CN104207022A - Liver-warming and kidney-tonifying assorted-vegetable-flavor corn grit and preparation method thereof - Google Patents
Liver-warming and kidney-tonifying assorted-vegetable-flavor corn grit and preparation method thereof Download PDFInfo
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- CN104207022A CN104207022A CN201410380945.0A CN201410380945A CN104207022A CN 104207022 A CN104207022 A CN 104207022A CN 201410380945 A CN201410380945 A CN 201410380945A CN 104207022 A CN104207022 A CN 104207022A
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- 238000002360 preparation method Methods 0.000 title claims description 10
- 240000008042 Zea mays Species 0.000 title abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 title abstract description 10
- 235000005822 corn Nutrition 0.000 title abstract description 10
- 239000000796 flavoring agent Substances 0.000 title abstract description 3
- 238000010792 warming Methods 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 52
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 235000014121 butter Nutrition 0.000 claims abstract description 8
- 235000020334 white tea Nutrition 0.000 claims abstract description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 241000124033 Salix Species 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000004922 Vigna radiata Species 0.000 claims description 15
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 15
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 210000004185 liver Anatomy 0.000 claims description 11
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000001592 Amaranthus caudatus Species 0.000 claims description 6
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 6
- 235000001405 Artemisia annua Nutrition 0.000 claims description 6
- 240000000011 Artemisia annua Species 0.000 claims description 6
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 244000247747 Coptis groenlandica Species 0.000 claims description 6
- 235000002991 Coptis groenlandica Nutrition 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 6
- 244000207740 Lemna minor Species 0.000 claims description 6
- 235000006439 Lemna minor Nutrition 0.000 claims description 6
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims description 6
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 6
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 6
- 241000220324 Pyrus Species 0.000 claims description 6
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 6
- 241000218989 Trichosanthes Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 235000012735 amaranth Nutrition 0.000 claims description 6
- 239000004178 amaranth Substances 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 244000013123 dwarf bean Species 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 210000004317 gizzard Anatomy 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 239000001771 mentha piperita Substances 0.000 claims description 6
- 235000021017 pears Nutrition 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000021537 Beetroot Nutrition 0.000 claims description 3
- 235000004976 Solanum vernei Nutrition 0.000 claims description 3
- 241000352057 Solanum vernei Species 0.000 claims description 3
- 235000010716 Vigna mungo Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000001949 Taraxacum officinale Species 0.000 claims 2
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 241000383620 Allium mongolicum Species 0.000 abstract 1
- 244000024893 Amaranthus tricolor Species 0.000 abstract 1
- 235000014748 Amaranthus tricolor Nutrition 0.000 abstract 1
- 244000141331 Amomum villosum Species 0.000 abstract 1
- 235000021533 Beta vulgaris Nutrition 0.000 abstract 1
- 241000335053 Beta vulgaris Species 0.000 abstract 1
- 241000759833 Cornus officinalis Species 0.000 abstract 1
- 101100316841 Escherichia phage lambda bet gene Proteins 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 240000006023 Trichosanthes kirilowii Species 0.000 abstract 1
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 244000046738 asparagus lettuce Species 0.000 abstract 1
- 235000006705 asparagus lettuce Nutrition 0.000 abstract 1
- 210000003038 endothelium Anatomy 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000009566 rice 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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a liver-warming and kidney-tonifying assorted-vegetable-flavor corn grit which is characterized by being prepared from following raw materials, by weight: 600-650 parts of corn granules, 1-2 parts of powder of endothelium corneum gigeriae galli, 5-6 parts of whole powder of purple sweet potatoes, 10-11 parts of tibetan butter, 2-3 parts of amomum villosum, 1.1-1.2 parts of roots of trichosanthes kirilowii, 0.8-1 part of cornus officinalis, 5-6 parts of red beta vulgaris, 3-4 parts of white tea powder, 7-8 parts of seashell powder, 8-9 parts of allium mongolicum, 1-2 parts of salix leaves, 15-16 parts of amaranthus tricolor, 2-3 parts of peels of longan, 20-23 parts of juice of asparagus lettuce, 12-13 parts of jujube flower honey, 13-14 parts of juice of bamboo shoots, 5-6 parts of powder of green orange peels, 1.3-1.4 parts of red date powder and 70-75 parts of nutritional additives. The corn grit is richer in vegetable fiber. In the corn grit, extracts of components of various precious traditional Chinese medicines are fully mixed with the corn grit through various technology processes so that the corn grit has effects of tonifying spleen and fortifying stomach, and moistening and nourishing intestine and stomach.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of hominy grits, particularly relate to a kind of temperature liver kidney-tonifying assorted vegetable plate taste hominy grits and preparation method thereof.
Background technology
At present, along with improving constantly of people's living standard, people more and more select the high delicious rice and flour of valency, hominy grits is nutritious, extensively likes by consumer, and the corn flour taste that market is sold is dull, and how not there is health care, can not be satisfied with consumer demand.
Summary of the invention
The object of this invention is to provide a kind of temperature liver kidney-tonifying assorted vegetable plate taste hominy grits and preparation method thereof, the present invention has vegetable fibers rich content, special taste, warm liver kidney tonifying, the feature that suitable all kinds of crowd uses.
The technical solution adopted in the present invention is:
A kind of warm liver kidney-tonifying assorted vegetable plate taste hominy grits, is characterized in that being made up of following raw material:
Iblet 600-650, the membrane of a chicken's gizzard powder 1-2, purple potato full powder 5-6, butter 10-11, fructus amomi 2-3, root of Chinese trichosanthes 1.1-1.2, Fructus Corni 0.8-1, red beet 5-6, white tea powder 3-4, sea cowry powder 7-8, husky green onion powder 8-9, willow leaf 1-2, three-coloured amaranth 15-16, longan skin 2-3, lettuce juice 20-23, Mel Jujubae 12-13, bamboo shoots juice 13-14, blue or green orange peel powder 5-6, red date powder 1.3-1.4, nourishing additive agent 70-75;
Described nourishing additive agent is made up of following raw materials in part by weight: dandelion 1-2, rock sugar 3-5, mung bean 30-50, pears 7-8, dark plum 5-6, coptis 1-2, balloonflower root 0.6-0.7, sweet wormwood 0.8-0.9, dried peppermint leaf 1-2, duckweed 1.5-2, kelp 1-2, Bulbus Allii Fistulosi 1-2;
Preparation method is:
(1) get the coptis, balloonflower root, sweet wormwood, kelp add 2-3 water slow fire boiling 30-40 minute doubly, filter cleaner, collect filtrate; Mung bean is immersed in 8-9 hour in clear water, waits the skin of mung bean to bubble open, crumple gently with the palm of the hand, green gram spermoderm is removed;
(2) mung bean of peeling is added the filtrate that 2-3 times of step (1) is collected, put into high pressure pan boiling about 30 minutes, become green bean paste;
(3) dandelion, duckweed, dried peppermint leaf, Bulbus Allii Fistulosi, rock sugar are added 7-8 water slow fire boiling 20-30 minute doubly, filter cleaner, collect soup; Pears, dark plum squeezed the juice the mixed liquor mixing with soup and make, mixed liquor and step (2) gained green bean paste are stirred, pulverize after drying, to obtain final product.
The preparation method of described temperature liver kidney-tonifying assorted vegetable plate taste hominy grits, is characterized in that comprising the following steps:
(1) longan skin, the membrane of a chicken's gizzard powder, root of Chinese trichosanthes, Fructus Corni, red date powder are added 5-6 times of water slow fire boiling 40-45 minute, filter cleaner, obtains liquid;
(2) mixed with white tea powder, sea cowry powder, husky green onion powder, willow leaf by iblet, then add butter big fire and to stir-fry 15-20 minute, slagging-off, sifts out iblet;
(3) by step (2) gained iblet and redly lick dish, powder beaten by three-coloured amaranth, then mixes with blue or green orange peel powder, add step (1) gained liquid, bamboo shoots juice, Mel Jujubae, lettuce juice and other surplus stocks and stir together, dry and be ground into powder, to obtain final product
Beneficial effect of the present invention is:
Of the present invention iblet and the siccatives such as white tea are mixed add again together with butter stir-fry, ensure corn former zestful while, improve the local flavor of corn, and with the addition of various Vegetable powder, make the string of hominy grits abundanter, and be extracted the composition of multiple rare traditional Chinese medicine, adopt kinds of processes step it fully to be merged, make hominy grits have the effect of warm liver kidney tonifying, tonifying spleen stomach invigorating, moistening intestine and stomach.
Detailed description of the invention
A kind of warm liver kidney-tonifying assorted vegetable plate taste hominy grits, is characterized in that being made up of following raw material:
Iblet 600-650, the membrane of a chicken's gizzard powder 1-2, purple potato full powder 5-6, butter 10-11, fructus amomi 2-3, root of Chinese trichosanthes 1.1-1.2, Fructus Corni 0.8-1, red beet 5-6, white tea powder 3-4, sea cowry powder 7-8, husky green onion powder 8-9, willow leaf 1-2, three-coloured amaranth 15-16, longan skin 2-3, lettuce juice 20-23, Mel Jujubae 12-13, bamboo shoots juice 13-14, blue or green orange peel powder 5-6, red date powder 1.3-1.4, nourishing additive agent 70-75;
Described nourishing additive agent is made up of following raw materials in part by weight: dandelion 1-2, rock sugar 3-5, mung bean 30-50, pears 7-8, dark plum 5-6, coptis 1-2, balloonflower root 0.6-0.7, sweet wormwood 0.8-0.9, dried peppermint leaf 1-2, duckweed 1.5-2, kelp 1-2, Bulbus Allii Fistulosi 1-2;
Preparation method is:
(1) get the coptis, balloonflower root, sweet wormwood, kelp add 2-3 water slow fire boiling 30-40 minute doubly, filter cleaner, collect filtrate; Mung bean is immersed in 8-9 hour in clear water, waits the skin of mung bean to bubble open, crumple gently with the palm of the hand, green gram spermoderm is removed;
(2) mung bean of peeling is added the filtrate that 2-3 times of step (1) is collected, put into high pressure pan boiling about 30 minutes, become green bean paste;
(3) dandelion, duckweed, dried peppermint leaf, Bulbus Allii Fistulosi, rock sugar are added 7-8 water slow fire boiling 20-30 minute doubly, filter cleaner, collect soup; Pears, dark plum squeezed the juice the mixed liquor mixing with soup and make, mixed liquor and step (2) gained green bean paste are stirred, pulverize after drying, to obtain final product.
The preparation method of described temperature liver kidney-tonifying assorted vegetable plate taste hominy grits, is characterized in that comprising the following steps:
(1) longan skin, the membrane of a chicken's gizzard powder, root of Chinese trichosanthes, Fructus Corni, red date powder are added 5-6 times of water slow fire boiling 40-45 minute, filter cleaner, obtains liquid;
(2) mixed with white tea powder, sea cowry powder, husky green onion powder, willow leaf by iblet, then add butter big fire and to stir-fry 15-20 minute, slagging-off, sifts out iblet;
(3) by step (2) gained iblet and redly lick dish, powder beaten by three-coloured amaranth, then mixes with blue or green orange peel powder, add step (1) gained liquid, bamboo shoots juice, Mel Jujubae, lettuce juice and other surplus stocks and stir together, dry and be ground into powder, to obtain final product.
Claims (2)
1. a warm liver kidney-tonifying assorted vegetable plate taste hominy grits, is characterized in that being made up of following raw material:
Iblet 600-650, the membrane of a chicken's gizzard powder 1-2, purple potato full powder 5-6, butter 10-11, fructus amomi 2-3, root of Chinese trichosanthes 1.1-1.2, Fructus Corni 0.8-1, red beet 5-6, white tea powder 3-4, sea cowry powder 7-8, husky green onion powder 8-9, willow leaf 1-2, three-coloured amaranth 15-16, longan skin 2-3, lettuce juice 20-23, Mel Jujubae 12-13, bamboo shoots juice 13-14, blue or green orange peel powder 5-6, red date powder 1.3-1.4, nourishing additive agent 70-75;
Described nourishing additive agent is made up of following raw materials in part by weight: dandelion 1-2, rock sugar 3-5, mung bean 30-50, pears 7-8, dark plum 5-6, coptis 1-2, balloonflower root 0.6-0.7, sweet wormwood 0.8-0.9, dried peppermint leaf 1-2, duckweed 1.5-2, kelp 1-2, Bulbus Allii Fistulosi 1-2;
Preparation method is:
(1) get the coptis, balloonflower root, sweet wormwood, kelp add 2-3 water slow fire boiling 30-40 minute doubly, filter cleaner, collect filtrate; Mung bean is immersed in 8-9 hour in clear water, waits the skin of mung bean to bubble open, crumple gently with the palm of the hand, green gram spermoderm is removed;
(2) mung bean of peeling is added the filtrate that 2-3 times of step (1) is collected, put into high pressure pan boiling about 30 minutes, become green bean paste;
(3) dandelion, duckweed, dried peppermint leaf, Bulbus Allii Fistulosi, rock sugar are added 7-8 water slow fire boiling 20-30 minute doubly, filter cleaner, collect soup; Pears, dark plum squeezed the juice the mixed liquor mixing with soup and make, mixed liquor and step (2) gained green bean paste are stirred, pulverize after drying, to obtain final product.
2. the preparation method of warm liver kidney-tonifying assorted vegetable plate taste hominy grits according to claim 1, is characterized in that comprising the following steps:
(1) longan skin, the membrane of a chicken's gizzard powder, root of Chinese trichosanthes, Fructus Corni, red date powder are added 5-6 times of water slow fire boiling 40-45 minute, filter cleaner, obtains liquid;
(2) mixed with white tea powder, sea cowry powder, husky green onion powder, willow leaf by iblet, then add butter big fire and to stir-fry 15-20 minute, slagging-off, sifts out iblet;
(3) by step (2) gained iblet and redly lick dish, powder beaten by three-coloured amaranth, then mixes with blue or green orange peel powder, add step (1) gained liquid, bamboo shoots juice, Mel Jujubae, lettuce juice and other surplus stocks and stir together, dry and be ground into powder, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410380945.0A CN104207022A (en) | 2014-08-05 | 2014-08-05 | Liver-warming and kidney-tonifying assorted-vegetable-flavor corn grit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410380945.0A CN104207022A (en) | 2014-08-05 | 2014-08-05 | Liver-warming and kidney-tonifying assorted-vegetable-flavor corn grit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207022A true CN104207022A (en) | 2014-12-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410380945.0A Pending CN104207022A (en) | 2014-08-05 | 2014-08-05 | Liver-warming and kidney-tonifying assorted-vegetable-flavor corn grit and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104207022A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349202A (en) * | 2013-06-07 | 2013-10-16 | 安徽顶康食品有限公司 | Radix puerariae alcohol-dispelling corn flour and preparation method thereof |
| CN103445084A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Corn with tea flavor and preparation method thereof |
| CN103815263A (en) * | 2014-02-14 | 2014-05-28 | 合肥康龄养生科技有限公司 | Nutritional corn flour and preparation method thereof |
| CN103815266A (en) * | 2014-02-14 | 2014-05-28 | 合肥康龄养生科技有限公司 | Healthcare corn flour and preparation method thereof |
| CN103815268A (en) * | 2014-02-14 | 2014-05-28 | 合肥康龄养生科技有限公司 | Corn flour with seafood flavor and preparation method thereof |
-
2014
- 2014-08-05 CN CN201410380945.0A patent/CN104207022A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349202A (en) * | 2013-06-07 | 2013-10-16 | 安徽顶康食品有限公司 | Radix puerariae alcohol-dispelling corn flour and preparation method thereof |
| CN103445084A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Corn with tea flavor and preparation method thereof |
| CN103815263A (en) * | 2014-02-14 | 2014-05-28 | 合肥康龄养生科技有限公司 | Nutritional corn flour and preparation method thereof |
| CN103815266A (en) * | 2014-02-14 | 2014-05-28 | 合肥康龄养生科技有限公司 | Healthcare corn flour and preparation method thereof |
| CN103815268A (en) * | 2014-02-14 | 2014-05-28 | 合肥康龄养生科技有限公司 | Corn flour with seafood flavor and preparation method thereof |
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