CN112056603A - Composite wrapping powder and application thereof - Google Patents

Composite wrapping powder and application thereof Download PDF

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Publication number
CN112056603A
CN112056603A CN202010960096.1A CN202010960096A CN112056603A CN 112056603 A CN112056603 A CN 112056603A CN 202010960096 A CN202010960096 A CN 202010960096A CN 112056603 A CN112056603 A CN 112056603A
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China
Prior art keywords
starch
composite
acetate
oxidized
powder
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Pending
Application number
CN202010960096.1A
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Chinese (zh)
Inventor
陈云超
陈倩雯
王艳
李忠
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Mingji Foods Co ltd
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Mingji Foods Co ltd
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Priority to CN202010960096.1A priority Critical patent/CN112056603A/en
Publication of CN112056603A publication Critical patent/CN112056603A/en
Pending legal-status Critical Current

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    • 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
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • 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 discloses a composite wrapping powder and application thereof, wherein the composite wrapping powder comprises oxidized starch and acetate starch; the mass ratio of the oxidized starch to the acetate starch is 3 (1-9). The invention also discloses the application of the composite coating powder, and the composite coating powder is directly coated on the surface of meat or vegetables for frying; or mixing the composite coating powder with water to obtain slurry, and directly coating the slurry on the surface of meat or vegetables for frying; or coating the pulp on the surface of meat or vegetable, coating a layer of composite coating powder, and frying. According to the invention, oxidized starch and acetate starch are combined, in the curing process, the acetate starch is firstly gelatinized, absorbs water to expand, wraps the raw materials of the product, locks the water in the raw materials, and then is gelatinized by the oxidized starch to form a stable film, so that the problem of powder-meat separation in the frying process of the semi-finished fried product is avoided, the taste of the semi-finished fried product is ensured, and the method has a good application prospect.

Description

Composite wrapping powder and application thereof
Technical Field
The invention belongs to the technical field of food wrapping powder, and particularly relates to composite wrapping powder and application thereof.
Background
The coating powder is also commonly called as flour paste powder, flour dough, fried powder and the like, is mostly formed by mixing flour, raw powder, eggs, water and the like, is viscous, can be coated on the surface of meat or vegetables for frying and other cooking modes, and can enrich the flavor, taste and appearance of dishes after being used.
With the acceleration of the pace of life of people and the improvement of living standard, people have more and more large demand on quick and convenient foods, especially for flour-coated fast food, the flour-coated paste is used for coating before frying, the flour-coated paste on the surface of the food is heated and pasted to generate viscosity during frying and is attached to the surface of food raw materials, and the flour-coated paste is dehydrated, shelled, crusted and crisp, so that the overflow of water in the raw materials is prevented, the damage to nutritional ingredients such as protein and the like is small, and the product has the characteristics of being crisp outside and tender inside and is deeply loved by people. Moreover, with the increasing emphasis on food safety, semi-finished fried foods that require only frying by the user are increasingly recognized and favored over cooked foods sold directly, such as fried foods.
The semi-finished fried food is a food which is packaged and refrigerated after the raw materials are rolled, pickled, pasted and wrapped with bran, and is fried only by being fried or slightly unfrozen after being purchased by consumers. Compare in the finished product of directly becoming burnt, deep-fry, there can be freezing process in semi-manufactured goods fried food, because its raw materials, especially aquatic products raw materials, there can be the ice crystal on the surface, use traditional starch to hang the burnt back, the phenomenon that the fried back powder meat separates can appear, influences consumer's experience. Therefore, it is necessary to design a flour wrapping material which is suitable for semi-finished fried food and can solve the problem of shelling of aquatic products.
Disclosure of Invention
In view of the above, the invention aims to provide a composite coating powder, which is obtained by mixing oxidized starch and acetate starch according to a certain proportion, so that the cohesiveness and the fluidity of the composite coating powder in use are effectively improved, and the problem of separation of powder and meat when the conventional starch is used as the coating powder in the existing semi-finished fried food is solved.
Another object of the present invention is to provide the use of the above composite wrap.
The technical scheme adopted by the invention is as follows:
a composite coating powder comprises oxidized starch and acetate starch; the mass ratio of the oxidized starch to the acetate starch is 3 (1-9).
In specific implementation, the composite wrapping powder can be a mixture of oxidized starch and acetate starch according to a ratio of 3:1, or a mixture of oxidized starch and acetate starch according to a ratio of 3:5, or a mixture of oxidized starch and acetate starch according to a ratio of 3:9, or a mixture of oxidized starch and acetate starch according to any ratio of 3 (1-9).
Preferably, the mass ratio of the oxidized starch to the acetate starch is 3: (3-4).
Preferably, the mass ratio of the oxidized starch to the acetate starch is 1:1.
Preferably, the oxidized starch is at least one of corn oxidized starch, sweet potato oxidized starch, potato oxidized starch and cassava oxidized starch.
In specific implementation, the oxidized starch may be oxidized corn starch, oxidized sweet potato starch, oxidized potato starch or oxidized tapioca starch, or may be a mixture of any two or more of oxidized corn starch, oxidized sweet potato starch, oxidized potato starch and oxidized tapioca starch.
Preferably, the oxidized starch is obtained by: mixing a raw material starch emulsion with the water content of 15-25 wt% with concentrated hydrochloric acid with the substance concentration of 0.2-0.25 mol/L, adding an oxidant, performing ultrasonic treatment at 50-65 ℃ for 85-100 min, neutralizing the pH, performing centrifugal washing, drying, crushing and sieving to obtain oxidized starch;
the oxidant is hydrogen peroxide with the volume concentration of 25-30%, and the ultrasonic power is 200-500W.
Preferably, the acetate starch is at least one of corn acetate starch, sweet potato acetate starch, potato acetate starch and cassava acetate starch.
In a specific implementation, the acetate starch may be corn acetate starch, sweet potato acetate starch, potato acetate starch or cassava acetate starch, or may be a mixture of any two or more of corn acetate starch, sweet potato acetate starch, potato acetate starch and cassava acetate starch.
Preferably, the acetate starch is obtained by the following method: mixing a raw material starch emulsion with the water content of 50-60 wt% with an alkali solution for activation treatment, then adding acetic anhydride, reacting for 1-3 hours at the temperature of 25-45 ℃ and under the condition that the pH value is 8-10, neutralizing the pH value, centrifugally washing, drying, crushing and sieving to obtain the acetate starch;
wherein the mass ratio of the acetic anhydride to the raw material starch emulsion is (2-8): 100.
The invention also protects the application of the composite coating powder, and the composite coating powder is directly coated on the surface of meat or vegetables for frying; or uniformly mixing the composite coating powder with water to prepare slurry, and directly coating the slurry on the surface of meat or vegetables for frying; or wrapping the pulp on the surface of meat or vegetables, wrapping with a layer of composite wrapping powder, and frying.
Preferably, the mass ratio of the composite coating powder to the water is 1: (1.2-1.4).
Preferably, the meat product is a seafood.
The invention has the beneficial effects that: according to the invention, the composite wrapping powder is obtained by matching oxidized starch and acetate starch, and the acetate starch has good water retention property, low gelatinization temperature and high viscosity; the oxidized starch has good adhesive force, so that the fried product is more crispy in taste and good in film forming property; the oxidized starch and the acetate starch are combined and matched with each other, the obtained coating powder is prepared into slurry, the cohesiveness and the flowability are good, the slurry can be well cohered with product raw materials, in the curing process, the acetate starch is firstly gelatinized and expands by absorbing water, the product raw materials are wrapped, the moisture of the product raw materials is locked by the good water-retaining property of the acetate starch, and then the oxidized starch is gelatinized to form a stable film, so that the water analysis is avoided, and the crisp taste of the product is ensured.
Detailed Description
FIG. 1 is a cross-sectional view of a composite breading product prepared as a slurry and fried in oil as provided in example 1 of the invention;
FIG. 2 is a cross-sectional view of a composite breading product of the present invention formulated as a slurry and fried in oil as compared to comparative example 1;
FIG. 3 is a cross-sectional view of a composite breading product prepared as a slurry and fried in accordance with comparative example 2 of the invention;
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The embodiment provides a composite coating powder which is prepared by mixing oxidized corn starch and cassava acetate starch according to a mass ratio of 1:1.
Wherein, the corn oxidized starch is obtained by the following method: mixing corn starch emulsion with the water content of 20 wt% with concentrated hydrochloric acid with the substance amount concentration of 0.2mol/L, adding hydrogen peroxide with the volume concentration of 28%, performing ultrasonic treatment at 60 ℃ for 90min at 400W, neutralizing the pH, performing centrifugal washing, drying, crushing and sieving to obtain corn oxidized starch;
the acetate starch is obtained by the following method: mixing raw material starch emulsion with the water content of 55 wt% with a sodium hydroxide solution for activation treatment, then adding acetic anhydride, reacting for 3 hours at the temperature of 35 ℃ and the pH value of 9, neutralizing the pH value, centrifugally washing, drying, crushing and sieving to obtain the acetate starch;
wherein the mass ratio of the acetic anhydride to the raw material starch emulsion is 5: 100.
The embodiment also provides slurry applying the composite coating powder, namely the composite coating powder is mixed with water according to the mass ratio of 1:1.3 to obtain the slurry.
Example 2
The embodiment provides a composite coating powder which is prepared by mixing oxidized corn starch and cassava acetate starch according to a mass ratio of 3: 1.
The procedure for the preparation of oxidized corn starch and tapioca acetate starch in this example was the same as that of example 1;
the slurry formulation of this example was the same as that of example 1.
Example 3
The embodiment provides a composite coating powder which is prepared by mixing oxidized corn starch and cassava acetate starch according to a mass ratio of 3: 9.
The procedure for the preparation of oxidized corn starch and tapioca acetate starch in this example was the same as that of example 1;
the slurry formulation of this example was the same as that of example 1.
Example 4
The embodiment provides a composite coating powder which is prepared by mixing oxidized corn starch and cassava acetate starch according to a mass ratio of 3: 6.
The procedure for the preparation of oxidized corn starch and tapioca acetate starch in this example was the same as that of example 1;
the slurry formulation of this example was the same as that of example 1.
Example 5
The slurry is the same as the composite coating powder in the embodiment, except that the slurry is prepared by mixing the composite coating powder and water according to the mass ratio of 1: 1.2.
Example 6
The slurry is the same as the composite coating powder in the embodiment, except that the slurry is prepared by mixing the composite coating powder and water according to the mass ratio of 1: 1.4.
Example 7
The embodiment provides a composite coating powder which is prepared by mixing sweet potato oxidized starch and cassava acetate starch according to a mass ratio of 1:1.
The preparation process of the oxidized starch of sweet potato and the starch of tapioca acetate in this example is the same as that of example 1;
the slurry formulation of this example was the same as that of example 1.
Example 8
The embodiment provides a composite coating powder which is prepared by mixing sweet potato oxidized starch and potato acetate starch according to a mass ratio of 1:1.
The procedure for preparing oxidized starch of sweet potato and starch of potato acetate in this example was the same as that of example 1;
the slurry formulation of this example was the same as that of example 1.
Example 9
The embodiment provides a composite coating powder which is prepared by mixing sweet potato oxidized starch and corn acetate starch according to a mass ratio of 1:1.
The procedure for preparing the sweet potato oxidized starch and the corn acetate starch in this example was the same as that of example 1;
the slurry formulation of this example was the same as that of example 1.
Example 10
The embodiment provides a composite coating powder which is prepared by mixing oxidized corn starch and corn acetate starch according to a mass ratio of 1:1.
The procedure for the preparation of oxidized corn starch and corn acetate starch in this example was the same as in example 1;
the slurry formulation of this example was the same as that of example 1.
Comparative example 1
This comparative example used only oxidized corn starch as the wrapper;
the slurry formulation of this comparative example was the same as that of example 1.
Comparative example 2
The comparative example only used tapioca acetate starch as wrapping powder;
the slurry formulation of this comparative example was the same as that of example 1.
Comparative example 3
The composite coating powder is the same as that of the example 1, except that the slurry of the comparative example is prepared by mixing the composite coating powder and water according to the mass ratio of 1:1.
Comparative example 4
The composite coating powder is the same as that of the example 1, except that the slurry of the comparative example is prepared by mixing the composite coating powder and water according to the mass ratio of 1: 1.6.
The samples of the examples 1 to 10 of the invention have better cohesiveness and fluidity, and the samples of the examples 1 to 6 are taken as examples, and the cohesiveness of the slurry prepared by the composite coating powder of the examples 1 to 6 and the comparative examples 1 to 4 is tested.
The specific viscosity value test process is as follows: the viscosity cup is used for measurement, namely, the effect of rapid measurement is achieved through a small measurement hole at the bottom of the viscosity cup; firstly, cleaning a viscosity cup, then putting the viscosity cup into a fully-stirred slurry sample, and standing for about 1-5 minutes to ensure that a cup body of the viscosity cup reaches thermal balance, then vertically lifting the viscosity cup from the slurry, starting timing when the slurry just overflows the surface of the viscosity cup, stopping timing when the slurry flows through a small hole at the bottom of the viscosity cup and suddenly stops, namely a breakpoint appears, and finding out a corresponding viscosity value in a time-viscosity comparison table.
Meanwhile, taking the slurry of example 1 as an example, the slurries of example 1 and comparative examples 1 to 6 are respectively wrapped on aquatic products, such as treated shrimp, fish slips or squid rings, then the products after wrapping are frozen quickly, stored for 72h and fried, and the fried taste, color and shelling conditions of the products are tested.
TABLE 1 viscosity number of the slurries
Figure BDA0002680220930000071
Figure BDA0002680220930000081
TABLE 2 Performance of the different products after frying
Figure BDA0002680220930000082
As can be seen from tables 1 and 2 and fig. 1 to 3, the pastes of examples 1 to 6 have good viscosity, and the paste of example 1 wraps the product and then is fried to have golden color and crisp taste, and the powder-meat bonding effect is good, and the powder-meat separation phenomenon does not exist basically, and the paste belongs to non-shelling; the cohesiveness of the comparative example 1 is poor, the gelatinization temperature is high, the formed slurry wrapped product is easy to peel after being fried, the cohesiveness of the comparative example 2 is superior to that of the comparative example 1, the semi-finished fried food is partially peeled, but the gelatinization temperature is low, and the taste is poor; in contrast, in comparative example 3, the viscosity is high due to too little water, the bonding effect with the raw materials of the product is poor, and a large amount of shelling is easy after frying, in comparative example 4, the slurry is thin due to too much water, the bonding effect with the raw materials of the product is general, partial shelling is easy after frying, and the taste is general.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims (10)

1. The composite wrapping powder is characterized by comprising oxidized starch and acetate starch; the mass ratio of the oxidized starch to the acetate starch is 3 (1-9).
2. The composite wrapping powder of claim 1, wherein a mass ratio of the oxidized starch to the acetate starch is 3: (3-4).
3. The composite wrapper according to claim 2, wherein the mass ratio of the oxidized starch to the acetate starch is 1:1.
4. The composite coating powder according to any one of claims 1 to 3, wherein the oxidized starch is at least one of corn oxidized starch, sweet potato oxidized starch, potato oxidized starch and cassava oxidized starch.
5. A composite coating according to claim 4, wherein said oxidized starch is obtained by: mixing a raw material starch emulsion with the water content of 15-25 wt% and hydrochloric acid with the substance concentration of 0.2-0.25 mol/L, adding an oxidant, performing ultrasonic treatment at 50-65 ℃ for 85-100 min, neutralizing the pH, performing centrifugal washing, drying, crushing and sieving to obtain oxidized starch;
the oxidant is hydrogen peroxide with the volume concentration of 25-30%, and the ultrasonic power is 200-500W.
6. The composite wrapping powder according to any one of claims 1 to 3, wherein the acetate starch is at least one of corn acetate starch, sweet potato acetate starch, potato acetate starch and tapioca acetate starch.
7. A composite wrap according to claim 6, wherein said acetate starch is obtained by: mixing a raw material starch emulsion with the water content of 50-60 wt% with an alkali solution for activation treatment, then adding acetic anhydride, reacting for 1-3 hours at the temperature of 25-45 ℃ and under the condition that the pH value is 8-10, neutralizing the pH value, centrifugally washing, drying, crushing and sieving to obtain the acetate starch;
wherein the mass ratio of the acetic anhydride to the raw material starch emulsion is (2-8): 100.
8. The use of a composite coating as claimed in any one of claims 1 to 7, wherein the composite coating is applied to the surface of meat or vegetables for frying; or uniformly mixing the composite coating powder with water to prepare slurry, and coating the slurry on the surface of meat or vegetables for frying; or wrapping the pulp on the surface of meat or vegetables, wrapping with a layer of composite wrapping powder, and frying.
9. The use of a composite wrap according to claim 8, wherein the composite wrap is mixed with water in a mass ratio of 1: (1.2-1.4).
10. Use of a composite wrap according to claim 8 or 9, wherein the meat product is a seafood.
CN202010960096.1A 2020-09-14 2020-09-14 Composite wrapping powder and application thereof Pending CN112056603A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115886198A (en) * 2022-11-28 2023-04-04 河南工业大学 Preparation method of coarse cereal wrapping powder
CN115886198B (en) * 2022-11-28 2024-05-17 河南工业大学 Preparation method of coarse cereal wrapping powder

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CN104824812A (en) * 2015-04-07 2015-08-12 聊城东大食品有限公司 Composite coating flour, processing method thereof, and method for processing chicken wings by using coating flour
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CN109090432A (en) * 2018-07-12 2018-12-28 苏州闻达食品配料有限公司 A kind of gold crackling wraps up in powder and its application method
CN110122758A (en) * 2019-06-26 2019-08-16 河南创新研霖食品科技有限公司 A kind of quick-frozen life steamed stuffed bun and preparation method thereof
CN110353253A (en) * 2019-08-01 2019-10-22 诸城兴贸玉米开发有限公司 Powder particles powder converted starch is wrapped up in a kind of frying
CN110892992A (en) * 2018-09-27 2020-03-20 厦门珍宝宝餐饮管理有限公司 Dietary fiber pearl rice ball and preparation method thereof
JP2020080822A (en) * 2018-11-30 2020-06-04 ハウス食品株式会社 Food composition and method for producing the same

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CN101033259A (en) * 2006-03-10 2007-09-12 四平帝达变性淀粉有限公司 Process of preparing pregelatinization acetyl oxidation starch
CN103694362A (en) * 2013-12-19 2014-04-02 青岛农业大学 Method for synthesizing oxidized corn starch by assisting composite oxidant through ultrasonic waves and synthesized substance
CN104824812A (en) * 2015-04-07 2015-08-12 聊城东大食品有限公司 Composite coating flour, processing method thereof, and method for processing chicken wings by using coating flour
CN105285943A (en) * 2015-09-21 2016-02-03 三明百事达淀粉有限公司 Deep frying coating powder and making process thereof
CN109090432A (en) * 2018-07-12 2018-12-28 苏州闻达食品配料有限公司 A kind of gold crackling wraps up in powder and its application method
CN110892992A (en) * 2018-09-27 2020-03-20 厦门珍宝宝餐饮管理有限公司 Dietary fiber pearl rice ball and preparation method thereof
JP2020080822A (en) * 2018-11-30 2020-06-04 ハウス食品株式会社 Food composition and method for producing the same
CN110122758A (en) * 2019-06-26 2019-08-16 河南创新研霖食品科技有限公司 A kind of quick-frozen life steamed stuffed bun and preparation method thereof
CN110353253A (en) * 2019-08-01 2019-10-22 诸城兴贸玉米开发有限公司 Powder particles powder converted starch is wrapped up in a kind of frying

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115886198A (en) * 2022-11-28 2023-04-04 河南工业大学 Preparation method of coarse cereal wrapping powder
CN115886198B (en) * 2022-11-28 2024-05-17 河南工业大学 Preparation method of coarse cereal wrapping powder

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Application publication date: 20201211