CN105230791A - Durian creamy sauce - Google Patents
Durian creamy sauce Download PDFInfo
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- CN105230791A CN105230791A CN201510536751.XA CN201510536751A CN105230791A CN 105230791 A CN105230791 A CN 105230791A CN 201510536751 A CN201510536751 A CN 201510536751A CN 105230791 A CN105230791 A CN 105230791A
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- durian
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- mixed liquor
- sugar
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- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 115
- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 115
- 235000015067 sauces Nutrition 0.000 title claims abstract description 56
- 235000013336 milk Nutrition 0.000 claims abstract description 82
- 239000008267 milk Substances 0.000 claims abstract description 82
- 210000004080 milk Anatomy 0.000 claims abstract description 82
- 239000000843 powder Substances 0.000 claims abstract description 36
- 235000000346 sugar Nutrition 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 26
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- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 235000011837 pasties Nutrition 0.000 claims description 19
- 235000002639 sodium chloride Nutrition 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 13
- 229930091371 Fructose Natural products 0.000 claims description 10
- 239000005715 Fructose Substances 0.000 claims description 10
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
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- 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 claims description 3
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- 239000000496 cardiotonic agent Substances 0.000 description 1
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- 125000003147 glycosyl group Chemical group 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/005—Storing or packaging in a vacuum or in inert or sterile gaseous atmosphere
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1548—Non-dried milk gels, creams or semi-solid products obtained by heating milk with a sugar without using gums, e.g. milk jam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
The invention relates to a durian creamy sauce. The finished product of the durian creamy sauce is prepared through the following steps: using durian flesh or dried durian powder, fresh milk, cream, milk powder, sugar and salt as raw materials; pretreating durians so as to obtain durian paste; mixing the durian paste, the fresh milk, the cream and the salt for the first time so as to obtain first mixed liquor; mixing the first mixed liquor, the milk powder and the sugar for the second time so as to obtain second mixed liquor; decocting the second mixed liquor so as to obtain paste; homogenizing the paste so as to obtain homogenized paste; and filling the homogenized paste. The durian creamy sauce disclosed by the invention has the beneficial effects that the durians and the milk powder are matched together, so that the durian creamy sauce is rich in nutrition, and the finished product not only reserves the special flavor of the durians, but also merges the unique mouth feel of milk products. The product prepared by mixing does not have strong taste of the durians, so that people who are sensitive to the taste of the durians do not hate the durian creamy sauce when being in contact with the durian creamy sauce within a close range.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of durian milk sauce.
Background technology
Durian jam is with being be brewed into pure durian jam after the sugaring of fresh durian fruit, can be used for wipe one's face bag, biscuit etc., also can make durian cake; Tradition milk sauce, based on milk, uses the raw materials such as fresh milk, cream, sugar to boil to concentrate and forms, major embodiment milk strong, and also may be used for going with rice or bread, is sauce of going with rice or bread important in western-style food.Existing market only has traditional durian jam and milk jam product, and do not have the product that durian and milk are mixed, taste is single.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of durian milk sauce.Durian and milk are mixed and made into durian milk sauce by the present invention, have both maintained the original local flavor of durian, and have incorporated again milk, tasty, nutritious.
The technical solution adopted in the present invention is: a kind of durian milk sauce, comprises the raw material of following weight portion:
Durian pulp 400-800 part or durian dry powder 300-400 part; Fresh milk 500-1000 part; Cream 1000-1500 part; Milk powder 150-400 part; Sugar 300-600 part; Salt 1-50 part.
Further, described sugar is the mixing of arbitrary proportion in sucrose, white granulated sugar, fructose, HFCS or glucose, and described salt is sea salt.
A preparation method for above-mentioned durian milk sauce, comprises the following steps:
(1) durian pretreatment: stir after durian pulp being blended into pasty state or durian dry powder being added the fresh milk of equivalent or water, make durian puree;
(2) first time mixing: add remaining fresh milk, cream and salt in described durian puree, mixing limit, limit is stirred, and mixes, then leaves standstill, make the first mixed liquor;
(3) second time mixing: add milk powder, sugar successively by described first mixed liquor, mix and make the second mixed liquor;
(4) boil: described second mixed liquor is heated, through boiling acquisition pasty masses;
(5) homogeneous: the described pasty masses boiled is put into homogenizer and carries out homogeneous, make homogeneous sauce;
(6) canned: described homogeneous sauce to be put into pot-type equipment and carries out canned, and seal;
(7) the described homogeneous sauce after sealing is carried out sterilization treatment, be then cooled to room temperature, namely can be made into durian milk sauce.
Further, described in step (1), the particle diameter of durian puree is below 3mm.
Further, the time left standstill described in step (1) is 1-2 hour.
Further, described in step (4), the temperature of heating is more than 90 DEG C, and the moisture of described pasty masses is 10-40%.
Further, described in step (7), the temperature of sterilizing is 80-100 DEG C; The time of described sterilizing is 10-20 minute.
Further, described in step (6), filling temperature is 60-80 DEG C.
Durian: have another name called nephelium lappaceum, linsang fruit, belongs to Bombacaceae torrid zone deciduous tree.Durian pulp is nutritious, has " king of fruit " laudatory title.Durian high nutritive value, fragrance is unique, the glutinous sliding succulence of pulp, soft taste is sweet, and tasted old cheese and onion flavor, just taste and have peculiar smell, the refrigerant sweetness of thin food, aftertaste is excellent, and durian pulp contains multivitamin, often eats and can improve the health, invigorating the spleen tonifying Qi, tonifying kidney and strengthening yang, warm health, belongs to the fruit that nourishing is useful; Durian is hot in nature, can tremble with fear by Huoxue San ", alleviates dysmenorrhoea, and the women be particularly suitable for by dysmenorrhoea puzzlement eats; It can also improve, and belly is cold and cool, promotion body temperature rises, and is the desirable tonic of cold physique person.
Durian powder: durian fresh fruit is after quick-frozen, and vacuum sublimation process obtains the durian fruit of freeze-drying, through the former powder of durian powdery fruit that flour mill abrasive dust obtains.Period does not add any additive and anticorrisive agent.
Fresh milk: be also plain chocolate, is creamy white or yellowish even colloidal state fluid, without precipitation, without grumeleuse, free from admixture, without starch sense, free from extraneous odour.
Cream: be the yellow or white adipose semi-solid food products extracted from milk, goat milk; It is by the obtained dairy products of one deck that the butterfat content of the raw milk top layer before not homogenizing is higher.
Milk powder: mainly refer to the milk of ox for raw material, through the powder that the techniques such as sterilization, degreasing, dehydration, drying are made; Reconstitute easily, easy to carry, nutritious.
Fructose: be a kind of monose, very easily water-soluble; In carbohydrate, the hygroscopicity of fructose is the strongest, and fructose is the natural sugar that sugariness is the highest, and general identification is 1.73 times of sucrose.
HFCS: be brilliant by the starch sugar that plant amylum is hydrolyzed and isomerization is made, primarily of glucose sugar and fructose composition.
Glucose: be the widest and of paramount importance a kind of monose of distributed in nature, glucose is the indispensable nutriment of organism intracellular metabolic; There is supplementary body fluid, supply energy, supplement the effects such as blood sugar, cardiac stimulant diuresis, removing toxic substances.
Through twice mixing in preparation process provided by the invention, add fresh milk, cream and salt in durian puree and first carry out first time mixing, the feed moisture content of first time mixing is higher and proportion that is that account in all raw materials is larger, the heavy more raw material of accounting can be mixed more uniformly, milk powder and glycosyl originally belong to dry and these two kinds of raw materials very easily absorb water, joined successively by these two kinds of dries after first time mixing in first time mixed liquor, the raw material used in milk powder, sugar and first time mixing is fully mixed by the mode stirred by mixing limit, limit again.
Homogeneous in food processing just refers to that the feed liquid of material is in extruding, material refinement is made under the triple role that thump and decompression expand, thus make material energy evenly mutual mixing, the present invention in preparation process, the pasty masses boiled is also had carry out carrying out again after homogeneous through homogenizer filling, make the more tiny of the fat fragmentation in durian pulp or durian dry powder, fresh milk, milk powder and cream, thus make whole product system more stable, improve the nutrition absorption rate of food, bring the food of more high-quality GOOD TASTE to us.
Beneficial effect of the present invention is: together with durian is arranged in pairs or groups with milk by durian milk sauce of the present invention, not only nutritious, and the finished product obtained both had remained the peculiar flavour of durian, incorporate again the unique oral sensations of dairy produce, product after being mixed with no longer presents dense heavy durian taste, can not make to produce detest to durian taste sensitive subjects because of close contact durian.
The durian dry powder of the present invention after durian pulp or dehydration mixes through infusion in short-term with fresh milk, cream, sugar, milk powder, obtain finished product, this kind of technique reduces the energy loss that long-time infusion causes, simultaneously the nutritional labeling maintaining durian and dairy produce as much as possible.
Detailed description of the invention
The invention provides a kind of durian milk sauce, below in conjunction with specific embodiment, the present invention is described in further details.
Embodiment 1
A kind of durian milk sauce, comprises following raw material:
Durian pulp 600g or durian dry powder 350g; Fresh milk 750g; Cream 1100g; Milk powder 225g; Sugar 450g; Sea salt 25g.
Sugar is sucrose 20g, white granulated sugar 20g, fructose 150g, HFCS 200g and glucose 10g.
A preparation method for above-mentioned durian milk sauce, comprises the following steps:
(1) durian pretreatment: durian pulp is blended into pasty state until the particle diameter of durian puree is below 3mm, makes durian puree;
(2) first time mixing: add fresh milk, cream and salt in durian puree, mixes rear leaving standstill and makes the first mixed liquor in 1.5 hours;
(3) second time mixing: add milk powder, sugar by the first mixed liquor, mix and make the second mixed liquor;
(4) boil: heated more than 90 DEG C by the second mixed liquor, through boiling acquisition pasty masses, its moisture is 10%;
(5) homogeneous: by the pasty masses boiled, puts into homogenizer and carries out homogeneous, make homogeneous sauce;
(6) canned: homogeneous sauce to be put into inherent 70 DEG C of pot-type equipment and carry out canned, and seal;
(7) the homogeneous sauce after sealing is carried out sterilization treatment, the temperature of sterilizing is 90 DEG C, and the time of sterilizing is 15 minutes, namely can be made into durian milk sauce;
(8) put by the durian milk sauce after sterilizing and cool at normal temperatures, due to encapsulation process, after cooling, tank body presents negative-pressure vacuum state, can save and not degenerate for a long time.
Embodiment 2
A kind of durian milk sauce, comprises following raw material:
Durian pulp 400g or durian dry powder 300g; Fresh milk 1000g; Cream 1000g; Milk powder 300g; Sugar 300g; Salt 1g.
Sugar is sucrose 50g, white granulated sugar 20g, fructose 100g and HFCS 130g.
A preparation method for above-mentioned durian milk sauce, comprises the following steps:
(1) durian pretreatment: stir after durian dry powder being added the water of equivalent, makes durian puree;
(2) first time mixing: add fresh milk, cream and salt in durian puree, mixes rear leaving standstill and makes the first mixed liquor in 1 hour;
(3) second time mixing: add milk powder, sugar by the first mixed liquor, mix and make the second mixed liquor;
(4) boil: heated at 95 DEG C by the second mixed liquor, through boiling acquisition pasty masses, its moisture is 30%;
(5) homogeneous: the pasty masses boiled is put into homogenizer and carries out homogeneous, make homogeneous sauce;
(6) canned: homogeneous sauce to be put into inherent 60 DEG C of pot-type equipment and carry out canned, and seal;
(7) the homogeneous sauce after sealing is carried out sterilization treatment, the temperature of sterilizing is 80 DEG C, and the time of sterilizing is 20 minutes, namely can be made into durian milk sauce;
(8) put by the durian milk sauce after sterilizing and cool at normal temperatures, due to encapsulation process, after cooling, tank body presents negative-pressure vacuum state, can save and not degenerate for a long time.
Embodiment 3
A kind of durian milk sauce, comprises following raw material:
Durian pulp 800g or durian dry powder 400g; Fresh milk 500g; Cream 1200g; Milk powder 150g; Sugar 600g; Salt 50g.
Sugar is sucrose 50g, white granulated sugar 100g, fructose 230g and HFCS 220g.
A preparation method for above-mentioned durian milk sauce, comprises the following steps:
(1) durian pretreatment: stir after durian dry powder being added the fresh milk of the 400g of equivalent, makes durian puree;
(2) first time mixing: add remaining 100g fresh milk, cream and salt in durian puree, mixes rear leaving standstill and makes the first mixed liquor in 2 hours;
(3) second time mixing: add milk powder, sugar by the first mixed liquor, mix and make the second mixed liquor;
(4) boil: heated at 90 DEG C by the second mixed liquor, through boiling acquisition pasty masses, its moisture is 30%;
(5) homogeneous: the pasty masses boiled is put into homogenizer and carries out homogeneous, make homogeneous sauce;
(6) canned: homogeneous sauce to be put into inherent 60 DEG C of pot-type equipment and carry out canned, and seal;
(7) the homogeneous sauce after sealing is carried out sterilization treatment, the temperature of sterilizing is 100 DEG C, and the time of sterilizing is 10 minutes, namely can be made into durian milk sauce;
(8) put by the durian milk sauce after sterilizing and cool at normal temperatures, due to encapsulation process, after cooling, tank body presents negative-pressure vacuum state, can save and not degenerate for a long time.
Embodiment 4
A kind of durian milk sauce, comprises following raw material:
Durian pulp 600g or durian dry powder 600g; Fresh milk 500g; Cream 1500g; Milk powder 400g; Sugar 600g; Salt 50g.
Sugar is sucrose 50g, white granulated sugar 100g, fructose 230g and HFCS 220g.
A preparation method for above-mentioned durian milk sauce, comprises the following steps:
(1) durian pretreatment: durian pulp is blended into pasty state until the particle diameter of durian puree is below 3mm, makes durian puree;
(2) first time mixing: add fresh milk, cream and salt in durian puree, mixes rear leaving standstill and makes the first mixed liquor in 0.5 hour;
(3) second time mixing: add milk powder, sugar by the first mixed liquor, mix and make the second mixed liquor;
(4) boil: by the second mixed liquor through boiling acquisition pasty masses;
(5) homogeneous: the pasty masses boiled is put into homogenizer and carries out homogeneous, make homogeneous sauce;
(6) canned: homogeneous sauce to be put into pot-type equipment and carries out canned, and seal;
(7) the homogeneous sauce after sealing is carried out sterilization treatment, namely can be made into durian milk sauce;
(8) put by the durian milk sauce after sterilizing and cool at normal temperatures, due to encapsulation process, after cooling, tank body presents negative-pressure vacuum state, can save and not degenerate for a long time.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its shape or structure; what describe in above-described embodiment and description just illustrates principle of the present invention; every have identical with the application or akin technical scheme; all drop within protection scope of the present invention, application claims protection domain is defined by appending claims and equivalent thereof.
Claims (8)
1. a durian milk sauce, is characterized in that: the raw material comprising following weight portion:
Durian pulp 400-800 part or durian dry powder 300-400 part; Fresh milk 500-1000 part; Cream 1000-1200 part; Milk powder 150-300 part; Sugar 300-600 part; Salt 1-50 part.
2. durian milk sauce according to claim 1, is characterized in that: described sugar is the arbitrary proportion of one or more mixing in sucrose, white granulated sugar, fructose, HFCS and glucose, and described salt is sea salt.
3. a preparation method for durian milk sauce as claimed in claim 1 or 2, is characterized in that: comprise the following steps:
(1) durian pretreatment: stir after the fresh milk of weight portion or the water such as durian dry powder being added or durian pulp blended into pasty state, making durian puree;
(2) first time mixing: add remaining fresh milk, cream and salt in described durian puree, mix, then leave standstill, make the first mixed liquor;
(3) second time mixing: add milk powder, sugar successively by described first mixed liquor, mixing limit, limit is stirred, and mixes and makes the second mixed liquor;
(4) boil: described second mixed liquor is heated, through boiling acquisition pasty masses;
(5) homogeneous: the described pasty masses boiled is put into homogenizer and carries out homogeneous, make homogeneous sauce;
(6) canned: described homogeneous sauce to be put into pot-type equipment and carries out canned, and seal;
(7) the described homogeneous sauce after sealing is carried out sterilization treatment, be then cooled to room temperature and namely can be made into durian milk sauce.
4. preparation method according to claim 3, is characterized in that: described in step (1), the particle diameter of durian puree is below 3mm.
5. preparation method according to claim 3, is characterized in that: the time left standstill described in step (2) is 1-2 hour.
6. preparation method according to claim 3, is characterized in that: described in step (4), the temperature of heating is more than 90 DEG C, and the moisture of described pasty masses is 10-40%.
7. preparation method according to claim 3, is characterized in that: temperature canned described in step (6) is 60-80 DEG C.
8. preparation method according to claim 3, is characterized in that: described in step (7), the temperature of sterilizing is 80-100 DEG C; The time of described sterilizing is 10-20 minute.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510536751.XA CN105230791A (en) | 2015-08-27 | 2015-08-27 | Durian creamy sauce |
| KR1020160105389A KR101834659B1 (en) | 2015-08-27 | 2016-08-19 | durian milk jam |
| JP2016161938A JP6227075B2 (en) | 2015-08-27 | 2016-08-22 | Durian milk jam and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510536751.XA CN105230791A (en) | 2015-08-27 | 2015-08-27 | Durian creamy sauce |
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| Publication Number | Publication Date |
|---|---|
| CN105230791A true CN105230791A (en) | 2016-01-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510536751.XA Pending CN105230791A (en) | 2015-08-27 | 2015-08-27 | Durian creamy sauce |
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| Country | Link |
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| JP (1) | JP6227075B2 (en) |
| KR (1) | KR101834659B1 (en) |
| CN (1) | CN105230791A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994647A (en) * | 2016-05-20 | 2016-10-12 | 云南新希望邓川蝶泉乳业有限公司 | Durian milk and production method thereof |
| CN107668303A (en) * | 2017-09-15 | 2018-02-09 | 海南春光食品有限公司 | A kind of durian toffee and preparation method thereof |
| CN108185003A (en) * | 2018-01-16 | 2018-06-22 | 佛山科学技术学院 | A kind of rose milk sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101804140B1 (en) * | 2017-10-24 | 2018-01-10 | 김부승 | Durian sesame-leaves Cheese Roll-type Pork cutlet and a manufacturing method thereof |
| TR201718272A2 (en) * | 2017-11-17 | 2019-06-21 | Ekim Grup Gida Tekstil Insaat Turizm Temizlik Malzemeleri Ithalat Ihracat Sanayi Ve Ticaret Ltd Sirk | HOW TO OBTAIN A DARKENED DAIRY PRODUCT |
| CN109363128A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of durian Pizza flavor compound seasoner and preparation method thereof |
| KR20220128705A (en) | 2021-03-15 | 2022-09-22 | 공상운 | Spicy stir-fried chicken spread with high palatability and functionality, and method for preparing the same |
| KR20230090659A (en) | 2021-12-15 | 2023-06-22 | 재단법인 임실치즈앤식품연구소 | Manufacturing method of milk jan using low temperature evaporated milk |
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| CN107668303B (en) * | 2017-09-15 | 2021-02-12 | 海南春光食品有限公司 | Durian milk candy and preparation method thereof |
| CN108185003A (en) * | 2018-01-16 | 2018-06-22 | 佛山科学技术学院 | A kind of rose milk sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170026151A (en) | 2017-03-08 |
| JP2017042162A (en) | 2017-03-02 |
| JP6227075B2 (en) | 2017-11-08 |
| KR101834659B1 (en) | 2018-03-05 |
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