CN103609986A - Garland chrysanthemum vegetarian ball and preparation method thereof - Google Patents
Garland chrysanthemum vegetarian ball and preparation method thereof Download PDFInfo
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- CN103609986A CN103609986A CN201310522670.5A CN201310522670A CN103609986A CN 103609986 A CN103609986 A CN 103609986A CN 201310522670 A CN201310522670 A CN 201310522670A CN 103609986 A CN103609986 A CN 103609986A
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- 244000067456 Chrysanthemum coronarium Species 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000015134 garland chrysanthemum Nutrition 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 15
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 15
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 15
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 15
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 15
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 15
- 240000008042 Zea mays Species 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 235000020232 peanut Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 11
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 37
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims description 34
- 229920003266 Leaf® Polymers 0.000 claims description 16
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 14
- 235000005822 corn Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 12
- 235000004338 Syringa vulgaris Nutrition 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 10
- 239000008158 vegetable oil Substances 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 4
- 241000723353 Chrysanthemum Species 0.000 claims 7
- 244000297179 Syringa vulgaris Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000006187 pill Substances 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000007244 Zea mays Nutrition 0.000 abstract 1
- 229940089639 cornsilk Drugs 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000001231 zea mays silk Substances 0.000 abstract 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 31
- 241000234314 Zingiber Species 0.000 description 10
- 241001104043 Syringa Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 235000018959 Chrysanthemum indicum Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 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
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a garland chrysanthemum vegetarian ball and a preparation method thereof. The vegetarian ball is composed of following components in parts by weight: 90 to 100 parts of garland chrysanthemum, 0.1 to 1 part of salt, 0.5 to 1 part of plant oil, 0.1 to 0.5 part of raw ginger, 0.1 to 0.5 part of fistular onion bulb, 1 to 3 parts of peanut bud, 0.5 to 1 part of corn silk, 1 to 3 parts of sweet potato tender leaves with stems, 5 to 15 parts of wheat flour, 0.5 to 1 part of gynostemma pentaphylla water extract, 0.5 to 1 part of Chinese angelica water extract and 0.5 to 1 part of clove water extract. The vegetarian ball prepared by the method has the advantages of various flavors, rich aftertaste, no rare delicacy, and good taste, has a good healthcare function, is a medicinal and edible food which is composed of pure natural plants, furthermore, the formula of the pill is scientific, the pill is processed though a traditional technology, contains a plurality of beneficial substances which are needed by the human body, and can improve the human immunity.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of crowndaisy chrysanthemum element ball and preparation method thereof.
Background technology
Crowndaisy chrysanthemum belongs to the annual of composite family or biennial herb plant, originates in Mediterranean, at China's cultivation history of existing more than 900 years, and widely distributed, till various places, north and south in 2013 cultivated area is very little.The edible part of crowndaisy chrysanthemum is the tender cauline leaf of children, has special fragrance, nutritious.Crowndaisy chrysanthemum is again crowndaisy chrysanthemum, annual chrysanthemum, because its flower is the spitting image of mother chrysanthemum, so have another name called chrysanthemum dish.The stem of crowndaisy chrysanthemum and leaf can have the clear gas of wormwood artemisia, the sweet perfume (or spice) of chrysanthemum with food, the tender crisp praise of fresh perfume (or spice), and general nutrient components is off guard without institute, and especially the content of carrotene surpasses general vegetables, is cucumber, eggplant content 1.5～30 times.
In crowndaisy chrysanthemum, contain several amino acids, so crowndaisy chrysanthemum has moistening lung tonifying liver, set the mind at rest, prevent the effects such as failure of memory, and also contain crude fibre in crowndaisy chrysanthemum, contribute to intestines peristalsis, can promote defecation, thereby can reach the object of defaecation profit intestines.Crowndaisy chrysanthemum smell fragrance, can stopping coughing and removing phlegm; The mineral salts such as sodium, potassium that also contain protein and higher amount in crowndaisy chrysanthemum, the water liquid metabolism in can control agent, eliminates oedema, and crowndaisy chrysanthemum also contains a kind of volatile essential oil, and the material such as choline, has effect hypotensive, that mend brain.The eating method of tradition crowndaisy chrysanthemum is comparatively single, can not well retain its nutritional labeling.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of being of high nutritive value, edible safety, crowndaisy chrysanthemum element ball of delicious flavour and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of crowndaisy chrysanthemum element ball, component by following weight portion forms, crowndaisy chrysanthemum 90-110 part, edible salt 0.1-1 part, vegetable oil 0.5-1 part, ginger 0.1-0.5 part, Bulbus Allii Fistulosi 0.1-0.5 part, peanut sprout 1-3 part, corn stigma 0.5-1 part, band stem Ipomoea batatas tender leaf 1-3 part, wheat flour 5-15 part, gynostemma pentaphylla water extract 0.5-1 part, Radix Angelicae Sinensis water extract 0.5-1 part, lilac water extract 0.5-1 part.
The preferred weight umber of each component is: 100 parts of crowndaisy chrysanthemums, 0.1 part of edible salt, 0.5 part of vegetable oil, 0.2 part, ginger, 0.2 part of Bulbus Allii Fistulosi, 2 parts of peanut sprouts, 0.5 part of corn stigma, 2 parts of band stem Ipomoea batatas tender leafs, 10 parts of wheat flours, 0.5 part of gynostemma pentaphylla water extract, 0.5 part of Radix Angelicae Sinensis water extract, 0.5 part of lilac water extract.
The preparation method that another object of the present invention is to provide a kind of crowndaisy chrysanthemum element ball, carries out as follows:
1) crowndaisy chrysanthemum of above-mentioned weight part ratio, ginger, Bulbus Allii Fistulosi, peanut sprout, corn stigma, band stem Ipomoea batatas tender leaf are cut into respectively to end;
2) add edible salt to pickle 10-20 minute the crowndaisy chrysanthemum cutting and band stem Ipomoea batatas tender leaf, with hand, moisture is extruded, then add the ginger, Bulbus Allii Fistulosi, peanut sprout, the corn stigma that cut, stir;
3) vegetable oil, gynostemma pentaphylla water extract, Radix Angelicae Sinensis water extract, lilac water extract and wheat flour are put into step 2 together) material that stirs, then stir 10-20 minute, with hand, can pinch agglomeratingly, if moisture is less, can suitably add a little water;
4) material step 3) being stirred is pinched into ball, i.e. edible.
A ball prepared by the present invention can be put into chafing dish and boil and eat, and is stained with condiment and eats, or put into noodles and boiling and eating together after also can steaming in clear soup, and has multiple eating mode.
The invention has the beneficial effects as follows: plain ball local flavor prepared by the present invention is various, aftertaste is dense, free from extraneous odour, mouthfeel is good, has good health care, selected pure natural plant is the integration of drinking and medicinal herbs food of raw material, its scientific formulation, is processed into through traditional handicraft, is rich in the required benefit materials of multiple health, can improve body immunity, long-term eating can be improved skin, makes skin more flexible, glossy, ruddy.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
1) take 100 kilograms of crowndaisy chrysanthemums, 0.1 kilogram of edible salt, 0.5 kilogram of vegetable oil, 0.2 kilogram, ginger, 0.2 kilogram of Bulbus Allii Fistulosi, 2 kilograms of peanut sprouts, 0.5 kilogram of corn stigma, 2 kilograms of band stem Ipomoea batatas tender leafs, 10 kilograms of wheat flours, 0.5 kilogram of gynostemma pentaphylla water extract, 0.5 kilogram of Radix Angelicae Sinensis water extract, 0.5 kilogram of lilac water extract, crowndaisy chrysanthemum, ginger, Bulbus Allii Fistulosi, peanut sprout, corn stigma, band stem Ipomoea batatas tender leaf are cut into respectively to end;
2) add edible salt to pickle 10-20 minute the crowndaisy chrysanthemum cutting and band stem Ipomoea batatas tender leaf, with hand, moisture is extruded, then add the ginger, Bulbus Allii Fistulosi, peanut sprout, the corn stigma that cut, stir;
3) vegetable oil, gynostemma pentaphylla water extract, Radix Angelicae Sinensis water extract, lilac water extract and wheat flour are put into step 2 together) material that stirs, then stir 10-20 minute, with hand, can pinch agglomeratingly, if moisture is less, can suitably add a little water;
4) material step 3) being stirred is pinched into ball, i.e. edible.
Embodiment 2
1) take 110 kilograms of crowndaisy chrysanthemums, 0.15 kilogram of edible salt, 0.8 kilogram of vegetable oil, 0.5 kilogram, ginger, 0.5 kilogram of Bulbus Allii Fistulosi, 3 kilograms of peanut sprouts, 1 kilogram of corn stigma, 3 kilograms of band stem Ipomoea batatas tender leafs, 15 kilograms of wheat flours, 1 kilogram of gynostemma pentaphylla water extract, 1 kilogram of Radix Angelicae Sinensis water extract, 1 kilogram of lilac water extract, crowndaisy chrysanthemum, ginger, Bulbus Allii Fistulosi, peanut sprout, corn stigma, band stem Ipomoea batatas tender leaf are cut into respectively to end;
2) add edible salt to pickle 10-20 minute the crowndaisy chrysanthemum cutting and band stem Ipomoea batatas tender leaf, with hand, moisture is extruded, then add the ginger, Bulbus Allii Fistulosi, peanut sprout, the corn stigma that cut, stir;
3) vegetable oil, gynostemma pentaphylla water extract, Radix Angelicae Sinensis water extract, lilac water extract and wheat flour are put into step 2 together) material that stirs, then stir 10-20 minute, with hand, can pinch agglomeratingly, if moisture is less, can suitably add a little water;
4) material step 3) being stirred is pinched into ball, i.e. edible.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. crowndaisy chrysanthemum element ball, it is characterized in that: the component by following weight portion forms crowndaisy chrysanthemum 90-110 part, edible salt 0.1-1 part, vegetable oil 0.5-1 part, ginger 0.1-0.5 part, Bulbus Allii Fistulosi 0.1-0.5 part, peanut sprout 1-3 part, corn stigma 0.5-1 part, band stem Ipomoea batatas tender leaf 1-3 part, wheat flour 5-15 part, gynostemma pentaphylla water extract 0.5-1 part, Radix Angelicae Sinensis water extract 0.5-1 part, lilac water extract 0.5-1 part.
2. a kind of crowndaisy chrysanthemum element ball according to claim 1, it is characterized in that: the component by following weight portion forms 100 parts of crowndaisy chrysanthemums, 0.1 part of edible salt, 0.5 part of vegetable oil, 0.2 part, ginger, 0.2 part of Bulbus Allii Fistulosi, 2 parts of peanut sprouts, 0.5 part of corn stigma, 2 parts of band stem Ipomoea batatas tender leafs, 10 parts of wheat flours, 0.5 part of gynostemma pentaphylla water extract, 0.5 part of Radix Angelicae Sinensis water extract, 0.5 part of lilac water extract.
3. a preparation method who prepares crowndaisy chrysanthemum element ball described in claim 1 or 2, is characterized in that: described method is as follows,
1) crowndaisy chrysanthemum of above-mentioned weight part ratio, ginger, Bulbus Allii Fistulosi, peanut sprout, corn stigma, band stem Ipomoea batatas tender leaf are cut into respectively to end;
2) add edible salt to pickle 10-20 minute the crowndaisy chrysanthemum cutting and band stem Ipomoea batatas tender leaf, with hand, moisture is extruded, then add the ginger, Bulbus Allii Fistulosi, peanut sprout, the corn stigma that cut, stir;
3) vegetable oil, gynostemma pentaphylla water extract, Radix Angelicae Sinensis water extract, lilac water extract and wheat flour are put into step 2 together) material that stirs, then stir 10-20 minute, with hand, can pinch agglomerating;
4) material step 3) being stirred is pinched into ball.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310522670.5A CN103609986B (en) | 2013-10-29 | 2013-10-29 | Garland chrysanthemum vegetarian ball and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310522670.5A CN103609986B (en) | 2013-10-29 | 2013-10-29 | Garland chrysanthemum vegetarian ball and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103609986A true CN103609986A (en) | 2014-03-05 |
| CN103609986B CN103609986B (en) | 2014-12-24 |
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| CN201310522670.5A Expired - Fee Related CN103609986B (en) | 2013-10-29 | 2013-10-29 | Garland chrysanthemum vegetarian ball and preparation method thereof |
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Cited By (8)
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|---|---|---|---|---|
| CN104286868A (en) * | 2014-09-24 | 2015-01-21 | 陈守卫 | Nutritional rye and purple sweet potato balls and preparation method thereof |
| CN104397612A (en) * | 2014-10-30 | 2015-03-11 | 界首市东城金玉满堂大酒店 | Coriander meatballs and preparation method thereof |
| CN107183717A (en) * | 2017-06-18 | 2017-09-22 | 合肥睿联生物科技有限公司 | A kind of white fungus nourishing Yin and moistening lung pachyrhizus leaf ball and preparation method thereof |
| CN107242485A (en) * | 2017-06-18 | 2017-10-13 | 合肥睿联生物科技有限公司 | A kind of Conditions of Onion Juice refreshes the mind pachyrhizus leaf ball and preparation method thereof |
| CN107251951A (en) * | 2017-06-18 | 2017-10-17 | 合肥睿联生物科技有限公司 | A kind of bean curd QI invigorating and a middle pachyrhizus leaf ball and preparation method thereof |
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| CN104286868A (en) * | 2014-09-24 | 2015-01-21 | 陈守卫 | Nutritional rye and purple sweet potato balls and preparation method thereof |
| CN104286868B (en) * | 2014-09-24 | 2016-04-06 | 陈守卫 | A kind of nutrition rye purple sweet potato ball and preparation method thereof |
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