CN104448845A - High-barrier isolated soybean protein edible membrane liquid as well as preparation method and application thereof - Google Patents
High-barrier isolated soybean protein edible membrane liquid as well as preparation method and application thereof Download PDFInfo
- Publication number
- CN104448845A CN104448845A CN201410656084.4A CN201410656084A CN104448845A CN 104448845 A CN104448845 A CN 104448845A CN 201410656084 A CN201410656084 A CN 201410656084A CN 104448845 A CN104448845 A CN 104448845A
- Authority
- CN
- China
- Prior art keywords
- soybean protein
- protein isolate
- edible film
- film liquid
- high barrier
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a high-barrier isolated soybean protein edible membrane liquid as well as a preparation method and application thereof. The edible membrane liquid is prepared from isolated soybean protein, glycerol, glucose and water, wherein the isolated soybean protein accounts for 30-100g/L, the glycerol accounts for 15-35g/L and the glucoses accounts for 0.5-2.5g/L. The edible membrane liquid disclosed by the invention can be prepared by virtue of the combination of performing ultrahigh pressure treatment and adding glucose as a cross-linking agent, so that the moisture resistance of the edible membrane is greatly improved, and the problem that the skin of microwavable frozen pre-fried food becomes not crisp after undergoing microwave heating can be solved. In a finished product dipped with the edible membrane liquid, the problem that interior water and oil of the microwavable frozen pre-fried food migrate towards the skin after undergoing microwave heating can be relieved, so that the phenomena of 'water immersion' and 'oil immersion' can be reduced, and crisp texture similar to a newly fried product is achieved.
Description
Technical field
The invention belongs to food processing field, relate to a kind of soybean protein isolate edible film liquid and preparation method thereof and improve the method for the crisp quality of microwave freezing pre-fried food, be specifically related to a kind of soybean protein isolate edible film liquid and preparation method thereof and utilize the barrier property of edible film to improve the method for the crisp quality of microwave freezing pre-fried food.
Background technology
Along with the quickening of people's rhythm of life, health, easily and efficiently microwave food obtain the welcome of human consumer, and its demand strengthens just year by year.But because microwave heating and traditional heating mode also exist significant difference, make the pre-fried food of quick-frozen after microwave resets, lose the crisp mouthfeel of original crisp-fried and limit its development.Therefore, after how keeping its product microwave heating, brittleness problems is the focus of research both at home and abroad always.At present, numerous research mainly controls the water-activity of product by adding some hydrophilic, oil loving auxiliary materials, thus suppresses cold storage and recasting the escaping of process Raw moisture; Or product surface-coated edible film, design the multinomial work such as special technical process to keep the fragility of product.The fragility that edible film not only can keep microwave food is applied in numerous method, and many substrate materials of edible film also have nutritive value and physiological action, as protein can improve Nutritive value of food, chitosan has nourishing function etc., thus utilizes edible film to have great prospects for development to improve microwave freezing pre-fried food quality tool.
Edible natural material such as protein, polysaccharide or lipid can be used as the substrate material of edible film, film is formed by wrapping up, flooding, be coated with, be sprayed on frozen product surface or multi-component food internal interface, this film has and controls moisture, oil content transfer and the barrier action of oxygen absorption, thus realizes the object of improved products quality, nutrient-reinforced, preservation and freshness and surface decoration.And in numerous edible films soybean protein film have be of high nutritive value, abundance, the well advantage such as oil resistance and oxygen barrier.The barrier of soybean protein film can make that the speed of getting damp of food slows down, the oil number of food in frying course decreases, stop that moisture, grease move, the volatilization of food flavor substances obtains delaying, and which in turns increases its using value in the food industry.Such as, when fried chicken and fried meat, precoating layer has the edible film stoping grease migration, can effectively stop extraneous grease in frying process to a large amount of infiltrations of food, to make the finished product fresh and tender good to eat.But soybean protein isolate is as a kind of hydroaropic substance, the moist difference of resistance of its film formed hinders the topmost factor of its application, in order to improve the performance of edible film, people have employed the characteristic that physics, chemistry and Enzymology method etc. improve soybean protein film.It is expensive that enzyme process improves zymin used, limits application in the industrial production.And physics and chemistry method is simple to operate, and cost is low etc. becomes the Main Means improving soybean protein edible film character.
Superhighpressure technology is the current food new and high technology enjoying various countries to pay attention to, extensively study.Being characterized in can effective guarantee food safety, the original local flavor of maintenance food, taste and trophic function.After uhp treatment, the particle of soybean protein isolate molecule diminishes, intramolecular sulfydryl and hydrophobic grouping expose, sulfhydryl content increases, new intermolecular disulfide bond is formed when being conducive to film forming, and the exposure of intramolecule hydrophobic grouping enhances hydrophobic interaction, therefore obviously can reduce the water vapor transmission of film, improve the moisture barrier property of film.Superhighpressure technology has been widely used in the modification of food protein in recent years, and the people such as Subirade find that high-pressure homogeneous process is little on the impact of beta-lactoglobulin secondary structure, but tertiary structure has remarkably influenced, thus change protein conformation and functional performance.When Hakim Bouaouina adopts high-pressure homogeneous process whey-protein, find that protein masses depolymerization causes hydrophobic grouping in molecule to expose, hydrophobic interaction improves interfacial adhesion, thus improves albumen whipability and foam stabilization.Puppo research is thought, solution ph affects uhp treatment effect, and pH8 soybean protein isolate solution is through more than 200MPa uhp treatment, and its surface hydrophobicity and aggregation extent can be made to increase, and free-SH base content reduces; And pH3 protein solution is subject to free-SH base after 400MPa process and just reduces and sex change has occurred.The raw research in Lee Kaifeng finds, 400MPa uhp treatment can produce new small molecular weight protein electrophoretic band, illustrate that this pressure lower part protein protomer condenses, within the scope of 100-500MPa, the free-SH base content of soybean protein improves with processing pressure and is increase trend.The above pressure treatment of Zhang Hongkang 200Mpa can make soybean protein sulfhydryl content sharply increase, and pressure is more than after 500MPa, and sulfhydryl content is on a declining curve again.As can be seen here, protein is after modified by ultra high pressure, and molecular conformation and functional performance change all to some extent.Its action effect depends on the kind of protein and the character etc. of structure, pressure size, pressurizing time and solvent.
In addition, linking agent process can be strengthened between protein molecule or intramolecular crosslinked action, and the membrane molecule arrangement after crosslinked is more regular, and structure is finer and close, thus water vapor not easily through, be conducive to the moisture barrier property improving film.Common linking agent has calcium ion, glutaraldehyde, epoxy chloropropane and glucose etc.In sum, all can to the moist improvement had in various degree of the resistance of soybean protein isolate edible film character by uhp treatment and interpolation linking agent glucose.
Summary of the invention
Soybean protein isolate edible film liquid that the object of this invention is to provide a kind of high barrier and preparation method thereof and application.The present invention combines uhp treatment and interpolation linking agent glucose two kinds of methods prepare a kind of edible film liquid, the moisture barrier property of this edible film is improved greatly, can lose crisp problem by microwave freezing pre-fried food heated by microwave epidermis to improve.
The object of the invention is to be achieved through the following technical solutions:
A soybean protein isolate edible film liquid for high barrier, is made up of soybean protein isolate, glycerine, glucose and water, wherein containing 30-100g/L soybean protein isolate, 15-35g/L glycerine, 0.5-2.5g/L glucose; Preferred 40-60g/L soybean protein isolate, 20-30g/L glycerine, 0.5-1.5g/L glucose.
A preparation method for the soybean protein isolate edible film liquid of above-mentioned high barrier, its concrete steps are as follows:
1. the soybean protein isolate of certain mass is dissolved in distilled water, stirs while adding, then mix with high speed agitator, be mixed with soybean protein isolate solution.
2. then, by step 1. in soybean protein isolate solution by high pressure homogenizer, homogeneous 5-20min under the pressure of 30-150MPa, obtains modified soybean protein isolate solution.
3. then, get a certain amount of 2. in modified soybean protein isolate solution add softening agent glycerine and linking agent glucose, mix with vortex mixer, the pH value of regulator solution, magnetic agitation 10-30min, then 60-90 DEG C of water bath with thermostatic control 10-40min, is cooled to room temperature, degassed 5-20min under vacuum tightness is 0.1MPa, is edible film liquid.
4. last, by step 3. in edible film liquid by suction pipe flow in igelite plate in, each plate solution 15-25g, strike off with bending glass stick, ensure that the thickness of film is even, dried soybean protein isolate edible film is kept in moisture eliminator for subsequent use, for edible film performance measurement.
In aforesaid method, described raw soybeans protein isolate, glycerine, glucose are all the normally used in the art products sold in the market.
In aforesaid method, described equipment high speed agitator, high pressure homogenizer are the normally used in the art equipment sold in the market.
In aforesaid method, described pressure is 50-150MPa, and the time is 5-20min; Preferred pressure is 80-120MPa, and the time is 10-15min.
Above-mentioned soybean protein isolate edible film can be used for making can microwave freezing pre-fried food, and with chicken popped rice for carrier, its concrete steps are as follows:
get fresh chicken breast or chicken leg meat and remove reticular tissue, be cut into uniform fritter, pickle 1-2 hour for subsequent use;
2. the chicken pickled is immersed in edible film liquid and soak 1-3min, make its film liquid fully wrap up cube meat;
3. by step 2. in cube meat be put in dry powder box, make its surface uniform cover one deck dry powder;
4. by step 3. in chicken nugget immerse in the batter prepared, dry powder is put into again after pulling out, from dry powder, chicken nugget (hand does not wet) is taken up with hand, tumbling 3-7 time, finally shake off the floating powder on surface, put into the frying pan of 160-190 DEG C, frying 2-5min, then be cooled to room temperature, quick-frozen, refrigeration, obtaining can microwave freezing fried food product.
In aforesaid method, step 1. in curing agent select be salt, content is chicken total mass is 2-4%.
In aforesaid method, step 3. in dry powder mixed by the mass ratio of 30:2:1 by medium-strength wheat flour, high viscosity starch, baking powder.
In aforesaid method, step 4. in batter to be allocated by the mass ratio of 1:2 by dry powder and water and form; Grease used is fried food special oil; Frying apparatus used is the normally used in the art equipment sold in the market.
In aforesaid method, pre-fried food moisture, oil content when micro-oven reheated move schematic diagram as Fig. 1.
Tool of the present invention has the following advantages:
1. through the effect of ultra-high voltage and linking agent glucose, the performance of soybean protein isolate edible film is improved significantly.Compact structure, smooth surface is without granular sensation, ventilation property is low, to grease good barrier property, oil-tight, hinder migration and diffusion that moist good (moisture barrier property is reflected by water vapor transmission (WVP) value, and WVP value is larger, illustrates that the moisture barrier property of film is poorer) can delay food Zhong Shui and oil and other composition.
2. by the product of this edible film liquid of dipping, after heated by microwave, microwave freezing pre-fried food inner core moisture, the epidermotropic migration of oil content can be reduced, thus reduce the phenomenon occurring " soaking ", " immersion oil ", obtain the crunchy texture close with fresh deep fried products.
3. soybean protein isolate has higher nutritive property, can as the carrier of food color, nutritional fortification and antioxidant etc.; Selectable ventilation property and impermeabilisation ability, stop the volatilization of food flavor substances.
Accompanying drawing explanation
Fig. 1 is pre-fried food moisture, oil content migration schematic diagram when micro-oven reheated.
Embodiment
Below in conjunction with accompanying drawing, technical scheme of the present invention is further described; but be not limited thereto; everyly technical solution of the present invention modified or equivalent to replace, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
Embodiment 1:
50g soybean protein isolate is dissolved in 1L distilled water, stirs while adding and then mix with high speed agitator, be mixed with 5%(w/v) soybean protein isolate solution.This solution is passed through high pressure homogenizer, under 100MPa condition, homogeneous 10min, the soy solution got after a certain amount of homogeneous adds 2.5%(w/v) glycerine, adjust solution ph be 8, magnetic agitation 20min, 70 DEG C of water bath with thermostatic control heating 30min, are cooled to room temperature, obtain the edible film liquid containing 50g/L soybean protein isolate, 25g/L glycerine, 1.0g/L glucose.By wherein a part of edible film liquid is interior with in the plate (diameter 150mm) of igelite by suction pipe inflow, each plate solution 18g, strike off with bending glass stick, ensure that the thickness of film is even, after seasoning, dried soybean protein isolate edible film is kept in moisture eliminator and is used for edible film performance measurement; Another part edible film liquid is applied in product chicken popped rice, the chicken block pickled is immersed in cooled coating liquid and soaks 1min, its film liquid is made fully to wrap up cube meat, surface-coated dry powder, orly, tumbling 3-7 time in dry powder, fried 3min at 170 DEG C, refrigeration chamber preservation is put in cooling rapidly.During micro-oven reheated, 30g frozen prods adopts 700W microwave oven height fire screen power heating 20s, measures product performance after cooling.
Embodiment 2:
The soybean protein isolate of certain mass is dissolved in distilled water, stirs while adding and then mix with high speed agitator, be mixed with 5%(w/v) soybean protein isolate solution.By this solution by high pressure homogenizer, under 100MPa condition, homogeneous 10min, adds 2.5%(w/v) glycerine, 0.1% (w/v) glucose, adjust solution ph to be 8, magnetic agitation 20min, 70 DEG C of waters bath with thermostatic control heating 30min, are cooled to room temperature.All the other steps are with example 1.
In above-described embodiment 1 and embodiment 2, the soybean protein isolate edible film performance measurement of preparation is in table 1, and the performance measurement of product is in table 2.
The performance measurement of table 1 soybean protein isolate edible film
Note: I represents that film forming liquid is through high pressure 100MPa process; II represents that film forming liquid is through high pressure 100MPa and interpolation 0.1% dextrose treatment
Note: A represents without film; B represents coating high pressure 100MPa coating liquid; C represents coating high pressure 100MPa and adds 0.1% glucose coating liquid
Embodiment 3:
The present embodiment as different from Example 2, contains soybean protein isolate 40g/L, glycerine 20g/L, glucose 0.6g/L in edible film liquid.
Embodiment 4:
The present embodiment as different from Example 2, contains soybean protein isolate 60g/L, glycerine 25g/L, glucose 1.5g/L in edible film liquid.
Embodiment 5:
The present embodiment as different from Example 2, contains soybean protein isolate 80g/L, glycerine 30g/L, glucose 2.0g/L in edible film liquid.
Claims (10)
1. the soybean protein isolate edible film liquid of a high barrier, it is characterized in that described edible film liquid is made up of soybean protein isolate, glycerine, glucose and water, wherein containing 30-100g/L soybean protein isolate, 15-35g/L glycerine, 0.5-2.5g/L glucose.
2. the soybean protein isolate edible film liquid of high barrier according to claim 1, is characterized in that described edible film liquid contains 40-60g/L soybean protein isolate, 20-30g/L glycerine, 0.5-1.5g/L glucose.
3. the soybean protein isolate edible film liquid of high barrier according to claim 1, is characterized in that described edible film liquid contains 50g/L soybean protein isolate, 25g/L glycerine, 1.0g/L glucose.
4. a preparation method for the soybean protein isolate edible film liquid of the high barrier described in the arbitrary claim of claim 1-3, is characterized in that described method steps is as follows:
1. the soybean protein isolate of certain mass is dissolved in distilled water, stirs while adding, then mix with high speed agitator, be mixed with soybean protein isolate solution;
2. then, by step 1. in soybean protein isolate solution by high pressure homogenizer homogeneous, obtain modified soybean protein isolate solution;
3. then, get a certain amount of 2. in modified soybean protein isolate solution add softening agent glycerine and linking agent glucose, mix with vortex mixer, magnetic agitation 10-30min, then 60-90 DEG C of water bath with thermostatic control 10-40min, be cooled to room temperature, degassed 5-20min under vacuum tightness is 0.1MPa, is edible film liquid.
5. the preparation method of the soybean protein isolate edible film liquid of high barrier according to claim 4, it is characterized in that described homogenization pressure is 50-150MPa, the time is 5-20min.
6. the preparation method of the soybean protein isolate edible film liquid of the high barrier according to claim 4 or 5, it is characterized in that described homogenization pressure is 80-120MPa, homogenizing time is 10-15min.
7. the soybean protein isolate edible film liquid of the high barrier described in the arbitrary claim of claim 1-3 is make can application in microwave freezing pre-fried food.
8. the soybean protein isolate edible film liquid of high barrier according to claim 7 is make can application in microwave freezing pre-fried food, it is characterized in that described making step is as follows:
get fresh chicken breast or chicken leg meat and remove reticular tissue, be cut into uniform fritter, pickle 1-2 hour for subsequent use;
2. the chicken pickled is immersed in the soybean protein isolate edible film liquid of high barrier and soak 1-3min, make its film liquid fully wrap up cube meat;
3. by step 2. in cube meat be put in dry powder box, make its surface uniform cover one deck dry powder;
4. by step 3. in chicken nugget immerse in the batter prepared, dry powder is put into again after pulling out, from dry powder, chicken nugget is taken up with hand, tumbling 3-7 time, finally shake off the floating powder on surface, put into the frying pan of 160-190 DEG C, frying 2-5min, then be cooled to room temperature, quick-frozen, refrigeration, obtaining can microwave freezing fried food product.
9. the soybean protein isolate edible film liquid of high barrier according to claim 7 is make can application in microwave freezing pre-fried food, it is characterized in that the dry powder during described step is 3. mixed by the mass ratio of 30:2:1 by medium-strength wheat flour, high viscosity starch, baking powder.
10. the soybean protein isolate edible film liquid of high barrier according to claim 7 is make can application in microwave freezing pre-fried food, to it is characterized in that during described step 4. that batter to be allocated by the mass ratio of 1:2 by dry powder and water and forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410656084.4A CN104448845B (en) | 2014-11-18 | 2014-11-18 | Soybean protein isolate edible film liquid of high barrier and preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410656084.4A CN104448845B (en) | 2014-11-18 | 2014-11-18 | Soybean protein isolate edible film liquid of high barrier and preparation method and application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104448845A true CN104448845A (en) | 2015-03-25 |
| CN104448845B CN104448845B (en) | 2016-08-17 |
Family
ID=52895631
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410656084.4A Active CN104448845B (en) | 2014-11-18 | 2014-11-18 | Soybean protein isolate edible film liquid of high barrier and preparation method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104448845B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076348A (en) * | 2015-09-05 | 2015-11-25 | 吉首大学 | Coating preservation method for meat |
| CN106279744A (en) * | 2016-09-22 | 2017-01-04 | 东北农业大学 | A kind of controlled release biocidal property eats composite membrane and preparation method thereof |
| CN108719892A (en) * | 2018-06-06 | 2018-11-02 | 铜陵白姜发展有限责任公司 | A kind of Alpinia japonica curing food preparation method full of nutrition |
| JP2019065145A (en) * | 2017-09-29 | 2019-04-25 | 大日本印刷株式会社 | Ultraviolet-blocking packaging film and package |
| CN110235953A (en) * | 2019-07-10 | 2019-09-17 | 深圳市鲜伯明商贸有限公司 | The production method of novel plant protein drink |
| CN111728170A (en) * | 2020-07-06 | 2020-10-02 | 山东鲁海食品有限公司 | Lemon yellow peach jam and preparation method thereof |
| CN113278178A (en) * | 2021-06-16 | 2021-08-20 | 合肥工业大学 | Method for preparing edible film by using soybean protein isolate and chitosan |
| CN114929029A (en) * | 2019-12-10 | 2022-08-19 | 松脆感技术公司 | Breaded snack suitable for oven baking |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914291A (en) * | 2010-07-30 | 2010-12-15 | 华南理工大学 | Method for preparing edible iron ion fortified soy protein isolate packaging film |
| CN102134400A (en) * | 2010-01-27 | 2011-07-27 | 吉林农业大学 | Method for preparing edible film taking soybean proteins as matrixes through hydrolase modification |
-
2014
- 2014-11-18 CN CN201410656084.4A patent/CN104448845B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102134400A (en) * | 2010-01-27 | 2011-07-27 | 吉林农业大学 | Method for preparing edible film taking soybean proteins as matrixes through hydrolase modification |
| CN101914291A (en) * | 2010-07-30 | 2010-12-15 | 华南理工大学 | Method for preparing edible iron ion fortified soy protein isolate packaging film |
Non-Patent Citations (1)
| Title |
|---|
| 康宇杰: "可食性大豆分离蛋白膜的制备研究", 《中国优秀博硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076348A (en) * | 2015-09-05 | 2015-11-25 | 吉首大学 | Coating preservation method for meat |
| CN106279744A (en) * | 2016-09-22 | 2017-01-04 | 东北农业大学 | A kind of controlled release biocidal property eats composite membrane and preparation method thereof |
| JP2019065145A (en) * | 2017-09-29 | 2019-04-25 | 大日本印刷株式会社 | Ultraviolet-blocking packaging film and package |
| CN108719892A (en) * | 2018-06-06 | 2018-11-02 | 铜陵白姜发展有限责任公司 | A kind of Alpinia japonica curing food preparation method full of nutrition |
| CN110235953A (en) * | 2019-07-10 | 2019-09-17 | 深圳市鲜伯明商贸有限公司 | The production method of novel plant protein drink |
| CN114929029A (en) * | 2019-12-10 | 2022-08-19 | 松脆感技术公司 | Breaded snack suitable for oven baking |
| CN111728170A (en) * | 2020-07-06 | 2020-10-02 | 山东鲁海食品有限公司 | Lemon yellow peach jam and preparation method thereof |
| CN113278178A (en) * | 2021-06-16 | 2021-08-20 | 合肥工业大学 | Method for preparing edible film by using soybean protein isolate and chitosan |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104448845B (en) | 2016-08-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104448845A (en) | High-barrier isolated soybean protein edible membrane liquid as well as preparation method and application thereof | |
| CN103829020A (en) | Preparation method of candied rice puff | |
| WO2013008910A1 (en) | Method for producing dried food | |
| JP4558691B2 (en) | Deep-fried oil and method for producing the same | |
| CN108175053A (en) | A kind of vinegar-pepper instant product of freshwater fish and preparation method thereof | |
| Angor | Application of whey protein and whey protein isolate as edible coating films on potato pellets chips to reduce oil uptake during deep frying | |
| CN106900812A (en) | A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat | |
| CN108576672A (en) | A kind of roast chicken sliced meat and its processing method | |
| CN104126843B (en) | A kind of freeze preservation method of aquatic products | |
| CN105764351B (en) | Method for producing instant noodles | |
| KR20220003728A (en) | garlic chives kimchi Jean | |
| KR20130120845A (en) | Preparation method of processed goods of sea slugs and the processed goods thereby | |
| CN106235234A (en) | Preparation method of Chinese chestnut sauce and products thereof | |
| CN113349348A (en) | Method for quickly pickling salted egg yolk | |
| JPS58216657A (en) | Production of instant noodle | |
| CN111671070A (en) | Fried walnut kernels convenient to store and preparation method thereof | |
| CN110881623A (en) | Preparation method of salted duck with soy sauce | |
| KR101874294B1 (en) | Preparing method for mullet cake and mullet cake using the same | |
| JP2015100355A (en) | Method for producing al dente spaghetti | |
| JP2006166766A (en) | Method for producing instant noodle and method for reinforcing chinese noodle flavor | |
| CN108606279A (en) | A kind of pumpkin flavor cake steaming and preparation method thereof | |
| CN104522748B (en) | A kind of squid edible film and preparation method thereof | |
| CN108095001A (en) | A kind of preparation method of fried peanut | |
| JP2645037B2 (en) | Manufacturing method of fried food | |
| CN104432190A (en) | Manufacture method of salt baked quail |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160721 Address after: 150000 Heilongjiang Province, Harbin City, Songbei science and Technology Innovation City Road No. 1, No. 2727 Applicant after: HEILONGJIANG SOYBEAN TECHNOLOGICAL DEVELOPMENT AND RESEARCH CENTER Address before: 150030 Heilongjiang Province, Harbin city Xiangfang District Gongbin Road No. 201 Applicant before: Soybean Tech. Development and Research Center, Heilongjiang Prov. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |