CN104839796A - Antihypertensive fried flour-coated peanuts and preparation process thereof - Google Patents
Antihypertensive fried flour-coated peanuts and preparation process thereof Download PDFInfo
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- CN104839796A CN104839796A CN201510269892.XA CN201510269892A CN104839796A CN 104839796 A CN104839796 A CN 104839796A CN 201510269892 A CN201510269892 A CN 201510269892A CN 104839796 A CN104839796 A CN 104839796A
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 81
- 235000013312 flour Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 230000003276 anti-hypertensive effect Effects 0.000 title abstract 4
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 80
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 76
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 76
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 76
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 22
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 22
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 20
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013405 beer Nutrition 0.000 claims abstract description 9
- 241000628997 Flos Species 0.000 claims abstract description 7
- 240000007164 Salvia officinalis Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- 239000011248 coating agent Substances 0.000 claims description 15
- 238000000576 coating method Methods 0.000 claims description 15
- 208000001953 Hypotension Diseases 0.000 claims description 13
- 208000021822 hypotensive Diseases 0.000 claims description 13
- 230000001077 hypotensive effect Effects 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 240000004307 Citrus medica Species 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000007215 black sesame Nutrition 0.000 claims description 6
- 235000015177 dried meat Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000011812 mixed powder Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002344 surface layer Substances 0.000 claims description 3
- 229930195730 Aflatoxin Natural products 0.000 abstract description 13
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 abstract description 13
- 239000005409 aflatoxin Substances 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 244000183685 Citrus aurantium Species 0.000 abstract 1
- 235000007716 Citrus aurantium Nutrition 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 235000017276 Salvia Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 3
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229940016667 resveratrol Drugs 0.000 description 3
- 235000021283 resveratrol Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000003899 bactericide agent Substances 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000011953 bioanalysis Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 231100000299 mutagenicity Toxicity 0.000 description 1
- 230000007886 mutagenicity Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 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
Abstract
The invention discloses antihypertensive fried flour-coated peanuts and a preparation process thereof. The antihypertensive fried flour-coated peanuts comprise the following raw materials in parts by weight: 80-120 parts of peanut kernel, 15-20 parts of dried beef meat floss, 20-30 parts of beer, 20-30 parts of lotus root, 5-10 parts of sesame, 1-3 parts of red-rooted salvia root, 2-4 parts of lotus seed core, 1-3 parts of immature bitter orange, 4-8 parts of brown sugar, 30-35 parts of wheat flour, 25-30 parts of modified starch and 0.5-1 part of dark plum fruit extract. The peanut kernels are fumigated twice by ozone, aflatoxin in the peanut kernels is effectively degraded, and after being soaked by filter liquor, the peanut kernels have an antihypertensive healthcare effect; in addition, by the addition of the lotus root and the beer, the process is novel, and the prepared fried flour-coated peanuts taste unique.
Description
technical field:
The present invention relates generally to peanut preparing technical field, particularly relates to a kind of hypotensive boiled peanut and preparation technology thereof.
background technology:
China is peanut production state maximum in the world and exported country, and peanut occupies critical role in the national economic development and foreign trade.Containing quality plant oil and the protein of having an appointment in peanut, nutritious, local flavor is tempting, is particularly rich in the natural function composition such as unrighted acid, zinc and vitamin, resveratrol, paddy alcohol, coenzyme, cardiovascular disease, tumour and diabetes can be prevented, and brain tonic, intelligence development, anti-aging.But peanut production technology bad at present and management cause product to be subject to the pollution of aflatoxin etc.
Aflatoxin is a kind of carcinogenic, teratogenesis, mutagenic extremely toxic substance, carries out the research of Aflatoxin in Peanut byHigh degradation technique significant for minimizing aflatoxin contamination, guarantee agricultural product quality and food security etc.According to the chemical property of aflatoxin, there are three kinds of detoxification approach in theory, namely remove toxin, toxin become non-toxic compound, toxin is degraded to nontoxic small-molecule substance.Conventional detoxicating method mainly contains Physical, chemical method, bioanalysis.But the defect that these three kinds of detoxicating methods mostly exist detoxification weak effect or affect peanut quality.
In addition, be that the food variety of Raw material processing is a lot of with peanut.It is only a large advantage of peanut through baking and edible.The little ichthyophagy skin peanuts of tradition is exactly after shelled peanut surface is coated with last layer Starch Size, the class kernel goods made through baking.Its raw material tired is easy to get, and preparation small investment, production technology is simple, thus by widespread production.But traditional boiled peanut external coating is hard, and crisp not, mouthfeel is poor, can not adapt to the needs of current market development.
summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, provides a kind of hypotensive boiled peanut and preparation technology thereof, and it not only effectively can remove the aflatoxin in peanut, and obtained boiled peanut external coating is crisp, mouthfeel good.
The present invention is achieved by the following technical solutions:
A kind of hypotensive boiled peanut, is characterized in that: the weight proportion between each raw material components is: shelled peanut 80-120, beef dried meat floss 15-20, beer 20-30, lotus rhizome 20-30, sesame 5-10, red sage root 1-3, embryo nelumbinis 2-4, dried immature fruit of citron orange 1-3, brown sugar 4-8, wheat flour 30-35, converted starch 25-30, smoked plum extractive 0.5-1.
A preparation technology for hypotensive boiled peanut, is characterized in that: carry out according to following steps successively:
One, getting shelled peanut puts in an oven, and being dried to peanut moisture is 5-8%, takes out, and is placed on that to be full of concentration be once stifling 25-35 minute in the ozone of 5.5-6.5 mg/L; Take out, the shelled peanut after once being degraded;
Two, the red sage root, embryo nelumbinis and the dried immature fruit of citron orange are mixed, add and add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain Chinese medicine filtered juice; After being placed on and soaking 20-40 minute in Chinese medicine filtered juice by shelled peanut after once degraded, take out, putting secondary drying to peanut moisture is in an oven 10-15%; Take out, be placed on that to be full of concentration be that in the ozone of 7.5-8.5 mg/L, secondary fumigates 25-35 minute; Take out, obtain the shelled peanut after secondary degraded;
Three, the shelled peanut after being degraded by secondary is pulled out after pouring in beer and soaking 10-20 minute, stand-by;
Four, be deployed into adding water after brown sugar and smoked plum extractive mixing the syrup that concentration is 45-55%;
Five, beef dried meat floss is tucked in the hole of lotus rhizome, then lotus rhizome is placed in food steamer steams 30-40 minute, take out lotus rhizome, cool drying, mix with sesame to pulverize afterwards and obtain lotus rhizome black sesame powder; Wheat flour, lotus rhizome black sesame powder and converted starch are mixed in dry powder form completely;
Six, the shelled peanut that step 3 obtains is placed in coating pan, coating pan is rotating while, progressively adds syrup, and be spilled into mixed powder, obtain coating peanut;
Seven, be placed in oven by coating peanut and toast, baking peanut surface layer be golden brown, and taking-up, is cooled to room temperature, obtains hypotensive boiled peanut.
Ozone is the allotrope of oxygen, has extremely strong oxidation-reduction quality, is a kind of common bactericide.Because oxidability is strong, action time is short, easily decomposes and produces oxygen and do not produce hazard residue, can be used as bactericide and anticorrisive agent directly applies in bakery and confectionery.Ozone has good removal effect to aflatoxin, and catabolite does not exist mutagenicity and the toxicity such as carcinogenic.Ozone oxidation is strong, and have very strong permeability, action time is short, is easily decomposed into oxygen, does not produce hazard residue.
Ozone suffocating treatment is the biodegrading process between physics and chemistry oxidation double action, has to develop into a kind ofly to be applied to that grain is actual to be stored and remove the potential advantages of the method for aflatoxin in process.And our experiments show that peanut in optimal conditions after ozone treatment, its polyphenol and Resveratrol content do not have significant change.Under this condition is described, peanut acid value, peroxide value, polyphenol content and Resveratrol content are all without marked change.
The present invention, adopts the stifling method of ozone secondary to process peanut, the aflatoxin that can effectively degrade in peanut, and the quality of peanut after treatment is not affected.
In addition, containing acidic materials such as citric acids in smoked plum extractive, to aflatoxin, also there is certain capacity of decomposition, more effectively reduce the aflatoxin content in peanut.
In the present invention, containing converted starch in mixed powder, make peanut coating produce institutional framework, make outer field quality more crisp.
Advantage of the present invention is:
The present invention fumigates through ozone twice at shelled peanut, is effectively degraded by the aflatoxin inside shelled peanut, the shelled peanut hypotensive health-care efficacy that made it possess after immersion bubble after filtration, in addition, adding of lotus rhizome and beer, new technology, the boiled peanut mouthfeel of making is unique.
detailed description of the invention:
A kind of hypotensive boiled peanut, the weight proportion between each raw material components is: shelled peanut 100, beef dried meat floss 18, beer 25, lotus rhizome 22, sesame 8, the red sage root 2, embryo nelumbinis 3, the dried immature fruit of citron orange 2, brown sugar 6, wheat flour 32, converted starch 28, smoked plum extractive 0.8.
A preparation technology for hypotensive boiled peanut, carries out according to following steps successively:
One, getting shelled peanut puts in an oven, and being dried to peanut moisture is 5-8%, takes out, and is placed on that to be full of concentration be once stifling 25-35 minute in the ozone of 5.5-6.5 mg/L; Take out, the shelled peanut after once being degraded;
Two, the red sage root, embryo nelumbinis and the dried immature fruit of citron orange are mixed, add and add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain Chinese medicine filtered juice; After being placed on and soaking 20-40 minute in Chinese medicine filtered juice by shelled peanut after once degraded, take out, putting secondary drying to peanut moisture is in an oven 10-15%; Take out, be placed on that to be full of concentration be that in the ozone of 7.5-8.5 mg/L, secondary fumigates 25-35 minute; Take out, obtain the shelled peanut after secondary degraded;
Three, the shelled peanut after being degraded by secondary is pulled out after pouring in beer and soaking 10-20 minute, stand-by;
Four, be deployed into adding water after brown sugar and smoked plum extractive mixing the syrup that concentration is 45-55%;
Five, beef dried meat floss is tucked in the hole of lotus rhizome, then lotus rhizome is placed in food steamer steams 30-40 minute, take out lotus rhizome, cool drying, mix with sesame to pulverize afterwards and obtain lotus rhizome black sesame powder; Wheat flour, lotus rhizome black sesame powder and converted starch are mixed in dry powder form completely;
Six, the shelled peanut that step 3 obtains is placed in coating pan, coating pan is rotating while, progressively adds syrup, and be spilled into mixed powder, obtain coating peanut;
Seven, be placed in oven by coating peanut and toast, baking peanut surface layer be golden brown, and taking-up, is cooled to room temperature, obtains hypotensive boiled peanut.
Claims (2)
1. a hypotensive boiled peanut, is characterized in that: the weight proportion between each raw material components is: shelled peanut 80-120, beef dried meat floss 15-20, beer 20-30, lotus rhizome 20-30, sesame 5-10, red sage root 1-3, embryo nelumbinis 2-4, dried immature fruit of citron orange 1-3, brown sugar 4-8, wheat flour 30-35, converted starch 25-30, smoked plum extractive 0.5-1.
2. the preparation technology of a kind of hypotensive boiled peanut according to claim 1, is characterized in that: carry out according to following steps successively:
(1) getting shelled peanut puts in an oven, and being dried to peanut moisture is 5-8%, takes out, and is placed on that to be full of concentration be once stifling 25-35 minute in the ozone of 5.5-6.5 mg/L; Take out, the shelled peanut after once being degraded;
(2) red sage root, embryo nelumbinis and the dried immature fruit of citron orange are mixed, add and add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain Chinese medicine filtered juice; After being placed on and soaking 20-40 minute in Chinese medicine filtered juice by shelled peanut after once degraded, take out, putting secondary drying to peanut moisture is in an oven 10-15%; Take out, be placed on that to be full of concentration be that in the ozone of 7.5-8.5 mg/L, secondary fumigates 25-35 minute; Take out, obtain the shelled peanut after secondary degraded;
(3) shelled peanut after being degraded by secondary is pulled out after pouring in beer and soaking 10-20 minute, stand-by;
(4) be deployed into adding water after brown sugar and smoked plum extractive mixing the syrup that concentration is 45-55%;
(5) beef dried meat floss is tucked in the hole of lotus rhizome, then lotus rhizome is placed in food steamer steams 30-40 minute, take out lotus rhizome, cool drying, mix with sesame to pulverize afterwards and obtain lotus rhizome black sesame powder; Wheat flour, lotus rhizome black sesame powder and converted starch are mixed in dry powder form completely;
(6) shelled peanut that step 3 obtains is placed in coating pan, coating pan is rotating while, progressively adds syrup, and be spilled into mixed powder, obtain coating peanut;
(7) be placed in oven by coating peanut and toast, baking peanut surface layer be golden brown, and taking-up, is cooled to room temperature, obtains hypotensive boiled peanut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510269892.XA CN104839796A (en) | 2015-05-26 | 2015-05-26 | Antihypertensive fried flour-coated peanuts and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510269892.XA CN104839796A (en) | 2015-05-26 | 2015-05-26 | Antihypertensive fried flour-coated peanuts and preparation process thereof |
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| Publication Number | Publication Date |
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| CN104839796A true CN104839796A (en) | 2015-08-19 |
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| CN201510269892.XA Pending CN104839796A (en) | 2015-05-26 | 2015-05-26 | Antihypertensive fried flour-coated peanuts and preparation process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261705A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of lemon rice crust and preparation method thereof |
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| CN102894419A (en) * | 2012-10-24 | 2013-01-30 | 沈阳创达技术交易市场有限公司 | Preparation method of beer peanut |
| CN102697106B (en) * | 2012-06-12 | 2013-08-21 | 青岛宝泉花生制品有限公司 | Formula of sea-sedge wrapped peanuts and preparation method of the seaweed wrapped peanuts |
| CN103404907A (en) * | 2013-06-24 | 2013-11-27 | 吴瑞凤 | Spicy snowflake peanuts and production method thereof |
-
2015
- 2015-05-26 CN CN201510269892.XA patent/CN104839796A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697106B (en) * | 2012-06-12 | 2013-08-21 | 青岛宝泉花生制品有限公司 | Formula of sea-sedge wrapped peanuts and preparation method of the seaweed wrapped peanuts |
| CN102894419A (en) * | 2012-10-24 | 2013-01-30 | 沈阳创达技术交易市场有限公司 | Preparation method of beer peanut |
| CN103404907A (en) * | 2013-06-24 | 2013-11-27 | 吴瑞凤 | Spicy snowflake peanuts and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈冉: "花生中黄曲霉毒素降解技术研究", <<中国优秀硕士学位论文全文数据库 工程科技I辑>> * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106261705A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of lemon rice crust and preparation method thereof |
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Application publication date: 20150819 |