CN108541927A - 一种香菇炖肉料的生产方法 - Google Patents
一种香菇炖肉料的生产方法 Download PDFInfo
- Publication number
- CN108541927A CN108541927A CN201810182095.1A CN201810182095A CN108541927A CN 108541927 A CN108541927 A CN 108541927A CN 201810182095 A CN201810182095 A CN 201810182095A CN 108541927 A CN108541927 A CN 108541927A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- parts
- weight
- starch
- porous
- 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.)
- Withdrawn
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 38
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000013409 condiments Nutrition 0.000 claims abstract description 15
- 239000012141 concentrate Substances 0.000 claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- 238000001694 spray drying Methods 0.000 claims abstract description 8
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- 238000010521 absorption reaction Methods 0.000 claims abstract description 6
- 229920000159 gelatin Polymers 0.000 claims abstract description 6
- 235000019322 gelatine Nutrition 0.000 claims abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 6
- 239000009636 Huang Qi Substances 0.000 claims abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 241000234435 Lilium Species 0.000 claims description 4
- 241000202807 Glycyrrhiza Species 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 6
- 239000004480 active ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000008273 gelatin Substances 0.000 abstract description 3
- 239000003094 microcapsule Substances 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract description 2
- 239000011162 core material Substances 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000005453 pelletization Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241001079064 Zanthoxylum schinifolium Species 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 3
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000009467 reduction Effects 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- 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)
- Seasonings (AREA)
Abstract
本发明公开了一种香菇炖肉料的生产方法,先将花椒、八角、黄芪等调味、营养保健佐料混合粉碎并用水高温高压提取,将提取液浓缩得到调料浓缩液,然后用多孔淀粉混合吸附,再以吸附了调料有效成分的多孔淀粉为芯材,明胶为壁材,通过喷雾干燥得到复合微胶囊汤料,将新鲜香菇等原料清洗、晾晒、切粒后真空冷冻干燥得到干料,将汤料和干料分别分装后放入同一个外包装袋中,得到香菇炖肉料。本发明生产的香菇炖肉料所煮制的炖肉兼具良好的口感、味道和高营养保健价值,食用方便,品质优良。
Description
技术领域
本发明涉及调味品技术领域,尤其涉及一种香菇炖肉料的生产方法。
背景技术
炖肉是日常生活中常见的一种家常菜,其味道鲜美、营养丰富,而且能提供人体消耗的能量,深受人们的喜爱。在炖肉的过程中,炖肉料是必不可少的调味品,它不仅能去除肉类的腥膻气味,使炖肉味道更好,而且能提高炖肉的营养价值。由于炖肉料在很大程度上影响了炖肉的质量,因此科学合理地选择和搭配炖肉料十分重要。
目前,炖肉料主要是通过将花椒、八角、桂皮等去腥、调味成分以及香菇、山药等营养佐料分别经过简单的清洗、烘干以及粉碎等预处理后混合而成。这种方法得到的炖肉料,一方面在炖肉过程中引入较多调料的碎粒,食用时不易清除,影响食用体验;另一方面调料的香气成分不易释出,延长了炖肉需要的时间,增加了炖肉的营养成分流失。为了使炖肉兼具良好的口感、味道和高营养价值,有必要对现有炖肉料的生产方法作出改进。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种使炖肉兼具良好的口感、味道和高营养价值的香菇炖肉料的生产方法。
本发明是通过以下技术方案实现的:
一种香菇炖肉料的生产方法,包括以下步骤:
(1)将0.5-1重量份花椒,2-3重量份八角,0.5-1重量份丁香,0.5-1重量份甘草,1-2重量份黄芪,1-2重量份百合混合粉碎得到调料粉,然后将所述调料粉加入100-150重量份水中高温高压提取1-1.5h,过滤后将滤液浓缩至原体积的1/10-1/15,得到调料浓缩液;
(2)将0.5-1重量份多孔淀粉加入步骤(1)得到的调料浓缩液中先高速搅拌混合均匀,然后静置吸附1-2h,再加入0.5-1重量份明胶溶解均匀,喷雾干燥后得到汤料;
(3)将0.5-1重量份新鲜香菇、0.1-0.15重量份新鲜枸杞和0.1-0.5重量份新鲜去核大枣分别清洗、晾晒,然后切成粒状,真空冷冻干燥得到干料;
(4)将步骤(2)得到的汤料和步骤(3)得到的干料分别分装后,放入同一个外包装袋中,得到香菇炖肉料。
所述调料粉为40-100目。
所述步骤(1)中的高温高压提取条件为1-1.2MPa,80-100℃。
所述多孔淀粉为玉米多孔淀粉、土豆多孔淀粉、小麦多孔淀粉、木薯多孔淀粉中的一种或几种的混合。
所述步骤(2)中的高速搅拌条件为1000-1500r/min,1-2min。
所述步骤(2)中的静置吸附温度为25-35℃。
所述步骤(2)中的喷雾干燥条件为:进风温度100-120℃,出风温度为80-85℃。
本发明的优点是:
本发明先将花椒、八角、黄芪等调味、营养保健佐料混合粉碎并用水高温高压提取,将提取液浓缩得到调料浓缩液,然后用多孔淀粉混合吸附,再以吸附了调料有效成分的多孔淀粉为芯材,明胶为壁材,通过喷雾干燥得到复合微胶囊汤料,将新鲜香菇等原料清洗、晾晒、切粒后真空冷冻干燥得到干料,将汤料和干料分别分装后放入同一个外包装袋中,得到香菇炖肉料。本发明一方面利用多孔淀粉-明胶微胶囊对调味保健有效成分进行负载,利用淀粉和明胶在加热煮制时空间结构被破坏,将吸附的有效成分释出的特点,使有效成分迅速溶出并被炖肉所吸收,减少炖肉所需要的时间,减少长时间煮制导致的营养流失,另一方面通过香菇、黄芪、百合、枸杞、红枣的复配,起到提高人体免疫力的效果,提高炖肉的营养保健价值。本发明生产的香菇炖肉料所煮制的炖肉兼具良好的口感、味道和高营养保健价值,食用方便,品质优良。
具体实施方式
一种香菇炖肉料的生产方法,包括以下步骤:
(1)将0.5kg花椒,2kg八角,0.5kg丁香,0.5kg甘草,1kg黄芪,1kg百合混合粉碎得到调料粉,然后将所述调料粉加入100kg水中高温高压提取1h,过滤后将滤液浓缩至原体积的1/10,得到调料浓缩液;
(2)将0.5kg多孔淀粉加入步骤(1)得到的调料浓缩液中先高速搅拌混合均匀,然后静置吸附1h,再加入0.5kg明胶溶解均匀,喷雾干燥后得到汤料;
(3)将0.5kg新鲜香菇、0.1kg新鲜枸杞和0.1kg新鲜去核大枣分别清洗、晾晒,然后切成粒状,真空冷冻干燥得到干料;
(4)将步骤(2)得到的汤料和步骤(3)得到的干料分别分装后,放入同一个外包装袋中,得到香菇炖肉料。
所述调料粉为40目。
所述步骤(1)中的高温高压提取条件为1MPa,80℃。
所述多孔淀粉为玉米多孔淀粉。
所述步骤(2)中的高速搅拌条件为1000r/min,1min。
所述步骤(2)中的静置吸附温度为25℃。
所述步骤(2)中的喷雾干燥条件为:进风温度100℃,出风温度为80℃。
Claims (7)
1.一种香菇炖肉料的生产方法,其特征在于,包括以下步骤:
(1)将0.5-1重量份花椒,2-3重量份八角,0.5-1重量份丁香,0.5-1重量份甘草,1-2重量份黄芪,1-2重量份百合混合粉碎得到调料粉,然后将所述调料粉加入100-150重量份水中高温高压提取1-1.5h,过滤后将滤液浓缩至原体积的1/10-1/15,得到调料浓缩液;
(2)将0.5-1重量份多孔淀粉加入步骤(1)得到的调料浓缩液中先高速搅拌混合均匀,然后静置吸附1-2h,再加入0.5-1重量份明胶溶解均匀,喷雾干燥后得到汤料;
(3)将0.5-1重量份新鲜香菇、0.1-0.15重量份新鲜枸杞和0.1-0.5重量份新鲜去核大枣分别清洗、晾晒,然后切成粒状,真空冷冻干燥得到干料;
(4)将步骤(2)得到的汤料和步骤(3)得到的干料分别分装后,放入同一个外包装袋中,得到香菇炖肉料。
2.根据权利要求1所述的一种香菇炖肉料的生产方法,其特征在于,所述调料粉为40-100目。
3.根据权利要求1所述的一种香菇炖肉料的生产方法,其特征在于,所述步骤(1)中的高温高压提取条件为1-1.2MPa,80-100℃。
4.根据权利要求1所述的一种香菇炖肉料的生产方法,其特征在于,所述多孔淀粉为玉米多孔淀粉、土豆多孔淀粉、小麦多孔淀粉、木薯多孔淀粉中的一种或几种的混合。
5.根据权利要求1所述的一种香菇炖肉料的生产方法,其特征在于,所述步骤(2)中的高速搅拌条件为1000-1500r/min,1-2min。
6.根据权利要求1所述的一种香菇炖肉料的生产方法,其特征在于,所述步骤(2)中的静置吸附温度为25-35℃。
7.根据权利要求1所述的一种香菇炖肉料的生产方法,其特征在于,所述步骤(2)中的喷雾干燥条件为:进风温度100-120℃,出风温度为80-85℃。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810182095.1A CN108541927A (zh) | 2018-03-06 | 2018-03-06 | 一种香菇炖肉料的生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810182095.1A CN108541927A (zh) | 2018-03-06 | 2018-03-06 | 一种香菇炖肉料的生产方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108541927A true CN108541927A (zh) | 2018-09-18 |
Family
ID=63516469
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810182095.1A Withdrawn CN108541927A (zh) | 2018-03-06 | 2018-03-06 | 一种香菇炖肉料的生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108541927A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109567119A (zh) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | 适用于速冻预制水产品的复合调味料 |
CN109567116A (zh) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | 一种复合调味料的制备方法 |
CN110353240A (zh) * | 2019-07-11 | 2019-10-22 | 东莞市华井生物科技有限公司 | 香精微胶囊及其制备方法 |
CN113439833A (zh) * | 2020-03-26 | 2021-09-28 | 罗盖特公司 | 在香料粉的制备中作为喷雾干燥助剂的多孔淀粉 |
-
2018
- 2018-03-06 CN CN201810182095.1A patent/CN108541927A/zh not_active Withdrawn
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109567119A (zh) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | 适用于速冻预制水产品的复合调味料 |
CN109567116A (zh) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | 一种复合调味料的制备方法 |
CN110353240A (zh) * | 2019-07-11 | 2019-10-22 | 东莞市华井生物科技有限公司 | 香精微胶囊及其制备方法 |
CN113439833A (zh) * | 2020-03-26 | 2021-09-28 | 罗盖特公司 | 在香料粉的制备中作为喷雾干燥助剂的多孔淀粉 |
WO2021191033A1 (en) * | 2020-03-26 | 2021-09-30 | Roquette Freres | Porous starch as spray-drying aid in the preparation of flavor powders |
CN115397257A (zh) * | 2020-03-26 | 2022-11-25 | 罗盖特公司 | 在调味剂粉末的制备中作为喷雾干燥助剂的多孔淀粉 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108541927A (zh) | 一种香菇炖肉料的生产方法 | |
CN108835587B (zh) | 一种食品调味酱料的制备方法 | |
CN107279827A (zh) | 一种咖喱味芝士夹心鱼丸及其制作方法 | |
CN104106755B (zh) | 一种鸡汁海苔豆腐包 | |
CN109699864A (zh) | 一种餐饮用麦香风味杂粮固体饮料的制备方法 | |
CN101507515A (zh) | 一种即食扇贝的制备方法 | |
CN112401216A (zh) | 一种竹荪酱的制备方法 | |
CN103222590A (zh) | 一种益气芡实椰香奶糕 | |
CN108095004A (zh) | 一种花生牛肉酱及其制备方法 | |
CN105146469A (zh) | 一种海鲜风味盐及其制备方法 | |
CN103535792B (zh) | 一种粗粮黑芝麻糊及其制备方法 | |
CN107343648A (zh) | 一种咖喱酱及其制作方法 | |
CN105533310A (zh) | 一种酶解法制备蟹味调味酱及其制备方法 | |
CN104381979A (zh) | 一种辣椒粗粮酱及其制备方法 | |
CN106473001A (zh) | 一种活性绿豆营养糊粉的制备方法 | |
CN105725158A (zh) | 一种可去腥的烤鱼蒸煮调料 | |
CN103156136A (zh) | 一种百合粉的制作方法 | |
CN105639606A (zh) | 一种用于食用羊肉的蘸料及其制作方法 | |
CN105310053A (zh) | 一种养颜鱼酱及其制备方法 | |
CN109645443A (zh) | 一种腊肉辣椒的配方及其制备工艺 | |
CN104304985A (zh) | 一种生产莲子通心米粉的方法 | |
CN106490569A (zh) | 一种裹衣香脆莲子及其制作方法 | |
CN107865305A (zh) | 一种营养健康,色香味俱全的发芽糙米发糕及其制备方法 | |
CN101999714A (zh) | 椒盐竹炭花生米的加工 | |
CN106722126A (zh) | 一种提高免疫力的玉米脆片及其制备方法 |
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 | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180918 |
|
WW01 | Invention patent application withdrawn after publication |