CN107637767A - A kind of preparation method of spicy tasty and refreshing seasoning Flour product - Google Patents
A kind of preparation method of spicy tasty and refreshing seasoning Flour product Download PDFInfo
- Publication number
- CN107637767A CN107637767A CN201710693542.5A CN201710693542A CN107637767A CN 107637767 A CN107637767 A CN 107637767A CN 201710693542 A CN201710693542 A CN 201710693542A CN 107637767 A CN107637767 A CN 107637767A
- Authority
- CN
- China
- Prior art keywords
- spicy
- refreshing
- tasty
- preparation
- flour product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Noodles (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a kind of preparation method of spicy tasty and refreshing seasoning Flour product, specifically includes following steps:(1) spicy fresh preparation；(2) preparation of spicy outer layer semi-finished product；(3) preparation of tasty and refreshing lining；(4) preparation of spicy tasty and refreshing seasoning Flour product：Spicy outer layer semi-finished product are put into hollow mould, then tasty and refreshing lining is put into spicy outer layer, receive side sizing, stirring is put into afterwards to send forth in machine, it is another weigh group component it is spicy it is fresh be put into stirring and send forth in machine, open switch, fresh its surface be uniformly sprayed at by spicy, take out, vacuum packaging obtains the spicy tasty and refreshing seasoning Flour product of special taste.On the basis of the flavor of hot of original seasoning Flour product is maintained, it with the addition of the tasty and refreshing lining part of delicious food, preparation method is simple, reasonable raw material proportioning, cost is cheap, and raw material is easy to get, the raw material used is pure natural free of contamination, without any additive and preservative, using vacuum packaging, hygiene and health.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of preparation method of spicy tasty and refreshing seasoning Flour product.
Background technology
Season Flour product, that is, the spicy bar being commonly called as, spicy, gluten, be 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 is fragrant beautiful rich in chewy texture, and profile is exquisite, various in style, has certain nutritive value, forms original in style one
Major class leisure food.The existing seasoning Flour product sold on the market is mostly spicy, spiced, vinegar-pepper and meat flavour class, taste common ground
It is single pungent, without novelty, nutritive value is not high, is adjusted containing more food additives and preservative to improve
It is the fragrance of taste Flour product 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 preparation method of spicy tasty and refreshing seasoning Flour product, it is put into spicy outer layer
Special tasty and refreshing lining, finally sprinkling is upper spicy fresh, in the spicy sense of taste, while has brought a kind of refrigerant sense into, tasty and refreshing delicious food,
It is a kind of seasoning Flour product of special taste.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of preparation method of spicy tasty and refreshing seasoning Flour product, 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 spicy outer layer semi-finished product
Wheat flour, bean powder, edible oil, fresh hen egg, vegetable colour, vitamin and the water of group component are weighed in dough mixing machine
Middle stirring, afterwards machinery beat, obtain elastic dough, then elastic dough be put into bulking machine, it is expanded, squeeze out expanded face
Skin, cut to obtain spicy outer layer semi-finished product afterwards；
(3) preparation of tasty and refreshing lining
A, weigh fruit to clean, be put into juice extractor, squeeze the juice, obtain fruit drink；
B, the whole milk powder, whipping cream, skimmed milk powder of group component are added in fruit juice, is well mixed, boiling, makes tissue thin
It is greasy, lactic acid bacteria is added, is placed in insulating box, ferments, obtains fruit juice Yoghourt；
C, weigh the white granulated sugar of group component, sodium alginate, sodium carboxymethylcellulose, maltodextrin it is well mixed after, add
Pure water, stirring, obtains colloidal solution；
D, the cocoa butter, cocoa power, monoglyceride heating and melting of group component are weighed, obtains compound lard, is incubated；
E, colloidal solution is added in fruit juice Yoghourt, adds compound lard while stirring, stirred, aging afterwards, then ultrasound,
Make its expansion, finally put it into freeze drier and be freeze-dried, be dehydrated into tasty and refreshing lining；
(4) preparation of spicy tasty and refreshing seasoning Flour product
Spicy outer layer semi-finished product are put into hollow mould, then tasty and refreshing lining is put into spicy outer layer, side is received and determines
Type, be put into stirring afterwards 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 be spicy
It is fresh to be uniformly sprayed at its surface, take out, vacuum packaging obtains the spicy tasty and refreshing seasoning Flour product of special taste.
Further, spicy fresh each raw material weight percentage described in step (1) is：Chilli powder 40%-50%, cumin powder
2%-6.4%, Chinese prickly ash 3%-3.6%, white pepper 0.8%-1.2%, anistree 5%-7.6%, cassia 2%-2.7%, fennel fruit
Fragrant 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, each raw material weight percentage of described spicy outer layer is：Wheat flour 42%-55%, bean powder 5%-
10%th, edible oil 7%-11%, spicy fresh 7%-10%, fresh hen egg 3%-7%, vegetable colour 0.8%-1.2%, vitamin
0.02%-0.036%, surplus are water.
Further, the vegetable colour described in step (2) is safflower yellow and maize, described safflower yellow and corn
Yellow mass ratio is 3：1.
Further, the vitamin described in step (2) is the mass ratio of vitamin A and vitamin D, vitamin A and vitamin D
For 1:1.
Further, the Condition for expansion described in step (2) is that swelling temperature is 202 DEG C -216 DEG C, puffing time 6min-
10min。
Further, each raw material weight percentage of tasty and refreshing lining described in step (3) is：Whole milk powder 4%-7.5%, fresh milk
Oily 5%-10%, skimmed milk powder 6%-11%, cocoa butter 5%-9%, cocoa power 1%-3.5%, white granulated sugar 9%-15%, marine alga
Sour sodium 0.15%-0.36%, lactic acid bacteria 1.8%-3.3%, monoglyceride 0.10%-0.21%, sodium carboxymethylcellulose 0.1%-
0.4%th, maltodextrin 1%-3%, fruit drink 21%-27%, pure water 25%-35%.
Further, the fruit drink described in step (3) a is cider, blue or green pear juice, bananas juice, one kind in strawberry juice or more
Kind.
Further, the sublimation drying described in step (3) e is 26h-30h.
Further, the tasty and refreshing lining water content described in step (3) is 8.1%-9.6%, and is not melted below 35 DEG C.
Further, the spicy tasty and refreshing seasoned noodle products thickness described in step (4) is 5mm-8mm, and tasty and refreshing liner thickness is
2mm-4.5mm。
Beneficial effects of the present invention：
Compared with prior art, the present invention has prepared one kind on the basis of the flavor of original seasoning Flour product is maintained
Spicy tasty and refreshing seasoning Flour product, in the spicy sense of taste, while a kind of refrigerant sense and feeling of freshness are brought into, have known from experience what ice fire accompanied each other
When experiencing, and give feeling of freshness, be a kind of spicy tasty and refreshing seasoning Flour product of special taste, be easy to actual popularization to eat.
It is freeze-dried in the freeze-dried machine of tasty and refreshing lining prepared, after dehydration, water content 8.1%-9.6%, and at 35 DEG C
Do not melt below, transport can be preserved at room temperature；Preparation method is simple, and reasonable raw material proportioning, cost is cheap, and raw material is easy to get, and makes
Raw material is pure 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 spicy outer layer semi-finished product
Weigh 42 jin of wheat flour, 10 jin of bean powder, 7 jin of edible oil, 3 jin of fresh hen egg, 0.6 jin of safflower yellow, maize 0.2
Jin, vitamin A 5g, vitamin D 5g and 29.2 jin of water stir 40min in dough mixing machine, and machinery beats 2h afterwards, obtains elasticity
Dough, then elastic dough is put into bulking machine, expanded 6min at 202 DEG C squeezes out expanded musculus cutaneus, carries out cutting afterwards
To spicy outer layer semi-finished product；
(3) preparation of tasty and refreshing lining
A, 30 jin of apples are weighed to clean, juice extractor is put into, squeezes the juice, obtain 21 jin of cider；
B, 7.5 jin of whole milk powders, 5 jin of whipping creams, 6 jin of skimmed milk powders are added in fruit juice, is well mixed, is steamed at 70 DEG C
20min is boiled, makes tissue fine and smooth, adds 1.8 jin of lactic acid bacterias, be placed in 40 DEG C of insulating boxs, ferment 10 hours, obtain fruit juice Yoghourt；
C, 9 jin of white granulated sugars, 0.15 jin of sodium alginate, 0.1 jin of sodium carboxymethylcellulose, 1 jin of maltodextrin mixing are weighed
After even, 35.6 jin of pure water are added, 40min is stirred at 50 DEG C, obtains colloidal solution；
D, 3.5 jin, 0.21 jin 9 jin of cocoa butter, cocoa power monoglyceride heating and melting are weighed, compound lard is obtained, is protected at 65 DEG C
Temperature；
E, colloidal solution is added in fruit juice Yoghourt, adds compound lard while stirring, 30min is stirred at 40 DEG C, afterwards
The aging 3h at 2 DEG C, then ultrasonic 10min at -8 DEG C is placed in, make its expansion, finally put it into freeze drier and freezed
Dry 26 hours, be dehydrated into tasty and refreshing lining, this tasty and refreshing lining water content is 8.1%, is not melted at 35 DEG C；
(4) preparation of spicy tasty and refreshing seasoning Flour product
Spicy outer layer semi-finished product are put into hollow mould, then tasty and refreshing lining is put into spicy outer layer, side is received and determines
Type, be put into stirring afterwards and send forth in machine, separately weigh 7 jin it is spicy it is fresh be put into stirring and send forth in machine, open switch, will be spicy fresh uniform
Its surface is sprayed at, is taken out, vacuum packaging obtains the spicy tasty and refreshing seasoning Flour product of special taste, spicy tasty and refreshing seasoning Flour product
Thickness is 5mm, and tasty and refreshing liner thickness is 2mm.
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 spicy outer layer semi-finished product
Weigh 55 jin of wheat flour, 5 jin of bean powder, 11 jin of edible oil, 3 jin of fresh hen egg, 0.9 jin of safflower yellow, maize 0.3
Jin, vitamin A 9g, vitamin D 9g and 14.8 jin of water stir 60min in dough mixing machine, and machinery beats 2h afterwards, obtains elasticity
Dough, then elastic dough is put into bulking machine, expanded 10min at 216 DEG C, squeezes out expanded musculus cutaneus, cut afterwards
Obtain spicy outer layer semi-finished product；
(3) preparation of tasty and refreshing lining
A, 25 jin of blue or green pears are weighed, 16 jin of bananas juices are cleaned, and are put into juice extractor, are squeezed the juice, obtain 27 jin of blended fruit juice；
B, 4 jin of whole milk powders, 10 jin of whipping creams, 11 jin of skimmed milk powders are added in fruit juice, is well mixed, is steamed at 76 DEG C
20min is boiled, makes tissue fine and smooth, adds 3.3 jin of lactic acid bacterias, be placed in 45 DEG C of insulating boxs, ferment 10 hours, obtain fruit juice Yoghourt；
C, 15 jin of white granulated sugars, 0.36 jin of sodium alginate, 0.4 jin of sodium carboxymethylcellulose, 3 jin of maltodextrin mixing are weighed
After even, 19.84 jin of pure water are added, 40min is stirred at 50 DEG C, obtains colloidal solution；
D, 1 jin, 0.1 jin 5 jin of cocoa butter, cocoa power monoglyceride heating and melting are weighed, compound lard is obtained, is incubated at 65 DEG C；
E, colloidal solution is added in fruit juice Yoghourt, adds compound lard while stirring, 30min is stirred at 40 DEG C, afterwards
The aging 3h at 2 DEG C, then ultrasonic 10min at -8 DEG C is placed in, make its expansion, finally put it into freeze drier and freezed
Dry 30 hours, be dehydrated into tasty and refreshing lining, this tasty and refreshing lining water content is 9.3%, is not melted at 33 DEG C；
(4) preparation of spicy tasty and refreshing seasoning Flour product
Spicy outer layer is put into hollow mould, then tasty and refreshing lining is put into spicy outer layer, receive side sizing, afterwards
Stirring is put into send forth in machine, separately weigh 10 jin it is spicy it is fresh be put into stirring and send forth in machine, open switch, fresh be uniformly sprayed at spicy
Its surface, take out, vacuum packaging obtains the spicy tasty and refreshing seasoning Flour product of special taste, and spicy tasty and refreshing seasoned noodle products thickness is
8mm, tasty and refreshing liner thickness are 4.5mm.
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 spicy outer layer semi-finished product
Weigh 45 jin of wheat flour, 7 jin of bean powder, 10 jin of edible oil, 7 jin of fresh hen egg, 0.78 jin of safflower yellow, maize
20.99 jin of 0.23 jin, vitamin A 8g, vitamin D 8g and water stir 60min in dough mixing machine, and machinery beats 2h afterwards, obtains
To elastic dough, then elastic dough is put into bulking machine, expanded 9min at 212 DEG C, expanded musculus cutaneus is squeezed out, carries out afterwards
Slitting obtains spicy outer layer semi-finished product；
(3) preparation of tasty and refreshing lining
A, 10 jin of apples, 5 jin of blue or green pears, 6 jin of bananas, 7 jin of strawberry juices are weighed to clean, juice extractor is put into, squeezes the juice, fruit must be mixed
23 jin of juice；
B, 5 jin of whole milk powders, 6 jin of whipping creams, 9 jin of skimmed milk powders are added in fruit juice, are well mixed, the boiling at 74 DEG C
20min, make tissue fine and smooth, add 2.6 jin of lactic acid bacterias, be placed in 44 DEG C of insulating boxs, ferment 10 hours, obtain fruit juice Yoghourt；
C, 11 jin of white granulated sugars, 0.33 jin of sodium alginate, 0.2 jin of sodium carboxymethylcellulose, 2.5 jin of maltodextrin mixing are weighed
After uniformly, 24.75 jin of pure water are added, 40min is stirred at 50 DEG C, obtains colloidal solution；
D, 3 jin, 0.15 jin 8 jin of cocoa butter, cocoa power monoglyceride heating and melting are weighed, compound lard is obtained, is incubated at 65 DEG C；
E, colloidal solution is added in fruit juice Yoghourt, adds compound lard while stirring, 30min is stirred at 40 DEG C, afterwards
The aging 3h at 2 DEG C, then ultrasonic 10min at -8 DEG C is placed in, make its expansion, finally put it into freeze drier and freezed
Dry 27 hours, be dehydrated into tasty and refreshing lining, this tasty and refreshing lining water content is 9.6%, is not melted at 32 DEG C；
(4) preparation of spicy tasty and refreshing seasoning Flour product
Spicy outer layer is put into hollow mould, then tasty and refreshing lining is put into spicy outer layer, receive side sizing, afterwards
Stirring is put into send forth in machine, separately weigh 9 jin it is spicy it is fresh be put into stirring and send forth in machine, open switch, fresh be uniformly sprayed at spicy
Its surface, take out, vacuum packaging obtains the spicy tasty and refreshing seasoning Flour product of special taste, and spicy tasty and refreshing seasoned noodle products thickness is
7.5mm, tasty and refreshing liner thickness are 4.1mm.
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)
- A kind of 1. preparation method of spicy tasty and refreshing seasoning Flour product, it is characterised in that：Specifically include following steps:(1) spicy fresh preparationEach raw material of group component is weighed, is obtained after carrying out mixing milling；(2) preparation of spicy outer layer semi-finished productWheat flour, bean powder, edible oil, fresh hen egg, vegetable colour, vitamin and the water for weighing group component stir in dough mixing machine Mix, machinery is beaten afterwards, obtains elastic dough, and then elastic dough is put into bulking machine, expanded, squeezes out expanded musculus cutaneus, Cut to obtain spicy outer layer semi-finished product afterwards；(3) preparation of tasty and refreshing liningA, weigh fruit to clean, be put into juice extractor, squeeze the juice, obtain fruit drink；B, the whole milk powder, whipping cream, skimmed milk powder of group component are added in fruit juice, are well mixed, boiling, make tissue fine and smooth, Lactic acid bacteria is added, is placed in insulating box, ferments, obtains fruit juice Yoghourt；C, weigh the white granulated sugar of group component, sodium alginate, sodium carboxymethylcellulose, maltodextrin it is well mixed after, add pure Water, stirring, obtains colloidal solution；D, the cocoa butter, cocoa power, monoglyceride heating and melting of group component are weighed, obtains compound lard, is incubated；E, colloidal solution is added in fruit juice Yoghourt, adds compound lard while stirring, stirred, aging afterwards, then ultrasound, make it Expansion, finally puts it into freeze drier and is freeze-dried, be dehydrated into tasty and refreshing lining；(4) preparation of spicy tasty and refreshing seasoning Flour productSpicy outer layer semi-finished product are put into hollow mould, then tasty and refreshing lining is put into spicy outer layer, receive side sizing, it After 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 be spicy fresh uniform Its surface is sprayed at, is taken out, vacuum packaging obtains the spicy tasty and refreshing seasoning Flour product of special taste.
- A kind of 2. preparation method of spicy tasty and refreshing seasoning Flour product according to claim 1, it is characterised in that：Step (1) Described spicy fresh each raw material weight percentage is：Chilli powder 40%-50%, cumin powder 2%-6.4%, 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%th, 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%.
- A kind of 3. preparation method of spicy tasty and refreshing seasoning Flour product according to claim 1, it is characterised in that：Described fiber crops Peppery each raw material weight percentage of outer layer is：It is wheat flour 42%-55%, bean powder 5%-10%, edible oil 7%-11%, spicy fresh 7%-10%, fresh hen egg 3%-7%, vegetable colour 0.8%-1.2%, vitamin 0.02%-0.036%, surplus are water.
- A kind of 4. preparation method of spicy tasty and refreshing seasoning Flour product according to claim 1, it is characterised in that：Step (2) Described vegetable colour is safflower yellow and maize, and the mass ratio of described safflower yellow and maize is 3:1.
- A kind of 5. preparation method of spicy tasty and refreshing seasoning Flour product according to claim 1, it is characterised in that：Step (2) Described vitamin is vitamin A and vitamin D, and the mass ratio of vitamin A and vitamin D is 1:1.
- A kind of 6. preparation method of spicy tasty and refreshing seasoning Flour product according to claim 1, it is characterised in that：Step (2) Described Condition for expansion is that swelling temperature is 202 DEG C -216 DEG C, puffing time 6min-10min.
- A kind of 7. preparation method of spicy tasty and refreshing seasoning Flour product according to claim 1, it is characterised in that：Step (3) Each raw material weight percentage of described tasty and refreshing lining is：Whole milk powder 4%-7.5%, whipping cream 5%-10%, skimmed milk powder 6%-11%, cocoa butter 5%-9%, cocoa power 1%-3.5%, white granulated sugar 9%-15%, sodium alginate 0.15%-0.36%, Lactic acid bacteria 1.8%-3.3%, monoglyceride 0.10%-0.21%, sodium carboxymethylcellulose 0.1%-0.4%, maltodextrin 1%- 3%th, fruit drink 21%-27%, pure water 25%-35%.
- A kind of 8. preparation method of spicy tasty and refreshing seasoning Flour product according to claim 1, it is characterised in that：Step (3) a Described fruit drink is the one or more in cider, blue or green pear juice, bananas juice, strawberry juice.
- A kind of 9. preparation method of spicy tasty and refreshing seasoning Flour product according to claim 1, it is characterised in that：Step (3) e Described sublimation drying is 26h-30h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710693542.5A CN107637767B (en) | 2017-08-14 | 2017-08-14 | Preparation method of spicy tasty seasoning noodle product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710693542.5A CN107637767B (en) | 2017-08-14 | 2017-08-14 | Preparation method of spicy tasty seasoning noodle product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107637767A true CN107637767A (en) | 2018-01-30 |
| CN107637767B CN107637767B (en) | 2020-09-15 |
Family
ID=61110424
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710693542.5A Active CN107637767B (en) | 2017-08-14 | 2017-08-14 | Preparation method of spicy tasty seasoning noodle product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107637767B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150548A (en) * | 2019-05-29 | 2019-08-23 | 安徽皓浩食品科技股份有限公司 | A kind of processing technology of the spicy Flour product of flavor |
| CN110637980A (en) * | 2018-06-27 | 2020-01-03 | 武冈市卤卤香食品有限责任公司 | Seasoning flour product and preparation method thereof |
| CN110973488A (en) * | 2019-12-30 | 2020-04-10 | 山东农业大学 | High-fiber spicy strip and preparation method thereof |
| CN113749257A (en) * | 2020-06-01 | 2021-12-07 | 鲁南制药集团股份有限公司 | Probiotic composition and application thereof in seasoning flour product |
| 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 |
| CN115736183A (en) * | 2022-11-07 | 2023-03-07 | 河南科技大学 | Method for manufacturing low-water-activity spicy strip embryo |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855467A (en) * | 2015-04-17 | 2015-08-26 | 北京德青源蛋品安全工程技术研究有限公司 | Preparation method of fruit egg tarts |
| CN106212837A (en) * | 2016-10-12 | 2016-12-14 | 肥西久盛食品有限公司 | A kind of crisp-fried steamed bread chocolate |
| CN109874844A (en) * | 2019-04-08 | 2019-06-14 | 余庆明 | The production method of fresh milk Egg Tarts |
-
2017
- 2017-08-14 CN CN201710693542.5A patent/CN107637767B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855467A (en) * | 2015-04-17 | 2015-08-26 | 北京德青源蛋品安全工程技术研究有限公司 | Preparation method of fruit egg tarts |
| CN106212837A (en) * | 2016-10-12 | 2016-12-14 | 肥西久盛食品有限公司 | A kind of crisp-fried steamed bread chocolate |
| CN109874844A (en) * | 2019-04-08 | 2019-06-14 | 余庆明 | The production method of fresh milk Egg Tarts |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637980A (en) * | 2018-06-27 | 2020-01-03 | 武冈市卤卤香食品有限责任公司 | Seasoning flour product and preparation method thereof |
| CN110150548A (en) * | 2019-05-29 | 2019-08-23 | 安徽皓浩食品科技股份有限公司 | A kind of processing technology of the spicy Flour product of flavor |
| CN110973488A (en) * | 2019-12-30 | 2020-04-10 | 山东农业大学 | High-fiber spicy strip and preparation method thereof |
| CN113749257A (en) * | 2020-06-01 | 2021-12-07 | 鲁南制药集团股份有限公司 | Probiotic composition and application thereof in seasoning flour product |
| 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 |
| CN115736183A (en) * | 2022-11-07 | 2023-03-07 | 河南科技大学 | Method for manufacturing low-water-activity spicy strip embryo |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107637767B (en) | 2020-09-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107637767A (en) | A kind of preparation method of spicy tasty and refreshing seasoning Flour product | |
| CN105010486B (en) | A kind of dried small shrimp laver biscuit and its preparation process | |
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN105380239A (en) | Processing and preparation method of fresh sweet potato vermicelli | |
| CN103652630A (en) | Preparation method for hamburger pie with shrimp meat | |
| CN105661303A (en) | Wrappers of steamed stuffed buns, quick-frozen steamed stuffed buns and making method thereof | |
| CN103039548B (en) | Rice and flour food with healthcare function and manufacturing method of rice and flour food | |
| CN104431249A (en) | Method for processing apple flavor water chestnut soft sweets | |
| CN103504181A (en) | Pumpkin bun and preparation method thereof | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN105310020A (en) | Quickly-frozen original-taste steamed cakes and preparation method thereof | |
| KR101582257B1 (en) | Manufacturing method of fish paste with ddukboki | |
| KR101793661B1 (en) | Instant Stir-Fried Rise Cake and Manufacturing Method of that | |
| CN104855461B (en) | A kind of preparation method for facilitating Piza | |
| CN104938570B (en) | A kind of convenient instant Piza | |
| JP2010099048A (en) | Food containing ground sesame | |
| CN105613663A (en) | Cassava and coconut cake and making method thereof | |
| KR101098450B1 (en) | The method of manufacturing non-fermented chinese pancake | |
| CN105851934A (en) | Bread shrimp and preparation method thereof | |
| KR20000012204A (en) | Method of manufacturing a powdered food | |
| CN111838256A (en) | Preparation method of bean dreg puff | |
| KR0170801B1 (en) | Method for preparing instant pumpkin soup | |
| CN107484940A (en) | A kind of green and healthy extruding cake and preparation method | |
| CN111134279B (en) | Core-wrapped non-fried instant noodles and preparation method thereof | |
| CN107333847A (en) | A kind of cooling taste extruding cake and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: 236500 Anhui city of Fuyang Province Jieshou Dongcheng Industrial Park Food Industrial Zone Applicant after: Anhui Haohao Food Science and Technology Co.,Ltd. Address before: 236500 Anhui city of Fuyang Province Jieshou Dongcheng Industrial Park Food Industrial Zone Applicant before: ANHUI HAOHAO FOOD Co.,Ltd. |
|
| CB02 | Change of applicant information | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |