CN105029219A - Preparation method of hericium erinaceus tribute cake - Google Patents
Preparation method of hericium erinaceus tribute cake Download PDFInfo
- Publication number
- CN105029219A CN105029219A CN201510377913.XA CN201510377913A CN105029219A CN 105029219 A CN105029219 A CN 105029219A CN 201510377913 A CN201510377913 A CN 201510377913A CN 105029219 A CN105029219 A CN 105029219A
- Authority
- CN
- China
- Prior art keywords
- freeze
- parts
- dried powder
- hericium erinaceus
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 30
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 40
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims abstract description 9
- 239000003921 oil Substances 0.000 claims abstract description 9
- 235000019198 oils Nutrition 0.000 claims abstract description 9
- 235000020234 walnut Nutrition 0.000 claims abstract description 9
- 241000255789 Bombyx mori Species 0.000 claims abstract description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 239000008159 sesame oil Substances 0.000 claims abstract description 6
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 240000007049 Juglans regia Species 0.000 claims abstract 4
- 241001092040 Crataegus Species 0.000 claims description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 14
- 235000010469 Glycine max Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 241001107116 Castanospermum australe Species 0.000 abstract 3
- 235000013175 Crataegus laevigata Nutrition 0.000 abstract 3
- 235000021279 black bean Nutrition 0.000 abstract 3
- 238000002156 mixing Methods 0.000 abstract 2
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 241000758789 Juglans Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 208000007882 Gastritis Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of a hericium erinaceus tribute cake. The preparation method comprises the following steps: (1) washing fresh black bean, hericium erinaceus, and haw, soaking for 10 to 15 minutes, freeze-drying the raw materials by a freeze-drying machine, opening a refrigerator to carry out refrigeration, cooling the raw materials to a temperature of -30 DEG C or less, maintaining the temperature for 8 to 10 hours, drying, vacuumizing, heating to a temperature of 90 to 100 DEG C, drying for 2 to 3 hours, and grinding the solids obtained through freeze-drying to obtain black bean freeze-dried powder, hericium erinaceus freeze-dried powder, and haw freeze-dried powder; (2) mixing the following raw materials in parts by weight: 50 to 70 parts of glutinous rice powder, 6 to 10 parts of flour, 3 to 8 parts of black bean freeze-dried powder, 6 to 9 parts of hericium erinaceus freeze-dried powder, 3 to 5 parts of haw freeze-dried powder, 5 to 7 parts of L-arabinose, 3 to 5 parts of milk powder, 5 to 8 parts of silkworm chrysalis oil, 5 to 8 parts of sesame oil, and 2 to 5 parts of walnut kernel; (3) mixing the raw materials, steaming, and slicing. The tribute cake produced by the provided preparation technology has prominent functions of fortifying the stomach, promoting digestion, and reducing blood sugar and blood fat, and is capable of strengthening the human immunity if people eat the tribute cake regularly for a long term.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of preparation technology of Hericium erinaceus tribute cake.
Background technology
Tribute cake is Huaining, Anhui tradition name special product, is the Anhui famous-brand and high-quality goods obtaining many honor.The production primary raw material of current tribute cake is quality glutinous rice, its sweetener mainly adopts sucrose, white granulated sugar, xylitol etc., belong to the unhealthy food of high sugar, high heat, low nutrition, eat and easily cause the illness such as obesity, hyperglycaemia, insulin secretion imbalance, diabetes patient not easily eats.
Hericium erinaceus property is flat, taste dry, sharp the five internal organs, aid digestion, it has significant curative effect to the disease of digestive tract such as gastric ulcer, antral gastritis, and Hericium erinaceus has effect that is anticancer and raising immune function of human body simultaneously, can strengthen the body resistance to consolidate the constitution, often edible can improve people sleep, cheer up, increase appetite.The product of current Hericium erinaceus is few, and various new development technique is also less.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of preparation technology of Hericium erinaceus tribute cake is provided, the tribute cake of preparation has significant stomach strengthening and digestion promoting, hypoglycemic and effect for reducing blood fat, eats for a long time, can improve the immunity of human body, be applicable to diabetes patient, and nutritious, have excellent mouthfeel, quality is soft, fragrant and sweet appropriateness is loose good to eat.
The present invention adopts following technical scheme to achieve these goals:
A preparation technology for Hericium erinaceus tribute cake, comprises following preparation process:
(1) 10-15 minute is soaked after fresh black soya bean, Hericium erinaceus, hawthorn being cleaned, soaked black soya bean, Hericium erinaceus, hawthorn are joined respectively in freeze drier and carry out freeze drying, first open refrigerator to freeze, be chilled to temperature of charge and be less than-30 DEG C, and maintain drying in 8-10 hour, then vacuum is opened, and be heated to 90-100 DEG C, continue dry 2-3 hour, finally the solid matter that freeze drying obtains is pulverized, respectively obtained black soya bean freeze-dried powder, Hericium erinaceus freeze-dried powder, hawthorn freeze-dried powder;
(2) prepare burden; Prepare burden by following weight ratio: glutinous rice flour 50-70 part, flour 6-10 part, black soya bean freeze-dried powder 3-8 part, Hericium erinaceus freeze-dried powder 6-8 part, hawthorn freeze-dried powder 3-5 part, Arabinose 5-7 part, milk powder 3-5 part, silkworm chrysalis oil 5-8 part, sesame oil 5-8 part, walnut kernel 2-5 part;
(2) glutinous rice flour is placed in the environment of high humidity and absorbs water, make glutinous rice flour water content reach 16-20%;
(3) get powder, oil mixes, then add walnut kernel, copy and mix evenly;
(4) loin chop: get the stainless steel cake case dress cake heart, enter food steamer and steam taking-up in 8-10 minute;
(5) cut into slices.
Preferably, the batching described in step (2); Prepare burden by following weight ratio: glutinous rice flour 60 parts, 8 parts, flour, black soya bean freeze-dried powder 5 parts, Hericium erinaceus freeze-dried powder 7 parts, hawthorn freeze-dried powder 5 parts, Arabinose 5 parts, milk powder 5 parts, silkworm chrysalis oil 6 parts, 6 parts, sesame oil, walnut kernel 3 parts.
Compared with the prior art, beneficial effect of the present invention is as follows:
The preparation technology of Hericium erinaceus tribute cake of the present invention, the tribute cake of preparation has significant stomach strengthening and digestion promoting, hypoglycemic and effect for reducing blood fat, adopt cryogenic freezing process technology to ensure that original composition of each raw material, the product comprehensive nutrition of preparation, eats for a long time, the immunity of human body can be improved, be applicable to diabetes patient, and have excellent mouthfeel, quality is soft, fragrant and sweet appropriateness is loose good to eat.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A preparation technology for Hericium erinaceus tribute cake, comprises following preparation process:
(1) soak 10 minutes after fresh black soya bean, Hericium erinaceus, hawthorn being cleaned, soaked black soya bean, Hericium erinaceus, hawthorn are joined respectively in freeze drier and carry out freeze drying, first open refrigerator to freeze, be chilled to temperature of charge and be less than-30 DEG C, and maintain drying in 10 hours, then vacuum is opened, and be heated to 100 DEG C, continue dry 3 hours, finally the solid matter that freeze drying obtains is pulverized, respectively obtained black soya bean freeze-dried powder, Hericium erinaceus freeze-dried powder, hawthorn freeze-dried powder;
(2) prepare burden; Prepare burden by following weight ratio: glutinous rice flour 60 parts, 10 parts, flour, black soya bean freeze-dried powder 5 parts, Hericium erinaceus freeze-dried powder 8 parts, hawthorn freeze-dried powder 5 parts, Arabinose 7 parts, milk powder 5 parts, silkworm chrysalis oil 6 parts, 6 parts, sesame oil, walnut kernel 3 parts;
(2) glutinous rice flour is placed in the environment of high humidity and absorbs water, make glutinous rice flour water content reach 20%;
(3) get powder, oil mixes, then add walnut kernel, copy and mix evenly;
(4) loin chop: get the stainless steel cake case dress cake heart, enter food steamer and steam taking-up in 10 minutes;
(5) cut into slices.
Claims (2)
1. a preparation technology for Hericium erinaceus tribute cake, is characterized in that: comprise following preparation process:
(1) 10-15 minute is soaked after fresh black soya bean, Hericium erinaceus, hawthorn being cleaned, soaked black soya bean, Hericium erinaceus, hawthorn are joined respectively in freeze drier and carry out freeze drying, first open refrigerator to freeze, be chilled to temperature of charge and be less than-30 DEG C, and maintain drying in 8-10 hour, then vacuum is opened, and be heated to 90-100 DEG C, continue dry 2-3 hour, finally the solid matter that freeze drying obtains is pulverized, respectively obtained black soya bean freeze-dried powder, Hericium erinaceus freeze-dried powder, hawthorn freeze-dried powder;
(2) prepare burden; Prepare burden by following weight ratio: glutinous rice flour 50-70 part, flour 6-10 part, black soya bean freeze-dried powder 3-8 part, Hericium erinaceus freeze-dried powder 6-8 part, hawthorn freeze-dried powder 3-5 part, Arabinose 5-7 part, milk powder 3-5 part, silkworm chrysalis oil 5-8 part, sesame oil 5-8 part, walnut kernel 2-5 part;
(2) glutinous rice flour is placed in the environment of high humidity and absorbs water, make glutinous rice flour water content reach 16-20%;
(3) get powder, oil mixes, then add walnut kernel, copy and mix evenly;
(4) loin chop: get the stainless steel cake case dress cake heart, enter food steamer and steam taking-up in 8-10 minute;
(5) cut into slices.
2. the preparation technology of Hericium erinaceus tribute cake according to claim 1, is characterized in that: the batching described in step (2); Prepare burden by following weight ratio: glutinous rice flour 60 parts, 8 parts, flour, black soya bean freeze-dried powder 5 parts, Hericium erinaceus freeze-dried powder 7 parts, hawthorn freeze-dried powder 5 parts, Arabinose 5 parts, milk powder 5 parts, silkworm chrysalis oil 6 parts, 6 parts, sesame oil, walnut kernel 3 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510377913.XA CN105029219A (en) | 2015-06-29 | 2015-06-29 | Preparation method of hericium erinaceus tribute cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510377913.XA CN105029219A (en) | 2015-06-29 | 2015-06-29 | Preparation method of hericium erinaceus tribute cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029219A true CN105029219A (en) | 2015-11-11 |
Family
ID=54436669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510377913.XA Pending CN105029219A (en) | 2015-06-29 | 2015-06-29 | Preparation method of hericium erinaceus tribute cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029219A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136237A (en) * | 2016-06-30 | 2016-11-23 | 潜山县有余瓜蒌开发有限责任公司 | Fructus Trichosanthis seed nutritive powder that a kind of suitable middle-aged and elderly people is edible and processing method thereof |
| CN106234501A (en) * | 2016-08-25 | 2016-12-21 | 方莉 | A kind of preparation method of nutrition tribute cake |
| CN106261679A (en) * | 2016-08-15 | 2017-01-04 | 怀宁县荣升食品厂 | A kind of black scraper fish bone collagen polypeptide tribute cake and preparation method thereof |
| CN108936233A (en) * | 2018-05-31 | 2018-12-07 | 贵州鸿霖农业科技有限公司 | A kind of flavor Hericium erinaceus glutinous rice cakes and preparation method thereof |
| CN109123613A (en) * | 2018-08-27 | 2019-01-04 | 南京润草堂生物科技有限公司 | A kind of diabetic product additive |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755872A (en) * | 2009-12-11 | 2010-06-30 | 上海籽金生物科技有限公司 | Cake component for diabetic patients |
| CN101779720A (en) * | 2010-04-01 | 2010-07-21 | 镇平宏远食品厂 | Minor cereal cake made from five black cereals and maltitol |
| CN103284074A (en) * | 2013-03-22 | 2013-09-11 | 高雷 | A preparation method for a chestnut flavor stomach-invigorating steamed sponge cake |
| CN104012743A (en) * | 2014-06-05 | 2014-09-03 | 方明 | Production method of L-arabinose functional tribute cake |
-
2015
- 2015-06-29 CN CN201510377913.XA patent/CN105029219A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755872A (en) * | 2009-12-11 | 2010-06-30 | 上海籽金生物科技有限公司 | Cake component for diabetic patients |
| CN101779720A (en) * | 2010-04-01 | 2010-07-21 | 镇平宏远食品厂 | Minor cereal cake made from five black cereals and maltitol |
| CN103284074A (en) * | 2013-03-22 | 2013-09-11 | 高雷 | A preparation method for a chestnut flavor stomach-invigorating steamed sponge cake |
| CN104012743A (en) * | 2014-06-05 | 2014-09-03 | 方明 | Production method of L-arabinose functional tribute cake |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136237A (en) * | 2016-06-30 | 2016-11-23 | 潜山县有余瓜蒌开发有限责任公司 | Fructus Trichosanthis seed nutritive powder that a kind of suitable middle-aged and elderly people is edible and processing method thereof |
| CN106261679A (en) * | 2016-08-15 | 2017-01-04 | 怀宁县荣升食品厂 | A kind of black scraper fish bone collagen polypeptide tribute cake and preparation method thereof |
| CN106234501A (en) * | 2016-08-25 | 2016-12-21 | 方莉 | A kind of preparation method of nutrition tribute cake |
| CN108936233A (en) * | 2018-05-31 | 2018-12-07 | 贵州鸿霖农业科技有限公司 | A kind of flavor Hericium erinaceus glutinous rice cakes and preparation method thereof |
| CN109123613A (en) * | 2018-08-27 | 2019-01-04 | 南京润草堂生物科技有限公司 | A kind of diabetic product additive |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101999609B (en) | Method for making potato-fruit recombinant mixed crispy chips | |
| CN105029219A (en) | Preparation method of hericium erinaceus tribute cake | |
| CN105249183A (en) | Production method of probiotics infant rice flour | |
| CN102423087B (en) | Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball | |
| CN103349251B (en) | Bamboo carbon crispy yam ball and manufacture method thereof | |
| CN103734771A (en) | Chinese chestnut and duck meat sausage and manufacturing method thereof | |
| CN104041802A (en) | Freeze-dried health Hericium erinaceus food | |
| CN102440317A (en) | Sucrose-free composite nutritional apple and vegetable powder soft candy and preparation method thereof | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| CN102197836B (en) | Method for preparing edible cake | |
| CN105410924B (en) | Natto haw food and preparation method thereof | |
| CN103918976A (en) | Pure-natural low-temperature baking-cooked millet flour and preparation method thereof | |
| CN111066938A (en) | Processing method of low-sugar preserved plum fruits | |
| CN102648754A (en) | Preparation method for freeze-dried dumpling | |
| CN104921108A (en) | Clanis bilineata larva protein powder preparation thereof | |
| CN108925848A (en) | A kind of production method that quinoa reconstitutes ready-to-eat food | |
| KR102302829B1 (en) | Lactic acid bacteria comprising bean curd and manufacturing method thereof | |
| CN100586310C (en) | Dried venison capable of invigorating spleen and stomach and preparation method thereof | |
| CN114982900A (en) | Freeze-dried fruit and vegetable rice cakes suitable for infants to invigorate spleen and nourish stomach and making method thereof | |
| KR20170049103A (en) | Preparation Method of the the Fermentation Cereal Bar using Chestnut Shell | |
| CN111011438A (en) | Functional nutrition bar based on resistant starch and bound polyphenol and preparation method thereof | |
| KR20170066013A (en) | Lactic acid bacteria fermentation brown rice scorched rice using goat milk | |
| CN110537696A (en) | Instant food of black fungus and its preparation method | |
| CN100998387A (en) | Process for processing instant glutinous rice food | |
| CN107712089A (en) | A kind of preparation method of the fermented bean curd with warm stomach effect |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151111 |