CN104187397A - Spring roll with pulp and chocolate and preparation method thereof - Google Patents
Spring roll with pulp and chocolate and preparation method thereof Download PDFInfo
- Publication number
- CN104187397A CN104187397A CN201410351875.6A CN201410351875A CN104187397A CN 104187397 A CN104187397 A CN 104187397A CN 201410351875 A CN201410351875 A CN 201410351875A CN 104187397 A CN104187397 A CN 104187397A
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- Prior art keywords
- chocolate
- parts
- pulp
- spring roll
- minute
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- 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
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 9
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 241000913796 Fordia cauliflora Species 0.000 claims abstract description 7
- 240000007228 Mangifera indica Species 0.000 claims abstract description 7
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims abstract description 4
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 claims abstract description 4
- 244000098338 Triticum aestivum Species 0.000 claims abstract 3
- 244000061458 Solanum melongena Species 0.000 claims description 12
- 235000002597 Solanum melongena Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 241000345998 Calamus manan Species 0.000 claims description 7
- 241000723418 Carya Species 0.000 claims description 7
- 235000021028 berry Nutrition 0.000 claims description 7
- 235000012950 rattan cane Nutrition 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 241000251511 Holothuroidea Species 0.000 claims description 6
- 244000242564 Osmanthus fragrans Species 0.000 claims description 6
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 6
- 244000131316 Panax pseudoginseng Species 0.000 claims description 6
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 6
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000015149 toffees Nutrition 0.000 claims description 6
- 241000522169 Lespedeza Species 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 241000209020 Cornus Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005138 cryopreservation Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 241000411851 herbal medicine Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 240000001949 Taraxacum officinale Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 4
- 206010019345 Heat stroke Diseases 0.000 abstract description 2
- 241001166994 Kummerowia striata Species 0.000 abstract 2
- 241000221638 Morchella Species 0.000 abstract 2
- 241000244938 Penthorum chinense Species 0.000 abstract 1
- 235000016785 Rosa della China Nutrition 0.000 abstract 1
- 208000007180 Sunstroke Diseases 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000002741 hibiscus rosa-sinensis Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- 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
-
- 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
- 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
The invention discloses a spring roll with pulp and chocolate. The spring roll is prepared from following raw materials including, by weight, 30-40 parts of wheat flour, 8-9 parts of an nutritional additive, 6-8 parts of chocolate powder, 3-4 parts of sweet flour sauce, 1-2 parts of honeysuckle powder, 2-3 parts of lotus leaves, 3-4 parts of dried shrimp, 3-4 parts of rice vinegar, 2-4 parts of grape pulp, 3-4 parts of morchella, 4-6 parts of spareribs, 3-4 parts of mango juice, 0.5-1 part of stelmatocrypton khasianum, 2-3 parts of fordia cauliflora, 0.5-1 part of hibiscus rosa-sinensis roots, 0.4-1 part of penthorum chinense pursh, 1-2 parts of kummerowia striata and 4-5 parts of milk candy. In the invention, wrap of the spring roll with pulp and chocolate are rolled with flour mixed with traditional Chinese medicine juice so that the spring roll is thick in medicine fragrances and has good health-caring effects, wherein the kummerowia striata has an effect of preventing sunstroke, the stelmatocrypton khasianum can release exterior and warm middle, dispel wind and free collateral, and has a function of treating cold. By means of the added grape pulp, morchella and the spareribs, the spring roll with the pulp and the chocolate is quite high in nutritional value.
Description
Technical field
The present invention relates to the chocolate spring roll of a kind of health care pulp, relate in particular to chocolate spring roll of a kind of pulp and preparation method thereof.
Background technology
Spring roll is the traditional folk snack of China, through the centuries even the development of more than one thousand years become a kind of leisure food by folk snack, on market, in supermarket, all can buy the spring roll that meets consumer taste, in spring roll, add various health-care components, constantly improve its nutritive value, can effectively promote health.
Summary of the invention
The present invention has overcome deficiency of the prior art, and chocolate spring roll of a kind of pulp and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
The chocolate spring roll of a kind of pulp, made by the raw material of following weight portion:
Wheat flour 30-40, nourishing additive agent 8-9, chocolate powder 6-8, sweet fermented flour sauce 3-4, honeysuckle powder 1-2, lotus leaf 2-3, dried shrimp 3-4, rice vinegar 3-4, grape berry 2-4, hickory chick 3-4, chop 4-6, mango juice 3-4, raw rattan 0.5-1, Fordia cauliflora 2-3, Chinese hibiscus root 0.5-1, catch up with yellow careless 0.4-1, virgate lespedeza herb 1-2, toffee 4-5;
Described nourishing additive agent is made up of following raw materials in part by weight:
Sea cucumber 1.2-1.7, pseudo-ginseng 0.5-1.5, dandelion 0.9-1.2, cornu cerve degelatinatum 1.3-1.7, concha meretricis seu cylinae 0.8-1.2, eggplant 6-7, bubble green pepper 5-6, sweet osmanthus 6-7, chocolate 3-4;
Preparation method is:
(1) sea cucumber, pseudo-ginseng, dandelion, cornu cerve degelatinatum, concha meretricis seu cylinae add 5-6 times of water, decoct 25-30 minute, and filter residue obtains liquid;
(2) eggplant peeling chopping, chocolate chopping, first spreads the bubble green pepper that one deck minces, then puts eggplant silk on food steamer, finally sprinkle sweet osmanthus, with liquid medicine fumigating 20-30 minute, gets eggplant silk and mixes broken chocolate, treats chocolate thawing, and mixing and stirring, to obtain final product;
A preparation method for the chocolate spring roll of pulp, is characterized in that comprising the following steps:
(1) by the Chinese herbal medicine such as raw rattan, Fordia cauliflora of described weight portion with concentrated after 4-5 times of flooding, after solution to be concentrated is cooling, add suitable quantity of water and salt, by wheat flour
,chocolate powder adds wherein, after being fully uniformly mixed, is kneaded into dough, then rolls into the chocolate spring roll wrapping of pulp;
(2) the chop water of dehematizing, pickled 3-4 hour in the mixed liquor of mango juice, toffee and rice vinegar, then with clean lotus leaf parcel, upper pot steams 20-30 minute, and unloading leaf, gets meat, and chopping, merges with nourishing additive agent;
(3) hickory chick is cleaned and mixes and mince with dried shrimp, then mixes sweet fermented flour sauce, honeysuckle powder, and upper pot cooks, stand-by; Grape berry is diced, and dewaters to 15%-20% water content, stand-by;
(4), after above-mentioned steps gained fillings is mixed with leftover materials, with the chocolate spring roll wrapping parcel of pulp, get product; Chocolate moulding pulp spring roll was carried out to quick-frozen in 10-15 minute, and quick freezing temperature is-10--15 DEG C that the quick-frozen time is 25-30 minute, by chocolate pulp good quick-frozen spring roll finishing and packing, cryopreservation below-6 DEG C.
Advantage of the present invention is:
The present invention adopts the mixed flour of Chinese medicine juice to roll the chocolate spring roll wrapping of pulp processed, medicine is aromatic strongly fragrant, also there is good health-care effect, wherein virgate lespedeza herb can be in case heatstroke, raw rattan can be induced sweat in temperature, and dispelling wind and removing obstruction in the meridians plays the effect curing cold, the grape berry, hickory chick, the chop that in the chocolate spring roll filling of pulp, add, make the chocolate spring roll of pulp have very high nutritive value.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
The chocolate spring roll of a kind of pulp, made by the raw material of following weight portion (jin):
Wheat flour 30, nourishing additive agent 9, chocolate powder 6, sweet fermented flour sauce 4, honeysuckle powder 2, lotus leaf 3, dried shrimp 4, rice vinegar 4, grape berry 4, hickory chick 4, chop 4, mango juice 3, raw rattan 0.5, Fordia cauliflora 2, Chinese hibiscus root 0.5, catch up with yellow grass 0.4, virgate lespedeza herb 1, toffee 4;
Described nourishing additive agent is made up of following raw materials in part by weight:
Sea cucumber 1.2, pseudo-ginseng 0.5, dandelion 0.9, cornu cerve degelatinatum 1.3, concha meretricis seu cylinae 0.8, eggplant 6, bubble green pepper 5, sweet osmanthus 6, chocolate 3;
Preparation method is:
(1) sea cucumber, pseudo-ginseng, dandelion, cornu cerve degelatinatum, concha meretricis seu cylinae add 5 times of water, decoct 25 minutes, and filter residue obtains liquid;
(2) eggplant peeling chopping, chocolate chopping, first spreads the bubble green pepper that one deck minces, then puts eggplant silk on food steamer, finally sprinkle sweet osmanthus, uses liquid medicine fumigating 20 minutes, gets eggplant silk and mixes broken chocolate, treats chocolate thawing, and mixing and stirring, to obtain final product;
A preparation method for the chocolate spring roll of pulp, comprises the following steps:
(1) by the Chinese herbal medicine such as raw rattan, Fordia cauliflora of described weight portion with concentrated after 4 times of floodings, after solution to be concentrated is cooling, add suitable quantity of water and salt, by wheat flour
,chocolate powder adds wherein, after being fully uniformly mixed, is kneaded into dough, then rolls into the chocolate spring roll wrapping of pulp;
(2) the chop water of dehematizing, pickled 3-4 hour in the mixed liquor of mango juice, toffee and rice vinegar, then with clean lotus leaf parcel, upper pot steams 20-30 minute, and unloading leaf, gets meat, and chopping, merges with nourishing additive agent;
(3) hickory chick is cleaned and mixes and mince with dried shrimp, then mixes sweet fermented flour sauce, honeysuckle powder, and upper pot cooks, stand-by; Grape berry is diced, and dehydration is to 15% water content, stand-by;
(4), after above-mentioned steps gained fillings is mixed with leftover materials, with the chocolate spring roll wrapping parcel of pulp, get product; Chocolate moulding pulp spring roll was carried out to quick-frozen in 10 minutes, and quick freezing temperature is-10 DEG C, and the quick-frozen time is 25 minutes, by chocolate pulp good quick-frozen spring roll finishing and packing, cryopreservation below-6 DEG C.
Claims (2)
1. the chocolate spring roll of pulp, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 30-40, nourishing additive agent 8-9, chocolate powder 6-8, sweet fermented flour sauce 3-4, honeysuckle powder 1-2, lotus leaf 2-3, dried shrimp 3-4, rice vinegar 3-4, grape berry 2-4, hickory chick 3-4, chop 4-6, mango juice 3-4, raw rattan 0.5-1, Fordia cauliflora 2-3, Chinese hibiscus root 0.5-1, catch up with yellow careless 0.4-1, virgate lespedeza herb 1-2, toffee 4-5;
Described nourishing additive agent is made up of following raw materials in part by weight:
Sea cucumber 1.2-1.7, pseudo-ginseng 0.5-1.5, dandelion 0.9-1.2, cornu cerve degelatinatum 1.3-1.7, concha meretricis seu cylinae 0.8-1.2, eggplant 6-7, bubble green pepper 5-6, sweet osmanthus 6-7, chocolate 3-4;
Preparation method is:
(1) sea cucumber, pseudo-ginseng, dandelion, cornu cerve degelatinatum, concha meretricis seu cylinae add 5-6 times of water, decoct 25-30 minute, and filter residue obtains liquid;
(2) eggplant peeling chopping, chocolate chopping, first spreads the bubble green pepper that one deck minces, then puts eggplant silk on food steamer, finally sprinkle sweet osmanthus, with liquid medicine fumigating 20-30 minute, gets eggplant silk and mixes broken chocolate, treats chocolate thawing, and mixing and stirring, to obtain final product.
2. the preparation method of the chocolate spring roll of a kind of pulp according to claim 1, is characterized in that comprising the following steps:
(1) by the Chinese herbal medicine such as raw rattan, Fordia cauliflora of described weight portion with concentrated after 4-5 times of flooding, after solution to be concentrated is cooling, add suitable quantity of water and salt, by wheat flour
,chocolate powder adds wherein, after being fully uniformly mixed, is kneaded into dough, then rolls into the chocolate spring roll wrapping of pulp;
(2) the chop water of dehematizing, pickled 3-4 hour in the mixed liquor of mango juice, toffee and rice vinegar, then with clean lotus leaf parcel, upper pot steams 20-30 minute, and unloading leaf, gets meat, and chopping, merges with nourishing additive agent;
(3) hickory chick is cleaned and mixes and mince with dried shrimp, then mixes sweet fermented flour sauce, honeysuckle powder, and upper pot cooks, stand-by; Grape berry is diced, and dewaters to 15%-20% water content, stand-by;
(4), after above-mentioned steps gained fillings is mixed with leftover materials, with the chocolate spring roll wrapping parcel of pulp, get product; Chocolate moulding pulp spring roll was carried out to quick-frozen in 10-15 minute, and quick freezing temperature is-10--15 DEG C that the quick-frozen time is 25-30 minute, by chocolate pulp good quick-frozen spring roll finishing and packing, cryopreservation below-6 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410351875.6A CN104187397A (en) | 2014-07-23 | 2014-07-23 | Spring roll with pulp and chocolate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410351875.6A CN104187397A (en) | 2014-07-23 | 2014-07-23 | Spring roll with pulp and chocolate and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187397A true CN104187397A (en) | 2014-12-10 |
Family
ID=52072913
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410351875.6A Pending CN104187397A (en) | 2014-07-23 | 2014-07-23 | Spring roll with pulp and chocolate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187397A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454357A (en) * | 2016-02-18 | 2016-04-06 | 吴金玉 | Nostoc commune spring roll wrapper and making method thereof |
| CN105660769A (en) * | 2016-02-18 | 2016-06-15 | 吴金玉 | Spring roll wrapper with health efficacy and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300087A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Health-care spring roll capable of invigorating stomach and reducing lipid and manufacturing method thereof |
| CN103300085A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Qi tonifying and blood circulation promoting healthcare spring roll and production method thereof |
| CN103783105A (en) * | 2014-01-02 | 2014-05-14 | 柳培健 | Fruit and vegetable spring roll and processing method thereof |
-
2014
- 2014-07-23 CN CN201410351875.6A patent/CN104187397A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300087A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Health-care spring roll capable of invigorating stomach and reducing lipid and manufacturing method thereof |
| CN103300085A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Qi tonifying and blood circulation promoting healthcare spring roll and production method thereof |
| CN103783105A (en) * | 2014-01-02 | 2014-05-14 | 柳培健 | Fruit and vegetable spring roll and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454357A (en) * | 2016-02-18 | 2016-04-06 | 吴金玉 | Nostoc commune spring roll wrapper and making method thereof |
| CN105660769A (en) * | 2016-02-18 | 2016-06-15 | 吴金玉 | Spring roll wrapper with health efficacy and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20141210 |