CN103689407A - 一种莲子蔬菜大米脆片及其制备方法 - Google Patents
一种莲子蔬菜大米脆片及其制备方法 Download PDFInfo
- Publication number
- CN103689407A CN103689407A CN201310605034.9A CN201310605034A CN103689407A CN 103689407 A CN103689407 A CN 103689407A CN 201310605034 A CN201310605034 A CN 201310605034A CN 103689407 A CN103689407 A CN 103689407A
- Authority
- CN
- China
- Prior art keywords
- parts
- rice
- crisp chip
- lotus seed
- add
- 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.)
- Pending
Links
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 27
- 235000009566 rice Nutrition 0.000 title claims abstract description 27
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 23
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 23
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 23
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000007199 Panicum miliaceum Nutrition 0.000 claims abstract description 10
- 244000022185 broomcorn panic Species 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 9
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 9
- 244000061458 Solanum melongena Species 0.000 claims abstract description 9
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims abstract description 7
- 235000003097 Artemisia absinthium Nutrition 0.000 claims abstract description 7
- 240000001851 Artemisia dracunculus Species 0.000 claims abstract description 7
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims abstract description 7
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 7
- 235000017643 Elaeagnus angustifolia Nutrition 0.000 claims abstract description 7
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 239000001387 apium graveolens Substances 0.000 claims abstract description 7
- 239000001138 artemisia absinthium Substances 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000002540 palm oil Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000014417 Averrhoa Nutrition 0.000 claims description 6
- 241001072280 Averrhoa Species 0.000 claims description 6
- 244000307545 Elaeagnus angustifolia Species 0.000 claims description 6
- 235000015489 Emblica officinalis Nutrition 0.000 claims description 6
- 241000195955 Equisetum hyemale Species 0.000 claims description 6
- 241000576429 Forsythia suspensa Species 0.000 claims description 6
- 244000130592 Hibiscus syriacus Species 0.000 claims description 6
- 235000018081 Hibiscus syriacus Nutrition 0.000 claims description 6
- 244000183278 Nephelium litchi Species 0.000 claims description 6
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 6
- 244000277583 Terminalia catappa Species 0.000 claims description 6
- 235000011517 Terminalia chebula Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- MYSWGUAQZAJSOK-UHFFFAOYSA-N ciprofloxacin Chemical compound C12=CC(N3CCNCC3)=C(F)C=C2C(=O)C(C(=O)O)=CN1C1CC1 MYSWGUAQZAJSOK-UHFFFAOYSA-N 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 4
- 229930003427 Vitamin E Natural products 0.000 abstract description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 229940046009 vitamin E Drugs 0.000 abstract description 2
- 235000019165 vitamin E Nutrition 0.000 abstract description 2
- 239000011709 vitamin E Substances 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract 2
- 240000006063 Averrhoa carambola Species 0.000 abstract 1
- 235000010082 Averrhoa carambola Nutrition 0.000 abstract 1
- 244000016119 Elaeagnus latifolia Species 0.000 abstract 1
- 235000001456 Elaeagnus latifolia Nutrition 0.000 abstract 1
- 235000007630 Elaeagnus umbellata var parvifolia Nutrition 0.000 abstract 1
- 241000555682 Forsythia x intermedia Species 0.000 abstract 1
- 240000005001 Paeonia suffruticosa Species 0.000 abstract 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000047 product Substances 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
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
一种莲子蔬菜大米脆片及其制备方法,其特征在于由下列重量份的原料制成:大米60-65、艾草2-3、连翘根1-1.5、牡丹皮2-2.4、芹菜籽1.8-2、荔枝壳3-3.5、橘红2.8-3.4、沙枣花1-2、阳桃叶1-1.3、糜子20-22、玉米淀粉32-34、莲子粉18-22、茄子8-9、黄瓜10-12、甜面酱5-6、棕榈油2-3、白醋5-7、营养添加剂4-5。本发明香味浓郁、清脆可口,其中添加的玉米淀粉、莲子粉有效的改善了本发明的口感,而茄子、黄瓜含有丰富的维生素E,可延缓衰老、延年益寿,此外,本发明在加工过程中添加了多种中草药,具有清热解毒、降压降脂、祛风利湿的作用,是一种绿色休闲保健食品。
Description
技术领域
本发明属于食品加工技术领域,涉及一种大米,尤其涉及一种莲子蔬菜大米脆片及其制备方法。
背景技术
大米是人们的主食之一,其含有蛋白质、脂肪、多种维生素及矿物质,可为人体补充能量。但目前市场上有关大米的产品品种口味少,且不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种莲子蔬菜大米脆片及其制备方法,本发明具有口感好、营养丰富的特点。
本发明所采用的技术方案是:
一种莲子蔬菜大米脆片,其特征在于由以下重量份的原料制成:
大米60-65、艾草2-3、连翘根1-1.5、牡丹皮2-2.4、芹菜籽1.8-2、荔枝壳3-3.5、橘红2.8-3.4、沙枣花1-2、阳桃叶1-1.3、糜子20-22、玉米淀粉32-34、莲子粉18-22、茄子8-9、黄瓜10-12、甜面酱5-6、棕榈油2-3、白醋5-7、营养添加剂4-5;
所述营养添加剂由下列重量份的原料制成:豆渣8-9、诃子1-1.2、木贼0.8-1、侧柏叶1.1-1.3、木槿叶1.3-1.5、生姜10-11、当归油0.1-0.2;
制备方法为:(1)将生姜切片,加4-5倍的水打浆,在所得浆液中加入诃子、木贼、侧柏叶、木槿叶加热煎煮3-4小时,过滤除渣,收集滤液;
(2)将滤液与剩余物料混合,小火熬膏,经冷冻干燥后研成粉末,即得。
所述的莲子蔬菜大米脆片的制备方法,其特征在于包括以下步骤:
(1)将艾草、连翘根、牡丹皮、芹菜籽、荔枝壳、橘红、沙枣花、阳桃叶装入纱布袋,与大米、糜子混合入锅,加4-5倍的水大火熬煮30-40分钟后将大米、糜子捞出沥干,捣成泥;
(2)将茄子、黄瓜去皮、切块,加白醋打浆;
(3)将步骤(1)、(2)所得物料混合,加入甜面酱拌匀,送入锅中小火翻炒5-7分钟;
(4)将玉米淀粉、莲子粉混合送入锅中,小火炒香后加入棕榈油,继续翻炒4-5分钟后出料,与步骤(3)所得物料、剩余物料混合,加水揉成团,送入模具,压实后脱模、切片,送入油锅中炸制3-5分钟,即得。
本发明的有益效果为:
本发明香味浓郁、清脆可口,其中添加的玉米淀粉、莲子粉有效的改善了本发明的口感,而茄子、黄瓜含有丰富的维生素E,可延缓衰老、延年益寿,此外,本发明在加工过程中添加了多种中草药,具有清热解毒、降压降脂、祛风利湿的作用,是一种绿色休闲保健食品。
具体实施方式
一种莲子蔬菜大米脆片,其特征在于由以下重量份(公斤)的原料制成:
大米60、艾草2、连翘根1.5、牡丹皮2.4、芹菜籽1.8、荔枝壳3.5、橘红3.4、沙枣花1、阳桃叶1.3、糜子22、玉米淀粉34、莲子粉22、茄子9、黄瓜12、甜面酱5、棕榈油3、白醋5、营养添加剂5;
所述营养添加剂由下列重量份(公斤)的原料制成:豆渣8、诃子1.2、木贼0.8、侧柏叶1.3、木槿叶1.5、生姜11、当归油0.2;
制备方法为:(1)将生姜切片,加4-5倍的水打浆,在所得浆液中加入诃子、木贼、侧柏叶、木槿叶加热煎煮3-4小时,过滤除渣,收集滤液;
(2)将滤液与剩余物料混合,小火熬膏,经冷冻干燥后研成粉末,即得。
所述的莲子蔬菜大米脆片的制备方法,包括以下步骤:
(1)将艾草、连翘根、牡丹皮、芹菜籽、荔枝壳、橘红、沙枣花、阳桃叶装入纱布袋,与大米、糜子混合入锅,加4-5倍的水大火熬煮30-40分钟后将大米、糜子捞出沥干,捣成泥;
(2)将茄子、黄瓜去皮、切块,加白醋打浆;
(3)将步骤(1)、(2)所得物料混合,加入甜面酱拌匀,送入锅中小火翻炒5-7分钟;
(4)将玉米淀粉、莲子粉混合送入锅中,小火炒香后加入棕榈油,继续翻炒4-5分钟后出料,与步骤(3)所得物料、剩余物料混合,加水揉成团,送入模具,压实后脱模、切片,送入油锅中炸制3-5分钟,即得。
Claims (2)
1.一种莲子蔬菜大米脆片,其特征在于由以下重量份的原料制成:
大米60-65、艾草2-3、连翘根1-1.5、牡丹皮2-2.4、芹菜籽1.8-2、荔枝壳3-3.5、橘红2.8-3.4、沙枣花1-2、阳桃叶1-1.3、糜子20-22、玉米淀粉32-34、莲子粉18-22、茄子8-9、黄瓜10-12、甜面酱5-6、棕榈油2-3、白醋5-7、营养添加剂4-5;
所述营养添加剂由下列重量份的原料制成:豆渣8-9、诃子1-1.2、木贼0.8-1、侧柏叶1.1-1.3、木槿叶1.3-1.5、生姜10-11、当归油0.1-0.2;
制备方法为:(1)将生姜切片,加4-5倍的水打浆,在所得浆液中加入诃子、木贼、侧柏叶、木槿叶加热煎煮3-4小时,过滤除渣,收集滤液;
(2)将滤液与剩余物料混合,小火熬膏,经冷冻干燥后研成粉末,即得。
2.根据权利要求1所述的莲子蔬菜大米脆片的制备方法,其特征在于包括以下步骤:
(1)将艾草、连翘根、牡丹皮、芹菜籽、荔枝壳、橘红、沙枣花、阳桃叶装入纱布袋,与大米、糜子混合入锅,加4-5倍的水大火熬煮30-40分钟后将大米、糜子捞出沥干,捣成泥;
(2)将茄子、黄瓜去皮、切块,加白醋打浆;
(3)将步骤(1)、(2)所得物料混合,加入甜面酱拌匀,送入锅中小火翻炒5-7分钟;
(4)将玉米淀粉、莲子粉混合送入锅中,小火炒香后加入棕榈油,继续翻炒4-5分钟后出料,与步骤(3)所得物料、剩余物料混合,加水揉成团,送入模具,压实后脱模、切片,送入油锅中炸制3-5分钟,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310605034.9A CN103689407A (zh) | 2013-11-26 | 2013-11-26 | 一种莲子蔬菜大米脆片及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310605034.9A CN103689407A (zh) | 2013-11-26 | 2013-11-26 | 一种莲子蔬菜大米脆片及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103689407A true CN103689407A (zh) | 2014-04-02 |
Family
ID=50351195
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310605034.9A Pending CN103689407A (zh) | 2013-11-26 | 2013-11-26 | 一种莲子蔬菜大米脆片及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103689407A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104366347A (zh) * | 2014-11-27 | 2015-02-25 | 赵慧 | 一种营养白茄片的制作方法 |
CN105380031A (zh) * | 2014-09-05 | 2016-03-09 | 深圳华大基因研究院 | 一种保健食品及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1060950A (zh) * | 1990-10-31 | 1992-05-13 | 孙秀爱 | 一种米制食品的生产方法及设备 |
CN1101802A (zh) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | 小米锅巴的生产方法 |
CN101496596A (zh) * | 2008-12-24 | 2009-08-05 | 王福起 | 保健锅巴及制备方法 |
CN102293383A (zh) * | 2011-07-15 | 2011-12-28 | 安徽科技学院 | 一种蔬菜锅巴及其制作方法 |
CN102599422A (zh) * | 2009-05-05 | 2012-07-25 | 北京体运国际经济会议服务中心 | 一种大米锅巴 |
CN103156125A (zh) * | 2011-12-08 | 2013-06-19 | 李冬梅 | 一种锅巴的制作方法 |
-
2013
- 2013-11-26 CN CN201310605034.9A patent/CN103689407A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1060950A (zh) * | 1990-10-31 | 1992-05-13 | 孙秀爱 | 一种米制食品的生产方法及设备 |
CN1101802A (zh) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | 小米锅巴的生产方法 |
CN101496596A (zh) * | 2008-12-24 | 2009-08-05 | 王福起 | 保健锅巴及制备方法 |
CN102599422A (zh) * | 2009-05-05 | 2012-07-25 | 北京体运国际经济会议服务中心 | 一种大米锅巴 |
CN102293383A (zh) * | 2011-07-15 | 2011-12-28 | 安徽科技学院 | 一种蔬菜锅巴及其制作方法 |
CN103156125A (zh) * | 2011-12-08 | 2013-06-19 | 李冬梅 | 一种锅巴的制作方法 |
Non-Patent Citations (1)
Title |
---|
袁文彬 等: "大米脆片制作", 《食品科技》, 31 December 1999 (1999-12-31), pages 18 - 19 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105380031A (zh) * | 2014-09-05 | 2016-03-09 | 深圳华大基因研究院 | 一种保健食品及其制备方法 |
CN104366347A (zh) * | 2014-11-27 | 2015-02-25 | 赵慧 | 一种营养白茄片的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103989139B (zh) | 一种香芋风味辣椒酱及其制备方法 | |
CN104026467A (zh) | 一种即食大米粉及其制备方法 | |
CN103989140B (zh) | 一种牛肉香辣酱及其制备方法 | |
CN103989144A (zh) | 一种排骨辣酱及其制备方法 | |
CN103815292A (zh) | 一种即食玉米粉及其制备方法 | |
CN103932288B (zh) | 一种高钙芝麻酱及其制备方法 | |
CN103719824A (zh) | 一种果味香菇米饼及其制备方法 | |
CN103976228A (zh) | 一种猪蹄养颜粥及其制备方法 | |
CN103549538A (zh) | 一种话梅果香瓜子仁及其制备方法 | |
CN103932252B (zh) | 一种酒香芝麻虾饼及其制备方法 | |
CN103689407A (zh) | 一种莲子蔬菜大米脆片及其制备方法 | |
CN103931697A (zh) | 一种猪血虾饼及其制备方法 | |
CN103815267A (zh) | 一种鸭肝风味玉米粉及其制备方法 | |
CN103815238A (zh) | 一种黑麦糯米粉及其制备方法 | |
CN103689414B (zh) | 一种营养大米脆片及其制备方法 | |
CN104305232A (zh) | 一种麻辣卤牛肉及其制备方法 | |
CN103689334A (zh) | 一种椰香大米粉及其制备方法 | |
CN104304971A (zh) | 一种健脾猪肉木耳包子及其制备方法 | |
CN104286883A (zh) | 一种养颜卤牛肉及其制备方法 | |
CN103815247A (zh) | 一种香甜糯米粉及其制备方法 | |
CN103749611A (zh) | 一种猪皮香菇饼及其制备方法 | |
CN103932251A (zh) | 一种营养虾饼及其制备方法 | |
CN103689436A (zh) | 一种营养小麦胚芽粉及其制备方法 | |
CN103932091B (zh) | 一种黑麦补肾薯条及其制备方法 | |
CN103689412A (zh) | 一种芥末风味大米脆片及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140402 |
|
RJ01 | Rejection of invention patent application after publication |