CN107095147A - A kind of processing method of bitter bamboo shoot vermicelli - Google Patents
A kind of processing method of bitter bamboo shoot vermicelli Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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Abstract
The invention discloses a kind of processing method of bitter bamboo shoot vermicelli, including following technological process：Prepare bitter bamboo shoot powder → dispensing → and face → curing → calendering and slitting → drying → tangent plane → packaging；Wherein, it is described prepare bitter bamboo shoot powder technological process be：Bitter bamboo shoot shell, cut into slices, are dried in vacuo, beat powder and sieving；The technological process of the dispensing and face is：Bitter bamboo shoot powder, salt, dietary alkali are mixed into flour step by step, water is then added and carries out and face.Present invention solves the technical problem that being to allow bitter bamboo shoot and vermicelli to organically combine, strengthen the nutritive value and local flavor of vermicelli, allow production to simplify, save, reduce artificial and equipment investment, be adapted to actual production.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing method of bitter bamboo shoot fine dried noodles.
Background
Bitter bamboo shoots, also called sweet bamboo shoots and cold bamboo shoots, have quite rich nutritional values, and special crude fibers, rich trace elements, various vitamins and amino acids of the bitter bamboo shoots are considered as the best food; the bitter glycoside has the function of stimulating the generation of macrophage, and the cell has the effects of preventing cancer and removing toxicity; the bitter bamboo shoot contains abundant cellulose, and can promote intestinal motility, thereby shortening the retention time of cholesterol, fat and other substances in the body, and having the effects of reducing weight and preventing constipation, colon cancer and the like. Li Shizhen (compendium of materia Medica) year: bitter bamboo shoots are bitter, sweet and cold in taste, and are mainly used for treating insomnia, face and tongue heat and yellow, quenching thirst and improving eyesight, relieving alcoholism, removing hot air, benefiting qi, promoting urination, descending qi and transforming nitrogen, and treating wind-heat type beriberi, and treating common cold and aphonia after sweating. Therefore, the bitter bamboo shoots are rare bamboo shoots which are good for medical and food.
The dried noodles are one of the main wheaten foods enjoyed by people all the time because of good taste, convenient eating, low price and easy storage. At present, the dried noodles in the market are of a plurality of varieties, and mainly comprise common dried noodles, color dried noodles (egg dried noodles, tomato dried noodles, spinach dried noodles and the like) and manual dried noodles, but the flavor type, nutritional type, health care type and other dried noodles are the direction of future development. With the increasing demand of people on dried noodles and the diversified development of dried noodles, people research out a method for preparing dried noodles by using bamboo shoots, for example, the prior art with the Chinese patent publication No. CN103766749A discloses a square bamboo shoot dried noodle in 2014, 5, 7, which comprises the steps of adding pure natural square bamboo shoot powder into flour, adding eggs and water, and preparing the square bamboo shoot dried noodle. However, in the actual preparation process, the following defects still exist in the patent: firstly, the preparation steps of the bamboo shoot powder in the patent comprise: digging → shelling → fixation → cryopreservation → thawing → crushing → microwave vacuum drying → blast drying → powdering → sieving, the production process steps are relatively more, and the steps of fixation, cryopreservation, thawing, blast drying and the like are very energy-consuming, time-consuming and equipment investment is more, thus being not beneficial to actual production and processing. And secondly, freezing and thawing the bamboo shoots after the bamboo shoots are de-enzymed in the processing process, wherein ice crystals are generated in the bamboo shoots in the process, so that the mechanical damage and the cell disintegration of the bamboo shoots are caused, and the nutrient substances of the bamboo shoots are lost. And thirdly, blast drying is adopted in the drying procedure, so that the nutritional ingredients and the flavor of the bamboo shoot powder can be reduced at high temperature, and the color of the bamboo shoot powder is dark red. Fourthly, eggs are added into the formula in a certain proportion in order to increase the nutritional ingredients (protein) of the bamboo shoot dried noodles, however, the content of the bamboo shoot powder protein reaches 34.51 +/-1.62%, and the original flavor of the bamboo shoots in the bamboo shoot dried noodles is reduced by adding the eggs into the formula.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a processing method of bitter bamboo shoot fine dried noodles, and the technical problem to be solved is to organically combine bitter bamboo shoots and fine dried noodles, enhance the nutritional value and flavor of the fine dried noodles, simplify production, save energy, reduce labor and equipment investment, and be suitable for actual production.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a processing method of bitter bamboo shoot fine dried noodles is characterized by comprising the following steps: the method comprises the following process flows:
preparing bitter bamboo shoot powder → batching → flour mixing → curing → rolling and slitting → drying → cutting → packaging; wherein,
the process flow for preparing the bitter bamboo shoot powder is as follows: removing shell of bitter bamboo shoot, slicing, vacuum drying, pulverizing and sieving;
the process flow of the material preparation and the dough kneading is as follows: mixing bitter bamboo shoot powder, salt and dietary alkali into flour step by step, and adding water to knead dough.
The slicing refers to slicing by a slicing machine, and the slicing thickness is 2-3 mm.
The vacuum drying refers to drying bitter bamboo shoot slices in a vacuum dryer, and the drying parameters are as follows: the vacuum degree is 1000-1500 Pa, the initial temperature of the shelf is 100 ℃, the temperature is gradually reduced to 50 ℃ within 4h, and the temperature is maintained for 4-5 h; the temperature of the bitter bamboo shoot slices is kept to be less than or equal to 50 ℃ in the whole vacuum drying process, and the water content of the bitter bamboo shoot slices after drying is 8-12%.
The screening refers to 50-mesh screening.
The bitter bamboo shoot powder is prepared from 1-5 parts by mass of salt 2-3 parts by mass of dietary alkali 0.1-0.25 part by mass of flour 90-110 parts by mass of water 22-38 parts by mass of water.
The curing is performed for 15-25 minutes after the dough kneading is completed.
The rolling and slitting means that the cooked dough is processed into noodles with the thickness of 1.2-1.5 mm and the width of 3-4 mm through composite rolling and slitting machine.
The drying means that the final water content of the noodles is less than or equal to 14.5 percent by adopting a natural drying or drying room drying mode.
The cutting and packaging means that the dried noodles are cut into 200mm and packaged.
The bitter bamboo shoot powder is white.
The invention has the advantages that:
firstly, the preparation process of the bitter bamboo shoot powder comprises the following steps: digging → shelling → vacuum drying → powdering → sieving, the processing technology is simple, the personnel and production equipment investment is less, and the method is suitable for actual production and processing.
The bitter bamboo shoot powder is prepared by vacuum drying after slicing, so that the vacuum drying time can be shortened, and the energy and the cost are saved.
Thirdly, the proper addition of the salt in the processing process can make dough more mature, improve gluten, reduce the strip breakage rate in production, and make the bitter bamboo shoot fine dried noodles have better toughness, smooth surface and bright color; the addition of dietary alkali can keep the original white color of the bitter bamboo shoot fine dried noodles, strengthen gluten, neutralize free fatty acid in flour and prolong the shelf life of the bitter bamboo shoot fine dried noodles.
Fourthly, the invention strictly controls the central temperature of the product to be less than or equal to 50 ℃ during vacuum drying, and has the following functions: the bitter bamboo shoot powder can keep white color, and the bitter bamboo shoot fine dried noodles keep original color; the original fragrance of the bitter bamboo shoots is kept, and the loss of fragrant substances in the drying process is reduced; the damage of nutrient substances which can not resist high temperature is reduced to the maximum extent, so that the bitter bamboo shoot dried noodles keep the original qualities of color, flavor, nutrition and the like.
And fifthly, the bitter bamboo shoot powder crude fiber has high protein content and low fat content, and is rich in polyphenol, antioxidant active substances, various amino acids and the like. The invention adds proper bitter bamboo shoot powder into the fine dried noodles, which not only improves the flavor of the fine dried noodles, but also improves the nutritive value of the fine dried noodles.
Detailed Description
Example 1
A processing method of bitter bamboo shoot fine dried noodles comprises the following process flows:
preparing bitter bamboo shoot powder → batching → flour mixing → curing → rolling and slitting → drying → cutting → packaging; the steps are as follows:
the process flow for preparing the bitter bamboo shoot powder is as follows: removing shell of bitter bamboo shoot, slicing, vacuum drying, pulverizing and sieving. Wherein the bitter bamboo shoot shelling is to select fresh bitter bamboo shoots, remove damaged and insect-damaged bitter bamboo shoots, peel off bamboo shoot shells, clean the bitter bamboo shoots and drain the bitter bamboo shoots.
The slicing refers to slicing by a slicing machine, and the slicing thickness is 2-3 mm.
The vacuum drying refers to that the sliced bitter bamboo shoot slices are quickly put into a vacuum drier for drying, and the vacuum drying parameters are as follows: the vacuum degree is 1000-1500 Pa, the initial temperature of the shelf is 100 ℃, the temperature is gradually reduced to 50 ℃ within 4h, and the temperature is maintained for 4-5 h; the temperature of the bitter bamboo shoot slices is kept to be less than or equal to 50 ℃ in the whole vacuum drying process, and the water content of the bitter bamboo shoot slices after drying is 8-12%.
The powdering and sieving refers to crushing the dried bitter bamboo shoot slices by a crusher, sieving the crushed bitter bamboo shoot slices by a 50-mesh sieve, and sieving the crushed bitter bamboo shoot slices to obtain white bitter bamboo shoot powder.
The process flow of the material preparation and the dough kneading is as follows: mixing bitter bamboo shoot powder, salt and dietary alkali into flour step by step, and adding water to knead dough. The bitter bamboo shoot powder is prepared from 1-5 parts by mass of salt 2-3 parts by mass of dietary alkali 0.1-0.25 part by mass of flour 90-110 parts by mass of water 22-38 parts by mass of water.
The curing means that after dough kneading is finished, the dough is placed on a curing plate and cured for 15-25 minutes.
The rolling and slitting means that the cooked dough is processed into noodles with the thickness of 1.2-1.5 mm and the width of 3-4 mm through composite rolling and slitting machine.
The drying means that the final water content of the noodles is less than or equal to 14.5 percent by adopting a natural drying or drying room drying mode.
The cutting and packaging means that the dried noodles are cut into 200mm and packaged.
Example 2
A processing method of bitter bamboo shoot fine dried noodles comprises the following process flows:
preparing bitter bamboo shoot powder → batching → flour mixing → curing → rolling and slitting → drying → cutting → packaging; the steps are as follows:
the process flow for preparing the bitter bamboo shoot powder is as follows: removing shell of bitter bamboo shoot, slicing, vacuum drying, pulverizing and sieving. Wherein the bitter bamboo shoot shelling is to select fresh bitter bamboo shoots, remove damaged and insect-damaged bitter bamboo shoots, peel off bamboo shoot shells, clean the bitter bamboo shoots and drain the bitter bamboo shoots.
The slicing refers to slicing by a slicing machine, and the slicing thickness is 2.5 mm.
The vacuum drying refers to that the sliced bitter bamboo shoot slices are quickly put into a vacuum drier for drying, and the vacuum drying parameters are as follows: the vacuum degree is 1213Pa, the initial temperature of the shelf is 100 ℃, the temperature is gradually reduced to 50 ℃ within 4h, and the temperature is kept for 4.5 h; the temperature of the bitter bamboo shoot slices is kept to be less than or equal to 50 ℃ in the whole vacuum drying process, and the water content of the bitter bamboo shoot slices after drying is 10.3%.
The powdering and sieving refers to crushing the dried bitter bamboo shoot slices by a crusher, sieving the crushed bitter bamboo shoot slices by a 50-mesh sieve, and sieving the crushed bitter bamboo shoot slices to obtain white bitter bamboo shoot powder.
The process flow of the material preparation and the dough kneading is as follows: mixing bitter bamboo shoot powder, salt and dietary alkali into flour step by step, and adding water to knead dough. The bitter bamboo shoot powder is prepared from bitter bamboo shoot powder, salt, dietary alkali, flour and water in parts by weight, wherein the bitter bamboo shoot powder is 2 parts by weight, the salt is 2.5 parts by weight, the dietary alkali is 0.15 part by weight, the flour is 100 parts by weight, and the water is 30 parts by weight.
The curing is that after dough kneading is finished, the dough is placed on a curing plate and cured for 18 minutes.
The rolling and slitting means that the cooked dough is processed into noodles with the thickness of 1.3mm and the width of 3.5mm through composite rolling and slitting machine.
The drying means that the final water content of the noodles is less than or equal to 14.5 percent by adopting a natural drying or drying room drying mode.
The cutting and packaging means that the dried noodles are cut into 200mm and packaged.
Example 3
A processing method of bitter bamboo shoot fine dried noodles comprises the following process flows:
preparing bitter bamboo shoot powder → batching → flour mixing → curing → rolling and slitting → drying → cutting → packaging; the steps are as follows:
the process flow for preparing the bitter bamboo shoot powder is as follows: removing shell of bitter bamboo shoot, slicing, vacuum drying, pulverizing and sieving. Wherein the bitter bamboo shoot shelling is to select fresh bitter bamboo shoots, remove damaged and insect-damaged bitter bamboo shoots, peel off bamboo shoot shells, clean the bitter bamboo shoots and drain the bitter bamboo shoots.
The slicing refers to slicing by a slicing machine, and the slicing thickness is 2 mm.
The vacuum drying refers to that the sliced bitter bamboo shoot slices are quickly put into a vacuum drier for drying, and the vacuum drying parameters are as follows: the vacuum degree is 1026Pa, the initial temperature of the shelf is 100 ℃, the temperature is gradually reduced to 50 ℃ within 4h, and the temperature is kept for 4 h; the temperature of the bitter bamboo shoot slices is kept to be less than or equal to 50 ℃ in the whole vacuum drying process, and the water content of the bitter bamboo shoot slices after drying is 8.6%.
The powdering and sieving refers to crushing the dried bitter bamboo shoot slices by a crusher, sieving the crushed bitter bamboo shoot slices by a 50-mesh sieve, and sieving the crushed bitter bamboo shoot slices to obtain white bitter bamboo shoot powder.
The process flow of the material preparation and the dough kneading is as follows: mixing bitter bamboo shoot powder, salt and dietary alkali into flour step by step, and adding water to knead dough. The bitter bamboo shoot powder is prepared from bitter bamboo shoot powder 1 part by mass, salt 2 parts by mass, dietary alkali 0.1 part by mass, flour 90 parts by mass and water 22 parts by mass.
The curing is that after dough kneading is finished, the dough is placed on a curing plate and cured for 15 minutes.
The rolling and slitting means that the cooked dough is processed into noodles with the thickness of 1.2mm and the width of 3mm through composite rolling and slitting machine.
The drying means that the final water content of the noodles is less than or equal to 14.5 percent by adopting a natural drying or drying room drying mode.
The cutting and packaging means that the dried noodles are cut into 200mm and packaged.
Example 4
A processing method of bitter bamboo shoot fine dried noodles comprises the following process flows:
preparing bitter bamboo shoot powder → batching → flour mixing → curing → rolling and slitting → drying → cutting → packaging; the steps are as follows:
the process flow for preparing the bitter bamboo shoot powder is as follows: removing shell of bitter bamboo shoot, slicing, vacuum drying, pulverizing and sieving. Wherein the bitter bamboo shoot shelling is to select fresh bitter bamboo shoots, remove damaged and insect-damaged bitter bamboo shoots, peel off bamboo shoot shells, clean the bitter bamboo shoots and drain the bitter bamboo shoots.
The slicing refers to slicing by a slicing machine, and the slicing thickness is 3 mm.
The vacuum drying refers to that the sliced bitter bamboo shoot slices are quickly put into a vacuum drier for drying, and the vacuum drying parameters are as follows: the vacuum degree is 1500Pa, the initial temperature of the shelf is 100 ℃, the temperature is gradually reduced to 50 ℃ within 4 hours, and the temperature is kept for 5 hours; the temperature of the bitter bamboo shoot slices is kept to be less than or equal to 50 ℃ in the whole vacuum drying process, and the water content of the bitter bamboo shoot slices after drying is 11.7%.
The powdering and sieving refers to crushing the dried bitter bamboo shoot slices by a crusher, sieving the crushed bitter bamboo shoot slices by a 50-mesh sieve, and sieving the crushed bitter bamboo shoot slices to obtain white bitter bamboo shoot powder.
The process flow of the material preparation and the dough kneading is as follows: mixing bitter bamboo shoot powder, salt and dietary alkali into flour step by step, and adding water to knead dough. The bitter bamboo shoot powder is prepared from bitter bamboo shoot powder, salt, dietary alkali, flour and water in parts by weight, wherein the bitter bamboo shoot powder is 5 parts by weight, the salt is 3 parts by weight, the dietary alkali is 0.25 part by weight, the flour is 110 parts by weight, and the water is 38 parts by weight.
The curing refers to placing the dough on a curing plate after the dough kneading is finished, and curing for 25 minutes.
The rolling and slitting means that the cooked dough is processed into noodles with the thickness of 1.5mm and the width of 4mm through composite rolling and slitting machine.
The drying means that the final water content of the noodles is less than or equal to 14.5 percent by adopting a natural drying or drying room drying mode.
The subpackaging means that the dried noodles are cut into 200mm in length and packaged.
Experiments prove that the bitter bamboo shoot fine dried noodles with smooth surface, bright color, good taste and better toughness can be processed in the embodiments 1-4 by adopting the specific process, and the following table shows the performance parameters of the bitter bamboo shoot fine dried noodles processed in the embodiments 1-4:
Claims (10)
1. A processing method of bitter bamboo shoot fine dried noodles is characterized by comprising the following steps: the method comprises the following process flows:
preparing bitter bamboo shoot powder → batching → flour mixing → curing → rolling and slitting → drying → cutting → packaging; wherein,
the process flow for preparing the bitter bamboo shoot powder is as follows: removing shell of bitter bamboo shoot, slicing, vacuum drying, pulverizing and sieving;
the process flow of the material preparation and the dough kneading is as follows: mixing bitter bamboo shoot powder, salt and dietary alkali into flour step by step, and adding water to knead dough.
2. The processing method of bitter bamboo shoot dried noodles as claimed in claim 1, which is characterized in that: the slicing refers to slicing by a slicing machine, and the slicing thickness is 2-3 mm.
3. The processing method of bitter bamboo shoot dried noodles as claimed in claim 1, which is characterized in that: the vacuum drying refers to drying bitter bamboo shoot slices in a vacuum dryer, and the drying parameters are as follows: the vacuum degree is 1000-1500 Pa, the initial temperature of the shelf is 100 ℃, the temperature is gradually reduced to 50 ℃ within 4h, and the temperature is maintained for 4-5 h; the temperature of the bitter bamboo shoot slices is kept to be less than or equal to 50 ℃ in the whole vacuum drying process, and the water content of the bitter bamboo shoot slices after drying is 8-12%.
4. The processing method of bitter bamboo shoot dried noodles as claimed in claim 1, which is characterized in that: the screening refers to 50-mesh screening.
5. The processing method of bitter bamboo shoot dried noodles as claimed in claim 1, which is characterized in that: the bitter bamboo shoot powder is prepared from 1-5 parts by mass of salt 2-3 parts by mass of dietary alkali 0.1-0.25 part by mass of flour 90-110 parts by mass of water 22-38 parts by mass of water.
6. The processing method of bitter bamboo shoot dried noodles as claimed in any one of claims 1 to 5, which is characterized in that: the curing is performed for 15-25 minutes after the dough kneading is completed.
7. The processing method of bitter bamboo shoot dried noodles as claimed in claim 6, which is characterized in that: the rolling and slitting means that the cooked dough is processed into noodles with the thickness of 1.2-1.5 mm and the width of 3-4 mm through composite rolling and slitting machine.
8. The processing method of bitter bamboo shoot dried noodles as claimed in claim 7, which is characterized in that: the drying means that the final water content of the noodles is less than or equal to 14.5 percent by adopting a natural drying or drying room drying mode.
9. The processing method of bitter bamboo shoot dried noodles as claimed in claim 8, which is characterized in that: the cutting and packaging means that the dried noodles are cut into 200mm and packaged.
10. The processing method of bitter bamboo shoot dried noodles as claimed in claim 1, which is characterized in that: the bitter bamboo shoot powder is white.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111838539A (en) * | 2020-08-13 | 2020-10-30 | 贵州省桐梓县康利绿色食品有限公司 | Method for processing noodles by using bamboo shoot wastes |
| CN111838593A (en) * | 2020-07-28 | 2020-10-30 | 四川省雅士科技有限公司 | Preparation method of bitter bamboo shoot powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838593A (en) * | 2020-07-28 | 2020-10-30 | 四川省雅士科技有限公司 | Preparation method of bitter bamboo shoot powder |
| CN111838539A (en) * | 2020-08-13 | 2020-10-30 | 贵州省桐梓县康利绿色食品有限公司 | Method for processing noodles by using bamboo shoot wastes |
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Application publication date: 20170829 |