CN104187262A - Face beautifying eight-treasure porridge and preparation method thereof - Google Patents
Face beautifying eight-treasure porridge and preparation method thereof Download PDFInfo
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- CN104187262A CN104187262A CN201410320696.6A CN201410320696A CN104187262A CN 104187262 A CN104187262 A CN 104187262A CN 201410320696 A CN201410320696 A CN 201410320696A CN 104187262 A CN104187262 A CN 104187262A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000021395 porridge Nutrition 0.000 title abstract 4
- 244000075850 Avena orientalis Species 0.000 claims abstract description 32
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 32
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 32
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 32
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 32
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 32
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 32
- 240000004922 Vigna radiata Species 0.000 claims abstract description 32
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 32
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 32
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 32
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 32
- 235000009566 rice Nutrition 0.000 claims abstract description 32
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 26
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 26
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 26
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 26
- 235000009165 saligot Nutrition 0.000 claims abstract description 26
- 235000010447 xylitol Nutrition 0.000 claims abstract description 25
- 240000001085 Trapa natans Species 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 13
- 229960002675 xylitol Drugs 0.000 claims abstract description 13
- 239000000811 xylitol Substances 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract 9
- 230000003796 beauty Effects 0.000 claims description 26
- 235000007558 Avena sp Nutrition 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 14
- 235000015193 tomato juice Nutrition 0.000 claims description 14
- 235000020416 water chestnut juice Nutrition 0.000 claims description 14
- 241001083492 Trapa Species 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 239000004575 stone Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 abstract 3
- 235000019634 flavors Nutrition 0.000 abstract 3
- 235000009508 confectionery Nutrition 0.000 abstract 2
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 23
- 235000013305 food Nutrition 0.000 description 7
- 230000004060 metabolic process Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
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- 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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
The invention discloses face beautifying eight-treasure porridge and a preparation method thereof, the face beautifying eight-treasure porridge comprises the following raw materials by weight: 2-10 parts of lotus seed, 2-10 parts of water chestnut, 30-50 parts of glutinous rice, 2-10 parts of red dates, 2-10 parts of tomato, 5-20 parts of oat, 5-10 parts of mung beans, 5-10 parts of red bean, 2-10 parts of longan and 3-15 parts of xylitol. The face beautifying eight-treasure porridge has rich nutrition and low sugar, has the effects of beautifying and nourishing face, adjusting the appetite, nourishing and protecting stomach, has unique flavor comprising sweet water chestnut flavor and sour tomato flavor, and is sweet and sour and tasty.
Description
Technical field
The invention belongs to food and food processing field, relate to a kind of mixed congee, be specifically related to a kind of beauty treatment mixed congee and preparation method thereof.
Background technology
Beauty is one way of life attitude, and people are more and more stronger to the expectation of beauty treatment.Although people's aesthetic conceptions are changing always, beautiful pursuit is not become always.Comply with people's requirement, the cosmetics on market are of a great variety, but only the beauty treatment of outer portion is nowhere near, and also need the conditioning in body, only have the metabolic balances such as the heart in body, lung, spleen, liver, kidney, could fundamentally improve looks.
Congee, is one of food of liking of the Chinese nation, just for health, diseases prevention, has food therapy value since ancient times.Mixed congee meets China people's eating habit, can allay one's hunger and quench one's thirst, nutritious, is a kind of loved by all instant food, commands a ready sale in the market and does not wane.But different food may be nursed one's health the metabolism of Different Organs in body, multiple food is in conjunction with the reasonable metabolism that just can accomplish whole body, however in rhythm of life than today faster, people are difficult to accomplish exhaustive.
Summary of the invention
For the problems referred to above, the invention provides a kind of nutritious beauty treatment mixed congee.
For achieving the above object, the invention provides following technical scheme:
A kind of beauty treatment mixed congee, according to mass fraction, comprise following formula components: lotus seeds 2-10 part, water chestnut 2-10 part, glutinous rice 30-50 part, red date 2-10 part, tomato 2-10 part, oat 5-20 part, mung bean 5-10 part, red bean 5-10 part, longan 2-10 part, xylitol 3-15 part.
Further, according to mass fraction, comprise following formula components:
2 parts, lotus seeds, 2 parts of water chestnuts, 30 parts, glutinous rice, 2 parts of red dates, 2 parts of tomatoes, 2 parts of oats, 5 parts, mung bean, 5 parts, red bean, 2 parts of longan, 3 parts of xylitols.
Further, according to mass fraction, comprise following formula components:
5 parts, lotus seeds, 5 parts of water chestnuts, 35 parts, glutinous rice, 5 parts of red dates, 5 parts of tomatoes, 5 parts of oats, 5 parts, mung bean, 5 parts, red bean, 5 parts of longan, 7 parts of xylitols.
Further, according to mass fraction, comprise following formula components:
8 parts, lotus seeds, 8 parts of water chestnuts, 40 parts, glutinous rice, 8 parts of red dates, 8 parts of tomatoes, 8 parts of oats, 8 parts, mung bean, 8 parts, red bean, 8 parts of longan, 10 parts of xylitols.
Further, according to mass fraction, comprise following formula components:
10 parts, lotus seeds, 10 parts of water chestnuts, 50 parts, glutinous rice, 10 parts of red dates, 10 parts of tomatoes, 10 parts of oats, 10 parts, mung bean, 10 parts, red bean, 10 parts of longan, 15 parts of xylitols.
The present invention also provides the preparation method of beauty treatment mixed congee:
Lotus seeds 2-10 part, water chestnut 2-10 part, glutinous rice 30-50 part, red date 2-10 part, tomato 2-10 part, oat 5-20 part, mung bean 5-10 part, red bean 5-10 part, longan 2-10 part, xylitol 3-15 part.The preparation method of described beauty treatment mixed congee comprises the steps:
(1) by described proportioning water chestnut and at high temperature boiling of tomato, then squeeze the juice into water chestnut juice and tomato juice;
(2) described proportioning lotus seeds, glutinous rice, oat, mung bean, red bean, longan (stoning) are soaked in water 6-24h, then will after extracting red date stone, dice into red date fourth;
(3) lotus seeds after described immersion, glutinous rice, oat, mung bean, red bean, longan (stoning) are mixed with red date fourth, xylitol after at high temperature boiling make elementary mixed congee;
(4) described elementary mixed congee is mixed with water chestnut juice, tomato juice, described in making, there is the mixed congee of moistening face.
The specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only a part of embodiment of the present invention, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment mono-
A kind of beauty treatment mixed congee, according to mass fraction, comprise following formula components: lotus seeds 2-10 part, water chestnut 2-10 part, glutinous rice 30-50 part, red date 2-10 part, tomato 2-10 part, oat 5-20 part, mung bean 5-10 part, red bean 5-10 part, longan 2-10 part, xylitol 3-15 part.The preparation method of described beauty treatment mixed congee comprises the steps:
(1) by described water chestnut and at high temperature boiling of tomato, then squeeze the juice into water chestnut juice and tomato juice;
(2) described lotus seeds, glutinous rice, oat, mung bean, red bean, longan (stoning) are soaked in water 6-24h, then will after extracting red date stone, dice into red date fourth;
(3) lotus seeds after described immersion, glutinous rice, oat, mung bean, red bean, longan (stoning) are mixed with red date fourth, xylitol after at high temperature boiling make elementary mixed congee;
(4) described elementary mixed congee is mixed with water chestnut juice, tomato juice, described in making, there is the mixed congee of moistening face.
Embodiment bis-
A beauty treatment mixed congee, comprises following formula components according to mass fraction:
2 parts, lotus seeds, 2 parts of water chestnuts, 30 parts, glutinous rice, 2 parts of red dates, 2 parts of tomatoes, 2 parts of oats, 5 parts, mung bean, 5 parts, red bean, 2 parts of longan, 3 parts of xylitols.The preparation method of described beauty treatment mixed congee comprises the steps:
(1) by described proportioning water chestnut and at high temperature boiling of tomato, then squeeze the juice into water chestnut juice and tomato juice;
(2) described proportioning lotus seeds, glutinous rice, oat, mung bean, red bean, longan (stoning) are soaked in water 6-24h, then will after extracting red date stone, dice into red date fourth;
(3) lotus seeds after described immersion, glutinous rice, oat, mung bean, red bean, longan (stoning) are mixed with red date fourth, xylitol after at high temperature boiling make elementary mixed congee;
(4) described elementary mixed congee is mixed with water chestnut juice, tomato juice, described in making, there is the mixed congee of moistening face.
Embodiment tri-
A beauty treatment mixed congee, comprises following formula components according to mass fraction:
5 parts, lotus seeds, 5 parts of water chestnuts, 35 parts, glutinous rice, 5 parts of red dates, 5 parts of tomatoes, 5 parts of oats, 5 parts, mung bean, 5 parts, red bean, 5 parts of longan, 7 parts of xylitols.The preparation method of described beauty treatment mixed congee comprises the steps:
(1) by described proportioning water chestnut and at high temperature boiling of tomato, then squeeze the juice into water chestnut juice and tomato juice;
(2) described proportioning lotus seeds, glutinous rice, oat, mung bean, red bean, longan (stoning) are soaked in water 6-24h, then will after extracting red date stone, dice into red date fourth;
(3) lotus seeds after described immersion, glutinous rice, oat, mung bean, red bean, longan (stoning) are mixed with red date fourth, xylitol after at high temperature boiling make elementary mixed congee;
(4) described elementary mixed congee is mixed with water chestnut juice, tomato juice, described in making, there is the mixed congee of moistening face.
Embodiment tetra-
A beauty treatment mixed congee, comprises following formula components according to mass fraction:
8 parts, lotus seeds, 8 parts of water chestnuts, 40 parts, glutinous rice, 8 parts of red dates, 8 parts of tomatoes, 8 parts of oats, 8 parts, mung bean, 8 parts, red bean, 8 parts of longan, 10 parts of xylitols.The preparation method of described beauty treatment mixed congee comprises the steps:
(1) by described proportioning water chestnut and at high temperature boiling of tomato, then squeeze the juice into water chestnut juice and tomato juice;
(2) described proportioning lotus seeds, glutinous rice, oat, mung bean, red bean, longan (stoning) are soaked in water 6-24h, then will after extracting red date stone, dice into red date fourth;
(3) lotus seeds after described immersion, glutinous rice, oat, mung bean, red bean, longan (stoning) are mixed with red date fourth, xylitol after at high temperature boiling make elementary mixed congee;
(4) described elementary mixed congee is mixed with water chestnut juice, tomato juice, described in making, there is the mixed congee of moistening face.
Embodiment five
A beauty treatment mixed congee, comprises following formula components according to mass fraction:
10 parts, lotus seeds, 10 parts of water chestnuts, 50 parts, glutinous rice, 10 parts of red dates, 10 parts of tomatoes, 10 parts of oats, 10 parts, mung bean, 10 parts, red bean, 10 parts of longan, 15 parts of xylitols.The preparation method of described beauty treatment mixed congee comprises the steps:
(1) by described proportioning water chestnut and at high temperature boiling of tomato, then squeeze the juice into water chestnut juice and tomato juice;
(2) described proportioning lotus seeds, glutinous rice, oat, mung bean, red bean, longan (stoning) are soaked in water 6-24h, then will after extracting red date stone, dice into red date fourth;
(3) lotus seeds after described immersion, glutinous rice, oat, mung bean, red bean, longan (stoning) are mixed with red date fourth, xylitol after at high temperature boiling make elementary mixed congee;
(4) described elementary mixed congee is mixed with water chestnut juice, tomato juice, described in making, there is the mixed congee of moistening face.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (6)
1. a beauty treatment mixed congee, it is characterized in that: according to mass fraction, comprise following formula components: lotus seeds 2-10 part, water chestnut 2-10 part, glutinous rice 30-50 part, red date 2-10 part, tomato 2-10 part, oat 5-20 part, mung bean 5-10 part, red bean 5-10 part, longan 2-10 part, xylitol 3-15 part.
2. a kind of beauty treatment mixed congee described in 1 as requested, is characterized in that: according to mass fraction, comprise following formula components:
2 parts, lotus seeds, 2 parts of water chestnuts, 30 parts, glutinous rice, 2 parts of red dates, 2 parts of tomatoes, 2 parts of oats, 5 parts, mung bean, 5 parts, red bean, 2 parts of longan, 3 parts of xylitols.
3. a kind of beauty treatment mixed congee described in 1 as requested, is characterized in that: according to mass fraction, comprise following formula components:
5 parts, lotus seeds, 5 parts of water chestnuts, 35 parts, glutinous rice, 5 parts of red dates, 5 parts of tomatoes, 5 parts of oats, 5 parts, mung bean, 5 parts, red bean, 5 parts of longan, 7 parts of xylitols.
4. a kind of beauty treatment mixed congee described in 1 as requested, is characterized in that: according to mass fraction, comprise following formula components:
8 parts, lotus seeds, 8 parts of water chestnuts, 40 parts, glutinous rice, 8 parts of red dates, 8 parts of tomatoes, 8 parts of oats, 8 parts, mung bean, 8 parts, red bean, 8 parts of longan, 10 parts of xylitols.
5. a kind of beauty treatment mixed congee described in 1 as requested, is characterized in that: according to mass fraction, comprise following formula components:
10 parts, lotus seeds, 10 parts of water chestnuts, 50 parts, glutinous rice, 10 parts of red dates, 10 parts of tomatoes, 10 parts of oats, 10 parts, mung bean, 10 parts, red bean, 10 parts of longan, 15 parts of xylitols.
6. the preparation method of a beauty treatment mixed congee according to claim 1, it is characterized in that: according to mass fraction, comprise following formula components: according to mass fraction, comprise following formula components: lotus seeds 2-10 part, water chestnut 2-10 part, glutinous rice 30-50 part, red date 2-10 part, tomato 2-10 part, oat 5-20 part, mung bean 5-10 part, red bean 5-10 part, longan 2-10 part, xylitol 3-15 part.The preparation method of described beauty treatment mixed congee comprises the steps:
(1) by described proportioning water chestnut and at high temperature boiling of tomato, then squeeze the juice into water chestnut juice and tomato juice;
(2) described proportioning lotus seeds, glutinous rice, oat, mung bean, red bean, longan (stoning) are soaked in water 6-24h, then will after extracting red date stone, dice into red date fourth;
(3) lotus seeds after described immersion, glutinous rice, oat, mung bean, red bean, longan (stoning) are mixed with red date fourth, xylitol after at high temperature boiling make elementary mixed congee;
(4) described elementary mixed congee is mixed with water chestnut juice, tomato juice, described in making, there is the mixed congee of moistening face.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410320696.6A CN104187262A (en) | 2014-06-26 | 2014-06-26 | Face beautifying eight-treasure porridge and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410320696.6A CN104187262A (en) | 2014-06-26 | 2014-06-26 | Face beautifying eight-treasure porridge and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104187262A true CN104187262A (en) | 2014-12-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410320696.6A Pending CN104187262A (en) | 2014-06-26 | 2014-06-26 | Face beautifying eight-treasure porridge and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124393A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Health-keeping eight-treasure porridge and making method thereof |
| CN105211707A (en) * | 2015-10-22 | 2016-01-06 | 四川省汇泉罐头食品有限公司 | A kind of beauty treatment mixed congee and preparation method thereof |
| CN108740714A (en) * | 2018-04-19 | 2018-11-06 | 益家元品实业（厦门）有限公司 | Coarse food grain mixed congee and its production technology |
| CN110200205A (en) * | 2019-05-17 | 2019-09-06 | 河北龙之养饮料有限公司 | A kind of new longan mixed congee and preparation method thereof |
-
2014
- 2014-06-26 CN CN201410320696.6A patent/CN104187262A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124393A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Health-keeping eight-treasure porridge and making method thereof |
| CN105211707A (en) * | 2015-10-22 | 2016-01-06 | 四川省汇泉罐头食品有限公司 | A kind of beauty treatment mixed congee and preparation method thereof |
| CN108740714A (en) * | 2018-04-19 | 2018-11-06 | 益家元品实业（厦门）有限公司 | Coarse food grain mixed congee and its production technology |
| CN110200205A (en) * | 2019-05-17 | 2019-09-06 | 河北龙之养饮料有限公司 | A kind of new longan mixed congee and preparation method thereof |
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