CN101611844A - A kind of instant bean-starch curd, bean jelly and preparation method thereof - Google Patents
A kind of instant bean-starch curd, bean jelly and preparation method thereof Download PDFInfo
- Publication number
- CN101611844A CN101611844A CN200910161417A CN200910161417A CN101611844A CN 101611844 A CN101611844 A CN 101611844A CN 200910161417 A CN200910161417 A CN 200910161417A CN 200910161417 A CN200910161417 A CN 200910161417A CN 101611844 A CN101611844 A CN 101611844A
- Authority
- CN
- China
- Prior art keywords
- bean
- pot
- starch
- powder
- preparation
- 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.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of instant bean-starch curd, bean jelly and preparation method thereof.This method comprises that raw material obtains the making two big operations with major ingredient, in the preparation method of major ingredient, the present invention utilizes brand-new formulation ratio, temperature-time regulation and control and PROCESS FOR TREATMENT step, through repeatedly sterilization, can be so that the shelf-life of instant bean-starch curd bean jelly reach 6-12 month, the inventive method is used the vexed steaming technique of original creation, after increasing this process processing, thereby make powder have more toughness, muscle strength, color and luster is plump, does not have peculiar smell.
Description
Technical field
The present invention relates to a kind of instant bean-starch curd, bean jelly and preparation method thereof.
Background technology
Very flourishing, of a great variety, with a long history, the unique local characteristic of China's folk snack.Wherein cool skin, bean jelly occupy an important seat especially, and wherein particularly like in Sichuan, Shaanxi, Shanxi, Gansu.Cool skin, bean jelly be as very popular snack food, but because the traditional fabrication mode is difficult to guarantee the quality for a long time, cause cool skin, bean jelly with local characteristic to be difficult to obtain tasting in other places.Along with the development of society, crowd's flowability strengthens, and many people wish to take the food in liking strange land home and slowly taste.The cool skin that can like, bean jelly but are difficult to take away.As seen, have only the problem that can solve the quality guarantee period, instant bean-starch curd, the bean jelly of can provide healthy more simultaneously, mouthfeel is pure, market is with limitless.
But also producer begins to make cool skin convenient for production, bean jelly at present, but it is not thorough in the virus killing sterilization, have packaged retort pouch is put into the boiling of high-temperature steam pot, because the density of starch is greater than water, starch size can form sediment because of not stirring in retort pouch, it is inhomogeneous to cause powder to form, and a powder has multiple rough mouthfeel; Because the air in the retort pouch can not be extracted (because just can not form powder after extracting out) out.Air in the retort pouch is bound to cause the retort pouch explosion when expanded by heating, just be difficult to realize its patent requirement at all.Have to make it reach preservation and effect with adding alum in the powder, because country has clearly tried not to use alum as additive fresh-keeping, that guarantee the quality.And bean jelly, cool skin are the food of often eating that everybody likes, often eat to cause the alum excess intake, and the alum of excess intake can cause the human body anaemia, and symptoms such as poisoning by aluminum, feeblemindedness, dementia are not so should praise highly the method.Have bean jelly body and function brewed in hot water is eaten, be bored with, lose toughness, so also lost the meaning of the convenience and products thereof of the cool skin of bean jelly itself because brewed in hot water can cause powder to become.
Summary of the invention
Technical problem to be solved by this invention provides a kind of edible safety, convenience, mouthfeel is pure, the shelf-life is longer instant bean-starch curd, bean jelly and preparation method thereof.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of instant bean-starch curd, bean jelly and preparation method thereof comprise the steps:
(1) raw material is obtained: earlier at least a raw material handling in corn, Ipomoea batatas, pea, potato, mung bean, the rice is gone out impurity and rotten raw material, after the water cleaning, add 1～3 kg of water by per ten kilograms of raw materials, water and raw material are put into high-precision pulverizing sander in proper order polishes, obtain meticulous slag slurry, with screen pack slag is filtered then, obtain moisture and remain on 12～78% starch size;
(2) preparation method of major ingredient:
1) earlier suitable quantity of water is put as preparing to boil in the pot of powder, after three minutes, the control water temperature is between 75～99 degree with the poach boiling;
2) temperature in pot remains on 75～99 and will eat sorbic acid when spending and edible citric acid is put into pot respectively, edible sorbic acid accounts for 0.05～0.1% of the middle starch size of step (1), 0.05～0.1%. stirring that edible sorbic acid accounts for starch size in the step (1) makes it even mixing, plays the sterilization functions to water simultaneously;
3) through step 2) mix after, water temperature is controlled between 75～99 degree in the pot, the starch size produced in the step (1) and edible glue are put into pot simultaneously to be stirred, edible glue accounts for 0.1～0.3% of the middle starch size of step (1), and the ratio of starch size and water is 1.0～2.0: 8.0～9.0, stirs after 25～35 minutes, stop heating immediately, carry out vexed pot, after 10～15 minutes, remove from the pot at vexed pot;
4) after the proclamation, the thick paste thing is put into smooth container, naturally cooling is after 30～40 minutes, formed the powder of cool skin, bean jelly, by needed size powder is cut into thread, strip, block body, the powder that has cut quantitatively is divided in has several fixedly on the iron pallet of sub-box; Also the thick paste thing quantitatively can be packed in sterile bag/box, the sealing cooling, thus that row has formed is thread, strip, block powder;
5) pallet that powder is housed is put into the steam copper that is heated to 95～121 degree and cover the vexed steaming of pot, vexed steaming is 5～10 minutes in the pot;
6) take out pallet in vexed steaming after 5～10 minutes, allow powder be cooled to 40 degree when following, powder in the sub-box is packed in sterile bag/box, seal, nonoverlapping being placed on the pallet arranged side by side one by one of the bag/box after the sealing, pallet is put into the sterilization of high-temperature sterilization pot inner drying, further elimination is adsorbed on the powder and the bacterium that enters bag/box with air in packing again;
7) in the high-temperature sterilization pot after 10 fens kinds of sterilization, pallet and powder taken out in the lump shelve, cool off naturally; Powder is being cooled to 35 degree when following, can pack with the mix batching, vanning be stored in 10～45 spend indoor.
Above-mentioned starch size is that any one raw material in corn, Ipomoea batatas, pea, potato, mung bean, the rice makes through polishing, filtration; Or starch size is that at least two kinds of raw materials in corn, Ipomoea batatas, pea, potato, mung bean, the rice mix after polishing, filter and make; Or starch size be in corn, Ipomoea batatas, pea, potato, mung bean, the rice any one raw material respectively through polishing, filter and to make single starch size, single starch size makes starch size after mixing.
Particularly, the pot of high-temperature sterilization described in the step 6) is microwave sterilization or ultraviolet sterilization and high pressure steam sterilization; Described polishing is for carrying out raw material three polishings repeatedly.
Step 2), mix described in the step 3) respectively and respectively stirred 10～15 minutes with suitable, counter clockwise direction.
To sum up, the invention has the beneficial effects as follows:
1, the present invention uses the starch size that corn, Ipomoea batatas, pea, potato, mung bean, rice and water mixer mill are produced freshly, and fresh starch size can be to make more perfuming aquatic foods, soft of powder when making, clean taste.
2, the present invention utilizes brand-new formulation ratio, and the temperature-time regulation and control through repeatedly sterilization, can make its shelf-life extend to 6-12 month by good storage.
3, the present invention uses the vexed steaming technique of original creation, thereby makes powder have more toughness, muscle strength, and color and luster is plump, does not have peculiar smell, does not also influence the different shape that in advance powder is cut into, and another has played the effect of high-temperature sterilization.
4, making step of the present invention is simple, has carried out three sterilizations when the reservation mouthfeel is pure, for the prolongation of shelf-life is laid a solid foundation, by suitable storage, can make the shelf-life extend to 6-12 month.
5, the present invention without brewed in hot water open can the instant cool skin of bag, bean jelly, can eat separately also can be edible with the mix mix, is a kind ofly can satisfy like the friend oneself trial test of the cool skin in strange land, bean jelly, the first-class good merchantable brands of presenting friends more.
6, the present invention is promoting again agriculture deep processing, the cool skin, the bean jelly that are difficult to circulate on market before making fully move towards market, can carry forward local traditional characteristics culture, also can be country increases taxes, more can be friends peasant increases income, for Agricultural Development is made a meagre contribution.
The specific embodiment
Embodiment 1:
Instant bean-starch curd of the present invention, bean jelly preparation method comprise the steps:
(1) raw material is obtained: after earlier corn, Ipomoea batatas, pea, potato, mung bean, rice being cleaned out impurity and the cleaning of rotten water, add people's 1～3 kg of water by per ten kilograms of coarse fodders, water and coarse fodder are put into high-precision pulverizing sander in proper order polishes, above raw material is carried out three polishings repeatedly one by one, obtain meticulous slag slurry.With special screen pack slag is filtered then, filter for continuous three times, obtain moisture and remain on 12%～78% first-class starch size.
In this step, starch size is that any one raw material in corn, Ipomoea batatas, pea, potato, mung bean, the rice makes through polishing, filtration; Or starch size is that at least two kinds of raw materials in corn, Ipomoea batatas, pea, potato, mung bean, the rice mix after polishing, filter and make; Or starch size be in corn, Ipomoea batatas, pea, potato, mung bean, the rice any one raw material respectively through polishing, filter and to make single starch size, single starch size makes starch size after mixing.
(2) preparation method of major ingredient:
1), earlier will an amount of water put as preparing to boil in the pot of powder, after three fens kinds of poach boiling, the temperature of water be controlled at 75～99 spend between.
2), the temperature in pot remains on 75～99 and will eat sorbic acid and edible citric acid when spending and put into pot respectively and stir, 0.05%～0.1% edible sorbic acid that edible sorbic acid accounts for ready starch size accounts for 0.05～0.1% of starch size in the step (1).Respectively do not stir 5-6 minute with suitable, counter clockwise direction.Make it even mixing, also played sterilization functions water.
3), edible citric acid and edible sorbic acid were put into stirring after 5～6 minutes.Kettle temperature is controlled between the 75-99 degree, the fresh starch size of producing is put into pot simultaneously with edible glue after a kind of or many middle mixing to be stirred, edible glue accounts for 0.1～0.3% of the middle starch size of step (1), and the ratio of starch size and water is 1.0～2.0: 8.0～9.0.Must at the uniform velocity respectively carry out 10-15 minute during stirring with suitable, counter clockwise direction, after stirring 25-35 minute repeatedly, starch size, water auxiliary material, reach best admixture,, formed black, white, green, yellow, transparent thick paste thing naturally according to the difference of raw material.The most important thing is after stirring 25-35 minute, to stop heating immediately, carry out vexed pot, after 10-15 minute, remove from the pot at vexed pot.
4), after the proclamation, the thick paste thing is put into ready smooth container in advance, naturally cooling is after 30-40 minute, formed the powder of cool skin, bean jelly, by needed size powder is cut into thread, strip, block body, the powder that has cut quantitatively be divided in pre-set have several fixedly on the iron pallet of sub-box.Also the thick paste thing quantitatively can be packed in sterile bag/box, sealing is cooled off.Thereby row has formed thread, strip, block powder
5), the pallet that powder is housed is put into the special-purpose steam copper that is heated to the 95-121 degree and cover the vexed steaming of pot, vexed steaming is after 5-10 minute in the pot, thereby make powder have more toughness, muscle strength, color and luster is plump, also do not influence the different shape that in advance powder is cut into, another has played the effect of high-temperature sterilization.
6), take out pallet after 5-10 minute in vexed steaming, allow powder be cooled to 40 degree when following, powder in the sub-box is packed in sterile bag/box, seal, nonoverlapping being placed on the pallet arranged side by side one by one of the bag/box after the sealing, pallet is put into the special-purpose high temperature autoclave again, independently sterilized for the third time, further elimination is adsorbed on the powder and the bacterium that enters bag/box with air in packing.
7), in high-temperature sterilization pot (dry sterilization, microwave, ultraviolet) after 10 fens kinds of sterilization, pallet and powder taken out in the lump shelve, allowed nature cool off.Powder is being cooled to 35 degree when following, can pack with the mix batching, and casing is stored in the indoor of 10-45 degree
8) thus made without brewed in hot water open can the instant cool skin of bag, bean jelly, can eat separately also and can eat with the mix mix.Can make its shelf-life extend to 6-12 month by good storage.
(3) assembling
Instant bean-starch curd, bean jelly powder with the mix material package assemble with the nontoxic bowl box of health in, the sealing back is plastic, the 6-10 bowl is box-packed enough to become one in special carton, vanning is stored in the indoor of 10-45 degree.
Embodiment 2:
A kind of instant bean-starch curd, bean jelly for preparing according to the method for embodiment 1.
20 batches of cool skins, bean jelly according to embodiment 1 preparation, to the cool skin of these 20 batches of productions, bean jelly respectively after preparation the 6th, 7,8,9,10,11, carry out sampling Detection December, all cool skins, the outward appearance of bean jelly, the equal no change of mouthfeel were in the shelf-life.
Claims (7)
1, a kind of instant bean-starch curd, bean jelly and preparation method thereof is characterized in that, comprise the steps:
(1) raw material is obtained: earlier at least a raw material handling in corn, Ipomoea batatas, pea, potato, mung bean, the rice is gone out impurity and rotten raw material, after the water cleaning, add 1～3 kg of water by per ten kilograms of raw materials, water and raw material are put into high-precision pulverizing sander in proper order polishes, obtain meticulous slag slurry, with screen pack slag is filtered then, obtain moisture and remain on 12～78% starch size;
(2) preparation method of major ingredient:
1) earlier suitable quantity of water is put as preparing to boil in the pot of powder, after three minutes, the control water temperature is between 75～99 degree with the poach boiling;
2) temperature in pot remains on 75～99 and will eat sorbic acid when spending and edible citric acid is put into pot respectively, edible sorbic acid accounts for 0.05～0.1% of the middle starch size of step (1), the edible sorbic acid of edible citric acid accounts for 0.05～0.1% of the middle starch size of step (1), stirring makes it even mixing, plays the sterilization functions to water simultaneously;
3) through step 2) mix after, water temperature is controlled between 75～99 degree in the pot, the starch size produced in the step (1) and edible glue are put into pot simultaneously to be stirred, edible glue accounts for 0.1～0.3% of the middle starch size of step (1), and the ratio of starch size and water is 1.0～2.0: 8.0～9.0, stirs after 25～35 minutes, stop heating immediately, carry out vexed pot, after 10～15 minutes, remove from the pot at vexed pot;
4) after the proclamation, the thick paste thing is put into smooth container, naturally cooling is after 30～40 minutes, formed the powder of cool skin, bean jelly, by needed size powder is cut into thread, strip, block body, the powder that has cut quantitatively is divided in has several fixedly on the iron pallet of sub-box; Or the thick paste thing quantitatively packed in sterile bag/box, the sealing cooling, thus that row has formed is thread, strip, block powder;
5) pallet that powder is housed is put into the steam copper that is heated to 95～121 degree and cover the vexed steaming of pot, vexed steaming is 5～10 minutes in the pot;
6) take out pallet in vexed steaming after 5～10 minutes, allow powder be cooled to 40 degree when following, powder in the sub-box is packed in sterile bag/box, seal, nonoverlapping being placed on the pallet arranged side by side one by one of the bag/box after the sealing, pallet is put into the sterilization of high-temperature sterilization pot inner drying, further elimination is adsorbed on the powder and the bacterium that enters bag/box with air in packing again;
7) in the high-temperature sterilization pot after 10 fens kinds of sterilization, pallet and powder taken out in the lump shelve, cool off naturally; Powder is being cooled to 35 degree when following, can pack with the mix batching, vanning be stored in 10～45 spend indoor.
2, instant bean-starch curd according to claim 1, bean jelly and preparation method thereof is characterized in that, described starch size is that any one raw material in corn, Ipomoea batatas, pea, potato, mung bean, the rice makes through polishing, filtration; Or starch size is that at least two kinds of raw materials in corn, Ipomoea batatas, pea, potato, mung bean, the rice mix after polishing, filter and make; Or starch size be in corn, Ipomoea batatas, pea, potato, mung bean, the rice any one raw material respectively through polishing, filter and to make single starch size, single starch size makes starch size after mixing.
3, instant bean-starch curd according to claim 1, bean jelly and preparation method thereof is characterized in that, the pot of high-temperature sterilization described in the step 6) is microwave sterilization, ultraviolet sterilization or high pressure steam sterilization.
4, instant bean-starch curd according to claim 1, bean jelly and preparation method thereof is characterized in that, polishing described in the step 6) is for carrying out raw material three polishings repeatedly.
5, instant bean-starch curd according to claim 1, bean jelly and preparation method thereof is characterized in that step 2) described in mix respectively with suitable, counterclockwise respectively stirred 10～15 minutes.
6, instant bean-starch curd according to claim 1, bean jelly and preparation method thereof is characterized in that, stir described in the step 3) at the uniform velocity respectively stirring 10～15 minutes with suitable, counter clockwise direction.
7, a kind of instant bean-starch curd, bean jelly according to claim 1 preparation method preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910161417A CN101611844A (en) | 2009-05-22 | 2009-07-24 | A kind of instant bean-starch curd, bean jelly and preparation method thereof |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910059389 | 2009-05-22 | ||
| CN200910059389.6 | 2009-05-22 | ||
| CN200910161417A CN101611844A (en) | 2009-05-22 | 2009-07-24 | A kind of instant bean-starch curd, bean jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101611844A true CN101611844A (en) | 2009-12-30 |
Family
ID=41491885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910161417A Pending CN101611844A (en) | 2009-05-22 | 2009-07-24 | A kind of instant bean-starch curd, bean jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101611844A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440357A (en) * | 2011-05-16 | 2012-05-09 | 王宝顺 | Alums-free mung bean jelly |
| CN102652554A (en) * | 2011-03-02 | 2012-09-05 | 贵州省瓮安县曾馋嘴食品有限公司 | Process for making fresh-keeping pea bean jelly |
| CN103300296A (en) * | 2012-03-16 | 2013-09-18 | 周泽根 | Bean jelly with bean milk and green beans |
| CN103392998A (en) * | 2013-06-25 | 2013-11-20 | 安徽省枞阳县金腾食品有限公司 | Cold noodle containing shrimp shell powder and its production method |
| CN103461798A (en) * | 2013-08-15 | 2013-12-25 | 陈瑞 | Method for making soybean jelly for beauty treatment |
| CN104171880A (en) * | 2014-08-20 | 2014-12-03 | 陈键 | Nutritional wrapper and preparation method thereof |
| CN106628410A (en) * | 2015-09-14 | 2017-05-10 | 申加燕 | Gelled food storage processing technology |
| CN107048196A (en) * | 2017-04-25 | 2017-08-18 | 左自芹 | A kind of corn musculus cutaneus formula and preparation method |
| CN107232501A (en) * | 2017-07-12 | 2017-10-10 | 陇东学院 | The preparation method of buckwheat pea bean jelly |
| CN107751736A (en) * | 2017-10-25 | 2018-03-06 | 宝鸡金昱食品机械制造有限公司 | A kind of instant bean-starch curd and preparation method thereof |
| CN107951000A (en) * | 2017-11-28 | 2018-04-24 | 西藏自治区农牧科学院 | A kind of processing method for hiding pea bean jelly |
| CN109363153A (en) * | 2018-12-14 | 2019-02-22 | 新疆农业科学院综合试验场 | A kind of preparation method of cool integumentary pattern fish roe |
| CN109513363A (en) * | 2018-11-07 | 2019-03-26 | 湖南城头山红薯食品科技有限公司 | A kind of recovery system for peameal production |
| CN110876449A (en) * | 2019-11-27 | 2020-03-13 | 武汉市天翼鲜食食品有限公司 | Method for making pre-packaged fresh food cold noodles |
| CN111084318A (en) * | 2020-01-13 | 2020-05-01 | 汤争 | Method for sterilizing and refreshing cold noodles |
| CN113040373A (en) * | 2021-04-15 | 2021-06-29 | 贵州纳雍农和牧业有限责任公司 | Preparation method of health-care edible bird-shaped bamboo fungus food |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
-
2009
- 2009-07-24 CN CN200910161417A patent/CN101611844A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652554A (en) * | 2011-03-02 | 2012-09-05 | 贵州省瓮安县曾馋嘴食品有限公司 | Process for making fresh-keeping pea bean jelly |
| CN102440357B (en) * | 2011-05-16 | 2013-03-27 | 王宝顺 | Alums-free mung bean jelly |
| CN102440357A (en) * | 2011-05-16 | 2012-05-09 | 王宝顺 | Alums-free mung bean jelly |
| CN103300296A (en) * | 2012-03-16 | 2013-09-18 | 周泽根 | Bean jelly with bean milk and green beans |
| CN103392998A (en) * | 2013-06-25 | 2013-11-20 | 安徽省枞阳县金腾食品有限公司 | Cold noodle containing shrimp shell powder and its production method |
| CN103392998B (en) * | 2013-06-25 | 2016-06-29 | 安徽省枞阳县金腾食品有限公司 | A kind of steamed cold noodles containing shrimp shell meal and production method thereof |
| CN103461798A (en) * | 2013-08-15 | 2013-12-25 | 陈瑞 | Method for making soybean jelly for beauty treatment |
| CN104171880A (en) * | 2014-08-20 | 2014-12-03 | 陈键 | Nutritional wrapper and preparation method thereof |
| CN104171880B (en) * | 2014-08-20 | 2016-08-24 | 陈键 | Skin and preparation method thereof is made in a kind of nutrition |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN106628410A (en) * | 2015-09-14 | 2017-05-10 | 申加燕 | Gelled food storage processing technology |
| CN107048196A (en) * | 2017-04-25 | 2017-08-18 | 左自芹 | A kind of corn musculus cutaneus formula and preparation method |
| CN107232501A (en) * | 2017-07-12 | 2017-10-10 | 陇东学院 | The preparation method of buckwheat pea bean jelly |
| CN107751736A (en) * | 2017-10-25 | 2018-03-06 | 宝鸡金昱食品机械制造有限公司 | A kind of instant bean-starch curd and preparation method thereof |
| CN107951000A (en) * | 2017-11-28 | 2018-04-24 | 西藏自治区农牧科学院 | A kind of processing method for hiding pea bean jelly |
| CN109513363A (en) * | 2018-11-07 | 2019-03-26 | 湖南城头山红薯食品科技有限公司 | A kind of recovery system for peameal production |
| CN109363153A (en) * | 2018-12-14 | 2019-02-22 | 新疆农业科学院综合试验场 | A kind of preparation method of cool integumentary pattern fish roe |
| CN110876449A (en) * | 2019-11-27 | 2020-03-13 | 武汉市天翼鲜食食品有限公司 | Method for making pre-packaged fresh food cold noodles |
| CN111084318A (en) * | 2020-01-13 | 2020-05-01 | 汤争 | Method for sterilizing and refreshing cold noodles |
| CN113040373A (en) * | 2021-04-15 | 2021-06-29 | 贵州纳雍农和牧业有限责任公司 | Preparation method of health-care edible bird-shaped bamboo fungus food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101611844A (en) | A kind of instant bean-starch curd, bean jelly and preparation method thereof | |
| KR20170094623A (en) | Gulpang and manufacturing method thereof | |
| EP2211637B1 (en) | A method for preparing stick shaped instant flavored glutinous rice by using retort process | |
| KR101030035B1 (en) | Riceyeotgangjung Containing Spirulina and preparation method thereof | |
| CN102475098B (en) | Five-element pancake and making method thereof | |
| JP4662276B2 (en) | Shochu, fermented products, food and drink, feed and methods for producing them | |
| CN107148988B (en) | Chinese chestnut pie and preparation method thereof | |
| JP6557844B2 (en) | Tea miso containing fermented tea as fermentation raw material and method for producing the same | |
| CN1256893C (en) | Cooked puffed rice and its making process | |
| JPH10210947A (en) | Bean curd containing lactic acid bacteria, soymilk containing lactic acid bacteria, soymilk fermented object and manufacture thereof | |
| KR101435566B1 (en) | Compound and Method on Power Containing Maggulri Ingredients | |
| CN110477363A (en) | A kind of instant bean-starch curd, bean jelly and preparation method thereof | |
| KR101134554B1 (en) | Rice gruel including SkateRaja kenojei flour | |
| CN107668528A (en) | A kind of processing method of fried crisp beef grain | |
| KR100242856B1 (en) | A preparation for 5 grain-soup(sticky rice, indain millet, millet, soybean, red-bean) | |
| JP3133184U (en) | Cheese tofu with collagen | |
| KR102050164B1 (en) | Instant nutritional supplement comprising hijikia fusiforme, manufacturing method thereof and instant food kit | |
| CN106256244A (en) | The culinary art manufacture method of black green pepper beef steak meal | |
| KR101323615B1 (en) | Producing method of cheonggukjang confectionery | |
| JP4900705B2 (en) | Shochu, its production method and concentrate | |
| KR101245401B1 (en) | Cookey bar composition comprising fermented soybeans and adlay, and preparation method thereof | |
| JP3117184B2 (en) | How to make brew with garlic liquor | |
| CN106256227A (en) | Fructus Piperis chicken takes off the culinary art manufacture method of meal | |
| CN106256235A (en) | The culinary art manufacture method of Pericarpium Zanthoxyli mutton chop meal | |
| CN106561940A (en) | Preparation method of low-sugar low-fat chestnut crunchy candy |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20091230 |
|
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |