CN104642898A - Fresh rice wine flavored flour for warming middle warmer and tonifying liver and preparation method of fresh rice wine flavored flour - Google Patents
Fresh rice wine flavored flour for warming middle warmer and tonifying liver and preparation method of fresh rice wine flavored flour Download PDFInfo
- Publication number
- CN104642898A CN104642898A CN201510060332.3A CN201510060332A CN104642898A CN 104642898 A CN104642898 A CN 104642898A CN 201510060332 A CN201510060332 A CN 201510060332A CN 104642898 A CN104642898 A CN 104642898A
- Authority
- CN
- China
- Prior art keywords
- parts
- flour
- rice wine
- fresh
- wheat
- 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
- 235000013312 flour Nutrition 0.000 title claims abstract description 35
- 210000004185 liver Anatomy 0.000 title claims abstract description 15
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000010792 warming Methods 0.000 title abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000020997 lean meat Nutrition 0.000 claims abstract description 10
- 240000008436 Ipomoea aquatica Species 0.000 claims abstract description 7
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims description 15
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 15
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 240000007594 Oryza sativa Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 235000014101 wine Nutrition 0.000 claims description 10
- 239000000428 dust Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000234435 Lilium Species 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 240000002900 Arthrospira platensis Species 0.000 claims description 6
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 6
- 244000089795 Clausena lansium Species 0.000 claims description 6
- 235000008738 Clausena lansium Nutrition 0.000 claims description 6
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 6
- 244000160089 Crataegus cuneata Species 0.000 claims description 6
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 6
- 241000208688 Eucommia Species 0.000 claims description 6
- 240000007472 Leucaena leucocephala Species 0.000 claims description 6
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims description 6
- 241000205407 Polygonum Species 0.000 claims description 6
- 244000292697 Polygonum aviculare Species 0.000 claims description 6
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000009569 green tea Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 229940082787 spirulina Drugs 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000009288 screen filtration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 241001548463 Dracaena reflexa Species 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 235000020939 nutritional additive Nutrition 0.000 abstract 2
- 244000144730 Amygdalus persica Species 0.000 abstract 1
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 241000205585 Aquilegia canadensis Species 0.000 abstract 1
- 241001474374 Blennius Species 0.000 abstract 1
- 240000008375 Hymenaea courbaril Species 0.000 abstract 1
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract 1
- 240000001341 Reynoutria japonica Species 0.000 abstract 1
- 235000018167 Reynoutria japonica Nutrition 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses fresh rice wine flavored flour for warming middle warmer and tonifying liver. The fresh rice wine flavored flour is prepared from the following raw materials in parts by weight: 170 to 180 parts of wheat in pustulation period, 9 to 10 parts of a nutritional additive, 1 to 2 parts of tippy tea, 5 to 6 parts of oatmeal, 25 to 26 parts of sweet rice wine, 4 to 6 parts of water spinach, 4 to 5 parts of black soybean hulls, 7 to 8 parts of dracaena reflexa buds, 6 to 7 parts of yellow peaches, 2 to 3 parts of shredded lean meat, 0.3 to 0.5 part of xanthan gum, 4 to 5 parts of locust tree honey, 7 to 8 parts of clam meat, 2.8 to 2.9 parts of tuber fleeceflower stems, 2.6 to 2.7 parts of spiral seaweeds, 0.6 to 0.7 part of eucommia ulmoides, 0.7 to 0.8 part of honeysuckle stems, and 2 to 3 parts of angelica sinensis. According to the fresh rice wine flavored flour for warming middle warmer and tonifying liver and a preparation method of the fresh rice wine flavored flour, the wheat in the pustulation period is used as a raw material, and the flour prepared from the wheat in the pustulation period has the maximum nutritional ingredient content and the richest nutrition; the added nutritional additive enables the flour to be fresh and smooth, and the nutrition and taste of the flour are also enriched. The method is simple to operate, reasonable in formula, and wide in raw material source; the black soybean hulls, dracaena reflexa buds, clam meat and other Chinese herbal medicines are added, so that the prepared flour has the effects of warming middle warmer for dispelling cold, tonifying liver and descending Qi.
Description
Technical field
The present invention relates to a kind of health-care flour, particularly relate to tonifying liver flour and preparation method thereof in a kind of pure and fresh wine with taste of rice temperature.
Background technology
Conventional flours is a kind of powder worn into by wheat, is one of modal raw-food material.By the number of protein content in flour, Strong flour, Self-raising flour and without gluten flour can be divided into, the use of flour is a lot, therefore existing have special bread flour, dumpling flour, cracker meal etc. in the market, all prepare different flour according to change protein content, gluten value, but in order to improve constantly the nutritive value of conventional flours, just need for conventional flours supplements how better nutriment.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide tonifying liver flour and preparation method thereof in a kind of pure and fresh wine with taste of rice temperature.
The present invention is achieved by the following technical solutions:
Tonifying liver flour in a kind of pure and fresh wine with taste of rice temperature, be made up of the raw material of following weight portion:
Pustulation period wheat 170-180, nourishing additive agent 9-10, high-quality green tea 1-2, oatmeal 5-6, sweet rice wine 25-26, water spinach 4-6, Testa sojae atricolor 4-5, lily bulbil 7-8, Huang Tao 6-7, lean meat silk 2-3, xanthans 0.3-0.5, acacia honey 4-5, clam meat 7-8, Polygonum multiflower knotweed 2.8-2.9, spirulina 2.6-2.7, bark of eucommia 0.6-0.7, caulis lonicerae 0.7-0.8, Radix Angelicae Sinensis 2-3;
Described nourishing additive agent is made up of following raw materials in part by weight: Chinese wampee leaf 1.4-2, Radix Angelicae Sinensis 1-1.7, Chinese hawthorn seed 1.8-2.2, caulis lonicerae 2-2.5, sauce mutton 15-20, the green plum 4-6 that salts down, lotus rhizome 20-25, fresh-rose lobe 4-5, rice-pudding leaf are appropriate; Preparation method is: (1), by concentrated after the flooding of Chinese wampee leaf, Radix Angelicae Sinensis, Chinese hawthorn seed, caulis lonicerae 7-9 times amount, filter obtains Chinese medicine juice; Fresh-rose lobe is cleaned, and scald in boiling water, taking-up drains, and mixes and minces, obtain green plum fresh flower broken with the green plum that salts down of stoning; (2) lotus rhizome is cleaned, and knot is stayed at two ends, half-and-half cuts, by broken for green plum fresh flower, fills in lotus root hole; Again the lotus rhizome of incision is closed, seal with rice-pudding leaf and be placed on food steamer, cook with Chinese medicine juice water proof; (3) take out the section of step (2) lotus rhizome, mix with sauce mutton and mince, refill dish sealing, be finally placed in oven cooking cycle 2-3 minute, take out and dry abrasive dust and get final product.
The preparation method of tonifying liver flour in described a kind of pure and fresh wine with taste of rice temperature, is characterized in that, comprise the following steps:
(1) by after Polygonum multiflower knotweed, spirulina, the bark of eucommia, caulis lonicerae, the flooding of Radix Angelicae Sinensis by 7-9 times amount, filter obtains Chinese medicine juice;
(2) get the pustulation period wheat cleaning impurity elimination of weight portion 8%-10%, add sweet rice wine digestion 25-30 minute, water mill after then this wheat and residue pustulation period wheat being mixed, obtains wheat slurry, spray-dried, obtains powder, stand-by;
(3) Testa sojae atricolor, water spinach, oatmeal mixing are placed in mixer and stir into pasty state, and Huang Tao, lily bulbil are removed the peel and cleaned stripping and slicing, more common in paste, and extension paste is placed in oil cauldron fries 20-30 second, takes out and dries abrasive dust, stand-by;
(4) mixing chopping cleaned by clam meat, lean meat silk, and admix acacia honey, high-quality green tea and xanthans, mixing is placed in steamer Chinese medicine juice and fumigates 20-30 minute, obtains clam meat, lean meat silk, is more together placed in oven for baking 4-6 minute, dries abrasive dust;
(5) material processed step (2)-(4) and leftover materials add mixer by above-mentioned weight portion, pulverize again, then use 100-150 object screen filtration, finally pack, put in storage, to obtain final product after stirring with stainless steel pulverizer.
Advantage of the present invention is:
The invention provides tonifying liver flour and processing method thereof in a kind of pure and fresh wine with taste of rice temperature, raw material adopts pustulation period wheat, and this period, wheaten flour nutrient composition content was the highest, also abundant; The nourishing additive agent taste wherein added is pure and fresh smooth, enriches the nutrition of flour, makes mouthfeel abundanter; The inventive method is simple to operate, formula is reasonable, raw material sources are wide, such as the interpolation of Testa sojae atricolor, lily bulbil, clam meat and some Chinese herbal medicines, and the flour that the present invention is produced has effect of gas under warming spleen and stomach for dispelling cold, tonifying liver.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
Tonifying liver flour in a kind of pure and fresh wine with taste of rice temperature, be made up of the raw material of following weight portion (jin):
Pustulation period wheat 170, nourishing additive agent 9, high-quality green tea 2, oatmeal 5, sweet rice wine 26, water spinach 6, Testa sojae atricolor 4, lily bulbil 7, Huang Tao 7, lean meat silk 2, xanthans 0.5, acacia honey 4, clam meat 8, Polygonum multiflower knotweed 2.8, spirulina 2.6, the bark of eucommia 0.6, caulis lonicerae 0.7, Radix Angelicae Sinensis 2;
Described nourishing additive agent is made up of following raw materials in part by weight: Chinese wampee leaf 1.4, Radix Angelicae Sinensis 1, Chinese hawthorn seed 2.2, caulis lonicerae 2, sauce mutton 20, the green plum 4 that salts down, lotus rhizome 20, fresh-rose lobe 4, rice-pudding leaf are appropriate; Preparation method is: (1), by Chinese wampee leaf, Radix Angelicae Sinensis, Chinese hawthorn seed, caulis lonicerae with concentrated after the flooding of 9 times amount, filter obtains Chinese medicine juice; Fresh-rose lobe is cleaned, and scald in boiling water, taking-up drains, and mixes and minces, obtain green plum fresh flower broken with the green plum that salts down of stoning; (2) lotus rhizome is cleaned, and knot is stayed at two ends, half-and-half cuts, by broken for green plum fresh flower, fills in lotus root hole; Again the lotus rhizome of incision is closed, seal with rice-pudding leaf and be placed on food steamer, cook with Chinese medicine juice water proof; (3) take out the section of step (2) lotus rhizome, mix with sauce mutton and mince, refill dish sealing, be finally placed in oven cooking cycle 3 minutes, take out and dry abrasive dust and get final product.
A preparation method for tonifying liver flour in pure and fresh wine with taste of rice temperature, comprises the following steps:
(1) by after Polygonum multiflower knotweed, spirulina, the bark of eucommia, caulis lonicerae, the flooding of Radix Angelicae Sinensis by 7 times amount, filter obtains Chinese medicine juice;
(2) get the pustulation period wheat cleaning impurity elimination of weight portion 10%, add sweet rice wine digestion 25 minutes, water mill after then this wheat and residue pustulation period wheat being mixed, obtains wheat slurry, spray-dried, obtains powder, stand-by;
(3) Testa sojae atricolor, water spinach, oatmeal mixing are placed in mixer and stir into pasty state, and Huang Tao, lily bulbil are removed the peel and cleaned stripping and slicing, more common in paste, and extension paste is placed in oil cauldron to be fried 20 seconds, takes out oven dry abrasive dust, stand-by;
(4) mixing chopping cleaned by clam meat, lean meat silk, admixes acacia honey, high-quality green tea and xanthans, and mixing is placed in steamer Chinese medicine juice stifling 20 minutes, obtains clam meat, lean meat silk, is more together placed in oven for baking 4 minutes, dries abrasive dust;
(5) material processed step (2)-(4) and leftover materials add mixer by above-mentioned weight portion, pulverize again, then use 100 object screen filtrations, finally pack, put in storage, to obtain final product after stirring with stainless steel pulverizer.
Claims (2)
1. a tonifying liver flour in pure and fresh wine with taste of rice temperature, is characterized in that being made up of the raw material of following weight portion: pustulation period wheat 170-180, nourishing additive agent 9-10, high-quality green tea 1-2, oatmeal 5-6, sweet rice wine 25-26, water spinach 4-6, Testa sojae atricolor 4-5, lily bulbil 7-8, Huang Tao 6-7, lean meat silk 2-3, xanthans 0.3-0.5, acacia honey 4-5, clam meat 7-8, Polygonum multiflower knotweed 2.8-2.9, spirulina 2.6-2.7, bark of eucommia 0.6-0.7, caulis lonicerae 0.7-0.8, Radix Angelicae Sinensis 2-3;
Described nourishing additive agent is made up of following raw materials in part by weight: Chinese wampee leaf 1.4-2, Radix Angelicae Sinensis 1-1.7, Chinese hawthorn seed 1.8-2.2, caulis lonicerae 2-2.5, sauce mutton 15-20, the green plum 4-6 that salts down, lotus rhizome 20-25, fresh-rose lobe 4-5, rice-pudding leaf are appropriate; Preparation method is: (1), by concentrated after the flooding of Chinese wampee leaf, Radix Angelicae Sinensis, Chinese hawthorn seed, caulis lonicerae 7-9 times amount, filter obtains Chinese medicine juice; Fresh-rose lobe is cleaned, and scald in boiling water, taking-up drains, and mixes and minces, obtain green plum fresh flower broken with the green plum that salts down of stoning; (2) lotus rhizome is cleaned, and knot is stayed at two ends, half-and-half cuts, by broken for green plum fresh flower, fills in lotus root hole; Again the lotus rhizome of incision is closed, seal with rice-pudding leaf and be placed on food steamer, cook with Chinese medicine juice water proof; (3) take out the section of step (2) lotus rhizome, mix with sauce mutton and mince, refill dish sealing, be finally placed in oven cooking cycle 2-3 minute, take out and dry abrasive dust and get final product.
2. the preparation method of tonifying liver flour in a kind of pure and fresh wine with taste of rice temperature as claimed in claim 1, is characterized in that, comprise the following steps:
(1) by after Polygonum multiflower knotweed, spirulina, the bark of eucommia, caulis lonicerae, the flooding of Radix Angelicae Sinensis by 7-9 times amount, filter obtains Chinese medicine juice;
(2) get the pustulation period wheat cleaning impurity elimination of weight portion 8%-10%, add sweet rice wine digestion 25-30 minute, water mill after then this wheat and residue pustulation period wheat being mixed, obtains wheat slurry, spray-dried, obtains powder, stand-by;
(3) Testa sojae atricolor, water spinach, oatmeal mixing are placed in mixer and stir into pasty state, and Huang Tao, lily bulbil are removed the peel and cleaned stripping and slicing, more common in paste, and extension paste is placed in oil cauldron fries 20-30 second, takes out and dries abrasive dust, stand-by;
(4) mixing chopping cleaned by clam meat, lean meat silk, and admix acacia honey, high-quality green tea and xanthans, mixing is placed in steamer Chinese medicine juice and fumigates 20-30 minute, obtains clam meat, lean meat silk, is more together placed in oven for baking 4-6 minute, dries abrasive dust;
(5) material processed step (2)-(4) and leftover materials add mixer by above-mentioned weight portion, pulverize again, then use 100-150 object screen filtration, finally pack, put in storage, to obtain final product after stirring with stainless steel pulverizer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510060332.3A CN104642898A (en) | 2015-02-05 | 2015-02-05 | Fresh rice wine flavored flour for warming middle warmer and tonifying liver and preparation method of fresh rice wine flavored flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510060332.3A CN104642898A (en) | 2015-02-05 | 2015-02-05 | Fresh rice wine flavored flour for warming middle warmer and tonifying liver and preparation method of fresh rice wine flavored flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642898A true CN104642898A (en) | 2015-05-27 |
Family
ID=53234949
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510060332.3A Pending CN104642898A (en) | 2015-02-05 | 2015-02-05 | Fresh rice wine flavored flour for warming middle warmer and tonifying liver and preparation method of fresh rice wine flavored flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642898A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957507A (en) * | 2015-07-28 | 2015-10-07 | 孙勇 | Red bean and black-bone chicken flavored flour and preparation method thereof |
| CN104957506A (en) * | 2015-07-28 | 2015-10-07 | 孙勇 | Blood glucose-reduction flour and preparation method thereof |
| CN104957505A (en) * | 2015-07-28 | 2015-10-07 | 孙勇 | Pressure-reducing flour and preparation method thereof |
| CN104970291A (en) * | 2015-07-28 | 2015-10-14 | 孙勇 | Beautifying flour with fruit flavor and preparation method beautifying flour |
| CN104982797A (en) * | 2015-07-28 | 2015-10-21 | 孙勇 | High-calcium flour and preparation method thereof |
| CN105053795A (en) * | 2015-07-28 | 2015-11-18 | 孙勇 | Maca flour and preparation method thereof |
| CN105053796A (en) * | 2015-07-28 | 2015-11-18 | 孙勇 | Fat-reducing flour and preparation method thereof |
| CN105053794A (en) * | 2015-07-28 | 2015-11-18 | 孙勇 | Flour capable of preventing cancer and preparation method of flour |
| CN105053797A (en) * | 2015-07-28 | 2015-11-18 | 孙勇 | Fish-flavor flour and preparation method thereof |
| CN105124372A (en) * | 2015-07-28 | 2015-12-09 | 孙勇 | Tea-flavor flour and preparation method thereof |
| CN105145732A (en) * | 2015-08-12 | 2015-12-16 | 马鞍山市牛魔王科技发展有限公司 | Nutrient fragrant mushroom cookies and preparation method thereof |
| CN107969616A (en) * | 2017-12-23 | 2018-05-01 | 安徽省临泉县金谷面粉有限公司 | A kind of flour with clearing lung and eliminating phlegm and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3110711B2 (en) * | 1997-09-09 | 2000-11-20 | サクマ製菓株式会社 | How to make buckwheat extract |
| CN1561758A (en) * | 2004-04-11 | 2005-01-12 | 凌贵忠 | Three-in-one nutrition flour and its producing method |
| CN104171851A (en) * | 2014-07-18 | 2014-12-03 | 凤台县永丰面业有限公司 | Functional type healthcare flour and preparation method thereof |
-
2015
- 2015-02-05 CN CN201510060332.3A patent/CN104642898A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3110711B2 (en) * | 1997-09-09 | 2000-11-20 | サクマ製菓株式会社 | How to make buckwheat extract |
| CN1561758A (en) * | 2004-04-11 | 2005-01-12 | 凌贵忠 | Three-in-one nutrition flour and its producing method |
| CN104171851A (en) * | 2014-07-18 | 2014-12-03 | 凤台县永丰面业有限公司 | Functional type healthcare flour and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 唐忠: "配粉工艺与技术的应用", 《粮食流通技术》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957507A (en) * | 2015-07-28 | 2015-10-07 | 孙勇 | Red bean and black-bone chicken flavored flour and preparation method thereof |
| CN104957506A (en) * | 2015-07-28 | 2015-10-07 | 孙勇 | Blood glucose-reduction flour and preparation method thereof |
| CN104957505A (en) * | 2015-07-28 | 2015-10-07 | 孙勇 | Pressure-reducing flour and preparation method thereof |
| CN104970291A (en) * | 2015-07-28 | 2015-10-14 | 孙勇 | Beautifying flour with fruit flavor and preparation method beautifying flour |
| CN104982797A (en) * | 2015-07-28 | 2015-10-21 | 孙勇 | High-calcium flour and preparation method thereof |
| CN105053795A (en) * | 2015-07-28 | 2015-11-18 | 孙勇 | Maca flour and preparation method thereof |
| CN105053796A (en) * | 2015-07-28 | 2015-11-18 | 孙勇 | Fat-reducing flour and preparation method thereof |
| CN105053794A (en) * | 2015-07-28 | 2015-11-18 | 孙勇 | Flour capable of preventing cancer and preparation method of flour |
| CN105053797A (en) * | 2015-07-28 | 2015-11-18 | 孙勇 | Fish-flavor flour and preparation method thereof |
| CN105124372A (en) * | 2015-07-28 | 2015-12-09 | 孙勇 | Tea-flavor flour and preparation method thereof |
| CN105145732A (en) * | 2015-08-12 | 2015-12-16 | 马鞍山市牛魔王科技发展有限公司 | Nutrient fragrant mushroom cookies and preparation method thereof |
| CN107969616A (en) * | 2017-12-23 | 2018-05-01 | 安徽省临泉县金谷面粉有限公司 | A kind of flour with clearing lung and eliminating phlegm and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104642898A (en) | Fresh rice wine flavored flour for warming middle warmer and tonifying liver and preparation method of fresh rice wine flavored flour | |
| CN103053935B (en) | Beef rice crust and method for making same | |
| CN103750118A (en) | Anti-aging health-preserving flour and preparation method thereof | |
| CN103989144A (en) | Pork rib chilli sauce and preparation method thereof | |
| CN103689435A (en) | Spicy sea sedge wheat germ meal and preparation method thereof | |
| CN104161235B (en) | A kind of fern fiber crops bean vermicelli and preparation method thereof | |
| CN104026485A (en) | High-calcium bone-strengthening health-care rice and producing method of high-calcium bone-strengthening health-care rice | |
| CN104431971A (en) | Health fungoid low-salt soybean sauce and preparation method thereof | |
| CN103689427B (en) | A kind of flavor of soy sauce wheat germ powder and preparation method thereof | |
| CN104605257A (en) | Mushroom-curcuma aromatica yin-nourishing flour and preparation method thereof | |
| CN104585723A (en) | Fermented blank bean-flavour lean meat sauce and preparation method thereof | |
| CN104365752A (en) | Heat-clearing digestion-helping purple yam biscuit and preparing method thereof | |
| CN104366206A (en) | Blue algae pastry capable of clearing liver and improving vision and preparation method of blue algae pastry capable of clearing liver and improving vision | |
| CN104938908A (en) | Flour capable of tonifying qi-blood and preparation method of flour | |
| CN103798607A (en) | Health preserving glutinous rice flour and preparation method thereof | |
| CN104366269A (en) | Crab-flavor purple sweet potato noodle with kidney-tonifying and muscle and tendon nourishing functions and preparation method thereof | |
| CN104397093A (en) | A yolk and solanum tuberdsm crisp for relaxing tendon and regulating qi and a preparation method thereof | |
| CN105341067A (en) | Anti-cancer anti-aging bread and preparation method thereof | |
| CN104757509A (en) | Digestion-promotion garlic chili sauce and preparation method thereof | |
| CN104256270A (en) | Pickled pepper sparerib steamed stuffed bun capable of relieving cough and preparation method thereof | |
| CN104957480A (en) | Flour with efficacies of invigorating qi and moistening skin, and preparation method of flour | |
| CN104366268A (en) | Purple sweet potato noodles capable of enriching blood and moisturizing intestine and preparation method of purple sweet potato noodles capable of enriching blood and moisturizing intestine | |
| CN104938909A (en) | Blood enriching flour and preparation method thereof | |
| CN104431653A (en) | Intelligence-improving sticky rice and bean residue boiled dumplings and preparation method thereof | |
| CN104304876A (en) | Liver-protecting and gallbladder-benefitting lotus leaf litchi honey and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150527 |