CN106858332A - Nine grains rice skin - Google Patents
Nine grains rice skin Download PDFInfo
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- CN106858332A CN106858332A CN201510938120.0A CN201510938120A CN106858332A CN 106858332 A CN106858332 A CN 106858332A CN 201510938120 A CN201510938120 A CN 201510938120A CN 106858332 A CN106858332 A CN 106858332A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 50
- 235000009566 rice Nutrition 0.000 title claims abstract description 50
- 235000013339 cereals Nutrition 0.000 title claims abstract description 41
- 240000007594 Oryza sativa Species 0.000 title claims description 46
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 26
- 235000013312 flour Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 241001127714 Amomum Species 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 241001107116 Castanospermum australe Species 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 240000003889 Piper guineense Species 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 240000003829 Sorghum propinquum Species 0.000 claims description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 238000004458 analytical method Methods 0.000 claims description 6
- 235000021279 black bean Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 240000004922 Vigna radiata Species 0.000 claims description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 239000003086 colorant Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 210000001835 viscera Anatomy 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 4
- 238000000034 method Methods 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 235000002639 sodium chloride 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)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a kind of nine grain rice skin, this nine grain rice skin is theory of traditional Chinese medical science, the full Nutritive Rice skin that is prepared from by certain technique from nine kinds of grains according to the foster the five internal organs of the five colors, this nine grain rice skin it is nutritious, it is often edible that to be beneficial to eater physically and mentally healthy；The present invention also have raw material sources extensively, be easy to get, it is with low cost, production in three-waste free discharge, energy saving, simple preparation method the advantages of.
Description
Technical field
The invention discloses a kind of nine grain rice skin, belong to technical field of food production, be concretely one
Plant with nine kinds of instant rice skins of grain-production.
Background technology
Rice skin is a kind of ready-to-eat food of people's eating, not only delicious flavour, suitable for people of all ages, and
And instant.Known rice skin is formed by the single grain processing of glutinous rice, this only with one
The rice skin for planting grain processing has a disadvantage in that：Because this rice skin is made up of single glutinous rice, because
This its nutritional ingredient has certain limitations, and often eating this rice skin being made up of single glutinous rice can make
Into nutritional deficiency, it is unfavorable for that eater is physically and mentally healthy, or even can be caused a disease because of hypotrophy.
The content of the invention
It is limited for the existing rice skin nutrition being made up of single glutinous rice, it is often edible to easily cause nutrition
Lack, be unfavorable for the physically and mentally healthy defect of eater, the invention provides a kind of nine grain rice skin,
This nine grain rice skin is the full Nutritive Rice skin being prepared from according to the theory of traditional Chinese medical science of the foster the five internal organs of the five colors,
This nine grain rice skin it is nutritious, it is often edible that to be beneficial to eater physically and mentally healthy.The present invention
Nine grains rice skin includes for preparing the raw material and auxiliary material of rice skin, prepare the raw material of rice skin include polished rice,
Wheat flour, corn flour, sweet potato powder, analysis for soybean powder, black bean powder, red bean powder, mung bean flour, sorghum flour；It is auxiliary
Material includes carrot, salt, monosodium glutamate, red cool, cassia bark, Amomum globosum loureiro, tsaoko, Chinese prickly ash, the root of Dahurain angelica, anise, fourth
Fragrant, Bi is dialled, White Chloe, nutmeg, pepper, fennel fruit, fragrant sand, dried orange peel, spiceleaf.
The consumption of various raw materials is respectively by weight：10~15 parts of polished rice, 4~5 parts of wheat flour, corn
0.01~0.03 part of powder, 0.03~0.04 part of sweet potato powder, 0.01~0.02 part of analysis for soybean powder, black bean powder 0.04~
0.05 part, 0.2~0.4 part of red bean powder, 0.08~0.14 part of mung bean flour, 0.2~0.4 part of sorghum flour；
5~7 parts of carrot, 0.3~0.4 part of salt, 0.1~0.2 part of monosodium glutamate, red cool 0.02~0.03 part, osmanthus
0.02~0.03 part of skin, 0.02~0.03 part of Amomum globosum loureiro, 0.02~0.03 part of tsaoko, Chinese prickly ash 0.02~0.03
Part, 0.01~0.02 part of the root of Dahurain angelica, anistree 0.02~0.03 part, 0.02~0.03 part of cloves, Bi dial 0.02~
0.03 part, 0.02~0.03 part of White Chloe, 0.02~0.03 part of nutmeg, 0.02~0.03 part of pepper, fennel fruit
0.02~0.03 part, fragrant husky 0.02~0.03 part, 0.02~0.03 part of dried orange peel, 0.02~0.03 part of spiceleaf.
The preparation method of nine grains rice skin of the invention is comprised the following steps：
1st, 10~15 parts of polished rice is taken in container, is soaked 6-10 hours with clear water, filter out water, stay
The polished rice of immersion is standby；
2nd, take after 5~7 parts of carrot is squeezed the juice and take 2~3 parts of juice, with 0.3~0.4 part of salt, monosodium glutamate 0.1~
0.2 part be sufficiently mixed, dissolve it is standby；
3rd, polished rice prepared by step 1 is placed in fiberizer, 2~3 parts of mixing water for adding step 2 to prepare,
Polished rice paste is worn into, it is standby；
4th, take 4~5 parts of wheat flour (high muscle wheat flour), 0.01~0.03 part of corn flour, sweet potato powder 0.03~
0.04 part, 0.01~0.02 part of analysis for soybean powder, 0.04~0.05 part of black bean powder, 0.2~0.4 part of red bean powder,
0.08~0.14 part of mung bean flour, 0.2~0.4 part of sorghum flour, the mixing of 0.01~0.02 part of salt, add water 3~
4 parts, batter is stirred into along a direction, it is standby.
5th, the batter that the polished rice for preparing step 3 is pasted, prepared by step 4 is blent together, enters in fiberizer
Defibrination, is milled into nine grains mixing paste again, standby；
6th, take red cool 0.02~0.03 part, 0.02~0.03 part of cassia bark, 0.02~0.03 part of Amomum globosum loureiro, grass
Really 0.02~0.03 part, 0.02~0.03 part of Chinese prickly ash, 0.01~0.02 part of the root of Dahurain angelica, anistree 0.02~0.03
Part, 0.02~0.03 part of cloves, Bi dial 0.02~0.03 part, 0.02~0.03 part of White Chloe, nutmeg 0.02~
0.03 part, 0.02~0.03 part of pepper, 0.02~0.03 part of fennel fruit, fragrant sand 0.02~0.03 part, dried orange peel
0.02~0.03 part, 0.02~0.03 part of spiceleaf keeps in after 4~6 parts of decoctions that in container, add water, water boiling
Remove slag within 1.5~2 hours, take 2~3 parts of decoction liquors and pour (point slurry) to nine grains mixing paste punching prepared by step 5,
Stirred with spoon in Chong Jiao, be made 9 grain points slurry mixing paste, it is standby；
7th, food steamer is placed on the steamer of boiling, cage cloth is placed on cage comb, take what a part was prepared by step 6
9 grain points slurry mixing paste on cage cloth, rock double-edged fine-toothed comb make 9 grain points starch mixing paste be uniformly distributed, thickness 0.5~
1mm, big fire is steamed 3-5 minutes, is obtained final product during to surface blistering.
8th, pan is heated to 200~300 DEG C, the 9 grain points slurry mixing paste of step 6 preparation that made a scoop with spoon
It is that 9 grain points slurry mixing paste is uniformly distributed in pan in pan, is rocked, 0.5~1mm of thickness, roasting 10~
Turn over once within 15 seconds, then roast 10~15 seconds.
Because the present invention makees raw material from nine kinds of grains of different colours, nine grains rice skin is made, because
This nine grain rice skin nutrition of the invention is complete, is equipped with carrot juice, mixing aniseed decoction liquor again in addition,
So nutritious, the delicious flavour of nine grain rice skin of the invention, eat is beneficial to healthy long,
It is that existing rice skin is incomparable.
It is characteristic of the invention that pure plant product, raw material are various, be easy to get, simple production process,
Three-waste free discharge in production, its remarkable advantage is nutritious, delicious flavour, pure pollution-free food,
It is beneficial to eater healthy.
Specific embodiment
Technical characteristic of the invention is further illustrated with reference to embodiment：
Embodiment 1
A, polished rice 10kg is taken in container, soaked 6 hours with clear water, filter out water, stay the round-grained rice of immersion
Rice is standby；
B, take after carrot 5kg squeezes the juice and take juice 2.5kg, be sufficiently mixed with salt 0.3kg, monosodium glutamate 0.15kg,
Dissolve standby；
C, by step A prepare polished rice be placed in fiberizer, the step that adds water B prepare mixing water 2.5kg,
Polished rice paste is worn into, it is standby；
D, take wheat flour 4.5kg, corn flour 0.02kg, sweet potato powder 0.02kg, analysis for soybean powder 0.02kg, black
Bean powder 0.05kg, red bean powder 0.4kg, mung bean flour 0.1kg, sorghum flour 0.2kg, salt 0.02kg are mixed
Close, added water 3kg, and batter is stirred into along a direction, standby.
Batter prepared by E, polished rice paste prepared by step C, step D is blent together, enters fiberizer
Inside defibrination again, is milled into nine grains mixing paste, standby；
F, take red cool 0.02kg, cassia bark 0.02kg, Amomum globosum loureiro 0.02kg, tsaoko 0.02kg, Chinese prickly ash 0.03kg,
Root of Dahurain angelica 0.01kg, anise 0.02kg, cloves 0.02kg, Bi dial 0.02kg, White Chloe 0.02kg, nutmeg 0.03kg,
Pepper 0.02kg, fennel fruit 0.02kg, fragrant sand 0.02kg, dried orange peel 0.02kg, spiceleaf 0.02kg in container,
The 4.5kg that adds water is decocted, and keeps removing slag for 1.5 hours after water boiling, takes what 2.5kg decoction liquors were prepared to step E
The mixing paste punching of nine grains is poured, and is stirred with spoon in Chong Jiao, is made 9 grain points slurry mixing paste, standby；
G, on the steamer of boiling place food steamer, cage comb on place cage cloth, take the 9 grain points slurry of step F preparations
Mixing paste on cage cloth, rock double-edged fine-toothed comb make 9 grain points starch mixing paste be uniformly distributed, thickness 1mm, big fire steam 3 points
Clock, obtains final product during to surface blistering.
H, pan are heated to 270 DEG C, and the 9 grain points slurry mixing for taking step F preparations is pasted in pan, is shaken
Shaking pan is uniformly distributed 9 grain points slurry mixing paste, and thickness 0.8mm, roasting is turned over once for 10 seconds, then roasts 10
Second.
Claims (2)
1. a kind of nine grain rice skin, it is characterized in that be prepared from by the raw material of following weight portion：
10~15 parts of polished rice, 4~5 parts of wheat flour, 0.01~0.03 part of corn flour, sweet potato powder 0.03~0.04
It is part, 0.01~0.02 part of analysis for soybean powder, 0.04~0.05 part of black bean powder, 0.2~0.4 part of red bean powder, green
0.08~0.14 part of bean powder, 0.2~0.4 part of sorghum flour；5~7 parts of carrot, 0.3~0.4 part of salt,
0.1~0.2 part of monosodium glutamate, red cool 0.02~0.03 part, 0.02~0.03 part of cassia bark, Amomum globosum loureiro 0.02~0.03
Part, 0.02~0.03 part of tsaoko, 0.02~0.03 part of Chinese prickly ash, 0.01~0.02 part of the root of Dahurain angelica, anistree 0.02~
0.03 part, 0.02~0.03 part of cloves, Bi dial 0.02~0.03 part, 0.02~0.03 part of White Chloe, nutmeg
0.02~0.03 part, 0.02~0.03 part of pepper, 0.02~0.03 part of fennel fruit, fragrant husky 0.02~0.03 part,
0.02~0.03 part of dried orange peel, 0.02~0.03 part of spiceleaf.
2. nine grains meter skin as described in claim 1, it is characterized in that being that its preparation method includes
The following steps：
(1) 10~15 parts of polished rice, is taken in container, is soaked 6-10 hours with clear water, filter out water,
Stay the polished rice of immersion standby；
(2), take after 5~7 parts of carrot is squeezed the juice and take 2~3 parts of juice, with 0.3~0.4 part of salt, monosodium glutamate 0.1~
0.2 part be sufficiently mixed, dissolve it is standby；
(3), polished rice prepared by step (1) is placed in fiberizer, mixing water 2 prepared by the step 2 that adds water~
3 parts, polished rice paste is worn into, it is standby；
(4), take 4~5 parts of wheat flour, 0.01~0.03 part of corn flour, 0.03~0.04 part of sweet potato powder,
0.01~0.02 part of analysis for soybean powder, 0.04~0.05 part of black bean powder, 0.2~0.4 part of red bean powder, mung bean flour
0.08~0.14 part, 0.2~0.4 part of sorghum flour, the mixing of 0.01~0.02 part of salt, add water 3~4 parts,
Batter is stirred into along a direction, it is standby.
(5) batter that, polished rice for preparing step (3) is pasted, prepared by step (4) is blent together, enters
The interior defibrination again of fiberizer, grinds 4 nine grains mixing paste, standby；
(6), take red cool 0.02~0.03 part, 0.02~0.03 part of cassia bark, 0.02~0.03 part of Amomum globosum loureiro,
0.02~0.03 part of tsaoko, 0.02~0.03 part of Chinese prickly ash, 0.01~0.02 part of the root of Dahurain angelica, anistree 0.02~0.03
Part, 0.02~0.03 part of cloves, Bi dial 0.02~0.03 part, 0.02~0.03 part of White Chloe, nutmeg 0.02~
0.03 part, 0.02~0.03 part of pepper, 0.02~0.03 part of fennel fruit, fragrant sand 0.02~0.03 part, dried orange peel
0.02~0.03 part, 0.02~0.03 part of spiceleaf keeps in after 4~6 parts of decoctions that in container, add water, water boiling
Remove slag within 1.5~2 hours, take 2~3 parts of decoction liquors and poured to nine grains mixing paste punching prepared by step (5), Bian Chong
Side spoon stirring is poured, 9 grain points slurry mixing paste is made, it is standby；
(7) food steamer, is placed on the steamer of boiling, cage cloth is placed on cage comb, take the nine of step (6) preparation
Grain point slurry mixing paste on cage cloth, rock double-edged fine-toothed comb make 9 grain points starch mixing paste be uniformly distributed, 0.5~1mm of thickness,
Big fire is steamed 3-5 minutes, is obtained final product during to surface blistering.
(8), pan is heated to 200~300 DEG C, and the 9 grain points slurry mixing for taking step (6) preparation is pasted in flat
In the pot of bottom, rocking pan is uniformly distributed 9 grain points slurry mixing paste, and 0.5~1mm of thickness is roasted 10~15 seconds
Turn over once, then roast 10~15 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510938120.0A CN106858332A (en) | 2015-12-12 | 2015-12-12 | Nine grains rice skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510938120.0A CN106858332A (en) | 2015-12-12 | 2015-12-12 | Nine grains rice skin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858332A true CN106858332A (en) | 2017-06-20 |
Family
ID=59238730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510938120.0A Pending CN106858332A (en) | 2015-12-12 | 2015-12-12 | Nine grains rice skin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858332A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077723A (en) * | 2017-12-13 | 2018-05-29 | 安徽科技学院 | A kind of health nutrition musculus cutaneus and preparation method thereof |
| CN108991354A (en) * | 2018-06-29 | 2018-12-14 | 望谟天旺农业科技有限公司 | A kind of konjak (Moyu) rice skin and its processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711557A (en) * | 2008-09-30 | 2010-05-26 | 范理想 | Black rice husk |
| CN104171855A (en) * | 2014-07-21 | 2014-12-03 | 贵州省黎平县侗乡米业有限公司 | Rice noodles and processing method thereof |
-
2015
- 2015-12-12 CN CN201510938120.0A patent/CN106858332A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711557A (en) * | 2008-09-30 | 2010-05-26 | 范理想 | Black rice husk |
| CN104171855A (en) * | 2014-07-21 | 2014-12-03 | 贵州省黎平县侗乡米业有限公司 | Rice noodles and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘玺等: "《风味小食品制作技术》", 30 April 2000, 河南科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077723A (en) * | 2017-12-13 | 2018-05-29 | 安徽科技学院 | A kind of health nutrition musculus cutaneus and preparation method thereof |
| CN108991354A (en) * | 2018-06-29 | 2018-12-14 | 望谟天旺农业科技有限公司 | A kind of konjak (Moyu) rice skin and its processing method |
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Addressee: Zhang Tongli Document name: Notification of Acceptance of Patent Application |
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| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhang Tongli Document name: Notification of Publication of the Application for Invention |
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