CN104187327A - Flour with red bean flavor and preparation method of flour - Google Patents
Flour with red bean flavor and preparation method of flour Download PDFInfo
- Publication number
- CN104187327A CN104187327A CN201410375655.7A CN201410375655A CN104187327A CN 104187327 A CN104187327 A CN 104187327A CN 201410375655 A CN201410375655 A CN 201410375655A CN 104187327 A CN104187327 A CN 104187327A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 34
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 21
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 33
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 7
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 7
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 7
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 7
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 108010010803 Gelatin Proteins 0.000 claims abstract description 4
- 229920000159 gelatin Polymers 0.000 claims abstract description 4
- 239000008273 gelatin Substances 0.000 claims abstract description 4
- 235000019322 gelatine Nutrition 0.000 claims abstract description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000001035 drying Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 235000015097 nutrients Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 235000008671 Calycanthus floridus Nutrition 0.000 claims description 6
- 235000008670 Calycanthus occidentalis Nutrition 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 235000003332 Ilex aquifolium Nutrition 0.000 claims description 6
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims description 6
- 235000002294 Ilex volkensiana Nutrition 0.000 claims description 6
- 244000148992 Lindera benzoin Species 0.000 claims description 6
- 235000004520 Lindera benzoin Nutrition 0.000 claims description 6
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 claims description 6
- 244000242564 Osmanthus fragrans Species 0.000 claims description 6
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 6
- 244000131316 Panax pseudoginseng Species 0.000 claims description 6
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 6
- 244000061458 Solanum melongena Species 0.000 claims description 6
- 235000002597 Solanum melongena Nutrition 0.000 claims description 6
- 241001261505 Undaria Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 241000411851 herbal medicine Species 0.000 claims description 6
- 244000060011 Cocos nucifera Species 0.000 claims description 3
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 241001124553 Lepismatidae Species 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000010269 danmu Substances 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 3
- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 244000136475 Aleurites moluccana Species 0.000 abstract 1
- 235000006667 Aleurites moluccana Nutrition 0.000 abstract 1
- 244000144725 Amygdalus communis Species 0.000 abstract 1
- 235000018244 Castanea mollissima Nutrition 0.000 abstract 1
- 244000041539 Erythrina corallodendron Species 0.000 abstract 1
- 241000521581 Millettia Species 0.000 abstract 1
- 208000004880 Polyuria Diseases 0.000 abstract 1
- 241001261506 Undaria pinnatifida Species 0.000 abstract 1
- 235000020224 almond Nutrition 0.000 abstract 1
- 230000035619 diuresis Effects 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002787 reinforcement Effects 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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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
- 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)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses flour with red bean flavor and a preparation method of the flour. The flour with red bean flavor comprises the following raw materials: flour, red beans, cauliflower, Chinese chestnut meal, erythrina corallodendron, oyster meat, red dates, donkey-hide gelatin powder, undaria pinnatifida, chilli powder, russule, almonds, taro, dried tangerine or orange peel, beautiful millettia root, cuttlebone and radix glehniae. The flour with red bean flavor has the beneficial effects that the red beans are sweet and delicious and have the effects of tonifying spleen and checking diarrhea, promoting diuresis and removing dampness, nourishing blood and eliminating pus, reducing swelling and detoxifying and the like; after being processed, the red beans and the other food materials are added into the flour, so that the flour is nutritious and delicious, and the health effect of the flour is increased.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of flour and preparation method thereof.
Background technology
Flour refers to a kind of powder of being worn into by wheat, and it is the staple food of north of China most areas.The food variety made from flour is various, makes a lot of variety, and local flavor is totally different, is one of main diet of liking of Chinese people.Present people is along with the raising of Living Water product and food quality, and the reinforcement of health care consciousness, and people are more and more deep for the concept of health, and the staple food with health care is more and more welcomed by the people.Simple flour can not meet people for the pursuit with health of making earnest efforts of diet, and flour is in the market mainly wheat flour, the needs that its heat is low, nutrient can not meet people.The present invention just flour processes improvement, adds various food, has also added especially the medicinal herb components with medical care effect, thereby has improved the nutrition and health care value of flour, has met the pursuit of modern people to high nutrient health health food.
Summary of the invention
The object of the invention is to be flour providing a kind of red bean local flavor and preparation method thereof, the life being convenient for people to.
For addressing this problem, the technical solution used in the present invention is: the flour of red bean local flavor is comprised of the raw material of following weight portion: flour 300-310, red bean 40-42, cauliflower 12-13, rice-chestnut powder 23-25, fossilia dentis mastodi dish 16-18, oyster meat 10-12, red date 18-20, donkey-hide gelatin powder 2-3, undaria pinnitafida 14-15, chilli powder 1-2, russule 20-22, bar dawn wood 8-10, taro 16-17, dried orange peel 2-3, Niu great Li 1-2, cuttlebone 1-2, radix glehniae 2-3, nourishing additive agent 9-10, water is appropriate.
Wherein nourishing additive agent is comprised of the raw material of following weight portion: buckwheat bran powder 35-36, silverfish dry powder 11-12, coconut powder 22-23, tangerine leaf 4-5, holly leaf 7-8, fructus rosae 12-13, rascal 5-6, sweet osmanthus 2-3, pseudo-ginseng 3-4, ching-chieh 1-2, leaves of Hawthorn 4-5, greyblue spicebush leaf 2-3, eggplant base of a fruit 6-7, water are appropriate.
The flour preparing process of red bean local flavor of the present invention carries out according to the following steps:
(1) dried orange peel, Niu great Li, cuttlebone, radix glehniae add suitable quantity of water decoction 2-3 time, each 40-50 minute, and elimination residue merges decoction liquor, continues heating 15-20 minute, obtains the concentrated liquid of tradition Chinese medicine;
(2) Ba Danmu gets kernel and red bean fries rear abrasive dust, adds the concentrated liquid of tradition Chinese medicine in step (1) to mix, and soaks half an hour, contains into Steam by water bath 30-40 minute in airtight container, takes out post-drying and obtains nutrient powder;
(3) taro peeling, extracting red date stone, cauliflower, fossilia dentis mastodi dish, oyster meat, undaria pinnitafida, russule add suitable quantity of water after cleaning and are polished into slurries, and little fire heating is concentrated into without moisture evaporation, and abrasive dust after drying obtains local flavor and adds powder;
(4) flour is crossed 70-80 mesh sieve, adds powder and other residual components mixing and stirring with step (2) nutrient powder, step (3) local flavor, cooling after drying.
In addition, the preparation method of nourishing additive agent is: tangerine leaf, holly leaf, fructus rosae, rascal, sweet osmanthus, pseudo-ginseng, ching-chieh, leaves of Hawthorn, greyblue spicebush leaf, the eggplant base of a fruit are added to suitable quantity of water and decoct 1-2 hour, after elimination residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
Beneficial effect of the present invention: red bean is fragrant and sweet good to eat, also there is the effects such as invigorating the spleen to arrest diarrhea, Li Shui dehumidifying and blood apocenosis, subdhing swelling and detoxicating, after processing with other food materials, be added in flour, more Ensure Liquid is delicious not only to make flour, but also has increased the health-care efficacy of flour.
The specific embodiment
The flour of red bean local flavor, is comprised of the raw material of following weight portion (kg):
Flour 300, red bean 40, cauliflower 13, rice-chestnut powder 25, fossilia dentis mastodi dish 16, oyster meat 10, red date 18, donkey-hide gelatin powder 2, undaria pinnitafida 14, chilli powder 1, russule 20, bar dawn wood 8, taro 16, dried orange peel 2, Niu great Li 1, cuttlebone 1, radix glehniae 3, nourishing additive agent 10, water are appropriate.
Wherein nourishing additive agent is comprised of the raw material of following weight portion (kg): buckwheat bran powder 36, silverfish dry powder 11, coconut powder 23, tangerine leaf 5, holly leaf 8, fructus rosae 12, rascal 5, sweet osmanthus 2, pseudo-ginseng 4, ching-chieh 1, leaves of Hawthorn 5, greyblue spicebush leaf 2, the eggplant base of a fruit 6, water are appropriate.
Preparation method, comprises the steps:
(1) dried orange peel, Niu great Li, cuttlebone, radix glehniae add suitable quantity of water decoction 2 times, and each 50 minutes, elimination residue merged decoction liquor, continued heating 20 minutes, obtained the concentrated liquid of tradition Chinese medicine;
(2) Ba Danmu gets kernel and red bean fries rear abrasive dust, adds the concentrated liquid of tradition Chinese medicine in step (1) to mix, and soaks half an hour, contains into Steam by water bath in airtight container 40 minutes, takes out post-drying and obtains nutrient powder;
(3) taro peeling, extracting red date stone, cauliflower, fossilia dentis mastodi dish, oyster meat, undaria pinnitafida, russule add suitable quantity of water after cleaning and are polished into slurries, and little fire heating is concentrated into without moisture evaporation, and abrasive dust after drying obtains local flavor and adds powder;
(4) flour is crossed 80 mesh sieves, adds powder and other residual components mixing and stirring with step (2) nutrient powder, step (3) local flavor, cooling after drying.
In addition, the preparation method of nourishing additive agent is: tangerine leaf, holly leaf, fructus rosae, rascal, sweet osmanthus, pseudo-ginseng, ching-chieh, leaves of Hawthorn, greyblue spicebush leaf, the eggplant base of a fruit are added to suitable quantity of water and decoct 1 hour, after elimination residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
Claims (2)
1. the flour of a red bean local flavor, it is characterized in that, by the raw material of following weight portion, formed: flour 300-310, red bean 40-42, cauliflower 12-13, rice-chestnut powder 23-25, fossilia dentis mastodi dish 16-18, oyster meat 10-12, red date 18-20, donkey-hide gelatin powder 2-3, undaria pinnitafida 14-15, chilli powder 1-2, russule 20-22, bar dawn wood 8-10, taro 16-17, dried orange peel 2-3, Niu great Li 1-2, cuttlebone 1-2, radix glehniae 2-3, nourishing additive agent 9-10, water is appropriate; Wherein nourishing additive agent is comprised of the raw material of following weight portion: buckwheat bran powder 35-36, silverfish dry powder 11-12, coconut powder 22-23, tangerine leaf 4-5, holly leaf 7-8, fructus rosae 12-13, rascal 5-6, sweet osmanthus 2-3, pseudo-ginseng 3-4, ching-chieh 1-2, leaves of Hawthorn 4-5, greyblue spicebush leaf 2-3, eggplant base of a fruit 6-7, water are appropriate; Preparation method is: tangerine leaf, holly leaf, fructus rosae, rascal, sweet osmanthus, pseudo-ginseng, ching-chieh, leaves of Hawthorn, greyblue spicebush leaf, the eggplant base of a fruit are added to suitable quantity of water and decoct 1-2 hour, after elimination residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
2. the preparation method of the flour of red bean local flavor according to claim 1, is characterized in that: comprise the steps:
(1) dried orange peel, Niu great Li, cuttlebone, radix glehniae add suitable quantity of water decoction 2-3 time, each 40-50 minute, and elimination residue merges decoction liquor, continues heating 15-20 minute, obtains the concentrated liquid of tradition Chinese medicine;
(2) Ba Danmu gets kernel and red bean fries rear abrasive dust, adds the concentrated liquid of tradition Chinese medicine in step (1) to mix, and soaks half an hour, contains into Steam by water bath 30-40 minute in airtight container, takes out post-drying and obtains nutrient powder;
(3) taro peeling, extracting red date stone, cauliflower, fossilia dentis mastodi dish, oyster meat, undaria pinnitafida, russule add suitable quantity of water after cleaning and are polished into slurries, and little fire heating is concentrated into without moisture evaporation, and abrasive dust after drying obtains local flavor and adds powder;
(4) flour is crossed 70-80 mesh sieve, adds powder and other residual components mixing and stirring with step (2) nutrient powder, step (3) local flavor, cooling after drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410375655.7A CN104187327A (en) | 2014-08-01 | 2014-08-01 | Flour with red bean flavor and preparation method of flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410375655.7A CN104187327A (en) | 2014-08-01 | 2014-08-01 | Flour with red bean flavor and preparation method of flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187327A true CN104187327A (en) | 2014-12-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410375655.7A Pending CN104187327A (en) | 2014-08-01 | 2014-08-01 | Flour with red bean flavor and preparation method of flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187327A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585609A (en) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | Health yoghourt-rice bean flour |
| CN106172646A (en) * | 2016-07-20 | 2016-12-07 | 合肥吴复和食品有限公司 | A kind of Semen Phaseoli sponge cake |
| CN109452546A (en) * | 2018-11-28 | 2019-03-12 | 新疆艾力努尔农业科技开发有限公司 | A kind of Qamgur flour and its production technology |
| CN109845776A (en) * | 2019-03-01 | 2019-06-07 | 安徽皖雪食品有限公司 | One kind having diversification microelement-supplementing flour and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103371337A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Five-bean flour and preparation method thereof |
| CN103583654A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Oyster and red bean biscuit and preparation method thereof |
| CN103651699A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Collagen biscuit |
| CN103689333A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Blood pressure-reduction and swelling-reduction flour and preparation method thereof |
| CN103689026A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Five-bean fitness enriched flour and preparation method thereof |
| CN103750117A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Coconut-fragrance five-bean puffed flour and preparation method thereof |
-
2014
- 2014-08-01 CN CN201410375655.7A patent/CN104187327A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371337A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Five-bean flour and preparation method thereof |
| CN103583654A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Oyster and red bean biscuit and preparation method thereof |
| CN103689333A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Blood pressure-reduction and swelling-reduction flour and preparation method thereof |
| CN103651699A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Collagen biscuit |
| CN103689026A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Five-bean fitness enriched flour and preparation method thereof |
| CN103750117A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Coconut-fragrance five-bean puffed flour and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585609A (en) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | Health yoghourt-rice bean flour |
| CN106172646A (en) * | 2016-07-20 | 2016-12-07 | 合肥吴复和食品有限公司 | A kind of Semen Phaseoli sponge cake |
| CN109452546A (en) * | 2018-11-28 | 2019-03-12 | 新疆艾力努尔农业科技开发有限公司 | A kind of Qamgur flour and its production technology |
| CN109845776A (en) * | 2019-03-01 | 2019-06-07 | 安徽皖雪食品有限公司 | One kind having diversification microelement-supplementing flour and preparation method thereof |
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