CN103907973A - Purely-natural low temperature baked peanut powder and its making method - Google Patents

Purely-natural low temperature baked peanut powder and its making method Download PDF

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Publication number
CN103907973A
CN103907973A CN201310004641.XA CN201310004641A CN103907973A CN 103907973 A CN103907973 A CN 103907973A CN 201310004641 A CN201310004641 A CN 201310004641A CN 103907973 A CN103907973 A CN 103907973A
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China
Prior art keywords
peanut
low temperature
ripe
powder
shelled
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Pending
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CN201310004641.XA
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Chinese (zh)
Inventor
程长青
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程长青
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Priority to CN201310004641.XA priority Critical patent/CN103907973A/en
Publication of CN103907973A publication Critical patent/CN103907973A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a purely-natural low temperature baked peanut powder and its making method. The cooked peanut powder made through the making method combines the nutrition of peanut kernels with the nutrition of peanut sprouts, can maintain the original fragrance of the peanut kernels, has a low water content, is thoroughly sterilized, and has a long shelf life. The making method comprises the following steps: washing the peanut kernels, scalding, immersing, dehydrating, stacking, tabletting, processing the tabletted peanut kernels by using a low temperature baking device to form cooked peanut slices, sterilizing the cooked peanut kernel slices, grinding by a crusher, and packaging the obtained cooked peanut kernel powder by using bags. The cooked peanut kernel powder processed in the invention maintains the nutritional components and the original flavor of the peanut kernels; oil of the peanut kernels is converted to heat, so the fat content is substantially reduced, and the utilization rate of trace elements required by human bodies is improved; and the cooked peanut kernel powder has the characteristics o flukewarm property, moist mouthfeel, easy digestion, fine particles and good reconstitution property, can be directly boiled with boiled water to form a peanut pulp to be drunk, and can also be used in foods and beverages as an ingredient.

Description

A kind of pure natural low temperature cures ripe peanut powder and preparation method thereof
Technical field
The present invention relates to a kind of food, especially a kind of ripe peanut powder that does not contain the pure natural of any additive manufacturing by low temperature baking device.
Background technology peanut have another name called peanut, fruit, Chinese's beans.Peanut is longer than nourishing help, be conducive to long life, claim again " peanut " so among the people, and be described as " Vegetable meat ", " meat or fish in element " the same as soya bean, the nutritive value of shelled peanut is higher than grain class, can match in excellence or beauty with some animal foods such as egg, milk, meats.7.3 grams of the every 100 grams of moisture contents of shelled peanut, 24.6 grams, protein, 48.7 grams, fat, 15.3 grams, carbohydrate, 2.1 grams of crude fibres, 2 grams of ash contents, 36 milligrams of calcium, 383 milligrams, phosphorus, 2 milligrams of iron; The medical value of shelled peanut is also very high.Shelled peanut " the sweet gas perfume (or spice) of taste, can strengthening the spleen and stomach, and the diet difficulty fortune person that disappears should it ".The effects such as can the playing appetizing, invigorating the spleen, moistening lung, eliminate the phlegm of food, clear larynx, tonifying Qi, are applicable to the diseases such as malnutrition, taste imbalance, cough asthma due to excessive phlegm, agalactosis.
Peanut sprout is the food that a kind of dietotherapy is had both, also abundant especially energy of its nutrition, protein and crude fat content occupy first of various vegetables, and are rich in each seed amino acid and the trace element of the mineral matters such as vitamin, potassium, calcium, iron, zinc and needed by human body, are described as papaw bud.It is amino acid that peanut sprout can also make the proteolysis in peanut, is easy to absorption of human body; The effects such as the Resveratrol content of peanut sprout is higher 100 times than peanut, and it has inhibition cancer cell, reducing blood lipid, prevention and cure of cardiovascular disease, delay senility, health care is worth high.
People are in the time cooking and chew shelled peanut, only some cell membrane is destroyed and by protein release out, also have still inner by " bosom " of cell membrane greatly, the last overwhelming majority all becomes defecate and has gone out, shelled peanut cell membrane after grinding is fully destroyed, protein has also just naturally and understandably been released out, and absorptivity is brought up to 95% left and right by 50% original left and right, and this can say and improve widely the nutritive value that absorbs peanut.
The peanut of selling on market is now taking whole particle shelled peanut, peanut sprout as main, and the eating method of shelled peanut is main mainly with the shelled peanut of full particle; The comparison trouble of peanut sprout, due to the use of bad additive in production process, causes the generation of malicious peanut sprout hard to guard against.The processing of food auxiliary material is easy to use with peanut bean powder, assimilation effect is best, disclosed peanut bean powder processing method is mainly that shelled peanut is worn into peanut bean powder after by sun dehydration at present, the peanut bean powder being made into does not have the processing of high temperature shortening, reconstitute at any time to drink and absorb green soya bean nutrition not comprehensively, mouthfeel is also bad.Shelled peanut fry or fried after, character heat is dry, should not eat more.Shelled peanut is many containing grease, needs many consumption bile, therefore the disorder of gallbladder patient inedibility when digestion.Special suggestion: shelled peanut is used in conjunction with red date together with scarlet, both can qi-restoratives, can stop blooding again, be suitable for weakly hemorrhage most.Shelled peanut can be promoted blood clotting, promotes thrombosis, therefore it is high or have people's inedibility of thrombus to suffer from blood viscosity.The shelled peanut going mouldy after going mouldy, shelled peanut contains a large amount of carcinogens---aflatoxins, so must not be eaten.
Summary of the invention
The object of this invention is to provide a kind of ripe peanut powder that does not contain any additive manufacturing by low temperature baking device, the nutrition of its collection shelled peanut and peanut sprout is all over the body, powder exquisiteness, can keep the former perfume (or spice) of shelled peanut, and moisture is low, the thorough long shelf-life of sterilization, instant edible.Peanut is all selected from original producton location, through peeling, screening, clean, soak boiling hot, soak, stack, compressing tablet, low temperature cures, sterilization, grind, tens procedures such as packaging, the ripe peanut powder grinding to form through pulverizing machine retains the nutrition of peanut and peanut sprout completely, the contained amino acid of its protein has reconfigured, in shelled peanut, being originally difficult for absorbed material sharply declines, the composition useful to human body constantly occurs or increases, also bear many new nutrients simultaneously, have lukewarm, mouthfeel is damp, population is good rotten, be easy to the feature of digestion, its particle exquisiteness, rehydration is better, can directly reconstitute into peanut paste with boiling water drinks.Ripe peanut powder also can be according to personal like, adds the food consumption such as appropriate honey, milk, congee, fresh instant, and mouthfeel is good.Also can use as the batching of food, beverage, health products, adding the food after the ripe peanut powder that low temperature cures is a kind of fine nutraceutical.
1, the immersion of shelled peanut: shelled peanut is the suitable damp and hot pretreatment of the normal employing of processing further, soaks on the one hand and can soften Ecological Property of Peanut Seeds, makes it easy to processing and processes.Soaking temperature, time are the key factors that shelled peanut soaks GPRS in operation, and the two influences each other, mutually restriction.Should note it being that immersion coolant-temperature gage is unsuitable too high, otherwise shelled peanut self is breathed reinforcement, the nutritional labeling of consumption itself, and easily cause microbial reproduction, cause shelled peanut corruption.Soak to scald and also cry and precook, the shelled peanut that washing is good after selecting is before soaking, in the general hot water of first pouring 80 DEG C into, soak 1~3 minute, object is the activity in order to adjust oxidative system relevant while germinateing with peanut seed, give the seed of resting state with thermal stimulus, the growth rest period of peanut can interrupt.Soaking more satisfactory water temperature and should be controlled in the scope of 5~40 DEG C, soak and within 2~24 hours, can ensure that shelled peanut fully absorbs water, is the Best Times of bubble shelled peanut.After shelled peanut dehydration after immersion, standard is placed the certain hour of 1~48 hour, in order better to allow the seed coat of shelled peanut, cotyledon, embryo will produce growth response, it is reconfigurable that shelled peanut soaks the contained amino acid of rear its protein, can be directly absorbed by the body; In shelled peanut, being originally difficult for absorbed material sharply declines, the composition useful to human body constantly occurs or increases, and the mineral matters such as more calcium, phosphorus is released, the variation maximum of vitamin content, both remain with the nutritional characteristic of shelled peanut, also born many new nutrients simultaneously.In shelled peanut, grease is converted into heat, and fat content reduces greatly, and the people of fear of obesity can eat for a long time, has meanwhile improved the micro-utilization rate of various needed by human.
2, the low temperature of shelled peanut cures shortening processing: the low temperature technology of curing is that the heat of utilizing coal, electricity, burning gases, solar energy, steam, microwave etc. to produce is thermal source, pyrotoxin will remain on the temperature of constant temperature by radiator in container, temperature control scope is between 50 DEG C ~ 300 DEG C, the precision of temperature, by the determine precision of temperature control table, relies on vacuum principle to process baking material.Low temperature cures and refers to that low temperature baking device is curing the rhythm of making processing to raw material, the firepower using, in the dehydration phase of curing Raw, cure the rhythm that each valency section is used according to speciality, the water content etc. of raw material and the person's of curing understanding, because the different rhythm (control of intensification rhythm, firepower, exhaust) that cures has different effects, also can say fast stir-fry and slow stir-fry, because the very fast stir-fry of temperature is lower, the length of also drawing on the time is a little, and it can be that food is slowly ripe more abundant that low temperature cures.Under the state of vacuum, the moisture of shelled peanut is dried and is about 2~5%, mouthfeel is more crisp, it is the technical skill that the prototype structure of peanut shortening presents naturally, shelled peanut consistency, locking keeps nutritional labeling and the original local flavor of shelled peanut, had lukewarm, mouthfeel is damp, population good rotten, be easy to the feature that digests.Because containing fat in shelled peanut, for preventing producing lipolytic enzyme in following process, make fat rancidity, quality deterioration, is exactly to utilize 80 ~ 120 DEG C of temperature that low temperature cures to make enzymatic inactivation now, so just can pin nutrition, does not cause nutrition leak.
The preparation method that a kind of pure natural low temperature cures ripe peanut powder comprises: (1), selected free from insect pests, without going mouldy, never degenerate, pure shelled peanut is raw material.(2), by raw the colored benevolence of choosing washing, add water purification cover shelled peanut soak boiling hot, soak.(3), after being sloughed to surface water with dewaterer, soaked shelled peanut is deposited in together.(4) shelled peanut after dehydration is stacked and is placed after the regular hour, and whole groundnut kernels becomes the peanut sheet of different required thicknesses by two roller tablet press press process.(5), peanut sheet good press process is processed as to low temperature with baking device making and cures the ripe peanut sheet that shortening is good.(6), by disinfection equipment, ripe peanut sheet is carried out to sterilization processing.(7), by ripe peanut sheet by pulverize machine grind to form the ripe peanut powder by particle requirement fineness, also can pulverize the ripe peanut powder that grinds to form particle ultra micro fineness by micronizer.(8), by pulverizing after ground ripe peanut powder bag distribution packaging, can directly eat, sell.
Tool of the present invention has the following advantages:
1, the present invention is that low temperature cures the pure natural low temperature that process technology makes and cures ripe ripe peanut powder: the peanut powder of the tens procedure mades such as shelled peanut cures through screening, clean, soak boiling hot, immersion, stacking, compressing tablet, low temperature, sterilization, pulverizing grinding, packaging is to cure ripe pure natural peanut powder through low temperature, its particle exquisiteness, rehydration are better, the nutrition of collection shelled peanut and peanut sprout is all over the body, can be directly absorbed by the body after the contained amino acid of its protein reconfigures; Grease in shelled peanut is converted into heat, and fat content reduces greatly, and the people of fear of obesity can eat for a long time, meanwhile, has improved the micro-utilization rate of various needed by human.In shelled peanut, be originally difficult for absorbed material and sharply declined, the useful composition of human body is constantly occurred or increased, and made in shelled peanut the mineral matters such as more calcium, phosphorus, iron, potassium be released; The variation maximum of vitamin content, both remained with the nutritional characteristic of shelled peanut, also bear many new nutrients simultaneously, it can keep the former perfume (or spice) of peanut, the thorough long shelf-life of the low sterilization of moisture, not containing the fully natural green health food of any additive, in its preservation process, do not exist to infect to produce aflatoxins.
(2), the present invention be low temperature cure process technology make pure natural low temperature cure ripe ripe peanut powder, retain the nutrition of shelled peanut completely, nutrition of its collection shelled peanut and peanut sprout be the whole body, have lukewarm, mouthfeel is damp, population good rotten, be easy to the feature that digests.(1), because pure natural low temperature to cure peanut powder be the shortening peanut powder product that low temperature cures, its particle exquisiteness, rehydration are better, drink so can directly reconstitute into peanut paste with boiling water, can significantly improve the trap of nutrition.(2), pure natural low temperature cure ripe ripe peanut powder be added according to personal like in the food such as appropriate honey, milk, congee, beverage, food edible, fresh instant, mouthfeel is good, food therapy effect is good.(3), the ripe peanut powder that cures of pure natural low temperature is as food ingredient, as: beverage, food, candy, milk, flavouring, electuary etc. are a kind of batching product of fine nutraceutical after the ripe peanut powder that adds low temperature to cure.
3, the deep processing of agricultural byproducts has now improved the added value of agricultural product, has met the allegro consumption demand of modern society, has solved edible consuming time, the effort of coarse cereals traditional-family culinary art, has simplified edible manufacturing process.
Detailed description of the invention
Embodiment 1: the preparation method that a kind of pure natural low temperature cures ripe peanut powder comprises as follows:
(1), selected free from insect pests, without going mouldy, never degenerate, pure shelled peanut is raw material.
(2), the shelled peanut of choosing is cleaned after, first pour the hot water of 70 DEG C into and soak and scald after 2 minutes by cold water soak, add water coolant-temperature gage and soak 10 hours in the situation that of 20 DEG C.
(3), soaked shelled peanut is sloughed to the water on peanut surface with dewaterer, the shelled peanut after dehydration is stacked and is placed after 12 hours in the situation that room temperature 30 is spent, it is the peanut sheet of 0.25mm that whole groundnut kernels becomes thickness by two roller tablet press press process.
(4), peanut sheet good press process is made to cure with low temperature baking device be processed as low temperature and cure the ripe peanut sheet that shortening is good, the temperature setting in curer is set to 125 DEG C of left and right, the time of curing is 80 minutes.
(5), by disinfection equipment, ripe peanut sheet is carried out to sterilization processing.
(6), the ripe peanut sheet after sterilization processing is pulverized by micronizer to grind to form granularity be the ripe peanut powder of 1000 object.
(7), grind by pulverizing the ripe peanut powder that cures of low temperature of making, require after bag distribution packaging according to selling SK WT, edible, sell.
Embodiment 2: the preparation method that a kind of pure natural low temperature cures ripe peanut powder comprises as follows:
(1), selected free from insect pests, without going mouldy, never degenerate, pure shelled peanut is raw material.
(2), the shelled peanut of choosing is cleaned after, first pour the hot water of 60 DEG C into and soak and scald after 3 minutes, carry out the moisture processed on shelled peanut surface after standard put 80 minutes.
(3), by dehydration, stack after whole groundnut kernels low temperature baking device making cure and be processed as low temperature and cure the ripe shelled peanut that shortening is good, the temperature setting in curer is set to 100 DEG C of left and right, the time of curing is 80 minutes.
(4), by disinfection equipment, ripe shelled peanut is carried out to sterilization processing.
(5), the ripe shelled peanut after sterilization processing is pulverized by micronizer to grind to form granularity be the ripe peanut powder of 1000 object.
(6), grind by pulverizing the ripe peanut powder that cures of low temperature of making, require, after bag distribution packaging, can directly eat, sell according to selling SK WT.

Claims (6)

1. a pure natural low temperature cures ripe peanut powder and preparation method thereof, it is characterized in that: preparation method is: selected free from insect pests, without going mouldy, never degenerate, pure shelled peanut is raw material; The shelled peanut of choosing is cleaned, added water shelled peanut is soaked to boiling hot, immersion; After soaked shelled peanut is sloughed to surface water with dewaterer, stack after placement certain hour, whole groundnut kernels is become to the peanut sheet of different required thicknesses by two roller tablet press press process; Peanut sheet good press process is made to the ripe peanut sheet of processing with low temperature baking device; By disinfection equipment, ripe peanut sheet is carried out to sterilization processing; Ripe peanut sheet is ground to form to the ripe peanut powder by particle requirement fineness by pulverizing machine, also can pulverize the ripe peanut powder that grinds to form particle ultra micro fineness by micronizer; To pulverize after ground ripe peanut powder bag distribution packaging, directly edible, sale; Nutrition of its collection shelled peanut and peanut sprout is the whole body, and its particle exquisiteness, rehydration are better, can directly reconstitute into peanut paste with boiling water and drink.
2. a kind of pure natural low temperature according to claim 1 cures ripe peanut powder, it is characterized in that: by selected free from insect pests, without going mouldy, never degenerate, pure shelled peanut, carry out washing, soak boiling hot, immersion, dehydration, stacking, compressing tablet.
3. a kind of pure natural low temperature according to claim 1 cures ripe peanut powder, it is characterized in that: the peanut sheet suppressing is made and is processed into after ripe peanut sheet by low temperature baking device, ripe peanut sheet is carried out to sterilization processing with disinfection equipment.
4. a kind of pure natural low temperature according to claim 1 cures ripe peanut powder, it is characterized in that: the process equipment that making low temperature is baked and banked up with earth peanut sheet is the low temperature baking device that has pyrotoxin.
5. a kind of pure natural low temperature according to claim 1 cures ripe peanut powder, it is characterized in that: shelled peanut is boiling hot owing to soaking, soak, dehydration, the effect of stacking, its seed coat, cotyledon, embryo will produce growth response, after the contained amino acid of protein in shelled peanut reconfigures, was originally difficult for absorbed material and sharply declines in shelled peanut, both remain with the nutritional characteristic of shelled peanut, also born many new nutrients simultaneously; In shelled peanut, grease is converted into heat, and fat content reduces greatly, and the people of fear of obesity can eat for a long time, meanwhile, has improved the micro-utilization rate of various needed by human.
6. a kind of pure natural low temperature according to claim 1 cures ripe peanut powder, it is characterized in that: cure by low temperature the former perfume (or spice) that ripe peanut powder that the pure natural low temperature of fabrication techniques cures can keep green soya bean, the nutrition of collection shelled peanut and peanut sprout is all over the body, moisture is low, the thorough long shelf-life of sterilization, its have lukewarm, mouthfeel is damp, be easy to the feature of digestion, can directly eat, also can use as the batching of food, beverage, health products, milk, electuary etc.
CN201310004641.XA 2013-01-07 2013-01-07 Purely-natural low temperature baked peanut powder and its making method Pending CN103907973A (en)

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Application Number Priority Date Filing Date Title
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CN103907973A true CN103907973A (en) 2014-07-09

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105145835A (en) * 2015-10-10 2015-12-16 江西省蚕桑茶叶研究所 Preparation method of mulberry selenium-enriched lactic acid drink
CN105595284A (en) * 2015-10-30 2016-05-25 郑州思念食品有限公司 Preparation method of roasted peanuts

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105145835A (en) * 2015-10-10 2015-12-16 江西省蚕桑茶叶研究所 Preparation method of mulberry selenium-enriched lactic acid drink
CN105145835B (en) * 2015-10-10 2018-07-27 江西省蚕桑茶叶研究所 A kind of preparation method of mulberries selenium-rich lactic acid drink
CN105595284A (en) * 2015-10-30 2016-05-25 郑州思念食品有限公司 Preparation method of roasted peanuts

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Application publication date: 20140709

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