CN104286075A - Konjak vegetable bread and making method thereof - Google Patents
Konjak vegetable bread and making method thereof Download PDFInfo
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- CN104286075A CN104286075A CN201410495165.0A CN201410495165A CN104286075A CN 104286075 A CN104286075 A CN 104286075A CN 201410495165 A CN201410495165 A CN 201410495165A CN 104286075 A CN104286075 A CN 104286075A
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- konjaku
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- xylitol
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 66
- 235000008429 bread Nutrition 0.000 title claims abstract description 50
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 44
- 235000010485 konjac Nutrition 0.000 title abstract 8
- 235000013312 flour Nutrition 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 38
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- HEBKCHPVOIAQTA-SCDXWVJYSA-N Xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 22
- 229960002675 Xylitol Drugs 0.000 claims abstract description 22
- 235000013601 eggs Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 239000011780 sodium chloride Substances 0.000 claims abstract description 22
- 235000010447 xylitol Nutrition 0.000 claims abstract description 22
- 239000000811 xylitol Substances 0.000 claims abstract description 22
- 240000007087 Apium graveolens Species 0.000 claims abstract description 20
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 20
- 235000010591 Appio Nutrition 0.000 claims abstract description 20
- 240000002860 Daucus carota Species 0.000 claims abstract description 20
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 20
- 235000000832 Ayote Nutrition 0.000 claims abstract description 19
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 19
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 19
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 19
- 239000008158 vegetable oil Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000002243 Daucus carota subsp sativus Nutrition 0.000 claims description 19
- 241000227653 Lycopersicon Species 0.000 claims description 19
- 235000005765 wild carrot Nutrition 0.000 claims description 19
- 240000001980 Cucurbita pepo Species 0.000 claims description 18
- 241000219051 Fagopyrum Species 0.000 claims description 18
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 18
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 240000008578 Fagopyrum tataricum Species 0.000 abstract 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 abstract 1
- 244000276497 Lycopersicon esculentum Species 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000050 nutritive Effects 0.000 description 3
- 210000004369 Blood Anatomy 0.000 description 2
- 210000000936 Intestines Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 230000002218 hypoglycaemic Effects 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- NTDLXWMIWOECHG-YRCFQSNFSA-N Apiin Chemical compound O([C@@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O[C@H]1[C@@H]([C@@](O)(CO)CO1)O)O)CO)C(C=1)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(O)C=C1 NTDLXWMIWOECHG-YRCFQSNFSA-N 0.000 description 1
- NTDLXWMIWOECHG-WJAPLXOZSA-N Apiin Natural products O([C@@H]1[C@@H](O)[C@H](O)[C@H](CO)O[C@H]1Oc1cc(O)c2C(=O)C=C(c3ccc(O)cc3)Oc2c1)[C@H]1[C@@H](O)[C@@](O)(CO)CO1 NTDLXWMIWOECHG-WJAPLXOZSA-N 0.000 description 1
- BGEBZHIAGXMEMV-UHFFFAOYSA-N Bergapten Chemical compound O1C(=O)C=CC2=C1C=C1OC=CC1=C2OC BGEBZHIAGXMEMV-UHFFFAOYSA-N 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 208000008787 Cardiovascular Disease Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010061523 Lip and/or oral cavity cancer Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 210000000496 Pancreas Anatomy 0.000 description 1
- 231100000614 Poison Toxicity 0.000 description 1
- 210000000952 Spleen Anatomy 0.000 description 1
- 206010043431 Thinking abnormal Diseases 0.000 description 1
- 229940045997 Vitamin A Drugs 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 230000003143 atherosclerotic Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001684 chronic Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000378 dietary Effects 0.000 description 1
- 230000001079 digestive Effects 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 230000001077 hypotensive Effects 0.000 description 1
- 230000000977 initiatory Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large scale production Methods 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 239000000341 volatile oil Substances 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
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Abstract
The invention discloses konjak vegetable bread and a making method of the konjak vegetable bread. The konjak vegetable bread comprises, by weight, 100-150 parts of flour, 50-60 parts of konjak flour, 30-40 parts of pumpkin powder, 20-30 parts of tartary buckwheat flour, 10-16 parts of carrots, 10-16 parts of tomatoes, 10-14 parts of celery, 4-6 parts of salt, 8-10 parts of xylitol, 2-4 parts of yeast powder, 20-30 parts of eggs, 10-30 parts of vegetable oil and 30-50 parts of water. According to the konjak vegetable bread, the raw materials are easy to get, the price is low, the taste of traditional bread can be maintained, and the nutritional value of konjak and other vegetables can be increased, so the nutritional value of the bread is increased, and the bread is applicable to various kinds of people to eat. The makgin method of the konjak vegetable bread is simple in making, the process is easy to master, scale production can be achieved, and the market demands can be met.
Description
Technical field
The present invention relates to a kind of bread, specifically relate to a kind of konjaku vegetables bread and preparation method thereof.
Background technology
Along with quickening and the growth in the living standard of people's rhythm of life, the requirement of diet is also improved, and the irrational problem of dietary structure is increasingly outstanding, as the nutritional labelings such as people's diet ubiquity calcium, iron, potassium, vitamin A are not enough, in crowd, the chronic disease incidence such as obesity, cardiovascular disease, cancer is more and more higher, and by the development that becomes younger.Bread is the food that people like, and traditional bread nutritive value is not high.
Konjaku, just has the title of " removing intestines sand " since ancient times, is the intermountain herbaceos perennial of a kind of growth at height above sea level 250-2500 rice, growth, under sparse woods, is useful basic food, the people too much to edible animal acid food, konjaku is eaten in collocation, can reach food acid, soda balance.In addition, konjaku also have that level is hypoglycemic, reducing blood lipid, step-down, loose poison, beauty treatment, promote blood circulation, lose weight, appetizing etc. is multi-functional.
Carrot contains a large amount of carrotene, has liver-benefiting eye-brightening, the wide intestines of sharp diaphragm, invigorating the spleen except effects such as infantile malnutrition due to digestive disturbances or intestinalparasites, develop immunitypty, hypoglycemics; The free radical causing senescence and disease in human body removed by tomato, and the generation of angiocardiopathy preventing, stops prostatic canceration process, and effectively reduce the initiation potential of the cancers such as cancer of pancreas, the carcinoma of the rectum, laryngocarcinoma, carcinoma of mouth, breast cancer; Celery contains the apiin of effective component, majudin and volatile oil, has hypotensive, reducing blood lipid, the atherosclerotic effect of control.
Summary of the invention
The object of the present invention is to provide a kind of konjaku vegetables bread, this product had both had abundant edible nourishing, had again the effect of health care.
For achieving the above object, the invention provides following technical scheme:
A kind of konjaku vegetables bread, this konjaku vegetables bread comprises following raw material by weight:
Flour 100-150 part, konjaku flour 50-60 part, pumpkin powder 30-40 part, buckwheat powder 20-30 part, carrot 10-16 part, tomato 10-16 part, celery 10-14 part, salt 4-6 part, xylitol 8-10 part, dusty yeast 2-4 part, egg 20-30 part, vegetable oil 10-30 part, water 30-50 part.
Further, this konjaku vegetables bread comprises following raw material by weight:
100 parts, flour, konjaku flour 50 parts, pumpkin powder 30 parts, buckwheat powder 20 parts, 10 parts, carrot, tomato 10 parts, celery 10 parts, salt 4 parts, xylitol 8 parts, dusty yeast 2 parts, 20 parts, egg, vegetable oil 10 parts, 30 parts, water.
Further, this konjaku vegetables bread comprises following raw material by weight:
125 parts, flour, konjaku flour 55 parts, pumpkin powder 35 parts, buckwheat powder 25 parts, 13 parts, carrot, tomato 13 parts, celery 12 parts, salt 5 parts, xylitol 9 parts, dusty yeast 3 parts, 25 parts, egg, vegetable oil 20 parts, 40 parts, water.
Further, this konjaku vegetables bread comprises following raw material by weight:
150 parts, flour, konjaku flour 60 parts, pumpkin powder 40 parts, buckwheat powder 30 parts, 16 parts, carrot, tomato 16 parts, celery 14 parts, salt 6 parts, xylitol 10 parts, dusty yeast 4 parts, 30 parts, egg, vegetable oil 30 parts, 50 parts, water.
Further, this konjaku vegetables bread comprises following raw material by weight:
125 parts, flour, konjaku flour 60 parts, pumpkin powder 30 parts, buckwheat powder 30 parts, 13 parts, carrot, tomato 16 parts, celery 10 parts, salt 5 parts, xylitol 10 parts, dusty yeast 3 parts, 30 parts, egg, vegetable oil 30 parts, 40 parts, water.
The present invention also provides a kind of preparation method of konjaku vegetables bread, comprises the steps:
(1) after above-mentioned carrot, tomato, celery being scalded, dice and mix, obtained mixed greens fourth;
(2) above-mentioned salt, xylitol, dusty yeast are distinguished water-soluble, egg is broken up;
(3) flour, konjaku flour, pumpkin powder, buckwheat powder, mixed greens fourth are mixed, then add salt, xylitol, the aqueous solution of dusty yeast and the egg broken up, mix, obtained dough;
(4) by dough at 30 DEG C of bottom fermentation 3h, obtained fermented dough;
(5) split by fermented dough, knead, coat vegetable oil, enter mould, put into baking box, at 200 DEG C of roasting 20min, after cooling, packaging, obtains described konjaku vegetables bread.
The invention has the beneficial effects as follows: a kind of konjaku vegetables bread provided by the invention; draw materials easily; low price, can maintain the mouthfeel of traditional bread, can also add the nutritive value of konjaku and other vegetables; thus improve the nutritive value of bread; be applicable to all kinds of crowd to eat, the inventive method makes simple, controllable in technique; can large-scale production, the demand in market can be met.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one:
A kind of konjaku vegetables bread, this konjaku vegetables bread comprises following raw material by weight:
Flour 100-150 part, konjaku flour 50-60 part, pumpkin powder 30-40 part, buckwheat powder 20-30 part, carrot 10-16 part, tomato 10-16 part, celery 10-14 part, salt 4-6 part, xylitol 8-10 part, dusty yeast 2-4 part, egg 20-30 part, vegetable oil 10-30 part, water 30-50 part.
Embodiment two:
A kind of konjaku vegetables bread, this konjaku vegetables bread comprises following raw material by weight:
100 parts, flour, konjaku flour 50 parts, pumpkin powder 30 parts, buckwheat powder 20 parts, 10 parts, carrot, tomato 10 parts, celery 10 parts, salt 4 parts, xylitol 8 parts, dusty yeast 2 parts, 20 parts, egg, vegetable oil 10 parts, 30 parts, water.
Embodiment three:
A kind of konjaku vegetables bread, this konjaku vegetables bread comprises following raw material by weight:
125 parts, flour, konjaku flour 55 parts, pumpkin powder 35 parts, buckwheat powder 25 parts, 13 parts, carrot, tomato 13 parts, celery 12 parts, salt 5 parts, xylitol 9 parts, dusty yeast 3 parts, 25 parts, egg, vegetable oil 20 parts, 40 parts, water.
Embodiment four:
A kind of konjaku vegetables bread, this konjaku vegetables bread comprises following raw material by weight:
150 parts, flour, konjaku flour 60 parts, pumpkin powder 40 parts, buckwheat powder 30 parts, 16 parts, carrot, tomato 16 parts, celery 14 parts, salt 6 parts, xylitol 10 parts, dusty yeast 4 parts, 30 parts, egg, vegetable oil 30 parts, 50 parts, water.
Embodiment five:
A kind of konjaku vegetables bread, this konjaku vegetables bread comprises following raw material by weight:
125 parts, flour, konjaku flour 60 parts, pumpkin powder 30 parts, buckwheat powder 30 parts, 13 parts, carrot, tomato 16 parts, celery 10 parts, salt 5 parts, xylitol 10 parts, dusty yeast 3 parts, 30 parts, egg, vegetable oil 30 parts, 40 parts, water.
Embodiment six:
The preparation method of a kind of konjaku vegetables bread described in the embodiment of the present invention one to embodiment five, comprises the steps:
(1) after above-mentioned carrot, tomato, celery being scalded, dice and mix, obtained mixed greens fourth;
(2) above-mentioned salt, xylitol, dusty yeast are distinguished water-soluble, egg is broken up;
(3) flour, konjaku flour, pumpkin powder, buckwheat powder, mixed greens fourth are mixed, then add salt, xylitol, the aqueous solution of dusty yeast and the egg broken up, mix, obtained dough;
(4) by dough at 30 DEG C of bottom fermentation 3h, obtained fermented dough;
(5) split by fermented dough, knead, coat vegetable oil, enter mould, put into baking box, at 200 DEG C of roasting 20min, after cooling, packaging, obtains described konjaku vegetables bread.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (6)
1. a konjaku vegetables bread, is characterized in that: this konjaku vegetables bread comprises following raw material by weight:
Flour 100-150 part, konjaku flour 50-60 part, pumpkin powder 30-40 part, buckwheat powder 20-30 part, carrot 10-16 part, tomato 10-16 part, celery 10-14 part, salt 4-6 part, xylitol 8-10 part, dusty yeast 2-4 part, egg 20-30 part, vegetable oil 10-30 part, water 30-50 part.
2. a kind of konjaku vegetables bread according to claim 1, is characterized in that: this konjaku vegetables bread comprises following raw material by weight:
100 parts, flour, konjaku flour 50 parts, pumpkin powder 30 parts, buckwheat powder 20 parts, 10 parts, carrot, tomato 10 parts, celery 10 parts, salt 4 parts, xylitol 8 parts, dusty yeast 2 parts, 20 parts, egg, vegetable oil 10 parts, 30 parts, water.
3. a kind of konjaku vegetables bread according to claim 1, is characterized in that: this konjaku vegetables bread comprises following raw material by weight:
125 parts, flour, konjaku flour 55 parts, pumpkin powder 35 parts, buckwheat powder 25 parts, 13 parts, carrot, tomato 13 parts, celery 12 parts, salt 5 parts, xylitol 9 parts, dusty yeast 3 parts, 25 parts, egg, vegetable oil 20 parts, 40 parts, water.
4. a kind of konjaku vegetables bread according to claim 1, is characterized in that: this konjaku vegetables bread comprises following raw material by weight:
150 parts, flour, konjaku flour 60 parts, pumpkin powder 40 parts, buckwheat powder 30 parts, 16 parts, carrot, tomato 16 parts, celery 14 parts, salt 6 parts, xylitol 10 parts, dusty yeast 4 parts, 30 parts, egg, vegetable oil 30 parts, 50 parts, water.
5. a kind of konjaku vegetables bread according to claim 1, is characterized in that: this konjaku vegetables bread comprises following raw material by weight:
125 parts, flour, konjaku flour 60 parts, pumpkin powder 30 parts, buckwheat powder 30 parts, 13 parts, carrot, tomato 16 parts, celery 10 parts, salt 5 parts, xylitol 10 parts, dusty yeast 3 parts, 30 parts, egg, vegetable oil 30 parts, 40 parts, water.
6. a preparation method for the konjaku vegetables bread according to claim 1 to 5 any one, is characterized in that: comprise the steps:
(1) after above-mentioned carrot, tomato, celery being scalded, dice and mix, obtained mixed greens fourth;
(2) above-mentioned salt, xylitol, dusty yeast are distinguished water-soluble, egg is broken up;
(3) flour, konjaku flour, pumpkin powder, buckwheat powder, mixed greens fourth are mixed, then add salt, xylitol, the aqueous solution of dusty yeast and the egg broken up, mix, obtained dough;
(4) by dough at 30 DEG C of bottom fermentation 3h, obtained fermented dough;
(5) split by fermented dough, knead, coat vegetable oil, enter mould, put into baking box, at 200 DEG C of roasting 20min, after cooling, packaging, obtains described konjaku vegetables bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410495165.0A CN104286075A (en) | 2014-09-24 | 2014-09-24 | Konjak vegetable bread and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410495165.0A CN104286075A (en) | 2014-09-24 | 2014-09-24 | Konjak vegetable bread and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286075A true CN104286075A (en) | 2015-01-21 |
Family
ID=52306244
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410495165.0A Pending CN104286075A (en) | 2014-09-24 | 2014-09-24 | Konjak vegetable bread and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286075A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855469A (en) * | 2015-04-29 | 2015-08-26 | 桐城市牯牛背农业开发有限公司 | Water fennel toast and processing technology thereof |
| CN105123827A (en) * | 2015-07-28 | 2015-12-09 | 桐城市牯牛背农业开发有限公司 | Oenanthe javanica bread and making method thereof |
| CN106106633A (en) * | 2016-08-19 | 2016-11-16 | 福建绿宝食品集团有限公司 | A kind of energy slow-release edible fungi bread and preparation method thereof |
| CN107581219A (en) * | 2017-10-30 | 2018-01-16 | 南京康之春生物科技有限公司 | A kind of vegetables cake and preparation method thereof of fat of disappearing of losing weight |
-
2014
- 2014-09-24 CN CN201410495165.0A patent/CN104286075A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855469A (en) * | 2015-04-29 | 2015-08-26 | 桐城市牯牛背农业开发有限公司 | Water fennel toast and processing technology thereof |
| CN105123827A (en) * | 2015-07-28 | 2015-12-09 | 桐城市牯牛背农业开发有限公司 | Oenanthe javanica bread and making method thereof |
| CN106106633A (en) * | 2016-08-19 | 2016-11-16 | 福建绿宝食品集团有限公司 | A kind of energy slow-release edible fungi bread and preparation method thereof |
| CN107581219A (en) * | 2017-10-30 | 2018-01-16 | 南京康之春生物科技有限公司 | A kind of vegetables cake and preparation method thereof of fat of disappearing of losing weight |
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Application publication date: 20150121 |