CN106260451A - A kind of manufacture method of characteristic nigecose - Google Patents

A kind of manufacture method of characteristic nigecose Download PDF

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Publication number
CN106260451A
CN106260451A CN201610755686.4A CN201610755686A CN106260451A CN 106260451 A CN106260451 A CN 106260451A CN 201610755686 A CN201610755686 A CN 201610755686A CN 106260451 A CN106260451 A CN 106260451A
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CN
China
Prior art keywords
nigecose
temperature
sugar
massecuite
mould
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Pending
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CN201610755686.4A
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Chinese (zh)
Inventor
刘怡成
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Kunming Chang Kui Biotechnology Co Ltd
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Kunming Chang Kui Biotechnology Co Ltd
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Priority to CN201610755686.4A priority Critical patent/CN106260451A/en
Publication of CN106260451A publication Critical patent/CN106260451A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38Sucrose-free products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

Abstract

The invention belongs to food processing field, be specifically related to the manufacture method of a kind of characteristic nigecose, boil sugar, high temperature sugar cook, flat board sanding, mould shape, drying and the big step of the demoulding eight including raw material mixing, configuration adjuvant, vacuum.The present invention directly uses brown powdered sugar as raw material, eliminates about the multi-step process processing Caulis Sacchari sinensis, has simplified making step, and shop production line is short, can realize batch production in little space;The present invention adds Multiple components during making nigecose, build the unique smell that traditional nigecose does not has, add the aminoacid that multiple human body needs, the 8 kinds of essential amino acids that can not synthesize including human body self, improve nutritive value, also the plurality of health care functions such as nourishing YIN and invigorating YANG, toxin-expelling intestine-cleaning;The present invention coordinates additive Creating Special nigecose product during making nigecose, increases consumer and eats interest and nutritional labeling, and market prospect is big.

Description

A kind of manufacture method of characteristic nigecose
Technical field
The invention belongs to food processing field, be specifically related to the manufacture method of a kind of characteristic nigecose.
Background technology
Nigecose is the sucrose of the deep band burnt odor taste of color, it is common that be made using Caulis Sacchari sinensis as raw material.Nigecose system When making, need Caulis Sacchari sinensis is collected, pretreatment, the multi-step process operation such as squeezing, equipment needed thereby is complicated, and technique battle line is long, Ask factory's area big.Finished product nigecose majority is used for style of cooking dispensing, boils sucrose solution or be added in the beverage such as coffee, tea, increases suitable Mouth property.At present, people increasingly focus on the style of cooking and the health care of beverage and nutritional labeling, and nigecose composition now is single, for In keen competition, seek market, need the nigecose of Development Characteristics.
Summary of the invention
For solving the problem that above technology exists, the present invention provides that a kind of technique is simple, good health care effect, nutritious The manufacture method of characteristic nigecose.
Its technical scheme is:
The manufacture method of a kind of characteristic nigecose, follows the steps below:
(1) raw material mixing: selection brown powdered sugar is as raw material, by weight, by the most mixed according to the ratio of 1:1.2 to brown powdered sugar and water Conjunction is dissolved into red sugar.Brown powdered sugar directly saves as raw material about the multi-step process processing Caulis Sacchari sinensis, has simplified processing technology, car Between production line short, can little space realize batch production.
(2) configuration adjuvant: by weight, by 6-8 part Rhizoma Zingiberis Recens, 4-6 part Bulbus Allii, the section of 12-15 part Semen Juglandis and 0.2-0.3 Part Sal mixing, opens enough eggs and puts in container, Ovum Gallus domesticus album and egg yolk mixing and stirring, the section of mixing is put into Egg stirring liquid soaks 5min, then explodes crisp rear filtration by vegetable oil high temperature, take fried mixture, in the temperature of fried mixture When degree is for 65-70 DEG C, water 1-3 part yellow wine mixing for standby use on its surface.For supply nigecose batch production, adjuvant needs to give birth in advance Produce standby.Rhizoma Zingiberis Recens, Bulbus Allii, Semen Juglandis can regulate nigecose taste, promote nigecose nutritive value, it is achieved characteristic nigecose food is the most raw Rhizoma Zingiberis Recens, Bulbus Allii original flavor are pungent, can not preserve for a long time, a large amount of nutritional labeling of scattering and disappearing after section;And Semen Juglandis fat content is high, easily Oxidative rancidity, occurs that loudspeaker breathes out taste, Semen Juglandis inedibility now.The section of Rhizoma Zingiberis Recens, Bulbus Allii, Semen Juglandis is oozed through egg stirring immersion bubble Thoroughly, then by vegetable oil high temperature explode crisp after, Rhizoma Zingiberis Recens, Bulbus Allii, Semen Juglandis section wrapped up by egg, completely cut off air, can extend adjuvant protect The matter phase, adjuvant mouthfeel after watering yellow wine, can be substantially improved.
(3) vacuum boils sugar: is passed through in vacuum pan by red sugar and carries out low-temperature evaporation and be concentrated into the 70-of stock solution volume 75%, form syrup.Vacuum is boiled sugar and is realized cryoconcentration, and thickening efficiency is high, effective.
(4) high temperature is stirred off: the syrup after concentrating is put in saucepan and boiled, and boils temperature and is 110-120 DEG C, boils process In, add adjuvant, dendrobe powder and Colla Corii Asini according to the ratio that syrup, adjuvant, dendrobe powder, Colla Corii Asini ratio are 50:8:3:2, fully stir Mix and boil, until syrup becomes massecuite.High temperature is stirred off and can fully be separated out the active substance of adding ingredient, mix homogeneously, and makes sugar Pulp color is deepened, and produces band burnt odor taste,
(5) flat board sanding: be laid on flat board by the massecuite boiled, makes massecuite temperature naturally be down to 35-50 DEG C.
(6) mould shape: place the additive of equivalent in the forming bin in mould, then by the massecuite after sanding down to mould Sizing in the forming bin of tool.Coordinate additive Creating Special nigecose product, increase consumer and eat interest and nutritional labeling.
(7) dry: mould is put into together with massecuite drying baker drying and moulding;
(8) demoulding: mould drying completed separates with massecuite, prepares nigecose finished product.
Further, described high temperature is stirred off and is carried out in the saucepan closed, and saucepan is provided with steam (vapor) outlet, saucepan and high-temperature boiling Separation equipment it is provided with in sugar bowl.Occur running sugar phenomenon during preventing from boiling sugar and stirring off, cause wastage of material.
Further, the additive in described step (6) is dry product Flos Rosae Rugosae, Flos Chrysanthemi, Fructus Lycii, Fructus Jujubae.
Beneficial effects of the present invention:
(1) present invention directly uses brown powdered sugar as raw material, eliminates about the multi-step process processing Caulis Sacchari sinensis, has simplified making step Suddenly, shop production line is short, can realize batch production in little space;
(2) present invention adds Multiple components during making nigecose, has built the unique smell that traditional nigecose does not has, has increased The aminoacid that multiple human body needs, improves nutritive value, also the plurality of health care functions such as nourishing YIN and invigorating YANG, toxin-expelling intestine-cleaning;
(3) present invention coordinates additive Creating Special nigecose product during nigecose making, increase consumer eat interest and Nutritional labeling, market prospect is big.
Detailed description of the invention
Example 1
The manufacture method of a kind of characteristic nigecose, follows the steps below:
(1) raw material mixing: selection brown powdered sugar is as raw material, by weight, by the most mixed according to the ratio of 1:1.2 to brown powdered sugar and water Conjunction is dissolved into red sugar;
(2) configuration adjuvant: by weight, by 6 portions of Rhizoma Zingiberis Recenss, 4 portions of Bulbus Alliis, 12 parts of Semen Juglandis sections and 0.2 part of Sal mixing, passes through Vegetable oil high temperature explodes crisp rear filtration, takes fried mixture, when the temperature of fried mixture is 65 DEG C, waters 1 part on its surface Yellow wine mixes, then it is standby to be ground to powdery;
(3) vacuum boils sugar: is passed through in vacuum pan by red sugar and carries out low-temperature evaporation and be concentrated into the 70% of stock solution volume, is formed Syrup;
(4) high temperature is stirred off: the syrup after concentrating is put in saucepan and boiled, and boiling temperature is 110 DEG C, during boiling, according to Syrup, adjuvant, dendrobe powder, Colla Corii Asini ratio are that the ratio of 50:8:3:2 adds adjuvant, dendrobe powder and Colla Corii Asini, are sufficiently stirred for boiling, Until syrup becomes massecuite.
(5) flat board sanding: be laid on flat board by the massecuite boiled, makes massecuite temperature naturally be down to 35 DEG C;
(6) mould shape: place the additive of equivalent in the forming bin in mould, then by the massecuite after sanding down to mould Sizing in forming bin;
(7) dry: mould is put into together with massecuite drying baker drying and moulding;
(8) demoulding: mould drying completed separates with massecuite, prepares nigecose finished product.
Described high temperature is stirred off and is carried out in the saucepan closed, and saucepan is provided with in steam (vapor) outlet, saucepan and high-temperature boiling sugar bowl It is provided with separation equipment.
Additive in described step (6) is dry product Flos Rosae Rugosae, Flos Chrysanthemi, Fructus Lycii, Fructus Jujubae.
Example 2
The manufacture method of a kind of characteristic nigecose, follows the steps below:
(1) raw material mixing: selection brown powdered sugar is as raw material, by weight, by the most mixed according to the ratio of 1:1.2 to brown powdered sugar and water Conjunction is dissolved into red sugar;
(2) configuration adjuvant: by weight, by 7 portions of Rhizoma Zingiberis Recenss, 5 portions of Bulbus Alliis, 13 parts of Semen Juglandis sections and 0.3 part of Sal mixing, passes through Vegetable oil high temperature explodes crisp rear filtration, takes fried mixture, when the temperature of fried mixture is 70 DEG C, waters 2 parts on its surface Yellow wine mixes, then it is standby to be ground to powdery;
(3) vacuum boils sugar: is passed through in vacuum pan by red sugar and carries out low-temperature evaporation and be concentrated into the 72% of stock solution volume, is formed Syrup;
(4) high temperature is stirred off: the syrup after concentrating is put in saucepan and boiled, and boiling temperature is 115 DEG C, during boiling, according to Syrup, adjuvant, dendrobe powder, Colla Corii Asini ratio are that the ratio of 50:8:3:2 adds adjuvant, dendrobe powder and Colla Corii Asini, are sufficiently stirred for boiling, Until syrup becomes massecuite.
(5) flat board sanding: be laid on flat board by the massecuite boiled, makes massecuite temperature naturally be down to 40 DEG C;
(6) mould shape: place the additive of equivalent in the forming bin in mould, then by the massecuite after sanding down to mould Sizing in forming bin;
(7) dry: mould is put into together with massecuite drying baker drying and moulding;
(8) demoulding: mould drying completed separates with massecuite, prepares nigecose finished product.
Described high temperature is stirred off and is carried out in the saucepan closed, and saucepan is provided with in steam (vapor) outlet, saucepan and high-temperature boiling sugar bowl It is provided with separation equipment.
Additive in described step (6) is dry product Flos Rosae Rugosae, Flos Chrysanthemi, Fructus Lycii, Fructus Jujubae.
Example 3
The manufacture method of a kind of characteristic nigecose, follows the steps below:
(1) raw material mixing: selection brown powdered sugar is as raw material, by weight, by the most mixed according to the ratio of 1:1.2 to brown powdered sugar and water Conjunction is dissolved into red sugar;
(2) configuration adjuvant: by weight, by 8 portions of Rhizoma Zingiberis Recenss, 6 portions of Bulbus Alliis, 15 parts of Semen Juglandis sections and 0.3 part of Sal mixing, passes through Vegetable oil high temperature explodes crisp rear filtration, takes fried mixture, when the temperature of fried mixture is 65-70 DEG C, waters 3 on its surface Part yellow wine mixing, then it is standby to be ground to powdery;
(3) vacuum boils sugar: is passed through in vacuum pan by red sugar and carries out low-temperature evaporation and be concentrated into the 70-75% of stock solution volume, shape Become syrup;
(4) high temperature is stirred off: the syrup after concentrating is put in saucepan and boiled, and boiling temperature is 120 DEG C, during boiling, according to Syrup, adjuvant, dendrobe powder, Colla Corii Asini ratio are that the ratio of 50:8:3:2 adds adjuvant, dendrobe powder and Colla Corii Asini, are sufficiently stirred for boiling, Until syrup becomes massecuite.
(5) flat board sanding: be laid on flat board by the massecuite boiled, makes massecuite temperature naturally be down to 50 DEG C;
(6) mould shape: place the additive of equivalent in the forming bin in mould, then by the massecuite after sanding down to mould Sizing in forming bin;
(7) dry: mould is put into together with massecuite drying baker drying and moulding;
(8) demoulding: mould drying completed separates with massecuite, prepares nigecose finished product.
Described high temperature is stirred off and is carried out in the saucepan closed, and saucepan is provided with in steam (vapor) outlet, saucepan and high-temperature boiling sugar bowl It is provided with separation equipment.
Additive in described step (6) is dry product Flos Rosae Rugosae, Flos Chrysanthemi, Fructus Lycii, Fructus Jujubae.

Claims (4)

1. the manufacture method of a characteristic nigecose, it is characterised in that follow the steps below:
(1) raw material mixing: selection brown powdered sugar is as raw material, by weight, by the most mixed according to the ratio of 1:1.2 to brown powdered sugar and water Conjunction is dissolved into red sugar;
(2) configuration adjuvant: by weight, by 6-8 part Rhizoma Zingiberis Recens, 4-6 part Bulbus Allii, the section of 12-15 part Semen Juglandis and 0.2-0.3 part food Salt mixes, and is opened by enough eggs and puts in container, Ovum Gallus domesticus album and egg yolk mixing and stirring, egg is put in the section of mixing Soaking 5min in stirring liquid, then explode crisp rear filtration by vegetable oil high temperature, take fried mixture, the temperature at fried mixture is When 65-70 DEG C, water 1-3 part yellow wine mixing for standby use on its surface;
(3) vacuum boils sugar: is passed through in vacuum pan by red sugar and carries out low-temperature evaporation and be concentrated into the 70-75% of stock solution volume, shape Become syrup;
(4) high temperature is stirred off: the syrup after concentrating is put in saucepan and boiled, and boils temperature and is 110-120 DEG C, during boiling, Add adjuvant, dendrobe powder and Colla Corii Asini according to the ratio that syrup, adjuvant, dendrobe powder, Colla Corii Asini ratio are 50:8:3:2, be sufficiently stirred for enduring System, until syrup becomes massecuite.
2.(5) flat board sanding: be laid on flat board by the massecuite boiled, makes massecuite temperature naturally be down to 35-50 DEG C;
(6) mould shape: place the additive of equivalent in the forming bin in mould, then by the massecuite after sanding down to mould Sizing in forming bin;
(7) dry: mould is put into together with massecuite drying baker drying and moulding;
(8) demoulding: mould drying completed separates with massecuite, prepares nigecose finished product.
The manufacture method of a kind of characteristic nigecose the most according to claim 1, it is characterised in that described high temperature is stirred off and closed Saucepan in carry out, saucepan is provided with separation equipment in being provided with steam (vapor) outlet, saucepan and high-temperature boiling sugar bowl.
The manufacture method of a kind of characteristic nigecose the most according to claim 1, it is characterised in that adding in described step (6) Adding thing is dry product Flos Rosae Rugosae, Flos Chrysanthemi, Fructus Lycii, Fructus Jujubae.
CN201610755686.4A 2016-08-30 2016-08-30 A kind of manufacture method of characteristic nigecose Pending CN106260451A (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106819332A (en) * 2017-02-09 2017-06-13 合肥原素坊食品有限公司 A kind of green tea brown sugar and preparation method thereof
CN106906310A (en) * 2017-04-26 2017-06-30 广西怡神糖业有限公司 A kind of production method of brown sugar block
CN106912665A (en) * 2017-01-19 2017-07-04 百色学院 A kind of preparation method of chrysanthemum sesame oil brown sugar
CN107058635A (en) * 2017-04-26 2017-08-18 广西怡神糖业有限公司 A kind of production method of Donkey-hide gelatin brown sugar block
CN107119149A (en) * 2017-04-26 2017-09-01 广西怡神糖业有限公司 A kind of production method of old ginger brown sugar block
CN107149021A (en) * 2017-04-26 2017-09-12 广西怡神糖业有限公司 A kind of production method of longan-jujube brown sugar block
CN107338334A (en) * 2017-09-29 2017-11-10 贵州省习水县淋滩红糖厂 A kind of brown sugar processing technology
CN108251567A (en) * 2018-02-14 2018-07-06 云南滇王驿农业科技开发有限公司 A kind of brown sugar and its processing method
CN108244435A (en) * 2018-02-02 2018-07-06 良品铺子股份有限公司 Rose brown sugar solid beverage and preparation method thereof
CN108477454A (en) * 2018-02-02 2018-09-04 良品铺子股份有限公司 Sweet osmanthus brown sugar solid beverage and preparation method thereof
CN109123354A (en) * 2018-08-09 2019-01-04 兴义市黔农居养种植农民专业合作社 A kind of processing method of health care fresh ginger brown sugar

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105076937A (en) * 2014-05-13 2015-11-25 天津市食品研究所有限公司 Thick brown syrup formula and producing method thereof
CN105265724A (en) * 2015-11-09 2016-01-27 刘世文 Processing method of dark plum composite health care soft sweet
CN105594968A (en) * 2015-12-28 2016-05-25 楊光雲 Phyllanthus emblica brown sugar and preparation technology thereof
CN105815528A (en) * 2016-04-08 2016-08-03 福建优创农业发展有限公司 Production technology of brown sugar old ginger health-care food

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105076937A (en) * 2014-05-13 2015-11-25 天津市食品研究所有限公司 Thick brown syrup formula and producing method thereof
CN105265724A (en) * 2015-11-09 2016-01-27 刘世文 Processing method of dark plum composite health care soft sweet
CN105594968A (en) * 2015-12-28 2016-05-25 楊光雲 Phyllanthus emblica brown sugar and preparation technology thereof
CN105815528A (en) * 2016-04-08 2016-08-03 福建优创农业发展有限公司 Production technology of brown sugar old ginger health-care food

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106912665A (en) * 2017-01-19 2017-07-04 百色学院 A kind of preparation method of chrysanthemum sesame oil brown sugar
CN106819332A (en) * 2017-02-09 2017-06-13 合肥原素坊食品有限公司 A kind of green tea brown sugar and preparation method thereof
CN106906310A (en) * 2017-04-26 2017-06-30 广西怡神糖业有限公司 A kind of production method of brown sugar block
CN107058635A (en) * 2017-04-26 2017-08-18 广西怡神糖业有限公司 A kind of production method of Donkey-hide gelatin brown sugar block
CN107119149A (en) * 2017-04-26 2017-09-01 广西怡神糖业有限公司 A kind of production method of old ginger brown sugar block
CN107149021A (en) * 2017-04-26 2017-09-12 广西怡神糖业有限公司 A kind of production method of longan-jujube brown sugar block
CN106906310B (en) * 2017-04-26 2020-09-25 广西怡神糖业有限公司 Production method of brown sugar blocks
CN107338334A (en) * 2017-09-29 2017-11-10 贵州省习水县淋滩红糖厂 A kind of brown sugar processing technology
CN108244435A (en) * 2018-02-02 2018-07-06 良品铺子股份有限公司 Rose brown sugar solid beverage and preparation method thereof
CN108477454A (en) * 2018-02-02 2018-09-04 良品铺子股份有限公司 Sweet osmanthus brown sugar solid beverage and preparation method thereof
CN108251567A (en) * 2018-02-14 2018-07-06 云南滇王驿农业科技开发有限公司 A kind of brown sugar and its processing method
CN109123354A (en) * 2018-08-09 2019-01-04 兴义市黔农居养种植农民专业合作社 A kind of processing method of health care fresh ginger brown sugar

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