CN103005682A - Celery aroma type snuff - Google Patents
Celery aroma type snuff Download PDFInfo
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- CN103005682A CN103005682A CN2013100141448A CN201310014144A CN103005682A CN 103005682 A CN103005682 A CN 103005682A CN 2013100141448 A CN2013100141448 A CN 2013100141448A CN 201310014144 A CN201310014144 A CN 201310014144A CN 103005682 A CN103005682 A CN 103005682A
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Abstract
The invention belongs to the technical field of snuff products and relates to a celery aroma type snuff made of pure natural materials and a preparation method of the snuff. The snuff comprises, by weight, 100-500 parts of green tea leaves, 0.05-0.35 part of musk, 50-150 parts of fructus amomi, 10-90 parts of codonopsis pilosula, 100-300 parts of mint leaves, 0.1-0.4 part of borneol, 0.03-0.10 part of asarum, 0.01-0.09 part of rhinoceros horn, 5-15 parts of rhizoma cyperi, 25-125 parts of tobacco, 2-6 parts of agilawood, 2-6 parts of cloves, 5-25 parts of angelica root, 2-6 parts of menthol and 50-150 parts of red wine. The snuff is fumigated by celeries, thereby having clean aroma of the celeries. Besides, the snuff is capable of refreshing oneself, enabling nasal cavities to ventilate and assisting in smoking cessation.
Description
Technical field
The invention belongs to the snuff product technique field, relate to a kind of celery odor type snuff of being made by the pure natural raw material, and relate to the preparation method of this snuff.
Background technology
" Smoking is harmful to your health " become universally acknowledged a word, harm of smoking is well-known, wherein mainly contain: impair one's health (1): smoking can cause cardiovascular and cerebrovascular disease, smoking makes the blood qualitative change bad, blood pressure thickens, vascular sclerosis and vessel diameter narrow down, and reduce body immunity, are one of main inducing of cardiovascular and cerebrovascular disease and cancer.(2) involve other people: the smoker is in or public arena smoking, and other people are passive passive smoking also, and passive smoking person is larger than the harm that the smoker is subject to.(3) smoking contaminated environment causes fire easily.Indoor smoke, flue gas scatters, contaminated air.Unburnt cigarette end is easy to initiation fire as not extinguishing.
Tobacco has become the physiological requirements of some people.Along with the development of smoking tobacco, quite a few human cigarette habituation is arranged, have a liking for cigarette such as life.Although the contradiction that there be " like also hate it " in the smoker at heart, sets up their relationship with tobacco after all commonplacely.The somebody has a liking for cigarette and is far more than meal.
Therefore, it is the task of top priority that a kind of substitute of safe and harmless tobacco product is provided, and in order to solve this difficult problem, the invention provides a kind of local flavor that had both kept tobacco product, the snuff-taker is produced refreshing effect to the mind, nontoxic and have a snuff of health care.
Summary of the invention
The purpose of this invention is to provide a kind of producing refreshing effect to the mind, can make nasal airflow, but and the snuff of aiding smoking cessation.
Another object of the present invention provides the preparation method of this snuff.
The present invention is achieved through the following technical solutions:
A kind of snuff is comprised of the natural material of following weight portion:
Green tea 100-500 part, Moschus 0.05-0.35 part, fructus amomi 50-150 part, Radix Codonopsis 10-90 part, dried peppermint leaf 100-300 part, borneol 0.1-0.4 part, root of Chinese wild ginger 0.03-0.10 part, rhinoceros horn 0.01-0.09 part, rhizoma cyperi 5-15 part, tobacco leaf 25-125 part, agalloch eaglewood 2-6 part, flos caryophylli 2-6 part, root of Dahurain angelica 5-25 part, menthol 2-6 part, red wine 50-150 part.
The weight portion of above-mentioned each raw material is preferably: green tea 200-400 part, Moschus 0.1-0.3 part, fructus amomi 70-130 part, Radix Codonopsis 30-70 part, dried peppermint leaf 150-250 part, borneol 0.2-0.3 part, root of Chinese wild ginger 0.05-0.09 part, rhinoceros horn 0.03-0.07 part, rhizoma cyperi 8-12 part, tobacco leaf 50-100 part, agalloch eaglewood 3-5 part, flos caryophylli 3-5 part, root of Dahurain angelica 10-20 part, menthol 3-5 part, red wine 80-120 part.
The best proportioning of the weight portion of above-mentioned each raw material is:
300 parts of green teas, 0.2 part in Moschus, 100 parts of fructus amomis, 50 parts of Radix Codonopsis, 200 parts of dried peppermint leaves, 0.25 part of borneol, 0.07 part of the root of Chinese wild ginger, 0.05 part of rhinoceros horn, 10 parts of rhizoma cyperis, 75 parts on tobacco leaf, 4 parts of agalloch eaglewood, 4 parts of flos caryophyllis, 15 parts of the roots of Dahurain angelica, 4 parts of menthols, 100 parts of red wines.
Above-mentioned snuff preparation method comprises following steps:
(1) green tea, fructus amomi, Radix Codonopsis, dried peppermint leaf, the root of Chinese wild ginger, rhizoma cyperi, tobacco leaf, agalloch eaglewood, flos caryophylli, the root of Dahurain angelica are prepared burden by above-mentioned weight portion, pulverize, sieve, get fine drug powder;
(2) with Moschus, borneol, menthol difference porphyrize powder, sieve, get Moschus fine powder, borneol fine powder and menthol fine powder;
(3) rhinoceros horn is pulverized, and sieves, and gets the rhinoceros horn fine powder;
(4) fine drug powder, Moschus fine powder, borneol fine powder, menthol fine powder and rhinoceros horn fine powder in above three steps are mixed, get snuff semi-finished product fine powder;
(5) fresh celery is put on the electric heating steel plate, energising keeps 40-60 ℃ of electric heating steel billet temperature, electric heating steel plate top is provided with gauze or the dusting cover that can place raw material fine powder, the snuff semi-finished product fine powder of making thinner is arranged on it, the airing thickness of snuff semi-finished product fine powder is 1-5mm, the snuff semi-finished product fine powder of per 100 weight portions celery 1000 weight portions, the airing time is 4-7 days;
(6) the snuff semi-finished product fine powder that dries well of step (5) adds red wine and stirs, and puts in the closed container, is embedded in underground 0.5-1 rice, ageing 1-5, and get final product.
Above-mentioned closed container is airtight ceramic vessel or airtight glass container.
Snuff of the present invention is smoked through celery, has a kind of delicate fragrance of celery.
The effect of snuff of the present invention: produce refreshing effect to the mind, can make nasal airflow, but aiding smoking cessation.
Usage and dosage: pinch the snuff of appropriate amount with forefinger and thumb (or middle finger and thumb), send into the edge, nostril, suck gently;
Perhaps: get a handful of snuffs (a pile of dried approximately mung bean or dried soya bean size), (thumb and forefinger clamp near being placed on tiger’s jaw, tiger’s jaw place projection, be positioned over the position of projection), near this a pile snuff, the distance of seemingly pasting non-subsides gets final product, and then uses the power larger a little than general breathing with a nostril, be drawn onto nasal cavity (controlling the duration and degree of heating well, as long as be drawn onto the nasal cavity front portion or the middle part is just passable).Attention: firmly snuff is not drawn onto deep nasal cavity or throat place.
Have following beneficial effect according to the prepared snuff of technical scheme of the present invention:
(1) snuff of the present invention has pure green natural composition to make, and each component all meets the pharmaceutical control and administration regulation; Do not contain artificial essence, nontoxic to human body, do not have habituation.Snuff of the present invention is free from environmental pollution, does not have fire and causes the suspicion of passive smoking to others.
(2) snuff fragrance of the present invention and medicine gas enter lung by entering nose, and the dregs of a decoction are then by the absorption of vibrissa and mucous membrane and end it, and its slag excretes by sneeze, tears liquid, so it is safe and reliable to inhale snuff of the present invention.
(3) snuff of the present invention can strengthen immunity: cover the mucous membrane that one deck contains a large amount of little capillaries and capillary in the nasal cavity, its blood circulation is quite abundant.Nasal cavity is that fragrance passes through mucosa absorption to medicine and volatile active principle, and part enters cavernous sinus, and part enters circulation and the cloth whole body through neck arteries and veins and lung.Olfactory cell is Binucleated nucleus in the nose, and wherein losing dashes forward accumulates olfactory nerve, pass basis cranii and sieve plate, and endocranium enters encephalic.The Odor stimulation olfactory cell initiates impulsion, enters central nervous system through olfactory nerve and produces sense of smell.Suitable smell can be regulated the functional status of nervous centralis, so aromatherapy and nasal cavity applied medicine can reach enhancing immunity, salubrious purpose.
(4) compare with cigarette, cigarette representative be a kind of quick, shallow enjoyment form, infringement be healthy, band be environmental pollution, and snuff of the present invention is not only given the enjoyment on a kind of sense of taste of smoker, the more important thing is a kind of cultural spirit that show high ideals by simple living.Taste is gentle, and light nature has broken away from full of smokely, combines Traditional Chinese health, embodiment be an a kind of people first, incorporate the world, animation graceful free from vulgarity.
The specific embodiment
Come the present invention is further described below in conjunction with the specific embodiment, so that those skilled in the art more understands the present invention, but do not limit the present invention with this.
EXAMPLE l:
A kind of celery odor type snuff is comprised of the natural material of following weight portion:
300 parts of green teas, 0.2 part in Moschus, 100 parts of fructus amomis, 50 parts of Radix Codonopsis, 200 parts of dried peppermint leaves, 0.25 part of borneol, 0.07 part of the root of Chinese wild ginger, 0.05 part of rhinoceros horn, 10 parts of rhizoma cyperis, 75 parts on tobacco leaf, 4 parts of agalloch eaglewood, 4 parts of flos caryophyllis, 15 parts of the roots of Dahurain angelica, 4 parts of menthols, 100 parts of red wines.
The preparation method of snuff, concrete steps are:
(1) green tea, fructus amomi, Radix Codonopsis, dried peppermint leaf, the root of Chinese wild ginger, rhizoma cyperi, tobacco leaf, agalloch eaglewood, flos caryophylli, the root of Dahurain angelica are prepared burden by above-mentioned weight portion, pulverize, sieve, get fine drug powder;
(2) with Moschus, borneol, menthol difference porphyrize powder, sieve, get Moschus fine powder, borneol fine powder and menthol fine powder;
(3) rhinoceros horn is pulverized, and sieves, and gets the rhinoceros horn fine powder;
(4) fine drug powder, Moschus fine powder, borneol fine powder, menthol fine powder and rhinoceros horn fine powder in above three steps are mixed, get snuff semi-finished product fine powder;
(5) fresh celery is put on the electric heating steel plate, energising keeps 50 ℃ of electric heating steel billet temperatures, electric heating steel plate top is provided with gauze or the dusting cover that can place raw material fine powder, the snuff semi-finished product fine powder of making thinner is arranged on it, the airing thickness of snuff semi-finished product fine powder is 2-3mm, the snuff semi-finished product fine powder of per 100 weight portions celery 1000 weight portions, the airing time is 4 days;
(6) the snuff semi-finished product fine powder that dries well of step (5) adds red wine and stirs, and puts in the airtight porcelain jar, is embedded in underground 1 meter, ageing 3 years, and get final product.
Embodiment 2
A kind of celery odor type snuff is comprised of the natural material of following weight portion:
200 parts of tealeaves, 0.1 part in Moschus, 70 parts of fructus amomis, 30 parts of Radix Codonopsis, 250 parts of dried peppermint leaves, 0.2 part of borneol, 0.09 part of the root of Chinese wild ginger, 0.03 part of rhinoceros horn, 8 parts of rhizoma cyperis, 50 parts on tobacco leaf, 3 parts of agalloch eaglewood, 3 parts of flos caryophyllis, 10 parts of the roots of Dahurain angelica, 8 parts of menthols, 80 parts of red wines.
The preparation method of snuff, concrete steps are:
(1) green tea, fructus amomi, Radix Codonopsis, dried peppermint leaf, the root of Chinese wild ginger, rhizoma cyperi, tobacco leaf, agalloch eaglewood, flos caryophylli, the root of Dahurain angelica are prepared burden by above-mentioned weight portion, pulverize, sieve, get fine drug powder;
(2) with Moschus, borneol, menthol difference porphyrize powder, sieve, get Moschus fine powder, borneol fine powder and menthol fine powder;
(3) rhinoceros horn is pulverized, and sieves, and gets the rhinoceros horn fine powder;
(4) fine drug powder, Moschus fine powder, borneol fine powder, menthol fine powder and rhinoceros horn fine powder in above three steps are mixed, get snuff semi-finished product fine powder;
(5) fresh celery is put on the electric heating steel plate, energising keeps 60 ℃ of electric heating steel billet temperatures, electric heating steel plate top is provided with gauze or the dusting cover that can place raw material fine powder, the snuff semi-finished product fine powder of making thinner is arranged on it, the airing thickness of snuff semi-finished product fine powder is 2-3mm, the snuff semi-finished product fine powder of per 100 weight portions celery 1000 weight portions, the airing time is 5 days;
(6) the snuff semi-finished product fine powder that dries well of step (5) adds red wine and stirs, and puts in the airtight terrine, is embedded in underground 0.5 meter, ageing 5 years, and get final product.
Embodiment 3
A kind of celery odor type snuff is comprised of the natural material of following weight portion:
400 parts of tealeaves, 0.3 part in Moschus, 130 parts of fructus amomis, 70 parts of Radix Codonopsis, 150 parts of dried peppermint leaves, 0.2 part of borneol, 0.05 part of the root of Chinese wild ginger, 0.07 part of rhinoceros horn, 12 parts of rhizoma cyperis, 100 parts on tobacco leaf, 5 parts of agalloch eaglewood, 5 parts of flos caryophyllis, 20 parts of the roots of Dahurain angelica, 12 parts of menthols, 120 parts of red wines.
The preparation method of snuff, concrete steps are:
(1) green tea, fructus amomi, Radix Codonopsis, dried peppermint leaf, the root of Chinese wild ginger, rhizoma cyperi, tobacco leaf, agalloch eaglewood, flos caryophylli, the root of Dahurain angelica are prepared burden by above-mentioned weight portion, pulverize, cross 1 sieve, get fine drug powder;
(2) with Moschus, borneol, menthol difference porphyrize powder, sieve, get Moschus fine powder, borneol fine powder and menthol fine powder;
(3) rhinoceros horn is pulverized, and sieves, and gets the rhinoceros horn fine powder;
(4) fine drug powder, Moschus fine powder, borneol fine powder, menthol fine powder and rhinoceros horn fine powder in above three steps are mixed, get snuff semi-finished product fine powder;
(5) fresh celery is put on the electric heating steel plate, energising keeps 50 ℃ of electric heating steel billet temperatures, electric heating steel plate top is provided with gauze or the dusting cover that can place raw material fine powder, the snuff semi-finished product fine powder of making thinner is arranged on it, the airing thickness of snuff semi-finished product fine powder is 3-4mm, the snuff semi-finished product fine powder of per 100 weight portions celery 1000 weight portions, the airing time is 6 days;
(6) the snuff semi-finished product fine powder that dries well of step (5) adds red wine and stirs, and puts in the airtight glass container, is embedded in underground 1 meter, ageing 1 year, and get final product.
Embodiment 4
A kind of celery odor type snuff is comprised of the natural material of following weight portion:
100 parts of green teas, 0.05 part in Moschus, 50 parts of fructus amomis, 10 parts of Radix Codonopsis, 100 parts of dried peppermint leaves, 0.1 part of borneol, 0.03 part of the root of Chinese wild ginger, 0.01 part of rhinoceros horn, 5 parts of rhizoma cyperis, 25 parts on tobacco leaf, 2 parts of agalloch eaglewood, 2 parts of flos caryophyllis, 5 parts of the roots of Dahurain angelica, 6 parts of menthols, 50 parts of red wines.
The preparation method of snuff, concrete steps are:
(1) green tea, fructus amomi, Radix Codonopsis, dried peppermint leaf, the root of Chinese wild ginger, rhizoma cyperi, tobacco leaf, agalloch eaglewood, flos caryophylli, the root of Dahurain angelica are prepared burden by above-mentioned weight portion, pulverize, sieve, get fine drug powder;
(2) with Moschus, borneol, menthol difference porphyrize powder, sieve, get Moschus fine powder, borneol fine powder and menthol fine powder;
(3) rhinoceros horn is pulverized, and sieves, and gets the rhinoceros horn fine powder;
(4) fine drug powder, Moschus fine powder, borneol fine powder, menthol fine powder and rhinoceros horn fine powder in above three steps are mixed, get snuff semi-finished product fine powder;
(5) fresh celery is put on the electric heating steel plate, energising keeps 40 ℃ of electric heating steel billet temperatures, electric heating steel plate top is provided with gauze or the dusting cover that can place raw material fine powder, the snuff semi-finished product fine powder of making thinner is arranged on it, the airing thickness of snuff semi-finished product fine powder is 1-5mm, the snuff semi-finished product fine powder of per 100 weight portions celery 1000 weight portions, the airing time is 7 days;
(6) the snuff semi-finished product fine powder that dries well of step (5) adds red wine and stirs, and puts in the airtight porcelain container, is embedded in underground 1 meter, ageing 3 years, and get final product.
Embodiment 5
A kind of celery odor type snuff is comprised of the natural material of following weight portion:
500 parts of green teas, 0.35 part in Moschus, 150 parts of fructus amomis, 90 parts of Radix Codonopsis, 300 parts of dried peppermint leaves, 0.4 part of borneol, 0.10 part of the root of Chinese wild ginger, 0.09 part of rhinoceros horn, 15 parts of rhizoma cyperis, 125 parts on tobacco leaf, 6 parts of agalloch eaglewood, 6 parts of flos caryophyllis, 25 parts of the roots of Dahurain angelica, 14 parts of menthols, 150 parts of red wines.
The preparation method of snuff, concrete steps are:
(1) green tea, fructus amomi, Radix Codonopsis, dried peppermint leaf, the root of Chinese wild ginger, rhizoma cyperi, tobacco leaf, agalloch eaglewood, flos caryophylli, the root of Dahurain angelica are prepared burden by above-mentioned weight portion, pulverize, sieve, get fine drug powder;
(2) with Moschus, borneol, menthol difference porphyrize powder, sieve, get Moschus fine powder, borneol fine powder and menthol fine powder;
(3) rhinoceros horn is pulverized, and sieves, and gets the rhinoceros horn fine powder;
(4) fine drug powder, Moschus fine powder, borneol fine powder, menthol fine powder and rhinoceros horn fine powder in above three steps are mixed, get snuff semi-finished product fine powder;
(5) fresh celery is put on the electric heating steel plate, energising keeps 50 ℃ of electric heating steel billet temperatures, electric heating steel plate top is provided with gauze or the dusting cover that can place raw material fine powder, the snuff semi-finished product fine powder of making thinner is arranged on it, the airing thickness of snuff semi-finished product fine powder is 1-5mm, the snuff semi-finished product fine powder of per 100 weight portions celery 1000 weight portions, the airing time is 6 days;
(6) the snuff semi-finished product fine powder that dries well of step (5) adds red wine and stirs, and puts in the airtight earthen container, is embedded in underground 0.5 meter, ageing 3 years, and get final product.
Claims (5)
1. celery odor type snuff is comprised of the natural material of following weight portion:
Green tea 100-500 part, Moschus 0.05-0.35 part, fructus amomi 50-150 part, Radix Codonopsis 10-90 part, dried peppermint leaf 100-300 part, borneol 0.1-0.4 part, root of Chinese wild ginger 0.03-0.10 part, rhinoceros horn 0.01-0.09 part, rhizoma cyperi 5-15 part, tobacco leaf 25-125 part, agalloch eaglewood 2-6 part, flos caryophylli 2-6 part, root of Dahurain angelica 5-25 part, menthol 2-6 part, red wine 50-150 part.
2. celery odor type snuff according to claim 1, it is characterized in that the weight portion of each raw material is: green tea 200-400 part, Moschus 0.1-0.3 part, fructus amomi 70-130 part, Radix Codonopsis 30-70 part, dried peppermint leaf 150-250 part, borneol 0.2-0.3 part, root of Chinese wild ginger 0.05-0.09 part, rhinoceros horn 0.03-0.07 part, rhizoma cyperi 8-12 part, tobacco leaf 50-100 part, agalloch eaglewood 3-5 part, flos caryophylli 3-5 part, root of Dahurain angelica 10-20 part, menthol 3-5 part, red wine 80-120 part.
3. celery odor type snuff according to claim 2 is characterized in that the weight portion of each raw material is:
300 parts of green teas, 0.2 part in Moschus, 100 parts of fructus amomis, 50 parts of Radix Codonopsis, 200 parts of dried peppermint leaves, 0.25 part of borneol, 0.07 part of the root of Chinese wild ginger, 0.05 part of rhinoceros horn, 10 parts of rhizoma cyperis, 75 parts on tobacco leaf, 4 parts of agalloch eaglewood, 4 parts of flos caryophyllis, 15 parts of the roots of Dahurain angelica, 4 parts of menthols, 100 parts of red wines.
4. according to claim 1, the preparation method of 2,3 arbitrary described celery odor type snuffs, comprise following steps:
(1) green tea, fructus amomi, Radix Codonopsis, dried peppermint leaf, the root of Chinese wild ginger, rhizoma cyperi, tobacco leaf, agalloch eaglewood, flos caryophylli, the root of Dahurain angelica are prepared burden by above-mentioned weight portion, pulverize, sieve, get fine drug powder;
(2) with Moschus, borneol, menthol difference porphyrize powder, sieve, get Moschus fine powder, borneol fine powder and menthol fine powder;
(3) rhinoceros horn is pulverized, and sieves, and gets the rhinoceros horn fine powder;
(4) fine drug powder, Moschus fine powder, borneol fine powder, menthol fine powder and rhinoceros horn fine powder in above three steps are mixed, get snuff semi-finished product fine powder;
(5) fresh celery is put on the electric heating steel plate, energising keeps 40-60 ℃ of electric heating steel billet temperature, electric heating steel plate top is provided with gauze or the dusting cover that can place raw material fine powder, the snuff semi-finished product fine powder of making thinner is arranged on it, the airing thickness of snuff semi-finished product fine powder is 1-5mm, the snuff semi-finished product fine powder of per 100 weight portions celery 1000 weight portions, the airing time is 4-7 days;
(6) the snuff semi-finished product fine powder that dries well of step (5) adds red wine and stirs, and puts in the closed container, is embedded in underground 0.5-1 rice, ageing 1-5, and get final product.
5. the preparation method of celery odor type snuff according to claim 4 is characterized in that, described closed container is airtight ceramic vessel or airtight glass container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310014144.8A CN103005682B (en) | 2013-01-15 | 2013-01-15 | Celery aroma type snuff |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310014144.8A CN103005682B (en) | 2013-01-15 | 2013-01-15 | Celery aroma type snuff |
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| CN103005682A true CN103005682A (en) | 2013-04-03 |
| CN103005682B CN103005682B (en) | 2015-07-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310014144.8A Expired - Fee Related CN103005682B (en) | 2013-01-15 | 2013-01-15 | Celery aroma type snuff |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100441535B1 (en) * | 1995-08-29 | 2004-10-08 | 베. 만 휘스 에쓰. 아. | Soft food compositions, food products and flavoring compositions |
| US20050244521A1 (en) * | 2003-11-07 | 2005-11-03 | Strickland James A | Tobacco compositions |
| CN1775117A (en) * | 2005-12-07 | 2006-05-24 | 杨利斌 | Modern snuff and its making method |
| CN1843410A (en) * | 2005-12-30 | 2006-10-11 | 天津市希勒玛生物科技有限公司 | Novel snuff aerosol |
| CN101084798A (en) * | 2007-05-19 | 2007-12-12 | 黄宣正 | Technology for manufacturing snuff |
| US20100170522A1 (en) * | 2008-12-19 | 2010-07-08 | U.S. Smokeless Tobacco Company | Tobacco Granules and Method of Producing Tobacco Granules |
-
2013
- 2013-01-15 CN CN201310014144.8A patent/CN103005682B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100441535B1 (en) * | 1995-08-29 | 2004-10-08 | 베. 만 휘스 에쓰. 아. | Soft food compositions, food products and flavoring compositions |
| US20050244521A1 (en) * | 2003-11-07 | 2005-11-03 | Strickland James A | Tobacco compositions |
| CN1775117A (en) * | 2005-12-07 | 2006-05-24 | 杨利斌 | Modern snuff and its making method |
| CN1843410A (en) * | 2005-12-30 | 2006-10-11 | 天津市希勒玛生物科技有限公司 | Novel snuff aerosol |
| CN101084798A (en) * | 2007-05-19 | 2007-12-12 | 黄宣正 | Technology for manufacturing snuff |
| US20100170522A1 (en) * | 2008-12-19 | 2010-07-08 | U.S. Smokeless Tobacco Company | Tobacco Granules and Method of Producing Tobacco Granules |
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| CN103005682B (en) | 2015-07-01 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| ASS | Succession or assignment of patent right |
Owner name: WANG WENJUAN Free format text: FORMER OWNER: JINAN INSTITUTE OF SNUFF Effective date: 20150601 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Wenjuan Inventor after: Zhao Junling Inventor after: Qu Zhifang Inventor before: Wang Yu |
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