CN104068085A - Flammulina velutipes cookie - Google Patents
Flammulina velutipes cookie Download PDFInfo
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- CN104068085A CN104068085A CN201410254157.7A CN201410254157A CN104068085A CN 104068085 A CN104068085 A CN 104068085A CN 201410254157 A CN201410254157 A CN 201410254157A CN 104068085 A CN104068085 A CN 104068085A
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- biscuit
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- asparagus
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- dough
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- 240000006499 Flammulina velutipes Species 0.000 title abstract description 7
- 235000016640 Flammulina velutipes Nutrition 0.000 title abstract description 7
- 235000014510 cooky Nutrition 0.000 title abstract 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 8
- 239000002540 palm oil Substances 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 241000234427 Asparagus Species 0.000 claims description 31
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 31
- 235000015895 biscuits Nutrition 0.000 claims description 21
- 239000000446 fuel Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000005516 engineering process Methods 0.000 claims description 6
- 241000233866 Fungi Species 0.000 claims description 5
- 230000007246 mechanism Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 abstract description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- LIEMBEWXEZJEEZ-INEUFUBQSA-N (2r,3r)-4-(6-aminopurin-9-yl)-2,3-dihydroxybutanoic acid Chemical compound NC1=NC=NC2=C1N=CN2C[C@@H](O)[C@@H](O)C(O)=O LIEMBEWXEZJEEZ-INEUFUBQSA-N 0.000 abstract description 3
- LIEMBEWXEZJEEZ-UHFFFAOYSA-N D-threo-Leutysin Natural products NC1=NC=NC2=C1N=CN2CC(O)C(O)C(O)=O LIEMBEWXEZJEEZ-UHFFFAOYSA-N 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 229960003080 taurine Drugs 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 abstract 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 abstract 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 abstract 1
- 239000001099 ammonium carbonate Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 12
- 235000013305 food Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 208000019423 liver disease Diseases 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 101710112752 Cytotoxin Proteins 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 240000002948 Ophiopogon intermedius Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000009089 cytolysis Effects 0.000 description 1
- 231100000599 cytotoxic agent Toxicity 0.000 description 1
- 239000002619 cytotoxin Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003726 plant lectin Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a flammulina velutipes cookie. The flammulina velutipes cookie is made by use of flammulina velutipes powder and flour as the major raw material, added with white granulated sugar, palm oil, starch, ammonium bicarbonate, baking soda, salt and water, and by virtue of blending, rolling, standing, molding, baking, oil spraying, cooling and packaging. The flammulina velutipes which contains a plurality of nutrient substances such as amino acids, mineral substances, polysaccharides, eritadenine and taurine is used for making cookies which have the health care functions of enhancing intelligence, reducing cholesterol, relieving fatigue, inhibiting cancer cells, improving immunity and the like.
Description
Technical field
The present invention relates to a kind of asparagus biscuit, belong to food processing technology field.
Background technology
Asparagus formal name used at school hair handle money bacterium, claims again the little fiery mushroom of hair handle, structure bacterium, plain mushroom, dried mushroom, plain wild rice, freezes bacterium, golden mushroom, intelligence mushroom etc., and because its stem is elongated, like day lily, therefore claim pin gold mushroom, belong to Agaricales Bai Mo section pin gold mushroom and belong to, be a kind of bacterium algae lichens.Asparagus has very high medicinal dietary function.
It is more complete that asparagus contains essential amino acid composition, and wherein lysine and arginine content are especially abundant, and zinc content is higher, to increasing intelligence, especially children's height and intelligence development had to good effect, and person " increases intelligence mushroom "; In asparagus, also contain a kind of material that is Flammulin, have and strengthen the resist ability of body to cancer cell, often eating asparagus can also norcholesterol, and prevention of liver disease and intestines and stomach ulcer, strengthen body healthy tendency, illness prevention and fitness; Asparagus can strengthen the biologically active of body effectively, promotes body intracellular metabolic, is conducive to absorption and the utilization of various nutrients in food, also benefits, thereby have the laudatory title of " increasing intelligence mushroom ", " stops mushroom " to growing; Asparagus can suppress blood fat and raise, and reduces cholesterol, control cardiovascular and cerebrovascular disease; Edible asparagus has resisting fatigue, anti-inflammation, removing heavy metal salt material, antineoplastic action.Often edible asparagus, not only can prevent and treat hepatopathy and stomach, enteron aisle ulcer, and applicable hyperpietic, overweight people and the elderly are edible, and this is mainly because it is a kind of hyperkalemia hyponatremia food.
Asparagus nutritional labeling is abundant, and along with the continuous progress of foods processing technique, asparagus is no longer only a kind of raw material of cooking, and the food variety that the asparagus of take is raw material is increasing.On market, existing asparagus goods have: flammulina velutipes noodles, asparagus can, asparagus Yoghourt, golden mushroom sauce, " Jinzhengu " edible fungus beverage etc.And asparagus biscuit correlative study report is less.
Summary of the invention
The object of the invention is to provide a kind of asparagus biscuit; solve the problem of above prior art; utilize Ion Absorption of Flammulina Velutipes to contain the functional components such as vitamin, mineral matter, amino acid, phytohemagglutin phytolectin, polysaccharide, taurine, eritadenine, tuber of dwarf lilyturf sterol, cytolysis toxin, dried mushroom cytotoxin, produce the asparagus biscuit with plurality of health care functions.
An asparagus biscuit, in composition of raw materials, each components by weight is: golden needle fungus 5-30 part, flour 20-100 part, white granulated sugar 5-30 part, palm oil 5-30 part, starch 0-6 part, carbonic hydroammonium 0.5-5 part, sodium bicarbonate 0.5-2 part, salt 0.5-2 part, flavorant 0.001-0.010 part, water 20-40 part.
Processing technology is as follows:
1) modulation dough: take each raw material by proportioning, first, by sodium bicarbonate and carbonic hydroammonium wiring solution-forming, flavorant is dissolved in palm oil, afterwards it is mixed with surplus stock, then add suitable water, be adjusted to dough 5-10min, dough temperature is controlled at 22-28 ℃, standing 15min;
2) rolling: by the dough modulating, unidirectional repetition rolling 4-8 time, makes dough sheet smooth surface, thickness homogeneous;
3) green compact processed: the biscuit that makes various shapes through shaping mechanism;
4) baking: green compact are sent into baking oven baking, minute three step bakings, first: face fire temperature is 200-250 ℃, fire in a stove before fuel is added temperature 160-210 ℃, baking time 2-5min; Secondly: face fire temperature is 220-300 ℃, and fire in a stove before fuel is added temperature is 230-280 ℃, baking time 4-6min; Last: face fire temperature is 200-250 ℃, and fire in a stove before fuel is added temperature is 180-230 ℃, and baking time is 2-5min;
5) finished product: go out biscuit injector surface after baking oven, be cooled to below 35 ℃, packing, obtains asparagus shortbread type biscuit
It is raw material that the present invention utilizes the asparagus that nutritive value is higher, has increased the multiple nutrients content of material such as amino acid in biscuit, mineral matter, polysaccharide, eritadenine, taurine, improves biscuit nutritive value.In addition, increase asparagus goods kind, effectively promoted the added value of asparagus.
Below in conjunction with the specific embodiment, further illustrate the present invention, but the scope of protection of present invention is not limited to following embodiment.
the specific embodiment:
Embodiment 1:
An asparagus biscuit, in composition of raw materials, each components by weight is:
15 parts of golden needle fungus;
100 parts, flour;
22 parts of white granulated sugars;
10 parts of palm oils;
5 parts of starch;
2 parts, carbonic hydroammonium;
1 part, sodium bicarbonate;
0.1 part of salt;
0.002 part of flavorant;
30 parts, water.
Processing technology is as follows:
1) modulation dough: take each raw material by proportioning, first, by sodium bicarbonate and carbonic hydroammonium wiring solution-forming, flavorant is dissolved in palm oil, afterwards it is mixed with surplus stock, then add suitable water, be adjusted to dough 5-10min, dough temperature is controlled at 22-28 ℃, standing 15min;
2) rolling: by the dough modulating, unidirectional repetition rolling 4-8 time, makes dough sheet smooth surface, thickness homogeneous;
3) green compact processed: the biscuit that makes various shapes through shaping mechanism;
4) baking: green compact are sent into baking oven baking, minute three step bakings, first: face fire temperature is 200-250 ℃, fire in a stove before fuel is added temperature 160-210 ℃, baking time 2-5min; Secondly: face fire temperature is 220-300 ℃, and fire in a stove before fuel is added temperature is 230-280 ℃, baking time 4-6min; Last: face fire temperature is 200-250 ℃, and fire in a stove before fuel is added temperature is 180-230 ℃, and baking time is 2-5min;
5) finished product: go out biscuit injector surface after baking oven, be cooled to below 35 ℃, packing, obtains shortcake asparagus biscuit.
Embodiment 2:
An asparagus biscuit, in composition of raw materials, each components by weight is:
20 parts of golden needle fungus;
100 parts, flour;
20 parts of white granulated sugars;
15 parts of palm oils;
4 parts of starch;
2 parts, carbonic hydroammonium;
1 part, sodium bicarbonate;
0.1 part of salt;
0.002 part of flavorant;
28 parts, water.
Processing technology is with embodiment 1.
Claims (2)
1. an asparagus biscuit, is characterized in that in raw material, each components by weight is:
Golden needle fungus 5-30 part; Flour 20-100 part; White granulated sugar 5-30 part; Palm oil 5-30 part; 0-6 part of starch; Carbonic hydroammonium 0.5-5 part; Sodium bicarbonate 0.5-2 part; Salt 0.5-2 part; 0.001-0.010 part of flavorant; 20-40 parts, water.
2. an asparagus biscuit, is characterized in that processing technology is as follows:
1) modulation dough: take each raw material by proportioning, first, by sodium bicarbonate and carbonic hydroammonium wiring solution-forming, flavorant is dissolved in palm oil, afterwards it is mixed with surplus stock, then add suitable water, be adjusted to dough 5-10min, dough temperature is controlled at 22-28 ℃, standing 15min;
2) rolling: by the dough modulating, unidirectional repetition rolling 4-8 time, makes dough sheet smooth surface, thickness homogeneous;
3) green compact processed: the biscuit that makes various shapes through shaping mechanism;
4) baking: green compact are sent into baking oven baking, minute three step bakings, first: face fire temperature is 200-250 ℃, fire in a stove before fuel is added temperature 160-210 ℃, baking time 2-5min; Secondly: face fire temperature is 220-300 ℃, and fire in a stove before fuel is added temperature is 230-280 ℃, baking time 4-6min; Last: face fire temperature is 200-250 ℃, and fire in a stove before fuel is added temperature is 180-230 ℃, and baking time is 2-5min;
5) finished product: go out biscuit injector surface after baking oven, be cooled to below 35 ℃, packing, obtains shortcake asparagus biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410254157.7A CN104068085A (en) | 2014-06-10 | 2014-06-10 | Flammulina velutipes cookie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410254157.7A CN104068085A (en) | 2014-06-10 | 2014-06-10 | Flammulina velutipes cookie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104068085A true CN104068085A (en) | 2014-10-01 |
Family
ID=51590012
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410254157.7A Pending CN104068085A (en) | 2014-06-10 | 2014-06-10 | Flammulina velutipes cookie |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104068085A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381385A (en) * | 2014-11-16 | 2015-03-04 | 肖燕萍 | Vegetable biscuits and preparation method thereof |
| CN104430755A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Flower mushroom cookie and preparation method thereof |
| CN104642478A (en) * | 2015-02-04 | 2015-05-27 | 罗翔 | Shiitake mushroom biscuit |
| CN105010479A (en) * | 2015-06-15 | 2015-11-04 | 安徽金豪生态农业科技有限公司 | Needle mushroom biscuits and preparation method thereof |
| CN105053133A (en) * | 2015-08-28 | 2015-11-18 | 成都圣灵生物科技有限公司 | Edible mushroom cake and preparation method thereof |
| CN105285015A (en) * | 2015-10-15 | 2016-02-03 | 南京农业大学 | Needle mushroom cookie biscuits with function of assisting in memory improvement and preparation method of needle mushroom cookie biscuits |
| CN104982490B (en) * | 2015-07-14 | 2018-08-31 | 昆明理工大学 | A kind of bolete flavor health biscuit and preparation method thereof |
| CN109757548A (en) * | 2019-02-19 | 2019-05-17 | 广州鹰金钱企业集团公司 | A kind of preserved red beancurd algae nutrient tough biscuit and preparation method thereof |
-
2014
- 2014-06-10 CN CN201410254157.7A patent/CN104068085A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381385A (en) * | 2014-11-16 | 2015-03-04 | 肖燕萍 | Vegetable biscuits and preparation method thereof |
| CN104430755A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Flower mushroom cookie and preparation method thereof |
| CN104642478A (en) * | 2015-02-04 | 2015-05-27 | 罗翔 | Shiitake mushroom biscuit |
| CN105010479A (en) * | 2015-06-15 | 2015-11-04 | 安徽金豪生态农业科技有限公司 | Needle mushroom biscuits and preparation method thereof |
| CN104982490B (en) * | 2015-07-14 | 2018-08-31 | 昆明理工大学 | A kind of bolete flavor health biscuit and preparation method thereof |
| CN105053133A (en) * | 2015-08-28 | 2015-11-18 | 成都圣灵生物科技有限公司 | Edible mushroom cake and preparation method thereof |
| CN105285015A (en) * | 2015-10-15 | 2016-02-03 | 南京农业大学 | Needle mushroom cookie biscuits with function of assisting in memory improvement and preparation method of needle mushroom cookie biscuits |
| CN109757548A (en) * | 2019-02-19 | 2019-05-17 | 广州鹰金钱企业集团公司 | A kind of preserved red beancurd algae nutrient tough biscuit and preparation method thereof |
| CN109757548B (en) * | 2019-02-19 | 2022-07-29 | 广州鹰金钱食品集团有限公司 | Red fermented bean curd and seaweed nutrient toughness biscuits and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141001 |