CN107647259A - A kind of preparation method of mustard taste freshness-retaining corn - Google Patents

A kind of preparation method of mustard taste freshness-retaining corn Download PDF

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Publication number
CN107647259A
CN107647259A CN201710923702.0A CN201710923702A CN107647259A CN 107647259 A CN107647259 A CN 107647259A CN 201710923702 A CN201710923702 A CN 201710923702A CN 107647259 A CN107647259 A CN 107647259A
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corn
mustard
perilla leaf
retaining
parts
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CN201710923702.0A
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Inventor
周文梅
蔡冬
于正河
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Qingdao River Intellectual Property Ltd
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Qingdao River Intellectual Property Ltd
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Priority to CN201710923702.0A priority Critical patent/CN107647259A/en
Publication of CN107647259A publication Critical patent/CN107647259A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention belongs to health food preparing technical field, be related to it is a kind of can fast food mustard taste freshness-retaining corn preparation method;Its preparation technology is:Fresh corn is taken to remove unnecessary outer layer skin and retain individual layer and whole whiskers, it is standby to clean draining, fresh perilla leaf is extracted into obtain perilla leaf leaching liquor, then perilla leaf leaching liquor and mustard meal, Ji Me Lao Jiu are together added into digestion in six walnuts and obtains digestion liquid, corn is put into digestion liquid autoclave sterilization after digestion again, finally the corn of natural cooling is vacuum-packed and freezed in an aseptic environment produces mustard taste freshness-retaining corn;The present invention has significant mitigation, the raw material natural sex that it is selected is good, and scientific formulation is reasonable, and configuration technique is simple, application environment close friend without additive and taste uniqueness to symptoms such as flu posterula blockings.

Description

A kind of preparation method of mustard taste freshness-retaining corn
Technical field:
The invention belongs to technical field of food preparation, be related to it is a kind of can fast food mustard taste freshness-retaining corn preparation method, Take the corn newly won, mustard meal, Ji Me Lao Jiu and perilla leaf to be processed into, have composition it is natural, without additive and edible Simple and fast, the characteristics of delicious flavour, suitable for rhythm of life it is fast, seek the Modern human populations of the abundant sense of taste and eat.
Background technology:
Corn is annual monoecism cross-pollinatd plant, and plant is tall and big, and stem is strong, is important cereal crops and feeding Expect crop, and whole world total output highest crops, its cultivated area and total output are only second to rice and wheat.Corn one Life prolonging food is all directly described as, corn contains abundant calcium, glutathione, vitamin, magnesium, selenium, vitamin E and aliphatic acid, warp The calcium that every 100 grams of corns can provide nearly 300 milligrams is determined, almost similar with calcium contained in dairy products, abundant calcium can rise The effect of to hypotensive, if daily intaking 1 gram of calcium, blood pressure can reduce by 9% after 6 weeks.In addition, carrotene contained in corn, Vitamin A can be converted into after being absorbed by the body, it has protective effect on cancer risk, and plant cellulose can accelerate carcinogen and other poisonous substances Discharge, natural VE then have promote cell division, anti-aging, the work(for reducing serum cholesterol, preventing cutaneous lesions Can, moreover it is possible to mitigate artery sclerosis and brain function decline, researcher points out, lutern that corn contains, zeaxanthin can be right Anti- eyes aging, in addition, corn of eating can also suppress side effect of the cancer therapy drug to human body more, brain cell is stimulated, strengthens people's Mental and memory.The purposes of corn is varied, mainly there is directly edible, feed applications, industrial processes purposes etc..
Corn taste is fragrant and sweet, can do various dish, and such as corn irons, corn juice, and it is also the master of industrial alcohol and liquor Want raw material.Present corn class product is numerous, as Chinese patent 201510505357.X discloses a kind of fragrant and sweet corn pickled, takes Fresh corn is raw material, be then immersed in by cold water, white sugar, chilli powder, ginger, garlic fruit, edible salt etc. prepare and Into pickling liquid, pickle obtain within 20-25 days finished product at normal temperatures, the Maize Absorption taste of pickling liquid, can again may be used when leisure food When the entree on dining table, but corn salting period length of this invention, and it is edible when need oneself reprocessing cooked, it is relative when expending Between, be not suitable for allegro Modern human populations;As Chinese patent 97112014.5 discloses a kind of multi-flavour puffed slice and its preparation side Method, iblet peeling is ground into powder and meat or fish and shrimp, water and a small amount of condiment are sufficiently mixed, and are squeezed into small pieces and are dried again It is dry to form, after boiling, smooth, chewiness, but the corn product of this invention lost the delicate flavour and delicate fragrance of fresh corn, eat Mouthfeel is not good enough;As Chinese patent 201410532991.8 discloses a kind of preparation method of waxy corn leisure food, with fresh glutinous jade Rice be raw material, and fresh waxy corn is removed into bract and filigree, cuts off bald point, is then classified, precooks, cleans up, then blanching, ripe Make, cool down, drain the water, be vacuum-packed, final pasteurising, cooling, storage storage, obtain product, but the corn taste list of this invention One, it is difficult to deep taste bud impression is left to eater, lacks feature, is not suitable for pursuing the Modern human populations of fresh taste.
Mustard slight bitter, pungent fragrance, there is intense stimulus to dispute, taste is very unique, aromatic spray after mustard meal wetting Go out, there is the intense irritation pungent of tearing property, have stimulation to the sense of taste, smell.It can be used as pickles, pickling raw meat or mix It flavouring during salad, can be also used together with light soy sauce, serve as the delicious condiment of raw fish;Ji Me Lao Jiu is under the jurisdiction of yellow rice wine, is One of Chinese classical famous brand of wine, it is the treasure in yellow rice wine, it is brewageed history and tracked to before more than 2000 years, and its flavor is unique, nutrition Abundant, wine and women-sensual pursuits is reddish brown, and the cup that is full of does not overflow, sparkling and crystal-clear pure, mellow tasty and refreshing, has the effect of relaxing tendons and activating collaterals, tonifying Qi is reposed, and firmly gets name at all times People praises.In long-term practice, Ji Me Lao Jiu flavor it is refined, the height of nutrition, cause the concern of people;In recent years perilla leaf because Its distinctive active material and nutritional ingredient receive much concern, and perilla leaf is used as vegetables in a small number of areas in China or enters tea, in Japan It is used as condiment etc. with South Korea, it can be helped digest, sweating dispelling cold, treatment flu etc..
Find a kind of delicious flavour, special taste and can be eaten for a long time, simple and efficient freshness-retaining corn product into The vital task explored for scientific research;Retrieved according to applicant, had not yet to see using fresh corn, mustard meal, Ji Me Lao Jiu and Perilla leaf is processed into the report of the preparation method of freshness-retaining corn.
The content of the invention:
The shortcomings that it is an object of the invention to overcome prior art to exist, it is a kind of using fresh corn to be main former to seek design Material, the preparation method of the mustard taste freshness-retaining corn of addition mustard meal, Ji Me Lao Jiu and perilla leaf.
To achieve these goals, the preparation method of mustard taste freshness-retaining corn of the present invention, its raw material weight component For:Fresh corn 40-45 parts, mustard meal 2-5 parts, Ji Me Lao Jiu 3-8 parts and light violet perilla leaf 5-10 parts;Its preparation technology includes following Step:
(1) fresh corn is handled:By the fresh 7-9 of collection be divided into ripe corn ear remove unnecessary outer layer skin and retain individual layer and Whole whiskers, it is put into and is cleaned in the clear water of room temperature and pull draining out, it is standby that naturally dry obtains fresh corn rod;
(2) prepared by perilla leaf leaching liquor:Perilla leaf with luxuriant foliage is gathered before and after White Dew solar term, is subsequently placed in ventilation Dry in the shade, then perilla leaf cleaned, draining and fully smashed, -18 DEG C of temperature control, freeze 30-50 minutes, then 90W, 40 DEG C be ultrasonically treated 30-40 minutes, 30-50 minutes are then extracted under 90 DEG C of hot water environments, the wherein weight ratio of perilla leaf and water is 1:5, extraction Process is repeated twice, then with 150 mesh stainless steel filter screens filter perilla leaf leaching liquor is standby;
(3) prepared by digestion liquid:2-5 parts mustard meal, 3-8 parts Ji Me Lao Jiu and 5-10 part perilla leafs leaching liquor are added and boiled Six walnuts of 80-85 parts in, be well mixed digestion liquid is standby;
(4) the tasty processing of corn:The fresh corn rod cleaned up is put into small fire digestion in the digestion liquid of step (2) preparation 1-2 hours, 90-100 DEG C of temperature control, then it is transferred in autoclave, 100-110 DEG C of autoclave sterilization of temperature control under closed environment 30-40 minutes, it is standby to naturally cool to 20-30 DEG C of tasty corn ear;
(5) finished product packing:Tasty corn ear prepared by step (4) is pulled out, in an aseptic environment to single tasty corn Packing rod, and be evacuated it is closed seal up for safekeeping, be then put into rapidly -20 DEG C of refrigerating chambers refrigerate mustard taste freshness-retaining corn is standby;Mustard Last taste freshness-retaining corn is deposited in -20 DEG C of environment, and the shelf-life is 80-100 days.
Only need to take out the freshness-retaining corn freezed when edible, remove vacuum packaging, microwave stove heat 2-3 minutes are edible With mustard taste freshness-retaining corn can also play on the premise of it can meet the nervous rhythm of life of modern helps sweating, treatment sense The effect emitted.
Corn of the present invention is to be divided into ripe, uniform in size, color using fresh corn ripe then, maturity for 9 Pool is vivid and without insect pest;Corn has fat-reducing, lowering blood pressure and blood fat, enhancing memory, anti-aging, improving eyesight and promotes enterogastric peristalsis The effect of;By pungent fragrant mustard, there is the perillaseed that the Ji Me Lao Jiu of Traditional health care function is caught a cold with energy sweating dispelling cold, treatment Leaf is combined to obtain mustard taste freshness-retaining corn with the corn with a variety of health-preserving functions, and health care's also can provide one for Modern human populations The fresh mouthfeel of kind, to be weary of that traditional mouthfeel wants that the crowd for pursuing unique sense of taste provides more preferable selection.Freshness-retaining corn is eaten Used time the corn of refrigeration need to only be taken out and open packaging be put into micro-wave oven heat 2-3 minutes thaws or put at room temperature naturally It is edible after defrosting, without reprocessing, conveniently edible way is especially suitable for the fast young crowd of rhythm of life.
Compared with prior art, the raw material natural sex that it is selected is good, and product special taste, scientific formulation is reasonable by the present invention, It is simple to configure technique, application environment is friendly, and instant is quick.
Embodiment:
Below by specific embodiment, the present invention is further elaborated.
Embodiment 1:
The preparation method for the mustard taste freshness-retaining corn that the present embodiment is related to, its preparation technology comprise the steps of:
(1) fresh corn is handled:By the fresh 7-9 of collection be divided into ripe corn ear remove unnecessary outer layer skin and retain individual layer and Whole whiskers, it is put into and is cleaned in the clear water of room temperature and pull draining out, it is standby that naturally dry obtains fresh corn rod;
(2) prepared by perilla leaf leaching liquor:Perilla leaf with luxuriant foliage is gathered before and after White Dew solar term, is subsequently placed in ventilation Dry in the shade, then perilla leaf cleaned, draining and fully smashed, -18 DEG C of temperature control, freeze 30-50 minutes, then 90W, 40 DEG C be ultrasonically treated 30-40 minutes, 30-50 minutes are then extracted under 90 DEG C of hot water environments, the wherein weight ratio of perilla leaf and water is 1:5, extraction Process is repeated twice, then with 150 mesh stainless steel filter screens filter perilla leaf leaching liquor is standby;
(3) prepared by digestion liquid:2-5 parts mustard meal, 3-8 parts Ji Me Lao Jiu and 5-10 part perilla leafs leaching liquor are added and boiled Six walnuts of 80-85 parts in, be well mixed digestion liquid is standby;
(4) the tasty processing of corn:The fresh corn rod cleaned up is put into small fire digestion in the digestion liquid of step (2) preparation 1-2 hours, 90-100 DEG C of temperature control, then it is transferred in autoclave, 100-110 DEG C of autoclave sterilization of temperature control under closed environment 30-40 minutes, it is standby to naturally cool to 20-30 DEG C of tasty corn ear;
(5) finished product packing:Tasty corn ear prepared by step (4) is pulled out, in an aseptic environment to single tasty corn Packing rod, and be evacuated it is closed seal up for safekeeping, be then put into rapidly -20 DEG C of refrigerating chambers refrigerate mustard taste freshness-retaining corn is standby;Mustard Last taste freshness-retaining corn is deposited in -20 DEG C of environment, and the shelf-life is 80-100 days;
Its raw material weight component is:40 parts of fresh corn, 20 parts of 3 parts of mustard meal, 6 parts of Ji Me Lao Jiu and perilla leaf.
Embodiment 2:
The product prepared using embodiment 1 that the present embodiment is related to, for changing for the rhinostegnosis situation to common cold crowd Kind effect research, in Qingdao, each outpatient service randomly selects the volunteer of 200 18-48 year, wherein male volunteers and women aspiration Each 100 of person, all volunteers are divided into tetra- groups of A, B, C, D, every group of 50 people, all volunteers have caused by flu The symptoms such as rhinostegnosis, arrange A groups volunteers to eat two mustard taste freshness-retaining corns daily, B groups volunteer is daily eat according to The method of embodiment 1 prepare only remove mustard meal eat the method according to embodiment 1 daily without mustard corn, C groups volunteer Prepare only remove perilla leaf without perilla leaf corn, the daily edible two common freshness-retaining corns of D groups volunteer, four groups are morning In each one of evening, continuous 10 days, the impression of impression, particularly nasal cavity after simultaneously inquiry volunteer is edible is observed, there are 46 will in A groups Hope person reflects that mustard taste freshness-retaining corn has obvious mitigation to act on to cold symptoms such as rhinostegnosis, but every group of B, C, D group 50 volunteers only have 4,6 and 5 volunteers to reflect that cold symptoms make moderate progress respectively, and none in 100 volunteers There is phenomena such as allergy, digestive discomfort in people.
This example demonstrates that mustard taste freshness-retaining corn can effectively alleviate the malaise symptoms such as the rhinostegnosis caused by flu, it is right Caught a cold when being eaten jointly than mustard meal, Ji Me Lao Jiu, perilla leaf and the corn in as shown by data mustard taste freshness-retaining corn to alleviating The malaise symptoms such as caused rhinostegnosis have remarkable effect.
Embodiment 3:
The present embodiment is related to general population and the ratings after barbecue is made to the freshness-retaining corn of mustard taste;
Material:The mustard taste freshness-retaining corn prepared by the prescription of embodiment 1 proportioning and method, conventional barbecue sauce and barbecue are set It is standby;The age bracket that street corner is found at random is the volunteer 100 of 20-60 year;
Method:Mustard taste freshness-retaining corn is made into barbecue, sauce is including spicy, and spiced two kinds, two kinds of tastes respectively account for half, The mustard taste freshness-retaining corn for making barbecue is supplied to volunteer, everyone one, taste is random, and then inquiry volunteer's is edible Impression, wherein 58 volunteers represent to enjoy a lot the barbecue that the freshness-retaining corn of mustard taste is made, it can also be interested in continuing with eating later With such product and recommend family and friends;There are 32 volunteers to represent that taste is very novel in addition, if there is such production later Product may may proceed to eat;Remaining 10 volunteers represent that the freshness-retaining corn barbecue of mustard taste temporarily is difficult to receive;It can be seen that The barbecue that 90% volunteer makes to the freshness-retaining corn of mustard taste all holds actively good attitude.
The mustard taste freshness-retaining corn that the present embodiment is related to is processed in special corn barbecue device bake after standby, taste It is more preferably aromatic.

Claims (1)

1. a kind of preparation method of mustard taste freshness-retaining corn, it is characterised in that its preparation technology is:
(1) fresh corn is handled:The fresh 7-9 of collection is divided into ripe corn ear to remove unnecessary outer layer skin and retain individual layer and whole Whisker, it is put into and is cleaned in the clear water of room temperature and pull draining out, it is standby that naturally dry obtains fresh corn rod;
(2) prepared by perilla leaf leaching liquor:Perilla leaf with luxuriant foliage is gathered before and after White Dew solar term, is subsequently placed in ventilation the moon It is dry, then perilla leaf cleaned, draining and is fully smashed, -18 DEG C of temperature control, freeze 30-50 minutes, then 90W, 40 DEG C be ultrasonically treated 30-40 minutes, 30-50 minutes are then extracted under 90 DEG C of hot water environments, the wherein weight ratio of perilla leaf and water is 1:5, extraction Process is repeated twice, then with 150 mesh stainless steel filter screens filter perilla leaf leaching liquor is standby;
(3) prepared by digestion liquid:2-5 parts mustard meal, 3-8 parts Ji Me Lao Jiu and 5-10 part perilla leafs leaching liquor are added what is boiled It is well mixed that digestion liquid is standby in six walnuts of 80-85 parts;
(4) the tasty processing of corn:The fresh corn rod cleaned up is put into small fire digestion 1-2 in the digestion liquid of step (2) preparation Hour, 90-100 DEG C of temperature control, then it is transferred in autoclave, 100-110 DEG C of autoclave sterilization 30-40 of temperature control under closed environment Minute, it is standby to naturally cool to 20-30 DEG C of tasty corn ear;
(5) finished product packing:Tasty corn ear prepared by step (4) is pulled out, in an aseptic environment to single tasty corn ear bag Dress, and be evacuated it is closed seal up for safekeeping, be then put into rapidly -20 DEG C of refrigerating chambers refrigerate mustard taste freshness-retaining corn is standby;Mustard taste Freshness-retaining corn is deposited in -20 DEG C of environment, and the shelf-life is 80-100 days;
Its raw material weight component is:Fresh corn 40-45 parts, mustard meal 2-5 parts, Ji Me Lao Jiu 3-8 parts and light violet perilla leaf 5-10 parts.
CN201710923702.0A 2017-09-30 2017-09-30 A kind of preparation method of mustard taste freshness-retaining corn Pending CN107647259A (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102524675A (en) * 2012-02-29 2012-07-04 日照市莒县金穗工贸有限公司 Cooked rice capable of being eaten instantly after being added with water and manufacture method of same
CN103518839A (en) * 2013-10-25 2014-01-22 凌爱秋 Instant corn cob
CN103584237A (en) * 2012-08-16 2014-02-19 王忠方 Sweet sticky green corn steep liquor-flour food
CN103815292A (en) * 2014-02-14 2014-05-28 合肥康龄养生科技有限公司 Instant corn flour and preparation method thereof
CN104351633A (en) * 2014-10-21 2015-02-18 安徽丰絮农业科技有限公司 Method for processing ordinary dry corn cobs into fresh flavor corn cobs
CN105266130A (en) * 2015-10-13 2016-01-27 郎溪县傅家老屋食品有限公司 Fragrant and sweet corn sauce with functions of reducing blood pressure and reducing blood lipid
CN106072122A (en) * 2016-06-21 2016-11-09 安徽金鹰农业科技有限公司 A kind of Folium Perillae is regulated the flow of vital energy blue berry canned corn and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102524675A (en) * 2012-02-29 2012-07-04 日照市莒县金穗工贸有限公司 Cooked rice capable of being eaten instantly after being added with water and manufacture method of same
CN103584237A (en) * 2012-08-16 2014-02-19 王忠方 Sweet sticky green corn steep liquor-flour food
CN103518839A (en) * 2013-10-25 2014-01-22 凌爱秋 Instant corn cob
CN103815292A (en) * 2014-02-14 2014-05-28 合肥康龄养生科技有限公司 Instant corn flour and preparation method thereof
CN104351633A (en) * 2014-10-21 2015-02-18 安徽丰絮农业科技有限公司 Method for processing ordinary dry corn cobs into fresh flavor corn cobs
CN105266130A (en) * 2015-10-13 2016-01-27 郎溪县傅家老屋食品有限公司 Fragrant and sweet corn sauce with functions of reducing blood pressure and reducing blood lipid
CN106072122A (en) * 2016-06-21 2016-11-09 安徽金鹰农业科技有限公司 A kind of Folium Perillae is regulated the flow of vital energy blue berry canned corn and preparation method thereof

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