CN103859303B - Crisp food of a kind of nut coarse food grain and preparation method thereof - Google Patents
Crisp food of a kind of nut coarse food grain and preparation method thereof Download PDFInfo
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- CN103859303B CN103859303B CN201410115431.2A CN201410115431A CN103859303B CN 103859303 B CN103859303 B CN 103859303B CN 201410115431 A CN201410115431 A CN 201410115431A CN 103859303 B CN103859303 B CN 103859303B
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- 235000013305 food Nutrition 0.000 title claims abstract description 107
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 53
- 235000013339 cereals Nutrition 0.000 claims abstract description 49
- 239000000203 mixture Substances 0.000 claims abstract description 42
- 235000021329 brown rice Nutrition 0.000 claims abstract description 32
- 244000068988 Glycine max Species 0.000 claims abstract description 30
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 30
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 30
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 30
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 30
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 23
- 235000013336 milk Nutrition 0.000 claims abstract description 23
- 239000008267 milk Substances 0.000 claims abstract description 23
- 210000004080 milk Anatomy 0.000 claims abstract description 23
- 239000005720 sucrose Substances 0.000 claims abstract description 23
- 238000004140 cleaning Methods 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 15
- 230000001007 puffing effect Effects 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 7
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- 238000009835 boiling Methods 0.000 claims description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000019621 digestibility Nutrition 0.000 abstract description 4
- 235000014571 nuts Nutrition 0.000 description 60
- 244000105624 Arachis hypogaea Species 0.000 description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 description 9
- 241000758789 Juglans Species 0.000 description 9
- 235000009496 Juglans regia Nutrition 0.000 description 9
- 235000020234 walnut Nutrition 0.000 description 9
- 244000289433 Pistacia texana Species 0.000 description 8
- 235000004292 Pistacia texana Nutrition 0.000 description 8
- 210000000582 semen Anatomy 0.000 description 8
- 235000017060 Arachis glabrata Nutrition 0.000 description 7
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- 108090000623 proteins and genes Proteins 0.000 description 3
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- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
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- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention proposes crisp food of a kind of nut coarse food grain and preparation method thereof, the crisp food of described nut coarse food grain its by following composition by weight formulated: oat 20 ~ 30, nut 20 ~ 30, brown rice 15 ~ 20, soybean 10 ~ 15, heart of a lotus seed benevolence 10 ~ 15, sucrose 3 ~ 8 and milk powder 1 ~ 3.Crisp food of nut coarse food grain of the present invention and preparation method thereof makes coarse grain food comprehensive nutrition balanced, makes food delicate mouthfeel, crisp, improves human body to coarse grain food digestibility, and instant.
Description
Technical field
The present invention relates to food processing technology field, particularly crisp food of a kind of nut coarse food grain and preparation method thereof.
Background technology
Along with socioeconomic development, the diet of people but becomes more and more " elite ", and not only staple food amount is in minimizing, and raw material also more and more becomes more meticulous, but process meticulousr, whiter, nutrient loss is also more.Polished rice essence face fibre-bearing hardly, these food can very fast digested absorption, causes insulin secretion suddenly to increase, increases the weight of insulin resistance, induced Diabetic.Visible, often eat the disease that meticulous food easily causes the metabolism such as the damage of malnutrition, functions of intestines and stomach and even high fat of blood, hypertension, diabetes and endocrine aspect, healthy and life security in serious harm.
And existing coarse grain food is due to the restriction of process technology, ubiquity coarse mouthfeel, should not digest and assimilate and the unbalanced problem of nutrition.
Summary of the invention
The object of the invention is to propose crisp food of a kind of nut coarse food grain and preparation method thereof, can be balanced nutritious, the crisp and instant of sweet mouthfeel.
For achieving the above object, the present invention proposes the crisp food of a kind of nut coarse food grain, it is formulated by weight by following composition:
Oat 20 ~ 30, nut 20 ~ 30, brown rice 15 ~ 20, soybean 10 ~ 15, heart of a lotus seed benevolence 10 ~ 15, sucrose 3 ~ 8 and milk powder 1 ~ 3.
Further, in the crisp food of above-mentioned nut coarse food grain, described nut is one or more in shelled peanut, walnut kernel, American pistachios, SEMEN PINI KORAIENSIS, fibert.
Further, in the crisp food of above-mentioned nut coarse food grain, the weight ratio of each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 30, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 3.
Further, in the crisp food of above-mentioned nut coarse food grain, the weight ratio of each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 25, brown rice 15, soybean 15, heart of a lotus seed benevolence 15, sucrose 8 and milk powder 3.
The present invention also provides the preparation method of the crisp food of a kind of nut coarse food grain, comprises the following steps:
Choose food materials by the weight ratio of composition, described food materials comprise: oat 20 ~ 30, nut 20 ~ 30, brown rice 15 ~ 20, soybean 10 ~ 15, heart of a lotus seed benevolence 10 ~ 15, sucrose 3 ~ 8 and milk powder 1 ~ 3;
Soak after the cleaning of described oat 8 ~ 12 hours under normal temperature, then boiling is gone out enzyme at 100 ~ 120 DEG C of temperature, then carry out being dried to water content lower than 10%; Dried oat is carried out compression molding by tablet press machine, then is cooled to normal temperature again bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal;
Carry out drying by after the cleaning of described nut, then become particle diameter to be the nut powder of 15 ~ 20 microns by pulverizer ultramicro grinding dried nut;
Soak after described brown rice, soybean and the cleaning of heart of a lotus seed benevolence 2 ~ 3 hours under normal temperature, the mixture of the brown rice after soaking, soybean and heart of a lotus seed benevolence and oatmeal is carried out high temperature parch expanded 15 ~ 20 minutes at 150 DEG C, obtains mixture puffing powder;
Described mixture puffing powder is cooled to normal temperature, then adds described nut powder, sucrose and milk powder and fully mix, namely obtain the crisp food of described nut coarse food grain.
Further, in the preparation method of the crisp food of above-mentioned nut coarse food grain, described nut is one or more in shelled peanut, walnut kernel, American pistachios, SEMEN PINI KORAIENSIS, fibert.
Further, in the preparation method of the crisp food of above-mentioned nut coarse food grain, the weight ratio of each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 30, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 3.
Further, in the preparation method of the crisp food of above-mentioned nut coarse food grain, the weight ratio of each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 25, brown rice 15, soybean 15, heart of a lotus seed benevolence 15, sucrose 8 and milk powder 3.
Crisp food of nut coarse food grain of the present invention and preparation method thereof makes coarse grain food comprehensive nutrition balanced, makes food delicate mouthfeel, crisp, improves human body to coarse grain food digestibility, and instant.Formula of the present invention not only can play respective effect of component, can embody again the cooperative effect of said components, is beneficial to people and accepts, can fall prevention high fat of blood, hypertension, balanced nutritious.
Detailed description of the invention
The invention provides the crisp food of a kind of nut coarse food grain, it is formulated by weight by following composition:
Oat 20 ~ 30, nut 20 ~ 30, brown rice 15 ~ 20, soybean 10 ~ 15, heart of a lotus seed benevolence 10 ~ 15, sucrose 3 ~ 8 and milk powder 1 ~ 3.
The each weight ratio of constituents of the crisp food of above-mentioned nut coarse food grain is preferably: oat 30, nut 30, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 3;
Or oat 30, nut 25, brown rice 15, soybean 15, heart of a lotus seed benevolence 15, sucrose 8 and milk powder 3.
Wherein, described nut is one or more in shelled peanut, walnut kernel, American pistachios, SEMEN PINI KORAIENSIS, fibert.
The present invention also provides the preparation method of the crisp food of a kind of nut coarse food grain, and it comprises the following steps:
Choose food materials by the weight ratio of composition, described food materials comprise: oat 20 ~ 30, nut 20 ~ 30, brown rice 15 ~ 20, soybean 10 ~ 15, heart of a lotus seed benevolence 10 ~ 15, sucrose 3 ~ 8 and milk powder 1 ~ 3;
Soak after the cleaning of described oat 8 ~ 12 hours under normal temperature, then boiling is gone out enzyme at 100 ~ 120 DEG C of temperature, then carry out being dried to water content lower than 10%; Dried oat is carried out compression molding by tablet press machine, then is cooled to normal temperature again bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal;
Carry out drying by after the cleaning of described nut, then become particle diameter to be the nut powder of 15 ~ 20 microns by pulverizer ultramicro grinding dried nut;
Soak after described brown rice, soybean and the cleaning of heart of a lotus seed benevolence 2 ~ 3 hours under normal temperature, the mixture of the brown rice after soaking, soybean and heart of a lotus seed benevolence and oatmeal is carried out high temperature parch expanded 15 ~ 20 minutes at 150 DEG C, obtains mixture puffing powder;
Described mixture puffing powder is cooled to normal temperature, then adds described nut powder, sucrose and milk powder and fully mix, namely obtain the crisp food of described nut coarse food grain.
Wherein, described nut is one or more in shelled peanut, walnut kernel, American pistachios, SEMEN PINI KORAIENSIS, fibert.
Primary raw material in the present invention chooses nut and coarse food grain, nutritious and balanced, and wherein, coarse food grain has abundant nutrition, and such as oat is rich in protein; Brown rice is rich in tryptophan, carrotene; Beans is rich in high-quality protein etc.; Nut is the essential part of plant, nutritious, higher containing protein, grease, mineral matter, vitamin, grows, builds up health, prevent disease has fabulous effect to growth in humans.
The present invention, by by the coarse food grains such as brown rice Swelling Functions at high temperature under high pressure, makes starch polymer structural bond in coarse food grain fragment into low molecule product, namely there occurs gelatinization, makes the mouthfeel of coarse food grain become fine and smooth, crisp; Separately, the present invention, by nut Ultramicro-powder is broken into nut powder, avoids nut, in high-temperature bake, Oxidation of Fat and Oils occurs, and also improves human body digesting and assimilating nut.
Coarse grain food of the present invention had both remained the high nutritional labeling in coarse food grain, nut, make again the delicate mouthfeel, crisp through expanded coarse food grain, separately, the fat content of coarse food grain and nut also obviously reduces, improve human body to food digestibility, and the instant food of the crisp food of this nut coarse food grain, convenient and swift.
To sum up, crisp food of nut coarse food grain of the present invention and preparation method thereof makes coarse grain food comprehensive nutrition balanced, makes food delicate mouthfeel, crisp, improves human body to coarse grain food digestibility, and instant.
Below in conjunction with specific embodiment, the crisp food making method of nut coarse food grain of the present invention (each constituent weight all by kilogram in units of) is described:
Embodiment 1
Food materials are chosen by the weight ratio of composition, described food materials comprise: oat 30, shelled peanut 30, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 3, soak after described oat cleaning 12 hours under normal temperature, at 120 DEG C of temperature, boiling is gone out enzyme again, then carries out being dried to water content lower than 10%; Dried oat is carried out compression molding by tablet press machine, then is cooled to normal temperature again bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal; Carry out drying by after the cleaning of described shelled peanut again, then become particle diameter to be the groundnut kernel powder of 15 ~ 20 microns by pulverizer ultramicro grinding dried shelled peanut; Soak after described brown rice, soybean and the cleaning of heart of a lotus seed benevolence 3 hours under normal temperature again, the mixture of the brown rice after soaking, soybean and heart of a lotus seed benevolence and oatmeal is carried out high temperature parch expanded 20 minutes at 150 DEG C, obtains mixture puffing powder; Finally, described mixture puffing powder is cooled to normal temperature, then adds described groundnut kernel powder, sucrose and milk powder and fully mix, namely obtain the crisp food of described nut coarse food grain.
Embodiment 2
Food materials are chosen by the weight ratio of composition, described food materials comprise: oat 30, walnut kernel 25, brown rice 15, soybean 15, heart of a lotus seed benevolence 15, sucrose 8 and milk powder 3, soak after described oat cleaning 10 hours under normal temperature, at 120 DEG C of temperature, boiling is gone out enzyme again, then carries out being dried to water content lower than 10%; Dried oat is carried out compression molding by tablet press machine, then is cooled to normal temperature again bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal; Carry out drying by after the cleaning of described walnut kernel again, then become particle diameter to be the walnut meat powder of 15 ~ 20 microns by pulverizer ultramicro grinding dried walnut kernel; Soak after described brown rice, soybean and the cleaning of heart of a lotus seed benevolence 2 hours under normal temperature again, the mixture of the brown rice after soaking, soybean and heart of a lotus seed benevolence and oatmeal is carried out high temperature parch expanded 20 minutes at 150 DEG C, obtains mixture puffing powder; Finally, described mixture puffing powder is cooled to normal temperature, then adds described walnut meat powder, sucrose and milk powder and fully mix, namely obtain the crisp food of described nut coarse food grain.
Embodiment 3
Food materials are chosen by the weight ratio of composition, described food materials comprise: oat 25, SEMEN PINI KORAIENSIS and American pistachios 20, brown rice 18, soybean 12, heart of a lotus seed benevolence 12, sucrose 3 and milk powder 2, soak after described oat cleaning 8 hours under normal temperature, at 110 DEG C of temperature, boiling is gone out enzyme again, then carries out being dried to water content lower than 10%; Dried oat is carried out compression molding by tablet press machine, then is cooled to normal temperature again bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal; Carry out drying by after the cleaning of described nut again, then become particle diameter to be SEMEN PINI KORAIENSIS and the American pistachios powder of 15 ~ 20 microns by pulverizer ultramicro grinding dried SEMEN PINI KORAIENSIS and American pistachios; Soak after described brown rice, soybean and the cleaning of heart of a lotus seed benevolence 2.5 hours under normal temperature again, the mixture of the brown rice after soaking, soybean and heart of a lotus seed benevolence and oatmeal is carried out high temperature parch expanded 18 minutes at 150 DEG C, obtains mixture puffing powder; Finally, described mixture puffing powder is cooled to normal temperature, then adds described SEMEN PINI KORAIENSIS and American pistachios powder, sucrose and milk powder fully mix, namely obtain the crisp food of described nut coarse food grain.
Embodiment 4
Food materials are chosen by the weight ratio of composition, described food materials comprise: oat 20, fibert 25, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 1, soak after the cleaning of described oat 8 hours under normal temperature, then boiling is gone out enzyme at 100 DEG C of temperature, then carry out being dried to water content lower than 10%; Dried oat is carried out compression molding by tablet press machine, then is cooled to normal temperature again bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal; Carry out drying by after the cleaning of described nut again, then become particle diameter to be the hazelnut powder of 15 ~ 20 microns by pulverizer ultramicro grinding dried fibert; Soak after described brown rice, soybean and the cleaning of heart of a lotus seed benevolence 3 hours under normal temperature again, the mixture of the brown rice after soaking, soybean and heart of a lotus seed benevolence and oatmeal is carried out high temperature parch expanded 15 minutes at 150 DEG C, obtains mixture puffing powder; Finally, described mixture puffing powder is cooled to normal temperature, then adds described hazelnut powder, sucrose and milk powder and fully mix, namely obtain the crisp food of described nut coarse food grain.
Here description of the invention and application is illustrative, not wants by scope restriction of the present invention in the above-described embodiments.Distortion and the change of embodiment disclosed are here possible, are known for the replacement of embodiment those those of ordinary skill in the art and the various parts of equivalence.Those skilled in the art are noted that when not departing from spirit of the present invention or substantive characteristics, the present invention can in other forms, structure, layout, ratio, and to realize with other assembly, material and parts.When not departing from the scope of the invention and spirit, can other distortion be carried out here to disclosed embodiment and change.
Claims (1)
1. a preparation method for the crisp food of nut coarse food grain, is characterized in that, said method comprising the steps of:
Choose food materials by the weight ratio of composition, described food materials comprise: oat 20 ~ 30, nut 20 ~ 30, brown rice 15 ~ 20, soybean 10 ~ 15, heart of a lotus seed benevolence 10 ~ 15, sucrose 3 ~ 8 and milk powder 1 ~ 3;
Soak after the cleaning of described oat 8 ~ 12 hours under normal temperature, then boiling is gone out enzyme at 100 ~ 120 DEG C of temperature, then carry out being dried to water content lower than 10%; Dried oat is carried out compression molding by tablet press machine, then is cooled to normal temperature again bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal;
Carry out drying by after the cleaning of described nut, then become particle diameter to be the nut powder of 15 ~ 20 microns by pulverizer ultramicro grinding dried nut;
Soak after described brown rice, soybean and the cleaning of heart of a lotus seed benevolence 2 ~ 3 hours under normal temperature, the mixture of the brown rice after soaking, soybean and heart of a lotus seed benevolence and oatmeal is carried out high temperature parch expanded 15 ~ 20 minutes at 150 DEG C, obtains mixture puffing powder;
Described mixture puffing powder is cooled to normal temperature, then adds described nut powder, sucrose and milk powder and fully mix, namely obtain the crisp food of described nut coarse food grain.
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| CN104187408B (en) * | 2014-09-01 | 2016-06-29 | 苗娥 | A kind of child is short increases nourishing unpounded rice volume and preparation method thereof |
| CN104323122A (en) * | 2014-11-24 | 2015-02-04 | 安徽燕之坊食品有限公司 | All-grain nutrition powder and preparation method thereof |
| CN105795424A (en) * | 2016-03-29 | 2016-07-27 | 闭献灿 | Product capable of assisting in reducing blood lipid and preparation method of product |
| CN105831597A (en) * | 2016-04-20 | 2016-08-10 | 安徽燕之坊食品有限公司 | Nut and coarse food grain powder and preparation method thereof |
| CN106666406A (en) * | 2017-01-20 | 2017-05-17 | 安徽顶康食品有限公司 | Ready-to-eat selenium-rich waxy wheat and nut oatmeal |
| CN111374306A (en) * | 2020-03-05 | 2020-07-07 | 江西方鲜食品有限公司 | Formula and preparation method of millet, red date and medlar juice |
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Denomination of invention: Nut coarse grain crisp food and preparation method thereof Effective date of registration: 20181229 Granted publication date: 20150812 Pledgee: Hefei science and technology rural commercial bank Limited by Share Ltd Hongqi Market Branch Pledgor: Anhui Yanzhifang Food Co., Ltd. Registration number: 2018340000802 |
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