CN112314916A - Children walnut mixed rice sauce - Google Patents
Children walnut mixed rice sauce Download PDFInfo
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- CN112314916A CN112314916A CN202011128992.8A CN202011128992A CN112314916A CN 112314916 A CN112314916 A CN 112314916A CN 202011128992 A CN202011128992 A CN 202011128992A CN 112314916 A CN112314916 A CN 112314916A
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- peanuts
- walnut
- inulin
- sesame
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- 235000009566 rice Nutrition 0.000 title claims abstract description 46
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- 229940029339 inulin Drugs 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 28
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- 238000002156 mixing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
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- 239000000203 mixture Substances 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 7
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- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
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- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 9
- 235000013305 food Nutrition 0.000 abstract description 17
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- 235000016709 nutrition Nutrition 0.000 abstract description 6
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- 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 2
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- 240000009088 Fragaria x ananassa Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007087 memory ability Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 235000014571 nuts Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
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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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a child walnut mixed rice sauce, and particularly relates to the field of food processing, wherein the used main materials comprise the following raw materials in parts by weight: 8-12 parts of peanuts, 3-5 parts of walnuts and 0.5-1.5 parts of sesame, wherein the auxiliary materials comprise 70-80 wt% of inulin and 20-30 wt% of non-additive salt according to weight percentage, and the total weight ratio of the main materials to the auxiliary materials is set to be 38-42: 1. The invention takes the peanuts, the walnuts and the sesames as main raw materials, and the peanut, the walnuts and the sesames contain rich nutrient substances and bioactive components, so that the growth of the brain of the children can be promoted; the inulin has the functions of promoting the absorption of minerals in food and regulating intestinal microbial flora on the basis of improving the taste of the product; the additive-free salt is mainly used for regulating the taste of the product, and is safe and pollution-free. The mixed rice sauce is natural and healthy in raw materials, and aims to provide children with a food which is comfortable in taste, rich in nutrition and beneficial to growth and development of brain cells and body growth of children.
Description
Technical Field
The invention relates to the technical field of food processing for children, in particular to a walnut mixed rice sauce for children.
Background
At present, the food market for children is relatively chaotic. In order to gain profit and reduce the production cost of food in the face of increasingly intense market competition, food manufacturers usually save production raw materials, replace nutritious food raw materials with cheap food additives, pay attention to the taste and appearance of children food, and weaken whether the children food can really meet the nutritional requirements of the bodies of children. Since there are no relevant national standards specifically directed to children's food, there are no defined standards for children's food. The food market is flooded with a large amount of children foods in different shapes and colors, the quality of the products is good, and the development and growth of children are influenced when children in a growth period eat foods with substandard nutrition for a long time.
In order to make children grow healthily and happily, most parents have the brain juice, the children eat the food which is concerned by each parent, and the problem of how to make the children happy and nutritious is also a problem. In order to solve the problem, peanuts, walnuts and sesame are used as raw materials, ground into slurry, and added with inulin and salt to prepare the sauce, the sauce is fragrant and sweet in taste, contains plant protein, high-quality grease, trace mineral elements and various vitamins, is rich in nutrition, and meets the nutritional requirements of daily diet of children. The ingredients of the rice paste for children are simple, and fruit pastes such as strawberries, bananas, blueberries and the like can be added to enrich the flavor of the rice paste.
Disclosure of Invention
In order to overcome the above defects in the prior art, the embodiment of the invention provides a walnut mixed rice sauce, and the technical problems to be solved by the invention are as follows: the formula of the existing mixed rice sauce is optimized and improved, the taste is optimized, the mixed rice sauce is popular with children, and the intelligence development of the children is facilitated.
In order to achieve the purpose, the invention provides the following technical scheme: the walnut mixed rice sauce comprises the following main materials in parts by weight: 8-12 parts of peanuts, 3-5 parts of walnuts and 0.5-1.5 parts of sesame, wherein the auxiliary materials comprise 70-80 wt% of inulin and 20-30 wt% of non-additive salt according to weight percentage, and the total weight ratio of the main materials to the auxiliary materials is set to be 38-42: 1.
In a preferred embodiment, the ratio of inulin to table salt without additives is set to 2.3-4: 1.
In a preferred embodiment, the used main materials comprise the following raw materials in parts by weight: 8 parts of peanuts, 3 parts of walnuts and 0.5 part of sesame, wherein the auxiliary materials comprise 70 wt% of inulin and 30 wt% of additive-free salt according to weight percentage, and the total weight ratio of the main material to the auxiliary materials is set to be 38: 1.
In a preferred embodiment, the used main materials comprise the following raw materials in parts by weight: 10 parts of peanuts, 4 parts of walnuts and 1 part of sesame, wherein the auxiliary materials comprise 75 wt% of inulin and 25 wt% of non-additive salt according to weight percentage, and the total weight ratio of the main material to the auxiliary materials is set to be 40: 1.
In a preferred embodiment, the used main materials comprise the following raw materials in parts by weight: 12 parts of peanuts, 5 parts of walnuts and 1.5 parts of sesame, wherein the auxiliary materials comprise 80 wt% of inulin and 20 wt% of additive-free salt according to weight percentage, and the total weight ratio of the main material to the auxiliary materials is set to 42: 1.
The invention also comprises a preparation method of the walnut mixed rice sauce, which comprises the following specific processing steps:
s1, preparing raw materials; preparing edible peanuts, walnut kernels and white sesame seeds with full seeds, milky white kernels and normal flavor according to a proportion, and removing impurities, mildewed and rotten grains, worm-eaten grains and immature grains in the edible peanuts, the walnut kernels and the white sesame seeds;
s2, removing the coating film: the selected peanuts and walnut kernels are put into boiling water for blanching for 3-5 minutes, then the peanuts and the walnut kernels are fished up and put into cold water for rapid cooling, so that coating films of the peanuts and the walnut kernels expand firstly and then contract and wrinkle in a quenching process, the film is convenient to remove, and the time for blanching is not too long so as to prevent the peanuts, the walnut kernels and the coating films from expanding together due to heating and not beneficial to the separation of the coating films;
s3, mixing and grinding: baking and cooking the peeled peanuts and walnut kernels in the step S2 and the sesame seeds prepared in the step S1, mixing the peanuts and the walnut kernels and adding the mixture into a colloid mill to grind the mixture into slurry, putting the prepared slurry into a homogenizer, adding inulin and salt without additives according to a ratio, and homogenizing the mixture in the homogenizer to obtain the rice sauce primary pulp, so that the particles in the slurry are finer and smoother, and the stability of the quality and the flavor of a finished product is facilitated;
s4, forming and packaging: taking the rice sauce primary pulp after the homogenization in the step S3, bottling and sterilizing at high temperature;
in a preferred embodiment, the baking condition in the step S3 is set to 110 ℃, and the baking time is 100-; the moisture content is lower than 5%, the pressure condition of the homogenization treatment is set to be 40 MPa, and the time length is set to be 8-10 min.
The invention has the technical effects and advantages that:
the invention uses edible peanuts, walnuts and sesames as main raw materials, the edible peanuts contain rich nutrients such as protein, high-quality fat and dietary fiber, and the content of calcium is high, so that the development of children bones can be promoted; the walnut has high content of polyunsaturated fatty acid linolenic acid, wherein the linolenic acid is a precursor for synthesizing DHA and EPA in an organism, and the DHA and EPA are important substances for nourishing brain, and can enhance the thinking ability, the memory ability and the stress ability of a human body; the phospholipid contained in the walnut has good health care effect on cranial nerves; lysine contained in walnut protein is beneficial to the development of the brain nervous system of children; the vitamin E contained in the walnut can scavenge free radicals in cells; the sesame has the functions of enriching blood, improving eyesight and strengthening body; peanuts, walnuts and sesames are used as main raw materials of the mixed rice sauce, and inulin and additive-free salt are used as auxiliary materials to adjust the overall taste of the mixed rice sauce, so that the mixed rice sauce is fine and smooth in taste and not greasy, and is accepted by most children; increase the appetite of children, meet the daily nutritional requirements of children and promote the development of children intelligence.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
Example 1:
the invention provides a child walnut mixed rice sauce, wherein the used main materials comprise the following raw materials in parts by weight: 8-12 parts of peanuts, 3-5 parts of walnuts and 0.5-1.5 parts of sesame, wherein the auxiliary materials comprise 70 wt% -80 wt% of inulin and 20 wt% -30 wt% of additive-free salt according to weight percentage, the total weight ratio of the main materials to the auxiliary materials is set to be 38-42:1, and the ratio of the inulin to the additive-free salt is set to be 2.3-4: 1;
specifically, in this embodiment, the used main materials include the following raw materials in parts by weight: 8 parts of peanuts, 3 parts of walnuts and 0.5 part of sesame, wherein the auxiliary materials comprise 70 wt% of inulin and 30 wt% of additive-free salt according to weight percentage, and the total weight ratio of the main material to the auxiliary materials is set to be 38: 1;
the invention also comprises a preparation method of the walnut mixed rice sauce, which comprises the following specific processing steps:
s1, preparing raw materials; preparing edible peanuts, walnut kernels and sesame with full seeds, milky white kernels and normal flavor according to a proportion, and removing impurities, mildewed and rotten granules, worm-eaten granules and immature granules in the edible peanuts, the walnut kernels and the sesame;
s2, removing the coating film: the selected peanuts and walnut kernels are put into boiling water for blanching for 3-5 minutes, then the peanuts and the walnut kernels are fished up and put into cold water for rapid cooling, so that coating films of the peanuts and the walnut kernels expand firstly and then contract and wrinkle in a quenching process, the film is convenient to remove, and the time for blanching is not too long so as to prevent the peanuts, the walnut kernels and the coating films from expanding together due to heating and not beneficial to the separation of the coating films;
s3, mixing and grinding: baking the peeled peanuts and walnut kernels in the step S2 and the sesame seeds prepared in the step S1 to be cooked, baking at 120 ℃ for 100min, mixing the peanuts and the walnut kernels, grinding the mixture into slurry in a colloid mill, putting the slurry into a homogenizer, adding inulin and additive-free salt according to a ratio, and homogenizing in a homogenizer at 40 MPa for 8-10min to obtain the rice sauce primary pulp, so that the particles in the slurry are finer and finer, and the stability of the quality and the flavor of a finished product is facilitated;
s4, forming and packaging: and (5) taking the rice sauce mixed raw pulp which is homogenized in the step (S3), bottling, sterilizing at high temperature and carrying out vacuum packaging.
Example 2:
the invention provides a walnut mixed rice sauce, wherein the used main materials comprise the following raw materials in parts by weight: 8-12 parts of peanuts, 3-5 parts of walnuts and 0.5-1.5 parts of sesame, wherein the auxiliary materials comprise 70 wt% -80 wt% of inulin and 20 wt% -30 wt% of additive-free salt according to weight percentage, the total weight ratio of the main materials to the auxiliary materials is set to be 38-42:1, and the ratio of the inulin to the additive-free salt is set to be 2.3-4: 1;
specifically, in this embodiment, the used main materials include the following raw materials in parts by weight: 10 parts of peanuts, 4 parts of walnuts and 1 part of sesame, wherein the auxiliary materials comprise 75 wt% of inulin and 25 wt% of non-additive salt according to weight percentage, and the total weight ratio of the main material to the auxiliary materials is set to be 40: 1;
the invention also comprises a preparation method of the walnut mixed rice sauce, which comprises the following specific processing steps:
s1, preparing raw materials; preparing peanuts, walnut kernels and sesames with full seeds, milky white kernels and normal flavor according to a proportion, and removing impurities, mildewed and rotten granules, worm-eaten granules and immature granules in the peanuts, the walnut kernels and the sesames;
s2, removing the coating film: putting the selected peanuts and walnut kernels into boiling water for blanching for 3-5 minutes, then fishing up and putting into cold water for rapid cooling to separate a coating from pulp, and then carrying out separation treatment on the coating, so that the coating of the peanuts and the walnut kernels expands firstly and then contracts and crinkles in quenching, the coating is convenient to remove, and attention should not be paid to overlong time during blanching so as to prevent the peanuts, the walnut kernels and the coating from expanding together due to heating and not beneficial to separation of the coating;
s3, mixing and grinding: baking the peeled peanuts and walnut kernels in the step S2 and the sesame seeds prepared in the step S1 to be cooked, baking at 120 ℃ for 100min, mixing the peanuts and the walnut kernels, grinding the mixture into slurry in a colloid mill, putting the slurry into a homogenizer, adding inulin and additive-free salt according to a ratio, and homogenizing in a homogenizer at 40 MPa for 8-10min to obtain the rice sauce primary pulp, so that the particles in the slurry are finer and finer, and the stability of the quality and the flavor of a finished product is facilitated;
s4, forming and packaging: and (5) taking the rice sauce mixed raw pulp which is homogenized in the step (S3), bottling, sterilizing at high temperature and carrying out vacuum packaging.
Example 3:
the invention provides a walnut mixed rice sauce, wherein the used main materials comprise the following raw materials in parts by weight: 8-12 parts of peanuts, 3-5 parts of walnuts and 0.5-1.5 parts of sesame, wherein the auxiliary materials comprise 70 wt% -80 wt% of inulin and 20 wt% -30 wt% of additive-free salt according to weight percentage, the total weight ratio of the main materials to the auxiliary materials is set to be 38-42:1, and the ratio of the inulin to the additive-free salt is set to be 2.3-4: 1;
specifically, in this embodiment, the used main materials include the following raw materials in parts by weight: 12 parts of peanuts, 5 parts of walnuts and 1.5 parts of sesame, wherein the auxiliary materials comprise 80 wt% of inulin and 20 wt% of additive-free salt according to weight percentage, and the total weight ratio of the main material to the auxiliary materials is set to 42: 1;
the invention also comprises a preparation method of the walnut mixed rice sauce, which comprises the following specific processing steps:
s1, preparing raw materials; preparing peanuts, walnut kernels and sesames with full seeds, milky white kernels and normal flavor according to a proportion, and removing impurities, mildewed and rotten granules, worm-eaten granules and immature granules in the peanuts, the walnut kernels and the sesames;
s2, removing the coating film: putting the selected peanuts and walnut kernels into boiling water for blanching for 3-5 minutes, then fishing up and putting into cold water for rapid cooling to separate a coating from pulp, and then carrying out separation treatment on the coating, so that the coating of the peanuts and the walnut kernels expands firstly and then contracts and crinkles in quenching, the coating is convenient to remove, and attention should not be paid to overlong time during blanching so as to prevent the peanuts, the walnut kernels and the coating from expanding together due to heating and not beneficial to separation of the coating;
s3, mixing and grinding: baking the peeled peanuts and walnut kernels in the step S2 and the sesame seeds prepared in the step S1 to be cooked, baking at 120 ℃ for 100min, mixing the peanuts and the walnut kernels, grinding the mixture into slurry in a colloid mill, putting the slurry into a homogenizer, adding inulin and additive-free salt according to a ratio, and homogenizing in a homogenizer at 40 MPa for 8-10min to obtain the rice sauce primary pulp, so that the particles in the slurry are finer and finer, and the stability of the quality and the flavor of a finished product is facilitated;
s4, forming and packaging: and (5) taking the rice sauce mixed raw pulp which is homogenized in the step (S3), bottling, sterilizing at high temperature and carrying out vacuum packaging.
Example 4:
the following data were obtained by taking the rice pastes prepared in the above examples 1 to 3 and feeding them to 90 children aged 8 to 10, one for every 30 persons, and feeding the rice pastes prepared in the three examples in three groups, respectively:
as can be seen from the above table, the raw materials in example 2 are mixed in a moderate proportion, after a child eats the mixed rice sauce, the main materials are peanut, walnut and sesame, the supplement of the nutrient substances of the mixed rice sauce is guaranteed, the added inulin adjusts the sweetness of the whole taste of the mixed rice sauce, so that the mixed rice sauce is more easily accepted by the child, the oily feeling of the pure nut during eating is improved due to the addition of the salt without the additive, the eating taste of the mixed rice sauce is improved, the mixed rice sauce becomes a food which is popular for children and is accepted by more than nine children, and the market competitiveness is greatly increased.
And finally: the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that are within the spirit and principle of the present invention are intended to be included in the scope of the present invention.
Claims (7)
1. The walnut mixed rice sauce is characterized in that: the used main materials comprise the following raw materials in parts by weight: 8-12 parts of peanuts, 3-5 parts of walnuts and 0.5-1.5 parts of sesame, wherein the auxiliary materials comprise 70-80 wt% of inulin and 20-30 wt% of non-additive salt according to weight percentage, and the total weight ratio of the main materials to the auxiliary materials is set to be 38-42: 1.
2. The walnut mixed rice sauce as claimed in claim 1, wherein: the ratio of the inulin to the additive-free salt is set to be 2.3-4: 1.
3. The walnut mixed rice sauce as claimed in claim 1, wherein: the used main materials comprise the following raw materials in parts by weight: 8 parts of peanuts, 3 parts of walnuts and 0.5 part of sesame, wherein the auxiliary materials comprise 70 wt% of inulin and 30 wt% of additive-free salt according to weight percentage, and the total weight ratio of the main material to the auxiliary materials is set to be 38: 1.
4. The walnut mixed rice sauce as claimed in claim 1, wherein: the used main materials comprise the following raw materials in parts by weight: 10 parts of peanuts, 4 parts of walnuts and 1 part of sesame, wherein the auxiliary materials comprise 75 wt% of inulin and 25 wt% of non-additive salt according to weight percentage, and the total weight ratio of the main material to the auxiliary materials is set to be 40: 1.
5. The walnut mixed rice sauce as claimed in claim 1, wherein: the used main materials comprise the following raw materials in parts by weight: 12 parts of peanuts, 5 parts of walnuts and 1.5 parts of sesame, wherein the auxiliary materials comprise 80 wt% of inulin and 20 wt% of additive-free salt according to weight percentage, and the total weight ratio of the main material to the auxiliary materials is set to 42: 1.
6. The walnut batter according to any one of claims 1 to 5, characterized in that: the preparation method of the walnut mixed rice sauce comprises the following specific processing steps:
s1, preparing raw materials; preparing edible peanuts, walnut kernels and sesame with full seeds, milky white kernels and normal flavor according to a proportion, and removing impurities, mildewed and rotten granules, worm-eaten granules and immature granules in the edible peanuts, the walnut kernels and the sesame;
s2, removing the coating film: putting the selected peanuts and walnut kernels into boiling water for blanching for 3-5 minutes, then taking out and putting into cold water for rapid cooling to separate a coating from pulp, and then carrying out separation treatment on the coating;
s3, mixing and grinding: baking and cooking the peeled peanuts and walnut kernels in the step S2 and the sesame seeds prepared in the step S1, mixing the peanuts and the walnut kernels and adding the mixture into a colloid mill to grind the mixture into slurry, putting the slurry into a homogenizer, adding inulin and salt without additives according to a ratio, and homogenizing the mixture in the homogenizer to obtain the primary pulp of the rice sauce;
s4, forming and packaging: and (5) taking the rice sauce mixed raw pulp which is homogenized in the step (S3), bottling, sterilizing at high temperature and packaging.
7. The method for preparing a walnut mixed rice paste according to claim 6, wherein the method comprises the following steps: the baking conditions in the step S3 are set to be 110 ℃, and the baking time is 95-110 min; the pressure condition of the homogenization treatment is set to be 40 MPa, and the time length is set to be 8-10 min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1957769A (en) * | 2006-11-28 | 2007-05-09 | 迪庆香格里拉舒达有机食品有限公司 | Walnut cream and preparation method |
| CN106418407A (en) * | 2016-11-02 | 2017-02-22 | 无粉世家核桃乳品技术（大连）有限公司 | Walnut sauce produced by non-high-temperature grinding technique at 72 DEG C |
| CN108041538A (en) * | 2017-12-20 | 2018-05-18 | 岳从刚 | One cultivates peanut cashew kernel paste and preparation method thereof |
| CN108477578A (en) * | 2018-05-04 | 2018-09-04 | 李影 | The savory material sauce of peanut, sesame, walnut chicken |
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- 2020-10-21 CN CN202011128992.8A patent/CN112314916A/en active Pending
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| CN1957769A (en) * | 2006-11-28 | 2007-05-09 | 迪庆香格里拉舒达有机食品有限公司 | Walnut cream and preparation method |
| CN106418407A (en) * | 2016-11-02 | 2017-02-22 | 无粉世家核桃乳品技术（大连）有限公司 | Walnut sauce produced by non-high-temperature grinding technique at 72 DEG C |
| CN108041538A (en) * | 2017-12-20 | 2018-05-18 | 岳从刚 | One cultivates peanut cashew kernel paste and preparation method thereof |
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