CN104207024A - Jasmine flower beauty-maintaining congee and making method thereof - Google Patents
Jasmine flower beauty-maintaining congee and making method thereof Download PDFInfo
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- CN104207024A CN104207024A CN201410425173.8A CN201410425173A CN104207024A CN 104207024 A CN104207024 A CN 104207024A CN 201410425173 A CN201410425173 A CN 201410425173A CN 104207024 A CN104207024 A CN 104207024A
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- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title abstract description 3
- 240000005385 Jasminum sambac Species 0.000 title 1
- 241000207840 Jasminum Species 0.000 claims abstract description 48
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 241000234435 Lilium Species 0.000 claims abstract description 16
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 16
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 12
- 239000011435 rock Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000010656 jasmine oil Substances 0.000 claims description 10
- 235000021395 porridge Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 4
- 241000519695 Ilex integra Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 210000004072 lung Anatomy 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010013789 Dry throat Diseases 0.000 abstract description 2
- 206010013954 Dysphoria Diseases 0.000 abstract description 2
- 206010018612 Gonorrhoea Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000001684 chronic effect Effects 0.000 abstract description 2
- 208000001848 dysentery Diseases 0.000 abstract description 2
- 208000001786 gonorrhea Diseases 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000035807 sensation Effects 0.000 abstract description 2
- 235000019615 sensations Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000000341 volatile oil Substances 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract 2
- 206010022998 Irritability Diseases 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 230000007935 neutral effect Effects 0.000 abstract 1
- 230000001846 repelling effect Effects 0.000 abstract 1
- 230000000087 stabilizing effect Effects 0.000 abstract 1
- 208000024891 symptom Diseases 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 13
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 2
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 2
- XMLSXPIVAXONDL-PLNGDYQASA-N Jasmone Chemical compound CC\C=C/CC1=C(C)CCC1=O XMLSXPIVAXONDL-PLNGDYQASA-N 0.000 description 2
- BTJXBZZBBNNTOV-UHFFFAOYSA-N Linalyl benzoate Chemical compound CC(C)=CCCC(C)(C=C)OC(=O)C1=CC=CC=C1 BTJXBZZBBNNTOV-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229930007744 linalool Natural products 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- XMLSXPIVAXONDL-UHFFFAOYSA-N trans-jasmone Natural products CCC=CCC1=C(C)CCC1=O XMLSXPIVAXONDL-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001225 therapeutic 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses jasmine flower beauty-maintaining congee and a making method thereof. The jasmine flower beauty-maintaining congee is characterized by consisting of the following raw material components in parts by mass: 500 parts of glutinous rice flour, 50-100 parts of jasmine flowers, 10-15 parts of lotus seeds, 10-20 parts of white sugar, 40-80 parts of rock candies, 2-4 parts of honey, 1-3 parts of jasmine flower essential oil, 2-4 parts of fresh lilies and 2-4 parts of red dates, wherein the jasmine flowers are warm in nature, and acrid and sweet in taste, and have the effects of regulating qi, expelling depression, repelling foulness and regulating the middle warmer; the lilies have the effects of tranquilizing by nourishing the heart, moistening lung to arrest cough and nourishing; the red dates have the effects of invigorating qi and blood, strengthening the spleen and stomach, inhibiting cancers, resisting irritability and resisting fatigue; and the lotus seeds are rich in nutrition, neutral in nature, and sweet and astringent in taste, have the effects of tonifying spleen, nourishing lung, nourishing heart, tonifying kidney and stabilizing intestines, and have certain treatment effects on the symptoms of bitter mouth and dry throat, dysphoria with smothery sensation, chronic gonorrhea, dysentery and the like. A reference is provided for further standardized industrial production.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of using glutinous rice flour, Jasmine as the health food and preparation method thereof of primary raw material.
Background technology
Jasmine contains the volatilization such as phenmethylol or its lipid, jasmone, linalool, benzoic acid linalool ester oily matter.It is warm in nature, and taste is pungent, sweet, have regulate the flow of vital energy, open strongly fragrant, ward off dirty and medium effect.
Congee also claims gruel, is the dense and burned food that the grains such as a kind of rice, millet or corn are cooked into.It is first appeared in all books: it is congee that Yellow Emperor, a legendary ruler begins to cook paddy.Have and long edible history in China, and of a great variety, for the purpose of existing health care, beauty treatment, also have for the purpose of curing the disease, also have for the purpose of diet, deeply like by our people.
This product for primary raw material with Jasmine and glutinous rice flour, adds some seasonings and auxiliary material simultaneously, have developed a kind of typical local food with nutrition and health care character, for industrialized mass production is from now on prepared.
Summary of the invention
The object of the present invention is to provide formula of a kind of jasmine face-nourishing porridge and preparation method thereof.
The object of the invention is to be achieved by the following technical programs, a kind of Jasmine face-nourishing porridge, it is characterized in that, the quality proportioning of raw material components is: glutinous rice flour 500 parts, Jasmine 50-100 part, lotus seeds 10-15 part, white sugar 10-20 part, rock sugar 40-80 part, honey 2-4 part, refined jasmine oil 1-3 part, fresh lily bulb 2-4 part, red date 2-4 part.
Preferably, a kind of Jasmine face-nourishing porridge, is characterized in that, the mass ratio of raw material components is: glutinous rice flour 500 parts, Jasmine 70 parts, 12 parts, lotus seeds, white sugar 15 parts, 60 parts, rock sugar, honey 3 parts, refined jasmine oil 2 parts, fresh lily bulb 3 parts, red date 3 parts.
A kind of preparation method of Jasmine face-nourishing porridge, comprise the following steps: 1. jasmine petal is plucked after Hua Di and pistil clean up add honey, white sugar mixes all pickled 10-20 minute, then steam 10-15 minute take out dry in the air cool, then add refined jasmine oil and cold boiled water pigment broken make Jasmine stick with paste, stand-by; 2. glutinous rice flour and above-mentioned Jasmine are stuck with paste mixed stirring, rub up into Jasmine mochi, roll into the sheet of 0. 3 cm thicks with rolling pin, slitting, be twisted into the round bar that diameter is 0.2 centimetre, then be cut into the granular, stand-by of length 0.5 centimetre by knife; 3. fresh lily bulb cleans up and breaks into flap, stoning and skin after red date soaks, and lotus seeds clear water rises and sends out draining, stand-by; 4. it is boiled that clear water boiledly adds Jasmine glutinous rice grain, lily lobe, red date, lotus seeds respectively afterwards, rock sugar continues big fire, then adds a cover heating 20-30 minute with medium and small fire, finally adopt the filling sterilizing of sealed vacuum to preserve.
The amount of water that described step 1 makes Jasmine paste is 50% of Jasmine quality.
Beneficial effect of the present invention:
1. the Jasmine in the present invention contains the volatilization such as phenmethylol or its lipid, jasmone, linalool, benzoic acid linalool ester oily matter.It is warm in nature, and taste is pungent, sweet, have regulate the flow of vital energy, open strongly fragrant, ward off dirty and medium effect, Jasmine selects the plump petal that a bud just ready to burst of petal, petal lobe, through the pickled mode adopting steaming again of honey white sugar, can improve colored faint scent, also adds the effect that Jasmine essential oil increases progressively to play seasoning simultaneously.
2. the effects such as the lily in the present invention has mental-tranquilization, moistens the lung and relieve the cough, nutritious tonifying.Because liliaceous fragrance is lighter, good booster action is played to the taste of congee.
3. the red date in the present invention has blood-enrich, strengthening the spleen and stomach, presses down the effects such as cancer, antiallergy, antifatigue, plays good auxiliaring effect to the taste in week.
4. the nutritious lotus seed in the present invention enriches, and the flat taste of property is sweet, puckery, has tonifying spleen, beneficial lung, nourishes heart, the effect such as kidney-nourishing and solid intestines, has certain therapeutic action to diseases such as bitter taste in the mouth and dry throat, dysphoria with smothery sensation, chronic gonorrhea and dysentery.
5. in the present invention, the object of Jasmine and glutinous rice furnishing dough has two, and one is the fragrant that can pin Jasmine, and two is a kind of objects reaching profiling.
6. the present invention provides reference for further standardization industrial production.
Detailed description of the invention
embodiment 1
The quality proportioning of raw material: glutinous rice flour 500 parts, Jasmine 50 parts, 10 parts, lotus seeds, white sugar 10 parts, 40 parts, rock sugar, honey 2 parts, refined jasmine oil 1 part, fresh lily bulb 2 parts, red date 2 parts, 500 parts, clear water.
1. jasmine petal is plucked after Hua Di and pistil clean up add honey, white sugar mixes all pickled 10-20 minute, then steams to take out for 10-15 minute to dry in the air cool, then adds refined jasmine oil and cold boiled water pigment are broken makes Jasmine and stick with paste, stand-by;
2. glutinous rice flour and above-mentioned Jasmine are stuck with paste mixed stirring, rub up into Jasmine mochi, roll into the sheet of 0. 3 cm thicks with rolling pin, slitting, be twisted into the round bar that diameter is 0.2 centimetre, then be cut into the granular, stand-by of length 0.5 centimetre by knife;
3. lily cleans up and breaks into flap, stoning and skin after red date soaks, and lotus seeds clear water rises and sends out draining, stand-by;
4. it is boiled that clear water boiledly adds Jasmine glutinous rice grain, lily lobe, red date, lotus seeds respectively afterwards, rock sugar continues big fire, then adds a cover heating 20-30 minute with medium and small fire, finally adopt the filling sterilizing of sealed vacuum to preserve.
embodiment 2
The quality proportioning of raw material: glutinous rice flour 500 parts, Jasmine 70 parts, 12 parts, lotus seeds, white sugar 15 parts, 60 parts, rock sugar, honey 3 parts, refined jasmine oil 2 parts, fresh lily bulb 3 parts, red date 3 parts, 500 parts, clear water.
Making step is with embodiment one.
embodiment 3
The quality proportioning of raw material: glutinous rice flour 500 parts, Jasmine 70 parts, 15 parts, lotus seeds, white sugar 20 parts, 80 parts, rock sugar, honey 4 parts, refined jasmine oil 3 parts, fresh lily bulb 4 parts, red date 4 parts, 500 parts, clear water.
Making step is with embodiment one.
The above is only preferred embodiment of the present invention, not does any pro forma restriction to the present invention; Any those of ordinary skill in the art, do not departing under technical solution of the present invention ambit, the Method and Technology content of above-mentioned announcement all can be utilized to make many possible variations and modification to technical solution of the present invention, or be revised as the Equivalent embodiments of equivalent variations.Therefore, every content not departing from technical solution of the present invention, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent replacement, equivalence change and modification, all still belongs in the scope of technical solution of the present invention protection.
Claims (4)
1. a Jasmine face-nourishing porridge, is characterized in that, the quality proportioning of raw material components is:
Glutinous rice flour 500 parts, Jasmine 50-100 part, lotus seeds 10-15 part, white sugar 10-20 part, rock sugar 40-80 part, honey 2-4 part, refined jasmine oil 1-3 part, fresh lily bulb 2-4 part, red date 2-4 part.
2. a kind of Jasmine face-nourishing porridge according to claim 1, is characterized in that, the mass ratio of raw material components is: glutinous rice flour 500 parts, Jasmine 70 parts, 12 parts, lotus seeds, white sugar 15 parts, 60 parts, rock sugar, honey 3 parts, refined jasmine oil 2 parts, fresh lily bulb 3 parts, red date 3 parts.
3. the preparation method of a kind of Jasmine face-nourishing porridge described in claim 1 or 2, it is characterized in that, comprise the following steps: 1. jasmine petal is plucked after Hua Di and pistil clean up add honey, white sugar mixes all pickled 10-20 minute, then steaming taking-up in 10-15 minute dries in the air cool, add again refined jasmine oil and cold boiled water pigment broken make Jasmine stick with paste, stand-by; 2. glutinous rice flour and above-mentioned Jasmine are stuck with paste mixed stirring, rub up into Jasmine mochi, roll into the sheet of 0. 3 cm thicks with rolling pin, slitting, be twisted into the round bar that diameter is 0.2 centimetre, then be cut into the granular, stand-by of length 0.5 centimetre by knife; 3. fresh lily bulb cleans up and breaks into flap, stoning and skin after red date soaks, and lotus seeds clear water rises and sends out draining, stand-by; 4. it is boiled that clear water boiledly adds Jasmine glutinous rice grain, lily lobe, red date, lotus seeds respectively afterwards, rock sugar continues big fire, then adds a cover heating 20-30 minute with medium and small fire, finally adopt the filling sterilizing of sealed vacuum to preserve.
4. the preparation method of a kind of Jasmine face-nourishing porridge according to claim 3, is characterized in that, the amount of water that described step 1 makes Jasmine paste is 50% of Jasmine quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410425173.8A CN104207024A (en) | 2014-08-27 | 2014-08-27 | Jasmine flower beauty-maintaining congee and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410425173.8A CN104207024A (en) | 2014-08-27 | 2014-08-27 | Jasmine flower beauty-maintaining congee and making method thereof |
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| Publication Number | Publication Date |
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| CN104207024A true CN104207024A (en) | 2014-12-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410425173.8A Pending CN104207024A (en) | 2014-08-27 | 2014-08-27 | Jasmine flower beauty-maintaining congee and making method thereof |
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| Country | Link |
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| CN (1) | CN104207024A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076986A (en) * | 2015-09-21 | 2015-11-25 | 湖北神农蜂语生物产业有限公司 | Lilium brownii-honey instant porridge powder and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871039A (en) * | 2012-10-31 | 2013-01-16 | 邵卫星 | Technology for preparing lily and lotus seed and red date porridge |
| CN103478730A (en) * | 2013-09-25 | 2014-01-01 | 李德伟 | Preparation method of quick weight-reducing and beauty-enhancing porridge |
-
2014
- 2014-08-27 CN CN201410425173.8A patent/CN104207024A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871039A (en) * | 2012-10-31 | 2013-01-16 | 邵卫星 | Technology for preparing lily and lotus seed and red date porridge |
| CN103478730A (en) * | 2013-09-25 | 2014-01-01 | 李德伟 | Preparation method of quick weight-reducing and beauty-enhancing porridge |
Non-Patent Citations (4)
| Title |
|---|
| CANDEY（孙春娜）著: "《那些忘不了的小吃，美食达人》", 31 December 2010, 重庆出版社 * |
| 方怡: "《营养美味汤粥面大全》", 30 April 2013, 中国华侨出版社 * |
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| 郭丹: "《一看就会的家常汤粥300例》", 31 May 2009, 中国画报出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076986A (en) * | 2015-09-21 | 2015-11-25 | 湖北神农蜂语生物产业有限公司 | Lilium brownii-honey instant porridge powder and processing method thereof |
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