CN103976232A - Sweet potato seafood porridge and preparation method thereof - Google Patents
Sweet potato seafood porridge and preparation method thereof Download PDFInfo
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- CN103976232A CN103976232A CN201410148285.3A CN201410148285A CN103976232A CN 103976232 A CN103976232 A CN 103976232A CN 201410148285 A CN201410148285 A CN 201410148285A CN 103976232 A CN103976232 A CN 103976232A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 31
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 31
- 235000014102 seafood Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000021395 porridge Nutrition 0.000 title abstract 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 241001635617 Canscora Species 0.000 claims abstract description 9
- 240000001085 Trapa natans Species 0.000 claims abstract description 9
- 235000009165 saligot Nutrition 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 7
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims abstract description 7
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims abstract description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 7
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 7
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 6
- 235000020637 scallop Nutrition 0.000 claims abstract description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- 240000007890 Leonurus cardiaca Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
- 235000009467 Carica papaya Nutrition 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 241000830535 Ligustrum lucidum Species 0.000 claims description 6
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000020265 peanut milk Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 244000294611 Punica granatum Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 210000001835 viscera Anatomy 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000003283 Pachira macrocarpa Nutrition 0.000 abstract 2
- 235000014364 Trapa natans Nutrition 0.000 abstract 2
- 210000000936 intestine Anatomy 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 244000025254 Cannabis sativa Species 0.000 abstract 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 abstract 1
- 241000555682 Forsythia x intermedia Species 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 235000013525 pomegranate juice Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 241000207925 Leonurus Species 0.000 description 4
- 241000219991 Lythraceae Species 0.000 description 4
- 241001071804 Gentianaceae Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241000246500 Gentianella aspera Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- 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)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The present invention relates to sweet potato seafood porridge and a preparation method thereof, and the sweet potato seafood porridge is characterized by comprising the following raw materials by weight: 2-3 parts of fleece-flower root, 4-5 parts of motherwort, 4.5-5 parts of raisin tree seed, 3-4 parts of eucommia ulmoides leaf, 3.5-5 parts of forsythia flower, 1-2 parts of She lingya grass, 2-3 parts of canscora lucidissima, 1-2 parts of red pepper, 3-4 parts of soy sauce, 10-11 parts of pig intestine, 50-60 parts of sweet potato, 50-55 parts of rice, 3-4 parts of rapeseed oil, 15-20 parts of pomegranate juice, 8-10 parts of water chestnut, 7-9 parts of lotus root powder, 20-22 parts of scallop meat, 5-6 parts of kelp, 8-9 parts of pickle and 7-8 parts of a nutritional additive. The sweet potato seafood porridge is fragrant and tasty, by integrating the flavor of the scallop meat, the sweet potato seafood porridge is perfect in fresh flavor, the pig intestine added into the sweet potato seafood porridge can moisten dryness and tonify deficiency, the water chestnut added into the sweet potato seafood porridge is rich in proteins, unsaturated fatty acids, vitamins and trace elements, and is rich in nutrition; in addition, the sweet potato seafood porridge is also added with a variety of Chinese herbal medicines, so that the sweet potato seafood porridge has the effects of nourishing blood, nourishing yin, inducing diuresis to reduce edema, moistening the five internal organs and strengthening bones and muscles.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of Ipomoea batatas seafood congee and preparation method thereof.
Background technology
The traditional food of Zhou Shi China, adopts the grain boilings such as rice, millet or corn to form more.At present, the congee of selling on market of a great variety, but scarcely there is health-care efficacy, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of Ipomoea batatas seafood congee 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:
An Ipomoea batatas seafood congee, is characterized in that being made by the raw material of following weight portion:
Fleece-flower root 2-3, motherwort 4-5, Raisin Tree Seed 4.5-5, folium cortex eucommiae 3-4, Flos Forsythiae 3.5-5, Herba Gentianae tsinglingensis 1-2, common canscora herb 2-3, red pepper 1-2, soy sauce 3-4, Radix Polygalae Crotalarioidis 10-11, Ipomoea batatas 50-60, rice 50-55, rapeseed oil 3-4, juice of my pomegranate 15-20, water caltrop 8-10, lotus root starch 7-9, scallop 20-22, sea-tangle 5-6, pickles 8-9, nourishing additive agent 7-8;
Described nourishing additive agent is made by following raw materials in part by weight: pawpaw seeds 3-4, cassia seed 2-3, the tuber of dwarf lilyturf 4-5, fruit of glossy privet 1-2, chicken 14-16, cream 4-5, green plum 7-8, red bean paste 20-25;
Preparation method is: (1) is mixed into pot by pawpaw seeds, cassia seed, the tuber of dwarf lilyturf, the fruit of glossy privet, chicken, adds the 4-5 little fiery infusion 30-40 minute of water doubly, and filter cleaner, obtains health care chicken soup;
(2) get Green plum flesh, as many again water making beating, filter cleaner, gained filtrate is mixed with health care chicken soup, leftover materials, and little fire adds thermal agitation, is boiled into paste, pulverize after drying.
The preparation method of described Ipomoea batatas seafood congee, is characterized in that comprising the following steps:
(1) fleece-flower root, motherwort, Raisin Tree Seed, folium cortex eucommiae, Flos Forsythiae, Herba Gentianae tsinglingensis, common canscora herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) red pepper is entered after oil cauldron explodes perfume (or spice) and pull out, drain, homogeneous with soy sauce grinding, obtain baste; By Radix Polygalae Crotalarioidis segment, mix and mix thoroughly with baste, send into steamer big fire and steam taking-up after 10-15 minute, after drying, pulverize;
(3) by Ipomoea batatas peeling, send into after boiling in boiled water pot and pull out, break into mud, then mix thoroughly with step (2) gained mixing of materials, send in mould, the demoulding after compacting, section, dries, and obtains dried sweet potato;
(4) rice, rapeseed oil are mixed into pot, discharging after little fiery frying 15-20 minute, adds 6-7 water, juice of my pomegranate, liquid doubly and carries out defibrination, obtains Rice & peanut milk;
(5) by water caltrop peeling, be mixed into pot with sweet potato slices, Rice & peanut milk and leftover materials, big fire is boiled, and obtains.
Herba Gentianae tsinglingensis in the present invention is the herb of gentianaceae plant Qinling Mountains rough gentian, and common canscora herb is the herb of gentianaceae plant common canscora herb.
Beneficial effect of the present invention is:
Congee of the present invention is fragrant strongly fragrant good to eat, and incorporated the local flavor of scallop, make delicate flavour of the present invention pure, simultaneously the present invention reasonable science of filling a prescription, the Radix Polygalae Crotalarioidis wherein adding can be moisturized qi-restoratives, and contains rich in protein, unrighted acid, vitamin and trace element in the water caltrop adding, nutritious, in addition, the present invention also contains multiple medicinal herb components, often the edible effect that can reach nourishing the blood and yin, inducing diuresis to reduce edema, moisturizing viscera, strengthening the bones and muscles.
The specific embodiment
An Ipomoea batatas seafood congee, it is characterized in that by following weight portion (kilogram) raw material make:
The fleece-flower root 2, motherwort 5, Raisin Tree Seed 4.5, folium cortex eucommiae 4, Flos Forsythiae 3.5, Herba Gentianae tsinglingensis 2, common canscora herb 3, red pepper 1, soy sauce 3, Radix Polygalae Crotalarioidis 11, Ipomoea batatas 60, rice 55, rapeseed oil 4, juice of my pomegranate 20, water caltrop 10, lotus root starch 9, scallop 22, sea-tangle 5, pickles 8, nourishing additive agent 7;
Described nourishing additive agent by following weight portion (kilogram) raw material makes: pawpaw seeds 3, cassia seed 3, the tuber of dwarf lilyturf 5, the fruit of glossy privet 1, chicken 16, cream 5, green plum 7, red bean paste 25;
Preparation method is: (1) is mixed into pot by pawpaw seeds, cassia seed, the tuber of dwarf lilyturf, the fruit of glossy privet, chicken, adds the 4-5 little fiery infusion 30-40 minute of water doubly, and filter cleaner, obtains health care chicken soup;
(2) get Green plum flesh, as many again water making beating, filter cleaner, gained filtrate is mixed with health care chicken soup, leftover materials, and little fire adds thermal agitation, is boiled into paste, pulverize after drying.
The preparation method of described Ipomoea batatas seafood congee, comprises the following steps:
(1) fleece-flower root, motherwort, Raisin Tree Seed, folium cortex eucommiae, Flos Forsythiae, Herba Gentianae tsinglingensis, common canscora herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) red pepper is entered after oil cauldron explodes perfume (or spice) and pull out, drain, homogeneous with soy sauce grinding, obtain baste; By Radix Polygalae Crotalarioidis segment, mix and mix thoroughly with baste, send into steamer big fire and steam taking-up after 10-15 minute, after drying, pulverize;
(3) by Ipomoea batatas peeling, send into after boiling in boiled water pot and pull out, break into mud, then mix thoroughly with step (2) gained mixing of materials, send in mould, the demoulding after compacting, section, dries, and obtains dried sweet potato;
(4) rice, rapeseed oil are mixed into pot, discharging after little fiery frying 15-20 minute, adds 6-7 water, juice of my pomegranate, liquid doubly and carries out defibrination, obtains Rice & peanut milk;
(5) by water caltrop peeling, be mixed into pot with sweet potato slices, Rice & peanut milk and leftover materials, big fire is boiled, and obtains.
Claims (2)
1. an Ipomoea batatas seafood congee, is characterized in that being made by the raw material of following weight portion:
Fleece-flower root 2-3, motherwort 4-5, Raisin Tree Seed 4.5-5, folium cortex eucommiae 3-4, Flos Forsythiae 3.5-5, Herba Gentianae tsinglingensis 1-2, common canscora herb 2-3, red pepper 1-2, soy sauce 3-4, Radix Polygalae Crotalarioidis 10-11, Ipomoea batatas 50-60, rice 50-55, rapeseed oil 3-4, juice of my pomegranate 15-20, water caltrop 8-10, lotus root starch 7-9, scallop 20-22, sea-tangle 5-6, pickles 8-9, nourishing additive agent 7-8;
Described nourishing additive agent is made by following raw materials in part by weight: pawpaw seeds 3-4, cassia seed 2-3, the tuber of dwarf lilyturf 4-5, fruit of glossy privet 1-2, chicken 14-16, cream 4-5, green plum 7-8, red bean paste 20-25;
Preparation method is: (1) is mixed into pot by pawpaw seeds, cassia seed, the tuber of dwarf lilyturf, the fruit of glossy privet, chicken, adds the 4-5 little fiery infusion 30-40 minute of water doubly, and filter cleaner, obtains health care chicken soup;
(2) get Green plum flesh, as many again water making beating, filter cleaner, gained filtrate is mixed with health care chicken soup, leftover materials, and little fire adds thermal agitation, is boiled into paste, pulverize after drying.
2. the preparation method of Ipomoea batatas seafood congee according to claim 1, is characterized in that comprising the following steps:
(1) fleece-flower root, motherwort, Raisin Tree Seed, folium cortex eucommiae, Flos Forsythiae, Herba Gentianae tsinglingensis, common canscora herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) red pepper is entered after oil cauldron explodes perfume (or spice) and pull out, drain, homogeneous with soy sauce grinding, obtain baste; By Radix Polygalae Crotalarioidis segment, mix and mix thoroughly with baste, send into steamer big fire and steam taking-up after 10-15 minute, after drying, pulverize;
(3) by Ipomoea batatas peeling, send into after boiling in boiled water pot and pull out, break into mud, then mix thoroughly with step (2) gained mixing of materials, send in mould, the demoulding after compacting, section, dries, and obtains dried sweet potato;
(4) rice, rapeseed oil are mixed into pot, discharging after little fiery frying 15-20 minute, adds 6-7 water, juice of my pomegranate, liquid doubly and carries out defibrination, obtains Rice & peanut milk;
(5) by water caltrop peeling, be mixed into pot with sweet potato slices, Rice & peanut milk and leftover materials, big fire is boiled, and obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410148285.3A CN103976232B (en) | 2014-04-15 | 2014-04-15 | A kind of Ipomoea batatas seafood congee and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410148285.3A CN103976232B (en) | 2014-04-15 | 2014-04-15 | A kind of Ipomoea batatas seafood congee and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103976232A true CN103976232A (en) | 2014-08-13 |
| CN103976232B CN103976232B (en) | 2016-01-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410148285.3A Active CN103976232B (en) | 2014-04-15 | 2014-04-15 | A kind of Ipomoea batatas seafood congee and preparation method thereof |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323070A (en) * | 2014-09-23 | 2015-02-04 | 芜湖市好亦快食品有限公司三山分公司 | Chinese yam and dried fruit blood-circulation-activating aromatic porridge and preparation method thereof |
| CN104323072A (en) * | 2014-09-23 | 2015-02-04 | 芜湖市好亦快食品有限公司三山分公司 | Fish cream and bean dreg anti-hypertension porridge and preparation method thereof |
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| CN1187950A (en) * | 1997-01-16 | 1998-07-22 | 颜光昭 | Sweet potato five-grain gruel and its production method |
| CN101322567A (en) * | 2008-07-10 | 2008-12-17 | 蓬莱京鲁渔业有限公司 | Nourishing seafood gruel and method of processing the same |
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2014
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| CN1187950A (en) * | 1997-01-16 | 1998-07-22 | 颜光昭 | Sweet potato five-grain gruel and its production method |
| CN101322567A (en) * | 2008-07-10 | 2008-12-17 | 蓬莱京鲁渔业有限公司 | Nourishing seafood gruel and method of processing the same |
| CN101664175A (en) * | 2008-09-01 | 2010-03-10 | 刘泳宏 | Natural five-color coarse cereal-melon-vegetable tea porridge and method for making same |
| CN101422241A (en) * | 2008-12-10 | 2009-05-06 | 王亚杰 | Antihypertensive health-care porridge |
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| Title |
|---|
| 天津市南开区第十八幼儿园: "美味海鲜粥", 《启蒙(0-3岁)》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323070A (en) * | 2014-09-23 | 2015-02-04 | 芜湖市好亦快食品有限公司三山分公司 | Chinese yam and dried fruit blood-circulation-activating aromatic porridge and preparation method thereof |
| CN104323072A (en) * | 2014-09-23 | 2015-02-04 | 芜湖市好亦快食品有限公司三山分公司 | Fish cream and bean dreg anti-hypertension porridge and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN103976232B (en) | 2016-01-20 |
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Effective date of registration: 20201010 Address after: 235000 Anhui city of Huaibei province Lantau Peak Industrial Park, Xiangshan District Fengming Road No. 2 Patentee after: HUAIBEI HUIXIANG YUYUAN BREAKFAST ENGINEERING Co.,Ltd. Address before: 233100 Anhui city of Chuzhou province Fengyang County town building No. 1000 West Street Patentee before: Liu Peijian |