CN104522486A - 一种抹茶味元宵 - Google Patents
一种抹茶味元宵 Download PDFInfo
- Publication number
- CN104522486A CN104522486A CN201410734689.0A CN201410734689A CN104522486A CN 104522486 A CN104522486 A CN 104522486A CN 201410734689 A CN201410734689 A CN 201410734689A CN 104522486 A CN104522486 A CN 104522486A
- Authority
- CN
- China
- Prior art keywords
- parts
- lantern festival
- flour
- sweet
- sweet dumplings
- 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
- 235000009508 confectionery Nutrition 0.000 title abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 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 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 244000242564 Osmanthus fragrans Species 0.000 claims description 14
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 14
- 244000269722 Thea sinensis Species 0.000 claims description 12
- 240000004922 Vigna radiata Species 0.000 claims description 12
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 12
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000010791 quenching Methods 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000035922 thirst Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 235000019082 Osmanthus Nutrition 0.000 abstract 1
- 241000333181 Osmanthus Species 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 5
- 210000001124 body fluid Anatomy 0.000 description 4
- 239000010839 body fluid Substances 0.000 description 4
- 235000011837 pasties Nutrition 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E 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 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
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Confectionery (AREA)
Abstract
本发明公开一种抹茶味元宵, 它是由糯米粉200-500、低筋面粉50-100、绿豆粉50-150抹茶粉50-100、牛奶80-150、白糖20-40、桂花10-30、红枣10-30、食用油30-60制成。本发明的优点在于:本发明制作简单、成本低廉,适用各个年龄层次的人食用,食用起来口感清新爽口、味道新颖、味道好、富含营养价值、具有健脾胃、生津止渴、减肥等保健功效,适宜大众人群的元宵食品。为元宵食品打开了新的市场,创造了更大的价值。
Description
技术领域:
本发明涉及速冻食品领域,特别涉及一种抹茶味元宵。
背景技术:
元宵俗称汤圆, 早在宋朝就有记载,元宵作为欢度元宵节的应时食品也是从宋朝开始的。目前,市场上所售的元宵和以往传统的用山楂、芝麻、 花生、 豆沙等为馅制作出来的元宵大同小异,元宵的口味大致分为以上所述的这几种。近年来, 随着生活水平的提高,口味单一的元宵满足不了人们的需求,现在的元宵销量也逐步在减少,目前,市场上需要一种口味时尚、新颖的元宵产品来刺激元宵的销量。
发明的内容:
本发明的目的就是为了克服现有元宵口味单一、满足不了当今人们口味需求的缺陷而提供的一种抹茶味元宵。
本发明采用的技术方案如下:
一种抹茶味元宵, 它主要由以下重量配比的原料制成 :糯米粉200-500、低筋面粉50-100、绿豆粉50-150抹茶粉50-100、牛奶80-150、白糖20-40、桂花10-30、红枣10-30、食用油20-40;
在上述方案的基础上,可以有以下进一步技术方案:其特征在于所述元宵的优选原料用量为:糯米粉500、低筋面粉100、绿豆粉150、抹茶粉80、牛奶150、白糖30、桂花30、红枣30、食用油35;
所述元宵的更为优选原料用量为:糯米粉450、低筋面粉100、绿豆粉90、抹茶粉70、牛奶120、白糖30、桂花30、红枣30、食用油40;
所述的元宵还可以添加山楂、松仁、豆沙;
所述的元宵可以制成即食产品或是速冻产品。
抹茶粉,含有防止細胞老化的茶多酚、维生素E及C。它具有能活化細胞、美容驻颜、生津止渴、利尿消脂等功效。
红枣为补养佳品,食疗药膳中常加入红枣补养身体,滋润气血.,能提升身体的元气,有益身心健康。
牛奶中富含赖氨酸和蛋氨酸是人体必不可少的,它可改善人体细胞活性,延缓衰老,有丰肌美颜等功效。
桂花具有健胃、化痰、生津、散痰、平肝的作用,能治痰多咳嗽、肠风血痢、牙痛口臭、食欲不振、经闭腹痛的功效。
本发明采用抹茶粉、牛奶、白糖、桂花、红枣为馅,制成一种口感清新爽口、味道新颖、味道好、富含营养价值、具有保健功效的,适宜大众人群的元宵食品。不仅克服了现有技术的不足。
本发明的优点在于:本发明制作简单、成本低廉,适用各个年龄层次的人食用,食用起来口感清新爽口、味道新颖、味道好、富含营养价值、具有健脾胃、生津止渴、减肥等保健功效,适宜大众人群的元宵食品。为元宵食品打开了新的市场,创造了更大的价值。
具体实施方式一:
一种抹茶味元宵, 它主要由以下重量配比的原料制成 :糯米粉200-500份、低筋面粉50-100份、绿豆粉50-150份、抹茶粉50-100份、牛奶80-150份、白糖20-40份、桂花10-30份、红枣10-30份、食用油30-60份;
一种抹茶味元宵的制备方法,包括以下步骤:
制备步骤一:称取糯米粉450份、低筋面粉100份、绿豆粉90份、抹茶粉70份、牛奶120份、白糖30份、桂花30份、红枣30份、食用油40份,备好;
制备步骤二:将步骤2备好的糯米粉、低筋面粉、绿豆粉加入清水活开,捏揉成面团后,放入盆中,备好;
制备步骤三:将红枣去胡,留枣肉,再与抹茶粉、牛奶、桂花一同放入搅拌机中,加入清水搅拌成糊状,备好;
制备步骤四:将备好的面团,用滚杆滚成圆形的元宵皮,在将备好的糊状元宵馅包入元宵皮中,制成成品的元宵,我们所述的元宵的便制作完成了。
具体实施方式二:
一种抹茶味元宵, 它主要由以下重量配比的原料制成 :糯米粉200-500份、低筋面粉50-100份、绿豆粉50-150份、抹茶粉50-100份、牛奶80-150份、白糖20-40份、桂花10-30份、红枣10-30份、食用油30-60份;
本发明所述的速度元宵制备方法,包括以下步骤:
制备步骤一:称取糯米粉500份、低筋面粉100份、绿豆粉150份、抹茶粉80份、牛奶150份、白糖30份、桂花30份、红枣30份、食用油35份,备好;
制备步骤二:将步骤2备好的糯米粉、低筋面粉、绿豆粉加入清水活开,捏揉成面团后,放入盆中,备好;
制备步骤三:将红枣去胡,留枣肉,再与抹茶粉、牛奶、桂花一同放入搅拌机中,加入清水搅拌成糊状,备好;
制备步骤四:将备好的面团,用滚杆滚成圆形的元宵皮,在将备好的糊状元宵馅包入元宵皮中,制成成品的元宵,再将成品元宵包入包装袋中,然后抽真空,密封封口,放入-20℃的冷藏间中存储。
本发明的优点在于:本发明制作简单、成本低廉,适用各个年龄层次的人食用,食用起来口感清新爽口、味道新颖、味道好、富含营养价值、具有健脾胃、生津止渴、减肥等保健功效,适宜大众人群的元宵食品。为元宵食品打开了新的市场,创造了更大的价值。
Claims (5)
1.一种抹茶味元宵, 它主要由以下重量配比的原料制成 :糯米粉200-500、低筋面粉50-100、绿豆粉50-150抹茶粉50-100、牛奶80-150、白糖20-40、桂花10-30、红枣10-30、食用油30-60。
2.根据权利要求 1所述的一种抹茶味元宵,其特征在于所述元宵的优选原料用量为:糯米粉500、低筋面粉100、绿豆粉150、抹茶粉80、牛奶150、白糖30、桂花30、红枣30、食用油50。
3.根据权利要求 1所述的一种抹茶味元宵,其特征在于所述元宵的更为优选原料用量为:糯米粉450、低筋面粉100、绿豆粉90、抹茶粉70、牛奶120、白糖30、桂花30、红枣30、食用油60。
4.根据权利要求 1所述的一种抹茶味元宵,其特征在于所述的元宵还可以添加山楂、松仁、豆沙。
5.根据权利要求 1所述的一种抹茶味元宵,其特征在于所述的元宵可以制成即食产品或是速冻产品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410734689.0A CN104522486A (zh) | 2014-12-08 | 2014-12-08 | 一种抹茶味元宵 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410734689.0A CN104522486A (zh) | 2014-12-08 | 2014-12-08 | 一种抹茶味元宵 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104522486A true CN104522486A (zh) | 2015-04-22 |
Family
ID=52838263
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410734689.0A Pending CN104522486A (zh) | 2014-12-08 | 2014-12-08 | 一种抹茶味元宵 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104522486A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108236107A (zh) * | 2018-03-15 | 2018-07-03 | 四川理工学院 | 一种山楂、橘皮、抹茶水晶汤圆及其制备方法、速冻汤圆 |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1181209A (zh) * | 1996-10-31 | 1998-05-13 | 阚许建 | 一种汤圆及其加工方法 |
KR100538261B1 (ko) * | 2005-08-31 | 2005-12-21 | 임규순 | 김 및 굴을 이용한 만두의 제조방법 |
CN101209118A (zh) * | 2006-12-26 | 2008-07-02 | 徐顺宏 | 一种速冻豆沙汤圆馅料 |
CN101449767A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 彩色汤圆及其制造工艺 |
CN102077878A (zh) * | 2009-11-26 | 2011-06-01 | 河南工业大学 | 一种速冻汤圆专用油脂及其制备方法 |
CN102669392A (zh) * | 2012-05-25 | 2012-09-19 | 马胜清 | 一种桂花山楂元宵 |
CN102669562A (zh) * | 2011-03-16 | 2012-09-19 | 朱轶锴 | 一种抹茶保健汤圆及其制备方法 |
CN103053869A (zh) * | 2013-01-18 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | 一种速冻元宵及其制作方法 |
CN104171937A (zh) * | 2013-09-23 | 2014-12-03 | 杨达宇 | 一种即食元宵 |
-
2014
- 2014-12-08 CN CN201410734689.0A patent/CN104522486A/zh active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1181209A (zh) * | 1996-10-31 | 1998-05-13 | 阚许建 | 一种汤圆及其加工方法 |
KR100538261B1 (ko) * | 2005-08-31 | 2005-12-21 | 임규순 | 김 및 굴을 이용한 만두의 제조방법 |
CN101209118A (zh) * | 2006-12-26 | 2008-07-02 | 徐顺宏 | 一种速冻豆沙汤圆馅料 |
CN101449767A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 彩色汤圆及其制造工艺 |
CN102077878A (zh) * | 2009-11-26 | 2011-06-01 | 河南工业大学 | 一种速冻汤圆专用油脂及其制备方法 |
CN102669562A (zh) * | 2011-03-16 | 2012-09-19 | 朱轶锴 | 一种抹茶保健汤圆及其制备方法 |
CN102669392A (zh) * | 2012-05-25 | 2012-09-19 | 马胜清 | 一种桂花山楂元宵 |
CN103053869A (zh) * | 2013-01-18 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | 一种速冻元宵及其制作方法 |
CN104171937A (zh) * | 2013-09-23 | 2014-12-03 | 杨达宇 | 一种即食元宵 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108236107A (zh) * | 2018-03-15 | 2018-07-03 | 四川理工学院 | 一种山楂、橘皮、抹茶水晶汤圆及其制备方法、速冻汤圆 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100534323C (zh) | 一种虾饼的制备方法 | |
CN105053453A (zh) | 一种含有酵素的夹心糖果及其制作方法 | |
CN106417464A (zh) | 一种粗粮中药饼干 | |
CN103931986B (zh) | 一种藕粉粉条及制备方法 | |
CN104757469A (zh) | 一种莲藕膨化食品的制作方法 | |
CN104957221A (zh) | 一种金花茶降糖低脂营养饼干 | |
CN104782712A (zh) | 一种低糖低脂青钱柳叶饼干 | |
CN104473099A (zh) | 一种马铃薯膨化食品的制作方法 | |
CN107674814A (zh) | 一种黑木耳猴头菇米醋制备方法 | |
CN103430998A (zh) | 一种保健沙棘健胃饼干及其生产方法 | |
CN102934651A (zh) | 紫菜饼干及加工方法 | |
CN101467633A (zh) | 一种夹心枣品及其制作方法 | |
CN104522486A (zh) | 一种抹茶味元宵 | |
CN105580863A (zh) | 马鲛鱼起酥派 | |
CN101564138A (zh) | 一种螺旋藻火锅底料及其制作方法 | |
CN106173956A (zh) | 一种猴头菇浆面条及其制备方法 | |
CN106722711A (zh) | 一种方便型酸笋老鸭汤调料及其制作方法 | |
CN104856168A (zh) | 一种杜仲核桃汁及其制备方法 | |
CN101697743A (zh) | 枣泥蒸饼 | |
CN104000078A (zh) | 紫米粽子及其制备方法 | |
CN104489616B (zh) | 一种梅子酱及其制备方法 | |
CN107080164A (zh) | 美容养颜保健蘑菇水饺及制备方法 | |
CN106509022A (zh) | 一种果汁凉茶饼干及其生产方法 | |
CN109845791A (zh) | 一种牛肉馅月饼及其生产工艺 | |
CN106954823B (zh) | 黑荸荠及其制备方法 |
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 |
Application publication date: 20150422 |
|
WD01 | Invention patent application deemed withdrawn after publication |