CN111849619A - Special oil for frying ice cream - Google Patents
Special oil for frying ice cream Download PDFInfo
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- CN111849619A CN111849619A CN202010744932.2A CN202010744932A CN111849619A CN 111849619 A CN111849619 A CN 111849619A CN 202010744932 A CN202010744932 A CN 202010744932A CN 111849619 A CN111849619 A CN 111849619A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 26
- 241001553178 Arachis glabrata Species 0.000 claims abstract description 60
- 235000020232 peanut Nutrition 0.000 claims abstract description 60
- 239000000654 additive Substances 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 230000000996 additive effect Effects 0.000 claims abstract description 14
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 102000004316 Oxidoreductases Human genes 0.000 claims abstract description 8
- 108090000854 Oxidoreductases Proteins 0.000 claims abstract description 8
- 239000003463 adsorbent Substances 0.000 claims abstract description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002689 soil Substances 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 59
- 235000019198 oils Nutrition 0.000 claims description 59
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 37
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 37
- 235000018262 Arachis monticola Nutrition 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 22
- 238000003860 storage Methods 0.000 claims description 19
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 238000005406 washing Methods 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 14
- 238000000227 grinding Methods 0.000 claims description 14
- 239000010779 crude oil Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000019483 Peanut oil Nutrition 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 239000000312 peanut oil Substances 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 239000000919 ceramic Substances 0.000 claims description 7
- 238000004332 deodorization Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 9
- 239000006260 foam Substances 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 239000000779 smoke Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000003750 conditioning effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000005923 long-lasting effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 239000002585 base Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0042—Preserving by using additives, e.g. anti-oxidants containing nitrogen
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of frying of ice cream, in particular to special oil for frying ice cream, which comprises the following components in parts by weight: 90% of Shandong large peanuts, 2% of a blending agent and 8% of an additive, wherein the conditioning agent is an acid-base blending agent, the additive comprises an adsorbent, expansive soil, diatomite and oxidase, and the beneficial effects are as follows: the raw materials used for producing the special oil are selected finely, the unique characteristics of the Shandong big peanuts are highlighted according to geographical advantages, and compared with the common oil, the special oil has the advantages and characteristics of no oil smoke, no foam, more fragrant taste, higher repeated use rate and the like, is very suitable for the frying work of ice cream, and can generate remarkable economic and social benefits; the special oil disclosed by the invention is sweet in color, fragrance and taste and is long-lasting by reasonably matching the steaming and frying proportion, and meanwhile, the special oil disclosed by the invention keeps nutrient elements in the raw materials by reasonably adjusting the squeezing parameters and adopting low-temperature cold squeezing, so that the special oil disclosed by the invention is more in line with the concept of health preservation at the present stage.
Description
Technical Field
The invention relates to the technical field of frying of ice cream, in particular to special oil for frying ice cream.
Background
At present, the common method for frying ice cream is that the ice cream is put into a hot oil pan for frying, and the dough skin can be taken out of the pan for eating after being pressed. The quality of edible oil used for frying is critical, the quality is poor, oil splash can splash when the ice cream is fried, and scalding can happen; or the fried dough sheet has black spots and paste spots, which not only affects the appetite, but also affects the edible taste.
Therefore, the special oil for frying the ice cream is provided, and the problems of oil splash splashing and local deep-frying blackness in the process of preparing the ice cream by frying are solved.
Disclosure of Invention
The present invention aims to provide a special oil for frying ice cream to solve the problems presented in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a specialty oil for frying ice cream comprising a specialty oil formulation comprising the following components: 90% of Shandong large peanuts, 2% of a blending agent and 8% of an additive, wherein the blending agent is an acid-base blending agent, and the additive comprises an adsorbent, expansive soil, diatomite and oxidase.
Preferably, the special oil for frying ice cream is prepared by the following steps:
the method comprises the following steps: peeling and dehydrating, namely peeling off the shells of Shandong big peanuts in the raw materials, and then putting the peeled big peanuts into a dryer for water evaporation, wherein the temperature of the dryer is 80-95 ℃, so as to obtain shrivelled peanut kernels with the water content of less than 8%;
step two: crushing and grinding, namely putting the shrivelled peanut kernels obtained in the step one into a crusher, fully crushing the peanut kernels by using crushing fan blades to obtain granular peanut kernels, and then grinding and grinding the peanut kernels by using a grinding roller to obtain smaller granular peanut kernels;
step three: c, water washing and blending, namely adding water into the peanut kernels obtained in the step two for washing, adding oxidase and a regulator at the same time, adjusting the pH value of a washing liquid to be proper, standing and soaking for 10 minutes, and then performing solid-liquid separation through a solid-liquid separator and a dryer to obtain the peanut kernels with proper pH value and higher activity;
step four: cold pressing at low temperature, namely putting the peanut kernels which are adjusted and dried in the step three into a low-temperature cold pressing machine for cold pressing to obtain crude oil with higher concentration and more impurities;
step five: primary filtering, namely passing the crude oil obtained in the fourth step through an oil filtering screen mesh so as to filter peanut powder and impurities suspended in the oil liquid to obtain primary filtered oil with high concentration;
step six: adding materials for degumming, namely placing the crude oil filtered in the step five in a reaction kettle, adding an additive, stirring fully by a stirring device of the reaction kettle, carrying out degumming reaction with the crude oil by utilizing expansive soil and diatomite in the additive, and filtering and degumming the reacted oil liquid by a ceramic membrane;
step seven: vacuum deodorization, namely performing vacuum deodorization treatment on the filtered oil obtained in the step six, and then adding an adsorbent to adsorb fixed particles in the oil, so as to obtain pure and transparent refined peanut oil;
step eight: and (4) anaerobic storage, namely putting the refined peanut oil prepared in the step seven into a storage tank, and then filling nitrogen into the inner cavity of the storage tank, so that the inner cavity of the storage tank is full of nitrogen protection, and meanwhile, an opening at the upper end of the storage tank is sealed, and the refined peanut oil is ensured to be in anaerobic environment protection.
Preferably, in the first step, the peeled peanuts are flatly laid in the dryer, stacking between adjacent peeled peanuts is avoided, and the peeled peanuts keep complete particles.
Preferably, in the second step, the rolling roller and the crushing fan blades are both driven by a motor, and the extrusion gap of the rolling roller is 0.2 cm.
Preferably, in the third step, the pH value of the washing liquid is 3-4, and the washing liquid is fully mixed with the peanut kernels through a stirring device.
Preferably, in the fifth step, the grid gaps of the oil filter screen are smaller than the gaps of the ceramic membrane, and the vacuum degree in the vacuum state in the seventh step is 0.1 Mpa.
Compared with the prior art, the invention has the beneficial effects that:
1. the raw materials used for producing the special oil are selected finely, the unique characteristics of the Shandong big peanuts are highlighted according to geographical advantages, and compared with the common oil, the special oil has the advantages and characteristics of no oil smoke, no foam, more fragrant taste, higher repeated use rate and the like, is very suitable for the frying work of ice cream, and can generate remarkable economic and social benefits;
2. the special oil disclosed by the invention is sweet in color, fragrance and taste, and is long-lasting by reasonably matching the steaming and frying proportion, and meanwhile, the special oil disclosed by the invention keeps nutrient elements in the raw materials by reasonably adjusting the squeezing parameters and adopting low-temperature cold squeezing, so that the special oil disclosed by the invention is more in line with the concept of health preservation at the present stage;
3. the invention prolongs the natural settling time, increases the filtering times, removes the harmful elements such as phospholipid, impurities and the like in the special oil by reasonably adjusting the filtering conditions, ensures the food safety to the maximum extent, fills nitrogen in the oil storage tank by reasonably adjusting the storage conditions, isolates the special oil from contacting with air, prevents oxidation and influences the frying use effect.
Drawings
FIG. 1 is a flow chart of the system of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
a special oil for frying ice cream comprises a special oil, and the formula of the special oil comprises the following components: 90% of Shandong large peanuts, 2% of a blending agent and 8% of an additive, wherein the conditioning agent is an acid-base blending agent, and the additive comprises an adsorbent, expansive soil, diatomite and oxidase.
A special oil for frying ice cream is prepared by the following steps:
the method comprises the following steps: peeling and dehydrating, namely peeling off the shells of Shandong big peanuts in the raw materials, then putting the peeled big peanuts into a dryer for water evaporation, flatly laying the peeled peanuts in the dryer, avoiding stacking between adjacent peeled peanuts, keeping the peeled peanuts complete, and controlling the temperature of the dryer to be 80-95 ℃ to obtain shriveled peanut grains with the water content of less than 8%;
step two: crushing and grinding, namely putting the shrivelled peanut kernels obtained in the step one into a crusher, fully crushing the peanut kernels by using crushing blades to obtain crushed granular peanut kernels, then grinding and grinding the peanut kernels by using a grinding roller, wherein the grinding roller and the crushing blades are both driven by a motor, and the extrusion gap of the grinding roller is 0.2cm to obtain smaller granular peanut kernels;
step three: washing and blending, namely adding water into the peanut kernels obtained in the step two for washing, adding oxidase and a regulator at the same time, adjusting the pH value of washing liquid to be proper, wherein the pH value of the washing liquid is 3-4, fully mixing the washing liquid with the peanut kernels through a stirring device, standing and soaking for 10 minutes, and then performing solid-liquid separation through a solid-liquid separator and a dryer to obtain the peanut kernels with proper acid and alkali and higher activity;
step four: cold pressing at low temperature, namely putting the peanut kernels which are adjusted and dried in the step three into a low-temperature cold pressing machine for cold pressing to obtain crude oil with higher concentration and more impurities;
step five: primary filtering, namely passing the crude oil obtained in the fourth step through an oil filtering screen, wherein the grid gaps of the oil filtering screen are smaller than those of the ceramic membrane, so that peanut powder and impurities suspended in the oil are filtered, and primary filtered oil with high concentration is obtained;
step six: adding materials for degumming, namely placing the crude oil filtered in the step five in a reaction kettle, adding an additive, stirring fully by a stirring device of the reaction kettle, carrying out degumming reaction with the crude oil by utilizing expansive soil and diatomite in the additive, and filtering and degumming the reacted oil liquid by a ceramic membrane;
step seven: vacuum deodorization, namely performing vacuum deodorization treatment on the filtered oil obtained in the sixth step, wherein the vacuum degree in a vacuum state is 0.1Mpa, and then adding an adsorbent to adsorb fixed particles in oil liquid, so as to obtain pure and transparent refined peanut oil;
step eight: and (4) anaerobic storage, namely putting the refined peanut oil prepared in the step seven into a storage tank, and then filling nitrogen into the inner cavity of the storage tank, so that the inner cavity of the storage tank is full of nitrogen protection, and meanwhile, an opening at the upper end of the storage tank is sealed, and the refined peanut oil is ensured to be in anaerobic environment protection.
The working principle is as follows: the method comprises the steps of firstly removing shells of Shandong large peanuts and peeling the shells, then flatly paving the shells in a dryer, avoiding stacking, obtaining shrivelled peanut grains with the moisture content of less than 8% after high-temperature drying, then crushing and rolling the peanuts through crushing fan blades and a rolling roller, further obtaining peanut crushed grains with smaller grains, then realizing blending of the peanut grains by washing and adding oxidase and a regulator, obtaining the peanut grains with moderate acidity and high activity, and further completing preparation of raw materials.
The prepared raw materials are put into a low-temperature cold press for cold pressing to obtain crude oil, primary filtration is carried out through an oil filter screen, the gel reaction is realized by adding additives, degumming treatment is realized by filtration of ceramic membranes, deodorization treatment is carried out on oil liquid through vacuum extrusion, and finally pure and transparent refined peanut oil is obtained through adsorption of an adsorbent.
After the preparation is finished, the storage tank is filled with nitrogen, so that anaerobic storage is realized, oxidation reaction is reduced, the quality of oil is ensured, food safety is ensured to the maximum extent, the concept of current-stage health preservation is better met, and compared with common oil, the oil-free ice cream frying machine has the advantages and characteristics of no oil smoke, no foam, more fragrant taste, higher reuse rate and the like, is very suitable for the frying work of ice cream, and can generate great economic benefit and social benefit.
Wherein the low-temperature cold press, the crusher and the rolling roller are common production equipment in the field and are not described in detail.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A special oil for frying ice cream comprises special oil, and is characterized in that: the formula of the special oil comprises the following components: 90% of Shandong large peanuts, 2% of a blending agent and 8% of an additive, wherein the blending agent is an acid-base blending agent, and the additive comprises an adsorbent, expansive soil, diatomite and oxidase.
2. A special oil for frying ice cream according to claim 1, characterized in that: the preparation process of the special oil comprises the following steps:
the method comprises the following steps: peeling and dehydrating, namely peeling off the shells of Shandong big peanuts in the raw materials, and then putting the peeled big peanuts into a dryer for water evaporation, wherein the temperature of the dryer is 80-95 ℃, so as to obtain shrivelled peanut kernels with the water content of less than 8%;
step two: crushing and grinding, namely putting the shrivelled peanut kernels obtained in the step one into a crusher, fully crushing the peanut kernels by using crushing fan blades to obtain granular peanut kernels, and then grinding and grinding the peanut kernels by using a grinding roller to obtain smaller granular peanut kernels;
step three: c, water washing and blending, namely adding water into the peanut kernels obtained in the step two for washing, adding oxidase and a regulator at the same time, adjusting the pH value of a washing liquid to be proper, standing and soaking for 10 minutes, and then performing solid-liquid separation through a solid-liquid separator and a dryer to obtain the peanut kernels with proper pH value and higher activity;
step four: cold pressing at low temperature, namely putting the peanut kernels which are adjusted and dried in the step three into a low-temperature cold pressing machine for cold pressing to obtain crude oil with higher concentration and more impurities;
step five: primary filtering, namely passing the crude oil obtained in the fourth step through an oil filtering screen mesh so as to filter peanut powder and impurities suspended in the oil liquid to obtain primary filtered oil with high concentration;
step six: adding materials for degumming, namely placing the crude oil filtered in the step five in a reaction kettle, adding an additive, stirring fully by a stirring device of the reaction kettle, carrying out degumming reaction with the crude oil by utilizing expansive soil and diatomite in the additive, and filtering and degumming the reacted oil liquid by a ceramic membrane;
step seven: vacuum deodorization, namely performing vacuum deodorization treatment on the filtered oil obtained in the step six, and then adding an adsorbent to adsorb fixed particles in the oil, so as to obtain pure and transparent refined peanut oil;
step eight: and (4) anaerobic storage, namely putting the refined peanut oil prepared in the step seven into a storage tank, and then filling nitrogen into the inner cavity of the storage tank, so that the inner cavity of the storage tank is full of nitrogen protection, and meanwhile, an opening at the upper end of the storage tank is sealed, and the refined peanut oil is ensured to be in anaerobic environment protection.
3. A special oil for frying ice cream according to claim 2, characterized in that: in the first step, the peeled peanuts are flatly laid in a dryer, stacking between adjacent peeled peanuts is avoided, and the peeled peanuts keep complete particles.
4. A special oil for frying ice cream according to claim 2, characterized in that: in the second step, the rolling roller and the crushing fan blades are both driven by a motor, and the extrusion gap of the rolling roller is 0.2 cm.
5. A special oil for frying ice cream according to claim 2, characterized in that: in the third step, the pH value of the washing liquid is 3-4, and the washing liquid is fully mixed with the peanut kernels through a stirring device.
6. A special oil for frying ice cream according to claim 2, characterized in that: in the fifth step, the grid gaps of the oil filter screen are smaller than the gaps of the ceramic membrane, and the vacuum degree in the vacuum state in the seventh step is 0.1 Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010744932.2A CN111849619A (en) | 2020-07-29 | 2020-07-29 | Special oil for frying ice cream |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010744932.2A CN111849619A (en) | 2020-07-29 | 2020-07-29 | Special oil for frying ice cream |
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-
2020
- 2020-07-29 CN CN202010744932.2A patent/CN111849619A/en active Pending
Patent Citations (9)
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| JP2016123331A (en) * | 2014-12-26 | 2016-07-11 | ミヨシ油脂株式会社 | Method for producing edible oil and fat |
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Application publication date: 20201030 |