CN105454377A - Arrowhead sheet having collybia albuminosa taste and preparation method for same - Google Patents
Arrowhead sheet having collybia albuminosa taste and preparation method for same Download PDFInfo
- Publication number
- CN105454377A CN105454377A CN201510800193.3A CN201510800193A CN105454377A CN 105454377 A CN105454377 A CN 105454377A CN 201510800193 A CN201510800193 A CN 201510800193A CN 105454377 A CN105454377 A CN 105454377A
- Authority
- CN
- China
- Prior art keywords
- arrowhead
- weight portion
- collybia albuminosa
- raw material
- sheet
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
An arrowhead sheet having a collybia albuminosa taste and a preparation method for the same belong to the technical field of food processing and solve a problem that human body heath can be affected due to long-term use of deep-fried arrowhead sheets in the prior art. The arrowhead sheet having the collybia albuminosa taste is formed by the following raw material according to weight by parts: 80 to 90 parts of arrowhead starch; 20 to 30 parts of collybia albuminosa, 20 to 25 parts of eggs, 4 to 6 parts of peanuts, 2 to 3 parts of salt and 0.3 to 0.6 parts of sodium bicarbonate. The preparation method comprises the following steps of selecting raw material, preparing gelatinized starch, preparing baking raw material, baking via microwave, and packaging. The arrowhead sheet having the collybia albuminosa taste is not deep-fried, thereby facilitating body health; the arrowhead sheet has the cool and refreshing taste of arrowheads and also a rich fragrance of the collybia albuminosa; the arrowhead and the collybia albuminosa are combined to produce cooperative effect, so the arrowhead sheet has an effect of resisting aging, thereby being great medicinal-food raw material.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of arrowhead sheet and preparation method thereof.
Background technology
Collybia albuminosa, Latin is Termitornycesalbuminosus, Mycophyta Basidiomycetes Agaricales Agaricaceae, also known as collybia albuminosa, Termitomyces albuminosus, chicken palm fibre, Jisong fungi, three or eight mushrooms, handle of umbrella mushroom, fir thick stick bacterium, chicken silk mushroom, cockfighting mushroom, termite wild rice, termite umbrella, yellow chicken fir, can fructification being used as medicine, is the famous special product in Yunnan, belong to one of famous wild edible mushroom, containing multiple nutritional components such as calcium, magnesium, iron, protein, be rich in phosphorus, amino acid content reaches 16 kinds.Bacterial context is delicate, smell giving off a strong fragrance, and delicious flavour is big and fleshy sturdy, and matter filament is white, and delicate fragrance is good to eat, can compare favourably with chicken.According to color and the Morphological Features of chicken fir, be divided into many types such as casting skin, white skin, Calusena lansium, flower skin.Taste is best with casting skin chicken fir.
Arrowhead, Classification system is Sagittariatrifoliavar.sinensis, also known as China's arrowhead, water arum.Monocotyledon, Alismataceae.Perennial emergent aquactic plant.Plant is tall and big.Leafage is raw, and base portion has many corings.Bear very thin stolon near root, branch end expands in bulb after autumn, and bulb diameter reaches 3CM.Blade flechette-type, roomy, long 20-30cm, the sliver length of the leaf base left and right sides exceedes central plate.Petiole is more sturdy, long 50-80cm.Inflorescence is conical.All there is cultivation various places, East China, underground bulb edible.The nutritive value of arrowhead is very high, is the non-staple food of low fat, Hi CHO, containing carbohydrate 19.2g in every 100g arrowhead, higher than lotus root, water chestnut and potato; Phosphorus content 186mg/g, exceeds 11 times than Ipomoea batatas.In addition, in arrowhead, the content of selenium and VE is respectively 74ng/g and 21.8 μ g/g, can replace the coarse cereals that meter wheat becomes special.Arrowhead cold nature, sweet-bitter flavor, mainly contain promoting circulation of blood treating stranguria, moisten the lung and relieve the cough, relieve summer heat, the effect such as removing toxic substances, also have good dietary function to myopia, yctalopia, pancreatic disease, diabetes, tracheitis etc.Current research shows, arrowhead has effect of anti-oxidant, antitumor and anti-hepatic fibrosis significantly, is a kind of good medicine and food raw materials.
Application number be 201510340668.5 Chinese invention disclose a kind of concocting method of edible tulip medicine materical crude slice, comprise the following steps: select the raw product of high-quality edible tulip, removing tertia, cleans, and section, dries; Then successively by enzymolysis, composite nutrient-fluid boiling; Finally edible tulip medicine materical crude slice is added rapidly in the salt solution being chilled to 0 DEG C in advance and cool, be placed in 40 DEG C of-60 DEG C of low temperature dryings, sterilization and get final product; Compared with prior art, the edible tulip medicine materical crude slice part rate made is low for the concocting method of edible tulip of the present invention, and active component can effectively stripping; And active component runs off little in edible tulip medicine materical crude slice, drug effect is higher; Operating procedure of the present invention is simple, and the production time is short, is applicable to industrial production.
Foregoing invention is the medicine materical crude slice that arrowhead makes, and needs to brew with water to drink, can not meet the instant demand namely of teenager.
Application number be 201010282085.9 Chinese invention disclose a kind of preparation method of arrowhead crisps, belong to food processing technology field.It is characterized in that comprising the following steps: select materials, clean, cut into slices, kill enzyme, fried, de-oiling, seasoning, packaging.Science environmental protection of the present invention, whole manufacturing process does not add the synthetic additives such as any anticorrisive agent, artificial color, adopt the preparation method of lower temperature vacuum frying, Oil-temperature control is between 90-110 DEG C, and the quality of oil is not destroyed, obtained arrowhead crisps is crisp, fragrant and pleasant to taste, both preserve the original nutritional labeling of arrowhead, increase again the color of arrowhead, instant, add the added value of arrowhead, improve the enthusiasm of peasant planting arrowhead.
Although above-mentioned arrowhead sheet can use as snacks, owing to adopting fried making, long-term eating is unfavorable for health.
Summary of the invention
Adopt fried making for solving existing arrowhead sheet, the long-term edible problem being unfavorable for health, the invention provides a kind of arrowhead sheet with collybia albuminosa taste, its technical scheme is as follows:
There is an arrowhead sheet for collybia albuminosa taste, be prepared from by the raw material of following weight proportion:
Arrowhead starch 80 ~ 90 weight portion, collybia albuminosa 20 ~ 30 weight portion, egg 20 ~ 25 weight portion, peanut oil 4 ~ 6 weight portion, salt 2 ~ 3 weight portion, sodium acid carbonate 0.3 ~ 0.6 weight portion.
Preferably, a kind of arrowhead sheet with collybia albuminosa taste, is prepared from by the raw material of following weight proportion:
Arrowhead starch 85 weight portion, collybia albuminosa 25 weight portion, egg 23 weight portion, peanut oil 5 weight portion, salt 2.5 weight portion, sodium acid carbonate 0.5 weight portion.
The present invention also provides a kind of and prepares the above-mentioned method with the arrowhead sheet of collybia albuminosa taste, comprises the following steps:
Step 1, choose the raw material of following weight proportion:
Arrowhead starch 80 ~ 90 weight portion, collybia albuminosa 20 ~ 30 weight portion, egg 20 ~ 25 weight portion, peanut oil 4 ~ 6 weight portion, salt 2 ~ 3 weight portion, sodium acid carbonate 0.3 ~ 0.6 weight portion;
Step 2, prepare gelatinized starch:
Mixed with the water of 250 ~ 300 weight portions by above-mentioned arrowhead starch, then carry out gelatinization, gelatinization point is 60 ~ 100 DEG C, and gelatinization time is 0.5 ~ 2 hour, obtains gelatinized starch;
Step 3, preparation baking raw material:
Above-mentioned collybia albuminosa, egg, peanut oil, salt, sodium acid carbonate is added in gelatinized starch, and the water mixing and stirring of 200 ~ 240 weight portions, obtain toasting raw material;
Step 4, microwave baking:
With hairbrush at drip pan upper surface brushing one deck vegetable oil equably, then with spoon, baking raw material is scooped on drip pan, baking raw material is spread out into voluntarily thickness is 2.5 ~ 3.5 millimeters, diameter is 2.2 ~ 3.7 centimetres round pie, again drip pan is put into micro-wave oven to toast, baking temperature 120 ~ 130 DEG C, baking time 10 ~ 13 minutes, obtains the arrowhead sheet with collybia albuminosa taste;
Step 5, packaging:
After the above-mentioned arrowhead sheet with collybia albuminosa taste is cooled, send into aseptic packaging workshop and carry out nitrogen-filled packaging.
Preferably, in described step 1, choose the raw material of following weight proportion:
Arrowhead starch 85 weight portion, collybia albuminosa 25 weight portion, egg 23 weight portion, peanut oil 5 weight portion, salt 2.5 weight portion, sodium acid carbonate 0.5 weight portion.
Preferably, described step 2, when preparing gelatinized starch:
Mixed by the water of arrowhead starch with 280 weight portions, then carry out gelatinization, gelatinization point is 80 DEG C, and gelatinization time is 1 hour, obtains gelatinized starch.
Preferably, described step 3, preparation baking raw material:
Collybia albuminosa, egg, peanut oil, salt, sodium acid carbonate is added in gelatinized starch, and the water mixing and stirring of 220 weight portions, obtain toasting raw material.
Preferably, described step 4, during microwave baking, scoops on drip pan with spoon by baking raw material, baking raw material is spread out into voluntarily thickness is 3 millimeters, diameter is 3 centimetres round pie.
Preferably, described step 4, during microwave baking, puts into micro-wave oven by drip pan and toasts, baking temperature 125 DEG C, baking time 12 minutes.
Arrowhead starch in the present invention can adopt traditional method for extracting, and following methods also can be adopted to extract:
Cleaned by arrowhead, truncate, shred, adding temperature is that the deionized water of 4 DEG C is pulled an oar in fiberizer, by slurries successively by the screening of sample sieve, removes fiber; Filtrate standing sedimentation 6h, sucks supernatant gently, sediment with 0.2% NaOH deproteination, acid is neutralized to neutrality, centrifugal, abandons supernatant, is scraped off gently by the impurity layer of surperficial non-white, then deionized water cyclic washing, until impurity eliminates; 40 DEG C of dry 48h, pulverize, sieve, obtained arrowhead starch.
The present invention has following beneficial effect: product of the present invention is non-fried product, is conducive to health; Product of the present invention not only has the refrigerant taste of arrowhead, and has the strong fragrance of collybia albuminosa; Arrowhead in product of the present invention and collybia albuminosa create mutual synergy, anti-oxidation efficacy effect, are a kind of good medicine and food raw materials.
Detailed description of the invention
In order to make those skilled in the art person understand technical scheme of the present invention better, below in conjunction with embodiment, product of the present invention is described in further detail.
Embodiment 1:
Prepare a method for the arrowhead sheet with collybia albuminosa taste, comprise the following steps:
Step 1, choose the raw material of following weight proportion:
Arrowhead starch 80 weight portion, collybia albuminosa 20 weight portion, egg 20 weight portion, peanut oil 4 weight portion, salt 2 weight portion, sodium acid carbonate 0.3 weight portion;
Step 2, prepare gelatinized starch:
Mixed with the water of 250 weight portions by above-mentioned arrowhead starch, then carry out gelatinization, gelatinization point is 60 DEG C, and gelatinization time is 0.5 hour, obtains gelatinized starch;
Step 3, preparation baking raw material:
Above-mentioned collybia albuminosa, egg, peanut oil, salt, sodium acid carbonate is added in gelatinized starch, and the water mixing and stirring of 200 weight portions, obtain toasting raw material;
Step 4, microwave baking:
With hairbrush at drip pan upper surface brushing one deck vegetable oil equably, then with spoon, baking raw material is scooped on drip pan, baking raw material is spread out into voluntarily thickness is 2.5 millimeters, diameter is 2.2 centimetres round pie, again drip pan is put into micro-wave oven to toast, baking temperature 120 DEG C, baking time 10 minutes, obtains the arrowhead sheet with collybia albuminosa taste;
Step 5, packaging:
After the above-mentioned arrowhead sheet with collybia albuminosa taste is cooled, send into aseptic packaging workshop and carry out nitrogen-filled packaging.
Embodiment 2:
Prepare a method for the arrowhead sheet with collybia albuminosa taste, comprise the following steps:
Step 1, choose the raw material of following weight proportion:
Arrowhead starch 85 weight portion, collybia albuminosa 25 weight portion, egg 23 weight portion, peanut oil 5 weight portion, salt 2.5 weight portion, sodium acid carbonate 0.5 weight portion;
Step 2, prepare gelatinized starch:
Mixed with the water of 280 weight portions by above-mentioned arrowhead starch, then carry out gelatinization, gelatinization point is 80 DEG C, and gelatinization time is 1 hour, obtains gelatinized starch;
Step 3, preparation baking raw material:
Above-mentioned collybia albuminosa, egg, peanut oil, salt, sodium acid carbonate is added in gelatinized starch, and the water mixing and stirring of 220 weight portions, obtain toasting raw material;
Step 4, microwave baking:
With hairbrush at drip pan upper surface brushing one deck vegetable oil equably, then with spoon, baking raw material is scooped on drip pan, baking raw material is spread out into voluntarily thickness is 3 millimeters, diameter is 3 centimetres round pie, again drip pan is put into micro-wave oven to toast, baking temperature 125 DEG C, baking time 12 minutes, obtains the arrowhead sheet with collybia albuminosa taste;
Step 5, packaging:
After the above-mentioned arrowhead sheet with collybia albuminosa taste is cooled, send into aseptic packaging workshop and carry out nitrogen-filled packaging.
Embodiment 3:
Prepare a method for the arrowhead sheet with collybia albuminosa taste, comprise the following steps:
Step 1, choose the raw material of following weight proportion:
Arrowhead starch 90 weight portion, collybia albuminosa 30 weight portion, egg 25 weight portion, peanut oil 6 weight portion, salt 3 weight portion, sodium acid carbonate 0.6 weight portion;
Step 2, prepare gelatinized starch:
Mixed with the water of 300 weight portions by above-mentioned arrowhead starch, then carry out gelatinization, gelatinization point is 100 DEG C, and gelatinization time is 2 hours, obtains gelatinized starch;
Step 3, preparation baking raw material:
Above-mentioned collybia albuminosa, egg, peanut oil, salt, sodium acid carbonate is added in gelatinized starch, and the water mixing and stirring of 240 weight portions, obtain toasting raw material;
Step 4, microwave baking:
With hairbrush at drip pan upper surface brushing one deck vegetable oil equably, then with spoon, baking raw material is scooped on drip pan, baking raw material is spread out into voluntarily thickness is 3.5 millimeters, diameter is 3.7 centimetres round pie, again drip pan is put into micro-wave oven to toast, baking temperature 130 DEG C, baking time 13 minutes, obtains the arrowhead sheet with collybia albuminosa taste;
Step 5, packaging:
After the above-mentioned arrowhead sheet with collybia albuminosa taste is cooled, send into aseptic packaging workshop and carry out nitrogen-filled packaging.
The above, be only preferred embodiment of the present invention, not does any pro forma restriction to the present invention; The those of ordinary skill of all industry all can shown in by specification and the above and implement the present invention swimmingly; But all those skilled in the art are not departing within the scope of technical solution of the present invention, disclosed above technology contents can be utilized and make a little change, modify with differentiation equivalent variations, be Equivalent embodiments of the present invention; Meanwhile, all according to substantial technological of the present invention to the change of any equivalent variations that above embodiment is done, modify and differentiation etc., within the protection domain all still belonging to technical scheme of the present invention.
Claims (8)
1. there is an arrowhead sheet for collybia albuminosa taste, it is characterized in that being prepared from by the raw material of following weight proportion:
Arrowhead starch 80 ~ 90 weight portion, collybia albuminosa 20 ~ 30 weight portion, egg 20 ~ 25 weight portion, peanut oil 4 ~ 6 weight portion, salt 2 ~ 3 weight portion, sodium acid carbonate 0.3 ~ 0.6 weight portion.
2. a kind of arrowhead sheet with collybia albuminosa taste according to claim 1, is characterized in that being prepared from by the raw material of following weight proportion:
Arrowhead starch 85 weight portion, collybia albuminosa 25 weight portion, egg 23 weight portion, peanut oil 5 weight portion, salt 2.5 weight portion, sodium acid carbonate 0.5 weight portion.
3. prepare a method with the arrowhead sheet of collybia albuminosa taste according to claim 1, it is characterized in that, comprise the following steps:
Step 1, choose the raw material of following weight proportion:
Arrowhead starch 80 ~ 90 weight portion, collybia albuminosa 20 ~ 30 weight portion, egg 20 ~ 25 weight portion, peanut oil 4 ~ 6 weight portion, salt 2 ~ 3 weight portion, sodium acid carbonate 0.3 ~ 0.6 weight portion;
Step 2, prepare gelatinized starch:
Mixed with the water of 250 ~ 300 weight portions by above-mentioned arrowhead starch, then carry out gelatinization, gelatinization point is 60 ~ 100 DEG C, and gelatinization time is 0.5 ~ 2 hour, obtains gelatinized starch;
Step 3, preparation baking raw material:
Above-mentioned collybia albuminosa, egg, peanut oil, salt, sodium acid carbonate is added in gelatinized starch, and the water mixing and stirring of 200 ~ 240 weight portions, obtain toasting raw material;
Step 4, microwave baking:
With hairbrush at drip pan upper surface brushing one deck vegetable oil equably, then with spoon, baking raw material is scooped on drip pan, baking raw material is spread out into voluntarily thickness is 2.5 ~ 3.5 millimeters, diameter is 2.2 ~ 3.7 centimetres round pie, again drip pan is put into micro-wave oven to toast, baking temperature 120 ~ 130 DEG C, baking time 10 ~ 13 minutes, obtains the arrowhead sheet with collybia albuminosa taste;
Step 5, packaging:
After the above-mentioned arrowhead sheet with collybia albuminosa taste is cooled, send into aseptic packaging workshop and carry out nitrogen-filled packaging.
4. preparation according to claim 3 has the method for the arrowhead sheet of collybia albuminosa taste, it is characterized in that:
In described step 1, choose the raw material of following weight proportion:
Arrowhead starch 85 weight portion, collybia albuminosa 25 weight portion, egg 23 weight portion, peanut oil 5 weight portion, salt 2.5 weight portion, sodium acid carbonate 0.5 weight portion.
5. preparation as claimed in claim 4 has the method for the arrowhead sheet of collybia albuminosa taste, it is characterized in that:
Described step 2, when preparing gelatinized starch:
Mixed by the water of arrowhead starch with 280 weight portions, then carry out gelatinization, gelatinization point is 80 DEG C, and gelatinization time is 1 hour, obtains gelatinized starch.
6. preparation according to claim 5 has the method for the arrowhead sheet of collybia albuminosa taste, it is characterized in that:
Described step 3, preparation baking raw material:
Collybia albuminosa, egg, peanut oil, salt, sodium acid carbonate is added in gelatinized starch, and the water mixing and stirring of 220 weight portions, obtain toasting raw material.
7. preparation according to claim 6 has the method for the arrowhead sheet of collybia albuminosa taste, it is characterized in that:
Described step 4, during microwave baking, scoops on drip pan with spoon by baking raw material, baking raw material is spread out into voluntarily thickness is 3 millimeters, diameter is 3 centimetres round pie.
8. preparation according to claim 7 has the method for the arrowhead sheet of collybia albuminosa taste, it is characterized in that:
Described step 4, during microwave baking, puts into micro-wave oven by drip pan and toasts, baking temperature 125 DEG C, baking time 12 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510800193.3A CN105454377A (en) | 2015-11-19 | 2015-11-19 | Arrowhead sheet having collybia albuminosa taste and preparation method for same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510800193.3A CN105454377A (en) | 2015-11-19 | 2015-11-19 | Arrowhead sheet having collybia albuminosa taste and preparation method for same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105454377A true CN105454377A (en) | 2016-04-06 |
Family
ID=55592940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510800193.3A Pending CN105454377A (en) | 2015-11-19 | 2015-11-19 | Arrowhead sheet having collybia albuminosa taste and preparation method for same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105454377A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973534A (en) * | 2019-12-13 | 2020-04-10 | 贺州学院 | Preparation method of microwave puffed arrowhead crisp chips |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1111103A (en) * | 1995-03-15 | 1995-11-08 | 储汝诚 | Method of making arrowhead food |
| CN103070361A (en) * | 2013-01-30 | 2013-05-01 | 江苏省农业科学院 | Production process and product of low-energy flavor arrowhead crisp chips |
| CN104366380A (en) * | 2014-12-17 | 2015-02-25 | 贵州大学 | Low-fat non-fried nutritious potato chips and making method thereof |
| CN104770709A (en) * | 2014-11-24 | 2015-07-15 | 昆明吉安春食品有限责任公司 | Fungus fragrant leisure food and preparation method thereof |
| CN105326025A (en) * | 2015-10-28 | 2016-02-17 | 固镇县金香丝粉丝专业合作社 | Spleen-strengthening convenient termitomyces albuminosus silk noodles and making method thereof |
-
2015
- 2015-11-19 CN CN201510800193.3A patent/CN105454377A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1111103A (en) * | 1995-03-15 | 1995-11-08 | 储汝诚 | Method of making arrowhead food |
| CN103070361A (en) * | 2013-01-30 | 2013-05-01 | 江苏省农业科学院 | Production process and product of low-energy flavor arrowhead crisp chips |
| CN104770709A (en) * | 2014-11-24 | 2015-07-15 | 昆明吉安春食品有限责任公司 | Fungus fragrant leisure food and preparation method thereof |
| CN104366380A (en) * | 2014-12-17 | 2015-02-25 | 贵州大学 | Low-fat non-fried nutritious potato chips and making method thereof |
| CN105326025A (en) * | 2015-10-28 | 2016-02-17 | 固镇县金香丝粉丝专业合作社 | Spleen-strengthening convenient termitomyces albuminosus silk noodles and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973534A (en) * | 2019-12-13 | 2020-04-10 | 贺州学院 | Preparation method of microwave puffed arrowhead crisp chips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN103689530A (en) | Flavor mushroom sauce and manufacturing process thereof | |
| CN102349658A (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| CN103907853B (en) | A kind of processing method of multi-flavour low sugar delicious and crisp Rhizoma Dioscoreae esculentae silver | |
| KR101589522B1 (en) | Steamed chicken source having yams and flour and preparing method threof | |
| CN105595263A (en) | Pine nut potato chips and preparation method thereof | |
| CN112352939A (en) | Marinated red oil and preparation method thereof | |
| CN103750275A (en) | Peanut meal chilli sauce and preparation method thereof | |
| KR101777093B1 (en) | Manufacturing method rice pudding | |
| CN105454377A (en) | Arrowhead sheet having collybia albuminosa taste and preparation method for same | |
| KR20060028826A (en) | Preparation method for the extract and reduce to powder cedrela sinensis and tree of heaven and foods compositions add the same | |
| CN101756128A (en) | Method for processing edible celery paper | |
| KR20190055564A (en) | Method for preparating processed food of laver shape using cirsium setidens nakai | |
| CN107114706A (en) | A kind of preparation method of dried orange peel jerky | |
| KR20170089793A (en) | Pork Cutlet Using Unpolished Rice and Lotus Root and the Method of Manufacturing Thereof | |
| CN103989081B (en) | The fragrant dried meat floss crispy rice in a kind of osmanthus and processing method thereof | |
| CN111802573A (en) | Fenli made of leaf eating grass and making method thereof | |
| KR20170098130A (en) | The manufacturing method of korokke using morning bread added dry and maturate leaf mustard | |
| CN104509812A (en) | Method for preparing potato rice | |
| KR102435032B1 (en) | Manufacturing method of pasta containing milk foam | |
| KR102302950B1 (en) | Manufacturing method for pork cutlet sauce and pork cutlet sauce manufactured by the same | |
| CN107853626A (en) | A kind of preparation method of flavor giant salamander jerky | |
| CN102948777A (en) | Preparation method of boiled full-duck in sauce | |
| KR101859554B1 (en) | Buckwheat chicken gangjeong and preparation method thereof | |
| CN105285971A (en) | Sagittaria trifolia slice with Thelephora ganbajun Zang taste 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 | ||
| CB02 | Change of applicant information |
Address after: Nansha District Fengze road Guangzhou city Guangdong province 510000 No. 106 X1301-B437 Applicant after: GUANGZHOU JUZHU PATENT RESEARCH AND DEVELOPMENT CO., LTD. Address before: 510370 Guangdong province Guangzhou City Creek Road in Panlong industrial zone of Liwan District dragon two friends of a 6 storey industrial building Applicant before: GUANGZHOU JUZHU PATENT RESEARCH AND DEVELOPMENT CO., LTD. |
|
| COR | Change of bibliographic data | ||
| CB02 | Change of applicant information |
Address after: Nansha District Fengze road Guangzhou city Guangdong province 510000 No. 106 X1301-B437 Applicant after: Guangzhou poly injection General Technology Research Institute Co Ltd Address before: Nansha District Fengze road Guangzhou city Guangdong province 510000 No. 106 X1301-B437 Applicant before: GUANGZHOU JUZHU PATENT RESEARCH AND DEVELOPMENT CO., LTD. |
|
| CB02 | Change of applicant information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160406 |
|
| RJ01 | Rejection of invention patent application after publication |