CN106942604A - A kind of fried food wraps up in powder and preparation method thereof with ground rice - Google Patents

A kind of fried food wraps up in powder and preparation method thereof with ground rice Download PDF

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Publication number
CN106942604A
CN106942604A CN201710220712.8A CN201710220712A CN106942604A CN 106942604 A CN106942604 A CN 106942604A CN 201710220712 A CN201710220712 A CN 201710220712A CN 106942604 A CN106942604 A CN 106942604A
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China
Prior art keywords
powder
parts
rice
ground rice
fried food
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CN201710220712.8A
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Chinese (zh)
Inventor
汪登松
张立国
杨杰
吴太兵
赵家平
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ANHUI LUOLUO RICE INDUSTRY Co Ltd
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ANHUI LUOLUO RICE INDUSTRY Co Ltd
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Priority to CN201710220712.8A priority Critical patent/CN106942604A/en
Publication of CN106942604A publication Critical patent/CN106942604A/en
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Abstract

Powder is wrapped up in ground rice the invention discloses a kind of fried food, its raw material includes by weight:Polynary 50 80 parts of coarse rice powder, 20 30 parts of wax potato starch, 25 parts of active soybean flour, 58 parts of okara powder, 25 parts of fig powder, 12 parts of composite phosphate, 0.5 1 parts of additive, 0.05 0.1 parts of sodium bicarbonate;Wherein, polynary coarse rice powder is by ground rice, glutinous rice flour, wheat bran and mung bean powder component;The invention also discloses the preparation method that a kind of fried food wraps up in powder with ground rice.The present invention uses polynary coarse rice powder and wax mealy potato for major ingredient, it is aided with active soybean flour, okara powder and fig powder, coordinate addition composite phosphate, using microwave bulking technique, improve the retentiveness for wrapping up in powder, further reduce oil absorption, delicious and crisp, the mouthfeel of non-greasy of fried food are ensure that, the shelf-life is extended, meets the demand of consumption market.

Description

A kind of fried food wraps up in powder and preparation method thereof with ground rice
Technical field
The present invention relates to fried food with wrapping up in powder technical field, more particularly to a kind of fried food wraps up in powder and its system with ground rice Preparation Method.
Background technology
Powder is wrapped up in, is commonly called as batter powder, Orly, coating, frying powder etc., its application product is more, chicken nugget, cod, squid loop With vegetables be it is wherein most popular wrap up in powder product, because it assigns crisp inner tender mouthfeel and tempting golden color outside food, and Liked by consumers in general.Commercially available powder of wrapping up in mostly using wheat flour as major ingredient, wheat flour wrap up in powder have delicious and crisp, color and luster it is good, Cheap advantage, but there is also the shortcoming of itself, such as usually because processing and preservation cause to lose crisp, age of starch and mouthfeel is greasy The problems such as, so as to affect the quality of fried food.
With the improvement of people ' s living standards, the variation and the change of consumption idea of diet, consumer is to fried system The requirement of product also more and more higher, fried food is taken into account delicious and crisp mouthfeel and low oil content is that current those skilled in the art are badly in need of solution Certainly the problem of.
The content of the invention
The present invention proposes a kind of fried food and wraps up in powder and preparation method thereof with ground rice, using polynary coarse rice powder and wax soil Bean powder is major ingredient, is aided with active soybean flour, okara powder and fig powder, coordinates addition composite phosphate, using microwave bulking work Skill, improves the retentiveness for wrapping up in powder, further reduces oil absorption, it is ensured that the delicious and crisp of fried food, the mouthfeel of non-greasy.
A kind of fried food proposed by the present invention wraps up in powder with ground rice, and its raw material includes by weight:
Polynary coarse rice powder 50-80 parts, 20-30 parts of wax potato starch, 2-5 parts of active soybean flour, 5-8 parts of okara powder, nothing 2-5 parts of flowers and fruits powder, 1-2 parts of composite phosphate, 0.5-1 parts of additive, 0.05-0.1 parts of sodium bicarbonate;Wherein, polynary coarse rice powder by Ground rice, glutinous rice flour, wheat bran and mung bean powder component.
In a particular embodiment, the parts by weight of polynary coarse rice powder can be 55,60,65,70,75;Wax potato starch Parts by weight can be 22,25,28;The parts by weight of active soybean flour can be 2.5,3,3.5,4,4.5;The parts by weight of okara powder can Think 5.5,6,6.5,7,7.5;The parts by weight of fig powder can be 3,4,4.5;The parts by weight of composite phosphate can be 1.2、1.5、1.8;The parts by weight of additive can be 0.6,0.7,0.8,0.9;The parts by weight of sodium bicarbonate can for 0.07, 0.09。
Preferably, the content of ground rice is 50-70wt% in polynary coarse rice powder, and the content of glutinous rice flour is 20-30wt%, wheat bran The content of powder is 5-15wt%, and the content of mung bean flour is 5-10wt%.
Preferably, the content of ground rice is 60wt% in polynary coarse rice powder, the content of glutinous rice flour is 25wt%, and wheat bran contains Measure as 8wt%, the content of mung bean flour is 7wt%.
Preferably, composite phosphate is made up of sodium polyphosphate, sodium dihydrogen phosphate and sodium pyrophosphate.
Preferably, sodium polyphosphate:Sodium dihydrogen phosphate:The weight ratio of sodium pyrophosphate is 2:3:2.
Preferably, the preparation process of okara powder includes:Absolute ethyl alcohol, solid-liquid ratio g are added in bean dregs:Ml is 1:2-3, Expanded 1-2h under microwave condition, is dried, and is smashed, and is crossed 60-80 mesh sieves and is obtained okara powder.
Preferably, the preparation process of fig powder includes:Fig is cleaned and drained, the quick-frozen dehydration of vacuum is crushed, mistake 60-80 mesh sieves obtain fig powder.
Preferably, additive be in edible salt, vanillic aldehyde, sugar, chilli powder, zanthoxylum powder, mushroom powder it is one or two kinds of with Upper mixture.
The present invention proposes the preparation method that a kind of fried food wraps up in powder with ground rice, comprises the following steps:S1, claim in proportion Polynary coarse rice powder, wax potato starch, active soybean flour is taken to add water and be modulated into pastel, it is expanded under microwave condition to obtain expanded Material;S2, expanded material cooled down, smash, cross 60-80 mesh sieves, add okara powder, fig powder, composite phosphate, addition Agent, sodium bicarbonate is well mixed to be obtained fried food and wraps up in powder with ground rice.
Preferably, in S1, the water content of pastel is 20-30%.
Preferably, in S1, the water content of pastel is 25%.
Preferably, the water content that fried food wraps up in powder with ground rice is 15-18%.
The present invention uses polynary coarse rice powder and wax mealy potato for major ingredient, and poly cereal enriches diet structure, improves The nutritive value of powder is wrapped up in, meanwhile, polynary coarse rice powder and wax mealy potato are used cooperatively, and are added and are wrapped up in powder viscosity, are conducive to upper powder, Active soybean flour is added, makes to wrap up in powder volume when fried and becomes big, form stomata covering layer more delicious and crisp, in good taste, okara powder and nothing Flowers and fruits powder is used cooperatively, rich in dietary fiber, reduces the oil absorption for wrapping up in powder, improves the greasy mouthfeel of fried food, bean dregs Powder and fig improve nutriture value rich in trace element, antioxidant and various liposoluble vitamins with health role Value;Composite phosphate interacts with polynary coarse rice powder, wax potato starch, can reduce the oil absorbency in frying course, have The loss of effect control moisture, prevents fried oily oxidation, the fresh and tender of powder food meat is wrapped up in so as to improve, more preferable save wraps up in powder The intrinsic nutritional ingredient of food, composite phosphate also reduces the water activity for wrapping up in powder, reduces nutrition deterioration, extends the shelf of product Phase, using microwave bulking technique, the retentiveness for wrapping up in powder is improved, the intake of oil mass is further reduced, it is ensured that fried food The oiliness mouthfeel of delicious and crisp.
Embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of fried food wraps up in powder with ground rice, and its raw material includes by weight:
Polynary 50 parts of coarse rice powder, 30 parts of wax potato starch, 2 parts of active soybean flour, 8 parts of okara powder, 2 parts of fig powder, 1 part of composite phosphate, 0.5 part of additive, 0.05 part of sodium bicarbonate;Wherein, polynary coarse rice powder by ground rice, glutinous rice flour, wheat bran and Mung bean powder component.
Embodiment 2
A kind of fried food wraps up in powder with ground rice, and its raw material includes by weight:
Polynary 80 parts of coarse rice powder, 20 parts of wax potato starch, 5 parts of active soybean flour, 5 parts of okara powder, 5 parts of fig powder, 2 parts of composite phosphate, 1 part of additive, 0.1 part of sodium bicarbonate;Wherein, polynary coarse rice powder is by ground rice, glutinous rice flour, wheat bran and mung bean Powder component, the content of ground rice is 50wt%, and the content of glutinous rice flour is 30wt%, and the content of wheat bran is 15wt%, mung bean flour Content is 5wt%.
Embodiment 3
A kind of fried food wraps up in powder with ground rice, and its raw material includes by weight:
Polynary 60 parts of coarse rice powder, 25 parts of wax potato starch, 3 parts of active soybean flour, 6 parts of okara powder, 4 parts of fig powder, 1.5 parts of composite phosphate, 0.75 part of additive, 0.075 part of sodium bicarbonate;
Wherein, polynary coarse rice powder is by ground rice, glutinous rice flour, wheat bran and mung bean powder component, and the content of ground rice is 70wt%, glutinous The content of ground rice is 20wt%, and the content of wheat bran is 5wt%, and the content of mung bean flour is 5wt%;Composite phosphate is by poly phosphorus Sour sodium, sodium dihydrogen phosphate and sodium pyrophosphate composition.
Embodiment 4
A kind of fried food wraps up in powder with ground rice, and its raw material includes by weight:
Polynary 70 parts of coarse rice powder, 25 parts of wax potato starch, 4 parts of active soybean flour, 7 parts of okara powder, 3 parts of fig powder, 1.5 parts of composite phosphate, 0.8 part of additive, 0.06 part of sodium bicarbonate;
Wherein, polynary coarse rice powder is by ground rice, glutinous rice flour, wheat bran and mung bean powder component, and the content of ground rice is 65wt%, glutinous The content of ground rice is 20wt%, and the content of wheat bran is 5wt%, and the content of mung bean flour is 10wt%;Composite phosphate is by poly Sodium phosphate, sodium dihydrogen phosphate and sodium pyrophosphate composition, sodium polyphosphate:Sodium dihydrogen phosphate:The weight ratio of sodium pyrophosphate is 2:3: 2;Additive is edible salt;
The preparation process of okara powder includes:Absolute ethyl alcohol, solid-liquid ratio g are added in bean dregs:Ml is 1:2, in microwave condition Under expanded 1h, dry, smash, cross 60 mesh sieves obtain okara powder;
The preparation process of fig powder includes:Fig is cleaned and drained, the quick-frozen dehydration of vacuum is crushed, 60 mesh sieves is crossed and obtains To fig powder.
Fried food is wrapped up in powder with ground rice and is made by following steps:S1, weigh in proportion polynary coarse rice powder, wax potato form sediment Powder, active soybean flour, which add water, is modulated into pastel, expanded under microwave condition to obtain expanded material;S2, expanded material cooled down, Smash, cross 60 mesh sieves, addition okara powder, fig powder, composite phosphate, additive, sodium bicarbonate are well mixed to obtain fried food Product wrap up in powder with ground rice.
Embodiment 5
A kind of fried food wraps up in powder with ground rice, and its raw material includes by weight:
Polynary 70 parts of coarse rice powder, 25 parts of wax potato starch, 4 parts of active soybean flour, 7 parts of okara powder, 3 parts of fig powder, 1.5 parts of composite phosphate, 0.8 part of additive, 0.06 part of sodium bicarbonate;
Wherein, polynary coarse rice powder is by ground rice, glutinous rice flour, wheat bran and mung bean powder component, and the content of ground rice is 65wt%, glutinous The content of ground rice is 20wt%, and the content of wheat bran is 5wt%, and the content of mung bean flour is 10wt%;Composite phosphate is by poly Sodium phosphate, sodium dihydrogen phosphate and sodium pyrophosphate composition, sodium polyphosphate:Sodium dihydrogen phosphate:The weight ratio of sodium pyrophosphate is 2:3: 2;Additive is edible salt, vanillic aldehyde, sugar;
The preparation process of okara powder includes:Absolute ethyl alcohol, solid-liquid ratio g are added in bean dregs:Ml is 1:3, in microwave condition Under expanded 2h, dry, smash, cross 80 mesh sieves obtain okara powder;
The preparation process of fig powder includes:Fig is cleaned and drained, the quick-frozen dehydration of vacuum is crushed, 80 mesh sieves is crossed and obtains To fig powder.
Fried food is wrapped up in powder with ground rice and is made by following steps:S1, weigh in proportion polynary coarse rice powder, wax potato form sediment Powder, active soybean flour, which add water, is modulated into pastel, and the water content of pastel is 20%, expanded under microwave condition to obtain puff Material;S2, expanded material cooled down, smash, cross 80 mesh sieves, add okara powder, fig powder, composite phosphate, additive, little Su Beat the well mixed water content that obtains and wrap up in powder with ground rice for 15% fried food.
Embodiment 6
A kind of fried food wraps up in powder with ground rice, and its raw material includes by weight:
Polynary 70 parts of coarse rice powder, 25 parts of wax potato starch, 4 parts of active soybean flour, 7 parts of okara powder, 3 parts of fig powder, 1.5 parts of composite phosphate, 0.8 part of additive, 0.06 part of sodium bicarbonate;
Wherein, polynary coarse rice powder is by ground rice, glutinous rice flour, wheat bran and mung bean powder component, and the content of ground rice is 65wt%, glutinous The content of ground rice is 20wt%, and the content of wheat bran is 5wt%, and the content of mung bean flour is 10wt%;Composite phosphate is by poly Sodium phosphate, sodium dihydrogen phosphate and sodium pyrophosphate composition, sodium polyphosphate:Sodium dihydrogen phosphate:The weight ratio of sodium pyrophosphate is 2:3: 2;Additive is edible salt, vanillic aldehyde, sugar, chilli powder;
The preparation process of okara powder includes:Absolute ethyl alcohol, solid-liquid ratio g are added in bean dregs:Ml is 1:3, in microwave condition Under expanded 2h, dry, smash, cross 80 mesh sieves obtain okara powder;
The preparation process of fig powder includes:Fig is cleaned and drained, the quick-frozen dehydration of vacuum is crushed, 80 mesh sieves is crossed and obtains To fig powder.
Fried food is wrapped up in powder with ground rice and is made by following steps:S1, weigh in proportion polynary coarse rice powder, wax potato form sediment Powder, active soybean flour, which add water, is modulated into pastel, and the water content of pastel is 30%, expanded under microwave condition to obtain puff Material;S2, expanded material cooled down, smash, cross 80 mesh sieves, add okara powder, fig powder, composite phosphate, additive, little Su Beat the well mixed water content that obtains and wrap up in powder with ground rice for 18% fried food.
Embodiment 7
A kind of fried food wraps up in powder with ground rice, and its raw material includes by weight:
Polynary 70 parts of coarse rice powder, 25 parts of wax potato starch, 4 parts of active soybean flour, 7 parts of okara powder, 3 parts of fig powder, 1.5 parts of composite phosphate, 0.8 part of additive, 0.06 part of sodium bicarbonate;
Wherein, polynary coarse rice powder is by ground rice, glutinous rice flour, wheat bran and mung bean powder component, and the content of ground rice is 65wt%, glutinous The content of ground rice is 20wt%, and the content of wheat bran is 5wt%, and the content of mung bean flour is 10wt%;Composite phosphate is by poly Sodium phosphate, sodium dihydrogen phosphate and sodium pyrophosphate composition, sodium polyphosphate:Sodium dihydrogen phosphate:The weight ratio of sodium pyrophosphate is 2:3: 2;Additive is edible salt, vanillic aldehyde, sugar, chilli powder, zanthoxylum powder, mushroom powder;
The preparation process of okara powder includes:Absolute ethyl alcohol, solid-liquid ratio g are added in bean dregs:Ml is 1:3, in microwave condition Under expanded 2h, dry, smash, cross 80 mesh sieves obtain okara powder;
The preparation process of fig powder includes:Fig is cleaned and drained, the quick-frozen dehydration of vacuum is crushed, 80 mesh sieves is crossed and obtains To fig powder.
Fried food is wrapped up in powder with ground rice and is made by following steps:S1, weigh in proportion polynary coarse rice powder, wax potato form sediment Powder, active soybean flour, which add water, is modulated into pastel, and the water content of pastel is 25%, expanded under microwave condition to obtain puff Material;S2, expanded material cooled down, smash, cross 80 mesh sieves, add okara powder, fig powder, composite phosphate, additive, little Su Beat the well mixed water content that obtains and wrap up in powder with ground rice for 17% fried food.
Reference examples
A kind of ground rice wraps up in powder, and its raw material includes by weight:
Polynary 70 parts of coarse rice powder, 25 parts of wax potato starch, 4 parts of active soybean flour, 0.8 part of additive, sodium bicarbonate 0.06 Part;
Wherein, polynary coarse rice powder is by ground rice, glutinous rice flour, wheat bran and mung bean powder component, and the content of ground rice is 65wt%, glutinous The content of ground rice is 20wt%, and the content of wheat bran is 5wt%, and the content of mung bean flour is 10wt%;Additive is edible salt, perfume (or spice) Lan Su, sugar, chilli powder, zanthoxylum powder, mushroom powder;
Fried food is wrapped up in powder with ground rice and is made by following steps:S1, weigh in proportion polynary coarse rice powder, wax potato form sediment Powder, active soybean flour, which add water, is modulated into pastel, and the water content of pastel is 25%, expanded under microwave condition to obtain puff Material;S2, expanded material cooled down, smash, cross 80 mesh sieves, it is 17% to add the well mixed water content that obtains of additive, sodium bicarbonate Fried food wrap up in powder with ground rice.
Made quick-frozen dumpling made from embodiment 5-7 is wrapped up in into powder with ground rice made from glutinous rice flour and reference examples to be tested, tested As a result it is as follows:
From test data it can be seen that okara powder, fig powder coordinate with polynary coarse rice powder and wax mealy potato in the present invention Use, greatly reduce the oil absorption wrapped up in when powder has fried, 28.82-33.50% is reduced than being not added with preceding oil absorption, hence it is evident that Greasy mouthfeel is improved, the addition of composite phosphate, which is reduced, wraps up in water activity in powder, extends the shelf-life.
The foregoing is intended to be a preferred embodiment of the present invention, but protection scope of the present invention is not limited thereto, Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its Inventive concept is subject to equivalent or change, should all be included within the scope of the present invention.

Claims (10)

1. a kind of fried food wraps up in powder with ground rice, it is characterised in that its raw material includes by weight:
Polynary coarse rice powder 50-80 parts, 20-30 parts of wax potato starch, 2-5 parts of active soybean flour, 5-8 parts of okara powder, fig 2-5 parts of powder, 1-2 parts of composite phosphate, 0.5-1 parts of additive, 0.05-0.1 parts of sodium bicarbonate;Wherein, polynary coarse rice powder by ground rice, Glutinous rice flour, wheat bran and mung bean powder component.
2. fried food according to claim 1 wraps up in powder with ground rice, it is characterised in that the content of ground rice in polynary coarse rice powder For 50-70wt%, the content of glutinous rice flour is 20-30wt%, and the content of wheat bran is 5-15wt%, and the content of mung bean flour is 5- 10wt%;Preferably, the content of ground rice is 60wt% in polynary coarse rice powder, the content of glutinous rice flour is 25wt%, and wheat bran contains Measure as 8wt%, the content of mung bean flour is 7wt%.
3. fried food according to claim 1 wraps up in powder with ground rice, it is characterised in that composite phosphate is by polyphosphoric acids Sodium, sodium dihydrogen phosphate and sodium pyrophosphate composition.
4. fried food according to claim 3 wraps up in powder with ground rice, it is characterised in that sodium polyphosphate:Sodium dihydrogen phosphate: The weight ratio of sodium pyrophosphate is 2:3:2.
5. the fried food according to claim any one of 1-4 wraps up in powder with ground rice, it is characterised in that the preparation of okara powder Journey includes:Absolute ethyl alcohol, solid-liquid ratio g are added in bean dregs:Ml is 1:2-3, the expanded 1-2h under microwave condition, are dried, and are smashed, Cross 60-80 mesh sieves and obtain okara powder.
6. the fried food according to claim any one of 1-4 wraps up in powder with ground rice, it is characterised in that the preparation of fig powder Process includes:Fig is cleaned and drained, the quick-frozen dehydration of vacuum is crushed, 60-80 mesh sieves is crossed and obtains fig powder.
7. the fried food according to claim any one of 1-4 wraps up in powder with ground rice, it is characterised in that additive is edible One or more kinds of mixtures in salt, vanillic aldehyde, sugar, chilli powder, zanthoxylum powder, mushroom powder.
8. a kind of fried food according to claim any one of 1-7 wraps up in the preparation method of powder with ground rice, it is characterised in that Comprise the following steps:S1, polynary coarse rice powder, wax potato starch, active soybean flour are weighed in proportion add water and be modulated into pastel, It is expanded under microwave condition to obtain expanded material;S2, expanded material cooled down, smash, cross 60-80 mesh sieves, add okara powder, nothing Flowers and fruits powder, composite phosphate, additive, sodium bicarbonate is well mixed to be obtained fried food and wraps up in powder with ground rice.
9. fried food according to claim 8 wraps up in the preparation method of powder with ground rice, it is characterised in that in S1, pastel Water content be 20-30%;Preferably, in S1, the water content of pastel is 25%.
10. fried food according to claim 8 wraps up in the preparation method of powder with ground rice, it is characterised in that fried food is used The water content that ground rice wraps up in powder is 15-18%.
CN201710220712.8A 2017-04-06 2017-04-06 A kind of fried food wraps up in powder and preparation method thereof with ground rice Withdrawn CN106942604A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108041574A (en) * 2017-12-26 2018-05-18 山东龙盛食品股份有限公司 A kind of fried powder and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN101632468A (en) * 2009-08-21 2010-01-27 梅河口市洪泰有限责任公司 Crispy nutlet and processing method thereof
CN101816445A (en) * 2010-05-12 2010-09-01 苏州口水娃食品有限公司 Flour coated peanuts and preparation method thereof
CN104544245A (en) * 2014-12-12 2015-04-29 潍坊润田食品有限责任公司 Fried spicy chicken wing roots and processing method thereof
CN104544157A (en) * 2015-01-13 2015-04-29 安徽富利康食品有限公司 Curry chicken cutlet

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101632468A (en) * 2009-08-21 2010-01-27 梅河口市洪泰有限责任公司 Crispy nutlet and processing method thereof
CN101816445A (en) * 2010-05-12 2010-09-01 苏州口水娃食品有限公司 Flour coated peanuts and preparation method thereof
CN104544245A (en) * 2014-12-12 2015-04-29 潍坊润田食品有限责任公司 Fried spicy chicken wing roots and processing method thereof
CN104544157A (en) * 2015-01-13 2015-04-29 安徽富利康食品有限公司 Curry chicken cutlet

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108041574A (en) * 2017-12-26 2018-05-18 山东龙盛食品股份有限公司 A kind of fried powder and preparation method thereof

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Application publication date: 20170714