CN103404567A - Platycodon grandiflorus and shrimp shell biscuit and method for making same - Google Patents
Platycodon grandiflorus and shrimp shell biscuit and method for making same Download PDFInfo
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- CN103404567A CN103404567A CN2013103397916A CN201310339791A CN103404567A CN 103404567 A CN103404567 A CN 103404567A CN 2013103397916 A CN2013103397916 A CN 2013103397916A CN 201310339791 A CN201310339791 A CN 201310339791A CN 103404567 A CN103404567 A CN 103404567A
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- lily
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 28
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 title claims abstract description 24
- 235000006753 Platycodon grandiflorum Nutrition 0.000 title claims abstract description 22
- 244000274050 Platycodon grandiflorum Species 0.000 title abstract 5
- 238000000034 method Methods 0.000 title description 4
- 239000000843 powder Substances 0.000 claims abstract description 15
- 241000234435 Lilium Species 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 7
- 235000015489 Emblica officinalis Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 235000008440 Crataegus cuneata Nutrition 0.000 claims abstract description 6
- 244000160089 Crataegus cuneata Species 0.000 claims abstract description 6
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 229960004793 sucrose Drugs 0.000 claims abstract description 6
- 239000005862 Whey Substances 0.000 claims abstract description 5
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 5
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
- 235000005822 corn Nutrition 0.000 claims abstract description 5
- 235000013310 margarine Nutrition 0.000 claims abstract description 4
- 239000003264 margarine Substances 0.000 claims abstract description 4
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims 2
- 238000010009 beating Methods 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- 235000021419 vinegar Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 241000238557 Decapoda Species 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 240000001868 Castanea seguinii Species 0.000 abstract 1
- 235000007764 Castanea seguinii Nutrition 0.000 abstract 1
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- 241000245240 Lonicera Species 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000017423 tissue regeneration Effects 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 238000007599 discharging Methods 0.000 description 8
- 239000004365 Protease Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000019419 proteases Nutrition 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 108090000526 Papain Proteins 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 235000019834 papain Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a platycodon grandiflorus and shrimp shell biscuit. The platycodon grandiflorus and shrimp shell biscuit comprises, by weight, 95-102 parts of flour, 26-30 parts of corn flour, 21-25 parts of margarine, 10-13 parts of shrimp shells, 5-6 parts of platycodon grandiflorus, 3-4 parts of loquat leaves, 1-2 parts of Chinese hawthorn seeds, 1-3 parts of emblic leaf flower fruits, 1-3 parts of lily, 1-2 parts of sodium bicarbonate, 8-10 parts of honeysuckles, 8-10 parts of castanea seguinii leaves, 4-5 parts of mulberry leaves, 10-15 parts of cane sugar power, 2-4 parts of liquid malt extract and 0.8-1 part of whey powder. The biscuit is good in aroma, color and taste and high in healthcare value; the shrimp shells are puffed, so that calcium ingredients of the shrimp shells can be absorbed by a human body easily; the lily can realize effects of expelling wind and removing cold, dredging channels and relieving pain, promoting blood circulation and draining pus, promoting tissue regeneration and relieving pain and drying dampness and stopping leucorrhea. The platycodon grandiflorus and shrimp shell biscuit has the advantages that the biscuit can realize effects of eliminating phlegm, nourishing qi and the like, and is free of toxic and side effects, and a sub-health state of the human body can be effectively improved.
Description
Technical field
The present invention relates generally to a kind of biscuit, relates in particular to a kind of balloonflower root shrimp shell biscuit and preparation method thereof.
Background technology
Traditional biscuit is to take wheat flour (can add glutinous rice flour, starch etc.) to be primary raw material, add (or not adding) sugar, grease and other raw materials, loose or the crisp food of mouthfeel through adjusting the techniques such as powder (or sizing mixing), shaping, baking to make, mouthfeel and nutritional labeling are single, can't meet the pursuit of people to modern food.
Summary of the invention
The object of the invention is exactly for a kind of balloonflower root shrimp shell biscuit and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of balloonflower root shrimp shell biscuit, it is comprised of the raw material of following weight parts:
Flour 95-102, corn flour 26-30, margarine 21-25, shrimp shell 10-13, balloonflower root 5-6, loguat leaf 3-4, Chinese hawthorn seed 1-2, emblic 1-3, lily 1-3, sodium acid carbonate 1-2, honeysuckle 8-10, Mao Li leaf 8-10, mulberry leaf 4-5, cane sugar powder 10-15, liquid malt extract 2-4, whey powder 0.8-1.
A kind of preparation method of balloonflower root shrimp shell biscuit comprises the following steps:
(1) above-mentioned shrimp shell being placed in to temperature is that the citric acid of 30-40 ℃ and the mixed solution of sodium chloride soak 2-4 hour, the concentration ratio of described citric acid and sodium chloride is 2:4-5, taking-up is placed in the stirring water of boiling and keeps 6-8 minute, the discharging drying and crushing, add its weight 3-4 water doubly, and add weight ratio to be: the papain of 2:3-4 and flavor protease, the total amount of described protease is the 0.3-0.4% of shrimp shell meal, adjusting PH is 6-7, at 40-50 ℃ of lower enzymolysis 4-5 hour, after enzymolysis finishes, 3-5 minute enzyme that goes out of heating under 90-100 ℃, above-mentioned honeysuckle and Mao Liye are mixed, through water extraction method, extract 2-3 time, after merging extract, mix with the product after the above-mentioned enzyme that goes out, be placed in centrifugation 4-6 minute under the speed of 800-900 rev/min, obtain supernatant, be spray dried to powder,
(2) above-mentioned loguat leaf is soaked to 2-3 hour in clear water, after taking-up, be to steam 5-7 minute under 90-100 ℃ in temperature, discharging is cooling, add the glucose of its weight 2-3%, the honey of 1-2%, mix and blend, slow fire frying 1-2 minute in pot, mix grinding with above-mentioned emblic, mulberry leaf after discharging;
(3) above-mentioned Chinese hawthorn seed, lily, balloonflower root are mixed to grind be placed in pot, the moderate heat 1-2 minute that stir-fries, add the 20-30% of aforesaid liquid malt extract, lily and above-mentioned cane sugar powder weight, and slow fire heating 2-3 minute, be cooled to normal temperature after discharging;
(4) each raw material after above-mentioned processing is mixed with surplus stock, be placed in dough mixing machine and stir;
(5) with Roller, print the forming machine moulding, obtain biscuit;
(6) above-mentioned biscuit is placed in baking box and toasts, first baking 1-2 minute under 100-110 ℃, then with the speed of 2-3 ℃/minute temperature that raises gradually, when temperature is increased to 180-185 ℃, constant temperature baking time 8-10 minute, obtain described balloonflower root shrimp shell biscuit.
Advantage of the present invention is:
Biscuit fragrance, color and luster, good mouthfeel that the present invention produces, also have very high health care and be worth, and its Prawn shell is through expanding treatment, and calcareous composition more holds and is absorbed, and lily has expelling wind and clearing away cold, understand things pain-stopping, and the apocenosis of invigorating blood circulation, the myogenic pain relieving, eliminating dampness is the effect of band only.Biscuit of the present invention has the effect such as eliminate the phlegm, foster the spirit of nobility, and has no side effect, and can effectively improve sub-health state.
The specific embodiment
Embodiment 1
A kind of balloonflower root shrimp shell biscuit, it is comprised of the raw material of following weight parts (kilogram):
Flour 102, corn flour 30, margarine 25, shrimp shell 13, balloonflower root 6, loguat leaf 3, Chinese hawthorn seed 2, emblic 3, lily 3, sodium acid carbonate 2, honeysuckle 10, Mao Li leaf 10, mulberry leaf 5, cane sugar powder 15, liquid malt extract 4, whey powder 0.8.
A kind of preparation method of balloonflower root shrimp shell biscuit comprises the following steps:
(1) above-mentioned shrimp shell being placed in to temperature is that the citric acid of 30-40 ℃ and the mixed solution of sodium chloride soaked 2 hours, the concentration ratio of described citric acid and sodium chloride is 2:5, taking-up is placed in the stirring water of boiling and kept 8 minutes, the discharging drying and crushing, the water that adds 4 times of its weight, and add weight ratio to be: the papain of 2:3 and flavor protease, the total amount of described protease is 0.4% of shrimp shell meal, regulating PH is 7, 50 ℃ of lower enzymolysis 5 hours, after enzymolysis finishes, 5 minutes enzymes that go out of heating under 100 ℃, above-mentioned honeysuckle and Mao Liye are mixed, through water extraction method, extract 3 times, after merging extract, mix with the product after the above-mentioned enzyme that goes out, be placed under the speed of 900 rev/mins centrifugation 6 minutes, obtain supernatant, be spray dried to powder,
(2) above-mentioned loguat leaf being soaked 2 hours in clear water, is under 100 ℃, to steam 7 minutes in temperature after taking-up, and discharging is cooling, add the glucose of its weight 3%, 2% honey, mix and blend, the slow fire frying is 2 minutes in pot, with above-mentioned emblic, mulberry leaf, mixes grinding after discharging;
(3) above-mentioned Chinese hawthorn seed, lily, balloonflower root are mixed to grinding and be placed in pot, moderate heat stir-fried 2 minutes, added 30% of aforesaid liquid malt extract, lily and above-mentioned cane sugar powder weight, and slow fire heating 3 minutes, be cooled to normal temperature after discharging;
(4) each raw material after above-mentioned processing is mixed with surplus stock, be placed in dough mixing machine and stir;
(5) with Roller, print the forming machine moulding, obtain biscuit;
(6) above-mentioned biscuit is placed in baking box and toasts, first baking 2 minutes under 110 ℃, then with the speed of 3 ℃/minutes temperature that raises gradually, when temperature is increased to 185 ℃, constant temperature baking time 10 minutes, obtain described balloonflower root shrimp shell biscuit.
Claims (2)
1. balloonflower root shrimp shell biscuit is characterized in that it is comprised of the raw material of following weight parts:
Flour 95-102, corn flour 26-30, margarine 21-25, shrimp shell 10-13, balloonflower root 5-6, loguat leaf 3-4, Chinese hawthorn seed 1-2, emblic 1-3, lily 1-3, sodium acid carbonate 1-2, honeysuckle 8-10, Mao Li leaf 8-10, mulberry leaf 4-5, cane sugar powder 10-15, liquid malt extract 2-4, whey powder 0.8-1.
2. the preparation method of a balloonflower root shrimp shell biscuit as claimed in claim 1 is characterized in that comprising the following steps:
(1), the shrimp shell is cleaned up, add in mature vinegar and soak after 1-2 hour, take out, with balloonflower root, the making beating of emblic co-grinding, mix corn flour, whey powder, add water and be mixed into dough, stripping and slicing is dried, expanded, pulverizes to obtain powder;
(2), by boilings such as loguat leaf, lily, honeysuckle, Mao Liye, mulberry leaf repeatedly, be filled into filtrate;
(3), above-mentioned expanded powder and filtrate are merged, mix and add suitable quantity of water with surplus stock, stir;
(4) with Roller, print the forming machine moulding, obtain biscuit;
(5) above-mentioned biscuit is placed in baking box and toasts, temperature is increased to 180-185 ℃, and constant temperature baking time 8-10 minute obtains described dried orange peel shrimp shell biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103397916A CN103404567A (en) | 2013-08-07 | 2013-08-07 | Platycodon grandiflorus and shrimp shell biscuit and method for making same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103397916A CN103404567A (en) | 2013-08-07 | 2013-08-07 | Platycodon grandiflorus and shrimp shell biscuit and method for making same |
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| Publication Number | Publication Date |
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| CN103404567A true CN103404567A (en) | 2013-11-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2013103397916A Pending CN103404567A (en) | 2013-08-07 | 2013-08-07 | Platycodon grandiflorus and shrimp shell biscuit and method for making same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749634A (en) * | 2014-01-23 | 2014-04-30 | 李扬远 | Seafood crackers and producing method thereof |
| CN103975987A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Crisp shrimp meat cake and preparation method thereof |
| CN104186606A (en) * | 2014-07-13 | 2014-12-10 | 胡美君 | Healthcare biscuit with squillid heads and squillid shells and manufacturing method thereof |
| CN104720056A (en) * | 2015-03-10 | 2015-06-24 | 安徽汇佳生物科技有限公司 | Jack fruit milk-flavour nutrient protein powder drink and preparation method |
| CN105145760A (en) * | 2015-09-22 | 2015-12-16 | 南陵县石斛产业协会 | Fabrication method of platycodon grandiflorum heath pudding |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050271786A1 (en) * | 2002-02-14 | 2005-12-08 | The Pillsbury Company | Dough, products and methods |
| CN101449828A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Black nutrient cookies and production method thereof |
| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
| CN102119708A (en) * | 2011-01-24 | 2011-07-13 | 刘鹏 | Health-care biscuits and preparation method thereof |
| CN102365983A (en) * | 2011-09-27 | 2012-03-07 | 隋丽 | Chitin-containing biscuit |
-
2013
- 2013-08-07 CN CN2013103397916A patent/CN103404567A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050271786A1 (en) * | 2002-02-14 | 2005-12-08 | The Pillsbury Company | Dough, products and methods |
| CN101449828A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Black nutrient cookies and production method thereof |
| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
| CN102119708A (en) * | 2011-01-24 | 2011-07-13 | 刘鹏 | Health-care biscuits and preparation method thereof |
| CN102365983A (en) * | 2011-09-27 | 2012-03-07 | 隋丽 | Chitin-containing biscuit |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749634A (en) * | 2014-01-23 | 2014-04-30 | 李扬远 | Seafood crackers and producing method thereof |
| CN103975987A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Crisp shrimp meat cake and preparation method thereof |
| CN104186606A (en) * | 2014-07-13 | 2014-12-10 | 胡美君 | Healthcare biscuit with squillid heads and squillid shells and manufacturing method thereof |
| CN104720056A (en) * | 2015-03-10 | 2015-06-24 | 安徽汇佳生物科技有限公司 | Jack fruit milk-flavour nutrient protein powder drink and preparation method |
| CN105145760A (en) * | 2015-09-22 | 2015-12-16 | 南陵县石斛产业协会 | Fabrication method of platycodon grandiflorum heath pudding |
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Application publication date: 20131127 |