CN103535797A - Soybean sauce shelled melon seeds and preparation method thereof - Google Patents
Soybean sauce shelled melon seeds and preparation method thereof Download PDFInfo
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- CN103535797A CN103535797A CN201310546571.0A CN201310546571A CN103535797A CN 103535797 A CN103535797 A CN 103535797A CN 201310546571 A CN201310546571 A CN 201310546571A CN 103535797 A CN103535797 A CN 103535797A
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- 241000353135 Psenopsis anomala Species 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000015067 sauces Nutrition 0.000 title claims abstract description 12
- 244000068988 Glycine max Species 0.000 title abstract 5
- 235000010469 Glycine max Nutrition 0.000 title abstract 5
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 11
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims abstract description 7
- 240000008867 Capsella bursa-pastoris Species 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 7
- 241000238557 Decapoda Species 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
- 241000219784 Sophora Species 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 5
- 235000013555 soy sauce Nutrition 0.000 claims description 13
- 241000050051 Chelone glabra Species 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 244000060011 Cocos nucifera Species 0.000 claims description 9
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 9
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 235000013601 eggs Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 6
- 241001313868 Arundina Species 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 244000242564 Osmanthus fragrans Species 0.000 claims description 6
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 6
- 235000003407 Sigesbeckia orientalis Nutrition 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000011950 custard Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 208000006673 asthma Diseases 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 230000001717 pathogenic effect Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 241000722948 Apocynum cannabinum Species 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 241001153571 Goodyera kwangtungensis Species 0.000 abstract 1
- 235000019082 Osmanthus Nutrition 0.000 abstract 1
- 241000333181 Osmanthus Species 0.000 abstract 1
- 240000004534 Scutellaria baicalensis Species 0.000 abstract 1
- 235000017089 Scutellaria baicalensis Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000015872 dietary supplement Nutrition 0.000 abstract 1
- 238000010926 purge Methods 0.000 abstract 1
- 241000219109 Citrullus Species 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses soybean sauce shelled melon seeds and a preparation method thereof. The soybean sauce shelled melon seeds are characterized by being prepared from the following raw materials in parts by weight: 400-420 parts of shelled melon seed, 1-2 parts of white mulberry root bark, 2-3 parts of sophora flower, 2-2.5 parts of shepherd's purse, 1-2 parts of sweet-scented osmanthus, 1.5-2 parts of scutellaria baicalensis, 3-4 parts of dogbane leaf, 1-2 parts of goodyera kwangtungensis, 1-1.5 parts of herba siegesbeckiae, 3-4 parts of honey, 1-2 parts of fish sauce, 10-12 parts of jam, 15-20 parts of oatmeal, 10-11 parts of cucumber, 12-14 parts of watermelon peel, 7-9 parts of shrimp bran, 20-25 parts of soybean sauce, 30-33 parts of watermelon juice and 8-10 parts of nutritional supplement. The preparation method is excellent in process; seasonings can penetrate into shelled melon seeds to ensure that the shelled melon seeds are thick in taste and rich in mouth feel and are crisp and tasty. In addition, because multiple Chinese herbal medicines are added in a processing process, the soybean sauce shelled melon seeds have the effects of purging the lung of pathogenic fire, relieving asthma, inducing diuresis to alleviate edema, dispelling wind-evil and improving eyesight, reducing blood pressure and strengthening the bones and muscles.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of melon seeds, relate in particular to a kind of soy sauce shelled melon seed and preparation method thereof.
Background technology
Melon seeds are a kind of leisure food that liked by people, and it contains the nutriments such as rich in protein, fat, Cobastab, D.But the melon seeds taste kind of selling is in the market few, does not have health-care efficacy, can not meet people's consumption demand.
Summary of the invention
The object of this invention is to provide a kind of soy sauce shelled melon seed and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A shelled melon seed, is characterized in that being made by the raw material of following weight portion:
Shelled melon seed 400-420, root bark of white mulberry 1-2, sophora flower 2-3, shepherdspurse seed 2-2.5, sweet osmanthus 1-2, root of large-flowered skullcap 1.5-2, Folium Apocyni Veneti 3-4, slice leaf 1-2, Common St.Paulswort Herb 1-1.5, honey 3-4, fish sauce 1-2, jam 10-12, oatmeal 15-20, cucumber 10-11, watermelon peel 12-14, dry dried small shrimp 7-9, soy sauce 20-25, watermelon juice 30-33 nourishing additive agent 8-10;
Described nourishing additive agent is made by following raw materials in part by weight: egg liquid 9-10, Chinese arundina herb 1-1.2, large indian skullcap herb with root 1.3-1.5, garlic sprouts 2-3, bean curd 6-8, bean sprouts 3-4, coconut candy 0.5-0.7, lactic acid bacteria 0.1-0.2;
Preparation method is: (1) adds 3-4 clear water making beating doubly after bean sprouts is cleaned, big fire heating adds coconut candy after boiling, and is stirred to coconut candy and melts completely, accesses lactic acid bacteria when temperature is down to 35-40 ℃, heat-preservation fermentation 3-4 hour, and bean sprouts slurry obtains fermenting;
(2) Chinese arundina herb, large indian skullcap herb with root, garlic sprouts are added to 7-8 water slow fire boiling doubly filter cleaner after 40-45 minute, gained filtrate is mixed with egg yolk, stirs, and water proof big fire steaming obtained nutrition egg custard after 10-12 minute;
(3) nutrition egg custard is mixed and pulverized with bean curd, add fermentation bean sprouts slurry and mix thoroughly, stewing 30-35 minute processed at 60-65 ℃, then through freeze drying, pulverize, obtains.
The preparation method of described soy sauce shelled melon seed, is characterized in that comprising the following steps:
(1) root bark of white mulberry, sophora flower, shepherdspurse seed, sweet osmanthus, the root of large-flowered skullcap, Folium Apocyni Veneti, slice Ye, Common St.Paulswort Herb are added to 5-6 decocting doubly and boil 40-50 minute, filter cleaner, obtains extract, adds honey, stirs;
(2) shelled melon seed, step (1) gained material, fish sauce are mixed and are mixed thoroughly, send in steam box, at 100 ℃, steam 20-25 minute after discharging, be dried to dry;
(3) by cucumber, watermelon peel stripping and slicing, send into discharging when being dried to water content in baking oven and reducing to 10-11%, pulverize, mix with jam, oatmeal, dry dried small shrimp, with soy sauce, grind homogeneously, add leftover materials to mix and mix thoroughly;
(4) step (2), (3) gained material are mixed and mixed thoroughly with leftover materials, send into oven for baking 8-12 minute, obtain.
Beneficial effect of the present invention is:
Preparation technology of the present invention is superior, seasoning can be deep into shelled melon seed inside, more perfuming is strongly fragrant to make taste, rich in taste, and crisp tasty and refreshing, in addition, the present invention has been owing to having added multiple Chinese herbal medicine in process, has the effect of removing heat from lung and relieving asthma, inducing diuresis for removing edema, dispelling pathogenic wind for improving eyesight, hypotensive, strengthening the bones and muscles.
The specific embodiment
A shelled melon seed, it is characterized in that by following weight portion (kilogram) raw material make:
Shelled melon seed 420, the root bark of white mulberry 2, sophora flower 3, shepherdspurse seed 2.5, sweet osmanthus 2, the root of large-flowered skullcap 2, Folium Apocyni Veneti 4, slice leaf 1, Common St.Paulswort Herb 1.5, honey 4, fish sauce 2, jam 12, oatmeal 20, cucumber 11, watermelon peel 14, dry dried small shrimp 7, soy sauce 25, watermelon juice 33 nourishing additive agents 10;
Described nourishing additive agent by following weight portion (kilogram) raw material makes: egg liquid 9, Chinese arundina herb 1.2, large indian skullcap herb with root 1.5, garlic sprouts 2, bean curd 8, bean sprouts 4, coconut candy 0.7, lactic acid bacteria 0.2;
Preparation method is: (1) adds 3-4 clear water making beating doubly after bean sprouts is cleaned, big fire heating adds coconut candy after boiling, and is stirred to coconut candy and melts completely, accesses lactic acid bacteria when temperature is down to 35-40 ℃, heat-preservation fermentation 3-4 hour, and bean sprouts slurry obtains fermenting;
(2) Chinese arundina herb, large indian skullcap herb with root, garlic sprouts are added to 7-8 water slow fire boiling doubly filter cleaner after 40-45 minute, gained filtrate is mixed with egg yolk, stirs, and water proof big fire steaming obtained nutrition egg custard after 10-12 minute;
(3) nutrition egg custard is mixed and pulverized with bean curd, add fermentation bean sprouts slurry and mix thoroughly, stewing 30-35 minute processed at 60-65 ℃, then through freeze drying, pulverize, obtains.
The preparation method of described soy sauce shelled melon seed, comprises the following steps:
(1) root bark of white mulberry, sophora flower, shepherdspurse seed, sweet osmanthus, the root of large-flowered skullcap, Folium Apocyni Veneti, slice Ye, Common St.Paulswort Herb are added to 5-6 decocting doubly and boil 40-50 minute, filter cleaner, obtains extract, adds honey, stirs;
(2) shelled melon seed, step (1) gained material, fish sauce are mixed and are mixed thoroughly, send in steam box, at 100 ℃, steam 20-25 minute after discharging, be dried to dry;
(3) by cucumber, watermelon peel stripping and slicing, send into discharging when being dried to water content in baking oven and reducing to 10-11%, pulverize, mix with jam, oatmeal, dry dried small shrimp, with soy sauce, grind homogeneously, add leftover materials to mix and mix thoroughly;
(4) step (2), (3) gained material are mixed and mixed thoroughly with leftover materials, send into oven for baking 8-12 minute, obtain.
Claims (2)
1. a soy sauce shelled melon seed, is characterized in that being made by the raw material of following weight portion:
Shelled melon seed 400-420, root bark of white mulberry 1-2, sophora flower 2-3, shepherdspurse seed 2-2.5, sweet osmanthus 1-2, root of large-flowered skullcap 1.5-2, Folium Apocyni Veneti 3-4, slice leaf 1-2, Common St.Paulswort Herb 1-1.5, honey 3-4, fish sauce 1-2, jam 10-12, oatmeal 15-20, cucumber 10-11, watermelon peel 12-14, dry dried small shrimp 7-9, soy sauce 20-25, watermelon juice 30-33 nourishing additive agent 8-10;
Described nourishing additive agent is made by following raw materials in part by weight: egg liquid 9-10, Chinese arundina herb 1-1.2, large indian skullcap herb with root 1.3-1.5, garlic sprouts 2-3, bean curd 6-8, bean sprouts 3-4, coconut candy 0.5-0.7, lactic acid bacteria 0.1-0.2;
Preparation method is: (1) adds 3-4 clear water making beating doubly after bean sprouts is cleaned, big fire heating adds coconut candy after boiling, and is stirred to coconut candy and melts completely, accesses lactic acid bacteria when temperature is down to 35-40 ℃, heat-preservation fermentation 3-4 hour, and bean sprouts slurry obtains fermenting;
Chinese arundina herb, large indian skullcap herb with root, garlic sprouts are added to 7-8 water slow fire boiling doubly filter cleaner after 40-45 minute, and gained filtrate is mixed with egg yolk, stirs, and water proof big fire steaming obtained nutrition egg custard after 10-12 minute;
Nutrition egg custard is mixed and pulverized with bean curd, add fermentation bean sprouts slurry and mix thoroughly, stewing 30-35 minute processed at 60-65 ℃, then through freeze drying, pulverize, obtains.
2. the preparation method of soy sauce shelled melon seed according to claim 1, is characterized in that comprising the following steps:
The root bark of white mulberry, sophora flower, shepherdspurse seed, sweet osmanthus, the root of large-flowered skullcap, Folium Apocyni Veneti, slice Ye, Common St.Paulswort Herb are added to 5-6 decocting doubly and boil 40-50 minute, filter cleaner, obtains extract, adds honey, stirs;
Shelled melon seed, step (1) gained material, fish sauce are mixed and are mixed thoroughly, send in steam box, at 100 ℃, steam 20-25 minute after discharging, be dried to dry;
By cucumber, watermelon peel stripping and slicing, send into discharging when being dried to water content in baking oven and reducing to 10-11%, pulverize, mix with jam, oatmeal, dry dried small shrimp, with soy sauce, grind homogeneously, add leftover materials to mix and mix thoroughly;
Step (2), (3) gained material are mixed and mixed thoroughly with leftover materials, send into oven for baking 8-12 minute, obtain.
Priority Applications (1)
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CN201310546571.0A CN103535797A (en) | 2013-11-07 | 2013-11-07 | Soybean sauce shelled melon seeds and preparation method thereof |
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CN201310546571.0A CN103535797A (en) | 2013-11-07 | 2013-11-07 | Soybean sauce shelled melon seeds and preparation method thereof |
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CN201310546571.0A Pending CN103535797A (en) | 2013-11-07 | 2013-11-07 | Soybean sauce shelled melon seeds and preparation method thereof |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106107684A (en) * | 2016-08-01 | 2016-11-16 | 寿县知祝常乐水果种植专业合作社 | Pungent dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried and preparation method thereof |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102652568A (en) * | 2012-04-09 | 2012-09-05 | 蒙城县王中王食品炒货厂 | Health watermelon seeds and preparation method thereof |
CN102652571A (en) * | 2012-04-09 | 2012-09-05 | 蒙城县王中王食品炒货厂 | Internal-heat clearing watermelon seed and preparing method thereof |
-
2013
- 2013-11-07 CN CN201310546571.0A patent/CN103535797A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102652568A (en) * | 2012-04-09 | 2012-09-05 | 蒙城县王中王食品炒货厂 | Health watermelon seeds and preparation method thereof |
CN102652571A (en) * | 2012-04-09 | 2012-09-05 | 蒙城县王中王食品炒货厂 | Internal-heat clearing watermelon seed and preparing method thereof |
Non-Patent Citations (2)
Title |
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安邦等: "美味瓜子制作", 《云南农业》 * |
崔海波: "瓜子加工七法", 《河南农业》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106107684A (en) * | 2016-08-01 | 2016-11-16 | 寿县知祝常乐水果种植专业合作社 | Pungent dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried and preparation method thereof |
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