CN105380246A - Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof - Google Patents
Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof Download PDFInfo
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- CN105380246A CN105380246A CN201510787267.4A CN201510787267A CN105380246A CN 105380246 A CN105380246 A CN 105380246A CN 201510787267 A CN201510787267 A CN 201510787267A CN 105380246 A CN105380246 A CN 105380246A
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000283074 Equus asinus Species 0.000 claims abstract description 16
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 230000001105 regulatory effect Effects 0.000 claims abstract description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 7
- 229920002558 Curdlan Polymers 0.000 claims abstract description 7
- 239000001879 Curdlan Substances 0.000 claims abstract description 7
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 7
- 229940078035 curdlan Drugs 0.000 claims abstract description 7
- 235000019316 curdlan Nutrition 0.000 claims abstract description 7
- 229940046240 glucomannan Drugs 0.000 claims abstract description 7
- 239000000252 konjac Substances 0.000 claims abstract description 7
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- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 241000737253 Lygodium japonicum Species 0.000 claims abstract description 4
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000012149 noodles Nutrition 0.000 claims description 12
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 244000268590 Euryale ferox Species 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims description 6
- 229940036811 bone meal Drugs 0.000 claims description 6
- 239000002374 bone meal Substances 0.000 claims description 6
- 239000007853 buffer solution Substances 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 4
- 241000427159 Achyranthes Species 0.000 claims description 3
- 244000157790 Buglossoides arvense Species 0.000 claims description 3
- 235000004256 Buglossoides arvense Nutrition 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 244000046146 Pueraria lobata Species 0.000 claims description 3
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- 238000009835 boiling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
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- 238000005057 refrigeration Methods 0.000 claims description 3
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- 235000014347 soups Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 240000001398 Typha domingensis Species 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 150000002148 esters Chemical class 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 abstract 1
- 241001071917 Lithospermum Species 0.000 abstract 1
- 235000015742 Nephelium litchi Nutrition 0.000 abstract 1
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 235000020778 linoleic acid Nutrition 0.000 abstract 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 9
- 239000002778 food additive Substances 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- 240000000260 Typha latifolia Species 0.000 description 2
- 229940037003 alum Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000005411 Van der Waals force Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 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
- 239000004411 aluminium Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000014105 formulated food Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses bone flavored Qi-regulating fresh and wet sweet potato vermicelli. The bone flavored Qi-regulating fresh and wet sweet potato vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of sweet potato starch, 1-1.2 parts of pollen typhae, 0.9-1 part of lygodium japonicum, 1-1.2 parts of lithospermum, 0.8-1 part of perilla stems, 0.9-1.1 parts of lychee seeds, 20-22 parts of coix seeds, 20-22 parts of crab meat, 25-28 parts of donkey bones, a proper amount of starch, a proper amount of 15% lactic acid liquid, a proper amount of konjac glucomannan, a proper amount of xanthan gum and a proper amount of curdlan gum. The vermicelli provided by the invention is delicious, has abundant nutrients and is delicious and aromatic when being eaten; the added coix seeds are light and slightly sweet, have abundant nutrients, and contain 52%-80% of carbohydrates, 13%-17% of protein and 4%-7% of fat; oil takes unsaturated fatty acids as main parts, wherein linoleic acid accounts for 34% and special coix seed esters are included; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process so that the bone flavored Qi-regulating fresh and wet sweet potato vermicelli has the effects of regulating Qi and regulating middle energizer, clearing away heat and toxic materials, promoting diuresis and treating stranguria, cooling and activating blood, and detoxifying and promoting eruption.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of bone perfume (or spice) and to regulate the flow of vital energy fresh wet sweet potato noodles and preparation method thereof.
Background technology
Bean vermicelli is a kind of traditional food of China, long history and wide market is had in China, along with the raising of people's living standard, fresh wet type bean vermicelli also becomes the trend place of future market development gradually, the present invention with fresh wet sweet potato noodles for research object, fresh wet sweet potato noodles is deposited in process, along with the prolongation of resting period, the hardness of bean vermicelli increases, viscoplasticity is deteriorated, disconnected number obviously rises, tarnish, mouthfeel pliability and local flavor become bad, the hardness of bean vermicelli increases, hot strength obviously reduces, and the toughness of bean vermicelli in traditional bean vermicelli production process, is improved using alum as coagulating agent, and alum is a kind of inorganic matter containing aluminium, much more edible meeting bring harm to human body.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of bone perfume (or spice) to regulate the flow of vital energy fresh wet sweet potato noodles and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of bone perfume (or spice) is regulated the flow of vital energy fresh wet sweet potato noodles, is made up of following raw material:
Starch from sweet potato 500-550, cattail pollen 1-1.2, Lygodium japonicum 0.9-1, Asian puccoon 1-1.2, Caulis Perillae 0.8-1, semen litchi 0.9-1.1, seed of Job's tears 20-22, crab 20-22, donkey bone 25-28, Gorgon euryale paste are in right amount, 1.5% lactate buffer solution is appropriate, konjac glucomannan is appropriate, xanthans is appropriate, curdlan is appropriate.
The preparation method of the fragrant fresh wet sweet potato noodles of regulating the flow of vital energy of described a kind of bone, comprises the following steps:
(1) being placed on adding 50% water in starch from sweet potato in microwave special utensil, putting into microwave equipment, 60s is for subsequent use for the process of moderate microwave intensity;
(2) root of kudzu vine, the root of bidentate achyranthes, sweet potato stem and leaf, old grass, lotus are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(3) seed of Job's tears is immersed 1-2h in 60-70 DEG C of warm water for subsequent use, freeze-dried powder is ground to obtain after getting crab freeze-drying, donkey bone adds and to take out donkey bone after 4-5 times of water puts into pressure cooker infusion 5-6h and pulverize and refund soup juice again, and toward the seed of Job's tears wherein adding crab meat freeze-dried powder and soaked, little fiery infusion 1-2h limit of uncapping is stirred to paste and grinds to obtain crab meat donkey bone meal;
(4) Gorgon euryale adding amount of starch 4% is stuck with paste, full and uniform kneading after the konjac glucomannan of 0.2%, the xanthans of 0.28%, the curdlan of 0.36% and crab meat donkey bone meal, and the uniform dough of kneading obtains fecula bar through leaking powder;
(5) by fecula bar slaking 10s in boiling water, be cooled to normal temperature, then be placed in concentration be 1.5% lactate buffer solution soak 5min, evenly spray herb liquid after pulling microwave sterilization 50s out and remain each raw material, pack, at 4 DEG C of refrigeration storage 4h, thaw after-8 DEG C of storage 10h and get final product.
Advantage of the present invention is:
The present invention carries out microwave treatment to starch at the beginning, the energy of microwave can to hydrogen bond, Van der Waals force, hydrophobic bond, the secondary key such as sat linkage has certain destruction, it can be made to loosen, fracture and restructuring, thus improve the quality of bean vermicelli production, the use of food additives can extend the time of bean vermicelli deterioration, the effect adopting formulated food additive to replace is better than single food additive food additives and can interacts with amylose molecule in starch, hinder bringing back to life of amylose, slow down the aging of fresh wet sweet potato noodles, and the additive that the present invention adds can not bring harm to human body, bean vermicelli of the present invention is tasty, nutritious, entrance is aromatic, the seed of Job's tears slightly sweet flavor added is micro-sweet, nutritious, carbohydrate containing 52%-80%, protein 13%-17%, fat 4%-7%, oil is based on unrighted acid, wherein linolenic acid accounts for 34%, and have special heart of a lotus seed benevolence ester, in addition, the present invention adds multiple Chinese herbal medicine in process, there is regulating the flow of QI to ease the stomach, clearing heat and detoxicating, promoting diuresis for stranguria, cooling and activating blood, effect of removing toxic substances promoting eruption.
Detailed description of the invention
A kind of bone perfume (or spice) is regulated the flow of vital energy fresh wet sweet potato noodles, is made up of following weight portion (kilogram) raw material:
Starch from sweet potato 500, cattail pollen 1, Lygodium japonicum 0.9, Asian puccoon 1, Caulis Perillae 0.8, semen litchi 0.9, the seed of Job's tears 20, crab 20, donkey bone 25, Gorgon euryale paste are in right amount, 1.5% lactate buffer solution is appropriate, konjac glucomannan is appropriate, xanthans is appropriate, curdlan is appropriate.
The preparation method of the fragrant fresh wet sweet potato noodles of regulating the flow of vital energy of described a kind of bone, comprises the following steps:
(1) being placed on adding 50% water in starch from sweet potato in microwave special utensil, putting into microwave equipment, 60s is for subsequent use for the process of moderate microwave intensity;
(2) root of kudzu vine, the root of bidentate achyranthes, sweet potato stem and leaf, old grass, lotus are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(3) seed of Job's tears is immersed 1h in 60 DEG C of warm water for subsequent use, freeze-dried powder is ground to obtain after getting crab freeze-drying, donkey bone adds and to take out donkey bone after 4 times of water put into pressure cooker infusion 5h and pulverize and refund soup juice again, and toward the seed of Job's tears wherein adding crab meat freeze-dried powder and soaked, little fiery infusion 1h limit of uncapping is stirred to paste and grinds to obtain crab meat donkey bone meal;
(4) Gorgon euryale adding amount of starch 4% is stuck with paste, full and uniform kneading after the konjac glucomannan of 0.2%, the xanthans of 0.28%, the curdlan of 0.36% and crab meat donkey bone meal, and the uniform dough of kneading obtains fecula bar through leaking powder;
(5) by fecula bar slaking 10s in boiling water, be cooled to normal temperature, then be placed in concentration be 1.5% lactate buffer solution soak 5min, evenly spray herb liquid after pulling microwave sterilization 50s out and remain each raw material, pack, at 4 DEG C of refrigeration storage 4h, thaw after DEG C storage 10h and get final product.
Claims (2)
1. bone perfume (or spice) is regulated the flow of vital energy a fresh wet sweet potato noodles, it is characterized in that being made up of following raw material:
Starch from sweet potato 500-550, cattail pollen 1-1.2, Lygodium japonicum 0.9-1, Asian puccoon 1-1.2, Caulis Perillae 0.8-1, semen litchi 0.9-1.1, seed of Job's tears 20-22, crab 20-22, donkey bone 25-28, Gorgon euryale paste are in right amount, 1.5% lactate buffer solution is appropriate, konjac glucomannan is appropriate, xanthans is appropriate, curdlan is appropriate.
2. the preparation method of the fragrant fresh wet sweet potato noodles of regulating the flow of vital energy of a kind of bone according to claim 1, is characterized in that comprising the following steps:
(1) being placed on adding 50% water in starch from sweet potato in microwave special utensil, putting into microwave equipment, 60s is for subsequent use for the process of moderate microwave intensity;
(2) root of kudzu vine, the root of bidentate achyranthes, sweet potato stem and leaf, old grass, lotus are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(3) seed of Job's tears is immersed 1-2h in 60-70 DEG C of warm water for subsequent use, freeze-dried powder is ground to obtain after getting crab freeze-drying, donkey bone adds and to take out donkey bone after 4-5 times of water puts into pressure cooker infusion 5-6h and pulverize and refund soup juice again, and toward the seed of Job's tears wherein adding crab meat freeze-dried powder and soaked, little fiery infusion 1-2h limit of uncapping is stirred to paste and grinds to obtain crab meat donkey bone meal;
(4) Gorgon euryale adding amount of starch 4% is stuck with paste, full and uniform kneading after the konjac glucomannan of 0.2%, the xanthans of 0.28%, the curdlan of 0.36% and crab meat donkey bone meal, and the uniform dough of kneading obtains fecula bar through leaking powder;
(5) by fecula bar slaking 10s in boiling water, be cooled to normal temperature, then be placed in concentration be 1.5% lactate buffer solution soak 5min, evenly spray herb liquid after pulling microwave sterilization 50s out and remain each raw material, pack, at 4 DEG C of refrigeration storage 4h, thaw after-8 DEG C of storage 10h and get final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510787267.4A CN105380246A (en) | 2015-11-17 | 2015-11-17 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510787267.4A CN105380246A (en) | 2015-11-17 | 2015-11-17 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
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| CN105380246A true CN105380246A (en) | 2016-03-09 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174539A (en) * | 2016-07-15 | 2016-12-07 | 赵志库 | A kind of food additive |
| CN106262781A (en) * | 2016-10-09 | 2017-01-04 | 骆玲 | A kind of Fructus Lycopersici esculenti vermicelli and preparation method thereof |
| CN106360655A (en) * | 2016-10-09 | 2017-02-01 | 骆玲 | Rose health-preserving vermicelli and preparation method thereof |
| CN106418464A (en) * | 2016-10-09 | 2017-02-22 | 骆玲 | Corn vermicelli and preparation method thereof |
| CN106509835A (en) * | 2016-10-09 | 2017-03-22 | 骆玲 | Nutritive ready-to-eat pumpkin vermicelli and preparation method thereof |
| CN106509834A (en) * | 2016-10-09 | 2017-03-22 | 骆玲 | Celery vermicelli and preparation method thereof |
| CN106509833A (en) * | 2016-10-09 | 2017-03-22 | 骆玲 | Purple sweet potato vermicelli and preparation method thereof |
| CN106509836A (en) * | 2016-10-09 | 2017-03-22 | 骆玲 | Red date tea fragrant vermicelli and preparation method thereof |
| CN106539066A (en) * | 2016-10-09 | 2017-03-29 | 骆玲 | A kind of root of kudzu vine lipid-loweringing bean vermicelli and preparation method thereof |
| CN106539003A (en) * | 2016-10-09 | 2017-03-29 | 骆玲 | A kind of health-care sweet potato bean vermicelli and preparation method thereof |
| CN106562399A (en) * | 2016-10-09 | 2017-04-19 | 骆玲 | Spinacia oleracea and highland barley vermicelli and preparation method thereof |
| CN108576787A (en) * | 2018-04-28 | 2018-09-28 | 杨振华 | A kind of manufacture craft of health-care sweet potato powder |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174539A (en) * | 2016-07-15 | 2016-12-07 | 赵志库 | A kind of food additive |
| CN106262781A (en) * | 2016-10-09 | 2017-01-04 | 骆玲 | A kind of Fructus Lycopersici esculenti vermicelli and preparation method thereof |
| CN106360655A (en) * | 2016-10-09 | 2017-02-01 | 骆玲 | Rose health-preserving vermicelli and preparation method thereof |
| CN106418464A (en) * | 2016-10-09 | 2017-02-22 | 骆玲 | Corn vermicelli and preparation method thereof |
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Application publication date: 20160309 |