CN104366216A - Processing method of Chinese yam-taro rice-flour noodles - Google Patents
Processing method of Chinese yam-taro rice-flour noodles Download PDFInfo
- Publication number
- CN104366216A CN104366216A CN201410647019.5A CN201410647019A CN104366216A CN 104366216 A CN104366216 A CN 104366216A CN 201410647019 A CN201410647019 A CN 201410647019A CN 104366216 A CN104366216 A CN 104366216A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- taro
- rice
- processing method
- flour
- 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.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000012149 noodles Nutrition 0.000 title abstract 5
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 45
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 45
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 26
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 26
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 26
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims description 22
- 235000009566 rice Nutrition 0.000 claims description 22
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 5
- 201000011510 cancer Diseases 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 241000371652 Curvularia clavata Species 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 3
- 241001538365 Accipiter nisus Species 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 206010020601 Hyperchlorhydria Diseases 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 241000209510 Liliopsida Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000042295 Vigna mungo Species 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 239000000341 volatile oil Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a processing method of Chinese yam-taro rice-flour noodles and belongs to the food processing field. The processing method is characterized in that the raw materials comprise 12kg of black rice, 7kg of taros, 850g of Chinese yam and 480ml of milk, and the processing process comprises raw material processing, pulping, steaming, drying and packaging to obtain the finished products. The processing method of the Chinese yam-taro rice-flour noodles has the beneficial effects that the finished Chinese yam-taro rice-flour noodles are consistent in slice thickness, crisp in texture, fragrant in taste, fresh and smooth, and have the faint scent and sweet-waxy flavors of the taros and the Chinese yam; the Chinese yam-taro rice-flour noodles are delicious in taste and convenient to eat; the obtained Chinese yam-taro rice-flour slices can be cooked or cold and dressed with sauce after being softened, and are tender in taste, unique in flavor and capable of promoting the metabolism of a human body; besides, the finished Chinese yam-taro rice-flour products have the effects of nourishing and cultivating nature, invigorating spleen-stomach and replenishing qi, maintaining beauty and keeping young, and preventing and resisting cancer, and are rare low-calorie, low-sugar and low-fat nourishing health food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of Chinese yam taro rice stick.
Background technology
Taro, is commonly called as taro, taro, hair taro, claims crouching sparrow hawk in ancient times, gain the name because its profile is squatted down as sparrow hawk bird.Taro is the stem tuber of monocotyledon aroid taro, and annual maturation listing autumn and winter is ecological pollution-free food; Its excellent in color, sweet, glutinous, cunning has concurrently.Hair taro bud and the tender stalk of hair taro also edible after specially treated, and do not have some local flavor.The high nutritive value of taro, the content of starch in stem tuber has 70%, both can work as grain, can do vegetables again, is to mend vegetarian diet one treasured the suitable to people of all ages autumn.Taro has abundant nutritive value, can strengthen the immunologic function of human body, can be used as the conventional herbal cuisine staple food of anti-knurl for cancer, particularly in cancer operation or postoperation radiotherapy, chemotherapy again its rehabilitation course, has the effect of supplemental treatment.Taro contains a kind of mucus albumen, can produce immunoglobulin (Ig) after being absorbed by the body, the resistance of body can be improved, therefore the traditional Chinese medical science thinks that taro can be detoxified, comprising cancer poison to the carbuncle pyogenic infections pain of human body has suppression to clear up effect, can be used to the illnesss such as anti-curing oncoma and scrofula.Taro contains abundant mucus saponin and various trace elements, and what body correction microelement deficiencies can be helped to cause is physically different, can improve a poor appetite simultaneously, help digest, therefore the traditional Chinese medical science think that taro can tonifying middle-Jiao and Qi.Taro is basic food, the acidic materials accumulated in energy and in body, and the acid-base balance of adjustment human body, produces the effect of beautifying face and moistering lotion, pitch-black hair, also can be used to prevent and treat hyperchlorhydria.
Chinese yam has nutritious tonifying, induce disturb element, strengthen immunity of organisms, excretion in scheduling, tonifying Qi are promoted blood circulation, kobadrin, to relieving asthma etc. and help to change, coronary artery and micro-samsara blood flow can be improved, chronic bronchitis, hat unpleasantness, angina pectoris etc. can be treated.Iron rod yam has the function of qi invigorating and lung moistening, both can cut into slices to decoct juice and work as tea-drinking, can chop up to cook congee again and drink, and has good treatment results to void cough and tuberculosis fever patient.Spring, weather was more uninteresting, and easy impariment of the lung Tianjin, causes the deficiency of Yin, and occur the illnesss such as dry, dry throat, parched lips, dry cough, Chinese yam of now nourishing is the most applicable, because Chinese yam is the product of calmness safely, for the top grade of lung is supported in enriching yin.
Fresh taro not easily preserves, and for being processed into the comprehensive utilization that Chinese yam taro rice stick can realize taro raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution taro not easily preserves, a kind of processing method of Chinese yam taro rice stick is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of processing method of Chinese yam taro rice stick, it is characterized in that: adopt composition of raw materials to be purple rice 12 kilograms, taro 7 kilograms, Chinese yam 850 grams, 480 milliliters, milk, its processing process is: Feedstock treating → making beating → steaming skin → drying → packaging → finished product, and concrete operation step is:
(1) Feedstock treating: washed by rubbing with the hands totally by purple rice, is soaked in 4-5 hour in clear water, pulls out; Taro, Chinese yam are cleaned peeling, is cut into bulk;
(2) defibrination: purple rice, Chinese yam, milk are entered in beater to pull an oar together with taro;
(3) steam skin: get Bamboo food steamer one, spread the gauze of not spillage in food steamer, upper cover steams supreme vapour, then scoop appropriate taro slurry with spoon and smear on gauze, thick 12-15 millimeter, adds a cover steaming 18 minutes, takes out and lie on plank by musculus cutaneus;
(4) drying: after musculus cutaneus cooling, airing can be uncovered one by one, when shining dry to 3-5 one-tenth, be cut into rice stick of uniform size, sprinkle a little sesame and the spiced salt, then dry.
Beneficial effect: product lamellar body thickness of the present invention is consistent, the crisp taste of matter is fragrant, delicious smooth, the local flavor of tool taro and the clear sweet and glutinous of Chinese yam; This product is tasty mouthfeel not only, instant, to cook after the taro Chinese yam rice bean sheet jelly made can feel like jelly or cold and dressed with sauce, mouthfeel is soft, unique flavor, be conducive to promoting the metabolism of human body, have that nourishing is nourished one's nature, tonifying middle-Jiao and Qi, beautifying face and moistering lotion and cancer-resisting effect, be a kind of nourishing and health preserving food of rare low in calories, low sugar, low fat.
Detailed description of the invention
Embodiment 1
:
A processing method for Chinese yam taro rice stick, concrete operation step is:
(1) Feedstock treating: washed by rubbing with the hands totally by glutinous rice, is soaked in 6-8 hour in clear water, pulls out; Taro, Chinese yam, purple potato are cleaned peeling, is cut into bulk; Egg is squeezed in vessel, beat with egg-whisk;
(2) defibrination: glutinous rice, egg, Chinese yam are entered in beater to pull an oar together with taro, adds a little honey and milk, stirs;
(3) steam skin: get Bamboo food steamer one, spread the gauze of not spillage in food steamer, upper cover steams supreme vapour, then scoop appropriate taro slurry with spoon and smear on gauze, thick 1-2 millimeter, adds a cover and steams 10-12 minute, take out and lie on plank by musculus cutaneus;
(4) drying: after musculus cutaneus cooling, airing can be uncovered one by one, when shining dry to 6-7 one-tenth, be cut into the rice stick of various shape, then dry.
Embodiment 2
:
A processing method for Chinese yam taro rice stick, concrete operation step is:
(1) Feedstock treating: washed by rubbing with the hands totally by black sticky rice, to be soaked in clear water 12 hours, to pull out; Taro, Chinese yam, sealwort are cleaned peeling, is cut into bulk; Egg is squeezed in vessel, beat with egg-whisk;
(2) defibrination: black sticky rice, Chinese yam, egg, sealwort are entered in beater to pull an oar together with taro;
(3) steam skin: get Bamboo food steamer one, spread the gauze of not spillage in food steamer, upper cover steams supreme vapour, then scoop appropriate taro slurry with spoon and smear on gauze, thick 0.8 ~ 1 millimeter, add a cover and steam 6-8 minute, take out and musculus cutaneus is lain on plank;
(4) drying: after musculus cutaneus cooling, airing can be uncovered one by one, when shining dry to 4-5 one-tenth, be cut into the taro Chinese yam rice vermicelli of various shape, admix appropriate Zanthoxylum essential oil and pepper powder, be mixed with fragrant peppery taste.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the processing method of a Chinese yam taro rice stick, it is characterized in that: adopt composition of raw materials to be purple rice 12 kilograms, taro 7 kilograms, Chinese yam 850 grams, 480 milliliters, milk, its processing process is: Feedstock treating → making beating → steaming skin → drying → packaging → finished product, and concrete operation step is:
(1) Feedstock treating: washed by rubbing with the hands totally by purple rice, is soaked in 4-5 hour in clear water, pulls out; Taro, Chinese yam are cleaned peeling, is cut into bulk;
(2) defibrination: purple rice, Chinese yam, milk are entered in beater to pull an oar together with taro;
(3) steam skin: get Bamboo food steamer one, spread the gauze of not spillage in food steamer, upper cover steams supreme vapour, then scoop appropriate taro slurry with spoon and smear on gauze, thick 12-15 millimeter, adds a cover steaming 18 minutes, takes out and lie on plank by musculus cutaneus;
(4) drying: after musculus cutaneus cooling, airing can be uncovered one by one, when shining dry to 3-5 one-tenth, be cut into rice stick of uniform size, sprinkle a little sesame and the spiced salt, then dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410647019.5A CN104366216A (en) | 2014-11-17 | 2014-11-17 | Processing method of Chinese yam-taro rice-flour noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410647019.5A CN104366216A (en) | 2014-11-17 | 2014-11-17 | Processing method of Chinese yam-taro rice-flour noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366216A true CN104366216A (en) | 2015-02-25 |
Family
ID=52545607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410647019.5A Pending CN104366216A (en) | 2014-11-17 | 2014-11-17 | Processing method of Chinese yam-taro rice-flour noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366216A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166636A (en) * | 2015-08-09 | 2015-12-23 | 胡世龙 | Multi-flavored taro deep-fried cake production technology |
| CN105166641A (en) * | 2015-08-16 | 2015-12-23 | 章新华 | Production method of nutritious radish rice-flour noodles |
| CN105918816A (en) * | 2016-05-25 | 2016-09-07 | 陶峰 | Making method of burdock nutrition rice flour noodles |
| CN106360275A (en) * | 2016-08-27 | 2017-02-01 | 安徽王仁和米线食品有限公司 | Rice noodles suitable for old people to eat and making method of rice noodles |
| CN107439933A (en) * | 2017-08-28 | 2017-12-08 | 广西南宁市百桂食品有限责任公司 | The production method of mixed grain-rice nutrient ground rice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1404751A (en) * | 2000-12-25 | 2003-03-26 | 吴跃飞 | Health-care vermicelli, bean-made noodles and bean-made sheet jelly |
| CN101002603A (en) * | 2006-12-04 | 2007-07-25 | 宋进平 | Nutrient noodles and nutrient rice-flour noodles, and the scientific method |
| CN103141788A (en) * | 2011-12-07 | 2013-06-12 | 王连义 | Dasheen flour |
-
2014
- 2014-11-17 CN CN201410647019.5A patent/CN104366216A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1404751A (en) * | 2000-12-25 | 2003-03-26 | 吴跃飞 | Health-care vermicelli, bean-made noodles and bean-made sheet jelly |
| CN101002603A (en) * | 2006-12-04 | 2007-07-25 | 宋进平 | Nutrient noodles and nutrient rice-flour noodles, and the scientific method |
| CN103141788A (en) * | 2011-12-07 | 2013-06-12 | 王连义 | Dasheen flour |
Non-Patent Citations (2)
| Title |
|---|
| 农业部教育司等: "《职业技术教育读本 点心制作技术》", 31 May 1989 * |
| 刘培田: "《食用菌深加工新技术》", 30 April 1992 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166636A (en) * | 2015-08-09 | 2015-12-23 | 胡世龙 | Multi-flavored taro deep-fried cake production technology |
| CN105166641A (en) * | 2015-08-16 | 2015-12-23 | 章新华 | Production method of nutritious radish rice-flour noodles |
| CN105918816A (en) * | 2016-05-25 | 2016-09-07 | 陶峰 | Making method of burdock nutrition rice flour noodles |
| CN106360275A (en) * | 2016-08-27 | 2017-02-01 | 安徽王仁和米线食品有限公司 | Rice noodles suitable for old people to eat and making method of rice noodles |
| CN107439933A (en) * | 2017-08-28 | 2017-12-08 | 广西南宁市百桂食品有限责任公司 | The production method of mixed grain-rice nutrient ground rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104366216A (en) | Processing method of Chinese yam-taro rice-flour noodles | |
| CN105028879A (en) | Processing technology of taro crisp candy tablets | |
| CN105325819A (en) | Making method of Chinese chestnut and mushroom particle drink | |
| CN104472825A (en) | Processing technology of health preserved taro processed with honey | |
| CN103652638B (en) | Ginkgo and adenophora stricta health care rice crust | |
| CN106107589A (en) | The preparation technology of squab | |
| CN105875722A (en) | Nutritional spicy baked steamed bun comprising bitter gourds and preparing method of nutritional spicy baked steamed bun | |
| CN104783190A (en) | Processing method of nutrient dried pork slices containing Pleurotus eryngii | |
| CN104323172A (en) | Making method of polygonatum kingianum and lotus root rice-flour vermicelli | |
| CN105053454A (en) | Processing method for nourishing and bodybuilding preserved Chinese yam-pear | |
| CN103931977A (en) | Cured meat type blueberry cake and preparation method thereof | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| CN103859268A (en) | Cucumber bacon health porridge and preparation method thereof | |
| CN105995730A (en) | Kiwi fruit bitter melon slices for promoting body fluid secretion and moistening dryness and making method thereof | |
| CN106035448A (en) | Haw bitter gourd slices capable of invigorating spleen and stimulating appetite and preparation method of haw bitter gourd slices | |
| CN105994485A (en) | Baked steamed bun slices which can eliminate phlegm and dispel wind and contain bitter gourd and method for preparing baked steamed bun slices | |
| CN106070429A (en) | A kind of Kidney-invigorating and tendon-reinforcing Fructus Momordicae charantiae slice and preparation method thereof | |
| CN106418188A (en) | Taro cake with effect of reducing blood pressure and blood lipid | |
| CN106879695A (en) | A kind of preparation method of spiced beef the meat clip Mo | |
| CN106262796A (en) | The processing method of Pleurotus eryngii health care mushroom floss | |
| CN105795339A (en) | Making method of first love chicken steak and instant noodle hamburgers | |
| CN106036497A (en) | Spiced puffed broad bean with controlled oil absorption rate and production method thereof | |
| CN104082776A (en) | Crisped goose meat slice and preparation method thereof | |
| CN104381995A (en) | Production method of rice sheet jelly with flower mushrooms and barbary wolfberry fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150225 |