CN104187303A - 一种乌梅开胃糯米粉及其加工方法 - Google Patents
一种乌梅开胃糯米粉及其加工方法 Download PDFInfo
- Publication number
- CN104187303A CN104187303A CN201410350832.6A CN201410350832A CN104187303A CN 104187303 A CN104187303 A CN 104187303A CN 201410350832 A CN201410350832 A CN 201410350832A CN 104187303 A CN104187303 A CN 104187303A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- dark plum
- glutinous rice
- rice flour
- 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
- 235000013312 flour Nutrition 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 22
- 235000009566 rice Nutrition 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 41
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 16
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 235000013373 food additive Nutrition 0.000 claims abstract description 10
- 239000002778 food additive Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000080767 Areca catechu Species 0.000 claims abstract description 7
- 235000006226 Areca catechu Nutrition 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 241001532077 Manfreda virginica Species 0.000 claims abstract description 7
- 240000007817 Olea europaea Species 0.000 claims abstract description 7
- 240000000147 Torreya grandis Species 0.000 claims abstract description 7
- 235000016410 Torreya grandis Nutrition 0.000 claims abstract description 7
- 235000013557 nattō Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 15
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 claims description 12
- 239000002304 perfume Substances 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 241000243812 Arenicola marina Species 0.000 claims description 6
- 241000255789 Bombyx mori Species 0.000 claims description 6
- 244000061508 Eriobotrya japonica Species 0.000 claims description 6
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 240000007049 Juglans regia Species 0.000 claims description 6
- 235000009496 Juglans regia Nutrition 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
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 241000233805 Phoenix Species 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
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 235000020098 plum wine Nutrition 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 235000020234 walnut Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 229920001491 Lentinan Polymers 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005108 dry cleaning Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 229940115286 lentinan Drugs 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 7
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 3
- 241001136860 Ficus tikoua Species 0.000 abstract 1
- 244000018795 Prunus mume Species 0.000 abstract 1
- 235000011158 Prunus mume Nutrition 0.000 abstract 1
- 241001503664 Sterculia nobilis Species 0.000 abstract 1
- 244000159501 Ximenia caffra Species 0.000 abstract 1
- 235000001365 Ximenia caffra Nutrition 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种乌梅开胃糯米粉及其加工方法,其由以下重量份的原料制成:青稞粉60-80、乌梅10-20、橄榄干粉8-10、香榧果仁20-30、大豆30-50、酸梅粉20-40、绿萼梅2-4、槟榔花1-3、肺筋草1-2、地枇杷1-2、山萘2-4、凤眼果1-2、柠檬醋8-15、纳豆15-20、沙茶酱10-15、糯米粉350-450、米酒适量、薏仁油8-12、食品添加剂8-10。本发明制得的乌梅开胃糯米粉,具有乌梅口感,香甜爽口,风味独特,营养丰富均衡,配方配伍合理,添加多种中药成分强化保健功效,综合具有舒肝和胃、养胃生津、温胃消食等功效,具有开胃增进食欲的功效。
Description
技术领域
本发明涉及一种乌梅开胃糯米粉及其加工方法,属于食品加工技术领域。
背景技术
糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生索B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用。但是由于磁性过高,不利于消化和易沾牙,不利于大范围推广,严重阻碍了糯米粉的推广与发展。一般可用来制作汤团、元宵之类食品和家庭小吃,由于原料单一影响其口感、风味、保健等价值,本发明提供一种营养均衡、保健价值高的糯米粉,满足市场需求。
发明内容
本发明的目的在于提供一种乌梅开胃糯米粉及其加工方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种乌梅开胃糯米粉,是由下述重量份的原料组成:
青稞粉60-80、乌梅20-40、橄榄干粉8-10、香榧果仁20-30、大豆30-50、酸梅粉20-40、绿萼梅2-4、槟榔花1-3、肺筋草1-2、地枇杷1-2、山萘2-4、凤眼果1-2、柠檬醋8-15、纳豆15-20、沙茶酱10-15、糯米粉350-450、米酒适量、薏仁油8-12、食品添加剂8-10;
所述的食品添加剂由以下重量份的原料组成:菱粉40-80、葡萄籽粉6-10、蚕蛹粉10-12、红枣醋20-40、鱼骨泥10-15、沙虫干8-15、核桃花柱15-25、香菇多糖粉3-5、南乳10-20、阳荷10-15、山楂酱20-30、薏仁油适量;
所述的食品添加剂的的制备方法为:a、将核桃花柱在沸水漂烫8-10分钟,捞出冻干研磨成粉,与葡萄籽粉炒制干香,得炒香粉;b、将沙虫干洗净泡发,加入红枣醋文火焖煮至熟,磨制成浆,将阳荷洗净切末,加入鱼骨泥、蚕蛹粉、南乳、山楂酱搅拌成泥状,覆膜腌制1-2小时,揭膜蒸制熟香,与炒香粉及薏仁油外其他剩余原料揉拌均匀,挤压、膨化、制粒烘干,放入薏仁油中浸润5-10分钟,捞出沥干,烤制熟香,超微研磨,即得。
所述的乌梅开胃糯米粉的加工方法,包括以下步骤:
(1)、将绿萼梅、槟榔花、肺筋草、地枇杷、山萘、凤眼果粉碎至10-20目,加8-10倍水煎煮1-2小时,过滤去渣,滤液喷雾干燥,得保健粉;
(2)、将乌梅拣杂洗净加入其重量3-5倍的米酒中浸泡3-5天,捞出乌梅蒸透去核,碾磨成泥,得乌梅肉泥,乌梅酒;
(3)、将香榧果仁、大豆放入薏仁油锅内翻炒出香,加入乌梅酒焖润至酒汁收干,烘干研磨成粉,得豆仁粉;
(4)、将乌梅肉泥、橄榄干粉、纳豆、沙茶酱、柠檬醋搅拌均匀,静置20-30分钟,入笼焖蒸至稠状,打制成浆,冻干粉碎,得乌梅酱粉;
(5)、将豆仁粉、乌梅酱粉与其他剩余原料混合均匀,烘干精磨至180-220目,即得。
本发明的有益效果:
本发明制得的乌梅开胃糯米粉,具有乌梅口感,香甜爽口,风味独特,营养丰富均衡,配方配伍合理,添加多种中药成分强化保健功效,综合具有舒肝和胃、养胃生津、温胃消食等功效,具有开胃增进食欲的功效。
具体实施方式
一种乌梅开胃糯米粉,是由下述重量(斤)的原料组成:
青稞粉80、乌梅40、橄榄干粉10、香榧果仁30、大豆50、酸梅粉40、绿萼梅4、槟榔花3、肺筋草2、地枇杷2、山萘4、凤眼果2、柠檬醋15、纳豆20、沙茶酱15、糯米粉450、米酒适量、薏仁油12、食品添加剂10;
所述的食品添加剂由以下重量(斤)的原料组成:菱粉80、葡萄籽粉10、蚕蛹粉12、红枣醋40、鱼骨泥15、沙虫干15、核桃花柱25、香菇多糖粉5、南乳20、阳荷15、山楂酱30、薏仁油适量;
所述的食品添加剂的的制备方法为:a、将核桃花柱在沸水漂烫10分钟,捞出冻干研磨成粉,与葡萄籽粉炒制干香,得炒香粉;b、将沙虫干洗净泡发,加入红枣醋文火焖煮至熟,磨制成浆,将阳荷洗净切末,加入鱼骨泥、蚕蛹粉、南乳、山楂酱搅拌成泥状,覆膜腌制2小时,揭膜蒸制熟香,与炒香粉及薏仁油外其他剩余原料揉拌均匀,挤压、膨化、制粒烘干,放入薏仁油中浸润10分钟,捞出沥干,烤制熟香,超微研磨,即得。
所述的乌梅开胃糯米粉的加工方法,包括以下步骤:
(1)、将绿萼梅、槟榔花、肺筋草、地枇杷、山萘、凤眼果粉碎至20目,加10倍水煎煮2小时,过滤去渣,滤液喷雾干燥,得保健粉;
(2)、将乌梅拣杂洗净加入其重量5倍的米酒中浸泡5天,捞出乌梅蒸透去核,碾磨成泥,得乌梅肉泥,乌梅酒;
(3)、将香榧果仁、大豆放入薏仁油锅内翻炒出香,加入乌梅酒焖润至酒汁收干,烘干研磨成粉,得豆仁粉;
(4)、将乌梅肉泥、橄榄干粉、纳豆、沙茶酱、柠檬醋搅拌均匀,静置30分钟,入笼焖蒸至稠状,打制成浆,冻干粉碎,得乌梅酱粉;
(5)、将豆仁粉、乌梅酱粉与其他剩余原料混合均匀,烘干精磨至200目,即得。
Claims (2)
1.一种乌梅开胃糯米粉,其特征在于,是由下述重量份的原料组成:
青稞粉60-80、乌梅20-40、橄榄干粉8-10、香榧果仁20-30、大豆30-50、酸梅粉20-40、绿萼梅2-4、槟榔花1-3、肺筋草1-2、地枇杷1-2、山萘2-4、凤眼果1-2、柠檬醋8-15、纳豆15-20、沙茶酱10-15、糯米粉350-450、米酒适量、薏仁油8-12、食品添加剂8-10;
所述的食品添加剂由以下重量份的原料组成:菱粉40-80、葡萄籽粉6-10、蚕蛹粉10-12、红枣醋20-40、鱼骨泥10-15、沙虫干8-15、核桃花柱15-25、香菇多糖粉3-5、南乳10-20、阳荷10-15、山楂酱20-30、薏仁油适量;
所述的食品添加剂的的制备方法为:a、将核桃花柱在沸水漂烫8-10分钟,捞出冻干研磨成粉,与葡萄籽粉炒制干香,得炒香粉;b、将沙虫干洗净泡发,加入红枣醋文火焖煮至熟,磨制成浆,将阳荷洗净切末,加入鱼骨泥、蚕蛹粉、南乳、山楂酱搅拌成泥状,覆膜腌制1-2小时,揭膜蒸制熟香,与炒香粉及薏仁油外其他剩余原料揉拌均匀,挤压、膨化、制粒烘干,放入薏仁油中浸润5-10分钟,捞出沥干,烤制熟香,超微研磨,即得。
2.一种如权利要求1所述的乌梅开胃糯米粉的加工方法,其特征在于包括以下步骤:
(1)、将绿萼梅、槟榔花、肺筋草、地枇杷、山萘、凤眼果粉碎至10-20目,加8-10倍水煎煮1-2小时,过滤去渣,滤液喷雾干燥,得保健粉;
(2)、将乌梅拣杂洗净加入其重量3-5倍的米酒中浸泡3-5天,捞出乌梅蒸透去核,碾磨成泥,得乌梅肉泥,乌梅酒;
(3)、将香榧果仁、大豆放入薏仁油锅内翻炒出香,加入乌梅酒焖润至酒汁收干,烘干研磨成粉,得豆仁粉;
(4)、将乌梅肉泥、橄榄干粉、纳豆、沙茶酱、柠檬醋搅拌均匀,静置20-30分钟,入笼焖蒸至稠状,打制成浆,冻干粉碎,得乌梅酱粉;
(5)、将豆仁粉、乌梅酱粉与其他剩余原料混合均匀,烘干精磨至180-220目,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410350832.6A CN104187303A (zh) | 2014-07-23 | 2014-07-23 | 一种乌梅开胃糯米粉及其加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410350832.6A CN104187303A (zh) | 2014-07-23 | 2014-07-23 | 一种乌梅开胃糯米粉及其加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104187303A true CN104187303A (zh) | 2014-12-10 |
Family
ID=52072820
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410350832.6A Pending CN104187303A (zh) | 2014-07-23 | 2014-07-23 | 一种乌梅开胃糯米粉及其加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104187303A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103535621A (zh) * | 2013-10-24 | 2014-01-29 | 合肥市香口福工贸有限公司 | 一种薏仁米糕的加工方法 |
CN103704299A (zh) * | 2013-12-19 | 2014-04-09 | 芜湖佳诚电子科技有限公司 | 一种糯米香菇面包 |
CN103815242A (zh) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | 一种蟹膏龟肉糯米粉及其制备方法 |
-
2014
- 2014-07-23 CN CN201410350832.6A patent/CN104187303A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103535621A (zh) * | 2013-10-24 | 2014-01-29 | 合肥市香口福工贸有限公司 | 一种薏仁米糕的加工方法 |
CN103704299A (zh) * | 2013-12-19 | 2014-04-09 | 芜湖佳诚电子科技有限公司 | 一种糯米香菇面包 |
CN103815242A (zh) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | 一种蟹膏龟肉糯米粉及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104187302A (zh) | 一种速溶降脂糯米粉及其加工方法 | |
CN103689452A (zh) | 一种胡椒杂粮小麦胚芽粉及其制备方法 | |
CN103652852B (zh) | 一种多功能保健粉及其制备方法 | |
CN103948120A (zh) | 一种番石榴果味醋饮料及其加工方法 | |
CN104920738A (zh) | 一种山药百合麦枣茶及其制备方法 | |
CN103535410A (zh) | 一种滋养补身的保健饼干及其制备方法 | |
CN103750336A (zh) | 一种提神健脑面粉及其制备方法 | |
CN103719714A (zh) | 一种杂粮保健面条及其制备方法 | |
CN104585601A (zh) | 一种猪蹄养颜保健米及其制备方法 | |
CN104187304A (zh) | 一种山楂核桃果蔬糯米粉及其加工方法 | |
CN103651881A (zh) | 一种润肺解毒豆浆及其制备方法 | |
CN104187301A (zh) | 一种养生肉香糯米粉及其加工方法 | |
CN104206972A (zh) | 一种薄荷枣味糯米粉及其加工方法 | |
CN104106805A (zh) | 一种南瓜保健米及其制备方法 | |
CN104187307A (zh) | 一种花香营养糯米粉及其加工方法 | |
CN104187899A (zh) | 一种健胃消食牛肉汤料及其加工方法 | |
CN104256290A (zh) | 一种山楂果茶保健米及其制备方法 | |
CN103719678A (zh) | 一种猪油果味大米粉及其制备方法 | |
CN104222851A (zh) | 一种豆乳果酱糯米粉及其加工方法 | |
CN104187303A (zh) | 一种乌梅开胃糯米粉及其加工方法 | |
CN104366515A (zh) | 紫薯豆香牛肉干及其加工方法 | |
CN104106779A (zh) | 一种健脾开胃保健米及其制备方法 | |
CN104000110A (zh) | 一种香辣青豆锅巴及其加工方法 | |
CN104256432A (zh) | 一种葛粉养生食品 | |
CN103710209A (zh) | 一种具有通便功能的米酒及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141210 |
|
RJ01 | Rejection of invention patent application after publication |