out, the Galbitangs of three times is mixed,Must refine Galbitang, boil extraction through three times, need nutritional labeling that different time boils all by from oxIn bone, extract.
The composition that described modifying agent comprises following percentage by weight: carragheen (15 ± 10) %, acetate form sedimentPowder (20 ± 10) %, sodium alginate (23 ± 10) %, propylene glycol ester (22 ± 10) %, propane diols (20± 10) %, the percentage by weight sum of above each composition meets 100%.
Described dry subregion is predrying region, main arid region and completes arid region.
25～30 DEG C of described predrying Region control temperature, relative humidity 80～85%, wind speed 4m/s is dryTime accounts for 15～20% of total drying time; 35～45 DEG C of the dry Region control temperature of described trunk, relative humidity75～85%, wind speed 3m/s, accounts for 40～50% of total drying time drying time; The described arid region that completesControl 20～30 DEG C of temperature, relative humidity 55～65%, wind speed 2m/s.
Drying steps divides three zoness of different, and the dry environment difference in each region, by noodles Rapid dryDry, sizing, have different wind speed, temperature and humidity in arid region, in dry run, noodles can notAdhesion, dry thermal current keeps the relative humidity of certain limit, and powder can not played in dried noodles surface.
The invention has the beneficial effects as follows:
The vermicelli that the present invention makes are rich in the merits such as animal protein, phytoprotein, mineral matter and dietary fiberEnergy composition, also makes product have good mouthfeel, and noodles have good elasticity;
The present invention has added konjaku powder and Gluten, has further improved the nutritional labeling of product, and has madeFinished product mouthfeel is more smooth, more flexible.
The present invention does not add any non-natural additive, meets the requirement of present society to food security.
In raw material, contain and be combined with Chinese yam, lotus root starch, just face is smooth for the dough that can make and go out, and bears elasticity,Make the composition of Galbitang can be fully and dough merge, avoid occurring that dough surface adhesiveness is excessively strong, unfavorableIn the situation of following process.
With in face process, also use green onion juice to be in harmonious proportion, not only can Titian, can also roll at dough,In slitting process, face is separated with stack and cutting knife are easy.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understandSeparate, below in conjunction with specific embodiment, further set forth the present invention, but following embodiment is only the present inventionPreferred embodiment, not all. Based on the embodiment in embodiment, those skilled in the art are not havingThere is lower other embodiment that obtains of prerequisite that makes creative work, all belong to protection scope of the present invention.
Embodiment 1
A kind of shepherd's purse Galbitang vermicelli, comprise the raw material of following parts by weight proportioning:
70 parts, flour, 10 parts of lotus root starch, 5 parts of Chinese yams, 15 parts, shepherd's purse, 1.5 parts, green onion juice, refining Galbitang 13Part, 6 parts of Glutens, 1.0 parts of edible salts, 0.2 part of konjaku powder, 0.03 part of modifying agent.
The boiling method of refining Galbitang:
A, get 300 parts of (weight) Os Bovis seu Bubali cold water and soak 20min, soak in the cold water of use, put into a small amount ofGreen onion foam, bubbles out watery blood, then rinses well with cold water;
B, Os Bovis seu Bubali after rinsing well are put into pressure cooker, add 500 parts of (weight) cold water, and water is openedGo afterwards offscum;
C, add Chinese medicine: matrimony vine 1.5 parts (weight), red date 3 parts (weight), 5 parts of Radix Codonopsis are (heavyAmount), phoenix-tail fern 1.5 parts of (weight), corn stigma 6 parts of (weight), pueraria flower and root 2 parts of (weight), chaste treesMustard fringe 2 parts of (weight), the root of herbaceous peony 1.5 parts of (weight), 4 parts of rhizoma nelumbinis (weight), pressure cooker is little fiery 20 pointsClock;
D, Os Bovis seu Bubali, Chinese medicine are pulled out from the Galbitang boiling, Galbitang is poured in a container temporarilyDeposit, in pot, again add water, Os Bovis seu Bubali and the Chinese medicine before putting into again after boiled, pulled out, pressure cooker is littleFire 20 minutes;
The step of E, repeating step D, pulls Os Bovis seu Bubali and Chinese medicine out, the Galbitangs of three times is mixed,Must refine Galbitang.
The preparation method of above-mentioned shepherd's purse Galbitang vermicelli, comprises the following steps:
A, 0.2 part of konjaku powder put into appropriate water for 2 hours in advance soak, treat that it dissolves completely,For subsequent use;
B, that 6 parts, 70 parts, flour, 10 parts of lotus root starch, 5 parts of Chinese yams, Gluten is placed in to stirrer for mixing is even;
C, 1.5 parts, 1.0 parts of edible salts, 0.03 part of modifying agent and green onion juice is added in step a and is mixed,Obtain mixed liquor stand-by;
D, 15 parts, shepherd's purse is ground to form to shepherd's purse powder or shepherd's purse juice, is ground to particle diameter and is not more than 70 μ m,
E, by the mixed liquor in step c and steps d grind after shepherd's purse add in step b, stir,When stirring, add 13 parts of refining Galbitangs, and then add appropriate water to carry out and face, adjusting rangeHardness, Mixing time 15 minutes;
F, the dough of becoming reconciled in step e is put into refrigerating chamber refrigerate 25min, refrigerated storage temperature is 2 DEG C;
G, refrigeration after dough routinely technique roll, slitting;
Noodles after h, slitting moulding, send into steam insulation indoor, maturation process 20min, steam insulationIndoorly be incubated by vapours, temperature is 85 DEG C, and relative humidity is 75%, and vapours is to protect by entering steamDry heat air-flow in greenhouse and atomization spray into the indoor alkali lye of steam insulation and jointly form, and alkali lye is with foodBe dissolved in alkali in the water of 200 times of weight and form;
Noodles after i, maturation process are coiled into the shape of being convenient to packaging, and cut, be then dried,Pack to obtain finished product.
More than show and described general principle of the present invention, principal character and advantage of the present invention. One's own professionThe technical staff of industry should understand, and the present invention is not restricted to the described embodiments, above-described embodiment and explanationIn book, describe only for preference of the present invention, be not used for limiting the present invention, do not departing from essence of the present inventionUnder the prerequisite of god and scope, the present invention also has various changes and modifications, and these changes and improvements all fall intoIn the claimed scope of the invention. The claimed scope of the present invention by appending claims and etc.Effect thing defines.
Claims (5)
1. a preparation method for shepherd's purse Galbitang vermicelli, is characterized in that, by the former material of following weight portionMaterial is made:
70 parts, flour, 10 parts of lotus root starch, 5 parts of Chinese yams, 15 parts, shepherd's purse, 1.5 parts, green onion juice, refining Galbitang 13Part, 6 parts of Glutens, 1.0 parts of edible salts, 0.2 part of konjaku powder, 0.03 part of modifying agent;
Preparation method comprises the steps:
A, 0.2 part of konjaku powder put into appropriate water for 2 hours in advance soak, treat that it dissolves completely,For subsequent use;
B, that 6 parts, 70 parts, flour, 10 parts of lotus root starch, 5 parts of Chinese yams, Gluten is placed in to stirrer for mixing is even;
C, 1.5 parts, 1.0 parts of edible salts, 0.03 part of modifying agent and green onion juice is added in step a and is mixed,Obtain mixed liquor stand-by;
D, 15 parts, shepherd's purse is ground to form to shepherd's purse powder or shepherd's purse juice, be ground to particle diameter and be not more than 70 μ m;
E, by the mixed liquor in step c and steps d grind after shepherd's purse add in step b, stir,When stirring, add 13 parts of refining Galbitangs, and then add appropriate water to carry out and face, adjusting rangeHardness, Mixing time 15 minutes;
F, the dough of becoming reconciled in step e is put into refrigerating chamber refrigerate 25min, refrigerated storage temperature is 2 DEG C;
G, refrigeration after dough routinely technique roll, slitting;
Noodles after h, slitting moulding, send into steam insulation indoor, maturation process 20min, steam insulationIndoorly be incubated by vapours, temperature is 85 DEG C, and relative humidity is 75%, and vapours is to protect by entering steamDry heat air-flow in greenhouse and atomization spray into the indoor alkali lye of steam insulation and jointly form, and alkali lye is with foodBe dissolved in alkali in the water of 200 times of weight and form;
Noodles after i, maturation process are coiled into the shape of being convenient to packaging, and cut, be then dried,Pack to obtain finished product.
2. the preparation method of shepherd's purse Galbitang vermicelli according to claim 1, is characterized in that: described inThe boiling method of refining Galbitang:
A, get 300 parts of (weight) Os Bovis seu Bubali cold water and soak 20min, soak in the cold water of use, put into a small amount ofGreen onion foam, bubbles out watery blood, then rinses well with cold water;
B, Os Bovis seu Bubali after rinsing well are put into pressure cooker, add 500 parts of (weight) cold water, and water is openedGo afterwards offscum;
C, add Chinese medicine: matrimony vine 1.5 parts (weight), red date 3 parts (weight), 5 parts of Radix Codonopsis are (heavyAmount), phoenix-tail fern 1.5 parts of (weight), corn stigma 6 parts of (weight), pueraria flower and root 2 parts of (weight), chaste treesMustard fringe 2 parts of (weight), the root of herbaceous peony 1.5 parts of (weight), 4 parts of rhizoma nelumbinis (weight), pressure cooker is little fiery 20 pointsClock;
D, Os Bovis seu Bubali, Chinese medicine are pulled out from the Galbitang boiling, Galbitang is poured in a container temporarilyDeposit, in pot, again add water, Os Bovis seu Bubali and the Chinese medicine before putting into again after boiled, pulled out, pressure cooker is littleFire 20 minutes;
The step of E, repeating step D, pulls Os Bovis seu Bubali and Chinese medicine out, the Galbitangs of three times is mixed,Must refine Galbitang.
3. the preparation method of shepherd's purse Galbitang vermicelli according to claim 1, is characterized in that: described inThe composition that modifying agent comprises following percentage by weight: carragheen (15 ± 10) %, acetate starch (20 ±10) %, sodium alginate (23 ± 10) %, propylene glycol ester (22 ± 10) %, propane diols (20 ± 10) %,The percentage by weight sum of each composition meets 100% above.
4. the preparation method of shepherd's purse Galbitang vermicelli according to claim 4, is characterized in that: described inDry subregion is predrying region, main arid region and completes arid region.
5. the preparation method of shepherd's purse Galbitang vermicelli according to claim 5, is characterized in that: described in25～30 DEG C of predrying Region control temperature, relative humidity 80～85%, wind speed 4m/s, account for always drying time15～20% of drying time; 35～45 DEG C of the dry Region control temperature of described trunk, relative humidity 75～85%,Wind speed 3m/s, accounts for 40～50% of total drying time drying time; Temperature is controlled in the described arid region that completes20～30 DEG C, relative humidity 55～65%, wind speed 2m/s.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036464A (en) * | 2016-06-28 | 2016-10-26 | 禹州市思源实业有限公司 | Healthy bone soup fine dried noodles and preparation method thereof |
| CN108354115A (en) * | 2017-10-31 | 2018-08-03 | 江西晶星食品有限公司 | A kind of secondary calendering technology in vermicelli production |
| CN109090471A (en) * | 2018-08-23 | 2018-12-28 | 安徽农耕年华农业发展有限公司 | A kind of preparation method of high-quality mushroom noodles |
| CN110506895A (en) * | 2019-09-11 | 2019-11-29 | 湖南省江永县瑶永旺食品有限责任公司 | A kind of cynanchum auriculatum Royle ex Wight noodles and preparation method |
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| CN101796971A (en) * | 2010-04-14 | 2010-08-11 | 余姚市泰夫昌农庄有限公司 | Confined noodle of pigeon egg and lotus root starch and processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106036464A (en) * | 2016-06-28 | 2016-10-26 | 禹州市思源实业有限公司 | Healthy bone soup fine dried noodles and preparation method thereof |
| CN108354115A (en) * | 2017-10-31 | 2018-08-03 | 江西晶星食品有限公司 | A kind of secondary calendering technology in vermicelli production |
| CN109090471A (en) * | 2018-08-23 | 2018-12-28 | 安徽农耕年华农业发展有限公司 | A kind of preparation method of high-quality mushroom noodles |
| CN110506895A (en) * | 2019-09-11 | 2019-11-29 | 湖南省江永县瑶永旺食品有限责任公司 | A kind of cynanchum auriculatum Royle ex Wight noodles and preparation method |
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