CN114532523A - Puffed oil-pressing cake suitable for human consumption - Google Patents
Puffed oil-pressing cake suitable for human consumption Download PDFInfo
- Publication number
- CN114532523A CN114532523A CN202210104725.XA CN202210104725A CN114532523A CN 114532523 A CN114532523 A CN 114532523A CN 202210104725 A CN202210104725 A CN 202210104725A CN 114532523 A CN114532523 A CN 114532523A
- Authority
- CN
- China
- Prior art keywords
- oil
- cake
- puffed
- oil cake
- puffing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000282414 Homo sapiens Species 0.000 title claims abstract description 39
- 238000003825 pressing Methods 0.000 title claims description 25
- 230000001007 puffing effect Effects 0.000 claims abstract description 43
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 235000020232 peanut Nutrition 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 240000007049 Juglans regia Species 0.000 claims description 4
- 235000009496 Juglans regia Nutrition 0.000 claims description 4
- 235000020238 sunflower seed Nutrition 0.000 claims description 4
- 235000020234 walnut Nutrition 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 77
- 235000019198 oils Nutrition 0.000 description 76
- 235000013305 food Nutrition 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 2
- 201000005577 familial hyperlipidemia Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000021478 household food Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
- Y02A40/20—Fertilizers of biological origin, e.g. guano or fertilizers made from animal corpses
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a puffed oil cake suitable for human eating, which relates to the technical field of oil cakes and comprises the oil cake after squeezing processing, wherein the oil cake after squeezing processing is puffed by a puffing machine to form a soft oil cake suitable for human eating. The invention has the advantages that one or more of peanuts, sesames, soybeans and the like are used as raw materials, the oil cake obtained after squeezing is subjected to puffing treatment by a puffing machine, so that the oil cake is soft, the oil cake which is edible for human beings, rich in nutrition and good in taste is obtained, the oil cake is changed into valuables from the oil cake, and because the oil in the raw materials is squeezed out, the oil content is low, and the effect of preventing hyperlipidemia can be effectively realized by eating of old people.
Description
Technical Field
The invention relates to the technical field of oil pressing cakes, in particular to a puffed oil pressing cake suitable for being eaten by human beings.
Background
The pressed oil cake is a byproduct after oil pressing, is firm and hard, cannot be eaten all the time, is treated as waste at present, is basically used as a fertilizer and a cultivation ancestral temple material, is difficult to be utilized as edible food for human, and is very unfortunately and wasted.
Moreover, along with the improvement of the living standard of people, people have more and more oil intake, the proportion of obese people is increased, and the problem of hyperlipidemia is more and more appeared on people, especially for the older people, the food with larger oil intake has greater hidden danger to the health of people, and people need a food with rich nutrition and low oil content urgently.
Based on the problems, the invention designs the puffed pressed oil cake suitable for human consumption to solve the problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a puffed pressed cake suitable for human consumption.
In order to achieve the purpose, the invention adopts the following technical scheme:
the puffed oil cake suitable for human eating comprises an oil cake after squeezing processing, and the oil cake after squeezing processing is puffed by a puffing machine to form a soft oil cake suitable for human eating.
Further, the pressed cake is made based on one or more raw materials.
Further, the raw materials of the oil cake comprise: peanut, soybean, sesame, walnut kernel and sunflower seed kernel.
Further, a method for preparing the puffed pressed oil cake suitable for human consumption comprises the following steps:
heating the pressed oil cake after the pressing processing in the step 1) for a period of time by using a bulking machine;
and 2) puffing the heated oil pressing cake by using a puffing machine to obtain the puffed oil pressing cake.
Further, the heating time of the bulking machine is 6-8 minutes.
Further, the heating temperature of the bulking machine is 170-190 ℃.
Furthermore, the puffing pressure of the puffing machine is 0.7-0.9 MPa.
Further, the heating time of the bulking machine is 7 minutes.
Further, the heating temperature of the bulking machine is 180 ℃.
Further, the puffing pressure of the puffing machine is 0.8 Mpa.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, one or more of peanuts, sesames, soybeans, walnut kernels, sunflower seeds and the like are used as raw materials, the oil cake obtained after pressing is subjected to puffing treatment by a puffing machine, so that the oil cake becomes soft, the oil cake which is edible for people, good in taste and low in oil content is obtained, the nutrition is rich, and the oil cake can be effectively prevented from being hyperlipaemia when being eaten by old people, and can be used as an ingredient of leisure food or an ingredient of household food.
The invention provides the method for manufacturing the oil pressing cake, which not only changes the oil pressing cake into valuable by utilizing simple raw materials, but also has simple manufacturing mode, only needs one bulking machine, and is suitable for industrialized mass production.
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.
Pressed cake in this application refers to material remaining after pressing something, as a by-product of pressing, for example, a substance or mass of pressed seeds or other plant material remaining after substantial extraction of oil from the pressed cake. The oil cake may also be called "oil cake" or "oil residue cake", and has the same meaning as the oil cake.
The pressed oil cake obtained after pressing production is firm and hard, cannot be eaten by human beings, is usually treated as waste, basically serves as waste and breeding feed, is pressed oil, is rich in nutrition and low in oil content, is suitable for being used as healthy food, and can be eaten by people who are not suitable for high-oil food, but cannot be used at present and is very pity.
Thus, the present invention provides a method for further processing the pressed cake obtained after pressing to achieve human consumption. Specifically, the method comprises the following steps:
a puffed oil cake suitable for human being is prepared from the oil cake after squeezing, and the puffed oil cake after squeezing can be used as raw material of snack food and as additive for rice, Australia, steamed bread, etc.
More specifically, the pressed cake is made based on one or more raw materials.
The raw materials of the oil cake comprise: peanut, soybean, sesame, walnut kernel and sunflower seed kernel. Any one or a combination of more of the above raw materials can be used as the raw material of the oil cake.
In addition, it should be noted that rapeseed and cottonseed cannot be used as the raw materials in the present application, because these two raw materials are bitter in taste and are not edible for human consumption.
The application also provides a preparation method of the puffed pressed oil cake suitable for human consumption, which comprises the following steps:
step 1), heating the pressed oil cake after pressing processing for a period of time by using a bulking machine;
and 2) puffing the heated oil pressing cake by using a puffing machine to obtain the puffed oil pressing cake.
Wherein the heating time of the bulking machine is 6-8 minutes. Preferably, the heating time of the bulking machine is 7 minutes.
The heating temperature of the bulking machine is 170-190 ℃. Preferably, the heating temperature of the bulking machine is 180 ℃.
The puffing pressure of the puffing machine is 0.7-0.9 MPa. Preferably, the puffing pressure of the puffing machine is 0.8 MPa.
Example one
A puffed oil cake suitable for human consumption comprises oil cake obtained by squeezing semen Arachidis Hypogaeae, and puffing the oil cake by puffing machine to obtain soft oil cake suitable for human consumption.
Example two
A puffed oil cake suitable for human consumption comprises sesame oil cake after squeezing, and puffed oil cake after squeezing to form soft oil cake suitable for human consumption.
EXAMPLE III
A puffed oil cake suitable for human consumption comprises soybean oil cake after squeezing, and puffed oil cake after squeezing to obtain soft oil cake suitable for human consumption.
Randomly selecting 600 test-eaten persons, averagely dividing the test-eaten persons into three groups, respectively testing the pressed oil cakes prepared in the first to the third embodiments, and revising the mouth sensitivity to obtain the following results:
| oil cake | Example one | Example two | EXAMPLE III |
| Degree of satisfaction of taste (%) | 99.2 | 99.5 | 99.3 |
Example four
A method for preparing puffed pressed oil cake suitable for human consumption comprises the following steps:
step 1), heating the pressed oil cake after pressing for 6 minutes by using a bulking machine, wherein the heating temperature is 1700 ℃;
and 2) puffing the heated oil cake by using a puffing machine, wherein the puffing pressure is 0.7 Mpa, and thus obtaining the puffed oil cake.
EXAMPLE five
A method for preparing puffed pressed oil cake suitable for human consumption comprises the following steps:
step 1), heating the pressed oil cake after pressing for 7 minutes by using a bulking machine, wherein the heating temperature is 180 ℃;
and 2) puffing the heated oil cake by using a puffing machine, wherein the puffing pressure is 0.8Mpa, and thus obtaining the puffed oil cake.
EXAMPLE six
A method for preparing puffed pressed oil cake suitable for human consumption comprises the following steps:
step 1), heating the pressed oil cake after pressing for 9 minutes by using a bulking machine, wherein the heating temperature is 190 ℃;
and 2) puffing the heated oil cake by using a puffing machine, wherein the puffing pressure is 0.9Mpa, and thus obtaining the puffed oil cake.
Randomly selecting 600 trial persons, averagely dividing into three groups, and respectively trying the oil pressed cakes prepared in one to three embodiments, and revisiting the satisfaction degree of the mouthfeel to obtain the following results:
| oil cake | Example four | EXAMPLE five | EXAMPLE six |
| Degree of satisfaction of taste (%) | 90.7 | 99.5 | 89.9 |
According to the results of the first to third examples, it is found that the taste satisfaction of the tasters is high after the oil cake which can be eaten by human beings is made by the method of the present application by using any one of sesame and peanut and soybean as the raw material of the oil cake.
According to the results of the fourth to sixth embodiments, the oil cake obtained by the puffing machine after the puffing treatment with the heating time of 7 minutes, the heating temperature of 180 and the puffing pressure of 0.8Mpa has the best taste, and the taste satisfaction of the test taker is the highest.
According to the invention, one or more of peanuts, sesames, soybeans and the like are used as raw materials, the oil cake is obtained after pressing, and then the oil cake is puffed in the invention, so that the oil cake which is edible for human and has good taste and low oil content is obtained, wherein the bean cake contains crude protein, the peanut cake contains crude fiber, the sesame cake contains various trace elements such as vitamin B1 and the like, so that a human body can take more trace elements, and because the oil is pressed out, the old people do not worry about hyperlipemia, and the old people can effectively prevent hyperlipemia from happening when eating the oil cake.
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 person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The puffed oil cake suitable for human eating comprises an oil cake after squeezing processing, and is characterized in that the oil cake after squeezing processing is puffed by a puffing machine to form a soft oil cake suitable for human eating.
2. The puffed pressed cake suitable for human consumption of claim 1, wherein the pressed cake is made from one or more raw materials.
3. The puffed pressed cake suitable for human consumption of claim 2, wherein the raw materials of the pressed cake comprise: peanut, soybean, sesame, walnut kernel and sunflower seed kernel.
4. A method of preparing a puffed pressed cake suitable for human consumption according to any of claims 1-3, comprising the steps of:
heating the pressed oil cake after the pressing processing in the step 1) for a period of time by using a bulking machine;
and 2) puffing the heated oil pressing cake by using a puffing machine to obtain the puffed oil pressing cake.
5. The puffed press cake according to claim 4, wherein the heating time of the puffing machine is 6-8 minutes.
6. The puffed pressed cake suitable for human consumption of claim 4, wherein the temperature of the puffing machine is 170-190 ℃.
7. The puffed pressed cake suitable for human consumption of claim 4, wherein the puffing pressure of the puffing machine is 0.7-0.9 MPa.
8. The puffed pressed cake suitable for human consumption of claim 5, wherein the heating time of the puffing machine is 7 minutes.
9. The puffed pressed cake suitable for human consumption of claim 6, wherein the temperature of the puffing machine is 180 ℃.
10. The puffed pressed cake suitable for human consumption of claim 7, wherein the puffing pressure of the puffing machine is 0.8 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210104725.XA CN114532523A (en) | 2022-01-28 | 2022-01-28 | Puffed oil-pressing cake suitable for human consumption |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210104725.XA CN114532523A (en) | 2022-01-28 | 2022-01-28 | Puffed oil-pressing cake suitable for human consumption |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114532523A true CN114532523A (en) | 2022-05-27 |
Family
ID=81674112
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210104725.XA Pending CN114532523A (en) | 2022-01-28 | 2022-01-28 | Puffed oil-pressing cake suitable for human consumption |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114532523A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1210692A (en) * | 1998-09-21 | 1999-03-17 | 徐德宝 | Producing technology for nourishing peanut paste powder |
| CN102028094A (en) * | 2010-11-15 | 2011-04-27 | 山东省花生研究所 | Method for producing peanut tissue protein by utilizing hot squeezed peanut cake dregs |
| CN107897823A (en) * | 2017-11-16 | 2018-04-13 | 华南农业大学 | A kind of extrusion method of U.S.'s rattan fruitcake dregs of rice |
| CN110678083A (en) * | 2017-05-01 | 2020-01-10 | 美国瑞姆公司 | High protein oil cake based nutritional composition |
-
2022
- 2022-01-28 CN CN202210104725.XA patent/CN114532523A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1210692A (en) * | 1998-09-21 | 1999-03-17 | 徐德宝 | Producing technology for nourishing peanut paste powder |
| CN102028094A (en) * | 2010-11-15 | 2011-04-27 | 山东省花生研究所 | Method for producing peanut tissue protein by utilizing hot squeezed peanut cake dregs |
| CN110678083A (en) * | 2017-05-01 | 2020-01-10 | 美国瑞姆公司 | High protein oil cake based nutritional composition |
| CN107897823A (en) * | 2017-11-16 | 2018-04-13 | 华南农业大学 | A kind of extrusion method of U.S.'s rattan fruitcake dregs of rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101345949B1 (en) | Fermented protein product | |
| CN106342983B (en) | Composite nutritional biscuit and preparation method thereof | |
| CN112205579A (en) | Soybean vegetarian meat raw material containing seaweed dietary fibers, product and preparation method thereof | |
| CN104171017B (en) | A kind of preserved red beancurd and production technology thereof | |
| CN107307175B (en) | Method for comprehensively utilizing cyperus esculentus dregs | |
| CN107041407A (en) | A kind of gumbo biscuit and preparation method thereof | |
| CN110101087A (en) | A kind of preparation method of the food fibre powder containing peptide and the food fibre powder containing peptide of preparation | |
| KR101848141B1 (en) | functional sauce containing hot pepper and Manufacturing method thereof | |
| CN114532523A (en) | Puffed oil-pressing cake suitable for human consumption | |
| CN103404784A (en) | Coarse cereal steamed sponge cake and production method thereof | |
| CN110558538A (en) | Minor cereal sauce and processing method thereof | |
| CN101744281B (en) | Chick-pea enriched rice and preparation method thereof | |
| CN108783238A (en) | A kind of bitter buckwheat airflow puffing food and preparation method | |
| CN108812920A (en) | A kind of preparation method of soybean milk powder | |
| KR102021504B1 (en) | Manufacturing Method Of Rice Bean Noodle Ra-myeon | |
| CN104187290A (en) | Coarse cereal leisure food providing energy and preparing method thereof | |
| CN103750421A (en) | Chinese chestnut compound healthcare coarse cereal and preparation method thereof | |
| KR100544830B1 (en) | Method for preparing a seasoned laver | |
| KR20210101498A (en) | he manufacturing method of nutritive gruel using date and pine nut | |
| CN110367450A (en) | One kind helps digestion crisp chip and preparation method thereof rich in the compound paddy bean sprouts of gamma aminobutyric acid | |
| Barine et al. | Evaluation of yam paste (amala) produced from composite flour blends of yam (Dioscorea rotundata) and African yam bean (Sphenostylis stenocarpa) flour | |
| KR20200107220A (en) | KOREAN RICE Cakes containing Root Nutrients and thereof manufacturing method | |
| KR20200134456A (en) | The composition of red pepper paste and thereof manufacturing method | |
| CN103250806A (en) | Preparation method of Houttuynia cordata fermented bean curd | |
| KR101955543B1 (en) | The manufacturing method of bean curd and it's bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |