CN107772394A - A kind of preparation technology of malt magma walnut - Google Patents
A kind of preparation technology of malt magma walnut Download PDFInfo
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- CN107772394A CN107772394A CN201711319210.7A CN201711319210A CN107772394A CN 107772394 A CN107772394 A CN 107772394A CN 201711319210 A CN201711319210 A CN 201711319210A CN 107772394 A CN107772394 A CN 107772394A
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- malt
- walnut
- magma
- walnut kernel
- water
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 71
- 235000020234 walnut Nutrition 0.000 title claims abstract description 70
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000007049 Juglans regia Species 0.000 title description 2
- 241000758789 Juglans Species 0.000 claims abstract description 69
- 238000000034 method Methods 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 235000013312 flour Nutrition 0.000 claims description 22
- 240000008042 Zea mays Species 0.000 claims description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 238000006424 Flood reaction Methods 0.000 claims description 4
- 230000034303 cell budding Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 210000004720 cerebrum Anatomy 0.000 abstract description 2
- 239000003866 digestant Substances 0.000 abstract 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to food processing technology field, a kind of preparation technology of malt magma walnut is specifically disclosed, is processed to obtain malt magma by barley, wheat malt powder, after walnut band shell boiling, walnut kernel is obtained through roasting technique, walnut kernel is immersed in malt magma and is made.Malt magma walnut handicraft provided by the invention, it is simple to operate, walnut prototroph value is remained to the full extent, and for oily but not greasy, crisp-fried without scorching, old children is all suitable；Malt magma mouthfeel is fine and glossy, toughness is moderate made from barley, the combination of wheat malt powder, fragrant and sweet without returning acid.Obtained malt magma walnut has cerebrum tonifying, intelligence development, the digestant health-care efficacy of stomach invigorating.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation technology of malt magma walnut.
Background technology
Walnut, also known as English walnut, Qiang peach, it is juglandaceae plant, with almond, cashew nut, fibert and referred to as world-renowned " four is big
Dry fruit ".Walnut kernel contains abundant fat, protein, carbohydrate and several mineral materials and vitamin, there is pleasant benefit
The health-care efficacies such as blood, relieving cough and reducing sputum, moistening lung kidney tonifying, nourishes rough skin, are preferable medical-care health foods.Walnut kernel can both give birth to
Food, can also be processed into varieties of food items.Eat raw and do not only have bitter taste caused by walnut clothing, and its fragrance matter does not obtain more
Good release, therefore its mouthfeel etc. is not fine, the walnut kernel of processing is needed by processing of taking away the puckery taste, largely through too high during processing
Temperature rolling is fried, and is easily got angry.Chinese invention CN201710183344.4 discloses a kind of walnut processing technology containing maltose, including
Following steps：Malt flour is processed；Corn steep liquor is processed；Malt flour, corn steep liquor, water, which are made, converges material；Malted maize clear water is made；Will
Malted maize clear water boils sticky shape；Walnut kernel is put into, is stirred off the pot, shiny surface is kneaded into and enters cooler bin cooling, be made
Walnut semi-finished product containing maltose；Packaging, examine, finished product.The method uses raw walnut benevolence, and obtained finished product is solid rigid
Food, it is relatively simple on mouthfeel level.
For problem above, it is an object of the invention to provide a kind of preparation technology of malt magma walnut, reservation core is produced
The prototroph value of peach, delicate mouthfeel, crisp-fried are not got angry, suitable to people of all ages walnut product.
The content of the invention
The present invention provides a kind of preparation technology of malt magma walnut, produces malt magma walnut, realize mouthfeel with
The perfect adaptation of nutritive value, delicate mouthfeel, level enrich.
The technical solution used in the present invention is：
A kind of malt magma walnut processing technology, comprises the following steps：
（1）Barley, wheat are soaked respectively, eluriate, seal and urge within 5-7 days budding, and malt is dried, ground by malt length to 2-4 centimetres,
Fructus hordei germinatus powder and Wheat Sprout Powder is made, by 1:1 mix malt flour is standby；
（2）Iblet grinds obtained corn flour；
（3）In terms of parts by weight, malt flour, corn flour, water 1:2:4 mixing are mixed thoroughly, are soaked 8-12 hour, and 180-200 DEG C adds
Heat adds 0.5 part of malt flour, adds the water for 2 times of the total amount that feeds intake, stir, it is slow to turn 50-70 DEG C of small fire to sticky for 4 hours
Stew 2-3 hours to pulp water and distinguish truce, filter and remove residue, produce malt clear water；
（4）Malt clear water is poured into pot, 160-180 DEG C of temperature big fire boils 3-5 hours, turns 60-80 DEG C and continues to endure to sticky
Shape, that is, obtain malt magma；
（5）High-quality fresh walnut is chosen, rascal is removed, is put into steamer, it is boiling 1-2 hours, somewhat soft to walnut kernel, take out
After draining away the water, through roasting technique, to obtain walnut kernel standby；
（6）The walnut kernel obtained by roasting technique is put into the lidded container sterilized, pours into step（4）In malt it is former
Slurry floods walnut kernel, seals, and the cool place place of drying preserves.
Further, step（5）In be by frying technique：The walnut that boiling drains away the water, broken shell take walnut kernel, by walnut
Benevolence is put into pot, and slow fire roasts 15-30 minutes to the micro- Huang of walnut kernel, dries in the air cool standby.
Further, step（5）In be by frying technique：Boiling drain away the water after walnut, be put into big fire in pot and roast
15-25 minutes, turn moderate heat continue to roast 10 minutes it is deep yellow to shell, then broken shell takes walnut kernel, dries in the air cool standby.
Malt magma has strengthening the spleen and stomach, moistening lung, promotes the production of body fluid, and goes the effect of dry；Matched somebody with somebody in the present invention using barley, wheat malt powder
Than preparing malt magma, more single malt magma is finer and smoother in mouthfeel, and toughness is moderate, fragrant and sweet, does not return acid.
Walnut kernel have it is pleasant enrich blood, relieving cough and reducing sputum, moistening lung kidney tonifying, the health-care efficacy such as nourishes rough skin will be fresh in the present invention
Walnut passes through boiling, and obtained walnut kernel, remains the nutritive value of walnut to the full extent after roasting, and mouthfeel is oily but not greasy,
Crisp-fried not dryness-heat.
Technique provided by the invention is simple, workable, and obtained malt magma walnut at utmost remains walnut
Prototroph value, into level enriches, and the crisp-fried mouthfeel of existing walnut kernel, there is the fine and smooth fragrant and sweet of malt magma again in mouthfeel
Mouthfeel, there is the effect of cerebrum tonifying, intelligence development, stomach invigorating promote digestion, be a suitable to people of all ages food.
Embodiment
Embodiment 1
A kind of malt magma walnut processing technology, comprises the following steps：
（1）Barley, wheat are soaked respectively, eluriate, seal and urge within 7 days budding, and malt is dried, ground to 4 centimetre by malt length, are made
Fructus hordei germinatus powder and Wheat Sprout Powder, by 1:1 mix malt flour is standby；
（2）Iblet grinds obtained corn flour；
（3）In terms of parts by weight, malt flour, corn flour, water 1:2:4 mixing are mixed thoroughly, are soaked 12 hours, and 200 DEG C of heating 4 are small
Up to sticky, 0.5 part of malt flour is added, the water for 2 times of the total amount that feeds intake is added, stirs, turned 70 DEG C of small fires and stew 2 hours slowly
Truce is distinguished to pulp water, filter and remove residue, produces malt clear water；
（4）Malt clear water is poured into pot, 180 DEG C of temperature big fire boil 3 hours, turn 80 DEG C and continue to endure to thick, that is, obtain
Malt magma；
（5）High-quality fresh walnut is chosen, rascal is removed, is put into steamer, boiling 2 hours is somewhat soft to walnut kernel, takes out drip
After solid carbon dioxide point, broken shell takes walnut kernel, and walnut kernel is put into pot, and slow fire roasts 20 minutes to the micro- Huang of walnut kernel, dries in the air cool standby；
（6）The walnut kernel obtained by roasting technique is put into the lidded container sterilized, pours into step（4）In malt it is former
Slurry floods walnut kernel, seals, and the cool place place of drying preserves.
Embodiment 2
A kind of malt magma walnut processing technology, comprises the following steps：
（1）Barley, wheat are soaked respectively, eluriate, seal and urge within 5 days budding, and malt is dried, ground to 3 centimetre by malt length, are made
Fructus hordei germinatus powder and Wheat Sprout Powder, by 1:1 mix malt flour is standby；
（2）Iblet grinds obtained corn flour；
（3）By weight, by 1:2:Malt flour, corn flour, water are mixed and mixed thoroughly by 4, are soaked 10 hours, and 180 DEG C of heating are cooked
It is extremely sticky, 0.5 part of malt flour is added, the water for 2 times of the total amount that feeds intake is added, stirs, turns 50 DEG C of small fires and stewes 3 hours slowly extremely
Pulp water distinguishes truce, filter and remove residue, produces malt clear water；
（4）Malt clear water is poured into pot, 160 DEG C of temperature big fire boil 4 hours, turn 60 DEG C and continue to endure to thick, that is, obtain
Malt magma；
（5）High-quality fresh walnut is chosen, rascal is removed, is put into steamer, boiling 1 hour is somewhat soft to walnut kernel, takes out drip
After solid carbon dioxide point, be put into big fire in pot and roast 20 minutes, turn moderate heat continue to roast 10 minutes it is deep yellow to shell, then broken shell takes walnut
Benevolence, dry in the air cool standby；
（6）The walnut kernel obtained by roasting technique is put into the lidded container sterilized, pours into step（4）In malt it is former
Slurry floods walnut kernel, seals, and the cool place place of drying preserves.
Claims (3)
- A kind of 1. preparation technology of malt magma walnut, it is characterised in that：Comprise the following steps：（1）Barley, wheat are soaked respectively, eluriate, seal and urge within 5-7 days budding, and malt is dried, ground by malt length to 2-4 centimetres, Fructus hordei germinatus powder and Wheat Sprout Powder is made, by 1:1 mix malt flour is standby；（2）Iblet grinds obtained corn flour；（3）In terms of parts by weight, malt flour, corn flour, water 1:2:4 mixing are mixed thoroughly, are soaked 8-12 hour, and 180-200 DEG C adds Heat adds 0.5 part of malt flour, adds the water for 2 times of the total amount that feeds intake, stir, it is slow to turn 50-70 DEG C of small fire to sticky for 4 hours Stew 2-3 hours to pulp water and distinguish truce, filter and remove residue, produce malt clear water；（4）Malt clear water is poured into pot, 160-180 DEG C of temperature big fire boils 3-5 hours, turns 60-80 DEG C and continues to endure to sticky Shape, that is, obtain malt magma；（5）High-quality fresh walnut is chosen, rascal is removed, is put into steamer, it is boiling 1-2 hours, somewhat soft to walnut kernel, take out After draining away the water, through roasting technique, to obtain walnut kernel standby；（6）The walnut kernel obtained by roasting technique is put into the lidded container sterilized, pours into step（4）In malt it is former Slurry floods walnut kernel, seals, and the cool place place of drying preserves.
- 2. the processing technology of malt magma walnut as claimed in claim 1, it is characterised in that：Step（5）In roast technique For：The walnut that boiling drains away the water, broken shell take walnut kernel, and walnut kernel is put into pot, and slow fire roasts 15-30 minutes to walnut kernel Micro- Huang, dry in the air cool standby.
- 3. the processing technology of malt magma walnut as claimed in claim 1, it is characterised in that：Step（5）In roast technique For：Boiling drain away the water after walnut, be put into big fire in pot and roast 15-25 minutes, turn moderate heat and continue to roast 10 minutes to shell It is deep yellow, then broken shell takes walnut kernel, dries in the air cool standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711319210.7A CN107772394A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation technology of malt magma walnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711319210.7A CN107772394A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation technology of malt magma walnut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772394A true CN107772394A (en) | 2018-03-09 |
Family
ID=61437150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711319210.7A Pending CN107772394A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation technology of malt magma walnut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107772394A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461933A (en) * | 2010-11-04 | 2012-05-23 | 沈锋艳 | Spicy cathay hickory nuts and preparation method thereof |
| CN102771843A (en) * | 2012-07-11 | 2012-11-14 | 广元棒仁食品有限公司 | Dry process walnut sauce and production method of dry process walnut sauce |
| CN103082353A (en) * | 2011-11-04 | 2013-05-08 | 朱先富 | Stir-frying method of multi-flavor Dabie mountain hickory nut kernel |
| CN103082354A (en) * | 2011-11-04 | 2013-05-08 | 朱先富 | Stir-frying method of fried salty Dabie mountain hickory nut kernel |
| CN106539042A (en) * | 2016-09-30 | 2017-03-29 | 广元棒仁食品科技股份有限公司 | Spiced salt Semen Persicae and preparation method thereof |
| CN107114746A (en) * | 2017-03-24 | 2017-09-01 | 巍山县鑫豪食品有限责任公司 | A kind of walnut processing technology containing maltose |
| CN107348004A (en) * | 2017-06-27 | 2017-11-17 | 迪庆香格里拉舒达有机食品有限公司 | Toxin-expelling and face nourishing Walnut Milk and preparation method thereof |
-
2017
- 2017-12-12 CN CN201711319210.7A patent/CN107772394A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461933A (en) * | 2010-11-04 | 2012-05-23 | 沈锋艳 | Spicy cathay hickory nuts and preparation method thereof |
| CN103082353A (en) * | 2011-11-04 | 2013-05-08 | 朱先富 | Stir-frying method of multi-flavor Dabie mountain hickory nut kernel |
| CN103082354A (en) * | 2011-11-04 | 2013-05-08 | 朱先富 | Stir-frying method of fried salty Dabie mountain hickory nut kernel |
| CN102771843A (en) * | 2012-07-11 | 2012-11-14 | 广元棒仁食品有限公司 | Dry process walnut sauce and production method of dry process walnut sauce |
| CN106539042A (en) * | 2016-09-30 | 2017-03-29 | 广元棒仁食品科技股份有限公司 | Spiced salt Semen Persicae and preparation method thereof |
| CN107114746A (en) * | 2017-03-24 | 2017-09-01 | 巍山县鑫豪食品有限责任公司 | A kind of walnut processing technology containing maltose |
| CN107348004A (en) * | 2017-06-27 | 2017-11-17 | 迪庆香格里拉舒达有机食品有限公司 | Toxin-expelling and face nourishing Walnut Milk and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 徐斌: "《啤酒生产问答》", 30 September 2008, 中国轻工业出版社 * |
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Application publication date: 20180309 |