CN103844285A - 一种茉莉花降压芝麻酥及其制备方法 - Google Patents
一种茉莉花降压芝麻酥及其制备方法 Download PDFInfo
- Publication number
- CN103844285A CN103844285A CN201410047502.XA CN201410047502A CN103844285A CN 103844285 A CN103844285 A CN 103844285A CN 201410047502 A CN201410047502 A CN 201410047502A CN 103844285 A CN103844285 A CN 103844285A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- jasmine
- blood
- sesame cake
- 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
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 19
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 18
- 244000000231 Sesamum indicum Species 0.000 title claims abstract 7
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000005385 Jasminum sambac Species 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 34
- 235000015097 nutrients Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 8
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 7
- 241000234435 Lilium 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
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000007215 black sesame Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 241001116415 Balanophora Species 0.000 claims abstract description 4
- 241001061906 Caragana Species 0.000 claims abstract description 4
- 241000207840 Jasminum Species 0.000 claims description 15
- 239000003814 drug Substances 0.000 claims description 9
- 241001668545 Pascopyrum Species 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 7
- 241001412627 Adenophora liliifolia Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000004904 shortening Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 241001571466 Potentilla discolor Species 0.000 claims description 3
- 238000010009 beating 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
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 210000004185 liver Anatomy 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 235000020238 sunflower seed Nutrition 0.000 abstract 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 240000000103 Potentilla erecta Species 0.000 abstract 1
- 235000016551 Potentilla erecta Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 11
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 239000000976 ink Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 235000004443 Ricinus communis Nutrition 0.000 description 1
- 241000544066 Stevia Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035900 sweating 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
-
- 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
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)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
本发明公开了一种茉莉花降压芝麻酥,是由下述重量份的原料制成:黑芝麻170-200、葵花籽仁40-50、糯米粉60-70、小麦苗粉20-30、茉莉花20-30、甜菊叶8-12、乌梅3-5、百合2-3、茯苓1-2、合欢皮1-2、榆钱2-3、翻白草1-2、金雀根1-2、鹿仙草2-3、营养液8-10、薏仁油适量;本发明以糯米粉、小麦苗粉、葵花籽仁代替熟面粉来提高芝麻酥口感,更加酥脆糯软,成品芝麻酥色泽如墨、香甜味美、油润细腻、花香浓郁,更具有补血明目、益肝养发、降压降糖、健脾养胃、补中益气、排毒抗癌等功效,老少皆宜,适合人们长期品尝,能够延缓衰老。
Description
技术领域
本发明涉及一种芝麻酥,尤其涉及一种茉莉花降压芝麻酥及其制备方法。
背景技术
安徽墨子酥是以优质芝麻、精制白糖、熟面粉、五香粉和少许精盐加工制成,成品色泽如墨、油润细腻、香甜味美、口感酥香,是一道老少皆宜、营养丰富的美食,但随着人们对营养养生方面的重视,现有墨子酥已经不能满足人们的需求。
发明内容
本发明克服了现有技术不足,提供了一种茉莉花降压芝麻酥及其制备方法。
本发明是通过以下技术方案实现的:
一种茉莉花降压芝麻酥,是由下述重量份的原料制成:
黑芝麻170-200、葵花籽仁40-50、糯米粉60-70、小麦苗粉20-30、茉莉花20-30、甜菊叶8-12、乌梅3-5、百合2-3、茯苓1-2、合欢皮1-2、榆钱2-3、翻白草1-2、金雀根1-2、鹿仙草2-3、营养液8-10、薏仁油适量;
所述营养液是由下述重量比的原料制成:沙参:制首乌:白酒=1:1:8-10。
一种茉莉花降压芝麻酥制备方法,包括以下步骤:
(1)将沙参、制首乌清洗干净,晾干后送入锅中,倒入适量白酒,小火焖润至吸透,取出低温烘干,再送入蒸锅蒸制30-40分钟,取出与剩余白酒混合打浆,得到营养液;
(2)将黑芝麻、葵花籽仁拣杂洗净,文火翻炒至熟香,冷却后磨粉,得到芝麻粉,将糯米粉、小麦苗粉混合熟制,冷却后得到熟粉;
(3)将新鲜茉莉花、甜菊叶去杂洗净,用沸水漂烫30-40秒后冷冻干燥,得到花叶粉;
(4)将乌梅、百合、茯苓等中药原料混合粉碎,加入8-10倍清水,煮沸后文火煎煮50-60分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述芝麻粉、熟粉、花叶粉、中药粉混合,粉碎至100-120目细度,再与营养液和适量薏仁油混合均匀,熟制、压制成型,灭菌包装,得到成品。
所述的配方中原料的有益效果如下:
黑芝麻——补血明目、祛风润肠、生津通乳、益肝养发、抗衰老,
葵花籽仁——降血压、降胆固醇、预防贫血、镇静、抗癌、增强记忆,
糯米粉——健脾养胃、补中益气、止虚汗,
小麦苗粉——抗癌保肝、排毒降糖、调节体内酸碱平衡、促进新陈代谢,
茉莉花——理气和中、开郁辟秽、清热解毒,
甜菊叶——滋养肝脏、养精提神、减肥养颜、养阴生津、调节血糖。
与现有技术相比,本发明的优点是:
本发明以糯米粉、小麦苗粉、葵花籽仁代替熟面粉来提高芝麻酥口感,更加酥脆糯软,成品芝麻酥色泽如墨、香甜味美、油润细腻、花香浓郁,更具有补血明目、益肝养发、降压降糖、健脾养胃、补中益气、排毒抗癌等功效,老少皆宜,适合人们长期品尝,能够延缓衰老。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种茉莉花降压芝麻酥,是由下述重量(斤)的原料制成:
黑芝麻170、葵花籽仁40、糯米粉60、小麦苗粉20、茉莉花20、甜菊叶8、乌梅3、百合2、茯苓1、合欢皮1、榆钱2、翻白草1、金雀根1、鹿仙草2、营养液8、薏仁油适量;
所述营养液是由下述重量比的原料制成:沙参:制首乌:白酒=1:1:10。
一种茉莉花降压芝麻酥制备方法,包括以下步骤:
(1)将沙参、制首乌清洗干净,晾干后送入锅中,倒入适量白酒,小火焖润至吸透,取出低温烘干,再送入蒸锅蒸制40分钟,取出与剩余白酒混合打浆,得到营养液;
(2)将黑芝麻、葵花籽仁拣杂洗净,文火翻炒至熟香,冷却后磨粉,得到芝麻粉,将糯米粉、小麦苗粉混合熟制,冷却后得到熟粉;
(3)将新鲜茉莉花、甜菊叶去杂洗净,用沸水漂烫40秒后冷冻干燥,得到花叶粉;
(4)将乌梅、百合、茯苓等中药原料混合粉碎,加入8倍清水,煮沸后文火煎煮60分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述芝麻粉、熟粉、花叶粉、中药粉混合,粉碎至120目细度,再与营养液和适量薏仁油混合均匀,熟制、压制成型,灭菌包装,得到成品。
Claims (2)
1.一种茉莉花降压芝麻酥,其特征在于是由下述重量份的原料制成:
黑芝麻170-200、葵花籽仁40-50、糯米粉60-70、小麦苗粉20-30、茉莉花20-30、甜菊叶8-12、乌梅3-5、百合2-3、茯苓1-2、合欢皮1-2、榆钱2-3、翻白草1-2、金雀根1-2、鹿仙草2-3、营养液8-10、薏仁油适量;
所述营养液是由下述重量比的原料制成:沙参:制首乌:白酒=1:1:8-10。
2.一种如权利要求1所述的茉莉花降压芝麻酥制备方法,其特征在于包括以下步骤:
(1)将沙参、制首乌清洗干净,晾干后送入锅中,倒入适量白酒,小火焖润至吸透,取出低温烘干,再送入蒸锅蒸制30-40分钟,取出与剩余白酒混合打浆,得到营养液;
(2)将黑芝麻、葵花籽仁拣杂洗净,文火翻炒至熟香,冷却后磨粉,得到芝麻粉,将糯米粉、小麦苗粉混合熟制,冷却后得到熟粉;
(3)将新鲜茉莉花、甜菊叶去杂洗净,用沸水漂烫30-40秒后冷冻干燥,得到花叶粉;
(4)将乌梅、百合、茯苓等中药原料混合粉碎,加入8-10倍清水,煮沸后文火煎煮50-60分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述芝麻粉、熟粉、花叶粉、中药粉混合,粉碎至100-120目细度,再与营养液和适量薏仁油混合均匀,熟制、压制成型,灭菌包装,得到成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410047502.XA CN103844285A (zh) | 2014-02-11 | 2014-02-11 | 一种茉莉花降压芝麻酥及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410047502.XA CN103844285A (zh) | 2014-02-11 | 2014-02-11 | 一种茉莉花降压芝麻酥及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103844285A true CN103844285A (zh) | 2014-06-11 |
Family
ID=50852741
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410047502.XA Pending CN103844285A (zh) | 2014-02-11 | 2014-02-11 | 一种茉莉花降压芝麻酥及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103844285A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106172649A (zh) * | 2016-07-20 | 2016-12-07 | 安徽友源食品有限公司 | 一种茉莉花杂粮饼干及其制备方法 |
CN106578926A (zh) * | 2016-12-19 | 2017-04-26 | 安徽柏兆记食品股份有限公司 | 一种补肾利肝的墨子酥及其制作工艺 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102987038A (zh) * | 2011-09-08 | 2013-03-27 | 宋美娜 | 一种芝麻酥糕的制作方法 |
CN103222591A (zh) * | 2013-03-25 | 2013-07-31 | 陆开云 | 一种核桃花干糕 |
CN103349141A (zh) * | 2013-07-19 | 2013-10-16 | 安徽农业大学 | 一种富硒红茶菌绿茶芝麻酥及其制备方法 |
CN103404561A (zh) * | 2013-06-25 | 2013-11-27 | 吴祥忠 | 一种混合面糕点的制作方法 |
CN103493870A (zh) * | 2013-10-24 | 2014-01-08 | 合肥市香口福工贸有限公司 | 一种银丝糕的制作方法 |
-
2014
- 2014-02-11 CN CN201410047502.XA patent/CN103844285A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102987038A (zh) * | 2011-09-08 | 2013-03-27 | 宋美娜 | 一种芝麻酥糕的制作方法 |
CN103222591A (zh) * | 2013-03-25 | 2013-07-31 | 陆开云 | 一种核桃花干糕 |
CN103404561A (zh) * | 2013-06-25 | 2013-11-27 | 吴祥忠 | 一种混合面糕点的制作方法 |
CN103349141A (zh) * | 2013-07-19 | 2013-10-16 | 安徽农业大学 | 一种富硒红茶菌绿茶芝麻酥及其制备方法 |
CN103493870A (zh) * | 2013-10-24 | 2014-01-08 | 合肥市香口福工贸有限公司 | 一种银丝糕的制作方法 |
Non-Patent Citations (1)
Title |
---|
冯立成: "芝麻酥的制作方法", 《农村实用科技信息》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106172649A (zh) * | 2016-07-20 | 2016-12-07 | 安徽友源食品有限公司 | 一种茉莉花杂粮饼干及其制备方法 |
CN106578926A (zh) * | 2016-12-19 | 2017-04-26 | 安徽柏兆记食品股份有限公司 | 一种补肾利肝的墨子酥及其制作工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103168855B (zh) | 保健奶茶 | |
CN104642892A (zh) | 红米米粉的制备方法 | |
CN104719868A (zh) | 一种理气补肝鲜味辣椒酱及其制备方法 | |
CN103250938A (zh) | 一种西瓜仙人掌紫薯果酱及其制备方法 | |
CN104095090A (zh) | 一种清香四溢型大麦苗保健茶及其制备方法 | |
CN103392765A (zh) | 一种美容养颜魔芋豆面饼及其制作方法 | |
CN104126636A (zh) | 一种何首乌菊花薏米饼及其制备方法 | |
CN106343091A (zh) | 一种减肥瘦身茶凉茶饮料及其制备方法 | |
CN104351611A (zh) | 一种胡萝卜红薯粉丝及其加工方法 | |
CN104351415A (zh) | 一种葛根解酒茶及其制备方法 | |
CN104397691A (zh) | 一种刺梨火棘茶汤冲剂及其加工方法 | |
CN103844285A (zh) | 一种茉莉花降压芝麻酥及其制备方法 | |
CN104351821A (zh) | 一种猪皮冻营养粉丝及其加工方法 | |
CN103828981A (zh) | 一种火麻茶 | |
CN105994800A (zh) | 一种止咳平喘竹叶保健茶 | |
CN104304919A (zh) | 一种黑蒜降压保健米及其加工方法 | |
CN104397519A (zh) | 一种百合葛根粉丝及其加工方法 | |
CN103829293A (zh) | 一种紫薯润燥芝麻酥及其制备方法 | |
CN108029937A (zh) | 一种金钗石斛汁糯米糍及其制备方法 | |
CN103444933B (zh) | 一种夏季养身中午茶袋泡茶 | |
CN106538763A (zh) | 一种雪莲菌保健营养花茶冲剂 | |
CN103828882A (zh) | 一种菱角健脾芝麻酥及其制备方法 | |
CN105962045A (zh) | 一种乌发养血米糕 | |
CN104397784A (zh) | 一种牡丹茶汤冲剂及其加工方法 | |
CN103829295B (zh) | 一种牛肉风味芝麻酥及其制备方法 |
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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140611 |