CN101856107B - Cream sweet potato chips and preparation method thereof - Google Patents
Cream sweet potato chips and preparation method thereof Download PDFInfo
- Publication number
- CN101856107B CN101856107B CN2010101111817A CN201010111181A CN101856107B CN 101856107 B CN101856107 B CN 101856107B CN 2010101111817 A CN2010101111817 A CN 2010101111817A CN 201010111181 A CN201010111181 A CN 201010111181A CN 101856107 B CN101856107 B CN 101856107B
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- potato
- cream
- mud
- white
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention relates to cream sweet potato chips capable of preserving sweet potato cream and having fragrant and crisp taste and a preparation method thereof. The cream sweet potato chips are prepared from the following components: 90-95% of sweet potato mud, 1-3% of cheese power, 3-5% of white granulated sugar, 0.3-0.8% of foreign wine, 0.2-0.6% of salt, 0.05-0.2% of black pepper and 0.3-0.8% of white sesame seeds. The invention can preserve the sweet potato cream and has fragrant and crisp taste; and the sweet potato, the white granulated sugar and the white sesame seeds mutually complement and promote, thereby greatly improving the condensation nutritive value of the cream sweet potato.
Description
Technical field
The present invention relates to a kind ofly can either keep sweet potato cream, have again cream sweet potato chips and the preparation method of delicious and crisp mouthfeel, belong to the baking potato chips and make the field.
Background technology
Granted publication CN100569108C, title " manufacture method of fresh sweet potato ", the method comprise that section quick-frozen, sugar with bright sweet potato soaks and fried this a series of series-operation under reduced pressure.The present invention relates to the manufacture method of fresh sweet potato, relate in more detail the manufacture method of the fresh sweet potato of following improved: sweet potato is thinly sliced, quick-frozen, then be immersed in the syrup, make sugar not only on the surface of sweet potato, also be impregnated into inside, the frying of under the high state of sugared content and moisture, reducing pressure, obtain thus different from sweet potato snack products in the past, after with bright sweet potato frying, its outward appearance or form and aspect also keep the sweet potato original shape, have natural sense, the syrup that soaks into for the local flavor of promoting sweet potato etc. can not glue hand, and product has uniform tissue and taste on the whole, soft and have a crunchy sensation, therefore need not separately seasoning or process ready-to-serve fresh sweet potato.Its weak point: the one, quick-frozen makes potato chips include that sugar reduces and the distribution of sugar is more uneven, and made potato chips not only mouthfeel are not good enough, and lack nutritive value; The 2nd, this technique is frying technological process, is split by the world health group to be junk food.
Publication number CN101380089A, title " a kind of processing method of oil-free fresh potato flakes ", to carry out the continuous high-temperature boiling through the cold potato block that floats after the processing and make surface dewatering and abundant slaking, entering flavoring machine without oily potato block and mix condiment dry powder after the slaking, the uniform potato block of condiment is carried out the baking crisp and fragrant by continuous baking crisp and fragrant production equipment process, do not use edible oil in the whole process; Fresh potato flakes is shaped as the thick or insertion waves sheet of thickness between 1.2mm to 1.8mm; potato block carries out boiling in 5 to 8 minutes processing at 30 degree to the continuous high-temperature precooker of 100 degree; produce without oily potato block; not only kept fried or the local flavor that cures potato block has simultaneously protected the original potato of potato fragrant on largely; this is kept without oily potato block nutrition; the mouthfeel delicious and crisp; do not use any additive; edible safety; continuous productive process; automatically degree of changing into height is easy to realize suitability for industrialized production.Its weak point: the one, because the content of starch of potato is high and adopt the microwave film-making, its starch not only can not produce crisp and fragrant and do under the effect of microwave, and can make the Starch formation in the potato block send out muscle, both has been unfavorable for eating, and is unfavorable for healthy yet; The 2nd, because microwave leans on the molecular thermalmotion heating of food itself, the look that therefore can't form the baking potato block is fragrant.
Summary of the invention
Purpose of design: avoid the weak point in the background technology, design and a kind ofly can either keep sweet potato cream, have again cream sweet potato chips and the preparation method of delicious and crisp mouthfeel.
Design: in order to realize above-mentioned purpose of design.1, cream sweet potato chips is one of technical characterictic of the present invention by the design that 93～97% sweet potatoes, 2～6% white granulated sugars, 1～2% white sesameseed consist of.The purpose of doing like this is: the one, and Ipomoea batatas claims again sweet potato, sweet potato, sweet potato etc., contains the nutriment of multiple human body needs in the Ipomoea batatas.But per 500 gram Ipomoea batatas approximately heat production can 635 kilocalories, contain protein 11.5 grams, sugar 14.5 grams, fat 1 gram, 100 milligrams in phosphorus, 90 milligrams of calcium, iron 2 and restrain, and 0.5 milligram of carrotene, other contains the B1 that supports one's family, B2, C and niacin, linoleic acid etc.Wherein the content of vitamin B1, B2 is higher 6 times and 3 times than rice respectively.Particularly Ipomoea batatas contains abundant lysine; The 2nd, eaten Ipomoea batatas the people is got fat, more much lower than general rice because the heat content of Ipomoea batatas is very low, so not only can not get fat after having eaten, can play antiobesity action on the contrary; The 3rd, also contain a kind of material of similar female hormone in the Ipomoea batatas, to the protection human body skin, delaying senility has certain effect; The 4th, the nutriment that has antitumaous effect in the diet most is beta carotene (vitamin A precursor), vitamin C and folic acid, and three's content is all abundanter in Ipomoea batatas, and a little Ipomoea batatas (about 2 is double) can provide the required vitamin C and the folic acid of about 50 micrograms every day of human body required vitamin A every day, 1/3rd amounts of 2 times of amounts; And beta carotene and ascorbic antioxidation help to resist oxidative stress to the damage of inhereditary material DNA (DNA), play certain antitumaous effect; The 5th, often eat the normal folate level that Ipomoea batatas helps to keep human body, because folate content is crossed the low risk of cancer of can increasing to get in the body, the dietary fiber of high-load has the effect that promotes gastrointestinal peristalsis, Constipation and colorectal cancer in the Ipomoea batatas; The 6th, Ipomoea batatas is rich in potassium, beta carotene, folic acid, vitamin C and vitamin B6, and these 5 kinds of compositions all help angiocardiopathy preventing.Potassium helps the human body cell balance of fluid and electrolyte, keep normal arterial pressure and cardiac function, beta carotene and vitamin C have the oxidation of lipotropism matter, effect that prevention of arterial is atherosis just, therefore Supplement of folic acid and vitamin B6 help to reduce homocysteine levels in the blood, the latter can damage arteries, is the independent hazard factor of angiocardiopathy; The 7th, the feed Ipomoea batatas can reduce the level of triglycerides and free fatty among the diabetes patient, has certain antidiabetic effect.In potato chips, add suitable edible sugar, not only help to improve body to the absorption of calcium, and have that moistening lung is promoted the production of body fluid, cough-relieving and middle beneficial lung, the irritability of releiving, enriching yin, seasoning, except halitosis, the effect of separating the bittern poison, but too much will hinder the absorption of calcium, therefore the application gets white granulated sugar 2～6% scopes, is conducive to improve body to the absorption of calcium.The 8th, because sesame contains a large amount of fat and protein, also have the nutritional labelings such as carbohydrate, vitamin a, vitamin e, lecithin, calcium, iron, magnesium, linoleic acid in the sesame has the effect of regulating cholesterol, and it combines with sweet potato, can play complementary effect.2, sweet potato chip food adopt steam making beating, cool, brush oil, baking, cool technique, be two of technical characterictic of the present invention.The purpose of doing like this is: neither destroy the nutritive value of sweet potato, can make again made sweet potato chip food golden yellow color, mouthfeel delicious and crisp, shortcake.3, cheese powder and foreign wine interpolation, be three of technical characterictic of the present invention.The purpose of doing like this is: foreign wine comprises spirits, beer, grape wine, ligueur (Liqueur) etc.. the drinks kind of different alcohol contents, but all can't do without this technique of fermentation in the manufacturing process of wine, it is by saccharomycetic effect, carbohydrate is resolved into the drinkable liquid of ethanol (alcohol), ethanol content contains certain nutritional labeling and flavor component simultaneously between 0.5%--75.5%.Milk eggnog in the foreign wine mixes with cheese powder, can produce the odor type that a kind of wine milk mixes, and this odor type not only can greatly increase people's appetite, and is conducive to human body to the absorption of potato class nutrition.4, the interpolation of black Hu green pepper powder is four of technical characterictic of the present invention.The purpose of doing like this is: the one, and the pepper pungent fragrance of distinguishing the flavor of, hot in nature, except can removing flavor and enhancing flavor, also have the effectiveness except cold air, the having indigestion that disappears; The 2nd, contain a certain amount of aromatic oil, crude protein, crude fat and soluble nitrogen, the raw meat of dispelling, separate greasy, aid digestion; The 3rd, the smell of pepper can improve a poor appetite; The 4th, pepper heat warm in nature has good mitigation to stomach abdomen crymodynia, borborygmus diarrhoea due to the stomach cold, and the treatment anemofrigid cold; The 5th, pepper has the effect of antiseptic and inhibiting bacteria function, can separate the fishes and shrimps meat poisoning; The 6th, the medical value of white pepper is larger, and cold, stomach invigorating of can faling apart etc. can improve a poor appetite, aid digestion, inspires sweat.
Technical scheme 1: cream sweet potato chips is made of 90～95% sweet potato mud, 1～3% cheese powder, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed.
Technical scheme: cream sweet potato chips preparation method, (1) raw material adopt content of starch height, few, the glutinous soft sweet potato kind of mouthfeel of fiber; (2) select maturity moderate, without the sweet potato of disease and pest; (3) the employing brush machine cleans selected sweet potato and cleans up; (4) shoot off sweet potato epidermis and adopt cutter to excavate the coring node, the more part of excision two ends fiber is excavated pityriasis simplex, scab; (5) sweet potato after processing is cut into stick; (6) the potato piece is put into steam box, steam 25 minutes with 100 ℃ of steam, make potato piece full maturity; (7) the potato piece that cooks is put into homogenizer, the potato piece is battered down into mud and necessary uniform and smooth, do not have particle fully; (8) will be consisted of by 90～95% sweet potato mud, 1～3% cheese powder, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed and mix; (9) will mix the sweet potato slurry and be pressed into thickness less than the thin slice of 1.1mm with mould, then divide on drying bed, adopt the surperficial adhesion of cool breeze airing and sweet potato chip food; (10) salad oil on the sweet potato chip food surface brush of airing is made thinner in stainless steel disc, puts into oven for baking, and its baking temperature is not higher than 160 ℃, and the time made the golden yellow and mouthfeel delicious and crisp in sweet potato chips surface in 25 minutes; (11) after roasting potato chips go out baking box, cooled off with cold wind at once and got final product.
The present invention compares with background technology, and the one, can either keep sweet potato cream, have again the mouthfeel of delicious and crisp; The 2nd, both mutually replenished between sweet potato, white granulated sugar, the white sesameseed three, mutually promote again, its condensation nutritive value is improved greatly; The 3rd, the milk eggnog in the foreign wine mixes with cheese powder, not only can greatly increase people's appetite, and is conducive to human body to the absorption of potato class nutrition.
The specific embodiment
Embodiment 1: cream sweet potato chips is made of 90～95% sweet potato mud, 1～3% cheese powder, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed.
Embodiment 2: cream sweet potato chips is made of 92.5% sweet potato mud, cheese powder 2%, 4% white granulated sugar, 0.5% foreign wine, 0.4% salt, 0.1% black Hu green pepper powder, 0.5% white sesameseed.
Embodiment 3: cream sweet potato chips is made of 90% sweet potato mud, 3% cheese powder, 5% white granulated sugar, 0.8% foreign wine, 0.2% salt, 0.2% black Hu green pepper powder, 0.8% white sesameseed.。
Embodiment 4: cream sweet potato chips is made of 95% sweet potato mud, 1% cheese powder, 3% white granulated sugar, 0.3% foreign wine, 0.35% salt, 0.05% black Hu green pepper powder, 0.3% white sesameseed.
Embodiment 5: cream sweet potato chips is made of 93% sweet potato mud, 1.5% cheese powder, 3.5% white granulated sugar, 0.5% foreign wine, 0.5% salt, 0.2% black Hu green pepper powder, 0.8% white sesameseed.
Embodiment 6: on the basis of embodiment 1-5, and the cream sweet potato chips preparation method, (1) raw material adopts content of starch height, few, the glutinous soft sweet potato kind of mouthfeel of fiber; (2) select maturity moderate, without the sweet potato of disease and pest; (3) the employing brush machine cleans selected sweet potato and cleans up; (4) shoot off sweet potato epidermis and adopt cutter to excavate the coring node, the more part of excision two ends fiber is excavated pityriasis simplex, scab; (5) sweet potato after processing is cut into stick; (6) the potato piece is put into steam box, steam 25 minutes with 100 ℃ of steam, make potato piece full maturity; (7) the potato piece that cooks is put into homogenizer, the potato piece is battered down into mud and necessary uniform and smooth, do not have particle fully; (8) 90～95% sweet potato mud, 1～3% cheese powder, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed are mixed; (9) will mix the sweet potato slurry and be pressed into thickness less than the thin slice of 1.1mm with mould, then divide on drying bed, adopt the surperficial adhesion of cool breeze airing and sweet potato chip food; (10) salad oil on the sweet potato chip food surface brush of airing is made thinner in stainless steel disc, puts into oven for baking, and its baking temperature is not higher than 160 ℃, and the time made the golden yellow and mouthfeel delicious and crisp in sweet potato chips surface in 25 minutes; (11) after roasting potato chips go out baking box, cooled off with cold wind at once and got final product.
What need to understand is: although above-described embodiment is to the present invention's detailed text description of contrasting; but these text descriptions; just the simple text of mentality of designing of the present invention is described; rather than to the restriction of mentality of designing of the present invention; any combination, increase or modification that does not exceed mentality of designing of the present invention all falls within the scope of protection of the present invention.
Claims (2)
1. a cream sweet potato chips is characterized in that being made of 90～95% sweet potato mud, 1～3% cheese powder, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed; Its preparation method:
(1) raw material adopts content of starch height, few, the glutinous soft sweet potato kind of mouthfeel of fiber;
(2) select maturity moderate, without the sweet potato of disease and pest;
(3) the employing brush machine cleans selected sweet potato and cleans up;
(4) shoot off sweet potato epidermis and adopt cutter to excavate the coring node, the more part of excision two ends fiber is excavated pityriasis simplex, scab;
(5) sweet potato after processing is cut into stick;
(6) the potato piece is put into steam box, steam 25 minutes with 100 ℃ of steam, make potato piece full maturity;
(7) the potato piece that cooks is put into homogenizer, the potato piece is battered down into mud and necessary uniform and smooth, do not have particle fully;
(8) 90～95% sweet potato mud, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed are mixed;
(9) will mix the sweet potato slurry and be pressed into thickness less than the thin slice of 1.1mm with mould, then divide on drying bed, adopt the surperficial adhesion of cool breeze airing and sweet potato chip food;
(10) salad oil on the sweet potato chip food surface brush of airing is made thinner in stainless steel disc, puts into oven for baking, and its baking temperature is not higher than 160 ℃, and the time made the golden yellow and mouthfeel delicious and crisp in sweet potato chips surface in 25 minutes;
(11) after roasting potato chips go out baking box, cooled off with cold wind at once and got final product.
2. cream sweet potato chips according to claim 1 is characterized in that being made of 92.5% sweet potato mud, cheese powder 2%, 4% white granulated sugar, 0.5% foreign wine, 0.4% salt, 0.1% black Hu green pepper powder, 0.5% white sesameseed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101111817A CN101856107B (en) | 2010-02-11 | 2010-02-11 | Cream sweet potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101111817A CN101856107B (en) | 2010-02-11 | 2010-02-11 | Cream sweet potato chips and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101856107A CN101856107A (en) | 2010-10-13 |
| CN101856107B true CN101856107B (en) | 2013-03-20 |
Family
ID=42942447
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101111817A Expired - Fee Related CN101856107B (en) | 2010-02-11 | 2010-02-11 | Cream sweet potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101856107B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754787B (en) * | 2012-06-25 | 2014-04-02 | 芜湖市祥荣食品有限公司 | Mung bean chip and making method thereof |
| CN102754798B (en) * | 2012-06-25 | 2013-11-06 | 芜湖市祥荣食品有限公司 | Tomato potato chips and preparation method thereof |
| CN102754788B (en) * | 2012-06-25 | 2014-01-08 | 芜湖市祥荣食品有限公司 | Potato chip with sesame flavor and preparation method thereof |
| CN102754796B (en) * | 2012-06-25 | 2014-04-02 | 芜湖市祥荣食品有限公司 | Strawberry potato chips and preparation method thereof |
| CN102763823B (en) * | 2012-06-28 | 2014-01-15 | 张静 | Buckwheat potato chips and making method thereof |
| CN103445120B (en) * | 2013-07-17 | 2015-08-12 | 当涂县黄池蔬菜产销专业合作社 | A kind of goat milk taste sweet potato chips and preparation method thereof |
| CN103504249A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Yogurt sweet potato chips and preparation method thereof |
| CN103815317A (en) * | 2014-01-22 | 2014-05-28 | 安徽省佳食乐食品加工有限公司 | Mellow red wine potato chip and preparation method thereof |
| CN104855892A (en) * | 2015-04-29 | 2015-08-26 | 兴化市联富食品有限公司 | Preparation method of low-fat cheese-flavorrf puffed potatoes |
| CN104855879A (en) * | 2015-04-29 | 2015-08-26 | 兴化市联富食品有限公司 | Making method of cheese flavored puffing purple potatoes |
| CN107232548A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of new spicy sweet potato stripe |
| CN107242494A (en) * | 2017-07-17 | 2017-10-13 | 湖南聚味堂食品有限公司 | A kind of processing method of spicy sweet potato stripe |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064598A (en) * | 1991-03-03 | 1992-09-23 | 严小飞 | Sweet potato slices and production method thereof |
| KR20040075306A (en) * | 2004-08-04 | 2004-08-27 | 김기옥 | Production of fried food product using potato or sweet potato |
| CN101167559A (en) * | 2007-11-27 | 2008-04-30 | 江南大学 | Method for producing sweet potato crisp slices using with sweet potato and bean dreg |
| CN101223975A (en) * | 2008-01-09 | 2008-07-23 | 梁平安 | Sweet potato processing method |
| CN101401637A (en) * | 2008-06-05 | 2009-04-08 | 杨贵成 | Black nourishing biscuit, black nourishing vegetable meat dessert, black nourishing potato chip |
| CN101438802A (en) * | 2007-11-19 | 2009-05-27 | 胡义庭 | Method for preparing sweet potato crisp slices |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313091A (en) * | 1994-05-23 | 1995-12-05 | Touhato Seika Kk | Sesame-containing potato chips, its preparation and apparatus for production pellet for sesame-containing potato chips |
| US20040208980A1 (en) * | 2003-04-16 | 2004-10-21 | Unilever Bestfoods North America | Ambient stable starch product |
-
2010
- 2010-02-11 CN CN2010101111817A patent/CN101856107B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064598A (en) * | 1991-03-03 | 1992-09-23 | 严小飞 | Sweet potato slices and production method thereof |
| KR20040075306A (en) * | 2004-08-04 | 2004-08-27 | 김기옥 | Production of fried food product using potato or sweet potato |
| CN101438802A (en) * | 2007-11-19 | 2009-05-27 | 胡义庭 | Method for preparing sweet potato crisp slices |
| CN101167559A (en) * | 2007-11-27 | 2008-04-30 | 江南大学 | Method for producing sweet potato crisp slices using with sweet potato and bean dreg |
| CN101223975A (en) * | 2008-01-09 | 2008-07-23 | 梁平安 | Sweet potato processing method |
| CN101401637A (en) * | 2008-06-05 | 2009-04-08 | 杨贵成 | Black nourishing biscuit, black nourishing vegetable meat dessert, black nourishing potato chip |
Non-Patent Citations (4)
| Title |
|---|
| JP特开平7-313091A 1995.12.05 |
| 张西保.糯米芝麻薯片的加工.《农村百事通》.1999,(第6期),第37页全文. * |
| 李乐清.香酥薯片.《四川小吃大全》.山西科学技术出版社,2000,第214页. * |
| 王放.甘薯系列制品（二）.《食品科技》.1993,(第2期),全文. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101856107A (en) | 2010-10-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101856107B (en) | Cream sweet potato chips and preparation method thereof | |
| CN101861970B (en) | Original purple sweet potato slices and preparation method | |
| Singh et al. | Bananas as underutilized fruit having huge potential as raw materials for food and non-food processing industries: A brief review | |
| CN101861968B (en) | Spicy purple sweet potato chips and production method | |
| CN106616616A (en) | Making method of oil cooked chili and product | |
| KR100927834B1 (en) | A method for producing color caramelized rice cake and a colored caramelized rice cake produced by the above method | |
| CN101861967B (en) | Seaweed and sweet potato chips and production method | |
| KR20180057569A (en) | Method for manufacturing nurungji including a health material food and a nurungji made by using thereof | |
| KR101346763B1 (en) | Banana vinegar and its manufacturig method | |
| CN101028066A (en) | Sandwiched mushroom cake | |
| CN101861966B (en) | Tomato juice sweet potato chips and production method | |
| KR101072839B1 (en) | Rib chap cookery | |
| CN103461415B (en) | Mud snail bread and processing method thereof | |
| CN101861969B (en) | Original sweet potato slices and preparation method | |
| KR101126681B1 (en) | Tofu ssamjang for rice and meat wrapped in leaves | |
| KR101583186B1 (en) | Yanggaeng comprising fermented composition of cheonggukjang and manufacturing method thereof | |
| KR101742139B1 (en) | Hamburger patty that contains brown rice | |
| CN104305215A (en) | Nutritional fast convenient food and preparation method thereof | |
| KR101991359B1 (en) | A method of preparing pear beverage using apple | |
| KR100522411B1 (en) | A bibimbob mixed with fresh vegetables | |
| KR101504060B1 (en) | A manufacturing method of grinded vegetable rice | |
| KR102590423B1 (en) | Method of diabetes prevention multigrain rice using jerusalem artichoke roots extact and diabetes prevention multigrain rice using the method thereof | |
| KR102118481B1 (en) | Method for manufacturing buns using shallot and buns manufactured by the same | |
| CN108094469A (en) | A kind of sweet potato cake | |
| CN107996811A (en) | A kind of sweet potato sesame crisp sweets with healthcare function and preparation 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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130320 Termination date: 20150211 |
|
| EXPY | Termination of patent right or utility model |