CN103815298A - Corn flour with a fungus flavor and preparation method thereof - Google Patents
Corn flour with a fungus flavor and preparation method thereof Download PDFInfo
- Publication number
- CN103815298A CN103815298A CN201410051247.6A CN201410051247A CN103815298A CN 103815298 A CN103815298 A CN 103815298A CN 201410051247 A CN201410051247 A CN 201410051247A CN 103815298 A CN103815298 A CN 103815298A
- Authority
- CN
- China
- Prior art keywords
- parts
- corn flour
- added
- water
- 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.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 22
- 240000008042 Zea mays Species 0.000 title claims abstract description 19
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 19
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 19
- 235000005822 corn Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 title abstract description 3
- 235000019634 flavors Nutrition 0.000 title abstract description 3
- 241000233866 Fungi Species 0.000 title abstract 3
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 10
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 10
- 241001327916 Termitomyces albuminosus Species 0.000 claims abstract description 10
- 235000013211 Adiantum capillus veneris Nutrition 0.000 claims abstract description 9
- 241001148501 Adiantum pedatum Species 0.000 claims abstract description 9
- 241001646837 Dracocephalum rupestre Species 0.000 claims abstract description 9
- 210000000582 semen Anatomy 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 241000950640 Calcarius Species 0.000 claims abstract description 7
- 241000893536 Epimedium Species 0.000 claims abstract description 7
- 241000195955 Equisetum hyemale Species 0.000 claims abstract description 7
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major 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
- 235000018905 epimedium Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000010009 beating Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 235000004936 Bromus mango Nutrition 0.000 claims description 6
- 241000132536 Cirsium Species 0.000 claims description 6
- 241000005787 Cistanche Species 0.000 claims description 6
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 6
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 241000110637 Cuscuta chinensis Species 0.000 claims description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 6
- 240000007228 Mangifera indica Species 0.000 claims description 6
- 235000014826 Mangifera indica Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000009184 Spondias indica Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000475481 Nebula Species 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 241000729173 Cirsium japonicum Species 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000736851 Tagetes Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a corn flour with a fungus flavor and a preparation method thereof. The corn flour is characterized by being composed of the following raw materials in parts by weight: 400 to 440 parts of niblet, 1 to 2 parts of horsetail, 1.5 to 2 parts of cirsium japonicum, 2 to 2.3 parts of semen cuscutae, 1.2 to 1.5 parts of semen astragali complanati, 0.8 to 1 part of longspur epimedium, 1.3 to 1.5 parts of dracocephalum rupestre hance, 0.8 to 1 part of maidenhair, 40 to 44 parts of termitomyces albuminosus, 45 to 50 parts of pleurotus eryngii, 4 to 5 parts of broad bean, 6 to 7 parts of onion, 18 to 20 parts of snow pear, 20 to 22 parts of ribs, 4 to 6 parts of konjak powder, 0.04 to 0.05 part of lactobacillus, and 4 to 5 parts of nutrition additive. Edible fungus is added, thus the corn flour has a palatable taste; at the same time the preparation technology is simple, the taste of the corn flour is fine, and moreover a plurality of traditional Chinese herbals is added, so that the corn flour has the functions of improving eyesight, removing nebula, tonifying kidney, nourishing liver, dispelling wind, and clearing heat. The corn flour is a green healthcare food, and is suitable for various populations.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of corn flour, relate in particular to a kind of bacterium taste corn flour and preparation method thereof.
Background technology
Corn flour nutritive is abundant, liked by consumer.At present, the corn flour taste of selling on market is single, and how not to have health care, can not be satisfied with consumer demand.
Summary of the invention
The object of this invention is to provide a kind of bacterium taste corn flour and preparation method thereof, the present invention has fragrant strongly fragrant good to eat, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of bacterium taste corn flour, is characterized in that being made up of the raw material of following weight portion:
Iblet 400-440, scouring rush 1-2, setose thistle 1.5-2, seed of Chinese dodder 2-2.3, semen astragali complanati 1.2-1.5, longspur epimedium 0.8-1, Dracoceph－alum rupestre 1.3-1.5, maidenhair 0.8-1, Termitomyces albuminosus 40-44, pleurotus eryngii 45-50, broad bean 4-5, onion 6-7, snow pear 18-20, chop 20-22, konjaku flour 4-6, lactic acid bacteria 0.04-0.05, nourishing additive agent 4-5;
Described nourishing additive agent is made up of following raw materials in part by weight: finger citron flower 1-1.2, saline cistanche 1-2, plum blossom 0.8-1, Chinese yam 12-15, smoked plum 1-2, mango 2-3, pomelo peel 1-2, rice 30-35;
Preparation method is: finger citron flower, saline cistanche, plum blossom are added 4-5 water slow fire boiling 25-30 minute doubly by (1), and filter cleaner is collected filtrate; By Chinese yam peeling, send into steamer big fire and steam taking-up after 20-30 minute, smash into mud, add filtrate mixing thoroughly, pulverize after drying;
(2) get smoked plum, mango pulp, mix with pomelo peel, as many again water making beating, gained slurries and rice are mixed into pot, and little fire is fried the dry rear discharging to the bottom of a pan, and pulverize, then mixes thoroughly with step (1) gained mixing of materials, to obtain final product.
The preparation method of described bacterium taste corn flour, is characterized in that comprising the following steps:
(1) scouring rush, setose thistle, the seed of Chinese dodder, semen astragali complanati, longspur epimedium, Dracoceph－alum rupestre, maidenhair are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) broad bean is added to 4-5 water making beating doubly, rear filter cleaner is boiled in big fire, at 35-37 ℃, accesses lactic acid bacteria, fermentation 2-3 hour;
(3) Termitomyces albuminosus, pleurotus eryngii and step (2) gained material is mixed into pot, after big fire fries, Termitomyces albuminosus, pleurotus eryngii is taken out, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes, and obtains bacterium mushroom powder;
(4) onion, snow pear are sent into juice extractor and squeeze the juice, obtain Juice; Chop is sent in pot, added 4-5 water, liquid, Juice doubly, little fiery infusion 40-50 minute, filter cleaner, obtains rib soup;
(5) by as many again iblet water, rib soup making beating, little fire is boiled into pasty state, and then pulverize after freeze drying mixes and mix thoroughly with bacterium mushroom powder, leftover materials, to obtain final product.
Dracoceph－alum rupestre in the present invention is the herb of labiate Dracoceph－alum rupestre, the herb of maidenhair composite family plants of tagetes species maidenhair.
Beneficial effect of the present invention is:
The present invention is owing to having added edible mushroom, make delicious flavour of the present invention, simultaneously, preparation technology of the present invention is simple, delicate mouthfeel, in addition, the present invention has also added multiple Chinese herbal medicine, the effect with removing nebula, kidney tonifying nourishing the liver, wind and heat dispersing, is a kind of green health care food, is suitable for all kinds of crowds edible.
The specific embodiment
A kind of bacterium taste corn flour, it is characterized in that by following weight portion (kilogram) raw material make:
Iblet 400, scouring rush 2, setose thistle 1.5, the seed of Chinese dodder 2.3, semen astragali complanati 1.2, longspur epimedium 0.8, Dracoceph－alum rupestre 1.5, maidenhair 0.8, Termitomyces albuminosus 44, pleurotus eryngii 50, broad bean 5, onion 6, snow pear 20, chop 22, konjaku flour 4, lactic acid bacteria 0.05, nourishing additive agent 5;
Described nourishing additive agent by following weight portion (kilogram) raw material makes: finger citron flower 1.2, saline cistanche 2, plum blossom 0.8, Chinese yam 15, smoked plum 2, mango 2, pomelo peel 2, rice 35;
Preparation method is: finger citron flower, saline cistanche, plum blossom are added 4-5 water slow fire boiling 25-30 minute doubly by (1), and filter cleaner is collected filtrate; By Chinese yam peeling, send into steamer big fire and steam taking-up after 20-30 minute, smash into mud, add filtrate mixing thoroughly, pulverize after drying;
(2) get smoked plum, mango pulp, mix with pomelo peel, as many again water making beating, gained slurries and rice are mixed into pot, and little fire is fried the dry rear discharging to the bottom of a pan, and pulverize, then mixes thoroughly with step (1) gained mixing of materials, to obtain final product.
The preparation method of described bacterium taste corn flour, comprises the following steps:
(1) scouring rush, setose thistle, the seed of Chinese dodder, semen astragali complanati, longspur epimedium, Dracoceph－alum rupestre, maidenhair are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) broad bean is added to 4-5 water making beating doubly, rear filter cleaner is boiled in big fire, at 35-37 ℃, accesses lactic acid bacteria, fermentation 2-3 hour;
(3) Termitomyces albuminosus, pleurotus eryngii and step (2) gained material is mixed into pot, after big fire fries, Termitomyces albuminosus, pleurotus eryngii is taken out, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes, and obtains bacterium mushroom powder;
(4) onion, snow pear are sent into juice extractor and squeeze the juice, obtain Juice; Chop is sent in pot, added 4-5 water, liquid, Juice doubly, little fiery infusion 40-50 minute, filter cleaner, obtains rib soup;
(5) by as many again iblet water, rib soup making beating, little fire is boiled into pasty state, and then pulverize after freeze drying mixes and mix thoroughly with bacterium mushroom powder, leftover materials, to obtain final product.
Claims (2)
1. a bacterium taste corn flour, is characterized in that being made up of the raw material of following weight portion:
Iblet 400-440, scouring rush 1-2, setose thistle 1.5-2, seed of Chinese dodder 2-2.3, semen astragali complanati 1.2-1.5, longspur epimedium 0.8-1, Dracoceph－alum rupestre 1.3-1.5, maidenhair 0.8-1, Termitomyces albuminosus 40-44, pleurotus eryngii 45-50, broad bean 4-5, onion 6-7, snow pear 18-20, chop 20-22, konjaku flour 4-6, lactic acid bacteria 0.04-0.05, nourishing additive agent 4-5;
Described nourishing additive agent is made up of following raw materials in part by weight: finger citron flower 1-1.2, saline cistanche 1-2, plum blossom 0.8-1, Chinese yam 12-15, smoked plum 1-2, mango 2-3, pomelo peel 1-2, rice 30-35;
Preparation method is: finger citron flower, saline cistanche, plum blossom are added 4-5 water slow fire boiling 25-30 minute doubly by (1), and filter cleaner is collected filtrate; By Chinese yam peeling, send into steamer big fire and steam taking-up after 20-30 minute, smash into mud, add filtrate mixing thoroughly, pulverize after drying;
(2) get smoked plum, mango pulp, mix with pomelo peel, as many again water making beating, gained slurries and rice are mixed into pot, and little fire is fried the dry rear discharging to the bottom of a pan, and pulverize, then mixes thoroughly with step (1) gained mixing of materials, to obtain final product.
2. the preparation method of bacterium taste corn flour according to claim 1, is characterized in that comprising the following steps:
(1) scouring rush, setose thistle, the seed of Chinese dodder, semen astragali complanati, longspur epimedium, Dracoceph－alum rupestre, maidenhair are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) broad bean is added to 4-5 water making beating doubly, rear filter cleaner is boiled in big fire, at 35-37 ℃, accesses lactic acid bacteria, fermentation 2-3 hour;
(3) Termitomyces albuminosus, pleurotus eryngii and step (2) gained material is mixed into pot, after big fire fries, Termitomyces albuminosus, pleurotus eryngii is taken out, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes, and obtains bacterium mushroom powder;
(4) onion, snow pear are sent into juice extractor and squeeze the juice, obtain Juice; Chop is sent in pot, added 4-5 water, liquid, Juice doubly, little fiery infusion 40-50 minute, filter cleaner, obtains rib soup;
(5) by as many again iblet water, rib soup making beating, little fire is boiled into pasty state, and then pulverize after freeze drying mixes and mix thoroughly with bacterium mushroom powder, leftover materials, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410051247.6A CN103815298A (en) | 2014-02-14 | 2014-02-14 | Corn flour with a fungus flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410051247.6A CN103815298A (en) | 2014-02-14 | 2014-02-14 | Corn flour with a fungus flavor and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815298A true CN103815298A (en) | 2014-05-28 |
Family
ID=50750827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410051247.6A Pending CN103815298A (en) | 2014-02-14 | 2014-02-14 | Corn flour with a fungus flavor and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815298A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256274A (en) * | 2014-08-05 | 2015-01-07 | 杨慧 | Metabolism improving type fruity corn grit and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406130A (en) * | 2011-12-01 | 2012-04-11 | 吉林农业大学 | Fragrant rice health food containing corn and lentinus edodes and production method thereof |
| CN103262967A (en) * | 2013-04-16 | 2013-08-28 | 蚌埠市金旺食品有限公司 | Snow pear, banana and corn jam and preparation method thereof |
| CN103371321A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Corn-lentinus edodes nutritive flour and preparation method thereof |
| CN103535585A (en) * | 2013-09-17 | 2014-01-29 | 安徽省池州九华冷冻食品有限责任公司 | Corn flour capable of invigorating spleen-stomach and replenishing qi and preparation method of corn flour |
-
2014
- 2014-02-14 CN CN201410051247.6A patent/CN103815298A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406130A (en) * | 2011-12-01 | 2012-04-11 | 吉林农业大学 | Fragrant rice health food containing corn and lentinus edodes and production method thereof |
| CN103262967A (en) * | 2013-04-16 | 2013-08-28 | 蚌埠市金旺食品有限公司 | Snow pear, banana and corn jam and preparation method thereof |
| CN103371321A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Corn-lentinus edodes nutritive flour and preparation method thereof |
| CN103535585A (en) * | 2013-09-17 | 2014-01-29 | 安徽省池州九华冷冻食品有限责任公司 | Corn flour capable of invigorating spleen-stomach and replenishing qi and preparation method of corn flour |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256274A (en) * | 2014-08-05 | 2015-01-07 | 杨慧 | Metabolism improving type fruity corn grit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104026426A (en) | Caramel-flavor jam and preparation method thereof | |
| CN103932274A (en) | Sesame paste with beef bone flavor and preparation method thereof | |
| CN103815268A (en) | Corn flour with seafood flavor and preparation method thereof | |
| CN103976029A (en) | Coffee-squid-flavor dried bean curd and preparation method thereof | |
| CN103976226A (en) | Tea fragrant rice porridge and preparation method thereof | |
| CN103948003A (en) | Coarse cereal beef sauce and preparation method thereof | |
| CN103549540A (en) | Beef paste-flavored shelled melon seeds and preparation method thereof | |
| CN103815263A (en) | Nutritional corn flour and preparation method thereof | |
| CN103815292A (en) | Instant corn flour and preparation method thereof | |
| CN103976228B (en) | A kind of pig's feet face-nourishing porridge and preparation method thereof | |
| CN103948009A (en) | Wine aroma beef sauce and preparation method thereof | |
| CN103815235A (en) | Wheat germ glutinous rice flour and preparation method thereof | |
| CN103932288B (en) | High-calcium sesame paste and preparation method thereof | |
| CN103689421A (en) | Pork liver and sticky rice wheat germ cake and preparation method thereof | |
| CN104286207A (en) | Spiced dried tofu and preparation method thereof | |
| CN104026322B (en) | A kind of Ipomoea batatas haw flakes and preparation method thereof | |
| CN103948010A (en) | Blood nourishing and eyesight improving beef sauce and preparation method thereof | |
| CN103815264A (en) | Corn flour with coffee flavor and preparation method thereof | |
| CN104585348A (en) | Spiced dried bean curds with dark plums and duck meat and preparation method of spiced dried bean curds with dark plums and duck meat | |
| CN103815248A (en) | Spicy seafood glutinous rice flour and preparation method thereof | |
| CN103948011B (en) | A kind of health-care beef sauce and preparation method thereof | |
| CN103815267A (en) | Corn flour with duck liver flavor and preparation method thereof | |
| CN103689414B (en) | A kind of nutrient crisp rice chip and preparation method thereof | |
| CN103815280A (en) | Corn flour with a tea fragrance and preparation method thereof | |
| CN103932295B (en) | A kind of coconut milk local flavor sesame paste 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140528 |
|
| RJ01 | Rejection of invention patent application after publication |