CN104223017A - Spicy sauced diced beef with millet and preparation method thereof - Google Patents
Spicy sauced diced beef with millet and preparation method thereof Download PDFInfo
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- CN104223017A CN104223017A CN201410423509.7A CN201410423509A CN104223017A CN 104223017 A CN104223017 A CN 104223017A CN 201410423509 A CN201410423509 A CN 201410423509A CN 104223017 A CN104223017 A CN 104223017A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000062793 Sorghum vulgare Species 0.000 title abstract 5
- 235000019713 millet Nutrition 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 13
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 10
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 235000016709 nutrition Nutrition 0.000 claims abstract description 10
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata 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
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 7
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 210000004185 liver Anatomy 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 241001070941 Castanea Species 0.000 claims description 17
- 235000014036 Castanea Nutrition 0.000 claims description 17
- 240000007594 Oryza sativa Species 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 210000000481 breast Anatomy 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 244000105624 Arachis hypogaea Species 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 244000045232 Canavalia ensiformis Species 0.000 claims description 6
- 235000010520 Canavalia ensiformis Nutrition 0.000 claims description 6
- 235000010518 Canavalia gladiata Nutrition 0.000 claims description 6
- 235000021538 Chard Nutrition 0.000 claims description 6
- 240000008067 Cucumis sativus Species 0.000 claims description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 235000003228 Lactuca sativa 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
- 240000007817 Olea europaea Species 0.000 claims description 6
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 6
- 241001504477 Pycnonotidae Species 0.000 claims description 6
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 6
- 241000242583 Scyphozoa Species 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 235000020232 peanut Nutrition 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 235000020095 red wine Nutrition 0.000 claims description 6
- 239000008165 rice bran oil Substances 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013601 eggs Nutrition 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 235000021533 Beta vulgaris Nutrition 0.000 abstract 1
- 241000335053 Beta vulgaris Species 0.000 abstract 1
- 235000003949 Cucurbita mixta Nutrition 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000012000 cholesterol Nutrition 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 abstract 1
- 235000020778 linoleic acid Nutrition 0.000 abstract 1
- 235000021573 pickled cucumbers Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 101100279441 Caenorhabditis elegans egg-5 gene Proteins 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses spicy sauced diced beef with millet and a preparation method thereof. The spicy sauced diced beef consists of the following raw materials in parts by weight: 200-210 parts of diced beef, 8-9 parts of brown sugar, 5-7 parts of soybean sauce, 3-5 parts of garlic, 15-20 parts of millet oil, 5-6 parts of potato balls, 15-16 parts of chrysanthemum juice, 2-3 parts of longan, 4-5 parts of marinated duck liver, 5-6 parts of preserved duck eggs, 5-7 parts of radish sprouts, 6-7 parts of dried mushrooms, 5-7 parts of beta vulgaris, 7-9 parts of pickled cucumber, 10-12 parts of chine, 1-2 parts of the root of kudzu vine, 1-2 parts of radix ophiopogonis, 1-2 parts of glossy privet fruit leaves, 1-2 parts of radix bupleuri, 1-2 parts of cushaw flowers, a proper amount of water, 10-12 parts of salt and 15-20 parts of nutritional aids. The diced beef is fried with the millet, so that the beef has the delicious taste of the millet, is rich in linoleic acid and has the effects of reducing blood fat and lowering cholesterol, and the added traditional Chinese medicine has the effects of clearing heat, diminishing inflammation, resisting bacteria, enhancing immunity and reducing blood pressure.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to fragrant peppery beef paste fourth of a kind of chestnut rice and preparation method thereof.
Background technology
Beef is the food that people from the whole world likes to eat, and one of meat product of Chinese's consumption, be only second to pork, beef protein content is high, and fat content is low, so delicious flavour, likes by people, enjoys the laudatory title of " in meat favourite son ".Beef has multiple processing method, and wherein beef paste fourth is exactly a kind ofly compare the food liked, and existing beef paste fourth does not have health care, can not meet the consumption demand of people, needs to improve.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides fragrant peppery beef paste fourth of a kind of chestnut rice and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant peppery beef paste fourth of chestnut rice, is made up of the raw material of following weight parts: diced beef 200-210, brown sugar 8-9, soy sauce 5-7, garlic 3-5, chestnut rice bran oil 15-20, potato ball 5-6, chrysanthemum juice 15-16, longan 2-3, Cold spiced duck liver 4-5, lime-preserved egg 5-6, radish 5-7, dried mushroom 6-7, chard 5-7, salting cucumber 7-9, lean pork taken under the spinal column of a hog 10-12, root of kudzu vine 1-2, the tuber of dwarf lilyturf 1-2, glossy privet leaf 1-2, radix bupleuri 1-2, pumpkin flower 1-2, water appropriate, salt 10-12, nutritional auxiliary 15-20;
Described nutritional auxiliary is made up of following raw materials in part by weight: soya-bean oil 6-7, red wine 10-13, lotus seeds 6-8, Lettuce 5-6, Fresh Grade Breast 7-9, olive 4-5, peanut sprout 3-4, jellyfish wire 3-4, sweet angle 4-5, glossy privet leaf 1-2, basyleave 1-2, folium isatidis 1-2, shell of sword bean 1-2, Chinese bulbul 1-2, water are appropriate;
The preparation method of described nutritional auxiliary is: glossy privet leaf, basyleave, folium isatidis, shell of sword bean, the Chinese bulbul are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid;
(2) Fresh Grade Breast is placed in red wine boils 10-15 minute, add sweet angle after being pulled out by Fresh Grade Breast and jellyfish wire is placed on quick-fried 9-10 minute in soya-bean oil, then send into grinds after oven for drying;
(3) mixing of Lettuce, olive, peanut sprout and lotus seeds is added appropriate water and breaks into slurry, and pour centrifugal filtrate in centrifuge into, by filtrate and gains Homogeneous phase mixing in (1) (2).
The preparation method of the fragrant peppery beef paste fourth of a kind of chestnut rice, comprise the following steps: diced beef, the root of kudzu vine, the tuber of dwarf lilyturf, glossy privet leaf, radix bupleuri, the mixing of pumpkin flower are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid, diced beef is pulled out and mixes with brown sugar, soy sauce, garlic and salt and be placed on quick-fried 10-12 minute in chestnut rice bran oil;
(2) lean pork taken under the spinal column of a hog is placed in chrysanthemum juice boils 15-20 minute, then in chrysanthemum juice, add potato ball, longan, Cold spiced duck liver and lime-preserved egg mixing be pounded sauce, send into oven for drying and be pounded powder;
(3) radish, dried mushroom, chard, salting cucumber mixing are added appropriate water and break into slurry, filter to get filtrate;
(4) gains in other surplus stock and (1) herb liquid and (2) (3) are mixed to get mixed serum, mixed serum are evenly sprayed in (1) in diced beef, more air-dryly make beef paste fourth.
Advantage of the present invention is: present invention uses the fried diced beef of chestnut rice, make beef with the deliciousness of chestnut rice, and containing abundant linoleic acid, there is the effect of reducing blood lipid and norcholesterol, the Chinese medicine added has effect of antipyretic, anti-inflammatory, antibacterial, develop immunitypty, step-down.
Detailed description of the invention
The fragrant peppery beef paste fourth of chestnut rice, is made up of the raw material of following weight parts: diced beef 200, brown sugar 8, soy sauce 5, garlic 3, chestnut rice bran oil 15, potato ball 5, chrysanthemum juice 15, longan 2, Cold spiced duck liver 4, lime-preserved egg 5, radish 5, dried mushroom 6, chard 5, salting cucumber 7, lean pork taken under the spinal column of a hog 10, the root of kudzu vine 1, the tuber of dwarf lilyturf 1, glossy privet leaf 1, radix bupleuri 1, pumpkin spend 1, water is appropriate, salt 10, nutritional auxiliary 15;
Described nutritional auxiliary is made up of following raw materials in part by weight: soya-bean oil 6, red wine 10, lotus seeds 6, Lettuce 5, Fresh Grade Breast 7, olive 4, peanut sprout 3, jellyfish wire 3, sweet angle 4, glossy privet leaf 1, basyleave 1, folium isatidis 1, shell of sword bean 1, the Chinese bulbul 1, water are appropriate;
The preparation method of described nutritional auxiliary is: glossy privet leaf, basyleave, folium isatidis, shell of sword bean, the Chinese bulbul are added appropriate water infusion 20 minutes by (1), filter to obtain liquid;
(2) Fresh Grade Breast is placed in red wine boils 10 minutes, add sweet angle and jellyfish wire after being pulled out by Fresh Grade Breast and to be placed in soya-bean oil quick-fried 9 minutes, then send into grinds after oven for drying;
(3) mixing of Lettuce, olive, peanut sprout and lotus seeds is added appropriate water and breaks into slurry, and pour centrifugal filtrate in centrifuge into, by filtrate and gains Homogeneous phase mixing in (1) (2).
The preparation method of the fragrant peppery beef paste fourth of a kind of chestnut rice, comprise the following steps: diced beef, the root of kudzu vine, the tuber of dwarf lilyturf, glossy privet leaf, radix bupleuri, the mixing of pumpkin flower are added appropriate water infusion 20 minutes by (1), filter to obtain liquid, diced beef is pulled out and mixes with brown sugar, soy sauce, garlic and salt and to be placed in chestnut rice bran oil quick-fried 10 minutes;
(2) lean pork taken under the spinal column of a hog is placed in chrysanthemum juice boils 15-20 minute, then in chrysanthemum juice, add potato ball, longan, Cold spiced duck liver and lime-preserved egg mixing be pounded sauce, send into oven for drying and be pounded powder;
(3) radish, dried mushroom, chard, salting cucumber mixing are added appropriate water and break into slurry, filter to get filtrate;
(4) gains in other surplus stock and (1) herb liquid and (2) (3) are mixed to get mixed serum, mixed serum are evenly sprayed in (1) in diced beef, more air-dryly make beef paste fourth.
Claims (2)
1. the fragrant peppery beef paste fourth of chestnut rice, it is characterized in that being made up of the raw material of following weight parts: diced beef 200-210, brown sugar 8-9, soy sauce 5-7, garlic 3-5, chestnut rice bran oil 15-20, potato ball 5-6, chrysanthemum juice 15-16, longan 2-3, Cold spiced duck liver 4-5, lime-preserved egg 5-6, radish 5-7, dried mushroom 6-7, chard 5-7, salting cucumber 7-9, lean pork taken under the spinal column of a hog 10-12, root of kudzu vine 1-2, the tuber of dwarf lilyturf 1-2, glossy privet leaf 1-2, radix bupleuri 1-2, pumpkin flower 1-2, water appropriate, salt 10-12, nutritional auxiliary 15-20;
Described nutritional auxiliary is made up of following raw materials in part by weight: soya-bean oil 6-7, red wine 10-13, lotus seeds 6-8, Lettuce 5-6, Fresh Grade Breast 7-9, olive 4-5, peanut sprout 3-4, jellyfish wire 3-4, sweet angle 4-5, glossy privet leaf 1-2, basyleave 1-2, folium isatidis 1-2, shell of sword bean 1-2, Chinese bulbul 1-2, water are appropriate;
The preparation method of described nutritional auxiliary is: glossy privet leaf, basyleave, folium isatidis, shell of sword bean, the Chinese bulbul are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid;
(2) Fresh Grade Breast is placed in red wine boils 10-15 minute, add sweet angle after being pulled out by Fresh Grade Breast and jellyfish wire is placed on quick-fried 9-10 minute in soya-bean oil, then send into grinds after oven for drying;
(3) mixing of Lettuce, olive, peanut sprout and lotus seeds is added appropriate water and breaks into slurry, and pour centrifugal filtrate in centrifuge into, by filtrate and gains Homogeneous phase mixing in (1) (2).
2. the preparation method of the fragrant peppery beef paste fourth of a kind of chestnut rice according to claim 1, it is characterized in that comprising the following steps: diced beef, the root of kudzu vine, the tuber of dwarf lilyturf, glossy privet leaf, radix bupleuri, the mixing of pumpkin flower are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid, diced beef is pulled out and mixes with brown sugar, soy sauce, garlic and salt and be placed on quick-fried 10-12 minute in chestnut rice bran oil;
(2) lean pork taken under the spinal column of a hog is placed in chrysanthemum juice boils 15-20 minute, then in chrysanthemum juice, add potato ball, longan, Cold spiced duck liver and lime-preserved egg mixing be pounded sauce, send into oven for drying and be pounded powder;
(3) radish, dried mushroom, chard, salting cucumber mixing are added appropriate water and break into slurry, filter to get filtrate;
(4) gains in other surplus stock and (1) herb liquid and (2) (3) are mixed to get mixed serum, mixed serum are evenly sprayed in (1) in diced beef, more air-dryly make beef paste fourth.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410423509.7A CN104223017A (en) | 2014-08-26 | 2014-08-26 | Spicy sauced diced beef with millet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410423509.7A CN104223017A (en) | 2014-08-26 | 2014-08-26 | Spicy sauced diced beef with millet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223017A true CN104223017A (en) | 2014-12-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410423509.7A Pending CN104223017A (en) | 2014-08-26 | 2014-08-26 | Spicy sauced diced beef with millet and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104223017A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041126A (en) * | 2017-12-29 | 2018-05-18 | 佛山市顺德区喜万年食品有限公司 | A kind of crisp skin fortune cookies and preparation method thereof |
| CN108450915A (en) * | 2018-04-11 | 2018-08-28 | 蚌埠学院 | A kind of production method of mushroom pueraria lobata beef paste |
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| KR20090022795A (en) * | 2007-08-31 | 2009-03-04 | 김장수 | Boneless tteok-galbi and its manufacturing method |
| CN102188007A (en) * | 2011-06-16 | 2011-09-21 | 甘肃农业大学 | Processing technology of composite dried beef having beef liver and tendon |
| CN103704745A (en) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | Sauced air-dried beef and processing method thereof |
| CN103734757A (en) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | Toothpick beef jerky and processing method thereof |
| CN103960641A (en) * | 2014-03-25 | 2014-08-06 | 合肥市龙乐食品有限公司 | Nut and beef paste and preparation method thereof |
-
2014
- 2014-08-26 CN CN201410423509.7A patent/CN104223017A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090022795A (en) * | 2007-08-31 | 2009-03-04 | 김장수 | Boneless tteok-galbi and its manufacturing method |
| CN102188007A (en) * | 2011-06-16 | 2011-09-21 | 甘肃农业大学 | Processing technology of composite dried beef having beef liver and tendon |
| CN103704745A (en) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | Sauced air-dried beef and processing method thereof |
| CN103734757A (en) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | Toothpick beef jerky and processing method thereof |
| CN103960641A (en) * | 2014-03-25 | 2014-08-06 | 合肥市龙乐食品有限公司 | Nut and beef paste and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041126A (en) * | 2017-12-29 | 2018-05-18 | 佛山市顺德区喜万年食品有限公司 | A kind of crisp skin fortune cookies and preparation method thereof |
| CN108450915A (en) * | 2018-04-11 | 2018-08-28 | 蚌埠学院 | A kind of production method of mushroom pueraria lobata beef paste |
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| CB02 | Change of applicant information |
Address after: Chang Huai Lu Longzihu 233010 Anhui city of Bengbu province No. 168 Applicant after: Bengbu Nanhui Sichuan Flavor Food Factory Address before: 233010 mayor Huai Road, Anhui, Bengbu, No. 168 Applicant before: Bengbu Nanhui Sichuan Flavor Food Factory |
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Application publication date: 20141224 |