CN104171844A - 一种香辣咸鲜小麦糊及其制备方法 - Google Patents
一种香辣咸鲜小麦糊及其制备方法 Download PDFInfo
- Publication number
- CN104171844A CN104171844A CN201410339572.2A CN201410339572A CN104171844A CN 104171844 A CN104171844 A CN 104171844A CN 201410339572 A CN201410339572 A CN 201410339572A CN 104171844 A CN104171844 A CN 104171844A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- mixed
- water
- benevolence
- 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.)
- Pending
Links
- 241000209140 Triticum Species 0.000 title claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 244000056139 Brassica cretica Species 0.000 claims abstract description 7
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 7
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 7
- 241000913796 Fordia cauliflora Species 0.000 claims abstract description 7
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010460 mustard Nutrition 0.000 claims abstract description 7
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 230000035764 nutrition Effects 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 15
- 241000233866 Fungi Species 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- 244000025254 Cannabis sativa Species 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002304 perfume Substances 0.000 claims description 10
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 9
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 9
- 235000014364 Trapa natans Nutrition 0.000 claims description 9
- 235000009165 saligot Nutrition 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 7
- 244000003377 Allium tuberosum Species 0.000 claims description 6
- 235000005338 Allium tuberosum Nutrition 0.000 claims description 6
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 6
- 240000000572 Blumea balsamifera Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 6
- 241000146384 Glaux Species 0.000 claims description 6
- 244000273256 Phragmites communis Species 0.000 claims description 6
- 235000014676 Phragmites communis Nutrition 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 229940109850 royal jelly Drugs 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 3
- 238000013016 damping Methods 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 244000077995 Coix lacryma jobi Species 0.000 claims 5
- 240000001085 Trapa natans Species 0.000 claims 3
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 244000134540 Polymnia sonchifolia Species 0.000 abstract 2
- 235000003406 Polymnia sonchifolia Nutrition 0.000 abstract 2
- 235000007215 black sesame Nutrition 0.000 abstract 2
- 235000001270 Allium sibiricum Nutrition 0.000 abstract 1
- 240000002022 Anthriscus cerefolium Species 0.000 abstract 1
- 235000007258 Anthriscus cerefolium Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000007011 Dasiphora fruticosa Species 0.000 abstract 1
- 235000008999 Dasiphora fruticosa Nutrition 0.000 abstract 1
- 244000248416 Fagopyrum cymosum Species 0.000 abstract 1
- 241000408747 Lepomis gibbosus Species 0.000 abstract 1
- 241000965722 Polygala fallax Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 235000021028 berry Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000020236 pumpkin seed Nutrition 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 241000209205 Coix Species 0.000 description 10
- 241001083492 Trapa Species 0.000 description 6
- 241000245665 Taraxacum Species 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000005728 strengthening Methods 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
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
Abstract
本发明公开了一种香辣咸鲜小麦糊,由以下重量份的原料制成:小麦仁200-250、膨化粳米粉10-20、黑芝麻8-10、南瓜籽6-9、干辣椒7-9、蛋白干8-11、韭芽7-9、雪莲果6-8、干花豆7-10、金荞麦仁8-9、车窝草1-2、黄花倒水莲1-3、淡竹叶2-3、金露梅1-2、花生壳1-3、蒲公英2-3、盐适量、芥末粉4-6、五香粉5-7、营养添加粉10-12;本发明香气四溢、麻辣鲜香、口感绵延,融入了雪莲果、黑芝麻,具有开胃消食、健脾益胃、暖胃散寒等功效。
Description
技术领域
本发明主要涉及既食食品领域,尤其涉及一种香辣咸鲜小麦糊及其制备方法。
背景技术
目前市场上销售的即食食品种类繁多,但大多脂肪含量超标,长期食用对人体健康造成危害,且多不具有保健功能,已不能满足消费者的需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种香辣咸鲜小麦糊及其制备方法。
本发明是通过以下技术方案实现的:
一种香辣咸鲜小麦糊,其特征在于由以下重量份的原料制成:
小麦仁200-250、膨化粳米粉10-20、黑芝麻8-10、南瓜籽6-9、干辣椒7-9、蛋白干8-11、韭芽7-9、雪莲果6-8、干花豆7-10、金荞麦仁8-9、车窝草1-2、黄花倒水莲1-3、淡竹叶2-3、金露梅1-2、花生壳1-3、蒲公英2-3、盐适量、芥末粉4-6、五香粉5-7、营养添加粉10-12;
所述的营养添加粉由以下重量份的原料制成:
牛骨汤20-30、牛肚7-9、牛奶5-6、蜂王浆6-7、薏仁米7-9、银耳5-6、红糖4-5、马蹄浆液15-20、大红袍茶粉4-6、茶叶草1-2、芦苇根2-3、当归叶4-5、山药2-4、艾纳香叶1-2、金银花2-3;
制备方法为:(1)将薏仁米、银耳置于马蹄浆液中浸泡2-3小时后,薏仁米、银耳、红糖连同未被吸收的马蹄浆液混合打浆,所得浆液经喷雾干燥处理后,得薏仁米银耳粉;
(2)将茶叶草、芦苇根、当归叶、山药、艾纳香叶、金银花混合,水提2-3次,过滤,合并滤液;
(3)将步骤(2)所得滤液与牛骨汤混合入锅,在锅中再加入牛肚、牛奶、蜂王浆、大红袍茶粉,文火煮1-2小时后,加入步骤(3)所得薏仁米银耳粉以及剩余各原料,小火熬制成膏,烘干,粉碎成粉末,即得;
所述的香辣咸鲜小麦糊的制备方法,其特征在于包括以下步骤:
(1)将车窝草、黄花倒水莲、淡竹叶、金露梅、花生壳、蒲公英用纱布包裹成中药包后与小麦仁、金荞麦仁混合入锅,加3-4倍水,小火煮40-60分钟,将小麦仁、金荞麦仁出料,烘干,研磨成粉;
(2)将黑芝麻、南瓜籽、干辣椒混合置于锅中,炒制3-4分钟出香味,研磨成粉,与芥末粉、五香粉、盐混合均匀,得咸香调味粉;
(3)将干花豆在适量水中浸泡1-2小时候,与蛋白干、韭芽、雪莲果混合,再加1-2倍水打浆,所得浆液置于锅中,小火熬制水干,出料,研磨成粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,将混合物料倒入调湿器,调节水分含量为10%-20%,将调湿后的混合物料送入膨化机中膨化处理,膨化温度为130℃-150℃,再将膨化后的混合物料进行超微粉碎,即得。
本发明的优点是:
本发明香气四溢、麻辣鲜香、口感绵延,融入了雪莲果、黑芝麻,具有开胃消食、健脾益胃、暖胃散寒等功效,此外,本发明含有多种中草药成分,具有清热除烦、利尿通淋、强筋骨、降血压的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种香辣咸鲜小麦糊,由以下重量份的原料制成:
小麦仁250、膨化粳米粉20、黑芝麻10、南瓜籽9、干辣椒9、蛋白干11、韭芽9、雪莲果8、干花豆10、金荞麦仁9、车窝草2、黄花倒水莲3、淡竹叶3、金露梅2、花生壳3、蒲公英3、盐适量、芥末粉6、五香粉7、营养添加粉12;
所述的营养添加粉由以下重量份的原料制成:
牛骨汤30、牛肚9、牛奶6、蜂王浆7、薏仁米9、银耳6、红糖5、马蹄浆液20、大红袍茶粉6、茶叶草2、芦苇根3、当归叶5、山药4、艾纳香叶2、金银花3;
制备方法为:(1)将薏仁米、银耳置于马蹄浆液中浸泡3小时后,薏仁米、银耳、红糖连同未被吸收的马蹄浆液混合打浆,所得浆液经喷雾干燥处理后,得薏仁米银耳粉;
(2)将茶叶草、芦苇根、当归叶、山药、艾纳香叶、金银花混合,水提3次,过滤,合并滤液;
(3)将步骤(2)所得滤液与牛骨汤混合入锅,在锅中再加入牛肚、牛奶、蜂王浆、大红袍茶粉,文火煮2小时后,加入步骤(3)所得薏仁米银耳粉以及剩余各原料,小火熬制成膏,烘干,粉碎成粉末,即得;
所述的香辣咸鲜小麦糊的制备方法,包括以下步骤:
(1)将车窝草、黄花倒水莲、淡竹叶、金露梅、花生壳、蒲公英用纱布包裹成中药包后与小麦仁、金荞麦仁混合入锅,加4倍水,小火煮60分钟,将小麦仁、金荞麦仁出料,烘干,研磨成粉;
(2)将黑芝麻、南瓜籽、干辣椒混合置于锅中,炒制4分钟出香味,研磨成粉,与芥末粉、五香粉、盐混合均匀,得咸香调味粉;
(3)将干花豆在适量水中浸泡2小时候,与蛋白干、韭芽、雪莲果混合,再加1-2倍水打浆,所得浆液置于锅中,小火熬制水干,出料,研磨成粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,将混合物料倒入调湿器,调节水分含量为20%,将调湿后的混合物料送入膨化机中膨化处理,膨化温度为150℃,再将膨化后的混合物料进行超微粉碎,即得。
Claims (2)
1.一种香辣咸鲜小麦糊,其特征在于由以下重量份的原料制成:
小麦仁200-250、膨化粳米粉10-20、黑芝麻8-10、南瓜籽6-9、干辣椒7-9、蛋白干8-11、韭芽7-9、雪莲果6-8、干花豆7-10、金荞麦仁8-9、车窝草1-2、黄花倒水莲1-3、淡竹叶2-3、金露梅1-2、花生壳1-3、蒲公英2-3、盐适量、芥末粉4-6、五香粉5-7、营养添加粉10-12;
所述的营养添加粉由以下重量份的原料制成:
牛骨汤20-30、牛肚7-9、牛奶5-6、蜂王浆6-7、薏仁米7-9、银耳5-6、红糖4-5、马蹄浆液15-20、大红袍茶粉4-6、茶叶草1-2、芦苇根2-3、当归叶4-5、山药2-4、艾纳香叶1-2、金银花2-3;
制备方法为:(1)将薏仁米、银耳置于马蹄浆液中浸泡2-3小时后,薏仁米、银耳、红糖连同未被吸收的马蹄浆液混合打浆,所得浆液经喷雾干燥处理后,得薏仁米银耳粉;
(2)将茶叶草、芦苇根、当归叶、山药、艾纳香叶、金银花混合,水提2-3次,过滤,合并滤液;
(3)将步骤(2)所得滤液与牛骨汤混合入锅,在锅中再加入牛肚、牛奶、蜂王浆、大红袍茶粉,文火煮1-2小时后,加入步骤(3)所得薏仁米银耳粉以及剩余各原料,小火熬制成膏,烘干,粉碎成粉末,即得。
2.根据权利要求1所述的香辣咸鲜小麦糊的制备方法,其特征在于包括以下步骤:
(1)将车窝草、黄花倒水莲、淡竹叶、金露梅、花生壳、蒲公英用纱布包裹成中药包后与小麦仁、金荞麦仁混合入锅,加3-4倍水,小火煮40-60分钟,将小麦仁、金荞麦仁出料,烘干,研磨成粉;
(2)将黑芝麻、南瓜籽、干辣椒混合置于锅中,炒制3-4分钟出香味,研磨成粉,与芥末粉、五香粉、盐混合均匀,得咸香调味粉;
(3)将干花豆在适量水中浸泡1-2小时候,与蛋白干、韭芽、雪莲果混合,再加1-2倍水打浆,所得浆液置于锅中,小火熬制水干,出料,研磨成粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,将混合物料倒入调湿器,调节水分含量为10%-20%,将调湿后的混合物料送入膨化机中膨化处理,膨化温度为130℃-150℃,再将膨化后的混合物料进行超微粉碎,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410339572.2A CN104171844A (zh) | 2014-07-17 | 2014-07-17 | 一种香辣咸鲜小麦糊及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410339572.2A CN104171844A (zh) | 2014-07-17 | 2014-07-17 | 一种香辣咸鲜小麦糊及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104171844A true CN104171844A (zh) | 2014-12-03 |
Family
ID=51953410
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410339572.2A Pending CN104171844A (zh) | 2014-07-17 | 2014-07-17 | 一种香辣咸鲜小麦糊及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104171844A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1264548A (zh) * | 1999-12-09 | 2000-08-30 | 马元德 | 多维五谷香面 |
CN102273499A (zh) * | 2011-06-05 | 2011-12-14 | 吴振耀 | 特种康复面粉 |
CN103371203A (zh) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品(集团)有限公司 | 一种五谷降压面粉及其制备方法 |
CN103461796A (zh) * | 2013-08-15 | 2013-12-25 | 陈瑞 | 一种膨化玉米降血脂保健面粉及其制作方法 |
-
2014
- 2014-07-17 CN CN201410339572.2A patent/CN104171844A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1264548A (zh) * | 1999-12-09 | 2000-08-30 | 马元德 | 多维五谷香面 |
CN102273499A (zh) * | 2011-06-05 | 2011-12-14 | 吴振耀 | 特种康复面粉 |
CN103371203A (zh) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品(集团)有限公司 | 一种五谷降压面粉及其制备方法 |
CN103461796A (zh) * | 2013-08-15 | 2013-12-25 | 陈瑞 | 一种膨化玉米降血脂保健面粉及其制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104187283A (zh) | 一种清炎消炎小麦糊及其制备方法 | |
CN103734606A (zh) | 一种清热保健面条及其制备方法 | |
KR101342517B1 (ko) | 건강 기능성 죽 및 상기 죽의 제조방법 | |
CN105558845A (zh) | 一种黄皮风味牛肉干及其制备方法 | |
CN103719808A (zh) | 一种五香牛肉酱及其制备方法 | |
CN104082517A (zh) | 一种杂粮冰淇淋及其制备方法 | |
CN105661500A (zh) | 一种姜膏及其制备方法 | |
KR101069393B1 (ko) | 녹차잎을 이용한 기능성 소시지 및 그 제조방법 | |
CN104171548A (zh) | 一种提高产蛋率的鸡饲料配方及其制备方法 | |
KR100276350B1 (ko) | 녹차냉면 및 이의 제조 방법 | |
CN103815453A (zh) | 一种松脆卤味花生及其制备方法 | |
CN103652571A (zh) | 一种果馅汤圆及其制备方法 | |
KR100296869B1 (ko) | 생약재를함유한볶음분말식품및그의제조방법 | |
CN105192660A (zh) | 用于制备盖浇于烤鱼上配菜的调味料及其制备方法 | |
CN103976241A (zh) | 一种咖啡面粉的制备方法 | |
CN103704601A (zh) | 一种食用菌面条及其制备方法 | |
CN103989077A (zh) | 一种猕猴桃果味花香锅巴及其加工方法 | |
KR20130057380A (ko) | 기능성 미숫가루 및 이의 제조 방법 | |
CN104171844A (zh) | 一种香辣咸鲜小麦糊及其制备方法 | |
CN104522283A (zh) | 一种阿胶雪糕及其制备方法 | |
CN103798855A (zh) | 一种醇香酥甜花生及其制备方法 | |
CN104256267A (zh) | 一种白灵菇营养小麦糊及其制备方法 | |
CN104106687A (zh) | 一种莲子百合助眠奶茶粉及制备方法 | |
CN103704604A (zh) | 一种米酒杂粮面条及其制备方法 | |
CN103719710A (zh) | 一种驱寒补虚面条及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C12 | Rejection of a patent application after its publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141203 |