CN106666316A - 一种菜根饮料的制备方法 - Google Patents
一种菜根饮料的制备方法 Download PDFInfo
- Publication number
- CN106666316A CN106666316A CN201510757497.6A CN201510757497A CN106666316A CN 106666316 A CN106666316 A CN 106666316A CN 201510757497 A CN201510757497 A CN 201510757497A CN 106666316 A CN106666316 A CN 106666316A
- Authority
- CN
- China
- Prior art keywords
- root
- prepared
- minutes
- cut
- spinach
- 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
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 16
- 240000008436 Ipomoea aquatica Species 0.000 claims abstract description 15
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims abstract description 15
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 4
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 4
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000219315 Spinacia Species 0.000 claims description 15
- 235000013361 beverage Nutrition 0.000 claims description 11
- 239000008187 granular material Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 229920000742 Cotton Polymers 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000013505 freshwater Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 6
- 230000000694 effects Effects 0.000 abstract description 4
- 235000010591 Appio Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 abstract description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 abstract description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000153885 Appio Species 0.000 abstract 1
- 240000000467 Carum carvi Species 0.000 abstract 1
- 235000005747 Carum carvi Nutrition 0.000 abstract 1
- 244000300264 Spinacia oleracea Species 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 12
- 239000003814 drug Substances 0.000 description 4
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000010201 Exanthema Diseases 0.000 description 1
- 206010062713 Haemorrhagic diathesis Diseases 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 206010065954 Stubbornness Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 201000005884 exanthem Diseases 0.000 description 1
- 208000031169 hemorrhagic disease Diseases 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 201000005404 rubella Diseases 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明属于饮用品加工技术领域,涉及一种菜根饮料的制备方法,其制备工艺包括:芹菜根制备、香菜根制备、菠菜根制备、白菜根制备、空心菜根制备、西兰花根制备和混合包装七个步骤:先将各原料制备好后,再通过混合包装制成菜根饮料成品,其工艺制备简单,设备易得,生产成本低,所制备的菜根饮料营养丰富,冲泡方便,保健功效好。
Description
技术领域:
本发明属于饮料加工技术领域,涉及一种以菜根为主要原料添加多种蔬菜根部制备具有养生保健功效的组合饮料的工艺,特别是一种菜根饮料的制备方法。
背景技术:
在日常生活中,蔬菜是每天必须要食用的,在《中国居民膳食指南》中,要求健康人群每天应该食用约400—500克左右的蔬菜,并且种类要多样化。目前人们在食用根茎类蔬菜中,很多人只是食用茎叶部分,而把根部直接扔掉,其实很多蔬菜的根部营养价值较高,有的还具有药用价值,扔掉是极大的浪费;同时很多主食蔬菜根部都可以入药,有极高的药用价值;芹菜有丰富的营养和药用价值,其性凉,味甘辛,入肺、胃、肝经,可以清热除烦,平肝,利水消肿,凉血止血,同时现代药理研究表明芹菜还具有降血压、降血脂、健脑提神、润肺止咳的作用,由于芹菜的根、茎、叶和籽都可以当药用,所以有厨房里的药物和药芹之称;芹菜根还是一种天然的消炎良药,对顽固性气管炎有良好的治疗效果,并有抗癌和防癌的功效;香菜又称芫荽,属药食两用蔬菜,中医认为香菜根有发汗透疹,消食下气之功效,适用于感冒、小儿麻疹或风疹透发不畅、饮食积滞、消化不良等;菠菜根含铁、蛋白质、维生素A、B1、B2、C,以及一般蔬果所缺乏的维生素K,有助于防治皮肤、内脏的出血倾向,常吃菠菜根还可以增强体质、养颜排毒、保护视力、稳定情绪等;将多种菜根通过合理配制,制备成具有药用价值和养生保健功能的饮料,方便人们日常养生保健饮用。
发明内容:
本发明的目的在于克服现有技术存在的缺点,寻求设计一种以蔬菜根为主要原料,通过合理配制,开发制备一种菜根饮料。
为了实现上述目的,本发明涉及的菜根饮料的制备工艺步骤包括:芹菜根制备、香菜根制备、菠菜根制备、白菜根制备、空心菜根制备、西兰花根制备和混合包装七个步骤;
(1)芹菜根制备:将新鲜芹菜的根切下后用清水洗净,再将毛状根系削掉后并切成薄片,然后放入烘干箱内控制温度为80~95℃烘烤20~30分钟,烘干后冷却至室温,用切碎机切成0.5~1cm的颗粒,再用常规的炒茶机控温70~85℃翻炒10~15分钟,得芹菜根原料;
(2)香菜根制备:将鲜香菜的根切下后用清水洗净,再将毛根去掉并沥干表面的水分,然后切成直径为0.5~1cm薄片,再放入炒茶机控温80~90℃翻炒15~25分钟,得香菜根原料;
(3)菠菜根制备:取新鲜的菠菜根用清水洗净,再将毛根去掉后晾干表面的水分,然后用切菜机切成直径为0.5~1cm薄片,再放入烘干箱内控制温度为70~85℃烘烤15~20分钟,烘干后冷却至室温,再用常规的炒茶机控温80~90℃翻炒10~15分钟后,得菠菜根原料;
(4)白菜根制备:取新鲜的白菜根去掉根部的毛根,再用清水洗净,然后切成薄片,再放入烘干箱内控制温度为80~95℃烘烤20~30分钟,烘干后冷却至室温,用切碎机切成0.5~1cm的颗粒,再用常规的炒茶机控温70~85℃翻炒10~15分钟,得白菜根原料;
(5)空心菜根制备:取新鲜的空心菜须根,用清水冲洗干净后再晾干水分,然后用切菜机切成长度为1~2cm的小段,再用常规的炒茶机控温60~80℃翻炒5~10分钟,得空心菜根原料;
(6)西兰花根制备:取新鲜的西兰花根茎部,用清水洗净,然后切成薄片,再放入烘干箱内控制温度为75~85℃烘烤20~30分钟,烘干后冷却至室温,用切碎机切成0.5~1cm的颗粒,再用常规的炒茶机控温70~80℃翻炒10~15分钟,得西兰花根原料;
(7)混合包装:将上述所得各原料按重量比分别称取芹菜根为30—50份;香菜根为10—20份;菠菜根为10—20份;白菜根为20—30份,空心菜根为0—10份,西兰花根为0—5份,再将称取的各原料充分搅拌混合均匀后,分装在方便冲泡的棉纸袋中,即得菜根饮料成品。
本发明与现有技术相比,其制备工艺简单,设备易得,生产成本低,所制备的菜根饮料配比合理,药食两用,营养丰富,冲泡方便,保健功能好。
具体实施方式:
下面通过实施例对本发明作进一步描述。
实施例1:
本实施例涉及的菜根饮料的制备工艺为:
(1)芹菜根制备:将新鲜芹菜的根切下后用清水洗净,再将毛状根系削掉后并切成薄片,然后放入烘干箱内控制温度为80~95℃烘烤20~30分钟,烘干后冷却至室温,用切碎机切成0.5~1cm的颗粒,再用常规的炒茶机控温70~85℃翻炒10~15分钟,得芹菜根原料;
(2)香菜根制备:将鲜香菜的根切下后用清水洗净,再将毛根去掉并沥干表面的水分,然后切成直径为0.5~1cm薄片,再放入炒茶机控温80~90℃翻炒15~25分钟,得香菜根原料;
(3)菠菜根制备:取新鲜的菠菜根用清水洗净,再将毛根去掉后晾干表面的水分,然后用切菜机切成直径为0.5~1cm薄片,再放入烘干箱内控制温度为70~85℃烘烤15~20分钟,烘干后冷却至室温,再用常规的炒茶机控温80~90℃翻炒10~15分钟后,得菠菜根原料;
(4)白菜根制备:取新鲜的白菜根去掉根部的毛根,再用清水洗净,然后切成薄片,再放入烘干箱内控制温度为80~95℃烘烤20~30分钟,烘干后冷却至室温,用切碎机切成0.5~1cm的颗粒,再用常规的炒茶机控温70~85℃翻炒10~15分钟,得白菜根原料;
(5)空心菜根制备:取新鲜的空心菜须根,用清水冲洗干净后再晾干水分,然后用切菜机切成长度为1~2cm的小段,再用常规的炒茶机控温60~80℃翻炒5~10分钟,得空心菜根原料;
(6)西兰花根制备:取新鲜的西兰花根茎部,用清水洗净,然后切成薄片,再放入烘干箱内控制温度为75~85℃烘烤20~30分钟,烘干后冷却至室温,用切碎机切成0.5~1cm的颗粒,再用常规的炒茶机控温70~80℃翻炒10~15分钟,得西兰花根原料;
(7)混合包装:将上述所得各原料按重量比分别称取,其中芹菜根为30—50份;香菜根为10—20份;菠菜根为10—20份;白菜根为20—30份,空心菜根为0—10份,西兰花根为0—5份,再将称取的各原料充分搅拌混合均匀后,分装在方便冲泡的棉纸袋中,即得菜根饮料成品。
Claims (1)
1.一种菜根饮料的制备方法,其特征在于包括:芹菜根制备、香菜根制备、菠菜根制备、白菜根制备、空心菜根制备、西兰花根制备和混合包装七个步骤;
(1)芹菜根制备:将新鲜芹菜的根切下后用清水洗净,再将毛状根系削掉后并切成薄片,然后放入烘干箱内控制温度为80~95℃烘烤20~30分钟,烘干后冷却至室温,用切碎机切成0.5~1cm的颗粒,再用常规的炒茶机控温70~85℃翻炒10~15分钟,得芹菜根原料;
(2)香菜根制备:将鲜香菜的根切下后用清水洗净,再将毛根去掉并沥干表面的水分,然后切成直径为0.5~1cm薄片,再放入炒茶机控温80~90℃翻炒15~25分钟,得香菜根原料;
(3)菠菜根制备:取新鲜的菠菜根用清水洗净,再将毛根去掉后晾干表面的水分,然后用切菜机切成直径为0.5~1cm薄片,再放入烘干箱内控制温度为70~85℃烘烤15~20分钟,烘干后冷却至室温,再用常规的炒茶机控温80~90℃翻炒10~15分钟后,得菠菜根原料;
(4)白菜根制备:取新鲜的白菜根去掉根部的毛根,再用清水洗净,然后切成薄片,再放入烘干箱内控制温度为80~95℃烘烤20~30分钟,烘干后冷却至室温,用切碎机切成0.5~1cm的颗粒,再用常规的炒茶机控温70~85℃翻炒10~15分钟,得白菜根原料;
(5)空心菜根制备:取新鲜的空心菜须根,用清水冲洗干净后再晾干水分,然后用切菜机切成长度为1~2cm的小段,再用常规的炒茶机控温60~80℃翻炒5~10分钟,得空心菜根原料;
(6)西兰花根制备:取新鲜的西兰花根茎部,用清水洗净,然后切成薄片,再放入烘干箱内控制温度为75~85℃烘烤20~30分钟,烘干后冷却至室温,用切碎机切成0.5~1cm的颗粒,再用常规的炒茶机控温70~80℃翻炒10~15分钟,得西兰花根原料;
(7)混合包装:将上述所得各原料按重量比分别称取芹菜根为30—50份;香菜根为10—20份;菠菜根为10—20份;白菜根为20—30份,空心菜根为0—10份,西兰花根为0—5份,再将称取的各原料充分搅拌混合均匀后,分装在方便冲泡的棉纸袋中,即得菜根饮料成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510757497.6A CN106666316A (zh) | 2015-11-09 | 2015-11-09 | 一种菜根饮料的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510757497.6A CN106666316A (zh) | 2015-11-09 | 2015-11-09 | 一种菜根饮料的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106666316A true CN106666316A (zh) | 2017-05-17 |
Family
ID=58864403
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510757497.6A Pending CN106666316A (zh) | 2015-11-09 | 2015-11-09 | 一种菜根饮料的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106666316A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108850368A (zh) * | 2018-08-23 | 2018-11-23 | 董建芬 | 一种西蓝花茶的制作方法 |
-
2015
- 2015-11-09 CN CN201510757497.6A patent/CN106666316A/zh active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108850368A (zh) * | 2018-08-23 | 2018-11-23 | 董建芬 | 一种西蓝花茶的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103518911A (zh) | 一种桃金娘叶绿茶的制备方法 | |
CN104106805B (zh) | 一种南瓜保健米及其制备方法 | |
CN104982858A (zh) | 一种风味红枣干的加工方法 | |
CN102326734B (zh) | 一种杨梅保健馒头及加工方法 | |
CN104431190A (zh) | 一种蔬菜根组合茶 | |
KR101761687B1 (ko) | 흑염소 육골 및 야채 복합추출조성물 및 그 제조방법 | |
CN106666316A (zh) | 一种菜根饮料的制备方法 | |
CN105285170A (zh) | 一种营养银斛绿茶的生产方法 | |
CN102885284A (zh) | 一种山野菜酱 | |
CN105746793A (zh) | 一种蔬菜根茶的制备方法 | |
CN104095043A (zh) | 香辣河蚬豆干及其制备方法 | |
CN103843933A (zh) | 一种桑叶保健茶及其制备方法 | |
KR101586053B1 (ko) | 꾸찌뽕 분말화 제조방법 | |
CN105285244A (zh) | 一种何首乌茶的制备方法 | |
CN105660795A (zh) | 一种保健糕点及其制备方法 | |
CN105029279A (zh) | 一种香辣冬瓜脯的制作方法 | |
CN104431189A (zh) | 一种蔬菜根组合茶的制备方法 | |
CN104171183A (zh) | 丹参茶及其制备方法 | |
CN109105591A (zh) | 一种蔬菜根茶的制备方法 | |
CN103907685A (zh) | 一种纯天然低温烘焙熟的黄豆豆粉及其制作方法 | |
CN107581328A (zh) | 一种红薯叶保健茶及其制备方法 | |
CN105995782A (zh) | 一种蜜柑草清肝明目酸菜丝及其制备方法 | |
CN105995842A (zh) | 一种海蜇三七汤配方 | |
CN106509147A (zh) | 一种莲雾风味方便面奶酪及其制作方法 | |
CN108201104A (zh) | 一种生姜红枣羊肉汤及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170517 |