CN103798691A - Rose fragrance potato chips and preparation method thereof - Google Patents
Rose fragrance potato chips and preparation method thereof Download PDFInfo
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- CN103798691A CN103798691A CN201410028658.3A CN201410028658A CN103798691A CN 103798691 A CN103798691 A CN 103798691A CN 201410028658 A CN201410028658 A CN 201410028658A CN 103798691 A CN103798691 A CN 103798691A
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 23
- 241000220317 Rosa Species 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000003205 fragrance Substances 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 7
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 7
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 7
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 4
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 210000001161 mammalian embryo Anatomy 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 6
- 240000004957 Castanea mollissima Species 0.000 claims description 6
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 6
- 241000005787 Cistanche Species 0.000 claims description 6
- 241000208688 Eucommia Species 0.000 claims description 6
- 244000020551 Helianthus annuus Species 0.000 claims description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 6
- 240000001659 Oldenlandia diffusa Species 0.000 claims description 6
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 6
- 240000007651 Rubus glaucus Species 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 240000001085 Trapa natans Species 0.000 claims description 6
- 235000014364 Trapa natans Nutrition 0.000 claims description 6
- 210000003056 antler Anatomy 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 3
- 240000004244 Cucurbita moschata Species 0.000 claims description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000009826 distribution Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000015136 pumpkin Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 241000209140 Triticum Species 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 241000220225 Malus Species 0.000 abstract 1
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 1
- 240000007926 Ocimum gratissimum Species 0.000 abstract 1
- 244000235659 Rubus idaeus Species 0.000 abstract 1
- 235000007215 black sesame Nutrition 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 238000010606 normalization Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 15
- 230000000694 effects Effects 0.000 description 2
- 238000012356 Product development Methods 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses rose fragrance potato chips and a preparation method thereof. The rose fragrance potato chips are prepared from potato whole powder, corn starch, wheat germ, colored waxy corn grains, rose superfine powder, black sesame seeds, basil seeds, prepared eucommia ulmoides, sea-buckthorn, raspberry, apple original vinegar, olive oil, salt, and powdered sugar. The rose fragrance potato chips have the beneficial effects of being novel in taste, healthy, nutritious and convenient to eat and being additionally provided with the wheat germ; the preparation method has the beneficial effects of being simple in production process, low in investment, fast in effectiveness, convenient to popularize and suitable for standardization, normalization and industrialization production, and the technology is easily mastered.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of potato chips and preparation method thereof.
Background technology
Along with leisure food kind is more and more abundanter, leisure food is becoming the necessary article in people's daily life gradually.Leisure food is also a class of fast-moving consumer goods in fact, is the food of eating in the time of people's leisure, rest.Leisure food is being promoted gradually becomes the daily essential consumer goods of the common people, and along with the raising of expanding economy and the level of consumption, consumer constantly increases for the demand of leisure food quantity and quality.In the field of leisure food, potato is one of most popular raw material.Wherein stackable potato chip because of its sharp and clear mouthfeel and diversified taste very popular.Along with the prosperity of leisure food consumption, more people has been placed on the starting point healthy and nutrition aspect.Present leisure food production firm is publicizing leisure food can become a part for meals in a healthy and balanced way---and the leisure food of low in calories, low fat, low sugar is the main flow of new product development from now on.Raw material using food materials such as various fruits, vegetables, coarse cereals as leisure food, adopts the processing mode of health environment-friendly more such as boiling, baking, when keeping delicious mouthfeel, makes it be more conducive to people's health.Main raw material(s) in the present invention---wheat embryo, to the mystery effect of health, is recognized the world over.It not only contains comprehensively, enriches balanced nutrition, and often the edible heart that can keep human body, blood, bone, muscle, neural function are normal.Along with the development of leisure food industry and the raising of people's living standard, leisure food will be pressed close to people's life more.
Summary of the invention
The object of the invention is to be to provide a kind of rose scent potato chips and preparation method thereof, to increase the kind of potato chips, promote health, enrich people's life.
For addressing this problem, the technical solution used in the present invention is: rose scent potato chips are made up of the raw material of following weight portion: potato full-powder 200-210, cornstarch 40-43, wheat embryo 54-55, colored waxy corn grains 30-32, rose Ultramicro-powder 12-14, Semen Sesami Nigrum core 8-10, blue fragrant sub-18-20, bark of eucommia 1-2 processed, sea-buckthorn 3-4, raspberry 2-3, the former vinegar 10-12 of apple, olive oil 14-15, salt 10-12, powdered sugar 12-14, nourishing additive agent 5-6, water are appropriate.Wherein nourishing additive agent is made up of the raw material of following weight portion: pumpkin powder 30-32, ginger powder 14-15, green tea powder 8-10, Shell of Water Chestnut 4-5, saline cistanche 8-10, charred FRUCTUS CRATAEGI 1-2, sunflower stem pith 5-6, Chinese chestnut leaf 2-3, oldenlandia diffusa 3-4, rhizoma dioscoreae nipponicae 5-6, pilose antler 6-8, water are appropriate.
Rose scent potato chips preparation process of the present invention is carried out according to the following steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, cornstarch, crosses 80 mesh sieves, obtains premix compound material;
(2) colored waxy corn grains, Semen Sesami Nigrum core, Lan Xiangzi clean with clear water, add suitable quantity of water polishing pulping, obtain local flavor additive;
(3) bark of eucommia processed, sea-buckthorn, raspberry add suitable quantity of water decoction 2-3 time, and each 20-30 minute, merges decoction liquor, and elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) the potato chips two sides that step (4) pressure rolling is made brushes olive oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30-40 ℃, mix carry out seasoning processing bag distribution packaging with rose Ultramicro-powder, powdered sugar.
In addition, the preparation method of nourishing additive agent is: Shell of Water Chestnut, saline cistanche, charred FRUCTUS CRATAEGI, sunflower stem pith, Chinese chestnut leaf, oldenlandia diffusa, rhizoma dioscoreae nipponicae, pilose antler are added to suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and to obtain final product.
Beneficial effect of the present invention: the rose scent potato chips taste novelty that the present invention makes, health-nutrition, instant, spy is added with wheat embryo, and production technology is simple, and technology is easily grasped, small investment, instant effect, be convenient to generally promote, and is easy to realize standardization, standardization, batch production production.
The specific embodiment
Rose scent potato chips, are made up of the raw material of following weight portion (kg):
Potato full-powder 200, cornstarch 40, wheat embryo 55, colored waxy corn grains 30, rose Ultramicro-powder 12, Semen Sesami Nigrum core 10, blue fragrant son 20, the bark of eucommia processed 2, sea-buckthorn 4, raspberry 2, the former vinegar 10 of apple, olive oil 15, salt 12, powdered sugar 14, nourishing additive agent 6, water are appropriate.
Wherein nourishing additive agent is made up of the raw material of following weight portion (kg): pumpkin powder 30, ginger powder 15, green tea powder 10, Shell of Water Chestnut 5, saline cistanche 8, charred FRUCTUS CRATAEGI 2, sunflower stem pith 6, Chinese chestnut leaf 3, oldenlandia diffusa 4, rhizoma dioscoreae nipponicae 6, pilose antler 8, water are appropriate.
Preparation method, comprises the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, cornstarch, crosses 80 mesh sieves, obtains premix compound material;
(2) colored waxy corn grains, Semen Sesami Nigrum core, Lan Xiangzi clean with clear water, add suitable quantity of water polishing pulping, obtain local flavor additive;
(3) bark of eucommia processed, sea-buckthorn, raspberry add suitable quantity of water decoction 3 times, and each 30 minutes, merge decoction liquor, elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) the potato chips two sides that step (4) pressure rolling is made brushes olive oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30 ℃, mix carry out seasoning processing bag distribution packaging with rose Ultramicro-powder, powdered sugar.
In addition, the preparation method of nourishing additive agent is: Shell of Water Chestnut, saline cistanche, charred FRUCTUS CRATAEGI, sunflower stem pith, Chinese chestnut leaf, oldenlandia diffusa, rhizoma dioscoreae nipponicae, pilose antler are added to suitable quantity of water and decoct 1 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20 minutes, cooling, spraying is dried, and to obtain final product.
Claims (2)
1. rose scent potato chips, it is characterized in that, formed by the raw material of following weight portion: potato full-powder 200-210, cornstarch 40-43, wheat embryo 54-55, colored waxy corn grains 30-32, rose Ultramicro-powder 12-14, Semen Sesami Nigrum core 8-10, blue fragrant sub-18-20, bark of eucommia 1-2 processed, sea-buckthorn 3-4, raspberry 2-3, the former vinegar 10-12 of apple, olive oil 14-15, salt 10-12, powdered sugar 12-14, nourishing additive agent 5-6, water are appropriate; Wherein nourishing additive agent, is made up of the raw material of following weight portion: pumpkin powder 30-32, ginger powder 14-15, green tea powder 8-10, Shell of Water Chestnut 4-5, saline cistanche 8-10, charred FRUCTUS CRATAEGI 1-2, sunflower stem pith 5-6, Chinese chestnut leaf 2-3, oldenlandia diffusa 3-4, rhizoma dioscoreae nipponicae 5-6, pilose antler 6-8, water are appropriate; Preparation method is: Shell of Water Chestnut, saline cistanche, charred FRUCTUS CRATAEGI, sunflower stem pith, Chinese chestnut leaf, oldenlandia diffusa, rhizoma dioscoreae nipponicae, pilose antler are added to suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and to obtain final product.
2. according to the preparation method of the rose scent potato chips described in claim l, it is characterized in that: comprise the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, cornstarch, crosses 80 mesh sieves, obtains premix compound material;
(2) colored waxy corn grains, Semen Sesami Nigrum core, Lan Xiangzi clean with clear water, add suitable quantity of water polishing pulping, obtain local flavor additive;
(3) bark of eucommia processed, sea-buckthorn, raspberry add suitable quantity of water decoction 2-3 time, and each 20-30 minute, merges decoction liquor, and elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) the potato chips two sides that step (4) pressure rolling is made brushes olive oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30-40 ℃, mix carry out seasoning processing bag distribution packaging with rose Ultramicro-powder, powdered sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028658.3A CN103798691A (en) | 2014-01-22 | 2014-01-22 | Rose fragrance potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028658.3A CN103798691A (en) | 2014-01-22 | 2014-01-22 | Rose fragrance potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798691A true CN103798691A (en) | 2014-05-21 |
Family
ID=50696462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410028658.3A Pending CN103798691A (en) | 2014-01-22 | 2014-01-22 | Rose fragrance potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798691A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116100A (en) * | 2014-06-26 | 2014-10-29 | 焦敏 | Water chestnut and rose flower milk tea and preparation method thereof |
| CN105029265A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Puffing blank for broccoli stem |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754791A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Corn chip and making method thereof |
| CN102754797A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Red date potato chips and preparation method thereof |
| CN103494144A (en) * | 2013-10-16 | 2014-01-08 | 吴柠君 | Corn-flavored potato chips and producing method thereof |
-
2014
- 2014-01-22 CN CN201410028658.3A patent/CN103798691A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754791A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Corn chip and making method thereof |
| CN102754797A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Red date potato chips and preparation method thereof |
| CN103494144A (en) * | 2013-10-16 | 2014-01-08 | 吴柠君 | Corn-flavored potato chips and producing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116100A (en) * | 2014-06-26 | 2014-10-29 | 焦敏 | Water chestnut and rose flower milk tea and preparation method thereof |
| CN105029265A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Puffing blank for broccoli stem |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140521 |
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| RJ01 | Rejection of invention patent application after publication |