CN104431748A - Rose and red bean flour - Google Patents
Rose and red bean flour Download PDFInfo
- Publication number
- CN104431748A CN104431748A CN201410661981.4A CN201410661981A CN104431748A CN 104431748 A CN104431748 A CN 104431748A CN 201410661981 A CN201410661981 A CN 201410661981A CN 104431748 A CN104431748 A CN 104431748A
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- Prior art keywords
- powder
- rose
- parts
- red
- red bean
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- Pending
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- 235000013312 flour Nutrition 0.000 title claims abstract description 25
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 20
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 20
- 241000220317 Rosa Species 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 82
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 16
- 235000015097 nutrients Nutrition 0.000 claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000008280 blood Substances 0.000 claims abstract description 13
- 210000004369 blood Anatomy 0.000 claims abstract description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 8
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 7
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000098338 Triticum aestivum Species 0.000 claims abstract 3
- 240000004160 Capsicum annuum Species 0.000 claims description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 235000021329 brown rice Nutrition 0.000 claims description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 229940026314 red yeast rice Drugs 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 244000298715 Actinidia chinensis Species 0.000 claims description 6
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 6
- 241000112528 Ligusticum striatum Species 0.000 claims description 6
- 240000003915 Lophatherum gracile Species 0.000 claims description 6
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 241000219780 Pueraria Species 0.000 claims description 6
- 244000143590 Salvia chinensis Species 0.000 claims description 6
- 235000007154 Salvia chinensis Nutrition 0.000 claims description 6
- 235000005794 Salvia japonica Nutrition 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000021028 berry Nutrition 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 230000023555 blood coagulation Effects 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- -1 step 2 is merged Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 244000298697 Actinidia deliciosa Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 240000008397 Ganoderma lucidum Species 0.000 abstract 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 abstract 1
- 244000141359 Malus pumila Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 241000282898 Sus scrofa Species 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 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 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Abstract
The invention discloses rose and red bean flour. The rose and red bean flour is prepared from the following raw materials in parts by weight: 400-450 parts of wheat, 100-120 parts of red beans, 2-3 parts of lactic acid bacteria, 25-30 parts of rock candy powder, 50-60 parts of husked rice, 30-40 parts of mushrooms, 5-7 parts of cumin powder, 40-50 parts of kiwi fruits, 35-402 parts of apples, 15-20 parts of swine blood, 6-7 parts of rose flowers and the like. According to the rose and red bean flour disclosed by the invention, the red beans, the husked rice and the like are added, so that the rose and red bean flour has the fragrances and nutrients of the red beans and the husked rice; and extracts such as the rose flowers, tangerine peel, coix seeds, cassia seeds and ganoderma lucidum spore powder are added, so that the rose and red bean flour has certain effects of protecting the liver and promoting metabolism.
Description
Technical field
The present invention relates generally to flour and preparing technical field thereof, particularly relates to a kind of rose-red bean flour.
Background technology
Flour is one of daily edible staple food of people, and staple food can be replaced to eat, and conventional flours is very general, substantially be all use wheat to make, but the nowadays raising of this people's living standard broken, the requirement of people to food also improves a lot, the special health care focusing on food.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of rose-red bean flour and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of rose-red bean flour, is made up of following raw material: wheat 400-450, red bean 100-120, lactic acid bacteria 2-3, candy sugar powder 25-30, brown rice 50-60, mushroom 30-40, cumin powder 5-7, Kiwi berry 40-50, apple 35-402 pig blood 15-20, rose 6-7, dried orange peel 5-6, heart of a lotus seed benevolence 6-7, cassia seed 6-7, lucidum spore powder 3-4, Ligusticum wallichii 4-5, Cordyceps sinensis 4-5, Salvia japonica 1-2, chickens' extract 8-10, nutrient powder 12-13, water are appropriate:
Nutrient powder, is made up of following raw material: red yeast rice 30-35, bell pepper are appropriate, apple vinegar 60-70, soda cracker 10-12, puffed rice 3-5, catsup 60-70, pueraria root powder 4-5, ginseng 5-6, corn stigma 3-4, lophatherum gracile 4-5, clever careless 3-4, water are appropriate;
The preparation method of nutrient powder: bell pepper is cleaned by (1), bell pepper has base of a fruit one end again, opening, removes seed and the base of a fruit and keeps bell pepper complete, red yeast rice is cleaned, be divided in bell pepper, after sealing bell pepper mouth, add apple vinegar, simmer 30-35 minute, take out red yeast rice, shine dry doubling grinds, obtain red kojic rice powder for subsequent use;
(2) soda cracker, puffed rice are rubbed broken after, put into pot together with catsup, add suitable quantity of water, heating simmers 30-40 minute, filters, by filtrate spraying dry, obtains powder for subsequent use;
(3) water extraction of pueraria root powder, ginseng, corn stigma, lophatherum gracile, spirit grass 5-8 times amount is got, filter, by gained filtrate spraying dry, obtain powder for subsequent use;
(4) powder in powder, step 3 in red kojic rice powder, step 2 is merged, mix and obtain nutrient powder.
A preparation method for rose-red bean flour, comprises the following steps:
(1) red bean, brown rice are cleaned, mix with candy sugar powder, lactic acid bacteria, mixing after fermentation 2-3 days, obtains ferment red bean, brown rice, puts into cornmill and make powder, obtain flour after drying together with wheat;
(2) cleaned by mushroom, after chopping, mix with cumin powder, be placed in pot, add soya-bean oil after mixing thoroughly, frying 5-7 minute, takes out mushroom, dries rear grinds, obtain mushroom powder for subsequent use;
(3) Kiwi berry, apple are cleaned, get its pulp, put into pot after blending together with pig blood, after stirring, heating is boiled to pig blood clotting, is smashed to pieces, grinds after drying, and obtains pig blood fruit powder for subsequent use;
(4) rose, dried orange peel, heart of a lotus seed benevolence, cassia seed, lucidum spore powder, Ligusticum wallichii, Cordyceps sinensis, the Salvia japonica water extraction of 5-8 times amount are got, filter, by extract obtained spraying dry, obtain traditional Chinese medicine powder for subsequent use;
(5) flour, mushroom powder, pig blood fruit powder, traditional Chinese medicine powder, nutrient powder are merged, pack after mixing.
Invention advantage: the invention discloses a kind of rose-red bean flour; add red bean, brown rice etc., have fragrance and the nutrition of red bean, brown rice, and the interpolation of the extract such as rose, dried orange peel, heart of a lotus seed benevolence, cassia seed, lucidum spore powder; there is certain protection liver, the effect enhanced metabolism.
Detailed description of the invention
A kind of rose-red bean flour, be made up of following weight portion (Kg) raw material: wheat 400, red bean 100, lactic acid bacteria 2, candy sugar powder 25, brown rice 50, mushroom 30, cumin powder 5, Kiwi berry 40, apple 35, pig blood 15, rose 6, dried orange peel 5, heart of a lotus seed benevolence 6, cassia seed 6, lucidum spore powder 3, Ligusticum wallichii 4, Cordyceps sinensis 4, Salvia japonica 1, chickens' extract 8, nutrient powder 12, water are appropriate:
Nutrient powder, is made up of following weight portion (Kg) raw material: red yeast rice 30, bell pepper are appropriate, apple vinegar 60, soda cracker 10, puffed rice 3, catsup 60, pueraria root powder 4, ginseng 5, corn stigma 3, lophatherum gracile 4, spirit grass 3, water are appropriate;
The preparation method of nutrient powder: bell pepper is cleaned by (1), bell pepper has base of a fruit one end again, opening, removes seed and the base of a fruit and keeps bell pepper complete, red yeast rice is cleaned, be divided in bell pepper, after sealing bell pepper mouth, add apple vinegar, simmer 30 minutes, take out red yeast rice, shine dry doubling grinds, obtain red kojic rice powder for subsequent use;
(2) soda cracker, puffed rice are rubbed broken after, put into pot together with catsup, add suitable quantity of water, heating simmers 30 minutes, filters, by filtrate spraying dry, obtains powder for subsequent use;
(3) pueraria root powder, ginseng, corn stigma, lophatherum gracile, spirit grass are got by the water extraction of 5 times amount, filter, by gained filtrate spraying dry, obtain powder for subsequent use;
(4) powder in powder, step 3 in red kojic rice powder, step 2 is merged, mix and obtain nutrient powder.
A preparation method for rose-red bean flour, comprises the following steps:
(1) red bean, brown rice are cleaned, mix with candy sugar powder, lactic acid bacteria, mixing after fermentation 2 days, obtains ferment red bean, brown rice, puts into cornmill and make powder, obtain flour after drying together with wheat;
(2) mushroom is cleaned, after chopping, mix with cumin powder, be placed in pot after mixing thoroughly, add soya-bean oil, decoct deep fry for five minutes, take out mushroom, dry rear grinds, obtain mushroom powder for subsequent use;
(3) Kiwi berry, apple are cleaned, get its pulp, put into pot after blending together with pig blood, after stirring, heating is boiled to pig blood clotting, is smashed to pieces, grinds after drying, and obtains pig blood fruit powder for subsequent use;
(4) rose, dried orange peel, heart of a lotus seed benevolence, cassia seed, lucidum spore powder, Ligusticum wallichii, Cordyceps sinensis, the Salvia japonica water extraction of 5 times amount are got, filter, by extract obtained spraying dry, obtain traditional Chinese medicine powder for subsequent use;
(5) flour, mushroom powder, pig blood fruit powder, traditional Chinese medicine powder, nutrient powder are merged, pack after mixing.
Claims (2)
1. a rose-red bean flour, it is characterized in that, be made up of following raw material: wheat 400-450, red bean 100-120, lactic acid bacteria 2-3, candy sugar powder 25-30, brown rice 50-60, mushroom 30-40, cumin powder 5-7, Kiwi berry 40-50, apple 35-402 pig blood 15-20, rose 6-7, dried orange peel 5-6, heart of a lotus seed benevolence 6-7, cassia seed 6-7, lucidum spore powder 3-4, Ligusticum wallichii 4-5, Cordyceps sinensis 4-5, Salvia japonica 1-2, chickens' extract 8-10, nutrient powder 12-13, water are appropriate:
Described nutrient powder, is made up of following raw material: red yeast rice 30-35, bell pepper are appropriate, apple vinegar 60-70, soda cracker 10-12, puffed rice 3-5, catsup 60-70, pueraria root powder 4-5, ginseng 5-6, corn stigma 3-4, lophatherum gracile 4-5, clever careless 3-4, water are appropriate;
The preparation method of described nutrient powder: bell pepper is cleaned by (1), bell pepper has base of a fruit one end again, opening, removes seed and the base of a fruit and keeps bell pepper complete, red yeast rice is cleaned, be divided in bell pepper, after sealing bell pepper mouth, add apple vinegar, simmer 30-35 minute, take out red yeast rice, shine dry doubling grinds, obtain red kojic rice powder for subsequent use;
(2) soda cracker, puffed rice are rubbed broken after, put into pot together with catsup, add suitable quantity of water, heating simmers 30-40 minute, filters, by filtrate spraying dry, obtains powder for subsequent use;
(3) water extraction of pueraria root powder, ginseng, corn stigma, lophatherum gracile, spirit grass 5-8 times amount is got, filter, by gained filtrate spraying dry, obtain powder for subsequent use;
(4) powder in powder, step 3 in red kojic rice powder, step 2 is merged, mix and obtain nutrient powder.
2. the preparation method of a kind of rose-red bean flour as claimed in claim 1, is characterized in that, comprise the following steps:
(1) red bean, brown rice are cleaned, mix with candy sugar powder, lactic acid bacteria, mixing after fermentation 2-3 days, obtains ferment red bean, brown rice, puts into cornmill and make powder, obtain flour after drying together with wheat;
(2) cleaned by mushroom, after chopping, mix with cumin powder, be placed in pot, add soya-bean oil after mixing thoroughly, frying 5-7 minute, takes out mushroom, dries rear grinds, obtain mushroom powder for subsequent use;
(3) Kiwi berry, apple are cleaned, get its pulp, put into pot after blending together with pig blood, after stirring, heating is boiled to pig blood clotting, is smashed to pieces, grinds after drying, and obtains pig blood fruit powder for subsequent use;
(4) rose, dried orange peel, heart of a lotus seed benevolence, cassia seed, lucidum spore powder, Ligusticum wallichii, Cordyceps sinensis, the Salvia japonica water extraction of 5-8 times amount are got, filter, by extract obtained spraying dry, obtain traditional Chinese medicine powder for subsequent use;
(5) flour, mushroom powder, pig blood fruit powder, traditional Chinese medicine powder, nutrient powder are merged, pack after mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410661981.4A CN104431748A (en) | 2014-11-19 | 2014-11-19 | Rose and red bean flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410661981.4A CN104431748A (en) | 2014-11-19 | 2014-11-19 | Rose and red bean flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431748A true CN104431748A (en) | 2015-03-25 |
Family
ID=52879096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410661981.4A Pending CN104431748A (en) | 2014-11-19 | 2014-11-19 | Rose and red bean flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431748A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
| CN103444899A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Barbecue bean curd with bamboo fragrance and preparation method thereof |
| CN103652853A (en) * | 2013-10-14 | 2014-03-26 | 潘晓晨 | Red grain healthcare powder and preparation method thereof |
| CN103750119A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Spleen-invigorating and stomach-nourishing water caltrop flour and preparation method thereof |
| CN104082658A (en) * | 2014-06-14 | 2014-10-08 | 胡安然 | Instant food for lowering high blood sugar, high blood pressure and high blood lipids and strengthening yang |
-
2014
- 2014-11-19 CN CN201410661981.4A patent/CN104431748A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
| CN103444899A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Barbecue bean curd with bamboo fragrance and preparation method thereof |
| CN103652853A (en) * | 2013-10-14 | 2014-03-26 | 潘晓晨 | Red grain healthcare powder and preparation method thereof |
| CN103750119A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Spleen-invigorating and stomach-nourishing water caltrop flour and preparation method thereof |
| CN104082658A (en) * | 2014-06-14 | 2014-10-08 | 胡安然 | Instant food for lowering high blood sugar, high blood pressure and high blood lipids and strengthening yang |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |
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| RJ01 | Rejection of invention patent application after publication |