CN106174340A - Fragrant green kernel of a kind of mint tea and preparation method thereof - Google Patents
Fragrant green kernel of a kind of mint tea and preparation method thereof Download PDFInfo
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- CN106174340A CN106174340A CN201610559177.4A CN201610559177A CN106174340A CN 106174340 A CN106174340 A CN 106174340A CN 201610559177 A CN201610559177 A CN 201610559177A CN 106174340 A CN106174340 A CN 106174340A
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- 240000007417 Solanum muricatum Species 0.000 description 1
- 235000018709 Solanum muricatum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses fragrant green kernel of a kind of mint tea and preparation method thereof, be made up of following raw material: green kernel, matcha powder, Herba Menthae, Ziziphi Spinosae tender leaf, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui), astragalus polysaccharides, Quinoa, walnut powder, Herb Gynostemmae Pentaphylli, Herba Ecliptae, Folium Stevlae Rebaudianae, Fructus Amomi, trehalose, Semen Tritici aestivi germ oil is appropriate, Ramulus Cinnamomi, Ramulus Pini, bamboo charcoal, rice vinegar, medical stone powder, rice wine are appropriate.The fragrant green kernel of the mint tea that the present invention prepares, by the shell infiltration pine osmanthus Radix Aucklandiae, adds Maifanitum and bamboo charcoal powder absorbs harmful substance, extend the kernel shelf-life, increase kernel trace element simultaneously；And multilayered thermally-conductive transmission, pin the exclusive fragrance of kernel, the most aromatic crisp, formula is also added with the traditional Chinese medicine extraction component such as Herb Gynostemmae Pentaphylli, Fructus Amomi, infiltrates green kernel, enriched health care function with raw pulps such as astragalus polysaccharidess, improve antibacterial effect, healthy intestinal keeps healthy, and to merge mint tea fragrant simultaneously, the most antipyretic stomach invigorating but also refreshment.
Description
Technical field
The present invention relates to food technology field, particularly relate to fragrant green kernel of a kind of mint tea and preparation method thereof.
Background technology
Green fruit, also known as pecan tree, long-lived shell Semen Caryae Cathayensis or pecan, originates in the U.S. and the ink of North American continent
Western brother is northern, and become international one of dry fruit seeds.Owing to its kernel has the Dietotherapy health of excellence to be worth, than perfume (or spice)
Chinese torreya is bigger, really has the sarcocarp as Semen Juglandis after strip off.Green shell is the most crisp, especially good stripping, and meat between big Semen Juglandis with
Between little Semen Juglandis.Green fruit belongs to pure wild fruit, is that the anima nurture in collection mountain region forms, the natural green polluted without any public hazards
Food.Containing rich in protein, aminoacid, vitamin in green fruit kernel, there is the highest nutritive value, and have supplementing the brain strong
Body, reduces the pecan tree that effect of blood fat processes through parch, and palatable crisp, aftertaste is aromatic, is tourism and leisure good merchantable brand
Top grade gift with presenting friends.Not only shell is thin easy-peel, and kernel is loose, nutritious, and Semen Juglandis can be eaten raw or stir-fry and eat, also
Various dessert can be made, be the woody oleiferous plants crop of grain fruit.Green fruit has another name called " Solanum muricatum ", energy kidney-tonifying and brain tonic, invigorating the spleen and replenishing QI,
Profit skin, crow beard and hair.Measuring according to science, green kernel of per kilogram is equivalent to 5 kilograms of eggs or the nutrition of 9 kilograms of fresh milks
It is worth.Every 100 Ke Bigen kernels can produce 670 kilocalories of heats, is a times of the produced heat of equivalent weight grain.
At present, the existing application for a patent for invention about green fruit, specific as follows:
(1) application publication number is that the patent application publication of CN105011053A is known clearly a kind of green fruit of Radix Et Rhizoma Fagopyri Tatarici fragrance and Radix Et Rhizoma Fagopyri Tatarici
Leachate processing method, by Radix Et Rhizoma Fagopyri Tatarici → roguing → selected → clean → soak → steam → be dried → parch → cooling → immersion
→ merge leachate, then by green fruit → classification → cleanings → sam → opening → complete → tasty (feed liquid) → ooze taste → dry
The processing process of → baking → cooling → packaging.
(2) application publication number is the processing side that the patent application of CN104351862A discloses green kernel of a kind of desiccated coconut
Method, is with green kernel, desiccated coconut, mirabalan powder, maltose syrup, white sugar, nourishing additive agent, Sal, Petiolus Trachycarpi oil etc. as raw material,
Through dispensing, the cleaning that removes astringent taste, hang the steps such as sugared, fried, spice, cooling packing and make.
Although it is green that preparation technology mentioned in above-mentioned patent application all can reasonably utilize green fruit to prepare shelling
This kind of instant food of root kernel, but be all slough shell after kernel added food additive, sweeting agent and essence compose
Taste, mainly explodes based on tasty baking or extension sugar and oil in terms of processing technique simultaneously, does not retain green fruit original natural flavour mountaineous,
And taste flavor is single, it is impossible to meet the demand of green fruit food products market of nutrition and leisure.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that the fragrant green kernel of a kind of mint tea and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
The fragrant green kernel of a kind of mint tea, is made up of the raw material of following weight parts:
Green kernel 430-450, matcha powder 10-12, Herba Menthae 15-18, Ziziphi Spinosae tender leaf 12-14, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) 10-12, astragalus polysaccharides
1-3, Quinoa 10-12, walnut powder 8-10, Herb Gynostemmae Pentaphylli 2-3, Herba Ecliptae 1-3, Folium Stevlae Rebaudianae 2-3, Fructus Amomi 2-4, trehalose 5-8, Semen Tritici aestivi
Germ oil is appropriate, Ramulus Cinnamomi 12-15, Ramulus Pini 12-15, bamboo charcoal 15-18, rice vinegar 6-8, medical stone powder 15-18, rice wine are appropriate.
The preparation method of the fragrant green kernel of described mint tea, comprises the following steps:
(1), Ramulus Cinnamomi, Ramulus Pini mixing being broken into end, spray profit proper amount of white spirit to infiltration uniformly, puts into microwave oven, at 120-130
Perfume (or spice) is toasted out, freezing 6-8 hour of-20 ± 5 DEG C of downstairs coolings after cooling, with bamboo charcoal powder, medical stone powder mixing parch at DEG C
Going out perfume (or spice), fine grinding, to 80-100 mesh, obtains loose osmanthus charcoal XIANGFEN；
(2), by green fruit screening, removing broken, insect pest pit, rolling is rinsed well, puts into baking oven, 120-130 DEG C of baking
20-25 minute, tank entered a length of 40-50 centimetre of one end and closes in thick bamboo tube, and pine osmanthus charcoal XIANGFEN is added XIANGFEN weight 20-30%
Rice wine, the Semen Tritici aestivi germ oil of 6-8% and rice vinegar mixing, add the stirring of appropriate distilled water to thick shape serosity, pours into thick bamboo tube and floods bucket and seal
Opening, concussion is uniform, puts into water-bath in boiling water and soaks 20-30 minute processed, places into baking box, and at 240-260 DEG C, the dry perfume of baking, falls
Go out to rinse well, shelling, get Bi Gen kernel；
(3), by Herb Gynostemmae Pentaphylli, Herba Ecliptae, Folium Stevlae Rebaudianae, Fructus Amomi co-grinding, spray moistens a small amount of rice wine to infiltration uniformly, at 220-260
Steaming 10-12 minute under DEG C superheated steam, at-15 DEG C ± 5 DEG C, quick freezing and cold preserving 1-2 hour, is ground to 80-100 mesh, with 8-10
Times distilled water mix homogeneously, by ultrasonic extraction 40-50 minute at 90-95 DEG C, centrifugal filtration, at 40-50 DEG C, low temperature is dense
It is reduced to 20-30%, obtains concentrated extracting solution；
(4), Herba Menthae, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) are plucked wash clean, put into the 40-60 second processed of scalding in boiling water, put into containing 0.02-0.03% citric acid
Frozen water in leaching refrigeration but, dehydration drains, and puts into freezing 1-2 hour of-10 ± 2 DEG C of downstairs cooling, crushing grinding to 80-100
Mesh, obtains Herba Menthae powder；
(5), by Ziziphi Spinosae tender leaf plucking wash clean, spray profit, containing 0.02-0.03% Fructus Citri Limoniae aqueous acid, spreads wind out at shady and cool ventilation
Dry surface, steams 10-12 minute under 160-170 DEG C of superheated steam, and the cool rear freezing 1-2 of-15 ± 2 DEG C of downstairs cooling that dry in the air are little
Time, vacuum freezing crushes, adds 20-30 times of distilled water, extracts 12-15 minute, centrifugal filtration, obtain Ziziphi Spinosae tea at 90-95 DEG C
Juice；
(6), puddling uniformly by Quinoa, walnut powder, slow fire parch goes out perfume (or spice), is finish-ground to powder, adds Ziziphi Spinosae tea juice, and slow fire stews to moisten breast
Changing, add trehalose, astragalus polysaccharides, concentrated extracting solution mixing and stirring, heating boils thick, adds matcha powder, Herba Menthae powder
Stir, add green kernel, roll at 80-85 DEG C and stew to moisten 8-10 minute, sift out and drain, 160-180 DEG C overheated steaming
Bake under vapour and be dried, then at 110-120 DEG C, toast ripe perfume (or spice), through bag distribution packaging, sterilizing, sealing, to obtain final product.
The invention have the advantage that
The fragrant green kernel of mint tea that the present invention prepares, toasts out perfume (or spice) by pine, Ramulus Cinnamomi bar, with medical stone powder, bamboo charcoal powder, rice wine,
Vinegar liquid slurrying, green with band shell fruit infiltrates in sealing thick bamboo tube, baking, by the shell infiltration pine osmanthus Radix Aucklandiae, add Maifanitum and
Bamboo charcoal powder absorbs harmful substance, extends the kernel shelf-life, increases kernel trace element simultaneously；And multilayered thermally-conductive transmission, pin
The exclusive fragrance of kernel, at utmost retains mouthfeel original flavor, and the most aromatic crisp, formula is also added with the Chinese medicine such as Herb Gynostemmae Pentaphylli, Fructus Amomi and carries
Taking composition, infiltrate green kernel, enriched health care function with the raw pulp such as astragalus polysaccharides, improve antibacterial effect, healthy intestinal is protected
Strong, it is aided with the nutritional labeling such as Herba Menthae, matcha Fructus Jujubae simultaneously, it is fragrant to merge mint tea, the most antipyretic stomach invigorating but also refreshment, for consumption
It is pure that person provides a kind of rich in taste, local flavor, the leisure kernel food of the brand new ideas of health care.
Detailed description of the invention
The fragrant green kernel of a kind of mint tea, is made up of the raw material of following weight parts:
Green kernel 450, matcha powder 12, Herba Menthae 18, Ziziphi Spinosae tender leaf 14, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) 12, astragalus polysaccharides 3, Quinoa 12, walnut powder
10, Herb Gynostemmae Pentaphylli 3, Herba Ecliptae 3, Folium Stevlae Rebaudianae 3, Fructus Amomi 4, trehalose 8, Semen Tritici aestivi germ oil be appropriate, Ramulus Cinnamomi 15, Ramulus Pini 15, bamboo charcoal 18,
Rice vinegar 8, medical stone powder 18, rice wine are appropriate.
The preparation method of the fragrant green kernel of described mint tea, comprises the following steps:
(1), Ramulus Cinnamomi, Ramulus Pini mixing being broken into end, spray profit proper amount of white spirit to infiltration uniformly, puts into microwave oven, at 130 DEG C
Toast out perfume (or spice), freezing 8 hours of-25 DEG C of downstairs coolings after cooling, go out perfume (or spice) with bamboo charcoal powder, medical stone powder mixing parch, fine grinding
To 100 mesh, obtain loose osmanthus charcoal XIANGFEN；
(2), by green fruit screening, removing broken, insect pest pit, rolling is rinsed well, puts into baking oven, toasts 25 points at 130 DEG C
Clock, tank enters a length of 50 centimetres of one end and closes in thick bamboo tube, and pine osmanthus charcoal XIANGFEN is added the rice wine of XIANGFEN weight 30%, the Semen Tritici aestivi of 8%
Germ oil and rice vinegar mixing, add the stirring of appropriate distilled water to thick shape serosity, pours into thick bamboo tube and floods bucket and seal opening, concussion uniformly,
Putting into water-bath leaching system 20 minutes in boiling water, place into baking box, at 260 DEG C, the dry perfume of baking, pours out and rinses well, shelling,
Get Bi Gen kernel；
(3), by Herb Gynostemmae Pentaphylli, Herba Ecliptae, Folium Stevlae Rebaudianae, Fructus Amomi co-grinding, spray moistens a small amount of rice wine to infiltration uniformly, 260 DEG C of mistakes
Steam under vapours 12 minutes, quick freezing and cold preserving 2 hours at-15 DEG C, be ground to 100 mesh, mix homogeneously with 10 times of distilled water,
Using ultrasonic extraction 50 minutes at 95 DEG C, centrifugal filtration, at 50 DEG C, cryoconcentration is to 30%, obtains concentrated extracting solution；
(4), Herba Menthae, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) are plucked wash clean, put into the system of scalding in boiling water 60 seconds, put in the frozen water containing 0.03% citric acid
But, dehydration drains leaching refrigeration, puts into freezing 2 hours of-12 DEG C of downstairs coolings, and crushing grinding, to 100 mesh, obtains Herba Menthae powder；
(5), by Ziziphi Spinosae tender leaf plucking wash clean, spray profit, containing 0.03% Fructus Citri Limoniae aqueous acid, spreads air-dried table out at shady and cool ventilation
Face, steams 12 minutes under 170 DEG C of superheated steams, and freezing 2 hours of cool rear-15 DEG C of downstairs cooling of drying in the air, vacuum freezing crushes, and adds
Enter 30 times of distilled water, extract 15 minutes at 95 DEG C, centrifugal filtration, obtain Ziziphi Spinosae tea juice；
(6), puddling uniformly by Quinoa, walnut powder, slow fire parch goes out perfume (or spice), is finish-ground to powder, adds Ziziphi Spinosae tea juice, and slow fire stews to moisten breast
Changing, add trehalose, astragalus polysaccharides, concentrated extracting solution mixing and stirring, heating boils thick, adds matcha powder, Herba Menthae powder
Stir, add green kernel, roll at 85 DEG C and stew to moisten 10 minutes, sift out and drain, bake dry under 180 DEG C of superheated steams
Dry, then at 120 DEG C, toast ripe perfume (or spice), through bag distribution packaging, sterilizing, sealing, to obtain final product.
Claims (2)
1. the fragrant green kernel of mint tea, it is characterised in that be made up of the raw material of following weight parts:
Green kernel 430-450, matcha powder 10-12, Herba Menthae 15-18, Ziziphi Spinosae tender leaf 12-14, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) 10-12, astragalus polysaccharides
1-3, Quinoa 10-12, walnut powder 8-10, Herb Gynostemmae Pentaphylli 2-3, Herba Ecliptae 1-3, Folium Stevlae Rebaudianae 2-3, Fructus Amomi 2-4, trehalose 5-8, Semen Tritici aestivi
Germ oil is appropriate, Ramulus Cinnamomi 12-15, Ramulus Pini 12-15, bamboo charcoal 15-18, rice vinegar 6-8, medical stone powder 15-18, rice wine are appropriate.
2. the preparation method of the fragrant green kernel of mint tea as claimed in claim 1, it is characterised in that comprise the following steps:
(1), Ramulus Cinnamomi, Ramulus Pini mixing being broken into end, spray profit proper amount of white spirit to infiltration uniformly, puts into microwave oven, at 120-130
Perfume (or spice) is toasted out, freezing 6-8 hour of-20 ± 5 DEG C of downstairs coolings after cooling, with bamboo charcoal powder, medical stone powder mixing parch at DEG C
Going out perfume (or spice), fine grinding, to 80-100 mesh, obtains loose osmanthus charcoal XIANGFEN；
(2), by green fruit screening, removing broken, insect pest pit, rolling is rinsed well, puts into baking oven, 120-130 DEG C of baking
20-25 minute, tank entered a length of 40-50 centimetre of one end and closes in thick bamboo tube, and pine osmanthus charcoal XIANGFEN is added XIANGFEN weight 20-30%
Rice wine, the Semen Tritici aestivi germ oil of 6-8% and rice vinegar mixing, add the stirring of appropriate distilled water to thick shape serosity, pours into thick bamboo tube and floods bucket and seal
Opening, concussion is uniform, puts into water-bath in boiling water and soaks 20-30 minute processed, places into baking box, and at 240-260 DEG C, the dry perfume of baking, falls
Go out to rinse well, shelling, get Bi Gen kernel；
(3), by Herb Gynostemmae Pentaphylli, Herba Ecliptae, Folium Stevlae Rebaudianae, Fructus Amomi co-grinding, spray moistens a small amount of rice wine to infiltration uniformly, at 220-260
Steaming 10-12 minute under DEG C superheated steam, at-15 DEG C ± 5 DEG C, quick freezing and cold preserving 1-2 hour, is ground to 80-100 mesh, with 8-10
Times distilled water mix homogeneously, by ultrasonic extraction 40-50 minute at 90-95 DEG C, centrifugal filtration, at 40-50 DEG C, low temperature is dense
It is reduced to 20-30%, obtains concentrated extracting solution；
(4), Herba Menthae, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) are plucked wash clean, put into the 40-60 second processed of scalding in boiling water, put into containing 0.02-0.03% citric acid
Frozen water in leaching refrigeration but, dehydration drains, and puts into freezing 1-2 hour of-10 ± 2 DEG C of downstairs cooling, crushing grinding to 80-100
Mesh, obtains Herba Menthae powder；
(5), by Ziziphi Spinosae tender leaf plucking wash clean, spray profit, containing 0.02-0.03% Fructus Citri Limoniae aqueous acid, spreads wind out at shady and cool ventilation
Dry surface, steams 10-12 minute under 160-170 DEG C of superheated steam, and the cool rear freezing 1-2 of-15 ± 2 DEG C of downstairs cooling that dry in the air are little
Time, vacuum freezing crushes, adds 20-30 times of distilled water, extracts 12-15 minute, centrifugal filtration, obtain Ziziphi Spinosae tea at 90-95 DEG C
Juice；
(6), puddling uniformly by Quinoa, walnut powder, slow fire parch goes out perfume (or spice), is finish-ground to powder, adds Ziziphi Spinosae tea juice, and slow fire stews to moisten breast
Changing, add trehalose, astragalus polysaccharides, concentrated extracting solution mixing and stirring, heating boils thick, adds matcha powder, Herba Menthae powder
Stir, add green kernel, roll at 80-85 DEG C and stew to moisten 8-10 minute, sift out and drain, 160-180 DEG C overheated steaming
Bake under vapour and be dried, then at 110-120 DEG C, toast ripe perfume (or spice), through bag distribution packaging, sterilizing, sealing, to obtain final product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242518A (en) * | 2017-06-11 | 2017-10-13 | 安徽真心食品有限公司 | A kind of tasty agent prescription of black tea taste macadamia |
| CN109123562A (en) * | 2018-08-06 | 2019-01-04 | 广西宁明县星雨生物资源开发有限公司 | U.S. rattan nut preparation process |
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| CN105380214A (en) * | 2015-11-30 | 2016-03-09 | 全椒县周杨农业有限公司 | Processing and production method of five-spice carya illinoensis |
| CN105394310A (en) * | 2015-11-27 | 2016-03-16 | 安徽三只松鼠电子商务有限公司 | Process for machining heat-clearing and detoxifying lemon flavored nuts |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394310A (en) * | 2015-11-27 | 2016-03-16 | 安徽三只松鼠电子商务有限公司 | Process for machining heat-clearing and detoxifying lemon flavored nuts |
| CN105380214A (en) * | 2015-11-30 | 2016-03-09 | 全椒县周杨农业有限公司 | Processing and production method of five-spice carya illinoensis |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242518A (en) * | 2017-06-11 | 2017-10-13 | 安徽真心食品有限公司 | A kind of tasty agent prescription of black tea taste macadamia |
| CN109123562A (en) * | 2018-08-06 | 2019-01-04 | 广西宁明县星雨生物资源开发有限公司 | U.S. rattan nut preparation process |
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