CN112369553A - Nutritional breakfast and preparation method thereof - Google Patents
Nutritional breakfast and preparation method thereof Download PDFInfo
- Publication number
- CN112369553A CN112369553A CN202011345973.0A CN202011345973A CN112369553A CN 112369553 A CN112369553 A CN 112369553A CN 202011345973 A CN202011345973 A CN 202011345973A CN 112369553 A CN112369553 A CN 112369553A
- Authority
- CN
- China
- Prior art keywords
- black
- breakfast
- nutritional
- millet
- food materials
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 48
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title description 4
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 21
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 21
- 235000021279 black bean Nutrition 0.000 claims abstract description 21
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 18
- 235000007215 black sesame Nutrition 0.000 claims abstract description 18
- 235000019713 millet Nutrition 0.000 claims abstract description 18
- 235000020234 walnut Nutrition 0.000 claims abstract description 18
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 16
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 16
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 16
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 12
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 12
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 12
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 10
- 238000005303 weighing Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 9
- 241000758791 Juglandaceae Species 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000007605 air drying Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 235000021395 porridge Nutrition 0.000 claims abstract description 3
- 244000241838 Lycium barbarum Species 0.000 claims abstract 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract 4
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract 4
- 240000007049 Juglans regia Species 0.000 claims abstract 3
- 235000004879 dioscorea Nutrition 0.000 claims description 6
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 5
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims description 5
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims description 5
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims description 5
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 claims 1
- 235000007056 Dioscorea composita Nutrition 0.000 claims 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 claims 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 230000033764 rhythmic process Effects 0.000 abstract description 4
- 241000758789 Juglans Species 0.000 description 7
- 238000009835 boiling Methods 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 210000003734 kidney Anatomy 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 238000012795 verification Methods 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A nutritional breakfast comprises the following food materials: the black rice and wolfberry fruit black bean porridge comprises 10-20 parts by weight of wolfberry fruit, walnut, black rice, black bean, millet, Chinese yam and black sesame in sequence: 45-55: 45-55: 35-45: 90-110: 45-55: 5-15; then, the 7 food materials are mixed according to a certain proportion and are processed by the following steps: firstly, frying black beans, and air drying, baking or sun drying medlar, walnuts, black rice, millet, Chinese yam and black sesame seeds; then, respectively weighing the food materials with the corresponding weight according to the weight ratio, and uniformly mixing; then, grinding into powder; and finally, packaging to prepare breakfast. Thus, the nutritional requirements of most people on breakfast can be ensured by taking the respective nutritional characteristics into consideration; in addition, the powdery breakfast can be boiled into paste in a few minutes or directly eaten after being brewed by boiled water, so that the requirement of modern people on fast working or learning is not influenced, and the breakfast is simple to eat and very accords with the life rhythm of modern people and the nutritional requirement of the body on the breakfast.
Description
Technical Field
The invention relates to a nutritional breakfast prepared from five cereals.
Background
With the increasing pace of life and the increasing competition of work, people are almost busy working every day, and for three meals a day, people often rush to solve the problem, especially for breakfast, people are still unpopular to do the food by themselves, and people can only buy fried bread sticks, soybean milk, dried intestines and the like at will on duty or on the way to learn. In fact, people know that the nutrition of breakfast is the most important of three meals, but people sleep late and get up early at night, most people can only eat a little and fill the stomach. In the past, long-term eating of the breakfast not only easily causes poor health, but also influences working state.
Aiming at the situation that most people do not have time to make breakfast at present, the applicant prepares a nutritional breakfast.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the nutritional breakfast which is simple to eat, and the nutritional breakfast well meets the life rhythm of modern people and the demand of body for nutrition of breakfast.
The invention also aims to provide a preparation method of the nutritional breakfast.
In order to solve the technical problems, the invention adopts the following technical scheme:
a nutritional breakfast comprises the following food materials: the black rice black bean porridge comprises medlar, walnuts, black rice, black beans, millet, Chinese yam and black sesame seeds in sequence by weight: 10-20: 45-55: 45-55: 35-45: 90-110: 45-55: 5-15.
In an improved scheme of the nutritional breakfast, the weight ratio of the medlar, the walnut, the black rice, the black bean, the millet, the yam and the black sesame is 15: 50: 50: 40: 100: 50: 10.
in the improved scheme of the nutritional breakfast, the nutritional breakfast also comprises brown sugar, and the weight ratio of the brown sugar is 20-30.
A preparation method of the nutritional breakfast comprises the following steps:
firstly, frying black beans, and air drying, baking or sun drying medlar, walnuts, black rice, millet, Chinese yam and black sesame seeds;
then, respectively weighing the food materials with the corresponding weight according to the weight ratio, and uniformly mixing;
then, grinding into powder;
and finally, packaging.
Compared with the prior art, the invention has the beneficial effects that: the breakfast comprises 7 food materials such as medlar, walnut, black rice, black bean, millet, Chinese yam, black sesame and the like, so that the nutritional requirements of most people on the breakfast can be ensured by taking the respective nutritional characteristics into consideration, and in addition, the powdery breakfast can be cooked into paste by boiling water within a few minutes or directly eaten after being brewed by boiling water, so that the fast-paced working or school requirements of modern people are not influenced, therefore, the breakfast is simple to eat, and the breakfast meets the life rhythm of modern people and the nutritional requirements of the body on the breakfast.
The present invention will be described in further detail with reference to specific embodiments below:
[ detailed description ] embodiments
The invention relates to a nutritional breakfast, which comprises the following food materials:
the medlar has the characteristics of nourishing liver and kidney, and replenishing vital essence to improve eyesight;
the walnut has the functions of tonifying the kidney, securing essence, strengthening the waist and moistening the lung;
the black rice controls blood sugar and prevents cardiovascular and cerebrovascular diseases;
black beans have the effects of enriching blood, nourishing kidney and reducing cholesterol;
millet has the functions of tonifying deficiency, calming heart and tranquilizing mind;
the Chinese yam has the functions of tonifying spleen and stomach, benefiting lung and reducing blood sugar;
black sesame has the characteristics of tonifying kidney, nourishing brain, nourishing blood, supplementing calcium and reducing blood pressure;
the weight ratio of the medlar, the walnuts, the black rice, the black beans, the millet, the yam and the black sesame is 10-20: 45-55: 45-55: 35-45: 90-110: 45-55: 5-15.
Repeated practice and verification show that the optimal weight ratio of the medlar, the walnut, the black rice, the black bean, the millet, the yam and the black sesame is 15: 50: 50: 40: 100: 50: 10.
the method for preparing the nutrient breakfast comprises the following steps:
firstly, frying black beans, and respectively air-drying, baking or sun-drying medlar, walnuts, black rice, millet, Chinese yam and black sesame;
weighing the medlar, the walnut, the black rice, the black bean, the millet, the yam and the black sesame according to the weight ratio, and uniformly mixing;
then, grinding into powder;
finally, the packaging can be done in small bags (e.g., 50g in one small bag) or in large bags or cans. When the breakfast is eaten, a small bag or a spoon is used for scooping up a proper amount of breakfast to be boiled into paste or be brewed with boiling water for eating, and the actual repeated use proves that the eater is more full after eating the nutritional breakfast.
As seen from the above, the breakfast comprises 7 food materials such as medlar, walnut, black rice, black bean, millet, Chinese yam, black sesame and the like, so that the nutritional requirements of most people on the breakfast can be ensured by taking the respective nutritional characteristics into consideration, and in addition, the powdery breakfast can be cooked into paste by boiling water within a few minutes or directly eaten after being brewed by boiling water, so that the fast-paced working or school requirements of modern people cannot be influenced, therefore, the breakfast is simple to eat, and the breakfast meets the life rhythm of modern people and the nutritional requirements of the body on the breakfast.
When the brown sugar is cooked into paste or is brewed with boiled water for eating, brown sugar (the weight ratio of the brown sugar to the brown sugar is usually 20-30, and the brown sugar can be added according to the condition of the user) is added to enhance the taste and to make the brown sugar more delicious, so that the brown sugar has the characteristics of entering spleen channels, stomach channels and lung channels.
The first embodiment is as follows:
weighing 350g of fried black beans, then weighing 100g of dried medlar, 500g of walnuts, 450g of black rice, 1000g of millet, 450g of Chinese yam and 50g of black sesame, mixing the materials uniformly, and grinding the mixture into powder to prepare about 5.8 jin of breakfast for eating in the future; at this time, a bag of 200g of brown sugar may be additionally provided for standby.
The second embodiment is as follows:
weighing 225g of fried black beans, then weighing 100g of dried medlar, 275g of walnuts, 250g of black rice, 550g of millet, 275g of Chinese yams and 75g of black sesames respectively, mixing the materials uniformly, and grinding the mixture into powder to prepare about 3.5 jin of breakfast for eating in the future; at this time, a bag of 150 g of brown sugar may be additionally provided for standby.
The third concrete embodiment:
weighing 200g of fried black beans, then weighing 75g of dried medlar, 225g of walnut, 275g of black rice, 450g of millet, 250g of Chinese yam and 50g of black sesame, mixing the materials uniformly, and grinding the mixture into powder to prepare breakfast of about 3 jin for eating in the future; in this case, a bag of 125 g of brown sugar may be additionally provided for standby.
The nutrient breakfast is basically prepared and packaged for sale after being ground into powder when actually sold, and is like milk powder which is seen in markets at ordinary times. During sale, the brown sugar is often packaged and sold together, and the user adds sugar according to needs.
Although the present invention has been described in detail with reference to the above embodiments, it will be apparent to those skilled in the art from this disclosure that various changes or modifications can be made herein without departing from the principles and spirit of the invention as defined by the appended claims. Therefore, the detailed description of the embodiments of the present disclosure is to be construed as merely illustrative, and not limitative of the remainder of the disclosure, but rather to limit the scope of the disclosure to the full extent set forth in the appended claims.
Claims (4)
1. A nutritional breakfast, which is characterized by comprising the following food materials: the black rice and wolfberry fruit black bean porridge comprises 10-20 parts by weight of wolfberry fruit, walnut, black rice, black bean, millet, Chinese yam and black sesame in sequence: 45-55: 45-55: 35-45: 90-110: 45-55: 5-15.
2. The nutritional breakfast as claimed in claim 1 wherein the weight ratio of the medlar, walnut, black rice, black bean, millet, yam and black sesame is 15: 50: 50: 40: 100: 50: 10.
3. nutritional breakfast as claimed in claim 1 or 2, further comprising brown sugar in a proportion of 20 to 30 by weight.
4. A method for preparing a nutritional breakfast as claimed in claim 1 comprising the steps of:
firstly, frying black beans, and air drying, baking or sun drying medlar, walnuts, black rice, millet, Chinese yam and black sesame seeds;
then, respectively weighing the food materials with the corresponding weight according to the weight ratio, and uniformly mixing;
then, grinding into powder;
and finally, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011345973.0A CN112369553A (en) | 2020-11-26 | 2020-11-26 | Nutritional breakfast and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011345973.0A CN112369553A (en) | 2020-11-26 | 2020-11-26 | Nutritional breakfast and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112369553A true CN112369553A (en) | 2021-02-19 |
Family
ID=74587780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011345973.0A Withdrawn CN112369553A (en) | 2020-11-26 | 2020-11-26 | Nutritional breakfast and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112369553A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455386A (en) * | 2008-11-27 | 2009-06-17 | 成都润馨堂药业有限公司 | Nutrient food and preparation method thereof |
| CN104872504A (en) * | 2015-04-24 | 2015-09-02 | 华海正元（福建）生物科技有限公司 | Meal-replacing powder capable of replacing daily diet and having balanced nutrition and preparation method of meal-replacing powder |
| CN105285952A (en) * | 2015-10-29 | 2016-02-03 | 华海正元（福建）生物科技有限公司 | Meal replacement powder with balanced nutrients and preparation method of meal replacement powder |
| CN105918797A (en) * | 2016-05-10 | 2016-09-07 | 安徽省雷氏农业科技有限公司 | Spleen-invigorating and kidney-tonifying meal replacement powder and preparation method thereof |
| CN109452543A (en) * | 2018-10-12 | 2019-03-12 | 胡开达 | A kind of nutrient breakfast formula |
-
2020
- 2020-11-26 CN CN202011345973.0A patent/CN112369553A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455386A (en) * | 2008-11-27 | 2009-06-17 | 成都润馨堂药业有限公司 | Nutrient food and preparation method thereof |
| CN104872504A (en) * | 2015-04-24 | 2015-09-02 | 华海正元（福建）生物科技有限公司 | Meal-replacing powder capable of replacing daily diet and having balanced nutrition and preparation method of meal-replacing powder |
| CN105285952A (en) * | 2015-10-29 | 2016-02-03 | 华海正元（福建）生物科技有限公司 | Meal replacement powder with balanced nutrients and preparation method of meal replacement powder |
| CN105918797A (en) * | 2016-05-10 | 2016-09-07 | 安徽省雷氏农业科技有限公司 | Spleen-invigorating and kidney-tonifying meal replacement powder and preparation method thereof |
| CN109452543A (en) * | 2018-10-12 | 2019-03-12 | 胡开达 | A kind of nutrient breakfast formula |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101455386B (en) | Nutrient food and preparation method thereof | |
| CN101416727A (en) | Five elements balancing health-preserving beverage drink (series) | |
| CN103932105A (en) | Crisp sweet potato fruit and preparation method thereof | |
| CN105495302A (en) | Nutritional nourishing porridge | |
| CN104256116A (en) | Palatable weight-increasing mandarin fish feed and manufacturing method thereof | |
| CN108094471A (en) | A kind of functional defatted crisp short cakes with sesame and preparation method thereof | |
| CN103844230A (en) | Wheat flavored potato chips and preparation method thereof | |
| KR20120028689A (en) | Manufacturing method for sweet pumpkin cake | |
| CN1166932A (en) | Oats paste (a kind of food) | |
| CN112369553A (en) | Nutritional breakfast and preparation method thereof | |
| Bains et al. | High-iron mungbean recipes for North India | |
| KR101961046B1 (en) | Cooking method of source containing viviparous malleatus | |
| CN108967485A (en) | A kind of Moringa moon cake and preparation method thereof | |
| KR20030003775A (en) | Sauce for roasting an eel | |
| CN108967476A (en) | A kind of production method of pungent agaricus bisporus cake | |
| CN108617952A (en) | A kind of milk egg noodle and its processing method | |
| JP2550117Y2 (en) | Grain pack | |
| CN101133862A (en) | Strengthened meat paste product and method for preparing the same | |
| CN105231377A (en) | Formula and making technology of pleurotus eryngii leisure foods | |
| CN105028564A (en) | Processing method of nutrient chestnut deep-fried cake | |
| CN105476002A (en) | Coconut nutrition porridge | |
| CN103798696A (en) | Spiced beef flavored potato chips and preparation method thereof | |
| CN117796518A (en) | Mushroom compound seasoning and preparation method thereof | |
| CN114468289A (en) | Method for making salty sweet dumpling stuffing | |
| CN112471415A (en) | Five-cereal bean curd and preparation process thereof |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210219 |
|
| WW01 | Invention patent application withdrawn after publication |