CN112167421A - Preparation method of milk-flavor frozen rice candy - Google Patents
Preparation method of milk-flavor frozen rice candy Download PDFInfo
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- CN112167421A CN112167421A CN202011167524.1A CN202011167524A CN112167421A CN 112167421 A CN112167421 A CN 112167421A CN 202011167524 A CN202011167524 A CN 202011167524A CN 112167421 A CN112167421 A CN 112167421A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of frozen rice candies, in particular to a preparation method of milk-flavor frozen rice candies, which comprises the following processing and production processes: the mode that freezes rice raw materials and handle, soak sticky rice through milk makes the milk flavor intertwine with the faint scent of sticky rice each other, makes the whole of freezing rice candy increase a light milk flavor delicate fragrance, has not only increased the stereovision in the taste, gives other people more and has increased the temptation in the sense of smell, the second step: preparing ingredients, namely adding milk slices into the frozen rice candies to further strengthen the light milk flavor of the frozen rice candies, wherein the milk slices can bring a lot of milk flavor eruption to taste buds of people, so that the frozen rice candies are more flavored and nutritious when being eaten, and the third step is as follows: the frozen rice is puffed, so that the frozen rice is more crisp and delicious, and the fourth step is as follows: the frozen rice candy is flavored and formed, and the medlar, the hawthorn and the black sesame are added into the frozen rice candy, so that the frozen rice candy is more sour, sweet and delicious, and can be used for preserving health and soothing the stomach, and when people eat the frozen rice candy, the taste buds of people can bring multi-element eruptive enjoyment, and meanwhile, more colors can be added into the vision of people, and the appetite of people can be increased.
Description
Technical Field
The invention relates to the technical field of frozen rice candies, in particular to a preparation method of milk-flavor frozen rice candies.
Background
The frozen rice candy is a special snack in the Fengcheng area, has a long history, is a traditional annual commodity in China, is crispy, delicious, sweet and refreshing, has a faint scent, is attractive, instantly melted in the mouth and good in taste, is popular with the public, gradually enters China along with the rapid development of the society, even leaves the China, faces the whole world and is rapidly accepted by the public.
The traditional frozen rice candy is simple in structure, single in taste and single in nutrition, does not accord with the health preserving concept of modern people, and gradually cannot meet the requirements of mass customers, so that the preparation method of the frozen rice candy is invented.
Disclosure of Invention
The invention aims to provide a preparation method of milk-flavor frozen rice candy, and aims to solve the problems that the traditional frozen rice candy provided by the background art is simple in structure, single in taste and single in nutrition, does not accord with the health preserving concept of modern people and cannot meet the requirements of mass customers.
In order to achieve the purpose, the invention provides the following technical scheme: the processing and production process comprises the following steps:
the first step is as follows: frozen rice raw material treatment
Firstly, selecting high-quality glutinous rice with full grains, round color and luster and pure color and slender shape, cleaning the selected glutinous rice in clear water, preparing a barrel of milk beside the milk, then pouring the cleaned glutinous rice into the milk for soaking, so that the glutinous rice is fully permeated with the milk and has natural milk flavor, then placing the glutinous rice on bamboo leaves beside the milk for draining for later use, simultaneously pouring clear water into a boiler on one side, placing a steamer on the boiler for heating, pouring the drained glutinous rice into the steamer when steam is generated on the surface of the clear water in the boiler, flattening the glutinous rice, covering the steamer with a steamer cover when a large amount of steam is emitted on the surface of rice in the steamer, steaming the glutinous rice, then uncovering the steamer cover, repeatedly kneading the rice with palms until the steamed rice is full of soft hand feeling and has no hard center, namely taking the steamed rice out of the steamer and placing the steamed rice on a thin bamboo tray, the rice steaming machine is characterized in that a shovel is used for overturning the steamed rice, the steamed rice is cooled and hardened to become frozen rice, all the blocks are quickly kneaded by hands until the blocks are completely dispersed, all the frozen rice is moved to the sun for airing, and after the frozen rice is aired to be slightly bitten by teeth, the frozen rice is cut into two halves and then is packed up to be kept and retained for use.
The second step is that: ingredient preparation
Firstly, preparing some fresh milk slices, putting weighed milk powder into a container, adding milk while stirring, then using a palm to grasp the milk powder into a dough, wherein the dough is not too soft and has proper hardness, then using a preservative film to cover the surface of the milk powder dough, using a rolling pin to roll the milk powder dough into one-millimeter milk slices, placing the milk slices on a baking tray which is paved with high-temperature-resistant non-stick cloth, putting the baking tray into a preheated Hai's oven, taking out the baking tray from the oven, taking out the milk slices, cutting the milk slices into small blocks for later use, then taking out part of dried medlar, dried hawthorn fragments and black sesame, cleaning, drying in the air, and putting the dried medlar, the dried hawthorn fragments and the black sesame on one side for later use.
The third step: puffing frozen rice
Pouring 5-10 kg of rapeseed oil into an iron pan, heating until the rapeseed oil is boiled, pouring 1 kg of frozen rice prepared in the first step into the pan, frying, taking out the frozen rice by using a strainer when the frozen rice is fried into popcorn, draining oil on the popcorn by placing the frozen rice on one side, pouring the drained popcorn into a thin bamboo tray, spreading, cooling and drying, and then screening out the hard popcorn and the broken popcorn.
The fourth step: seasoning molding
Pouring white granulated sugar, maltose and water into a sugar boiling pot according to a certain proportion, heating and boiling to 40 ℃ to enable the raw materials in the pot to be changed into syrup, then gradually reducing the temperature in the pot, simultaneously adding the popcorn screened in the third step and the milk slices, the medlar, the hawthorn and the black sesame prepared in the second step according to a certain proportion, rapidly stirring in the pot to enable the raw materials in the pot to be uniformly mixed, pouring the seasoned popcorn into lattices of a former, pressing and flattening the upper surface of the lattices by using a roller, and then cutting into blocks for forming.
Preferably, in the first step, the sticky rice is fully washed for 2-3 times, and is soaked in the milk for at least 12 hours, so that the sticky rice is fully permeated with natural milk flavor, the sticky rice is covered and steamed for 40 minutes, the sticky rice is taken out of a steamer, is flatly placed in a bamboo disc for cooling, is turned and stirred once by a wood shovel after 10 hours, and is hardened into the frozen rice after 5-6 hours.
Preferably, the dried Chinese wolfberry used in the second step and the fourth step is seedless Chinese wolfberry, and the hawthorn in the broken blocks of the dried Chinese wolfberry is seedless hawthorn.
Preferably, in the second step, in the baking process of the milk slices, the baking tray is placed in the middle layer of the preheated Hai's oven, the upper fire and the lower fire are adjusted to 70 degrees, the hot air function is started simultaneously to bake for 30 minutes, then the baking tray is taken out of the oven, and then the milk slices are taken out and cut into square small blocks with the side length of 2 mm for later use.
Preferably, in the third step, in the step of frying the popcorn again, after frying 3-5 pots of the popcorn, the magazines in the pot should be fished out to prevent the oil color from being darkened to affect the quality of the popcorn, and when the oil color is obviously darkened by naked eyes, 5 kg of new rapeseed oil should be added again.
Preferably, in the fourth step, 5 parts of white granulated sugar, 5 parts of maltose and 1 part of water are decocted, when the temperature in the pot is heated to 38-40 ℃, the raw materials in the pot are decocted into syrup with proper concentration, and 15 parts of frozen rice, 2 parts of milk slices, 2 parts of medlar, 2 parts of hawthorn and 2 parts of black sesame are added into the syrup and rapidly stirred.
Preferably, the fourth step needs the duration of a fire to be controlled evenly in the boiling process of the syrup, and continuously stirs the raw materials in the pot at a constant speed, so that the syrup is heated evenly in the boiling process, and the syrup is prevented from solidifying.
Preferably, the frozen rice is processed and stored in a cool and dry place, and the processed frozen rice is more crispy and delicious after being stored for one year.
The invention has the technical effects and advantages that:
1. through the way that the sticky rice is soaked in the milk, the milk flavor and the faint scent of the sticky rice are mutually intertwined, so that the whole frozen rice candy is added with light milk flavor and delicate fragrance, the layering sense in taste is increased, and the temptation sense is increased in smell sense.
2. The milk tablet is added into the frozen rice candy, so that the light milk taste of the frozen rice candy is further enhanced, and the milk tablet can bring a consistent and consistent milk taste burst to taste buds of people, so that the frozen rice candy is more flavored and nutritious when being eaten.
3. The medlar, hawthorn and black sesame are added into the frozen rice candy, so that the frozen rice candy is more sour, sweet and delicious, and can be used for preserving health and soothing stomach, and when people eat the frozen rice candy, the taste buds of people can bring multi-element eruptive enjoyment, and meanwhile, more colors can be added into the vision of people, and the appetite of people can be increased.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The invention provides a technical scheme that:
the preparation method of the milk flavor frozen rice candy comprises the following processing and production processes:
example 1:
the first step is as follows: frozen rice raw material treatment
Firstly, selecting high-quality glutinous rice with full grains, round color and luster and pure color and slender length, fully cleaning the selected glutinous rice in clear water for 2-3 times, preparing a barrel of milk beside the glutinous rice, pouring the cleaned glutinous rice into the milk for soaking for at least 12 hours to ensure that the glutinous rice is fully permeated with natural milk flavor and the glutinous rice is fully permeated with milk to have natural milk flavor, then placing the glutinous rice on a bamboo rot on one side for draining for later use, simultaneously pouring clear water into a boiler on one side, placing a steamer on the boiler for heating, pouring the drained glutinous rice into the steamer and flattening the glutinous rice when steam is generated on the surface of the clear water in the boiler, covering the steamer with a cover and steaming the glutinous rice for 40 minutes when a large amount of steam is emitted on the surface of the rice in the steamer, then uncovering the steamer cover, repeatedly kneading the steamed rice by using a palm until the steamed rice is soft in hand feel and has no hard center, namely, taking out the steamed rice from the steamer, spreading the steamed rice on a bamboo disc, spreading the steamed rice in the bamboo disc, spreading the steamed rice and cooling the steamed rice, stirring the steamed rice once by using a wood shovel after 10 hours, and then drying the steamed rice after 5 to 6 hours to obtain frozen rice, quickly kneading all blocks by using the hand until the blocks are completely dispersed, transferring all the frozen rice to the sun for airing, collecting and storing the frozen rice for use after the rice grains are aired to be easily bitten by teeth and cut into two halves, and storing the frozen rice in a cool and dry place after the frozen rice is processed, wherein the processed and delicious frozen rice is more crisp after the frozen rice is stored for one year;
the second step is that: ingredient preparation
Firstly, preparing some fresh milk slices, putting weighed milk powder into a container, adding milk while stirring, then the milk powder is grabbed into a dough by using a palm, the dough is not too soft and has proper hardness, then the surface of the dough is covered by a preservative film, the dough is rolled into a milk sheet with one millimeter by using a rolling pin, the milk sheet is placed on a baking tray which is paved with high-temperature-resistant non-stick cloth, the baking tray is placed into a middle layer in the preheated Hai's oven, the upper fire and the lower fire are adjusted to 70 ℃, and simultaneously the hot air function is started to bake for 30 minutes, then taking out the baking tray from the oven, taking out the milk slices, cutting the milk slices into square small blocks with the side length of 2 mm for standby, then taking part of the dried Chinese wolfberry, the broken pieces of the dried hawthorn and the black sesame, cleaning, airing and placing on one side for later use, wherein the dried Chinese wolfberry is seedless Chinese wolfberry, and the hawthorn in the broken pieces of the dried Chinese wolfberry is seedless hawthorn;
the third step: puffing frozen rice
Pouring 5-10 kg of rapeseed oil into an iron pan to be heated until the rapeseed oil is boiled, pouring 1 kg of frozen rice prepared in the first step into the pan to be fried, fishing the frozen rice by using a strainer when the frozen rice is fried into popcorn, placing the frozen rice on one side to drain oil on the popcorn, fishing out magazines in the pan after frying 3-5 pots of the popcorn to prevent the oil from being darkened and influence the quality of the popcorn, adding 5 kg of new rapeseed oil again when the oil is obviously darkened by naked eyes, pouring the drained popcorn into a small plate to be spread, cooled and dried, and then screening out the hard popcorn and the popcorn;
the fourth step: seasoning molding
Pouring 5 parts of white granulated sugar, 5 parts of maltose and 1 part of water into a sugar boiling pot, heating and boiling to 40 ℃, in the boiling process of the syrup, controlling the temperature to be uniform, continuously stirring the raw materials in the pot at a uniform speed, ensuring that the syrup is uniformly heated in the boiling process of the syrup, preventing the syrup from being solidified to enable the raw materials in the pot to be changed into syrup, then gradually reducing the temperature in the pot, simultaneously adding 15 parts of frozen rice, 2 parts of milk slices, 2 parts of medlar, 2 parts of hawthorn and 2 parts of black sesame into the popcorn screened in the third step and the milk slices, the medlar, the hawthorn and the black sesame prepared in the second step according to the proportion of adding 15 parts of frozen rice, 2 parts of milk slices, 2 parts of medlar, 2 parts of hawthorn and 2 parts of black sesame, quickly stirring in the pot to enable the raw materials in the pot to be uniformly mixed, pouring the seasoned popcorn into lattices of a former, pressing and flattening.
Example 2:
the fourth step: seasoning molding
Pouring white granulated sugar, maltose and water into a sugar boiling pot according to a certain proportion, heating and boiling to 40 ℃ to enable the raw materials in the pot to be changed into syrup, then gradually reducing the temperature in the pot, simultaneously adding the popcorn screened in the third step and the milk slices, the medlar, the hawthorn and the black sesame prepared in the second step according to a certain proportion, rapidly stirring in the pot to enable the raw materials in the pot to be uniformly mixed, pouring the seasoned popcorn into lattices of a former, pressing and flattening the upper surface of the lattices by using a roller, and then cutting into blocks for forming.
And fourthly, decocting 5 parts of white granulated sugar, 5 parts of maltose and 1 part of water, when the temperature in the pot is heated to 38-40 ℃, decocting the raw materials in the pot into syrup with proper concentration, adding 15 parts of frozen rice, 2 parts of milk slices, 2 parts of medlar, 2 parts of hawthorn and 2 parts of black sesame, putting the frozen rice into the syrup, and rapidly stirring the syrup, optimizing the structure and taste of the frozen rice through fruits and vegetables with the properties of various Chinese herbal medicine health care products, so that the frozen rice is more health-preserving and stomach-soothing, and when people eat the frozen rice, the multi-element eruption enjoyment is brought to taste buds of people, more colors are added to the vision of people, and the appetite of the people is increased
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (8)
1. The preparation method of the milk flavor frozen rice candy is characterized by comprising the following processing and production processes:
the first step is as follows: frozen rice raw material treatment
Firstly, selecting high-quality glutinous rice with full grains, round color and luster and pure color and slender shape, cleaning the selected glutinous rice in clear water, preparing a barrel of milk beside the milk, then pouring the cleaned glutinous rice into the milk for soaking, so that the glutinous rice is fully permeated with the milk and has natural milk flavor, then placing the glutinous rice on bamboo leaves beside the milk for draining for later use, simultaneously pouring clear water into a boiler on one side, placing a steamer on the boiler for heating, pouring the drained glutinous rice into the steamer when steam is generated on the surface of the clear water in the boiler, flattening the glutinous rice, covering the steamer with a steamer cover when a large amount of steam is emitted on the surface of rice in the steamer, steaming the glutinous rice, then uncovering the steamer cover, repeatedly kneading the rice with palms until the steamed rice is full of soft hand feeling and has no hard center, namely taking the steamed rice out of the steamer and placing the steamed rice on a thin bamboo tray, turning the steamed rice by using a shovel, cooling and hardening the steamed rice to form frozen rice, quickly rubbing all the blocks by hand until the blocks are completely dispersed, moving all the frozen rice to the sun for airing, and collecting and storing the frozen rice for later use after the rice grains are aired to be easily bitten by teeth and then cut into two halves;
the second step is that: ingredient preparation
Firstly, preparing some fresh milk slices, putting weighed milk powder into a container, adding milk while stirring, then using a palm to grasp the milk powder into a dough, wherein the dough is not too soft and needs to have proper hardness, then using a preservative film to cover the surface of the milk powder dough, using a rolling pin to roll the milk powder dough into milk slices of one millimeter, putting the milk slices on a baking tray which is paved with high-temperature-resistant non-stick cloth, putting the milk slices into a preheated Hai's oven, taking the baking tray out of the oven, taking out the milk slices, cutting the milk slices into small blocks for later use, and then taking part of dried Chinese wolfberry, dried hawthorn fragments and black sesame, cleaning and airing the dried Chinese wolfberry, dried hawthorn fragments and black sesame on one side for later use;
the third step: puffing frozen rice
Pouring 5-10 kg of rapeseed oil into an iron pan, heating until the rapeseed oil is boiled, pouring 1 kg of frozen rice prepared in the first step into the iron pan, frying, taking the frozen rice out by using a strainer when the frozen rice is fried into popcorn, draining oil on the popcorn by placing the frozen rice on one side, pouring the drained popcorn into a thin bamboo tray, spreading, cooling and drying in the air, and then screening out hard popcorn and broken popcorn;
the fourth step: seasoning molding
Pouring white granulated sugar, maltose and water into a sugar boiling pot according to a certain proportion, heating and boiling to 40 ℃ to enable the raw materials in the pot to be changed into syrup, then gradually reducing the temperature in the pot, simultaneously adding the popcorn screened in the third step and the milk slices, the medlar, the hawthorn and the black sesame prepared in the second step according to a certain proportion, rapidly stirring in the pot to enable the raw materials in the pot to be uniformly mixed, pouring the seasoned popcorn into lattices of a former, pressing and flattening the upper surface of the lattices by using a roller, and then cutting into blocks for forming.
2. The method for preparing the milk-flavored frozen rice candy according to claim 1, wherein the method comprises the following steps: in the first step, sticky rice is fully cleaned for 2-3 times and is soaked in milk for at least 12 hours, so that natural milk flavor is fully permeated in the sticky rice, the sticky rice is covered with a cover and is steamed for 40 minutes, the sticky rice is taken out from a food steamer and is flatly placed in a thin bamboo disc for cooling, after 10 hours, the sticky rice is turned over by a wood shovel, and after 5-6 hours, the steamed rice is hardened to obtain the frozen rice.
3. The method for preparing the milk-flavored frozen rice candy according to claim 1, wherein the method comprises the following steps: the dried Chinese wolfberry used in the second step and the fourth step is seedless Chinese wolfberry, and the hawthorn in the broken blocks of the dried Chinese wolfberry is seedless hawthorn.
4. The method for preparing the milk-flavored frozen rice candy according to claim 1, wherein the method comprises the following steps: in the second step, in the baking process of the milk slices, the baking tray is placed into the middle layer inside the preheated Hai's oven, the upper fire and the lower fire are adjusted to 70 degrees, the hot air function is started simultaneously to bake for 30 minutes, then the baking tray is taken out of the oven, and the milk slices are taken out and cut into square small blocks with the side length of 2 millimeters for later use.
5. The method for preparing the milk-flavored frozen rice candy according to claim 1, wherein the method comprises the following steps: in the third step, in the process of frying the popcorn, in the step of repeatedly frying the popcorn, after frying 3-5 pots of the popcorn, the magazines in the pot need to be fished out to prevent the oil color from darkening to influence the quality of the popcorn, and when the oil color deepens obviously by naked eyes, 5 kilograms of new rapeseed oil needs to be added again.
6. The method for preparing the milk-flavored frozen rice candy according to claim 1, wherein the method comprises the following steps: and in the fourth step, 5 parts of white granulated sugar, 5 parts of maltose and 1 part of water are decocted, when the temperature in the pot is heated to 38-40 ℃, the raw materials in the pot are decocted into syrup with proper concentration, and 15 parts of frozen rice, 2 parts of milk slices, 2 parts of medlar, 2 parts of hawthorn and 2 parts of black sesame are added into the syrup and rapidly stirred.
7. The method for preparing the milk-flavored frozen rice candy according to claim 6, wherein the method comprises the following steps: and in the fourth step, in the boiling process of the syrup, the duration of the fire is controlled to be uniform, the raw materials in the pot are continuously stirred at a uniform speed, the syrup is heated uniformly in the boiling process, and the syrup is prevented from being solidified.
8. The method for preparing the milk-flavored frozen rice candy according to claim 1, wherein the method comprises the following steps: the frozen rice is processed and stored in a cool and dry place, and the processed frozen rice stored for one year is more crisp and delicious.
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| CN108770986A (en) * | 2018-05-23 | 2018-11-09 | 杭州千岛湖野桦香食品有限公司 | A kind of frozen rice sugar |
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| CN109198141A (en) * | 2017-07-06 | 2019-01-15 | 周建志 | A kind of sweet osmanthus candied cake of popped rice |
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| CN109965062A (en) * | 2017-12-28 | 2019-07-05 | 江西恒顶食品有限公司 | A kind of preparation method of cream taste frozen rice sugar |
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| CN109198141A (en) * | 2017-07-06 | 2019-01-15 | 周建志 | A kind of sweet osmanthus candied cake of popped rice |
| CN109965062A (en) * | 2017-12-28 | 2019-07-05 | 江西恒顶食品有限公司 | A kind of preparation method of cream taste frozen rice sugar |
| CN108813073A (en) * | 2018-03-30 | 2018-11-16 | 贵州省仁怀市红花岭农业开发有限公司 | A kind of green onion perfume (or spice) candied cake of popped rice and preparation method thereof |
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Application publication date: 20210105 |