CN102240006A - Kidney bean leisure foods and preparation method thereof - Google Patents
Kidney bean leisure foods and preparation method thereof Download PDFInfo
- Publication number
- CN102240006A CN102240006A CN2011101365818A CN201110136581A CN102240006A CN 102240006 A CN102240006 A CN 102240006A CN 2011101365818 A CN2011101365818 A CN 2011101365818A CN 201110136581 A CN201110136581 A CN 201110136581A CN 102240006 A CN102240006 A CN 102240006A
- Authority
- CN
- China
- Prior art keywords
- bean
- pea
- hour
- soaking
- kidney bean
- 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
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses kidney bean leisure foods and a preparation method thereof. The kidney bean leisure foods are prepared from kidney beans serving as main raw materials through a process of the combination of soaking, boiling, soaking and roasting. The special production technology of the combination of soaking, boiling, soaking and roasting is adopted, so that the original shapes of the kidney beans and nutrient substances of beans are retained, the foods have soft, sweet and moist mouthfeel, and the selection space of leisure diet of people is enriched.
Description
Technical field
The present invention relates to a kind of low sugar of novelty, healthy leisure bean products, particularly relate to a kind of kidney bean class leisure food.The invention still further relates to the preparation method of this bean products.Existing bean products is essentially different on leisure bean products of the present invention and the market.
Background technology
Kidney bean can be used as the raw material that the grain beans cooperate the new nutrition staple food kind of exploitation.Kidney bean full grains hypertrophy can boil and can stew.The medical value of kidney bean is also very high, the record of the ancient doctor of China nationality, and the kidney bean flavor is sweet flat, warm in nature, and have warming the middle warmer and descending qi, sharp stomach, end functions such as hiccup, kidney-nourishing tonifying primordial Qi, be a kind of nourishing dietotherapy good merchantable brand.
Kidney bean still is a kind of rare high potassium, high magnesium, low-sodium diet, and every hectogram contains 1520 milligrams in potassium, and 193.5 milligrams in magnesium, sodium only are the 0.8-0.9 milligram, and these characteristics have ample scope for one's abilities in nutrition treatment.Kidney bean especially is fit to heart disease, artery sclerosis, high fat of blood, hypokalemia patient and avoids the salt edible for patients.
Modern medicine is thought, kidney bean also contains unique component such as saponin(e, urease and multiple globulin, has the immunocompetence that improves human body self, strengthen resistance against diseases, activate lymph T cell, promote the function such as synthetic of DNA, the development of tumour cell is had inhibitory action, thereby be subjected to the attention of medical circle.It is fine that contained urease is applied to hepatic coma patient effect in the kidney bean.
Bean products also is not a lot of on market, but great majority pass through the processing of sugaring means, owing to contain high sugar, and destroy its shape, and its nutritive value also loses more.All the more so for the kidney bean series products.
Still expectation have novel bean food particularly kidney bean class leisure food consume for people, the bean food of this class novelty not only expects to want mouthfeel good but also will keep the nutritional labeling of beans as far as possible.
Summary of the invention
The bean food that the purpose of this invention is to provide a kind of novelty particularly kidney bean class leisure food is consumed for people, and the bean food of this class novelty not only expects to want mouthfeel good but also will keep the nutritional labeling of beans as far as possible.The inventor is through a large amount of research, found a kind of manufacture craft of brand-new bean products.The special production technology that the present invention adopts immersion-boiling-immersion-baking to combine kept original shape of kidney bean and the nutriment of beans, and soft mouth feel is sweet, enriched the lie fallow selection space of diet of people.The present invention is based on above-mentioned discovery and be accomplished.
For this reason, first aspect present invention provides a kind of kidney bean class leisure food, and it is to be primary raw material with the kidney bean class, and makes by immersion, boiling, immersion, baking process combined.
According to the kidney bean class leisure food of first aspect present invention, moisture wherein is 10-75% (w/w), preferred 30-70% (w/w), preferred 40-60% (w/w).
According to the kidney bean class leisure food of first aspect present invention, its pol is 5-25%, preferred 10-20%.
According to the kidney bean class leisure food of first aspect present invention, wherein said kidney bean class is selected from black kidney bean, navy bean, coloured kidney bean, red kidney bean and combination thereof.
According to the kidney bean class leisure food of first aspect present invention, the wherein said immersion first time is to use water to carry out basically.
According to the kidney bean class leisure food of first aspect present invention, wherein said boiling be with kidney bean through soaking with poach to soft mouth feel.
According to the kidney bean class leisure food of first aspect present invention, the wherein said immersion second time is to use water or liquid glucose (for example sucrose liquid) to carry out.
According to the kidney bean class leisure food of first aspect present invention, wherein said baking is to make the moisture of product be controlled at 10-75wt%, preferred 30-70% (w/w), the degree of preferred 40-60% (w/w).
According to the kidney bean class leisure food of first aspect present invention, it is prepared by the production technology that may further comprise the steps basically:
A) material preparation step: choose the kidney bean that meets the demands, clean up;
B) first soaking step: the raw material that cleans up is soaked in water, makes the bean or pea imbibition full;
C) boiling step: the bean or pea through soaking are carried out boiling,, pull out to the bean or pea soft mouth feel;
D) second soaking step: will place soak (being selected from water, liquid glucose (for example 10～50% liquid glucose, for example sucrose liquid, for example 10～50% sucrose liquid)) to soak through the bean or pea of boiling, and make bean or pea draining through soaking;
E) in barn, the bean or pea of step d) are toasted, promptly.
According to the kidney bean class leisure food of first aspect present invention, it is prepared by the production technology that may further comprise the steps basically:
A) material preparation step: choose the kidney bean that meets the demands, clean up;
B) first soaking step: the raw material usefulness warm water (for example 40-90 ℃ warm water, for example 50-80 ℃ warm water, for example 70 ℃ warm water) that cleans up is soaked (for example 1-20 hour, for example 2-12 hour, for example 4-12 hour), make the bean or pea imbibition full;
C) boiling step: the bean or pea through soaking are carried out boiling,, pull out to the bean or pea soft mouth feel;
D) second soaking step: will place soak (liquid glucose (10～50% liquid glucose for example for example through the bean or pea of boiling, sucrose liquid for example, 10～50% sucrose liquid for example)) soaked (for example 2-12 hour, for example 4-12 hour, for example 4-8 hour), make bean or pea draining (for example 1-5 hour, for example 1-2 hour) through soaking;
E) in barn (for example 60～90 ℃, for example 65～85 ℃), the bean or pea of step d) are toasted (for example 0.2-5 hour, for example 0.2-2 hour, for example 0.5-1 hour), promptly.
Further, second aspect present invention provides the method for preparing kidney bean class leisure food (for example described kidney bean class of the arbitrary embodiment of first aspect present invention leisure food), and this method may further comprise the steps:
A) material preparation step: choose the kidney bean that meets the demands, clean up;
B) first soaking step: the raw material that cleans up is soaked in water, makes the bean or pea imbibition full;
C) boiling step: the bean or pea through soaking are carried out boiling,, pull out to the bean or pea soft mouth feel;
D) second soaking step: will place soak (being selected from water, liquid glucose (for example 10～50% liquid glucose, for example sucrose liquid, for example 10～50% sucrose liquid)) to soak through the bean or pea of boiling, and make bean or pea draining through soaking;
E) in barn, the bean or pea of step d) are toasted, promptly.
According to the method for second aspect present invention, it may further comprise the steps:
A) material preparation step: choose the kidney bean that meets the demands, clean up;
B) first soaking step: the raw material usefulness warm water (for example 40-90 ℃ warm water, for example 50-80 ℃ warm water, for example 70 ℃ warm water) that cleans up is soaked (for example 1-20 hour, for example 2-12 hour, for example 4-12 hour), make the bean or pea imbibition full;
C) boiling step: the bean or pea through soaking are carried out boiling,, pull out to the bean or pea soft mouth feel;
D) second soaking step: will place soak (liquid glucose (10～50% liquid glucose for example for example through the bean or pea of boiling, sucrose liquid for example, 10～50% sucrose liquid for example)) soaked (for example 2-12 hour, for example 4-12 hour, for example 4-8 hour), make bean or pea draining (for example 1-5 hour, for example 1-2 hour) through soaking;
E) in barn (for example 60～90 ℃, for example 65～85 ℃), the bean or pea of step d) are toasted (for example 0.2-5 hour, for example 0.2-2 hour, for example 0.5-1 hour), promptly.
According to the method for second aspect present invention, wherein said kidney bean class is selected from black kidney bean, navy bean, coloured kidney bean, red kidney bean and combination thereof.
According to the method for second aspect present invention, wherein said baking is to make the moisture of product be controlled at 10-75% (w/w), preferred 30-70% (w/w), the degree of preferred 40-60% (w/w).
In one embodiment, kidney bean class leisure food of the present invention can be produced by following technological process basically: the selecting of kidney bean---〉clean---〉soak---〉boiling---〉soak---〉draining-baking-cooling---〉divides grade packaged---〉sterilization---the check warehouse-in.
It is kidney bean that product of the present invention adopts raw material, comprise black kidney bean and navy bean, kidney bean is nutritious, according to surveying and determination, every hectogram kidney bean contains protein 23.1 grams, fat 1.3 grams, carbohydrate 56.9 grams, 76 milligrams of calcium and abundant B family vitamin, and bright beans also contain abundant vitamin C.From contained nutritional labeling, protein content is higher than chicken, and calcium content is more than 7 times of chicken, and iron is 4 times, and the B family vitamin also is higher than chicken.
Arbitrary embodiment of either side of the present invention can make up with other embodiment, as long as they contradiction can not occur.In addition, in arbitrary embodiment of either side of the present invention, arbitrary technical characterictic goes for this technical characterictic in other embodiment, as long as they contradiction can not occur.
All documents that the present invention quoted from, their full content is incorporated this paper by reference into, and if the expressed implication of these documents and the present invention when inconsistent, be as the criterion with statement of the present invention.In addition, various terms and phrase that the present invention uses have the general sense of well known to a person skilled in the art, nonetheless, the present invention still wishes at this more detailed description and interpretation to be made in these terms and phrase, term of mentioning and phrase are as the criterion with the implication that the present invention was explained if any inconsistent with known implication.
In one embodiment of the invention, described kidney bean class process immersion treatment before the boiling step.The immersion of carrying out before the boiling step also can be described as first and soaks or first soaking step, and the immersion of carrying out after the boiling step also can be described as second and soaks or second soaking step.In the present invention, term " first soaks " usually is to instigate the imbibition in water of kidney bean class usually to adopt 40-90 ℃ warm water in the present invention to full degree, preferably uses 50-80 ℃ warm water.In the present invention, term " second soak " usually is to instigate the kidney bean class at soak (for example water or sugar aqueous solution, preferred sugar aqueous solution, 10～50% liquid glucose for example, for example sucrose liquid, for example 10～50% sucrose liquid) in soak, the temperature of soak can be 15-50 ℃, preferred 20-40 ℃, room temperature preferably.
In the present invention, term " boiling " is meant usually with boiling water or near the water that seethes with excitement and boils that the degree of bean or pea boiling in the present invention preferably reaches the degree of bean or pea soft mouth feel.
In one embodiment of the invention, the pol of the kidney bean class leisure food that the inventive method obtains is 5-25%, preferred 10-25%, preferred 10-20%.
In the present invention, term " baking " is meant to make in barn or baking box through second kidney bean of soaking and toasts to remove the amount of moisture that part moisture reaches expectation.In one embodiment of the invention, the moisture of the kidney bean class leisure food that the inventive method obtains is 10-75% (w/w), preferred 30-70% (w/w), preferred 40-60% (w/w).
In the present invention, term " kidney bean class " can exchange with " kidney bean " or " kidney bean " and use, and can be navy bean, black kidney bean, coloured kidney bean, red kidney bean or its combination.
In the present invention, % does not mention in addition that as having be meant the percentage of w/w, it can also be expressed as wt%, perhaps % (w/w).
Production technology of the present invention is very suitable for the big production in workshop, does not need from the laboratory lab scale to the workshop pilot scale, enlarges the laundering period of producing again, can directly put into production, has accelerated the listing speed of product greatly.
The inventor is through a large amount of research, found a kind of manufacture craft of brand-new kidney bean series products.Technology of the present invention has not only kept the original form of kidney bean, has increased the market product of kidney bean product, enriches the lie fallow selection space of diet of people, makes consumers in general, when tasting the local flavor cuisines, tastes grade, eats health.The advantage of product of the present invention embodies a concentrated reflection of: the product soft mouth feel is sweet, and with the delicate fragrance of light bean or pea, low pol (total pol is at 10-20%) has kept the shape of kidney bean, instant, health, green, more healthy.Inventor expectation by the inventive method to consumers in general provide convenience, nutrition, health, delicious leisure food.
The specific embodiment
Can further describe the present invention by the following examples, yet scope of the present invention is not limited to following embodiment.One of skill in the art can understand, and under the prerequisite that does not deviate from the spirit and scope of the present invention, can carry out various variations and modification to the present invention.The present invention carries out generality and/or concrete description to the material and the test method that are used in the test.Though for realizing that employed many materials of the object of the invention and method of operating are well known in the art, the present invention still does detailed as far as possible description at this.
Embodiment 1: preparation kidney bean class leisure food
Step is as follows: after the black kidney bean that incoming inspection is qualified cleans, be put into and soak 4 hours (winter temperature is low, and soak time can prolong) in 70 ℃ the warm water, the bean or pea of immersion require suction full.Carry out boiling, pull out when boiling soft mouth feel, be put in 10% the sucrose liquid and soaked 8 hours, bean or pea were reaped in the drawer draining 1 hour, put into barn then, 65 ℃ were toasted 60 minutes, and moisture 58.8% divides grade packaged, carry out the high steam sterilization, sterilization pressure 1.5Mpa, sterilization temperature are 121-122 ℃, sterilizing time 15-30 minute.
After testing, the kidney bean class leisure food of present embodiment preparation has very good mouthfeel, they have kept taste and the original shape of kidney bean, pol lower (about 11%), and prepared kidney bean class leisure food soft mouth feel is sweet, and the hard mouthfeel that does not have this type of bean or pea product to show usually.
Embodiment 2: preparation kidney bean class leisure food
Step is as follows: after the navy bean that incoming inspection is qualified cleans, be put into and soak 12 hours (winter temperature is low, and soak time can prolong) in 60 ℃ the warm water, the bean or pea of immersion require suction full.Carry out boiling, pull out when boiling soft mouth feel, be put in 50% the sucrose liquid and soaked 4 hours, bean or pea were reaped in the drawer draining 2 hours, put into barn then, 85 ℃ were toasted 30 minutes, and moisture 43.4% divides grade packaged, carry out the high steam sterilization, sterilization pressure 1.5Mpa, sterilization temperature are 121-122 ℃, sterilizing time 15-30 minute.
After testing, the kidney bean class leisure food of present embodiment preparation has very good mouthfeel, they have kept taste and the original shape of kidney bean, pol lower (about 20%), and prepared kidney bean class leisure food soft mouth feel is sweet, and the hard mouthfeel that does not have this type of bean or pea product to show usually.
Comparative preparation example 1:
The preparation technology of reference example 1, difference add sugar in boiling process, and do not adopt secondary immersion.After testing, the bean food that preparation example 1 is produced, the product of its moisture and pol and embodiment 1 is basic identical, but mouthfeel is strong, the beans core is dry.
Comparative preparation example 2:
The preparation technology of reference example 2, difference do not carry out soaking for the first time, but directly carry out boiling after cleaning.After testing, the bean food that preparation example 2 is produced, the product of its moisture and pol and embodiment 1 is basic identical, but mouthfeel is strong, and the amount that the bean or pea in the finished product are broken is more.
Claims (10)
1. kidney bean class leisure food, it is to be primary raw material with the kidney bean class, and makes by immersion, boiling, immersion, baking process combined.
2. according to the kidney bean class leisure food of claim 1, it is characterized in that:
Its moisture is 10-75% (w/w), preferred 30-70% (w/w), preferred 40-60% (w/w); And/or
Its pol is 5-25%, preferred 10-20%.
3. according to each kidney bean class leisure food of claim 1 to 2, it is characterized in that in following (a) to (e) each or multinomial:
(a) wherein said kidney bean class is selected from black kidney bean, navy bean, coloured kidney bean, red kidney bean and combination thereof;
(b) the wherein said immersion first time is to use water to carry out basically;
(c) wherein said boiling be with kidney bean through soaking with poach to soft mouth feel;
(d) the wherein said immersion second time is to use water or liquid glucose (for example sucrose liquid) to carry out;
(e) wherein said baking is to make the moisture of product be controlled at the degree of 10-75wt%.
4. according to each kidney bean class leisure food of claim 1 to 3, it is prepared by the production technology that may further comprise the steps basically:
A) material preparation step: choose the kidney bean that meets the demands, clean up;
B) first soaking step: the raw material that cleans up is soaked in water, makes the bean or pea imbibition full;
C) boiling step: the bean or pea through soaking are carried out boiling,, pull out to the bean or pea soft mouth feel;
D) second soaking step: will place soak (being selected from water, liquid glucose (for example 10～50% liquid glucose, for example sucrose liquid, for example 10～50% sucrose liquid)) to soak through the bean or pea of boiling, and make bean or pea draining through soaking;
E) in barn, the bean or pea of step d) are toasted, promptly.
5. according to each kidney bean class leisure food of claim 1 to 3, it is prepared by the production technology that may further comprise the steps basically:
A) material preparation step: choose the kidney bean that meets the demands, clean up;
B) first soaking step: the raw material usefulness warm water (for example 50-80 ℃ warm water, for example 70 ℃ warm water) that cleans up is soaked (for example 1-20 hour, for example 2-12 hour, for example 4-12 hour), make the bean or pea imbibition full;
C) boiling step: the bean or pea through soaking are carried out boiling,, pull out to the bean or pea soft mouth feel;
D) second soaking step: will place soak (liquid glucose (10～50% liquid glucose for example for example through the bean or pea of boiling, sucrose liquid for example, 10～50% sucrose liquid for example)) soaked (for example 2-12 hour, for example 4-12 hour, for example 4-8 hour), make bean or pea draining (for example 1-5 hour, for example 1-2 hour) through soaking;
E) in barn (for example 60～90 ℃, for example 65～85 ℃), the bean or pea of step d) are toasted (for example 0.2-5 hour, for example 0.2-2 hour, for example 0.5-1 hour), promptly.
6. the method for preparing kidney bean class leisure food, this method may further comprise the steps:
A) material preparation step: choose the kidney bean that meets the demands, clean up;
B) first soaking step: the raw material that cleans up is soaked in water, makes the bean or pea imbibition full;
C) boiling step: the bean or pea through soaking are carried out boiling,, pull out to the bean or pea soft mouth feel;
D) second soaking step: will place soak (being selected from water, liquid glucose (for example 10～50% liquid glucose, for example sucrose liquid, for example 10～50% sucrose liquid)) to soak through the bean or pea of boiling, and make bean or pea draining through soaking;
E) in barn, the bean or pea of step d) are toasted, promptly.
7. according to the method for claim 6, it may further comprise the steps:
A) material preparation step: choose the kidney bean that meets the demands, clean up;
B) first soaking step: the raw material usefulness warm water (for example 50-80 ℃ warm water, for example 70 ℃ warm water) that cleans up is soaked (for example 1-20 hour, for example 2-12 hour, for example 4-12 hour), make the bean or pea imbibition full;
C) boiling step: the bean or pea through soaking are carried out boiling,, pull out to the bean or pea soft mouth feel;
D) second soaking step: will place soak (liquid glucose (10～50% liquid glucose for example for example through the bean or pea of boiling, sucrose liquid for example, 10～50% sucrose liquid for example)) soaked (for example 2-12 hour, for example 4-12 hour, for example 4-8 hour), make bean or pea draining (for example 1-5 hour, for example 1-2 hour) through soaking;
E) in barn (for example 60～90 ℃, for example 65～85 ℃), the bean or pea of step d) are toasted (for example 0.2-5 hour, for example 0.2-2 hour, for example 0.5-1 hour), promptly.
8. according to each method of claim 6 to 7, wherein said kidney bean class is selected from black kidney bean, navy bean and combination thereof.
9. according to each method of claim 6 to 8, wherein said baking is to make the moisture of product be controlled at 10-75%wt%, preferred 30-70% (w/w), the degree of preferred 40-60% (w/w).
10. according to each method of claim 6 to 9, wherein preparing kidney bean class leisure food pol is 5-25%, preferred 10-20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101365818A CN102240006A (en) | 2011-03-28 | 2011-05-25 | Kidney bean leisure foods and preparation method thereof |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110074667.2 | 2011-03-28 | ||
| CN201110074667 | 2011-03-28 | ||
| CN2011101365818A CN102240006A (en) | 2011-03-28 | 2011-05-25 | Kidney bean leisure foods and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102240006A true CN102240006A (en) | 2011-11-16 |
Family
ID=44958392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101365818A Pending CN102240006A (en) | 2011-03-28 | 2011-05-25 | Kidney bean leisure foods and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102240006A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960637A (en) * | 2012-11-28 | 2013-03-13 | 中国农业科学院农产品加工研究所 | Sweet-sour sugared edible bean and producing method thereof |
| CN104026492A (en) * | 2014-06-24 | 2014-09-10 | 浦北县广源食品有限公司 | Preparation process of dried velvet bean |
| CN104738438A (en) * | 2015-03-12 | 2015-07-01 | 福建省泉州喜多多食品有限公司 | Kidney bean seasoning product and method |
| CN107581508A (en) * | 2017-10-26 | 2018-01-16 | 福建安兴食品有限公司 | A kind of quick beans crisp chip and preparation method thereof |
| CN115644363A (en) * | 2022-11-15 | 2023-01-31 | 厦门良一食品有限公司 | Optimization process for enzyme treatment of roasted seeds and nuts of traditional leisure nuts |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058329A (en) * | 1990-07-21 | 1992-02-05 | 北京市食品研究所 | A kind of preparation method of kidney bean foods preserved in sugar |
| CN1246290A (en) * | 1999-09-07 | 2000-03-08 | 王久增 | Preserved black bean and its preparing process |
| CN101986856A (en) * | 2009-07-30 | 2011-03-23 | 陈思 | Preparation method of air beans |
-
2011
- 2011-05-25 CN CN2011101365818A patent/CN102240006A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058329A (en) * | 1990-07-21 | 1992-02-05 | 北京市食品研究所 | A kind of preparation method of kidney bean foods preserved in sugar |
| CN1246290A (en) * | 1999-09-07 | 2000-03-08 | 王久增 | Preserved black bean and its preparing process |
| CN101986856A (en) * | 2009-07-30 | 2011-03-23 | 陈思 | Preparation method of air beans |
Non-Patent Citations (1)
| Title |
|---|
| 李想等: "低糖芸豆蜜饯的研制", 《食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960637A (en) * | 2012-11-28 | 2013-03-13 | 中国农业科学院农产品加工研究所 | Sweet-sour sugared edible bean and producing method thereof |
| CN104026492A (en) * | 2014-06-24 | 2014-09-10 | 浦北县广源食品有限公司 | Preparation process of dried velvet bean |
| CN104738438A (en) * | 2015-03-12 | 2015-07-01 | 福建省泉州喜多多食品有限公司 | Kidney bean seasoning product and method |
| CN107581508A (en) * | 2017-10-26 | 2018-01-16 | 福建安兴食品有限公司 | A kind of quick beans crisp chip and preparation method thereof |
| CN115644363A (en) * | 2022-11-15 | 2023-01-31 | 厦门良一食品有限公司 | Optimization process for enzyme treatment of roasted seeds and nuts of traditional leisure nuts |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103783227B (en) | Highland barley compound type tea bag | |
| CN102240006A (en) | Kidney bean leisure foods and preparation method thereof | |
| CN101796979A (en) | Xylitol soybean milk and preparation method thereof | |
| KR100971525B1 (en) | Stuffing of Kimchi Using Yellow Dried Pollack and Stuffing of Kimchi Using it | |
| CN103989061A (en) | Black tea-containing nutritional health noodle and making method thereof | |
| CN105682477A (en) | Plantain food product and method for producing plantain food product | |
| CN104171164A (en) | Highland barley and hawthorn tea | |
| CN103504224B (en) | Kidney bean leisure food and preparation method thereof | |
| CN104413238A (en) | Preserved clausena lansium throat sugar | |
| CN104432139A (en) | Shredded pork and production method thereof | |
| KR102221080B1 (en) | Ginger Syrup and Manufacturing method of thereof | |
| CN106722650A (en) | A kind of carrot barley custard and preparation method thereof | |
| KR101568059B1 (en) | Natural stripes of many colors vitamin yackwa and manufacturing method thereof | |
| KR101269580B1 (en) | The Functional Noodles with Dioscorea opposita and It's Preparation | |
| CN105341304A (en) | Purple sweet potato crispy candy and making method thereof | |
| CN105767622A (en) | Chinese dumplings with pineapple-broccoli stuffing and preparation method thereof | |
| CN103504377A (en) | Manufacturing method of tea-flavored nutrient shelled melon seeds | |
| KR20050111460A (en) | Hotteok dough containing nuts and hotteok making method using the hotteok dough | |
| KR20150020907A (en) | Walnut Ganjeong and the manufacturing method thereof | |
| KR101277061B1 (en) | Fermented Black Wild rocambol Pill and Process for Preparing the Same | |
| KR102075663B1 (en) | Manufacturing method of Bamboo shoots yeong-gye tang or Bamboo shoots ban-gye tang | |
| KR102219864B1 (en) | Manufacturing method for rice gangjeong of lycium chinense mill and rice gangjeong of lycium chinense mill manufactured thereby | |
| KR102027582B1 (en) | Preparaton method of using the spinach and wild prants | |
| KR102172033B1 (en) | Clear red bean chopped noodles and manufacturing method thereof | |
| KR20110133303A (en) | Preparation method for jelly using extract of sea weed fusiforme |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20111116 |