CN104397517A - Castanea-mollissima-flour chocolate paste-shaped honey - Google Patents
Castanea-mollissima-flour chocolate paste-shaped honey Download PDFInfo
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- CN104397517A CN104397517A CN201410582915.8A CN201410582915A CN104397517A CN 104397517 A CN104397517 A CN 104397517A CN 201410582915 A CN201410582915 A CN 201410582915A CN 104397517 A CN104397517 A CN 104397517A
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- 235000012907 honey Nutrition 0.000 title claims abstract description 42
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241001070941 Castanea Species 0.000 claims abstract description 11
- 235000014036 Castanea Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 241001253754 Scolopia mundii Species 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 240000000716 Durio zibethinus Species 0.000 claims abstract description 4
- 235000006025 Durio zibethinus Nutrition 0.000 claims abstract description 4
- 102000007625 Hirudins Human genes 0.000 claims abstract description 4
- 108010007267 Hirudins Proteins 0.000 claims abstract description 4
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 4
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- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- WQPDUTSPKFMPDP-OUMQNGNKSA-N hirudin Chemical compound C([C@@H](C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC=1C=CC(OS(O)(=O)=O)=CC=1)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(N)=O)C(O)=O)NC(=O)[C@H](CC(O)=O)NC(=O)CNC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC(N)=O)NC(=O)[C@H](CC=1NC=NC=1)NC(=O)[C@H](CO)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H]1N(CCC1)C(=O)[C@H](CCCCN)NC(=O)[C@H]1N(CCC1)C(=O)[C@@H](NC(=O)CNC(=O)[C@H](CCC(O)=O)NC(=O)CNC(=O)[C@@H](NC(=O)[C@@H](NC(=O)[C@H]1NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(N)=O)NC(=O)[C@H](CCCCN)NC(=O)[C@H](CCC(O)=O)NC(=O)CNC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CO)NC(=O)CNC(=O)[C@H](CC(C)C)NC(=O)[C@H]([C@@H](C)CC)NC(=O)[C@@H]2CSSC[C@@H](C(=O)N[C@@H](CCC(O)=O)C(=O)NCC(=O)N[C@@H](CO)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@H](C(=O)N[C@H](C(NCC(=O)N[C@@H](CCC(N)=O)C(=O)NCC(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CCCCN)C(=O)N2)=O)CSSC1)C(C)C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H]1NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC(N)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)CNC(=O)[C@H](CO)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H]([C@@H](C)O)NC(=O)[C@@H](NC(=O)[C@H](CC(O)=O)NC(=O)[C@@H](NC(=O)[C@H](CC=2C=CC(O)=CC=2)NC(=O)[C@@H](NC(=O)[C@@H](N)C(C)C)C(C)C)[C@@H](C)O)CSSC1)C(C)C)[C@@H](C)O)[C@@H](C)O)C1=CC=CC=C1 WQPDUTSPKFMPDP-OUMQNGNKSA-N 0.000 claims abstract description 4
- 229940006607 hirudin Drugs 0.000 claims abstract description 4
- 239000001335 perilla frutescens leaf extract Substances 0.000 claims abstract description 4
- 239000002131 composite material Substances 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 7
- 240000004957 Castanea mollissima Species 0.000 claims description 7
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 241001016310 Epimedium grandiflorum Species 0.000 claims description 6
- 241000735527 Eupatorium Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 244000242564 Osmanthus fragrans Species 0.000 claims description 6
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 6
- 244000303379 Styrax officinalis Species 0.000 claims description 6
- 235000001361 Styrax officinalis Nutrition 0.000 claims description 6
- 240000008488 Thlaspi arvense Species 0.000 claims description 6
- 235000008214 Thlaspi arvense Nutrition 0.000 claims description 6
- 235000020197 coconut milk Nutrition 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000018905 epimedium Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000019382 gum benzoic Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 240000001910 Momordica cochinchinensis Species 0.000 claims description 3
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 235000014364 Trapa natans Nutrition 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 244000147839 Zornia reticulata Species 0.000 claims 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 244000103152 Eleocharis tuberosa Species 0.000 abstract 1
- 235000014309 Eleocharis tuberosa Nutrition 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 244000302512 Momordica charantia Species 0.000 abstract 1
- 244000148137 Patrinia villosa Species 0.000 abstract 1
- 235000019109 Patrinia villosa Nutrition 0.000 abstract 1
- 241001167107 Zornia gibbosa Species 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 241000522649 Zornia Species 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 description 1
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
Abstract
Disclosed castanea-mollissima-flour chocolate paste-shaped honey is prepared from the following raw materials in parts by weight: 20-30 parts of compounded jam, 10-15 parts of chocolate, 1-2 parts of august red pear produced in Shannxi, 4-7 parts of chestnut kernel, 3-5 parts of oat, 2-4 parts of corn flour, 1-2 parts of durian shell, 3-5 parts of beta-cyclodextrin, 2-4 parts of balsam pear, 0.1-0.2 parts of a natural hirudin tablet, 4-5 parts of herba epimedii, 5-6 parts of zornia gibbosa, 1-3 parts of dahurian patrinia herb, 1-3 parts of herba eupatorii, 1-4 parts of radix angelicae dahuricae, 1-3 parts of semen euryales, 30-40 parts of waternut corm powder, 0.3-0.5 part of purple perilla seed oil, and 70-90 parts of honey. A conventional honey edible method is broken through, by uniformly mixing honey with chocolate, chestnut kernel and the like, the original nutrients of honey self are kept, and also the fragrant and sweet mouthfeel of honey is increased, and the disclosed castanea-mollissima-flour chocolate paste-shaped honey is capable of providing trace elements needed by human body and increasing energy of human body, and is unique in flavor and convenient to carry.
Description
Technical field
The invention belongs to honey field, particularly relate to the chocolate paste honey in a kind of chestnut face.
Background technology
Containing glucose and fructose in honey, account for 65-80%; Sucrose is few, is no more than 8%; Moisture 16-25%; Dextrin and nonsugar, mineral matter, organic acid equal size are about 5%.In addition, also containing a small amount of ferment, aromatic substance and vitamin etc.Nectariferous plant kind is different, and the composition of honey is also different.
The honey of fresh mature, be the transparent or semitransparent colloidal liquid of thickness, some pagodatree flower honeys, can wrap with newspaper, and some honey is placed at a lower temperature, can condense into crystal gradually.The proportion of honey is 1.401-1.443.
Summary of the invention
The object of this invention is to provide the chocolate paste honey in a kind of chestnut face.
The present invention adopts following technical scheme to achieve these goals:
The chocolate paste honey in a kind of chestnut face, it is characterized in that, it is obtained by the raw material of following weight parts:
Composite jam 20-30, chocolate 10-15, August red pears 1-2, Chinese chestnut Seed 4-7, oat 3-5, corn flour 2-4, durian shell 1-2, beta-schardinger dextrin-3-5, balsam pear 2-4, natural hirudin tablet 0.1-0.2, barrenwort 4-5, Zornia diphylla (Linn.) Pers 5-6, field pennycress 1-3, eupatorium 1-3, root of Dahurain angelica 1-4, Gorgon fruit 1-3, water chestnut starch 30-40, Purple Perilla Seed Oil 0.3-0.5, honey 70-90;
Composite jam is obtained by the raw material of following weight parts:
Flos Albiziae 3-5, storax 1-2, orange 10-20, sweet osmanthus 2-4, sealwort 2-4, brown sugar 10-20, honey 10-20, carragheen 1-2, coconut milk 30-50;
The preparation method of composite jam is:
(1), after orange is rubbed and mixes with sweet osmanthus, sealwort, add honey, soak after 10-14 hour, obtain composite honey for subsequent use;
(2), after Flos Albiziae, storax mixing, water extraction removes slag, and obtains Chinese medical extract for subsequent use;
(3) after coconut milk adds and boils in pot, add brown sugar infusion 10-20 minute, then add composite honey, Chinese medical extract and all the other raw materials, heat after 20-30 minute while stirring, cooling, to obtain final product.
The chocolate paste honey in described a kind of chestnut face, is characterized in that: preparation method comprises the following steps:
(1) configuration concentration is the salt solution of 6-8%, after boiling, adds barrenwort, Zornia diphylla (Linn.) Pers, field pennycress, eupatorium, and after blanching 10-20 second, take out, spend frozen water 14-16 second, take out, drain away the water, cooling, grinds, dry, obtains compound medicine grass meal for subsequent use;
(2) Gorgon fruit, August red pears, after Chinese chestnut Seed mixing, fried dry, abrasive dust, crosses 60-80 mesh sieve, obtains composite powder for subsequent use;
(3) chocolate heating and melting, then after adding compound medicine grass meal, composite powder and all the other raw material blendings, stirs 10-20 minute, then adds suitable quantity of water, add thermal agitation 10-20 minute, after cooling and get final product.
Beneficial effect of the present invention:
The present invention breaks honey tradition eating method, with the mixing such as chocolate and Chinese chestnut Seed, both remained honey nutrition inherently, turn increased the sweet of honey, the trace element of needed by human body can be provided and increase the energy of human body, and unique flavor is easy to carry.
Detailed description of the invention
The chocolate paste honey in a kind of chestnut face, it is obtained by the raw material of following weight (kg):
Composite jam 30, chocolate 15, August red pears 2, Chinese chestnut Seed 7, oat 5, corn flour 4, durian shell 2, beta-schardinger dextrin-3, balsam pear 4, natural hirudin tablet 0.2, barrenwort 5, Zornia diphylla (Linn.) Pers 6, field pennycress 3, eupatorium 3, the root of Dahurain angelica 2, Gorgon fruit 2, water chestnut starch 40, Purple Perilla Seed Oil 0.5, honey 90;
Composite jam is obtained by the raw material of following weight (kg):
Flos Albiziae 5, storax 2, orange 20, sweet osmanthus 4, sealwort 4, brown sugar 20, honey 10, carragheen 2, coconut milk 50;
The preparation method of composite jam is:
(1), after orange is rubbed and mixes with sweet osmanthus, sealwort, add honey, soak after 10 hours, obtain composite honey for subsequent use;
(2), after Flos Albiziae, storax mixing, water extraction removes slag, and obtains Chinese medical extract for subsequent use;
(3) after coconut milk adds and boils in pot, add brown sugar infusion 20 minutes, then add composite honey, Chinese medical extract and all the other raw materials, heat after 30 minutes while stirring, cooling, to obtain final product.
The chocolate paste honey in described a kind of chestnut face, preparation method comprises the following steps:
(1) configuration concentration is the salt solution of 8%, after boiling, adds barrenwort, Zornia diphylla (Linn.) Pers, field pennycress, eupatorium, and after blanching 20 second, take out, cross frozen water 15 seconds, take out, drain away the water, cooling, grinds, dry, obtains compound medicine grass meal for subsequent use;
(2) Gorgon fruit, August red pears, Chinese chestnut Seed mixing after, fried dry, abrasive dust, cross 80 mesh sieves, obtain composite powder for subsequent use;
(3) chocolate heating and melting, then after adding compound medicine grass meal, composite powder and all the other raw material blendings, stir 10 minutes, then add suitable quantity of water, add thermal agitation 20 minutes, after cooling and get final product.
Claims (2)
1. the chocolate paste honey in chestnut face, it is characterized in that, it is obtained by the raw material of following weight parts:
Composite jam 20-30, chocolate 10-15, August red pears 1-2, Chinese chestnut Seed 4-7, oat 3-5, corn flour 2-4, durian shell 1-2, beta-schardinger dextrin-3-5, balsam pear 2-4, natural hirudin tablet 0.1-0.2, barrenwort 4-5, Zornia diphylla (Linn.) Pers 5-6, field pennycress 1-3, eupatorium 1-3, root of Dahurain angelica 1-4, Gorgon fruit 1-3, water chestnut starch 30-40, Purple Perilla Seed Oil 0.3-0.5, honey 70-90;
Composite jam is obtained by the raw material of following weight parts:
Flos Albiziae 3-5, storax 1-2, orange 10-20, sweet osmanthus 2-4, sealwort 2-4, brown sugar 10-20, honey 10-20, carragheen 1-2, coconut milk 30-50;
The preparation method of composite jam is:
(1), after orange is rubbed and mixes with sweet osmanthus, sealwort, add honey, soak after 10-14 hour, obtain composite honey for subsequent use;
(2), after Flos Albiziae, storax mixing, water extraction removes slag, and obtains Chinese medical extract for subsequent use;
(3) after coconut milk adds and boils in pot, add brown sugar infusion 10-20 minute, then add composite honey, Chinese medical extract and all the other raw materials, heat after 20-30 minute while stirring, cooling, to obtain final product.
2. the chocolate paste honey in a kind of chestnut face according to claim 1, is characterized in that: preparation method comprises the following steps:
(1) configuration concentration is the salt solution of 6-8%, after boiling, adds barrenwort, Zornia diphylla (Linn.) Pers, field pennycress, eupatorium, and after blanching 10-20 second, take out, spend frozen water 14-16 second, take out, drain away the water, cooling, grinds, dry, obtains compound medicine grass meal for subsequent use;
(2) Gorgon fruit, August red pears, after Chinese chestnut Seed mixing, fried dry, abrasive dust, crosses 60-80 mesh sieve, obtains composite powder for subsequent use;
(3) chocolate heating and melting, then after adding compound medicine grass meal, composite powder and all the other raw material blendings, stirs 10-20 minute, then adds suitable quantity of water, add thermal agitation 10-20 minute, after cooling and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410582915.8A CN104397517A (en) | 2014-10-28 | 2014-10-28 | Castanea-mollissima-flour chocolate paste-shaped honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410582915.8A CN104397517A (en) | 2014-10-28 | 2014-10-28 | Castanea-mollissima-flour chocolate paste-shaped honey |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397517A true CN104397517A (en) | 2015-03-11 |
Family
ID=52635239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410582915.8A Pending CN104397517A (en) | 2014-10-28 | 2014-10-28 | Castanea-mollissima-flour chocolate paste-shaped honey |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397517A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3504980A1 (en) | 2017-12-26 | 2019-07-03 | Eti Gida Sanayi Ve Ticaret Anonim Sirketi | Chocolate and similar products containing honey powder and the production method of these products |
| CN110063481A (en) * | 2019-05-08 | 2019-07-30 | 江苏极宇生物科技有限公司 | A kind of nut kernel set product and preparation method containing donkey-hide gelatin |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN103519165A (en) * | 2013-09-27 | 2014-01-22 | 安徽省林锦记食品工业有限公司 | White gourd and cucumber honey cream and preparation method thereof |
| CN103519044A (en) * | 2013-09-26 | 2014-01-22 | 张静 | Lyceum-pineapple honey paste and manufacturing method thereof |
| CN104055121A (en) * | 2014-05-24 | 2014-09-24 | 陆云 | Health flour capable of developing intelligence and preparation method of flour |
| CN104055153A (en) * | 2014-05-28 | 2014-09-24 | 芜湖市好亦快食品有限公司三山分公司 | Sea-cucumber honey lyophilized powder and preparation method thereof |
-
2014
- 2014-10-28 CN CN201410582915.8A patent/CN104397517A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN103519044A (en) * | 2013-09-26 | 2014-01-22 | 张静 | Lyceum-pineapple honey paste and manufacturing method thereof |
| CN103519165A (en) * | 2013-09-27 | 2014-01-22 | 安徽省林锦记食品工业有限公司 | White gourd and cucumber honey cream and preparation method thereof |
| CN104055121A (en) * | 2014-05-24 | 2014-09-24 | 陆云 | Health flour capable of developing intelligence and preparation method of flour |
| CN104055153A (en) * | 2014-05-28 | 2014-09-24 | 芜湖市好亦快食品有限公司三山分公司 | Sea-cucumber honey lyophilized powder and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3504980A1 (en) | 2017-12-26 | 2019-07-03 | Eti Gida Sanayi Ve Ticaret Anonim Sirketi | Chocolate and similar products containing honey powder and the production method of these products |
| CN110063481A (en) * | 2019-05-08 | 2019-07-30 | 江苏极宇生物科技有限公司 | A kind of nut kernel set product and preparation method containing donkey-hide gelatin |
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Application publication date: 20150311 |