CN103999906B - A kind of fragrance of osmanthus glutinous rice pie - Google Patents
A kind of fragrance of osmanthus glutinous rice pie Download PDFInfo
- Publication number
- CN103999906B CN103999906B CN201410184902.5A CN201410184902A CN103999906B CN 103999906 B CN103999906 B CN 103999906B CN 201410184902 A CN201410184902 A CN 201410184902A CN 103999906 B CN103999906 B CN 103999906B
- Authority
- CN
- China
- Prior art keywords
- rhizoma
- glutinous rice
- glutinous
- fragrance
- oryza glutinosa
- 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.)
- Active
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 100
- 235000009566 rice Nutrition 0.000 title claims abstract description 75
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 26
- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 15
- 241000333181 Osmanthus Species 0.000 title claims abstract description 15
- 239000003205 fragrance Substances 0.000 title claims abstract description 15
- 241000209094 Oryza Species 0.000 claims abstract description 74
- 241000628997 Flos Species 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000003672 processing method Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000004920 epithelial cell of skin Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of fragrance of osmanthus glutinous rice pie, relate to field of food, be made up of the raw material of following weight: Oryza glutinosa 150～180g, glutinous rice flour 20～25g, Semen Helianthi 15～20g, Rhizoma Steudnerae Henryanae 15～20g, Rhizoma Imperatae 4～6g, Herba Dendrobii 5 10g, Rhizoma Zingiberis Recens 10～15g, Flos Osmanthi Fragrantis 30～40g.The fragrance of osmanthus glutinous rice pie that the present invention provides, unique flavor, sweet mouthfeel is crisp, nutritious, has special health care, it is possible to keep Oryza glutinosa natural flavour mountaineous.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of fragrance of osmanthus glutinous rice pie.
Background technology
Traditional rice cake makes simple, and nutrition and taste are single, such as Fructus Cucurbitae moschatae rice cake, sweet potato rice cake etc., with
The raising of people's living standard, people also gradually step up for the requirement of food quality, by some more
The food additive of nutrition and health care effect is added in rice flour prepare rice cake, not only enriches the taste of rice cake, nutrition,
The natural colour of meter cake can also be enriched, make up the deficiency of tradition rice cake.
Summary of the invention
The technical problem to be solved is to overcome the defect of prior art, it is further proposed that a kind of
Fragrance of osmanthus glutinous rice pie.
The technical problem to be solved realizes by the following technical solutions.
A kind of fragrance of osmanthus glutinous rice pie, it is characterised in that be made up of the raw material of following weight: Oryza glutinosa 150～180g,
Glutinous rice flour 20～25g, Semen Helianthi 15～20g, Rhizoma Steudnerae Henryanae 15～20g, Rhizoma Imperatae 4～6g, Herba Dendrobii 5-10g,
Rhizoma Zingiberis Recens 10～15g, Flos Osmanthi Fragrantis 30～40g；
The processing method of glutinous rice pie:
The Oryza glutinosa of group component cold water is steeped 4～5 hours, then pulls Oryza glutinosa steam out and cook, cook
Oryza glutinosa is placed in clean container, when temperature drops to 30～40 DEG C, mixes into distillers yeast that (distillers yeast is mixed in proportion
Enter ratio by the operation instruction in distillers yeast packaging), it is incubated 25 DEG C, wine rice can be obtained through 25～30 hours；
Add in 400ml water after the Rhizoma Imperatae of group component, Herba Dendrobii, Rhizoma Zingiberis Recens, Flos Osmanthi Fragrantis are cleaned and decoct, decoct
During to 150ml, cooling, remove slag and stay juice, obtain decoction liquor；
The Rhizoma Steudnerae Henryanae of group component is cooked or boiled, and peeling is smashed to pieces, makes Rhizoma Steudnerae Henryanae mud；
By Rhizoma Steudnerae Henryanae mud, wine rice, Semen Helianthi mixing and stirring, make wine rice cake with mould；
Decoction liquor is added in glutinous rice flour and stir, be diluted with water to 200ml, prepare glutinous paste；
Wine rice cake is completely immersed in glutinous paste, further takes out, make wine rice cake surface hang up glutinous paste, then
Carry out baking or vacuum frying.
The condition of described vacuum frying be 0.09MPa, 108 DEG C, 20min fried.
The described temperature baked controls at 250～300 DEG C, time 15min.
The invention have the benefit that
The fragrance of osmanthus glutinous rice pie that the present invention provides, unique flavor, sweet mouthfeel is crisp, nutritious, tool
There is special health care, it is possible to keep Oryza glutinosa natural flavour mountaineous.
It is characterized in that:
1. Rhizoma Imperatae, Herba Dendrobii, Rhizoma Zingiberis Recens, has effect of clearing away heat and cooling blood, reinforcing stomach reg fluid, and often eating can
To improve the function of digestive system；Selenium in Rhizoma Steudnerae Henryanae and ferrum be human body resisting fatigue, defying age, enrich blood must
Want element；
Rhizoma Steudnerae Henryanae rich in proteins, starch, pectin, cellulose, aminoacid, vitamin and several mineral materials,
The most also rich in selenium element and anthocyanidin.The special health care of the nutritious tool of Rhizoma Steudnerae Henryanae, protein therein
Aminoacid is all easily by human consumption and absorption.Wherein rich in vitamin A can improve vision and skin
The mucomembranous epithelial cell of skin, vitamin C can make collagen protein normally synthesize, prevent and treat scorbutic generation,
Anthocyanidin is natural potent free radical scavenger.It is possible not only to improve the taste of rice cake in joining meter cake,
Can also enrich the nutrition of meter cake, Rhizoma Steudnerae Henryanae is made Rhizoma Steudnerae Henryanae mud and is mixed with wine rice simultaneously, can make glutinous
Between the grain of rice, and and Semen Helianthi between bond, it is simple to molding.
Flos Osmanthi Fragrantis has appetizing refreshment, effect of spleen invigorating qi-restoratives, and the water extract of Flos Osmanthi Fragrantis is made with the ethanol in wine rice
With, the effect of skin maintenance, life lengthening can be played.
2. Oryza glutinosa is after distillers yeast fermentation process, and the rice cake made has what existing rice cake did not had
Peculiar flavour, and the ethanol produced can play the effect of Synergistic, taste with other component after mixing
Road is more delicious, and after rice cake is heated, ethanol volatilizees naturally, will not be too much remain in food.
3. this interiors of products maintains the rice grain structure of Oryza glutinosa, with Oryza glutinosa as major ingredient, adds health or merit
Energy type food/raw material of Chinese medicine, is not added with any food additive or processing aid, maintains glutinous to greatest extent
The natural taste and flavor of rice；Carry out again baking or fried after the glutinous paste parcel of rice cake surface, rice can be made
Cake surface is crisp, and internal soft perfume (or spice) is good to eat, and rice cake also has the fragrance of osmanthus of uniqueness simultaneously.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be readily apparent from
Solve, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of fragrance of osmanthus glutinous rice pie, is made up of the raw material of following weight: Oryza glutinosa 150g, glutinous rice flour 20g, certain herbaceous plants with big flowers
Flower seed core 15g, Rhizoma Steudnerae Henryanae 15g, Rhizoma Imperatae 4g, Herba Dendrobii 5g, Rhizoma Zingiberis Recens 10g, Flos Osmanthi Fragrantis 30g；
The processing method of glutinous rice pie:
The Oryza glutinosa of group component cold water is steeped 4 hours, then pulls Oryza glutinosa steam out and cook, the Oryza glutinosa cooked
Be placed in clean container, when temperature drops to 30 DEG C, mix in proportion into distillers yeast (distillers yeast mix into ratio by
Operation instruction in distillers yeast packaging), it is incubated 25 DEG C, wine rice can be obtained through 25 hours；
Add in 400ml water after the Rhizoma Imperatae of group component, Herba Dendrobii, Rhizoma Zingiberis Recens, Flos Osmanthi Fragrantis are cleaned and decoct, decoct
During to 150ml, cooling, remove slag and stay juice, obtain decoction liquor；
The Rhizoma Steudnerae Henryanae of group component is cooked or boiled, and peeling is smashed to pieces, makes Rhizoma Steudnerae Henryanae mud；
By Rhizoma Steudnerae Henryanae mud, wine rice, Semen Helianthi mixing and stirring, make wine rice cake with mould；
Decoction liquor is added in glutinous rice flour and stir, be diluted with water to 200ml, prepare glutinous paste；
Wine rice cake is completely immersed in glutinous paste, further takes out, make wine rice cake surface hang up glutinous paste, then
Baking, the temperature baked controls at 300 DEG C, time 15min.
Embodiment 2
A kind of fragrance of osmanthus glutinous rice pie, is made up of the raw material of following weight: Oryza glutinosa 180g, glutinous rice flour 25g, certain herbaceous plants with big flowers
Flower seed core 20g, Rhizoma Steudnerae Henryanae 20g, Rhizoma Imperatae 6g, Herba Dendrobii 10g, Rhizoma Zingiberis Recens 15g, Flos Osmanthi Fragrantis 40g；
The processing method of glutinous rice pie:
The Oryza glutinosa of group component cold water is steeped 5 hours, then pulls Oryza glutinosa steam out and cook, the Oryza glutinosa cooked
Be placed in clean container, when temperature drops to 40 DEG C, mix in proportion into distillers yeast (distillers yeast mix into ratio by
Operation instruction in distillers yeast packaging), it is incubated 25 DEG C, wine rice can be obtained through 30 hours；
Add in 400ml water after the Rhizoma Imperatae of group component, Herba Dendrobii, Rhizoma Zingiberis Recens, Flos Osmanthi Fragrantis are cleaned and decoct, decoct
During to 150ml, cooling, remove slag and stay juice, obtain decoction liquor；
The Rhizoma Steudnerae Henryanae of group component is cooked or boiled, and peeling is smashed to pieces, makes Rhizoma Steudnerae Henryanae mud；
By Rhizoma Steudnerae Henryanae mud, wine rice, Semen Helianthi mixing and stirring, make wine rice cake with mould；
Decoction liquor is added in glutinous rice flour and stir, be diluted with water to 200ml, prepare glutinous paste；
Wine rice cake is completely immersed in glutinous paste, further takes out, make wine rice cake surface hang up glutinous paste, then
Carry out vacuum frying, the condition of vacuum frying be 0.09MPa, 108 DEG C, 20min fried.
Embodiment 3
A kind of fragrance of osmanthus glutinous rice pie, is made up of the raw material of following weight: Oryza glutinosa 160g, glutinous rice flour 23g, certain herbaceous plants with big flowers
Flower seed core 18g, Rhizoma Steudnerae Henryanae 17g, Rhizoma Imperatae 5g, Herba Dendrobii 8g, Rhizoma Zingiberis Recens 13g, Flos Osmanthi Fragrantis 35g；
The processing method of glutinous rice pie:
Being steeped 4.5 hours by the Oryza glutinosa of group component cold water, then pull Oryza glutinosa steam out and cook, cook is glutinous
Rice is placed in clean container, when temperature drops to 35 DEG C, mixes into distillers yeast that (distillers yeast is mixed into ratio in proportion
Operation instruction by distillers yeast packaging), it is incubated 25 DEG C, wine rice can be obtained through 28 hours；
Add in 400ml water after the Rhizoma Imperatae of group component, Herba Dendrobii, Rhizoma Zingiberis Recens, Flos Osmanthi Fragrantis are cleaned and decoct, decoct
During to 150ml, cooling, remove slag and stay juice, obtain decoction liquor；
The Rhizoma Steudnerae Henryanae of group component is cooked or boiled, and peeling is smashed to pieces, makes Rhizoma Steudnerae Henryanae mud；
By Rhizoma Steudnerae Henryanae mud, wine rice, Semen Helianthi mixing and stirring, make wine rice cake with mould；
Decoction liquor is added in glutinous rice flour and stir, be diluted with water to 200ml, prepare glutinous paste；
Wine rice cake is completely immersed in glutinous paste, further takes out, make wine rice cake surface hang up glutinous paste, then
Baking, the temperature baked controls at 280 DEG C, time 15min.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.This
Skilled person will appreciate that of industry, the present invention is not restricted to the described embodiments, above-described embodiment and saying
The principle that the present invention is simply described described in bright book, without departing from the spirit and scope of the present invention,
The present invention also has various changes and modifications, and these changes and improvements both fall within claimed invention model
In enclosing.Claimed scope is defined by appending claims and equivalent thereof.
Claims (3)
1. a fragrance of osmanthus glutinous rice pie, it is characterised in that be made up of the raw material of following weight: Oryza glutinosa 150～
180g, glutinous rice flour 20～25g, Semen Helianthi 15～20g, Rhizoma Steudnerae Henryanae 15～20g, Rhizoma Imperatae 4～6g, stone
Dry measure used in former times 5-10g, Rhizoma Zingiberis Recens 10～15g, Flos Osmanthi Fragrantis 30～40g；
The processing method of glutinous rice pie:
The Oryza glutinosa of group component cold water is steeped 4～5 hours, then pulls Oryza glutinosa steam out and cook, cook
Oryza glutinosa is placed in clean container, when temperature drops to 30～40 DEG C, mixes into distillers yeast in proportion, is incubated 25
DEG C, wine rice can be obtained through 25～30 hours；
Add in 400ml water after the Rhizoma Imperatae of group component, Herba Dendrobii, Rhizoma Zingiberis Recens, Flos Osmanthi Fragrantis are cleaned and decoct, decoct
During to 150ml, cooling, remove slag and stay juice, obtain decoction liquor；
The Rhizoma Steudnerae Henryanae of group component is cooked or boiled, and peeling is smashed to pieces, makes Rhizoma Steudnerae Henryanae mud；
By Rhizoma Steudnerae Henryanae mud, wine rice, Semen Helianthi mixing and stirring, make wine rice cake with mould；
Decoction liquor is added in glutinous rice flour and stir, be diluted with water to 200ml, prepare glutinous paste；
Wine rice cake is completely immersed in glutinous paste, further takes out, make wine rice cake surface hang up glutinous paste, then
Carry out baking or vacuum frying.
Fragrance of osmanthus glutinous rice pie the most according to claim 1, it is characterised in that: the bar of described vacuum frying
Part be 0.09MPa, 108 DEG C, 20min fried.
Fragrance of osmanthus glutinous rice pie the most according to claim 1, it is characterised in that the temperature control baked described in:
Make at 250～300 DEG C, time 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410184902.5A CN103999906B (en) | 2014-05-04 | 2014-05-04 | A kind of fragrance of osmanthus glutinous rice pie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410184902.5A CN103999906B (en) | 2014-05-04 | 2014-05-04 | A kind of fragrance of osmanthus glutinous rice pie |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103999906A CN103999906A (en) | 2014-08-27 |
| CN103999906B true CN103999906B (en) | 2016-08-24 |
Family
ID=51361031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410184902.5A Active CN103999906B (en) | 2014-05-04 | 2014-05-04 | A kind of fragrance of osmanthus glutinous rice pie |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103999906B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599219A (en) * | 2012-04-04 | 2012-07-25 | 安徽燕之坊食品有限公司 | Glutinous rice cake and making method thereof |
| CN102669235A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Processing method of functional glutinous rice flaky pastries |
| CN102669234A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Health care sticky rice flaky pastry and production method of health care sticky rice flaky pastry |
| CN103005122A (en) * | 2011-09-28 | 2013-04-03 | 沈春健 | Sticky rice cake containing purple sweet potato and lily and method for making same |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020030456A (en) * | 2000-10-17 | 2002-04-25 | 이숙미 | Method of manufacture and an annex of rice cake nutritive herb |
-
2014
- 2014-05-04 CN CN201410184902.5A patent/CN103999906B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005122A (en) * | 2011-09-28 | 2013-04-03 | 沈春健 | Sticky rice cake containing purple sweet potato and lily and method for making same |
| CN102599219A (en) * | 2012-04-04 | 2012-07-25 | 安徽燕之坊食品有限公司 | Glutinous rice cake and making method thereof |
| CN102669235A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Processing method of functional glutinous rice flaky pastries |
| CN102669234A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Health care sticky rice flaky pastry and production method of health care sticky rice flaky pastry |
Non-Patent Citations (1)
| Title |
|---|
| 桂花糯米饼;无;《信息时报，http://informationtimes.dayoo.com/html/2013-07/18/content_2322908.htm》;20130718;第C16版 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103999906A (en) | 2014-08-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103999895B (en) | A kind of tea aromatic glutinous rice cake | |
| CN104012597A (en) | A shrimp glutinous rice pie | |
| CN103999903A (en) | Five-cereal healthy glutinous rice cake | |
| CN104814094A (en) | Chicken sandwich biscuits and preparation method thereof | |
| CN103999906B (en) | A kind of fragrance of osmanthus glutinous rice pie | |
| CN103999896B (en) | A kind of sesame health glutinous rice pie | |
| CN104366548A (en) | Chicken sausage containing cream and rice flour and preparation method of chicken sausage | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| CN106261713A (en) | A kind of Herba Houttuyniae rice crust and preparation method thereof | |
| CN106174004A (en) | A kind of milk rice crust and preparation method thereof | |
| CN106261766A (en) | A kind of hami melon rice crust and preparation method thereof | |
| CN103999905B (en) | A kind of appetizing rice cake that promotes diet | |
| CN106235015A (en) | A kind of Fructus actinidiae chinensis rice crust and preparation method thereof | |
| CN106465858A (en) | A kind of preparation method of the Radix Chuanminshen local flavor pot-stewed chicken wing without water | |
| CN106261711A (en) | A kind of strawberry flavor rice crust and preparation method thereof | |
| CN106261700A (en) | A kind of Lentinus Edodes rice crust and preparation method thereof | |
| CN105875738A (en) | Preparation method of radix puerariae and flavone biscuits | |
| CN103999893B (en) | A kind of pawpaw health-care type glutinous rice pie | |
| CN104116089A (en) | Special hairtail and preparation method thereof | |
| CN106174003A (en) | A kind of rice crust with sweet and sour flavor and preparation method thereof | |
| CN106261701A (en) | A kind of Chinese torreya rice crust and preparation method thereof | |
| CN106261699A (en) | A kind of Citrullus vulgaris rice crust and preparation method thereof | |
| CN106261712A (en) | A kind of Jiang Xiang rice crust and preparation method thereof | |
| CN106261698A (en) | A kind of garlic taste rice crust and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20181227 Address after: No. 99, Tongshan University Road, Xuzhou, Jiangsu Province, Jiangsu Patentee after: XUZHOU YIHU MACHINERY MANUFACTURING CO.,LTD. Address before: 242100 Shaqiao, Taocheng Town, Langxi County, Xuancheng City, Anhui Province Patentee before: LANGXI BAIXIN POLISHED RICE FACTORY |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20191205 Address after: 233100 Xiaogang provincial modern agricultural demonstration zone, Fengyang County, Chuzhou City, Anhui Province Patentee after: FENGYANG ZHONGYI AGRICULTURAL DEVELOPMENT CO.,LTD. Address before: 221000 No. 99 University Road, copper mountain, Jiangsu, Xuzhou Patentee before: XUZHOU YIHU MACHINERY MANUFACTURING CO.,LTD. |
|
| TR01 | Transfer of patent right | ||
| CP03 | Change of name, title or address |
Address after: 233100 Xiaogang provincial modern agriculture demonstration zone, Fengyang County, Chuzhou City, Anhui Province Patentee after: Fengyang Zhongyi Agriculture Co.,Ltd. Country or region after: China Address before: 233100 Xiaogang provincial modern agriculture demonstration zone, Fengyang County, Chuzhou City, Anhui Province Patentee before: FENGYANG ZHONGYI AGRICULTURAL DEVELOPMENT CO.,LTD. Country or region before: China |
|
| CP03 | Change of name, title or address |