CN103932100A - Chips capable of lowering lipid and preparation method - Google Patents
Chips capable of lowering lipid and preparation method Download PDFInfo
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- CN103932100A CN103932100A CN201410107322.6A CN201410107322A CN103932100A CN 103932100 A CN103932100 A CN 103932100A CN 201410107322 A CN201410107322 A CN 201410107322A CN 103932100 A CN103932100 A CN 103932100A
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- pulverize
- chips
- rice
- filter cleaner
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 150000002632 lipids Chemical class 0.000 title abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 241000233866 Fungi Species 0.000 claims abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 7
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 7
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 7
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 7
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 235000015895 biscuits Nutrition 0.000 claims abstract description 7
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 210000004185 liver Anatomy 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013976 turmeric Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 15
- 235000012020 french fries Nutrition 0.000 claims description 13
- 244000183278 Nephelium litchi Species 0.000 claims description 12
- 241000931705 Cicada Species 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241001504128 Cheilanthes Species 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 241000723418 Carya Species 0.000 claims description 6
- 241000675108 Citrus tangerina Species 0.000 claims description 6
- 235000001543 Corylus americana Nutrition 0.000 claims description 6
- 235000007466 Corylus avellana Nutrition 0.000 claims description 6
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 239000009759 San-Chi Substances 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000013618 yogurt Nutrition 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 239000000571 coke Substances 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 240000009226 Corylus americana Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 241000183302 Cheilanthes chusana Species 0.000 abstract 1
- 235000009815 Momordica Nutrition 0.000 abstract 1
- 241000218984 Momordica Species 0.000 abstract 1
- 240000002769 Morchella esculenta Species 0.000 abstract 1
- 235000002779 Morchella esculenta Nutrition 0.000 abstract 1
- 241000357408 Ophiocordyceps sobolifera Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000003181 Panax pseudoginseng Nutrition 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000021262 sour milk Nutrition 0.000 abstract 1
- 241000723382 Corylus Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241001480006 Clavicipitaceae Species 0.000 description 1
- 241001248590 Isaria Species 0.000 description 1
- 241000244317 Tillandsia usneoides Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000013599 spices 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
Abstract
The invention relates to chips capable of lowering lipid and a preparation method. The chips comprise the following raw materials by weight: 500-550 parts of sweet potato, 1-2 parts of grosvenor momordica fruit flower, 3-4 parts of pseudo-ginseng leaf, 2-2.5 parts of Gorgon fruit, 1.8-2 parts of hawthorn leaf, 2-3 parts of turmeric, 3-4 parts of cordyceps sobolifera, 2-3 parts of Cheilosoria chusana, 10-11 parts of pork liver, 10-11 parts of lichee, 4-5 parts of common morel, 3-4 parts of black fungus, 4-5 parts of asparagus, 40-45 parts of biscuit, 3-4 parts of sour milk, 8-10 parts of rice, 10-11 parts of sugarcane juice, 0.1-0.2 parts of lactic acid bacteria and 8-9 parts of nutrition additive. The formula of the chips is reasonable and scientific, flavour of added soup which is fermented and is prepared by boiling rice is mixed with flavour of sweet potato, so that the chips have unique flavor, in addition, a plurality of traditional Chinese medicine are added, the chips have the function of lowering lipid, is green healthy food, and is suitable for all kinds of people.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of French fries, relate in particular to a kind of lipopenicillinase French fries and preparation method thereof.
Background technology
French fries are a kind of wide leisure food popular to people.On market, the taste of French fries is of a great variety now, and mostly it is to use monosodium glutamate and different spices to carry out seasoning.But this French fries nutritional labeling is single, does not have health-care efficacy.
Summary of the invention
The object of this invention is to provide a kind of lipopenicillinase French fries and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
Lipopenicillinase French fries, is characterized in that being made by the raw material of following weight portion:
Ipomoea batatas 500-550, flower of Fructus Momordicae 1-2, sanchi leaf 3-4, Gorgon fruit 2-2.5, leaves of Hawthorn 1.8-2, turmeric 2-3, cicada fungus 3-4, chushan lip-fern herb 2-3, pork liver 10-11, litchi meat 10-11, hickory chick 4-5, black fungus 3-4, asparagus 4-5, biscuit 40-45, Yoghourt 3-4, rice 8-10, sugar-cane juice 10-11, lactic acid bacteria 0.1-0.2, nourishing additive agent 8-9;
Described nourishing additive agent is made by following raw materials in part by weight: tangerine pith 1-1.2, semen litchi 2-2.4, RADIX POLYGONI MULTIFLORI PREPARATA 0.8-1, pomegranate leaf 1.2-1.3, ternip 3-4, mushroom 2-3, haw flakes 2-3, grape wine 10-11, hazelnut kernel 4-5;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by tangerine pith, semen litchi, RADIX POLYGONI MULTIFLORI PREPARATA, pomegranate leaf, and filter cleaner, obtains extract;
(2) ternip, mushroom are added to extract making beating, filter cleaner adds the haw flakes that pulverize in gained filtrate, and little fire is endured cream, pulverize after drying;
(3) hazelnut kernel is positioned in grape wine and soaks after 2-3 hour and pull out, after drying, pulverize, then mix thoroughly with step (2) gained mixing of materials, obtain.
The preparation method of described lipopenicillinase French fries, is characterized in that comprising the following steps:
(1) flower of Fructus Momordicae, sanchi leaf, Gorgon fruit, leaves of Hawthorn, turmeric, cicada fungus, chushan lip-fern herb are added to 6-7 aqueous culture doubly and decoct 40-50 minute, filter cleaner, obtains liquid;
(2) by pork liver section, mix and mix thoroughly with Yoghourt, after drying, pulverize;
(3) litchi meat, hickory chick, black fungus, asparagus are sent in boiled water pot and pull out, drain after blanching 3-5 minute, add liquid making beating, filter cleaner, collects filtrate; Biscuit is pulverized, mix with filtrate, little fire heating, is boiled into pasty state, then after freeze drying pulverize;
(4) rice is entered to pot, little fire is fried and when rice is coke yellow, is added 4-5 water, sugar-cane juice doubly, little fiery infusion 25-30 minute, and filter cleaner, obtains thin rice gruel; When thin rice gruel temperature is down to 35-40 ℃, access lactic acid bacteria, heat-preservation fermentation 2-3 hour, obtains fermentation thin rice gruel;
(5) by Ipomoea batatas peeling, send into steamer big fire and cook rear taking-up, break into mud, then mix with step (2), (3), (4) gained material and leftover materials, send in mould, the demoulding, slitting after compacting, dry, obtain.
Cicada fungus in the present invention is that the Conidial Stage of the large cicada grass of Clavicipitaceae fungi is the dry body of cicada Isaria bacterium and host mountain cicada larva thereof, and chushan lip-fern herb is the crack rice herb of fern of Sinopteridaceae vegetable hair axle.
Beneficial effect of the present invention is:
The present invention's reasonable science of filling a prescription, the soup by rice infusion wherein adding is through fermentation, processing, its local flavor and Ipomoea batatas are merged mutually, make the other tool local flavor of the present invention, in addition, the present invention has also added multiple Chinese herbal medicine, has the effect of reducing blood lipid, be a kind of green health food, be suitable for all kinds of crowds edible.
The specific embodiment
Lipopenicillinase French fries, it is characterized in that by following weight portion (kilogram) raw material make:
Ipomoea batatas 500, flower of Fructus Momordicae 2, sanchi leaf 4, Gorgon fruit 2.5, leaves of Hawthorn 1.8, turmeric 3, cicada fungus 3, chushan lip-fern herb 3, pork liver 11, litchi meat 11, hickory chick 5, black fungus 4, asparagus 4, biscuit 45, Yoghourt 4, rice 10, sugar-cane juice 11, lactic acid bacteria 0.2, nourishing additive agent 9;
Described nourishing additive agent by following weight portion (kilogram) raw material makes: tangerine pith 1.2, semen litchi 2.4, RADIX POLYGONI MULTIFLORI PREPARATA 0.8, pomegranate leaf 1.3, ternip 4, mushroom 2, haw flakes 3, grape wine 10, hazelnut kernel 5;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by tangerine pith, semen litchi, RADIX POLYGONI MULTIFLORI PREPARATA, pomegranate leaf, and filter cleaner, obtains extract;
(2) ternip, mushroom are added to extract making beating, filter cleaner adds the haw flakes that pulverize in gained filtrate, and little fire is endured cream, pulverize after drying;
(3) hazelnut kernel is positioned in grape wine and soaks after 2-3 hour and pull out, after drying, pulverize, then mix thoroughly with step (2) gained mixing of materials, obtain.
The preparation method of described lipopenicillinase French fries, comprises the following steps:
(1) flower of Fructus Momordicae, sanchi leaf, Gorgon fruit, leaves of Hawthorn, turmeric, cicada fungus, chushan lip-fern herb are added to 6-7 aqueous culture doubly and decoct 40-50 minute, filter cleaner, obtains liquid;
(2) by pork liver section, mix and mix thoroughly with Yoghourt, after drying, pulverize;
(3) litchi meat, hickory chick, black fungus, asparagus are sent in boiled water pot and pull out, drain after blanching 3-5 minute, add liquid making beating, filter cleaner, collects filtrate; Biscuit is pulverized, mix with filtrate, little fire heating, is boiled into pasty state, then after freeze drying pulverize;
(4) rice is entered to pot, little fire is fried and when rice is coke yellow, is added 4-5 water, sugar-cane juice doubly, little fiery infusion 25-30 minute, and filter cleaner, obtains thin rice gruel; When thin rice gruel temperature is down to 35-40 ℃, access lactic acid bacteria, heat-preservation fermentation 2-3 hour, obtains fermentation thin rice gruel;
(5) by Ipomoea batatas peeling, send into steamer big fire and cook rear taking-up, break into mud, then mix with step (2), (3), (4) gained material and leftover materials, send in mould, the demoulding, slitting after compacting, dry, obtain.
Claims (2)
1. lipopenicillinase French fries, is characterized in that being made by the raw material of following weight portion:
Ipomoea batatas 500-550, flower of Fructus Momordicae 1-2, sanchi leaf 3-4, Gorgon fruit 2-2.5, leaves of Hawthorn 1.8-2, turmeric 2-3, cicada fungus 3-4, chushan lip-fern herb 2-3, pork liver 10-11, litchi meat 10-11, hickory chick 4-5, black fungus 3-4, asparagus 4-5, biscuit 40-45, Yoghourt 3-4, rice 8-10, sugar-cane juice 10-11, lactic acid bacteria 0.1-0.2, nourishing additive agent 8-9;
Described nourishing additive agent is made by following raw materials in part by weight: tangerine pith 1-1.2, semen litchi 2-2.4, RADIX POLYGONI MULTIFLORI PREPARATA 0.8-1, pomegranate leaf 1.2-1.3, ternip 3-4, mushroom 2-3, haw flakes 2-3, grape wine 10-11, hazelnut kernel 4-5;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by tangerine pith, semen litchi, RADIX POLYGONI MULTIFLORI PREPARATA, pomegranate leaf, and filter cleaner, obtains extract;
(2) ternip, mushroom are added to extract making beating, filter cleaner adds the haw flakes that pulverize in gained filtrate, and little fire is endured cream, pulverize after drying;
(3) hazelnut kernel is positioned in grape wine and soaks after 2-3 hour and pull out, after drying, pulverize, then mix thoroughly with step (2) gained mixing of materials, obtain.
2. the preparation method of lipopenicillinase French fries according to claim 1, is characterized in that comprising the following steps:
(1) flower of Fructus Momordicae, sanchi leaf, Gorgon fruit, leaves of Hawthorn, turmeric, cicada fungus, chushan lip-fern herb are added to 6-7 aqueous culture doubly and decoct 40-50 minute, filter cleaner, obtains liquid;
(2) by pork liver section, mix and mix thoroughly with Yoghourt, after drying, pulverize;
(3) litchi meat, hickory chick, black fungus, asparagus are sent in boiled water pot and pull out, drain after blanching 3-5 minute, add liquid making beating, filter cleaner, collects filtrate; Biscuit is pulverized, mix with filtrate, little fire heating, is boiled into pasty state, then after freeze drying pulverize;
(4) rice is entered to pot, little fire is fried and when rice is coke yellow, is added 4-5 water, sugar-cane juice doubly, little fiery infusion 25-30 minute, and filter cleaner, obtains thin rice gruel; When thin rice gruel temperature is down to 35-40 ℃, access lactic acid bacteria, heat-preservation fermentation 2-3 hour, obtains fermentation thin rice gruel;
(5) by Ipomoea batatas peeling, send into steamer big fire and cook rear taking-up, break into mud, then mix with step (2), (3), (4) gained material and leftover materials, send in mould, the demoulding, slitting after compacting, dry, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410107322.6A CN103932100B (en) | 2014-03-21 | 2014-03-21 | Chips capable of lowering lipid and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410107322.6A CN103932100B (en) | 2014-03-21 | 2014-03-21 | Chips capable of lowering lipid and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103932100A true CN103932100A (en) | 2014-07-23 |
| CN103932100B CN103932100B (en) | 2015-07-22 |
Family
ID=51180186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410107322.6A Expired - Fee Related CN103932100B (en) | 2014-03-21 | 2014-03-21 | Chips capable of lowering lipid and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932100B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533545A (en) * | 2016-01-07 | 2016-05-04 | 武清泉 | Grapefruit weight-losing sandwich chips and preparation method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092260A (en) * | 1993-03-12 | 1994-09-21 | 彭正清 | Sweet potato series foodstuffs and production technology |
| CN1927040A (en) * | 2006-09-28 | 2007-03-14 | 张世昇 | Antihyperglycemic and antihypelipidemic foodstuff |
| CN101606693A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural colour lipid-lowering and weight-losing porridge and preparation method |
| CN102988902B (en) * | 2012-12-20 | 2014-06-04 | 孟凡玉 | Traditional Chinese medicine pill for treating fatty liver |
| CN103330172B (en) * | 2013-05-31 | 2015-04-01 | 芜湖市祥荣食品有限公司 | Mung bean potato chips and preparation method thereof |
| CN103721187A (en) * | 2013-12-20 | 2014-04-16 | 安徽金太阳生化药业有限公司 | Blood-circulation-promoting and blood-fat-reducing pill for treating hyperlipemia and preparation method of pill |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533545A (en) * | 2016-01-07 | 2016-05-04 | 武清泉 | Grapefruit weight-losing sandwich chips and preparation method thereof |
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| CN103932100B (en) | 2015-07-22 |
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Effective date of registration: 20200927 Address after: Zhong Ming Zhen Jin Long Cun, Tongling County, Tongling City, Anhui Province Patentee after: TONGLING HUAJIA MINERAL TECHNOLOGY DEVELOPMENT Co.,Ltd. Address before: South Industrial Park Road Economic Development Zone in Longgang city of Bengbu province Anhui 233300 Wuhe County Patentee before: WUHE MASTER TONG FOOD Co.,Ltd. |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150722 |