CN104126767A - High-protein egg flour and preparation method thereof - Google Patents
High-protein egg flour and preparation method thereof Download PDFInfo
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- CN104126767A CN104126767A CN201410271984.7A CN201410271984A CN104126767A CN 104126767 A CN104126767 A CN 104126767A CN 201410271984 A CN201410271984 A CN 201410271984A CN 104126767 A CN104126767 A CN 104126767A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 240000009038 Viola odorata Species 0.000 claims abstract description 9
- 235000013487 Viola odorata Nutrition 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 7
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 7
- 235000010726 Vigna sinensis 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
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 7
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 4
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 4
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- 240000007049 Juglans regia Species 0.000 claims abstract description 4
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 4
- 235000020232 peanut Nutrition 0.000 claims abstract description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
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- 241000427159 Achyranthes Species 0.000 claims description 6
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- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 240000001008 Dimocarpus longan Species 0.000 claims description 6
- 235000000235 Euphoria longan Nutrition 0.000 claims description 6
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 6
- 244000025221 Humulus lupulus Species 0.000 claims description 6
- 235000003956 Luffa Nutrition 0.000 claims description 6
- 244000050983 Luffa operculata Species 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 241000208966 Polygala Species 0.000 claims description 6
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 6
- 235000017537 Vaccinium myrtillus Nutrition 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
- 235000021014 blueberries Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
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- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000014571 nuts Nutrition 0.000 abstract description 2
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 241001149012 Mukdenia rossii Species 0.000 abstract 1
- 241001080798 Polygala tenuifolia Species 0.000 abstract 1
- 241000037831 Polygonatum sibiricum Species 0.000 abstract 1
- 244000171085 Polyporus umbellatus Species 0.000 abstract 1
- 235000004837 Polyporus umbellatus Nutrition 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 210000002429 large intestine Anatomy 0.000 abstract 1
- 241000219977 Vigna Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000220151 Saxifragaceae Species 0.000 description 1
- 241001106476 Violaceae Species 0.000 description 1
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- 235000008429 bread Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a high-protein egg flour and a preparation method thereof, and is characterized in that the high-protein egg flour is prepared from the following raw materials in parts by weight: 500-550 parts of wheat, 10-15 parts of wheat germs, 40-45 parts of an egg liquid, 10-11 parts of a walnut powder, 12-13 parts of a peanut powder, 22-25 parts of Chinese yam, 18-19 parts of cowpeas, 20-22 parts of hericium erinaceus, 4-5 parts of condensed milk, 3-4 parts of red pepper, 10-12 parts of soda biscuit crumbs, 21-23 parts of pig large intestines, 2-3 parts of polygonatum sibiricum, 1-2 parts of polygala tenuifolia, 1.5-2 parts of radix achyranthis bidentatae, 1-1.2 parts of polyporus umbellatus, 1.4-1.7 parts of codonopsis pilosula, 1-1.2 parts of mukdenia rossii koidz, 2-2.3 parts of sweet violet, and 10-11 parts of a nutrition additive. The flour is fine and smooth in mouthfeel, unique in flavor, and reasonable and scientific in formula; the added egg liquid and various nut powders contain rich proteins, and enhance the nutritional value of the flour; and in addition, the flour contains various Chinese herbal medicines, has the health care effect, and can enhance physique with regular eating.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of flour, relate in particular to a kind of high protein egg flour and preparation method thereof.
Background technology
Flour is a kind of powder of being worn into by wheat, can be made into the numerous food such as steamed bun, bread.At present, the flour of supplying on market is of a great variety, but nutrition is single, does not have Dietotherapy health function, can not meet people's demand.
Summary of the invention
The object of this invention is to provide a kind of high protein egg flour and preparation method thereof, the present invention has the feature of nutrient health, unique flavor.
The technical solution adopted in the present invention is:
A high protein egg flour, is characterized in that being made by the raw material of following weight portion:
Wheat 500-550, wheat embryo 10-15, egg liquid 40-45, walnut powder 10-11, peanut powder 12-13, Chinese yam 22-25, cowpea 18-19, Hericium erinaceus 20-22, condensed milk 4-5, red pepper 3-4, soda cracker bits 10-12, Radix Polygalae Crotalarioidis 21-23, sealwort 2-3, polygala root 1-2, root of bidentate achyranthes 1.5-2, umbellate pore furgus 1-1.2, Radix Codonopsis 1.4-1.7, Herba Mukdeniae rossii 1-1.2, sweet violet 2-2.3, nourishing additive agent 10-11;
Described nourishing additive agent is made by the raw material of following weight portion: blueberry 10-12, longan 11-13, shepherd's purse 7-8, lotus seeds 8-9, pork liver 15-20, grape wine 25-30, rice vinegar 23-25, luffa 1-2, hops 2-3, pumpkin flower 2-3, pomegranate leaf 4-5;
Preparation method is: mix grape wine, rice vinegar, luffa, hops, pumpkin flower, pomegranate leaf to put into iron pan (1), iron wire network on frame, on network, place pork liver, cover pot cover, on very hot oven, heat after 20-25 minute pork liver is taken out, send into baking oven, discharging when the near 7-8% of water content, pulverizes;
(2) get blueberry, longan pulp, mix making beating with shepherd's purse, filter cleaner, obtains Juice; Lotus seeds are added to Juice and carry out defibrination, little fire is endured cream, and pulverize after drying, then mixes thoroughly with step (1) gained mixing of materials, obtains.
The preparation method of described high protein egg flour, is characterized in that comprising the following steps:
(1) sealwort, polygala root, the root of bidentate achyranthes, umbellate pore furgus, Radix Codonopsis, Herba Mukdeniae rossii, sweet violet are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) red pepper is added to condensed milk and grind homogeneously, pulverize after freeze drying, obtains toppings; By Radix Polygalae Crotalarioidis segment, be placed on grill, evenly sprinkle toppings, after baking 10-12 minute, send into baking oven, discharging when water content is down to 6-7%, pulverizes;
(3) Chinese yam, cowpea, Hericium erinaceus are added to the water making beating of 2-2.5, filter cleaner, obtains vegetable juice;
(4) wheat, wheat embryo are cleaned, add liquid and appropriate water-wet 32-38 hour, make water content reach 15-16%, after drying, sterilizing, abrasive dust, mix and mix thoroughly with egg liquid, soda cracker bits, vegetable juice, after drying, pulverize, then mix and send into frying pan with step (2) gained material and leftover materials, the medical stone that adds weight of material 10%, discharging after little fiery frying 10-15 minute, screens out medical stone, obtains.
Herba Mukdeniae rossii in the present invention is the herb of saxifragaceae plant green pepper leaf grass, and sweet violet is the herb of Violaceae plant sweet violet.
Beneficial effect of the present invention is:
Flour delicate mouthfeel of the present invention, unique flavor, and the reasonable science of filling a prescription, in the egg liquid wherein adding and multiple nut powder, contain rich in protein, promoted nutritive value of the present invention, in addition, in the present invention, contain multiple Chinese herbal medicine, there is the effect of health care, often edible can building up health.
The specific embodiment
A high protein egg flour, it is characterized in that by following weight portion (kilogram) raw material make:
Wheat 500, wheat embryo 15, egg liquid 40, walnut powder 11, peanut powder 13, Chinese yam 25, cowpea 19, Hericium erinaceus 22, condensed milk 4, red pepper 4, soda cracker bits 12, Radix Polygalae Crotalarioidis 23, sealwort 3, polygala root 2, the root of bidentate achyranthes 1.5, umbellate pore furgus 1.2, Radix Codonopsis 1.7, Herba Mukdeniae rossii 1.2, sweet violet 2.3, nourishing additive agent 11;
Described nourishing additive agent by following weight portion (kilogram) raw material make: blueberry 12, longan 13, shepherd's purse 7, lotus seeds 9, pork liver 20, grape wine 30, rice vinegar 25, luffa 2, hops 3, pumpkin spend 2, pomegranate leaf 5;
Preparation method is: mix grape wine, rice vinegar, luffa, hops, pumpkin flower, pomegranate leaf to put into iron pan (1), iron wire network on frame, on network, place pork liver, cover pot cover, on very hot oven, heat after 20-25 minute pork liver is taken out, send into baking oven, discharging when the near 7-8% of water content, pulverizes;
(2) get blueberry, longan pulp, mix making beating with shepherd's purse, filter cleaner, obtains Juice; Lotus seeds are added to Juice and carry out defibrination, little fire is endured cream, and pulverize after drying, then mixes thoroughly with step (1) gained mixing of materials, obtains.
The preparation method of described high protein egg flour, comprises the following steps:
(1) sealwort, polygala root, the root of bidentate achyranthes, umbellate pore furgus, Radix Codonopsis, Herba Mukdeniae rossii, sweet violet are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) red pepper is added to condensed milk and grind homogeneously, pulverize after freeze drying, obtains toppings; By Radix Polygalae Crotalarioidis segment, be placed on grill, evenly sprinkle toppings, after baking 10-12 minute, send into baking oven, discharging when water content is down to 6-7%, pulverizes;
(3) Chinese yam, cowpea, Hericium erinaceus are added to the water making beating of 2-2.5, filter cleaner, obtains vegetable juice;
(4) wheat, wheat embryo are cleaned, add liquid and appropriate water-wet 32-38 hour, make water content reach 15-16%, after drying, sterilizing, abrasive dust, mix and mix thoroughly with egg liquid, soda cracker bits, vegetable juice, after drying, pulverize, then mix and send into frying pan with step (2) gained material and leftover materials, the medical stone that adds weight of material 10%, discharging after little fiery frying 10-15 minute, screens out medical stone, obtains.
Claims (2)
1. a high protein egg flour, is characterized in that being made by the raw material of following weight portion:
Wheat 500-550, wheat embryo 10-15, egg liquid 40-45, walnut powder 10-11, peanut powder 12-13, Chinese yam 22-25, cowpea 18-19, Hericium erinaceus 20-22, condensed milk 4-5, red pepper 3-4, soda cracker bits 10-12, Radix Polygalae Crotalarioidis 21-23, sealwort 2-3, polygala root 1-2, root of bidentate achyranthes 1.5-2, umbellate pore furgus 1-1.2, Radix Codonopsis 1.4-1.7, Herba Mukdeniae rossii 1-1.2, sweet violet 2-2.3, nourishing additive agent 10-11;
Described nourishing additive agent is made by the raw material of following weight portion: blueberry 10-12, longan 11-13, shepherd's purse 7-8, lotus seeds 8-9, pork liver 15-20, grape wine 25-30, rice vinegar 23-25, luffa 1-2, hops 2-3, pumpkin flower 2-3, pomegranate leaf 4-5;
Preparation method is: mix grape wine, rice vinegar, luffa, hops, pumpkin flower, pomegranate leaf to put into iron pan (1), iron wire network on frame, on network, place pork liver, cover pot cover, on very hot oven, heat after 20-25 minute pork liver is taken out, send into baking oven, discharging when the near 7-8% of water content, pulverizes;
(2) get blueberry, longan pulp, mix making beating with shepherd's purse, filter cleaner, obtains Juice; Lotus seeds are added to Juice and carry out defibrination, little fire is endured cream, and pulverize after drying, then mixes thoroughly with step (1) gained mixing of materials, obtains.
2. the preparation method of high protein egg flour according to claim 1, is characterized in that comprising the following steps:
(1) sealwort, polygala root, the root of bidentate achyranthes, umbellate pore furgus, Radix Codonopsis, Herba Mukdeniae rossii, sweet violet are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) red pepper is added to condensed milk and grind homogeneously, pulverize after freeze drying, obtains toppings; By Radix Polygalae Crotalarioidis segment, be placed on grill, evenly sprinkle toppings, after baking 10-12 minute, send into baking oven, discharging when water content is down to 6-7%, pulverizes;
(3) Chinese yam, cowpea, Hericium erinaceus are added to the water making beating of 2-2.5, filter cleaner, obtains vegetable juice;
(4) wheat, wheat embryo are cleaned, add liquid and appropriate water-wet 32-38 hour, make water content reach 15-16%, after drying, sterilizing, abrasive dust, mix and mix thoroughly with egg liquid, soda cracker bits, vegetable juice, after drying, pulverize, then mix and send into frying pan with step (2) gained material and leftover materials, the medical stone that adds weight of material 10%, discharging after little fiery frying 10-15 minute, screens out medical stone, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410271984.7A CN104126767A (en) | 2014-06-18 | 2014-06-18 | High-protein egg flour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410271984.7A CN104126767A (en) | 2014-06-18 | 2014-06-18 | High-protein egg flour and preparation method thereof |
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| CN201410271984.7A Pending CN104126767A (en) | 2014-06-18 | 2014-06-18 | High-protein egg flour and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366551A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Liver-soothing and digestion-promoting sweet chicken fillets and preparation method thereof |
| CN104366545A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Yogurt and brown sugar chicken stick capable of maintaining beauty and preparation method of chicken stick |
| CN104366550A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Heart tranquilizing and vital energy regulating multi-flavor chicken fillet and preparation method thereof |
| CN104397566A (en) * | 2014-11-19 | 2015-03-11 | 凤阳嘉禾农业科技有限公司 | Brain-tonifying walnut flour |
| CN107259480A (en) * | 2017-05-25 | 2017-10-20 | 成都璐城科技有限公司 | One, which cultivates peanut, reconstitutes powder and preparation method thereof |
| CN110179053A (en) * | 2019-07-04 | 2019-08-30 | 颍上县管氏面制品有限公司 | A kind of high protein flour compound adding dietary fiber |
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| CN103719186A (en) * | 2013-11-26 | 2014-04-16 | 明光市白云面粉有限公司 | Flour rich in protein and preparation method thereof |
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| CN102715208A (en) * | 2012-04-28 | 2012-10-10 | 安徽金禾粮油集团有限公司 | Bitter gourd flour for enhancing nutrition and decreasing blood sugar |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104397566A (en) * | 2014-11-19 | 2015-03-11 | 凤阳嘉禾农业科技有限公司 | Brain-tonifying walnut flour |
| CN104366551A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Liver-soothing and digestion-promoting sweet chicken fillets and preparation method thereof |
| CN104366545A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Yogurt and brown sugar chicken stick capable of maintaining beauty and preparation method of chicken stick |
| CN104366550A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Heart tranquilizing and vital energy regulating multi-flavor chicken fillet and preparation method thereof |
| CN107259480A (en) * | 2017-05-25 | 2017-10-20 | 成都璐城科技有限公司 | One, which cultivates peanut, reconstitutes powder and preparation method thereof |
| CN110179053A (en) * | 2019-07-04 | 2019-08-30 | 颍上县管氏面制品有限公司 | A kind of high protein flour compound adding dietary fiber |
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Application publication date: 20141105 |