CN102132911A - Tasty crisp peanut leisure food and preparation method thereof - Google Patents
Tasty crisp peanut leisure food and preparation method thereof Download PDFInfo
- Publication number
- CN102132911A CN102132911A CN2011100511959A CN201110051195A CN102132911A CN 102132911 A CN102132911 A CN 102132911A CN 2011100511959 A CN2011100511959 A CN 2011100511959A CN 201110051195 A CN201110051195 A CN 201110051195A CN 102132911 A CN102132911 A CN 102132911A
- Authority
- CN
- China
- Prior art keywords
- peanut
- spice
- tasty
- crisp
- flavor
- 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.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a tasty crisp peanut leisure food and a preparation method thereof. The tasty crisp peanut leisure food is prepared according to the following steps: ginger, green Chinese onion, aniseed, pepper, rhizoma kaempferiae, pericarpium citri reticulatae and liquorice are used as spices and are added with water for infusing so as to obtain a basic solution of the spices; the basic solution of the spices is added with salt, saccharose, aginomoto, nucleotide delicate flavour, soy sauce, cooking wine and essential oil to prepare and obtain a peanut infusing liquid; peeled milky white peanut is mixed with the infusing liquid with a mass proportion of 1: (0.15-0.30), and is infused to be tasty for 5 to 8 hours after being stirred; the infused peanut is placed in the environment with hot air of 60 to 90 DEG C for dry to remove moisture, and then is arranged in a far infrared oven with the temperature being 130 to 160 DEG C for roasting for 15 to 30min; the heated peanut is uniformly mixed with plant oil and flavoring materials; and then cooling and packaging are conducted to obtain the tasty crisp peanut leisure food. The method can change the traditional flavoring and drying methods of the peanut on the premise of sufficiently ensuring flavoring of the peanut and keeping the peanut crisp, is more energy-saving and environment-friendly in production, and has good prospective industrialized prospect in the future.
Description
Technical field
The present invention relates to crisp peanut leisure food of a kind of flavor and preparation method thereof.
Background technology
China is world's peanut first main product state and country of consumption, and peanut not only can be used to oil expression, also is traditional dry fruit food, occupies critical role on China leisure food market.According to incompletely statistics, China's shelled peanut, peanut fruit leisure food the year consumption figure at 350～4,000,000 tons, nearly 60,000,000,000 yuan of the output value.Main flow peanut leisure goods are common four major types: with " self-sufficient and strategically located region peanut " is the boiled and dried salted groundnut in shell of representative, with " Shandong major peanut " is the light crisp peanut of representative, with " drunkard's peanut " is the fried peanuts of representative, is the wrapped peanut of wrapping up in of representative with " boiled peanut "; On the taste then with salty perfume (or spice), spices, spicy etc. in the majority.The conventional machining process of this type of (Groundnut products) is based on boiling, oven dry, frying, fried etc., and boiling mainly is for tasty, parch, fried then crisp in order to dewater, to protect, give birth to purpose such as perfume (or spice).Traditional handicraft has its strong point, but the product defects that also exists some not overcome as yet, as peanut after boiling is tasty, protein denaturation in the kernel, kernel distortion, oven dry back kernel more firmly, crisp inadequately, and boiling process also is a power consumption and the process that increases three waste discharge; Though fried product is crisp, in view of the high heat of fried based food, easily oxidation, easily produce shortcoming such as carcinogenic substance, fried system with the waste of oil and pollution problem etc., the future development prospect allows of no optimist.
All in all domestic now authorized or the disclosed patent relevant with (Groundnut products) and processing technology thereof has nearly 20 still take off not open above-mentioned conventional machining process.Wherein all mention in the production method (CN1666664) of the production method of salt crisp peanut (CN1765230), a kind of method for preparing peanut kernel (CN1178648) with almond flavor, nutritious peanut (CN97110406.9), a kind of processing method (CN1213512) of shelled peanut, a kind of peanut food, the cooking method of the cultivating peanut patents such as (CN1484985) peanut flavor adopt the tasty method of boiling, relate to the hot-air seasoning method that is of product drying.The high temperature, the high pressure that relate to peanut in the technology for making golden fried peanut (CN97105719.2) steam material and fried dehydration.The clothing method of wrapping up in of the tasty employing boiled peanut of mentioning in a kind of manufacture method of honeyed peanuts (CN1009052B), cumin delicious peanuts and the manufacture method patents such as (CN02144521.4) thereof of raw material, be about to the condiment powder and be rolled in the peanut surface and realizing distinguishing the flavor of, but its ageing method is still continued to use traditional fried method.
In conjunction with actual production of peanut leisure food and existing patented technology situation, from improving product quality, improving enterprise production and management benefit equal angles, on the basis of inheriting tradition, be necessary to develop a kind of remedy boiling, frying technological process defective the crisp peanut production new technique of flavor.
Summary of the invention
The purpose of this invention is to provide crisp peanut of a kind of flavor and preparation method thereof.
The crisp peanut of flavor provided by the present invention is to prepare according to the method that comprises the steps:
1) is spice with ginger, shallot, aniseed, Chinese prickly ash, kaempferia galamga, dried orange peel and Radix Glycyrrhizae, adds water logging system, obtain spice stoste;
2) add salt, sucrose, monosodium glutamate, ucleotides tasty agents, soy sauce, cooking wine and essential oil in described spice stoste, preparation obtains the peanut maceration extract; Described essential oil is spicy essential oil, spiced essential oil or ginger essential oil;
3) peanut of will peeling mixes with described peanut maceration extract, stirs, dipping is tasty;
4) will flood tasty peanut heated-air drying and slough moisture, it is crisp to place baking box continuation baking to cause again, and mixes with vegetable oil, decorations material while hot, and crisp peanut is promptly obtaining distinguishing the flavor of.
Wherein, the mass ratio of ginger, shallot, aniseed, Chinese prickly ash, kaempferia galamga, dried orange peel and Radix Glycyrrhizae is followed successively by in the described spice of step 1): (1.0～3.0): (1.0～3.0): (0.5～1.5): (1.0～2.5): (0.5～1.5): (0.5～1.0): (0.5～1.0); When adding water logging system spice, the mass ratio of described spice and water can be 1: (20～30), infuse temperature are that 95～100 ℃, time are 35～75min.
Step 2) in, during preparation peanut maceration extract, in described spice stock solution quality is 100 parts, adds 15～20 portions of salt, 20～40 portions of sucrose, 3.0～6.0 portions of monosodium glutamates, 0.2～0.6 part of ucleotides tasty agents, 15～30 portions of soy sauce, 25～50 portions of cooking wine and 2.5～5.0 parts of essential oils.Described ucleotides tasty agents specifically can be 5 '-inosinic acid (IMP)+5 '-sodium guanylate (GMP), i.e. I+G.
In the step 3), the mass ratio of peel milky white peanut and peanut maceration extract can be 1: (0.15～0.30); Stirring, flooding the tasty time is 5.0～8.0h, needs therebetween suitably to turn to guarantee that mixing of materials is even.
The temperature of heated-air drying described in the step 4) can be 60～90 ℃, wind speed 0.2～0.4m/s, and heated-air drying to peanut moisture is reduced to below 15%.Described baking is carried out in far-infrared oven, and baking temperature is 120～150 ℃, and the time is 15～25min; And after baking, peanut be mixed with decorations material such as a little vegetable oil, shredded chili, Chinese prickly ash or shredded ginger or five-spice powders while hot.
In addition, said method also comprise to obtain the step of packing after the cooling of the crisp peanut of flavor.The cooling of peanut is carried out in natural environment, and to be cooled after 30～35 ℃, nitrogen-filled packaging promptly gets this product.
Flavor shelled peanut processing technology with tradition and compare, among the present invention the flavor method be limited feed liquid infusion process, compare with traditional immersion digesting technoloy, reduce the maceration extract consumption more than 10～20 times, and avoided the boiling energy consumption; Adopt hot blast low temperature and infrared high temperature to bake two step seasonings, make the crisp degree of product to compare favourably, and peanut full seed, shape remain intact with fried method; The hot spice method in later stage can also further be brought the fragrant hot flavor of decorations such as capsicum, Chinese prickly ash, shredded ginger material into play, increases the fragrance plumpness of product.No matter product of the present invention all has certain advantage than traditional handicraft at quality, cost or the aspects such as energy-saving and environmental protection that produce, Mirae Corp.'s promise well.
The specific embodiment
Below by specific embodiment the inventive method is described, but the present invention is not limited thereto.
Experimental technique described in the following embodiment if no special instructions, is conventional method; Described material if no special instructions, all can obtain from commercial channels.Spicy essential oil, spiced essential oil and ginger essential oil used among the embodiment are purchased in Nanyang Zhangzhongjing Super Kitchen Co., Ltd..
Embodiment 1, preparing the crisp peanut leisure food of distinguishing the flavor of
1) infuse of spice stoste
Take by weighing the various spices of infuse spice stoste: ginger 1.0g, shallot 1.0g, aniseed 0.5g, Chinese prickly ash 1.0g, kaempferia galamga 0.5g, dried orange peel 0.5g, Radix Glycyrrhizae 0.5g; Above-mentioned spice is mixed, adds 110g water, at 95 ℃ of following lixiviate 70min, filter spice stoste.
2) preparation of maceration extract
Get 100g spice stoste, add 15g salt, 30g sucrose, 5g monosodium glutamate, 0.4g (I+G), 30g soy sauce, 40g cooking wine, the spicy essential oil of 5.0g profit two molten types, make the solids dissolving and mix.
3) dipping of peanut
Take by weighing 1500g and take off the milky white peanut of scarlet, with above-mentioned prepare maceration extract and fully mix after, at room temperature place dipping, the time is 8.0h, needs therebetween suitably to turn to guarantee that mixing of materials is even.
4) drying of peanut
The peanut that dipping is good is laid in the pallet, and with the wind speed heated-air drying of 0.4m/s, contained humidity is reduced to below 15% to the peanut under 65 ℃.
5) baking of peanut
The peanut that drying is good is put into the far-infrared oven baking, 150 ℃ of control baking temperatures, and about 15min of time is to the peanut surface coloring.
6) spice
Peanut is taken out from baking box, pour in the container with 45g vegetable oil, 20g shredded chili, 25g pepper grain while hot, mix, and keep 30min.
7) cooling, packing
Peanut is poured out from container, is tiled in the pallet and cools off, treat that the peanut surface temperature is cooled to 30～35 ℃ after, can pack; Packaged form adopts multilayer complex films packing material, nitrogen-filled packaging.
Products characteristics: golden yellow, the full seed of product color, typical spicy fragrance is arranged and bake the fragrance of peanut, the spicy bright perfume that enter the mouth, crisply easily to chew, aftertaste is pure.
Embodiment 2, preparing the crisp peanut leisure food of distinguishing the flavor of
1) infuse of spice stoste
Take by weighing the various spices of infuse spice stoste: ginger 1.5g, shallot 1.0g, aniseed 1.0g, Chinese prickly ash 1.5g, kaempferia galamga 0.6g, dried orange peel 0.6g, Radix Glycyrrhizae 0.8g; Above-mentioned spice is mixed, adds 210g water, at 100 ℃ of following lixiviate 45min, filter spice stoste.
2) preparation of maceration extract
Get 200g spice stoste, add 43g salt, 80g sucrose, 10g monosodium glutamate, 0.8g (I+G), 40g soy sauce, 65g cooking wine, the spicy essential oil of 10g profit two molten types, make the solids dissolving and mix.
3) dipping of peanut
Take by weighing 1500g and take off the milky white peanut of scarlet, with above-mentioned prepare maceration extract and fully mix after, at room temperature place dipping, the time is 5.0h, needs therebetween suitably to turn to guarantee that mixing of materials is even.
4) drying of peanut
The peanut that dipping is good is laid in the pallet, and with the wind speed heated-air drying of 0.2m/s, contained humidity is reduced to below 15% to the peanut under 85 ℃.
5) baking of peanut
The peanut that drying is good is put into the far-infrared oven baking, 140 ℃ of control baking temperatures, and about 23min of time is to the peanut surface coloring.
6) spice
Peanut is taken out from baking box, pour in the container with 45g vegetable oil, 15g shredded chili, 15g pepper grain while hot, mix, and keep 30min.
7) cooling, packing
Peanut is poured out from container, is tiled in the pallet and cools off, treat that the peanut surface temperature is cooled to 30～35 ℃ after, can pack; Packaged form adopts multilayer complex films packing material, nitrogen-filled packaging.
Products characteristics: golden yellow, the full seed of product color, typical spicy fragrance is arranged and bake the fragrance of peanut, the spicy bright perfume that enter the mouth, crisply easily to chew, aftertaste is pure.
Embodiment 3, preparing the crisp peanut leisure food of distinguishing the flavor of
1) infuse of spice stoste
Take by weighing the various spices of infuse spice stoste: ginger 3.0g, shallot 1.5g, aniseed 1.0g, Chinese prickly ash 2.0g, kaempferia galamga 0.5g, dried orange peel 1.0g, Radix Glycyrrhizae 0.5g; Above-mentioned spice is mixed, adds 200g water, under 100 ℃, soak 40min, filter spice stoste.
2) preparation of maceration extract
Get 200g spice stoste, add 40g salt, 75g sucrose, 10g monosodium glutamate, 1.0g (I+G), 50g soy sauce, 60g cooking wine, 5.0g profit two molten type ginger essential oils, make the solids dissolving and mix.
3) dipping of peanut
Take by weighing 1500g and take off the milky white peanut of scarlet, with above-mentioned prepare maceration extract and fully mix after, at room temperature place dipping, the time is 6.0h, needs therebetween suitably to turn to guarantee that mixing of materials is even.
4) drying of peanut
The peanut that dipping is good is laid in the pallet, and with the wind speed heated-air drying of 0.3m/s, contained humidity is reduced to below 15% to the peanut under 75 ℃.
5) baking of peanut
The peanut that drying is good is put into the far-infrared oven baking, 145 ℃ of control baking temperatures, and about 20min of time is to the peanut surface coloring.
6) spice
Peanut is taken out from baking box, pour in the container with 45g vegetable oil, 30g Rhizoma Zingiberis sliver while hot, mix, and keep 30min.
7) cooling, packing
Peanut is poured out from container, is tiled in the pallet and cools off, treat that the peanut surface temperature is cooled to 30～35 ℃ after, can pack; Packaged form adopts multilayer complex films packing material, nitrogen-filled packaging.
Products characteristics: golden yellow, the full seed of product color, typical ginger flavor is arranged and bake the fragrance of peanut, to go into salty taste and rarely have that ginger is peppery, crisp easily chews, aftertaste is pure.
Embodiment 4, a kind of crisp peanut leisure food of flavor and preparation technology thereof
1) infuse of spice stoste
Take by weighing the various spices of infuse spice stoste: ginger 3.0g, shallot 3.0g, aniseed 1.5g, Chinese prickly ash 2.5g, kaempferia galamga 1.5g, dried orange peel 1.0g, Radix Glycyrrhizae 1.0g; Above-mentioned spice is mixed, adds 300g water, under 100 ℃, soak 35min, filter spice stoste.
2) preparation of maceration extract
Get 200g spice stoste, add 40g salt, 70g sucrose, 8g monosodium glutamate, 45g soy sauce, 55g cooking wine, the spiced essential oils of 10.0g profit two molten types, make the solids dissolving and mix.
3) dipping of peanut
Take by weighing 1500g and take off the milky white peanut of scarlet, with above-mentioned prepare maceration extract and fully mix after, at room temperature place dipping, the time is 7.0h, needs therebetween suitably to turn to guarantee that mixing of materials is even.
4) drying of peanut
The peanut that dipping is good is laid in the pallet, and with the wind speed heated-air drying of 0.2m/s, contained humidity is reduced to below 15% to the peanut under 85 ℃.
5) baking of peanut
The peanut that drying is good is put into the far-infrared oven baking, 140 ℃ of control baking temperatures, and about 22min of time is to the peanut surface coloring.
6) spice
Peanut is taken out from baking box, pour in the container with 45g vegetable oil, 30g five-spice powder while hot, mix, and keep 30min.
7) cooling, packing
Peanut is poured out from container, is tiled in the pallet and cools off, treat that the peanut surface temperature is cooled to 30～35 ℃ after, can pack; Packaged form adopts multilayer complex films packing material, nitrogen-filled packaging.
Products characteristics: golden yellow, the full seed of product color, typical five-spice powder flavor is arranged and bake the fragrance of peanut, go into salty taste aquatic foods, crisp-fried, aftertaste is pure.
Claims (9)
1. a method that is preparing the crisp peanut of distinguishing the flavor of comprises the steps:
1) is spice with ginger, shallot, aniseed, Chinese prickly ash, kaempferia galamga, dried orange peel and Radix Glycyrrhizae, adds water logging system, obtain spice stoste;
2) add salt, sucrose, monosodium glutamate, ucleotides tasty agents, soy sauce, cooking wine and essential oil in described spice stoste, preparation obtains the peanut maceration extract; Described essential oil is spicy essential oil, spiced essential oil or ginger essential oil;
3) peanut of will peeling mixes with described peanut maceration extract, stirs, dipping is tasty;
4) will flood tasty peanut heated-air drying and slough moisture, and place baking box to continue baking again and cause crisply, and mix with vegetable oil, decorations material while hot, promptly obtain described the crisp peanut of flavor.
2. method according to claim 1 is characterized in that: the mass ratio of ginger, shallot, aniseed, Chinese prickly ash, kaempferia galamga, dried orange peel and Radix Glycyrrhizae is followed successively by in the described spice of step 1): (1.0～3.0): (1.0～3.0): (0.5～1.5): (1.0～2.5): (0.5～1.5): (0.5～1.0): (0.5～1.0);
Described adding in the water logging system, the mass ratio of described spice and water is 1: (20～30), infuse temperature are 95～100 ℃, and the time is 35～75min.
3. method according to claim 1 and 2, it is characterized in that: step 2) in, in described spice stock solution quality is 100 parts, adds 15～20 portions of salt, 20～40 portions of sucrose, 3.0～6.0 portions of monosodium glutamates, 0.2～0.6 part of ucleotides tasty agents, 15～30 portions of soy sauce, 25～50 portions of cooking wine and 2.5～5.0 parts of essential oils.
4. according to each described method among the claim 1-3, it is characterized in that: in the step 3), the mass ratio of described decortication peanut and described peanut maceration extract is 1: (0.15～0.30); Stirring, flooding the tasty time is 5.0～8.0h.
5. according to each described method among the claim 1-4, it is characterized in that: the temperature of heated-air drying described in the step 4) is 60～90 ℃, wind speed 0.2～0.4m/s, and heated-air drying to peanut moisture is reduced to below 15%.
6. according to each described method among the claim 1-5, it is characterized in that: baking described in the step 4) is carried out in far-infrared oven, and baking temperature is 120～150 ℃, and the time is 15～25min.
7. according to each described method among the claim 1-6, it is characterized in that: in the step 3), described decortication peanut is the milky white peanut of decortication.
8. according to each described method among the claim 1-7, it is characterized in that: described method also comprise to step 4) obtain the step of packing after the cooling of the crisp peanut of flavor.
9. each described method prepares among the claim 1-8 the crisp peanut of flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110051195A CN102132911B (en) | 2011-03-03 | 2011-03-03 | Crisp peanut leisure food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110051195A CN102132911B (en) | 2011-03-03 | 2011-03-03 | Crisp peanut leisure food and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102132911A true CN102132911A (en) | 2011-07-27 |
| CN102132911B CN102132911B (en) | 2012-09-19 |
Family
ID=44292964
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110051195A Expired - Fee Related CN102132911B (en) | 2011-03-03 | 2011-03-03 | Crisp peanut leisure food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102132911B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845784A (en) * | 2012-04-19 | 2013-01-02 | 山东世纪春食品有限公司 | Production method of toasted peanuts |
| CN103462111A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of spicy and hot ginkgo nut |
| CN104351864A (en) * | 2014-11-24 | 2015-02-18 | 青岛大学 | Preparation method of instant peanuts |
| CN104432274A (en) * | 2014-11-04 | 2015-03-25 | 固镇县连龙花生专业合作社 | Honey-baked peanuts and processing technology thereof |
| CN104983042A (en) * | 2015-06-03 | 2015-10-21 | 上海交通大学 | Peanut roasting method |
| CN105285868A (en) * | 2015-11-12 | 2016-02-03 | 仲景大厨房股份有限公司 | Preparation method of flavored peanuts |
| CN106174327A (en) * | 2016-06-30 | 2016-12-07 | 桐城市兴新食品有限公司 | A kind of delicious peanuts and preparation method thereof |
| CN106722674A (en) * | 2016-12-26 | 2017-05-31 | 东莞市傻二哥食品有限公司 | A kind of delicious peanuts and its preparation technology |
| CN108902869A (en) * | 2018-07-06 | 2018-11-30 | 芜湖喜源味食品有限公司 | A method of having dulcet peanut leisure food processing |
| CN112710126A (en) * | 2021-01-20 | 2021-04-27 | 吉林省杞参食品有限公司 | Air drying processing method for large materials |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077862A (en) * | 1993-03-31 | 1993-11-03 | 刘长民 | A kind of peanut food |
| CN1300565A (en) * | 1999-12-22 | 2001-06-27 | 裴敦平 | Technology for producing deoiled peanut |
| CN101756302A (en) * | 2008-12-25 | 2010-06-30 | 李虹 | Method for processing peanuts |
-
2011
- 2011-03-03 CN CN201110051195A patent/CN102132911B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077862A (en) * | 1993-03-31 | 1993-11-03 | 刘长民 | A kind of peanut food |
| CN1300565A (en) * | 1999-12-22 | 2001-06-27 | 裴敦平 | Technology for producing deoiled peanut |
| CN101756302A (en) * | 2008-12-25 | 2010-06-30 | 李虹 | Method for processing peanuts |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845784A (en) * | 2012-04-19 | 2013-01-02 | 山东世纪春食品有限公司 | Production method of toasted peanuts |
| CN103462111A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of spicy and hot ginkgo nut |
| CN104432274A (en) * | 2014-11-04 | 2015-03-25 | 固镇县连龙花生专业合作社 | Honey-baked peanuts and processing technology thereof |
| CN104351864A (en) * | 2014-11-24 | 2015-02-18 | 青岛大学 | Preparation method of instant peanuts |
| CN104983042A (en) * | 2015-06-03 | 2015-10-21 | 上海交通大学 | Peanut roasting method |
| CN105285868A (en) * | 2015-11-12 | 2016-02-03 | 仲景大厨房股份有限公司 | Preparation method of flavored peanuts |
| CN106174327A (en) * | 2016-06-30 | 2016-12-07 | 桐城市兴新食品有限公司 | A kind of delicious peanuts and preparation method thereof |
| CN106722674A (en) * | 2016-12-26 | 2017-05-31 | 东莞市傻二哥食品有限公司 | A kind of delicious peanuts and its preparation technology |
| CN108902869A (en) * | 2018-07-06 | 2018-11-30 | 芜湖喜源味食品有限公司 | A method of having dulcet peanut leisure food processing |
| CN112710126A (en) * | 2021-01-20 | 2021-04-27 | 吉林省杞参食品有限公司 | Air drying processing method for large materials |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102132911B (en) | 2012-09-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102132911B (en) | Crisp peanut leisure food and preparation method thereof | |
| CN102366119B (en) | Processing technology of pot-stewed whole chicken | |
| CN103504212B (en) | Gelatinized millets with fast rehydration property and preparation method thereof | |
| CN102551122A (en) | Preparation method for rapidly flavoring peanuts with microwaves in vacuum | |
| CN102715544B (en) | Method for preparing dried eggs | |
| CN106722679A (en) | A kind of pungent peanut leisure food and its production method | |
| CN108095004A (en) | One cultivates peanut beef paste and preparation method thereof | |
| CN101011134A (en) | Dry delicious chilli sauce and method for making it | |
| CN106858379A (en) | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish | |
| CN103549471A (en) | Preparation method of pot-stewed whole chicken | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN113826859A (en) | Hotpot condiment and preparation method thereof | |
| CN106616921A (en) | Preparation method of spiced sweet potato vermicelli | |
| CN112155111A (en) | Frozen rice candy production process | |
| CN100348131C (en) | Method for making edible shark's fin | |
| CN107510021A (en) | A kind of ten savory instant granulars and preparation method thereof | |
| CN103503959A (en) | Method for manufacturing longevity cake | |
| CN107279753A (en) | A kind of seafood bone meal lima bean | |
| CN107912540A (en) | A kind of spicy dried bean curd | |
| CN105166665A (en) | Solid and convenient hangover alleviating eight-treasure porridge and preparation method thereof | |
| CN105166704A (en) | Solid convenient eight-treasure porridge capable of tonifying kidney and preparation method therefor | |
| CN106579017A (en) | Quick-frozen chicken wing and preparation method thereof | |
| CN105266027A (en) | Solid convenient eight-treasure rice pudding being rich in fruit flesh and preparation method of solid convenient eight-treasure rice pudding | |
| CN105166654A (en) | Spicy solid convenient eight-ingredient porridge and preparing method thereof | |
| CN103960605A (en) | Pure natural low-temperature baked spinach powder 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: 20120919 Termination date: 20150303 |
|
| EXPY | Termination of patent right or utility model |