CN101972010A - Crispy-skin peanuts and processing method thereof - Google Patents
Crispy-skin peanuts and processing method thereof Download PDFInfo
- Publication number
- CN101972010A CN101972010A CN2010101864811A CN201010186481A CN101972010A CN 101972010 A CN101972010 A CN 101972010A CN 2010101864811 A CN2010101864811 A CN 2010101864811A CN 201010186481 A CN201010186481 A CN 201010186481A CN 101972010 A CN101972010 A CN 101972010A
- Authority
- CN
- China
- Prior art keywords
- mentioned
- shelled peanut
- standby
- starch
- flour
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to crispy-skin peanuts and a processing method thereof. The invention is characterized in that the crispy-skin peanuts are prepared by using peanuts as raw materials and starch, flour, white granulated sugar, malt syrup, plant oil, salt, monosodium glutamate, sodium bicarbonate and water as ingredients and by selecting, coating, molding, baking, mixing, cooling and packaging, wherein the ingredients comprise 30 to 36 weight parts of starch, 30 to 36 weight parts of flour, 10 to 12 weight parts of white granulated sugar, 6 to 8 weight parts of malt syrup, 2 to 3 weight parts of salt, 1.5 to 2.5 weight part of monosodium glutamate, 0.6 to 1 weight part of plant oil, 0.4 to 0.6 weight part of sodium bicarbonate and a proper amount of water. The crispy-skin peanut prepared through automatic production equipment has the advantages of proper crisp degree, excellent mouthfeel and long quality guarantee period, and the processing method simultaneously has the advantages of reasonability and practicality, good effect, simplicity of operation and contribution to wide popularization.
Description
Technical field
The present invention relates to a kind of food and processing method thereof, exactly is a kind of crackling shelled peanut and processing method thereof.
Technical background
Peanut has another name called peanut, be rich in the fat and the protein of high-quality, the laudatory title of " plant meat " and " green milk " is arranged, its protein content is up to 30%, its nutritive value can match in excellence or beauty with animal food egg, milk, lean meat, and than the animal food utilization that is easier to be absorbed by the body.Shelled peanut contains 8 seed amino acids and the lecithin that can not synthesize in the human body, choline, and unrighted acid, methionine, vitamin A, Cobastab, vitamin E, vitamin K and calcium, phosphorus, nutritional labelings such as iron are that a kind of nutrition is very abundant, comprehensively food.
Peanut also has very high medical value.Contain abundant antioxidant, vitamin and mineral matter in the peanut.A large amount of studies show that, peanut and goods thereof have good effect to protection heart, angiocardiopathy preventing.Often eat peanut and (Groundnut products), can make the incidence of angiocardiopathy reduce by 35%, particularly for the women, postclimacteric women often eats the incidence of disease that peanut can also effectively reduce coronary sclerosis.Peanut also has moistening lung and stomach, the effect of the hemostasis of eliminating the phlegm.It is more than to cure mainly chronic cough, and postpartum is few newborn, chronic gastritis, chronic nephritis, the purple top of thrombocytopenic disease etc.The people is more and more exquisite balanced in nutrition now, and the nutritionist tells us, and in the dietary program of health, peanut occupies an important position.Not long ago, the nutritionist of states such as the U.S., Britain, Australia showed by experiment that peanut and goods thereof were to reduction blood fat, prevention cardiovascular and cerebrovascular diseases, even fat-reducing can both be brought into play good effect.
At present, the shelled peanut product of wrapping up in the clothing class on the market mainly contains boiled peanut rice and strange taste shelled peanut.Wherein, harder, the crisp degree of boiled peanut rice mouthfeel is relatively poor; The strange taste shelled peanut is a fried food, and product oil absorption height is unfavorable for health.But up to now, Shang Weiyou utilize not only crisp degree that automated production equipment makes well, mouthfeel is good, and shelf life of products long wrap up in wrapped peanut rice.
Summary of the invention
The objective of the invention is to people provide a kind of utilize automated production equipment produce not only crisp degree well, mouthfeel is good, and the crackling shelled peanut and the processing method thereof of long shelf-life.
The present invention is characterized in that: it is to be raw material with the shelled peanut, is batching with starch, flour, white granulated sugar, malt syrup, vegetable oil, salt, monosodium glutamate, sodium bicarbonate, water, through selected, wrap up in clothing, typing, baking, spice, cooling, packing and form; Ingredients by weight part is: starch 30～36, and flour 30～36, white granulated sugar 10～12, malt syrup 6～8, salt 2～3, monosodium glutamate 1.5～2.5, vegetable oil 0.6～1, sodium bicarbonate 0.4～0.6, water is an amount of.
The concrete steps of processing method of the present invention are as follows:
(1) removes impurity with refiner, choose the uniform shelled peanut of the seed size that meets the requirements;
(2) by above-mentioned weight portion white granulated sugar, malt syrup, sodium bicarbonate are put into suitable quantity of water, it is standby that liquid glucose is made in abundant stirring;
(3) by above-mentioned weight portion starch is put into suitable quantity of water, heat gelatinization while stirring, its temperature is 45～55 ℃, makes it into translucent sticky shape, is incubated standby;
(4) it is standby to get flour by above-mentioned weight portion, start the clothing machine of wrapping up in, shelled peanut after selected is put into the commentaries on classics pot of wrapping up in the clothing machine, add the starch after the above-mentioned gelatinization simultaneously and mix thoroughly at once after sprinkle the standby flour of part and continue to mix thoroughly, add above-mentioned standby liquid glucose simultaneously, the starch after after shelled peanut is evenly let go, adding gelatinization again, spread the standby flour of part again, add above-mentioned standby liquid glucose simultaneously, 3～5 times so repeatedly, promptly finish and wrap up in clothing;
(5) the above-mentioned shelled peanut of wrapping up in behind the clothing is transported to typing naturally under the normal temperature in the cool dish by conveyer belt;
(6) shelled peanut after the above-mentioned typing is transported to baking on the full-automatic baking line by conveyer belt, its temperature is 150～160 ℃, and the time is 15～20 minutes;
(7) by above-mentioned weight portion vegetable oil is put into jacketed pan, the antioxidant that adds total weight of oil 0.02% simultaneously is heated to 98～102 ℃, is incubated standby;
(8) start the spice machine, the shelled peanut that above-mentioned baking is good is poured the spice machine into, pours the standby vegetable oil of the above-mentioned insulation that heats at once into, evenly is sprinkled into salt, monosodium glutamate by above-mentioned weight portion simultaneously, stirs, and makes the shelled peanut of mixing honest material;
(9) the above-mentioned shelled peanut of mixing honest material is delivered to cooling and is cooled to rapidly below 35 ℃ on the line, remove particle then, press metering packing, sale.
Described antioxidant is a ditert-butylhydro quinone.
Effect of the present invention
1, the present invention has adopted and has wrapped up in clothing, typing, baking, spice, cooling, packing production equipment automatically, in process starch being carried out pre-gelatinization handles, and added an amount of sodium bicarbonate and made leavening agent, use the technology of repeatedly wrapping up in clothing simultaneously, make the shelled peanut of making have good crisp degree and mouthfeel.
2, the present invention has added antioxidant in process, makes the shelled peanut of making have the long shelf-life.
3, not only processing method is reasonable, practical in the present invention, and simple to operate, effective, is beneficial to extensive popularization.
The specific embodiment
Embodiment 1:
The shelled peanut of need processing is removed impurity with refiner, choose the uniform shelled peanut of the seed size that meets the requirements; Take by weighing white granulated sugar 10kg, malt syrup 6kg, sodium bicarbonate 0.4kg put into 25kg water and fully stir that to make liquid glucose standby; Take by weighing 30kg starch and put into 70kg water, heat gelatinization while stirring, heating-up temperature is 45～55 ℃, makes it into translucent sticky shape, is incubated standby; It is standby to get 30kg flour, start the clothing machine of wrapping up in, 100kg peanut after selected is put into the commentaries on classics pot of wrapping up in the clothing machine, add the starch after the above-mentioned gelatinization simultaneously and mix thoroughly at once after sprinkle 6kg flour and continue to mix thoroughly, add above-mentioned standby liquid glucose simultaneously, the starch after after shelled peanut is evenly let go, adding gelatinization again, spread 6kg flour again, add above-mentioned standby liquid glucose simultaneously, 5 times so repeatedly, promptly finish and wrap up in clothing; The above-mentioned shelled peanut of wrapping up in behind the clothing is transported to typing naturally under the normal temperature in the cool dish by conveyer belt; Shelled peanut after the above-mentioned typing is transported to baking on the full-automatic baking line by conveyer belt, and its temperature is 150～160 ℃, and the time is 15～20 minutes; Take by weighing the 0.6kg vegetable oil and put into jacketed pan, add the ditert-butylhydro quinone of 0.12g simultaneously, and oil is heated to 98～102 ℃, be incubated standby; Start the spice machine, the shelled peanut that above-mentioned baking is good is poured the spice machine into, pours the standby vegetable oil of the above-mentioned insulation that heats at once into, evenly is sprinkled into 2kg salt, 1.5kg monosodium glutamate simultaneously, stirs, and makes the shelled peanut of mixing honest material; The above-mentioned shelled peanut of mixing honest material is delivered to cooling is cooled to rapidly below 35 ℃ on the line, remove particle then, press metering packing, sale.
Embodiment 2:
The shelled peanut of need processing is removed impurity with refiner, choose the uniform shelled peanut of the seed size that meets the requirements; Take by weighing white granulated sugar 11kg, malt syrup 7kg, sodium bicarbonate 0.5kg put into 25kg water and fully stir that to make liquid glucose standby; Take by weighing 33kg starch and put into 70kg water, heat gelatinization while stirring, heating-up temperature is 45～55 ℃, makes it into translucent sticky shape, is incubated standby; It is standby to get 32kg flour, start the clothing machine of wrapping up in, 100kg peanut after selected is put into the commentaries on classics pot of wrapping up in the clothing machine, add the starch after the above-mentioned gelatinization simultaneously and mix thoroughly at once after sprinkle 8kg flour and continue to mix thoroughly, add above-mentioned standby liquid glucose simultaneously, the starch after after shelled peanut is evenly let go, adding gelatinization again, spread 8kg flour again, add above-mentioned standby liquid glucose simultaneously, 4 times so repeatedly, promptly finish and wrap up in clothing; The above-mentioned shelled peanut of wrapping up in behind the clothing is transported to typing naturally under the normal temperature in the cool dish by conveyer belt; Shelled peanut after the above-mentioned typing is transported to baking on the full-automatic baking line by conveyer belt, and its temperature is 150～160 ℃, and the time is 15～20 minutes; Take by weighing the 0.8kg vegetable oil and put into jacketed pan, add the ditert-butylhydro quinone of 0.16g simultaneously, and oil is heated to 98～102 ℃, be incubated standby; Start the spice machine, the shelled peanut that above-mentioned baking is good is poured the spice machine into, pours the standby vegetable oil of the above-mentioned insulation that heats at once into, evenly is sprinkled into 2.5kg salt, 2kg monosodium glutamate simultaneously, stirs.The above-mentioned shelled peanut of mixing honest material is delivered to cooling is cooled to rapidly below 35 ℃ on the line, remove particle then, press metering packing, sale.
Embodiment 3:
The shelled peanut of need processing is removed impurity with refiner, choose the uniform shelled peanut of the seed size that meets the requirements; Take by weighing white granulated sugar 12kg, malt syrup 8kg, sodium bicarbonate 0.6kg put into 25kg water and fully stir that to make liquid glucose standby; Take by weighing 36kg starch and put into 70kg water, heat gelatinization while stirring, heating-up temperature is 45～55 ℃, makes it into translucent sticky shape, is incubated standby; It is standby to get 36kg flour, start the clothing machine of wrapping up in, 100kg peanut after selected is put into the commentaries on classics pot of wrapping up in the clothing machine, add the starch after the above-mentioned gelatinization simultaneously and mix thoroughly at once after sprinkle 12kg flour and continue to mix thoroughly, add above-mentioned standby liquid glucose simultaneously, the starch after after shelled peanut is evenly let go, adding gelatinization again, spread 12kg flour again, add above-mentioned standby liquid glucose simultaneously, 3 times so repeatedly, promptly finish and wrap up in clothing; The above-mentioned shelled peanut of wrapping up in behind the clothing is transported to typing naturally under the normal temperature in the cool dish by conveyer belt; Shelled peanut after the above-mentioned typing is transported to baking on the full-automatic baking line by conveyer belt, and its temperature is 150～160 ℃, and the time is 15～20 minutes; Take by weighing the 1kg vegetable oil and put into jacketed pan, add the ditert-butylhydro quinone of 0.2g simultaneously, and oil is heated to 98～102 ℃, be incubated standby; Start the spice machine, the shelled peanut that above-mentioned baking is good is poured the spice machine into, pours the standby vegetable oil of the above-mentioned insulation that heats at once into, evenly is sprinkled into 3kg salt, 2.5kg monosodium glutamate simultaneously, stirs.The above-mentioned shelled peanut of mixing honest material is delivered to cooling is cooled to rapidly below 35 ℃ on the line, remove particle then, press metering packing, sale.
Claims (3)
1. crackling shelled peanut, it is characterized in that: it is to be raw material with the shelled peanut, with starch, flour, white granulated sugar, malt syrup, vegetable oil, salt, monosodium glutamate, sodium bicarbonate, water is batching, through selected, wrap up in clothing, typing, baking, spice, cooling, packing and form; Ingredients by weight part is: starch 30～36, and flour 30～36, white granulated sugar 10～12, malt syrup 6～8, salt 2～3, monosodium glutamate 1.5～2.5, vegetable oil 0.6～1, sodium bicarbonate 0.4～0.6, water is an amount of.
2. the processing method of crackling shelled peanut according to claim 1 is characterized in that: concrete procedure of processing is as follows:
(1) removes impurity with refiner, choose the uniform shelled peanut of the seed size that meets the requirements;
(2) by above-mentioned weight portion white granulated sugar, malt syrup, sodium bicarbonate are put into suitable quantity of water, it is standby that liquid glucose is made in abundant stirring;
(3) by above-mentioned weight portion starch is put into suitable quantity of water, heat gelatinization while stirring, its temperature is 45～55 ℃, makes it into translucent sticky shape, is incubated standby;
(4) it is standby to get flour by above-mentioned weight portion, start the clothing machine of wrapping up in, shelled peanut after selected is put into the commentaries on classics pot of wrapping up in the clothing machine, add the starch after the above-mentioned gelatinization simultaneously and mix thoroughly at once after sprinkle the standby flour of part and continue to mix thoroughly, add above-mentioned standby liquid glucose simultaneously, the starch after after shelled peanut is evenly let go, adding gelatinization again, spread the standby flour of part again, add above-mentioned standby liquid glucose simultaneously, 3～5 times so repeatedly, promptly finish and wrap up in clothing;
(5) the above-mentioned shelled peanut of wrapping up in behind the clothing is transported to typing naturally under the normal temperature in the cool dish by conveyer belt;
(6) shelled peanut after the above-mentioned typing is transported to baking on the full-automatic baking line by conveyer belt, its temperature is 150～160 ℃, and the time is 15～20 minutes;
(7) by above-mentioned weight portion vegetable oil is put into jacketed pan, the antioxidant that adds total weight of oil 0.02% simultaneously is heated to 98～102 ℃, is incubated standby;
(8) start the spice machine, the shelled peanut that above-mentioned baking is good is poured the spice machine into, pours the standby vegetable oil of the above-mentioned insulation that heats at once into, evenly is sprinkled into salt, monosodium glutamate by above-mentioned weight portion simultaneously, stirs, and makes the shelled peanut of mixing honest material;
(9) the above-mentioned shelled peanut of mixing honest material is delivered to cooling and is cooled to rapidly below 35 ℃ on the line, remove particle then, press metering packing, sale.
3. the processing method of crackling shelled peanut according to claim 2 is characterized in that: described antioxidant is a ditert-butylhydro quinone.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101864811A CN101972010A (en) | 2010-05-26 | 2010-05-26 | Crispy-skin peanuts and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101864811A CN101972010A (en) | 2010-05-26 | 2010-05-26 | Crispy-skin peanuts and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101972010A true CN101972010A (en) | 2011-02-16 |
Family
ID=43571946
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101864811A Pending CN101972010A (en) | 2010-05-26 | 2010-05-26 | Crispy-skin peanuts and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101972010A (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326801A (en) * | 2011-05-25 | 2012-01-25 | 郭欣 | Method for manufacturing pan seared peanuts |
| CN102326745A (en) * | 2011-05-25 | 2012-01-25 | 郭欣 | Production method of paste-covered broad beans |
| CN102578634A (en) * | 2012-02-28 | 2012-07-18 | 青岛宝泉花生制品有限公司 | Preparation method of wrapped clothes peanuts |
| CN102613613A (en) * | 2012-03-19 | 2012-08-01 | 孙德忠 | Salted peanuts and processing technology for same |
| CN102715584A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Method for producing crispy mocha peanuts |
| CN102885338A (en) * | 2011-07-22 | 2013-01-23 | 苏州优尔食品有限公司 | Seaweed peanut |
| CN103005538A (en) * | 2012-11-23 | 2013-04-03 | 安文娟 | Non-fried tasty snack |
| CN103126003A (en) * | 2013-03-07 | 2013-06-05 | 安徽真心食品有限公司 | High-calcium peanut/bean wrapped by seafood bone meal and preparation method thereof |
| CN103300431A (en) * | 2013-06-08 | 2013-09-18 | 丁素珍 | Skin-beautifying leisure peanuts |
| CN103355388A (en) * | 2013-07-18 | 2013-10-23 | 深圳富锦食品工业有限责任公司 | Nutlet leisure food and preparation method thereof |
| CN103385499A (en) * | 2013-07-31 | 2013-11-13 | 武汉轻工大学 | Multi-flavor peanut containing low sodium salt and preparation method of multi-flavor peanut |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
| CN103919190A (en) * | 2014-03-26 | 2014-07-16 | 郎溪县兄弟农业开发有限公司 | Spinach juice fish skin wild calabash seed kernels and preparation method of wild calabash seed kernels containing spinach juice and fish skin |
| CN103960708A (en) * | 2014-05-06 | 2014-08-06 | 泗水县锦川花生食品有限公司 | Process for manufacturing purple sweet potato peanuts |
| CN104522837A (en) * | 2014-12-11 | 2015-04-22 | 山东秦老太食品有限公司 | Method for embedding antioxidant treatment of nut meat in tea soup |
| CN105613728A (en) * | 2016-01-22 | 2016-06-01 | 北京朔方科技发展股份有限公司 | Method for prolonging shelf life of baked peanut kernels |
| CN106578285A (en) * | 2016-11-10 | 2017-04-26 | 无锡华臻果果食品技术有限公司 | Coating formula, honey and butter coating peanuts and peanut preparation method |
| CN106616768A (en) * | 2016-12-19 | 2017-05-10 | 重庆渝金源食品有限公司 | Preparation method of peanut foods |
| CN109430788A (en) * | 2018-12-20 | 2019-03-08 | 天津春发生物科技集团有限公司 | A kind of expanded soyabean snack food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87104057A (en) * | 1987-06-03 | 1988-12-14 | 湖北省黄石市第二食品厂 | A kind of fruit is wrapped up in the processing method of skin |
| CN101632468A (en) * | 2009-08-21 | 2010-01-27 | 梅河口市洪泰有限责任公司 | Crispy nutlet and processing method thereof |
-
2010
- 2010-05-26 CN CN2010101864811A patent/CN101972010A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87104057A (en) * | 1987-06-03 | 1988-12-14 | 湖北省黄石市第二食品厂 | A kind of fruit is wrapped up in the processing method of skin |
| CN101632468A (en) * | 2009-08-21 | 2010-01-27 | 梅河口市洪泰有限责任公司 | Crispy nutlet and processing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 《武汉工业学院学报》 20001231 胡秋林 油炸裹皮花生食品抗脂肪氧化酸败的研究 4-6 1-3 , 第03期 2 * |
| 《花生科技》 19991231 张吉民 焙烤裹衣花生加工工艺的研究 445-447 1-3 , 2 * |
| 《食品工业科技》 20071231 梁莹等 TBHQ在富油食品中的应用现状和前景 228-229、233 1-3 第28卷, 第12期 2 * |
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326801A (en) * | 2011-05-25 | 2012-01-25 | 郭欣 | Method for manufacturing pan seared peanuts |
| CN102326745A (en) * | 2011-05-25 | 2012-01-25 | 郭欣 | Production method of paste-covered broad beans |
| CN102885338A (en) * | 2011-07-22 | 2013-01-23 | 苏州优尔食品有限公司 | Seaweed peanut |
| CN102578634A (en) * | 2012-02-28 | 2012-07-18 | 青岛宝泉花生制品有限公司 | Preparation method of wrapped clothes peanuts |
| CN102578634B (en) * | 2012-02-28 | 2013-04-24 | 青岛宝泉花生制品有限公司 | Preparation method of wrapped clothes peanuts |
| CN102613613A (en) * | 2012-03-19 | 2012-08-01 | 孙德忠 | Salted peanuts and processing technology for same |
| CN102613613B (en) * | 2012-03-19 | 2014-01-29 | 孙德忠 | Salted peanuts and processing technology for same |
| CN102715584A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Method for producing crispy mocha peanuts |
| CN102715584B (en) * | 2012-05-30 | 2014-03-19 | 苏州优尔食品有限公司 | Method for producing crispy mocha peanuts |
| CN103005538A (en) * | 2012-11-23 | 2013-04-03 | 安文娟 | Non-fried tasty snack |
| CN103126003A (en) * | 2013-03-07 | 2013-06-05 | 安徽真心食品有限公司 | High-calcium peanut/bean wrapped by seafood bone meal and preparation method thereof |
| CN103300431A (en) * | 2013-06-08 | 2013-09-18 | 丁素珍 | Skin-beautifying leisure peanuts |
| CN103393165B (en) * | 2013-07-15 | 2015-01-14 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
| CN103355388A (en) * | 2013-07-18 | 2013-10-23 | 深圳富锦食品工业有限责任公司 | Nutlet leisure food and preparation method thereof |
| CN103385499A (en) * | 2013-07-31 | 2013-11-13 | 武汉轻工大学 | Multi-flavor peanut containing low sodium salt and preparation method of multi-flavor peanut |
| CN103919190A (en) * | 2014-03-26 | 2014-07-16 | 郎溪县兄弟农业开发有限公司 | Spinach juice fish skin wild calabash seed kernels and preparation method of wild calabash seed kernels containing spinach juice and fish skin |
| CN103960708A (en) * | 2014-05-06 | 2014-08-06 | 泗水县锦川花生食品有限公司 | Process for manufacturing purple sweet potato peanuts |
| CN104522837A (en) * | 2014-12-11 | 2015-04-22 | 山东秦老太食品有限公司 | Method for embedding antioxidant treatment of nut meat in tea soup |
| CN105613728A (en) * | 2016-01-22 | 2016-06-01 | 北京朔方科技发展股份有限公司 | Method for prolonging shelf life of baked peanut kernels |
| CN106578285A (en) * | 2016-11-10 | 2017-04-26 | 无锡华臻果果食品技术有限公司 | Coating formula, honey and butter coating peanuts and peanut preparation method |
| CN106616768A (en) * | 2016-12-19 | 2017-05-10 | 重庆渝金源食品有限公司 | Preparation method of peanut foods |
| CN109430788A (en) * | 2018-12-20 | 2019-03-08 | 天津春发生物科技集团有限公司 | A kind of expanded soyabean snack food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101972010A (en) | Crispy-skin peanuts and processing method thereof | |
| CN102919730B (en) | Preparation method of seafood puffed food | |
| CN102370201B (en) | Method for producing Chinese chestnut crisp-baked cake | |
| CN103783121A (en) | Puffed grain energy bar | |
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN105123850A (en) | Sandwich cake processing method | |
| CN102405952A (en) | Method for processing sandwich cakes | |
| CN102551091A (en) | Ready-to-eat chicken meatball and preparation method thereof | |
| CN108887606A (en) | A kind of processing method of fresh-keeping Spiced beef | |
| CN106259724A (en) | The manufacture method of fragrant pig chicken biscuits | |
| CN101467672A (en) | Nutrient health-care instant food as well as production method and eating method | |
| CN107927071A (en) | A kind of mung bean jujube biscuit and preparation method thereof | |
| CN106962445A (en) | A kind of jujube coarse grain biscuit and preparation method thereof | |
| CN108208170A (en) | Vacuum freeze drying acidified milk block and preparation method thereof | |
| CN103892182B (en) | A kind of mushroom fillings steamed dumpling stuffed with lard and sugar and preparation method thereof | |
| CN103404598A (en) | Fish cheese and preparation method therof | |
| CN105614245A (en) | Sticky steamed bun with chocolate-durio zibethinus stuffing, and production method thereof | |
| CN104172022A (en) | Sweet potato food and processing method thereof | |
| CN105557901A (en) | Method for making chestnut cake | |
| CN107080204A (en) | The quick-frozen pumpkin rice dumpling | |
| CN104171009B (en) | Fried sandwich beans bubble and preparation method thereof | |
| CN108244191B (en) | Preparation method of orange-flavored potato crisps | |
| CN105076300A (en) | Preparation method for multi-nutrition bread | |
| CN105076299A (en) | Multi-nutrition bread | |
| CN105661176A (en) | Peanut butter and making 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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110216 |