CN101292713A - Instant convenient food with solid as main body and preparation method - Google Patents
Instant convenient food with solid as main body and preparation method Download PDFInfo
- Publication number
- CN101292713A CN101292713A CNA2007101015061A CN200710101506A CN101292713A CN 101292713 A CN101292713 A CN 101292713A CN A2007101015061 A CNA2007101015061 A CN A2007101015061A CN 200710101506 A CN200710101506 A CN 200710101506A CN 101292713 A CN101292713 A CN 101292713A
- Authority
- CN
- China
- Prior art keywords
- solid content
- gel
- food
- edible gel
- instant
- 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
- 239000007787 solid Substances 0.000 title claims abstract description 65
- 235000013305 food Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title description 2
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000000499 gel Substances 0.000 claims description 37
- 235000007164 Oryza sativa Nutrition 0.000 claims description 23
- 235000009566 rice Nutrition 0.000 claims description 23
- 235000012149 noodles Nutrition 0.000 claims description 13
- 238000012856 packing Methods 0.000 claims description 12
- 238000005538 encapsulation Methods 0.000 claims description 9
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000007796 conventional method Methods 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000853 adhesive Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920002581 Glucomannan Polymers 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 230000001070 adhesive effect Effects 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 229940046240 glucomannan Drugs 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 4
- 235000013410 fast food Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 229920001169 thermoplastic Polymers 0.000 abstract 1
- 239000004416 thermosoftening plastic Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 19
- 239000000047 product Substances 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000003292 glue Substances 0.000 description 5
- 239000002131 composite material Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000012536 packaging technology Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a fast food which takes solid matters as main body and a production method thereof. The fast food and the production method pertain to the field of food process. The fast food consists of cooked solid matters and edible gel, and under normal temperature, the edible gel is frozen into gel wrapped outside the solid matter and filled with the clearance of the solid matters, thus causing the solid matter to be supported and separated; the melting temperature of the edible gel is 30 DEG C to 85 DEG C, and the edible gel is water-soluble and thermoplastic gel; therefore, the fast food of the invention can fully keep the original flavor of fast food and provide convenience for processing. The processing steps of the fast food are that food is produced or the solid matters are chosen and cooked; the prepared edible gel is melted into water, is added with flavoring and made into colloidal solution; the cooked solid matters are filled into a packaging container which is injected with the colloidal solution; then sealing and sterilization are carried out; finally, the obtained material is cooled until frozen.
Description
Technical field
The present invention relates to a kind of instant convenient food and production method, belong to instant convenient food and manufacture field thereof based on solid content.
Background technology
Instant convenient food based on solid content mainly contains instant noodles, rice noodles (not being with filling) in the market, and they are the dry type solid content mostly; Mainly contain the refrigeration rice dumpling, dumpling, won ton (band filling) based on the life of solid content, cold instant food, they are the wet type solid content mostly.Based on the instant convenient food of dry type solid content, essential through dehydration on production method, must cause on the energy to consume in a large number, taste changes and nutritive loss; Based on the instant food of wet type solid content, make a living mostly, ice confectionery, need the configuration refrigerating equipment, power consumption, occupy-place strengthen storage cost, this type of instant food, can not fast food, could eat after need adding thermal maturation, not as the dry type solid content is that the instant convenient food of main body comes conveniently.
Summary of the invention
In order to overcome existing instant convenient food based on the dry type solid content, on producing, cause a large amount of energy resource consumptions, taste change and nutritive loss and based on the life of wet type solid content, cold instant food can not fast food defective, it is simple to the invention provides a kind of production technology, low energy expenditure keeps original taste, keeps original nutritive value, safety and sanitation, product is various, and is nutritious, based on the instant convenient food of solid content.
The technical solution adopted for the present invention to solve the technical problems is: a kind of instant convenient food based on solid content, mainly form by ripe solid content and edible gel, edible gel freezes to be colloid under the normal temperature, wrap periphery at solid content, and fill out the gap that does not have between the solid content, edible gel melt temperature is water-soluble and thermoplasticity gel in 30-85 Celsius temperature scope.Wrap in the periphery of solid content and fill out the colloid that does not have the gap between the solid content, removed and supported and buffer action, guarantee not inter-adhesive, play between the solid content, and guarantee that solid content is because of collision is damaged each other, increase outside food storage, the fortune security, also help the air of getting rid of food inside, make instant convenient food safety and sanitation more; The edible gel melt temperature of selecting for use can guarantee that edible gel freezes to be colloid under the normal temperature in 30-85 Celsius temperature scope, also can guarantee to eat when rehydration is edible gel and melt, and solid content can affranchise mobile, instant edible; Edible gel is a water-soluble glue, helps preserving the nutrition in the juice, has water retention simultaneously, makes the solid content goods based on the starch composition be difficult for wearing out, and is lasting based on the solid content goods taste of albumen, fat components; Edible gel is the thermoplasticity gel, makes processing technology simple, preparation easily, its firm, tough degree of the colloid after edible gel freezes can make things convenient for adjustment according to reality is required.
By rice, face, fish, the goods that meat, one or more of fruit mix all can carry out different tastes, kind processing according to popular needs like this as the solid content raw material, the content of abundant existing instant convenient food.
Band filling class: the rice dumpling, dumpling, won ton and not with the filling class: common food such as rice cake, rice noodles, noodles all can produce the instant food of fast food.
Edible gel can be: carragheen, gelatin, agar, sodium carboxymethylcellulose, comprise the compound adhesive that forms by edible gel allotment such as sodium alginate, pectin, locust bean gum, guar gum, konjac glucomannan, xanthans, they are distributed in demand Cheng Gang, tough suitable easily, the edible gel colloid that melt temperature is moderate, edible gel not only can replenish the nutrition of product, can also the taste of product be improved.
Produce the method for above-mentioned instant convenient food, comprise following processing step:
(1). according to a conventional method food is made or is chosen solid content, and slaking,
(2). the edible gel that will prepare is dissolved in hot water, adds flavoring, makes colloidal solution,
(3). the solid content in being marked with the packing container of above-mentioned solution after the filling slaking,
(4). encapsulation, sterilization,
(5). be cooled to gel and freeze.
Produce the method for above-mentioned instant convenient food, following optimization processing step be provided, solid content slaking, edible gel dissolving are carried out in same processing step with sterilization:
(1). according to a conventional method food is made or is chosen solid content,
(2). inject clear water in packing container, add flavoring, add the edible gel for preparing, mixing is loaded above-mentioned solid content,
(3). encapsulation, be heated to edible gel dissolving, the solid content slaking, sterilization,
(4). be cooled to gel and freeze.
Above-mentioned processing step also comprises following content:
A. processing can outgas before encapsulation step;
B. can in packing container, insert solid content earlier, after the reinject colloidal solution made or clear water and/or add flavoring;
C. the slaking again that can be shaped earlier according to the requirement of concrete solid content processing, or reshape after the slaking, or slaking, shaping are carried out simultaneously;
D. in order to make the consumer more convenient with regard to the time spent, with product and table fork or spoon or the chopsticks that said method is produced, seasoning material package and/or green vegetable bun are together put into packing bowl or box or bag.
Should also be noted that following content aspect production technology: the solution or the clear water that inject in the packing container should be filled out the gap that does not have between the solid content, and sterilization can be carried out before or after encapsulation step, the juice that flavoring produces in the time of can being the slaking solid content.
Technical scheme provided by the invention, it has following advantage with respect to prior art:
The product that adopts above-mentioned processing step to produce, owing to when producing, need not dehydrate, with in storage, need not refrigerate, saved energy resource consumption greatly, save cost, all nutritions in the juice can obtain filling a part preservation in gel, thereby have kept original taste to the full extent, and nutrition, and edible gel is rich in the nutrition of needed by human, not only increase instant convenient food nutrition, can also the taste of product be improved, life based on the wet type solid content, cold instant food, after having carried out above-mentioned simple machining process, reached the instant target, adopted packaging technology, made the product safety health be filled a part guarantee.
The specific embodiment
The rice dumpling, dumpling, the won ton of getting band filling class are first kind of embodiment of the present invention:
1. prepare the rice dumpling (dumpling, won ton) according to a conventional method, the rice dumpling (dumpling, won ton) put into boiled water pot boil,
2. get an amount of carrageenan gum, locust bean gum powder, proportioning is 1: 1 (weight), is blended into composite glue powder, gets suitable quantity of water and is heated to 70-90 ℃, puts into an amount of monosodium glutamate, cooking wine, white sugar, salt, and composite glue powder, mixing, it is standby to make colloidal solution,
3. get a big small and exquisite retort pouch of working as packing container, it is an amount of to inject above-mentioned standby colloidal solution, and pull the above-mentioned ripe rice dumpling (dumpling, won ton) out, and insert in the bag, with the colloidal solution submergence rice dumpling (dumpling, won ton) degree of being,
4. with the above-mentioned retort pouch of having filled out solid content, place encapsulation in the vacuum packing machine, place the sterilization of soft jar of sterilization still again,
5. being cooled to gel freezes.
Getting rice cake, rice noodles, the noodles of not being with the filling class is second kind of embodiment of the present invention:
1. prepare rice cake (rice noodles, noodles) according to a conventional method,
2. get an amount of carrageenan gum, locust bean gum, jelly powder, proportioning is 1: 1: 1 (weight), be blended into composite glue powder, get a big small and exquisite retort pouch of working as, inject suitable quantity of water as packing container, put into an amount of monosodium glutamate, cooking wine, white sugar, salt, and composite glue powder, mixing is inserted the above-mentioned rice cake that has prepared (rice noodles, noodles), with solution submergence rice cake (rice noodles, noodles) degree of being
3. with the above-mentioned retort pouch of having filled out solid content, place encapsulation in the vacuum packing machine, place hydrostatic pressing pasteurization equipment to carry out sterilization again, obtain edible gel dissolving simultaneously, and the solid content slaking,
4. being cooled to gel freezes.
The product that the foregoing description is made is equipped with the table fork portion, and seasoning material package portion is together put into the packing bowl, and consumption adds hot water with regard to the time spent and gets final product.
Claims (10)
1. instant convenient food based on solid content, mainly form by ripe solid content and edible gel, it is characterized in that: edible gel freezes to be colloid under the normal temperature, wrap periphery at solid content, and fill out the gap that does not have between the solid content, edible gel melt temperature is water-soluble and thermoplasticity gel in 30-85 Celsius temperature scope.
2. a kind of instant convenient food based on solid content according to claim 1, it is characterized in that: described solid content comprises rice, face, fish, the goods that meat, one or more of fruit mix.
3. according to claim 1 or 2 described a kind of instant convenient foods based on solid content, it is characterized in that: described solid content comprises band filling class: the rice dumpling, dumpling, won ton, be not with the filling class: rice cake, rice noodles, noodles.
4. a kind of instant convenient food according to claim 1 based on solid content, it is characterized in that: described edible gel comprises carragheen, gelatin, agar, sodium carboxymethylcellulose also comprises the compound adhesive that is formed by edible gel allotment such as sodium alginate, pectin, locust bean gum, guar gum, konjac glucomannan, xanthans.
5. method of producing the instant convenient food of claim 1 comprises following processing step:
(1). according to a conventional method food is made or is chosen solid content, and slaking,
(2). the edible gel that will prepare is dissolved in hot water, adds flavoring, makes colloidal solution,
(3). the solid content in being marked with the packing container of above-mentioned solution after the filling slaking,
(4). encapsulation, sterilization,
(5). be cooled to gel and freeze.
6. method of producing the instant convenient food of claim 1 comprises following processing step:
(1). according to a conventional method food is made or is chosen solid content,
(2). inject clear water in packing container, add flavoring, add the edible gel for preparing, mixing is loaded above-mentioned solid content,
(3). encapsulation, be heated to edible gel dissolving, the solid content slaking, sterilization,
(4). be cooled to gel and freeze.
7. according to the production method of claim 5 or 6 described a kind of instant convenient foods based on solid content, it is characterized in that: be included in the step that outgases before the encapsulation step.
8. according to the production method of claim 5 or 6 described a kind of instant convenient foods based on solid content, it is characterized in that: be included in and insert solid content in the packing container earlier, after the colloidal solution or clear water and/or the flavoring that reinject and make.
9. according to the production method of claim 5 or 6 described a kind of instant convenient foods based on solid content, it is characterized in that: comprise the slaking again that is shaped earlier, or reshape after the slaking, or slaking, shaping are carried out simultaneously.
10. according to the production method of claim 5 or 6 described a kind of instant convenient foods based on solid content, it is characterized in that: with product and table fork or spoon or the chopsticks that said method is produced, seasoning material package and/or green vegetable bun are together put into packing with bowl or box or bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101015061A CN101292713A (en) | 2007-04-24 | 2007-04-24 | Instant convenient food with solid as main body and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101015061A CN101292713A (en) | 2007-04-24 | 2007-04-24 | Instant convenient food with solid as main body and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101292713A true CN101292713A (en) | 2008-10-29 |
Family
ID=40063464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101015061A Pending CN101292713A (en) | 2007-04-24 | 2007-04-24 | Instant convenient food with solid as main body and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101292713A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202498A (en) * | 2013-05-09 | 2013-07-17 | 王家良 | Bagged stewed turtle and preparation method thereof |
| CN104719727A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Tea-flavor mangosteen nutritional rice ball |
| CN108464496A (en) * | 2018-03-28 | 2018-08-31 | 绿新（福建）食品有限公司 | A kind of thickening plum blossom is frozen and its prepares and application |
| CN112790348A (en) * | 2021-01-14 | 2021-05-14 | 徐州工程学院 | Marinated eggs filled with juice cups and processing method thereof |
| CN113397117A (en) * | 2021-06-30 | 2021-09-17 | 四川好哥们食品有限公司 | Preparation method of convenient instant cold-eaten food |
-
2007
- 2007-04-24 CN CNA2007101015061A patent/CN101292713A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202498A (en) * | 2013-05-09 | 2013-07-17 | 王家良 | Bagged stewed turtle and preparation method thereof |
| CN103202498B (en) * | 2013-05-09 | 2014-04-02 | 蚌埠学院 | Bagged stewed turtle and preparation method thereof |
| CN104719727A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Tea-flavor mangosteen nutritional rice ball |
| CN108464496A (en) * | 2018-03-28 | 2018-08-31 | 绿新（福建）食品有限公司 | A kind of thickening plum blossom is frozen and its prepares and application |
| CN112790348A (en) * | 2021-01-14 | 2021-05-14 | 徐州工程学院 | Marinated eggs filled with juice cups and processing method thereof |
| CN113397117A (en) * | 2021-06-30 | 2021-09-17 | 四川好哥们食品有限公司 | Preparation method of convenient instant cold-eaten food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103504115B (en) | Blueberry ice cream and preparation method thereof | |
| CN101019656A (en) | Meat jerky producing process | |
| CN101292713A (en) | Instant convenient food with solid as main body and preparation method | |
| CN108477599A (en) | A kind of instant tremella custard and preparation method thereof | |
| CN105166999A (en) | Production method of instant minced fish product | |
| KR20100039079A (en) | Shelf-stable instant pig steamed short ribs and manufacturing process of the same | |
| CN101473974A (en) | Method for producing artificial crab meat with improved boiling property | |
| CN102125277A (en) | Method for producing freeze-dried instant dumplings or wontons | |
| CN103535504B (en) | A kind of carrot ice cream and preparation method thereof | |
| CN101658268A (en) | Microwaveable quick-frozen wontons or boiled dumplings and production method thereof | |
| CN103598335B (en) | A kind of coagulating type Cantonese ginger milk curd convenience food and preparation method thereof | |
| CN100594803C (en) | Production process of quick frozen istant rice and its soup | |
| CN101366471B (en) | Use method of pelleting agent for Chinese sauerkraut material | |
| CN101218952A (en) | Coconut candy | |
| CN102948702A (en) | Steamed freezing bean jelly and manufacture technology thereof | |
| CN103053919B (en) | Method for manufacturing full-mutton dumplings | |
| CN105310020A (en) | Quickly-frozen original-taste steamed cakes and preparation method thereof | |
| CN102726780B (en) | Production technique and production system of tomato oxtail soup | |
| CN109122857A (en) | A kind of formed at normal temp original flavor coconut bar and preparation method thereof | |
| CN105595084A (en) | Super-concentrated beef-flavor hot pot bottom material and preparation method thereof | |
| CN103392974A (en) | Quick-frozen rice noodle and production method thereof | |
| CN101218985A (en) | Production method for farci foods with cooking liquor | |
| CN103976415A (en) | Production method of soft flavor Chinese chestnut can | |
| CN103478572A (en) | Tartary buckwheat rice cake powder and eating method thereof | |
| CN101108008A (en) | Convenient fishing soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: CAI XIANGDUO Free format text: FORMER OWNER: YAO XUEQING Effective date: 20100604 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Cai Xiangduo Inventor before: Tao Xueqing |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: YAO XUEQING TO: CAI XIANGDUO Free format text: CORRECT: ADDRESS; FROM: 325500 MENLOUWAI VILLAGE, XIAHONG TOWNSHIP, TAISHUN COUNTY, ZHEJIANG PROVINCE TO: 325000 BEIXIN VILLAGE, HAIBIN STREET, LONGWAN DISTRICT, WENZHOU CITY, ZHEJIANG PROVINCE |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20100604 Address after: 325000 North Village, Haibin street, Longwan District, Zhejiang, Wenzhou Applicant after: Cai Xiangduo Address before: 325500, Zhejiang province Taishun County under the village gate outside the village Applicant before: Tao Xueqing |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20081029 |