CN107484940A - A kind of green and healthy extruding cake and preparation method - Google Patents

A kind of green and healthy extruding cake and preparation method Download PDF

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Publication number
CN107484940A
CN107484940A CN201710692477.4A CN201710692477A CN107484940A CN 107484940 A CN107484940 A CN 107484940A CN 201710692477 A CN201710692477 A CN 201710692477A CN 107484940 A CN107484940 A CN 107484940A
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China
Prior art keywords
healthy
green
preparation
raw material
extruding cake
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CN201710692477.4A
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Chinese (zh)
Inventor
周双平
凌霄
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Anhui Hao Hao Food Co Ltd
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Anhui Hao Hao Food Co Ltd
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Priority to CN201710692477.4A priority Critical patent/CN107484940A/en
Publication of CN107484940A publication Critical patent/CN107484940A/en
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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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding

Abstract

The present invention discloses a kind of green and healthy extruding cake and preparation method, including internal layer and outer layer, wherein each raw material weight percentage of outer layer are：Wheat flour 40% 53%, sweet potato powder 6% 12%, edible oil 7% 11%, spicy fresh 8% 12, fresh hen egg 5% 9%, vegetable colour 0.6% 1.0%, vitamin 0.02% 0.042%, surplus is water；Each raw material weight percentage of internal layer is：Cashew nut 3% 5%, walnut 2% 6%, pinenut 1% 4%, lotus seeds 3% 5%, gingko 2% 6%, almond 1% 3%, American pistachios 4.2% 7%, raisins 3.5% 7%, solidifying slurries 53.3% 91.2%.On the basis of the flavor of original extruding cake is maintained, ectonexine superposition, rich in taste has a level, nutrient health, is a kind of green and healthy extruding cake of special taste.Preparation method is simple, and reasonable raw material proportioning, cost is cheap, and raw material is easy to get, and the raw material used is pure natural free of contamination, without any additive and preservative, using vacuum packaging, hygiene and health.

Description

A kind of green and healthy extruding cake and preparation method
Technical field
The present invention relates to food processing field, and in particular to a kind of green and healthy extruding cake and preparation method.
Background technology
Extrude cake, also known as spicy bar, numb outer layer, gluten, using wheat flour as primary raw material, through dispensing, extruding shortening, Shaping, salt sugar, oil, capsicum, numb green pepper spice and food additives etc. are added to be made again.Its institutional framework is porous bulk, mouthfeel Fragrant beautiful rich in chewy texture, profile is exquisite, various in style, has certain nutritive value, forms original in style major class leisure Food.The existing extruding cake taste sold on the market is single, and improves extruding containing more food additives and preservative It is the fragrance of cake and shelf-life, both unhygienic or body is harmful to.
The content of the invention
It is an object of the invention to provide a kind of green and healthy extruding cake and preparation method, original extruding cake is being maintained On the basis of the flavor of point, ectonexine superposition, rich in taste has level, nutrient health, is a kind of the green and healthy of special taste Extrude cake.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of green and healthy extruding cake, including internal layer and outer layer, wherein each raw material weight percentage of outer layer are：Wheat flour Powder 40%-53%, sweet potato powder 6%-12%, edible oil 7%-11%, spicy fresh 8%-12, fresh hen egg 5%-9%, vegetalitas color Plain 0.6%-1.0%, vitamin 0.02%-0.042%, surplus are water；Each raw material weight percentage of internal layer is：Cashew nut 3%- 5%th, walnut 2%-6%, pinenut 1%-4%, lotus seeds 3%-5%, gingko 2%-6%, almond 1%-3%, American pistachios 4.2%- 7%th, raisins 3.5%-7%, solidifying slurries 53.3%-91.2%.
Further, described spicy fresh each raw material weight percentage is：Chilli powder 40%-50%, cumin powder 2%- 6.4%th, Chinese prickly ash 3%-3.6%, white pepper 0.8%-1.2%, anistree 5%-7.6%, cassia 2%-2.7%, fennel seeds 1%-1.5%, salt 14%-18%, monosodium glutamate 6%-10.3%, rhizoma zingiberis 5%-6%, garlic solvent 2%-2.5%, white sesameseed 1%- 2.4%th, white granulated sugar 2.3%-8%.
Further, described vegetable colour is the mass ratio of safflower yellow and turmeric, described safflower yellow and turmeric For 2：1.
Further, described vitamin is vitamin A and vitamin D, and the mass ratio of vitamin C and vitamin D is 1:1.
Further, described solidifying slurries be cocoa butter, cocoa power, maltose, whipping cream, lecithin, each raw material weight ratio For：Cocoa butter：Cocoa power：Maltose：Whipping cream：Lecithin=3-5:0.5-1:0.8-1.3:1-1.5:0.13-0.32.
A kind of preparation method of green and healthy extruding cake, specifically includes following steps:
(1) spicy fresh preparation
Each raw material of group component is weighed, is obtained after carrying out mixing milling；
(2) preparation of outer layer semi-finished product
Weigh the wheat flour of group component, sweet potato powder, edible oil, fresh hen egg, safflower yellow, maize, vitamin C, dimension Raw plain D and water are stirred in dough mixing machine, and machinery is beaten afterwards, obtains elastic dough, and then elastic dough is put into bulking machine, It is expanded, expanded musculus cutaneus is squeezed out, is cut to obtain outer layer semi-finished product afterwards；
(3) preparation of internal layer slurry
A, cashew nut, walnut, pinenut, lotus seeds, gingko, almond, American pistachios, the raisins for weighing group component are put into pulverizer In, crush while stirring, obtain dry fruit powder；
B, cocoa butter, cocoa power, maltose, the lecithin for weighing group component are put into roaster, are melted, and side stirring just adds Whipping cream, slurries must be coagulated after stirring, add dry fruit powder in solidifying slurries, be totally submerged it, obtain internal layer slurry, insulation is standby With；
(4) preparation of green and healthy extruding cake
Outer layer semi-finished product are put into hollow formwork for cylindrical columns, then by the internal layer slurry injection outer layer semi-finished product of heat, received Side is shaped, and is cooled to after room temperature and is put into stirring and sends forth in machine, separately weigh group component it is spicy it is fresh be put into stirring and send forth in machine, open Switch, by spicy fresh uniformly sprinkling in its surface, take out, vacuum packaging obtains green and healthy extruding cake.
Further, the Condition for expansion described in step (2) is that swelling temperature is 195 DEG C -208 DEG C, puffing time 5min- 10min。
Further, the dry fruit powder particle diameter described in step (3) a is 1.5mm-3mm.
Further, the melt temperature described in step (3) b is 60 DEG C -66 DEG C, and holding temperature is 50 DEG C -55 DEG C.
Further, a diameter of 8mm-12mm of the green and healthy extruding cake described in step (4), a diameter of 5mm- of internal layer 8mm。
Beneficial effects of the present invention：
Compared with prior art, for the present invention on the basis of the flavor of original extruding cake is maintained, outer layer covers dry fruit Internal layer, ectonexine superposition, rich in taste have a level, nutrient health, are a kind of green and healthy extruding cakes of special taste, just Eaten in the popularization of reality.Preparation method is simple, and reasonable raw material proportioning, cost is cheap, and raw material is easy to get, and the raw material used is pure It is natural free of contamination, without any additive and preservative, using vacuum packaging, hygiene and health.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation Example only part of the embodiment of the present invention, rather than whole embodiments.It is common based on the embodiment in the present invention, this area All other embodiment that technical staff is obtained under the premise of creative work is not made, belong to the model that the present invention protects Enclose.
Embodiment 1
(1) spicy fresh preparation
Weigh capsicum annum fasciculatum 2.5kg, cumin powder 100g, Chinese prickly ash 150g, white pepper 50g, anistree 250g, cassia 100g, small Fennel 50g, salt 700g, monosodium glutamate 300g, rhizoma zingiberis 250g, garlic solvent 100g, white sesameseed 50g, white granulated sugar 400g, are mixed Obtained after milling；
(2) preparation of outer layer semi-finished product
Weigh 40 jin of wheat flour, 12 jin of sweet potato powder, 7 jin of edible oil, 5 jin of fresh hen egg, 0.4 jin of safflower yellow, maize 27.4 jin of 0.2 jin, vitamin C 5g, Vitamin D5 g and water stir 40min in dough mixing machine, and machinery beats 2h afterwards, obtains bullet Elastic dough, is then put into bulking machine, expanded 5min at 195 DEG C, squeezes out expanded musculus cutaneus, cut afterwards by property dough Obtain outer layer semi-finished product.
(3) preparation of internal layer slurry
A, 3 jin of cashew nut, 6 jin of walnut, 1 jin of pinenut, 3 jin of lotus seeds, 2 jin of gingko, 3 jin of almond, 4.2 jin of American pistachios, Portugal are weighed Dry 3.5 jin of grape are put into pulverizer, crush 20min while stirring, obtain the dry fruit powder that particle diameter is 1.5mm-3mm；
B, 50 jin of cocoa butters, 5 jin of cocoa powers, 8 jin of maltose, 1.3 jin of lecithin are weighed to be put into roaster, are melted at 60 DEG C Change, side stirring just adds 10 jin of whipping creams, and slurries must be coagulated after stirring, and adds dry fruit powder in solidifying slurries, makes its complete Submergence, internal layer slurry is obtained, is incubated at 50 DEG C standby；
(4) preparation of green and healthy extruding cake
Outer layer semi-finished product are put into hollow formwork for cylindrical columns, then hot internal layer is starched in injection outer layer semi-finished product, receives side Sizing, be cooled to after room temperature and be put into stirring and send forth in machine, separately weigh 8 jin it is spicy it is fresh be put into stirring and send forth in machine, open switch, will It is spicy it is fresh be uniformly sprayed at superficies, take out, vacuum packaging obtains green and healthy extruding cake, green and healthy extruding cake A diameter of 8mm, a diameter of 5mm of internal layer.
Embodiment 2
(1) spicy fresh preparation
Weigh capsicum annum fasciculatum 2.0kg, cumin powder 320g, Chinese prickly ash 160g, white pepper 40g, anistree 310g, cassia 135g, small Fennel 66g, salt 900g, monosodium glutamate 400g, rhizoma zingiberis 300g, garlic solvent 150g, white sesameseed 100g, white granulated sugar 119g, carry out mixing and stir Obtained after mixing milling；
(2) preparation of outer layer semi-finished product
Weigh 53 jin of wheat flour, 6 jin of sweet potato powder, 8 jin of edible oil, 6 jin of fresh hen egg, 0.6 jin of safflower yellow, maize 14.1 jin of 0.3 jin, vitamin C 10.5g, vitamine D1 0.5g and water stir 40min in dough mixing machine, and machinery beats 2h afterwards, Elastic dough is obtained, then elastic dough is put into bulking machine, expanded 10min at 208 DEG C, squeezes out expanded musculus cutaneus, afterwards Cut to obtain outer layer semi-finished product.
(3) preparation of internal layer slurry
A, weigh 5 jin of cashew nut, 2 jin of walnut, 4 jin of pinenut, 5 jin of lotus seeds, 3.5 jin of gingko, 1 jin of almond, 4.5 jin of American pistachios, 4 jin of raisins are put into pulverizer, crush 20min while stirring, obtain the dry fruit powder that particle diameter is 1.5mm-3mm；
B, weigh 30 jin of cocoa butters, 10 jin of cocoa powers, 13 jin of maltose, 3.2 jin of lecithin to be put into roaster, at 66 DEG C Melt, side stirring just adds 15 jin of whipping creams, and slurries must be coagulated after stirring, and adds dry fruit powder in solidifying slurries, makes its complete Full submergence, internal layer slurry is obtained, is incubated at 55 DEG C standby；
(4) preparation of green and healthy extruding cake
Outer layer semi-finished product are put into hollow formwork for cylindrical columns, then starched internal layer in injection outer layer semi-finished product, received side and determine Type, be cooled to after room temperature and be put into stirring and send forth in machine, separately weigh 12 jin it is spicy it is fresh be put into stirring and send forth in machine, open switch, will It is spicy it is fresh be uniformly sprayed at superficies, take out, vacuum packaging obtains green and healthy extruding cake, green and healthy extruding cake A diameter of 12mm, a diameter of 8mm of internal layer.
Embodiment 3
(1) spicy fresh preparation
Weigh capsicum annum fasciculatum 2.1kg, cumin powder 300g, Chinese prickly ash 180g, white pepper 60g, anistree 380g, cassia 130g, small Fennel 73g, salt 670g, monosodium glutamate 515g, rhizoma zingiberis 272g, garlic solvent 100g, white sesameseed 120g, white granulated sugar 183g, carry out mixing and stir Obtained after mixing milling；
(2) preparation of outer layer semi-finished product
Weigh 41 jin of wheat flour, 9 jin of sweet potato powder, 11 jin of edible oil, 9 jin of fresh hen egg, 0.6 jin of safflower yellow, maize 18.1 jin of 0.3 jin, vitamin C 6g, vitamin D 6g and water stir 40min in dough mixing machine, and machinery beats 2h afterwards, obtains bullet Elastic dough, is then put into bulking machine, expanded 7min at 201 DEG C, squeezes out expanded musculus cutaneus, cut afterwards by property dough Obtain outer layer semi-finished product.
(3) preparation of internal layer slurry
A, 4.5 jin of cashew nut, 2.5 jin of walnut, 1.5 jin of pinenut, 4.4 jin of lotus seeds, 6 jin of gingko, 2.4 jin of almond, happy is weighed 7 jin of fruit, 7 jin of raisins are put into pulverizer, crush 20min while stirring, obtain the dry fruit powder that particle diameter is 1.5mm-3mm；
B, 35 jin of cocoa butters, 7 jin of cocoa powers, 9 jin of maltose, 1.8 jin of lecithin are weighed to be put into roaster, are melted at 63 DEG C Change, side stirring just adds 12 jin of whipping creams, and slurries must be coagulated after stirring, and adds dry fruit powder in solidifying slurries, makes its complete Submergence, internal layer slurry is obtained, is incubated at 51 DEG C standby；
(4) preparation of green and healthy extruding cake
Outer layer semi-finished product are put into hollow formwork for cylindrical columns, then starched internal layer in injection outer layer semi-finished product, received side and determine Type, be cooled to after room temperature and be put into stirring and send forth in machine, separately weigh 11 jin it is spicy it is fresh be put into stirring and send forth in machine, open switch, will It is spicy it is fresh be uniformly sprayed at superficies, take out, vacuum packaging obtains green and healthy extruding cake, green and healthy extruding cake A diameter of 1mm, a diameter of 6.5mm of internal layer.
Above content is only to design example and explanation of the invention, affiliated those skilled in the art Various modifications or supplement are made to described specific embodiment or is substituted using similar mode, without departing from invention Design or surmount scope defined in the claims, protection scope of the present invention all should be belonged to.

Claims (9)

  1. A kind of 1. green and healthy extruding cake, it is characterised in that：Including internal layer and outer layer, wherein each raw material weight percentage of outer layer For：Wheat flour 40%-53%, sweet potato powder 6%-12%, edible oil 7%-11%, spicy fresh 8%-12, fresh hen egg 5%- 9%th, vegetable colour 0.6%-1.0%, vitamin 0.02%-0.042%, surplus are water；Each raw material weight percentage of internal layer For：Cashew nut 3%-5%, walnut 2%-6%, pinenut 1%-4%, lotus seeds 3%-5%, gingko 2%-6%, almond 1%-3%, open Heart fruit 4.2%-7%, raisins 3.5%-7%, solidifying slurries 53.3%-91.2%.
  2. A kind of 2. green and healthy extruding cake according to claim 1, it is characterised in that：Described spicy fresh each raw material weight Measuring percentage is：Chilli powder 40%-50%, cumin powder 2%-6.4%, Chinese prickly ash 3%-3.6%, white pepper 0.8%-1.2%, eight Angle 5%-7.6%, cassia 2%-2.7%, fennel seeds 1%-1.5%, salt 14%-18%, monosodium glutamate 6%-10.3%, rhizoma zingiberis 5%-6%, garlic solvent 2%-2.5%, white sesameseed 1%-2.4%, white granulated sugar 2.3%-8%.
  3. A kind of 3. green and healthy extruding cake according to claim 1, it is characterised in that：Described vegetable colour is red The mass ratio of xanthin and turmeric, described safflower yellow and turmeric is 2：1.
  4. A kind of 4. green and healthy extruding cake according to claim 1, it is characterised in that：Described vitamin is vitamin The mass ratio of A and vitamin D, vitamin C and vitamin D is 1:1.
  5. A kind of 5. green and healthy extruding cake according to claim 1, it is characterised in that：Described solidifying slurries are cocoa Fat, cocoa power, maltose, whipping cream, lecithin, each raw material weight ratio are：Cocoa butter：Cocoa power：Maltose：Whipping cream：Ovum Phosphatide=3-5:0.5-1:0.8-1.3:1-1.5:0.13-0.32.
  6. A kind of 6. preparation method of green and healthy extruding cake, it is characterised in that：Specifically include following steps:
    (1) spicy fresh preparation
    Each raw material of group component is weighed, is obtained after carrying out mixing milling；
    (2) preparation of outer layer semi-finished product
    Weigh wheat flour, sweet potato powder, edible oil, fresh hen egg, safflower yellow, maize, vitamin C, the vitamin D of group component Stirring with water in dough mixing machine, machinery is beaten afterwards, obtains elastic dough, and then elastic dough is put into bulking machine, expanded, Expanded musculus cutaneus is squeezed out, is cut to obtain outer layer semi-finished product afterwards；
    (3) preparation of internal layer slurry
    A, cashew nut, walnut, pinenut, lotus seeds, gingko, almond, American pistachios, the raisins for weighing group component are put into pulverizer, side Stir side to crush, obtain dry fruit powder；
    B, cocoa butter, cocoa power, maltose, the lecithin for weighing group component are put into roaster, are melted, and side stirring just adds fresh milk Oil, slurries must be coagulated after stirring, add dry fruit powder in solidifying slurries, be totally submerged it, obtain internal layer slurry, insulation is standby；
    (4) preparation of green and healthy extruding cake
    Outer layer semi-finished product are put into hollow formwork for cylindrical columns, then starched hot internal layer in injection outer layer semi-finished product, receive side sizing, Be cooled to after room temperature and be put into stirring and send forth in machine, separately weigh group component it is spicy it is fresh be put into stirring and send forth in machine, open switch, will Spicy fresh uniformly sprinkling in its surface, is taken out, vacuum packaging obtains green and healthy extruding cake.
  7. A kind of 7. preparation method of green and healthy extruding cake according to claim 5, it is characterised in that：Step (2) institute The Condition for expansion stated is that swelling temperature is 195 DEG C -208 DEG C, and puffing time is 5mi n-10mi n.
  8. A kind of 8. preparation method of green and healthy extruding cake according to claim 5, it is characterised in that：Step (3) a institutes The dry fruit powder particle diameter stated is 1.5mm-3mm.
  9. A kind of 9. preparation method of green and healthy extruding cake according to claim 5, it is characterised in that：Step (3) b institutes The melt temperature stated is 60 DEG C -66 DEG C, and holding temperature is 50 DEG C -55 DEG C.
CN201710692477.4A 2017-08-14 2017-08-14 A kind of green and healthy extruding cake and preparation method Pending CN107484940A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114916566A (en) * 2022-06-28 2022-08-19 含山县长通食品制造有限公司 Be used for peppery strip processing with fried equipment of even unloading of raw materials

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103355388A (en) * 2013-07-18 2013-10-23 深圳富锦食品工业有限责任公司 Nutlet leisure food and preparation method thereof
CN106360355A (en) * 2016-08-30 2017-02-01 郑州荣利达生物科技有限公司 Puffing substance with pulp coating layer and preparation method of puffing substance
CN106666407A (en) * 2017-03-09 2017-05-17 仲恺农业工程学院 Seasoning flour product and preparation method thereof
CN106720100A (en) * 2016-12-08 2017-05-31 大埔县通美实业有限公司 A kind of shaddock short paste work goods and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103355388A (en) * 2013-07-18 2013-10-23 深圳富锦食品工业有限责任公司 Nutlet leisure food and preparation method thereof
CN106360355A (en) * 2016-08-30 2017-02-01 郑州荣利达生物科技有限公司 Puffing substance with pulp coating layer and preparation method of puffing substance
CN106720100A (en) * 2016-12-08 2017-05-31 大埔县通美实业有限公司 A kind of shaddock short paste work goods and preparation method thereof
CN106666407A (en) * 2017-03-09 2017-05-17 仲恺农业工程学院 Seasoning flour product and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114916566A (en) * 2022-06-28 2022-08-19 含山县长通食品制造有限公司 Be used for peppery strip processing with fried equipment of even unloading of raw materials

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Application publication date: 20171219