CN108323669A - A kind of solid fast soup stock and preparation method thereof of supplement B family vitamin - Google Patents

A kind of solid fast soup stock and preparation method thereof of supplement B family vitamin Download PDF

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Publication number
CN108323669A
CN108323669A CN201810057538.4A CN201810057538A CN108323669A CN 108323669 A CN108323669 A CN 108323669A CN 201810057538 A CN201810057538 A CN 201810057538A CN 108323669 A CN108323669 A CN 108323669A
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grams
soup stock
soup
solid fast
preparation
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CN201810057538.4A
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Inventor
张英慧
黄豪德
汤璐
刘玉美
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Foshan University
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Foshan University
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Priority to CN201810057538.4A priority Critical patent/CN108323669A/en
Publication of CN108323669A publication Critical patent/CN108323669A/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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • A23L23/10Soup concentrates, e.g. powders or cakes
    • 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
    • A23L15/00Egg products; 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44Freeze-drying
    • 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
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention provides a kind of solid fast soup stocks and preparation method thereof of supplement B family vitamin.Preparation method includes the following steps:1) proportioning of raw material:Its raw material includes water and soup stock, and the mating soup stock of every 1000 grams of water includes 50 80 grams of spinach, 100 120 grams of Pigs Hearts, 30 50 grams of mushroom, 50 70 grams of egg liquid, 5 10 grams of ginger juice, 58 grams of salt, 5 10 grams of garlic juice, 1 1.5 grams of pepper powder, 35 grams of soy sauce, 35 grams of chickens' extract, 20 grams of carrot;2) pretreatment of soup stock;3) it boils;4) quick-frozen;5) vacuum freeze drying.The solid fast soup stock of B family vitamin is supplemented made from above-mentioned preparation method, water activity is 0.42 0.57.Processing, mature technology is dried to soup stock using Vacuum Freezing & Drying Technology in the solid fast soup stock, and production equipment is easy to purchase.The Vacuum Freezing & Drying Technology heated drying technology that compares has the advantages that no drying shrinkage, rehydration is good, nutritive loss is few, has higher feasibility.

Description

A kind of solid fast soup stock and preparation method thereof of supplement B family vitamin
Technical field
The present invention relates to food production technical field, more particularly to the solid fast soup stock of a kind of supplement B family vitamin and Preparation method.
Background technology
Currently, commercially available soup stock bag there are no to supplement the Related product that B family vitamin is the theme, also there are no associated Document and patent report, it can be seen that commercially available fast food soup stock is insufficient for the attention in terms of product nutrition at this stage, and lacks B Family vitamin can cause human body tired, weakness of limbs, cheilosis occur, and limbs skin dries furfur and itch, and eyes are compared with other People is afraid of strong light and often feels the symptoms such as depression, and human body is made to be in sub-health state.
Commercially available soup stock bag is broadly divided into powdery soup stock, sauce shape soup stock and liquid soup stock.Powdery soup stock main component is general It is flavoring agent, tasty agents and flavouring agent, such soup-blend powder can be made big due to some disadvantages of conventional high temperature drying dehydration process Part nutrition leak.Sauce shape soup stock is food materials to be worn into sauce edible oil and seasoning infusion is then added to form, general grease at Divide more.Liquid soup stock is usually the concentration soup of food materials, and the nutritional ingredient in soup stock can be made using preferable processing conditions Largely retain, and will not be too greasy, but such soup stock water content is larger so that liquid soup stock volume compared with Greatly, preservation term is also shorter.
Invention content
The purpose of the present invention is to provide a kind of preparation method of the solid fast soup stock of supplement B family vitamin, this method Solid fast soup stock obtained without drying shrinkage, rehydration is good, nutritive loss is few, have good market prospects.
A kind of preparation method of the solid fast soup stock of supplement B family vitamin, includes the following steps:
1) proportioning of raw material:Its raw material includes water and soup stock, the mating soup stock of every 1000 grams of water include 50-80 grams of spinach, 100-120 grams of Pigs Hearts, 30-50 grams of mushroom, 50-70 grams of egg liquid, 5-10 grams of ginger juice, 5-8 grams of salt, 5-10 grams of garlic juice, Hu 1-1.5 grams of green pepper powder, 3-5 grams of soy sauce, 3-5 grams of chickens' extract, 20 grams of carrot;
2) pretreatment of soup stock:Spinach, Pigs Hearts, mushroom are cleaned and be cut into the length of side be 3-5mm square it is granular;
3) it boils:All soup stocks in addition to egg are put into boiling water, boils 3-4 minutes, the egg broken up then is added Liquid simultaneously stirs and forms egg flower, then boils 2 minutes and obtains fresh soup;
4) quick-frozen:The opening of the vessel of fresh soup, quick-frozen 16h in the environment of being subsequently placed at -20 DEG C are held with preservative film sealing;
5) vacuum freeze drying:Preservative film is punched, the fresh soup after quick-frozen is carried out using vacuum freeze cold It is lyophilized dry, you can obtain solid fast soup stock.
Wherein, step 3) and 4) between further include step:
3 ') maltodextrin is added:Xiang Xiantang is added maltodextrin and stirs evenly, and the proportioning of the maltodextrin is soup stock The 5-25% of weight.
Further, the optimum ratio of the maltodextrin is the 15% of soup stock weight.
The solid fast soup stock of B family vitamin, water activity 0.42- are supplemented made from above-mentioned preparation method 0.57。
Compared with prior art, the beneficial effects of the invention are as follows:
1. processing is dried to soup stock using Vacuum Freezing & Drying Technology in the solid fast soup stock, technology at Ripe, production equipment is easy to purchase.Vacuum Freezing & Drying Technology compare heated drying technology with no drying shrinkage, rehydration is good, nutrition Few advantage is lost, there is higher feasibility.
2. Chinese have the eating habit eaten soup more, but city youth group is reluctant to take time to stew soup more, therefore solid Fast food soup stock has larger market prospects.Solid fast soup stock made from preparation method provided by the invention need to be only placed in boiling water It is i.e. drinkable in 1-2 minutes.Domestic commercially available fast food soup stock is fewer at present, to supplement the instant soup that B family vitamin is the theme Market still belongs to blank to material at home, and patent document also there are no relevant report.
3. the present invention takes boils soup stock containing B family vitamin than more rich food materials, it can overcome the disadvantages that presently commercially available instant noodles B races tie up The disadvantage of raw cellulose content deficiency, can use as the soup stock bag of instant noodles, increase custom and eat fast food and B races of fast food group dimension The supplement of raw element.
Specific implementation mode
In the examples where no specific technique or condition is specified, according to technology or condition described in document in the art or Person carries out according to product description.Reagents or instruments used without specified manufacturer, being can be by the normal of acquisition purchased in market Advise product.
Embodiment 1
According to《Chinese food component list》(second edition) searches the portion for obtaining each material of dried product per 100g edible parts Point nutritional ingredient (being shown in Table 2) can enrich the nutrition intake of consumer if being added in instant noodles as soup stock bag.
The part nutrient component meter of 2 gained dried product of table (based on 100g edible parts)
It is a kind of supplement B family vitamin solid fast soup stock be made by following steps:
1) proportioning of raw material:Its raw material includes water and soup stock, and the mating soup stock of every 1000 grams of water includes 80 grams of spinach, Pigs Hearts 100 grams, 50 grams of mushroom, 60 grams of egg liquid, 5 grams of ginger juice, 5 grams of salt, 5 grams of garlic juice, 1 gram of pepper powder, 3 grams of soy sauce, chickens' extract 3 Gram, 20 grams of carrot;
2) pretreatment of soup stock:Spinach, Pigs Hearts, mushroom are cleaned and be cut into the length of side be 5mm square it is granular;
3) it boils:All soup stocks in addition to egg are put into boiling water, boils 4 minutes, the egg liquid broken up then is added And stir and form egg flower, then boil 2 minutes and obtain fresh soup;
4) quick-frozen:The opening of the vessel of fresh soup, quick-frozen 16h in the environment of being subsequently placed at -20 DEG C are held with preservative film sealing;
5) vacuum freeze drying:Preservative film is punched, the fresh soup after quick-frozen is carried out using vacuum freeze cold It is lyophilized dry, you can obtain solid fast soup stock.
Embodiment 2
The measurement of soup stock rehydration and subjective appreciation:Solid fast soup stock is prepared by the production method of embodiment 1, in step 3) fresh soup is divided into 6 parts after, presses the maltodextrin that soup stock weight is added 5%, 10%, 15%, 20%, 25% respectively, and successively Number is No. 1-5, and No. 6 is without the blank controls for adding maltodextrin.
Solid fast soup stock after drying is put into sanitary cup, pours into the boiling water just boiled rapidly, and start timing, The dissolving situation for observing soup block in cup, terminates timing when completely dissolved, which is rehydration time.The results are shown in Table 1.
The water activity value and character of 1 six kinds of samples of table
The water activity of sample is between 0.42-0.57, and degree of drying is preferable, is increased with the ratio of maltodextrin, The water activity of sample continuously decreases.In intensity, the sample structure of maltodextrin is not loose, and other are added to malt paste The sample structure of essence is relatively firm, it is seen that maltodextrin can enhance the hardness of sample, be conducive to the holding of transportational process product design. In rehydration, the rehydration of 6 samples is all fine, but the amount of maltodextrin can excessively influence the rehydration time of sample.It is comprehensive Consider rehydration time and two kinds of factors of intensity, add 15% maltodextrin it is convenient.
Embodiment 3
It is a kind of supplement B family vitamin solid fast soup stock be made by following steps:
1) proportioning of raw material:Its raw material includes water and soup stock, and the mating soup stock of every 1000 grams of water includes 50 grams of spinach, Pigs Hearts 120 grams, 50 grams of mushroom, 60 grams of egg liquid, 5 grams of spring onion, 10 grams of ginger juice, 5 grams of salt, 5 grams of garlic juice, 1.5 grams of pepper powder, soy sauce 3 grams, 3 grams of chickens' extract, 20 grams of carrot;
2) pretreatment of soup stock:Spinach, Pigs Hearts, mushroom are cleaned and be cut into the length of side be 4mm square it is granular;
3) it boils:All soup stocks in addition to egg are put into boiling water, boils 3 minutes, the egg liquid broken up then is added And stir and form egg flower, then boil 2 minutes and obtain fresh soup;
3 ') maltodextrin is added:Xiang Xiantang is added maltodextrin 55g and stirs evenly;
4) quick-frozen:The opening of the vessel of fresh soup, quick-frozen 16h in the environment of being subsequently placed at -20 DEG C are held with preservative film sealing;
5) vacuum freeze drying:Preservative film is punched, the fresh soup after quick-frozen is carried out using vacuum freeze cold It is lyophilized dry, you can obtain solid fast soup stock.
Embodiment 4
It is a kind of supplement B family vitamin solid fast soup stock be made by following steps:
1) proportioning of raw material:Its raw material includes water and soup stock, and the mating soup stock of every 1000 grams of water includes 60 grams of spinach, Pigs Hearts 100 grams, 50 grams of mushroom, 60 grams of egg liquid, 10 grams of ginger juice, 5 grams of salt, 5 grams of garlic juice, 1 gram of pepper powder, 5 grams of soy sauce, chickens' extract 3 Gram, 20 grams of carrot;
2) pretreatment of soup stock:Spinach, Pigs Hearts, mushroom are cleaned and be cut into the length of side be 3mm square it is granular;
3) it boils:All soup stocks in addition to egg are put into boiling water, boils 3 minutes, the egg liquid broken up then is added And stir and form egg flower, then boil 2 minutes and obtain fresh soup;
3 ') maltodextrin is added:Xiang Xiantang is added maltodextrin 55g and stirs evenly;
4) quick-frozen:The opening of the vessel of fresh soup, quick-frozen 16h in the environment of being subsequently placed at -20 DEG C are held with preservative film sealing;
5) vacuum freeze drying:Preservative film is punched, the fresh soup after quick-frozen is carried out using vacuum freeze cold It is lyophilized dry, you can obtain solid fast soup stock.

Claims (5)

1. a kind of preparation method of the solid fast soup stock of supplement B family vitamin, it is characterised in that include the following steps:
1) proportioning of raw material:Its raw material includes water and soup stock, and the mating soup stock of every 1000 grams of water includes 50-80 grams of spinach, Pigs Hearts 100-120 grams, 30-50 grams of mushroom, 50-70 grams of egg liquid, 5-10 grams of ginger juice, 5-8 grams of salt, 5-10 grams of garlic juice, pepper powder 1-1.5 grams, 3-5 grams of soy sauce, 3-5 grams of chickens' extract, 20 grams of carrot;
2) pretreatment of soup stock:Spinach, Pigs Hearts, mushroom are cleaned and be cut into the length of side be 3-5mm square it is granular;
3) it boils:All soup stocks in addition to egg are put into boiling water, boils 3-4 minutes, the egg liquid broken up then is added simultaneously Stirring forms egg flower, then boils 2 minutes and obtain fresh soup;
4) quick-frozen:The opening of the vessel of fresh soup, quick-frozen 16h in the environment of being subsequently placed at -20 DEG C are held with preservative film sealing;
5) vacuum freeze drying:Preservative film is punched, it is dry to carry out freezing to the fresh soup after quick-frozen using vacuum freeze It is dry, you can to obtain solid fast soup stock.
2. the preparation method of the solid fast soup stock of supplement B family vitamin according to claim 1, which is characterized in that step It is rapid 3) and 4) between further include step:
3 ') maltodextrin is added:Xiang Xiantang is added maltodextrin and stirs evenly, and the proportioning of the maltodextrin is soup stock weight 5-25%.
3. the preparation method of the solid fast soup stock of supplement B family vitamin according to claim 2, which is characterized in that institute The proportioning for stating maltodextrin is the 15% of soup stock weight.
4. a kind of solid fast soup stock supplementing B family vitamin made from any one of claims 1 to 3 preparation method.
5. solid fast soup stock according to claim 4, it is characterised in that:Its water activity is 0.42-0.57.
CN201810057538.4A 2018-01-22 2018-01-22 A kind of solid fast soup stock and preparation method thereof of supplement B family vitamin Pending CN108323669A (en)

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Application Number Priority Date Filing Date Title
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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101669658A (en) * 2009-10-14 2010-03-17 福建省闽中有机食品有限公司 Conveniently instant tomato and bean curd soup
CN102362682A (en) * 2011-06-29 2012-02-29 江苏兴野食品有限公司 Tomato and egg soup stock
CN102362679A (en) * 2011-06-29 2012-02-29 江苏兴野食品有限公司 Seafood soup stock
CN102715600A (en) * 2011-09-20 2012-10-10 福建立兴食品有限公司 Preparation method of vacuum freeze-dried instant tomato-egg soup
CN102793231A (en) * 2012-09-10 2012-11-28 北方绿色食品股份有限公司 Convenient spinach-egg flower soup
CN103598635A (en) * 2013-11-30 2014-02-26 大连润扬科技发展有限公司 Eye-protection instant soup and preparation technology thereof
CN103610155A (en) * 2013-11-30 2014-03-05 大连润扬科技发展有限公司 Lung-moistening yin-nourishing fast food soup and processing method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101669658A (en) * 2009-10-14 2010-03-17 福建省闽中有机食品有限公司 Conveniently instant tomato and bean curd soup
CN102362682A (en) * 2011-06-29 2012-02-29 江苏兴野食品有限公司 Tomato and egg soup stock
CN102362679A (en) * 2011-06-29 2012-02-29 江苏兴野食品有限公司 Seafood soup stock
CN102715600A (en) * 2011-09-20 2012-10-10 福建立兴食品有限公司 Preparation method of vacuum freeze-dried instant tomato-egg soup
CN102793231A (en) * 2012-09-10 2012-11-28 北方绿色食品股份有限公司 Convenient spinach-egg flower soup
CN103598635A (en) * 2013-11-30 2014-02-26 大连润扬科技发展有限公司 Eye-protection instant soup and preparation technology thereof
CN103610155A (en) * 2013-11-30 2014-03-05 大连润扬科技发展有限公司 Lung-moistening yin-nourishing fast food soup and processing method thereof

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Application publication date: 20180727