JPH03216155A - Production of rice cake and raw material for preparing rice cake - Google Patents
Production of rice cake and raw material for preparing rice cakeInfo
- Publication number
- JPH03216155A JPH03216155A JP2007179A JP717990A JPH03216155A JP H03216155 A JPH03216155 A JP H03216155A JP 2007179 A JP2007179 A JP 2007179A JP 717990 A JP717990 A JP 717990A JP H03216155 A JPH03216155 A JP H03216155A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- organic acid
- rice crackers
- alkali salt
- rice cake
- 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
- 241000209094 Oryza Species 0.000 title claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 26
- 235000009566 rice Nutrition 0.000 title claims abstract description 26
- 239000002994 raw material Substances 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 150000007524 organic acids Chemical class 0.000 claims abstract description 18
- 150000001447 alkali salts Chemical class 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000001540 sodium lactate Substances 0.000 claims abstract description 8
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 8
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 8
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 claims abstract description 5
- 239000001521 potassium lactate Substances 0.000 claims abstract description 5
- 235000011085 potassium lactate Nutrition 0.000 claims abstract description 5
- 229960001304 potassium lactate Drugs 0.000 claims abstract description 5
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 claims abstract description 4
- SVICABYXKQIXBM-UHFFFAOYSA-L potassium malate Chemical compound [K+].[K+].[O-]C(=O)C(O)CC([O-])=O SVICABYXKQIXBM-UHFFFAOYSA-L 0.000 claims abstract description 4
- 239000001415 potassium malate Substances 0.000 claims abstract description 4
- 235000011033 potassium malate Nutrition 0.000 claims abstract description 4
- 235000019265 sodium DL-malate Nutrition 0.000 claims abstract description 4
- 239000001394 sodium malate Substances 0.000 claims abstract description 4
- 235000019685 rice crackers Nutrition 0.000 claims description 42
- 238000000034 method Methods 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000005336 cracking Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 159000000011 group IA salts Chemical class 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、米菓および米菓用調製原料の製造方法に関す
るものである。詳しく述べると、ひび割れ、破損等によ
る低歩留りを改善し、経済性が高い米菓および米菓用調
製原料の製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing rice crackers and raw materials for preparing rice crackers. More specifically, the present invention relates to a method for producing rice crackers and raw materials for preparing rice crackers that improves low yields due to cracking, breakage, etc. and is highly economical.
（従来の技術）
米菓としては、せんべい、あられ、おかき等があり、従
来から我が国の代表的な菓子類の一つである。これらは
、また、近年米国等においてもライスクラッカーとして
人気を博しているものである。(Prior Art) Rice crackers include rice crackers, arare, and rice crackers, and have traditionally been one of Japan's representative confectioneries. These have also recently become popular as rice crackers in the United States and other countries.
これらの米菓のうち、せんべいを例にとると、通常、つ
ぎのような工程で製造されている（最新食品加工港産「
米とその加工」建帛社発行第２０９〜２１１頁および「
三訂総合食品工業」恒星社厚生閣発行第２３６〜２３７
頁）。Among these rice crackers, taking rice crackers as an example, they are usually manufactured using the following process (produced at the latest food processing port).
"Rice and Its Processing" published by Kenpakusha, pp. 209-211 and "
3rd Edition General Food Industry” published by Koseisha Koukaku No. 236-237
page).
精米一水浸漬一製粉一蒸し一練り一冷却一一練りだし一
成形一一次乾燥一ねかせ−二次乾燥一熔焼一味付け一三
次乾燥一製品
（発明が解決しようとする課題）
このように、せんべいの製造工程では、一次、二次およ
び三次と順次乾燥工程を経て行くが、この間、ひび割れ
、破損等を生じないように充分注意しながら製造してい
る。しかしながら、それても多少のひび割れが発生する
。このひび割れ、破損等は、多い場合には２０〜３０％
にも及ぶことがある。このようなひび割れは、米菓の商
品価値を著しく低下させ、場合によっては、商品価値が
なくなることもある。このために、ひび割れ、破損等を
防止する改善方法の開発が強く望まれていた。Polished rice - Soaked in water - Flour - Steamed - Kneaded - Cooled - Kneaded - Formed - Primary drying - Letting - Secondary drying - Melting - Seasoning - Third drying - Product (Problems to be solved by the invention) In the manufacturing process of rice crackers, the rice crackers go through a drying process in sequence: primary, secondary, and tertiary, and during this process, great care is taken to avoid cracking, breakage, etc. However, some cracks still occur. This cracking, damage, etc. is 20-30% in many cases.
It can even extend to Such cracks significantly reduce the commercial value of rice crackers, and in some cases, may even eliminate the commercial value. For this reason, there has been a strong desire to develop an improvement method to prevent cracking, damage, etc.
したかって、本発明の目的は、米菓および米菓用凋製原
料の新規な製造方法を提供することにある。本発明の他
の目的は、ひび割れ、破損等による低歩留りを改善し、
経済性の高い米菓および米薬用調製原料の製造方法を提
供することにある。Therefore, an object of the present invention is to provide a novel method for producing rice crackers and raw materials for making rice crackers. Another object of the present invention is to improve low yield due to cracks, breakage, etc.
The object of the present invention is to provide a highly economical method for producing rice crackers and raw materials for rice medicinal preparations.
（課題を解決するための手段）
これらの諸目的は、米粉に何機酸のアルカリ塩を添加す
ることを特徴とする米菓用調製原料の製造方法により達
成される。(Means for Solving the Problems) These objects are achieved by a method for producing a raw material for preparing rice crackers, which is characterized by adding an alkali salt of an acid to rice flour.
これらの諸目的は、米粉に有機酸のアルカリ塩を添加し
て得られる米菓用調製原料を成形したのち、焙焼するこ
とを特徴する米菜の製造方法により達成される。These objects are achieved by a method for producing rice crackers, which is characterized in that a raw material for preparing rice crackers obtained by adding an alkali salt of an organic acid to rice flour is molded and then roasted.
（作用）
つぎに、せんべいを例にとって本発明による米菓用調製
原料および米菜の製造方法について説明する。(Function) Next, the raw material for preparing rice crackers and the method for producing rice crackers according to the present invention will be explained using rice crackers as an example.
前記のごときせんべいの製造工程中で、有機酸のアルカ
リ塩を添加し得る工程は何個所があるが、該有機酸のア
ルカリ塩を均一にしかも正確に添加するには、製粉工程
で得られた米粉を蒸す工程での加水時に、加水用の水に
予め必要量添加しておくのが最も好ましい。In the manufacturing process of rice crackers as described above, there are several steps in which an alkali salt of an organic acid can be added, but in order to add the alkali salt of an organic acid uniformly and accurately, it is necessary to When adding water in the process of steaming rice flour, it is most preferable to add the required amount in advance to water for adding water.
本発明で使用される有機酸のアルカリ塩とじては、乳酸
ナトリウム、乳酸カリウム、リンゴ酸ナ１・リウム、リ
ンゴ酸カリウム等のオキシ酸の塩に効果が認められるか
、特に乳酸ナトリウムおよび乳酸カリウムにひび割れ、
破損の防止に著しい効果か認められた。Among the alkali salts of organic acids used in the present invention, salts of oxyacids such as sodium lactate, potassium lactate, sodium malate, and potassium malate are found to be effective, especially sodium lactate and potassium lactate. cracks,
A significant effect in preventing damage was observed.
これらの白゛機酸のアルカリ塩の添加量は、米粉に対し
て０．０５重量％を越えかつ４．０重量％未満、特に０
．１〜３．０重量％か望ましい。すなわち、添加量が０
．０５重量％以下では所期の効果が得られ難くなり、一
方、４．０重量％以上では、ひひ割れ防止の効果は向上
するが、塩味が強く感じられるようになり、好ましくな
い。The amount of these alkaline acid salts added is more than 0.05% by weight and less than 4.0% by weight, especially 0.05% by weight and less than 4.0% by weight based on rice flour.
．． 1 to 3.0% by weight is desirable. In other words, if the amount added is 0
．． If the amount is less than 0.05% by weight, it becomes difficult to obtain the desired effect, while if it is more than 4.0% by weight, the effect of preventing cracking is improved, but the salty taste becomes strong, which is not preferable.
上述した条件下で有機酸のアルカリ塩を添加して常法に
したがってせんべいを製造すれば、ひび割れか少なく、
破損のほとんどないせんべいが得られることが判明した
。If rice crackers are manufactured according to the conventional method by adding an alkali salt of an organic acid under the above-mentioned conditions, there will be fewer cracks.
It was found that rice crackers with almost no damage could be obtained.
さらに、近年、せんべい業界では、二次乾燥工程まで終
了したせんべい用調製原料が「生地せんべい」として出
荷され、製造工程の最終段階のみを社内で行なっている
業者も多くなっている。この場合、輸送の段階や焙焼Ｔ
程以降の段階でひひ割れ、破損等か生じることかあるの
が、本発明の処理を行なうことにより、「生地せんべい
」はひび割れ、破損等を生じることが極めて少なく、機
械的な強度にも優れていることも確認された。Furthermore, in recent years, in the senbei industry, raw materials for preparing senbei that have gone through the secondary drying process are shipped as ``dough senbei,'' and there are many companies that only carry out the final stage of the manufacturing process in-house. In this case, the transportation stage and roasting T
Cracks, breakage, etc. may occur at later stages, but by applying the treatment of the present invention, "Dough Rice Crackers" are extremely unlikely to crack or break, and have excellent mechanical strength. It was also confirmed that
また、有機酸のアルカリ塩の米菓ないしその調製原料へ
の添加は、上記効果の他にも、驚くべきことに、得られ
た米菜の食感の向上、形の良い大きな膨らみ、表面の艶
および照りの向上、米菓用調製原料でのカビの発生防止
と冷凍障害防止等種々の効果も認められ、米菓用に極め
て有効であることが確認された。In addition to the above-mentioned effects, the addition of an alkaline salt of an organic acid to rice crackers or the raw materials for their preparation surprisingly improves the texture of the resulting rice crackers, creates a large bulge with a good shape, and improves the appearance of the surface. Various effects were also observed, such as improving gloss and shine, preventing mold growth in raw materials for preparing rice crackers, and preventing freezing damage, and it was confirmed that the product is extremely effective for making rice crackers.
さらに、有機酸のアルカリ塩を使用して生地を調製する
に当って、生地のｐＨを調製する目的で少量の有機酸や
米墓の味、色、艶等を向上させる目的で各種のアミノ酸
類を併用することもあり、焼き色の向上の目的でＤ−キ
シロース等を併用することも可能である。Furthermore, when preparing dough using an alkali salt of an organic acid, a small amount of organic acid is added to adjust the pH of the dough, and various amino acids are added to improve the taste, color, gloss, etc. of rice grains. It is also possible to use D-xylose or the like in combination for the purpose of improving baked color.
（実施例）
次に、実施例を示し、本発明について更に詳しく説明す
るが、これらは単なる例示であり、本発明はこれらの方
法に限定されるものではない。(Example) Next, the present invention will be described in more detail by showing Examples, but these are merely illustrative and the present invention is not limited to these methods.
実施例１およひ比較例Ｉ
Ｙ・め、市販の５０％乳酸ナトリウム水溶液１５ｏ ｇ
・を水２．２ｋｇに加えて混和して加水用の水を２１製
し、これを、常法により製造されたうるち米の米粉（水
分約２２％）１５ｋｇに加えて（乳酸ナ１ヘリウムとし
て米粉に対し０．５％）米粉の水分調製を行った。次に
、温度１１０゜Ｃ、蒸し時間１０分て蒸練処理を行った
後、常法にしたがって冷却、練り出し、整形を行い、７
０〜７５゜Ｃの熱風下で一次乾燥を行った。これを、２
０時間のねかせ工稈を経て、更に７０〜７５℃の熱風下
で２次乾燥を行った。この条件で得られた「生地せんべ
い」を２５０〜３００゜Ｃの焙焼炉で焼き上げ、味ｆ・
ｊけをした後、さらに、約８０℃で３次乾燥を行い、冷
却後製品を得た。この条件で製造されたせんべいの破損
率（全せんべい中で破損したせんべいの割合）は、０．
３％であった。Example 1 and Comparative Example I Y. Me, commercially available 50% sodium lactate aqueous solution 15 og
Add ・ to 2.2 kg of water and mix to make 21 water for hydration. Add this to 15 kg of non-glutinous rice flour (approximately 22% water content) produced by the conventional method (rice flour as sodium lactate, 1 helium). 0.5%) The moisture content of rice flour was adjusted. Next, steaming was performed at a temperature of 110°C for 10 minutes, followed by cooling, kneading, and shaping in the usual manner.
Primary drying was performed under hot air at 0 to 75°C. This, 2
After aging for 0 hours, secondary drying was performed under hot air at 70 to 75°C. The "dough rice crackers" obtained under these conditions are baked in a roasting oven at 250 to 300°C, and the taste is f.
After drying, tertiary drying was performed at about 80° C. to obtain a cooled product. The breakage rate (ratio of broken rice crackers out of all rice crackers) of rice crackers manufactured under these conditions was 0.
It was 3%.
比較例として、乳酸ナトリウムを使用せず、水だけで加
水処理したせんへいは、２１．７％という高い破損宇を
示した。As a comparative example, a rice cake treated with only water without using sodium lactate showed a high failure rate of 21.7%.
実施例２〜９および比較例２〜７
有機酸のアルカリ塩の種類および添加量を変える以外は
、実施例１と同様に操作してせんべいを製造したところ
、下記第１表のごとき結果が得られた。Examples 2 to 9 and Comparative Examples 2 to 7 Rice crackers were produced in the same manner as in Example 1, except for changing the type and amount of alkali salt of organic acid, and the results shown in Table 1 below were obtained. It was done.
ｑ）
１
表
実施例１０および比較例８
実施例１および比較例１と同様に製造した「生地せんべ
い」を２０枚ずつ入れた袋を夫々１０個ずつ作り、箱づ
めし、東京と大坂の間をトラック路線便で２往復させた
ところ、ひひ割れおよび破損の発生率は、第２表のよう
であった。q) 1 Table Example 10 and Comparative Example 8 Ten bags each containing 20 pieces of "dough rice crackers" manufactured in the same manner as in Example 1 and Comparative Example 1 were made, packed in boxes, and shipped between Tokyo and Osaka. After making two round trips by truck, the incidence of cracking and damage was as shown in Table 2.
（発明の効果）
以上述べたように本発明は、米粉に有機酸のアルカリ塩
を添加することよりなる米菓凋製用原料および米菜の製
造方法であるから、米菓用調製原料（例えば生地せんべ
い）および米菜における破損率の大幅な削減が可能とな
り、また中間製品（米薬用調製原料）
の輸送も容易となるという利
点かある。(Effects of the Invention) As described above, the present invention is a raw material for making rice crackers and a method for producing rice vegetables, which comprises adding an alkali salt of an organic acid to rice flour. This method has the advantage that it is possible to significantly reduce the breakage rate of rice crackers (dough rice crackers) and rice vegetables, and it also makes it easier to transport intermediate products (raw materials for rice medicinal preparations).
Claims (6)
とする米菓用調製原料の製造方法。(1) A method for producing a raw material for rice crackers, which comprises adding an alkali salt of an organic acid to rice flour.
０５重量％を越えかつ４．０重量％未満の範囲である請
求項１に記載の方法。(2) The amount of alkali salt of organic acid added to rice flour is 0.
The method of claim 1, wherein the range is greater than 0.05% and less than 4.0% by weight.
ウム、リンゴ酸ナトリウムおよびリンゴ酸カリウムより
なる群から選ばれた少なくとも１種のものである請求項
１または２に記載の方法。(3) The method according to claim 1 or 2, wherein the alkaline acid of the organic acid is at least one selected from the group consisting of sodium lactate, potassium lactate, sodium malate, and potassium malate.
菓用調製原料を成形したのち、焙焼することを特徴とす
る米菓の製造方法。(4) A method for producing rice crackers, which comprises molding a raw material for preparing rice crackers obtained by adding an alkali salt of an organic acid to rice flour, and then roasting it.
０５重量％を越えかつ４．０重量％未満である請求項４
に記載の方法。(5) The amount of alkali salt of organic acid added to rice flour is 0.
Claim 4: more than 0.05% by weight and less than 4.0% by weight
The method described in.
ウム、リンゴ酸ナトリウムおよびリンゴ酸カリウムより
なる群から選ばれた少なくとも１種のものである請求項
４または５に記載の方法。(6) The method according to claim 4 or 5, wherein the alkali salt of an organic acid is at least one selected from the group consisting of sodium lactate, potassium lactate, sodium malate, and potassium malate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007179A JPH03216155A (en) | 1990-01-18 | 1990-01-18 | Production of rice cake and raw material for preparing rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007179A JPH03216155A (en) | 1990-01-18 | 1990-01-18 | Production of rice cake and raw material for preparing rice cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03216155A true JPH03216155A (en) | 1991-09-24 |
Family
ID=11658850
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2007179A Pending JPH03216155A (en) | 1990-01-18 | 1990-01-18 | Production of rice cake and raw material for preparing rice cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03216155A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100854061B1 (en) * | 2005-12-30 | 2008-08-26 | 주식회사농심 | Manufacturing method of Tteokbokki rice cake which can be stored for a long term at room temperature |
| JP7758899B1 (en) * | 2025-03-28 | 2025-10-22 | 亀田製菓株式会社 | Rice crackers, dough manufacturing method and rice cracker manufacturing method |
-
1990
- 1990-01-18 JP JP2007179A patent/JPH03216155A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100854061B1 (en) * | 2005-12-30 | 2008-08-26 | 주식회사농심 | Manufacturing method of Tteokbokki rice cake which can be stored for a long term at room temperature |
| JP7758899B1 (en) * | 2025-03-28 | 2025-10-22 | 亀田製菓株式会社 | Rice crackers, dough manufacturing method and rice cracker manufacturing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20200077363A (en) | Mushroom seasoning composition and preparation method thereof | |
| CN106666026B (en) | Plum slice fruitcake and preparation method thereof | |
| US4414235A (en) | Process for preparing instant macaronis | |
| JP5123267B2 (en) | Dry noodle manufacturing method | |
| CN103891841A (en) | Method for prolonging shelf life of pastries | |
| CN102696771A (en) | Cream filling for yolk pies and preparation method thereof | |
| US5026570A (en) | Method for preparing freeze-dried rice | |
| KR20170117703A (en) | Manufacture of bread with chestnuts | |
| KR20220036428A (en) | Method of making soy sauce using Schisandra. | |
| CN105613680A (en) | Liquorice cake for enhancing immunity of human body and making method thereof | |
| RU2595432C1 (en) | Method for cakes production | |
| JPH02273148A (en) | Noodle strip for shell suitable for freezing and refrigeration | |
| SU1175417A1 (en) | Method of baking hollow housings of cakes from steeped dough | |
| TH23832U (en) | Recipe for preparing snack bars from unripe banana flour and the manufacturing process of such products. | |
| TH23832Y (en) | Recipe for preparing snack bars from unripe banana flour and the manufacturing process of such products. | |
| CN106614886A (en) | Method for reducing acrylamide in Cantonese mooncake through bangia fusco-purpurea | |
| JP2024120228A5 (en) | ||
| JP3575874B2 (en) | Manufacturing method of boiled Chinese noodles with konjac flour | |
| JPH0383550A (en) | Production of gelatin jelly cake | |
| JPS602157A (en) | Bean curd snack and its preparation | |
| JPH0315339A (en) | Production of dried fish | |
| WO2003053168A1 (en) | Agent for controlling properties of ground fish meat products and ground fish meat products using the same | |
| KR20000007147A (en) | Process for manufacturing soybean paste without peculiar smell | |
| SU1692500A1 (en) | Method of preparation candy from praline mass | |
| CN119488141A (en) | A preparation process of soybean protein reconstituted bamboo shoots |