CN102919731A - Puffed kelp snow rice cracker and preparation method thereof - Google Patents
Puffed kelp snow rice cracker and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a puffed kelp snow rice cracker and a preparation method thereof. The preparation method comprises the following steps of washing fresh kelp, then soaking to remove arsenic, removing fishy smell, further air-drying, cutting up, drying, and pulverizing to get kelp powder; weighing the kelp powder, millet flour and corn starch to prepare main materials, weighing sodium bicarbonate, soft sugar, common salt, chicken essence, baking powder and vanillin as auxiliary materials, and uniformly mixing to get mixed powder; wetting and pasting 90% of the mixed powder, and then mixing the pasted mixed powder with the remaining 10% of the mixed powder to prepare a cracker blank; and further drying the cracker blank, adjusting water content, puffing, spraying sugar, performing oil spraying treatment and packaging to get a finished product. The puffed kelp snow rice cracker disclosed by the invention has the advantages of unique flavor, crisp taste, abundant nutrition and easiness for digestion and absorption, and has the effects of strengthening stomach, enhancing immunologic function and the like. The preparation method has the advantages of scientific mixture ratio of the selected materials, reasonable process steps, simple process, strong operability and short production period, and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of food and the preparation that is derived from puffed cereal, especially a kind of expanded sea-tangle rice cookies covered with snow-like sugar and preparation method thereof of containing.
Background technology
Expanded rice cake on the market is take rice as primary raw material mostly, nothing more than the quality difference to some extent that is exactly selected rice, there is the single deficiency of nutrition in the change on the raw material.Numerous technical staff reform at the raw material of expanded rice cake for this reason.For example, on May 13rd, the 1998 disclosed CN1181198A Chinese invention patent application prospectus disclosed " three black rice cakes ", its composition includes: black rice, black soya bean, Semen sesami nigrum, sucrose, vegetable oil, starch.Its mouthfeel is good, and nutritional labeling is comprehensive, and human body is had the food treatment of food therapy effect.Disclose " a kind of meter cake and production method " thereof its rice, dried small shrimp, dehydrated potato powder in the disclosed CN1240595A Chinese invention patent application prospectus on January 12nd, 2000 as batching, be aided with vegetable oil, edible salt, table sugar and flavouring.It combines rice, dried small shrimp, potato three's nutrition, and is balanced in nutrition abundant, special taste.In on January 8th, the 2003 disclosed CN1389138A Chinese invention patent application prospectus disclosed a kind of " puffed-food producing process ", it is mainly prepared burden and comprises corn flour, cornstarch, starch, glutinous rice flour, milk powder and flavor enhancement, it mainly adopts corn is raw material, add other nutrition poplar parts, the food taste of production is various.Its processing technology comprises raw material corn peeling, soaks, and drains, and abrasive dust stirs, and adds the poach refining, and is cooling extruded, compression molding, and drying is stopped base, and redrying bakes expandedly, hangs sugar, drenches oil, baking step.This technique only is suitable for producing take corn as raw material.
At present, yet there are no the report that the edible algae that will be grown in the ocean and cereal prepare dilated food jointly.Therefore, how with marine alga and the common expanded formation food of cereal, increasing the nutriment of dilated food, is a problem demanding prompt solution to satisfy people to the demand of health.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of expanded sea-tangle rice cookies covered with snow-like sugar and preparation method thereof.This expanded sea-tangle rice cookies covered with snow-like sugar is unique flavor, nutritious, stay in grade, absorption easy to digest not only, and has stomach invigorating and strengthen the effects such as immunologic function.The preparation method of this expanded sea-tangle rice cookies covered with snow-like sugar, operation is reasonable, the raw material formulation science, technique is simple, and strong operability is with short production cycle, is fit to suitability for industrialized production.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of expanded sea-tangle rice cookies covered with snow-like sugar, it comprise one by major ingredient and auxiliary material through gelatinization, shaping forming, dry, the expanded cake body of making, be coated with successively from the inside to the outside sugar-coat and the palm oil of snowflake point-like in this cake surface, it is characterized in that: described major ingredient is by Kelp Powder, millet powder, cornstarch forms, its weight proportion is 8～10:10:1～2.5, described auxiliary material is by sodium bicarbonate, soft white sugar, edible salt, chickens' extract, baking powder, vanillic aldehyde forms, wherein, the consumption of described sodium bicarbonate is 0.3%～0.5% of major ingredient weight, soft white sugar is 8%～12%, edible salt is 0.4%～0.5%, chickens' extract is 0.4%～0.6%, baking powder is 0.04%～0.055%, vanillic aldehyde is 0.05%～0.06%, the dry weight of described sugar-coat is 0.4%～0.6% of major ingredient weight, and the extension oil rate of described palm oil on the cake body is 10%～18%.
A kind of preparation method of expanded sea-tangle rice cookies covered with snow-like sugar is characterized in that: the process following process steps:
(1) preparation of Kelp Powder
The Fresh Laminaria Japonica water is cleaned the impurity that removal comprises silt, bittern, soak more than 24 hours, its arsenic content is down to below the 1mg/kg, be that 1～3% acetum is processed removal sea-tangle fishy smell with fishy-smell removing agent oil of bay or concentration again, then through airing, chopping, oven dry, pulverize, sieve, namely get Kelp Powder;
(2) batching
The Kelp Powder of weighing step (1) preparation and millet powder, the cornstarch of weighing are 8～10:10:1～2.5 preparation major ingredients by weight, weighing sodium bicarbonate, soft white sugar, edible salt, chickens' extract, baking powder, vanillic aldehyde are as auxiliary material, wherein the consumption of sodium bicarbonate is 0.3%～0.5% of major ingredient weight, soft white sugar is 8%～12%, edible salt is 0.4%～0.5%, chickens' extract is 0.4%～0.6%, baking powder is 0.04%～0.055%, vanillic aldehyde is 0.05%～0.06%, major ingredient and auxiliary material are mixed, get mixed powder;
(3) infiltration, gelatinization
90% mixed powder in the mixed powder that weighing step (2) obtains, 30 ℃～35 ℃ of control temperature infiltrate 0.5h～1h, and the mixed powder particle is fully absorbed water; Then 70 ℃～75 ℃ lower water-baths, gelatinization 25min～30min gets paste viscosity, pasty material that dilation is high;
(4) shaping forming
Remaining 10% mixed powder mixes with pasty material after the gelatinization that step (3) obtains in the mixed powder that step (2) is obtained, and circular biscuit is made after rubbing with the hands and sparing by the group of accent, and this biscuit is left standstill 4h～6h under natural environment, makes interior free surface moisture homogeneous;
(5) dry, modulation moisture
With step (4) obtain leave standstill after biscuit place drying box, 65 ℃～70 ℃ of control baking temperatures, dry 3.5h～4h, dried biscuit moisture is controlled at 17%～20%, with this biscuit sealing and standing 8h～12h, the moisture of biscuit inside is evenly distributed again again;
(6) expanded
The drying that step (5) is obtained, the biscuit after the sealing and standing are put into and are carried out expandedly in the micro-wave oven, and the expanded time is 50s～70s, gets expanded cake body;
(7) spray sugar, pouring oil processing
The surface of the expanded cake body that step (6) is obtained is sprayed sugar and is processed, and makes the spray of cake surface hang with the sugar-coat of snowflake point-like, then carries out redrying, 65 ℃～70 ℃ of baking temperatures, and dry 3.5h～4h is with the moisture evaporative removal in the sugar-coat; Be to adopt palm oil to drench oil processing under 55 ℃～60 ℃ the condition in temperature with the expanded cake body after the redrying, get expanded sea-tangle rice cookies covered with snow-like sugar; Wherein, the dry weight of described sugar-coat is 0.4%～0.6% of major ingredient weight, and the extension oil rate of described palm oil on the cake body is 10%-18%;
(8) packing
The expanded sea-tangle rice cookies covered with snow-like sugar that step (7) obtains is packed, got product.
It is major ingredient that the present invention chooses Kelp Powder, millet powder, cornstarch.Wherein, the Kelp Powder in the major ingredient contains rich in protein, vitamin and mineral matter, and especially iodine, calcium, selenium etc. are higher to human body beneficial's component content; In addition, Kelp Powder also contains bioactivator such as sweet mellow wine, laminaran, alginic acid, trehalose etc., have multiple medical health care function, as regulate blood fat, hypoglycemic, hypotensive, anticoagulation, antitumor, anti-sudden change and radiation proof, antiviral, strengthen immunologic function etc.Millet powder in the major ingredient contains rich in protein, fat, carbohydrate, crude fibre, calcium, phosphorus, iron, VB1, VB2, VPP, carrotene, magnesium etc., it is a kind of desirable feedstock of work in-process enriched nutritive, protein is higher than other Cereal in the millet powder, the equal content of crude fat is 4.28%, linoleic acid content in the aliphatic acid helps atherosclerosis and softening blood vessel 13. 44%～78.2%; Also contain abundant selenium in the millet powder, the human body cell film is had certain protective effect, absorption and the consumption of vitamin A, C, E, K are regulated.In addition, the millet sweet-salty has the effects such as heat-clearing is quenched one's thirst, stomach invigorating dehumidifies and stomach is slept peacefully, and nurses one's health diet with millet, and the diabetic is had hypoglycemic activity.Cornstarch in the major ingredient plays vital effect in puffing process, the tridimensional network that forms after the starch gelatinization is played a supporting role to product, is the architecture basics of product.Can the proportioning combination of cornstarch and other major ingredients be the keys that obtain the moulding dilated food.The present invention takes full advantage of the nutritive peculiarity of Kelp Powder, millet powder and nutrition, the function of cornstarch cooperates with auxiliary material, prepares expanded sea-tangle rice cookies covered with snow-like sugar.This expanded sea-tangle rice cookies covered with snow-like sugar unique flavor, crisp, nutritious, the easy to digest absorption of mouthfeel, and have the effects such as stomach invigorating and enhancing immunologic function, increased the new kind of leisure food.The preparation method of the expanded sea-tangle rice cookies covered with snow-like sugar of the present invention proportioning science of selecting materials, operation is reasonable, and technique is simple, and strong operability is with short production cycle, is fit to suitability for industrialized production.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
A kind of preparation method of expanded sea-tangle rice cookies covered with snow-like sugar is characterized in that: the process following process steps:
(1) preparation of Kelp Powder
The Fresh Laminaria Japonica water is cleaned the impurity that removal comprises silt, mucus, bittern, soaked 24 hours, its arsenic content is down to below the 1mg/kg, admix in the sea-tangle with fishy-smell removing agent osmanthus again, go raw meat to process to sea-tangle, then sea-tangle is ridden over airing on the rope, be cut into again Shredded kelp, in 110 ℃ of baking ovens, dry 3 hours, be crushed to Powderedly with electric crusher, cross 100 mesh sieves, namely get Kelp Powder;
(2) batching
The Kelp Powder 40kg of weighing step (1) preparation,, and millet powder 50kg, the cornstarch 10kg of weighing prepare major ingredient, weighing sodium bicarbonate 0.3kg, soft white sugar 10kg, edible salt 0.5kg, chickens' extract 0.5kg, baking powder 0.05 kg, vanillic aldehyde 0.05kg are as auxiliary material, major ingredient and auxiliary material are mixed, get mixed powder;
(3) infiltration, gelatinization
90% mixed powder in the mixed powder that weighing step (2) obtains, 30 ℃ of control temperature infiltrate 1h, and the mixed powder particle is fully absorbed water; Then 75 ℃ of lower water-baths, gelatinization 25min gets paste viscosity, pasty material that dilation is high;
(4) shaping forming
Remaining 10% mixed powder mixes with pasty material after the gelatinization that step (3) obtains in the mixed powder that step (2) is obtained, after the group of accent rubs with the hands and spares, make the circular biscuit of diameter 30 mm, thick approximately 4 mm, this biscuit is left standstill 4h under natural environment, make interior free surface moisture homogeneous;
(5) dry, modulation moisture
With step (4) obtain leave standstill after biscuit place drying box, 65 ℃ of baking temperatures of control, dry 4h, dried biscuit moisture is controlled at 17%, baking temperature is controlled at 65 ℃, both can reduce the destruction of nutritional labeling in the biscuit, can reach quick-drying purpose again; With this biscuit sealing and standing 8h, the moisture of biscuit inside is evenly distributed again again;
(6) expanded
It is to carry out expandedly in 800 watts the micro-wave oven that the drying that step (5) is obtained, the biscuit after the sealing and standing are put into power, and the expanded time is 50s, gets expanded cake body;
(7) spray sugar, pouring oil
The surface of the expanded cake body that step (6) is obtained is sprayed sugar and is processed, and increases the sugariness mouthfeel, makes the spray of cake surface hang with the sugar-coat of snowflake point-like, then carries out redrying, 65 ℃ of baking temperatures, and dry 4h is with the moisture evaporative removal in the sugar-coat; Be to adopt palm oil to drench oil processing under 60 ℃ the condition in temperature with the expanded cake body after the redrying, get expanded sea-tangle rice cookies covered with snow-like sugar; Wherein, the dry weight of described sugar-coat is 0.4% of major ingredient weight, and the palmitic high solid character of described palm oil glycerol content is avoided hydrogenation and held stationary by food, and effectively resists oxidation, and its extension oil rate on the cake body is 15%;
(8) packing
The expanded sea-tangle rice cookies covered with snow-like sugar that step (7) obtains is packed, and check gets product.
Embodiment 2
A kind of preparation method of expanded sea-tangle rice cookies covered with snow-like sugar is characterized in that: the process following process steps:
(1) preparation of Kelp Powder
The Fresh Laminaria Japonica water is cleaned the impurity that removal comprises silt, mucus, bittern, soaking 36 hours, its arsenic content is down to below the 1mg/kg, is that 1% acetum soaks sea-tangle with concentration again, go raw meat to process to sea-tangle, then sea-tangle is ridden over airing on the rope, be cut into again the sea-tangle fragment, in 110 ℃ of baking ovens, dry 4 hours, be crushed to Powderedly with electric crusher, cross 80 mesh sieves, namely get Kelp Powder;
(2) batching
The Kelp Powder 43.75kg of weighing step (1) preparation,, and millet powder 45kg, the cornstarch 11.25kg of weighing prepare major ingredient, weighing sodium bicarbonate 0.5kg, soft white sugar 8kg, edible salt 0.45kg, chickens' extract 0.4kg, baking powder 0.055 kg, vanillic aldehyde 0.055kg are as auxiliary material, major ingredient and auxiliary material are mixed, get mixed powder;
(3) infiltration, gelatinization
90% mixed powder in the mixed powder that weighing step (2) obtains, 35 ℃ of control temperature infiltrate 0.5h, and the mixed powder particle is fully absorbed water; Then 70 ℃ of lower water-baths, gelatinization 30min gets paste viscosity, pasty material that dilation is high;
(4) shaping forming
Remaining 10% mixed powder mixes with pasty material after the gelatinization that step (3) obtains in the mixed powder that step (2) is obtained, after the group of accent rubs with the hands and spares, make the circular biscuit of diameter 30 mm, thick approximately 4 mm, this biscuit is left standstill 5h under natural environment, make interior free surface moisture homogeneous;
(5) dry, modulation moisture
With step (4) obtain leave standstill after biscuit place drying box, 70 ℃ of baking temperatures of control, dry 3.5h, dried biscuit moisture is controlled at 18%, baking temperature is controlled at 70 ℃, both can reduce the destruction of nutritional labeling in the biscuit, can reach quick-drying purpose again; With this biscuit sealing and standing 10h, the moisture of biscuit inside is evenly distributed again again;
(6) expanded
It is to carry out expandedly in 800 watts the micro-wave oven that the drying that step (5) is obtained, the biscuit after the sealing and standing are put into power, and the expanded time is 60s, gets expanded cake body;
(7) spray sugar, pouring oil
The surface of the expanded cake body that step (6) is obtained is sprayed sugar and is processed, and increases the sugariness mouthfeel, makes the spray of cake surface hang with the sugar-coat of snowflake point-like, then carries out redrying, 70 ℃ of baking temperatures, and dry 3.5h is with the moisture evaporative removal in the sugar-coat; Be to adopt palm oil to drench oil processing under 55 ℃ the condition in temperature with the expanded cake body after the redrying, get expanded sea-tangle rice cookies covered with snow-like sugar; Wherein, the dry weight of described sugar-coat is 0.5% of major ingredient weight, and the palmitic high solid character of described palm oil glycerol content is avoided hydrogenation and held stationary by food, and effectively resists oxidation, and its extension oil rate on the cake body is 10%;
(8) packing
The expanded sea-tangle rice cookies covered with snow-like sugar that step (7) obtains is packed, and check gets product.
Embodiment 3
A kind of preparation method of expanded sea-tangle rice cookies covered with snow-like sugar is characterized in that: the process following process steps:
(1) preparation of Kelp Powder
The Fresh Laminaria Japonica water is cleaned the impurity that removal comprises silt, mucus, bittern, soaking 36 hours, its arsenic content is down to below the 1mg/kg, is that 3% acetum soaks sea-tangle with concentration again, go raw meat to process to sea-tangle, then sea-tangle is ridden over airing on the rope, be cut into again the sea-tangle fragment, in 110 ℃ of baking ovens, dry 4 hours, be crushed to Powderedly with electric crusher, cross 100 mesh sieves, namely get Kelp Powder;
(2) batching
The Kelp Powder 45kg of weighing step (1) preparation,, and millet powder 50kg, the cornstarch 5kg of weighing prepare major ingredient, weighing sodium bicarbonate 0.4kg, soft white sugar 12kg, edible salt 0.4kg, chickens' extract 0.6kg, baking powder 0.04 kg, vanillic aldehyde 0.06kg are as auxiliary material, major ingredient and auxiliary material are mixed, get mixed powder;
(3) infiltration, gelatinization
90% mixed powder in the mixed powder that weighing step (2) obtains, 33 ℃ of control temperature infiltrate 0.8h, and the mixed powder particle is fully absorbed water; Then 72 ℃ of lower water-baths, gelatinization 28min gets paste viscosity, pasty material that dilation is high;
(4) shaping forming
Remaining 10% mixed powder mixes with pasty material after the gelatinization that step (3) obtains in the mixed powder that step (2) is obtained, after the group of accent rubs with the hands and spares, make the circular biscuit of diameter 30 mm, thick approximately 4 mm, this biscuit is left standstill 6h under natural environment, make interior free surface moisture homogeneous;
(5) dry, modulation moisture
With step (4) obtain leave standstill after biscuit place drying box, 68 ℃ of baking temperatures of control, dry 4h, dried biscuit moisture is controlled at 20%; With this biscuit sealing and standing 12h, the moisture of biscuit inside is evenly distributed again again;
(6) expanded
It is to carry out expandedly in 800 watts the micro-wave oven that the drying that step (5) is obtained, the biscuit after the sealing and standing are put into power, and the expanded time is 70s, gets expanded cake body;
(7) spray sugar, pouring oil
The surface of the expanded cake body that step (6) is obtained is sprayed sugar and is processed, and increases the sugariness mouthfeel, makes the spray of cake surface hang with the sugar-coat of snowflake point-like, then carries out redrying, 68 ℃ of baking temperatures, and dry 3.8h is with the moisture evaporative removal in the sugar-coat; Be to adopt palm oil to drench oil processing under 58 ℃ the condition in temperature with the expanded cake body after the redrying, get expanded sea-tangle rice cookies covered with snow-like sugar; Wherein, the dry weight of described sugar-coat is 0.6% of major ingredient weight, and the palmitic high solid character of described palm oil glycerol content is avoided hydrogenation and held stationary by food, and effectively resists oxidation, and its extension oil rate on the cake body is 18%;
(8) packing
The expanded sea-tangle rice cookies covered with snow-like sugar that step (7) obtains is packed, and check gets product.
Claims (2)
1. expanded sea-tangle rice cookies covered with snow-like sugar, it comprise one by major ingredient and auxiliary material through gelatinization, shaping forming, dry, the expanded cake body of making, be coated with successively from the inside to the outside sugar-coat and the palm oil of snowflake point-like in this cake surface, it is characterized in that: described major ingredient is by Kelp Powder, millet powder, cornstarch forms, its weight proportion is 8～10:10:1～2.5, described auxiliary material is by sodium bicarbonate, soft white sugar, edible salt, chickens' extract, baking powder, vanillic aldehyde forms, wherein, the consumption of described sodium bicarbonate is 0.3%～0.5% of major ingredient weight, soft white sugar is 8%～12%, edible salt is 0.4%～0.5%, chickens' extract is 0.4%～0.6%, baking powder is 0.04%～0.055%, vanillic aldehyde is 0.05%～0.06%, the dry weight of described sugar-coat is 0.4%～0.6% of major ingredient weight, and the extension oil rate of described palm oil on the cake body is 10%～18%.
2. the preparation method of a kind of expanded sea-tangle rice cookies covered with snow-like sugar according to claim 1 is characterized in that: through following process steps:
(1) preparation of Kelp Powder
The Fresh Laminaria Japonica water is cleaned the impurity that removal comprises silt, bittern, soak more than 24 hours, its arsenic content is down to below the 1mg/kg, be that 1～3% acetum is processed removal sea-tangle fishy smell with fishy-smell removing agent oil of bay or concentration again, then through airing, chopping, oven dry, pulverize, sieve, namely get Kelp Powder;
(2) batching
The Kelp Powder of weighing step (1) preparation and millet powder, the cornstarch of weighing are 8～10:10:1～2.5 preparation major ingredients by weight, weighing sodium bicarbonate, soft white sugar, edible salt, chickens' extract, baking powder, vanillic aldehyde are as auxiliary material, wherein the consumption of sodium bicarbonate is 0.3%～0.5% of major ingredient weight, soft white sugar is 8%～12%, edible salt is 0.4%～0.5%, chickens' extract is 0.4%～0.6%, baking powder is 0.04%～0.055%, vanillic aldehyde is 0.05%～0.06%, major ingredient and auxiliary material are mixed, get mixed powder;
(3) infiltration, gelatinization
90% mixed powder in the mixed powder that weighing step (2) obtains, 30 ℃～35 ℃ of control temperature infiltrate 0.5h～1h, and the mixed powder particle is fully absorbed water; Then 70 ℃～75 ℃ lower water-baths, gelatinization 25min～30min gets paste viscosity, pasty material that dilation is high;
(4) shaping forming
Remaining 10% mixed powder mixes with pasty material after the gelatinization that step (3) obtains in the mixed powder that step (2) is obtained, and circular biscuit is made after rubbing with the hands and sparing by the group of accent, and this biscuit is left standstill 4h～6h under natural environment, makes interior free surface moisture homogeneous;
(5) dry, modulation moisture
With step (4) obtain leave standstill after biscuit place drying box, 65 ℃～70 ℃ of control baking temperatures, dry 3.5h～4h, dried biscuit moisture is controlled at 17%～20%, with this biscuit sealing and standing 8h～12h, the moisture of biscuit inside is evenly distributed again again;
(6) expanded
The drying that step (5) is obtained, the biscuit after the sealing and standing are put into and are carried out expandedly in the micro-wave oven, and the expanded time is 50s～70s, gets expanded cake body;
(7) spray sugar, pouring oil processing
The surface of the expanded cake body that step (6) is obtained is sprayed sugar and is processed, and makes the spray of cake surface hang with the sugar-coat of snowflake point-like, then carries out redrying, 65 ℃～70 ℃ of baking temperatures, and dry 3.5h～4h is with the moisture evaporative removal in the sugar-coat; Be to adopt palm oil to drench oil processing under 55 ℃～60 ℃ the condition in temperature with the expanded cake body after the redrying, get expanded sea-tangle rice cookies covered with snow-like sugar; Wherein, the dry weight of described sugar-coat is 0.4%～0.6% of major ingredient weight, and the extension oil rate of described palm oil on the cake body is 10%-18%;
(8) packing
The expanded sea-tangle rice cookies covered with snow-like sugar that step (7) obtains is packed, got product.
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| CN103932071B (en) * | 2014-03-25 | 2015-12-09 | 刘阿君 | A kind of adjustment blood sugar rice cookies covered with snow-like sugar and preparation method thereof |
| CN103931718B (en) * | 2014-03-25 | 2016-01-20 | 刘阿君 | A kind of hypotensive rice cookies covered with snow-like sugar and preparation method thereof |
| CN105124489A (en) * | 2015-09-06 | 2015-12-09 | 甘肃乡草坊土特产品有限公司 | Method for processing snow biscuits by utilizing whole potato flour |
| CN107307298A (en) * | 2017-07-28 | 2017-11-03 | 合肥徽徽逗食品有限公司 | A kind of preparation method of the big rice cake of toxin expelling radiation proof jasmine sea-tangle |
| CN108719804A (en) * | 2018-04-25 | 2018-11-02 | 福州亿达食品有限公司 | A kind of health sea-tangle crisp slice and preparation method thereof |
| CN111869710A (en) * | 2020-07-31 | 2020-11-03 | 河南米多奇食品有限公司 | Nutritional crispy corn purple sweet potato and rice cracker and preparation method thereof |
| CN115590183A (en) * | 2022-10-17 | 2023-01-13 | 厦门良一食品有限公司（Cn） | Processing method of crisp sea sedge rice |
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