CN100394865C - Peach taste crisp-fried food - Google Patents
Peach taste crisp-fried food Download PDFInfo
- Publication number
- CN100394865C CN100394865C CNB2004100087980A CN200410008798A CN100394865C CN 100394865 C CN100394865 C CN 100394865C CN B2004100087980 A CNB2004100087980 A CN B2004100087980A CN 200410008798 A CN200410008798 A CN 200410008798A CN 100394865 C CN100394865 C CN 100394865C
- Authority
- CN
- China
- Prior art keywords
- peach
- fried
- leisure food
- food
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 52
- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 240000005809 Prunus persica Species 0.000 title claims description 16
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 36
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
- 235000005822 corn Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 2
- 241000607479 Yersinia pestis Species 0.000 claims description 2
- 239000003905 agrochemical Substances 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000297179 Syringa vulgaris Species 0.000 abstract 1
- 235000004338 Syringa vulgaris Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013569 fruit product Nutrition 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- MQVRGDZCYDEQML-UHFFFAOYSA-N Astragalin Natural products C1=CC(OC)=CC=C1C1=C(OC2C(C(O)C(O)C(CO)O2)O)C(=O)C2=C(O)C=C(O)C=C2O1 MQVRGDZCYDEQML-UHFFFAOYSA-N 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- YPWHZCPMOQGCDQ-UHFFFAOYSA-N Populnin Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=CC(O)=CC=3)OC2=C1 YPWHZCPMOQGCDQ-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- ZKEKDTIKFVCKMW-UHFFFAOYSA-N Trifolin Natural products OCC1OC(Oc2cc(O)ccc2C3=CC(=O)c4c(O)cc(O)cc4O3)C(O)C(O)C1O ZKEKDTIKFVCKMW-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- JPUKWEQWGBDDQB-DTGCRPNFSA-N kaempferol 3-O-beta-D-galactoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O JPUKWEQWGBDDQB-DTGCRPNFSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention discloses a method for fabricating peach leisure food. The present invention is characterized in that the peach leisure food is composed of 60 to 95 of peach pulp, 10 to 25 of corn flour, 10 to 25 of fresh peach flowers, 5 to 10 of sucrose, 3 to 10 of vegetable oil, 3 to 5 of soybean protein, 2 to 5 of chicken powder, 1 to 5 of common salt, 0.2 to 0.8 of star aniseed powder, and 0.1 to 0.5 of lilac powder according to weight ratio. The main technology of the present invention comprises thorough mixing, extrusion cooking, drying, frying, flavoring, etc. The crisp leisure food with peach taste of the present invention has fragrant peach taste, is crisp and tasty, is convenient to eat, is suitable for all people, and is new leisure food particularly suitable for health care and longevity of old people.
Description
Technical field
The present invention relates to a kind of leisure food of natural health, specifically a kind of Peach taste crisp-fried food.
Background technology
Raising day by day along with China's living standards of the people, national dietary structure is also transformed to auxotype, enjoying type, health type aspect by simply having adequate food and clothing, leisure food just in time can satisfy consumer's above-mentioned requirements, become the main product of consumption gradually, generally had an optimistic view of by the food experts, be known as the market focus product of 21 century.
Nearest statistics according to Britain Leatherhead food research association shows that the annual sales amount in leisure food market, the world is above 40,000,000,000 dollars.The chrips annual sales amount of the U.S. just reaches 57.21 hundred million dollars, and a year consumption figure is 2.6kg per capita.China's leisure food year consumption figure per capita is 16.6g, and only comparing gap with regard to these two data is 150 times, illustrates that there are huge development space and vast market prospect in China leisure food market.
But on the domestic local enterprise market kind of leisure food with abroad compare, kind is still comparatively limited, all there is bigger gap at aspects such as its new product development, multiple tastesization, packing personalization, product nutrient ladens, lacks enough market competitiveness.Along with people to the improving constantly of leisure food understanding, the unicity of present domestic leisure food can't satisfy the demand of people to leisure food, leisure food is called diversification.What the Peach taste crisp-fried food leisure food was exhaled under such background just goes out.
China's fruit production occupies the first in the world, has reached more than 6,200 ten thousand tons to fruit total output in 2000, estimates that fruit total output in 2010 will reach 9,300 ten thousand tons.But China fruit product processing insufficient total amount 10%, comparing with developed country working modulus 35% still has very big potentiality.Although China has successively introduced process technologies such as fruit juice production line, fruit wine production line in recent years, promoted the development of China's fruit product processing industry to a certain extent, but major part still rests on original workshop-based making by hand the stage, be processed as example with peach, remove outside very few several products such as can, preserved fruit, jam, almost can't find new face, with low content of technology, mouthfeel does not have characteristic, and the packing custom is plain, lacks angry and variation, do not improve grade, be difficult to bear the increment task that a large amount of fruits are eaten the back remainder raw, cause the waste of resource as carrier.How to bring into play China's fruit resource advantage, the innovation traditional product is increased technology content, and is an important topic of putting at present in face of ours.
Peach is rich in various nutritional labelings, and sweet good to eat, the ease constipation of promoting the production of body fluid, promoting blood circulation to remove stagnation.Peach contains higher ferro element, and often edible peach can prevent and treat anaemia.It also contains pectin, and normal eating can be prevented constipation.Now bright peach being carried out the Peach taste crisp-fried food that comprehensive exploitation develops, is a kind of leisure food of fresh natural, and not only mouthfeel is loose, and the fruital original flavor is strong, and is of high nutritive value, and has natural delicious food, nutritious characteristic.Its exploitation has embodied the new trend that leisure food develops in a healthy way, and adapts to China's actual conditions, has vast market prospect and huge development space.
Summary of the invention
The purpose of this invention is to provide a kind of nutrition, health, natural Peach taste crisp-fried food leisure food, both enriched the kind of leisure food, opened up the road of leisure food diversification again.
The present invention realizes by following technical scheme.
A kind of preparation method of Peach taste crisp-fried food leisure food is characterized in that: it by following component by weight ratio form:
The bright peach blossom 10-20 of peach slurry 60-95 corn flour 10-25
Sucrose 5-10 vegetable oil 3-10 soybean protein 3-5
Chicken powder 2-5 salt 1-5 star aniseed powder 0.2-0.8
Ground Cloves 0.1-0.5
The preparation method of described peach slurry:
(1) select materials: choose not have and go mouldy, no insect pest, the bright individual weight of ripe big peach of fine quality of the nuisanceless look of non agricultural chemical residuum is suitable;
(2) clean: use high pressure water washing, with twice of drinking water rinsing;
(3) stoning: artificial or automation breaks peach, stoning;
(4) making beating: with beater peach meat is broken into pulpous state, be the peach slurry.
The manufacture method of described product:
(1) metering:, accurately take by weighing each raw material weight by prescription requirement manual weighing or automatic gauge;
(2) mix: available double helix cone-type mixer mixes, and abundant mixing, otherwise quality such as product appearance, shape, local flavor are had a significant impact;
(3) feeding:, material is sent into hopper by bucket elevator;
(4) extrusion cooking: adopt the twin-screw extrusion cooking machine to finish;
(5) excision forming:,, make difform product with different die heads according to the market demand;
(6) dry cooling: dry 2-4min in 130-150 ℃ hot-air;
(7) fried: enter in the continuous fried groove by ribbon conveyer fried, to moisture 2-5%;
(8) seasoning: in the seasoning rotating cylinder, carry out seasoning, get the Peach taste crisp-fried food leisure food.
Characteristics of the present invention are not only to contain the peach slurry in the Peach taste crisp-fried food but also contain peach blossom.The nutrition of peach blossom, beauty treatment, health care and medical value are very high.The traditional Chinese medical science thinks that peach blossom has effects such as invigorating blood circulation, please face, skin moisten, defaecation and cosmetic slimming.Modern nutrition and medical research show, in the peach blossom because of being rich in multiple kaempferol sugar, volatile oil (essential oil), carrotene, trifolin, V
A, V
B1, V
B2, V
C, V
E, nicotinic acid, good protein, fat, cellulose, potassium, iron, phosphorus, zinc and can suppress to cause some enzyme of skin aging, can strengthen the vigor of Skin Cell, the beautification function that protects skin, profit color is preferably arranged.
Can make full use of bright peach blossom the season that peach blossom is in full bloom, and can adopt dry Flos persicae other seasons; Bright peach is adopted the peach slurry season, can adopt peach slurry spray powder other seasons, thereby assurance product of the present invention is produced throughout the year.
Embodiment 1,
Prescription:
Peach is starched 70 corn flour, 13 bright peach blossoms 8
Sucrose 6 vegetable oil 4 soybean proteins 3
Chicken powder 2 salt 3 star aniseed powders 0.4
Ground Cloves 0.2
Embodiment 2,
Prescription:
Peach is starched 80 corn flour, 20 bright peach blossoms 18
Sucrose 8 vegetable oil 7 soybean proteins 5
Chicken powder 4 salt 4 star aniseed powders 0.7
Ground Cloves 0.4
Preparation method:
(1) metering:, accurately take by weighing each raw material weight by prescription requirement manual weighing or automatic gauge;
(2) mix: available double helix cone-type mixer mixes, and abundant mixing, otherwise quality such as product appearance, shape, local flavor are had a significant impact;
(3) feeding:, material is sent into hopper by bucket elevator;
(4) extrusion cooking: adopt the twin-screw extrusion cooking machine to finish;
(5) excision forming:,, make difform product with different die heads according to the market demand;
(6) dry cooling: dry 3min in 140 ℃ hot-air;
(7) fried: enter in the continuous fried groove by ribbon conveyer fried, to moisture 3%;
(8) seasoning: in the seasoning rotating cylinder, carry out seasoning, get the Peach taste crisp-fried food leisure food.
Claims (2)
1. the preparation method of a big peach leisure food, it is characterized in that: used raw material ratio by weight is:
Peach slurry 60-95, corn flour 10-25, bright peach blossom 10-20,
Sucrose 5-10, vegetable oil 3-10, soybean protein 3-5,
Chicken powder 2-5, salt 1-5, star aniseed powder 0.2-0.8,
Ground Cloves 0.1-0.5;
Wherein said peach slurry prepares by following steps:
(1) select materials: choose not have and go mouldy, no insect pest, the bright individual weight of ripe big peach of fine quality of the nuisanceless look of non agricultural chemical residuum is suitable;
(2) clean: use high pressure water washing, with twice of drinking water rinsing;
(3) stoning: artificial or automation breaks peach, stoning;
(4) making beating: with beater peach meat is broken into pulpous state, be the peach slurry;
And the preparation process of described product is:
(1) metering:, accurately take by weighing each raw material weight by prescription requirement manual weighing or automatic gauge;
(2) mix: mix with the double helix cone-type mixer, abundant mixing;
(3) feeding:, material is sent into hopper by bucket elevator;
(4) extrusion cooking: adopt the twin-screw extrusion cooking machine to finish;
(5) excision forming:,, make difform product with different die heads according to the market demand;
(6) drying: dry in hot-air;
(7) fried: as to enter in the continuous fried groove fried by ribbon conveyer;
(8) seasoning: in the seasoning rotating cylinder, carry out seasoning, get the Peach taste crisp-fried food leisure food.
2. the preparation method of big peach leisure food according to claim 1 is characterized in that: wherein, 130 ℃-150 ℃ of the temperature of extrusion cooking, pressure is 6-8Mpa; Drying is dry 2-4min in 130 ℃-150 ℃ hot-air; Fried is to enter in the continuous fried groove fried to moisture 2-5% by ribbon conveyer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100087980A CN100394865C (en) | 2004-03-19 | 2004-03-19 | Peach taste crisp-fried food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100087980A CN100394865C (en) | 2004-03-19 | 2004-03-19 | Peach taste crisp-fried food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1669467A CN1669467A (en) | 2005-09-21 |
| CN100394865C true CN100394865C (en) | 2008-06-18 |
Family
ID=35041070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100087980A Expired - Fee Related CN100394865C (en) | 2004-03-19 | 2004-03-19 | Peach taste crisp-fried food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100394865C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489033A (en) * | 2014-12-19 | 2015-04-08 | 福建新味食品有限公司 | Peach flower cookies and method for making same |
| CN105852178A (en) * | 2016-04-02 | 2016-08-17 | 陈海平 | Production method of crisp food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172601A (en) * | 1997-07-28 | 1998-02-11 | 刘继明 | Pure soy bean fried chips |
| CN1403002A (en) * | 2002-04-20 | 2003-03-19 | 江西南大中德食品工程中心 | Walnut shortbread with fruit and vegetable and its production process |
-
2004
- 2004-03-19 CN CNB2004100087980A patent/CN100394865C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172601A (en) * | 1997-07-28 | 1998-02-11 | 刘继明 | Pure soy bean fried chips |
| CN1403002A (en) * | 2002-04-20 | 2003-03-19 | 江西南大中德食品工程中心 | Walnut shortbread with fruit and vegetable and its production process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1669467A (en) | 2005-09-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102349658B (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| CN101700130B (en) | Asparagus and soybean compound drink | |
| CN103598523B (en) | A kind of processing method of cactus noodle | |
| US20200113213A1 (en) | Plantain food product and processes for producing plantain food product | |
| CN107927219B (en) | Instant puffed tea and preparation method thereof | |
| KR101314568B1 (en) | Making method of lotus root | |
| CN103609973A (en) | Chinese yam and henry steudnera tuber nutritional noodles and production method thereof | |
| CN103461966A (en) | Sauced pleurotus eryngii | |
| CN103431063A (en) | Bean roll and manufacturing method thereof | |
| CN110432372A (en) | A kind of production method of Rosa roxburghii Tratt nougat | |
| CN100394865C (en) | Peach taste crisp-fried food | |
| CN102986804B (en) | Colorful fruit and vegetable poria clamping cake and preparation method thereof | |
| KR101165276B1 (en) | A manufacturing method of rice wine made from sweet potato and a rice wine made by that manufacturing method | |
| CN108433049A (en) | A kind of preparation method of red kiwifruit powder | |
| CN102919778A (en) | Preparation method of sea buckthorn potato chips | |
| CN112220011A (en) | Flavored canned asparagus and preparation method thereof | |
| CN102813145B (en) | Litchi snack food and processing method thereof | |
| CN105394656A (en) | Method for preparing potato crisp chips | |
| CN110810880B (en) | Passion fruit, rose and sea buckthorn pastry and preparation method thereof | |
| CN101438799A (en) | Red peach square slice and method for producing the same | |
| KR20130094950A (en) | Method for manufacturing korean traditional taffy with cacao powder, and the taffy manufactured thereby | |
| CN108094968B (en) | Peony and prune dried fruit and preparation method thereof | |
| CN101558776A (en) | Natural multi-flavor colorized flour and preparation method thereof | |
| CN106337000A (en) | Apple-blueberry composite health-care beverage wine and preparation technology thereof | |
| CN105661403A (en) | Hovenia acerba and red date food and producing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: HEFEI ZHONGKE QIANFANG SCIENCE + TECHNOLOGY DEVELO Free format text: FORMER OWNER: JIANG TIANSHUI Effective date: 20100719 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 100080 4-901, SHUIQINGMUHUAYUAN, SANCAITANG, ZHONGGUAN VILLAGE, HAIDIAN DISTRICT, BEIJING CITY TO: 230031 BAIBANG PIONEER PARK, HAITANG ROAD, SHUSHAN NEW INDUSTRIAL PARK, HEFEI CITY, ANHUI PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20100719 Address after: 230031, Shushan Hefei new industrial park, Begonia Road, Anhui help Pioneer Park Patentee after: Hefei Zhongke science and Technology Development Co Ltd Address before: 100080 Beijing City, Haidian District Zhongguancun sancaitang shuiqingmuhua garden 4-901 Patentee before: Jiang Dianshui |
|
| C56 | Change in the name or address of the patentee |
Owner name: HEFEI ZHONGKEQIANFANG BIOLOGICAL TECHNOLOGY DEVELO Free format text: FORMER NAME: HEFEI ZHONGKEQIANFANG TECHNOLOGY DEVELOPMENT CO.,LTD. |
|
| CP01 | Change in the name or title of a patent holder |
Address after: 230031, Shushan Hefei new industrial park, Begonia Road, Anhui help Pioneer Park Patentee after: Hefei Zhongke forward biological science and Technology Development Co Ltd Address before: 230031, Shushan Hefei new industrial park, Begonia Road, Anhui help Pioneer Park Patentee before: Hefei Zhongke science and Technology Development Co Ltd |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080618 Termination date: 20130319 |