CN104304959A - Processing method of potato nutritional rice flour - Google Patents
Processing method of potato nutritional rice flour Download PDFInfo
- Publication number
- CN104304959A CN104304959A CN201410578960.6A CN201410578960A CN104304959A CN 104304959 A CN104304959 A CN 104304959A CN 201410578960 A CN201410578960 A CN 201410578960A CN 104304959 A CN104304959 A CN 104304959A
- Authority
- CN
- China
- Prior art keywords
- potato
- temperature
- ground rice
- humidity
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of potato nutritional rice flour. According to the processing method, fresh potatoes and rice are used as main raw materials and a grinding and extruding process is combined with a middle-temperature and high-humidity multi-phase drying method; the ratio of the fresh potatoes to the rice to water is controlled, and temperatures, optimization conditions and the like in the grinding and extruding process are controlled, so that nutritional components of the potatoes are sufficiently kept; and the processing method of the potato nutritional rice flour has the advantages of simple process, good taste and abundant nutrients, and is suitable for large-scale industrial production of the potato nutritional rice flour.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of processing method of potato nutritional ground rice.
Background technology
Potato has very high nutritive value, is the wholefood that the whole world is generally acknowledged, causes and pays close attention to widely and research.In general, 9 ~ 20% starch, 1.5 ~ 2.3% protein, 0.1 ~ 1.1% fat, 0.6 ~ 0.8% crude fibre is about contained in fresh potato.Potato protein is of high nutritive value, and digestible component is high, is easily absorbed by the body, and its quality is close with animal protein, can match in excellence or beauty with egg.Containing 18 seed amino acids in potato protein, comprise the essential amino acid that the human bodies such as arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine can not self synthesize.In addition, also containing abundant vitamin in potato, carrotene, vitamin C, thiamine, riboflavin, niacin etc. are comprised, and the mineral matter such as calcium, phosphorus, iron.Wherein, carrotene and vitamin C are unexistent in Cereal grain.From nutritional point, potato has more advantage than rice, flour, can be described as " out of this world food ".Potato, with its good nutritive value and economic worth, is the staple food source of many European and American developed countries residents always.In American-European countries, the output of Potato ring rot bacteria goods and consumption figure account for 76% of its total output, potato food reaches more than 90 and plants, and converted products mainly contains frozen potato product, potato slices (sheet), mashed potato, mashed potatoes composite article, starch and potato full-powder etc.
At China's the seventies in last century six, traditional potato was once listed in grain-production, more specifically, should be high yield coarse food grain crop, thus once once establishing in large scale, under-supply to alleviate flour and rice.The eighties in last century, main food kind such as wheat, paddy rice, corn Isoquant increase substantially, and except except Poor Mountainous Area, potato exits from grain scope.After the nineties in last century, the production of potato heats up again, more multidirectional vegetables, processes raw material and feed role transforming, and the consumption figure of China potato per capita also increases sharply once again after once falling after rise.In in the past 10 years, China's potato planting area and total output are always in the trend risen.At present, China's potato planting area reaches 5,400,000 hectares, accounts for 28% of the total cultivated area in the world.According to FAO (Food and Agriculture Organization of the United Nation) (FAO) statistics, China's potato yield 0.86 hundred million ton in 2012, occupies first place in the world, annual production about 0.17 hundred million ton.Estimate in several years of future, the cultivated area of China potato also will have certain increase, and reason is mainly in agricultural restructuring, and the comparative effectiveness of potato is significantly higher than the staple crops such as wheat, corn, beans, oil plant and cotton.Along with China's expanding economy, external many kinds of potato staple food, as French fries, potato salad etc., also be progressively incorporated into domestic.2010, the ratio that the deep processed product such as China's farina, converted starch, freezing French fries, all kinds of potato chip food product accounts for converted products total amount reached 45.2%.
But, owing to restricting by many factors, the processing and utilization of current China to potato also lags far behind developed country, product form, processing key Technology and equipment are also mainly indiscriminately imitated abroad, and especially lacking with potato is composite meter Deng China consumer of raw material traditional staple food products loved by all.Therefore, be badly in need of the process technology that exploitation take potato as traditional staple food products such as the ground rice of raw material, while improving China's Dietary Pattern of Residents, strengthen the consumption figure of potato, promote Development of Potato Industry, for the grain security ensureing China, ensure that the stable development of national economy and agriculture, rural areas and farmers has important function, carry out the research and development of potato staple food grain product processing technique processing & machine tool and there is important society and economic implications.
Summary of the invention
The object of this invention is to provide a kind of processing method of potato nutritional ground rice, the fresh potato of potato and rice is adopted to be primary raw material, and grinding extrusion process is combined with middle temperature high humidity multi stage drying method, by controlling the proportioning of the fresh potato of potato, rice and water, temperature in grinding extrusion process, optimal conditions etc., the present invention is not only made fully to keep the nutritional labeling of potato, and have that technique is simple, mouthfeel good, nutritious advantage, be applicable to the large-scale industrial production of potato ground rice.
Technical scheme of the present invention is:
A processing method for potato nutritional ground rice, wherein,
Fresh for potato potato, rice and water are carried out grinding extruding according to after the mass ratio mixing of 10-30: 90-110: 20-40, obtains preliminary working ground rice, in addition, further comprising the steps of:
Step one, optimization, place certain hour by preliminary working ground rice under proper temperature, makes preliminary working ground rice ground rice after optimizing and being optimized;
Step 2, drying, in being adopted by ground rice after gained optimization, warm high humidity multi stage drying method carries out drying, obtains described potato nutritional ground rice.
Preferably, in the processing method of described potato nutritional ground rice, described middle temperature high humidity multi stage drying method is: ground rice after described optimization is carried out drying according to following seven stages: the first stage: temperature 23-25 DEG C, humidity 80-85%, drying time 50-70min; Second stage: temperature 28-30 DEG C, humidity 80-85%, drying time 1.5-2h; Phase III: temperature 33-35 DEG C, humidity 88-90%, drying time 90-120min; Fourth stage: temperature 38-40 DEG C, humidity 88-90%, drying time 3-4h; Five-stage: temperature 43-45 DEG C, humidity 88-90%, drying time 3-4h; 6th stage: temperature 33-35 DEG C, humidity 80-85%, drying time 1.5-2h; 7th stage: temperature 28-30 DEG C, humidity 60-70%, drying time 50-70min.
Preferably, in the processing method of described potato nutritional ground rice, described grinding extruding adopts grinding extrusion formation equipment to carry out, and grinding extrusion temperature is 80-85 DEG C.
Preferably, in the processing method of described potato nutritional ground rice, the temperature be optimized in step one is 20-30 DEG C, and the optimization time is 10-16h.
Preferably, in the processing method of described potato nutritional ground rice, carry out pretreatment to raw material respectively before carrying out grinding extruding, described preprocess method is: by rice in steep 6-14h; Fresh for potato potato is prepared as fragment.
The present invention has following beneficial effect: the processing method of a kind of potato nutritional ground rice of the present invention, the fresh potato of potato and rice is adopted to be primary raw material, and grinding extrusion process is combined with middle temperature high humidity multi stage drying method, by controlling the fresh potato of potato, the proportioning of rice and water, temperature in grinding extrusion process, optimal conditions etc., the present invention is not only made fully to keep the nutritional labeling of potato, and it is simple to have technique, mouthfeel is good, nutritious advantage, be applicable to the large-scale industrial production of potato ground rice, while improving China's Dietary Pattern of Residents, strengthen the consumption figure of potato, thus promote China's Development of Potato Industry.
Accompanying drawing explanation
Fig. 1 is the processing method process chart of potato nutritional ground rice of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is elaborated, can implement according to this after consulting this description to make those of ordinary skill in the art.
As shown in Figure 1, a kind of processing method of potato nutritional ground rice, wherein, first by fresh for potato potato, rice and water according to 10-30: 90-110: 20-40 mass ratio mix, the raw material mixed is added in the feeding hopper of grinding extrusion formation equipment and carry out grinding extruding, and extrusion temperature will be ground control as 80-85 DEG C, obtain preliminary working ground rice, wherein amount of water is to cross the fresh potato fragment of potato and rice meal 3-5cm is advisable at feeding hopper middle cover.In the processing method of described potato nutritional ground rice, directly by fresh for potato potato peeling, clean after be cut to the fragment of grain of rice size, not only at utmost can retain nutritional labeling and the taste flavor of potato, and the processing technology of potato nutritional ground rice can be simplified.
In addition, further comprising the steps of:
Step one, optimization, place 10-16h by preliminary working ground rice, make starch granules and water fully be combined into stable network structure at 20-30 DEG C, increases toughness and the mouthfeel of ground rice, thus make preliminary working ground rice ground rice after optimizing and being optimized;
Step 2, drying, in being adopted by ground rice after gained optimization, warm high humidity multi stage drying method carries out drying, obtains described potato nutritional ground rice.
In the processing method of described potato nutritional ground rice, described middle temperature high humidity multi stage drying method is: ground rice after described optimization is carried out drying according to following seven stages: the first stage: temperature 23-25 DEG C, humidity 80-85%, drying time 50-70min; Second stage: temperature 28-30 DEG C, humidity 80-85%, drying time 1.5-2h; Phase III: temperature 33-35 DEG C, humidity 88-90%, drying time 90-120min; Fourth stage: temperature 38-40 DEG C, humidity 88-90%, drying time 3-4h; Five-stage: temperature 43-45 DEG C, humidity 88-90%, drying time 3-4h; 6th stage: temperature 33-35 DEG C, humidity 80-85%, drying time 1.5-2h; 7th stage: temperature 28-30 DEG C, humidity 60-70%, drying time 50-70min.
If drying can all kinds of corrupt practices creep in adopt the method for direct high temperature drying to carry out to the ground rice of humidity, because under high temperature drying condition, moist ground rice surface sucks amount of heat, moisture constantly evaporates, ground rice inside and surface is caused to have certain temperature difference and psychrometric difference, after certain time, the overall unbalance stress of ground rice can be made, destroy the overall structure of ground rice, produce to bend and even rupture, adopt middle temperature high humidity multi stage drying method of the present invention can avoid the generation of this situation completely, free surface moisture in ground rice is evaporated uniformly, the overall structure of effective maintenance ground rice.
In the processing method of described potato nutritional ground rice, carry out pretreatment to raw material respectively before carrying out grinding extruding, described preprocess method is: by rice in steep 6-14h, preferred early rice in the present invention; Fresh for potato potato is cleaned, remove the peel after be cut to the fragment of grain of rice size, pretreated rice and potato pieces are mixed for subsequent use.
Embodiment 1
Step one, early rice is soaked 6-14h, make early rice fully absorb moisture; After fresh for potato potato cleaning peeling, be cut into the fragment of grain of rice size.
Step 2, add to after pretreated rice and potato pieces mixing in the feeding hopper of grinding extrusion formation equipment, add water to and covered potato and rice meal 3-5cm, control temperature is 80-85 DEG C to carry out grinding extruding and obtains preliminary working ground rice.
Step 3, preliminary working ground rice is placed 10-16h at 20-30 DEG C be optimized, ground rice after being optimized.
Step 4, ground rice after optimization is carried out middle temperature high humidity multi stage drying, method is: ground rice after described optimization is carried out drying according to following seven stages: the first stage: temperature 25 DEG C, humidity 85%, drying time 60min; Second stage: temperature 30 DEG C, humidity 85%, drying time 2h; Phase III: temperature 35 DEG C, humidity 90%, drying time 2h; Fourth stage: temperature 40 DEG C, humidity 90%, drying time 4h; Five-stage: temperature 45 C, humidity 90%, drying time 4h; 6th stage: temperature 35 DEG C, humidity 85%, drying time 2h; 7th stage: temperature 30 DEG C, humidity 70%, drying time 60min.Potato nutritional ground rice of the present invention is obtained after drying.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (5)
1. a processing method for potato nutritional ground rice, is characterized in that,
Fresh for potato potato, rice and water are carried out grinding extruding according to after the mass ratio mixing of 10-30: 90-110: 20-40, obtains preliminary working ground rice, in addition, further comprising the steps of:
Step one, optimization, place certain hour by preliminary working ground rice under proper temperature, makes preliminary working ground rice ground rice after optimizing and being optimized;
Step 2, drying, in being adopted by ground rice after gained optimization, warm high humidity multi stage drying method carries out drying, obtains described potato nutritional ground rice.
2. the processing method of potato nutritional ground rice as claimed in claim 1, it is characterized in that, described middle temperature high humidity multi stage drying method is: ground rice after described optimization is carried out drying according to following seven stages in turn: the first stage: temperature 23-25 DEG C, humidity 80-85%, drying time 50-70min; Second stage: temperature 28-30 DEG C, humidity 80-85%, drying time 1.5-2h; Phase III: temperature 33-35 DEG C, humidity 88-90%, drying time 90-120min; Fourth stage: temperature 38-40 DEG C, humidity 88-90%, drying time 3-4h; Five-stage: temperature 43-45 DEG C, humidity 88-90%, drying time 3-4h; 6th stage: temperature 33-35 DEG C, humidity 80-85%, drying time 1.5-2h; 7th stage: temperature 28-30 DEG C, humidity 60-70%, drying time 50-70min.
3. the processing method of potato nutritional ground rice as claimed in claim 1, is characterized in that, described grinding extruding adopts grinding extrusion formation equipment to carry out, and grinding extrusion temperature is 80-85 DEG C.
4. the processing method of potato nutritional ground rice as claimed in claim 1, it is characterized in that, the temperature be optimized in step one is 20-30 DEG C, and the optimization time is 10-16h.
5. the processing method of potato nutritional ground rice as claimed in claim 3, is characterized in that, carry out pretreatment to raw material respectively before carrying out grinding extruding, described preprocess method is: by rice in steep 6-14h; Fresh for potato potato is prepared as fragment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410578960.6A CN104304959B (en) | 2014-10-24 | 2014-10-24 | A kind of processing method of potato nutritional ground rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410578960.6A CN104304959B (en) | 2014-10-24 | 2014-10-24 | A kind of processing method of potato nutritional ground rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104304959A true CN104304959A (en) | 2015-01-28 |
| CN104304959B CN104304959B (en) | 2016-03-23 |
Family
ID=52360394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410578960.6A Active CN104304959B (en) | 2014-10-24 | 2014-10-24 | A kind of processing method of potato nutritional ground rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304959B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918792A (en) * | 2016-05-05 | 2016-09-07 | 中国农业科学院农产品加工研究所 | Potato-rice noodles without addition of extraneous moisture and preparation method thereof |
| CN106858307A (en) * | 2017-04-18 | 2017-06-20 | 凯里市日日升食品有限责任公司 | Potato ground rice processing technology and device |
| CN107212254A (en) * | 2017-06-07 | 2017-09-29 | 贵州省生物技术研究所 | The production method of potato instant rice stick |
| CN107319295A (en) * | 2017-07-24 | 2017-11-07 | 遵义市杨老大食品有限责任公司 | A kind of potato ground rice and its processing method |
| CN108902687A (en) * | 2018-07-03 | 2018-11-30 | 广西壮族自治区农业科学院 | The instant rice stick processing method of one seed potato fresh sweet potato production |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729839A (en) * | 2005-08-17 | 2006-02-08 | 王雪源 | Kishimen rice flour and its production method |
| CN101028014A (en) * | 2007-03-23 | 2007-09-05 | 福建师范大学 | Five-sectional timing and temperature-variable drying technology for processing rice flour |
| CN102429171A (en) * | 2011-04-11 | 2012-05-02 | 李时令 | Composite nutritious rice flour and manufacturing method thereof |
| CN102783592A (en) * | 2011-05-20 | 2012-11-21 | 张艳 | Method for processing nutritive rice noodles |
-
2014
- 2014-10-24 CN CN201410578960.6A patent/CN104304959B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729839A (en) * | 2005-08-17 | 2006-02-08 | 王雪源 | Kishimen rice flour and its production method |
| CN101028014A (en) * | 2007-03-23 | 2007-09-05 | 福建师范大学 | Five-sectional timing and temperature-variable drying technology for processing rice flour |
| CN102429171A (en) * | 2011-04-11 | 2012-05-02 | 李时令 | Composite nutritious rice flour and manufacturing method thereof |
| CN102783592A (en) * | 2011-05-20 | 2012-11-21 | 张艳 | Method for processing nutritive rice noodles |
Non-Patent Citations (1)
| Title |
|---|
| 吕莹果 等: "米粉干燥工艺的研究", 《粮食与饲料工业》, no. 6, 30 June 2012 (2012-06-30) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918792A (en) * | 2016-05-05 | 2016-09-07 | 中国农业科学院农产品加工研究所 | Potato-rice noodles without addition of extraneous moisture and preparation method thereof |
| CN105918792B (en) * | 2016-05-05 | 2020-03-06 | 中国农业科学院农产品加工研究所 | Potato rice flour without adding exogenous moisture and preparation method thereof |
| CN106858307A (en) * | 2017-04-18 | 2017-06-20 | 凯里市日日升食品有限责任公司 | Potato ground rice processing technology and device |
| CN107212254A (en) * | 2017-06-07 | 2017-09-29 | 贵州省生物技术研究所 | The production method of potato instant rice stick |
| CN107319295A (en) * | 2017-07-24 | 2017-11-07 | 遵义市杨老大食品有限责任公司 | A kind of potato ground rice and its processing method |
| CN108902687A (en) * | 2018-07-03 | 2018-11-30 | 广西壮族自治区农业科学院 | The instant rice stick processing method of one seed potato fresh sweet potato production |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104304959B (en) | 2016-03-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hahn | An overview of African traditional cassava processing and utilization | |
| Zied et al. | Soybean the main nitrogen source in cultivation substrates of edible and medicinal mushrooms | |
| CN104304959B (en) | A kind of processing method of potato nutritional ground rice | |
| CN102875232B (en) | Edible fungus culture medium using tea resources as main materials and preparation method and application for edible fungus culture medium | |
| CN104664233B (en) | A kind of Rhizoma Solani tuber osi steamed cold noodles and processing method thereof | |
| Hahn | An overview of traditional processing and utilization of cassava in Africa | |
| Naraian et al. | Supplementation of basal substrate to boost up substrate strength and oyster mushroom yield: an overview of substrates and supplements | |
| CN105918817B (en) | It is a kind of to facilitate potato rice flour and its processing method | |
| CN104273473B (en) | The processing method of a kind of potato and corn composite nutritive rice powder | |
| CN105249346A (en) | Method for preparing low-gelatinization-degree whole potato flour | |
| CN104557258A (en) | Method for preparing edible mushroom culture medium from potato residue | |
| CN103880514A (en) | Compost of bag-cultivation pleurotus eryngil | |
| CN103804060A (en) | Culture material using lotus seedpod as raw material for making mushroom | |
| CN106307043A (en) | Processing formula and manufacture method of exogenous water free potato noodles | |
| CN103070133A (en) | Method for cultivating chickens by using sugarcanes | |
| CN105884486A (en) | Edible fungi medium and producing method thereof | |
| CN105948958A (en) | Pleurotus geesteranus culture medium and preparation method and application thereof | |
| Chandravanshi et al. | A comparative study of mycoprotein conversion potency of seven different species of Pleurotus from various agro-wastes. | |
| CN104286675B (en) | A kind of processing method of potato rice cake | |
| Osibe et al. | Assessment of palm press fibre and sawdust-based substrate formulas for efficient carpophore production of Lentinus squarrosulus (Mont.) Singer | |
| CN104109013A (en) | Shiitake culture medium prepared from walnut branch and preparation method thereof | |
| Khan et al. | Efficiency of oyster mushroom Pleurotus columbinus-P 8 using date palm leaves with combination of wheat straw and cotton waste for its yield improvement | |
| CN104273450A (en) | Potato rice sausage and processing method thereof | |
| KR101534391B1 (en) | Compost type nutritional supplements for apple cultivation and process for preparing the same | |
| Padmaja et al. | Cassava processing, marketing and utilization in India |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhang Hong Inventor after: Zhang Rong Inventor after: Hu Honghai Inventor after: Dai Xiaofeng Inventor after: Xu Fen Inventor after: Chen Wenbo Inventor after: Liu Qiannan Inventor after: Huang Feng Inventor after: Zhang Chunjiang Inventor after: Zhang Xue Inventor before: Zhang Hong Inventor before: Hu Honghai Inventor before: Xu Fen Inventor before: Chen Wenbo Inventor before: Liu Qiannan Inventor before: Huang Feng Inventor before: Zhang Chunjiang Inventor before: Zhang Xue Inventor before: Zhang Rong |
|
| COR | Change of bibliographic data | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Dai Xiaofeng Inventor after: Zhang Rong Inventor after: Zhang Hong Inventor after: Hu Honghai Inventor after: Xu Fen Inventor after: Chen Wenbo Inventor after: Liu Qiannan Inventor after: Huang Feng Inventor after: Zhang Chunjiang Inventor after: Zhang Xue Inventor before: Zhang Hong Inventor before: Zhang Rong Inventor before: Hu Honghai Inventor before: Dai Xiaofeng Inventor before: Xu Fen Inventor before: Chen Wenbo Inventor before: Liu Qiannan Inventor before: Huang Feng Inventor before: Zhang Chunjiang Inventor before: Zhang Xue |