CN105146019A - Bobo candy and processing method thereof - Google Patents
Bobo candy and processing method thereof Download PDFInfo
- Publication number
- CN105146019A CN105146019A CN201510353664.0A CN201510353664A CN105146019A CN 105146019 A CN105146019 A CN 105146019A CN 201510353664 A CN201510353664 A CN 201510353664A CN 105146019 A CN105146019 A CN 105146019A
- Authority
- CN
- China
- Prior art keywords
- bobo
- temperature
- parts
- candy
- 30min
- 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.)
- Pending
Links
Abstract
The invention relates to the technical field of fabrication of Bobo candies, especially to a Bobo candy and a processing method thereof. According to the invention, raw materials like glutinous rice, perilla seed, malt, bean dregs, corn flour, musk, licorice root, pseudo-ginseng, persimmon leaf and tea are used for preparing the Bobo candy, so the composition of nutritional components of the Bobo candy is enriched in the aspect of raw materials; through addition of musk, licorice root, pseudo-ginseng, persimmon leaf and tea, the health care effect of the Bobo candy is improved, and eating of the Bobo candy is more beneficial for improvement of human health; as the perilla seed is added, the characteristics of low oil content and low fat of the perilla seed are utilized, so the spore cycle of the Bobo candy can be prolonged to about 1 year without addition of any antiseptic in the preparation process of the Bobo candy; and in particular, addition of licorice root, musk, pseudo-ginseng, persimmon leaf and tea further improves the health care effect of the Bobo candy and prolongs the shelf-life of the Bobo candy.
Description
Technical field
The present invention relates to 'bobo sweets ' manufacture technology field, especially a kind of 'bobo sweets ' and processing method thereof.
Background technology
'bobo sweets ' originates in the peaceful local speciality in Anshun City, Guizhou Province town, 'bobo sweets ' of the prior art is mainly made by flour, glutinous rice, Fructus Hordei Germinatus and sesame common a little, simple owing to filling a prescription, use raw material to be worth cheap, the 'bobo sweets ' mouthfeel of making is poor, and the oil content of common sesame is higher, with apt to deteriorate after flour mixing, therefore the shelf-life of product is shorter, can not carry out expansion market sale, hinder the development of local economy; And day by day improve along with the living standard of people, this product of low grade, that mouthfeel is poor, kind is single can not adapt to the needs in market.
For this reason, researcher is had to make research from this respect, " black sesame ' bobo sweets ' and the preparation method " that be 02113812.5 as the patent No. discloses a kind of black sesame ' bobo sweets ', formulated by the Fructus Hordei Germinatus of the shelled peanut of the beans foam of the sesame washing of the Semen sesami nigrum of the glutinous rice of 50-100kg, 8-15kg, 2.5-5kg, 1-2kg, 2.5-5kg, the sunflower seeds of 0.5-1kg, the walnut kernel of 0.5-1kg and 1.5-3kg; First glutinous rice is used emerge in worm water 12h, steam slowly with slow fire, in the glutinous rice cooked, add Fructus Hordei Germinatus mixing, and keep the temperature fermentation 11-13h of 12 degrees Celsius, the glutinous rice fermented is squeezed, squeezing juice is out put into pot and carries out high temperature dehydration, obtain raw material maltose; It is dilatory to be put in by maltose on sugared hook again, draws when all becoming ecru to maltose, then to put it in pot and after adding black sesame paste, shortening; With the firmly extruding of sugared cutter, black sesame paste is mixed with maltose, be then divided into that about 50g portion adds sesame washing, shelled peanut, sunflower seeds, walnut kernel, beans foam are bundled into circle, pack sterilization, namely obtain black sesame ' bobo sweets '; Although it is many that the method solves the oil content of sesame in prior art, fat content is high, anticorrisive agent is not adopted just to be difficult to the technical problem that product is extended the shelf life, but it is not too obvious for the quality improving of 'bobo sweets ', mouthfeel is uncomfortable and more single, and the technical problem shelf-life that nutrition is not enriched is inadequate.
So, have researcher again the further preparation technology to 'bobo sweets ' adjust, and the raw material of 'bobo sweets ' is added limp and numb raw material, and then obtain a kind of newtype, the 'bobo sweets ' product of novel taste, this research is the patent No. is 201310737537.1 " a kind of limp and numb 'bobo sweets 's and preparation method thereof ".
But, the mouthfeel of the 'bobo sweets ' product that technique scheme obtains is still single, the health-care effect of its product prepared is still poor, and then cause the nutritional labeling of 'bobo sweets ' product to be limited to, so, for the preparation technology of 'bobo sweets ', the especially adjustment of 'bobo sweets ' material composition, we are badly in need of making new thinking.
Summary of the invention
The object of this invention is to provide a kind of 'bobo sweets ' and processing method thereof, solve the above-mentioned technical problem existed in prior art.
Be achieved particular by following technical scheme:
A kind of 'bobo sweets ', is made by following material composition mass ratio range: glutinous rice 40-45 part, limp and numb 30-35 part, Fructus Hordei Germinatus 10-12 part, bean dregs 5-9 part, corn flour 3-7 part, Moschus 2-3 part, Radix Glycyrrhizae 3-7 part, pseudo-ginseng 5-7 part, Folium Kaki 8-10 part, tealeaves 10-11 part.
Described material composition weight ratio be 43 parts, glutinous rice, limp and numb 32 parts, 11 parts, Fructus Hordei Germinatus, 7 parts, bean dregs, corn flour 5 parts, 2.5 parts, Moschus, 5 parts, Radix Glycyrrhizae, pseudo-ginseng 6 parts, Folium Kaki 9 parts, tealeaves 10.5 parts.
Described material composition also comprises marine alga, and marine alga consumption is >=2 times of Radix Glycyrrhizae consumption.
The processing method of this 'bobo sweets ', comprises the following steps:
(1) glutinous rice clear water is soaked 11-17h;
(2) by step 1) soaked glutinous rice, first steamed rice process 20-30min at temperature is 50-80 DEG C, be placed on again in the clear water of 2-5 DEG C and soak 10-30min, then be placed on temperature and be 100-160 DEG C and cook, and be sprinkled into corn flour wherein and continue the whole meal 20-30min of constant temperature;
(3) by step 2) glutinous rice cooked that obtains adds the Fructus Hordei Germinatus, bean dregs, Moschus, Radix Glycyrrhizae, pseudo-ginseng, Folium Kaki, the tealeaves that crush and mixes, and obtains mixed material;
(4) by step 3) mixed material be under the condition of 40-50 DEG C in temperature, fermentation process 20-30min, under again temperature being adjusted to the condition of 60-80 DEG C, fermentation process 70-100min, under again temperature being adjusted to the condition of 50-60 DEG C, fermentation process 9-10h, obtains fermenting mixture material;
(5) fermenting mixture material is placed in squeezer to squeeze the juice, then squeezing juice is out put into boiler adopts 120-140 DEG C of processed 20-30min, obtain syrup;
(6) syrup is put into pot, and add limp and numb in pot, it is constantly stir-fried in pot, and the temperature controlled in pot is 30-50 DEG C, make syrup and limp and numbly to merge uniformly, then being placed in pulling-white machine and carrying out drawing white process 30-70min, then it is smooth and be placed in cut in length and breadth on sugared machine and cut, and be placed on sterilization treatment 20-30min in ultraviolet disinfection case, can 'bobo sweets ' be obtained.
Described step also comprises marine alga in step 3) in carry out mixed processing.
Described step also comprises marine alga is placed in boiler, after adding the water soaking process 20-40min of 30-60 DEG C, 100-130 DEG C is adopted to decoct process 0.5-1h again, be placed on grinding machine for grinding pulping again, and slurries are placed in temperature and are 60-80 DEG C and are concentrated into 1/3rd, being placed on temperature is again 1-5 DEG C of placement 20-30min, and process of being sieved, obtain material slag and feed liquid; And feed liquid is joined step 5) juice in.
Described sieve, its specification is 120-130 order.
Compared with prior art, technique effect of the present invention is embodied in:
By using the raw materials as 'bobo sweets ' such as glutinous rice, limp and numb, Fructus Hordei Germinatus, bean dregs, corn flour, Moschus, Radix Glycyrrhizae, pseudo-ginseng, Folium Kaki, tealeaves, and then the composition of nutritional labeling of 'bobo sweets ' has been enriched from material composition, and by Moschus, Radix Glycyrrhizae, pseudo-ginseng, the adding of Folium Kaki and tealeaves, and then improve the health-care effect of 'bobo sweets ', improve the improvement of edible 'bobo sweets ' to health; Add in conjunction with limp and numb again, and then utilize limp and numb in oil content and low-fat characteristic, and then make in preparation process, not adding any anticorrisive agent can either make the spore cycle of 'bobo sweets ' obtain prolongation about 1 year, especially Radix Glycyrrhizae is adopted, Moschus, pseudo-ginseng, the adding of Folium Kaki and tealeaves, further enhance the health-care effect of 'bobo sweets ' and facilitate the extended shelf-life of 'bobo sweets '.
The formula of the 'bobo sweets ' that the present invention adopts is unique and by the appropriate process to raw material in preparation technology, make the 'bobo sweets ' entrance prepared and change, delicate mouthfeel, agreeably sweet, crisp-fried is good to eat and can promote digestion, improve appetite; Can also promote that the circulation of blood improves the absorption of nutrient, also can strengthen body immunity, improve the health-care efficacy to human body; And then not only ensuring the rich in nutrition content of 'bobo sweets ', comfortable taste, extended shelf-life, wide in variety etc., also make the 'bobo sweets ' prepared can consider from health field, acquisition has the 'bobo sweets ' food of health care.
The present invention is by adding marine alga follow-up, and the proportioning of marine alga and Radix Glycyrrhizae is limited, strictly utilize the antagonism in drug ingedient and synergetical principle, drug ingedient in 'bobo sweets ' is acted synergistically each other, strengthens 'bobo sweets ' to the health-care efficacy of human body and the shelf-life promoting 'bobo sweets '.
The present invention is also by preparation technology, first glutinous rice is soaked and steamed rice process, make the starch in glutinous rice that hydrolysis or metathesis reaction occur, and then polysaccharide conversion is become monose, and then make the monosaccharide components in raw material more, and then facilitate rear shortening, draw carrying out smoothly of white process, also improve the nutrient composition content in 'bobo sweets ' simultaneously; Again in conjunction with in preparation process, mixed culture fermentation process is carried out to material, and then make the nutritional labeling in the monose in glutinous rice and other material compositions that the biochemical reaction of microcosmic occur under given conditions, and then raising nutritive value, the nutritional labeling in material composition is made to occur to merge completely, and then improve the quality of 'bobo sweets ', again in conjunction with follow-up process of squeezing the juice, dewater and drawing the white step such as shaping, further ensure that the nutritional labeling of the 'bobo sweets ' prepared can not wreck, and obtain quality preferably product.
Constantly adjust process by the temperature in fermentation step in the present invention, make the main component generation microcosmic biochemical reaction in each raw material, and then improve the nutritive value of 'bobo sweets '; By the temperature adjustment in steamed rice process and clear water immersion treatment, the trophic structure in glutinous rice is changed, and then improves the nutritious property of 'bobo sweets '; By processed between high temperature, short time, the character of 'bobo sweets ' raw material is guaranteed, and then improves the quality of 'bobo sweets '.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment 1
A kind of 'bobo sweets ', is made by following material composition mass ratio range: glutinous rice 40kg, limp and numb 30kg, Fructus Hordei Germinatus 10kg, bean dregs 5kg, corn flour 3kg, Moschus 2kg, Radix Glycyrrhizae 3kg, pseudo-ginseng 5kg, Folium Kaki 8kg, tealeaves 10kg.
The processing method of this 'bobo sweets ', comprises the following steps:
(1) glutinous rice clear water is soaked 11h;
(2) by step 1) soaked glutinous rice, first steamed rice process 20min at temperature is 50 DEG C, then soak 10min in the clear water being placed on 2 DEG C, then be placed on temperature and be 100 DEG C and cook, and be sprinkled into corn flour wherein and continue the whole meal 20min of constant temperature;
(3) by step 2) glutinous rice cooked that obtains adds the Fructus Hordei Germinatus, bean dregs, Moschus, Radix Glycyrrhizae, pseudo-ginseng, Folium Kaki, the tealeaves that crush and mixes, and obtains mixed material;
(4) by step 3) mixed material be under the condition of 40 DEG C in temperature, fermentation process 20min, then under condition temperature being adjusted to 60 DEG C, fermentation process 70min, under temperature being adjusted to the condition of 50 DEG C, fermentation process 9h, obtains fermenting mixture material again;
(5) fermenting mixture material is placed in squeezer to squeeze the juice, then squeezing juice is out put into boiler employing 120 DEG C of processed 20min, obtain syrup;
(6) syrup is put into pot, and add limp and numb in pot, it is constantly stir-fried in pot, and the temperature controlled in pot is 30 DEG C, make syrup and limp and numbly to merge uniformly, then being placed in pulling-white machine and carrying out drawing white process 30min, then it is smooth and be placed in cut in length and breadth on sugared machine and cut, and be placed on sterilization treatment 20min in ultraviolet disinfection case, can 'bobo sweets ' be obtained.
Embodiment 2
A kind of 'bobo sweets ', is made by following material composition mass ratio range: glutinous rice 45kg, limp and numb 35kg, Fructus Hordei Germinatus 12kg, bean dregs 9kg, corn flour 7kg, Moschus 3kg, Radix Glycyrrhizae 7kg, pseudo-ginseng 7kg, Folium Kaki 10kg, tealeaves 11kg.
Described material composition also comprises marine alga, and marine alga consumption is >=2 times of Radix Glycyrrhizae consumption, and namely consumption is in the present embodiment 14kg.
The processing method of this 'bobo sweets ', comprises the following steps:
(1) glutinous rice clear water is soaked 17h;
(2) by step 1) soaked glutinous rice, first steamed rice process 30min at temperature is 80 DEG C, then soak 30min in the clear water being placed on 5 DEG C, then be placed on temperature and be 160 DEG C and cook, and be sprinkled into corn flour wherein and continue the whole meal 30min of constant temperature;
(3) by step 2) glutinous rice cooked that obtains adds the Fructus Hordei Germinatus, bean dregs, Moschus, Radix Glycyrrhizae, pseudo-ginseng, Folium Kaki, the tealeaves that crush and mixes, and obtains mixed material;
(4) by step 3) mixed material be under the condition of 50 DEG C in temperature, fermentation process 30min, then under condition temperature being adjusted to 80 DEG C, fermentation process 100min, under temperature being adjusted to the condition of 60 DEG C, fermentation process 10h, obtains fermenting mixture material again;
(5) fermenting mixture material is placed in squeezer to squeeze the juice, then squeezing juice is out put into boiler employing 140 DEG C of processed 30min, obtain syrup;
(6) syrup is put into pot, and add limp and numb in pot, it is constantly stir-fried in pot, and the temperature controlled in pot is 50 DEG C, make syrup and limp and numbly to merge uniformly, then being placed in pulling-white machine and carrying out drawing white process 70min, then it is smooth and be placed in cut in length and breadth on sugared machine and cut, and be placed on sterilization treatment 30min in ultraviolet disinfection case, can 'bobo sweets ' be obtained.
Described step also comprises marine alga in step 3) in carry out mixed processing.
Embodiment 3
A kind of 'bobo sweets ', is made by following material composition mass ratio range: glutinous rice 43kg, limp and numb 32kg, Fructus Hordei Germinatus 11kg, bean dregs 7kg, corn flour 5kg, Moschus 2.5kg, Radix Glycyrrhizae 5kg, pseudo-ginseng 6kg, Folium Kaki 9kg, tealeaves 10.5kg.
Described material composition also comprises marine alga, and marine alga consumption is >=2 times of Radix Glycyrrhizae consumption, and namely consumption is in the present embodiment 13kg.
The processing method of this 'bobo sweets ', comprises the following steps:
(1) glutinous rice clear water is soaked 14h;
(2) by step 1) soaked glutinous rice, first steamed rice process 25min at temperature is 70 DEG C, then soak 20min in the clear water being placed on 3 DEG C, then be placed on temperature and be 120 DEG C and cook, and be sprinkled into corn flour wherein and continue the whole meal 25min of constant temperature;
(3) by step 2) glutinous rice cooked that obtains adds the Fructus Hordei Germinatus, bean dregs, Moschus, Radix Glycyrrhizae, pseudo-ginseng, Folium Kaki, the tealeaves that crush and mixes, and obtains mixed material;
(4) by step 3) mixed material be under the condition of 45 DEG C in temperature, fermentation process 25min, then under condition temperature being adjusted to 70 DEG C, fermentation process 90min, under temperature being adjusted to the condition of 55 DEG C, fermentation process 9.5h, obtains fermenting mixture material again;
(5) fermenting mixture material is placed in squeezer to squeeze the juice, then squeezing juice is out put into boiler employing 130 DEG C of processed 25min, obtain syrup;
(6) syrup is put into pot, and add limp and numb in pot, it is constantly stir-fried in pot, and the temperature controlled in pot is 40 DEG C, make syrup and limp and numbly to merge uniformly, then being placed in pulling-white machine and carrying out drawing white process 60min, then it is smooth and be placed in cut in length and breadth on sugared machine and cut, and be placed on sterilization treatment 25min in ultraviolet disinfection case, can 'bobo sweets ' be obtained.
Described step also comprises marine alga is placed in boiler, after adding the water soaking process 30min of 50 DEG C, 120 DEG C are adopted to decoct process 0.9h again, be placed on grinding machine for grinding pulping again, and slurries are placed in temperature and are 70 DEG C and are concentrated into 1/3rd, being placed on temperature is again 3 DEG C of placement 25min, and process of being sieved, obtain material slag and feed liquid; And feed liquid is joined step 5) juice in.Described sieve, its specification is 120 orders.
Embodiment 4
On the basis of embodiment 2, other steps are with embodiment 2, described step also comprises marine alga is placed in boiler, after adding the water soaking process 20min of 30 DEG C, then adopted 100 DEG C to decoct process 0.5h, then be placed on grinding machine for grinding pulping, and slurries are placed in temperature and are 60 DEG C and are concentrated into 1/3rd, being placed on temperature is again 1 DEG C of placement 20min, and process of being sieved, obtain material slag and feed liquid; And feed liquid is joined step 5) juice in.Described sieve, its specification is 130 orders.
Embodiment 5
Described step also comprises marine alga is placed in boiler, after adding the water soaking process 40min of 60 DEG C, 130 DEG C are adopted to decoct process 1h again, be placed on grinding machine for grinding pulping again, and slurries are placed in temperature and are 80 DEG C and are concentrated into 1/3rd, being placed on temperature is again 5 DEG C of placement 30min, and process of being sieved, obtain material slag and feed liquid; And feed liquid is joined step 5) juice in.Described sieve, its specification is 125 orders.
What be necessary explanation at this is; above-described embodiment is only limitted to be further elaborated technical scheme of the present invention; it is not the further restriction to technical scheme of the present invention; the essential characteristics of the non-protruding that those skilled in the art make on this basis and the improvement of non-significant progress, all belong to protection category of the present invention.
Claims (7)
1. a 'bobo sweets ', it is characterized in that, be made by following material composition mass ratio range: glutinous rice 40-45 part, limp and numb 30-35 part, Fructus Hordei Germinatus 10-12 part, bean dregs 5-9 part, corn flour 3-7 part, Moschus 2-3 part, Radix Glycyrrhizae 3-7 part, pseudo-ginseng 5-7 part, Folium Kaki 8-10 part, tealeaves 10-11 part.
2. 'bobo sweets ' as claimed in claim 1, it is characterized in that, described material composition weight ratio be 43 parts, glutinous rice, limp and numb 32 parts, 11 parts, Fructus Hordei Germinatus, 7 parts, bean dregs, corn flour 5 parts, 2.5 parts, Moschus, 5 parts, Radix Glycyrrhizae, pseudo-ginseng 6 parts, Folium Kaki 9 parts, tealeaves 10.5 parts.
3. 'bobo sweets ' as claimed in claim 1 or 2, it is characterized in that, described material composition also comprises marine alga, and marine alga consumption is >=2 times of Radix Glycyrrhizae consumption.
4. the processing method of the 'bobo sweets ' as described in any one of claim 1-3, is characterized in that, comprises the following steps:
(1) glutinous rice clear water is soaked 11-17h;
(2) by step 1) soaked glutinous rice, first steamed rice process 20-30min at temperature is 50-80 DEG C, be placed on again in the clear water of 2-5 DEG C and soak 10-30min, then be placed on temperature and be 100-160 DEG C and cook, and be sprinkled into corn flour wherein and continue the whole meal 20-30min of constant temperature;
(3) by step 2) glutinous rice cooked that obtains adds the Fructus Hordei Germinatus, bean dregs, Moschus, Radix Glycyrrhizae, pseudo-ginseng, Folium Kaki, the tealeaves that crush and mixes, and obtains mixed material;
(4) by step 3) mixed material be under the condition of 40-50 DEG C in temperature, fermentation process 20-30min, under again temperature being adjusted to the condition of 60-80 DEG C, fermentation process 70-100min, under again temperature being adjusted to the condition of 50-60 DEG C, fermentation process 9-10h, obtains fermenting mixture material;
(5) fermenting mixture material is placed in squeezer to squeeze the juice, then squeezing juice is out put into boiler adopts 120-140 DEG C of processed 20-30min, obtain syrup;
(6) syrup is put into pot, and add limp and numb in pot, it is constantly stir-fried in pot, and the temperature controlled in pot is 30-50 DEG C, make syrup and limp and numbly to merge uniformly, then being placed in pulling-white machine and carrying out drawing white process 30-70min, then it is smooth and be placed in cut in length and breadth on sugared machine and cut, and be placed on sterilization treatment 20-30min in ultraviolet disinfection case, can 'bobo sweets ' be obtained.
5. the processing method of 'bobo sweets ' as claimed in claim 4, it is characterized in that, described step also comprises marine alga in step 3) in carry out mixed processing.
6. the processing method of 'bobo sweets ' as claimed in claim 4, it is characterized in that, described step also comprises marine alga is placed in boiler, after adding the water soaking process 20-40min of 30-60 DEG C, then adopted 100-130 DEG C to decoct process 0.5-1h, then be placed on grinding machine for grinding pulping, and slurries are placed in temperature and are 60-80 DEG C and are concentrated into 1/3rd, being placed on temperature is again 1-5 DEG C of placement 20-30min, and process of being sieved, obtain material slag and feed liquid; And feed liquid is joined step 5) juice in.
7. the processing method of 'bobo sweets ' as claimed in claim 6, it is characterized in that, described sieve, its specification is 120-130 order.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510353664.0A CN105146019A (en) | 2015-06-24 | 2015-06-24 | Bobo candy and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510353664.0A CN105146019A (en) | 2015-06-24 | 2015-06-24 | Bobo candy and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146019A true CN105146019A (en) | 2015-12-16 |
Family
ID=54787419
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510353664.0A Pending CN105146019A (en) | 2015-06-24 | 2015-06-24 | Bobo candy and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146019A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578280A (en) * | 2016-12-27 | 2017-04-26 | 镇宁万祥波波糖食品有限公司 | Black sesame Bobo sugar and preparation method thereof |
| CN106615566A (en) * | 2016-12-27 | 2017-05-10 | 镇宁万祥波波糖食品有限公司 | Original taste lollipop and preparation method thereof |
| CN110810612A (en) * | 2019-12-17 | 2020-02-21 | 镇宁禾馨食品有限公司 | Dried meat floss bobo candy and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1113693A (en) * | 1994-06-16 | 1995-12-27 | 刘少腾 | Pseudo-ginseng sweetmeats |
| CN1382382A (en) * | 2002-05-31 | 2002-12-04 | 孙卫红 | Black sesame 'bobo sweets' and its preparing process |
| CN103704460A (en) * | 2013-12-27 | 2014-04-09 | 镇宁禾馨食品有限公司 | Perillaseed bobo sugar and production method thereof |
| CN104222378A (en) * | 2014-08-18 | 2014-12-24 | 贵州凤冈县仙人岭锌硒有机茶业有限公司 | Health compound tea and preparation method thereof |
-
2015
- 2015-06-24 CN CN201510353664.0A patent/CN105146019A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1113693A (en) * | 1994-06-16 | 1995-12-27 | 刘少腾 | Pseudo-ginseng sweetmeats |
| CN1382382A (en) * | 2002-05-31 | 2002-12-04 | 孙卫红 | Black sesame 'bobo sweets' and its preparing process |
| CN103704460A (en) * | 2013-12-27 | 2014-04-09 | 镇宁禾馨食品有限公司 | Perillaseed bobo sugar and production method thereof |
| CN104222378A (en) * | 2014-08-18 | 2014-12-24 | 贵州凤冈县仙人岭锌硒有机茶业有限公司 | Health compound tea and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578280A (en) * | 2016-12-27 | 2017-04-26 | 镇宁万祥波波糖食品有限公司 | Black sesame Bobo sugar and preparation method thereof |
| CN106615566A (en) * | 2016-12-27 | 2017-05-10 | 镇宁万祥波波糖食品有限公司 | Original taste lollipop and preparation method thereof |
| CN110810612A (en) * | 2019-12-17 | 2020-02-21 | 镇宁禾馨食品有限公司 | Dried meat floss bobo candy and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103436426B (en) | A kind of making method of mulberry-blackberry fruit vinegar | |
| CN103504023A (en) | Dried tofu with black beans as main ingredients | |
| CN103504021A (en) | Dried bean curd containing fructus amomi | |
| CN103598521A (en) | Preparation method of ginkgo-flavored nutritious noodle | |
| CN105039080A (en) | Method for making sea buckthorn fruit wine | |
| CN102370156A (en) | Fish skin collagen sauce and preparation method thereof | |
| CN105368629A (en) | Processing method of blueberry fruit wine | |
| CN103509679A (en) | Processing method of blackberry fruit wine | |
| CN104312894A (en) | Preparation method of guava fruit vinegar | |
| CN105146019A (en) | Bobo candy and processing method thereof | |
| CN103222590A (en) | Semen Euryales coconut milk cake for qi tonifying | |
| CN103740571A (en) | Asparagus officinalis vinegar and preparation technology thereof | |
| CN103504024A (en) | Dried tofu with mung beans as main ingredients | |
| CN103756847A (en) | Brewing method for caltrop fruit wine | |
| CN104642923A (en) | Garlic noodle | |
| CN104489216A (en) | Method for preparing tomato fudge | |
| CN103211264B (en) | Sweet corn and ginkgo beverage, and preparation method thereof | |
| CN103710235A (en) | Preparation method of vegetable liquor | |
| CN106754012A (en) | Brain purple potato glutinous rice wine and preparation method thereof is mended in a kind of intelligence development | |
| CN104585464A (en) | Preparation method for nutrient preserved sugar-cured bamboo shoot | |
| CN104585466A (en) | Preparation method for nutritional and health bamboo shoot preserved fruits | |
| KR101039882B1 (en) | A manufacturing method of rice wine used ramie and ramie rice wine | |
| CN107319466A (en) | A kind of preparation method of boiled peanut | |
| CN102550994B (en) | Health-care apricot product and preparation method thereof | |
| CN106701480A (en) | Lotus leaf liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151216 |