Production process of anti-aging instant rice as conditioning food based on compound soybean polysaccharideĪpplied to high temperature high voltage resistant pearl particles in neutral milk-contained drink and preparation method thereofĪ method for preventing turbidity of an egg soup, a sterilized processed whole egg for egg soup, an egg soup using the whole sterilized processed liquid egg, and a method for producing the egg soup.The end of a traditional birthday celebration isn’t complete without a basket of birthday buns! Pronounced ‘ sau bao‘ in Cantonese, (sounds the same as Sao in Sao Paulo,) the dessert is a colorful treat that never ceases to impress. Quality improver of boiled rice and method for improving quality of boiled rice Premixed flour containing fructo-oligosaccharideĪ kind of fruit juice fruit jelly with weight losing function containing konjaku powder and preparation method thereof Microgranule purple laver noodle and its making method Method for producing glutinous rice dumplings without being mixed in soup Low-Fat Whipping Cream Composition and Method for Preparation thereof The mixed gel food and its manufacturing method of good thermal stability Rice fruit jelly and preparation method thereof Potato starch without alum containing compound additive and preparation method thereofĪlum-free sheet jelly and preparation method thereofĪ kind of bread improver of compound emulsion enzyme preparation Patent Citations (3) * Cited by examiner, † Cited by third party Publication number Raw material prescription of white fungus moon cake and preparing process thereof Sugarless high-fibre low-energy moon cake and its production methodįormula of filling of rice made moon-cake Priority Applications (1) Application NumberĪpplications Claiming Priority (1) Application Numberįamily ID=43860255 Family Applications (1) Application NumberĬN2009101925009A Expired - Fee Related CN102018155BĬited By (2) * Cited by examiner, † Cited by third party Publication numberĪ kind of Chinese medicine moon cake and preparation method thereofĪ kind of production method of biscuit improving agent of stuffing materialĬitations (3) * Cited by examiner, † Cited by third party Publication number CN2009101925009A Lotus seed paste mooncake modifier according to claim 1 or 2 or 3 described a kind of lotus seed paste mooncake modifying agents, it is characterized in that: its addition is 1.0% of a lotus seed paste mooncake material, adds before the lotus seed paste mooncake material stir-fries and uses. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.) Filing date Publication date Application filed by DONGGUAN XIDENGKE FOOD Co Ltd filed Critical DONGGUAN XIDENGKE FOOD Co Ltd Priority to CN2009101925009A priority Critical patent/CN102018155B/en Publication of CN102018155A publication Critical patent/CN102018155A/en Application granted granted Critical Publication of CN102018155B publication Critical patent/CN102018155B/en Status Expired - Fee Related legal-status Critical Current Anticipated expiration legal-status Critical Linksġ0. Original Assignee DONGGUAN XIDENGKE FOOD Co Ltd Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.) ( en Inventor 李智生 Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.) Granted Application number CN2009101925009A Other languages Chinese ( zh) Google Patents CN102018155A - Lotus seed paste mooncake modifier CN102018155A - Lotus seed paste mooncake modifier
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