CN105995737A - Nourishing and beautifying sandwich vegetable paper and production method thereof - Google Patents
Nourishing and beautifying sandwich vegetable paper and production method thereof Download PDFInfo
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- CN105995737A CN105995737A CN201610632341.XA CN201610632341A CN105995737A CN 105995737 A CN105995737 A CN 105995737A CN 201610632341 A CN201610632341 A CN 201610632341A CN 105995737 A CN105995737 A CN 105995737A
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- sandwich
- vegetable paper
- fructus
- cucumidis sativi
- nourishing
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000013618 yogurt Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 241001506047 Tremella Species 0.000 claims abstract description 9
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 8
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000003935 Hippophae Nutrition 0.000 claims description 11
- 241000229143 Hippophae Species 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 244000045195 Cicer arietinum Species 0.000 claims description 6
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 244000157072 Hylocereus undatus Species 0.000 claims description 6
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000011230 binding agent Substances 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 238000005266 casting Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 238000007872 degassing Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 230000001007 puffing effect Effects 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 229940083466 soybean lecithin Drugs 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 13
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 241000167854 Bourreria succulenta Species 0.000 abstract 2
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 2
- 235000003145 Hippophae rhamnoides Nutrition 0.000 abstract 2
- 240000007049 Juglans regia Species 0.000 abstract 2
- 235000009496 Juglans regia Nutrition 0.000 abstract 2
- 235000019693 cherries Nutrition 0.000 abstract 2
- 235000020234 walnut Nutrition 0.000 abstract 2
- 240000008086 Echinocereus enneacanthus Species 0.000 abstract 1
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 abstract 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 abstract 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 abstract 1
- 240000004713 Pisum sativum Species 0.000 abstract 1
- 235000010582 Pisum sativum Nutrition 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 235000013525 pomegranate juice Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 241000201920 Salicornia bigelovii Species 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 241000223678 Aureobasidium pullulans Species 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 229910017053 inorganic salt Inorganic materials 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000201895 Salicornia Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000003516 hyperlipidaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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)
Abstract
The invention discloses a nourishing and beautifying sandwich vegetable paper and a production method thereof. The sandwich vegetable paper comprises cucumber, yoghurt, cherries, sea-buckthorn, tremella, walnut kernels, chick peas, pitaya and a pomegranate juice. Thin and crisp vegetable paper is made of cucumber, and puffed, delicious and crisp sandwich is made through processing the yoghurt, cherries and sea-buckthorn, so the sandwich vegetable paper made through combining the vegetable paper with the sandwich is delicious, crisp and tasty; and tremella, walnut kernels and other food materials added in the invention have metabolism promoting, nourishing, beautifying, yin nourishing and dryness moisturizing effects.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of sandwich Vegetable paper nourishing skin care and preparation method thereof.
Background technology
Along with the raising of people's living standard and developing rapidly of food industry, the kind of food is the most diversified, and people are more and more higher to nutritive value of food, taste demand.The natural health food materials such as Fructus Cucumidis sativi, Yoghourt, Fructus Pruni pseudocerasi, Fructus Hippophae are included during the present invention is raw materials used, Fructus Pruni pseudocerasi and Fructus Hippophae sweet and sour taste, sugariness is moderate, fruity is strong, and containing abundant vitamin, inorganic salt, trace element, vegetable polysaccharides, flavonoid, polyphenols, there is good antioxidation and health-care effect.Yoghourt is the milk product fermented for raw material through inoculation probiotics with milk, not only remain the nutritional labeling in milk, and during the fermentation the lactose of a part, proteolysis in milk are become little molecule, produce the vitamin of multiple needed by human body, make Yoghourt advantageously in absorption of human body, the utilization rate of nutrition is improved, and has extra-nutrition, the effect that facilitating digestion absorbs.The most Fructus Cucumidis sativi of materials is a kind of common vegetables and fruits, delicate fragrance is delicious, heat is low, deeply liked by many people, the most all there is plantation, raw material sources are secure, and yield is big, cheap, in good taste, the Vegetable paper product being made easily is accepted by consumers in general, beneficially the popularization of product, wide market.Vegetable paper not only remains the original fragrance of Fructus Cucumidis sativi, color and luster and most nutritional labeling, and there is the nutritional characteristic such as low-sugar low-fat, low in calories, high dietary-fiber, meet popular taste and to healthy demand, and the crowd such as applicable old people, diabetes, hyperlipemic patients eats.Chinese invention patent CN103584005A discloses a kind of Salicornia paper type vegetable and preparation method, Aureobasidium pullulans fermentation Salicornia Bigelovii Torr. is used to produce Salicornia Bigelovii Torr. Vegetable paper, its basic technology is the fresh Salicornia Bigelovii Torr. of selection, cleaning, color fixative, making beating, homogenizing, seasoning sterilizing, the fermentation of inoculation Aureobasidium pullulans, bed board molding, toasts, takes off film, cutting, packaging, instant and extend shelf-life of Salicornia Bigelovii Torr., increase value-added content of product, but its raw material sources are single, it is difficult to comprehensive nutrition equilibrium and the taking into account of both taste flavors, there is certain defective.The present invention improves the processing technique of Vegetable paper, raw material sources Fructus Cucumidis sativi widely is made Vegetable paper, the food materials such as Yoghourt, Fructus Pruni pseudocerasi, Fructus Hippophae are cleaned, defibrination, homogenizing, vacuum lyophilization, the processing step such as expanded are fabricated to sandwich, be combined with Fructus Cucumidis sativi Vegetable paper produce be convenient for carrying, sandwich Vegetable paper that fresh crisp-fried is crisp, delicious and tasty, containing abundant nutritional labeling, there is the health-care effect promoted health, be the leisure food of a kind of delicious food health again, there is wide market prospect.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of sandwich Vegetable paper nourishing skin care and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of sandwich Vegetable paper nourishing skin care, is made up of the raw material of following weight portion: Fructus Cucumidis sativi 400-410, Yoghourt 75-76, Fructus Pruni pseudocerasi 40-41, Fructus Hippophae 27-28, Tremella 14-15, Semen Juglandis 20-22, chickpea 43-45, Hylocereus undatus 17-18, Sucus Granati 24-25, water are appropriate.
The preparation method of the sandwich Vegetable paper according to the nourishing skin care described in claim l, comprises the steps:
(1) Fructus Cucumidis sativi choosing fresh high-quality cleans up, it is polished into serosity after cutting fritter, colloid mill 20-30 minute, weigh the edible Gelatinum oxhide of Cucumber weight part 2-3%, 1.5-1.6% xanthan gum with hot water dissolving as binding agent, add Cucumber weight part 0.5-0.6% sodium carboxymethyl cellulose, 5-6% corn starch, 2-3% soybean protein powder as plastotype agent, it is placed in vacuum drying oven after mixing homogeneously with Fructus Cucumidis sativi serosity, keeps 0.04-0.05MPa to carry out negative pressure degassing processing；
(2) take out after Fructus Cucumidis sativi serosity concentration 2-3 hour in Rotary Evaporators, coat glass surface flow casting molding, control thickness at 0.3-0.4 centimetre, far-infrared electric oven is used to dry, baking temperature is 60-65 DEG C, and the time is 5-6 hour, takes out peel and cools standby；
(3) Fructus Pruni pseudocerasi, Fructus Hippophae take sarcocarp, fritter is cut in Hylocereus undatus peeling, Tremella, chickpea clean steep raising, suitable quantity of water polishing pulping is added with other residual componentss, homogenizing processes 2-3 time, pulverizing after vacuum lyophilization, mix homogeneously with weight portion 12-14% modifying agent after pulverizing, modifying agent composition is maltodextrin, corn starch, soybean lecithin, and each component ratio is 5:4:1, adds suitable quantity of water and stirs into loose dough, send into expanding treatment in spiral puffing machine, temperature within the barrel 150-155 DEG C, rotating speed 100-110r/min, after discharging cooling, micronizing processes；
(4) step (3) gained superfine powder adds suitable quantity of water mix homogeneously and is spread evenly across in two-layer Fructus Cucumidis sativi Vegetable paper as sandwich stuffing material, and sandwich thickness is 0.2-0.3 centimetre, is cut into fritter, stores after packing at cool place after microwave drying treatment.
The invention have the advantage that the processing technique that present invention improves over Vegetable paper, Fructus Cucumidis sativi is made Vegetable paper, Yoghourt, Fructus Pruni pseudocerasi, the food materials such as Fructus Hippophae are cleaned, defibrination, homogenizing, vacuum lyophilization, expanded processing step such as grade is fabricated to sandwich, be combined to produce with Fructus Cucumidis sativi Vegetable paper and be convenient for carrying, fresh crisp-fried is crisp, delicious and tasty sandwich Vegetable paper, containing rich in protein, vitamin, flavonoid, inorganic salt, the nutraceutical agents such as trace element, there is enhancing human body immunity power, enhance metabolism, strengthen the health-care effect of resistance of human body, it it is the leisure food of a kind of delicious food health again, there is wide market prospect.The present invention is fabricated to the Vegetable paper of crisp fritter with Fructus Cucumidis sativi, processed the sandwich of expanded delicious and crisp that are made of food materials such as Yoghourt, Fructus Pruni pseudocerasi, Fructus Hippophae, the fresh perfume (or spice) of sandwich Vegetable paper being combined into is sharp and clear, delicious and tasty, and the food materials such as the Tremella that wherein adds, Semen Juglandis also enhance metabolism, nourish skin care, nourshing Yin and drynsessmoistening prescription effect.
Detailed description of the invention
A kind of sandwich Vegetable paper nourishing skin care, is made up of the raw material of following weight portion: Fructus Cucumidis sativi 400, Yoghourt 75, Fructus Pruni pseudocerasi 40, Fructus Hippophae 27, Tremella 14, Semen Juglandis 20, chickpea 43, Hylocereus undatus 17, Sucus Granati 24, water are appropriate.
The preparation method of the sandwich Vegetable paper according to the nourishing skin care described in claim l, comprises the steps:
(1) Fructus Cucumidis sativi choosing fresh high-quality cleans up, it is polished into serosity after cutting fritter, colloid mill 20 minutes, weigh the edible Gelatinum oxhide of Cucumber weight part 2%, 1.5% xanthan gum with hot water dissolving as binding agent, add Cucumber weight part 0.5% sodium carboxymethyl cellulose, 5% corn starch, 2% soybean protein powder as plastotype agent, it is placed in vacuum drying oven after mixing homogeneously with Fructus Cucumidis sativi serosity, keeps 0.04MPa to carry out negative pressure degassing processing；
(2) taking out after Fructus Cucumidis sativi serosity concentration 2 hours in Rotary Evaporators, coat glass surface flow casting molding, control thickness at 0.3 centimetre, use far-infrared electric oven to dry, baking temperature is 60 DEG C, and the time is 5 hours, takes out peel and cools standby；
(3) Fructus Pruni pseudocerasi, Fructus Hippophae take sarcocarp, fritter is cut in Hylocereus undatus peeling, Tremella, chickpea clean steep raising, suitable quantity of water polishing pulping is added with other residual componentss, homogenizing processes 2 times, pulverizing after vacuum lyophilization, mix homogeneously with weight portion after pulverizing 12% modifying agent, modifying agent composition is maltodextrin, corn starch, soybean lecithin, and each component ratio is 5:4:1, adds suitable quantity of water and stirs into loose dough, send into expanding treatment in spiral puffing machine, temperature within the barrel 150 DEG C, rotating speed 100r/min, after discharging cooling, micronizing processes；
(4) step (3) gained superfine powder adds suitable quantity of water mix homogeneously and is spread evenly across in two-layer Fructus Cucumidis sativi Vegetable paper as sandwich stuffing material, and sandwich thickness is 0.2 centimetre, is cut into fritter, stores after packing at cool place after microwave drying treatment.
Claims (2)
1. the sandwich Vegetable paper nourishing skin care, it is characterized in that, be made up of the raw material of following weight portion: Fructus Cucumidis sativi 400-410, Yoghourt 75-76, Fructus Pruni pseudocerasi 40-41, Fructus Hippophae 27-28, Tremella 14-15, Semen Juglandis 20-22, chickpea 43-45, Hylocereus undatus 17-18, Sucus Granati 24-25, water are appropriate.
2. according to the preparation method of the sandwich Vegetable paper nourishing skin care described in claim l, it is characterised in that comprise the steps:
(1) Fructus Cucumidis sativi choosing fresh high-quality cleans up, it is polished into serosity after cutting fritter, colloid mill 20-30 minute, weigh the edible Gelatinum oxhide of Cucumber weight part 2-3%, 1.5-1.6% xanthan gum with hot water dissolving as binding agent, add Cucumber weight part 0.5-0.6% sodium carboxymethyl cellulose, 5-6% corn starch, 2-3% soybean protein powder as plastotype agent, it is placed in vacuum drying oven after mixing homogeneously with Fructus Cucumidis sativi serosity, keeps 0.04-0.05MPa to carry out negative pressure degassing processing；
(2) take out after Fructus Cucumidis sativi serosity concentration 2-3 hour in Rotary Evaporators, coat glass surface flow casting molding, control thickness at 0.3-0.4 centimetre, far-infrared electric oven is used to dry, baking temperature is 60-65 DEG C, and the time is 5-6 hour, takes out peel and cools standby；
(3) Fructus Pruni pseudocerasi, Fructus Hippophae take sarcocarp, fritter is cut in Hylocereus undatus peeling, Tremella, chickpea clean steep raising, suitable quantity of water polishing pulping is added with other residual componentss, homogenizing processes 2-3 time, pulverizing after vacuum lyophilization, mix homogeneously with weight portion 12-14% modifying agent after pulverizing, modifying agent composition is maltodextrin, corn starch, soybean lecithin, and each component ratio is 5:4:1, adds suitable quantity of water and stirs into loose dough, send into expanding treatment in spiral puffing machine, temperature within the barrel 150-155 DEG C, rotating speed 100-110r/min, after discharging cooling, micronizing processes；
(4) step (3) gained superfine powder adds suitable quantity of water mix homogeneously and is spread evenly across in two-layer Fructus Cucumidis sativi Vegetable paper as sandwich stuffing material, and sandwich thickness is 0.2-0.3 centimetre, is cut into fritter, stores after packing at cool place after microwave drying treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610632341.XA CN105995737A (en) | 2016-08-05 | 2016-08-05 | Nourishing and beautifying sandwich vegetable paper and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610632341.XA CN105995737A (en) | 2016-08-05 | 2016-08-05 | Nourishing and beautifying sandwich vegetable paper and production method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105995737A true CN105995737A (en) | 2016-10-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610632341.XA Pending CN105995737A (en) | 2016-08-05 | 2016-08-05 | Nourishing and beautifying sandwich vegetable paper and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719874A (en) * | 2018-05-23 | 2018-11-02 | 佛山实瑞先导材料研究院（普通合伙） | A kind of compound Vegetable paper and preparation method thereof |
| CN108719873A (en) * | 2018-05-23 | 2018-11-02 | 佛山实瑞先导材料研究院（普通合伙） | A kind of Vegetable paper and preparation method thereof improving intestinal health |
| USD922126S1 (en) | 2019-06-06 | 2021-06-15 | Sharkninja Operating Llc | User interface for a food preparation device |
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- 2016-08-05 CN CN201610632341.XA patent/CN105995737A/en active Pending
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108719874A (en) * | 2018-05-23 | 2018-11-02 | 佛山实瑞先导材料研究院（普通合伙） | A kind of compound Vegetable paper and preparation method thereof |
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| USD922126S1 (en) | 2019-06-06 | 2021-06-15 | Sharkninja Operating Llc | User interface for a food preparation device |
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Application publication date: 20161012 |