CN105212044A - A kind of Li Ren bone soup skin care mixed congee and preparation method thereof - Google Patents
A kind of Li Ren bone soup skin care mixed congee and preparation method thereof Download PDFInfo
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- CN105212044A CN105212044A CN201510529698.0A CN201510529698A CN105212044A CN 105212044 A CN105212044 A CN 105212044A CN 201510529698 A CN201510529698 A CN 201510529698A CN 105212044 A CN105212044 A CN 105212044A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims description 7
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- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 14
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 13
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 13
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 13
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 13
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 235000020234 walnut Nutrition 0.000 claims abstract description 13
- 235000014036 Castanea Nutrition 0.000 claims abstract description 11
- 241001070941 Castanea Species 0.000 claims abstract description 11
- -1 sucrose ester Chemical class 0.000 claims abstract description 11
- 235000000832 Ayote Nutrition 0.000 claims abstract description 10
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 10
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 10
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 10
- 241000234435 Lilium Species 0.000 claims abstract description 10
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 241000628997 Flos Species 0.000 claims abstract description 8
- 244000294611 Punica granatum Species 0.000 claims abstract description 8
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 240000003889 Piper guineense Species 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000012266 salt solution Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000003750 conditioning effect Effects 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
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- 238000001291 vacuum drying Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 239000003039 volatile agent Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 5
- 229930195733 hydrocarbon Natural products 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 150000001491 aromatic compounds Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 150000002430 hydrocarbons Chemical class 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
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- 235000014571 nuts Nutrition 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021147 sweet food Nutrition 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
Abstract
The invention discloses a kind of Li Ren bone soup skin care mixed congee, be made up of the raw material of following weight portion: ox rod bone 50-60, FLOS CHRYSANTHEMI ALBA from Haizhou of China 4-5, red bean 16-18, peanut 20-25, lotus seeds 15-18, lily 7-8, walnut kernel 15-20, glutinous rice 80-100, pepper 2-3, Chinese prickly ash 1-2, green onion 2-3, ginger 3-4, honey 7-8, pumpkin 7-8, chestnut benevolence 10-12, haw sheet 6-8, coconut milk 16-18, rhizoma homalonemae 2.5-3, bark of ash 0.7-0.8, pomegranate seed 2-3, sucrose ester, the salt solution of 3-4%, proper amount of salt, the saline taste mixed congee that the present invention makes adopts Galbitang as soup, the concentration technology wherein used adds the kind of volatile materials in Galbitang, and also have impact to its relative amount.The volatile compound that the most important thing is Galbitang to be created concentration technology some have peculiar flavour, makes soup taste more delicious.
Description
Technical field
The present invention relates to mixed congee technical field, particularly relate to a kind of Li Ren bone soup skin care mixed congee and preparation method thereof.
Background technology
Eight treasures (choice ingredients of certain special dishes) has another name called rice porridge, Buddhist congee, Han nationality's traditional festival food.A kind ofly save the congee boiled by various food in the eighth day of the twelfth lunar month.China Southern Song Dynasty scholar carefully write " martial arts circles's old affair " say: " make congee with English walnut, pine nut, Ru Qin, persimmon, chestnut and so on, the rice porridge of meaning.Mixed congee has strengthening spleen and nourishing stomach, effect of disappear stagnant fat-reducing, benefiting qi for tranquillization.Obesity and neurastheniac's dietotherapy can be used as, also can be used as the food of daily health fitness.
The mixed congee food materials in each place are different, and kind is comparatively single, mostly is sweet food, so just make most sugar material patient or the elderly inspire awe even from distance, thus can not meet the edible demand of majority.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of Li Ren bone soup skin care mixed congee and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Li Ren bone soup skin care mixed congee, be made up of the raw material of following weight portion:
Ox rod bone 50-60, FLOS CHRYSANTHEMI ALBA from Haizhou of China 4-5, red bean 16-18, peanut 20-25, lotus seeds 15-18, lily 7-8, walnut kernel 15-20, glutinous rice 80-100, pepper 2-3, Chinese prickly ash 1-2, green onion 2-3, ginger 3-4, honey 7-8, pumpkin 7-8, chestnut benevolence 10-12, haw sheet 6-8, coconut milk 16-18, rhizoma homalonemae 2.5-3, bark of ash 0.7-0.8, pomegranate seed 2-3, the salt solution of sucrose ester, 3-4%, proper amount of salt.
The preparation method of described a kind of Li Ren bone soup skin care mixed congee, comprises the following steps:
(1) get pumpkin, chestnut benevolence is fumigated to ripe with coconut milk after cleaning peeling, by gained pumpkin, chestnut benevolence, diced being placed in baking oven toasts 2-3 minute, takes out stand-by;
(2) get ox rod bone block, cleaning and dipping 20-30min, watery blood in removing ox rod bone, then add water and precook, remove offscum in water after boiling, then pull ox rod bone out; Pretreated ox rod bone and rhizoma homalonemae, the bark of ash, pomegranate seed are put into autoclave, is blended into 18-20 water doubly, in temperature 121-126 DEG C, pressure 0.1-0.15MPa, after pressure cook bone 1-1.2h, open high pressure kettle cover, add pepper, Chinese prickly ash, green onion, ginger and appropriate salt; Then, carry out normal pressure boiling 55-60min, make prefabricated Galbitang;
(3) by after prefabricated Galbitang slow fire again boiling 2-3h, remove surperficial grease, be separated soup slag with filter cloth; FLOS CHRYSANTHEMI ALBA from Haizhou of China is joined in 12-15 times of water, under 250-300w power, carry out microwave radiation heating 2-3 minute; After ox bone soup is mixed with Chrysanthemum Extract, add the sucrose ester of mixed solution 1%-1.2% again, heat-insulation preheating 2-3 minute at 50-60 DEG C, then send into vacuum decompressioning and concentrating tank carry out reduced pressure concentration under vacuum 0.08-0.1MPa, temperature 70-75 DEG C condition, concentration time is 6-7h;
(4) red bean, peanut, lotus seeds, walnut kernel emerge in worm water 4-5 hour, takes out and is placed in stifling 15-18 minute on steamer; Get appropriate salt solution, then pour the haw sheet of chopping into, mixing decocts 10-15 minute, filters to obtain filtrate, obtains conditioning liquid after admixing honey;
(5) get red bean, peanut, lotus seeds, walnut kernel and the lily handled well and enter dish, be blended into appropriate conditioning liquid, meeting solid-liquid ratio is 1: 2(m/V), and be placed in 25-30 DEG C, the vacuum drying chamber of absolute pressure 0.003-0.004Pa, infiltration process 40-45min, drains rear stand-by;
(6) glutinous rice is cleaned and is placed in pot, first be blended into step (3) gained soup after big fire is boiled, change little fire continuation decoction 25-30 minute, pour the red bean after handling well, peanut, lotus seeds, walnut kernel, lily again into and remain each material, continuing mixing and decoct 15-20 minute, to obtain final product.
Advantage of the present invention is: the saline taste mixed congee that the present invention makes adopts Galbitang as soup, and the concentration technology wherein used adds the kind of volatile materials in Galbitang, and also has impact to its relative amount.Concentrated Galbitang is not only containing outside hydro carbons contained in common Galbitang, alcohols, aldehydes, ketone, ester class, aromatic compound, heterocycle compound, other classes, also add the content of acid and aromatic compound, hydro carbons, Ester, the volatile compound that the most important thing is Galbitang to be created concentration technology some have peculiar flavour, makes soup taste more delicious.
The retention of FLOS CHRYSANTHEMI ALBA from Haizhou of China to alcohols, aldehydes, ketone, aromatic ring hydro carbons, assorted oxygen cyclic hydrocar-bons comparatively has superiority, and can remain most of volatile flavor substance; Chrysanthemum Extract be added with the maintenance benefiting concentration technology Middle nutrition material; The interpolation of Sucrose Fatty Acid Ester simultaneously protects various active ingredient to reduce nutrition leak.
Simultaneously content of the present invention adopts vacuum to ooze salt technology, make mixed congee mouthfeel more from however evenly, vacuum is oozed salt technology and is had the features such as time of penetration is short, effect of color protection is good;
The present invention is aromatic good to eat, and mouthfeel is unique, is also added with the food medicinal materials such as rhizoma homalonemae, the bark of ash, pomegranate seed, and richness has given that the present invention's benefit stomach protects the heart, the health-care efficacy of the skin elasticity that clears liver and improve vision, keeps.
Detailed description of the invention
A kind of Li Ren bone soup skin care mixed congee, be made up of the raw material of following weight portion:
Ox rod bone 50, FLOS CHRYSANTHEMI ALBA from Haizhou of China 4, red bean 16, peanut 20, lotus seeds 15, lily 7, walnut kernel 15, glutinous rice 80, pepper 2, Chinese prickly ash 1, green onion 2, ginger 3, honey 7, pumpkin 7, chestnut benevolence 10, haw sheet 6, coconut milk 16, rhizoma homalonemae 2.5, the bark of ash 0.7, pomegranate seed 2, sucrose ester, 3% salt solution, proper amount of salt.
The preparation method of described a kind of Li Ren bone soup skin care mixed congee, comprises the following steps:
(1) get pumpkin, chestnut benevolence is fumigated to ripe with coconut milk after cleaning peeling, by gained pumpkin, chestnut benevolence, diced being placed in baking oven is toasted 2 minutes, takes out stand-by;
(2) get ox rod bone block, cleaning and dipping 20min, watery blood in removing ox rod bone, then add water and precook, remove offscum in water after boiling, then pull ox rod bone out; Pretreated ox rod bone and rhizoma homalonemae, the bark of ash, pomegranate seed are put into autoclave, and be blended into the water of 18 times, in temperature 121 DEG C, pressure 0.1MPa, after pressure cook bone 1h, opens high pressure kettle cover, adds pepper, Chinese prickly ash, green onion, ginger and appropriate salt; Then, carry out normal pressure boiling 55min, make prefabricated Galbitang;
(3) by after prefabricated Galbitang slow fire again boiling 2h, remove surperficial grease, be separated soup slag with filter cloth; FLOS CHRYSANTHEMI ALBA from Haizhou of China is joined in 12 times of water, under 250w power, carry out microwave radiation heating 2 minutes; After being mixed with Chrysanthemum Extract by ox bone soup, then add the sucrose ester of mixed solution 1%%, heat-insulation preheating 2 minutes at 50 DEG C, then send into vacuum decompressioning and concentrating tank carry out reduced pressure concentration under vacuum 0.08MPa, temperature 70 C condition, concentration time is 6h;
(4) red bean, peanut, lotus seeds, walnut kernel emerge in worm water 4 hours, takes out and to be placed on steamer stifling 15 minutes; Get appropriate salt solution, then pour the haw sheet of chopping into, mixing decoction 10 minutes, filters to obtain filtrate, obtains conditioning liquid after admixing honey;
(5) get red bean, peanut, lotus seeds, walnut kernel and the lily handled well and enter dish, be blended into appropriate conditioning liquid, meeting solid-liquid ratio is 1: 2(m/V), and be placed in 25 DEG C, the vacuum drying chamber of absolute pressure 0.003Pa, infiltration process 40min, drains rear stand-by;
(6) glutinous rice is cleaned and is placed in pot, first be blended into step (3) gained soup after big fire is boiled, change little fire continuation decoction 25 minutes, pour the red bean after handling well, peanut, lotus seeds, walnut kernel, lily again into and remain each material, continuing mixing decoction 15 minutes, to obtain final product.
Claims (2)
1. a Li Ren bone soup skin care mixed congee, is characterized in that being made up of the raw material of following weight portion:
Ox rod bone 50-60, FLOS CHRYSANTHEMI ALBA from Haizhou of China 4-5, red bean 16-18, peanut 20-25, lotus seeds 15-18, lily 7-8, walnut kernel 15-20, glutinous rice 80-100, pepper 2-3, Chinese prickly ash 1-2, green onion 2-3, ginger 3-4, honey 7-8, pumpkin 7-8, chestnut benevolence 10-12, haw sheet 6-8, coconut milk 16-18, rhizoma homalonemae 2.5-3, bark of ash 0.7-0.8, pomegranate seed 2-3, the salt solution of sucrose ester, 3-4%, proper amount of salt.
2. the preparation method of a kind of Li Ren bone soup skin care mixed congee as claimed in claim 1, is characterized in that comprising the following steps:
(1) get pumpkin, chestnut benevolence is fumigated to ripe with coconut milk after cleaning peeling, by gained pumpkin, chestnut benevolence, diced being placed in baking oven toasts 2-3 minute, takes out stand-by;
(2) get ox rod bone block, cleaning and dipping 20-30min, watery blood in removing ox rod bone, then add water and precook, remove offscum in water after boiling, then pull ox rod bone out; Pretreated ox rod bone and rhizoma homalonemae, the bark of ash, pomegranate seed are put into autoclave, is blended into 18-20 water doubly, in temperature 121-126 DEG C, pressure 0.1-0.15MPa, after pressure cook bone 1-1.2h, open high pressure kettle cover, add pepper, Chinese prickly ash, green onion, ginger and appropriate salt; Then, carry out normal pressure boiling 55-60min, make prefabricated Galbitang;
(3) by after prefabricated Galbitang slow fire again boiling 2-3h, remove surperficial grease, be separated soup slag with filter cloth; FLOS CHRYSANTHEMI ALBA from Haizhou of China is joined in 12-15 times of water, under 250-300w power, carry out microwave radiation heating 2-3 minute; After ox bone soup is mixed with Chrysanthemum Extract, add the sucrose ester of mixed solution 1%-1.2% again, heat-insulation preheating 2-3 minute at 50-60 DEG C, then send into vacuum decompressioning and concentrating tank carry out reduced pressure concentration under vacuum 0.08-0.1MPa, temperature 70-75 DEG C condition, concentration time is 6-7h;
(4) red bean, peanut, lotus seeds, walnut kernel emerge in worm water 4-5 hour, takes out and is placed in stifling 15-18 minute on steamer; Get appropriate salt solution, then pour the haw sheet of chopping into, mixing decocts 10-15 minute, filters to obtain filtrate, obtains conditioning liquid after admixing honey;
(5) get red bean, peanut, lotus seeds, walnut kernel and the lily handled well and enter dish, be blended into appropriate conditioning liquid, meeting solid-liquid ratio is 1: 2(m/V), and be placed in 25-30 DEG C, the vacuum drying chamber of absolute pressure 0.003-0.004Pa, infiltration process 40-45min, drains rear stand-by;
(6) glutinous rice is cleaned and is placed in pot, first be blended into step (3) gained soup after big fire is boiled, change little fire continuation decoction 25-30 minute, pour the red bean after handling well, peanut, lotus seeds, walnut kernel, lily again into and remain each material, continuing mixing and decoct 15-20 minute, to obtain final product.
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| CN201510529698.0A CN105212044A (en) | 2015-08-26 | 2015-08-26 | A kind of Li Ren bone soup skin care mixed congee and preparation method thereof |
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| CN201510529698.0A CN105212044A (en) | 2015-08-26 | 2015-08-26 | A kind of Li Ren bone soup skin care mixed congee and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036724A (en) * | 2016-06-28 | 2016-10-26 | 纪宏城 | Instant chestnut health-maintaining millet and processing method |
| CN107149088A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of high calcium pumpkin congee and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559275A (en) * | 2004-03-10 | 2005-01-05 | 李兴旺 | Porridge contg. cooked spiced beef, and its prepn. method |
| CN103976283A (en) * | 2014-04-15 | 2014-08-13 | 柳培健 | Bovine bone flavor glutinous rice porridge and preparation method thereof |
| CN104286659A (en) * | 2014-10-08 | 2015-01-21 | 赵敬哲 | Beef contained glutinous rice porridge and preparation method thereof |
-
2015
- 2015-08-26 CN CN201510529698.0A patent/CN105212044A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559275A (en) * | 2004-03-10 | 2005-01-05 | 李兴旺 | Porridge contg. cooked spiced beef, and its prepn. method |
| CN103976283A (en) * | 2014-04-15 | 2014-08-13 | 柳培健 | Bovine bone flavor glutinous rice porridge and preparation method thereof |
| CN104286659A (en) * | 2014-10-08 | 2015-01-21 | 赵敬哲 | Beef contained glutinous rice porridge and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149088A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of high calcium pumpkin congee and preparation method thereof |
| CN106036724A (en) * | 2016-06-28 | 2016-10-26 | 纪宏城 | Instant chestnut health-maintaining millet and processing method |
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Application publication date: 20160106 |
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