CN106722851A - Yi Zhong le dish kudzuvine root vermicellis and preparation method thereof - Google Patents
Yi Zhong le dish kudzuvine root vermicellis and preparation method thereof Download PDFInfo
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
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- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
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- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 7
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 7
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 7
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- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 7
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 7
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 240000009226 Corylus americana Species 0.000 claims abstract description 6
- 235000006662 Lansium Nutrition 0.000 claims abstract description 6
- 241001156382 Lansium Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 235000021186 dishes Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 9
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 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 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 239000000701 coagulant Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000011837 pasties Nutrition 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000007781 pre-processing Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 238000001238 wet grinding Methods 0.000 claims description 3
- 238000009736 wetting Methods 0.000 claims description 3
- 241000219780 Pueraria Species 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 240000007582 Corylus avellana Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 229940037003 alum Drugs 0.000 abstract description 2
- 230000002929 anti-fatigue Effects 0.000 abstract description 2
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 2
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 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 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000004781 supercooling Methods 0.000 description 1
- 235000021404 traditional food Nutrition 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
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses Yi Zhong le dish kudzuvine root vermicellis and preparation method thereof, it is made up of raw materials such as starch from sweet potato, root of kudzu vine, le dish, sorghum rice, wheat germ powder, SEMEN PINI KORAIENSIS, lichen, sweet basil leaf, hazelnut kernel, clausenae Lansium, fresh hawthorn, apple flower, Folium Apocyni Veneti, pumpkin flower, ginkgo leaves.The present invention has the beneficial effect that：Zhong le dishes of the present invention have clearing heat and detoxicating, disappear it is tired quench one's thirst, the effects such as antifatigue, the root of kudzu vine contains abundant nutriment, it is a kind of food materials of medicine-food two-purpose, there is blood fat-reducing blood pressure-decreasing, effect of cardiovascular and cerebrovascular disease is prevented and treated, wherein the starch being rich in makes it be applied to making foodstuff in kind of bean vermicelli, the present invention is without alum, various food is carried out into reasonably combined delicious, elastic smooth, the bean vermicelli of green health of producing nutrition.
Description
Technical field
The present invention relates to food processing technology field, more particularly to Yi Zhong le dish kudzuvine root vermicellis and preparation method thereof.
Background technology
Bean vermicelli is the common traditional food of China, is the filament food that a kind of green starch, starch from sweet potato etc. are made, therefore
Name bean vermicelli, its nutritional ingredient is mainly carbohydrate, also containing a certain amount of dietary fiber, protein and calcium, magnesium, iron,
The mineral matters such as potassium, sodium.Bean vermicelli has good attached taste, can absorb the taste of various delicious soup stocks, along with bean vermicelli in itself
It is soft and moist soft, it is more delicious tasty and refreshing, it is the deep food liked by general population.With the generally raising of people's living standard,
Requirement to food also more and more higher, but bean vermicelli kind is more single in the market, and bean vermicelli is more is eaten as staple food based food
With nutrition is not comprehensive enough, in addition, after the bean vermicelli of most kinds is cooked for a long time, it may occur that the easily broken situation of expansion, influences mouth
Sense.For this present invention proposes brand-new theory, various types of grain fruits and vegetables are added in the middle of the production of bean vermicelli, produce nutrition rich
Rich, special taste, the bean vermicelli with health-care effect had both enriched the species of bean vermicelli, had met need of the people to healthy food
Ask, the surcharge of agricultural product is improve again.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided Yi Zhong le dish kudzuvine root vermicellis and its preparation side
Method.
The present invention is achieved by the following technical solutions：
Yi Zhong le dish kudzuvine root vermicellis, are made up of the raw material of following weight portion：Starch from sweet potato 400-410, root of kudzu vine 155-158, le dishes
30-32, sorghum rice 15-16, wheat germ powder 22-23, SEMEN PINI KORAIENSIS 7-8, lichen 5-6, sweet basil leaf 10-11, hazelnut kernel 3-4, Huang
Follicarpium 8-9, fresh hawthorn 2-3, apple flower 2-3, Folium Apocyni Veneti 2-4, pumpkin flower 1-2, ginkgo leaf 1-2, appropriate amount of water.
According to the preparation method of claim l Suo Shu le dish kudzuvine root vermicellis, comprise the following steps：
（1）Le dish, sweet basil leaf are scalded in boiling water respectively processed 1-2 minutes, pull out and be put into leaching in the water containing 0.2-0.3% citric acids
Freeze but, pull dehydration out and drain, mixing is driven away and rubs uniform, in input electromagnetism green-keeping machine, it is warm step by step at 220-180 DEG C to control temperature
Difference carries out de-enzyme treatment for 20 DEG C, and the time is 2-3 minutes, then through vacuum freeze drying, crushes 200 mesh sieves, obtains leafiness powder；
（2）, the root of kudzu vine is removed the peel and is cut into slices, be put into boiling water kiering 3-5 minutes, pull out be put into the water containing a small amount of rice vinegar be dipped into it is cold
But, dehydration is drained, and is broken into particle, sends into microwave oven, and dry perfume is baked at 80-90 DEG C, grinds 120-160 mesh processed, obtains Pueraria lobota
Root powder；
（3）, lichen cleaned be soaked, clausenae Lansium, fresh hawthorn take pulp, send into beater, plus 1-2 times of water makes into slurry, press filtration
Separate, kunhi wears into slurry, and merging filtrate obtains pulp；
（4）, by apple flower, Folium Apocyni Veneti, pumpkin flower, ginkgo leaf co-grinding, add that a small amount of rice wine wetting is uniform, slow fire is bakeed
To dry, 5-8 times of decocting is added to boil 40-60 minutes, filter and remove residue obtains filtrate, and sorghum rice, SEMEN PINI KORAIENSIS, hazelnut kernel are sieved and washed totally,
Dehydration drains mixing, adds filtrate to simmer to filtrate and receives dry, is milled into wet-milling, is put into oven cooking cycle to dry perfume (or spice), grinds again
200 mesh sieves, obtain a meter benevolence powder；
（5）, add enough water to be well mixed starch from sweet potato, kudzu-vine root powder and other residual components, after standing 4-5 hours at centrifugation
Reason, after removal supernatant liquor, stirs with leafiness powder, rice benevolence powder, pulp and appropriate water, obtains pre-processing the pasty mixture of starch and water；
（6）, add the 8-10 times of water measured to stir in coagulator, coagulant composition is sodium alginate and konjaku flour, total addition
It is 0.1-0.3% to measure, and the ratio of sodium alginate and konjaku flour is 1:4, by coagulant solution at the uniform velocity add pretreatment the pasty mixture of starch and water in, together
Shi Buting is stirred, and obtains bean vermicelli feed liquid；
（7）, bean vermicelli feed liquid at the uniform velocity pan feeding enter in vermicelli machine, the feed liquid for squeezing out through boiling water cook 45-50 seconds after pull subcooled water out
Immersion, cleaning, pack after low temperature drying.
It is an advantage of the invention that：Zhong le dishes of the present invention have it is clearing heat and detoxicating, disappear it is tired quench one's thirst, the effects such as antifatigue, the root of kudzu vine
It is a kind of food materials of medicine-food two-purpose containing abundant nutriment, there is blood fat-reducing blood pressure-decreasing, prevents and treats effect of cardiovascular and cerebrovascular disease, its
In the starch that is rich in it is applied to making foodstuff in kind of bean vermicelli, the present invention is carried out various food reasonably combined without alum
Produce nutrition delicious, elastic smooth, the bean vermicelli of green health.
Specific embodiment
Yi Zhong le dish kudzuvine root vermicellis, by following weight portion（Kilogram）Raw material composition：Starch from sweet potato 400, the, le of the root of kudzu vine 155
Dish 30, sorghum rice 15, wheat germ powder 22, SEMEN PINI KORAIENSIS 7, lichen 5, sweet basil leaf 10, hazelnut kernel 3, clausenae Lansium 8, fresh hawthorn 2, apple
Fruit spends 3, Folium Apocyni Veneti 4, pumpkin flower 2, ginkgo leaf 2, appropriate amount of water.
According to the preparation method of claim l Suo Shu le dish kudzuvine root vermicellis, comprise the following steps：
（1）Le dish, sweet basil leaf are scalded in boiling water respectively and are made 2 minutes, pulled out and be put into soak cooling in the water containing 0.3% citric acid,
Pull dehydration out to drain, mixing is driven away and rubs uniform, in input electromagnetism green-keeping machine, control temperature for the temperature difference is 20 step by step at 220-180 DEG C
De-enzyme treatment DEG C is carried out, the time is 3 minutes, then through vacuum freeze drying, crushes 200 mesh sieves, obtains leafiness powder；
（2）, the root of kudzu vine is removed the peel and is cut into slices, be put into boiling water kiering 5 minutes, pull out to be put into the water containing a small amount of rice vinegar and be dipped into cooling,
Dehydration is drained, and is broken into particle, sends into microwave oven, and dry perfume is baked at 90 DEG C, and grinding 160 mesh of system obtain kudzu-vine root powder；
（3）, lichen cleaned be soaked, clausenae Lansium, fresh hawthorn take pulp, send into beater, plus 2 times of water make into slurry, press filtration point
From kunhi wears into slurry, and merging filtrate obtains pulp；
（4）, by apple flower, Folium Apocyni Veneti, pumpkin flower, ginkgo leaf co-grinding, add that a small amount of rice wine wetting is uniform, slow fire is bakeed
To dry, 8 times of decoctings are added to boil 60 minutes, filter and remove residue obtains filtrate, and sorghum rice, SEMEN PINI KORAIENSIS, hazelnut kernel are sieved and washed totally, dehydration
Mixing is drained, is added filtrate to simmer to filtrate and is received dry, be milled into wet-milling, be put into oven cooking cycle to dry perfume (or spice), 200 mesh were ground again
Sieve, obtains a meter benevolence powder；
（5）, add enough water to be well mixed starch from sweet potato, kudzu-vine root powder and other residual components, after standing 5 hours at centrifugation
Reason, after removal supernatant liquor, stirs with leafiness powder, rice benevolence powder, pulp and appropriate water, obtains pre-processing the pasty mixture of starch and water；
（6）, add the water of 8 times of amounts to stir in coagulator, coagulant composition is sodium alginate and konjaku flour, and total addition level is
0.1%, the ratio of sodium alginate and konjaku flour is 1:4, by coagulant solution at the uniform velocity add pretreatment the pasty mixture of starch and water in, while not stopping to stir
Mix, obtain bean vermicelli feed liquid；
（7）, bean vermicelli feed liquid at the uniform velocity pan feeding enter in vermicelli machine, the feed liquid for squeezing out through boiling water cook 45 seconds after pull supercooling water logging out
Bubble, cleaning, pack after low temperature drying.
Claims (2)
1. Yi Zhong le dish kudzuvine root vermicelli, it is characterised in that be made up of the raw material of following weight portion：Starch from sweet potato 400-410, the root of kudzu vine
155-158, le dishes 30-32, sorghum rice 15-16, wheat germ powder 22-23, SEMEN PINI KORAIENSIS 7-8, lichen 5-6, sweet basil leaf 10-11,
Hazelnut kernel 3-4, clausenae Lansium 8-9, fresh hawthorn 2-3, apple flower 2-3, Folium Apocyni Veneti 2-4, pumpkin flower 1-2, ginkgo leaf 1-2, water are fitted
Amount.
2. according to the preparation method of claim l Suo Shu le dish kudzuvine root vermicellis, it is characterised in that comprise the following steps：
（1）Le dish, sweet basil leaf are scalded in boiling water respectively processed 1-2 minutes, pull out and be put into leaching in the water containing 0.2-0.3% citric acids
Freeze but, pull dehydration out and drain, mixing is driven away and rubs uniform, in input electromagnetism green-keeping machine, it is warm step by step at 220-180 DEG C to control temperature
Difference carries out de-enzyme treatment for 20 DEG C, and the time is 2-3 minutes, then through vacuum freeze drying, crushes 200 mesh sieves, obtains leafiness powder；
（2）, the root of kudzu vine is removed the peel and is cut into slices, be put into boiling water kiering 3-5 minutes, pull out be put into the water containing a small amount of rice vinegar be dipped into it is cold
But, dehydration is drained, and is broken into particle, sends into microwave oven, and dry perfume is baked at 80-90 DEG C, grinds 120-160 mesh processed, obtains Pueraria lobota
Root powder；
（3）, lichen cleaned be soaked, clausenae Lansium, fresh hawthorn take pulp, send into beater, plus 1-2 times of water makes into slurry, press filtration
Separate, kunhi wears into slurry, and merging filtrate obtains pulp；
（4）, by apple flower, Folium Apocyni Veneti, pumpkin flower, ginkgo leaf co-grinding, add that a small amount of rice wine wetting is uniform, slow fire is bakeed
To dry, 5-8 times of decocting is added to boil 40-60 minutes, filter and remove residue obtains filtrate, and sorghum rice, SEMEN PINI KORAIENSIS, hazelnut kernel are sieved and washed totally,
Dehydration drains mixing, adds filtrate to simmer to filtrate and receives dry, is milled into wet-milling, is put into oven cooking cycle to dry perfume (or spice), grinds again
200 mesh sieves, obtain a meter benevolence powder；
（5）, add enough water to be well mixed starch from sweet potato, kudzu-vine root powder and other residual components, after standing 4-5 hours at centrifugation
Reason, after removal supernatant liquor, stirs with leafiness powder, rice benevolence powder, pulp and appropriate water, obtains pre-processing the pasty mixture of starch and water；
（6）, add the 8-10 times of water measured to stir in coagulator, coagulant composition is sodium alginate and konjaku flour, total addition
It is 0.1-0.3% to measure, and the ratio of sodium alginate and konjaku flour is 1:4, by coagulant solution at the uniform velocity add pretreatment the pasty mixture of starch and water in, together
Shi Buting is stirred, and obtains bean vermicelli feed liquid；
（7）, bean vermicelli feed liquid at the uniform velocity pan feeding enter in vermicelli machine, the feed liquid for squeezing out through boiling water cook 45-50 seconds after pull subcooled water out
Immersion, cleaning, pack after low temperature drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611158868.XA CN106722851A (en) | 2016-12-15 | 2016-12-15 | Yi Zhong le dish kudzuvine root vermicellis and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611158868.XA CN106722851A (en) | 2016-12-15 | 2016-12-15 | Yi Zhong le dish kudzuvine root vermicellis and preparation method thereof |
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| CN106722851A true CN106722851A (en) | 2017-05-31 |
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| CN201611158868.XA Withdrawn CN106722851A (en) | 2016-12-15 | 2016-12-15 | Yi Zhong le dish kudzuvine root vermicellis and preparation method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416655A (en) * | 2013-07-21 | 2013-12-04 | 安徽锦中工贸有限公司 | Sweet potato vermicelli containing Chinese herbal medicine |
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2016
- 2016-12-15 CN CN201611158868.XA patent/CN106722851A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416655A (en) * | 2013-07-21 | 2013-12-04 | 安徽锦中工贸有限公司 | Sweet potato vermicelli containing Chinese herbal medicine |
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