CN109430682A - A kind of preparation method of sweet osmanthus taste melon seeds - Google Patents
A kind of preparation method of sweet osmanthus taste melon seeds Download PDFInfo
- Publication number
- CN109430682A CN109430682A CN201811258465.1A CN201811258465A CN109430682A CN 109430682 A CN109430682 A CN 109430682A CN 201811258465 A CN201811258465 A CN 201811258465A CN 109430682 A CN109430682 A CN 109430682A
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- Prior art keywords
- melon seeds
- sweet osmanthus
- preparation
- dosage
- parts
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- 241000353135 Psenopsis anomala Species 0.000 title claims abstract description 66
- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 45
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 235000019640 taste Nutrition 0.000 title claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 7
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 7
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 7
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 7
- 239000002540 palm oil Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 230000018044 dehydration Effects 0.000 claims abstract description 6
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 5
- 235000020238 sunflower seed Nutrition 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 235000019082 Osmanthus Nutrition 0.000 claims description 3
- 241000333181 Osmanthus Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 244000241235 Citrullus lanatus Species 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 238000007654 immersion Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 6
- 238000005457 optimization Methods 0.000 description 6
- 241000219109 Citrullus Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 235000003956 Luffa Nutrition 0.000 description 1
- 244000050983 Luffa operculata Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 210000000582 semen Anatomy 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment 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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
Abstract
A kind of preparation method of sweet osmanthus taste melon seeds includes the following steps: that (1) chooses the melon seeds of full grains, cleans up；(2) melon seeds, auxiliary material and water are mixed, and carries out boiling in pressure cooker and boils；(3) melon seeds are pulled out and is drained, mixed later with salt, acesulfame potassium, palm oil, fresh sweet osmanthus, water, stirring is taken out after five minutes, after immersion 45 minutes；(4) melon seeds are pulled out and drains progress first time baking and second of baking, later with dehydration sweet osmanthus progress frying, obtain sweet osmanthus taste melon seeds；The melon seeds as made from the preparation method, it is in good taste, it is full of nutrition, and chemical addition agent is not contained during the preparation process.
Description
Technical field
The present invention relates to field of food preparation, and in particular to a kind of preparation method of sweet osmanthus taste melon seeds.
Background technique
Melon seeds refer to the seed of melon, pumpkin, watermelon seeds for cooking food for refering in particular to fry etc..It is called melon seed, popular name
Cry side fruit.Its type is more, there is sunflower seed, extra large melon seeds, Semen Trichosanthis, watermelon seeds, pumpkin seeds, cucumber, luffa seed etc..Melon seeds
Nutrition itself is just very high, and vitamin contained therein, protein, oil content all belong to outstanding person.With the development of society, people
To the tastes of melon seeds, more stringent requirements are proposed, currently, the melon seeds of most of producers production there are tasty effects poor, taste list
One the shortcomings that, is not able to satisfy requirement of the people to more tastes, and existing melon seeds are generally added to chemical addition agent, strong to human body
Health is potentially dangerous.
Summary of the invention
To solve the above problems, the present invention provides a kind of preparation method of sweet osmanthus taste melon seeds, to solve above-mentioned background technique
The middle problem.
A kind of preparation method of sweet osmanthus taste melon seeds, includes the following steps:
(1) melon seeds for choosing full grains, clean up；
(2) melon seeds, auxiliary material and water are mixed, and carries out boiling in pressure cooker and boils；Wherein melon seeds are sunflower seeds and/or watermelon seeds；
(3) melon seeds are pulled out and are drained, later with salt, acesulfame potassium, palm oil, fresh sweet osmanthus, water mixing, stirring after five minutes, impregnate
It is taken out after 45 minutes；
(4) melon seeds are pulled out and drains progress first time baking and second of baking, later with dehydration sweet osmanthus progress frying, obtain osmanthus
Flower taste melon seeds.
A kind of preparation method being dehydrated sweet osmanthus, includes the following steps:
(1) the fresh sweet osmanthus for selecting structural integrity, fresh sweet osmanthus is put into the freezing chamber of quick-frozen vacuum hydroextractor, carries out fast quickly cooling
Freeze；
(2) sweet osmanthus after pre-freeze is put into the vacuum tank of quick-frozen vacuum hydroextractor, by near 3 phase point of container inner pressure with
Under, material heat supply is given by heating system, so that material moisture is gradually distilled, is dry；
(3) by dewatered sweet osmanthus immediately sorting, reject impurity and outer product, nitrogen-filled packaging.
As present invention further optimization, the melon seeds auxiliary material is 11:1 according to mass ratio.
As present invention further optimization, the step of the preparation method of the melon seeds in (3), opposite 100 parts by weight
Melon seeds, the dosage of salt is 5-8 parts, the dosage of acesulfame potassium is 3-5 parts, the dosage of palm oil is 2-8 parts, the dosage of fresh sweet osmanthus is
10-20 parts, the dosage of water be 150-300 parts.
As present invention further optimization, the raw material of the auxiliary material includes: fennel, Radix Glycyrrhizae, cassia bark, illiciumverum, aniseed,
In, relative to the auxiliary material of a parts by weight, the dosage of fennel is 0.1-0.2 parts by weight, the dosage of Radix Glycyrrhizae be 0.2-0.8 parts by weight,
The dosage of cassia bark is 0.1-0.2 parts by weight, octagonal dosage is 0.1-0.2 parts by weight, the dosage of aniseed is 0.1-0.2 weight.
As present invention further optimization, the step of the preparation method of the melon seeds in (2), the time 30-45 boiled is boiled
Minute.
As present invention further optimization, the step of the preparation method of the melon seeds in (4), first time baking temperature is
75 DEG C, time 10-20 minute, second of baking temperature are 120 DEG C, and time 5-15 minute, frying temperature is controlled in 120-150
DEG C, the time 30 minutes.
As present invention further optimization, it is described dehydration sweet osmanthus preparation method the step of (1) in, the freezing of freezing chamber
Temperature is -30 DEG C or less.
Beneficial effects of the present invention: the present invention provides a kind of preparation methods of sweet osmanthus taste melon seeds, pass through the preparation method
Melon seeds obtained, it is in good taste, it is full of nutrition, and chemical addition agent is not contained during the preparation process.
Specific embodiment
Below in conjunction with specific preferred embodiment, the invention will be further described, but not thereby limiting the invention
Protection scope.
A kind of preparation method of sweet osmanthus taste melon seeds, includes the following steps: disclosed in the present embodiment
(1) melon seeds for choosing full grains, clean up；
(2) melon seeds, auxiliary material and water are mixed, and carries out boiling in pressure cooker and boils；Wherein melon seeds are sunflower seeds and/or watermelon seeds；
(3) melon seeds are pulled out and are drained, later with salt, acesulfame potassium, palm oil, fresh sweet osmanthus, water mixing, stirring after five minutes, impregnate
It is taken out after 45 minutes；
(4) melon seeds are pulled out and drains progress first time baking and second of baking, later with dehydration sweet osmanthus progress frying, obtain osmanthus
Flower taste melon seeds.
A kind of preparation method being dehydrated sweet osmanthus, includes the following steps:
(1) the fresh sweet osmanthus for selecting structural integrity, fresh sweet osmanthus is put into the freezing chamber of quick-frozen vacuum hydroextractor, carries out fast quickly cooling
Freeze；
(2) sweet osmanthus after pre-freeze is put into the vacuum tank of quick-frozen vacuum hydroextractor, by near 3 phase point of container inner pressure with
Under, material heat supply is given by heating system, so that material moisture is gradually distilled, is dry；
(3) by dewatered sweet osmanthus immediately sorting, reject impurity and outer product, nitrogen-filled packaging.
In a preferred embodiment of the invention, in order to further increase the mouthfeel of melon seeds obtained and promote it
Fragrance, the melon seeds and auxiliary material are 11:1 according to mass ratio.
In a preferred embodiment of the invention, in order to further increase the mouthfeel of melon seeds obtained and promote it
In the step of fragrance, the preparation method of melon seeds (3), the melon seeds of opposite 100 parts by weight, the dosage of salt is 5-8 parts, acesulfame potassium
Dosage is 3.6 parts, the dosage of palm oil is 6 parts, the dosage of fresh sweet osmanthus is 16 parts, the dosage of water is 200 parts.
In a preferred embodiment of the invention, in order to further increase the mouthfeel of melon seeds obtained and promote it
Fragrance, the raw material of the auxiliary material include: fennel, Radix Glycyrrhizae, cassia bark, illiciumverum, aniseed, wherein relative to the auxiliary material of a parts by weight, fennel
Fragrant dosage is 0.1 parts by weight, the dosage of Radix Glycyrrhizae is 0.5 parts by weight, the dosage of cassia bark is 0.2 parts by weight, octagonal dosage is
0.1 parts by weight, the dosage of aniseed are 0.1 weight.
In a preferred embodiment of the invention, in order to further increase the mouthfeel of melon seeds obtained and promote it
In the step of fragrance, the preparation method of melon seeds (2), the 40 minutes time boiled is boiled.
In a preferred embodiment of the invention, in order to further increase the mouthfeel of melon seeds obtained and promote it
In the step of fragrance, the preparation method of melon seeds (4), first time baking temperature is 75 DEG C, the time 15 minutes, second of baking temperature
It is 120 DEG C, the time 12 minutes, frying temperature was controlled at 130 DEG C, the time 30 minutes.
In a preferred embodiment of the invention, in order to further increase the mouthfeel of melon seeds obtained and promote it
In the step of fragrance, the preparation method of the dehydration sweet osmanthus (1), the cryogenic temperature of freezing chamber is -45 DEG C.
The present invention provides a kind of preparation method of sweet osmanthus taste melon seeds, the melon seeds as made from the preparation method are in good taste,
It is full of nutrition, and chemical addition agent is not contained during the preparation process.
Although the present invention has been indicated and described referring to specific preferred embodiment, shall not be construed as to the present invention
The limitation of itself without prejudice to the spirit and scope of the invention as defined in the appended claims can be to it in device shape
Various combination variations are made in formula, in material, in details.
Claims (7)
1. a kind of preparation method of sweet osmanthus taste melon seeds, which is characterized in that include the following steps:
(1) melon seeds for choosing full grains, clean up；
(2) melon seeds, auxiliary material and water are mixed, and carries out boiling in pressure cooker and boils；Wherein melon seeds are sunflower seeds and/or watermelon seeds；
(3) melon seeds are pulled out and are drained, later with salt, acesulfame potassium, palm oil, fresh sweet osmanthus, water mixing, stirring after five minutes, impregnate
It is taken out after 45 minutes；
(4) melon seeds are pulled out and drains progress first time baking and second of baking, later with dehydration sweet osmanthus progress frying, obtain osmanthus
Flower taste melon seeds.
2. a kind of preparation method for being dehydrated sweet osmanthus, which is characterized in that include the following steps:
(1) the fresh sweet osmanthus for selecting structural integrity, fresh sweet osmanthus is put into the freezing chamber of quick-frozen vacuum hydroextractor, carries out fast quickly cooling
Freeze；
(2) sweet osmanthus after pre-freeze is put into the vacuum tank of quick-frozen vacuum hydroextractor, by near 3 phase point of container inner pressure with
Under, material heat supply is given by heating system, so that material moisture is gradually distilled, is dry；
(3) by dewatered sweet osmanthus immediately sorting, reject impurity and outer product, nitrogen-filled packaging.
3. a kind of preparation method of sweet osmanthus taste melon seeds according to claim 1, which is characterized in that the melon seeds auxiliary material according to
Mass ratio is 11:1.
The preparation method of a kind of sweet osmanthus taste melon seeds according to claim 1, which is characterized in that in the step (3), relatively
The melon seeds of 100 parts by weight, the dosage of salt is 5-8 parts, the dosage of acesulfame potassium is 3-5 parts, the dosage of palm oil is 2-8 parts, fresh
The dosage of sweet osmanthus is 10-20 parts, the dosage of water is 150-300 parts.
4. a kind of preparation method of sweet osmanthus taste melon seeds according to claim 1, which is characterized in that the raw material packet of the auxiliary material
It includes: fennel, Radix Glycyrrhizae, cassia bark, illiciumverum, aniseed, wherein relative to the auxiliary material of a parts by weight, the dosage of fennel is 0.1-0.2 weight
Part, the dosage of Radix Glycyrrhizae be 0.2-0.8 parts by weight, the dosage of cassia bark is 0.1-0.2 parts by weight, octagonal dosage is 0.1-0.2 weight
Measure part, the dosage of aniseed is 0.1-0.2 weight.
5. a kind of preparation method of sweet osmanthus taste melon seeds according to claim 1, which is characterized in that boiling is boiled in step (2)
Time 30-45 minute.
6. a kind of preparation method of sweet osmanthus taste melon seeds according to claim 1, which is characterized in that step (4) is dried for the first time
Roasting temperature is 75 DEG C, time 10-20 minute, and second of baking temperature is 120 DEG C, and time 5-15 minute, frying temperature control exists
120-150 DEG C, the time 30 minutes.
7. a kind of preparation method for being dehydrated sweet osmanthus according to claim 2, which is characterized in that freezing chamber in step (1)
Cryogenic temperature is -30 DEG C or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811258465.1A CN109430682A (en) | 2018-10-26 | 2018-10-26 | A kind of preparation method of sweet osmanthus taste melon seeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811258465.1A CN109430682A (en) | 2018-10-26 | 2018-10-26 | A kind of preparation method of sweet osmanthus taste melon seeds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430682A true CN109430682A (en) | 2019-03-08 |
Family
ID=65548224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811258465.1A Pending CN109430682A (en) | 2018-10-26 | 2018-10-26 | A kind of preparation method of sweet osmanthus taste melon seeds |
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| CN (1) | CN109430682A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757692A (en) * | 2018-03-13 | 2019-05-17 | 本溪裕祥明农业开发有限公司 | A kind of baked hazelnut of Yan and preparation method thereof |
| CN110250472A (en) * | 2019-06-18 | 2019-09-20 | 李洪义 | A kind of sunflower seed processing method for quick-freezing |
-
2018
- 2018-10-26 CN CN201811258465.1A patent/CN109430682A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757692A (en) * | 2018-03-13 | 2019-05-17 | 本溪裕祥明农业开发有限公司 | A kind of baked hazelnut of Yan and preparation method thereof |
| CN110250472A (en) * | 2019-06-18 | 2019-09-20 | 李洪义 | A kind of sunflower seed processing method for quick-freezing |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190308 |
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| WD01 | Invention patent application deemed withdrawn after publication |