CN107173689A - A kind of double-colored peppery bar - Google Patents
A kind of double-colored peppery bar Download PDFInfo
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- CN107173689A CN107173689A CN201710388585.2A CN201710388585A CN107173689A CN 107173689 A CN107173689 A CN 107173689A CN 201710388585 A CN201710388585 A CN 201710388585A CN 107173689 A CN107173689 A CN 107173689A
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
The present invention relates to the double-colored peppery bar of one kind, following steps are specifically included：（1）Double-colored dough makes；（2）Expanded rear the shape handles；（3）Low temperature chili oil soaks；（4）Sterilized after seasoning, packaging, obtain finished product.A kind of double-colored peppery bar provided by experiment, the present invention, color and luster is enriched, novelty is interesting, and a large quantities of persons sponging on an aristocrat can be attracted to taste, while mouthfeel compares existing peppery bar more chewy succulence, the fragrance of a peppermint is also carried in the spicy fresh perfume of tradition, market potential is huge.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of double-colored peppery bar.
Background technology
Peppery bar, primary raw material is flour, adds water, and salt is sugared, and natural pigment etc. and face are swollen by bulking machine high temperature extrusion
Change, then refuel, capsicum, the flavoring, the Flour product being made by additives such as GB2760 Standard entertion preservatives such as numb green pepper.
Existing peppery bar product colour, taste, shape are single without identification, while trophic structure is single, it is excessive edible
It is unhelpful to health.
The content of the invention
In order to solve the above problems, the invention provides the double-colored peppery bar of one kind.
The present invention is achieved through the following technical solutions：
A kind of double-colored peppery bar, specially its preparation method, following steps：
（1）According to the mass fraction, take after the uniform mixing of 150-200 parts of wheat flour, 30-50 parts of glutinous rice flour, 60-70 parts of drinking water and
Face, obtains dough A；Take 120-150 parts of wheat flour, 10-20 parts of glutinous rice flour, 20-30 parts of maize flour, 50-60 parts of vegetable juice uniform mixed
After conjunction and face, obtains dough B；The vegetable juice, its preparation method is specifically made by following steps:
A according to the mass fraction, take fresh spinach 20-25 parts, 5-6 parts of dried peppermint leaf, 1-2 parts of cleaning and choppings of spiceleaf, add water 180-
200 parts are heated infusion 5-7 minutes, separating filtrate and filter residue, and by the juice in filter residue, thoroughly extrusion merges with the filtrate, heats
1/5th of original volume are concentrated into, solution A is obtained；
B according to the mass fraction, takes 10-15 parts of mung bean, after sealing is soaked 4-5 hours under the 80-100 parts of normal temperature that add water, small fire infusion
30-40 minutes, filtering and impurity removing obtained solution B；
C is by the solution A, solution B in mass ratio 1:After 3 mixing, the vegetable juice is produced；
（2）By the dough A, dough B respectively using two peppery bar machines simultaneously carry out in expanding treatment, puffing process use compared with
Fast rate of feeding causes the peppery bar of discharging not cure completely, and two kinds of peppery bars then are reversed into twisted shape using torsion device,
Rotating speed 40-50r/min, then the peppery bar of twisted shape is sent in aging machine heating thoroughly cooked, produce double-colored peppery bar semi-finished product；
（3）The double-colored peppery bar semi-finished product are soaked 3-4 hours using 35-45 DEG C of chili oil, peppery bar can be made to fully absorb chili oil wind
Taste, while low temperature immersion ensure that the reservation of the active ingredient of vegetable juice in peppery bar, it is peppery bar nutritional ingredient more diversification；Institute
Chili oil is stated, according to the mass fraction, 160-170 DEG C, insulation are heated to after 120-150 parts of rapeseed oil, 30-50 parts of mixing of soybean oil
5-7 minutes, sieved 120 mesh while hot, is then heated to 220-230 DEG C, adds 20-30 parts of hot millet, 5-8 parts of Chinese anise, flower
5-8 parts of green pepper, frying 8-10 minutes of 2-5 parts of cassia bark, are then incubated 90-100 minutes in 130-150 DEG C, are made after filtering and impurity removing；
（4）By soaked peppery bar surface sprinkling spice and food additives, after cut-out, packaging, sterilizing, get product.
Beneficial effects of the present invention：Making the dough B from the vegetable juice, there is provided abundant vitamin and Hu Luo
Bu Su, while the fragrance with a peppermint and spiceleaf in dough so that the peppery bar unique flavor being made, makes us fresh and new；
Reversed using the peppery bar not cured completely and ensure that peppery bar has certain viscosity, can well bonded, be turned round using low speed after torsion
Turn, it is ensured that on the premise of peppery bar aesthetics, it is to avoid fluffy mouthfeel inside the peppery bar of peppery bar excessive distortion extruding influence；Using institute
The reservation that the immersion of chili oil low temperature ensure that the active ingredient of vegetable juice in peppery bar is stated, is peppery bar nutritional ingredient more diversification.Through
Experiment is crossed, a kind of double-colored peppery bar that the present invention is provided, color and luster is abundant, novel interesting, a large quantities of persons sponging on an aristocrat can be attracted to taste, while mouthfeel
Compared to existing peppery bar more chewy succulence, the fragrance in the spicy fresh perfume of tradition also with a peppermint, market potential is huge.
Embodiment
Embodiment 1
A kind of double-colored peppery bar, specially its preparation method, following steps：
（1）According to the mass fraction, take after 150 parts of wheat flour, 30 parts of glutinous rice flour, the uniform mixing of 60 parts of drinking water and face, obtain dough
A；Take after 120 parts of wheat flour, 10 parts of glutinous rice flour, 20 parts of maize flour, the uniform mixing of 50 parts of vegetable juice and face, obtain dough B；The vegetable
Vegetable juice, its preparation method is specifically made by following steps:
A according to the mass fraction, takes fresh 20 parts of spinach, 5 parts of dried peppermint leaf, 1 part of cleaning and chopping of spiceleaf, adds water 180 parts to heat and endure
Boil 5 minutes, separating filtrate and filter residue, by the juice in filter residue, thoroughly extrusion merges with the filtrate, and heating is concentrated into original volume
1/5th, obtain solution A；
B according to the mass fraction, takes 10 parts of mung bean, after sealing is soaked 4 hours under the 80 parts of normal temperature that add water, small fire infusion 30 minutes, mistake
Filter out miscellaneous, obtain solution B；
C is by the solution A, solution B in mass ratio 1:After 3 mixing, the vegetable juice is produced；
（2）By the dough A, dough B respectively using two peppery bar machines simultaneously carry out in expanding treatment, puffing process use compared with
Fast rate of feeding causes the peppery bar of discharging not cure completely, and two kinds of peppery bars then are reversed into twisted shape using torsion device,
Rotating speed 40r/min, then the peppery bar of twisted shape is sent in aging machine heating thoroughly cooked, produce double-colored peppery bar semi-finished product；Use
The peppery bar not cured completely reverses and ensure that peppery bar has certain viscosity, can well bond, be reversed using low speed after torsion, protects
On the premise of having demonstrate,proved peppery bar aesthetics, it is to avoid fluffy mouthfeel inside the peppery bar of peppery bar excessive distortion extruding influence；
（3）The double-colored peppery bar semi-finished product are soaked 3 hours using 35 DEG C of chili oils, peppery bar can be made to fully absorb chili oil local flavor, together
When low temperature immersion ensure that the reservation of the active ingredient of vegetable juice in peppery bar, be peppery bar nutritional ingredient more diversification；It is described peppery
Oil, according to the mass fraction, is heated to 160 DEG C after 120 parts of rapeseed oil, 30-50 parts of mixing of soybean oil, is incubated 5 minutes, while hot mistake
120 mesh are sieved, 220 DEG C are then heated to, 20 parts of hot millet, 5 parts of Chinese anise, 5 parts of Chinese prickly ash, the frying 8 minutes of 2 parts of cassia bark is added,
Then 90 minutes are incubated in 130 DEG C, are made after filtering and impurity removing；
（4）By soaked peppery bar surface sprinkling spice and food additives, after cut-out, packaging, sterilizing, get product.
Embodiment 2
A kind of double-colored peppery bar, specially its preparation method, following steps：
（1）According to the mass fraction, take after 200 parts of wheat flour, 50 parts of glutinous rice flour, the uniform mixing of 70 parts of drinking water and face, obtain dough
A；Take after 150 parts of wheat flour, 20 parts of glutinous rice flour, 30 parts of maize flour, the uniform mixing of 60 parts of vegetable juice and face, obtain dough B；The vegetable
Vegetable juice, its preparation method is specifically made by following steps:
A according to the mass fraction, takes fresh 25 parts of spinach, 6 parts of dried peppermint leaf, 2 parts of cleaning and choppings of spiceleaf, adds water 200 parts to heat and endure
Boil 7 minutes, separating filtrate and filter residue, by the juice in filter residue, thoroughly extrusion merges with the filtrate, and heating is concentrated into original volume
1/5th, obtain solution A；
B according to the mass fraction, takes 15 parts of mung bean, after sealing is soaked 5 hours under the 100 parts of normal temperature that add water, small fire infusion 40 minutes, mistake
Filter out miscellaneous, obtain solution B；
C is by the solution A, solution B in mass ratio 1:After 3 mixing, the vegetable juice is produced；
（2）By the dough A, dough B respectively using two peppery bar machines simultaneously carry out in expanding treatment, puffing process use compared with
Fast rate of feeding causes the peppery bar of discharging not cure completely, and two kinds of peppery bars then are reversed into twisted shape using torsion device,
Rotating speed 50r/min, then the peppery bar of twisted shape is sent in aging machine heating thoroughly cooked, produce double-colored peppery bar semi-finished product；Use
The peppery bar not cured completely reverses and ensure that peppery bar has certain viscosity, can well bond, be reversed using low speed after torsion, protects
On the premise of having demonstrate,proved peppery bar aesthetics, it is to avoid fluffy mouthfeel inside the peppery bar of peppery bar excessive distortion extruding influence；
（3）The double-colored peppery bar semi-finished product are soaked 4 hours using 45 DEG C of chili oils, peppery bar can be made to fully absorb chili oil local flavor, together
When low temperature immersion ensure that the reservation of the active ingredient of vegetable juice in peppery bar, be peppery bar nutritional ingredient more diversification；It is described peppery
Oil, according to the mass fraction, is heated to 170 DEG C after 150 parts of rapeseed oil, 50 parts of mixing of soybean oil, is incubated 7 minutes, sieves while hot
120 mesh, are then heated to 230 DEG C, add 30 parts of hot millet, 8 parts of Chinese anise, 8 parts of Chinese prickly ash, the frying 10 minutes of 5 parts of cassia bark, so
100 minutes are incubated after 150 DEG C, is made after filtering and impurity removing；
（4）By soaked peppery bar surface sprinkling spice and food additives, after cut-out, packaging, sterilizing, get product.
Embodiment 3
A kind of double-colored peppery bar, specially its preparation method, following steps：
（1）According to the mass fraction, take after 180 parts of wheat flour, 40 parts of glutinous rice flour, the uniform mixing of 65 parts of drinking water and face, obtain dough
A；Take after 130 parts of wheat flour, 15 parts of glutinous rice flour, 25 parts of maize flour, the uniform mixing of 55 parts of vegetable juice and face, obtain dough B；The vegetable
Vegetable juice, its preparation method is specifically made by following steps:
A according to the mass fraction, takes fresh 22 parts of spinach, 6 parts of dried peppermint leaf, 2 parts of cleaning and choppings of spiceleaf, adds water 190 parts to heat and endure
Boil 6 minutes, separating filtrate and filter residue, by the juice in filter residue, thoroughly extrusion merges with the filtrate, and heating is concentrated into original volume
1/5th, obtain solution A；
B according to the mass fraction, takes 12 parts of mung bean, after sealing is soaked 4 hours under the 90 parts of normal temperature that add water, small fire infusion 35 minutes, mistake
Filter out miscellaneous, obtain solution B；
C is by the solution A, solution B in mass ratio 1:After 3 mixing, the vegetable juice is produced；
（2）By the dough A, dough B respectively using two peppery bar machines simultaneously carry out in expanding treatment, puffing process use compared with
Fast rate of feeding causes the peppery bar of discharging not cure completely, and two kinds of peppery bars then are reversed into twisted shape using torsion device,
Rotating speed 45r/min, then the peppery bar of twisted shape is sent in aging machine heating thoroughly cooked, produce double-colored peppery bar semi-finished product；Use
The peppery bar not cured completely reverses and ensure that peppery bar has certain viscosity, can well bond, be reversed using low speed after torsion, protects
On the premise of having demonstrate,proved peppery bar aesthetics, it is to avoid fluffy mouthfeel inside the peppery bar of peppery bar excessive distortion extruding influence；
（3）The double-colored peppery bar semi-finished product are soaked 4 hours using 40 DEG C of chili oils, peppery bar can be made to fully absorb chili oil local flavor, together
When low temperature immersion ensure that the reservation of the active ingredient of vegetable juice in peppery bar, be peppery bar nutritional ingredient more diversification；It is described peppery
Oil, according to the mass fraction, is heated to 165 DEG C after 130 parts of rapeseed oil, 40 parts of mixing of soybean oil, is incubated 6 minutes, sieves while hot
120 mesh, are then heated to 225 DEG C, add 25 parts of hot millet, 6 parts of Chinese anise, 6 parts of Chinese prickly ash, the frying 9 minutes of 3 parts of cassia bark, so
95 minutes are incubated after 140 DEG C, is made after filtering and impurity removing；
（4）By soaked peppery bar surface sprinkling spice and food additives, after cut-out, packaging, sterilizing, get product.
Comparative example 1
This comparative example 1 compared with Example 1, without using step（1）The vegetable juice, is dyed using only spinach juice, except this
Outer method and step all same.
Comparative example 2
This comparative example 2 compared with Example 2, without using step（2）The operation, using only conventional peppery bar machine operating method
The peppery bar of two kinds of curings is made, twisted shape is then reversed into, method and step all same in addition.
Comparative example 3
This comparative example 3 compared with Example 3, without step（3）The cold bubble operation of chili oil, using only conventional method heat
Oil immersion is steeped, method and step all same in addition.
Control group
Existing peppery bar product.
Random 100 volunteers for inviting different age group foretaste to above-mentioned 7 kinds of products respectively, and to mouthfeel, wind
Taste, color and luster are given a mark, 5 points of full marks, and fraction is higher, and representative is better, counts each average mark, the results are shown in Table 1：
Table 1
| Mouthfeel | Local flavor | Color and luster | |
| Embodiment 1 | 4.0 | 4.3 | 4.6 |
| Embodiment 2 | 4.0 | 4.2 | 4.6 |
| Embodiment 3 | 4.0 | 4.2 | 4.7 |
| Comparative example 1 | 4.0 | 4.0 | 4.5 |
| Comparative example 2 | 3.5 | 3.8 | 4.5 |
| Comparative example 3 | 3.8 | 3.9 | 4.6 |
| Control group | 3.8 | 4.0 | 3.5 |
As shown in Table 1, a kind of double-colored peppery bar that the present invention is provided, color and luster is abundant, novel interesting, and a large quantities of persons sponging on an aristocrat can be attracted to taste,
Mouthfeel compares existing peppery bar more chewy succulence simultaneously, the fragrance in the spicy fresh perfume of tradition also with a peppermint, market
Have a high potential.
Claims (5)
1. a kind of double-colored peppery bar, it is characterised in that its preparation method, specially following steps：
（1）According to the mass fraction, take after the uniform mixing of 150-200 parts of wheat flour, 30-50 parts of glutinous rice flour, 60-70 parts of drinking water and
Face, obtains dough A；Take 120-150 parts of wheat flour, 10-20 parts of glutinous rice flour, 20-30 parts of maize flour, 50-60 parts of vegetable juice uniform mixed
After conjunction and face, obtains dough B；The vegetable juice, its preparation method is specifically made by following steps:
A according to the mass fraction, take fresh spinach 20-25 parts, 5-6 parts of dried peppermint leaf, 1-2 parts of cleaning and choppings of spiceleaf, add water 180-
200 parts are heated infusion 5-7 minutes, separating filtrate and filter residue, and by the juice in filter residue, thoroughly extrusion merges with the filtrate, heats
1/5th of original volume are concentrated into, solution A is obtained；
B according to the mass fraction, takes 10-15 parts of mung bean, after sealing is soaked 4-5 hours under the 80-100 parts of normal temperature that add water, small fire infusion
30-40 minutes, filtering and impurity removing obtained solution B；
C is by the solution A, solution B in mass ratio 1:After 3 mixing, the vegetable juice is produced；
（2）By the dough A, dough B respectively using two peppery bar machines simultaneously carry out in expanding treatment, puffing process use compared with
Fast rate of feeding causes the peppery bar of discharging not cure completely, and two kinds of peppery bars then are reversed into twisted shape using torsion device,
Rotating speed 40-50r/min, then the peppery bar of twisted shape is sent in aging machine heating thoroughly cooked, produce double-colored peppery bar semi-finished product；
（3）The double-colored peppery bar semi-finished product are soaked 3-4 hours using 35-45 DEG C of chili oil, the chili oil, according to the mass fraction,
160-170 DEG C is heated to after 120-150 parts of rapeseed oil, the mixing of 30-50 parts of soybean oil, 5-7 minutes are incubated, 120 are sieved while hot
Mesh, is then heated to 220-230 DEG C, adds 20-30 parts of hot millet, 5-8 parts of Chinese anise, 5-8 parts of Chinese prickly ash, 2-5 parts of stir-frys of cassia bark
It is processed 8-10 minutes, 90-100 minutes then are incubated in 130-150 DEG C, is made after filtering and impurity removing；
（4）By soaked peppery bar surface sprinkling spice and food additives, after cut-out, packaging, sterilizing, get product.
2. the double-colored peppery bar of one kind according to claim 1, it is characterised in that step（1）The dough A, its preparation method
For:According to the mass fraction, take after 180 parts of wheat flour, 40 parts of glutinous rice flour, the uniform mixing of 65 parts of drinking water and face, obtain dough A.
3. the double-colored peppery bar of one kind according to claim 1, it is characterised in that step（1）The dough B, its preparation method
For:According to the mass fraction, take after 130 parts of wheat flour, 15 parts of glutinous rice flour, 25 parts of maize flour, the uniform mixing of 55 parts of vegetable juice and face,
Obtain dough B.
4. the double-colored peppery bar of one kind according to claim 1, it is characterised in that step（1）The vegetable juice, its preparation side
Method, is specifically made by following steps:
A according to the mass fraction, takes fresh 22 parts of spinach, 6 parts of dried peppermint leaf, 2 parts of cleaning and choppings of spiceleaf, adds water 190 parts to heat and endure
Boil 6 minutes, separating filtrate and filter residue, by the juice in filter residue, thoroughly extrusion merges with the filtrate, and heating is concentrated into original volume
1/5th, obtain solution A；
B according to the mass fraction, takes 12 parts of mung bean, after sealing is soaked 4 hours under the 90 parts of normal temperature that add water, small fire infusion 35 minutes, mistake
Filter out miscellaneous, obtain solution B；
C is by the solution A, solution B in mass ratio 1:After 3 mixing, the vegetable juice is produced.
5. the double-colored peppery bar of one kind according to claim 1, it is characterised in that step（3）The chili oil, its preparation method
For:According to the mass fraction, 165 DEG C are heated to after 130 parts of rapeseed oil, 40 parts of mixing of soybean oil, are incubated 6 minutes, sieve while hot
120 mesh, are then heated to 225 DEG C, add 25 parts of hot millet, 6 parts of Chinese anise, 6 parts of Chinese prickly ash, the frying 9 minutes of 3 parts of cassia bark, so
95 minutes are incubated after 140 DEG C, is made after filtering and impurity removing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710388585.2A CN107173689A (en) | 2017-05-27 | 2017-05-27 | A kind of double-colored peppery bar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710388585.2A CN107173689A (en) | 2017-05-27 | 2017-05-27 | A kind of double-colored peppery bar |
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Family
ID=59835678
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| CN201710388585.2A Pending CN107173689A (en) | 2017-05-27 | 2017-05-27 | A kind of double-colored peppery bar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874975A (en) * | 2019-04-23 | 2019-06-14 | 平江县新翔宇食品有限公司 | A kind of abnormity peppery production method of vegetarian diet |
| CN110973488A (en) * | 2019-12-30 | 2020-04-10 | 山东农业大学 | High-fiber spicy strip and preparation method thereof |
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| CN1213953A (en) * | 1996-01-22 | 1999-04-14 | 通用工厂公司 | Multistrand twist cereal pieces and method of prepn. |
| CN1253730A (en) * | 1999-12-06 | 2000-05-24 | 周新 | Preparation method of natural colour fruit vegetable flour (dough) composition and its product |
| CN101467639A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted garden stuff puffed food and method for producing the same |
| CN106261774A (en) * | 2016-08-28 | 2017-01-04 | 李华君 | A kind of preparation method of the peppery bar of beef flavour |
| CN106343362A (en) * | 2016-10-18 | 2017-01-25 | 安徽省石台县七井山食品有限公司 | Green healthy spicy gluten and preparation method thereof |
| CN106616291A (en) * | 2017-01-13 | 2017-05-10 | 漯河市平平食品有限责任公司 | Novel seasoned flour product and preparation method thereof |
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2017
- 2017-05-27 CN CN201710388585.2A patent/CN107173689A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1213953A (en) * | 1996-01-22 | 1999-04-14 | 通用工厂公司 | Multistrand twist cereal pieces and method of prepn. |
| CN1253730A (en) * | 1999-12-06 | 2000-05-24 | 周新 | Preparation method of natural colour fruit vegetable flour (dough) composition and its product |
| CN101467639A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted garden stuff puffed food and method for producing the same |
| CN106261774A (en) * | 2016-08-28 | 2017-01-04 | 李华君 | A kind of preparation method of the peppery bar of beef flavour |
| CN106343362A (en) * | 2016-10-18 | 2017-01-25 | 安徽省石台县七井山食品有限公司 | Green healthy spicy gluten and preparation method thereof |
| CN106616291A (en) * | 2017-01-13 | 2017-05-10 | 漯河市平平食品有限责任公司 | Novel seasoned flour product and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874975A (en) * | 2019-04-23 | 2019-06-14 | 平江县新翔宇食品有限公司 | A kind of abnormity peppery production method of vegetarian diet |
| CN110973488A (en) * | 2019-12-30 | 2020-04-10 | 山东农业大学 | High-fiber spicy strip and preparation method thereof |
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