CN106509836A - Red date tea fragrant vermicelli and preparation method thereof - Google Patents
Red date tea fragrant vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN106509836A CN106509836A CN201610878827.1A CN201610878827A CN106509836A CN 106509836 A CN106509836 A CN 106509836A CN 201610878827 A CN201610878827 A CN 201610878827A CN 106509836 A CN106509836 A CN 106509836A
- Authority
- CN
- China
- Prior art keywords
- parts
- red date
- tea
- bone
- vermicelli
- 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.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 39
- 235000013616 tea Nutrition 0.000 claims abstract description 30
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 15
- 241000972773 Aulopiformes Species 0.000 claims abstract description 14
- 235000019515 salmon Nutrition 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 12
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 10
- 235000020279 black tea Nutrition 0.000 claims abstract description 10
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 8
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 7
- 229940087559 grape seed Drugs 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000013339 cereals Nutrition 0.000 claims description 15
- 239000002304 perfume Substances 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 244000206519 Michelia figo Species 0.000 claims description 6
- 235000015864 Michelia figo Nutrition 0.000 claims description 6
- 241001530209 Swertia Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 239000000052 vinegar Substances 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 240000000950 Hippophae rhamnoides Species 0.000 abstract description 2
- 235000003145 Hippophae rhamnoides Nutrition 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 241001289347 Asarum caulescens Species 0.000 abstract 1
- 241001071795 Gentiana Species 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 244000059230 Michelia fuscata Species 0.000 abstract 1
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 125000000837 carbohydrate group Chemical group 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229940099908 multivitamin and calcium Drugs 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- Non-Alcoholic Beverages (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses red date tea fragrant vermicelli which is prepared from the following raw materials by weight: 180-200 parts of sweet potato starch, 15-18 parts of black rice, 14-16 parts of red dates, 12-15 parts of salmon bone, 8-10 parts of black tea, 4-6 parts of grape seed ultrafine-powder, 10-12 parts of wolfberry fruit pulp, 2-3 parts of sea buckthorn seed oil, 6-8 parts of wild jujube leaf tea, 2-4 parts of Schisandra chinensis, 2-3 parts of Asarum caulescens Maxim, 2-3 parts of Michelia fuscata and 2-3 parts of gentiana apiata. The red date tea fragrant vermicelli is prepared by processing the salmon bone, soaking the salmon bone with vinegar liquid for removing fishiness, adjusting fragrance and softening bone substances, so that the salmon bone is easier to digest and absorb, after roasting and puffing, the red date tea fragrant vermicelli body is delicate and rich in fragrant and delicious taste, the fragrant and delicious taste of the red date tea fragrant vermicelli is improved, calcium is improved, bone soup is decocted with traditional Chinese medicine functional ingredients, medicinal taste is neutralized, fishy smell is removed, at the same time, the red date tea fragrant vermicelli is rich in collagen ingredients and health care value, has the effect of invigorating vital energy to tonify heart and nourishing blood for tranquillization, is given with red date tea flavor, and has the effect of replenishing blood, nourishing face and delaying senescence.
Description
Technical field
The present invention relates to bean vermicelli technical field, more particularly to a kind of red date tea face powder silk and preparation method thereof.
Background technology
People are for the requirement of Health and Living level is all in continuous improvement, the rhythm of life of people, diet structure now
All great changes will take place with Diet concept, and the variation of food, nutrient laden, convenient and instant have become requirement.Bean vermicelli is Chinese normal
One of food seen, with good attached taste, it can absorb the taste of various delicious soup stocks, soft and moist along with bean vermicelli itself
It is soft, more tasty and refreshing pleasant therefore very popular.At present, the bean vermicelli for producing on the market mainly uses Ipomoea batatas, Ma Ling
In the plant materials such as potato, mung bean, pea, corn prepared by starch, and its main component is carbohydrate, due to raw material composition list
One, nutrition is not high, it is impossible to meets modern and the trophic structure of food is balanced and with the requirement for adjusting body function effect.
Fish-bone has high nutritive value, containing the inorganic salts such as abundant calcium, magnesium, potassium, phosphorus and various trace elements, and
And nutrient content is water-soluble substances, it is easy to be absorbed by the body.But, at present in country's marine industry, annual fish products
The byproducts such as a large amount of fish-bone fishbones produced during processing, the wherein amount only less than an one-tenth are used for processing low value-added, low profit
Product, other are most of directly discarded, waste limited marine product resource, while rotten fish-bone also can severe contamination ring
Border.
Salmon fine and tender taste, bright-colored, smooth in taste, with very high nutritive value.Salmon is except being high egg
In vain, outside healthy food low in calories, also containing the mineral matter such as multivitamin and calcium, iron, zinc, magnesium, phosphorus, because of its squama spinule
It is few, take bone convenient, clean.It is that salmon bone is processed by this present invention, at utmost retains trophic function composition, adds other battalion
Foster functional component, prepares a kind of bean vermicelli of nutritious, unique flavor, and mouthfeel is more fresh dense, and quality is fine and smooth, soft tough tasty and refreshing.
The content of the invention
The object of the invention is exactly for the defect for making up prior art, there is provided a kind of red date tea face powder silk and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of red date tea face powder silk, is made up of the raw material of following weight parts：
Starch from sweet potato 180-200, black rice 15-18, red date 14-16, salmon bone 12-15, black tea 8-10, grape seed ultramicro-farina 4-
6th, fruit of Chinese wolfberry slurry 10-12, Seabuckthorm Seed Oil 2-3, Folium Ziziphi Spinosae tea 6-8, fruit of Chinese magnoliavine 2-4, twoleaf swertia herb 2-3, Michelia figo 2-3, Herba Gentianae tsinglingensis
2-3。
A kind of preparation method of described red date tea face powder silk, comprises the following steps：
（1）, salmon bone removal of impurities cleaned, be put into boiling water rolling and boil 3-5 minutes, pull hot-air seasoning out, 10-20 mesh sieves are crossed in coarse crushing,
Obtain coarse grain and be put into leaching 10-15 minutes processed in the water containing 2-4% lemon vinegars, heating is boiled, it is dense in vain that slow fire boils soup, sifts out
Coarse grain, obtains skeletal grain, bone soup stand-by；
（2）, black tea is crushed to 10-20 mesh, plus 8-10 times of water is soaked 12-15 minutes processed at 90-95 DEG C, and filter and remove residue will be black
Rice, red date are sieved and washed totally, are put into microwave oven, and baking goes out perfume (or spice), and crushing grinding, is soaked in adding black tea draw-off juice at 60-80 DEG C into powder
Moisten to emulsus, obtain red date tea breast；
（3）, Folium Ziziphi Spinosae tea is crushed to into 10-20 mesh, mix with skeletal grain and bake and bank up with earth out perfume (or spice), add 3-5 times of water to soak system at 85-90 DEG C
20-30 minutes, skeletal grain is sifted out, mixed with grape seed ultramicro-farina, microwave baking goes out perfume (or spice), pulverizes, add fruit of Chinese wolfberry slurry stirring
Uniformly, slow fire boils in a covered pot over a slow fire paste processed, obtains fish-bone cream；
（4）, the fruit of Chinese magnoliavine, twoleaf swertia herb, Michelia figo, Herba Gentianae tsinglingensis are stranding into end, add 6-8 times of decocting to boil 1-2 hours, cross and filter off
Slag, is well mixed with bone soup, is concentrated into thick shape, is obtained concentrate；
（5）, add enough water to be well mixed the starch from sweet potato, stand centrifugal treating after 4-5 hours, after removing supernatant liquor, with
Fish-bone cream, concentrate, red date tea breast and other surplus stocks add appropriate water to stir, and at the uniform velocity pan feeding enters in vermicelli machine, squeezes
The feed liquid of extrusion pulls subcooled water immersion, cleaning Jing after boiling water cooks the 45-50 seconds out, packs after low temperature drying.
It is an advantage of the invention that：Red date tea face powder silk prepared by the present invention, by the process of salmon bone, vinegar liquid digestion, deodorization
Blending softens sclerotin simultaneously, is more easy to digest and assimilate, then Jing bakings are expanded, powder exquisiteness delicious and rich, improves the fresh fragrant mouthfeel of bean vermicelli,
Improve calcareous；Bone soup is boiled with Chinese medicine functional component, neutralizes flavour of a drug, removes fishy smell, while being rich in collagen component and health care
Value, has functions that Qi-benefiting and heart-nourishing, nourishing blood and tranquilization, also gives jujube tea local flavor, blood-enriching face-nourishing, anti-aging.
Specific embodiment
A kind of red date tea face powder silk, is made up of the raw material of following weight parts：
Starch from sweet potato 180, black rice 15, red date 14, salmon bone 12, black tea 8, grape seed ultramicro-farina 4, fruit of Chinese wolfberry slurry 10, sea-buckthorn
Seed oil 2, Folium Ziziphi Spinosae tea 6, the fruit of Chinese magnoliavine 2, twoleaf swertia herb 2, Michelia figo 2, Herba Gentianae tsinglingensis 2.
A kind of preparation method of described red date tea face powder silk, comprises the following steps：
（1）, salmon bone removal of impurities cleaned, be put into boiling water rolling and boil 3 minutes, pull hot-air seasoning out, 10 mesh sieves are crossed in coarse crushing, obtain thick
Grain is put into leaching system 10 minutes in the water containing 2% lemon vinegar, and heating is boiled, and it is dense white that slow fire boils soup, sifts out coarse grain, obtains bone
Grain, bone soup are stand-by；
（2）, black tea is crushed to 10 mesh, plus 8 times of water systems of soaking at 90 DEG C 12 minutes, black rice, red date are sieved and washed dry by filter and remove residue
Only, microwave oven is put into, baking goes out perfume (or spice), and crushing grinding in adding black tea draw-off juice, is infiltrated to emulsus at 60 DEG C, obtains red date into powder
Tea breast；
（3）, Folium Ziziphi Spinosae tea is crushed to into 10 mesh, mix with skeletal grain and bake and bank up with earth out perfume (or spice), add 3 times of water soak at 85 DEG C and makes 20 minutes,
Skeletal grain is sifted out, is mixed with grape seed ultramicro-farina, microwave baking goes out perfume (or spice), pulverizes, add fruit of Chinese wolfberry slurry to stir, slow fire is boiled in a covered pot over a slow fire
Paste processed, obtains fish-bone cream；
（4）, the fruit of Chinese magnoliavine, twoleaf swertia herb, Michelia figo, Herba Gentianae tsinglingensis are stranding into end, add 6 times of decoctings to boil 1 hour, filter and remove residue, with
Bone soup is well mixed, and is concentrated into thick shape, obtains concentrate；
（5）, add enough water to be well mixed the starch from sweet potato, centrifugal treating after standing 4 hours, after removing supernatant liquor, with fish
Bone cream, concentrate, red date tea breast and other surplus stocks add appropriate water to stir, and at the uniform velocity pan feeding enters in vermicelli machine, extruding
The feed liquid for going out pulls subcooled water immersion, cleaning Jing after boiling water is cooked 45 seconds out, packs after low temperature drying.
Claims (2)
1. a kind of red date tea face powder silk, it is characterised in that be made up of the raw material of following weight parts：
Starch from sweet potato 180-200, black rice 15-18, red date 14-16, salmon bone 12-15, black tea 8-10, grape seed ultramicro-farina 4-
6th, fruit of Chinese wolfberry slurry 10-12, Seabuckthorm Seed Oil 2-3, Folium Ziziphi Spinosae tea 6-8, fruit of Chinese magnoliavine 2-4, twoleaf swertia herb 2-3, Michelia figo 2-3, Herba Gentianae tsinglingensis
2-3。
2. a kind of preparation method of red date tea face powder silk as claimed in claim 1, it is characterised in that comprise the following steps：
（1）, salmon bone removal of impurities cleaned, be put into boiling water rolling and boil 3-5 minutes, pull hot-air seasoning out, 10-20 mesh sieves are crossed in coarse crushing,
Obtain coarse grain and be put into leaching 10-15 minutes processed in the water containing 2-4% lemon vinegars, heating is boiled, it is dense in vain that slow fire boils soup, sifts out
Coarse grain, obtains skeletal grain, bone soup stand-by；
（2）, black tea is crushed to 10-20 mesh, plus 8-10 times of water is soaked 12-15 minutes processed at 90-95 DEG C, and filter and remove residue will be black
Rice, red date are sieved and washed totally, are put into microwave oven, and baking goes out perfume (or spice), and crushing grinding, is soaked in adding black tea draw-off juice at 60-80 DEG C into powder
Moisten to emulsus, obtain red date tea breast；
（3）, Folium Ziziphi Spinosae tea is crushed to into 10-20 mesh, mix with skeletal grain and bake and bank up with earth out perfume (or spice), add 3-5 times of water to soak system at 85-90 DEG C
20-30 minutes, skeletal grain is sifted out, mixed with grape seed ultramicro-farina, microwave baking goes out perfume (or spice), pulverizes, add fruit of Chinese wolfberry slurry stirring
Uniformly, slow fire boils in a covered pot over a slow fire paste processed, obtains fish-bone cream；
（4）, the fruit of Chinese magnoliavine, twoleaf swertia herb, Michelia figo, Herba Gentianae tsinglingensis are stranding into end, add 6-8 times of decocting to boil 1-2 hours, cross and filter off
Slag, is well mixed with bone soup, is concentrated into thick shape, is obtained concentrate；
（5）, add enough water to be well mixed the starch from sweet potato, stand centrifugal treating after 4-5 hours, after removing supernatant liquor, with
Fish-bone cream, concentrate, red date tea breast and other surplus stocks add appropriate water to stir, and at the uniform velocity pan feeding enters in vermicelli machine, squeezes
The feed liquid of extrusion pulls subcooled water immersion, cleaning Jing after boiling water cooks the 45-50 seconds out, packs after low temperature drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610878827.1A CN106509836A (en) | 2016-10-09 | 2016-10-09 | Red date tea fragrant vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610878827.1A CN106509836A (en) | 2016-10-09 | 2016-10-09 | Red date tea fragrant vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509836A true CN106509836A (en) | 2017-03-22 |
Family
ID=58331242
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610878827.1A Withdrawn CN106509836A (en) | 2016-10-09 | 2016-10-09 | Red date tea fragrant vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509836A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259370A (en) * | 2017-07-31 | 2017-10-20 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal nutrient vermicelli |
| CN107319345A (en) * | 2017-07-31 | 2017-11-07 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal nutrient vermicelli |
| CN107625111A (en) * | 2017-10-09 | 2018-01-26 | 广西吉朋投资有限公司 | One kind is built up health powder and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380246A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
-
2016
- 2016-10-09 CN CN201610878827.1A patent/CN106509836A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380246A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259370A (en) * | 2017-07-31 | 2017-10-20 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal nutrient vermicelli |
| CN107319345A (en) * | 2017-07-31 | 2017-11-07 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal nutrient vermicelli |
| CN107625111A (en) * | 2017-10-09 | 2018-01-26 | 广西吉朋投资有限公司 | One kind is built up health powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108835587B (en) | Preparation method of food seasoning sauce | |
| CN102726540B (en) | Preparation method for leisure bean product multi-layer bean rolls | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN106262781A (en) | A kind of Fructus Lycopersici esculenti vermicelli and preparation method thereof | |
| CN106509836A (en) | Red date tea fragrant vermicelli and preparation method thereof | |
| CN104305153A (en) | Sweet jujube whitebait sauce and preparation method thereof | |
| CN105325819A (en) | Making method of Chinese chestnut and mushroom particle drink | |
| CN106473010A (en) | A kind of ginger tea Mel beef granules and preparation method thereof | |
| CN104397627A (en) | Digestion-improving healthcare sweet potato slices rich in sweet potato leaves and processing method thereof | |
| CN106509833A (en) | Purple sweet potato vermicelli and preparation method thereof | |
| CN106509835A (en) | Nutritive ready-to-eat pumpkin vermicelli and preparation method thereof | |
| CN105725158A (en) | Grilled fish stewing seasoning capable of removing fishiness | |
| KR101035546B1 (en) | Method of manufacturing starch syrup using watermelon | |
| CN103947767A (en) | Vegetarian chicken processing method | |
| CN106798313A (en) | A kind of blueberry fruity bean vermicelli and preparation method thereof | |
| CN106307178A (en) | Tree peony bark summer-heat relieving fish ball and preparing method thereof | |
| CN106418464A (en) | Corn vermicelli and preparation method thereof | |
| CN106616317A (en) | Cinnamon and lotus root noodles and preparation method thereof | |
| CN106307181A (en) | Cassia hypotensive fish balls and preparing method thereof | |
| CN106562399A (en) | Spinacia oleracea and highland barley vermicelli and preparation method thereof | |
| CN113080411B (en) | Preparation method of seasoned peony seed leisure food | |
| CN106539066A (en) | A kind of root of kudzu vine lipid-loweringing bean vermicelli and preparation method thereof | |
| CN106509834A (en) | Celery vermicelli and preparation method thereof | |
| CN106539003A (en) | A kind of health-care sweet potato bean vermicelli and preparation method thereof | |
| CN106360655A (en) | Rose health-preserving vermicelli and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170322 |
|
| WW01 | Invention patent application withdrawn after publication |