CN104431701A - Glutinous rice flour with pineapple flavor and preparation method thereof - Google Patents
Glutinous rice flour with pineapple flavor and preparation method thereof Download PDFInfo
- Publication number
- CN104431701A CN104431701A CN201410628307.6A CN201410628307A CN104431701A CN 104431701 A CN104431701 A CN 104431701A CN 201410628307 A CN201410628307 A CN 201410628307A CN 104431701 A CN104431701 A CN 104431701A
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- glutinous rice
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 31
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 31
- 235000009566 rice Nutrition 0.000 title claims abstract description 31
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 25
- 244000099147 Ananas comosus Species 0.000 title claims abstract description 22
- 235000013312 flour Nutrition 0.000 title claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 12
- 235000019634 flavors Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 20
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 244000067456 Chrysanthemum coronarium Species 0.000 claims abstract description 7
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 4
- 235000015278 beef Nutrition 0.000 claims abstract description 4
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 4
- 239000003240 coconut oil Substances 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 12
- 244000289433 Pistacia texana Species 0.000 claims description 12
- 235000004292 Pistacia texana Nutrition 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 241001529821 Agastache Species 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 6
- 241000110637 Cuscuta chinensis Species 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 240000005385 Jasminum sambac Species 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 244000170916 Paeonia officinalis Species 0.000 claims description 6
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 235000014676 Phragmites communis Nutrition 0.000 claims description 6
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 6
- 241001278833 Rosa laevigata Species 0.000 claims description 6
- 235000000661 Rosa laevigata Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 244000105017 Vicia sativa Species 0.000 claims description 6
- 239000012752 auxiliary agent Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 6
- 239000010931 gold Substances 0.000 claims description 6
- 229910052737 gold Inorganic materials 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000003796 beauty Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000014571 nuts Nutrition 0.000 abstract 2
- 244000025254 Cannabis sativa Species 0.000 abstract 1
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 241000294180 Osmunda japonica Species 0.000 abstract 1
- 235000004348 Perilla frutescens Nutrition 0.000 abstract 1
- 241001177111 Phymatodes Species 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 240000006711 Pistacia vera Species 0.000 abstract 1
- 235000003447 Pistacia vera Nutrition 0.000 abstract 1
- 244000274050 Platycodon grandiflorum Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000020233 pistachio Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 241000234671 Ananas Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 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
- 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)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses glutinous rice flour with pineapple flavor. The glutinous rice flour is prepared from the following materials in parts by weight: 180-200 parts of glutinous rice, 40-50 parts of sago, 50-60 parts of pineapple, 1-2 parts of fish sauce, 2-3 parts of aloe, 30-40 parts of chrysanthemum coronarium, 25-30 parts of osmunda japonica thunb, 4-5 parts of coconut oil, 30-35 parts of pistachio nuts, 25-30 parts of pine nut, 10-12 parts of buckwheat powder, 3-4 parts of mushroom extractive, 2-3 parts of beef powder, 7-8 parts of dried longan, 14-16 parts of perilla frutescens, 2-3 parts of whole grass of phymatodes crentopinnata (Clarke) Ching, 4-5 parts of platycodon grandiflorum and 7-8 parts of an additive. The glutinous rice flour disclosed by the invention has the beneficial effects that the pineapple flavor is fragrant, the mouthfeel is sweet, the effects of clearing summer heat and quenching thirst, promoting digestion and stopping diarrhea and maintaining beauty and losing weight and the like are achieved; the pineapple and other nutrient food materials are added in the glutinous rice flour, so that not only is the nutrition of the glutinous rice flour is complete and rich, but also the mouthfeel is increased, and more appetite of people can be induced.
Description
Technical field
The present invention relates to food processing field, specifically relate to a kind of pineapple local flavor glutinous rice flour and preparation method thereof.
Background technology
Ground rice holds a high place in the traditional food of China, is the necessary raw material of many traditional foods, very popular due to the mouthfeel of its uniqueness and very high nutritive value.Along with the raising of people's living standard, people have had higher requirement to food, not only need that food nutrition is abundant, mouthfeel fine, but also need the health of food to oneself to have good health-care effect.
Pineapple is one of famous tropical fruit (tree), has more than 70 kind, one of the south of the Five Ridges four your name fruit.Pineapple fruit is best in quality, nutritious, containing a large amount of fructose, and glucose, Cobastab, C, phosphorus, the material such as citric acid and protease.Pineapple property is put down, sweet, the micro-acid of taste, micro-puckery, cold nature, have that heat clearly quenches one's thirst, the antidiarrheal that helps digestion, tonifying spleen and stomach, reinforcing premodial qi, replenishing qi and blood, help digestion, clearing damp, the effect such as beauty treatment weight reducing.
Summary of the invention
The object of the invention is to be to provide a kind of pineapple local flavor glutinous rice flour and preparation method thereof.
The present invention is realized by following technical scheme:
A kind of pineapple local flavor glutinous rice flour, it is characterized in that, be made up of the raw material of following weight portion: glutinous rice 180-200, sago 40-50, pineapple 50-60, fish sauce 1-2, aloe 2-3, crowndaisy chrysanthemum 30-40, common vetch dish 25-30, coconut oil 4-5, American pistachios 30-35, pinenut 25-30, buckwheat 10-12, Shitake Mushroom P.E 3-4, powdered beef 2-3, dried longan 7-8, purple perilla 14-16, female's gold reed 2-3, balloonflower root 4-5, auxiliary agent 7-8, wherein auxiliary agent is made up of the raw material of following weight portion: ginseng 3-4, sealwort 5-6, lotus root starch 10-12, lotus leaf 30-35, Jasmine 8-10, Radix Angelicae Sinensis leaf 5-6, fructus amomi 4-5, seed of Chinese dodder 5-6, fruit of Cherokee rose 1-3, root of herbaceous peony 8-10, Radix agastaches 15-18, stem angle stem 2-3, preparation method is: ginseng and sealwort are made Ultramicro-powder, then mixed powder is obtained after mixing with lotus root starch, mixing lotus leaf, Jasmine, Radix Angelicae Sinensis leaf, fructus amomi, the seed of Chinese dodder, the fruit of Cherokee rose, the root of herbaceous peony, Radix agastaches, stem angle stem, add 5-6 water slow fire boiling doubly 100 ~ 120 minutes, extract is obtained after filtration, extract is concentrated post-drying, mix with aforementioned mixed powder and get final product.
The preparation method of described a kind of pineapple local flavor glutinous rice flour, is characterized in that, comprise the following steps:
(1) dried longan, purple perilla, female's gold reed, balloonflower root suitable quantity of water are decocted twice, each 60-80 minute, decoction liquor is merged after filtration, then glutinous rice is put into after decoction liquor soaks 100-120 minute, break into slurries, adopt low-temperature evaporation, by the moisture evaporate to dryness in decoction liquor, after grinding, obtain mixing rice powder;
(2) grind into powder together with after being fried with pinenut by American pistachios, obtains pinenut American pistachios powder;
(3) get pineapple pulp fraction, aloe, crowndaisy chrysanthemum, common vetch dish are added suitable quantity of water together after cleaning and be polished into slurries, obtains fruits and vegetables slurries;
(4) mixing rice powder step (1) obtained to step (3), pinenut American pistachios powder, fruits and vegetables slurries and other residual components mixing and stirring, through decatize slaking, send into freeze drier after cooling, crosses 80-100 mesh sieve, to obtain final product after pulverizing.
Beneficial effect of the present invention: pineapple smell delicate fragrance, taste and sweet mouthfeel, there is the effects such as heat clearly quenches one's thirst, the antidiarrheal that helps digestion, beauty treatment weight reducing, pineapple and some other nutrition food materials are added in glutinous rice flour, not only make the comprehensive nutrition of glutinous rice flour and enrich, and add its mouthfeel, more can cause the appetite of people.
Detailed description of the invention
A kind of pineapple local flavor glutinous rice flour, is characterized in that, be made up of the raw material of following weight portion (g):
Glutinous rice 180, sago 40, pineapple 50, fish sauce 1, aloe 2, crowndaisy chrysanthemum 30, common vetch dish 25, coconut oil 4, American pistachios 30, pinenut 25, buckwheat 10, Shitake Mushroom P.E 3, powdered beef 2, dried longan 7, purple perilla 14, female's gold reed 2, balloonflower root 4, auxiliary agent 7, wherein auxiliary agent is made up of the raw material of following weight portion: ginseng 3, sealwort 5, lotus root starch 10, lotus leaf 30, Jasmine 8, Radix Angelicae Sinensis leaf 5, fructus amomi 4, the seed of Chinese dodder 5, the fruit of Cherokee rose 1, the root of herbaceous peony 8, Radix agastaches 15, stem angle stem 2, preparation method is: ginseng and sealwort are made Ultramicro-powder, then mixed powder is obtained after mixing with lotus root starch, mixing lotus leaf, Jasmine, Radix Angelicae Sinensis leaf, fructus amomi, the seed of Chinese dodder, the fruit of Cherokee rose, the root of herbaceous peony, Radix agastaches, stem angle stem, add 5-6 water slow fire boiling doubly 100 ~ 120 minutes, extract is obtained after filtration, extract is concentrated post-drying, mix with aforementioned mixed powder and get final product.
The preparation method of described a kind of pineapple local flavor glutinous rice flour, is characterized in that, comprise the following steps:
(1) dried longan, purple perilla, female's gold reed, balloonflower root suitable quantity of water are decocted twice, each 60-80 minute, decoction liquor is merged after filtration, then glutinous rice is put into after decoction liquor soaks 100-120 minute, break into slurries, adopt low-temperature evaporation, by the moisture evaporate to dryness in decoction liquor, after grinding, obtain mixing rice powder;
(2) grind into powder together with after being fried with pinenut by American pistachios, obtains pinenut American pistachios powder;
(3) get pineapple pulp fraction, aloe, crowndaisy chrysanthemum, common vetch dish are added suitable quantity of water together after cleaning and be polished into slurries, obtains fruits and vegetables slurries;
(4) mixing rice powder step (1) obtained to step (3), pinenut American pistachios powder, fruits and vegetables slurries and other residual components mixing and stirring, through decatize slaking, send into freeze drier after cooling, crosses 80-100 mesh sieve, to obtain final product after pulverizing.
Claims (2)
1. a pineapple local flavor glutinous rice flour, it is characterized in that, be made up of the raw material of following weight portion: glutinous rice 180-200, sago 40-50, pineapple 50-60, fish sauce 1-2, aloe 2-3, crowndaisy chrysanthemum 30-40, common vetch dish 25-30, coconut oil 4-5, American pistachios 30-35, pinenut 25-30, buckwheat 10-12, Shitake Mushroom P.E 3-4, powdered beef 2-3, dried longan 7-8, purple perilla 14-16, female's gold reed 2-3, balloonflower root 4-5, auxiliary agent 7-8, wherein auxiliary agent is made up of the raw material of following weight portion: ginseng 3-4, sealwort 5-6, lotus root starch 10-12, lotus leaf 30-35, Jasmine 8-10, Radix Angelicae Sinensis leaf 5-6, fructus amomi 4-5, seed of Chinese dodder 5-6, fruit of Cherokee rose 1-3, root of herbaceous peony 8-10, Radix agastaches 15-18, stem angle stem 2-3, preparation method is: ginseng and sealwort are made Ultramicro-powder, then mixed powder is obtained after mixing with lotus root starch, mixing lotus leaf, Jasmine, Radix Angelicae Sinensis leaf, fructus amomi, the seed of Chinese dodder, the fruit of Cherokee rose, the root of herbaceous peony, Radix agastaches, stem angle stem, add 5-6 water slow fire boiling doubly 100 ~ 120 minutes, extract is obtained after filtration, extract is concentrated post-drying, mix with aforementioned mixed powder and get final product.
2. the preparation method of a kind of pineapple local flavor glutinous rice flour according to claim 1, is characterized in that, comprise the following steps:
(1) dried longan, purple perilla, female's gold reed, balloonflower root suitable quantity of water are decocted twice, each 60-80 minute, decoction liquor is merged after filtration, then glutinous rice is put into after decoction liquor soaks 100-120 minute, break into slurries, adopt low-temperature evaporation, by the moisture evaporate to dryness in decoction liquor, after grinding, obtain mixing rice powder;
(2) grind into powder together with after being fried with pinenut by American pistachios, obtains pinenut American pistachios powder;
(3) get pineapple pulp fraction, aloe, crowndaisy chrysanthemum, common vetch dish are added suitable quantity of water together after cleaning and be polished into slurries, obtains fruits and vegetables slurries;
(4) mixing rice powder step (1) obtained to step (3), pinenut American pistachios powder, fruits and vegetables slurries and other residual components mixing and stirring, through decatize slaking, send into freeze drier after cooling, crosses 80-100 mesh sieve, to obtain final product after pulverizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410628307.6A CN104431701A (en) | 2014-11-11 | 2014-11-11 | Glutinous rice flour with pineapple flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410628307.6A CN104431701A (en) | 2014-11-11 | 2014-11-11 | Glutinous rice flour with pineapple flavor and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431701A true CN104431701A (en) | 2015-03-25 |
Family
ID=52879049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410628307.6A Pending CN104431701A (en) | 2014-11-11 | 2014-11-11 | Glutinous rice flour with pineapple flavor and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431701A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962049A (en) * | 2016-05-16 | 2016-09-28 | 柳州市螺蛳粉协会 | Longan rice noodle |
| CN107080156A (en) * | 2017-04-11 | 2017-08-22 | 中国农业科学院农产品加工研究所 | A kind of method that semidry method milling prepares glutinous rice flour |
-
2014
- 2014-11-11 CN CN201410628307.6A patent/CN104431701A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962049A (en) * | 2016-05-16 | 2016-09-28 | 柳州市螺蛳粉协会 | Longan rice noodle |
| CN107080156A (en) * | 2017-04-11 | 2017-08-22 | 中国农业科学院农产品加工研究所 | A kind of method that semidry method milling prepares glutinous rice flour |
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Application publication date: 20150325 |