CN103689414A - Nutrient crisp rice chip and preparation method thereof - Google Patents
Nutrient crisp rice chip and preparation method thereof Download PDFInfo
- Publication number
- CN103689414A CN103689414A CN201310648388.1A CN201310648388A CN103689414A CN 103689414 A CN103689414 A CN 103689414A CN 201310648388 A CN201310648388 A CN 201310648388A CN 103689414 A CN103689414 A CN 103689414A
- Authority
- CN
- China
- Prior art keywords
- parts
- rice
- nutrient
- flower
- preparation
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 36
- 235000009566 rice Nutrition 0.000 title claims abstract description 36
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title claims description 28
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 241001375196 Brandisia Species 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 240000007164 Salvia officinalis Species 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
- 235000015895 biscuits Nutrition 0.000 claims abstract description 7
- 235000015177 dried meat Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract 5
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 12
- 241001083492 Trapa Species 0.000 claims description 12
- 235000014364 Trapa natans Nutrition 0.000 claims description 12
- 235000009165 saligot Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 241001672694 Citrus reticulata Species 0.000 claims description 6
- 244000241257 Cucumis melo Species 0.000 claims description 6
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 6
- 240000002024 Gossypium herbaceum Species 0.000 claims description 6
- 235000004341 Gossypium herbaceum Nutrition 0.000 claims description 6
- 239000009759 San-Chi Substances 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 235000001667 Vitex agnus castus Nutrition 0.000 claims description 6
- 244000063464 Vitex agnus-castus Species 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 6
- 230000001070 adhesive effect Effects 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 210000004317 gizzard Anatomy 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000010903 husk Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 244000241235 Citrullus lanatus Species 0.000 claims 3
- 230000003213 activating effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000005906 menstruation Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 8
- 235000012054 meals Nutrition 0.000 abstract 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 244000285774 Cyperus esculentus Species 0.000 abstract 1
- 235000005853 Cyperus esculentus Nutrition 0.000 abstract 1
- 241000587213 Litsea coreana Species 0.000 abstract 1
- 235000003143 Panax notoginseng Nutrition 0.000 abstract 1
- 241000180649 Panax notoginseng Species 0.000 abstract 1
- 235000017276 Salvia Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 238000005282 brightening Methods 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 210000003038 endothelium Anatomy 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 241001092070 Eriobotrya Species 0.000 description 8
- 241000219109 Citrullus Species 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 3
- 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
- 230000004438 eyesight 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
- 230000001737 promoting effect Effects 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- 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
- 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
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- 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 a nutrient crisp rice chip and a preparation method thereof. The nutrient crisp rice chip is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of rice, 1-1.2 parts of the root of red-rooted salvia, 0.9-1 part of rehmannia leaf, 1.2-1.4 parts of notoginseng flower, 1.5-1.7 parts of endothelium corneum gigeriae galli, 1.3-1.6 parts of hance brandisia herb, 2-2.3 parts of loquat flower, 1.5-1.8 parts of fructus vititcis leaf, 2-2.3 parts of litsea coreana, 5-6 parts of biscuit, 20-22 parts of green soybean, 4-5 parts of dried meat floss, 10-11 parts of fermented glutinous rice liquid, 4-5 parts of dried small shrimp meal, 20-22 parts of chufa, 200-210 parts of flour and 5-6 parts of nutrient additive. The nutrient crisp rice chip is crisp and tasty and rich in fragrance; due to adoption of the small shrimp meal in the preparation process, the nutrient crisp rice chip is rich in calcium; meanwhile, the preparation method is simple and easy to manage and has the popularization value; in addition, the nutrient crisp rice chip has the healthcare function, and the effects of clearing away heat and toxic materials, calming the liver and brightening the eye, reducing the blood pressure and reducing fat, and activating blood to promote menstruation can be achieved if people eat the nutrient crisp rice chip frequently.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of rice, relate in particular to crisp of a kind of nutrient rice and preparation method thereof.
Background technology
Rice is one of staple food of people, and it contains protein, fat, multivitamin and mineral matter, can be human body makeup energy.But the product variety taste of relevant rice is few in the market, and does not have health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide crisp of a kind of nutrient rice and preparation method thereof, the present invention has the advantages that mouthfeel is good, nutritious.
The technical solution adopted in the present invention is:
Crisp of a kind of nutrient rice, is characterized in that being made by the raw material of following weight portion:
Rice 500-550, red sage root 1-1.2, adhesive rehmannia leaf 0.9-1, sanchi flower 1.2-1.4, the membrane of a chicken's gizzard 1.5-1.7, Hance Brandisia Herb 1.3-1.6, loquat flower 2-2.3, shrub chastetree leaf or branchlet 1.5-1.8, Laoyin tea 2-2.3, biscuit 5-6, green soya bean 20-22, dried meat floss 4-5, fermented glutinous wine 10-11, dried small shrimp powder 4-5, water chestnut 20-22, flour 200-210, nourishing additive agent 5-6;
Described nourishing additive agent is made by the raw material of following weight portion: watermelon peel 3-4, mandarin orange core 1-1.2, levant cotton exocarp 0.9-1, muskmelon flower 1.2-1.5, loquat seed 1.1-1.2, mutton 50-55, chicken bone 7-8, soya-bean milk 13-15;
Preparation method is: (1) is positioned over sealing in soya-bean milk by mandarin orange core, levant cotton exocarp, muskmelon flower, loquat seed and soaks 4-5 hour, and filter cleaner, collects filtrate;
(2) by the as many again water making beating of watermelon peel, little fire boils rear filter cleaner, and gained watermelon husk juice and filtrate merge;
(3) chicken bone is sent in boiled water pot to big fire and boiled after 2-3 hour and pull out, add step (2) gains abrasive lapping homogeneous, then mix and mix thoroughly with mutton, send in pot, after little fiery frying 15-20 minute, take the dish out of the pot, after drying, pulverize, obtain.
The preparation method that described nutrient rice is crisp, is characterized in that comprising the following steps:
(1) red sage root, adhesive rehmannia leaf, sanchi flower, the membrane of a chicken's gizzard, Hance Brandisia Herb, loquat flower, shrub chastetree leaf or branchlet, Laoyin tea are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) by water chestnut peeling, add extract making beating, obtain water chestnut slurry; Biscuit is pulverized with dried meat floss and mixed, add water chestnut slurry, big fire is boiled to boiling;
(3) green soya bean is sent into frying pan, little fire is fried fragrant rear discharging, and pulverize, adds fermented glutinous wine to mix thoroughly, sends into steam box, at 100 ℃, steams 10-15 minute;
(4) rice is added after 1.2-1.3 poach doubly becomes rice and break into mud, obtain rice mud; Step (2), (3) gained material are mixed with leftover materials, add water and knead, then mix and knead with rice mud, send into the demoulding after compacting, section in mould, enter oil cauldron frying 4-5 minute, obtain.
Beneficial effect of the present invention is:
Palatable crisp of the present invention, aromatic flavour, owing to having added dried small shrimp powder in process, the present invention is contained abundant calcareous, preparation technology of the present invention is simple, manageable simultaneously, there is promotional value, in addition, the present invention also has health care, often the edible effect that can reach clearing heat and detoxicating, flat liver improving eyesight, hypertension and hyperlipemia, activating blood to promote menstruation.
The specific embodiment
Crisp of a kind of nutrient rice, it is characterized in that by following weight portion (kilogram) raw material make:
Rice 500, the red sage root 1.2, adhesive rehmannia leaf 0.9, sanchi flower 1.4, the membrane of a chicken's gizzard 1.7, Hance Brandisia Herb 1.6, loquat flower 2.3, shrub chastetree leaf or branchlet 1.8, Laoyin tea 2.3, biscuit 6, green soya bean 22, dried meat floss 5, fermented glutinous wine 11, dried small shrimp powder 5, water chestnut 22, flour 200, nourishing additive agent 6;
Described nourishing additive agent by following weight portion (kilogram) raw material make: watermelon peel 4, mandarin orange core 1, levant cotton exocarp 0.9, muskmelon spend 1.5, loquat seed 1.2, mutton 55, chicken bone 8, soya-bean milk 15;
Preparation method is: (1) is positioned over sealing in soya-bean milk by mandarin orange core, levant cotton exocarp, muskmelon flower, loquat seed and soaks 4-5 hour, and filter cleaner, collects filtrate;
(2) by the as many again water making beating of watermelon peel, little fire boils rear filter cleaner, and gained watermelon husk juice and filtrate merge;
(3) chicken bone is sent in boiled water pot to big fire and boiled after 2-3 hour and pull out, add step (2) gains abrasive lapping homogeneous, then mix and mix thoroughly with mutton, send in pot, after little fiery frying 15-20 minute, take the dish out of the pot, after drying, pulverize, obtain.
The preparation method that described nutrient rice is crisp, comprises the following steps:
(1) red sage root, adhesive rehmannia leaf, sanchi flower, the membrane of a chicken's gizzard, Hance Brandisia Herb, loquat flower, shrub chastetree leaf or branchlet, Laoyin tea are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) by water chestnut peeling, add extract making beating, obtain water chestnut slurry; Biscuit is pulverized with dried meat floss and mixed, add water chestnut slurry, big fire is boiled to boiling;
(3) green soya bean is sent into frying pan, little fire is fried fragrant rear discharging, and pulverize, adds fermented glutinous wine to mix thoroughly, sends into steam box, at 100 ℃, steams 10-15 minute;
(4) rice is added after 1.2-1.3 poach doubly becomes rice and break into mud, obtain rice mud; Step (2), (3) gained material are mixed with leftover materials, add water and knead, then mix and knead with rice mud, send into the demoulding after compacting, section in mould, enter oil cauldron frying 4-5 minute, obtain.
Claims (2)
1. a nutrient rice is crisp, it is characterized in that being made by the raw material of following weight portion:
Rice 500-550, red sage root 1-1.2, adhesive rehmannia leaf 0.9-1, sanchi flower 1.2-1.4, the membrane of a chicken's gizzard 1.5-1.7, Hance Brandisia Herb 1.3-1.6, loquat flower 2-2.3, shrub chastetree leaf or branchlet 1.5-1.8, Laoyin tea 2-2.3, biscuit 5-6, green soya bean 20-22, dried meat floss 4-5, fermented glutinous wine 10-11, dried small shrimp powder 4-5, water chestnut 20-22, flour 200-210, nourishing additive agent 5-6;
Described nourishing additive agent is made by the raw material of following weight portion: watermelon peel 3-4, mandarin orange core 1-1.2, levant cotton exocarp 0.9-1, muskmelon flower 1.2-1.5, loquat seed 1.1-1.2, mutton 50-55, chicken bone 7-8, soya-bean milk 13-15;
Preparation method is: (1) is positioned over sealing in soya-bean milk by mandarin orange core, levant cotton exocarp, muskmelon flower, loquat seed and soaks 4-5 hour, and filter cleaner, collects filtrate;
(2) by the as many again water making beating of watermelon peel, little fire boils rear filter cleaner, and gained watermelon husk juice and filtrate merge;
(3) chicken bone is sent in boiled water pot to big fire and boiled after 2-3 hour and pull out, add step (2) gains abrasive lapping homogeneous, then mix and mix thoroughly with mutton, send in pot, after little fiery frying 15-20 minute, take the dish out of the pot, after drying, pulverize, obtain.
2. the preparation method of crisp of nutrient rice according to claim 1, is characterized in that comprising the following steps:
(1) red sage root, adhesive rehmannia leaf, sanchi flower, the membrane of a chicken's gizzard, Hance Brandisia Herb, loquat flower, shrub chastetree leaf or branchlet, Laoyin tea are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) by water chestnut peeling, add extract making beating, obtain water chestnut slurry; Biscuit is pulverized with dried meat floss and mixed, add water chestnut slurry, big fire is boiled to boiling;
(3) green soya bean is sent into frying pan, little fire is fried fragrant rear discharging, and pulverize, adds fermented glutinous wine to mix thoroughly, sends into steam box, at 100 ℃, steams 10-15 minute;
(4) rice is added after 1.2-1.3 poach doubly becomes rice and break into mud, obtain rice mud; Step (2), (3) gained material are mixed with leftover materials, add water and knead, then mix and knead with rice mud, send into the demoulding after compacting, section in mould, enter oil cauldron frying 4-5 minute, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310648388.1A CN103689414B (en) | 2013-12-06 | 2013-12-06 | A kind of nutrient crisp rice chip and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310648388.1A CN103689414B (en) | 2013-12-06 | 2013-12-06 | A kind of nutrient crisp rice chip and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103689414A true CN103689414A (en) | 2014-04-02 |
| CN103689414B CN103689414B (en) | 2015-11-18 |
Family
ID=50351202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310648388.1A Active CN103689414B (en) | 2013-12-06 | 2013-12-06 | A kind of nutrient crisp rice chip and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689414B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381776A (en) * | 2014-10-28 | 2015-03-04 | 蚌埠市珠花蜂业有限责任公司 | Beauty honey powder containing petals and cubilose |
| CN104489515A (en) * | 2014-11-22 | 2015-04-08 | 李任 | Golden rice and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496596A (en) * | 2008-12-24 | 2009-08-05 | 王福起 | Health-care cooked rice crust and preparation method |
| CN102599422A (en) * | 2009-05-05 | 2012-07-25 | 北京体运国际经济会议服务中心 | Rice crust |
| CN103404767A (en) * | 2013-06-29 | 2013-11-27 | 马鞍山市黄池食品（集团）有限公司 | Nutritive and healthcare rice containing five beans and production method thereof |
-
2013
- 2013-12-06 CN CN201310648388.1A patent/CN103689414B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496596A (en) * | 2008-12-24 | 2009-08-05 | 王福起 | Health-care cooked rice crust and preparation method |
| CN102599422A (en) * | 2009-05-05 | 2012-07-25 | 北京体运国际经济会议服务中心 | Rice crust |
| CN103404767A (en) * | 2013-06-29 | 2013-11-27 | 马鞍山市黄池食品（集团）有限公司 | Nutritive and healthcare rice containing five beans and production method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381776A (en) * | 2014-10-28 | 2015-03-04 | 蚌埠市珠花蜂业有限责任公司 | Beauty honey powder containing petals and cubilose |
| CN104489515A (en) * | 2014-11-22 | 2015-04-08 | 李任 | Golden rice and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103689414B (en) | 2015-11-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960641B (en) | A kind of nut beef paste and preparation method thereof | |
| CN104366369A (en) | Purple sweet potato chips for relieving restlessness and nourishing kidney and preparation method thereof | |
| CN103689452A (en) | Black pepper grain wheat germ powder and preparation method thereof | |
| CN103689347B (en) | A kind of sour-sweet fruits and vegetables rice meal and preparation method thereof | |
| CN103976344A (en) | Duck blood flavoring sauce and preparation method thereof | |
| CN103932288B (en) | High-calcium sesame paste and preparation method thereof | |
| CN104082517A (en) | Cereal ice cream and preparation method thereof | |
| CN103891821A (en) | Oat biscuit powder capable of lowering blood pressure and making method thereof | |
| CN103518806B (en) | Wheat-barley-oat health care biscuits and preparation method | |
| CN104106805A (en) | Pumpkin healthy rice and preparation method thereof | |
| CN103652571A (en) | Fruit-stuffing rice dumplings and preparation method thereof | |
| CN103689414B (en) | A kind of nutrient crisp rice chip and preparation method thereof | |
| CN103931697B (en) | One boar blood shrimp cake and preparation method thereof | |
| CN103689427B (en) | A kind of flavor of soy sauce wheat germ powder and preparation method thereof | |
| CN104106651A (en) | Onion flavor pork liver bean curd and preparation method thereof | |
| CN104106662A (en) | Scallion-fragrant peeled shrimp dried bean curd and preparation method thereof | |
| CN103976332A (en) | Nutritional seasoning powder and preparation method thereof | |
| CN103976033A (en) | Fish roe fragrant dried bean curd and preparation method thereof | |
| CN103719678A (en) | Lard oil fruity rice flour and preparation method thereof | |
| CN103518810A (en) | Biscuit rich in collagen and preparation method thereof | |
| CN103704756A (en) | Whole-grain sausage and preparation method thereof | |
| CN103976232B (en) | A kind of Ipomoea batatas seafood congee and preparation method thereof | |
| CN104473191A (en) | Fried mutton jerky with cumin and processing method thereof | |
| CN104720009A (en) | Peanut fish oil refreshing sauce and preparation method thereof | |
| CN104305343A (en) | Dried wheat-flavored silver fish with pickled peppers and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210202 Address after: 125000 no.1-24, dongdaihe New District, Huludao City, Liaoning Province Patentee after: Jialiang (Liaoning) Agricultural Technology Co.,Ltd. Address before: 239400 No. 159, east side of TIYU Road, Mingguang Industrial Park, Chuzhou City, Anhui Province Patentee before: MINGGUANG HONGYUAN RICE INDUSTRY Co.,Ltd. |
|
| TR01 | Transfer of patent right |