CN104939176A - Honey colla corii asini walnut kernels and making method thereof - Google Patents
Honey colla corii asini walnut kernels and making method thereof Download PDFInfo
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- CN104939176A CN104939176A CN201510415242.1A CN201510415242A CN104939176A CN 104939176 A CN104939176 A CN 104939176A CN 201510415242 A CN201510415242 A CN 201510415242A CN 104939176 A CN104939176 A CN 104939176A
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- honey
- corii asini
- colla corii
- kernel
- peach kernel
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- 235000012907 honey Nutrition 0.000 title claims abstract description 68
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 64
- 235000020234 walnut Nutrition 0.000 title claims abstract description 64
- 108010052008 colla corii asini Proteins 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title abstract description 4
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 63
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000144730 Amygdalus persica Species 0.000 claims description 43
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 43
- 238000002360 preparation method Methods 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- 210000002966 serum Anatomy 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 5
- 244000241872 Lycium chinense Species 0.000 claims description 5
- 235000015468 Lycium chinense Nutrition 0.000 claims description 5
- 244000242564 Osmanthus fragrans Species 0.000 claims description 5
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 5
- 235000017803 cinnamon Nutrition 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000004904 shortening Methods 0.000 claims description 4
- 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 abstract 2
- 229930006000 Sucrose Natural products 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 5
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 5
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 210000003734 kidney Anatomy 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 150000000191 1,4-naphthoquinones Chemical class 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007027 Calculus urinary Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010021118 Hypotonia Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 208000017561 flaccidity Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 210000003470 mitochondria Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- -1 sterol ester Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 208000008281 urolithiasis Diseases 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
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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses honey colla corii asini walnut kernels and a making method thereof. The honey colla corii asini walnut kernels comprise, by weight, 80-120 parts of walnut kernels, 15-25 parts of honey, 15-25 parts of white sugar, 2-5 parts of vegetable oil and 3-8 parts of colla corii asini pulp. The making method of the honey colla corii asini walnut kernel comprises the steps that 1, the walnut kernels are boiled in water for 3-8 minutes, then frozen quickly at the temperature of 25 DEG C-30 DEG C below zero for 5-10 hours, and then baked at the temperature of 160 DEG C-190 DEG C for 3-8 minutes to obtain the cooked walnut kernels; 2, the honey and the colla corii asini pulp are mixed and heated at the low temperature of 15 DEG C-25 DEG C for 2-4 hours to obtain mixed pulp; 3, the walnut kernels prepared in advance, the mixed pulp, the white sugar and the vegetable oil are mixed, and kept for 10-10 minutes at the temperature of 50 DEG C-70 DEG C to obtain the honey colla corii asini walnut kernels made in advance; 4, the honey colla corii asini walnut kernels made in advance are frozen at the temperature of 25 DEG C-30 DEG C below zero for at least 10 hours to obtain the honey colla corii asini walnut kernels.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of honey colla corii asini peach kernel and preparation method thereof.
Background technology
Gather when walnut kernel is Walnut Fruit maturation, removing meat pericarp, dries, then removes the product after nucleocapsid and wooden barrier film.Walnut kernel is containing crude protein about 22%, thick lipid about 64%, carbohydrate about 13%, sterol ester about 3.9%, containing 1,4-naphthoquinones, juglandis folia quinone, 4-hydroxyl-1-naphthyl-β-D-glucopyanoside, 4, the various active compositions such as 8-dihydroxy-1-naphthyl-β-D-glucopyanoside, the various trace elements such as potassium, calcium, iron, manganese, zinc, copper, strontium.The traditional Chinese medical science is thought, walnut kernel nature and flavor are sweet, warm, returns kidney, lung, large intestine channel.Kidney tonifying, warm lung, ease constipation.Invigorate the kidney and stop nocturnal emission, warm lung Dingchuan, ease constipation, controlling suffers from a deficiency of the kidney breathes heavily and coughs, pain in the back flaccidity of lower limbs, impotence, seminal emission, frequent urination, urolithiasis, dry feces.Modern scientific research shows, the juglandis folia quinone in walnut kernel affects HCC mitochondria, has the effect of anti-liver cancer.Walnut kernel is all edible functional food of general population, is especially applicable to brain worker, teenager and cancer patient.
The technology of walnut kernel processing is a lot, honeydew walnut kernel is fragrant and sweet good to eat because of it, be subject to liking of broad masses, but, traditional honeydew walnut kernel is because of formula and the restriction of processing technology, often the bitter taste of walnut is removed thorough not, and the crisp degree of walnut kernel is inadequate in addition, affects the mouthfeel of honeydew walnut kernel.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above and/or defect, and the advantage will illustrated at least is below provided.
Another object of the present invention is, provides a kind of honey colla corii asini peach kernel, can improve mouthfeel and the nutritive value of honeydew walnut kernel.
A further object of the invention is, provide a kind of preparation method of honey colla corii asini peach kernel, fully can remove the bitter taste of walnut kernel, and crisp-fried is good to eat more to make walnut kernel.
Other objects with some for achieving the above object, the present invention adopts following technical scheme:
A kind of honey colla corii asini peach kernel, comprises the component of following weight portion:
Walnut kernel 80-120, honey 15-25, white granulated sugar 15-25, vegetable oil 2-5 and corii asini pulp 3-8.
Preferably, in described honey colla corii asini peach kernel, the component of following weight portion is comprised:
Walnut kernel 100, honey 20, white granulated sugar 20, vegetable oil 3 and corii asini pulp 5.
Preferably, in described honey colla corii asini peach kernel, one or more in following parts by weight of component are also comprised:
Fruit of Chinese wolfberry 3-5, pollen powder of sweet osmanthus 3-5, ground cinnamon 0.5-1 and Rum 0.5-1.
A preparation method for honey colla corii asini peach kernel, comprises the following steps:
Step one, walnut kernel poach 3-8min, then quick-frozen 5-10h under subzero 25-30 DEG C condition, then in 160-190 DEG C of baking 3-8min, obtain shortening walnut kernel;
Step 2, mixed with corii asini pulp by honey, 15-25 DEG C of low-temperature heat 2-4h, obtains mixed serum;
Step 3, by prefabricated walnut kernel, mixed serum, white granulated sugar and vegetable oil mix, then under 50-70 DEG C of condition, keep 10-20min, obtain prefabricated honey colla corii asini peach kernel;
Step 4, by described prefabricated honey colla corii asini peach kernel freezing at least 10h under subzero 25-30 DEG C condition, obtain described honey colla corii asini peach kernel.
Preferably, in the preparation method of described honey colla corii asini peach kernel, in step one, poach temperature is 100-130 DEG C, and after poach terminates, walnut kernel is pulled out drain away the water after carry out speed again.
Preferably, in the preparation method of described honey colla corii asini peach kernel, in step one, the baking temperature of walnut kernel is 180 DEG C, and baking time is 5min.
Preferably, in the preparation method of described honey colla corii asini peach kernel, in step 4, gained honey colla corii asini peach kernel is carried out vacuum sealed package.
The present invention at least comprises following beneficial effect: first, and the present invention, by adding the auxiliary material such as appropriate corii asini pulp, honey, improves the formula of honeydew walnut kernel, makes honey colla corii asini peach kernel of the present invention nutrition abundanter, and mouthfeel, best in quality.
Secondly, the present invention first carried out poach before processing walnut kernel, fully can remove the bitter taste of walnut kernel.Then, by carrying out the low-temperature quick-freezing regular hour to the walnut kernel after poach, and high-temperature baking after quick-frozen again, reduce the nutrition leak of walnut kernel, and make its mouthfeel palatable crisp more.In addition, in preparation process, the auxiliary material such as honey, donkey-hide gelatin whole process all avoids high-temperature heating, fully remains nutriment.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Detailed description of the invention
Below the present invention is elaborated, can implement according to this after consulting this description to make those of ordinary skill in the art.
A kind of honey colla corii asini peach kernel, comprises the component of following weight portion: walnut kernel 80-120, honey 15-25, white granulated sugar 15-25, vegetable oil 2-5 and corii asini pulp 3-8.
In described honey colla corii asini peach kernel, comprise the component of following weight portion: walnut kernel 100, honey 20, white granulated sugar 20, vegetable oil 3 and corii asini pulp 5, through repeatedly practice test, this formula is optimum formula.
In described honey colla corii asini peach kernel, also comprise one or more in following parts by weight of component: fruit of Chinese wolfberry 3-5, pollen powder of sweet osmanthus 3-5, ground cinnamon 0.5-1 and Rum 0.5-1.The fruit of Chinese wolfberry can improve the nutritive value of honey colla corii asini peach kernel, and bright-colored playing makes its outward appearance more attractive in appearance, improves appetite.Pollen powder of sweet osmanthus, ground cinnamon and Rum all can improve mouthfeel and the fragrance of product, bring out the best in each other with the taste of walnut kernel.
A preparation method for honey colla corii asini peach kernel, comprises the following steps:
Step one, walnut kernel poach 3-8min, can remove bitter taste by poach, and then quick-frozen 5-10h under subzero 25-30 DEG C condition, can not only keep the nutrition of walnut kernel not run off by cryogenic freezing, and can allow walnut mouthfeel more delicious and crisp.Then in 160-190 DEG C of baking 3-8min, shortening walnut kernel is obtained.Baking box can be utilized to toast, and adjust baking temperature and time according to the power of each baking box, avoid roasting paste.
Step 2, honey to be mixed with corii asini pulp, 15-25 DEG C of low-temperature heat 2-4h, and in heating process Keep agitation, obtain mixed serum.Because honey and donkey-hide gelatin are all containing abundant vitamin, under high-temperature condition, these nutritional labelings can be destroyed, and this bi-material very thickness, select low-temperature heat, nutritional labeling can not only be avoided to be damaged, and heat while stirring under low temperature, the material of two kinds of thickness can be made fully to merge, and avoid being sticky in the bottom of a pan.
Step 3, by prefabricated walnut kernel, mixed serum, white granulated sugar and vegetable oil mix, then under 50-70 DEG C of condition, keep 10-20min, obtain prefabricated honey colla corii asini peach kernel.
Step 4, by described prefabricated honey colla corii asini peach kernel freezing at least 10h under subzero 25-30 DEG C condition, obtain described honey colla corii asini peach kernel.By freezing, not only play the effect of sizing, and finished product can be made more crisp, fragrant and pleasant to taste.
In the preparation method of described honey colla corii asini peach kernel, in step one, poach temperature is 100-130 DEG C, and after poach terminates, walnut kernel is pulled out drain away the water after carry out speed again.
In the preparation method of described honey colla corii asini peach kernel, in step one, the baking temperature of walnut kernel is 180 DEG C, and baking time is 5min.
In the preparation method of described honey colla corii asini peach kernel, in step 4, gained honey colla corii asini peach kernel is carried out vacuum sealed package, can preserve by normal temperature.
Embodiment 1
1, selected high-quality honey, walnut raw material;
2, walnut kernel is first scalded 5 minutes in 100-130 DEG C water, can remove astringent taste, put into subzero 25 degree to the 30 degree quick-frozen 5-10 hour of temperature of ice house, and the nutrition of maintenance walnut kernel is not run off, and can allow walnut mouthfeel more delicious and crisp;
3, employing high-quality honey, corii asini pulp were principal ingredients, 15 degree of-25 degree low-temperature heat 3 hours;
4, walnut is placed on 180 degree of baking boxs, roasting 5 minutes.
5, by walnut kernel, honey, white granulated sugar, vegetable oil, corii asini pulp at 50-70 degree Celsius, mix 15 minutes in 1:0.2:0.2:0.03:0.05 ratio.
6, mixed honey colla corii asini peach kernel is put into subzero 25 degree to 30 degree freezers and place taking-up after 10 hours, packing.
Embodiment 2
1, walnut kernel 100-130 degree Celsius of poach 5min, then quick-frozen 5-10h under subzero 25-30 DEG C condition, then in 180 DEG C of baking 5min, obtain shortening walnut kernel;
Step 2, mixed with corii asini pulp by honey, 20 DEG C of low-temperature heat 3h, obtain mixed serum;
Step 3, by prefabricated walnut kernel, mixed serum, white granulated sugar, vegetable oil, fruit of Chinese wolfberry 3-5, pollen powder of sweet osmanthus, ground cinnamon and Rum mix, then under 50-70 DEG C of condition, keep 10-20min, obtain prefabricated honey colla corii asini peach kernel;
Step 4, by described prefabricated honey colla corii asini peach kernel freezing 10h under subzero 25-30 DEG C condition, obtain described honey colla corii asini peach kernel.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.
Claims (7)
1. a honey colla corii asini peach kernel, is characterized in that, comprises the component of following weight portion:
Walnut kernel 80-120, honey 15-25, white granulated sugar 15-25, vegetable oil 2-5 and corii asini pulp 3-8.
2. honey colla corii asini peach kernel as claimed in claim 1, is characterized in that, comprise the component of following weight portion:
Walnut kernel 100, honey 20, white granulated sugar 20, vegetable oil 3 and corii asini pulp 5.
3. honey colla corii asini peach kernel as claimed in claim 1, is characterized in that, also comprise one or more in following parts by weight of component:
Fruit of Chinese wolfberry 3-5, pollen powder of sweet osmanthus 3-5, ground cinnamon 0.5-1 and Rum 0.5-1.
4. a preparation method for honey colla corii asini peach kernel as claimed in claim 1, is characterized in that, comprise the following steps:
Step one, walnut kernel poach 3-8min, then quick-frozen 5-10h under subzero 25-30 DEG C condition, then in 160-190 DEG C of baking 3-8min, obtain shortening walnut kernel;
Step 2, mixed with corii asini pulp by honey, 15-25 DEG C of low-temperature heat 2-4h, obtains mixed serum;
Step 3, by prefabricated walnut kernel, mixed serum, white granulated sugar and vegetable oil mix, then under 50-70 DEG C of condition, keep 10-20min, obtain prefabricated honey colla corii asini peach kernel;
Step 4, by described prefabricated honey colla corii asini peach kernel freezing at least 10h under subzero 25-30 DEG C condition, obtain described honey colla corii asini peach kernel.
5. the preparation method of honey colla corii asini peach kernel as claimed in claim 4, it is characterized in that, in step one, poach temperature is 100-130 DEG C, and after poach terminates, walnut kernel is pulled out drain away the water after carry out speed again.
6. the preparation method of honey colla corii asini peach kernel as claimed in claim 4, it is characterized in that, in step one, the baking temperature of walnut kernel is 180 DEG C, and baking time is 5min.
7. the preparation method of honey colla corii asini peach kernel as claimed in claim 4, is characterized in that, in step 4, gained honey colla corii asini peach kernel is carried out vacuum sealed package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510415242.1A CN104939176B (en) | 2015-07-15 | 2015-07-15 | Honey donkey-hide gelatin walnut kernel and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510415242.1A CN104939176B (en) | 2015-07-15 | 2015-07-15 | Honey donkey-hide gelatin walnut kernel and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN104939176A true CN104939176A (en) | 2015-09-30 |
| CN104939176B CN104939176B (en) | 2018-03-16 |
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| CN201510415242.1A Expired - Fee Related CN104939176B (en) | 2015-07-15 | 2015-07-15 | Honey donkey-hide gelatin walnut kernel and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995747A (en) * | 2016-06-20 | 2016-10-12 | 王佳宁 | Instant brewing arrowhead nutrition powder and preparation method thereof |
| CN106333044A (en) * | 2016-08-29 | 2017-01-18 | 周智卿 | Processing method of dried cranberries |
| CN107484865A (en) * | 2017-07-27 | 2017-12-19 | 东阿阿胶股份有限公司 | A kind of donkey-hide gelatin amber sugar coated walnut meat and preparation method thereof |
| CN109527498A (en) * | 2018-12-27 | 2019-03-29 | 杨满辉 | A kind of processing method of crisp walnut |
| CN112602818A (en) * | 2020-12-16 | 2021-04-06 | 林路军 | A health food and its preparation method |
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