CN108271846A - A kind of mulberry leaf biscuit and process of preparing - Google Patents
A kind of mulberry leaf biscuit and process of preparing Download PDFInfo
- Publication number
- CN108271846A CN108271846A CN201810319796.5A CN201810319796A CN108271846A CN 108271846 A CN108271846 A CN 108271846A CN 201810319796 A CN201810319796 A CN 201810319796A CN 108271846 A CN108271846 A CN 108271846A
- Authority
- CN
- China
- Prior art keywords
- mulberry leaf
- biscuit
- raw material
- flour
- powder
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/34—Animal 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of mulberry leaf biscuit and process of preparing, mulberry leaf biscuit includes the raw material of following parts by weight：Flour 5000g, white granulated sugar：1000g, milk powder：200g, modifying agent：15g, egg：600g, yeast：60g, plain chocolate：1920g, edible salt：50g, butter：600g, mulberry leaf powder：200g, process of preparing include the following steps：S1：Raw material preparation：Prepare flour, white granulated sugar, milk powder, modifying agent, egg, yeast, plain chocolate, edible salt, butter and mulberry leaf powder as raw material.The present invention makes mulberry leaf become the fashion cuisines for receiving favor, enriches people to snack food diversity, the demand of novelty, while convenient for handling raw material, convenient for being monitored to manufacturing process, improves the quality of biscuit making.
Description
Technical field
The present invention relates to biscuit manufacture technology field more particularly to a kind of mulberry leaf biscuits and process of preparing.
Background technology
The achievement of mulberry leaf application study in recent years achieves breakthrough development, is included in integration of drinking and medicinal herbs product register by country,
This synchronizes into medicine and food applications field for mulberry leaf product and has issued the pass.And with the additional product items nutrition of mulberry leaf
Component content is high, is more rich in " biological element " selenium, China is long to the applicating history of mulberry leaf, such as《Compendium of Materia Medica》：" mulberry leaf are
The bright medicine of hand, foot sun controls labor heat cough, improving eyesight long hair, only quenches one's thirst ",《Book on Chinese herbal medicine is looked for the truth》：" stomach is let out in clearing lung-heat, cool blood makes wet, wind-dispelling
Improving eyesight ",《Sage's Ji record》：" control unceasing hematemesis, the baking of late mulberry leaf is ground, herbal tea takes three money, and only a clothes stop, and use tonifying liver lung medicine afterwards ",《Book on Chinese herbal medicine
It is newly organized》：" work(of mulberry leaf, the marrow in most kind Psoralen, adds the essence in kidney, only the sweat in body, fills out brain item, and promoting blood circulation is promoted the production of body fluid, seed peace
Tire, reconciliation blood vessels, easing joint movement, only cholera is vomited and diarrhoea, curing rheumatism arthritis, and consumer edema foot is floating, and Laonan people can help old, the old woman that declines
People can also give birth to youngster less ", these have absolutely proved that the medicinal and dietary significance of mulberry leaf, modern medicine and field of food science pass through
Further investigation further proves that mulberry leaf are first-class functional food, it can be depressured, lipid-loweringing, anti-inflammatory, anti-aging, strengthen immunity,
It reduces cholesterol, inhibit Fat Accumulation, inhibition thrombosis, inhibit intestinal toxic bacterial reproduction, resist intestinal toxic oxide
Generate, antiviral, function most outstanding is prevention diabetes, in addition to this also many-sided effect such as nti-freckle, beauty, through inspection
Rope, the patent document of application number 201710264345.1 disclose a kind of mulberry leaf tea powder biscuit and preparation method thereof, the biscuit
It is made of following components by weight parts：Flour, malt flour, balsam pear powder, black sesame powder, Semen Lablab Album powder, lily root flour, red date powder, Chinese yam
Powder, mulberry leaf tea powder, wheat bran, cylinder bone soup, additive, the additive are made of the component raw material of following parts by weight：Preserved egg
Powder, Radix Codonopsis, the stem of noble dendrobium, rde bean, Radix Notoginseng powder, Radix Astragali, hawthorn, almond, ginger, garlic, selenium-rich collagen protein powder, dietary fiber.This
Invention, which is entered using mulberry leaf tea powder addition in flour, is made biscuit, can not only understand the lung heat of human body, with compound and can control
Flu is treated, while can be clearing heat and detoxicating using balsam pear powder；The biscuit of the present invention is easy to digest and absorb, can be with strengthening spleen and nourishing stomach, also
Internal blood fat and cholesterol can be cleared up, the crowd for being more suitable for diabetes class cardiovascular disease is edible, is worthy to be popularized, but its
The preparation method mentioned is not easy to handle raw material, is not easy to be monitored the process of preparation, causes to make
Biscuit quality is relatively low.
Invention content
Technical problems based on background technology, the present invention propose a kind of mulberry leaf biscuit and process of preparing.
A kind of mulberry leaf biscuit proposed by the present invention, includes the raw material of following parts by weight：Flour 5000g, white granulated sugar：1000g、
Milk powder：200g, modifying agent：15g, egg：600g, yeast：60g, plain chocolate：1920g, edible salt：50g, butter：600g, mulberry
Ye Fen：200g.
The invention also provides a kind of mulberry leaf biscuit process of preparing, include the following steps：
S1：Raw material preparation：Prepare flour, white granulated sugar, milk powder, modifying agent, egg, yeast, plain chocolate, edible salt, butter
With mulberry leaf powder as raw material；
S2：Feedstock processing：By described in S1 flour and mulberry leaf powder be put into flour bolt be filtered successively, remove flour
With the impurity in mulberry leaf powder, while the humidity of flour is adjusted, white granulated sugar is then milled to Icing Sugar, and carry out to Icing Sugar
Filtering, removing impurity, ensures fineness, is heated to butter, butter is made to soften, and is carried out according to inspection, cleaning and drying, clearly to egg
Except bad egg and eggshell；
S3：Raw material stirs：It by flour, white granulated sugar, modifying agent, egg, yeast, milk, pours into blender, stirs successively
To edible salt and butter are added at 6 one-tenth, when continuing stirring to 8 one-tenth, mulberry leaf powder are added and stirs evenly, dough is made, to dough
Toughness is detected；
S4：Fermentation：Dough described in S3 is divided into 200g/ small dough individuals, is rolled after rolling strip, weight
Twice of molding is done again, and using mold, each mold fills five and ferments, and fermentation time is 3-4 hours, after fermentation opposite
The fermentation situation of group is detected, and detection qualification is allowed for access next process；
S5：Baking：Give mold capping after the completion of dough fermentation described in the S4, mold put into converter, range estimation at
Demoulding after ripe, is made biscuit semi-finished product, then extracts the biscuit semi-finished product after demoulding as sample, is carried out to the maturity of sample
It examines；
S6：Cooling slice：After sample survey qualification described in the S5, biscuit semi-finished product are cooled down, cooling terminates
After be sliced, the shape, size, thickness of the biscuit semi-finished product after slice are detected after the completion of slice, then extract 3 pieces
It is tasted as sample, ensures mouthfeel, comply with standard and can be prepared by mulberry leaf biscuit；
S7：Packaging and storage：Mulberry leaf biscuit described in S6 is packed, is put into warehouse and is stored.
Preferably, in the S1, by the tender drying that removes astringent taste of ripe mulberry leaf, the mulberry leaf after drying are then smashed into milling.
Preferably, in the S2, after carrying out feedstock processing, need according to proportioning electronic balance to raw material successively into
Row weighs.
Preferably, it in the S3, when being stirred raw material, needs to observe stirring state constantly, according to stirring state
Selection plus water add raw material.
Preferably, in the S5, converter temperature is set as 165 DEG C, and baking is set as 40 minutes.
Preferably, while cooling, can be to being blowed to accelerate cooling velocity in the S6, but the flow velocity of air must not
More than 2.5m/s.
Preferably, in the S7, mulberry leaf biscuit is packed using polybag, mulberry leaf biscuit is stored in low temperature, is done
Dry, air circulation, under conditions of avoiding sun exposure.
Beneficial effects of the present invention：So that mulberry leaf is become the fashion cuisines for receiving favor, it is more to snack food to enrich people
The demand of sample, novelty, while convenient for handling raw material, convenient for being monitored to manufacturing process, improving biscuit system
The quality of work.
Specific implementation mode
The present invention is made further to explain with reference to specific embodiment.
Embodiment
A kind of mulberry leaf biscuit is proposed in the present embodiment, includes the raw material of following parts by weight：Flour 5000g, white granulated sugar：
1000g, milk powder：200g, modifying agent：15g, egg：600g, yeast：60g, plain chocolate：1920g, edible salt：50g, butter：
600g, mulberry leaf powder：200g.
A kind of mulberry leaf biscuit process of preparing is proposed in the present embodiment, is included the following steps：
S1：Raw material preparation：Prepare flour, white granulated sugar, milk powder, modifying agent, egg, yeast, plain chocolate, edible salt, butter
With mulberry leaf powder as raw material；
S2：Feedstock processing：By described in S1 flour and mulberry leaf powder be put into flour bolt be filtered successively, remove flour
With the impurity in mulberry leaf powder, while the humidity of flour is adjusted, white granulated sugar is then milled to Icing Sugar, and carry out to Icing Sugar
Filtering, removing impurity, ensures fineness, is heated to butter, butter is made to soften, and is carried out according to inspection, cleaning and drying, clearly to egg
Except bad egg and eggshell；
S3：Raw material stirs：It by flour, white granulated sugar, modifying agent, egg, yeast, milk, pours into blender, stirs successively
To edible salt and butter are added at 6 one-tenth, when continuing stirring to 8 one-tenth, mulberry leaf powder are added and stirs evenly, dough is made, to dough
Toughness is detected；
S4：Fermentation：Dough described in S3 is divided into 200g/ small dough individuals, is rolled after rolling strip, weight
Twice of molding is done again, and using mold, each mold fills five and ferments, and fermentation time is 3-4 hours, after fermentation opposite
The fermentation situation of group is detected, and detection qualification is allowed for access next process；
S5：Baking：Give mold capping after the completion of dough fermentation described in the S4, mold put into converter, range estimation at
Demoulding after ripe, is made biscuit semi-finished product, then extracts the biscuit semi-finished product after demoulding as sample, is carried out to the maturity of sample
It examines；
S6：Cooling slice：After sample survey qualification described in the S5, biscuit semi-finished product are cooled down, cooling terminates
After be sliced, the shape, size, thickness of the biscuit semi-finished product after slice are detected after the completion of slice, then extract 3 pieces
It is tasted as sample, ensures mouthfeel, comply with standard and can be prepared by mulberry leaf biscuit；
S7：Packaging and storage：Mulberry leaf biscuit described in S6 is packed, is put into warehouse and is stored.
In the present embodiment, in S1, by the tender drying that removes astringent taste of ripe mulberry leaf, the mulberry leaf after drying are then smashed into milling, S2
In, after carrying out feedstock processing, need to weigh raw material successively with electronic balance according to proportioning, in S3, to raw material
It when being stirred, needs to observe stirring state constantly, according to stirring state selection plus water or adds raw material, in S5, converter temperature is set
It is set to 165 DEG C, baking is set as 40 minutes, in S6, while cooling, can be to being blowed to accelerate cooling velocity, but air
Flow velocity must not exceed 2.5m/s, in S7, be packed to mulberry leaf biscuit using polybag, and mulberry leaf biscuit is stored in low temperature, dry
Dry, air circulation, under conditions of avoiding sun exposure, the beneficial effects of the invention are as follows making mulberry leaf become to receive the fashion cuisines of favor,
People are enriched to snack food diversity, the demand of novelty, while convenient for handling raw material, convenient for manufacturing process
It is monitored, improves the quality of biscuit making.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of mulberry leaf biscuit, which is characterized in that include the raw material of following parts by weight：Flour 5000g, white granulated sugar：1000g, milk
Powder：200g, modifying agent：15g, egg：600g, yeast：60g, plain chocolate：1920g, edible salt：50g, butter：600g, mulberry leaf
Powder：200g.
2. a kind of mulberry leaf biscuit process of preparing, which is characterized in that include the following steps：
S1：Raw material preparation：Prepare flour, white granulated sugar, milk powder, modifying agent, egg, yeast, plain chocolate, edible salt, butter and mulberry
Leaf powder is as raw material；
S2：Feedstock processing：By described in S1 flour and mulberry leaf powder be put into flour bolt be filtered successively, remove flour and mulberry
Impurity in leaf powder, while the humidity of flour is adjusted, white granulated sugar is then milled to Icing Sugar, and carried out to Icing Sugar
Impurity is removed in filter, and guarantee fineness heats butter, butter is made to soften, and carries out egg according to inspection, cleaning and dry, removing
Bad egg and eggshell；
S3：Raw material stirs：It by flour, white granulated sugar, modifying agent, egg, yeast, milk, pours into blender successively, stirring to 6
At when edible salt and butter is added, when continuing stirring to 8 one-tenth, mulberry leaf powder is added and stirs evenly, dough is made, to the toughness of dough
It is detected；
S4：Fermentation：Dough described in S3 is divided into 200g/ small dough individuals, is rolled after rolling strip, repetition is done
Twice of molding, using mold, each mold fills five and ferments, and fermentation time is 3-4 hours, after fermentation to dough
Fermentation situation is detected, and detection qualification is allowed for access next process；
S5：Baking：It is capped to mold after the completion of the dough fermentation described in S4, mold is put into converter, after range estimation is ripe
Biscuit semi-finished product are made in demoulding, then extract the biscuit semi-finished product after demoulding as sample, are examined to the maturity of sample
It tests；
S6：Cooling slice：After sample survey qualification described in the S5, biscuit semi-finished product are cooled down, it is cooling terminate it is laggard
Row is sliced, and is detected to the shape, size, thickness of the biscuit semi-finished product after slice after the completion of slice, and 3 pieces of conducts are then extracted
Sample is tasted, and is ensured mouthfeel, is complied with standard and can be prepared by mulberry leaf biscuit；
S7：Packaging and storage：Mulberry leaf biscuit described in S6 is packed, is put into warehouse and is stored.
3. a kind of mulberry leaf biscuit process of preparing according to claim 2, which is characterized in that, will be ripe in the S1
Tender of mulberry leaf remove astringent taste drying, and the mulberry leaf after drying are then smashed milling.
4. a kind of mulberry leaf biscuit process of preparing according to claim 2, which is characterized in that in the S2, carrying out
After feedstock processing, need to weigh raw material successively with electronic balance according to proportioning.
5. a kind of mulberry leaf biscuit process of preparing according to claim 2, which is characterized in that in the S3, to original
It when material is stirred, needs to observe stirring state constantly, according to stirring state selection plus water or adds raw material.
6. a kind of mulberry leaf biscuit process of preparing according to claim 2, which is characterized in that in the S5, converter temperature
Degree is set as 165 DEG C, and baking is set as 40 minutes.
7. a kind of mulberry leaf biscuit process of preparing according to claim 2, which is characterized in that in the S6, in cooling
When, it, can be to being blowed to accelerate cooling velocity, but the flow velocity of air must not exceed 2.5m/s.
8. a kind of mulberry leaf biscuit process of preparing according to claim 2, which is characterized in that in the S7, use modeling
Material bag packs mulberry leaf biscuit, by mulberry leaf biscuit be stored in low temperature, drying, air circulation, avoid sun exposure under conditions of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810319796.5A CN108271846A (en) | 2018-04-11 | 2018-04-11 | A kind of mulberry leaf biscuit and process of preparing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810319796.5A CN108271846A (en) | 2018-04-11 | 2018-04-11 | A kind of mulberry leaf biscuit and process of preparing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108271846A true CN108271846A (en) | 2018-07-13 |
Family
ID=62811599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810319796.5A Pending CN108271846A (en) | 2018-04-11 | 2018-04-11 | A kind of mulberry leaf biscuit and process of preparing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108271846A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112155033A (en) * | 2020-09-22 | 2021-01-01 | 四川大学 | High-fiber high-protein mulberry leaf biscuit and preparation method thereof |
| CN112293454A (en) * | 2020-11-03 | 2021-02-02 | 四川农业大学 | Mulberry leaf biscuit and preparation method thereof |
| CN114403183A (en) * | 2022-02-11 | 2022-04-29 | 萨仁高娃 | Butter milk dessert and preparation method thereof |
| CN114698664A (en) * | 2022-03-05 | 2022-07-05 | 中山洪力健康食品产业研究院有限公司 | Mulberry leaf nutritional cookies and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586219A (en) * | 2004-07-22 | 2005-03-02 | 王�锋 | Lotus leaf defatting cake and preparing method |
| CN105123873A (en) * | 2015-09-25 | 2015-12-09 | 倪巧玲 | Sesame-flavor health biscuits and preparation method thereof |
| CN106035587A (en) * | 2016-08-24 | 2016-10-26 | 广西嘉宝食品有限公司 | Composite fruit-vegetable biscuit and production method thereof |
| CN106954656A (en) * | 2017-04-21 | 2017-07-18 | 广西贵港市港北区鑫农桑蚕种养专业合作社 | A kind of mulberry leaf tea powder biscuit and preparation method thereof |
| CN107279220A (en) * | 2017-06-12 | 2017-10-24 | 江苏金凤凰农化有限公司 | A kind of mulberry leaf biscuit |
| CN107296072A (en) * | 2017-07-14 | 2017-10-27 | 重庆糕美糕食品有限公司 | A kind of mulberry leaf coarse cereals bread and its preparation technology |
| CN107711974A (en) * | 2017-11-23 | 2018-02-23 | 咀香园健康食品（中山）有限公司 | A kind of high-quality slender joss stick mulberry leaf fine powder cookies and preparation method thereof |
-
2018
- 2018-04-11 CN CN201810319796.5A patent/CN108271846A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586219A (en) * | 2004-07-22 | 2005-03-02 | 王�锋 | Lotus leaf defatting cake and preparing method |
| CN105123873A (en) * | 2015-09-25 | 2015-12-09 | 倪巧玲 | Sesame-flavor health biscuits and preparation method thereof |
| CN106035587A (en) * | 2016-08-24 | 2016-10-26 | 广西嘉宝食品有限公司 | Composite fruit-vegetable biscuit and production method thereof |
| CN106954656A (en) * | 2017-04-21 | 2017-07-18 | 广西贵港市港北区鑫农桑蚕种养专业合作社 | A kind of mulberry leaf tea powder biscuit and preparation method thereof |
| CN107279220A (en) * | 2017-06-12 | 2017-10-24 | 江苏金凤凰农化有限公司 | A kind of mulberry leaf biscuit |
| CN107296072A (en) * | 2017-07-14 | 2017-10-27 | 重庆糕美糕食品有限公司 | A kind of mulberry leaf coarse cereals bread and its preparation technology |
| CN107711974A (en) * | 2017-11-23 | 2018-02-23 | 咀香园健康食品（中山）有限公司 | A kind of high-quality slender joss stick mulberry leaf fine powder cookies and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112155033A (en) * | 2020-09-22 | 2021-01-01 | 四川大学 | High-fiber high-protein mulberry leaf biscuit and preparation method thereof |
| CN112293454A (en) * | 2020-11-03 | 2021-02-02 | 四川农业大学 | Mulberry leaf biscuit and preparation method thereof |
| CN114403183A (en) * | 2022-02-11 | 2022-04-29 | 萨仁高娃 | Butter milk dessert and preparation method thereof |
| CN114698664A (en) * | 2022-03-05 | 2022-07-05 | 中山洪力健康食品产业研究院有限公司 | Mulberry leaf nutritional cookies and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108271846A (en) | A kind of mulberry leaf biscuit and process of preparing | |
| CN101623068B (en) | Mixed grain porridge and preparation method thereof | |
| CN105815701A (en) | Dietary fiber nutritional meal replacement powder and preparation method thereof | |
| CN102885251A (en) | Health-promoting steamed bread and manufacturing method thereof | |
| CN101803748A (en) | Process for producing duck meat with ten types of Chinese medicaments | |
| CN106234598A (en) | A kind of instant milk tea and preparation method thereof | |
| CN107853531A (en) | For nursing one's health the solid beverage and its processing method of Qi deficiency physique | |
| CN106261641A (en) | A kind of nutrition coarse grain noodles and preparation method thereof | |
| CN101167546A (en) | Composite nutritive health roasted bean and preparation method | |
| CN105851870A (en) | Hot and spicy gluten strip and preparation method thereof | |
| CN106901168A (en) | A kind of selenium-rich health black soya bean noodles and preparation method thereof | |
| CN105901496A (en) | Hericium erinaceus stomach nourishing eight-ingredient porridge and manufacturing method thereof | |
| CN105341072A (en) | Making method of tawny daylily, neotorularia humilis and cherry bread | |
| CN108094474A (en) | A kind of black bean sprout brittleness biscuit and preparation method thereof | |
| CN104839548A (en) | Yellow millet, pueraria and monkey head mushroom health care nutrition powder and production method thereof | |
| CN102239993B (en) | Method for making health-care disc noodle | |
| CN106261505A (en) | A kind of weight-reducing fruit and vegerable medicated porridge and preparation method thereof | |
| CN105595293A (en) | Herbal tea hot pot and making method thereof | |
| CN103598286A (en) | Jiaogulan nutrient health bread | |
| CN106261570A (en) | A kind of manufacture method of Bulbus Lilii millet cake | |
| CN106234946A (en) | A kind of Hylocereus undatus glutinous rice cakes and preparation method thereof | |
| CN105285014A (en) | Processing method of pleurotus eryngii and matcha biscuits | |
| CN109619139A (en) | A kind of red barnyard grass biscuit and preparation method thereof with tonify deficiency benefit health | |
| CN109527551A (en) | A kind of colla corii asini cake and preparation method thereof | |
| CN104560573A (en) | Mushroom rice wine health drink |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180713 |