CN107047687A - Fermentation water spinach biscuit preparation method - Google Patents
Fermentation water spinach biscuit preparation method Download PDFInfo
- Publication number
- CN107047687A CN107047687A CN201710383522.8A CN201710383522A CN107047687A CN 107047687 A CN107047687 A CN 107047687A CN 201710383522 A CN201710383522 A CN 201710383522A CN 107047687 A CN107047687 A CN 107047687A
- Authority
- CN
- China
- Prior art keywords
- water spinach
- water
- spinach
- biscuit
- round
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/185—Biosynthetic gums
-
- 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
-
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
Abstract
One kind fermentation water spinach biscuit preparation method, water spinach including choosing Later growth, cleaned to be put into round and fermented, the dietary fiber in water spinach is removed after fermentation, crush and expanding treatment obtains water spinach Ultramicro-powder, be mixed and made into dough with sodium bicarbonate, ammonium hydrogen carbonate, sweet potato starch component, dough be made biscuit base, progress bakee hollow rapeseed cake is done.By the way that first the water spinach for growing latter stage is fermented, make the starch in water spinach, it is saccharide converted to be beneficial to the yeast and amino acid of absorption of human body, improve water spinach taste and nutritional ingredient, it is easier to remove the dietary cellulosic contained in pulp in the water spinach handled by fermentation simultaneously, water spinach is converted into fine nutriment by coarse food grain based food.Present invention process is simple, continuity is good, has adapted to the development trend of modern production and management.
Description
Technical field
The present invention relates to food processing field, and in particular to one kind fermentation water spinach biscuit preparation method.
Background technology
Water spinach, original name water spinach.Also known as rattan vine vegetable, burdock, logical heart dish, it is not in the mood for dish, urn dish, empty cylinder dish, bengal dayflower herb, successively
Dish.It is empty to open white horn-like bennet center because of it, therefore is referred to as " water spinach ".Belong to the system of fibrous root, eggplant mesh, Angiospermae is double
Cotyledon plant guiding principle, Convolvulaceae is sweet potato race.Pyrophilous humid climate, is the vegetables that work is generally cultivated in southern china rural area.
Water spinach growing way is fast, wants timely collecting as vegetables are edible, can typically be adopted in 20~30 cm of height of seedling
Receive.When carrying out first and second harvesting, basal part of stem will stop 2~3 sections, sprouted with sprouting after profit harvesting, inspire side shoot, strive
Take high yield.After harvesting 3~4 times, plant once should again be adopted, i.e., basal part of stem only stays 1~2 section, prevents side shoot
Excessively, cause growth slim and frahile slow.
If harvesting not in time or runs into unsalable, because growth cycle is short, water spinach poor taste in the later stage is uncomfortable
Close edible, at the same water spinach basal part of stem after repeatedly harvesting stalk pulp it is coarse, it is difficult to chew, typically terminate in growth period
Afterwards, all it is that directly water spinach is extracted from soil together with root, as feed feeding livestock or burning after drying, does not fill
Divide a large number of nutrients for utilizing and being enriched with its stalk.
The content of the invention
Ferment water spinach biscuit preparation method, comprehensively utilize nutritious hollow it is an object of the invention to provide one kind
Dish, improves the utilization rate and added value of water spinach.
The technical scheme that uses to achieve these goals of the present invention for：
One kind fermentation water spinach biscuit preparation method, comprises the following steps：
(1) water spinach of Later growth is chosen, tripping is embathed 2-3 times with clear water, washes away impurity, dries and be cut into
Segment；
(2) yeast bacillus and streptococcic pure culture are added into round, adds pure water to round volume
1/3 at, zymotic fluid is made；
(3) water spinach segment is put into round and stirred, close the lid sealing；
(4) round is moved under fermenting cellar, normal temperature and fermented 2-3 days, by sky after the pH value of zymotic fluid is 5.5-6.0
Heart dish takes out, while removing the dietary fiber in water spinach；
(5) water spinach for removing cellulose is dried, conventional crushing is carried out after drying, screw machine expanding treatment is then used,
Ultramicro grinding is carried out to 1500-2000 mesh with micronizer again, obtains water spinach Ultramicro-powder；
(6) by water spinach Ultramicro-powder and sodium bicarbonate, ammonium hydrogen carbonate, sweet potato starch, foodstuff glue, protein sugar, salt, plant source
Polyphenol, edible oil, water are well mixed, and are kneaded into the dough of softness；
(7) dough of a fritter step (5) is taken, circle is first kneaded into, then gently flattened, diameter 3cm-4cm, thickness is made
4mm roundlet pieshape, into biscuit base；
(8) the swinging in baking tray neatly by biscuit base, is placed in electric oven and is bakeed, in 150 DEG C -170 DEG C, baking
15min-20min；
(9) cool down hollow rapeseed cake do, packaging.
The pure coolant-temperature gage added in the step (2) in round is 30-40 DEG C.
Water spinach segment and quality of pure water ratio are 2 in the step (3):5-6.
Water spinach is being additionally included in water spinach surface sprinkling flavor enhancement step after round taking-up in the step (4)
Suddenly.
The flavor enhancement is by potassium cinnamate, salt, spirulina extract, xanthans, starch, citric acid, cordyceps group
Into.
The flavor enhancement each component quality accounting is as follows：
8~20% potassium cinnamates, 2~3% salt, 10~20% spirulina extracts, 20~30% xanthans, 15~
25% starch, 10~15% citric acids and 5~8% cordyceps.
The flavor enhancement is 1-2 with water spinach mass ratio:10.
30-35 DEG C of drying temperature, drying time 2-3H in the step (5).
Water spinach Ultramicro-powder, sodium bicarbonate, ammonium hydrogen carbonate, sweet potato starch, foodstuff glue, protein sugar, food in the step (6)
Salt, plant source polyphenol, the weight ratio of edible oil and each raw material of water are followed successively by 20-30：0.1-1：0.1-0.5：0.5-6：0.1-3：
0.1-0.7：0.5-25：0.1-3：12-20：20-70.
Advantages of the present invention is：
(1) by first by grow latter stage water spinach fermented, make the starch in water spinach, it is saccharide converted be beneficial to
The yeast and amino acid of absorption of human body, improve water spinach taste and nutritional ingredient, while in the water spinach handled by fermentation more
The dietary cellulosic contained in pulp is easily removed, water spinach is converted into fine nutriment by coarse food grain based food；
(2) xanthans sprayed on water spinach in flavor enhancement, flavor enhancement forms one layer of coating film on water spinach surface, makes
Obtain other each components in flavor enhancement to be sufficiently submerged in water spinach pulp, be difficult to distribute during drying, while water spinach can be kept to send out
The unlikely loss of nutritional ingredient produced during ferment, can also play the destruction for preventing high temperature to tunning during drying；
(3) water spinach is made before dough and is individually seasoned processing, on the one hand enables water spinach preferably to keep former
There is local flavor, while improving each layer sense of taste distribution of biscuit；
(4) storage rate of water spinach nutritional ingredient and digestibility are high after expanding treatment, the effect of with nourishing the stomach, and mouthfeel
Softness, food flavor is more preferably；
(5) water spinach carries out treatment with micron using superfine communication technique, and its functional component is more easy to be absorbed by the body；
(6) whole manufacturing process is without any essence, spices and preservative etc. be poisonous, harmful and carcinogenic substance, food
With safety；
(7) technique is simple, continuity is good, has adapted to the development trend of modern production and management；
(8) operating cost is low, and resource utilization is high, takes full advantage of the water spinach in growth latter stage, free from environmental pollution.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Embodiment is closed, the present invention is expanded on further.
Embodiment 1
One kind fermentation water spinach biscuit preparation method, comprises the following steps：
(1) water spinach of Later growth is chosen, tripping is embathed 2 times with clear water, washes away impurity, dries and be cut into small
Section；
(2) yeast bacillus and streptococcic pure culture are added into round, adds pure water to round volume
1/3 at, zymotic fluid is made；
(3) water spinach segment is put into round and stirred, close the lid sealing；
(4) round is moved under fermenting cellar, normal temperature and fermented 2 days, take water spinach after the pH value of zymotic fluid is 5.5
Go out, while removing the dietary fiber in water spinach；
(5) water spinach for removing cellulose is dried, conventional crushing is carried out after drying, screw machine expanding treatment is then used,
Ultramicro grinding is carried out to 1500-2000 mesh with micronizer again, obtains water spinach Ultramicro-powder；
(6) by water spinach Ultramicro-powder and sodium bicarbonate, ammonium hydrogen carbonate, sweet potato starch, foodstuff glue, protein sugar, salt, plant source
Polyphenol, edible oil, water are well mixed, and are kneaded into the dough of softness；
(7) dough of a fritter step (5) is taken, circle is first kneaded into, then gently flattened, diameter 3cm-4cm, thickness is made
4mm roundlet pieshape, into biscuit base；
(8) the swinging in baking tray neatly by biscuit base, is placed in electric oven and is bakeed, in 150 DEG C, toasts 15min；
(9) cool down hollow rapeseed cake do, packaging.
The pure coolant-temperature gage added in the step (2) in round is 30 DEG C.
Water spinach segment and quality of pure water ratio are 2 in the step (3):5.
30-35 DEG C of drying temperature, drying time 2H in the step (5).
The flavor enhancement is 1 with water spinach mass ratio:10.
Water spinach Ultramicro-powder, sodium bicarbonate, ammonium hydrogen carbonate, sweet potato starch, foodstuff glue, protein sugar, food in the step (6)
Salt, plant source polyphenol, the weight ratio of edible oil and each raw material of water are followed successively by 20：0.1：0.1：0.5-6：0.1：0.1：0.5：0.1：
12：20.
Embodiment 2
One kind fermentation water spinach biscuit preparation method, comprises the following steps：
(1) water spinach of Later growth is chosen, tripping is embathed 2 times with clear water, washes away impurity, dries and be cut into small
Section；
(2) yeast bacillus and streptococcic pure culture are added into round, adds pure water to round volume
1/3 at, zymotic fluid is made；
(3) water spinach segment is put into round and stirred, close the lid sealing；
(4) round is moved under fermenting cellar, normal temperature and fermented 2 days, take water spinach after the pH value of zymotic fluid is 5.8
Go out, while removing the dietary fiber in water spinach；
(5) water spinach for removing cellulose is dried, conventional crushing is carried out after drying, screw machine expanding treatment is then used,
Ultramicro grinding is carried out to 1500-2000 mesh with micronizer again, obtains water spinach Ultramicro-powder；
(6) by water spinach Ultramicro-powder and sodium bicarbonate, ammonium hydrogen carbonate, sweet potato starch, foodstuff glue, protein sugar, salt, plant source
Polyphenol, edible oil, water are well mixed, and are kneaded into the dough of softness；
(7) dough of a fritter step (5) is taken, circle is first kneaded into, then gently flattened, diameter 3cm-4cm, thickness is made
4mm roundlet pieshape, into biscuit base；
(8) the swinging in baking tray neatly by biscuit base, is placed in electric oven and is bakeed, in 160 DEG C, toasts 18min；
(9) cool down hollow rapeseed cake do, packaging.
The pure coolant-temperature gage added in the step (2) in round is 35 DEG C.
Water spinach segment and quality of pure water ratio are 2 in the step (3):5.
Water spinach is being additionally included in water spinach surface sprinkling flavor enhancement step after round taking-up in the step (4)
Suddenly, the flavor enhancement is by potassium cinnamate, salt, spirulina extract, xanthans, starch, citric acid, cordyceps composition.
The flavor enhancement each component quality accounting is as follows：
8% potassium cinnamate, 2% salt, 10% spirulina extract, 20% xanthans, 15% starch, 10% citric acid and
5% cordyceps.
33 DEG C of drying temperature, drying time 2.5H in the step (5).
The flavor enhancement is 1.5 with water spinach mass ratio:10.
Water spinach Ultramicro-powder, sodium bicarbonate, ammonium hydrogen carbonate, sweet potato starch, foodstuff glue, protein sugar, food in the step (6)
Salt, plant source polyphenol, the weight ratio of edible oil and each raw material of water are followed successively by 25：0.5：0.3：0.5-6：1.5：0.4：12：1.5：
16：45.
Embodiment 3
One kind fermentation water spinach biscuit preparation method, comprises the following steps：
(1) water spinach of Later growth is chosen, tripping is embathed 3 times with clear water, washes away impurity, dries and be cut into small
Section；
(2) yeast bacillus and streptococcic pure culture are added into round, adds pure water to round volume
1/3 at, zymotic fluid is made；
(3) water spinach segment is put into round and stirred, close the lid sealing；
(4) round is moved under fermenting cellar, normal temperature and fermented 3 days, take water spinach after the pH value of zymotic fluid is 6.0
Go out, while removing the dietary fiber in water spinach；
(5) water spinach for removing cellulose is dried, conventional crushing is carried out after drying, screw machine expanding treatment is then used,
Ultramicro grinding is carried out to 1500-2000 mesh with micronizer again, obtains water spinach Ultramicro-powder；
(6) by water spinach Ultramicro-powder and sodium bicarbonate, ammonium hydrogen carbonate, sweet potato starch, foodstuff glue, protein sugar, salt, plant source
Polyphenol, edible oil, water are well mixed, and are kneaded into the dough of softness；
(7) dough of a fritter step (5) is taken, circle is first kneaded into, then gently flattened, diameter 3cm-4cm, thickness is made
4mm roundlet pieshape, into biscuit base；
(8) the swinging in baking tray neatly by biscuit base, is placed in electric oven and is bakeed, in 170 DEG C, toasts 20min；
(9) cool down hollow rapeseed cake do, packaging.
The pure coolant-temperature gage added in the step (2) in round is 40 DEG C.
Water spinach segment and quality of pure water ratio are 2 in the step (3):6.
Water spinach is being additionally included in water spinach surface sprinkling flavor enhancement step after round taking-up in the step (4)
Suddenly, the flavor enhancement is by potassium cinnamate, salt, spirulina extract, xanthans, starch, citric acid, cordyceps composition.
The flavor enhancement each component quality accounting is as follows：
20% potassium cinnamate, 3% salt, 20% spirulina extract, 30% xanthans, 25% starch, 15% citric acid
With 8% cordyceps.
35 DEG C of drying temperature, drying time 3H in the step (5).
The flavor enhancement is 2 with water spinach mass ratio:10.
Water spinach Ultramicro-powder, sodium bicarbonate, ammonium hydrogen carbonate, sweet potato starch, foodstuff glue, protein sugar, food in the step (6)
Salt, plant source polyphenol, the weight ratio of edible oil and each raw material of water are followed successively by 30：1：0.5：6：3：0.7：25：3：20：70.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and that described in above-described embodiment and specification is only the present invention
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also have it is various
Changes and improvements, these changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by institute
Attached claims and its equivalent thereof.
Claims (9)
1. one kind fermentation water spinach biscuit preparation method, comprises the following steps：
(1) water spinach of Later growth is chosen, tripping is embathed 2-3 times with clear water, washes away impurity, dries and be cut into segment；
(2) yeast bacillus and streptococcic pure culture are added into round, adds pure water to the 1/3 of round volume
Place, is made zymotic fluid；
(3) water spinach segment is put into round and stirred, close the lid sealing；
(4) round is moved under fermenting cellar, normal temperature and fermented 2-3 days, by water spinach after the pH value of zymotic fluid is 5.5-6.0
Take out, while removing the dietary fiber in water spinach；
(5) water spinach for removing cellulose is dried, conventional crushing is carried out after drying, screw machine expanding treatment is then used, then use
Micronizer carries out ultramicro grinding to 1500-2000 mesh, obtains water spinach Ultramicro-powder；
(6) it is water spinach Ultramicro-powder and sodium bicarbonate, ammonium hydrogen carbonate, sweet potato starch, foodstuff glue, protein sugar, salt, plant source is more
Phenol, edible oil, water are well mixed, and are kneaded into the dough of softness；
(7) dough of a fritter step (5) is taken, circle is first kneaded into, then gently flattened, diameter 3cm-4cm is made, thickness 4mm's
Roundlet pieshape, into biscuit base；
(8) the swinging in baking tray neatly by biscuit base, is placed in electric oven and is bakeed, in 150 DEG C -170 DEG C, toasts 15min-
20min；
(9) cool down hollow rapeseed cake do, packaging.
2. water spinach biscuit preparation method of fermenting as claimed in claim 1, it is characterised in that hair is added in the step (2)
Pure coolant-temperature gage in ferment container is 30-40 DEG C.
3. water spinach biscuit preparation method of fermenting as claimed in claim 1, it is characterised in that water spinach in the step (3)
Segment is 2 with quality of pure water ratio:5-6.
4. fermentation water spinach biscuit preparation method as claimed in claim 1, it is characterised in that by sky in the step (4)
Heart dish is additionally included in water spinach surface sprinkling flavor enhancement step after round taking-up.
5. water spinach biscuit preparation method of fermenting as claimed in claim 4, it is characterised in that the flavor enhancement is by cinnamic acid
Potassium, salt, spirulina extract, xanthans, starch, citric acid, cordyceps composition.
6. water spinach biscuit preparation method of fermenting as claimed in claim 5, it is characterised in that the flavor enhancement each component quality
Accounting is as follows：
8~20% potassium cinnamates, 2~3% salt, 10~20% spirulina extracts, 20~30% xanthans, 15~25% are formed sediment
Powder, 10~15% citric acids and 5~8% cordyceps.
7. the fermentation water spinach biscuit preparation method as described in claim 4 to 6 is any, it is characterised in that the flavor enhancement with
Water spinach mass ratio is 1-2:10.
8. water spinach biscuit preparation method of fermenting as claimed in claim 1, it is characterised in that drying temperature in the step (5)
30-35 DEG C of degree, drying time 2-3H.
9. water spinach biscuit preparation method of fermenting as claimed in claim 1, it is characterised in that water spinach in the step (5)
Ultramicro-powder, sodium bicarbonate, ammonium hydrogen carbonate, sweet potato starch, foodstuff glue, protein sugar, salt, plant source polyphenol, edible oil and each original of water
The weight ratio of material is followed successively by 20-30：0.1-1：0.1-0.5：0.5-6：0.1-3：0.1-0.7：0.5-25：0.1-3：12-20：
20-70。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710383522.8A CN107047687A (en) | 2017-05-26 | 2017-05-26 | Fermentation water spinach biscuit preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710383522.8A CN107047687A (en) | 2017-05-26 | 2017-05-26 | Fermentation water spinach biscuit preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107047687A true CN107047687A (en) | 2017-08-18 |
Family
ID=59610036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710383522.8A Pending CN107047687A (en) | 2017-05-26 | 2017-05-26 | Fermentation water spinach biscuit preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107047687A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835165A (en) * | 2018-07-27 | 2018-11-20 | 辽宁晟启昊天生物医药科技有限公司 | A kind of nutrition fermentation biscuit and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1528187A (en) * | 2003-09-29 | 2004-09-15 | 广州大学 | Vegetable fermenting method |
| CN103651679A (en) * | 2012-08-31 | 2014-03-26 | 郭心仪 | Bamboo shoot dietary fiber cookie and making method thereof |
| CN104286102A (en) * | 2014-09-24 | 2015-01-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Making method of cordyceps militaris mushroom residue biscuits |
| CN104365800A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Potato biscuit and making method of potato biscuit |
| CN104381396A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Gluten-free protein biscuit manufactured by sweet potato coarse dietary fibers and preparation method of gluten-free albumen cookie |
| CN104782721A (en) * | 2015-05-15 | 2015-07-22 | 合肥跃杰生态农业科技有限公司 | High-calcium vegetable biscuit and preparation method thereof |
| CN104957331A (en) * | 2015-07-07 | 2015-10-07 | 北京尚亭正毅科技开发有限公司 | Innominatam kwai mixed tea and preparing method of innominatam kwai mixed tea |
-
2017
- 2017-05-26 CN CN201710383522.8A patent/CN107047687A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1528187A (en) * | 2003-09-29 | 2004-09-15 | 广州大学 | Vegetable fermenting method |
| CN103651679A (en) * | 2012-08-31 | 2014-03-26 | 郭心仪 | Bamboo shoot dietary fiber cookie and making method thereof |
| CN104286102A (en) * | 2014-09-24 | 2015-01-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Making method of cordyceps militaris mushroom residue biscuits |
| CN104365800A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Potato biscuit and making method of potato biscuit |
| CN104381396A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Gluten-free protein biscuit manufactured by sweet potato coarse dietary fibers and preparation method of gluten-free albumen cookie |
| CN104782721A (en) * | 2015-05-15 | 2015-07-22 | 合肥跃杰生态农业科技有限公司 | High-calcium vegetable biscuit and preparation method thereof |
| CN104957331A (en) * | 2015-07-07 | 2015-10-07 | 北京尚亭正毅科技开发有限公司 | Innominatam kwai mixed tea and preparing method of innominatam kwai mixed tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835165A (en) * | 2018-07-27 | 2018-11-20 | 辽宁晟启昊天生物医药科技有限公司 | A kind of nutrition fermentation biscuit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103535818B (en) | Selenium-enriched wheat bud seedling beverage and preparation method thereof | |
| CN104987156B (en) | A kind of method of binwang mushroom culture medium and cultivation binwang mushroom using mushroom bran | |
| CN103333022A (en) | Cultivation material compatibility of medicines for agrocybe cylindracea and manufacture method of cultivation material | |
| CN105558369A (en) | Goat feed formula and preparing method thereof | |
| CN105061007A (en) | Special fertilizer for grapes and preparation method for special fertilizer for grapes | |
| CN107173138A (en) | A kind of implantation methods of selenium-rich rice | |
| CN108901607A (en) | It is a kind of to have effects that the method for cultivating mushroom of benefiting qi and nourishing blood | |
| CN104429589A (en) | Method for producing monkey head mushrooms through sisal hemp waste residues | |
| CN107114085A (en) | A kind of implantation methods of selenium-enriched sweet potato | |
| KR101629207B1 (en) | Method for making the termitomyces culture medium | |
| CN106386137A (en) | A method of sweet potato interplanting under deciduous trees | |
| CN106045655A (en) | Special fertilizer capable of reinforcing photosynthesis for flat peach | |
| CN107047687A (en) | Fermentation water spinach biscuit preparation method | |
| CN105837345A (en) | Auricularia polytricha culture medium and preparation method thereof | |
| CN104926465A (en) | Culture compost for cultivation of mushrooms | |
| CN105110985B (en) | A kind of crab flavour mushroom compost and preparation method | |
| CN107136270A (en) | A kind of active quinoa complete stool tea bag and preparation method | |
| CN106386112A (en) | Cowpea planting method capable of improving quality of cowpea | |
| KR101928468B1 (en) | The enzyme food using the reef in the fields and vegetable extract and manufacturing methods of the jam | |
| CN105766578A (en) | High-quality imitating-wild agaric chaff dendrobium nobile planting method | |
| KR101951483B1 (en) | Manufacturing Method of Soy Bean Paste using Wood-cultivated Ginseng | |
| KR20160128851A (en) | Methods for Preparing Brown Rice Vinegar | |
| CN110357717A (en) | A kind of preparation method of tomato selenium-rich fertilizer | |
| CN108901599A (en) | A kind of high yield mushroom implantation methods | |
| CN107593259A (en) | A kind of high-quality and safety cultural method of Table Grape |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170818 |
|
| RJ01 | Rejection of invention patent application after publication |