CN101564136A - Flavored mashed sweet potato and processing method thereof - Google Patents
Flavored mashed sweet potato and processing method thereof Download PDFInfo
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- CN101564136A CN101564136A CNA2009100435303A CN200910043530A CN101564136A CN 101564136 A CN101564136 A CN 101564136A CN A2009100435303 A CNA2009100435303 A CN A2009100435303A CN 200910043530 A CN200910043530 A CN 200910043530A CN 101564136 A CN101564136 A CN 101564136A
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Abstract
The invention discloses a flavored mashed sweet potato and a processing method thereof. The flavored mashed sweet potato is prepared by processing mashed sweet potato and modified starch, the mass ratio of which is 1-6:1, and further comprises pyrophosphate and fermented rice vinegar which respectively account for 0.1 percent to 0.5 percent and 0.04 percent to 0.3 percent of the gross mass of the mashed sweet potato and the modified starch; wherein the mashed sweet potato is made of one or more of purple sweet potato, Chinese sweet potato and sweet potato with red core. The processing method takes the one or more of the purple sweet potato, the Chinese sweet potato and the sweet potato with red core as raw materials and sequentially comprises the processing steps of cleaning, peeling, steam boiling, coarse grinding, mixing, fine grinding, stewing, packaging, pre-cooling, quick freezing, etc. The flavored mashed sweet potato has the advantages of special local flavor, total nutrition, high added-value, convenient eating, easy preservation and the like, and the processing method has the advantages of low cost, simple operation and the like.
Description
Technical field
The invention belongs to the intensive processing field of potato agricultural products, relate in particular to a kind of mashed sweet potato and processing method thereof.
Background technology
Ipomoea batatas is rich in multiple nutritional components, also contain function factors such as multivitamin, amino acid, dehydroepiandrosterone, mucus protein, be commonly called as " Talinum crassifolium ", often edible can have the excellent prevention effect to some disease, even the also generation of anti-cancer in advance, especially in recent years, along with Ipomoea batatas low sugar, low-heat, low-fat nutrition feature and the anticancer health-care effect of being in the food umber one gradually by consumer's cognition, the potato food market prospects are wide.
Nutritious and functional component is used as the supplementary material of producing nutritional health food to Ipomoea batatas because of it.Developed country has reached kind more than 2000 to the exploitation kind of Ipomoea batatas in the world, and China's Ipomoea batatas Products Development is 50 kinds of less thaies still, and majority is an addition product.The potato food of China mainly contains: vermicelli, bean sheet jelly class; The preserved fruit class; The pot foods class; The cake class; The candy class; The beverage class; Greengrocery etc.The processing of these products destroys seriously the nutrient of raw material, and utilization rate is low, has caused environmental pollution.
Utilize modern separation engineering to extract the Ipomoea batatas function factor and utilize the Ipomoea batatas fermented product of biotechnology exploitation high added value now to become the focus that people pay close attention to, but the having high input of this intermediate item, product also difficulty becomes staple food, has limited market comsupton.How to make great efforts to improve added value and the Ipomoea batatas competitiveness of product of Ipomoea batatas, how when reducing environmental pollution, exploitation is fit to the Ipomoea batatas full rate production of China's actual conditions and the deep process of Ipomoea batatas, just becomes the current technical barrier that faces of those skilled in the art.
Summary of the invention
The technical problem to be solved in the present invention is to overcome the deficiencies in the prior art, a kind of unique flavor, A wide selection of colours and designs, comprehensive nutrition, added value height, instant, the easy flavored mashed sweet potato of storage are provided, provide also that a kind of cost is low, simple to operate, product category abundant and the processing method of the flavored mashed sweet potato that resource utilization is high.
For solving the problems of the technologies described above, the technical scheme that the present invention proposes is a kind of flavored mashed sweet potato, it is characterized in that: described flavored mashed sweet potato mainly is (1～6) by mass ratio: 1 mashed potatoes and modified starch process, in described flavored mashed sweet potato, also be added with pyrophosphate and fermentation rice vinegar, the addition of described pyrophosphate is 0.1%～0.5% of described mashed potatoes and a modified starch gross mass, and the addition of described fermentation rice vinegar is 0.04%～0.3% of described mashed potatoes and a modified starch gross mass; Described mashed potatoes are one or more mashed potatoes made in purple potato, sweet potato, the red heart Ipomoea batatas.
In the above-mentioned technical scheme, also can be added with minor metallic element, vitamin or the meat flavor material of needed by human body in the described flavored mashed sweet potato.Described minor metallic element is one or more in calcium, magnesium, potassium, selenium, zinc, the iron.Calcium is the metallic element of needed by human, it is the main component of tooth and bone, calcium and magnesium, potassium, the sodium plasma concentration in blood keeps certain proportion just can keep the NE of nerve, muscle, and calcium ion to be blood keep one of necessary factor of certain coagulability, also be the activator of many important enzymes in the body.Iron is one of primary raw material of synthetic hemoglobin, and iron still is to participate in some enzymes of redox reaction and the part of electron transit mediator in the body, all contains iron as catalase and cytochromes.The major physiological function of zinc is to promote to grow, and participates in the synthetic of nucleic acid and protein, can promote cell growth, division and differentiation, it also is the indispensable trace element of sexual organ development, can also improve the sense of taste in addition, improve a poor appetite, build up one's resistance to disease.And magnesium also can participate in the composition of tooth and bone, can keep the health of nerve, muscle and cardiac muscle, and carbohydrate, fat metabolism, the synthetic magnesium that all needs of protein participate in.Potassium can keep normal moisture in the body, and the acid-base balance in the control agent is kept the health of cardiac muscle, N﹠M.Selenium is referred to as " anticancer king " in the body trace element by scientist, because scientific research finds that the height of blood selenium level is closely bound up with the generation of cancer.Selenium also has good antioxidation, can strengthen immunity of organisms, prevents the generation of diabetes, cataract, cardiovascular and cerebrovascular disease etc.Human body is not high to the absorptivity of above-mentioned minor metallic element, therefore can add in flavored mashed sweet potato of the present invention.Described vitamin is niacinamide, Cobastab
1, Cobastab
2, in the vitamin C one or more.Described meat flavor material is meant pig flesh flavor material, beef-flavouring material, chicken flavor substances or flesh of fish flavor substance.
The present invention also provides a kind of processing method of flavored mashed sweet potato, it is characterized in that: described processing method is to be sweet potato material with in purple potato, sweet potato, the red heart Ipomoea batatas one or more, and the procedure of processing that comprises successively has cleaning, peeling, boiling, corase grind, batching, finish grindes, boils, packs, pre-cold-peace quick-frozen.
In the above-mentioned processing method, when with multiple Ipomoea batatas during as sweet potato material, can be between the different Ipomoea batatas arbitrarily than mixing.
In the above-mentioned processing method, described " boiling " can be boiling 40～60min under normal pressure, perhaps boiling 15～30min under the pressure of 0.1～0.2Mpa.
In the above-mentioned processing method, described " corase grind " can be to carry out in mechanical stirring device or mechanical bruisher, has viscoelastic mashed potatoes until being milled to, and roughly grinds the required time to be generally 10～30min.
In the above-mentioned processing method, described " batching " is to add quality improver in the material that points to after the boiling, described quality improver comprises modified starch, pyrophosphate (preferred sodium pyrophosphate) and fermentation rice vinegar, the mass ratio of the mashed potatoes that obtain after the addition of described modified starch satisfies modified starch and roughly grinds is 1: (1～6), the addition of described pyrophosphate be after described modified starch and the corase grind mashed potatoes gross mass that obtains 0.1%～0.5%, the addition of described fermentation rice vinegar is 0.04%～0.3% of the mashed potatoes gross mass that obtains after described modified starch and the corase grind.When adding quality improver in the material after described boiling, can also be to the minor metallic element that wherein adds needed by human body, vitamin or meat flavor material, described minor metallic element is one or more in calcium, magnesium, potassium, selenium, zinc, the iron; Described vitamin is niacinamide, Cobastab
1, Cobastab
2, in the vitamin C one or more, also can be when adding vitamin to wherein adding a certain amount of taurine; Described meat flavor material is meant pig flesh flavor material, beef-flavouring material, chicken flavor substances or flesh of fish flavor substance.The addition of described minor metallic element, vitamin and taurine can add according to relevant national standard (GB14880) or human body required nutrient intake amount every day.Described meat flavor material can add according to the needs and the location of product category.
In the above-mentioned processing method, described " correct grinding " can be to carry out in colloid mill, and the number of times that circulation grinds during correct grinding is no less than 2 times.
In the above-mentioned processing method, described " boiling " can be that the material after will finish grinding by steam in jacketed pan is heated to 60 ℃～90 ℃, and under this temperature, boil, water content until material reaches 40%～55%, controlling to the required time of boiling of this water content is generally 20～50min, is cooled to 25 ℃～50 ℃ then.
In the above-mentioned processing method, described " packing " can be to adopt plastic cup with cover or polybag to pack, and packing generally is to carry out being lower than under 35 ℃ the normal temperature; Described " precooling " can be that packaged finished product is placed precooling under 0 ℃～4 ℃ temperature, and general recommendations is chilled to the finished product temperature in advance and drops to below 10 ℃, and pre-cool time preferably is controlled at 2～5h.
In the above-mentioned processing method, described " quick-frozen " can be the finished product after the precooling to be placed-30 ℃～-40 ℃ refrigerating plant, and in 30min by zone of maximum ice crystal formation (so that the ice crystal diameter of its formation is controlled at below the 100 μ m) as far as possible, make the central temperature of flavored mashed sweet potato finished product drop to-5 ℃ from-1 ℃, continue to be refrigerated to the finished product central temperature again and reach below-18 ℃, and preserve freezing in the storehouse below-18 ℃.
Compared with prior art, the invention has the advantages that: at first, the invention provides a kind of comprehensive nutrition, nutrient is evenly distributed, the local flavor mashed potatoes product of stable performance, this product not only contains people's bulk-growth, grow, multiply necessary seven major nutrient, possesses the basic trophic function of Ipomoea batatas, but also can contain the minor metallic element of needed by human body, vitamin or other specific nutrient, can effectively replenish all kinds of nutritional labelings and the mineral matter of needed by human body, the interior environment of balance human body, regulate every physiological function of human body, strengthen physiology defense mechanism and prevention special disease, thereby improve the added value of existing Ipomoea batatas converted products greatly, satisfy the diversified product demand of audient.Simultaneously, the taste uniqueness of flavored mashed sweet potato of the present invention, mouthfeel is good, belongs to sweet potato nutrient full price food, and product is an edible through the microwave backheat, and is convenient and swift.The present invention is directed to that preparation technology that the flavored mashed sweet potato product proposes has also that operating procedure is simple, the cost input is lower, economic benefit obviously, the resource utilization advantages of higher.
The specific embodiment
Embodiment 1:
A kind of flavored mashed sweet potato of the present invention, it is mainly processed by the mashed potatoes of 10.5kg and the modified starch of 3kg, also is added with sodium pyrophosphate 30g and fermentation rice vinegar 15mL in this flavored mashed sweet potato.
Above-mentioned flavored mashed sweet potato is to prepare by the following method: at first prepare 12kg red heart Ipomoea batatas, 3kg modified starch, 30g sodium pyrophosphate and 15mL fermentation rice vinegar; Then ready sweet potato material is cleaned, peeling, carry out boiling again, boiling 50min under the normal pressure, in mechanical bruisher, roughly grind again after the boiling, grind and become to have certain viscoelastic mashed potatoes, add ready modified starch in the mashed potatoes after corase grind then, sodium pyrophosphate and fermentation rice vinegar, place colloid mill to finish grind mixed material again after the stirring, circulation grinds twice during correct grinding, material after will finish grinding again places jacketed pan, under 80 ℃ of temperature, boil 30min, this moment, the moisture content of material reached 40%, was cooled to 35 ℃, adopted plastic cup packing with cover, temperature during packing is 20 ℃, packing is placed on precooling 2h under 0 ℃～4 ℃ temperature, the finished product after the precooling is placed-30 ℃～-40 ℃ refrigerating plant, and pass through zone of maximum ice crystal formation in 30min, treat that the finished product central temperature drops to below-18 ℃, and preserve freezing in the storehouse below-18 ℃.
Embodiment 2:
A kind of flavored mashed sweet potato of the present invention, it is mainly processed by the mashed potatoes of 11kg and the modified starch of 10kg, also is added with sodium pyrophosphate 50g and fermentation rice vinegar 10mL in this flavored mashed sweet potato.
Above-mentioned flavored mashed sweet potato is to prepare by the following method: at first prepare 8kg red heart Ipomoea batatas, the purple potato of 4kg, 10kg modified starch, 50g sodium pyrophosphate and 10mL fermentation rice vinegar; Then ready red heart Ipomoea batatas and purple potato are cleaned, peeling, carry out boiling again, boiling 25min under the pressure of 0.2Mpa, in mechanical bruisher, roughly grind again after the boiling, grind and become to have certain viscoelastic mashed potatoes, add ready modified starch in the mashed potatoes after corase grind then, sodium pyrophosphate and fermentation rice vinegar, place colloid mill to finish grind mixed material again after the stirring, circulation grinds twice during correct grinding, material behind the correct grinding is placed jacketed pan, under 80 ℃ of temperature, boil 35min, this moment, the moisture content of material reached 40%, was cooled to 35 ℃, adopted plastic cup packing with cover, temperature during packing is 20 ℃, packing is placed on precooling 1h under 0 ℃～4 ℃ temperature, the finished product after the precooling is placed-30 ℃～-40 ℃ refrigerating plant, and pass through zone of maximum ice crystal formation in 30min, treat that the finished product central temperature drops to below-18 ℃, preserve freezing in the storehouse below-18 ℃.
Embodiment 3:
A kind of flavored mashed sweet potato of the present invention, it is mainly processed by the mashed potatoes of 10.4kg and the modified starch of 3kg, also be added with sodium pyrophosphate 15g and fermentation rice vinegar 10mL in this flavored mashed sweet potato, also be added with calcium 20g, selenium 2mg, zinc 300mg and iron 300mg simultaneously.
Above-mentioned flavored mashed sweet potato is to prepare by the following method: at first prepare 12kg red heart Ipomoea batatas, 3kg modified starch, 15g sodium pyrophosphate and 10mL fermentation rice vinegar; Prepare calcium 20g, selenium 2mg, zinc 300mg, iron 300mg again; Then ready red heart Ipomoea batatas is cleaned, peeling, carry out boiling again, boiling 30min under the pressure of 0.1Mpa, in mechanical bruisher, roughly grind again after the boiling, grind and become to have certain viscoelastic mashed potatoes, add ready modified starch in the mashed potatoes after corase grind then, sodium pyrophosphate, fermentation rice vinegar and calcium, selenium, zinc, iron, place colloid mill to finish grind mixed material again after the stirring, circulation grinds twice during correct grinding, material behind the correct grinding is placed jacketed pan, under 80 ℃ of temperature, boil 40min, this moment, the moisture content of material reached 40%, was cooled to 35 ℃, adopted plastic cup packing with cover, temperature during packing is 20 ℃, packing is placed on precooling 1.5h under 0 ℃～4 ℃ temperature, the finished product after the precooling is placed-30 ℃～-40 ℃ refrigerating plant, and pass through zone of maximum ice crystal formation in 30min, treat that the finished product central temperature drops to below-18 ℃, and preserve freezing in the storehouse below-18 ℃.
Embodiment 4:
A kind of flavored mashed sweet potato of the present invention, it is mainly processed by the mashed potatoes of 10.8kg and the modified starch of 3kg, also is added with sodium pyrophosphate 30g and fermentation rice vinegar 15mL in this flavored mashed sweet potato, also is added with niacinamide 500mg, Cobastab simultaneously
150mg, Cobastab
250mg, vitamin C 10g and taurine 5g.
Above-mentioned flavored mashed sweet potato is to prepare by the following method: at first prepare 12kg red heart Ipomoea batatas, 3kg modified starch, 30g sodium pyrophosphate and 15mL fermentation rice vinegar; Prepare niacinamide 500mg, Cobastab again
150mg, Cobastab
250mg, vitamin C 10g and taurine 5g; Then ready red heart Ipomoea batatas is cleaned, removes the peel, carry out boiling again, boiling 50min under the normal pressure, in mechanical bruisher, roughly grind again after the boiling, grind and become to have certain viscoelastic mashed potatoes, add ready modified starch, sodium pyrophosphate, fermentation rice vinegar, niacinamide, Cobastab in the mashed potatoes after corase grind then
1, Cobastab
2Vitamin C and taurine; place colloid mill to finish grind mixed material again after the stirring; circulation grinds twice during correct grinding; material behind the correct grinding is placed jacketed pan; under 60 ℃ of temperature, boil 30min; this moment, the moisture content of material reached 55%; be cooled to 35 ℃; adopt plastic cup packing with cover, the temperature during packing is 20 ℃, and packing is placed on precooling 1h under 0 ℃～4 ℃ temperature; finished product after the precooling placed-30 ℃～-40 ℃ refrigerating plant; and in 30min by zone of maximum ice crystal formation, treat that the finished product central temperature drops to below-18 ℃, and preserve freezing in the storehouse below-18 ℃.
Embodiment 5:
A kind of flavored mashed sweet potato of the present invention, it is mainly processed by the mashed potatoes of 10.1kg and the modified starch of 3kg, also is added with sodium pyrophosphate 30g and fermentation rice vinegar 15mL in this flavored mashed sweet potato, also is added with beef-flavouring material 300g simultaneously.
Above-mentioned flavored mashed sweet potato is to prepare by the following method: at first prepare 12kg red heart Ipomoea batatas, 3kg modified starch, 30g sodium pyrophosphate and 15mL fermentation rice vinegar; Prepare beef-flavouring material 300g again; Then ready red heart Ipomoea batatas is cleaned, peeling, carry out boiling again, boiling 45min under the normal pressure, in mechanical bruisher, roughly grind again after the boiling, grind and become to have certain viscoelastic mashed potatoes, add ready modified starch in the mashed potatoes after corase grind then, sodium pyrophosphate, fermentation rice vinegar and beef-flavouring material, place colloid mill to finish grind mixed material again after the stirring, circulation grinds twice during correct grinding, material behind the correct grinding is placed jacketed pan, under 65 ℃ of temperature, boil 35min, this moment, the moisture content of material reached 50%, was cooled to 35 ℃, adopted plastic cup packing with cover, temperature during packing is 20 ℃, packing is placed on precooling 1.5h under 0 ℃～4 ℃ temperature, the finished product after the precooling is placed-30 ℃～-40 ℃ refrigerating plant, and pass through zone of maximum ice crystal formation in 30min, treat that the finished product central temperature drops to below-18 ℃, and preserve freezing in the storehouse below-18 ℃.
Claims (10)
1, a kind of flavored mashed sweet potato, it is characterized in that: described flavored mashed sweet potato mainly is (1～6) by mass ratio: 1 mashed potatoes and modified starch process, in described flavored mashed sweet potato, also be added with pyrophosphate and fermentation rice vinegar, the addition of described pyrophosphate is 0.1%～0.5% of described mashed potatoes and a modified starch gross mass, and the addition of described fermentation rice vinegar is 0.04%～0.3% of described mashed potatoes and a modified starch gross mass; Described mashed potatoes are one or more mashed potatoes made in purple potato, sweet potato, the red heart Ipomoea batatas.
2, flavored mashed sweet potato according to claim 1 is characterized in that: the minor metallic element, vitamin or the meat flavor material that also are added with needed by human body in the described flavored mashed sweet potato; Described minor metallic element is one or more in calcium, magnesium, potassium, selenium, zinc, the iron; Described vitamin is niacinamide, Cobastab
1, Cobastab
2, in the vitamin C one or more; Described meat flavor material is meant pig flesh flavor material, beef-flavouring material, chicken flavor substances or flesh of fish flavor substance.
3, a kind of processing method of flavored mashed sweet potato, it is characterized in that: described processing method is to be sweet potato material with in purple potato, sweet potato, the red heart Ipomoea batatas one or more, and the procedure of processing that comprises successively has cleaning, peeling, boiling, corase grind, batching, finish grindes, boils, packs, pre-cold-peace quick-frozen.
4, processing method according to claim 3 is characterized in that: described boiling step is meant under normal pressure boiling 40～60min or boiling 15～30min under the pressure of 0.1～0.2Mpa.
5, processing method according to claim 3 is characterized in that: described corase grind is to carry out in mechanical stirring device or mechanical bruisher, has viscoelastic mashed potatoes until being milled to; Described correct grinding is to carry out in colloid mill, and the number of times that circulation grinds during correct grinding is no less than 2 times.
6, processing method according to claim 3, it is characterized in that: described batching is to add quality improver in the material that points to after the boiling, described quality improver comprises modified starch, pyrophosphate and fermentation rice vinegar, the mass ratio of the mashed potatoes that obtain after the addition of described modified starch satisfies modified starch and roughly grinds is 1: (1～6), the addition of described pyrophosphate be after described modified starch and the corase grind mashed potatoes gross mass that obtains 0.1%～0.5%, the addition of described fermentation rice vinegar is 0.04%～0.3% of the mashed potatoes gross mass that obtains after described modified starch and the corase grind.
7, processing method according to claim 6, it is characterized in that: when adding described quality improver in the material after boiling, also to the minor metallic element that wherein adds needed by human body, vitamin or meat flavor material, described minor metallic element is one or more in calcium, magnesium, potassium, selenium, zinc, the iron; Described vitamin is niacinamide, Cobastab
1, Cobastab
2, in the vitamin C one or more; Described meat flavor material is meant pig flesh flavor material, beef-flavouring material, chicken flavor substances or flesh of fish flavor substance.
8, processing method according to claim 3, it is characterized in that: the described material that will be meant in jacketed pan after will finish grinding by steam that boils is heated to 60 ℃～90 ℃, and under this temperature, boil, reach 40%～55% until the water content of material, be cooled to 25 ℃～50 ℃ then.
9, processing method according to claim 3 is characterized in that: the temperature during described the packing is to be lower than 35 ℃ normal temperature; Described precooling is meant packaged finished product is placed precooling under 0 ℃～4 ℃ temperature, drops to below 10 ℃ until packaged finished product temperature.
10, processing method according to claim 3, it is characterized in that described quick-frozen is meant: the finished product after the precooling is placed-30 ℃～-40 ℃ refrigerating plant, and in 30min, pass through zone of maximum ice crystal formation, treat that described finished product central temperature drops to below-18 ℃, and preserve freezing in the storehouse below-18 ℃.
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| CN102106520A (en) * | 2011-01-19 | 2011-06-29 | 杨红鸽 | Purple-potato-containing nutritional rice and preparation method |
| CN102125243A (en) * | 2011-01-19 | 2011-07-20 | 杨红鸽 | Instant nutrient purple potato chips and preparation method thereof |
| CN102293387A (en) * | 2011-08-06 | 2011-12-28 | 犍为县迪梓园食品有限责任公司 | Production process of purple sweet potato rice cake |
| CN102349644A (en) * | 2011-10-31 | 2012-02-15 | 青岛康大食品有限公司 | Nutritional rabbit liver paste and preparation method thereof |
| CN102948704A (en) * | 2012-10-26 | 2013-03-06 | 芜湖市富瑞达食品有限公司 | Minitype purple sweet potato food and processing food thereof |
| CN105559025A (en) * | 2015-12-25 | 2016-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet potato sauce for frozen beverages and preparation method of sweet potato sauce |
| CN106387846A (en) * | 2016-09-23 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | Preparation method of sweet potato fire-clearing sauce |
| CN106820165A (en) * | 2015-12-04 | 2017-06-13 | 典发食品（苏州）有限公司 | A kind of preparation method of plain filling ham |
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| US6599547B1 (en) * | 1999-04-26 | 2003-07-29 | The Procter & Gamble Co. | Method for preparing dehydrated food products |
| CN1263721A (en) * | 2000-02-22 | 2000-08-23 | 吉林省食品工业设计研究院 | Health-care nutritive potato starch and preparing process thereof |
| CN1406510A (en) * | 2001-09-02 | 2003-04-02 | 王勇 | Process for making cake with fillings of sweet potato or potato |
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| CN102106520A (en) * | 2011-01-19 | 2011-06-29 | 杨红鸽 | Purple-potato-containing nutritional rice and preparation method |
| CN102125243A (en) * | 2011-01-19 | 2011-07-20 | 杨红鸽 | Instant nutrient purple potato chips and preparation method thereof |
| CN102125243B (en) * | 2011-01-19 | 2013-05-22 | 杨红鸽 | Instant nutrient purple potato chips and preparation method thereof |
| CN102293387A (en) * | 2011-08-06 | 2011-12-28 | 犍为县迪梓园食品有限责任公司 | Production process of purple sweet potato rice cake |
| CN102293387B (en) * | 2011-08-06 | 2012-11-21 | 犍为县迪梓园食品有限责任公司 | Production process of purple sweet potato rice cake |
| CN102349644A (en) * | 2011-10-31 | 2012-02-15 | 青岛康大食品有限公司 | Nutritional rabbit liver paste and preparation method thereof |
| CN102948704A (en) * | 2012-10-26 | 2013-03-06 | 芜湖市富瑞达食品有限公司 | Minitype purple sweet potato food and processing food thereof |
| CN106820165A (en) * | 2015-12-04 | 2017-06-13 | 典发食品（苏州）有限公司 | A kind of preparation method of plain filling ham |
| CN106819780A (en) * | 2015-12-04 | 2017-06-13 | 典发食品（苏州）有限公司 | The preparation method of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste rod |
| CN105559025A (en) * | 2015-12-25 | 2016-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet potato sauce for frozen beverages and preparation method of sweet potato sauce |
| CN105559025B (en) * | 2015-12-25 | 2019-04-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet potato paste and preparation method thereof for frozen |
| CN106387846A (en) * | 2016-09-23 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | Preparation method of sweet potato fire-clearing sauce |
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