CN103349046A - Method for making ottelia alismoides bread - Google Patents
Method for making ottelia alismoides bread Download PDFInfo
- Publication number
- CN103349046A CN103349046A CN201310319086XA CN201310319086A CN103349046A CN 103349046 A CN103349046 A CN 103349046A CN 201310319086X A CN201310319086X A CN 201310319086XA CN 201310319086 A CN201310319086 A CN 201310319086A CN 103349046 A CN103349046 A CN 103349046A
- Authority
- CN
- China
- Prior art keywords
- bread
- dough
- herb
- shemianbao
- weight portion
- 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
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for making ottelia alismoides bread. The method comprises the steps that full fresh ottelia alismoides, lotus root starch and wheat flour are selected, and the ottelia alismoides bread is made through processes such as pretreatment, ingredient compounding, seasoning, fermentation forming, baking, packaging, detection. The finished bread has the fresh scent of the ottelia alismoides, is smooth and soft in taste and rich in vegetable protein, various vitamins and dietary fibers, and has the functions of clearing away heat and toxic materials, moistening lung for removing phlegm, helping produce saliva and slake thirst and the like. In production, stevia rebaudiana is used as a sweetening agent for replacing white granulated sugar, and the ottelia alismoides bread belongs to nonsugar food and can be eaten by diabetes patients. The ottelia alismoides is used comprehensively, and meanwhile the blank of the attelia alismoides bread in China is filled.
Description
Technical field
The invention belongs to technical field of agricultural product process, specifically adopt waterplantain ottelia herb, by given technique, be added into wheat flour and Lotus Root Starch, produce a kind of nutrition and health care bread.
Background technology
Waterplantain ottelia herb, Hydrocharctaceae Ottelia sink this plant of pasture and water, in large of China growth are arranged all, are China's Chinese herbal medicines commonly used." detailed outline " carries: imperial tongue is given birth in the southern Chi Ze lake, leaf such as Da Ye pine dish and Job's tears shape not, and at the bottom of the root unboiled water, the water outlet of putting forth is opened and is spent in vain, and root is like Carrot Roots and perfume, and the soft goose duck ovum of pestle juice energy is controlled ulcer, and the soup fire is burnt, and smashes to be coated with it." Guizhou side's medicine among the people collection " carries: analgesic diuresis, it is swollen to harness the river." Kweiyang medicinal herbs among the people " carry: cough-relieving is reduced phlegm in dehumidifying.
Modern study confirms that vitamin content is abundant in the waterplantain ottelia herb, especially B1, B2 and C, contain simultaneously the trace elements such as a large amount of dietary fibers and calcium, iron, zinc, " Chinese medicine voluminous dictionary " carries: waterplantain ottelia herb, clearing heat and eliminating phlegm, detoxifcation diuresis, be used for the cough with lung heat, pulmonary tuberculosis, hemoptysis, asthma, oedema, difficult urination; It is swollen that carbuncle is controlled in external application, burn and scald.
Lotus Root Starch is that Lotus Root Starch is contained among lotus rhizome by extraction from lotus rhizome.Lotus rhizome is the loose rhizome of Nymphaeales nymphaeaceae plant lotus, is rich in the several mineral materials such as starch, protein, Cobastab, vitamin C, fat, carbohydrate and calcium, phosphorus, iron, and meat fertilizer is tender, and is fair and clear round as a ball, and mouthfeel is sweet crisp.The traditional Chinese medical science thinks that lotus root is the health food of nourishing in a winter, and both edible was pharmaceutically acceptable again, its tool clearing heat and promoting fluid, replenishing the vital essence and removing heat, moisturize quench the thirst, the effect of clearing away the heart fire and tranquillizing.Lotus Root Starch is eaten can cool blood loose the silt raw, and prepared food can the bushing kidney-nourishing, void that can tonifying five zang organs, spleen benefiting and stimulating the appetite, strong muscles and bones, nourishing yin and nourishing blood.Simultaneously can also the diuresis defaecation, the refuse and the toxin traditional Chinese medical science that help to drain in the body think that lotus root is cold in nature, flavor is sweet.
Waterplantain ottelia herb has quite high health care to be worth, and along with the raising of people's living standard, the food demand amount that health care is worth to tool is increasing, and domestic development and use to waterplantain ottelia herb seldom have wide prospect to its deep development.At present take waterplantain ottelia herb and Lotus Root Starch as raw material, the Long Shemianbao through the tool health-care nutritive of processing and fabricating yet there are no report and listing product.
Summary of the invention
The objective of the invention is to adopt waterplantain ottelia herb is raw material, by given technique, is added into wheat flour and Lotus Root Starch, produces a kind of nutrition and health care bread.
The present invention is achieved in that
The preparation method of a kind of Long Shemianbao is characterized in that: adopt following steps production:
A, waterplantain ottelia herb preliminary treatment: get the bright waterplantain ottelia herb herb of full-bloom stage, clean up in the disintegrating apparatus that postposition is equipped with 100-120 order mesh screen broken, after pour in the container, add the pectase of waterplantain ottelia herb herb weight 0.3-0.6%, the cellulase of 0.4-0.8%, be heated to 40-45 ℃, unite hydrolysis 40-60 minute, make the waterplantain ottelia herb hydrolysate;
B, STEVIA REBAUDIANA preliminary treatment: get leaf age and be 15-25 days the bright leaf of sweet taste chrysanthemum, after cleaning up, enter in the sodium bicarbonate aqueous solution that mass concentration is 1-2% to soak 5-10 minute, it is broken that rear usefulness is equipped with the disintegrating apparatus of 100-120 order mesh screen, makes the rotten slurry of STEVIA REBAUDIANA;
C, batching: it is an amount of to get the rotten slurry of waterplantain ottelia herb hydrolysate 20-30 weight portion, STEVIA REBAUDIANA 1-3 weight portion, Lotus Root Starch 10-15 weight portion, wheat flour 60-80 weight portion, milk powder 2-3 weight portion, edible vegetable oil 2-3 weight portion, dry ferment 0.5-0.8 weight portion, water;
D, dough modulation: first wheat flour, Lotus Root Starch, milk powder, dry ferment are dropped in the dough mixing machine, low rate mixing 2-5 minute, it is mixed, then add successively while stirring waterplantain ottelia herb hydrolysate, the rotten slurry of STEVIA REBAUDIANA, water, continued low rate mixing 3-6 minute, when dough is about to form, add edible vegetable oil, rapid stirring 4-8 minute, controlling simultaneously the dough temperature was 25-28 ℃, make dough emerald green transparent, smooth, till the no longer sticking wall;
E, dough fermentation: the dough that modulates being put into to mix up in advance temperature 28-30 ℃, humidity be the fermenting case of 80-85%, is fermentation 2-3 hour in the condition of 80-85% at temperature 28-30 ℃, humidity;
F, moulding: the dough of fermenting-ripening is cut apart moulding by required form, after put into proofing box, in temperature 35-40 ℃, humidity are the condition of 90-95%, proof 0.5-1 hour, long-pending when increasing to twice before proofing when dough body, proof end, formation bread base;
G, baking: the bread base is sent into baking box, and the baking of bread baking technology is ripe routinely, makes ripe bread;
H, packing: ripe bread adopts the food-grade wrapper packaged in gnotobasis, make finished product Long Shemianbao;
I, check, storage: finished product Long Shemianbao is through after the assay was approved, enters to ventilate, deposits in the dry storehouse.
In the invention, in batching, also can add the rotten slurry of Flos Hibisci Mutabilis, its color and luster, taste, flavour, health care are worth and have obtained further raising.
The present invention selects fresh waterplantain ottelia herb herb, Lotus Root Starch, wheat flour, is made through operations such as preliminary treatment, batching, modulation, fermentation, moulding, baking, packing, checks.Finished product is waterplantain ottelia herb own fragrant, delicate mouthfeel, is rich in vegetable protein, multivitamin, dietary fiber, and tool is clearing heat and detoxicating, moistening lung for removing phlegm, the effect such as promote the production of body fluid to quench thirst.Substitute white granulated sugar with STEVIA REBAUDIANA as sweetener in the production, as sugarfree foods, can supply diabetes patient.In the comprehensive utilization waterplantain ottelia herb, filled up the blank of domestic this product.
Below in conjunction with embodiment, the present invention is done comparatively detailed explanation.
The specific embodiment
Embodiment 1, and the preparation method of a kind of Long Shemianbao adopts following steps:
1, waterplantain ottelia herb preliminary treatment: get the bright waterplantain ottelia herb herb of full-bloom stage, clean up in the disintegrating machine that postposition is equipped with 100 order mesh screens broken, after pour in the rustless steel container, add the pectase of waterplantain ottelia herb herb weight 0.3%, 0.4% cellulase, be heated to 42 ℃, unite hydrolysis 70 minutes, make the waterplantain ottelia herb hydrolysate;
2, STEVIA REBAUDIANA preliminary treatment: get leaf age and be 15-25 days the bright leaf of sweet taste chrysanthemum, after cleaning up, enter mass concentration and be in 1% the sodium bicarbonate aqueous solution to soak 10 minutes, rear usefulness is equipped with the crusher in crushing of 100 order mesh screens, makes the rotten slurry of STEVIA REBAUDIANA;
3, batching: it is an amount of to get 1 kilogram in the rotten slurry of 20 kilograms of waterplantain ottelia herb hydrolysates, STEVIA REBAUDIANA, 10 kilograms of Lotus Root Starchs, 60 kilograms of wheat flours, 2 kilograms of milk powder, 2 kilograms of edible vegetable oils, 0.5 kilogram in dry ferment, water;
4, dough modulation: first wheat flour, Lotus Root Starch, milk powder, dry ferment are dropped in the dough mixing machine, low rate mixing 3 minutes, it is mixed, then add successively while stirring waterplantain ottelia herb hydrolysate, the rotten slurry of STEVIA REBAUDIANA, water, continued low rate mixing 33 minutes, when dough is about to form, add edible vegetable oil, rapid stirring 6 minutes, controlling simultaneously the dough temperature is 25-28 ℃, make dough emerald green transparent, smooth, till the no longer sticking wall;
5, dough fermentation: the dough that modulates being put into to mix up in advance temperature 28-30 ℃, humidity be the fermenting case of 80-85%, is fermentation 2.5 hours in the condition of 80-85% at temperature 28-30 ℃, humidity;
6, moulding: the dough of fermenting-ripening is cut apart moulding by required form, after put into proofing box, in temperature 35-40 ℃, humidity are the condition of 90-95%, proof 1 hour, long-pending when increasing to twice before proofing when dough body, proof end, formation bread base;
7, baking: the bread base is sent into baking box, and the baking of bread baking technology is ripe routinely, makes ripe bread;
8, packing: ripe bread adopts food-grade aseptic plastic bag packing in gnotobasis, make finished product Long Shemianbao;
9, check, store: finished product Long Shemianbao is through after the assay was approved, enters to ventilate, deposits in the dry storehouse.
Embodiment 2, and the preparation method of a kind of Long Shemianbao adopts following steps:
1, waterplantain ottelia herb preliminary treatment: get the bright waterplantain ottelia herb herb of full-bloom stage, clean up in the disintegrating machine that postposition is equipped with 120 order mesh screens broken, after pour in the container, add the pectase of waterplantain ottelia herb herb weight 0.6%, 0.8% cellulase, be heated to 45 ℃, unite hydrolysis 40 minutes, make the waterplantain ottelia herb hydrolysate;
2, STEVIA REBAUDIANA preliminary treatment: get leaf age and be 15-25 days the bright leaf of sweet taste chrysanthemum, after cleaning up, enter mass concentration and be in 2% the sodium bicarbonate aqueous solution to soak 6 minutes, rear usefulness is equipped with the crusher in crushing of 120 order mesh screens, makes the rotten slurry of STEVIA REBAUDIANA;
3, Flos Hibisci Mutabilis preliminary treatment: get Flos Hibisci Mutabilis flower in full bloom, remove impurity, after cleaning up, break into gruel with the beater that 120 order mesh screens are housed, make the rotten slurry of Flos Hibisci Mutabilis;
3, batching: get 5 kilograms in the rotten slurry of 30 kilograms of waterplantain ottelia herb hydrolysates, Flos Hibisci Mutabilis, 2 kilograms in the rotten slurry of STEVIA REBAUDIANA, 15 kilograms of Lotus Root Starchs, 80 kilograms of wheat flours, 3 kilograms of milk powder, 3 kilograms of edible vegetable oils, 0.8 kilogram in dry ferment, water are an amount of;
4, dough modulation: first wheat flour, Lotus Root Starch, milk powder, dry ferment are dropped in the dough mixing machine, low rate mixing 5 minutes, it is mixed, then add successively while stirring waterplantain ottelia herb hydrolysate, the rotten slurry of Flos Hibisci Mutabilis, the rotten slurry of STEVIA REBAUDIANA, suitable quantity of water, continued low rate mixing 6 minutes, when dough is about to form, add edible vegetable oil, rapid stirring 8 minutes, controlling simultaneously the dough temperature is 25-28 ℃, make dough emerald green transparent, smooth, till the no longer sticking wall;
5, dough fermentation: the dough that modulates being put into to mix up in advance temperature 28-30 ℃, humidity be the fermenting case of 80-85%, is fermentation 3 hours in the condition of 80-85% at temperature 28-30 ℃, humidity;
6, moulding: the dough of fermenting-ripening is cut apart moulding by required form, after put into proofing box, in temperature 35-40 ℃, humidity are the condition of 90-95%, proof 0.5 hour, long-pending when increasing to twice before proofing when dough body, proof end, formation bread base;
7, baking: the bread base is sent into baking box, and the baking of bread baking technology is ripe routinely, makes ripe bread;
8, packing: ripe bread adopts food-grade aseptic plastic bag packing in gnotobasis, make finished product Long Shemianbao;
9, check, store: finished product Long Shemianbao is through after the assay was approved, enters to ventilate, deposits in the dry storehouse.
Among the above embodiment, mixing speed fast, at a slow speed, but fast shelves that mark on the choice for use dough mixing machine, slow shelves.
Flos Hibisci Mutabilis, the flower of Malvaceae Hibiscus machaka or dungarunga plant is rich in the drug ingedients such as flavones is intoxicated, hyperin, synanthrin glucoside, phenols, reduced sugar.Compendium of Material Medica is carried: control all big or small ulcer, pyogenic infections is disliked sore, detumescence, apocenosis, pain relieving.The traditional Chinese medical science thinks that the flat flavor of Flos Hibisci Mutabilis is hot, and the merit of heat-clearing, cool blood, detoxifcation, detumescence, toxin expelling is arranged, and is applicable to the diseases such as cough with lung heat, menorrhalgia, leukorrhea, swollen ulcer drug, furunculosis, scald.Modern pharmacological research shows that cottonrose hibiscus flower contains the compositions such as glycosides displayed, anthocyanin, and the water decoction of its flower has stronger inhibitory action to hemolytic streptococcus.
In the embodiments of the invention 2, in raw material, added the rotten slurry of Flos Hibisci Mutabilis, so that finished product has increased the distinctive fragrant of Flos Hibisci Mutabilis, increased simultaneously health-care efficacy clearing heat and detoxicating, antibiotic cool blood, its color and luster, taste, flavour, health care are worth and have obtained further raising.
Above embodiment is described preferred embodiment of the present invention; be not that scope of the present invention is limited; design under the prerequisite of spirit not breaking away from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (4)
1. the preparation method of a Long Shemianbao is characterized in that: adopt following steps:
A, waterplantain ottelia herb preliminary treatment: get the bright waterplantain ottelia herb herb of full-bloom stage, clean up in the rearmounted disintegrating apparatus broken, after pour in the container, add the pectase of waterplantain ottelia herb herb weight 0.3-0.6%, the cellulase of 0.4-0.8%, be heated to 40-45 ℃, unite hydrolysis 40-60 minute, make the waterplantain ottelia herb hydrolysate;
B, STEVIA REBAUDIANA preliminary treatment: get leaf age and be 15-25 days the bright leaf of sweet taste chrysanthemum, after cleaning up, enter in the sodium bicarbonate aqueous solution that mass concentration is 1-2% to soak 5-10 minute, rear broken with disintegrating apparatus, make the rotten slurry of STEVIA REBAUDIANA;
C, batching: it is an amount of to get the rotten slurry of waterplantain ottelia herb hydrolysate 20-30 weight portion, STEVIA REBAUDIANA 1-3 weight portion, Lotus Root Starch 10-15 weight portion, wheat flour 60-80 weight portion, milk powder 2-3 weight portion, edible vegetable oil 2-3 weight portion, dry ferment 0.5-0.8 weight portion, water;
D, dough modulation: first wheat flour, Lotus Root Starch, milk powder, dry ferment are dropped in the dough mixing machine, stirred 2-5 minute, it is mixed, then add successively while stirring waterplantain ottelia herb hydrolysate, the rotten slurry of STEVIA REBAUDIANA, water, continue to stir 3-6 minute, when dough is about to form, add edible vegetable oil, stirred 4-8 minute, controlling simultaneously the dough temperature is 25-28 ℃, make dough emerald green transparent, smooth, till the no longer sticking wall;
E, dough fermentation: the dough that modulates is put into the fermenting case that mixes up in advance temperature, humidity, is fermentation 2-3 hour in the condition of 80-85% at temperature 28-30 ℃, humidity;
F, moulding: the dough of fermenting-ripening is cut apart moulding by required form, after put into proofing box, in temperature 35-40 ℃, humidity are the condition of 90-95%, proof 0.5-1 hour, long-pending when increasing to twice before proofing when dough body, proof end, formation bread base;
G, baking: the bread base is sent into baking box, and the baking of bread baking technology is ripe routinely, makes ripe bread;
H, packing: ripe bread adopts the food-grade wrapper packaged in gnotobasis, make finished product Long Shemianbao;
I, check, storage: finished product Long Shemianbao is through after the assay was approved, enters to ventilate, deposits in the dry storehouse.
2. the preparation method of a kind of Long Shemianbao according to claim 1 is characterized in that: mixing up in advance the fermenting case of temperature, humidity in the step e, is that to mix up in advance temperature 28-30 ℃, humidity be the fermenting case of 80-85%.
3. the preparation method of a kind of Long Shemianbao according to claim 1 is characterized in that: in batching, also can add the rotten slurry of Flos Hibisci Mutabilis.
4. the preparation method of a kind of Long Shemianbao according to claim 1, it is characterized in that: the food-grade packing material is the food-grade aseptic plastic bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310319086.XA CN103349046B (en) | 2013-07-28 | 2013-07-28 | Method for making ottelia alismoides bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310319086.XA CN103349046B (en) | 2013-07-28 | 2013-07-28 | Method for making ottelia alismoides bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103349046A true CN103349046A (en) | 2013-10-16 |
| CN103349046B CN103349046B (en) | 2014-08-13 |
Family
ID=49305549
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310319086.XA Active CN103349046B (en) | 2013-07-28 | 2013-07-28 | Method for making ottelia alismoides bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103349046B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583626A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Herba epimedii nutritive healthcare bread |
| CN104273189A (en) * | 2014-10-02 | 2015-01-14 | 陆建益 | Healthcare fresh bread with blood sugar and blood lipid regulating functions and method for making healthcare fresh bread |
| CN105076306A (en) * | 2015-10-08 | 2015-11-25 | 安徽省葛根生产力促进中心有限公司 | Toast comprising pueraria lobata, puffball and cladonia rangiferina (L.)Web., and preparation method for toast |
| CN105230708A (en) * | 2015-11-04 | 2016-01-13 | 安徽联喆玉竹有限公司 | Making method of radix polygonati officinalis and cucumis metuliferus bread |
| CN105360986A (en) * | 2015-10-01 | 2016-03-02 | 安徽省葛根生产力促进中心有限公司 | Making method of radix pueraiae, Subaijiang and oat ham sausage |
| CN110063346A (en) * | 2019-04-26 | 2019-07-30 | 四川孔府唐人食品有限公司 | A kind of bread-making methods and the bread using this method production |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2603900C1 (en) * | 2015-08-03 | 2016-12-10 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of producing bread for preventive purpose |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623086A (en) * | 2008-07-08 | 2010-01-13 | 刘泳宏 | Natural five-color viscus-nourishing anticancer medicinal tea steamed bread and manufacturing method thereof |
| CN102613267A (en) * | 2012-03-14 | 2012-08-01 | 李红涛 | Lotus root sugar-free French rolls and anti-aging method thereof |
-
2013
- 2013-07-28 CN CN201310319086.XA patent/CN103349046B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623086A (en) * | 2008-07-08 | 2010-01-13 | 刘泳宏 | Natural five-color viscus-nourishing anticancer medicinal tea steamed bread and manufacturing method thereof |
| CN102613267A (en) * | 2012-03-14 | 2012-08-01 | 李红涛 | Lotus root sugar-free French rolls and anti-aging method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583626A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Herba epimedii nutritive healthcare bread |
| CN104273189A (en) * | 2014-10-02 | 2015-01-14 | 陆建益 | Healthcare fresh bread with blood sugar and blood lipid regulating functions and method for making healthcare fresh bread |
| CN105360986A (en) * | 2015-10-01 | 2016-03-02 | 安徽省葛根生产力促进中心有限公司 | Making method of radix pueraiae, Subaijiang and oat ham sausage |
| CN105076306A (en) * | 2015-10-08 | 2015-11-25 | 安徽省葛根生产力促进中心有限公司 | Toast comprising pueraria lobata, puffball and cladonia rangiferina (L.)Web., and preparation method for toast |
| CN105230708A (en) * | 2015-11-04 | 2016-01-13 | 安徽联喆玉竹有限公司 | Making method of radix polygonati officinalis and cucumis metuliferus bread |
| CN110063346A (en) * | 2019-04-26 | 2019-07-30 | 四川孔府唐人食品有限公司 | A kind of bread-making methods and the bread using this method production |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103349046B (en) | 2014-08-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103349046B (en) | Method for making ottelia alismoides bread | |
| CN103392761B (en) | Giant knotweed rhizome and red jujube health-care bread | |
| CN103355381A (en) | Making method of herb bread | |
| CN103583991B (en) | Rice crust comprising radix polygonati officinalis and red date | |
| CN103416454B (en) | Method for processing privet bread | |
| CN103652637A (en) | Manufacturing method of rice crust | |
| CN103431358A (en) | Preparation method of health-care privet soy | |
| CN106360213A (en) | Rhizoma polygonati plant beverage and preparation method thereof | |
| CN106343300A (en) | Plant beverage with flos rosae rugosae and method for preparing plant beverage | |
| CN105192191A (en) | Passion fruit tea product | |
| KR101166883B1 (en) | Composition of mixed herb medicine for leached tea | |
| CN102805133A (en) | Manufacturing method of peach bread | |
| CN103652639A (en) | Radix asparagi and platycodon grandiflorum healthcare rice crust | |
| CN103202325B (en) | Chinese milk vetch bread | |
| CN103947950B (en) | A kind of red compound health rice cake and processing method thereof | |
| CN105685815A (en) | Lotus root starch noodles and processing method thereof | |
| CN103621905A (en) | Preparation method of health platycodon grandiflorum and clethra loosestrife herb rice crust | |
| CN103598286A (en) | Jiaogulan nutrient health bread | |
| CN104905159B (en) | A kind of lily bulb tea oil soya beans with distinctive flavour and its processing method | |
| KR101445573B1 (en) | Ferment solution and pill using Cundrania tricuspidata and manufacturing method of that | |
| CN104938730A (en) | Passion fruit sweet tea | |
| CN104222233A (en) | High-protein nutritious rice cake and processing method thereof | |
| CN108013317A (en) | Compound red grape juice powder, preparation method thereof | |
| CN107212403A (en) | Caulis et Folium Tritici aestivi barley green composition and its preparation process | |
| CN104604978A (en) | Gensing pastry and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: NANLING ZHILIAN ELECTRONIC TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: XU HUIMIN Effective date: 20140703 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20140703 Address after: 241300, Anhui, Wuhu province Nanling County town of waterfront court 17, 2 units, 3 layers Applicant after: NANLING ZHILIAN ELECTRONIC CO., LTD. Address before: 241300 Anhui city of Wuhu province Nanling County town residential building 1 Ji Ling Yang 1 unit 601 room Applicant before: Xu Huimin |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |