CN108294263A - Instant potato mud production method - Google Patents
Instant potato mud production method Download PDFInfo
- Publication number
- CN108294263A CN108294263A CN201710019107.4A CN201710019107A CN108294263A CN 108294263 A CN108294263 A CN 108294263A CN 201710019107 A CN201710019107 A CN 201710019107A CN 108294263 A CN108294263 A CN 108294263A
- Authority
- CN
- China
- Prior art keywords
- potato
- instant
- mud
- people
- nutrition
- 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
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 42
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title description 4
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 7
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 claims 1
- 239000003814 drug Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000021487 ready-to-eat food Nutrition 0.000 abstract description 2
- 230000033764 rhythmic process Effects 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000008446 instant noodles Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 5
- 239000006002 Pepper Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 5
- 235000016761 Piper aduncum Nutrition 0.000 description 5
- 235000017804 Piper guineense Nutrition 0.000 description 5
- 235000008184 Piper nigrum Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000008268 mayonnaise Substances 0.000 description 3
- 235000010746 mayonnaise Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000013589 supplement Substances 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
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 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
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 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
- 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
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 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
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 235000019580 granularity Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229960003495 thiamine Drugs 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
- 230000009466 transformation Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 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
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
(1) title:Instant potato mud and preparation method thereof.(2) the present invention relates to a kind of portable ready-to-eat foods for technical field --- instant potato mud.(3) portable instant food has instant noodles currently on the market, and noodles, quick-freezing dumpling, compacted ration, steamed bun, instant-rice etc., existing as mass consumption main body is inconvenient to eat（Need the subsidiary conditions such as heating plus water）Nutrition is single, the shortcomings of being not enough to provide personal complete nutrition demand, with rapid economic development, rhythm of life is accelerated, and people's traditional pattern of life changes, and more and more people are reluctant to spend more times in kitchen, the consumer group of new generation is constantly expanding, I applies for that " the instant potato mud " of invention solves the above problem by being rolled into mud to potato boiling and adding other auxiliary materials.(4) the instant potato mud that I applies, full of nutrition, the effective kind supplemented with potato consumer products on existing market, proper amount of edible can provide the nutritional ingredient needed for people one day, instant to use, and save the time.
Description
Technical field
The present invention relates to a kind of ready-to-eat foods --- and instant potato mud production method belongs to food processing field.
Background technology
It is well known that the fourth-largest cereal crops in potato, that is, world, have more than 400 years plantation history, area to reach in China
More than 8000 ten thousand mu.Potato nutritional is worth, and containing amino acid necessary to human body, vitamin is easily digested by human body, is rich in carbon
Hydrate, vitamin c, vitamin A, vitamin B1, B2 and calcium, phosphorus, the minerals such as iron are abundant containing potassium, have protection to heart
Effect, while being the jinx of sodium, prevents saliferous is excessively high from causing elevation of the blood pressure, antihypertensive effect is apparent and the food of anti-aging it
One, and have the characteristics of shelf-stable.But it is influenced by consumption habit and market demand etc., speed is totally presented in China's potato productive consumption
Spend unhappy, production level is not high, develops irregular feature.On January 6th, 2015 by the Ministry of Agriculture, the Chinese Academy of Agricultural Sciences, state
Family's food is jointly hosted with the nutrition consultation committee, Chinese seed association in Beijing《Potato staple food grain strategy seminar》On
It proposes：So that its product is significantly increased in grain proportion by promoting potato staple food grain, it is the fourth-largest to become China
Staple food grain is realized that potato is consumed to consume to staple food from non-staple foodstuff with a variety of processing methods and is changed, serial from raw produce to commercialization
Transformation is consumed to nutrient health from consumption of having enough to eat and wear and is changed, as China's wheat, rice, the supplement of three big staple food grain of corn, gradually at
For the fourth-largest staple food grain product.
On April 20th, 2016, potato panel of expert of the Ministry of Agriculture issue at National Agricultural extension service center《2016
Potato produces instruction》Point out that for potato planting area up to 100,000,000 mu or more, it is total that staple food consumption will account for potato to 2020
Consumption 30%, proposition will be fully advanced Potato Industry exploitation, and mentioning will be attached most importance to trophic function, guide consumption of resident staple food,
Do product consumption guiding.It can China's food potato consumption habit be mostly at present to decoct, fry, cook, fry etc., the potato for having inhaled oil contains
Heat is high, and food custom is garnishes.Or it need to reprocess and can eat.Based on the above present situation, it is badly in need of a kind of new eating method,
The intake that consumer is worth potato nutritional can not only be improved, and the consumption to potato can be promoted.Simultaneously with economical
Development, people’s lives rhythm are constantly accelerated, and life style is also with change.Under this demand, the appearance of instant potato mud,
The demand of the call and consumer of country to the quick food of nutrient health can be met.
Invention content
The purpose of the present invention is a supplements to potato consumer products, can be sufficiently reserved the nutritional ingredient of potato,
It is convenient simultaneously to save the time
The perfect kind of potato consumer products of the processing method of instant potato mud of the present invention, eating method,
Specific implementation method：
Potato is cleaned and is peeled, after boiling is well-done, is rolled into 0.1mm --- 20mm potato pureed will as base stock
Vegetables after cleaning are made in water ripe cuts into particle（0.1mm——20mm）, ham cut (0.1mm --- 20mm) block, pure ox
Milk, albumen, fruit particle, matrimony vine are cleaned, salt, chickens' extract, pepper powder, mayonnaise, lemon juice, stir evenly together.According to
Consumer's age, taste, dietary requirements are different, and above-mentioned dispensing is combined addition in the following proportions（Potato counts weight based on portion
It calculates）
Vegetables 0.1 --- 0.5 part
Ham 0.1 --- 0.5 part
Milk 0.1 --- 0.5 part
Albumen 0.1 --- 0.2 part
Fruit 0.1 --- 0.2 part
Matrimony vine 0.01 --- 0.1 part
Salt 0.0001 --- 0.01 part
Pepper 0.0001 --- 0.001 part
Chickens' extract 0.0001 --- 0.01 part
Mayonnaise 0.1 --- 0.5 part
Lemon juice 0.01 --- 0.1 part
Above-mentioned dispensing is organically combined with mashed potato, and finished product is made, directly edible, also can be stored refrigerated between 0 degree to 10 degree
Embodiment 1
It will be a（500g）Potato is cleaned and peels, and after boiling is well-done, is rolled into 0.1mm --- 20mm potato pureed 50g fire
Leg is cut into 0.1mm --- and 20mm graininess adds together, 250g with milk, flavouring salt 3g, pepper 3g, and 10 g of lemon juice is stirred
It mixes uniformly, instant ham mashed potato is made.
Embodiment 2
It will be a（500g）Potato is cleaned and peels, and after boiling is well-done, is rolled into 0.1mm --- 20mm potato pureed, addition
Make ripe vegetables carrot and be cut into 0.1mm --- 20mm bulk meters 50g, milk 250g, egg 50g, flavouring salt 1.5g, pepper
3g, 10 g of lemon juice are stirred evenly, and instant vegetarian diet mashed potato is made.
Embodiment 3
It will be a（500g）Potato is cleaned and peels, and after boiling is well-done, is rolled into 0.1mm --- 20mm potato pureed, addition
Clean 100g strawberry is simultaneously cut into 0.1mm --- 20mm fine granularities, milk 250g, banana（It smashs to pieces）100g, flavouring salt 3g,
Pepper 3g, 50 g of mayonnaise, 10 g of lemon juice are stirred evenly, and instant fruit mashed potato is made.
Claims (3)
1. a kind of potato is processed into the method for mashed potato it is characterized in that using potato as base stock, by it by boiling
It cleans, peel, be put into pending aqueous solution, use the method system of boiling ripe at high temperature, be then rolled into band 0.1mm---
The pureed of 2mm particles, stirs into a paste with auxiliary ingredients, is placed in corresponding deal container, direct-edible, can also take the photograph
It is stored refrigerated lower edible between 0 degree to 10 degree Celsius of family name.
2. the method for processing potato according to claim 1, it is characterized in that made mashed potato is 0.1mm---
The pureed of 2mm particles.
3. the method for processing potato according to claim 1, auxiliary ingredients have vegetables, dairy products, meat, birds, beasts and eggs
Class, fruits, Chinese medicine, flavouring, edible additive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710019107.4A CN108294263A (en) | 2017-01-11 | 2017-01-11 | Instant potato mud production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710019107.4A CN108294263A (en) | 2017-01-11 | 2017-01-11 | Instant potato mud production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108294263A true CN108294263A (en) | 2018-07-20 |
Family
ID=62871635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710019107.4A Pending CN108294263A (en) | 2017-01-11 | 2017-01-11 | Instant potato mud production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108294263A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189812A (en) * | 2020-09-24 | 2021-01-08 | 中国农业科学院农产品加工研究所 | Full-nutrient fruit and vegetable puree and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919079A (en) * | 2014-04-12 | 2014-07-16 | 王辉 | Equipment for producing mashed potato from raw potatoes |
| CN104012904A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Preparation method for summer-heat relieving mashed potato |
| CN203913284U (en) * | 2014-04-12 | 2014-11-05 | 王辉 | Utilize immature soil beans to produce the equipment of mashed potatoes |
| CN104489568A (en) * | 2015-01-05 | 2015-04-08 | 北京凯达恒业农业技术开发有限公司 | Mixed mashed potato VF food and preparation method thereof |
| CN104957551A (en) * | 2015-06-05 | 2015-10-07 | 海口同一实业有限公司 | Multi-flavored mashed potato and preparation method thereof |
| CN105962202A (en) * | 2016-05-05 | 2016-09-28 | 中国农业科学院农产品加工研究所 | Mashed potatoes and processing method thereof |
| CN106235130A (en) * | 2016-07-29 | 2016-12-21 | 河南省农业科学院 | A kind of processing method of room temperature storing mashed potato |
-
2017
- 2017-01-11 CN CN201710019107.4A patent/CN108294263A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919079A (en) * | 2014-04-12 | 2014-07-16 | 王辉 | Equipment for producing mashed potato from raw potatoes |
| CN203913284U (en) * | 2014-04-12 | 2014-11-05 | 王辉 | Utilize immature soil beans to produce the equipment of mashed potatoes |
| CN104012904A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Preparation method for summer-heat relieving mashed potato |
| CN104489568A (en) * | 2015-01-05 | 2015-04-08 | 北京凯达恒业农业技术开发有限公司 | Mixed mashed potato VF food and preparation method thereof |
| CN104957551A (en) * | 2015-06-05 | 2015-10-07 | 海口同一实业有限公司 | Multi-flavored mashed potato and preparation method thereof |
| CN105962202A (en) * | 2016-05-05 | 2016-09-28 | 中国农业科学院农产品加工研究所 | Mashed potatoes and processing method thereof |
| CN106235130A (en) * | 2016-07-29 | 2016-12-21 | 河南省农业科学院 | A kind of processing method of room temperature storing mashed potato |
Non-Patent Citations (2)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全 续集5 上》", 31 October 1999, 科学技术文献出版社 * |
| 张世全等: "马铃薯泥软包装制作工艺", 《蔬菜》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189812A (en) * | 2020-09-24 | 2021-01-08 | 中国农业科学院农产品加工研究所 | Full-nutrient fruit and vegetable puree and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102058089B (en) | Method for improving flavor of seasoning edible mushroom paste | |
| CN102349658B (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| CN102048095A (en) | Potato chip | |
| CN102613595A (en) | Composite plant and animal canning method | |
| CN101518313B (en) | Manufacture method of extrusion germ food | |
| CN101152012A (en) | Composite nutrient fish product | |
| CN104489634A (en) | Grassland bull beef sauce and production method thereof | |
| CN105942270A (en) | Meat balls with soft and crisp mouth feel and preparation method of meat balls | |
| KR20030062941A (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN105410779A (en) | Chenopodium quinoa willd potato chips and preparation method thereof | |
| CN102919893B (en) | Cod food and processing method thereof | |
| CN104621510A (en) | Method for manufacturing fresh cassava crispy chips | |
| KR101734506B1 (en) | Method for manufacturing seasoning of webfoot octopus | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN112869112A (en) | Spicy beef sauce and preparation method thereof | |
| JP2003274908A (en) | Potage, and method for producing the same | |
| CN105266093A (en) | Processing method of potato-powder sausage | |
| CN105054131A (en) | Sea buckthorn cheese fish meat pie and preparation method thereof | |
| CN108294263A (en) | Instant potato mud production method | |
| CN108433089A (en) | Soup-stock chicken liver paste and preparation method thereof | |
| CN101224012B (en) | Breakfast healthy ham with rice and producing method thereof | |
| CN103584150A (en) | Wheat-flavor duck gizzard and preparation method thereof | |
| CN107440050A (en) | A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea | |
| CN105249145A (en) | Beancurd sheet and fish flesh dumplings and making method thereof | |
| CN104473029A (en) | Tomato, corn and beef dumpling and making method of tomato, corn and beef dumpling |
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 |
Application publication date: 20180720 |
|
| WD01 | Invention patent application deemed withdrawn after publication |