CN103548949A - Persimmon sorghum rice vermicelli pancake and manufacturing method thereof - Google Patents
Persimmon sorghum rice vermicelli pancake and manufacturing method thereof Download PDFInfo
- Publication number
- CN103548949A CN103548949A CN201310564096.XA CN201310564096A CN103548949A CN 103548949 A CN103548949 A CN 103548949A CN 201310564096 A CN201310564096 A CN 201310564096A CN 103548949 A CN103548949 A CN 103548949A
- Authority
- CN
- China
- Prior art keywords
- persimmon
- pancake
- sorghum rice
- thin pancake
- paste
- 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
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 55
- 235000012771 pancakes Nutrition 0.000 title claims abstract description 51
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 48
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 37
- 235000009566 rice Nutrition 0.000 title claims abstract description 37
- 235000011684 Sorghum saccharatum Nutrition 0.000 title claims abstract description 21
- 240000006394 Sorghum bicolor Species 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title claims 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000012856 packing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims description 24
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 5
- 241000209094 Oryza Species 0.000 abstract description 32
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000000843 powder Substances 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 241000723267 Diospyros Species 0.000 abstract 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 3
- 239000011780 sodium chloride Substances 0.000 abstract 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 230000009977 dual effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 235000013305 food Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- -1 188 milligrams Chemical compound 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- 241000209072 Sorghum Species 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 244000197975 Solidago virgaurea Species 0.000 description 1
- 235000000914 Solidago virgaurea Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Abstract
The invention discloses a persimmon sorghum rice vermicelli pancake and a manufacturing method thereof. Fresh persimmons, sorghum rice vermicelli powder and table salt are used as raw materials and mixed with a proper amount of water to process and manufacture the persimmon sorghum rice vermicelli pancake. The technical key point is that the weight ratio of the raw material and water use amount is that the weight ratio of the sorghum rice vermicelli powder to the persimmons to the table salt to the water is 1:(0.10-0.25):(0.02-0.04):(0.45-0.50). The manufacturing method comprises the following steps: cleaning squashy fresh persimmons, removing peduncles and pits of the persimmons, peeling the persimmons, pulping the fresh persimmons by adding a specified amount of the water and the table salt, stirring the persimmon pulp and the sorghum rice vermicelli to obtain a pancake paste, standing the pancake paste for 30 minutes, draining clear water on the upper layer, then pouring the pancake paste into a hopper of a pancake machine to be processed into a pancake, folding, cutting, metering and packing, so as to obtain a finished product. The method has the remarkable advantages that dual nutrient and health-care ingredients in sorghum rice and persimmons are retained, and the produced pancake is chewy, and has a slightly sweet taste and a unique persimmon flavor.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to characteristic local flavor thin pancake and preparation method thereof, more specifically say a kind of persimmon Chinese sorghum rice and flour thin pancake and preparation method thereof.
Background technology
Thin pancake is a kind of comparatively traditional food, a kind of grain and other thing powder add after water mixes and poker and process, and along with improving constantly of people's living standard, people not only will have enough aspect eating, more exquisite nutrition comprehensively and collocation, and the diversity of color etc.Traditional thin pancake, nutrition is single, can not meet the requirement of different people to nutrition and taste.
The fruit of jowar is called sorghum rice, common starch-containing 60%-70%.In every 100 grams of husked kaoliangs, contain 8.4 grams, protein, 2.7 grams, fat, 75.6 grams, carbohydrate, 7 milligrams of calcium, 0.3 gram of crude fibre, 0.4 gram of ash content, 17 milligrams of calcium, 188 milligrams, phosphorus, 4.1 milligrams of iron, 0.14 milligram of thiamine, 0.07 milligram, riboflavin, 0.6 milligram of niacin, approximately 0.26 milligram of vitamin B1, approximately 0.09 milligram of vitamin B2.The caloric value of every hectogram sorghum rice is 1525.7 kJ (kilojoule)s.The fat and the iron that in jowar, contain are many compared with rice, in jowar epithelium with some pigments and tannic acid thereof, process thick, meal redness, puckery, unfavorable protein draw digestion.Therefore, in the processing of sorghum rice, people generally adopt the mode of peeling to obtain Chinese sorghum rice and flour, and Chinese sorghum rice and flour can be made into numerous food.
Persimmon is a kind of common fruit in autumn, and persimmon is nutritious, soft and succulency, fragrant and sweet good to eat, old and young happiness food.According to survey, sugary 15% in ripe persimmon, protein 1.36%, fat 0.57%, and element and multivitamin, the especially vitamin c such as crude fibre, carrotene, calcium, phosphorus, iron are than the high 1-2 of general fruit doubly.Every 100 grams of persimmon carbohydrate containing are more than 15 grams, 28 grams of sugars, and 1.36 grams, protein, 0.2 gram, fat, 19 milligrams, phosphorus, 8 milligrams of iron, 10 milligrams of calcium, 16 milligrams of vitamin cs, also contain the multiple nutritional components such as carrotene.Persimmon is not only nutritious, but also has higher medical value, is clearing heat and detoxicating, and the good medicine of step-down hemostasis has good curative effect to treatment hypertension, hemorrhoid hemorrhage, constipation.Thereby it is edible that persimmon tends to make numerous food.
Sorghum rice mask has looser feature, is difficult for bonding, and therefore aspect thin pancake processed, application is few; And after the base of a fruit of persimmon handle, core, skin are removed, by beating the mode of juice, can make natural stickiness additive, can be applicable in the making of Chinese sorghum rice and flour thin pancake.
Summary of the invention
The object of this invention is to provide a kind of persimmon Chinese sorghum rice and flour thin pancake, make full use of physical property and the nutritional characteristic of Chinese sorghum rice and flour and persimmon, and adopt unique preparation method, keep to the full extent the nutritive and health protection components of two kinds of primary raw materials.
The present invention is achieved by the following technical solutions:
A Chinese sorghum rice and flour thin pancake, is characterized in that, raw material with the weight consumption ratio of water is: sorghum rice flour: bright persimmon: salt: water=1:0.10～0.25:0.02～0.04:0.45～0.50.
The preparation method of described persimmon Chinese sorghum rice and flour thin pancake, it comprises the following steps:
A gets well-done persimmon, cleans, and removes base of a fruit handle, stoning, peeling;
B will remove base of a fruit handle, stoning, and the persimmon after peeling adds the cold water of ormal weight and the making beating of the salt of ormal weight, makes the granularity of slurry below 100 orders;
C adds the persimmon slurry of accomplishing fluently in the sorghum rice flour of ormal weight, makes thin pancake and stick with paste after stirring;
D sticks with paste the thin pancake of making standing 30 minutes;
The upper strata clear water that E sticks with paste the thin pancake after standing drains, and then thin pancake is stuck with paste and is poured in the hopper of pancake-baking machine, by traditional fabrication rules, processes thin pancake;
F, by the thin pancake processing, is finished product after folding, cut-out, metering, packing.
The present invention has advantages of:
The persimmon Chinese sorghum rice and flour thin pancake of making of said method, the double nutrition health-care components that has retained sorghum rice and persimmon, the viscosity that persimmon has has substituted conventional gelatin additive, persimmon slurry can be bonded together well with looser Chinese sorghum rice and flour, make the thin pancake chewiness of producing, have good mouthfeel.The distinctive sugariness of persimmon is that this thin pancake is sweet taste; Orange with the white sorghum rice flour of persimmon mixes, and makes the thin pancake of output present light golden rod yellow.Persimmon ratio is therein not high, has retained the local flavor of persimmon, the injury of having avoided again many foods persimmon may cause human body.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described:
Embodiment mono-:
Sorghum rice flour 100kg, bright persimmon 10kg, salt 2kg, water 45kg
1. by the well-done persimmon of 10kg, clean, remove base of a fruit handle, stoning, peeling;
2. will remove base of a fruit handle, stoning, the persimmon after peeling adds the water of 45kg and the making beating of the salt of 2kg, makes the granularity of slurry below 100 orders;
3. the persimmon slurry of accomplishing fluently is added in 100kg sorghum rice flour, after stirring, make thin pancake and stick with paste;
4. the thin pancake of making is stuck with paste standing 30 minutes;
5. the upper strata clear water of the thin pancake after standing being stuck with paste drains, and then thin pancake is stuck with paste and is poured in the hopper of pancake-baking machine, by traditional fabrication rules, processes thin pancake;
6. by the thin pancake processing, after folding, cut-out, metering, packing, be finished product.
After testing, persimmon Chinese sorghum rice and flour thin pancake salt content is 0.8%, and soft good to eat, taste is slightly sweet, and persimmon local flavor is outstanding.
Embodiment bis-:
Sorghum rice flour 100kg, bright persimmon 25kg, salt 4kg, water 50kg
1. by the well-done persimmon of 25kg, clean, remove base of a fruit handle, stoning, peeling;
2. will remove base of a fruit handle, stoning, the persimmon after peeling adds the water of 50kg and the making beating of the salt of 4kg, makes the granularity of slurry below 100 orders;
3. the persimmon slurry of accomplishing fluently is added in 100kg sorghum rice flour, after stirring, make thin pancake and stick with paste;
4. the thin pancake of making is stuck with paste standing 30 minutes;
5. the upper strata clear water of the thin pancake after standing being stuck with paste drains, and then thin pancake is stuck with paste and is poured in the hopper of pancake-baking machine, by traditional fabrication rules, processes thin pancake;
6. by the thin pancake processing, after folding, cut-out, metering, packing, be finished product.
After testing, persimmon Chinese sorghum rice and flour thin pancake salt content is 1.1%, soft good to eat, and persimmon local flavor is outstanding.
Claims (2)
1. a persimmon Chinese sorghum rice and flour thin pancake, is characterized in that, raw material with the weight consumption ratio of water is: sorghum rice flour: bright persimmon: salt: water=1:0.10～0.25:0.02～0.04:0.45～0.50.
2. the preparation method of persimmon Chinese sorghum rice and flour thin pancake according to claim 1, is characterized in that, comprises the following steps:
A gets well-done persimmon, cleans, and removes base of a fruit handle, stoning, peeling;
B will remove base of a fruit handle, stoning, and the persimmon after peeling adds the cold water of ormal weight and the making beating of the salt of ormal weight, makes the granularity of slurry below 100 orders;
C adds the persimmon slurry of accomplishing fluently in the sorghum rice flour of ormal weight, makes thin pancake and stick with paste after stirring;
D sticks with paste the thin pancake of making standing 30 minutes;
The upper strata clear water that E sticks with paste the thin pancake after standing drains, and then thin pancake is stuck with paste and is poured in the hopper of pancake-baking machine, by traditional fabrication rules, processes thin pancake;
F, by the thin pancake processing, is finished product after folding, cut-out, metering, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310564096.XA CN103548949B (en) | 2013-11-14 | 2013-11-14 | A kind of persimmon sorghum rice vermicelli pancake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310564096.XA CN103548949B (en) | 2013-11-14 | 2013-11-14 | A kind of persimmon sorghum rice vermicelli pancake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103548949A true CN103548949A (en) | 2014-02-05 |
| CN103548949B CN103548949B (en) | 2015-09-23 |
Family
ID=50003455
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310564096.XA Active CN103548949B (en) | 2013-11-14 | 2013-11-14 | A kind of persimmon sorghum rice vermicelli pancake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103548949B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070431A (en) * | 2016-06-23 | 2016-11-09 | 广西玛氏农业科技股份有限公司 | A kind of Hylocereus undatus battercake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1473497A (en) * | 2002-08-06 | 2004-02-11 | 王玉刚 | Pan-cake of fruit and vegetable |
| CN102396585A (en) * | 2010-09-19 | 2012-04-04 | 王清 | Making method of novel persimmon pancake |
| CN102487973A (en) * | 2011-12-28 | 2012-06-13 | 李修生 | Instant pancake |
-
2013
- 2013-11-14 CN CN201310564096.XA patent/CN103548949B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1473497A (en) * | 2002-08-06 | 2004-02-11 | 王玉刚 | Pan-cake of fruit and vegetable |
| CN102396585A (en) * | 2010-09-19 | 2012-04-04 | 王清 | Making method of novel persimmon pancake |
| CN102487973A (en) * | 2011-12-28 | 2012-06-13 | 李修生 | Instant pancake |
Non-Patent Citations (2)
| Title |
|---|
| 封长虎: "《营养早餐》", 30 April 1996, article "高粱煎饼", pages: 102 * |
| 高洁: "柿子煎饼", 《乡镇论坛》, no. 12, 31 December 1996 (1996-12-31), pages 43 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070431A (en) * | 2016-06-23 | 2016-11-09 | 广西玛氏农业科技股份有限公司 | A kind of Hylocereus undatus battercake and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103548949B (en) | 2015-09-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103798342A (en) | Low-sugar coarse-grain dendrobium candidum biscuit | |
| CN102742622A (en) | Health chestnut mooncake and preparation method thereof | |
| CN106616021A (en) | Ecological feed special for promoting growth and enhancing immunity of lobsters | |
| CN104920953A (en) | Mutton rice flour and preparation method thereof | |
| CN103404682B (en) | Breath-freshening pericarp candy and preparation method thereof | |
| CN105410922B (en) | A kind of globe artichoke cake and preparation method thereof | |
| CN103932040A (en) | Daylily corn noodle and preparation method thereof | |
| CN103519071A (en) | Persimmon sorghum rice flour noodle and preparation method thereof | |
| CN103548968B (en) | A kind of persimmon corn pancake and preparation method thereof | |
| CN103652571A (en) | Fruit-stuffing rice dumplings and preparation method thereof | |
| CN103349057A (en) | Fried glutinous pudding rice cake and manufacturing method thereof | |
| CN103548949B (en) | A kind of persimmon sorghum rice vermicelli pancake and preparation method thereof | |
| CN106072139A (en) | A kind of preparation method of instant type mixing green vegetable | |
| CN102326748B (en) | Waxberry bean vermicelli | |
| KR101263200B1 (en) | Black garlic rice manufacturing method and black garlic rice | |
| CN102461812B (en) | Dateplum persimmon health food and preparation method thereof | |
| CN105309885A (en) | Five-spice marinated bean formula | |
| CN103583620B (en) | Pancake made of Chinese yams, taro and sorghum rice flour and preparation method thereof | |
| CN103548946B (en) | A kind of Chinese yam Chinese sorghum rice and flour thin pancake and preparation method thereof | |
| CN106360650A (en) | Delicious thick chili sauce and production method thereof | |
| CN105942201A (en) | Children vegetable noodle and preparation method thereof | |
| CN103549278A (en) | Persimmon and corn noodles and production method thereof | |
| CN106616250A (en) | Production method of tinfoil seafood-fruit-cheese baked rice | |
| CN103548967B (en) | A kind of Chinese yam corn pancake and preparation method thereof | |
| CN103494049A (en) | Composite banana sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 250014 Shandong, Lixia District, Ji'nan Lixia Road, Shandong Jianzhu University, No. 96 Applicant after: Yu Fusheng Address before: 250355 University Science Park, Changqing District, Shandong, Ji'nan Applicant before: Yu Fusheng |
|
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: NINGBO ZHENHAI HONGRUN MAGNETIC MATERIAL CO., LTD. Free format text: FORMER OWNER: YU FUSHENG Effective date: 20150826 |
|
| 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: Hu Kena Inventor before: Shen Xiaoqin Inventor before: Shen Xiaoli Inventor before: Ge Guangyue |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: SHEN XIAOQIN SHEN XIAOLI GE GUANGYUE TO: HU KENA |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20150826 Address after: 315299 Zhejiang city of Ningbo province Zhenhai Zhaobaoshan Street West Street clothing room 1-16 No. 6-8 Applicant after: NINGBO ZHENHAI HONGRUN MAGNETIC MATERIAL CO., LTD. Address before: 250014 Shandong, Lixia District, Ji'nan Lixia Road, Shandong Jianzhu University, No. 96 Applicant before: Yu Fusheng |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Liu Ju Inventor before: Hu Kena |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20170927 Address after: 300000 No. 21 building 402, Miyun Road, Nankai District, Tianjin 4, Yanan Patentee after: Liu Ju Address before: 315299 Zhejiang city of Ningbo province Zhenhai Zhaobaoshan Street West Street clothing room 1-16 No. 6-8 Patentee before: NINGBO ZHENHAI HONGRUN MAGNETIC MATERIAL CO., LTD. |
|
| TR01 | Transfer of patent right | ||
| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 225300 Mingzhu Avenue, Yongan Town, Taizhou City, Jiangsu Province, No. 108 Patentee after: Liu Ju Address before: 300000 No. 21 building 402, Miyun Road, Nankai District, Tianjin 4, Yanan Patentee before: Liu Ju |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180716 Address after: 102600 3 floor, 2 building, No. 4 Daxing District Garden Road, Beijing, 1 unit 317 Patentee after: Beijing informed investment home intellectual property rights Operation Co., Ltd. Address before: 225300 Pearl River Road, Yongan Town, Taizhou, Jiangsu Province, 108 Patentee before: Liu Ju |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20181228 Address after: 225300 Pearl River Road, Yongan Town, Taizhou, Jiangsu Province, 108 Patentee after: Li Wenkang Address before: 102600 3 floor, 2 building, No. 4 Daxing District Garden Road, Beijing, 1 unit 317 Patentee before: Beijing informed investment home intellectual property rights Operation Co., Ltd. |
|
| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 210029 Xinghan building, No.180, Hanzhong Road, Huaqiao road street, Gulou District, Nanjing City, Jiangsu Province Patentee after: Li Wenkang Address before: 225300 No. 108 Mingzhu Avenue, Yonganzhou Town, Gaogang District, Taizhou City, Jiangsu Province Patentee before: Li Wenkang |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200619 Address after: No. A316, 244000 High-tech Entrepreneurship Service Center, Tongling City, Anhui Province Patentee after: TONGLING XIANGYU COMMERCE AND TRADE Co.,Ltd. Address before: 210029 Xinghan building, No.180, Hanzhong Road, Huaqiao road street, Gulou District, Nanjing City, Jiangsu Province Patentee before: Li Wenkang |