CN110897180A - Method for preparing compound food capable of long-term preservation - Google Patents
Method for preparing compound food capable of long-term preservation Download PDFInfo
- Publication number
- CN110897180A CN110897180A CN201811634508.1A CN201811634508A CN110897180A CN 110897180 A CN110897180 A CN 110897180A CN 201811634508 A CN201811634508 A CN 201811634508A CN 110897180 A CN110897180 A CN 110897180A
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- Prior art keywords
- food
- composite
- malt syrup
- food material
- composite food
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- 235000013305 food Nutrition 0.000 title claims abstract description 154
- 230000007774 longterm Effects 0.000 title claims description 8
- 238000000034 method Methods 0.000 title description 19
- 150000001875 compounds Chemical class 0.000 title description 9
- 238000004321 preservation Methods 0.000 title description 4
- 239000000463 material Substances 0.000 claims abstract description 79
- 239000002131 composite material Substances 0.000 claims abstract description 59
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000006243 chemical reaction Methods 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 230000035484 reaction time Effects 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 239000012466 permeate Substances 0.000 abstract description 3
- 239000011049 pearl Substances 0.000 description 31
- 239000003755 preservative agent Substances 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 5
- 235000013736 caramel Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 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 1
- 244000157072 Hylocereus undatus Species 0.000 description 1
- 235000018481 Hylocereus undatus Nutrition 0.000 description 1
- 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 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 239000011050 natural pearl Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
The invention provides a method for producing a composite food which can be stored for a long period of time. The invention utilizes malt syrup to coat and permeate the surface of food material to generate composite food, therefore, the composite food comprises an inner layer and an outer layer. The inner layer is made of common food materials, and the outer layer is malt syrup. In order to coat the surface of the food material with malt syrup, the temperature of the food material and malt syrup when mixing needs to be lower than 110 ℃, because if the temperature of the malt syrup when mixing with the food material exceeds 110 ℃, the malt syrup is hardened and is difficult to coat on the surface of the food material.
Description
Technical Field
The present invention relates to a method for producing a composite food, and more particularly to a method for producing a composite food which is convenient to produce, can be repeatedly heated without losing its taste, can be preserved for a long period of time, and has a long-lasting freshness-retaining effect.
Background
Conventionally, in order to prevent or slow down the deterioration of food and preserve the nutrition and taste of food, common food preservation methods include drying, freezing, refrigerating, vacuum and adding bacteriostatic agents, while the most common preservation method is a refrigerating method, such as black sugar/caramel pearl balls commonly used in beverages in hand-operated beverage stores, which are frequently required to be preserved in a refrigerating manner during the sale period, and some manufacturers add a proper amount of preservative or artificial starch to the black sugar/caramel pearl balls in order to preserve the quality and elastic taste of the black sugar/caramel pearl balls for a long time, so as to prolong the quality and elastic taste of the black sugar/caramel pearl balls.
The reason why some manufacturers need to add a proper amount of preservative or artificial starch is that the most time consuming stage of the traditional pearl ball is from raw pearl ball to cooked pearl ball, and the traditional pearl ball needs to be cooked for at least 1-2 hours each time every day, and is finished by means of molasses, the cooked pearl ball can be preserved for only 3-4 hours after being honey by cane sugar and the like, and then the pearl ball begins to soften and has a small part of hydrolysis, at the moment, the pearl ball needs to be placed in a cold storage to harden, although the taste of the black sugar/caramel pearl ball taken out from the cold storage and heated is not diluted and is rather sweet, but the taste of the pearl ball is more soft and tender and inelastic, so that manufacturers can add the preservative or artificial starch or add a mass of chemicals which cannot be seen by consumers in order to improve the problems of preservation and taste and avoid the problem that the market pearl ball is not discarded completely, causing the health of the consumer to be eroded as a result of their daily and monthly consumption.
From the above, in order to enable consumers to eat most natural foods, it is necessary to develop a method for producing foods that can preserve foods for a long period of time without adding preservatives, artificial starch, or other harmful substances, and that can maintain the freshness of food materials in foods and can be safely consumed by consumers.
Disclosure of Invention
In view of the above problems, the present invention is to provide a method for producing a compound food with long shelf life, which can produce a compound food with long shelf life and maintain the taste of the food material in the food, wherein the key of the method is to use malt syrup to coat the food material to produce the compound food with long shelf life, the food material can be selected from starch products (e.g., pearl balls), fruits, etc., and the taste of the food material coated with malt syrup is not different from the taste of the food material before coating. The invention also adopts various saccharides to coat the food material to test the storage and taste effects, and finds that the food material coated by the malt extract has longer storage life and maintains the original taste of the food material.
Another objective of the present invention is to provide a composite food produced by the method of the present invention, which can be preserved for a long period of time without adding preservatives or artificial starch or a group of chemicals invisible to consumers, and thus can maintain the safety of consumers. On the other hand, the simpler manufacturing method can also effectively reduce the cost (including manpower and material resources) required by the manufacturer for preserving the food materials.
The invention provides a method for preparing a compound food capable of being preserved for a long time, which comprises the following steps:
sufficiently mixing a proper amount of water with food materials at a high temperature to form a first mixed solution;
stewing the first mixed solution for at least 30 minutes to thoroughly cook the food material;
washing the food material with low temperature ice water;
fully mixing the food material and malt syrup at a reaction temperature lower than 110 ℃ to form a composite food, and reacting for 10 seconds to 15 minutes to enable the malt syrup to coat and infiltrate into the surface of the food material, wherein the malt syrup content is 5 to 30 parts by weight based on 100 parts by weight of the total usage amount of the food material and the malt syrup;
the composite food is stored under refrigeration.
Optionally, the reaction time of the composite food product is 1-10 minutes.
Optionally, the reaction temperature of the composite food product is 100 ℃.
Optionally, the reaction temperature of the composite food is normal temperature.
Optionally, the composite food is filled into a packaging bag and the gas in the packaging bag is pumped out and then sealed.
Optionally, the composite food product has a refrigerated storage life of at least 1 month.
Optionally, the food material is a starchy food or fruit.
In a first aspect of the present invention, there is provided a composite food capable of being stored for a long period of time by a method of manufacturing the composite food according to the present invention, wherein the composite food is produced by coating malt syrup on the surface of a food material and infiltrating the malt syrup into the surface of the food material, so that the composite food can be divided into an inner layer and an outer layer, the inner layer is the food material itself, the outer layer is the malt syrup, and the temperature of the food material when the food material is mixed with the malt syrup needs to be less than 110 ℃ in order to coat the malt syrup on the surface of the food material, because the temperature of the malt syrup when the malt syrup is mixed with the food material is more than 110 ℃ and the malt syrup is hard to be sufficiently mixed with the food material and difficult. In addition, since the hardened malt syrup is hard to permeate into the surface of the food material if the reaction temperature exceeds 110 ℃ in the mixing process, the structure generated by the method of the present invention is hard to be generated. In addition, the reaction time required for mixing the food material and malt syrup is also 10 seconds to 15 minutes, so that the composite food capable of being stored for a long time can be prepared. As can be seen from the foregoing, the method of the present invention can preserve the composite food of the present invention and maintain the freshness and texture of the food material itself without using preservatives or other chemical materials.
In a second aspect of the present invention, there is provided a method for producing a composite food product capable of long-term storage, the method comprising: fully mixing a proper amount of water and food materials at a high temperature to form a first mixed solution; stewing the first mixed solution for at least 30 minutes to thoroughly cook the food material; washing the food material with low temperature ice water; sufficiently mixing the food material with malt syrup at a reaction temperature of less than 110 ℃ to form a composite food and reacting for 10 seconds to 15 minutes to coat and infiltrate the malt syrup into the food material, wherein the malt syrup content is 5 to 30 parts by weight based on 100 parts by weight of the total amount of the food material and the malt syrup; refrigerating and preserving the composite food composed of the food material and malt syrup.
As described above, the composite food produced by simply combining malt syrup with the food materials can preserve the freshness of the food materials without using preservatives. When a large batch of compound food prepared by the method is refrigerated, stored and taken out for repeated heating for many times, the food materials in the compound food still keep the taste and freshness after being heated for 10-15 minutes. In some embodiments, the malt syrup may be mixed with an amount of cocoa, matcha powder or coffee and the food material such that the cocoa, matcha or coffee ingredient may coat the surface of the food material.
The above description is provided to clarify the object of the present invention and the technical means for achieving the object. The present invention will become apparent to the reader from the following description of the preferred embodiments, taken in conjunction with the accompanying drawings and the appended claims.
Drawings
The embodiments of the invention are illustrated by way of example in the accompanying drawings and not by way of limitation.
Fig. 1 is a schematic structural diagram of the composite food disclosed by the invention.
Fig. 2 is a flow chart of a manufacturing method of the composite food provided by the invention.
Description of reference numerals:
100 composite food structure
102 malt syrup
104 food material
1041 surface of food material
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and the present invention is not limited to the embodiments described herein. Moreover, the invention is capable of other embodiments and of being practiced and carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit of the present invention.
The present invention will be described with respect to preferred embodiments and aspects, and such description will explain the structure of the invention by way of illustration only and not by way of limitation of the claimed invention. Thus, the present invention is capable of embodiments in addition to those described herein.
Referring to fig. 1, according to an embodiment of the composite food 100 capable of being stored for a long time produced by the manufacturing method of the present invention, the malt syrup 102 is coated and permeated into the surface 1041 of the food material 104 by the manufacturing method, that is, the composite food can be divided into an inner layer and an outer layer, the inner layer is the food material 104, the outer layer is the malt syrup 102, and in order to coat the malt syrup 102 on the surface 1041 of the food material 104, the temperature of the food material 104 and the malt syrup 102 when mixed needs to be lower than 110 ℃, because the temperature of the malt syrup 102 and the food material 104 when mixed exceeds 110 ℃ causes the malt syrup 102 to be hard to be sufficiently mixed with the food material 104 and difficult to coat on the surface 1041 of the food material 104. In addition, if the temperature during the mixing process exceeds 110 ℃, the hardened malt syrup 102 is also difficult to infiltrate into the surface 1041 of the food material 104, and thus the structure 100 of the composite food product as produced by the method of the present invention is difficult to produce.
Referring to the method shown in FIG. 2, a method for manufacturing a composite food with long shelf life is provided, in which a composite food is produced by the above-mentioned manufacturing method, and the food material in the composite food is coated with malt syrup, and the following steps 202 and 210 of the present invention are described in detail.
As shown in step 202, an appropriate amount of water is mixed with the food material 104 at an elevated temperature to form a first mixture.
In step 204, the first mixture is boiled for at least 30 minutes to cook the food material 104.
In step 206, the food material 104 is washed with low-temperature ice water. In one embodiment, the foregoing steps are used to wash away other impurities not belonging to food materials.
In step 208, the food material 104 and a malt syrup 102 are fully mixed at a reaction temperature lower than 110 ℃ to form a composite food and reacted for 10 seconds to 15 minutes, so that the malt syrup 102 coats and permeates the surface 1041 of the food material 104, wherein the content of the malt syrup 102 is 5 to 30 parts by weight based on 100 parts by weight of the total consumption of the food material 104 and the malt syrup 102. In one embodiment, the reaction time of the composite food is further 1-10 minutes.
In another embodiment, the reaction temperature of the composite food is further 100 ℃. In an embodiment, the reaction temperature of the composite food is further normal temperature.
The composite food product is stored under refrigeration, as shown in step 210. The composite food composed of the food material 104 and the malt syrup 102 produced by the steps of the method can be stored for at least 1 month through refrigeration and still can maintain the taste of the food material.
When the above steps are completed to produce the composite food of the present invention, the composite food composed of the food material and the malt syrup can be further filled into a package bag, and the air in the package bag is pumped out and then sealed.
In one embodiment, when a large batch of composite food prepared by the method is refrigerated and stored and taken out for repeated heating for multiple times, only 10-15 minutes are needed for heating, and the structure of the composite food can still effectively keep the original taste of the food material. In some embodiments, the heating mode during repeated heating can adopt water heating. In some embodiments, the food material may be selected from starch products (e.g., pearl balls), fruits, and the like.
In an embodiment, the food material may further be pearl balls, so when the pearl balls are applied to a large amount of composite food prepared by the preparation method of the present invention, the steps of the method are as follows: mixing a proper amount of water and the pearl powder balls at a high temperature to form a first mixed solution; stewing the first mixed solution for at least 30 minutes to make the pearl powder round and well cooked; washing the pearl balls with low-temperature ice water; fully mixing the pearl pearls and malt syrup at a reaction temperature lower than 110 ℃ to form a composite food, and reacting for 10 seconds to 15 minutes to coat and infiltrate the malt syrup into the pearl pearls, wherein the malt syrup content is 5 to 30 parts by weight based on 100 parts by weight of the total usage amount of the pearl pearls and the malt syrup; refrigerating and storing the composite food composed of pearl powder balls and malt maltose. In some embodiments, the above embodiments can be extended, the malt syrup can be boiled with fruits (such as dragon fruit containing natural pigment or other colored fruits) at low temperature to obtain natural color, and then combined with the pearl balls to form natural color fruit pearl balls. On the other hand, the compound food formed by combining malt syrup and natural pearl balls can be stored for at least 1 month through refrigeration and still can maintain the taste of the pearl balls.
The foregoing description is of the preferred embodiment of the invention. Those skilled in the art will appreciate that they are presented for purposes of illustration and not limitation of the claimed invention. The scope of protection is to be determined by the claims appended hereto and their equivalents. It will be appreciated by those skilled in the art that changes may be made and equivalents may be substituted for elements thereof without departing from the true spirit and scope of the invention, which is set forth in the claims below. The construction, features and functions of the present invention are described in detail in the embodiments illustrated in the drawings, which are only preferred embodiments of the present invention, but the present invention is not limited by the drawings, and all equivalent embodiments modified or changed according to the idea of the present invention should fall within the protection scope of the present invention without departing from the spirit of the present invention covered by the description and the drawings.
Claims (7)
1. A method for producing a composite food product which can be stored for a long period of time, comprising:
sufficiently mixing a proper amount of water with food materials at a high temperature to form a first mixed solution;
stewing the first mixed solution for at least 30 minutes to thoroughly cook the food material;
washing the food material with low temperature ice water;
fully mixing the food material and malt syrup at a reaction temperature lower than 110 ℃ to form a composite food, and reacting for 10 seconds to 15 minutes to coat and infiltrate the malt syrup on the surface of the food material, wherein the malt syrup content is 5 to 30 parts by weight based on 100 parts by weight of the total usage amount of the food material and the malt syrup;
the composite food is stored under refrigeration.
2. The method for producing a long-term preservable composite food according to claim 1, wherein the reaction time of the composite food is 1 to 10 minutes.
3. The method for producing a long-term preservable composite food according to claim 1, wherein the reaction temperature of the composite food is 100 ℃.
4. The method for producing a composite food which can be stored for a long period of time according to claim 1, wherein the reaction temperature of the composite food is room temperature.
5. The method for producing a long-term preservable composite food according to claim 1, wherein the composite food is filled into a packaging bag and the packaging bag is sealed after gas is extracted from the packaging bag.
6. The method for producing a long-term preservable composite food according to claim 1, wherein the composite food has a refrigerated storage life of at least 1 month.
7. The method for producing a long-term preservable composite food according to claim 1, wherein the food material is a starch-based food or a fruit.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW107132643A TW202011829A (en) | 2018-09-17 | 2018-09-17 | Long-term preserved malt taste tapioca pearl and its manufacturing method |
| TW107132643 | 2018-09-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110897180A true CN110897180A (en) | 2020-03-24 |
Family
ID=69814394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811634508.1A Pending CN110897180A (en) | 2018-09-17 | 2018-12-29 | Method for preparing compound food capable of long-term preservation |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN110897180A (en) |
| TW (1) | TW202011829A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813215A (en) * | 2011-06-10 | 2012-12-12 | 吴振文 | Dough food and processing method thereof |
| CN203597352U (en) * | 2013-12-05 | 2014-05-21 | 丰诚冷冻食品有限公司 | Manufacturing equipment of single-frozen instant pearl powder balls |
| CN105028855A (en) * | 2015-07-13 | 2015-11-11 | 百色学院 | Popping candy pearl taro ball and preparation method thereof |
| CN106722189A (en) * | 2016-12-02 | 2017-05-31 | 福建龙和食品实业有限公司 | A kind of Pearl powder dumpling and its processing method |
| CN107279960A (en) * | 2016-04-01 | 2017-10-24 | 陈志杰 | The preparation method for keeping the flavor powder circle of Q bullet mouthfeels |
| CN107684054A (en) * | 2017-07-14 | 2018-02-13 | 佛山科学技术学院 | The Pearl powder dumpling of a kind of fruit pulp as core and preparation method thereof |
-
2018
- 2018-09-17 TW TW107132643A patent/TW202011829A/en unknown
- 2018-12-29 CN CN201811634508.1A patent/CN110897180A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813215A (en) * | 2011-06-10 | 2012-12-12 | 吴振文 | Dough food and processing method thereof |
| CN203597352U (en) * | 2013-12-05 | 2014-05-21 | 丰诚冷冻食品有限公司 | Manufacturing equipment of single-frozen instant pearl powder balls |
| CN105028855A (en) * | 2015-07-13 | 2015-11-11 | 百色学院 | Popping candy pearl taro ball and preparation method thereof |
| CN107279960A (en) * | 2016-04-01 | 2017-10-24 | 陈志杰 | The preparation method for keeping the flavor powder circle of Q bullet mouthfeels |
| CN106722189A (en) * | 2016-12-02 | 2017-05-31 | 福建龙和食品实业有限公司 | A kind of Pearl powder dumpling and its processing method |
| CN107684054A (en) * | 2017-07-14 | 2018-02-13 | 佛山科学技术学院 | The Pearl powder dumpling of a kind of fruit pulp as core and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| TW202011829A (en) | 2020-04-01 |
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