CN105249233A - Tea aroma rice crusts and making method thereof - Google Patents

Tea aroma rice crusts and making method thereof Download PDF

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Publication number
CN105249233A
CN105249233A CN201510777525.0A CN201510777525A CN105249233A CN 105249233 A CN105249233 A CN 105249233A CN 201510777525 A CN201510777525 A CN 201510777525A CN 105249233 A CN105249233 A CN 105249233A
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CN
China
Prior art keywords
tea
rice
crispy rice
parts
green tea
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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
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CN201510777525.0A
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Chinese (zh)
Inventor
陆昱森
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Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
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Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
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Application filed by Ningbo Yinzhou Fengming Industrial Product Design Co Ltd filed Critical Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
Priority to CN201510777525.0A priority Critical patent/CN105249233A/en
Publication of CN105249233A publication Critical patent/CN105249233A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides tea aroma rice crusts. The tea aroma rice crusts are mainly made from, by weight, 25-45 parts of rice, 10-25 parts of millet, 5-15 parts of wheat, 5-15 parts of green tea seed oil, 1-5 parts of dried green tea, 1-5 parts of orange peels and 0.3-1 part of salt. The green tea seed oil is extracted by adopting the cold pressing method. A making method comprises the steps that after corresponding raw materials are weighed, grinding or shredding is performed; the raw materials are placed into a stirrer, and uniform stirring is performed so that a dough can be formed; the dough is placed into a rice crust mold to be extruded and cut into dough pieces with the thickness being 2-5 mm; baking is performed through a baking belt; vacuum packaging is performed. The tea aroma rice crusts achieve edible safety, have the high nutrient content, are crisp and fresh in taste and applicable to being popularized and are pure natural green health food.

Description

Fragrant crispy rice of tea and preparation method thereof
Technical field
The present invention relates to a kind of food, be specifically related to the fragrant crispy rice of a kind of tea, and the preparation method of the fragrant crispy rice of this tea.
Background technology
Crispy rice originates from China's han nationality characteristic snack among the people, is close to one deck rice grain that pot coking becomes block when former finger is cooked rice over a slow fire, and due to the brown and crisp crisp-fried of its taste, nutritious, is loved by the people.The crispy rice that existing market is sold mostly is and adopts the raw material such as rice, soya bean, millet, and fried and add the additives such as multiple flavouring agent, anticorrisive agent and be made through high temperature, its nutritional labeling is destroyed serious, and Long-Time Service is harmful, and market is limited.
For above defect, current Ye You businessman selects to adopt the mode of baking to carry out crispy rice making, but it is hard also to there is matter in the crispy rice of baking, rice is fragrant to be lacked, mouthfeel is poor, and the additive such as pigment, flavouring agent adds too much, the not high series of problems of nutrient composition content, make traditional cuisines among the people face bottleneck, be difficult to promote.
Summary of the invention
Technical problem to be solved by this invention overcomes above prior art problem, and provide a kind of tea fragrant crispy rice, this crispy rice edible safety, nutrient composition content is high, crispy in taste, pure and fresh, is fully natural green healthy food, is suitable for and promotes.
The technical solution adopted in the present invention is:
The fragrant crispy rice of a kind of tea, this crispy rice is made primarily of each raw material of following parts by weight: rice 25-45 part, millet 10-25 part, wheat 5-15 part, green tea-seed oil 5-15 part, green tea do 1-5 part, orange peel 1-5 part, salt 0.3-1 part, and described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preferably, the fragrant crispy rice of tea of the present invention can be made primarily of each raw material of following parts by weight: rice 25-45 part, millet 10-25 part, wheat 5-15 part, green tea-seed oil 5-10 part, green tea do 1-5 part, orange peel 1-5 part, honey 1-5 part, water chestnut 1-5 part, trash ice 1-10 part, salt 0.3-1 part, and described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Each raw material that the fragrant crispy rice of tea of the present invention uses:
Rice, millet, wheat are the base material of crispy rice, are the main source of carbohydrate, and containing nutritional labelings such as rich in protein, vitamin, mineral matter, dietary fibers, provide the original rice of crispy rice fragrant.
Green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze, and pressed oil nutritional labeling, bioactivator retain more complete, safety and Health, and the moisture contained in the green tea-seed oil of cold press is relatively high.
The dry i.e. green tea of green tea.
Orange peel can be fresh orange peel, also can be the orange peel obtained after sloughing certain water gaging.
Honey is nutritious, and mouthfeel is good, has good adhesive property, can present golden color and tempting fragrance through high-temperature baking, and lysine content comparatively horn of plenty.
What water chestnut was selected is white meat part after peeling, and the sweet succulence of taste is clear and melodious good to eat, nutritious.
The preparation method of the fragrant crispy rice of above-mentioned tea comprises the following steps:
S1: each raw material taking above parts by weight, by rice, millet, wheat grinds powder, green tea is dry, orange peel (and water chestnut) chopping;
S2: dry to the rice after process, millet, wheat, green tea, orange peel (and water chestnut, trash ice) are put into mixer and stirs, green tea-seed oil, salt (and honey) are put in centre, make to stir, form dough;
S3: dough is put into crispy rice mould and extrude, and be cut into the dough sheet of thickness 2-5mm;
S4: the dough sheet cut falls the baking band be arranged on below crispy rice mould extruding end, arranging baking band baking temperature is 180-220 °, baking time is controlled at 5-10min by arranging baking band transmission speed, along with the transmission of baking band, dough sheet toasts while onwards transmission, is baked into crispy rice to completing during baking end of tape;
S5: crispy rice enters the vacuum packing machine that baking end of tape is arranged, vacuum packaging.
The present invention further provides the crispy rice mould structure used when the fragrant crispy rice of above-mentioned tea makes.This crispy rice mould comprises recipient body, screw rod is provided with in described recipient body, the discharge port end of described recipient body is arranged with discharging cover, the front end of described discharging cover is provided with the discharge opening be communicated with recipient body interior, described discharge opening is outside equipped with the plug-in strip for cutting the dough extruded from discharge opening, and described plug-in strip is driven by motor and moves back and forth.
As preferably, this crispy rice mould also comprises location-plate, and described location-plate is arranged at outer and gathering sill location-plate is provided with for moving back and forth for plug-in strip of the discharge opening of discharging cover.
As preferably, described plug-in strip comprises knife rest and is fixed on the blade on knife rest.
As preferably, described plug-in strip is connected by linkage with between motor, and described linkage comprises quarter butt and one end that one end is fixedly connected with motor output shaft and the hinged stock of plug-in strip, is articulated and connected between described stock and quarter butt.
Compared with prior art, the present invention has following remarkable advantage and beneficial effect:
(1) the green tea-seed oil adopting moisture more, the use of the high-moisture such as water chestnut, trash ice raw material, make the moisture containing high level in shaping dough, this moisture is vaporized through high-temperature baking, dough inside is made to form more slight void, increase bake pot bassoon brittleness, and each raw material differing texture, granular size, make crispy rice present levels are rich and crispy mouthfeel;
(2) to absorb green tea-seed oil well greasy for the dry and orange peel of green tea, increase crispy rice local flavor, and the fine fragrance that green tea-seed oil, honey etc. provide gives appropriate proportioning, crispy rice is made to present strong tea perfume, delicate fragrance, fragrant and sweet, mouthfeel is pure and fresh, non-greasy, and presents tempting color and luster;
(3) in preparation method, green tea-seed oil, honey have good adhesive property, be conducive to realizing abundant, the Homogeneous phase mixing of dough and the excellent bonds of each raw material, be conducive to carrying out smoothly of follow-up extruded and baking, reduce percent defective and rework rate;
(4) mould structure used integrate extruded with cut into slices, substantially increase crispy rice production efficiency, take up room little, equipment cost is low, form a crispy rice flow production line with follow-up baking band, vacuum packing machine, automaticity is high, and process velocity is fast, nutrition deterioration is low, and production cost is low;
(5) generally speaking, the each material matching of crispy rice of the present invention rationally (as honey can make up the low defect of millet lysine content well), nutritional labeling comprehensive and abundant, local flavor is pure and fresh, unique, and rich in taste is crisp, fragrant and pleasant to taste, attractive color, the healthy green health food of pure natural, edible safety, is suitable for and promotes as cuisines among the people and folk tradition culture.
Accompanying drawing explanation
Shown in Fig. 1 is the sectional view of the crispy rice mould that the present invention uses;
Shown in Fig. 2 is the side view of crispy rice mould of the present invention;
Shown in Fig. 3 is the plug-in strip of crispy rice mould of the present invention and the sectional drawing of location-plate.
Wherein: 1, recipient body; 2, screw rod; 3, discharging cover; 31, discharge opening; 4, plug-in strip; 41, knife rest; 42, blade; 5, motor; 6, location-plate; 61, gathering sill; 7, linkage.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described in detail.Iting is noted that following illustrating is all exemplary, being intended to the invention provides further instruction.Except as otherwise noted, all Science and Technology terms that the present invention uses have the identical meanings usually understood with the technical field of the invention personnel.
Embodiment 1:
The fragrant crispy rice of the present embodiment tea is made primarily of each raw material of following parts by weight: dry 2 parts of 35 parts, rice, millet 15 parts, wheat 10 parts, green tea-seed oil 10 parts, green tea, orange peel 5 parts, salt 0.8 part.Described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preparation method is as follows:
S1: each raw material taking above parts by weight, by rice, millet, wheat grinds powder, green tea is dry, orange peel chopping;
S2: dry to the rice after process, millet, wheat, green tea, orange peel are put into mixer and stirred, and green tea-seed oil, salt are put in centre, make to stir, form dough;
S3: dough is put into crispy rice mould and extrude, and be cut into the dough sheet of thickness 3mm;
S4: the dough sheet cut falls the baking band be arranged on below crispy rice mould extruding end, arranging baking band baking temperature is 200 °, baking time is controlled at 8min by arranging baking band transmission speed, along with the transmission of baking band, dough sheet toasts while onwards transmission, is baked into crispy rice to completing during baking end of tape;
S5: crispy rice enters the vacuum packing machine that baking end of tape is arranged, vacuum packaging.
Embodiment 2:
The fragrant crispy rice of the present embodiment tea is made primarily of each raw material of following parts by weight: dry 1 part of 40 parts, rice, millet 10 parts, wheat 15 parts, green tea-seed oil 8 parts, green tea, orange peel 4 parts, salt 0.8 part.Described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preparation method is with embodiment 1.
Embodiment 3:
The fragrant crispy rice of the present embodiment tea is made primarily of each raw material of following parts by weight: dry 3 parts of 40 parts, rice, millet 20 parts, wheat 10 parts, green tea-seed oil 10 parts, green tea, orange peel 4 parts, honey 3 parts, water chestnut 3 parts, trash ice 5 parts, salt 1 part.Described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preparation method is as follows:
S1: each raw material taking above parts by weight, by rice, millet, wheat grinds powder, by dry for green tea, orange peel, water chestnut chopping;
S2: dry to the rice after process, millet, wheat, green tea, orange peel, water chestnut, trash ice are put into mixer and stirred, and green tea-seed oil, honey, salt are put in centre, make to stir, form dough;
S3: dough is put into crispy rice mould and extrude, and be cut into the dough sheet of thickness 4mm;
S4: the dough sheet cut falls the baking band be arranged on below crispy rice mould extruding end, arranging baking band baking temperature is 220 °, baking time is controlled at 8min by arranging baking band transmission speed, along with the transmission of baking band, dough sheet toasts while onwards transmission, is baked into crispy rice to completing during baking end of tape;
S5: crispy rice enters the vacuum packing machine that baking end of tape is arranged, vacuum packaging.
Embodiment 4:
The fragrant crispy rice of the present embodiment tea is made primarily of each raw material of following parts by weight: dry 3 parts of 30 parts, rice, millet 25 parts, wheat 5 parts, green tea-seed oil 5 parts, green tea, orange peel 5 parts, honey 5 parts, water chestnut 5 parts, trash ice 10 parts, salt 1 part.Described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preparation method is with embodiment 3.
Embodiment 5:
The fragrant crispy rice of the present embodiment tea is made primarily of each raw material of following parts by weight: dry 1 part of 30 parts, rice, millet 10 parts, wheat 15 parts, green tea-seed oil 8 parts, green tea, orange peel 3 parts, honey 4 parts, water chestnut 4 parts, trash ice 8 parts, salt 0.5 part, sorbic acid 0.03 part.Described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preparation method is as follows:
S1: each raw material taking above parts by weight, by rice, millet, wheat grinds powder, by dry for green tea, orange peel, water chestnut chopping;
S2: dry to the rice after process, millet, wheat, green tea, orange peel, water chestnut, trash ice are put into mixer and stirred, and green tea-seed oil, honey, salt, sorbic acid are put in centre, make to stir, form dough;
S3: dough is put into crispy rice mould and extrude, and be cut into the dough sheet of thickness 3mm;
S4: the dough sheet cut falls the baking band be arranged on below crispy rice mould extruding end, arranging baking band baking temperature is 220 °, baking time is controlled at 5min by arranging baking band transmission speed, along with the transmission of baking band, dough sheet toasts while onwards transmission, is baked into crispy rice to completing during baking end of tape;
S5: crispy rice enters the vacuum packing machine that baking end of tape is arranged, vacuum packaging.
The crispy rice mould structure that above embodiment uses as Figure 1-3, comprise recipient body 1, screw rod 2 is provided with in described recipient body 1, the discharge port end of described recipient body 1 is arranged with discharging cover 3, the front end of described discharging cover 3 is provided with the discharge opening 31 be communicated with recipient body 1 inside, described discharge opening 31 is outside equipped with the plug-in strip 4 for cutting the dough extruded from discharge opening 31, and described plug-in strip 4 is driven by motor 5 and moves back and forth.
Described recipient body 1 outside is also provided with location-plate 6, and described location-plate 6 is positioned at the outer and gathering sill 61 location-plate 6 is provided with for moving back and forth for plug-in strip 4 of the discharge opening 31 of discharging cover 3.
The blade 42 that described plug-in strip 4 comprises knife rest 41 and is fixed on knife rest 41.Described plug-in strip 4 is connected by linkage 7 with between motor 5, be specially that linkage 7 one end (quarter butt) is fixedly connected with motor 5 output shaft, the other end (stock) is hinged with the knife rest 41 of plug-in strip 4, be connected by hinged between stock with quarter butt.
The raw material that the embodiment of the present invention relates to and equipment, if no special instructions, be the commercially available prod meeting food processing.
The above, be only the preferred embodiments of the present invention, should be understood that; for those skilled in the art; under the prerequisite not departing from core technology of the present invention, can also make improvements and modifications, these improvements and modifications also should belong to scope of patent protection of the present invention.Any change in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.

Claims (7)

1. the fragrant crispy rice of tea, it is characterized in that each raw material primarily of following parts by weight is made: rice 25-45 part, millet 10-25 part, wheat 5-15 part, green tea-seed oil 5-15 part, green tea do 1-5 part, orange peel 1-5 part, salt 0.3-1 part, described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
2. the fragrant crispy rice of tea according to claim 1, is characterized in that each raw material primarily of following parts by weight is made: rice 25-45 part, millet 10-25 part, wheat 5-15 part, green tea-seed oil 5-10 part, green tea do 1-5 part, orange peel 1-5 part, honey 1-5 part, water chestnut 1-5 part, trash ice 1-10 part, salt 0.3-1 part.
3. the preparation method of the fragrant crispy rice of tea according to claim 1, is characterized in that comprising the following steps:
S1: each raw material taking above parts by weight, by rice, millet, wheat grinds powder, green tea is dry, orange peel chopping;
S2: dry to the rice after process, millet, wheat, green tea, orange peel are put into mixer and stirred, and green tea-seed oil, salt are put in centre, make to stir, form dough;
S3: dough is put into crispy rice mould and extrude, and be cut into the dough sheet of thickness 2-5mm;
S4: the dough sheet cut falls the baking band be arranged on below crispy rice mould extruding end, arranging baking band baking temperature is 180-220 °, baking time is controlled at 5-10min by arranging baking band transmission speed, along with the transmission of baking band, dough sheet toasts while onwards transmission, is baked into crispy rice to completing during baking end of tape;
S5: crispy rice enters the vacuum packing machine that baking end of tape is arranged, vacuum packaging.
4. the preparation method of the fragrant crispy rice of tea according to claim 3, it is characterized in that: in described S3, crispy rice mould comprises recipient body (1), screw rod (2) is provided with in described recipient body (1), the discharge port end of described recipient body (1) is arranged with discharging cover (3), the front end of described discharging cover (3) is provided with the discharge opening (31) be communicated with recipient body (1) inside, described discharge opening (31) is outside equipped with the plug-in strip (4) of the dough extruded from discharge opening (31) for cutting, described plug-in strip (4) is driven by motor (5) and moves back and forth.
5. the preparation method of the fragrant crispy rice of tea according to claim 4, it is characterized in that: in described S3, crispy rice mould also comprises location-plate (6), the discharge opening (31) that described location-plate (6) is arranged at discharging cover (3) outward and the gathering sill (61) location-plate (6) is provided with for moving back and forth for plug-in strip (4).
6. the preparation method of the fragrant crispy rice of tea according to claim 4, is characterized in that: described plug-in strip (4) comprises knife rest (41) and is fixed on the blade (42) on knife rest (41).
7. the preparation method of the fragrant crispy rice of tea according to claim 4, it is characterized in that: be connected by linkage (7) between described plug-in strip (4) with motor (5), described linkage (7) comprises quarter butt and one end that one end is fixedly connected with motor (5) output shaft and the hinged stock of plug-in strip (4), is articulated and connected between described stock and quarter butt.
CN201510777525.0A 2015-11-13 2015-11-13 Tea aroma rice crusts and making method thereof Pending CN105249233A (en)

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CN105249233A true CN105249233A (en) 2016-01-20

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2203038Y (en) * 1994-10-13 1995-07-12 杨恒奎 Food rice crust shaper
CN2415617Y (en) * 2000-02-12 2001-01-24 汉中市东方机械修造厂 Multi purpose forming machine for producing vermicelli, sheet jelly made from bean or sweet potato starch and rice crust
CN103583997A (en) * 2013-11-25 2014-02-19 宁波市鄞州风名工业产品设计有限公司 Green tea-sorghum crispy rice
CN103621906A (en) * 2013-11-12 2014-03-12 汪盛明 Chufa and leonurus pseudomacranthus rice crust
CN103637089A (en) * 2013-11-25 2014-03-19 湖州震远同食品有限公司 Rice crust forming machine
CN103919046A (en) * 2014-04-22 2014-07-16 宁波市鄞州风名工业产品设计有限公司 Method for preparing pineapple-flavor rice crust
CN104304999A (en) * 2014-10-11 2015-01-28 赵敬哲 Honey tea-fragrance rice crust and making method thereof
CN104304998A (en) * 2014-10-10 2015-01-28 赵敬哲 Matcha flavor rice crust and preparation method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2203038Y (en) * 1994-10-13 1995-07-12 杨恒奎 Food rice crust shaper
CN2415617Y (en) * 2000-02-12 2001-01-24 汉中市东方机械修造厂 Multi purpose forming machine for producing vermicelli, sheet jelly made from bean or sweet potato starch and rice crust
CN103621906A (en) * 2013-11-12 2014-03-12 汪盛明 Chufa and leonurus pseudomacranthus rice crust
CN103583997A (en) * 2013-11-25 2014-02-19 宁波市鄞州风名工业产品设计有限公司 Green tea-sorghum crispy rice
CN103637089A (en) * 2013-11-25 2014-03-19 湖州震远同食品有限公司 Rice crust forming machine
CN103919046A (en) * 2014-04-22 2014-07-16 宁波市鄞州风名工业产品设计有限公司 Method for preparing pineapple-flavor rice crust
CN104304998A (en) * 2014-10-10 2015-01-28 赵敬哲 Matcha flavor rice crust and preparation method thereof
CN104304999A (en) * 2014-10-11 2015-01-28 赵敬哲 Honey tea-fragrance rice crust and making method thereof

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Title
叶强: "《中国食疗本草新编》", 30 September 1999, 广东高等教育出版社 *
李朝霞: "《中国烹饪技法词典》", 31 May 2014, 山西出版传媒集团.山西科学技术出版社 *

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