CN111011801A - Peony sesame paste and preparation method thereof - Google Patents
Peony sesame paste and preparation method thereof Download PDFInfo
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- CN111011801A CN111011801A CN201911352209.3A CN201911352209A CN111011801A CN 111011801 A CN111011801 A CN 111011801A CN 201911352209 A CN201911352209 A CN 201911352209A CN 111011801 A CN111011801 A CN 111011801A
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- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 112
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000000231 Sesamum indicum Species 0.000 title abstract 4
- 244000170916 Paeonia officinalis Species 0.000 title 1
- 241000736199 Paeonia Species 0.000 claims abstract description 111
- 239000002994 raw material Substances 0.000 claims abstract description 42
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 32
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 24
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 24
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 24
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 24
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 24
- 235000020232 peanut Nutrition 0.000 claims abstract description 24
- 235000020234 walnut Nutrition 0.000 claims abstract description 24
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 20
- 241000207961 Sesamum Species 0.000 claims description 81
- 241000758789 Juglans Species 0.000 claims description 23
- 238000005303 weighing Methods 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 5
- 238000007667 floating Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 2
- 238000005429 filling process Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 abstract 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 5
- 244000040738 Sesamum orientale Species 0.000 description 4
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229960004488 linolenic acid Drugs 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 208000014644 Brain disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 206010008118 cerebral infarction Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002008 hemorrhagic effect Effects 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000002087 whitening effect 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- 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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a peony sesame paste and a preparation method thereof, wherein the peony sesame paste is prepared from 5-10 parts by weight of peony seeds, 55-85 parts by weight of sesame, 15-25 parts by weight of peanut kernels, 10-15 parts by weight of walnut kernels and 10-15 parts by weight of sunflower seeds, wherein the peony seed oil is added in a proportion of 10-35% by weight of the rest raw materials.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a peony sesame paste and a preparation method thereof.
Background
Sesame paste is rich in protein, fat, various vitamins and minerals, has high nutritive value, contains more calcium, is four times of milk and eggs, and is beneficial to the development of bones and teeth, contains rich lecithin, can prevent premature whitening or falling of hair, slows down the aging of human cells, eliminates free radicals in vivo and resists oxidation, and can prolong life, however, sesame paste generally lacks α -linolenic acid necessary for human bodies, α -linolenic acid has obvious effects on enhancing intelligence, enhancing immunity, protecting vision, reducing blood fat, reducing blood pressure, reducing blood sugar, inhibiting hemorrhagic brain diseases and thrombotic diseases, inhibiting the occurrence and transfer of cancers, preventing myocardial infarction and cerebral infarction, preventing allergic diseases and the like, peony seeds are rich and comprehensive in nutrition, contain various amino acids, vitamins, polysaccharide seed oil and α -sesame oil, and peony seed oil with the content of more than 40 percent is enriched in sesame paste, so that people can eat the sesame paste as a seasoning.
Disclosure of Invention
The invention aims to provide a peony sesame paste and a preparation method thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a peony sesame paste is prepared from the following raw materials: peony seed kernel, peony seed oil, sesame, peanut kernel, walnut kernel and sunflower seed kernel.
Preferably, the weight parts of the raw materials are as follows: 5-10 parts of peony seed kernels, 55-85 parts of sesame, 15-25 parts of peanut kernels, 10-15 parts of walnut kernels and 10-15 parts of sunflower seed kernels; the addition proportion of the peony seed oil is 10-35% of the weight of the rest raw materials.
Preferably, the weight parts of the raw materials are as follows: 7.5 parts of peony seed kernel, 70 parts of sesame, 20 parts of peanut kernel, 12.5 parts of walnut kernel and 12.5 parts of sunflower seed kernel; the addition proportion of the peony seed oil is 22.5 percent of the weight of the rest raw materials.
A preparation method of a peony sesame paste comprises the following steps:
(1) pretreatment of raw materials: respectively roasting peony seed kernels, peanut kernels and walnut kernels, and crushing the roasted peony seed kernels, peanut kernels and walnut kernels in a crusher for later use; soaking sesame in clear water for 8-12min, stirring slightly, taking out blighted grains, empty peels and impurities floating on the water surface, taking out, air drying, and baking the air-dried sesame for later use; roasting sunflower seed kernels for later use;
(2) burdening, homogenizing and grinding: weighing the raw materials in the step (1) according to the mass parts, uniformly mixing the raw materials, grinding the mixture into powder and filtering the powder by a screen;
(3) preparing a peony sesame paste: weighing peony seed oil according to a ratio, heating the peony seed oil to 100-170 ℃, adding the powdery raw materials in the step (2) into the peony seed oil according to the weight ratio, stirring for 1-30 minutes, and cooling to room temperature to obtain peony sesame paste;
(4) filling: and (4) performing quality inspection and weighing on the peony sesame paste obtained in the step (3), and filling and packaging to obtain a finished product of the peony sesame paste.
Preferably, the roasting temperature of the peony seed kernels, the peanut kernels, the walnut kernels and the sunflower seed kernels is 165-175 ℃; the roasting temperature of the sesame is 125-165 ℃, and the roasting time is 30-70 minutes.
Preferably, in the step (2), the raw materials are ground into powder by a stone mill, and the mesh number of the screen is 50-70 meshes.
Preferably, the filling and packaging process includes that the peony sesame paste is filled into a tin can with the capacity of 250-500ml, the tin can is sealed, and the filling of the peony sesame paste is completed after high-temperature sterilization and cooling.
Compared with the prior art, the peony sesame paste has the beneficial effects that the peony sesame paste is prepared by adding the peony seeds and the peony seed oil into the ingredients of the common sesame paste, so that the nutritional ingredients of the common sesame paste are enriched, the content of α -linolenic acid necessary for a human body is increased, the quality and the nutritional value of the sesame paste are improved, and the peony sesame paste has a wide market prospect.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, the present invention will be further described with reference to the following examples. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and thus the present invention is not limited to the specific embodiments of the present disclosure.
Example 1
The peony sesame paste is prepared from raw materials including peony seed kernels, peony seed oil, sesame, peanut kernels, walnut kernels and sunflower seed kernels, wherein the raw materials comprise the following components in parts by weight: 5 parts of peony seed kernels, 55 parts of sesame, 15 parts of peanut kernels, 10 parts of walnut kernels, 10 parts of sunflower seed kernels, and the proportion of the added peony seed oil is 10% of the weight of the rest raw materials.
The preparation method of the peony sesame paste in the embodiment comprises the following steps:
(1) pretreatment of raw materials: roasting peony seed kernels, peanut kernels and walnut kernels at 165 ℃ respectively, and then putting into a crusher for crushing for later use; soaking sesame in clear water for 8min, stirring slightly, fishing out blighted grains, empty peels and impurities floating on the water surface, then fishing out and drying in the air, and baking the dried sesame at 125 ℃ for 30 min for later use; roasting sunflower seed kernel at 165 deg.C;
(2) burdening, homogenizing and grinding: weighing the raw materials in the step (1) according to the mass parts, uniformly mixing the raw materials, grinding the mixture into powder by a stone mill, and filtering the powder by a 50-mesh screen;
(3) preparing a peony sesame paste: weighing peony seed oil according to a ratio, heating the peony seed oil to 100 ℃, adding the powdery raw materials in the step (2) into the peony seed oil according to a weight ratio, stirring for 1 minute, and cooling to room temperature to obtain peony sesame paste;
(4) filling: and (4) performing quality inspection and weighing on the peony sesame paste obtained in the step (3), filling the peony sesame paste into a tin can with the capacity of 250ml, sealing the tin can, and performing high-temperature sterilization and cooling to obtain the finished peony sesame paste.
Example 2
The peony sesame paste is prepared from raw materials including peony seed kernels, peony seed oil, sesame, peanut kernels, walnut kernels and sunflower seed kernels, wherein the raw materials comprise the following components in parts by weight: 7.5 parts of peony seed kernel, 70 parts of sesame, 20 parts of peanut kernel, 12.5 parts of walnut kernel, 12.5 parts of sunflower seed kernel, and 22.5% of peony seed oil by weight of the rest raw materials.
The preparation method of the peony sesame paste in the embodiment comprises the following steps:
(1) pretreatment of raw materials: respectively roasting peony seed kernels, peanut kernels and walnut kernels at the temperature of 170 ℃, and crushing the roasted peony seed kernels, the peanut kernels and the walnut kernels in a crusher for later use; soaking sesame in clear water for 10min, stirring slightly, fishing out blighted grains, empty peels and impurities floating on the water surface, then fishing out and drying in the air, and baking the dried sesame at the temperature of 145 ℃ for 50 min for later use; roasting sunflower seed kernel at 170 deg.C;
(2) burdening, homogenizing and grinding: weighing the raw materials in the step (1) according to the mass parts, uniformly mixing the raw materials, grinding the mixture into powder by a stone mill, and filtering the powder by a 60-mesh screen;
(3) preparing a peony sesame paste: weighing peony seed oil according to a ratio, heating the peony seed oil to 135 ℃, adding the powdery raw materials in the step (2) into the peony seed oil according to the weight ratio, stirring for 15.5 minutes, and cooling to room temperature to obtain peony sesame paste;
(4) filling: and (4) performing quality inspection and weighing on the peony sesame paste obtained in the step (3), filling the peony sesame paste into a tin can with the capacity of 375ml, sealing the tin can, and performing high-temperature sterilization and cooling to obtain the finished peony sesame paste.
Example 3
The peony sesame paste is prepared from raw materials including peony seed kernels, peony seed oil, sesame, peanut kernels, walnut kernels and sunflower seed kernels, wherein the raw materials comprise the following components in parts by weight: 10 parts of peony seed kernels, 85 parts of sesame, 25 parts of peanut kernels, 15 parts of walnut kernels, 15 parts of sunflower seed kernels, and the addition proportion of peony seed oil is 35% of the weight of the rest raw materials.
The preparation method of the peony sesame paste in the embodiment comprises the following steps:
(1) pretreatment of raw materials: respectively roasting peony seed kernels, peanut kernels and walnut kernels at the temperature of 175 ℃, and crushing the roasted peony seed kernels, the peanut kernels and the walnut kernels in a crusher for later use; soaking sesame in clear water for 12min, stirring slightly, fishing out blighted grains, empty peels and impurities floating on the water surface, then fishing out and drying in the air, and baking the dried sesame at 165 ℃ for 70 min for later use; roasting sunflower seed kernel at 175 deg.C;
(2) burdening, homogenizing and grinding: weighing the raw materials in the step (1) according to the mass parts, uniformly mixing the raw materials, grinding the mixture into powder by a stone mill, and filtering the powder by a 70-mesh screen;
(3) preparing a peony sesame paste: weighing peony seed oil according to a ratio, heating the peony seed oil to 170 ℃, adding the powdery raw materials in the step (2) into the peony seed oil according to a weight ratio, stirring for 30 minutes, and cooling to room temperature to obtain peony sesame paste;
(4) filling: and (4) performing quality inspection and weighing on the peony sesame paste obtained in the step (3), filling the peony sesame paste into a tin can with the capacity of 500ml, sealing the tin can, and performing high-temperature sterilization and cooling to obtain the finished peony sesame paste.
According to the peony sesame paste and the preparation method thereof provided by the invention, the peony sesame paste is prepared by adding the peony seeds and the peony seed oil into the ingredients of the common sesame paste, so that the nutritional ingredients of the common sesame paste are enriched, the content of α -linolenic acid necessary for a human body is increased, the quality and the nutritional value of the sesame paste are improved, and the peony sesame paste has a wide market prospect.
The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention in other forms, and any person skilled in the art may apply the above modifications or changes to the equivalent embodiments with equivalent changes, without departing from the technical spirit of the present invention, and any simple modification, equivalent change and change made to the above embodiments according to the technical spirit of the present invention still belong to the protection scope of the technical spirit of the present invention.
Claims (7)
1. The peony sesame paste is characterized by being prepared from the following raw materials: peony seed kernel, peony seed oil, sesame, peanut kernel, walnut kernel and sunflower seed kernel.
2. The peony sesame paste according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 5-10 parts of peony seed kernels, 55-85 parts of sesame, 15-25 parts of peanut kernels, 10-15 parts of walnut kernels and 10-15 parts of sunflower seed kernels; the addition proportion of the peony seed oil is 10-35% of the weight of the rest raw materials.
3. The peony sesame paste according to claim 2, characterized in that the raw materials in parts by weight are: 7.5 parts of peony seed kernel, 70 parts of sesame, 20 parts of peanut kernel, 12.5 parts of walnut kernel and 12.5 parts of sunflower seed kernel; the addition proportion of the peony seed oil is 22.5 percent of the weight of the rest raw materials.
4. The preparation method of the peony sesame paste is characterized by comprising the following steps:
(1) pretreatment of raw materials: respectively roasting peony seed kernels, peanut kernels and walnut kernels, and crushing the roasted peony seed kernels, peanut kernels and walnut kernels in a crusher for later use; soaking sesame in clear water for 8-12min, stirring slightly, taking out blighted grains, empty peels and impurities floating on the water surface, taking out, air drying, and baking the air-dried sesame for later use; roasting sunflower seed kernels for later use;
(2) burdening, homogenizing and grinding: weighing the raw materials in the step (1) according to the mass parts, uniformly mixing the raw materials, grinding the mixture into powder and filtering the powder by a screen;
(3) preparing a peony sesame paste: weighing peony seed oil according to a ratio, heating the peony seed oil to 100-170 ℃, adding the powdery raw materials in the step (2) into the peony seed oil according to the weight ratio, stirring for 1-30 minutes, and cooling to room temperature to obtain peony sesame paste;
(4) filling: and (4) performing quality inspection and weighing on the peony sesame paste obtained in the step (3), and filling and packaging to obtain a finished product of the peony sesame paste.
5. The preparation method of peony sesame paste according to claim 4, wherein the roasting temperature of the peony seed kernel, peanut kernel, walnut kernel and sunflower seed kernel is 165-175 ℃; the roasting temperature of the sesame is 125-165 ℃, and the roasting time is 30-70 minutes.
6. The preparation method of a peony sesame paste according to claim 4, wherein in the step (2), each raw material is ground into powder by a stone mill, and the mesh number of the screen is 50-70 meshes.
7. The preparation method of the peony sesame paste as claimed in claim 4, wherein the filling and packaging process comprises the steps of filling the peony sesame paste into a tin can with a capacity of 250-500ml, sealing, sterilizing at high temperature, and cooling to complete filling of the peony sesame paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911352209.3A CN111011801A (en) | 2019-12-25 | 2019-12-25 | Peony sesame paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911352209.3A CN111011801A (en) | 2019-12-25 | 2019-12-25 | Peony sesame paste and preparation method thereof |
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| CN111011801A true CN111011801A (en) | 2020-04-17 |
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| CN201911352209.3A Pending CN111011801A (en) | 2019-12-25 | 2019-12-25 | Peony sesame paste and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237377A (en) * | 1998-06-03 | 1999-12-08 | 郭新田 | Black sesame paste and its preparation method |
| CN102919383A (en) * | 2012-11-05 | 2013-02-13 | 菏泽瑞璞牡丹产业科技发展有限公司 | Blend oil containing peony seed oil and preparation method of blend oil |
| CN103110162A (en) * | 2013-03-04 | 2013-05-22 | 菏泽瑞璞牡丹产业科技发展有限公司 | Vegetable protein drink containing seeds of paeonia suffruticosa and preparation method of drink |
| CN105519983A (en) * | 2014-10-21 | 2016-04-27 | 北京市粮食科学研究院 | Sesame paste added with linseed kernels |
-
2019
- 2019-12-25 CN CN201911352209.3A patent/CN111011801A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237377A (en) * | 1998-06-03 | 1999-12-08 | 郭新田 | Black sesame paste and its preparation method |
| CN102919383A (en) * | 2012-11-05 | 2013-02-13 | 菏泽瑞璞牡丹产业科技发展有限公司 | Blend oil containing peony seed oil and preparation method of blend oil |
| CN103110162A (en) * | 2013-03-04 | 2013-05-22 | 菏泽瑞璞牡丹产业科技发展有限公司 | Vegetable protein drink containing seeds of paeonia suffruticosa and preparation method of drink |
| CN105519983A (en) * | 2014-10-21 | 2016-04-27 | 北京市粮食科学研究院 | Sesame paste added with linseed kernels |
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Application publication date: 20200417 |