CN107692226A - A kind of collagen leisure food and preparation method thereof - Google Patents
A kind of collagen leisure food and preparation method thereof Download PDFInfo
- Publication number
- CN107692226A CN107692226A CN201710554458.5A CN201710554458A CN107692226A CN 107692226 A CN107692226 A CN 107692226A CN 201710554458 A CN201710554458 A CN 201710554458A CN 107692226 A CN107692226 A CN 107692226A
- Authority
- CN
- China
- Prior art keywords
- leisure food
- parts
- chrysanthemum
- collagen
- extract liquid
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 33
- 102000008186 Collagen Human genes 0.000 title claims abstract description 32
- 108010035532 Collagen Proteins 0.000 title claims abstract description 32
- 229920001436 collagen Polymers 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 40
- 239000000284 extract Substances 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 23
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 12
- 239000000661 sodium alginate Substances 0.000 claims abstract description 12
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 12
- 239000011435 rock Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 241000723353 Chrysanthemum Species 0.000 claims description 39
- 238000003756 stirring Methods 0.000 claims description 25
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 14
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 12
- 239000012634 fragment Substances 0.000 claims description 10
- 239000001569 carbon dioxide Substances 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 240000007817 Olea europaea Species 0.000 claims description 5
- 235000002725 Olea europaea Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 5
- 235000020334 white tea Nutrition 0.000 claims description 5
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 238000009413 insulation Methods 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000001153 anti-wrinkle effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of collagen leisure food and preparation method thereof.The collagen leisure food of the present invention is to be prepared with 10 22 parts of collagen solution, 20 50 parts of chrysanthemum extract liquid, 25 parts of sodium alginate, 36 parts of edible salt, 5 10 parts of rock sugar according to quality proportioning, can also add coconut powder in the feed, increases mouthfeel and fragrance；During preparation, allocated for different material characteristics in different temperature ranges, ensure that nutritional ingredient is not lost in, product obtains optimal mouthfeel and quality.Compared to using expanded or fried class product, present invention employs natural animal-plant material to be prepared, and nutritional ingredient is high, and crisp texture, flavor is good, and preparation method is safe and healthy, is a kind of green and healthy leisure food.
Description
Technical field
The present invention relates to a kind of leisure food and preparation method thereof, and in particular to a kind of collagen leisure food and its system
Preparation Method, belong to food processing technology field.
Background technology
Dilated food in existing leisure food, such as potato chips, shrimp cracker, prawn slice, puffed rice because its mouthfeel, taste protrude,
Obtain liking for most people.
But in dilated food, its form be mainly carbohydrate, and dilated food is higher fatty acid, high heat high salt,
High sugared, high monosodium glutamate content, eating dilated food in large quantities for a long time surely can be unhealthful, and most directly harm is dilated food fat
Fat content is high, after excessively eating, internal significant quantities of fat can be caused to accumulate, and occurs fat；It is easily caused hypertension and cardiovascular disease；This
Outside, largely edible dilated food easily causes satiety, influences normal diet；What is more, also leaded in some dilated foods, long
Phase, which eats, can cause lead accumulation or lead poisoning, and harm is larger.
The content of the invention
A kind of collagen egg for the features such as purpose of the present invention has that nutritional ingredient is high providing its, crisp texture, and flavor is good
White leisure food.
Technical scheme is as follows：A kind of collagen leisure food, it forms the original for including following quality proportioning
Expect component：Collagen solution 10-22 parts, chrysanthemum extract liquid 20-50 parts, sodium alginate 0.5-1 parts, edible salt 3-6 parts, rock sugar
5-10 parts.
Further, coconut powder 5-10 mass parts are also included in the raw material of the collagen leisure food.
The chrysanthemum extract liquid can be prepared using chrysanthemum as raw material using decocting method extraction.In the present invention, it is preferred to
Preparation method is：By white tea, olive leaf, chrysanthemum in mass ratio 1:1-2:After 2-4 mixing, carbon dioxide supercritical extraction is carried out,
Extracting pressure 28-30Mpa, 60-85 DEG C of extraction temperature, CO2Flow 20-22kgh/1.
After the carbon dioxide supercritical extraction, it can crush by extract remainder except solvent, microwave drying, obtain chrysanthemum fragment.Chrysanthemum
Flower fragment can be added in chrysanthemum extract liquid common heating or chrysanthemum fragment is directly added into the material for treating tabletting, by tabletting
So that chrysanthemum fragment retains in the product, there is good shape, increase products taste, characteristic.
Collagen solution of the present invention can be molten for collagen made from raw material with ox bone, pig bone, fish-bone etc.
Liquid, it is preferred to use Marine fish collagen solution.
It is another object of the present invention to provide a kind of above-mentioned preparation method of collagen leisure food.By following
Technical scheme is realized：The preparation method of the collagen leisure food of the present invention is as follows：Chrysanthemum extract liquid is heated to boiling,
Be cooled to 80 DEG C and add collagen solution while stirring, stir and be simultaneously incubated 10-15min at 70-60 DEG C, add rock sugar stir to
Dissolve, when temperature is down to 50 DEG C, adds edible salt, stirring, make to naturally cool to 40 DEG C, add sodium alginate, stirring and dissolving
Uniformly, it is homogenized, after being cooled to 30 DEG C, tabletting, is freeze-dried, sterilized, be made.
Coconut powder of the present invention can be heated jointly with chrysanthemum extract liquid or be directly added into coconut powder and treat tabletting
Common tabletting in material.
The present invention uses chrysanthemum, and for primary raw material, chrysanthemum is Chinese herbal medicine, its energy dispelling wind and heat from the body, suppressing liver-YANG, is clear liver and improved vision,
And can clearing away the lungheat and moisturizing, cooling blood and hemostasis is clearing heat and detoxicating, there is the effect of physical fitness；Using Marine fish collagen solution, its molecule
Measure small, soluble in water, without precipitation in the case of cold water, high temperature and acid or alkali, solution viscosity is low, and 10 DEG C of temperature is
Through that can activate collagen activity, collagen not only has excellent trophism, but also has good whitening flesh
The function of skin, moisturizing anti-wrinkle, also have and strengthen calcareous absorption；Collagen is combined with chrysanthemum, not only has to grow and holds beauty treatment
Effect, but also there is the effect of calming liver and clearing heat.
The leisure food of the present invention in the preparation, is allocated for different material characteristics in different temperature ranges,
It ensure that nutritional ingredient is not lost in, product obtains optimal mouthfeel and quality.Existing collagen crisp chip, using fried or swollen
Change processing technology, and also contain the food additives such as silica, sodium alginate, 5- Sodium guanylates, essence in forming, compare
Existing product, present invention employs natural animal-plant material to be prepared, and nutritional ingredient is high, and crisp texture, flavor is good, and is added
Entered wholesome chrysanthemum raw material, product had both met the mouthfeel demand of consumer, ensure again product in itself with preparation side
Method it is safe and healthy, be a kind of green and healthy leisure food.
Embodiment
The present invention is described in further details below by embodiment, these embodiments are only used for illustrating the present invention, and
Do not limit the scope of the invention.
Embodiment 1 realizes the present invention using following steps：
（1）It is prepared by chrysanthemum extract liquid：By white tea, olive leaf, chrysanthemum in mass ratio 1:1:After 2 mixing, progress carbon dioxide is super to be faced
Boundary extracts, extracting pressure 28-30Mpa, 70-85 DEG C of extraction temperature, CO2Flow 20-22kgh/1；By extract remainder except solvent, micro-
Ripple dry, pulverize, and obtain chrysanthemum fragment；
（2）Raw material prepares：15 parts of Marine fish collagen solution, 50 parts of chrysanthemum extract liquid, 1 part of sodium alginate, edible salt 4.5
Part, 5.5 parts of rock sugar；
（3）Chrysanthemum extract liquid is heated to boiling, 80 DEG C is cooled to and adds collagen solution while stirring, stir and
70-60 DEG C of insulation 12min, add rock sugar and stir to dissolving, when temperature is down to 50 DEG C, adds edible salt, stirring, make nature cold
But to 40 DEG C, sodium alginate is added, stirring and dissolving is uniform, homogenate, after being cooled to 30 DEG C, tabletting, be freeze-dried, sterilized,
It is made.
Embodiment 2 realizes the present invention using following steps：
（1）It is prepared by chrysanthemum extract liquid：By white tea, olive leaf, chrysanthemum in mass ratio 1:2:After 3 mixing, progress carbon dioxide is super to be faced
Boundary extracts, extracting pressure 28-30Mpa, 65-75 DEG C of extraction temperature, CO2Flow 20-22kgh/1；By extract remainder except solvent, micro-
Ripple dry, pulverize, and obtain chrysanthemum fragment；
（2）Raw material prepares：10 parts of collagen solution, 45 parts of chrysanthemum extract liquid, 0.5 part of sodium alginate, 6 parts of edible salt, rock sugar
9.5 part；
（3）Chrysanthemum extract liquid is heated to boiling, 80 DEG C is cooled to and adds collagen solution while stirring, stir and
70-60 DEG C of insulation 15min, add rock sugar and stir to dissolving, when temperature is down to 50 DEG C, adds edible salt, stirring, make nature cold
But to 40 DEG C, sodium alginate is added, stirring and dissolving is uniform, homogenate, after being cooled to 30 DEG C, tabletting, be freeze-dried, sterilized,
It is made.
Embodiment 3 realizes the present invention using following steps：
（1）It is prepared by chrysanthemum extract liquid：By white tea, olive leaf, chrysanthemum in mass ratio 1:1:After -4 mixing, progress carbon dioxide is super to be faced
Boundary extracts, extracting pressure 28-30Mpa, 60-75 DEG C of extraction temperature, CO2Flow 20-22kgh/1；By extract remainder except solvent, micro-
Ripple dry, pulverize, and obtain chrysanthemum fragment；
（2）Raw material prepares：22 parts of collagen solution, 38 parts of chrysanthemum extract liquid, 1 part of sodium alginate, 3 parts of edible salt, rock sugar 6
Part；
（3）Chrysanthemum extract liquid is heated to boiling, 80 DEG C is cooled to and adds collagen solution while stirring, stir and
70-60 DEG C of insulation 10min, add rock sugar and stir to dissolving, when temperature is down to 50 DEG C, adds edible salt, stirring, make nature cold
But to 40 DEG C, sodium alginate is added, stirring and dissolving is uniform, homogenate, after being cooled to 30 DEG C, tabletting, be freeze-dried, sterilized,
It is made.
Claims (8)
- A kind of 1. collagen leisure food, it is characterised in that：It forms the component for including following quality proportioning：Collagen is molten Liquid 10-22 parts, chrysanthemum extract liquid 20-50 parts, sodium alginate 0.5-1 parts, edible salt 3-6 parts, rock sugar 5-10 parts.
- 2. leisure food as claimed in claim 1, it is characterised in that：Also include coconut powder 5-10 mass parts.
- 3. leisure food as claimed in claim 1, it is characterised in that：The preparation method of the chrysanthemum extract liquid is as follows：Will be white Tea, olive leaf, chrysanthemum in mass ratio 1:1-2:After 2-4 mixing, carbon dioxide supercritical extraction, extracting pressure 28- are carried out 30Mpa, 60-85 DEG C of extraction temperature, CO2Flow 20-22kgh/L.
- 4. leisure food as claimed in claim 1, it is characterised in that：The collagen solution is that Marine fish collagen is molten Liquid.
- 5. leisure food as claimed in claim 1, it is characterised in that：Its preparation process is as follows：Chrysanthemum extract liquid is heated and risen Temperature is cooled to 80 DEG C and adds collagen solution while stirring to boiling, and stirs and is incubated 10-15min at 70-60 DEG C, adds ice Sugar stirring, when temperature is down to 50 DEG C, adds edible salt, stirring, makes to naturally cool to 40 DEG C, add sodium alginate to dissolving, Stirring and dissolving is uniform, homogenate, after being cooled to 30 DEG C, tabletting, is freeze-dried, sterilized, is made.
- 6. leisure food as claimed in claim 1, it is characterised in that：The coconut powder after chrysanthemum extract liquid jointly heating with making Standby leisure food adds coconut powder in the material for treating tabletting.
- 7. leisure food as claimed in claim 3, it is characterised in that：After the carbon dioxide supercritical extraction, by extract remainder Except solvent, microwave drying, crush, obtain chrysanthemum fragment.
- 8. leisure food as claimed in claim 7, it is characterised in that：The chrysanthemum fragment is added in chrysanthemum extract liquid jointly Heating prepares leisure food or added chrysanthemum fragment in the material for treating tabletting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710554458.5A CN107692226A (en) | 2017-07-10 | 2017-07-10 | A kind of collagen leisure food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710554458.5A CN107692226A (en) | 2017-07-10 | 2017-07-10 | A kind of collagen leisure food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107692226A true CN107692226A (en) | 2018-02-16 |
Family
ID=61170644
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710554458.5A Pending CN107692226A (en) | 2017-07-10 | 2017-07-10 | A kind of collagen leisure food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107692226A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011015610A (en) * | 2009-06-10 | 2011-01-27 | Nippi:Kk | Collagen component-containing processed food and method for producing the same |
| CN103355669A (en) * | 2013-06-27 | 2013-10-23 | 叶建斌 | Crisp chips capable of nourishing liver and tonifying Yin and preparation method |
| CN103478529A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Flower crisp chips and preparation method thereof |
| CN105361028A (en) * | 2015-11-19 | 2016-03-02 | 威海新异生物科技有限公司 | Liver-nourishing eyesight-improving pure natural wolfberry chip food |
| CN105559047A (en) * | 2016-01-18 | 2016-05-11 | 福建古甜食品科技股份有限公司 | Fast-food tremella crisp chip rich in collagen peptide and making method of fast-food tremella crisp chip |
-
2017
- 2017-07-10 CN CN201710554458.5A patent/CN107692226A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011015610A (en) * | 2009-06-10 | 2011-01-27 | Nippi:Kk | Collagen component-containing processed food and method for producing the same |
| CN103355669A (en) * | 2013-06-27 | 2013-10-23 | 叶建斌 | Crisp chips capable of nourishing liver and tonifying Yin and preparation method |
| CN103478529A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Flower crisp chips and preparation method thereof |
| CN105361028A (en) * | 2015-11-19 | 2016-03-02 | 威海新异生物科技有限公司 | Liver-nourishing eyesight-improving pure natural wolfberry chip food |
| CN105559047A (en) * | 2016-01-18 | 2016-05-11 | 福建古甜食品科技股份有限公司 | Fast-food tremella crisp chip rich in collagen peptide and making method of fast-food tremella crisp chip |
Non-Patent Citations (1)
| Title |
|---|
| 王学东等: "《医用化学实验》", 31 May 2010, 山东人民出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104000077A (en) | Rice dumpling and preparing method of rice dumpling | |
| CN105815748A (en) | Sour and sweet chilli sauce and making method thereof | |
| CN107223885A (en) | The manufacture craft of high protein chicken powder | |
| CN109875024A (en) | A kind of fruit thick chilli sauce and preparation method thereof | |
| CN103859441A (en) | European flavored chicken meat ball and preparation method thereof | |
| KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN104305344A (en) | Fish gelatin jelly and preparation method thereof | |
| CN102940210B (en) | Processing method of boiling health black soybeans and prepared boiling health black soybeans thereof | |
| CN107156658A (en) | A kind of nutrition and health care corn puffed rice and preparation method thereof | |
| CN104222735A (en) | Food for eliminating discomfort caused by eating hot pot and preparation method of food | |
| CN103156136A (en) | Manufacturing method of lily powder | |
| CN107684080A (en) | A kind of collagen chrysanthemum crisp chip and preparation method thereof | |
| CN106805051A (en) | The production method of one seed oyster solid beverage | |
| CN107692226A (en) | A kind of collagen leisure food and preparation method thereof | |
| CN107125609A (en) | A kind of Spiced hare is dry and preparation method thereof | |
| CN106418523A (en) | Stable type actinidia arguta functional healthcare curd | |
| JP2006109801A (en) | Processed bean and method for producing the same | |
| CN105918935A (en) | Minty fish cake containing tea polyphenol and preparation method of minty fish cake | |
| CN105685879A (en) | Bean paste cake suitable for being eaten in summer and production method thereof | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| JP2009060915A (en) | Beauty health food containing material derived from young barley leaves | |
| CN101390631B (en) | Process method of white clam peanut paste | |
| CN104286696A (en) | Dry-type No.1 Scholar porridge (pork giblet porridge) and preparation method thereof | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry | |
| CN107279958A (en) | A kind of thick chilli sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20180216 |