CN109645440A - Resistance to baking oil-in-water type Ka Shida sauce of one kind and preparation method thereof - Google Patents
Resistance to baking oil-in-water type Ka Shida sauce of one kind and preparation method thereof Download PDFInfo
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- CN109645440A CN109645440A CN201811221802.XA CN201811221802A CN109645440A CN 109645440 A CN109645440 A CN 109645440A CN 201811221802 A CN201811221802 A CN 201811221802A CN 109645440 A CN109645440 A CN 109645440A
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- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention discloses a kind of resistance to baking oil-in-water type Ka Shida sauce and preparation method thereof, including following raw material by mass percentage: water 30-50%, syrup 10-35%, converted starch 2-10%, edible vegetable oil 5-10%, white granulated sugar 2-10%, milk powder 2-8%, albumen 0.2-2%, whey powder 1-5%, emulsifier 0.05-3%, edible glue 0.02-2%, beta carotene 0.01-0.2%, edible essence 0.008-0.0015.The present invention is used by the collaboration of albumen, edible glue and starch, so that the resistance to baking of product obtained is functional, application effect is good in bread, not blistering not broken after high temperature baking when as incrustation, and the filling that do not collapse is conformal good after high temperature baking when as fillings.Resistance to baking oil-in-water type Ka Shida sauce of the invention, the smooth exquisiteness of mouthfeel, change mouth is preferable, excellent flavor.Resistance to baking oil-in-water type Ka Shida sauce fat content of the invention is low, meets the healthy diet theory of consumer.Under conditions of fat content is low, Ka Shida sauce mouthfeel obtained can keep tasty and refreshing silk sliding.
Description
Technical field
The present invention relates to food processing fields, and in particular to the resistance to baking oil-in-water type Ka Shida sauce of one kind and its preparation side
Method.
Background technique
Ka Shida sauce be it is a kind of bake and food and drink in widely applied a kind of raw material, it can be used to make bread and puff
It is sandwich, can also be used as incrustation use, the application of Ka Shida sauce can be very good the taste of abundant baked product and mention
Rise the mouthfeel of product.Traditional Ka Shida sauce is mainly cooked by yolk, milk, sugar, Self- raising flour etc., warm-served food cold food
, very popular.But use conventional method made from Ka Shida sauce be unable to long-time storage, be on the one hand by
In starch aging and cause sauce bleed thinning, institutional framework changes, on the other hand since Ka Shida sauce is mainly egg
Dairy produce, it is full of nutrition, during storage microorganism easy to breed and go bad, the shelf life of product is shorter, so traditional
Ka Shida sauce now must do current, this is inconvenient to use for consumers, and be not able to satisfy modern industrialization bake it is former
The application demand of material.In addition, traditional Ka Shida soy sauce rouge and sugar content are higher, and the diet theory of current consumer is
Low oil low sugar, so traditional Ka Shida sauce runs counter to the diet theory of current consumer.
Summary of the invention
In order to overcome the above problem, the purpose of the present invention is to provide a kind of resistance to baking oil-in-water type Ka Shida sauce, belong to
In industrialization product, shelf life is longer, and bleed is not thinning within the shelf-life, not putrid and deteriorated, and this product is that low oil is low
Carbohydrate meets the health idea of consumer.
The resistance to baking property of Ka Shida sauce produced by the present invention is good, when making bread surface decoration, high temperature baking after it is not blistering not
Be broken it is not fuel-displaced, make bread fillings it is sandwich when, it is conformal good after high temperature baking.
The low oil card bodyguard of resistance to baking of the invention reaches the smooth exquisiteness of sauce mouthfeel, and high temperature resistant infusion is suitble to industrialized production.
A kind of resistance to baking oil-in-water type Ka Shida sauce, including following raw material by mass percentage: water 30-50%, sugar
Starch 10-35%, converted starch 2-10%, edible vegetable oil 5-10%, white granulated sugar 2-10%, milk powder 2-8%, albumen 0.2-
2%, whey powder 1-5%, emulsifier 0.05-3%, edible glue 0.02-2%, beta carotene 0.01-0.2%, edible essence
0.008-0.0015。
The edible vegetable oil is one of palm oil (24 degree of palm oils), corn oil, soybean oil or a variety of answers
Match.
The syrup is the glucose syrup of DE in 75%.
The converted starch is hydroxypropyl PASELLI EASYGEL.
The milk powder is the single use or compounding of whole milk powder and skimmed milk power.
The albumen is lactalbumin, casein.
The emulsifier is monoglyceride, polyglyceryl fatty acid ester class, one kind or more of sucrose-fatty esters emulsifier
Kind.
The edible glue is the single use or compounding of carragheen, locust bean gum, xanthan gum.
The above-mentioned resistance to preparation method for baking oil-in-water type Ka Shida sauce, includes the following steps:
S1, oil are mutually prepared: the emulsifier of above-mentioned parts by weight and edible glue being dispersed in edible oil, obtained oil mixes
Object 1；
Water phase preparation: S2 the syrup of above-mentioned parts by weight, converted starch, white granulated sugar, milk powder, albumen, whey powder is added
It into water, stirs evenly, aqueous mixture 2 is made；
S3, is uniformly mixing to obtain mixture 3 after water phase and oil are mixed, the temperature of control mixture 3 is lower than 45 DEG C；
Homogeneous: S4 carries out homogeneous, homogenization pressure 20-30MPa to said mixture 3；
Gelatinization: S5 is gelatinized after material homogeneous, makes starch gelatinization complete by steam heating stirring, gelatinization point
90-95 DEG C, gelatinization time 10-15min；
S6, it is cooling: after the completion of material gelatinization, using the cooling material of ice water to discharging after 30 DEG C；
S7, packaging save: sealing packaging after discharging with 1kg/ bags of specification, be placed in refrigeration and save.
The present invention provides the above-mentioned resistance to application for baking oil-in-water type Ka Shida sauce in bread.
Beneficial effects of the present invention:
(1) resistance to baking oil-in-water type Ka Shida sauce of the invention is used by the collaboration of albumen, edible glue and starch,
So that the resistance to baking of product obtained is functional, application effect is good in bread, when as incrustation after high temperature baking not
It blisters not broken, the filling that do not collapse is conformal good after high temperature baking when as fillings.
(2) resistance to baking oil-in-water type Ka Shida sauce of the invention, the smooth exquisiteness of mouthfeel, change mouth is preferable, excellent flavor.
(3) resistance to baking oil-in-water type Ka Shida sauce fat content of the invention is low, meets the healthy diet reason of consumer
It reads.Under conditions of fat content is low, Ka Shida sauce mouthfeel obtained can keep tasty and refreshing silk sliding.
(4) resistance to baking oil-in-water type Ka Shida sauce shelf life of the invention is long, and its not aging bleed is analysed within the shelf-life
Oil can satisfy the demand for baking application.
Specific embodiment
In order to be readily apparent from the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below into one
Step illustrates the present invention:
Embodiment 1
According to the formula rate in table 1 and as follows, specific industrialization step prepares the oil-in-water of resistance to baking to the present embodiment
Type Ka Shida sauce:
(1) oil is mutually prepared: the emulsifier of above-mentioned parts by weight and edible glue being dispersed in edible oil, obtained oil mixes
Object 1；
(2) prepared by water phase: water phase preparation: by the syrup of above-mentioned parts by weight, converted starch, white granulated sugar, milk powder, albumen, cream
Clear powder is added to the water, and stirs evenly, and aqueous mixture 2 is made；
(3) mixture 3 is uniformly mixing to obtain after mixing water phase and oil, the temperature of control mixture 3 is lower than 45 DEG C；
(4) homogeneous, homogenization pressure 20MPa homogeneous: are carried out to said mixture 3；
(5) it is gelatinized: being gelatinized after material homogeneous, make starch gelatinization complete by steam heating stirring, gelatinization point
90 DEG C, gelatinization time 15min；
(6) cooling: after the completion of material gelatinization, using the cooling material of ice water to discharging after 30 DEG C.
(7) packaging saves: sealing packaging after discharging with 1kg/ bags of specification, is placed in refrigeration and saves.
Embodiment 2
According to the formula rate in table 1 and as follows, specific industrialization step prepares the oil-in-water of resistance to baking to the present embodiment
Type Ka Shida sauce:
(1) oil is mutually prepared: the emulsifier of above-mentioned parts by weight and edible glue being dispersed in edible oil, obtained oil mixes
Object 1；
(2) prepared by water phase: water phase preparation: by the syrup of above-mentioned parts by weight, converted starch, white granulated sugar, milk powder, albumen, cream
Clear powder is added to the water, and stirs evenly, and aqueous mixture 2 is made；
(3) mixture 3 is uniformly mixing to obtain after mixing water phase and oil, the temperature of control mixture 3 is lower than 45 DEG C；
(4) homogeneous, homogenization pressure 25MPa homogeneous: are carried out to said mixture 3；
(5) it is gelatinized: being gelatinized after material homogeneous, make starch gelatinization complete by steam heating stirring, gelatinization point
95 DEG C, gelatinization time 10min；
(6) cooling: after the completion of material gelatinization, using the cooling material of ice water to discharging after 30 DEG C.
(7) packaging saves: sealing packaging after discharging with 1kg/ bags of specification, is placed in refrigeration and saves.
Embodiment 3
According to the formula rate in table 1 and as follows, specific industrialization step prepares the oil-in-water of resistance to baking to the present embodiment
Type Ka Shida sauce:
(1) oil is mutually prepared: the emulsifier of above-mentioned parts by weight and edible glue being dispersed in edible oil, obtained oil mixes
Object 1；
(2) prepared by water phase: water phase preparation: by the syrup of above-mentioned parts by weight, converted starch, white granulated sugar, milk powder, albumen, cream
Clear powder is added to the water, and stirs evenly, and aqueous mixture 2 is made；
(3) mixture 3 is uniformly mixing to obtain after mixing water phase and oil, the temperature of control mixture 3 is lower than 45 DEG C；
(4) homogeneous, homogenization pressure 30MPa homogeneous: are carried out to said mixture 3；
(5) it is gelatinized: being gelatinized after material homogeneous, make starch gelatinization complete by steam heating stirring, gelatinization point
95 DEG C, gelatinization time 12min；
(6) cooling: after the completion of material gelatinization, using the cooling material of ice water to discharging after 30 DEG C.
(7) packaging saves: sealing packaging after discharging with 1kg/ bags of specification, is placed in refrigeration and saves.
Comparative example 1
According to the formula rate in table 1 and as follows, specific industrialization step prepares the oil-in-water of resistance to baking to this comparative example
Type Ka Shida sauce:
(1) oil is mutually prepared: the emulsifier of above-mentioned parts by weight and edible glue being dispersed in edible oil, obtained oil mixes
Object 1；
(2) prepared by water phase: water phase preparation: by the syrup of above-mentioned parts by weight, converted starch, white granulated sugar, milk powder, albumen, cream
Clear powder is added to the water, and stirs evenly, and aqueous mixture 2 is made；
(3) mixture 3 is uniformly mixing to obtain after mixing water phase and oil, the temperature of control mixture 3 is lower than 45 DEG C；
(4) homogeneous, homogenization pressure 35MPa homogeneous: are carried out to said mixture 3；
(5) it is gelatinized: being gelatinized after material homogeneous, make starch gelatinization complete by steam heating stirring, gelatinization point
95 DEG C, gelatinization time 5min；
(6) cooling: after the completion of material gelatinization, using the cooling material of ice water to discharging after 30 DEG C.
(7) packaging saves: sealing packaging after discharging with 1kg/ bags of specification, is placed in refrigeration and saves.
Comparative example 2
According to the formula rate in table 1 and as follows, specific industrialization step prepares the oil-in-water of resistance to baking to this comparative example
Type Ka Shida sauce:
(1) oil is mutually prepared: the emulsifier of above-mentioned parts by weight and edible glue being dispersed in edible oil, obtained oil mixes
Object 1；
(2) prepared by water phase: the syrup of above-mentioned parts by weight, converted starch, white granulated sugar, milk powder, albumen, whey powder are added
It into water, stirs evenly, aqueous mixture 2 is made；
(3) mixture 3 is uniformly mixing to obtain after mixing water phase and oil, the temperature of control mixture 3 is lower than 45 DEG C；
(4) homogeneous, homogenization pressure 35MPa homogeneous: are carried out to said mixture 3；
(5) it is gelatinized: being gelatinized after material homogeneous, make starch gelatinization complete by steam heating stirring, gelatinization point
90 DEG C, gelatinization time 20min；
(6) cooling: after the completion of material gelatinization, using the cooling material of ice water to discharging after 30 DEG C.
(7) packaging saves: sealing packaging after discharging with 1kg/ bags of specification, is placed in refrigeration and saves.
Comparative example 3
According to the formula rate in table 1 and as follows, specific industrialization step prepares the oil-in-water of resistance to baking to this comparative example
Type Ka Shida sauce:
(1) oil is mutually prepared: the emulsifier of above-mentioned parts by weight and edible glue being dispersed in edible oil, obtained oil mixes
Object 1；
(2) prepared by water phase: water phase preparation: by the syrup of above-mentioned parts by weight, converted starch, white granulated sugar, milk powder, albumen, cream
Clear powder is added to the water, and stirs evenly, and aqueous mixture 2 is made；
(3) mixture 3 is uniformly mixing to obtain after mixing water phase and oil, the temperature of control mixture 3 is lower than 45 DEG C；
(4) homogeneous, homogenization pressure 45MPa homogeneous: are carried out to said mixture 3；
(5) it is gelatinized: being gelatinized after material homogeneous, make starch gelatinization complete by steam heating stirring, gelatinization point
80 DEG C, gelatinization time 35min；
(6) cooling: after the completion of material gelatinization, using the cooling material of ice water to discharging after 30 DEG C.
(7) packaging saves: sealing packaging after discharging with 1kg/ bags of specification, is placed in refrigeration and saves.
Test example stability
Test method: the Ka Shida sauce of Example and comparative example preparation respectively is placed in 2-8 DEG C of cold storage refrigerator and stores up
It deposits 90 days, respectively takes out the Ka Shida sauce of embodiment and comparative example preparation when storage was to the 10th, 15,30,60,90 day,
20 DEG C of placement at room temperature 1 hour, observes the state of product, the results are shown in Table 2.
The resistance to roasting property of test example
Test method: the Ka Shida sauce of Example and comparative example preparation respectively is mounted in bread surface and injection face
Packet does sandwich fillings, is subsequently placed in oven with 200 DEG C of baking 10min of upper and lower fire, observes the state of incrustation and fillings,
The results are shown in Table 3.
The formula composition (%) of 1 embodiment and comparative example of table
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Water | 45 | 50 | 40 | 40 | 50 | 40 |
| Glucose syrup | 25 | 10 | 25 | 30 | 10 | 25 |
| Edible vegetable oil | 8 | 10 | 9 | 8 | 15 | 9 |
| White granulated sugar | 8 | 8 | 8 | 8 | 8 | 8 |
| Milk powder | 3 | 2 | 4 | 0 | 3 | 2 |
| Whey powder | 2 | 3 | 3.5 | 3 | 4 | 3.5 |
| Monoglyceride | 0.75 | 0.25 | 0.5 | 0.5 | 0.3 | 0.5 |
| Converted starch | 6 | 5 | 8 | 0 | 8 | 6 |
| Casein | 0.5 | 0 | 2 | 1.5 | 0 | 1 |
| Lactalbumin | 0.5 | 1.8 | 0 | 0.5 | 0 | 1 |
| Carragheen | 0.01 | 0.02 | 0.01 | 0.05 | 0.02 | 0 |
| Locust bean gum | 0.02 | 0 | 0.03 | 0.05 | 0 | 0 |
| Xanthan gum | 0.03 | 0.02 | 0 | 0 | 0.08 | 0 |
| Beta carotene | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 |
| Edible essence | 0.008 | 0.008 | 0.01 | 0.01 | 0.01 | 0.008 |
2 embodiment and comparative example stability experiment result of table
The resistance to roasting property experimental result of 3 embodiment and comparative example of table
| Experimental subjects | As a result (200 DEG C of baking 10min) |
| Embodiment 1 | Lines on surface is not blistering not broken, and fillings is conformal good, does not stay |
| Embodiment 2 | Lines on surface is not blistering not broken, and fillings is conformal good, does not stay |
| Embodiment 3 | Lines on surface is not blistering not broken, and fillings is conformal good, does not stay |
| Comparative example 1 | Lines on surface fracture is serious, and fillings stays, and conformality is poor |
| Comparative example 2 | Lines on surface fracture is serious, and fillings stays, and conformality is poor |
| Comparative example 3 | Lines on surface fracture is serious, and fillings stays, and conformality is poor |
By the Comparative result of table 2 and table 3, resistance to baking oil-in-water type Ka Shida sauce prepared by the present invention has good
Storage stability, and resistance to baking is functional, meets the application demand of modernization baking material.
The association that resistance to baking oil-in-water type Ka Shida sauce of the invention passes through the ingredients such as converted starch, colloid, albumen in formula
Same-action is gelatinized material completely after dispersion and emulsion using unique " homogeneous-gelatinization " technique, and this aspect is protected
The fine and smooth mouthfeel of card product and good application performance, on the other hand but also the more traditional sauce of product is compared with more surely
Fixed shelf life, and industrial continuous production may be implemented in the technique.
Claims (9)
1. a kind of resistance to baking oil-in-water type Ka Shida sauce, it is characterised in that: including following raw material by mass percentage: water
30-50%, syrup 10-35%, converted starch 2-10%, edible vegetable oil 5-10%, white granulated sugar 2-10%, milk powder 2-8%, egg
White 0.2-2%, whey powder 1-5%, emulsifier 0.05-3%, edible glue 0.02-2%, beta carotene 0.01-0.2% are eaten
Essence 0.008-0.0015.
2. the resistance to baking oil-in-water type Ka Shida sauce of one kind according to claim 1, it is characterised in that: the edible vegetable oil
For one of palm oil (24 degree of palm oils), corn oil, soybean oil or a variety of compoundings.
3. the resistance to baking oil-in-water type Ka Shida sauce of one kind according to claim 1, it is characterised in that: the syrup is 75%
The glucose syrup of middle DE.
4. the resistance to baking oil-in-water type Ka Shida sauce of one kind according to claim 1, it is characterised in that: the converted starch is
Hydroxypropyl PASELLI EASYGEL.
5. the resistance to baking oil-in-water type Ka Shida sauce of one kind according to claim 1, it is characterised in that: the milk powder is full-cream
The single use or compounding of milk powder and skimmed milk power.
6. the resistance to baking oil-in-water type Ka Shida sauce of one kind according to claim 1, it is characterised in that: the albumen is whey
Albumen, casein.
7. the resistance to baking oil-in-water type Ka Shida sauce of one kind according to claim 1, it is characterised in that: the emulsifier is single
Sweet ester, polyglyceryl fatty acid ester class, sucrose-fatty esters emulsifier it is one or more.
8. the resistance to baking oil-in-water type Ka Shida sauce of one kind according to claim 1, it is characterised in that: the edible glue is card
Draw the single use or compounding of glue, locust bean gum, xanthan gum.
The resistance to preparation method for baking oil-in-water type Ka Shida sauce described in 9. claim 1-8 is one of any, it is characterised in that: including
Following steps:
S1, oil are mutually prepared: the emulsifier of above-mentioned parts by weight and edible glue being dispersed in edible oil, oil mixture 1 is made；
Water phase preparation: the syrup of above-mentioned parts by weight, converted starch, white granulated sugar, milk powder, albumen, whey powder are added to water by S2
In, it stirs evenly, aqueous mixture 2 is made；
S3, is uniformly mixing to obtain mixture 3 after water phase and oil are mixed, the temperature of control mixture 3 is lower than 45 DEG C；
Homogeneous: S4 carries out homogeneous, homogenization pressure 20-30MPa to said mixture 3；
Gelatinization: S5 is gelatinized after material homogeneous, makes starch gelatinization complete by steam heating stirring, gelatinization point 90-95
DEG C, gelatinization time 10-15min；
S6, it is cooling: after the completion of material gelatinization, using the cooling material of ice water to discharging after 30 DEG C；
S7, packaging save: sealing packaging after discharging with 1kg/ bags of specification, be placed in refrigeration and save.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811221802.XA CN109645440A (en) | 2018-10-19 | 2018-10-19 | Resistance to baking oil-in-water type Ka Shida sauce of one kind and preparation method thereof |
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| CN201811221802.XA CN109645440A (en) | 2018-10-19 | 2018-10-19 | Resistance to baking oil-in-water type Ka Shida sauce of one kind and preparation method thereof |
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ID=66110379
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200260A (en) * | 2019-06-28 | 2019-09-06 | 上海海融食品科技股份有限公司 | A kind of resistance to baking Ka Shida sauce of floorboard with high oil content oil-in-water type and preparation method thereof |
| CN110236150A (en) * | 2019-06-28 | 2019-09-17 | 上海海融食品科技股份有限公司 | A kind of fruit Ka Shida sauce and preparation method thereof adding pulp |
| CN111149837A (en) * | 2020-03-02 | 2020-05-15 | 苏州罗得威尔生物科技有限公司 | Soybean milk flavored Kashida sauce and preparation method thereof |
| CN111616182A (en) * | 2020-06-29 | 2020-09-04 | 广州沃邦生物科技有限公司 | Beef stuffing and preparation method thereof |
| CN111938132A (en) * | 2020-08-31 | 2020-11-17 | 广州市凯虹香精香料有限公司 | Preparation method of low-sugar low-fat flavor sauce |
| CN112772899A (en) * | 2021-01-26 | 2021-05-11 | 上海海融食品科技股份有限公司 | Protein-containing fermentation-free acidic playable hair-beautifying butter sauce and preparation method thereof |
| CN112841253A (en) * | 2021-01-30 | 2021-05-28 | 广州市倍乐食品有限公司 | Kashida sauce and preparation method thereof |
| CN112998247A (en) * | 2021-04-23 | 2021-06-22 | 广州市怡生园食品有限公司 | Fruit custard stuffing and preparation method thereof |
| CN113017071A (en) * | 2021-04-23 | 2021-06-25 | 广州市怡生园食品有限公司 | Nut custard stuffing and preparation method thereof |
| CN114081164A (en) * | 2021-12-13 | 2022-02-25 | 福建达利食品科技有限公司 | Low-fat spread sauce and preparation method thereof |
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|---|---|---|---|---|
| CN110200260A (en) * | 2019-06-28 | 2019-09-06 | 上海海融食品科技股份有限公司 | A kind of resistance to baking Ka Shida sauce of floorboard with high oil content oil-in-water type and preparation method thereof |
| CN110236150A (en) * | 2019-06-28 | 2019-09-17 | 上海海融食品科技股份有限公司 | A kind of fruit Ka Shida sauce and preparation method thereof adding pulp |
| CN111149837A (en) * | 2020-03-02 | 2020-05-15 | 苏州罗得威尔生物科技有限公司 | Soybean milk flavored Kashida sauce and preparation method thereof |
| CN111616182A (en) * | 2020-06-29 | 2020-09-04 | 广州沃邦生物科技有限公司 | Beef stuffing and preparation method thereof |
| CN111938132A (en) * | 2020-08-31 | 2020-11-17 | 广州市凯虹香精香料有限公司 | Preparation method of low-sugar low-fat flavor sauce |
| CN112772899A (en) * | 2021-01-26 | 2021-05-11 | 上海海融食品科技股份有限公司 | Protein-containing fermentation-free acidic playable hair-beautifying butter sauce and preparation method thereof |
| CN112841253A (en) * | 2021-01-30 | 2021-05-28 | 广州市倍乐食品有限公司 | Kashida sauce and preparation method thereof |
| CN112998247A (en) * | 2021-04-23 | 2021-06-22 | 广州市怡生园食品有限公司 | Fruit custard stuffing and preparation method thereof |
| CN113017071A (en) * | 2021-04-23 | 2021-06-25 | 广州市怡生园食品有限公司 | Nut custard stuffing and preparation method thereof |
| CN114081164A (en) * | 2021-12-13 | 2022-02-25 | 福建达利食品科技有限公司 | Low-fat spread sauce and preparation method thereof |
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Application publication date: 20190419 |