CN103815254A - Spicy glutinous rice flour and preparation method thereof - Google Patents
Spicy glutinous rice flour and preparation method thereof Download PDFInfo
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- CN103815254A CN103815254A CN201410032892.3A CN201410032892A CN103815254A CN 103815254 A CN103815254 A CN 103815254A CN 201410032892 A CN201410032892 A CN 201410032892A CN 103815254 A CN103815254 A CN 103815254A
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- glutinous rice
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 25
- 235000009566 rice Nutrition 0.000 title claims abstract description 25
- 235000013312 flour Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000000832 Ayote Nutrition 0.000 claims abstract description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 9
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 9
- 235000020379 cucumber juice Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 8
- 239000011707 mineral Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241001113925 Buddleja Species 0.000 claims abstract description 7
- 235000003805 Musa ABB Group Nutrition 0.000 claims abstract description 7
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 7
- 235000015266 Plantago major Nutrition 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000006092 Stevia rebaudiana 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
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 241001213934 Panicum schinzii Species 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 240000001980 Cucurbita pepo Species 0.000 claims description 7
- 241000700647 Variola virus Species 0.000 claims description 7
- 239000001511 capsicum annuum Substances 0.000 claims description 7
- 241000252185 Cobitidae Species 0.000 claims description 6
- 235000005206 Hibiscus Nutrition 0.000 claims description 6
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 claims description 6
- 244000048199 Hibiscus mutabilis Species 0.000 claims description 6
- 235000003973 Hibiscus mutabilis Nutrition 0.000 claims description 6
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims description 6
- 240000004153 Hibiscus sabdariffa Species 0.000 claims description 6
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims description 6
- 244000289433 Pistacia texana Species 0.000 claims description 6
- 235000004292 Pistacia texana Nutrition 0.000 claims description 6
- 241000208966 Polygala Species 0.000 claims description 6
- 239000009759 San-Chi Substances 0.000 claims description 6
- 244000300264 Spinacia oleracea Species 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 241001474374 Blennius Species 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 230000003760 hair shine Effects 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 241000221079 Euphorbia <genus> Species 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 241000272814 Anser sp. Species 0.000 abstract 2
- 240000004244 Cucurbita moschata Species 0.000 abstract 2
- 210000004185 liver Anatomy 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 240000009033 Lindernia ruellioides Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000003181 Panax pseudoginseng Nutrition 0.000 abstract 1
- 241001080798 Polygala tenuifolia Species 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 239000008176 lyophilized powder Substances 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 244000296912 Ageratum conyzoides Species 0.000 description 1
- 235000004405 Ageratum conyzoides Nutrition 0.000 description 1
- 235000016535 Capraria biflora Nutrition 0.000 description 1
- 235000017309 Hypericum perforatum Nutrition 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 235000011888 snacks 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 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses spicy glutinous rice flour and a preparation method thereof. The spicy glutinous rice flour is characterized by comprising the following raw materials by weight: 500-550 parts of glutinous rice, 0.8-1 part of plantain seed, 1.1-1.3 parts of pseudo-ginseng leaves, 1.4-1.5 parts of polygala tenuifolia, 0.8-1 part of stevia rebaudiana, 1.2-1.5 parts of butterflybush flower, 1.8-2 parts of prostrate euphorbia herb, 1.5-1.8 parts of lindernia ruellioides, 10-12 parts of chili powder, 20-25 parts of sesame oil, 4-5 parts of milk powder, 18-20 parts of cucumber juice, 20-25 parts of goose liver, 10-11 parts of pumpkin juice, 5-7 parts of alga lyophilized powder and 7-8 parts of a nutrition additive. The spicy taste of chili powder and the fresh and sweet taste of cucumber juice and pumpkin juice are combined, so that the spicy glutinous rice flour is moderately spicy and delicious; meanwhile the added goose liver is rich in nutrition, contains proteins, fat, mineral substances and the like and can enrich the blood and improve eyesight; in addition, as a plurality of Chinese herbal medicines are added, the spicy glutinous rice flour has the efficacy of calming the heart and soothing the nerves, reducing blood pressure, promoting the circulation of qi and alleviating water retention and the like and is a green health-care food.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of glutinous rice flour, relate in particular to a kind of fragrant peppery glutinous rice flour and preparation method thereof.
Background technology
Glutinous rice flour is to be that raw material is made by glutinous rice, can be used to make based food and family's snack on dumplings, Lantern Festival.The glutinous rice flour of sale is of a great variety in the market, but how not to have health care, can not satisfy the demands of consumers.
Summary of the invention
The object of this invention is to provide a kind of fragrant peppery glutinous rice flour and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of fragrant peppery glutinous rice flour, is characterized in that being made up of the raw material of following weight portion:
Glutinous rice 500-550, plantain seed 0.8-1, sanchi leaf 1.1-1.3, polygala root 1.4-1.5, STEVIA REBAUDIANA 0.8-1, butterflybush flower 1.2-1.5, Herba euphorbiae prostratae 1.8-2, dry land grass 1.5-1.8, paprika 10-12, sesame oil 20-25, milk powder 4-5, Fresh Cucumber Juice 18-20, foie gras 20-25, Pumpkin Juice 10-11, seaweed freeze-drying powder 5-7, nourishing additive agent 7-8;
Described nourishing additive agent is made up of the raw material of following weight portion: spinach fruit 1-1.2, cottonrose hibiscus leaf 1.3-1.4, smallpox 1.5-1.7 of ancient India, roselle 2-2.2, American pistachios 7-8, preserved plum 3-4, loach 70-80, mineral water 20-22;
Preparation method is: (1) is placed in mineral water sealing by spinach fruit, cottonrose hibiscus leaf, smallpox of ancient India, roselle and soaks 7-8 hour, filter cleaner, and gained filtrate adds preserved plum, and big fire is boiled, and preserved plum is pulled out, obtains preserved plum soup;
(2) American pistachios are shelled, little fire is fried fragrant rear pulverize, for subsequent use;
(3) loach is mixed thoroughly with preserved plum soup, water proof big fire cooks, and then sends into baking oven, after drying, pulverizes, and mixes thoroughly with step (2) gained mixing of materials, dries, and to obtain final product.
The preparation method of the described peppery glutinous rice flour of perfume (or spice), is characterized in that comprising the following steps:
(1) plantain seed, sanchi leaf, polygala root, STEVIA REBAUDIANA, butterflybush flower, Herba euphorbiae prostratae, dry land grass are added to 4-5 water slow fire boiling 30-40 minute doubly, filter cleaner, obtains liquid;
(2) the liquid mixing that paprika is added to 10-15% is mixed thoroughly, shines to dry, is then mixed into pot with sesame oil, stewing 40-45 minute processed at 55-60 ℃, and filter cleaner, obtains health care chili oil;
(3) foie gras is added to Fresh Cucumber Juice, Pumpkin Juice making beating, add milk powder, little fire adds thermal agitation, is boiled into pasty state;
(4) glutinous rice and step (3) gained material are mixed into pot, after little fiery frying 30-35 minute, take the dish out of the pot, clean, mix and mix thoroughly with health care chili oil, after drying, pulverize, then mix and mix thoroughly with leftover materials, dry, to obtain final product.
Smallpox of ancient India in the present invention is Malvaceae plant, and Herba euphorbiae prostratae is the herb of euphorbia plant Herba euphorbiae prostratae, and dry land grass is the herb of goatweed dry land grass.
Beneficial effect of the present invention is:
The perfume (or spice) of paprika of the present invention is peppery to be merged mutually with the fresh and sweet of Fresh Cucumber Juice, Pumpkin Juice, make the present invention sweet peppery moderate, tasty, the present invention has simultaneously added foie gras, and it is nutritious, contain protein, fat, mineral matter etc., the foster order of can enriching blood, in addition, the present invention has also added multiple Chinese herbal medicine, having the effects such as antitoxic heart-soothing and sedative, hypotensive, clearing heat and promoting diuresis, is a kind of green health care food.
the specific embodiment
A kind of fragrant peppery glutinous rice flour, it is characterized in that by following weight portion (kilogram) raw material make:
Glutinous rice 500, plantain seed 0.8, sanchi leaf 1.3, polygala root 1.5, STEVIA REBAUDIANA 1, butterflybush flower 1.5, Herba euphorbiae prostratae 1.8, dry land grass 1.5, paprika 12, sesame oil 25, milk powder 5, Fresh Cucumber Juice 20, foie gras 25, Pumpkin Juice 11, seaweed freeze-drying powder 5, nourishing additive agent 7;
Described nourishing additive agent by following weight portion (kilogram) raw material make: spinach fruit 1.2, cottonrose hibiscus leaf 1.4, smallpox of ancient India 1.5, roselle 2.2, American pistachios 8, preserved plum 3, loach 80, mineral water 20;
Preparation method is: (1) is placed in mineral water sealing by spinach fruit, cottonrose hibiscus leaf, smallpox of ancient India, roselle and soaks 7-8 hour, filter cleaner, and gained filtrate adds preserved plum, and big fire is boiled, and preserved plum is pulled out, obtains preserved plum soup;
(2) American pistachios are shelled, little fire is fried fragrant rear pulverize, for subsequent use;
(3) loach is mixed thoroughly with preserved plum soup, water proof big fire cooks, and then sends into baking oven, after drying, pulverizes, and mixes thoroughly with step (2) gained mixing of materials, dries, and to obtain final product.
The preparation method of the described peppery glutinous rice flour of perfume (or spice), comprises the following steps:
(1) plantain seed, sanchi leaf, polygala root, STEVIA REBAUDIANA, butterflybush flower, Herba euphorbiae prostratae, dry land grass are added to 4-5 water slow fire boiling 30-40 minute doubly, filter cleaner, obtains liquid;
(2) the liquid mixing that paprika is added to 10-15% is mixed thoroughly, shines to dry, is then mixed into pot with sesame oil, stewing 40-45 minute processed at 55-60 ℃, and filter cleaner, obtains health care chili oil;
(3) foie gras is added to Fresh Cucumber Juice, Pumpkin Juice making beating, add milk powder, little fire adds thermal agitation, is boiled into pasty state;
(4) glutinous rice and step (3) gained material are mixed into pot, after little fiery frying 30-35 minute, take the dish out of the pot, clean, mix and mix thoroughly with health care chili oil, after drying, pulverize, then mix and mix thoroughly with leftover materials, dry, to obtain final product.
Claims (2)
1. the peppery glutinous rice flour of perfume (or spice), is characterized in that being made up of the raw material of following weight portion:
Glutinous rice 500-550, plantain seed 0.8-1, sanchi leaf 1.1-1.3, polygala root 1.4-1.5, STEVIA REBAUDIANA 0.8-1, butterflybush flower 1.2-1.5, Herba euphorbiae prostratae 1.8-2, dry land grass 1.5-1.8, paprika 10-12, sesame oil 20-25, milk powder 4-5, Fresh Cucumber Juice 18-20, foie gras 20-25, Pumpkin Juice 10-11, seaweed freeze-drying powder 5-7, nourishing additive agent 7-8;
Described nourishing additive agent is made up of the raw material of following weight portion: spinach fruit 1-1.2, cottonrose hibiscus leaf 1.3-1.4, smallpox 1.5-1.7 of ancient India, roselle 2-2.2, American pistachios 7-8, preserved plum 3-4, loach 70-80, mineral water 20-22;
Preparation method is: (1) is placed in mineral water sealing by spinach fruit, cottonrose hibiscus leaf, smallpox of ancient India, roselle and soaks 7-8 hour, filter cleaner, and gained filtrate adds preserved plum, and big fire is boiled, and preserved plum is pulled out, obtains preserved plum soup;
(2) American pistachios are shelled, little fire is fried fragrant rear pulverize, for subsequent use;
(3) loach is mixed thoroughly with preserved plum soup, water proof big fire cooks, and then sends into baking oven, after drying, pulverizes, and mixes thoroughly with step (2) gained mixing of materials, dries, and to obtain final product.
2. the preparation method of the peppery glutinous rice flour of perfume (or spice) according to claim 1, is characterized in that comprising the following steps:
(1) plantain seed, sanchi leaf, polygala root, STEVIA REBAUDIANA, butterflybush flower, Herba euphorbiae prostratae, dry land grass are added to 4-5 water slow fire boiling 30-40 minute doubly, filter cleaner, obtains liquid;
(2) the liquid mixing that paprika is added to 10-15% is mixed thoroughly, shines to dry, is then mixed into pot with sesame oil, stewing 40-45 minute processed at 55-60 ℃, and filter cleaner, obtains health care chili oil;
(3) foie gras is added to Fresh Cucumber Juice, Pumpkin Juice making beating, add milk powder, little fire adds thermal agitation, is boiled into pasty state;
(4) glutinous rice and step (3) gained material are mixed into pot, after little fiery frying 30-35 minute, take the dish out of the pot, clean, mix and mix thoroughly with health care chili oil, after drying, pulverize, then mix and mix thoroughly with leftover materials, dry, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410032892.3A CN103815254A (en) | 2014-01-24 | 2014-01-24 | Spicy glutinous rice flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410032892.3A CN103815254A (en) | 2014-01-24 | 2014-01-24 | Spicy glutinous rice flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815254A true CN103815254A (en) | 2014-05-28 |
Family
ID=50750783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410032892.3A Pending CN103815254A (en) | 2014-01-24 | 2014-01-24 | Spicy glutinous rice flour and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103815254A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124384A (en) * | 2015-08-24 | 2015-12-09 | 尹传华 | Third-stage infant rice flour capable of improving immunity |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100971360B1 (en) * | 2009-08-28 | 2010-07-20 | 안성시농업기술센터 | An eel soup prepared by codonopsis pilosuld and rhynchosia nulubilis, and a method for preparing thereof |
| CN103461782A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of spicy hawthorn rice cake premixed glutinous rice powder |
| CN103478536A (en) * | 2013-08-13 | 2014-01-01 | 当涂县瑞龙果树种植专业合作社 | Anti-fatigue of purple sweet potato glutinous rice flour and preparation method thereof |
-
2014
- 2014-01-24 CN CN201410032892.3A patent/CN103815254A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100971360B1 (en) * | 2009-08-28 | 2010-07-20 | 안성시농업기술센터 | An eel soup prepared by codonopsis pilosuld and rhynchosia nulubilis, and a method for preparing thereof |
| CN103461782A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of spicy hawthorn rice cake premixed glutinous rice powder |
| CN103478536A (en) * | 2013-08-13 | 2014-01-01 | 当涂县瑞龙果树种植专业合作社 | Anti-fatigue of purple sweet potato glutinous rice flour and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李凤霞等: "微波热风两段式干燥法生产婴幼儿保健糯米粉", 《食品工业科技》 * |
| 陆启玉: "《米制方便食品》", 30 September 2008, 化学工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124384A (en) * | 2015-08-24 | 2015-12-09 | 尹传华 | Third-stage infant rice flour capable of improving immunity |
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Application publication date: 20140528 |