CN104397165A - Seafood-nectar yogurt for relieving high blood pressure and lowering blood lipid and preparation method thereof - Google Patents

Seafood-nectar yogurt for relieving high blood pressure and lowering blood lipid and preparation method thereof Download PDF

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Publication number
CN104397165A
CN104397165A CN201410618255.4A CN201410618255A CN104397165A CN 104397165 A CN104397165 A CN 104397165A CN 201410618255 A CN201410618255 A CN 201410618255A CN 104397165 A CN104397165 A CN 104397165A
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China
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parts
seafood
water
yogurt
nectar
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CN201410618255.4A
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Chinese (zh)
Inventor
姜阔
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蚌埠鲲鹏食品饮料有限公司
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Priority to CN201410618255.4A priority Critical patent/CN104397165A/en
Publication of CN104397165A publication Critical patent/CN104397165A/en

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Abstract

The present invention discloses a seafood-nectar yogurt for relieving high blood pressure and lowering blood lipid and a preparation method thereof. The present invention is characterized in that the seafood-nectar yogurt is prepared from the following raw materials, by weight: 80 to 100 parts of defatted milk powder, 25 to 30 parts of mashed potato, 15 to 20 parts of rosa multiflora, 15 to 20 parts of angelica, 20 to 30 parts of pumpkin, 10 to 15 parts of pumpkin seed, 15 to 20 parts of radix paeoniae rubra, 10 to 15 parts of crab spawn pulp, 15 to 20 parts of nutgrass galingale rhizome, 10 to 15 parts of meat floss, 3 to 5 parts of parsley, 12 to 18 parts of largeleaf gentian root, 15 to 20 parts of yanhusuo tuber, 5 to 10 parts of seaweed micro-powder, 10 to 20 parts of flos sophorae honey, 3 to 5 parts of lactobacillus, 12 to 15 parts of nutrition additive liquid and a proper amount of water. According to the present invention, the crab spawn, the seaweed and other seafood are combined with the lactobacillus fermentation. Compared with yogurt with traditional taste, the seafood-nectar yogurt has a significant change, and further enriches yogurt taste and nutrition. The seafood-nectar yogurt provides seafood lovers with one more option.

Description

A kind of seafood nectar is relaxed pressure drop resin acid milk and preparation method thereof
Technical field
The present invention relates generally to a kind of seafood nectar and to relax pressure drop resin acid milk and preparation method thereof.
Background technology
Yoghourt is a kind of food with good health care, and its health-care effect mainly contains: regulate gastrointestinal bacterial flora, improve body immune system, Tumor suppression, improves the dysbolism of lactose intolerance, reduces cholesterol levels, suppress vivotoxin, delay body aging.Especially to the lactose intolerance person producing the symptoms such as borborygmus, stomachache, diarrhoea after drink milk, Yoghourt is good milk protein source, can relievedly drink.Sour milk product is many mainly with the fruit-flavor type of the auxiliary materials such as the various fruit juice jam of coagulating type, agitating type and interpolation in the market.Yoghourt not only remains all advantages of milk, and turn increases many nutriments being of value to human body on this basis, becomes the nutrient and healthcare products being more suitable for the mankind.At present, due to the problem that acidified milk local flavor is single on market, make the taste of Yoghourt also very single, client's selectable taste when buying also first reduces relatively.
Summary of the invention
The present invention seeks to provide a kind of nutrient health, the Yoghourt of special taste.
The present invention is achieved by the following technical solutions:
A kind of seafood nectar is relaxed pressure drop resin acid milk, it is characterized in that it is made up of following weight parts raw material:
Skimmed milk power 80 ~ 100, mashed potatoes 25 ~ 30, rose 15 ~ 20, Radix Angelicae Sinensis 15 ~ 20, pumpkin 20 ~ 30, pumpkin 10 ~ 15, the radix paeoniae rubrathe 15 ~ 20, crab oil slurry 10 ~ 15, rhizoma cyperi 15 ~ 20, dried meat floss 10 ~ 15, caraway 3 ~ 5, bark of ash 12 ~ 18, corydalis tuber 15 ~ 20, marine alga micro mist 5 ~ 10, sophorae honey 10 ~ 20, lactic acid bacteria 3 ~ 5, nutrition annex solution 12 ~ 15 and suitable quantity of water;
Described nutrition annex solution, is made up of following raw material: gynostemma pentaphylla 1 ~ 3, leaf of elm tree 3 ~ 5, glossy privet leaf 5 ~ 7, the seed of Chinese dodder 7 ~ 9, dictyophora phalloidea 2 ~ 3, chrysanthemum brain 7 ~ 9, water lily juice 6 ~ 8, moon cassia bark 3-5, hawthorn skin 5 ~ 7, silver carp fish 8 ~ 10, loach 9 ~ 11, maize germ oil 3 ~ 5, Chinese pepper 1 ~ 3, garlic end 1 ~ 2 and suitable quantity of water;
The preparation method of described nutrition annex solution:
(1), by gynostemma pentaphylla, leaf of elm tree, glossy privet leaf, the seed of Chinese dodder, hawthorn skin, silver carp fish head, the moon cassia bark, Chinese pepper mixing loads in crock, add the water of 10 ~ 15 times, decoct 2 ~ 3 hours with big fire, cross leaching soup juice;
(2), by dictyophora phalloidea wear into sauce to fill out in loach tripe, use maize germ oil fry cooked, wear into muddy flesh, mix with chrysanthemum brain, water lily juice, garlic end, step 1 etc.
Seafood nectar is relaxed the preparation method of pressure drop resin acid milk, comprises following step:
(1), respectively by rose, Radix Angelicae Sinensis, the radix paeoniae rubrathe, rhizoma cyperi, bark of ash and the corydalis tuber water soaking 30 ~ 50 minutes decupling own wt, slow fire infusion, becomes one times of water to ten times of water, and residue is removed in extruding, through filter-cloth filtering, collects extract;
(2), by marine alga and pumpkin dry, pumpkin is shelled, pulverize, mixes with the fresh pumpkin cleaned up, caraway and mashed potatoes, and poach, to the saturating heart, breaks into pulpous state;
(3), by skimmed milk power with Micronized kelp mix and dry fries extremely fragrant, add 3 ~ 5 times of water and beat, then add crab oil slurry, dried meat floss, sophorae honey etc. continuously and boil;
(4), the slurry of the extract of step 1, step 2, step 3, the equilateral mixing limit of nutrition annex solution are stirred, after mixing, at 45 DEG C, homogeneous under 15Mpa, obtains virgin pulp liquid, by virgin pulp liquid 90 DEG C of sterilizings 10 ~ 15 minutes, lactic acid bacteria is added after virgin pulp liquid is cooled to 40 DEG C, stir, by postvaccinal magma 40 DEG C of fermentations 3 ~ 4 hours, refrigerate 12 hours at 0 DEG C after, namely obtain described Yoghourt.
Radix Angelicae Sinensis contains abundant amino acid, organic acid, forulic acid and abundant inorganic elements.Radix Angelicae Sinensis can significantly promote body hematopoiesis function, raises red blood cell, leucocyte and content of hemoglobin; Suppress platelet aggregation, antithrombotic, adjusting blood lipid; Strengthen immunity, anti-inflammatory, protect the liver, radioresistance, anti-oxidant and scavenging free radicals.
Crab oil contains the nutrient such as protein, fat, phosphatide, vitamin of a large amount of needed by human, nutritious.Crab oil has effect of appetizing moistening lung, tonifying kidney and strengthening yang, nourshing blood and promoting blood circulation.
Marine alga is rich in the natural inorganic elements such as protein, food fiber, multivitamin and sodium potassium iron calcium.Marine alga contains the Amino acid that more than 20 plant needed by human, and importantly most of kind has sulfur-bearing Amino acid, and taurine contributes to again the digestion of fat, and suppress the increase of blood and hepatic cholesterol content, to high cholesterol, patient is improved effect; Algae is except containing except the saturated fatty acid such as a small amount of animal and common palmitic acid, myristic acid, laurate and the stearic acid of higher plant, major part is unrighted acid, this aliphatic acid usually in the fish oil of abyssal fishes content more, except can helping hypotensive, heartbeat and relieving except pressure, also blood cholesterol level can be suppressed to rise and platelet aggregation, prevent thrombosis and miocardial infarction, have prevention effect to circulation system disease.
Advantage of the present invention is:
1, the Yoghourt obtained by the present invention is rich in several mineral materials, several amino acids, can supplement the nutriment that needed by human body is wanted comprehensively.
2, the present invention is homogeneous, smooth surface, has certain elasticity and mobility.
3, the Yoghourt obtained by the present invention has dense seafood taste, to the taste experience that people is brand-new.
4, the present invention contains appropriate traditional Chinese medicine ingredients, has pressure fat-reducing effect of well relaxing.
5, yogurt production method provided by the present invention has operability, and persons skilled in the art can realize operation.
Detailed description of the invention
mode below by embodiment further illustrates the present invention.
embodiment one
A kind of seafood nectar is relaxed pressure drop resin acid milk, it is characterized in that it is made up of following weight parts raw material:
Skimmed milk power 80 ~ 100, mashed potatoes 25 ~ 30, rose 15 ~ 20, Radix Angelicae Sinensis 15 ~ 20, pumpkin 20 ~ 30, pumpkin 10 ~ 15, the radix paeoniae rubrathe 15 ~ 20, crab oil slurry 10 ~ 15, rhizoma cyperi 15 ~ 20, dried meat floss 10 ~ 15, caraway 3 ~ 5, bark of ash 12 ~ 18, corydalis tuber 15 ~ 20, marine alga micro mist 5 ~ 10, sophorae honey 10 ~ 20, lactic acid bacteria 3 ~ 5, nutrition annex solution 12 ~ 15 and suitable quantity of water;
Described nutrition annex solution, is made up of following raw material: gynostemma pentaphylla 1 ~ 3, leaf of elm tree 3 ~ 5, glossy privet leaf 5 ~ 7, the seed of Chinese dodder 7 ~ 9, dictyophora phalloidea 2 ~ 3, chrysanthemum brain 7 ~ 9, water lily juice 6 ~ 8, moon cassia bark 3-5, hawthorn skin 5 ~ 7, silver carp fish 8 ~ 10, loach 9 ~ 11, maize germ oil 3 ~ 5, Chinese pepper 1 ~ 3, garlic end 1 ~ 2 and suitable quantity of water;
The preparation method of described nutrition annex solution:
(1), by gynostemma pentaphylla, leaf of elm tree, glossy privet leaf, the seed of Chinese dodder, hawthorn skin, silver carp fish head, the moon cassia bark, Chinese pepper mixing loads in crock, add the water of 10 ~ 15 times, decoct 2 ~ 3 hours with big fire, cross leaching soup juice;
(2), by dictyophora phalloidea wear into sauce to fill out in loach tripe, use maize germ oil fry cooked, wear into muddy flesh, mix with chrysanthemum brain, water lily juice, garlic end, step 1 etc.
Seafood nectar is relaxed the preparation method of pressure drop resin acid milk, comprises following step:
(1), respectively by rose, Radix Angelicae Sinensis, the radix paeoniae rubrathe, rhizoma cyperi, bark of ash and the corydalis tuber water soaking 30 ~ 50 minutes decupling own wt, slow fire infusion, becomes one times of water to ten times of water, and residue is removed in extruding, through filter-cloth filtering, collects extract;
(2), by marine alga and pumpkin dry, pumpkin is shelled, pulverize, mixes with the fresh pumpkin cleaned up, caraway and mashed potatoes, and poach, to the saturating heart, breaks into pulpous state;
(3), by skimmed milk power with Micronized kelp mix and dry fries extremely fragrant, add 3 ~ 5 times of water and beat, then add crab oil slurry, dried meat floss, sophorae honey etc. continuously and boil;
(4), the slurry of the extract of step 1, step 2, step 3, the equilateral mixing limit of nutrition annex solution are stirred, after mixing, at 45 DEG C, homogeneous under 15Mpa, obtains virgin pulp liquid, by virgin pulp liquid 90 DEG C of sterilizings 10 ~ 15 minutes, lactic acid bacteria is added after virgin pulp liquid is cooled to 40 DEG C, stir, by postvaccinal magma 40 DEG C of fermentations 3 ~ 4 hours, refrigerate 12 hours at 0 DEG C after, namely obtain described Yoghourt.

Claims (3)

1. seafood nectar is relaxed a pressure drop resin acid milk, it is characterized in that it is made up of following weight parts raw material:
Skimmed milk power 80 ~ 100, mashed potatoes 25 ~ 30, rose 15 ~ 20, Radix Angelicae Sinensis 15 ~ 20, pumpkin 20 ~ 30, pumpkin 10 ~ 15, the radix paeoniae rubrathe 15 ~ 20, crab oil slurry 10 ~ 15, rhizoma cyperi 15 ~ 20, dried meat floss 10 ~ 15, caraway 3 ~ 5, bark of ash 12 ~ 18, corydalis tuber 15 ~ 20, marine alga micro mist 5 ~ 10, sophorae honey 10 ~ 20, lactic acid bacteria 3 ~ 5, nutrition annex solution 12 ~ 15 and suitable quantity of water;
Described nutrition annex solution, is made up of following raw material: gynostemma pentaphylla 1 ~ 3, leaf of elm tree 3 ~ 5, glossy privet leaf 5 ~ 7, the seed of Chinese dodder 7 ~ 9, dictyophora phalloidea 2 ~ 3, chrysanthemum brain 7 ~ 9, water lily juice 6 ~ 8, moon cassia bark 3-5, hawthorn skin 5 ~ 7, silver carp fish 8 ~ 10, loach 9 ~ 11, maize germ oil 3 ~ 5, Chinese pepper 1 ~ 3, garlic end 1 ~ 2 and suitable quantity of water;
The preparation method of described nutrition annex solution:
(1), by gynostemma pentaphylla, leaf of elm tree, glossy privet leaf, the seed of Chinese dodder, hawthorn skin, silver carp fish head, the moon cassia bark, Chinese pepper mixing loads in crock, add the water of 10 ~ 15 times, decoct 2 ~ 3 hours with big fire, cross leaching soup juice;
(2), by dictyophora phalloidea wear into sauce to fill out in loach tripe, use maize germ oil fry cooked, wear into muddy flesh, mix with chrysanthemum brain, water lily juice, garlic end, step 1 etc.
2. a kind of seafood nectar according to claim 1 is relaxed pressure drop resin acid milk, it is characterized in that being made up of the following step:
(1), respectively by rose, Radix Angelicae Sinensis, the radix paeoniae rubrathe, rhizoma cyperi, bark of ash and the corydalis tuber water soaking 30 ~ 50 minutes decupling own wt, slow fire infusion, becomes one times of water to ten times of water, and residue is removed in extruding, through filter-cloth filtering, collects extract;
(2), by marine alga and pumpkin dry, pumpkin is shelled, pulverize, mixes with the fresh pumpkin cleaned up, caraway and mashed potatoes, and poach, to the saturating heart, breaks into pulpous state;
(3), by skimmed milk power with Micronized kelp mix and dry fries extremely fragrant, add 3 ~ 5 times of water and beat, then add crab oil slurry, dried meat floss, sophorae honey etc. continuously and boil;
(4), the slurry of the extract of step 1, step 2, step 3, the equilateral mixing limit of nutrition annex solution are stirred, after mixing, at 45 DEG C, homogeneous under 15Mpa, obtains virgin pulp liquid, by virgin pulp liquid 90 DEG C of sterilizings 10 ~ 15 minutes, lactic acid bacteria is added after virgin pulp liquid is cooled to 40 DEG C, stir, by postvaccinal magma 40 DEG C of fermentations 3 ~ 4 hours, refrigerate 12 hours at 0 DEG C after, namely obtain described Yoghourt.
3. according to claim 1 and Yoghourt according to claim 2, it is characterized in that bacterial classification have lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium one or both.
CN201410618255.4A 2014-11-06 2014-11-06 Seafood-nectar yogurt for relieving high blood pressure and lowering blood lipid and preparation method thereof CN104397165A (en)

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Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104982527A (en) * 2015-07-30 2015-10-21 安徽人人福豆业有限公司 Tranquillizing bean dregs fermented milk and preparation method thereof
CN104996566A (en) * 2015-07-30 2015-10-28 安徽人人福豆业有限公司 Lung clearing wine-flavored bean dreg fermented milk and preparation method thereof
CN105010535A (en) * 2015-07-30 2015-11-04 安徽人人福豆业有限公司 White fungus soybean dreg fermented milk and preparation method thereof
CN105053193A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Spleen-invigorating bean dreg fermented milk and preparation method thereof
CN105053197A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Bean dreg fermented milk capable of warming middle-Jiao and enriching blood and preparation method thereof
CN105053196A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Strawberry-flavor bean dreg fermented milk and preparation method thereof
CN105053195A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Mint-flavor bean dreg fermented milk capable of purging fire and preparation method thereof
CN105053192A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Kidney tonifying bean dreg fermented milk with coconut fragrance and preparation method thereof
CN105053194A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Bean dreg fermented milk capable of clearing heat and dredging collaterals and preparation method thereof
CN105053191A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Pawpaw and bean dreg fermented milk capable of promoting digestion and preparation method thereof
CN105104535A (en) * 2015-07-30 2015-12-02 安徽人人福豆业有限公司 Face-beautifying bean dregs fermented milk and preparation method thereof
CN105123927A (en) * 2015-07-30 2015-12-09 安徽人人福豆业有限公司 Digestion-promoting aloe-bean dreg fermented milk and preparation method thereof
CN105123926A (en) * 2015-07-30 2015-12-09 安徽人人福豆业有限公司 Liver-soothing and qi-regulating bean dreg fermented milk and preparation method thereof
CN105123928A (en) * 2015-07-30 2015-12-09 安徽人人福豆业有限公司 Intestine-moistening soybean residue fermented milk and preparation method thereof
CN105580901A (en) * 2016-01-25 2016-05-18 宿州学院 Pleurotus eryngii grain-containing blueberry yoghourt and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103719269A (en) * 2013-12-16 2014-04-16 马鞍山市安康菌业有限公司 Rose and black fungus yoghourt

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103719269A (en) * 2013-12-16 2014-04-16 马鞍山市安康菌业有限公司 Rose and black fungus yoghourt

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104982527A (en) * 2015-07-30 2015-10-21 安徽人人福豆业有限公司 Tranquillizing bean dregs fermented milk and preparation method thereof
CN104996566A (en) * 2015-07-30 2015-10-28 安徽人人福豆业有限公司 Lung clearing wine-flavored bean dreg fermented milk and preparation method thereof
CN105010535A (en) * 2015-07-30 2015-11-04 安徽人人福豆业有限公司 White fungus soybean dreg fermented milk and preparation method thereof
CN105053193A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Spleen-invigorating bean dreg fermented milk and preparation method thereof
CN105053197A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Bean dreg fermented milk capable of warming middle-Jiao and enriching blood and preparation method thereof
CN105053196A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Strawberry-flavor bean dreg fermented milk and preparation method thereof
CN105053195A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Mint-flavor bean dreg fermented milk capable of purging fire and preparation method thereof
CN105053192A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Kidney tonifying bean dreg fermented milk with coconut fragrance and preparation method thereof
CN105053194A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Bean dreg fermented milk capable of clearing heat and dredging collaterals and preparation method thereof
CN105053191A (en) * 2015-07-30 2015-11-18 安徽人人福豆业有限公司 Pawpaw and bean dreg fermented milk capable of promoting digestion and preparation method thereof
CN105104535A (en) * 2015-07-30 2015-12-02 安徽人人福豆业有限公司 Face-beautifying bean dregs fermented milk and preparation method thereof
CN105123927A (en) * 2015-07-30 2015-12-09 安徽人人福豆业有限公司 Digestion-promoting aloe-bean dreg fermented milk and preparation method thereof
CN105123926A (en) * 2015-07-30 2015-12-09 安徽人人福豆业有限公司 Liver-soothing and qi-regulating bean dreg fermented milk and preparation method thereof
CN105123928A (en) * 2015-07-30 2015-12-09 安徽人人福豆业有限公司 Intestine-moistening soybean residue fermented milk and preparation method thereof
CN105580901A (en) * 2016-01-25 2016-05-18 宿州学院 Pleurotus eryngii grain-containing blueberry yoghourt and preparation method thereof

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