CN111357856A - Chicken dried meat floss caramel treats and preparation method thereof - Google Patents
Chicken dried meat floss caramel treats and preparation method thereof Download PDFInfo
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- CN111357856A CN111357856A CN202010348822.4A CN202010348822A CN111357856A CN 111357856 A CN111357856 A CN 111357856A CN 202010348822 A CN202010348822 A CN 202010348822A CN 111357856 A CN111357856 A CN 111357856A
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- 241000628997 Flos Species 0.000 title claims abstract description 38
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 35
- 235000013736 caramel Nutrition 0.000 title claims abstract description 35
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 34
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 30
- 241000209140 Triticum Species 0.000 claims abstract description 23
- 235000021307 Triticum Nutrition 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 19
- 108010068370 Glutens Proteins 0.000 claims abstract description 15
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 15
- 235000021312 gluten Nutrition 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 15
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 241000345998 Calamus manan Species 0.000 claims abstract description 6
- 235000012950 rattan cane Nutrition 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000012149 noodles Nutrition 0.000 claims description 36
- 235000013330 chicken meat Nutrition 0.000 claims description 34
- 238000003756 stirring Methods 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 16
- 238000005303 weighing Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 12
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 241000722363 Piper Species 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a chicken dried meat floss caramel treats and a preparation method thereof, wherein the chicken dried meat floss caramel treats comprise the following raw materials in parts by weight: 20-40 parts of wheat flour, 5-15 parts of egg liquid, 2-4 parts of vital gluten, 0.5-1 part of baking powder, 1-2 parts of baking soda, 2-3 parts of maltodextrin, 0.5-1 part of edible salt and 2-4 parts of water. According to the invention, through the raw material proportion and the process, the moisture and water activity of the caramel treats and the chicken floss are kept consistent as much as possible, the moisture is not transferred, the quality guarantee period of the product is longer, the product quality is more stable, the chicken floss and the caramel treats are perfectly combined and supplemented, the taste is better, and the special flavor essence is applied to the caramel treats to make the caramel treats taste the braised meat flavor or the rattan pepper flavor.
Description
Technical Field
The invention relates to a chicken dried meat floss caramel treats and a preparation method thereof, belonging to the technical field of food processing.
Background
The original name of the saqima is saqima, which is a food of Manchu nationality, and the saqima is one of sacrifice articles for sacrifice in Shangxi Sanling, and has been developed for hundreds of years till now. The traditional caramel treats have single taste, the water of the product is easy to lose, the quality guarantee period of the product is short, the taste of the caramel treats is not good, and the requirements of people are difficult to meet. Therefore, there is a need for those skilled in the art to search and improve related formulas and processes, and to make new saqima.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a chicken dried meat floss caramel treats and a preparation method thereof.
In order to achieve the above purpose, the technical scheme provided by the invention is as follows: the chicken floss caramel treats comprise the following raw materials in parts by weight: 20-40 parts of wheat flour, 5-15 parts of egg liquid, 2-4 parts of vital gluten, 0.5-1 part of baking powder, 1-2 parts of baking soda, 2-3 parts of maltodextrin, 0.5-1 part of edible salt and 2-4 parts of water.
Preferably, the chicken floss caramel treats comprise the following raw materials in parts by weight: 25 parts of wheat flour, 10 parts of egg liquid, 2.25 parts of vital gluten, 0.6 part of baking powder, 1.5 parts of baking soda, 2 parts of maltodextrin, 0.75 part of edible salt and 3 parts of water.
A method for making chicken floss caramel treats specifically comprises the following steps:
(1) preparing materials: respectively weighing wheat flour, wheat gluten, baking powder, maltodextrin and edible salt according to the proportion, uniformly mixing the wheat flour, the wheat gluten, the baking powder, the maltodextrin and the edible salt, and stirring the dry powder for 20 seconds;
(2) kneading: weighing a certain amount of egg liquid, pouring the egg liquid into flour, weighing a certain amount of baking soda, dissolving the baking soda in water, adding the flour while stirring to form dough, and stirring for 7 minutes;
(3) and (3) proofing: placing the dough in a constant temperature incubator, and fermenting for 5 hours at a proofing temperature of 30 ℃;
(4) slitting: after the dough is proofed, uniformly kneading, pressing into dough skin with the thickness of 2mm, and cutting into noodles;
(5) frying: pouring a proper amount of edible oil, heating to the oil temperature of 178-195 ℃, adding the cut noodles, immediately fishing out the noodles when the noodles are fried to be light yellow and slightly hardened, controlling the oil, and placing aside for drying;
(6) mixing syrup: weighing maltose syrup and white granulated sugar according to a certain proportion, decocting the mixture into 80 degrees, adding essence, uniformly stirring the mixture, then pouring the mixture onto the noodles, and uniformly stirring the mixture;
(7) scattering chicken floss: spreading chicken floss uniformly inside and outside the noodles;
(8) forming and cutting: pouring the hot noodles into a mould to be compacted and molded, cooling and taking out the noodles and cutting the noodles into blocks;
(9) cooling and packaging: and fully cooling the chicken floss caramel treats, and packaging to obtain the finished product.
Preferably, in the step (6), 50 kg of maltose syrup and 5 kg of white granulated sugar are used.
Preferably, in the step (6), the essence is a meat-stewed or rattan pepper-flavored essence.
Based on the technical scheme, compared with the prior art, the invention has the following technical advantages:
according to the invention, through the raw material proportion and the process, the moisture and water activity of the caramel treats and the chicken floss are kept consistent as much as possible, the moisture is not transferred, the quality guarantee period of the product is longer, the product quality is more stable, the chicken floss and the caramel treats are perfectly combined and supplemented, the taste is better, and the special flavor essence is applied to the caramel treats to make the caramel treats taste the braised meat flavor or the rattan pepper flavor.
The chicken meat floss is rich in nutrition and has faint scent. The chicken meat floss has high protein, low fat, low cholesterol and low calorie as poultry meat products, and also has the advantages of calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin A, B1, B2, C, E, nicotinic acid and the like, and is increasingly favored by consumers.
Detailed Description
The invention is further illustrated by the following examples.
Example 1
The chicken floss caramel treats comprise the following raw materials in parts by weight: 20-40 parts of wheat flour, 5-15 parts of egg liquid, 2-4 parts of vital gluten, 0.5-1 part of baking powder, 1-2 parts of baking soda, 2-3 parts of maltodextrin, 0.5-1 part of edible salt and 2-4 parts of water.
A method for making chicken floss caramel treats specifically comprises the following steps:
(1) preparing materials: respectively weighing wheat flour, wheat gluten, baking powder, maltodextrin and edible salt according to the proportion, uniformly mixing the wheat flour, the wheat gluten, the baking powder, the maltodextrin and the edible salt, and stirring the dry powder for 20 seconds;
(2) kneading: weighing a certain amount of egg liquid, pouring the egg liquid into flour, weighing a certain amount of baking soda, dissolving the baking soda in water, adding the flour while stirring to form dough, and stirring for 7 minutes;
(3) and (3) proofing: placing the dough in a constant temperature incubator, and fermenting for 5 hours at a proofing temperature of 30 ℃;
(4) slitting: after the dough is proofed, uniformly kneading, pressing into dough skin with the thickness of 2mm, and cutting into noodles;
(5) frying: pouring a proper amount of edible oil, heating to the oil temperature of 178-195 ℃, adding the cut noodles, immediately fishing out the noodles when the noodles are fried to be light yellow and slightly hardened, controlling the oil, and placing aside for drying;
(6) mixing syrup: weighing maltose syrup and white granulated sugar according to a certain proportion, decocting the mixture into 80 degrees, adding essence, uniformly stirring the mixture, then pouring the mixture onto the noodles, and uniformly stirring the mixture;
(7) scattering chicken floss: spreading chicken floss uniformly inside and outside the noodles;
(8) forming and cutting: pouring the hot noodles into a mould to be compacted and molded, cooling and taking out the noodles and cutting the noodles into blocks;
(9) cooling and packaging: and fully cooling the chicken floss caramel treats, and packaging to obtain the finished product.
In the step (6), 50 kg of maltose syrup and 5 kg of white granulated sugar are adopted. In the step (6), the essence is a braised meat flavor or rattan pepper flavor essence.
Example 2
The chicken floss caramel treats comprise the following raw materials in parts by weight: 25 parts of wheat flour, 10 parts of egg liquid, 2.25 parts of vital gluten, 0.6 part of baking powder, 1.5 parts of baking soda, 2 parts of maltodextrin, 0.75 part of edible salt and 3 parts of water.
A method for making chicken floss caramel treats specifically comprises the following steps:
(1) preparing materials: respectively weighing wheat flour, wheat gluten, baking powder, maltodextrin and edible salt according to the proportion, uniformly mixing the wheat flour, the wheat gluten, the baking powder, the maltodextrin and the edible salt, and stirring the dry powder for 20 seconds;
(2) kneading: weighing a certain amount of egg liquid, pouring the egg liquid into flour, weighing a certain amount of baking soda, dissolving the baking soda in water, adding the flour while stirring to form dough, and stirring for 7 minutes;
(3) and (3) proofing: placing the dough in a constant temperature incubator, and fermenting for 5 hours at a proofing temperature of 30 ℃;
(4) slitting: after the dough is proofed, uniformly kneading, pressing into dough skin with the thickness of 2mm, and cutting into noodles;
(5) frying: pouring a proper amount of edible oil, heating to the oil temperature of 178-195 ℃, adding the cut noodles, immediately fishing out the noodles when the noodles are fried to be light yellow and slightly hardened, controlling the oil, and placing aside for drying;
(6) mixing syrup: weighing maltose syrup and white granulated sugar according to a certain proportion, decocting the mixture into 80 degrees, adding essence, uniformly stirring the mixture, then pouring the mixture onto the noodles, and uniformly stirring the mixture;
(7) scattering chicken floss: spreading chicken floss uniformly inside and outside the noodles;
(8) forming and cutting: pouring the hot noodles into a mould to be compacted and molded, cooling and taking out the noodles and cutting the noodles into blocks;
(9) cooling and packaging: and fully cooling the chicken floss caramel treats, and packaging to obtain the finished product.
In the step (6), 50 kg of maltose syrup and 5 kg of white granulated sugar are adopted. In the step (6), the essence is a braised meat flavor or rattan pepper flavor essence.
The foregoing is illustrative and explanatory of the invention and is not intended to limit the advantages attainable thereby, and it is within the scope of the present application for any one or more of the advantages to be realized, whether simple changes in construction and/or implementation in some embodiments are possible in the practice of the invention.
Claims (5)
1. A chicken dried meat floss caramel treats and a preparation method thereof are characterized in that: the chicken dried meat floss caramel treats comprise the following raw materials in parts by weight: 20-40 parts of wheat flour, 5-15 parts of egg liquid, 2-4 parts of vital gluten, 0.5-1 part of baking powder, 1-2 parts of baking soda, 2-3 parts of maltodextrin, 0.5-1 part of edible salt and 2-4 parts of water.
2. The chicken meat floss caramel treats as claimed in claim 1, wherein: the chicken dried meat floss caramel treats comprise the following raw materials in parts by weight: 25 parts of wheat flour, 10 parts of egg liquid, 2.25 parts of vital gluten, 0.6 part of baking powder, 1.5 parts of baking soda, 2 parts of maltodextrin, 0.75 part of edible salt and 3 parts of water.
3. The chicken floss caramel treats and the preparation method thereof are characterized by comprising the following steps:
(1) preparing materials: respectively weighing wheat flour, wheat gluten, baking powder, maltodextrin and edible salt according to the proportion, uniformly mixing the wheat flour, the wheat gluten, the baking powder, the maltodextrin and the edible salt, and stirring the dry powder for 20 seconds;
(2) kneading: weighing a certain amount of egg liquid, pouring the egg liquid into flour, weighing a certain amount of baking soda, dissolving the baking soda in water, adding the flour while stirring to form dough, and stirring for 7 minutes;
(3) and (3) proofing: placing the dough in a constant temperature incubator, and fermenting for 5 hours at a proofing temperature of 30 ℃;
(4) slitting: after the dough is proofed, uniformly kneading, pressing into dough skin with the thickness of 2mm, and cutting into noodles;
(5) frying: pouring a proper amount of edible oil, heating to the oil temperature of 178-195 ℃, adding the cut noodles, immediately fishing out the noodles when the noodles are fried to be light yellow and slightly hardened, controlling the oil, and placing aside for drying;
(6) mixing syrup: weighing maltose syrup and white granulated sugar according to a certain proportion, decocting the mixture into 80 degrees, adding essence, uniformly stirring the mixture, then pouring the mixture onto the noodles, and uniformly stirring the mixture;
(7) scattering chicken floss: spreading chicken floss uniformly inside and outside the noodles;
(8) forming and cutting: pouring the hot noodles into a mould to be compacted and molded, cooling and taking out the noodles and cutting the noodles into blocks;
(9) cooling and packaging: and fully cooling the chicken floss caramel treats, and packaging to obtain the finished product.
4. The method for making chicken caramel treats and the mares thereof according to claim 3, wherein the method comprises the following steps: in the step (6), 50 kg of maltose syrup and 5 kg of white granulated sugar are adopted.
5. The chicken meat floss caramel treats and the preparation method thereof as claimed in claim 3, wherein the chicken meat floss caramel treats comprise the following components: in the step (6), the essence is a braised meat flavor or rattan pepper flavor essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010348822.4A CN111357856A (en) | 2020-04-28 | 2020-04-28 | Chicken dried meat floss caramel treats and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010348822.4A CN111357856A (en) | 2020-04-28 | 2020-04-28 | Chicken dried meat floss caramel treats and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111357856A true CN111357856A (en) | 2020-07-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010348822.4A Pending CN111357856A (en) | 2020-04-28 | 2020-04-28 | Chicken dried meat floss caramel treats and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN111357856A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189745A (en) * | 2020-09-25 | 2021-01-08 | 麦肯嘉顿(江苏)食品有限公司 | Production process of sea sedge powder and dried meat floss caramel treats |
| CN112401051A (en) * | 2020-11-24 | 2021-02-26 | 新余市天麦食品有限公司 | Purple Chinese yam caramel treats and processing technology thereof |
| CN113995043A (en) * | 2021-11-19 | 2022-02-01 | 北京星稷品牌运营管理有限公司 | Novel caramel treats and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672525A (en) * | 2004-03-22 | 2005-09-28 | 邓正中 | Candied fritter and its making process |
| CN103704454A (en) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | Forcemeat veal caramel treats and processing method thereof |
| CN105454355A (en) * | 2015-11-17 | 2016-04-06 | 张立涛 | Spleen-strengthening caramel treats |
| CN110506827A (en) * | 2019-09-20 | 2019-11-29 | 江苏好的食品有限公司 | A kind of nut saqima and preparation method thereof |
-
2020
- 2020-04-28 CN CN202010348822.4A patent/CN111357856A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672525A (en) * | 2004-03-22 | 2005-09-28 | 邓正中 | Candied fritter and its making process |
| CN103704454A (en) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | Forcemeat veal caramel treats and processing method thereof |
| CN105454355A (en) * | 2015-11-17 | 2016-04-06 | 张立涛 | Spleen-strengthening caramel treats |
| CN110506827A (en) * | 2019-09-20 | 2019-11-29 | 江苏好的食品有限公司 | A kind of nut saqima and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189745A (en) * | 2020-09-25 | 2021-01-08 | 麦肯嘉顿(江苏)食品有限公司 | Production process of sea sedge powder and dried meat floss caramel treats |
| CN112401051A (en) * | 2020-11-24 | 2021-02-26 | 新余市天麦食品有限公司 | Purple Chinese yam caramel treats and processing technology thereof |
| CN113995043A (en) * | 2021-11-19 | 2022-02-01 | 北京星稷品牌运营管理有限公司 | Novel caramel treats and preparation method thereof |
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