CN105995853A - Cranberry cashew nut - Google Patents
Cranberry cashew nut Download PDFInfo
- Publication number
- CN105995853A CN105995853A CN201610355253.XA CN201610355253A CN105995853A CN 105995853 A CN105995853 A CN 105995853A CN 201610355253 A CN201610355253 A CN 201610355253A CN 105995853 A CN105995853 A CN 105995853A
- Authority
- CN
- China
- Prior art keywords
- cranberry
- parts
- fructus anacardii
- powder
- cashew nut
- 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
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 title claims abstract description 82
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 title claims abstract description 82
- 235000004634 cranberry Nutrition 0.000 title claims abstract description 82
- 244000291414 Vaccinium oxycoccus Species 0.000 title claims 4
- 244000226021 Anacardium occidentale Species 0.000 title abstract 7
- 235000020226 cashew nut Nutrition 0.000 title abstract 7
- 240000001717 Vaccinium macrocarpon Species 0.000 claims abstract description 78
- 239000000843 powder Substances 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 25
- 239000005913 Maltodextrin Substances 0.000 claims description 14
- 229920002774 Maltodextrin Polymers 0.000 claims description 14
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 14
- 229940035034 maltodextrin Drugs 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 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 10
- 239000008103 glucose Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- 235000012239 silicon dioxide Nutrition 0.000 claims description 7
- 239000000377 silicon dioxide Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 claims 2
- 239000000463 material Substances 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 description 16
- 239000006188 syrup Substances 0.000 description 16
- 239000003205 fragrance Substances 0.000 description 5
- 235000021028 berry Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000169938 Empetrum nigrum Species 0.000 description 1
- 235000012778 Empetrum nigrum Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229940124158 Protease/peptidase inhibitor Drugs 0.000 description 1
- 206010037601 Pyelonephritis chronic Diseases 0.000 description 1
- 235000012511 Vaccinium Nutrition 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 201000006368 chronic pyelonephritis Diseases 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 201000003146 cystitis Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000001983 lactogenic effect Effects 0.000 description 1
- 239000003415 peat Substances 0.000 description 1
- 239000000137 peptide hydrolase inhibitor Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 208000000143 urethritis Diseases 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000005303 weighing Methods 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a cranberry cashew nut which comprises the following raw materials in parts by weight: 450-550 parts of cashew nut, 50-55 parts of maltose, 15-18 parts of honey, 18-22 parts of seasoning powder and 90-110 parts of cranberry block. The invention provides the cranberry cashew nut which is not available in the market at present, tastes rich, not only has mellow flavor of cashew nut but also has sweet taste of cranberry; the added seasoning powder is matched with the smell and taste of the product, so that the smell and taste of the product can meet the requirement of sour and sweet flavors of the product; the cranberry cashew nut provided by the invention maintains the health-care values of cashew nut and cranberry and meets the requirement of consumer for food taste and health care.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of cranberry Fructus anacardii.
Background technology
Its title of cranberry derives from former title " the crane certain kind of berries ", because the flower of cranberry is gained the name much like head and the mouth of crane.It is Du
Being commonly called as of Juan Hua section Vaccinium crowberry subgenus.The species of this subgenus are evergreen shrubs, primary growth on the Northern Hemisphere cool
In the acid peat soil earth of refreshing area.Flower rediance, raceme.Red fruit can cook fruit and eat.At present in the one of North America
A little areas are by substantial amounts of plantation.The fruit of results is used for making fruit juice, fruit jam etc..
Cranberry is a kind of natural antibacterial health fruit, is to prevent and treat the infection of women daily urinary system various antibacterial, urethra
Inflammation, cystitis, the optimal natural dietetic food of chronic pyelonephritis.
Fructus anacardii has abundant nutritive value, and the content of its vitamin B1 is only second to Semen Sesami and Semen arachidis hypogaeae, regains one's strength of body, eliminates
Tired effect, is suitable for the most tired people and eats；Containing vitamin A, it is excellent antioxidant, can make that skin is glossy, gas
Complexion changed is good；Possibly together with substantial amounts of protease inhibitor, the cancer state of an illness can be controlled.Also there is effect of lactogenic, be of value to breast in puerperal
The women of juice hyposecretion.The most edible Fructus anacardii has building body, improves body resistance against diseases, is present people's daily leisure food
Product.
But, current Fructus anacardii leisure food kind only has charcoal to burn and salt two kinds, and taste is single, and mouthfeel is single, it is impossible to full
This growing demand of foot people.
Summary of the invention
It is an object of the invention to provide a kind of cranberry Fructus anacardii, wrap syrup and cranberry on Fructus anacardii surface, syrup and
The sweet-smelling mouthfeel of the sour-sweet mouthfeel regulation Fructus anacardii of cranberry, prepared cranberry Fructus anacardii rich in taste, healthy nutritive value is richer
Richness, meets the demand of people.
A kind of cranberry Fructus anacardii that the present invention provides, including the raw material of following weight portion:
Described toppings include the raw material of following weight portion:
Icing Sugar 12-17 part；Fruit essence 1-1.2 part；Citric acid 0.2-0.4 part；Mel powder 2-3 part；Apple vinegar powder 0.4-
0.5 part；Silicon dioxide 0.08-0.1 part；Maltodextrin 8-11 part.
Described cranberry fourth size is 3x3mm；
The preparation method of described cranberry fourth is:
Dice dry for cranberry, add glucose powder or maltodextrin in the process；Glucose powder or Fructus Hordei Germinatus are stuck with paste
The addition of essence is the 8-10% of cranberry dry weight.
Preferably, a kind of cranberry Fructus anacardii, including the raw material of following weight portion:
Described toppings include the raw material of following weight portion:
Icing Sugar 15 parts；Fruit essence 1.2 parts；Citric acid 0.3 part；Mel powder 3 parts；Apple vinegar powder 0.5 part；Silicon dioxide
0.1 part；Maltodextrin 10 parts.
The production method of described cranberry Fructus anacardii is:
(1), after baking Fructus anacardii, syrup is wrapped；
(2) toppings seasoning is uniformly sprinkled；
(3) it is eventually adding cranberry fourth, sticks to seasoned Fructus anacardii surface, after baking, cooling, obtain cranberry waist
Really.
Fructus anacardii is toasted particularly as follows: toast 1.5-2h at 105-115 DEG C described in step (1)；
Described in step (2), the preparation method of syrup is:
By maltose and the Mel mix homogeneously of formula ratio, obtain syrup.
Bake described in step (3) particularly as follows: bake 1.5-2.5h under the conditions of 100-105 DEG C.
Cranberry is dry dice during, adding glucose powder or maltodextrin can tie with the minimizing of high degree
Block.Meanwhile, maltodextrin and glucose powder also can help cranberry granule during follow-up cranberry is rolled in Fructus anacardii surface
Stick to Fructus anacardii surface.
In the present invention, toppings add citric acid, Mel powder and apple vinegar powder, after being possible not only to prevent Fructus anacardii from wrapping up in sugar,
And, control the amount ratio of three: citric acid 0.2-0.4 part, Mel powder 2-3 part and apple vinegar powder 0.4-0.5 part, coordinate climing more
Dry sour-sweet of the certain kind of berries, can make last product cranberry Fructus anacardii no matter in mouthfeel and abnormal smells from the patient, and be attained by matching is sour-sweet
Degree.Using maltose and Mel to mix as syrup, the use controlling both is more permissible than maltose 50-55 part, Mel 15-18 part
Making Fructus anacardii color present glittering and translucent burnt sugar coloring, mouthfeel has the fragrance of caramel, increases the appetite of consumer；And, coordinate climing
The tart flavour that more certain kind of berries is dry；Exceeding the use ratio of maltose and Mel, products taste is the sweetest, the most greasy；Ratio, products taste is used less than it
Sourer, sour-sweet taste is inharmonious.It addition, control usage amount 450-550 part of Fructus anacardii, usage amount 90-110 part of cranberry fourth,
Above or below this proportioning, the sweet-smelling mouthfeel that can make the sour-sweet of cranberry and Fructus anacardii is unbalance, it is impossible to reach gratifying mouthfeel.
In preparation process, first by Fructus anacardii processed, control baking temperature, at 105-115 DEG C, toasts 1.5-2h, it is ensured that Fructus anacardii
On the basis of processed, farthest ensureing fragrance and the mouthfeel of Fructus anacardii, baking time is oversize, and temperature is the highest, and Fructus anacardii has hardship
Taste, not sweet-smelling；The shortest temperature of baking time is the lowest, and Fructus anacardii is constantly given birth to, and fragrance is inadequate；And, control Fructus anacardii by baking time
Fragrance and mouthfeel, coordinate syrup and the addition of cranberry, make the sweet-smelling of the existing Fructus anacardii of product, have again caramel fragrance and climing more
The sour-sweet mouthfeel of the certain kind of berries.Cranberry fourth size controls at 3x 3mm, it is simple to cranberry fourth is uniform in Fructus anacardii surface adhesion, and mouthfeel is equal
Weighing apparatus.Bake again adding after cranberry, baking 1.5-2.5h under the conditions of controlling 100-105 DEG C, the cooperation cranberry of this temperature and
The character wrapping up in sugar selects, and owing to cranberry is diced, temperature is too high easily makes cranberry fourth mouthfeel too hard, sour-sweet unbalance；Temperature
Too low, the sweet-smelling wrapping up in sugar and Fructus anacardii can't get out, and affects mouthfeel.
The invention provides the cranberry Fructus anacardii not having on a kind of market, products taste enriches, the sweet-smelling of existing Fructus anacardii, again
Having the sour-sweet mouthfeel of cranberry, the toppings of addition match in olfactory sensation and mouthfeel, make the product can on taste and smell
Meet the requirement that product is sour-sweet taste；And, the cranberry Fructus anacardii that the present invention provides maintains Fructus anacardii and cranberry
Health care valency is worth, and meets consumer to food mouthfeel and the demand of health care.
Detailed description of the invention
Embodiment 1
A kind of cranberry Fructus anacardii, including the raw material of following weight portion:
Described toppings include the raw material of following weight portion:
Icing Sugar 12 parts；Fruit essence 1 part；Citric acid 0.3 part；Mel powder 2.5 parts；Apple vinegar powder 0.4 part；Silicon dioxide
0.09 part；Maltodextrin 9 parts.
Described cranberry fourth size is 3x3mm；
The preparation method of described cranberry fourth is:
Dicing dry for cranberry, add glucose powder in the process, the addition of glucose powder is cranberry dry weight
8-10%.
The production method of described cranberry Fructus anacardii is:
After toasting 2h 450 portions of Fructus anacardiis of baking at (1) 105 DEG C, wrap syrup；
The preparation method of syrup is: by the maltose 50 parts of formula ratio and 15 parts of mix homogeneously of Mel, obtain syrup.
(2) 18 parts of seasonings of toppings then, are uniformly sprinkled；
(3) it is eventually adding cranberry fourth 90 parts, sticks to seasoned Fructus anacardii surface, after baking 1.5h under the conditions of 100 DEG C,
Cooling, obtains cranberry Fructus anacardii.
Finally, by gained, cranberry Fructus anacardii is packed,.
Embodiment 2
A kind of cranberry Fructus anacardii, including the raw material of following weight portion:
Described toppings include the raw material of following weight portion:
Icing Sugar 15 parts；Fruit essence 1.2 parts；Citric acid 0.3 part；Mel powder 3 parts；Apple vinegar powder 0.5 part；Silicon dioxide
0.1 part；Maltodextrin 10 parts.
Described cranberry fourth size is 3x3mm；
The preparation method of described cranberry fourth is:
Dicing dry for cranberry, add glucose powder in the process, the addition of glucose powder is cranberry dry weight
9%.
The production method of described cranberry Fructus anacardii is:
After toasting 2h 500 portions of Fructus anacardiis of baking at (1) 110 DEG C, wrap syrup；
The preparation method of syrup is: by the maltose 54 parts of formula ratio and 16 parts of mix homogeneously of Mel, obtain syrup.
(2) 20 parts of seasonings of toppings then, are uniformly sprinkled；(3) it is eventually adding cranberry fourth 100 parts, adheres to after seasoning
Fructus anacardii surface, bake after 2h under the conditions of 105 DEG C, cooling, obtain cranberry Fructus anacardii.
Finally, by gained, cranberry Fructus anacardii is packed,.
Embodiment 3
A kind of cranberry Fructus anacardii, including the raw material of following weight portion:
Described toppings include the raw material of following weight portion:
Icing Sugar 16 parts；Fruit essence 1.2 parts；Citric acid 0.4 part；Mel powder 3 parts；Apple vinegar powder 0.5 part；Silicon dioxide
0.1 part；Maltodextrin 11 parts.
Described cranberry fourth size is 3x3mm；
The preparation method of described cranberry fourth is:
Dicing dry for cranberry, add maltodextrin in the process, the addition of maltodextrin is cranberry dry weight
10%.
The production method of described cranberry Fructus anacardii is:
After toasting 1.5h 550 portions of Fructus anacardiis of baking at (1) 115 DEG C, wrap syrup；
The preparation method of syrup is: by the maltose 55 parts of formula ratio and 18 parts of mix homogeneously of Mel, obtain syrup.
(2) 22 parts of seasonings of toppings then, are uniformly sprinkled；
(3) it is eventually adding cranberry fourth 110 parts, sticks to seasoned Fructus anacardii surface, under the conditions of 105 DEG C, bake 1.5h
After, cooling, obtain cranberry Fructus anacardii.
Finally, by gained, cranberry Fructus anacardii is packed,.
Claims (7)
1. a cranberry Fructus anacardii, it is characterised in that described cranberry Fructus anacardii includes the raw material of following weight portion:
。
Cranberry Fructus anacardii the most according to claim 1, it is characterised in that described toppings include the former of following weight portion
Material:
Icing Sugar 12-17 part；Fruit essence 1-1.2 part；Citric acid 0.2-0.4 part；Mel powder 2-3 part；Apple vinegar powder 0.4-0.5
Part；Silicon dioxide 0.08-0.1 part；Maltodextrin 8-11 part.
Cranberry Fructus anacardii the most according to claim 1 and 2, it is characterised in that the preparation method of described cranberry fourth is: will
Cranberry is dry dices, and adds glucose powder or maltodextrin in the process.
4. according to the cranberry Fructus anacardii described in claim 1 or 3, it is characterised in that glucose powder or the addition of maltodextrin
Amount is the 8-10% of cranberry dry weight.
5. according to the cranberry Fructus anacardii described in any one of right 1-4, it is characterised in that described cranberry fourth size is 3x 3mm.
6. according to the cranberry Fructus anacardii described in any one of right 1-5, it is characterised in that described maltose and Mel are used for making sugar
Slurry.
7., according to the cranberry Fructus anacardii described in right 1, described cranberry Fructus anacardii includes the raw material of following weight portion:
Described toppings include the raw material of following weight portion:
Icing Sugar 15 parts；Fruit essence 1.2 parts；Citric acid 0.3 part；Mel powder 3 parts；Apple vinegar powder 0.5 part；Silicon dioxide 0.1 part；
Maltodextrin 10 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610355253.XA CN105995853A (en) | 2016-05-26 | 2016-05-26 | Cranberry cashew nut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610355253.XA CN105995853A (en) | 2016-05-26 | 2016-05-26 | Cranberry cashew nut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995853A true CN105995853A (en) | 2016-10-12 |
Family
ID=57093338
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610355253.XA Pending CN105995853A (en) | 2016-05-26 | 2016-05-26 | Cranberry cashew nut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995853A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373571A (en) * | 2017-08-23 | 2017-11-24 | 桐城市牯牛背农业开发有限公司 | A kind of celery decompression cashew nut and its processing method |
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|---|---|---|---|---|
| JP2009082002A (en) * | 2007-09-27 | 2009-04-23 | Adeka Corp | Coating oil-and-fat composition |
| CN102697106A (en) * | 2012-06-12 | 2012-10-03 | 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 |
| CN102715578A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Sesame seed cashew nuts |
| CN103493954A (en) * | 2013-09-18 | 2014-01-08 | 苏州优尔食品有限公司 | Sugar-coating sesame cashew nuts |
| CN104886485A (en) * | 2015-04-27 | 2015-09-09 | 史晓丽 | Walnut raisins and preparation method thereof |
-
2016
- 2016-05-26 CN CN201610355253.XA patent/CN105995853A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009082002A (en) * | 2007-09-27 | 2009-04-23 | Adeka Corp | Coating oil-and-fat composition |
| CN102715578A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Sesame seed cashew nuts |
| CN102697106A (en) * | 2012-06-12 | 2012-10-03 | 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 |
| CN103493954A (en) * | 2013-09-18 | 2014-01-08 | 苏州优尔食品有限公司 | Sugar-coating sesame cashew nuts |
| CN104886485A (en) * | 2015-04-27 | 2015-09-09 | 史晓丽 | Walnut raisins and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| W_OU: "芝麻腰果", 《HTTPS://BAIKE.BAIDU.COM/HISTORY/芝麻腰果/2367316/33734018》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373571A (en) * | 2017-08-23 | 2017-11-24 | 桐城市牯牛背农业开发有限公司 | A kind of celery decompression cashew nut and its processing method |
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