CN1273791A - Method for making oil-fried flavouring paste - Google Patents
Method for making oil-fried flavouring paste Download PDFInfo
- Publication number
- CN1273791A CN1273791A CN99107263A CN99107263A CN1273791A CN 1273791 A CN1273791 A CN 1273791A CN 99107263 A CN99107263 A CN 99107263A CN 99107263 A CN99107263 A CN 99107263A CN 1273791 A CN1273791 A CN 1273791A
- Authority
- CN
- China
- Prior art keywords
- fried
- sauce
- quick
- oil
- perfumery
- 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.)
- Granted
Links
Landscapes
- Seasonings (AREA)
Abstract
A method for continuously preparing oil-fried flavouring paste features that the edible oil, solid perfume and raw paste are fed into screw conveyer, where thay are heated at 90-140 deg.C, mixed and delivered out. Its advantages include quick and uniform heating, stable fragrance release and reaction and short period.
Description
The present invention relates to a kind of method of making oil-fried flavouring paste, particularly relate to and use conveying worm to heat every compositions such as carrying edible oil, the quick-fried perfumery of solid and sauce, produce the purpose of oil-fried flavouring paste to reach continous way.
Oil-fried flavouring paste is an important spice of giving instant noodles local flavor, and at present TaiWan, China has 17 tame manufacturers such as comprising unified, flavor king, flavor pellet, dimension power to put into production, about 700,000,000 bags of annual production, and on average consumption figure 38 wraps everyone year.Annual production about 17,000,000,000 bags in continent estimate that other parts of the world have the market of 15,200,000,000 bags every year approximately.
The tradition oil-fried flavouring paste is to adopt batch formula method to produce mostly.For example, all raw materials (as edible oil, the quick-fried perfumery of solid and sauce) of forming oil-fried flavouring paste being poured in the double walled kettle into heating makes.For preferable local flavor is provided, the quick-fried perfumery of solid (as red onion) can be fried in advance with edible oil earlier usually, and quick-fried perfumery of the solid that prefrying is crossed and sauce one coexist to heat in the double walled kettle and make again.
Because the fundamental characteristics of raw material is easy to generate bird nest at the pot wall in the high temperature frying course, not only influences temperature controlling, also is easy to generate bad flavor.Therefore, criticize in the formula production process, after a collection of oil-fried flavouring paste manufacturing is finished and poured out, must earlier bird nest be cleaned, just can carry out the manufacturing of next group oil-fried flavouring paste then in tradition.So, need expend considerable manpower and operating time, increase manufacturing cost.
Therefore, the method that provides a kind of serialization to produce oil-fried flavouring paste for addressing the above problem is provided, this method can effectively reduce the generation of sticking pot phenomenon, makes heating generation and reaction evenly rapid and fragrance more stable, more can shorten the processing procedure time and reduce manually-operated.
To achieve the object of the present invention, the present invention uses conveying worm to heat the various raw materials of carrying oil-fried flavouring paste.Soon edible oil, the quick-fried perfumery of solid and sauce place conveying worm, heat down and get for 90 ℃ to 140 ℃ in temperature.
The present invention expects using conveying worm to heat the various raw materials of oil-fried flavouring paste first, to produce oil-fried flavouring paste.
According to the present invention, various raw materials such as edible oil, the quick-fried perfumery of solid, sauce can add together and heat in the conveying worm, perhaps, provide better local flavor in order to make the transpiring moisture difference, also can according to need above-mentioned various raw materials be added in the conveying worm stage by stage and heat.
When various raw materials add when heating in the conveying worm together, can produce better local flavor for making the quick-fried perfumery of solid, can be earlier that the quick-fried perfumery of solid is earlier fried in advance with edible oil, quick-fried perfumery of the solid that prefrying is crossed and sauce place conveying worm to heat again.Perhaps, can be fried in advance except the quick-fried perfumery of solid, also can be according to needs, sauce is earlier fried in advance with edible oil, and the sauce crossed of quick-fried perfumery of the solid that prefrying is crossed and prefrying places conveying worm to heat again.Perhaps, fried in advance with edible oil again after also the quick-fried perfumery of solid and sauce can being mixed, place conveying worm to heat again.
If the independent quick-fried perfumery of prefrying solid, preferably prefrying to moisture less than 7.5% or the water activity less than 0.7, so that it reaches better local flavor.
The independent quick-fried perfumery of prefrying solid, during prefrying sauce, or the mixture of quick-fried perfumery of prefrying solid and sauce separately, the utensil that is used as prefrying does not have certain restriction, can be general pan or double walled kettle etc., also can adopt the conveying worm of tool heating function.
When every raw material adds when heating in the conveying worm stage by stage, can reach fried in advance result in order to make the quick-fried perfumery of solid, therefore, raw material preferably adds according to the order of edible oil, the quick-fried perfumery of solid, sauce.The time interval that edible oil, the quick-fried perfumery of solid and sauce add in the conveying worm can be 5 to 30 minutes.If edible oil heats in advance, then the edible oil and the quick-fried perfumery of solid of preheating can be added together, add sauce at last again.
Employed edible oil, the quick-fried perfumery of solid and sauce among the present invention, not special restriction.Edible oil can be animal oil or vegetable oil.The example of animal oil can be lard or butter.The example of vegetable oil can be soybean oil, sunflower oil, corn oil, mustard caul-fat, peanut oil, palm wet goods.The quick-fried perfumery example of solid that is suitable for can be red onion, green onion, ginger, garlic, small Dried fish and composition thereof.The sauce example that is suitable for can be thick chilli sauce, sweet fermented flour sauce, thick broad-bean sauce, peppery thick broad-bean sauce and composition thereof.
In order to make oil-fried flavouring paste have various taste, can according to need flavoring be added in the conveying worm and heat.Revolve when heating in the conveyer when various raw materials add stage by stage, flavoring preferably adds simultaneously with sauce, also can add after sauce adds again.The object lesson of flavoring can be soy sauce, sugar, wine, salt, monosodium glutamate and composition thereof etc.
The conveying worm that the present invention is suitable for is to be conveyer mechanism with the spiral, and therefore, raw material can be borrowed conveying, reaction and the mixed function of spiral in conveying worm, glue the pot phenomenon and effectively reduce, and makes heating generation and reaction even rapidly and fragrance comparatively stable.The conveying worm that is suitable for can be single shaft or twin shaft, for example single shaft extruder, two-axis extruder, single shaft heating mixer, twin shaft heating mixer etc.
In order further to reduce sticking pot phenomenon, can add emulsifying agent in conveying worm.Emulsifying agent can add in the conveying worm with various raw materials and heats.If various raw materials add when heating in the conveying worm stage by stage, can in the sauce interpolation, add emulsifying agent, also can after adding, sauce add emulsifying agent.Because the interpolation of emulsifying agent can reduce the residue and the grease that residue in conveying worm,, and can make discharging stable in order to cleaning.Concrete emulsifying agent example can be polyoxyethylene sorbitol fatty acid ester, D-sorbite fatty acid ester, monoglyceride, list and double glyceride, sucrose fatty ester, methyl glycol fatty acid ester, organic acid mono-glyceride, polynary glycerine dehydroamino acid fatty acid ester, lecithin and sorbose monooleate etc.
According to method of the present invention, the product of gained is the oil-fried flavouring paste semi-finished product, generally speaking, still can add fragrance matter in the oil-fried flavouring paste semi-finished product, to finish last seasoning, obtains the oil-fried flavouring paste finished product.Therefore these fragrance matters can not add in heating process thermo-responsive, and must be by adding after the semi-finished product cooling of taking out in the conveying worm again.The example of fragrance matter can be five-spice powder, chilli oil, pepper powder and composition thereof etc.
Following examples illustrate method of the present invention, feature and advantage, but are not the scope in order to restriction the present invention.
Embodiment 1
Employed unit " part " is meant " weight portion " in following examples.
Place two-axis extruder that the sleeve temperature is controlled under 120 ℃-140 ℃ the red onion of 24 parts of choppings and 64 parts of lards and carried out prefrying about 5 minutes.And will comprise the sauce of 17 portions of sweet fermented flour sauces, 26 portions of peppery thick broad-bean sauce and 7 portions of thick broad-bean sauce, the flavoring that comprises 17 portions of soy sauce, 8 portions of rice wine, 4 part of two granulated sugar (it is to make with extra care but the brown sugar handled without decolouring), and 26 parts of lards, place another two-axis extruder, under 120 ℃-140 ℃, carried out prefrying about 4 minutes.The moisture of analyzing the red onion of prefrying is 4.7%, and the moisture of fried back sauce is 15.6%.
With above-mentioned red onion of prefrying and the prefrying sauce of handling respectively, place the 3rd two-axis extruder jointly, heated about 1.5 minutes down in 135 ℃.Take out the tartar sauce semi-finished product of gained, the cooling back adds the fragrance matter that comprises 2 parts of five-spice powders, 0.5 portion of chilli oil, 10 parts of sesame oil, obtains the tartar sauce finished product.
The moisture of analyzing gained tartar sauce finished product is 14.7%, and water activity (Aw) is 0.68.
Embodiment 2
Step and raw material be with embodiment 1, but the prefrying of red onion changes in double walled kettle and carries out about 15 minutes of heat time heating time.And the prefrying of sauce and flavoring also changes in double walled kettle and carries out, about 20 minutes of heat time heating time.The moisture of analyzing the red onion of prefrying is 0.2%, and the water activity is 0.633, and the moisture of fried back sauce is 39%, and the water activity is 0.764.
With above-mentioned red onion of prefrying and the prefrying sauce of handling respectively, place two-axis extruder jointly, heated about 1.5 minutes down in 135 ℃.Take out the tartar sauce semi-finished product of gained, the cooling back adds the fragrance matter identical with embodiment 1, obtains the tartar sauce finished product.
The moisture of analyzing gained tartar sauce finished product is 15.9%, and the water activity is 0.736.
Embodiment 3
Step is with embodiment 2, but when placing two-axis extruder to heat jointly the red onion of prefrying and prefrying sauce, (main composition is sorbose monooleate (Sorbitan Monooleate) to add 1 part of emulsifying agent (1%w/w Span 80) simultaneously.After taking out the oil-fried flavouring paste semi-finished product, residue and the grease that can find to residue in the two-axis extruder obviously reduce, and clean more or less freely.
Embodiment 4
Red onion with 24 parts of choppings, 90 parts of lards comprise the sauce of 17 portions of sweet fermented flour sauces, 26 portions of peppery thick broad-bean sauce, 7 portions of thick broad-bean sauce, and the flavoring that comprises 17 portions of soy sauce, 8 portions of rice wine, 4 part of two granulated sugar, all place double walled kettle together, in about 25 minutes of 120 ℃ of-140 ℃ of following prefryings.Analyze this prefrying sauce, moisture is 25%, and the water activity is 0.816.
Then above-mentioned prefrying sauce is placed two-axis extruder, heated about 1.5 minutes down in 135 ℃.Take out the tartar sauce semi-finished product of gained, the cooling back adds as embodiment 1 described fragrance matter, obtains the tartar sauce finished product.
The moisture of analyzing gained tartar sauce finished product is 13.5%, and the water activity is 0.704.
Embodiment 5
With the mixture of red onion, sauce and the flavoring of 90 parts of lards, 24 parts of choppings, add in regular turn in the single shaft heating mixer, in 100 ℃-120 ℃ heating down, the person in charge's steam pressure is 2kg/cm
2, the steam pressure of sleeve pipe is 1.35-1.4kg/cm
2Sauce comprises 17 portions of sweet fermented flour sauces, 26 portions of peppery thick broad-bean sauce, 7 portions of thick broad-bean sauce, and flavoring comprises 17 portions of soy sauce, 8 portions of rice wine, 4 part of two granulated sugar.Single shaft heating mixer is provided with three places inlet, is respectively applied for and makes lard, red green onion and sauce charging.The time interval of charging is, behind the about 18 parts of clocks of lard charging, sends into red green onion, and red green onion charging is sent into sauce after about 12 minutes, heats about 8 minutes again.
Take out the tartar sauce semi-finished product of gained, after the cooling, do every analysis, the result is as shown in table 1.Five-spice powder, chilli oil are added in the tartar sauce semi-finished product and mix, obtain the tartar sauce finished product, do every analysis, the result is as shown in table 1.
Comparing embodiment 1
Raw materials used and consumption is with embodiment 4, but uses batch formula prefrying and mode of heating.With the red onion of 90 parts of lards, 24 parts of choppings in 120 ℃ of following prefryings.Then, red onion, sauce and flavoring that prefrying is crossed add in the double walled kettle together, heat about 25 minutes down in 100 ℃-120 ℃.Sauce comprises 17 portions of sweet fermented flour sauces, 26 portions of peppery thick broad-bean sauce, 7 portions of thick broad-bean sauce, and flavoring comprises 17 portions of soy sauce, 8 portions of rice wine, 4 part of two granulated sugar.
Take out the tartar sauce semi-finished product of gained, after the cooling, do every analysis, the result is as shown in table 1.Fall in five-spice powder, the chilli oil adding tartar sauce semi-finished product and mix, obtain the tartar sauce finished product, do every analysis, the result is as shown in table 1.
Embodiment 6
90 parts of lards are preheated to 115 ℃, and the red onion with this preheating lard and 24 parts of choppings together adds single shaft heating mixer then, and it is golden yellow to descend heating to transmit to red green onion color in about 15 minutes in 100 ℃-120 ℃, and the person in charge's steam pressure is 2kg/cm
2, the steam pressure of sleeve is 1.35-1.4kg/cm
2
Analyze the quick-fried spices of solid that the gained prefrying is crossed, water content is 7.6%, and the water activity is 0.724.Expression is judged and is had excellent flavor as a result.
By above data and judge the result as can be known, according to the inventive method, use conveying worm to make the prefrying tartar sauce with continous way, the season sauce of gained has good quality, color, moisture, water activity, POV, AV, fragrance etc., and all to criticize the product of formula method gained similar with tradition.
The moisture and the water activity of embodiment 4 gained tartar sauce finished products are all good, but its local flavor is obviously not good.Reason should be red onion and sauce while prefrying, the moisture content of red onion effectively can't be removed.Fried red onion is considered to influence the principal element of oil-fried flavouring paste local flavor, learn by embodiment 6, red onion must prefrying to moisture less than 7.5% or the water activity less than 0.7, just can have excellent flavor.
Embodiment 7
Red onion and 90 parts of lards of 24 parts of choppings were heated about 15 minutes in double walled kettle, put into the heating of single shaft mixer with sauce then, controlled condition such as embodiment 5 heated about 12 minutes.The cooling back adds embodiment 1 described fragrance matter, and analyzing the finished product moisture is 14.6%, and the water activity is 0.712.
Though the present invention discloses as above with preferred embodiment; right its is not that any those skilled in the art are under the situation of the spirit that does not deviate from the present invention in order to qualification the present invention; can do some and change and variation, it all should belong within protection scope of the present invention.
Table 1
| Analysis project | The tartar sauce semi-finished product (not adding fragrance matter) of comparing embodiment 1 gained | The tartar sauce finished product of comparing embodiment 1 gained | The tartar sauce semi-finished product (not adding fragrance matter) of embodiment 5 gained | The tartar sauce finished product of embodiment 5 gained |
| Color | ????L49.76a+5.52 ????b+20.59 | ??L42.63a+15.17 ????b+14.63 | ????L51.83a+4.07 ????b+21.28 | ??L44.70a+13.09 ????b+15.99 |
| Moisture | ????15.3％ | ????14.8％ | ????19.5％ | ????18.3％ |
| The water activity | ????0.734 | ????0.730 | ????0.765 | ????0.754 |
| POV | ????4.99 | ????6.31 | ????4.49 | ????6.30 |
| AV | ????1.27 | ????1.06 | ????1.21 | ????1.34 |
| Fragrance is always formed | ????539950809 | ????1209950809 | ????485809083 | ????1156624032 |
Below the every index described in embodiment and the table 1 is described as follows:
(1) water activity (Aw):
Water active for the water vapor pressure in the food and equality of temperature with the ratio of depressing the pure water vapour pressure, i.e. Aw=P/Po, wherein Aw is the water activity, P is the vapour pressure of solution in the food, Po is the vapour pressure of solvent.The measurement of water activity should meet AOAC, and the active instrument of the commercial type water that its available Cold Mirrors dew point coagulation detects is measured.
(2) peroxide value (PoV, Peroxide Value):
Peroxide value is represented grease initial stage autoxidation degree, and reagent adds potassium iodide aqueous solution, and adds starch solution as indicator with chloroform, acetic acid solution, uses the sodium thiosulfate standard solution titration, calculates the content of iodine that is dissociated in the grease, in milliequivalent.
(3) acid number (AV, Aaid Value):
Acid number is a kind of index of expression organic substance acidity.Be to show with 1 a milligram numerical table that restrains the required potassium hydroxide of acid ingredient in the fat in using.
(4) fragrance is always formed:
Carry out the total content analysis (Headspace analysis) of space, food upper strata volatile matter with gas chromatograph (CC), calculate the gained collection of illustrative plates with integrator, it represents fragrance content.
(5) moisture:
The mensuration of moisture is with reference to AOCS Ca 2d-25 method.Its method be to use vacuum drying oven be controlled in 70 ℃ be heated to constant, calculated weight loss percentage.
(6) color:
L in table 1 color data, a, b value are represented brightness, silk ribbon look and the yellow chromaticity of sample respectively, and available scan-type beam split color difference meter (Spectro Pnoto Meter) reflection measurement is changed automatically according to the CIE colour system.
Claims (18)
1. method of making oil-fried flavouring paste, it comprises:
Edible oil, the quick-fried perfumery of solid, sauce are placed conveying worm, descend to heat and get in 90 ℃ to 140 ℃ of temperature.
2. the method for claim 1 is characterized in that, the quick-fried perfumery of described solid is earlier fried in advance with edible oil, and quick-fried perfumery of the solid that prefrying is crossed and sauce place conveying worm to heat again.
3. the method for claim 1 is characterized in that, the quick-fried perfumery of described solid is earlier fried in advance with edible oil, and sauce is also earlier fried in advance with edible oil, and the sauce crossed of quick-fried perfumery of the solid that prefrying is crossed and prefrying places conveying worm to heat again.
4. as claim 2 or 3 described methods, it is characterized in that, the quick-fried perfumery of described solid be fried in advance to water content less than 7.5%, or the water activity is less than 0.7.
5. the method for claim 1 is characterized in that, quick-fried perfumery of described solid and sauce are after mixing earlier, and be fried in advance with edible oil again, places conveying worm to heat again.
6. the method for claim 1 is characterized in that, described edible oil, the quick-fried perfumery of solid and sauce are to add in the conveying worm in regular turn stage by stage to heat.
7. method as claimed in claim 6 is characterized in that, the time interval that described edible oil, the quick-fried perfumery of solid and sauce add in the conveying worm is 5 to 30 minutes.
8. the method for claim 1 is characterized in that, the quick-fried perfumery of described solid is selected from red onion, green onion, ginger, garlic, small Dried fish and composition thereof.
9. the method for claim 1 is characterized in that, described sauce is selected from thick chilli sauce, sweet fermented flour sauce, thick broad-bean sauce, peppery thick broad-bean sauce and composition thereof.
10. the method for claim 1 is characterized in that, described conveying worm is single shaft conveyer or twin shaft conveyer.
11. the method for claim 1 is characterized in that, described conveying worm is selected from single shaft extruder, two-axis extruder, single shaft heating mixer, twin shaft heating mixer.
12. the method for claim 1, it further comprises flavoring added in the conveying worm and heats.
13. method as claimed in claim 12 is characterized in that, described flavoring is selected from soy sauce, sugar, wine, salt, monosodium glutamate and composition thereof.
14. the method for claim 1, it further comprises emulsifying agent added in the conveying worm and heats.
15. method as claimed in claim 14, it is characterized in that described emulsifying agent is selected from polyoxyethylene sorbitol fatty acid ester, D-sorbite fatty acid ester, monoglyceride, list and double glyceride, sucrose fatty ester, methyl glycol fatty acid ester, organic acid mono-glyceride, polynary glycerine dehydroamino acid fatty acid ester, lecithin and sorbose monooleate.
16. an oil-fried flavouring paste, it is made by the described method of claim 1.
17. an oil-fried flavouring paste composition comprises the described oil-fried flavouring paste of claim 16, and fragrance matter.
18. oil-fried flavouring paste composition as claimed in claim 17 is characterized in that described fragrance matter is selected from five-spice powder, chilli oil, pepper powder and composition thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB991072634A CN1183849C (en) | 1999-05-13 | 1999-05-13 | Method for making oil-fried flavouring paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB991072634A CN1183849C (en) | 1999-05-13 | 1999-05-13 | Method for making oil-fried flavouring paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1273791A true CN1273791A (en) | 2000-11-22 |
| CN1183849C CN1183849C (en) | 2005-01-12 |
Family
ID=5272683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB991072634A Expired - Lifetime CN1183849C (en) | 1999-05-13 | 1999-05-13 | Method for making oil-fried flavouring paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1183849C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293392A (en) * | 2011-09-16 | 2011-12-28 | 福建省泉州市安记食品有限公司 | Compound seasoning powder for stir-frying rice |
| CN102599462A (en) * | 2012-03-29 | 2012-07-25 | 天津春发生物科技集团有限公司 | Fried onion flavor essence prepared by using extrusion technology |
| CN102726705A (en) * | 2012-06-22 | 2012-10-17 | 桐乡市高介湾酱菜厂 | Chilli sauce and its preparation method |
| CN103284123A (en) * | 2012-12-22 | 2013-09-11 | 魏铁鸣 | Green Chinese onion chili sauce and manufacturing method thereof |
| CN103876108A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Oyster spicy sauce and preparation method thereof |
| CN106666489A (en) * | 2016-12-09 | 2017-05-17 | 广东美味鲜调味食品有限公司 | Fish larvae paste and preparation method thereof |
-
1999
- 1999-05-13 CN CNB991072634A patent/CN1183849C/en not_active Expired - Lifetime
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293392A (en) * | 2011-09-16 | 2011-12-28 | 福建省泉州市安记食品有限公司 | Compound seasoning powder for stir-frying rice |
| CN102293392B (en) * | 2011-09-16 | 2014-08-13 | 安记食品股份有限公司 | Compound seasoning powder for stir-frying rice |
| CN102599462A (en) * | 2012-03-29 | 2012-07-25 | 天津春发生物科技集团有限公司 | Fried onion flavor essence prepared by using extrusion technology |
| CN102599462B (en) * | 2012-03-29 | 2014-09-10 | 天津春发生物科技集团有限公司 | Fried onion flavor essence prepared by using extrusion technology |
| CN102726705A (en) * | 2012-06-22 | 2012-10-17 | 桐乡市高介湾酱菜厂 | Chilli sauce and its preparation method |
| CN103876108A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Oyster spicy sauce and preparation method thereof |
| CN103284123A (en) * | 2012-12-22 | 2013-09-11 | 魏铁鸣 | Green Chinese onion chili sauce and manufacturing method thereof |
| CN106666489A (en) * | 2016-12-09 | 2017-05-17 | 广东美味鲜调味食品有限公司 | Fish larvae paste and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1183849C (en) | 2005-01-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103501633B (en) | Wafer material for fried food | |
| Ofori et al. | Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour | |
| CN1030638C (en) | Food material for putting | |
| JP4837184B2 (en) | Process for producing roasted flour for baked confectionery and composition for baked confectionery containing said roasted flour | |
| CN1183849C (en) | Method for making oil-fried flavouring paste | |
| Joshi et al. | Potentiality of potato flour as humectants (anti-staling agent) in bakery product: Muffin | |
| Xiong et al. | Effect of characteristics of different wheat flours on the quality of fermented hollow noodles | |
| JP4546341B2 (en) | Method for producing flavor oil | |
| CN1897827A (en) | Edible product comprising flavouring microcapsules | |
| CN1116817C (en) | Paste product | |
| IE43957B1 (en) | Edible compositions | |
| Bondarenko et al. | Study of the influence of buckwheat flour and flax seeds on consumption properties of long-stored bakery products | |
| CN109846019A (en) | A kind of modularization chafing dish bottom flavorings | |
| KR101771097B1 (en) | The Vegetable Korokke and the manufacturing method thereof | |
| WO2011115423A2 (en) | Microwavable puffing rice snack and manufacturing method thereof | |
| CA2380632A1 (en) | Gluten substitutes | |
| SA521422501B1 (en) | Process for an instant oil fried noodle | |
| Aimon et al. | Blend of flour with Vigna radiata and Vigna mungo used in muffins in order to increase nutritional properties | |
| DK2880979T3 (en) | Process and baking mix for making dry flat bread | |
| KR101127692B1 (en) | the cookie with soybean paste power and sun-dried salt and the manufacture method | |
| EP0375558A1 (en) | Process for the preparation of a ready for use flour and ready for dough flour obtained by this process | |
| CN108283207A (en) | A kind of preparation method of pie | |
| JP2000004851A (en) | Production of pizza | |
| CN110013025B (en) | Starch gelatinization method and product thereof | |
| US1234858A (en) | Baking compound. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20050112 |