CN106174348A - A kind of processing technique of fried fructus trichosanthis seed - Google Patents

A kind of processing technique of fried fructus trichosanthis seed Download PDF

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Publication number
CN106174348A
CN106174348A CN201610606317.9A CN201610606317A CN106174348A CN 106174348 A CN106174348 A CN 106174348A CN 201610606317 A CN201610606317 A CN 201610606317A CN 106174348 A CN106174348 A CN 106174348A
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Prior art keywords
fructus trichosanthis
trichosanthis seed
parts
seed
soup stock
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CN201610606317.9A
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Chinese (zh)
Inventor
华长虹
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Tongcheng Guniubei Agricultural Development Co Ltd
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Tongcheng Guniubei Agricultural Development Co Ltd
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Priority to CN201610606317.9A priority Critical patent/CN106174348A/en
Publication of CN106174348A publication Critical patent/CN106174348A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to the processing technique of a kind of fried fructus trichosanthis seed, belong to leisure food manufacture field, specifically include following steps: screen, clean, prepared by dry in the sun, soup stock, it is tasty, dry to soak, parch, secondary soaks, bakee and sterilize the operations such as pack.The present invention is by twice immersion and repeatedly dries dry so that dispensing is fully infiltrated in Fructus Trichosanthis seed, improves the taste substance concentration of Fructus Trichosanthis seed, adds fragrance;During processing, first parch bakees again, and parch process is possible not only to extract the fragrance of Fructus Trichosanthis seed itself, and Fructus Trichosanthis seed shell has the fragrance of dispensing, and secondary bakees after soaking again, further increases the flavor concentration of Fructus Trichosanthis seed shell;The Fructus Trichosanthis seed fragrance utilizing the present invention to process is strong, and mouthfeel is aromatic, almost remains whole nutritional labelings of Fructus Trichosanthis seed, edible safety.The processing technique of the present invention is simple to operate, is beneficial to be widely popularized.

Description

A kind of processing technique of fried fructus trichosanthis seed
Technical field
The invention belongs to leisure food manufacture field, be specifically related to the processing technique of a kind of fried fructus trichosanthis seed.
Background technology
Fructus Trichosanthis, has another name called wild calabash, formal name used at school Chinese juniper beach wormwood, have antipyretic quench the thirst, diuresis and the effect of relieving cough and expelling phlegm.Fructus Trichosanthis seed is ovum Shape flat elliptic, surface light brown is to sepia, smooth, and there is a circle rill at edge, and top point has hilum, the blunt circle of base portion or relatively Narrow, seed coat is hard, and visible endotesta film quality after cutting open, color is greyish white to celadon, containing two panels yellow-white cotyledon, High oleic.Modern Medicine drug development confirms: Fructus Trichosanthis seed contains unsaturated fatty acid 16.8%, protein 5.46%, and contains 17 kinds of aminoacid, triterpene soap Glycosides, 16 kinds of trace element such as multivitamin and calcium, ferrum, zinc, selenium.Edible Fructus Trichosanthis seed, has expansion heart arteria coronaria, increases arteria coronaria Flow effect;Acute myocardial ischemia there is significant protective effect;In vitro choriocarcinoma cell propagation and HIV (human immunodeficiency virus) are had strongly Inhibitory action;Diabetes are had certain therapeutical effect;Hypertension, hyperlipidemia, hypercholesterolemia there is auxiliary curative effect;Can improve Body immune function;And have effect of weight reducing beauty treatment.
Along with raising and the Fructus Trichosanthis of people's level of consumption are medicinal, day by day the manifesting of health value, Fructus Trichosanthis the most extremely people Favor.In order to adapt to the demand that people constantly look for novelty, in order to meet the demand of different consumers different taste, Fructus Trichosanthis in recent years The kind of son gets more and more.Owing to Fructus Trichosanthis seed seed coat is hard, sweet in the mouth, micro-bitterness, cannot remove with the frying production method of common Semen Benincasae Abnormal flavour, affect mouthfeel and be difficult to knock out.
Summary of the invention
It is an object of the invention to overcome defect present in prior art, it is provided that the processing technique of a kind of fried fructus trichosanthis seed, Not only ensure the nutritional labeling of Fructus Trichosanthis seed, and there is strong burnt odor taste and good mouthfeel, easily knock out, long shelf-life.
In order to realize the purpose of the present invention, adopt the following technical scheme that
The processing technique of a kind of fried fructus trichosanthis seed, specifically includes following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size and uniformly and satisfy Full Fructus Trichosanthis seed;
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing;
(3) dry in the sun: will clean after Fructus Trichosanthis seed uniformly ted on airing frame, be subsequently placed in drying room, temperature be 30~ 45 DEG C, the time is 1~3h;
(4) prepared by soup stock: soup stock is made up of dispensing and water, and dispensing is (30~40) with the weight ratio of water: 1, wherein dispensing It is made up of the raw material of following weight portion:
Fructus Foeniculi 5~10 parts, white sugar 2~8 parts, anistree 3~8 parts, Fructus Citri Limoniae 2~7 parts, Sal 12~20 parts, Pericarpium Zanthoxyli 4~ 10 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2~7 parts, Herba Pelargonii Graveolentis 2~6 parts, essence 1~5 parts, cyclamate 0.5~1.5 parts;
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 0.5~1.5h under the conditions of 95~105 DEG C standby With;
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock soak 2~3h, soup stock temperature is 40~60 DEG C;
(6) it is dried: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 80~100 DEG C, time Between be 0.5~1h;
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 120~140 DEG C, time Between be 15~30min;
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry in the air after 10~20min Dry;
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 80~110 DEG C, bakee 10~20min;
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
Preferably, in step (5), the weight ratio of Fructus Trichosanthis seed and soup stock is 1:(1~3).
Preferably, dispensing crosses 80~100 mesh sieves.
Beneficial effects of the present invention:
The present invention is by twice immersion and repeatedly dries dry so that dispensing is fully infiltrated in Fructus Trichosanthis seed, improves melon The taste substance concentration of beach wormwood seed, adds fragrance;During processing, first parch bakees again, and parch process is possible not only to Fructus Trichosanthis The fragrance of seed itself extracts, and Fructus Trichosanthis seed shell has the fragrance of dispensing, and secondary bakees after soaking again, carries further The high flavor concentration of Fructus Trichosanthis seed shell;The Fructus Trichosanthis seed fragrance utilizing the present invention to process is strong, and mouthfeel is aromatic, almost remains melon Whole nutritional labelings of beach wormwood seed, edible safety.The processing technique of the present invention is simple to operate, is beneficial to be widely popularized.
Detailed description of the invention
Elaborating embodiments of the invention below, the present embodiment is carried out under premised on technical solution of the present invention Implement, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following enforcement Example.
Embodiment 1
The processing technique of a kind of fried fructus trichosanthis seed, specifically includes following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size and uniformly and satisfy Full Fructus Trichosanthis seed;
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing;
(3) dry in the sun: the Fructus Trichosanthis seed after cleaning uniformly teds on airing frame, is subsequently placed in drying room, and temperature is 45 DEG C, Time is 1h;
(4) prepared by soup stock: soup stock is made up of dispensing and water, and dispensing crosses 100 mesh sieves, and dispensing is 35:1 with the weight ratio of water, Wherein dispensing is made up of the raw material of following weight portion:
Fructus Foeniculi 10 parts, white sugar 8 parts, anise 8 parts, 7 parts of Fructus Citri Limoniae, Sal 20 parts, 10 parts of Pericarpium Zanthoxyli, 7 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 6 Part, 5 parts of essence, cyclamate 1.5 parts;
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 1h under the conditions of 105 DEG C standby;
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock immersion 2h, and soup stock temperature is 50 DEG C;Wherein, Fructus Trichosanthis seed and soup stock Weight ratio be 1:1;
(6) dry: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 100 DEG C, the time is 0.5h;
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 140 DEG C, and the time is 15min;
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry after 20min;
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 110 DEG C, bakee 20min;
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
Embodiment 2
The processing technique of a kind of fried fructus trichosanthis seed, specifically includes following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size and uniformly and satisfy Full Fructus Trichosanthis seed;
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing;
(3) dry in the sun: the Fructus Trichosanthis seed after cleaning uniformly teds on airing frame, is subsequently placed in drying room, and temperature is 45 DEG C, Time is 1h;
(4) prepared by soup stock: soup stock is made up of dispensing and water, and dispensing crosses 80 mesh sieves, and dispensing is 30:1 with the weight ratio of water, its Middle dispensing is made up of the raw material of following weight portion:
Fructus Foeniculi 5 parts, white sugar 2 parts, anistree 3 parts, 2 parts of Fructus Citri Limoniae, Sal 12 parts, 4 parts of Pericarpium Zanthoxyli, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 2 parts, 1 part of essence, cyclamate 0.5 part;
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 1.5h under the conditions of 95 DEG C standby;
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock immersion 2h, and soup stock temperature is 40 DEG C;Wherein, Fructus Trichosanthis seed and soup stock Weight ratio be 1:2;
(6) dry: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 80 DEG C, the time is 1h;
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 120 DEG C, and the time is 20min;
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry after 10min;
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 90 DEG C, bakee 15min;
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
Embodiment 3
The processing technique of a kind of fried fructus trichosanthis seed, specifically includes following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size and uniformly and satisfy Full Fructus Trichosanthis seed;
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing;
(3) dry in the sun: the Fructus Trichosanthis seed after cleaning uniformly teds on airing frame, is subsequently placed in drying room, and temperature is 45 DEG C, Time is 1h;
(4) prepared by soup stock: soup stock is made up of dispensing and water, and dispensing crosses 100 mesh sieves, and dispensing is 35:1 with the weight ratio of water, Wherein dispensing is made up of the raw material of following weight portion:
Fructus Foeniculi 8 parts, white sugar 6 parts, anistree 5 parts, 6 parts of Fructus Citri Limoniae, Sal 15 parts, 7 parts of Pericarpium Zanthoxyli, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 5 parts, 1 part of essence, cyclamate 0.5 part;
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 1.5h under the conditions of 100 DEG C standby;
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock immersion 2h, and soup stock temperature is 50 DEG C;Wherein, Fructus Trichosanthis seed and soup stock Weight ratio be 1:1.5;
(6) dry: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 90 DEG C, the time is 1h;
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 120 DEG C, and the time is 20min;
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry after 15min;
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 90 DEG C, bakee 15min;
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
Embodiment 4
The processing technique of a kind of fried fructus trichosanthis seed, specifically includes following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size and uniformly and satisfy Full Fructus Trichosanthis seed;
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing;
(3) dry in the sun: the Fructus Trichosanthis seed after cleaning uniformly teds on airing frame, is subsequently placed in drying room, and temperature is 40 DEG C, Time is 2h;
(4) prepared by soup stock: soup stock is made up of dispensing and water, and dispensing crosses 100 mesh sieves, and dispensing is 40:1 with the weight ratio of water, Wherein dispensing is made up of the raw material of following weight portion:
Fructus Foeniculi 6 parts, white sugar 8 parts, anise 8 parts, 5 parts of Fructus Citri Limoniae, Sal 12 parts, 10 parts of Pericarpium Zanthoxyli, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 5 Part, 2 parts of essence, cyclamate 1 part;
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 1.5h under the conditions of 105 DEG C standby;
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock immersion 3h, and soup stock temperature is 55 DEG C;Wherein, Fructus Trichosanthis seed and soup stock Weight ratio be 1:2;
(6) dry: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 100 DEG C, the time is 1h;
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 140 DEG C, and the time is 20min;
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry after 15min;
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 110 DEG C, bakee 15min;
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention Any amendment, equivalent and the improvement etc. made within god and principle, should be included within the scope of the present invention.

Claims (3)

1. the processing technique of a fried fructus trichosanthis seed, it is characterised in that specifically include following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size uniform and full Fructus Trichosanthis seed;
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing;
(3) dry in the sun: the Fructus Trichosanthis seed after cleaning uniformly teds on airing frame, is subsequently placed in drying room, and temperature is 30~45 DEG C, Time is 1~3h;
(4) prepared by soup stock: soup stock is made up of dispensing and water, and the weight ratio of dispensing and water is (30~40): 1, wherein dispensing by with The raw material composition of lower weight portion:
Fructus Foeniculi 5~10 parts, white sugar 2~8 parts, anistree 3~8 parts, Fructus Citri Limoniae 2~7 parts, Sal 12~20 parts, Pericarpium Zanthoxyli 4~10 Part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2~7 parts, Herba Pelargonii Graveolentis 2~6 parts, essence 1~5 parts, cyclamate 0.5~1.5 parts;
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 0.5~1.5h under the conditions of 95~105 DEG C standby;
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock soak 2~3h, soup stock temperature is 40~60 DEG C;
(6) dry: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 80~100 DEG C, the time is 0.5~1h;
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 120~140 DEG C, and the time is 15~30min;
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry after 10~20min;
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 80~110 DEG C, bakee 10~20min;
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
The processing technique of a kind of fried fructus trichosanthis seed the most according to claim 1, it is characterised in that Fructus Trichosanthis seed in step (5) It is 1:(1~3 with the weight ratio of soup stock).
The processing technique of a kind of fried fructus trichosanthis seed the most according to claim 1, it is characterised in that dispensing crosses 80~100 mesh Sieve.
CN201610606317.9A 2016-07-28 2016-07-28 A kind of processing technique of fried fructus trichosanthis seed Pending CN106174348A (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106722676A (en) * 2016-12-27 2017-05-31 永安市仁迈信息技术服务有限公司 A kind of production technology for peeling off not easily broken Snakegourd Fruit seed
CN107080213A (en) * 2017-03-20 2017-08-22 蚌埠清菲农业科技有限公司 A kind of Chinese Drug Gualouzi processing method
CN107307369A (en) * 2017-07-04 2017-11-03 安徽省久点农产品开发有限公司 A kind of frying processing technology of Snakegourd Fruit seed
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
CN107549748A (en) * 2017-08-12 2018-01-09 安徽廷龙食品有限公司 A kind of method for processing Snakegourd Fruit seed
CN108606293A (en) * 2018-05-09 2018-10-02 黔南民族师范学院 A kind of milk fragrance watermelon seeds
CN109123561A (en) * 2018-08-06 2019-01-04 安徽皖山食品有限公司 A kind of preparation method of the aid digestion Snakegourd Fruit seed of fresh breath
CN111543612A (en) * 2020-05-27 2020-08-18 洽洽食品股份有限公司 Semen trichosanthis and processing method thereof
CN112715903A (en) * 2021-01-29 2021-04-30 兰州富贵一家人食品有限公司 Method for frying marinated pumpkin seeds
CN112826073A (en) * 2021-01-25 2021-05-25 北京宜生源食品有限公司 Preparation method of pleurotus eryngii plain tendon

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CN101946923A (en) * 2009-11-13 2011-01-19 洽洽食品股份有限公司 Method for processing semen trichosanthis
CN104172312A (en) * 2014-08-21 2014-12-03 武汉旭东食品有限公司 Iced tea melon seeds and production method thereof
CN105231382A (en) * 2015-09-29 2016-01-13 潜山县传文瓜子有限公司 Production and processing method of stomach invigorating and lung moistening trichosanthes kirilowii seed

Patent Citations (3)

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Publication number Priority date Publication date Assignee Title
CN101946923A (en) * 2009-11-13 2011-01-19 洽洽食品股份有限公司 Method for processing semen trichosanthis
CN104172312A (en) * 2014-08-21 2014-12-03 武汉旭东食品有限公司 Iced tea melon seeds and production method thereof
CN105231382A (en) * 2015-09-29 2016-01-13 潜山县传文瓜子有限公司 Production and processing method of stomach invigorating and lung moistening trichosanthes kirilowii seed

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106722676A (en) * 2016-12-27 2017-05-31 永安市仁迈信息技术服务有限公司 A kind of production technology for peeling off not easily broken Snakegourd Fruit seed
CN107080213A (en) * 2017-03-20 2017-08-22 蚌埠清菲农业科技有限公司 A kind of Chinese Drug Gualouzi processing method
CN107307369A (en) * 2017-07-04 2017-11-03 安徽省久点农产品开发有限公司 A kind of frying processing technology of Snakegourd Fruit seed
CN107549748A (en) * 2017-08-12 2018-01-09 安徽廷龙食品有限公司 A kind of method for processing Snakegourd Fruit seed
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
CN108606293A (en) * 2018-05-09 2018-10-02 黔南民族师范学院 A kind of milk fragrance watermelon seeds
CN109123561A (en) * 2018-08-06 2019-01-04 安徽皖山食品有限公司 A kind of preparation method of the aid digestion Snakegourd Fruit seed of fresh breath
CN111543612A (en) * 2020-05-27 2020-08-18 洽洽食品股份有限公司 Semen trichosanthis and processing method thereof
CN111543612B (en) * 2020-05-27 2022-05-10 洽洽食品股份有限公司 Semen trichosanthis and processing method thereof
CN112826073A (en) * 2021-01-25 2021-05-25 北京宜生源食品有限公司 Preparation method of pleurotus eryngii plain tendon
CN112715903A (en) * 2021-01-29 2021-04-30 兰州富贵一家人食品有限公司 Method for frying marinated pumpkin seeds

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Application publication date: 20161207