CN103798857A - Rice dumpling fragrance type peanut and preparation method thereof - Google Patents
Rice dumpling fragrance type peanut and preparation method thereof Download PDFInfo
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- CN103798857A CN103798857A CN201410034220.6A CN201410034220A CN103798857A CN 103798857 A CN103798857 A CN 103798857A CN 201410034220 A CN201410034220 A CN 201410034220A CN 103798857 A CN103798857 A CN 103798857A
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- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 33
- 235000020232 peanut Nutrition 0.000 title claims abstract description 33
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 30
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 30
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 30
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 19
- 235000009566 rice Nutrition 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title claims description 13
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000003205 fragrance Substances 0.000 title abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 13
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 13
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 13
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 13
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 13
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 13
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 13
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 13
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 13
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 13
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
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- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000002778 food additive Substances 0.000 claims abstract description 7
- 235000013373 food additive Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000020637 scallop Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
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- 241001070941 Castanea Species 0.000 claims description 6
- 244000183685 Citrus aurantium Species 0.000 claims description 6
- 235000007716 Citrus aurantium Nutrition 0.000 claims description 6
- 240000004467 Cryptotaenia canadensis Species 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 240000008397 Ganoderma lucidum Species 0.000 claims description 6
- 241000218231 Moraceae Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 244000131316 Panax pseudoginseng Species 0.000 claims description 6
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 6
- 241000237509 Patinopecten sp. Species 0.000 claims description 6
- 244000272264 Saussurea lappa Species 0.000 claims description 6
- 235000006784 Saussurea lappa Nutrition 0.000 claims description 6
- 239000001171 anthriscus cerefolium leaf Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000021329 brown rice Nutrition 0.000 claims description 6
- 210000002318 cardia Anatomy 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
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- 239000011812 mixed powder Substances 0.000 claims description 6
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- 240000002900 Arthrospira platensis Species 0.000 claims description 3
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 3
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- 240000002114 Satureja hortensis Species 0.000 claims description 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
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- 238000005507 spraying Methods 0.000 claims description 3
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- 230000001737 promoting effect Effects 0.000 abstract description 3
- 241000233866 Fungi Species 0.000 abstract description 2
- 241000222341 Polyporaceae Species 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 241000566928 Ramalina Species 0.000 abstract description 2
- 244000181066 Rosa eglanteria Species 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000002216 heart Anatomy 0.000 abstract description 2
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- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 210000003932 urinary bladder Anatomy 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 6
- 241000222684 Grifola Species 0.000 abstract 2
- 244000050053 Rosa multiflora Species 0.000 abstract 2
- 235000000656 Rosa multiflora Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 239000012466 permeate Substances 0.000 abstract 2
- 241000755540 Indocalamus Species 0.000 abstract 1
- 241000237503 Pectinidae Species 0.000 abstract 1
- 241001506333 Polyalthia Species 0.000 abstract 1
- 230000007935 neutral effect Effects 0.000 abstract 1
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 159000000000 sodium salts Chemical class 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
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- 230000000302 ischemic effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a rice dumpling fragrance type peanut. The rice dumpling fragrance type peanut is prepared from the following raw materials in parts by weight: 110-120 parts of peanuts, 30-40 parts of sticky rice, 10-12 parts of dried scallops, 3-4 parts of low sodium salt, 5-6 parts of light soy sauces, 3-4 parts of fresh ginger, 1-2 parts of Chinese prickly ash, 10-12 parts of pork chop soup, 10-15 parts of indocalamus leaves, 1-2 parts of root of polyalthia nemoralis, 1-2 parts of grifola, 1-2 parts of hawthorn leaves, 2-3 parts of rosa multiflora thunb, 1-2 parts of food additives, and a proper amount of water. The rice dumpling peanut holds the intrinsic nutritional ingredients of the peanuts, not only has the fragrance of the rice dumpling leaves, but also has the certain health-care effect, can improve the appetite of people. Furthermore, other health-care materials offer other nutritional ingredients, so that the prepared rice dumpling type peanuts is a delicious food with rich nutrients, the full taste and the unique flavor; the grifola and aphyllophorales polyporaceae ramalina medical fungi has the sweet and thin taste, is neutral in nature, can permeate into channels of heart, spleen, stomach, lung and kidney, and has functions of clearing damp and promoting diuresis; the rosa multiflora thunb refers to fruits of rosaceous plant sweetbrier polyantha, is bitter in taste and cold in nature, has no toxicity, can permeate into channels of the lung, the spleen, liver and bladder, and has effects of alleviating water retention and removing heat, invigorating the circulation of blood and detoxifying.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly a kind of rice-pudding fragrant flower life and preparation method thereof.
Background technology
The effects such as indicalamus leaf has clearing away heat to stop bleeding, removing toxicity for detumescence, controls haematemesis, lower blood, difficult urination, carbuncle are swollen.Recent study proves, indicalamus leaf not only has anti-oxidation function, regulates blood pressure, reducing blood lipid and improves cardiac muscle and brain ischemic, improve the functions such as immunity, and polysaccharide material wherein also has anticancer effect.The peanut based food kind of existing market is a lot, but mostly taste is single, and nutrition is single, can not meet people food is had the multiple demand of nutritional health function.Rice-pudding fragrant flower life that the present invention makes has the distinctive delicate fragrance of indicalamus leaf, and with health role and peculiar flavour is again drawn materials conveniently, and technique is simple, can meet the demand that consumer is different, has good market expansion space.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and a kind of rice-pudding fragrant flower life and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
Peanut of the present invention is made up of the raw material of following weight portion: shelled peanut 110-120, glutinous rice 30-40, dried scallop 10-12, Cardia Salt 3-4, light soy sauce 5-6, ginger 3-4, Chinese prickly ash 1-2, rib soup 10-12, indicalamus leaf 10-15, forestry greenstar root 1-2, umbellate pore furgus 1-2, leaves of Hawthorn 1-2, seek real 2-3, food additives 1-2, water is appropriate;
Described food additives are made up of the raw material of following weight portion: peanut 30-40, chestnut 20-30, crab oil 15-20, celery 20-25, carrot tassel 10-15, mulberries 20-25, spirulina powder 6-8, wild chervil leaf 3-4, polyporus lucidus 2-3, pseudo-ginseng 4-5, leaves of Hawthorn 5-6, Fructus Corni 3-4, bitter orange flower 2-3, costus root 3-4, brown rice soup 10-12, water are appropriate; Preparation method puts into frying pan to stir-fry and overflow to savory after peanut, chestnut are shelled, pulverize, and obtains mixed powder; Celery, carrot tassel, mulberries are cleaned and put into juice extractor and break into fruit juice, add crab oil to be heated to boil, then grind pulping, must mix slurry; Wild chervil leaf, polyporus lucidus, pseudo-ginseng, leaves of Hawthorn, Fructus Corni, bitter orange flower, costus root are mixed, then add suitable quantity of water slow fire boiling 1-2 hour, filter sediment, obtain decoction liquor; The mixed powder of gained, mixing slurry, decoction liquor, brown rice soup and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
The concrete steps of the preparation of described peanut are as follows:
(1) shelled peanut is cleaned and forestry greenstar root, umbellate pore furgus, leaves of Hawthorn, the real suitable quantity of water of putting into of battalion, soaked 6-8 hour, then slow fire boiling 50-60 minute, take out shelled peanut, drain, for subsequent use;
(2) glutinous rice, dried scallop are cleaned and is layered on uniformly on indicalamus leaf, put into food steamer and cook, then put into dryer and dry, pulverize, obtain glutinous rice flour;
(3) Cardia Salt, light soy sauce, ginger, Chinese prickly ash are added in rib soup and stirred, be heated to boil, remove ginger, Chinese prickly ash, add after cooling the glutinous rice flour of step 2 and other residual components to mix, stir, obtain mixed material, for subsequent use;
(4) shelled peanut step 1 being made is put into the mixed material of step 3, and make shelled peanut wrap uniformly the material making, then put into baking box and bake.
Beneficial effect of the present invention:
Rice-pudding fragrant flower of the present invention is raw, has retained the original nutritional labeling of peanut, not only has the delicate fragrance with rice-pudding leaf, also has certain health-care effect, and people's appetite is increased.Other health care food materials that add have in addition increased other nutritional labelings, the ticbit that brown fragrant flower is raw nutritious, taste is full, mouthfeel is unique making.Umbellate pore furgus, Aphyllophorales Polyporaceae Ramalina medicinal fungi, taste is sweet, light, and property is flat, enters the heart, spleen, stomach, lung, kidney, warp, has the effect of clearing damp and promoting diuresis.Battalion is real is the fruit of rosaceous plant sweetbrier polyantha, bitter, and cold nature, nontoxic, enter lung, spleen, liver, urinary bladder channel, there is sharp water heat extraction, the effect of promoting blood circulation and detoxication.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: shelled peanut 115, glutinous rice 35, dried scallop 11, Cardia Salt 4, light soy sauce 5, ginger 3, Chinese prickly ash 1, rib soup 11, indicalamus leaf 14, forestry greenstar root 1, umbellate pore furgus 2, leaves of Hawthorn 1, battalion are real 2, food additives 1, water are appropriate;
Described food additives are made up of the raw material of following weight portion (kg): peanut 35, chestnut 25, crab oil 16, celery 24, carrot tassel 13, mulberries 23, spirulina powder 7, wild chervil leaf 3, polyporus lucidus 2, pseudo-ginseng 4, leaves of Hawthorn 5, Fructus Corni 3, bitter orange flower 2, costus root 4, brown rice soup 12, water are appropriate; Preparation method puts into frying pan to stir-fry and overflow to savory after peanut, chestnut are shelled, pulverize, and obtains mixed powder; Celery, carrot tassel, mulberries are cleaned and put into juice extractor and break into fruit juice, add crab oil to be heated to boil, then grind pulping, must mix slurry; Wild chervil leaf, polyporus lucidus, pseudo-ginseng, leaves of Hawthorn, Fructus Corni, bitter orange flower, costus root are mixed, then add suitable quantity of water slow fire boiling 2 hours, filter sediment, obtain decoction liquor; The mixed powder of gained, mixing slurry, decoction liquor, brown rice soup and other residual components are mixed, and little fire boils, stirs 25 minutes, and cooling, spraying is dried, and to obtain final product.
The preparation method's of peanut concrete steps are as follows:
(1) shelled peanut is cleaned with forestry greenstar root, umbellate pore furgus, leaves of Hawthorn, battalion are real and put into suitable quantity of water, soaks 7 hours, then slow fire boiling 55 minutes, taking-up shelled peanut, drains, for subsequent use;
(2) glutinous rice, dried scallop are cleaned and is layered on uniformly on indicalamus leaf, put into food steamer and cook, then put into dryer and dry, pulverize, obtain glutinous rice flour;
(3) Cardia Salt, light soy sauce, ginger, Chinese prickly ash are added in rib soup and stirred, be heated to boil, remove ginger, Chinese prickly ash, add after cooling the glutinous rice flour of step 2 and other residual components to mix, stir, obtain mixed material, for subsequent use;
(4) shelled peanut step 1 being made is put into the mixed material of step 3, and make shelled peanut wrap uniformly the material making, then put into baking box and bake.
Claims (2)
1. rice-pudding fragrant flower is raw, it is characterized in that, made by the raw material of following weight portion: shelled peanut 110-120, glutinous rice 30-40, dried scallop 10-12, Cardia Salt 3-4, light soy sauce 5-6, ginger 3-4, Chinese prickly ash 1-2, rib soup 10-12, indicalamus leaf 10-15, forestry greenstar root 1-2, umbellate pore furgus 1-2, leaves of Hawthorn 1-2, seek real 2-3, food additives 1-2, water is appropriate;
Described food additives are made up of the raw material of following weight portion: peanut 30-40, chestnut 20-30, crab oil 15-20, celery 20-25, carrot tassel 10-15, mulberries 20-25, spirulina powder 6-8, wild chervil leaf 3-4, polyporus lucidus 2-3, pseudo-ginseng 4-5, leaves of Hawthorn 5-6, Fructus Corni 3-4, bitter orange flower 2-3, costus root 3-4, brown rice soup 10-12, water are appropriate; Preparation method puts into frying pan to stir-fry and overflow to savory after peanut, chestnut are shelled, pulverize, and obtains mixed powder; Celery, carrot tassel, mulberries are cleaned and put into juice extractor and break into fruit juice, add crab oil to be heated to boil, then grind pulping, must mix slurry; Wild chervil leaf, polyporus lucidus, pseudo-ginseng, leaves of Hawthorn, Fructus Corni, bitter orange flower, costus root are mixed, then add suitable quantity of water slow fire boiling 1-2 hour, filter sediment, obtain decoction liquor; The mixed powder of gained, mixing slurry, decoction liquor, brown rice soup and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
2. raw according to rice-pudding fragrant flower described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) shelled peanut is cleaned and forestry greenstar root, umbellate pore furgus, leaves of Hawthorn, the real suitable quantity of water of putting into of battalion, soaked 6-8 hour, then slow fire boiling 50-60 minute, take out shelled peanut, drain, for subsequent use;
(2) glutinous rice, dried scallop are cleaned and is layered on uniformly on indicalamus leaf, put into food steamer and cook, then put into dryer and dry, pulverize, obtain glutinous rice flour;
(3) Cardia Salt, light soy sauce, ginger, Chinese prickly ash are added in rib soup and stirred, be heated to boil, remove ginger, Chinese prickly ash, add after cooling the glutinous rice flour of step 2 and other residual components to mix, stir, obtain mixed material, for subsequent use;
(4) shelled peanut step 1 being made is put into the mixed material of step 3, and make shelled peanut wrap uniformly the material making, then put into baking box and bake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410034220.6A CN103798857A (en) | 2014-01-24 | 2014-01-24 | Rice dumpling fragrance type peanut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410034220.6A CN103798857A (en) | 2014-01-24 | 2014-01-24 | Rice dumpling fragrance type peanut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798857A true CN103798857A (en) | 2014-05-21 |
Family
ID=50696628
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410034220.6A Pending CN103798857A (en) | 2014-01-24 | 2014-01-24 | Rice dumpling fragrance type peanut and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103798857A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106165873A (en) * | 2016-08-08 | 2016-11-30 | 李进洪 | A kind of oil tea Semen arachidis hypogaeae and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077356A (en) * | 1993-05-19 | 1993-10-20 | 密日兴食品工业公司 | Peanut short-bread and manufacture method thereof |
| CN103040035A (en) * | 2012-12-19 | 2013-04-17 | 山东武定府酿造有限公司 | Making process of spiced peanuts |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
| CN103494274A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Milk flavored peanut butter |
| CN103519258A (en) * | 2013-11-01 | 2014-01-22 | 安徽燕之坊食品有限公司 | Sugar-coating peanuts with de-alcoholic function and production technology thereof |
-
2014
- 2014-01-24 CN CN201410034220.6A patent/CN103798857A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077356A (en) * | 1993-05-19 | 1993-10-20 | 密日兴食品工业公司 | Peanut short-bread and manufacture method thereof |
| CN103040035A (en) * | 2012-12-19 | 2013-04-17 | 山东武定府酿造有限公司 | Making process of spiced peanuts |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
| CN103494274A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Milk flavored peanut butter |
| CN103519258A (en) * | 2013-11-01 | 2014-01-22 | 安徽燕之坊食品有限公司 | Sugar-coating peanuts with de-alcoholic function and production technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106165873A (en) * | 2016-08-08 | 2016-11-30 | 李进洪 | A kind of oil tea Semen arachidis hypogaeae and preparation method thereof |
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