CN103815215A - Rice-flavored blueberry jam and preparation method for same - Google Patents
Rice-flavored blueberry jam and preparation method for same Download PDFInfo
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- CN103815215A CN103815215A CN201410031417.4A CN201410031417A CN103815215A CN 103815215 A CN103815215 A CN 103815215A CN 201410031417 A CN201410031417 A CN 201410031417A CN 103815215 A CN103815215 A CN 103815215A
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 29
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 29
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 29
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 21
- 235000009566 rice Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 13
- 241000561734 Celosia cristata Species 0.000 claims abstract description 9
- 244000020477 Ottelia alismoides Species 0.000 claims abstract description 8
- 210000001520 comb Anatomy 0.000 claims abstract description 8
- 235000017048 Garcinia mangostana Nutrition 0.000 claims abstract description 7
- 240000006053 Garcinia mangostana Species 0.000 claims abstract description 7
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 7
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 7
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 7
- 244000061458 Solanum melongena 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 4
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 4
- 235000015167 meat floss Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000233890 Alisma plantago Species 0.000 claims description 7
- 235000017300 Alisma plantago Nutrition 0.000 claims description 7
- 241000195955 Equisetum hyemale Species 0.000 claims description 7
- 240000007087 Apium graveolens Species 0.000 claims description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 235000003130 Arctium lappa Nutrition 0.000 claims description 6
- 240000005528 Arctium lappa Species 0.000 claims description 6
- 244000028550 Auricularia auricula Species 0.000 claims description 6
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 6
- 240000009226 Corylus americana Species 0.000 claims description 6
- 235000001543 Corylus americana Nutrition 0.000 claims description 6
- 235000007466 Corylus avellana Nutrition 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 240000005385 Jasminum sambac Species 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000002789 Panax ginseng Nutrition 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 244000300264 Spinacia oleracea Species 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 235000015177 dried meat Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 235000015742 Nephelium litchi Nutrition 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000195952 Equisetaceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005728 strengthening Methods 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- 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
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- 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)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses rice-flavored blueberry jam and a preparation method for the same. The rice-flavored blueberry jam is characterized in that the rice-flavored blueberry jam is prepared from the following raw materials in parts by weight: 350 to 400 parts of blueberries, 2 to 3 parts of green tangerine peel, 4 to 5 parts of poria cocos, 3 to 4 parts of lychee seeds, 4 to 5 parts of ginseng flowers, 1 to 2 parts of rhodiola rosea, 2 to 3 parts of cockscomb flowers, 1.2 to 1.6 parts of ottelia alismoides, 15 to 20 parts of mutton, 10 to 12 parts of pork floss, 7 to 9 parts of eggplants, 5 to 6 parts of agaric, 8 to 9 parts of mangosteen flesh, 3 to 4 parts of sugarcane juice, 15 to 18 parts of coconut powder, 40 to 44 parts of rice, 5 to 6 parts of white spirit and 5 to 6 parts of nutrition additive. According to the blueberry jam and the preparation method, the fruity flavor of blueberries is fused with the flavor of rice, so that that the blueberry jam is unique in flavor; in addition, the blueberry jam is bright and attractive in color and luster, and tastes delicate, soft, fragrant, sweet and delicious; moreover, multiple traditional Chinese herbal medicaments are added, so that the blueberry jam has healthcare effects, and the effects of soothing the liver, tonifying the spleen, clearing heat, removing toxicity, tonifying Qi, clearing away the lung-heat, benefiting intelligence and nourishing heart can be achieved if the blueberry jam is frequently eaten.
Description
Technical field
The invention belongs to food processing technology field, relate to fragrant blueberry sauce of a kind of rice and preparation method thereof.
Background technology
Blueberry pleasant aroma, moderately sour and sweet, and nutritious, be widely loved by the people.That sells in the market is processed and the product category come is various by blueberry, but how not to have health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide fragrant blueberry sauce of a kind of rice and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
The fragrant blueberry sauce of a kind of rice, is characterized in that being made up of the raw material of following weight portion:
Blueberry 350-400, rascal 2-3, Poria cocos 4-5, semen litchi 3-4, flower of Panax ginseng 4-5, rhodiola root 1-2, cockscomb 2-3, waterplantain ottelia herb 1.2-1.6, mutton 15-20, dried pork floss 10-12, eggplant 7-9, auricularia auriculajudae 5-6, mangosteen pulp 8-9, sugar-cane juice 3-4, coconut powder 15-18, rice 40-44, white wine 5-6, nourishing additive agent 5-6;
Described nourishing additive agent is made up of following raw materials in part by weight: great burdock achene 1-1.5, pumpkin flower 0.8-1, Jasmine 1.4-1.6, ramose scouring rush herb 1-1.2, spinach 5-6, celery 4-5, lotus rhizome 3-4, soya-bean milk 7-8, hazelnut kernel 10-11;
Preparation method is: great burdock achene, pumpkin flower, Jasmine, ramose scouring rush herb are added 5-6 water slow fire boiling 30-35 minute doubly by (1), and filter cleaner is collected filtrate; By lotus rhizome stripping and slicing, mix with spinach, celery, add filtrate making beating, filter cleaner, obtains vegetable juice;
(2) hazelnut kernel is entered to pot, little fire fry fragrant after discharging, grind homogeneously with vegetable juice, leftover materials, little fire is endured cream, pulverize after drying, to obtain final product.
The preparation method of the described fragrant blueberry sauce of rice, is characterized in that comprising the following steps:
(1) pack rascal, Poria cocos, semen litchi, flower of Panax ginseng, rhodiola root, cockscomb, waterplantain ottelia herb into gauze bag, be mixed into pot with mutton, add 4-5 water doubly, slow fire boiling 30-35 minute, filter cleaner, the spray-dried powder of making of gained filtrate, mutton powder must keep healthy;
(2) eggplant, auricularia auriculajudae, mangosteen pulp is diced, send into oil cauldron big fire frying and pull out, drain after 3-5 minute, mix and mix thoroughly with sugar-cane juice, dry, obtain fruits and vegetables fourth;
(3) rice, white spirit mixed are entered to pot, big fire frying took the dish out of the pot after 4-5 minute, and as many again gained fried rice water is ground homogeneous, for subsequent use;
(4) get the making beating of blueberry pulp, gained slurries and step (3) gained material, dried meat floss are mixed into pot, and big fire is boiled rear off the pot, then mix and mix thoroughly with health care mutton powder, fruits and vegetables fourth, leftover materials, then through filling, sterilization, to obtain final product.
Ramose scouring rush herb in the present invention is the herb of Equisetaceae plant Drilgrass, and cockscomb is the inflorescence of amaranthaceous plant cockscomb, and waterplantain ottelia herb is the herb of Hydrocharctaceae plant dragon's tongue.
Beneficial effect of the present invention is:
The present invention is merged the fruital of blueberry and the fragrance of rice mutually, unique flavor, color and luster of the present invention is vivid tempting simultaneously, delicate mouthfeel is soft, fragrant and sweet delicious food, in addition, the present invention has also added multiple medicinal herb components, have health-care efficacy, often edible the present invention can reach effect that soothing liver and strengthening spleen, clearing heat and detoxicating, tonifying Qi clearing lung-heat, intelligence development nourish heart.
the specific embodiment
The fragrant blueberry sauce of a kind of rice, it is characterized in that by following weight portion (kilogram) raw material make:
Blueberry 350, rascal 3, Poria cocos 4, semen litchi 4, flower of Panax ginseng 5, rhodiola root 2, cockscomb 3, waterplantain ottelia herb 1.2, mutton 20, dried pork floss 12, eggplant 9, auricularia auriculajudae 6, mangosteen pulp 9, sugar-cane juice 4, coconut powder 18, rice 44, white wine 6, nourishing additive agent 5;
Described nourishing additive agent by following weight portion (kilogram) raw material makes: great burdock achene 1.5, pumpkin spend 0.8, Jasmine 1.6, ramose scouring rush herb 1.2, spinach 6, celery 5, lotus rhizome 4, soya-bean milk 8, hazelnut kernel 11;
Preparation method is: great burdock achene, pumpkin flower, Jasmine, ramose scouring rush herb are added 5-6 water slow fire boiling 30-35 minute doubly by (1), and filter cleaner is collected filtrate; By lotus rhizome stripping and slicing, mix with spinach, celery, add filtrate making beating, filter cleaner, obtains vegetable juice;
(2) hazelnut kernel is entered to pot, little fire fry fragrant after discharging, grind homogeneously with vegetable juice, leftover materials, little fire is endured cream, pulverize after drying, to obtain final product.
The preparation method of the described fragrant blueberry sauce of rice, comprises the following steps:
(1) pack rascal, Poria cocos, semen litchi, flower of Panax ginseng, rhodiola root, cockscomb, waterplantain ottelia herb into gauze bag, be mixed into pot with mutton, add 4-5 water doubly, slow fire boiling 30-35 minute, filter cleaner, the spray-dried powder of making of gained filtrate, mutton powder must keep healthy;
(2) eggplant, auricularia auriculajudae, mangosteen pulp is diced, send into oil cauldron big fire frying and pull out, drain after 3-5 minute, mix and mix thoroughly with sugar-cane juice, dry, obtain fruits and vegetables fourth;
(3) rice, white spirit mixed are entered to pot, big fire frying took the dish out of the pot after 4-5 minute, and as many again gained fried rice water is ground homogeneous, for subsequent use;
(4) get the making beating of blueberry pulp, gained slurries and step (3) gained material, dried meat floss are mixed into pot, and big fire is boiled rear off the pot, then mix and mix thoroughly with health care mutton powder, fruits and vegetables fourth, leftover materials, then through filling, sterilization, to obtain final product.
Claims (2)
1. the fragrant blueberry sauce of rice, is characterized in that being made up of the raw material of following weight portion:
Blueberry 350-400, rascal 2-3, Poria cocos 4-5, semen litchi 3-4, flower of Panax ginseng 4-5, rhodiola root 1-2, cockscomb 2-3, waterplantain ottelia herb 1.2-1.6, mutton 15-20, dried pork floss 10-12, eggplant 7-9, auricularia auriculajudae 5-6, mangosteen pulp 8-9, sugar-cane juice 3-4, coconut powder 15-18, rice 40-44, white wine 5-6, nourishing additive agent 5-6;
Described nourishing additive agent is made up of following raw materials in part by weight: great burdock achene 1-1.5, pumpkin flower 0.8-1, Jasmine 1.4-1.6, ramose scouring rush herb 1-1.2, spinach 5-6, celery 4-5, lotus rhizome 3-4, soya-bean milk 7-8, hazelnut kernel 10-11;
Preparation method is: great burdock achene, pumpkin flower, Jasmine, ramose scouring rush herb are added 5-6 water slow fire boiling 30-35 minute doubly by (1), and filter cleaner is collected filtrate; By lotus rhizome stripping and slicing, mix with spinach, celery, add filtrate making beating, filter cleaner, obtains vegetable juice;
(2) hazelnut kernel is entered to pot, little fire fry fragrant after discharging, grind homogeneously with vegetable juice, leftover materials, little fire is endured cream, pulverize after drying, to obtain final product.
2. the preparation method of the fragrant blueberry sauce of rice according to claim 1, is characterized in that comprising the following steps:
(1) pack rascal, Poria cocos, semen litchi, flower of Panax ginseng, rhodiola root, cockscomb, waterplantain ottelia herb into gauze bag, be mixed into pot with mutton, add 4-5 water doubly, slow fire boiling 30-35 minute, filter cleaner, the spray-dried powder of making of gained filtrate, mutton powder must keep healthy;
(2) eggplant, auricularia auriculajudae, mangosteen pulp is diced, send into oil cauldron big fire frying and pull out, drain after 3-5 minute, mix and mix thoroughly with sugar-cane juice, dry, obtain fruits and vegetables fourth;
(3) rice, white spirit mixed are entered to pot, big fire frying took the dish out of the pot after 4-5 minute, and as many again gained fried rice water is ground homogeneous, for subsequent use;
(4) get the making beating of blueberry pulp, gained slurries and step (3) gained material, dried meat floss are mixed into pot, and big fire is boiled rear off the pot, then mix and mix thoroughly with health care mutton powder, fruits and vegetables fourth, leftover materials, then through filling, sterilization, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410031417.4A CN103815215A (en) | 2014-01-23 | 2014-01-23 | Rice-flavored blueberry jam and preparation method for same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410031417.4A CN103815215A (en) | 2014-01-23 | 2014-01-23 | Rice-flavored blueberry jam and preparation method for same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815215A true CN103815215A (en) | 2014-05-28 |
Family
ID=50750744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410031417.4A Pending CN103815215A (en) | 2014-01-23 | 2014-01-23 | Rice-flavored blueberry jam and preparation method for same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815215A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222718A (en) * | 2014-07-22 | 2014-12-24 | 临沂大学 | Blueberry-cherry composite jam and preparation method |
| CN104543958A (en) * | 2015-01-09 | 2015-04-29 | 马鞍山市黄池食品（集团）有限公司 | Sour and spicy lean meat sauce with mangosteen and preparation method of sour and spicy lean meat paste |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1839708A (en) * | 2005-04-01 | 2006-10-04 | 张子文 | Rice enriched with vegetable and fruit nutrient |
| CN101147578A (en) * | 2007-10-25 | 2008-03-26 | 王福起 | Nutritive health-care rice and its preparing process |
| CN103461792A (en) * | 2013-08-14 | 2013-12-25 | 安徽劲宇食品有限公司 | Oat purple sweet potato rice |
| CN103494212A (en) * | 2013-09-27 | 2014-01-08 | 合肥珠光粮油贸易有限公司 | Health-care coarse grain rice and preparation method thereof |
| CN103519061A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Method for processing mandarin orange fruitcake |
-
2014
- 2014-01-23 CN CN201410031417.4A patent/CN103815215A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1839708A (en) * | 2005-04-01 | 2006-10-04 | 张子文 | Rice enriched with vegetable and fruit nutrient |
| CN101147578A (en) * | 2007-10-25 | 2008-03-26 | 王福起 | Nutritive health-care rice and its preparing process |
| CN103461792A (en) * | 2013-08-14 | 2013-12-25 | 安徽劲宇食品有限公司 | Oat purple sweet potato rice |
| CN103494212A (en) * | 2013-09-27 | 2014-01-08 | 合肥珠光粮油贸易有限公司 | Health-care coarse grain rice and preparation method thereof |
| CN103519061A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Method for processing mandarin orange fruitcake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222718A (en) * | 2014-07-22 | 2014-12-24 | 临沂大学 | Blueberry-cherry composite jam and preparation method |
| CN104543958A (en) * | 2015-01-09 | 2015-04-29 | 马鞍山市黄池食品（集团）有限公司 | Sour and spicy lean meat sauce with mangosteen and preparation method of sour and spicy lean meat paste |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20140528 |