CN108719770A - One kind is for oxidation resistant functional nutrient congee of body and preparation method thereof - Google Patents
One kind is for oxidation resistant functional nutrient congee of body and preparation method thereof Download PDFInfo
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- 230000003647 oxidation Effects 0.000 title claims abstract description 19
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 19
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 49
- 235000009566 rice Nutrition 0.000 claims abstract description 49
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 23
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 23
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 20
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 20
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 20
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 20
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 20
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 20
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 20
- 235000019713 millet Nutrition 0.000 claims abstract description 20
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 19
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 19
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 19
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- 239000000463 material Substances 0.000 claims abstract description 19
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- 239000004615 ingredient Substances 0.000 claims abstract description 9
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 13
- 229960002675 xylitol Drugs 0.000 claims description 13
- 235000010447 xylitol Nutrition 0.000 claims description 13
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
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- 244000269722 Thea sinensis Species 0.000 claims 3
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- 235000012054 meals Nutrition 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
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- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
One kind being used for the oxidation resistant functional nutrient congee of body, and the raw material of the nutrition porridge includes major ingredient and auxiliary material；The major ingredient is reproduced rice；The auxiliary material includes lotus seeds, red bean, red waist beans, raisins, maize pulp, buckwheat, millet, glutinous rice, jujube, longan, oat and white fungus.The invention also includes the preparation methods of the functional nutrient congee.Product of the present invention has effects that body oxidation resistant, can alleviate aging, build up health, edible safety, and nutrition is balanced, and providing a kind of diet for friend person in middle and old age newly selects.
Description
Technical field
The present invention relates to a kind of functional foods and preparation method thereof, more particularly to one kind being used for the oxidation resistant function of body
Property nutrition porridge and preparation method thereof.
Background technology
Functional food refers to the food claimed with specific healthcare function or for the purpose of replenishing vitamins, minerals
Product, i.e., it is edible suitable for specific crowd, have and adjust body function, not for the purpose for the treatment of disease, and human body is not generated and is appointed
What acute, subacute or chronic hazard food.Functional food includes：Enhance human body constitution（Enhance immunocompetence, activation leaching
Bar system etc.）Food；Prevent disease（Hypertension, diabetes, coronary heart disease, constipation and tumour etc.）Food；It gets well（Control
Cholesterol processed prevents platelet aggregation, adjusts hematopoiesis function etc.）Food；Adjust body rhythms（Nerve center, nerve ending,
Intake and absorption function etc.）Food and anti-aging food.According to investigations, China is more than that 95% middle-aged and the old is faced with
The health problems such as nutritional deficiency, chronic disease, social more and more people attention middle-aged and the old idiotrophic is healthy now asks
Topic, and increasingly advocate dietotherapy.
Currently, not occurring also being used for the oxidation resistant functional nutrient congee of body.
Invention content
The technical problem to be solved by the present invention is to overcome drawbacks described above of the existing technology, it is equal to provide a kind of nutrition
Weighing apparatus, low sugar, deliciousness simultaneously have effects that oxidation resistant, edible safety, and one kind of the middle-aged and the old is suitble to be used for body anti-oxidation function
Property nutrition porridge.
The technical solution adopted by the present invention to solve the technical problems is as follows：One kind is for the oxidation resistant functional battalion of body
Congee is supported, the raw material of the nutrition porridge includes major ingredient and auxiliary material；The major ingredient is reproduced rice；The auxiliary material includes lotus seeds, red bean, red
Waist beans, raisins, maize pulp, buckwheat, millet, jujube and longan.
Further, the major ingredient and the auxiliary material weight ratio are 10:1~2.
Further, the weight proportion of each raw material of the nutrition porridge：5~15 parts of reproduced rice, 1~5 part of lotus seeds, red bean 1~5
Part, 1~5 part of red waist beans, 1~5 part of raisins, 1~5 part of maize pulp, 1~5 part of buckwheat, 1~5 part of millet, 1~5 part of jujube
With 1~5 part of longan.
Preferably, the raw material of the nutrition porridge further includes oat, white fungus and glutinous rice.
Preferably, the weight proportion of each raw material of the nutrition porridge：8~12 parts of reproduced rice, 2~4 parts of lotus seeds, red bean 2~4
Part, 2~4 parts of red waist beans, 2~4 parts of raisins, 2~4 parts of maize pulp, 2~4 parts of buckwheat, 2~4 parts of millet, 2~4 parts of jujube,
1 ~ 6 part of 2~4 parts of longan, 1 ~ 5 part of oat, 1 ~ 5 part of white fungus and glutinous rice.
Further, the nutrition porridge, which also contains, is equivalent to the citric acid of raw material gross weight 0.5~1.5% and is equivalent to raw material
The xylitol of total weight 10~12%.
Further, the synthesis material of the reproduced rice includes：200~500 parts of rice, 0.5~1 part of tea polyphenols and monoglyceride
1~3.5 part.
Further, the mass percent of the citric acid is 95%~99%；The mass percent of the xylitol be 90%~
95%；The mass percent of the tea polyphenols is 95%~99%；The mass percent of monoglyceride is 90%~95%.
Technical solution is as follows used by the present invention further solves its technical problem：One kind being used for the oxidation resistant work(of body
The preparation method of energy property nutrition porridge, which is characterized in that include the following steps：
（1）Using double helix exrusion technology, rice crushes, and be sieved 80 ~ 100 mesh, and tea polyphenols are added and monoglyceride utilizes extruder
Mixing is squeezed into a meter type, weighs reproduced rice by formula, the water that addition is equivalent to 2~8 times of raw material gross weight soaks at 20~30 DEG C
0.5~2.5h is sent out, is drained；
（2）By selected red bean, longan, oat, lotus seeds, white fungus, raisins, maize pulp, buckwheat, millet, glutinous rice, jujube and
Longan is equivalent to the water of 2~8 times of raw material gross weight by formula addition, is carried out embathing 0.5~2.5h at 20~30 DEG C, be rinsed clean
Only, it drains；
（3）By the red bean cleaned, longan, oat, lotus seeds, white fungus, raisins, maize pulp, buckwheat, millet, glutinous rice, jujube
It is cooling with longan boiling water treating, it drains；
（4）Xylitol and citric acid are added after processed auxiliary material is mixed with reproduced rice, adds that be equivalent to mixture total
2~5 times of water of weight are put into 97~100 DEG C of 0.5~1h of autoclaving pot boiling and take the dish out of the pot,.
The present invention is mixed and made into reproduced rice using tea polyphenols and rice meal, and harmful free radicals can be removed using tea polyphenols,
Lipid peroxidation process is blocked, the activity of human enzymes is improved, the effect of to play anti-mutation, anticancer, and the prevention heart
Vascular diseases reducing blood lipid prevents liver and coronary atherosclerosis tea polyphenols to body fat metabolism important role；Lotus
Son is rich in vitamin and trace element, can help heat-clearing and fire-reducing, reduce blood pressure, promotes sleep, the improvement elasticity of muscle, anti-cancer anti-
Cancer and other effects；Red bean is rich in Aneurine, B2, protein and several mineral materials, enriches blood, diuresis, detumescence, promotes heart activation
And other effects；Red waist beans temperature is sweet, red waist beans enriching the blood and tonifying qi, hypoglycemic and thirst-relieving, anti-ageing radioresistance, be suitble to Qi deficiency physique, yang-deficiency constitution and
Hemostasis constitution has and enriches blood, and strengthen immunity helps cell repair, anti-aging effect.Buckwheat has antibacterial, anti-inflammatory, stops
Cough is relievingd asthma, the effect of eliminating the phlegm etc.；There is longan blood-enriching tranquillizing, brain tonic and intelligence development to take a tonic or nourishing food to build up one's health effect of heart spleen etc.；Millet has stomach invigorating
Help digestion, protect gastric mucosa, strengthen the spleen and stomach, calming soporific and other effects jujube can enhance the immunity of human body, anti-aging is prevented high
Blood pressure sprays blood, osteoporosis, intelligence promoting and tranquilization；Oat contain abundant vitamin B and potassium the minerals such as zinc, contribute to space to return
Cognition is recollected, also contains the Soluble Fiber of a large amount of " β-polydextrose ", the making and absorption of cholesterol can be prevented, made in blood
Cholesterol concentration reduces, thus cuts down heart disease, artery sclerosis and apoplexy crisis, is also pole for preventing alzheimer's disease
It is helpful；The present invention is with reproduced rice, lotus seeds, red bean, oat, white fungus, red waist beans, raisins, maize pulp, buckwheat, millet, red
Jujube and longan etc. be raw material prepare it is a kind of rich in nutrition and be suitble to nutrition porridge designed for old people, safe battalion is provided for the elderly
Support health product.
Advantageous effect of the present invention：
（1）Food materials in product of the present invention are conducive to the health of the middle-aged and the old, and nutrition arrangement is balanced to have both sugar content simultaneously
It is low, easy to digest, it can guarantee energy needed for the basic metabolism of the middle-aged and the old.
（2）In product of the present invention be added can improve memory of the elder, prevent alzheimer's disease substance such as tea polyphenols,
Lotus seeds and oat help to slow down aging, and tea polyphenols have very strong inoxidizability and physiological activity, are the clear of human free radical
Except agent, also there is the effect of fat that disappears, blood pressure lowering, blood glucose.
（3）Product of the present invention not only has healthcare function, " color " all good food article is had both, in making up
Old food is single to regret, and is beneficial to enhance the constitution of the middle-aged and the old.
（4）Product of the present invention be additionally contemplates that the part middle-aged and the old suffer from diabetes the case where, using xylitol sugariness with
White granulated sugar is approximate, and sweet taste is provided by xylitol, while not only having ensured this product sweet taste appropriate, but also will not be to diabetes patient's
Body generates harm.
（5）The anti-oxidant nutrition porridge of the present invention have splendid sense organ flavor, also have effects that for body it is oxidation resistant,
It is safe to use, it provides a kind of diet for friend person in middle and old age and newly selects.
Specific implementation mode
With reference to embodiment, the invention will be further described.
Reproduced rice synthesis material used includes rice 500g, tea polyphenols 1g and monoglyceride 3.5g in embodiment, tea polyphenols
Mass percent is 98%, and the mass percent of monoglyceride is 95%；Red bean, longan, oat, lotus seeds, white fungus, raisins, corn
Slag, buckwheat, millet, jujube and longan are bought from raw-food material wholesale market；The mass percent of citric acid is 99%,
The mass percent of xylitol is 95%, and citric acid is purchased from xylitol in thousand will commerce and trade Co., Ltd of Henan.The present invention is implemented
Other chemical reagent are obtained by routine business approach unless otherwise specified used in example.
Examples 1 to 3
The raw material components of 1 Examples 1 to 3 of table
1 preparation method of embodiment：
（1）Using double helix exrusion technology, rice is pulverized and sieved into 100 mesh, rice is squeezed into the tea polyphenols and monoglyceride of extraction
Type, weigh it is a certain amount of select, clean, cleaning, dry after reproduced rice, add the water of 80ml soaked at 20 DEG C hair 0.5h, drain；
（2）By red bean, red waist beans, oat, lotus seeds, white fungus, raisins, maize pulp, buckwheat, millet, glutinous rice, jujube and longan
Bad grain and the sundries such as damage by worms, is damaged, mouldy are rejected through hand picking, are added the water of 100ml, are carried out embathing 1h at 20 DEG C, with
Clear water spray removes surface irregularities, dust and residues of banned pesticides, is mixed after draining；
（3）By cleaned red bean, red waist beans, oat, lotus seeds, white fungus, raisins, maize pulp, buckwheat, millet, glutinous rice, red
Jujube and longan boiling water treating, it is cooling, it is drained and standby；
（4）Xylitol and citric acid are added after the auxiliary material is mixed with major ingredient reproduced rice, 150ml water is added, into high pressure
Digester cooks；
（5）At 97 degrees Celsius, boiling takes the dish out of the pot for 1 hour, and tinning is completed.
2 preparation method of embodiment：
（1）Using double helix exrusion technology, rice is pulverized and sieved into 100 mesh, rice is squeezed into the tea polyphenols and monoglyceride of extraction
Type, weigh it is a certain amount of select, clean, cleaning, dry after reproduced rice, add the water of 80ml soaked at 30 DEG C hair 1h, drain；
（2）By red bean, red waist beans, oat, lotus seeds, white fungus, raisins, maize pulp, buckwheat, millet, glutinous rice, jujube and longan
Bad grain and the sundries such as damage by worms, is damaged, mouldy are rejected through hand picking, are added the water of 180ml, are carried out embathing 2h at 30 DEG C, with
Clear water spray removes surface irregularities, dust and residues of banned pesticides, is mixed after draining；
（3）By cleaned red bean, red waist beans, oat, lotus seeds, white fungus, raisins, maize pulp, buckwheat, millet, glutinous rice, red
Jujube and longan boiling water treating, it is cooling, it is drained and standby；
（4）Xylitol and citric acid are added after various auxiliary materials are mixed with reproduced rice, 200ml water is added, into autoclaving
Pot cooks；
（5）100 degrees Celsius, boiling takes the dish out of the pot for 1 hour, and tinning is completed.
3 preparation method of embodiment：
（1）Using double helix exrusion technology, rice is pulverized and sieved into 100 mesh, rice is squeezed into the tea polyphenols and monoglyceride of extraction
Type, weigh it is a certain amount of select, clean, cleaning, dry after reproduced rice, add the water of 80ml soaked at 30 DEG C hair 2h, drain；
（2）By red bean, red waist beans, oat, lotus seeds, white fungus, raisins, maize pulp, buckwheat, millet, glutinous rice, jujube and longan
Bad grain and the sundries such as damage by worms, is damaged, mouldy are rejected through hand picking, are added the water of 200ml, are carried out embathing 2.5h at 30 DEG C,
It is sprayed with clear water and removes surface irregularities, dust and residues of banned pesticides, mixed after draining；
（3）By cleaned red bean, red waist beans, oat, lotus seeds, white fungus, raisins, maize pulp, buckwheat, millet, glutinous rice, red
Jujube and longan boiling water treating, it is cooling, it is drained and standby；
（4）Xylitol and citric acid are added after various auxiliary materials are mixed with reproduced rice, 300ml water is added and enters autoclaving pot
It cooks；
（5）100 degrees Celsius, boiling takes the dish out of the pot for 1 hour, and tinning is completed.
Claims (9)
1. one kind be used for the oxidation resistant functional nutrient congee of body, which is characterized in that the raw material of the nutrition porridge include major ingredient and
Auxiliary material；The major ingredient is reproduced rice；The auxiliary material include lotus seeds, red bean, red waist beans, raisins, maize pulp, buckwheat, millet,
Jujube and longan.
2. according to claim 1 be used for the oxidation resistant functional nutrient congee of body, which is characterized in that the major ingredient with it is described
Auxiliary material weight ratio is 10:1~2.
3. being used for the oxidation resistant functional nutrient congee of body according to claims 1 or 2, which is characterized in that each in the nutrition porridge
The weight proportion of raw material：5~15 parts of reproduced rice, 1~5 part of lotus seeds, 1~5 part of red bean, 1~5 part of red waist beans, 1~5 part of raisins,
1~5 part of 1~5 part of maize pulp, 1~5 part of buckwheat, 1~5 part of millet, 1~5 part of jujube and longan.
4. according to the oxidation resistant functional nutrient congee of body is used for described in one of claims 1 to 3, which is characterized in that the battalion
The raw material for supporting congee further includes oat, white fungus and glutinous rice.
5. according to the oxidation resistant functional nutrient congee of body is used for described in one of Claims 1 to 4, which is characterized in that the battalion
Support the weight proportion of each raw material of congee：8~12 parts of reproduced rice, 2~4 parts of lotus seeds, 2~4 parts of red bean, 2~4 parts of red waist beans, raisins 2
~4 parts, 2~4 parts of maize pulp, 2~4 parts of buckwheat, 2~4 parts of millet, 2~4 parts of jujube, 2~4 parts of longan, 1 ~ 5 part of oat, silver
1 ~ 6 part of 1 ~ 5 part of ear and glutinous rice.
6. according to the oxidation resistant functional nutrient congee of body is used for described in one of Claims 1 to 5, which is characterized in that the battalion
Foster congee, which also contains, to be equivalent to the citric acid of raw material gross weight 0.5~1.5% and is equivalent to the xylitol of raw material gross weight 10~12%.
7. according to the oxidation resistant functional nutrient congee of body is used for described in one of Claims 1 to 5, which is characterized in that its feature
It is, the synthesis material of the reproduced rice includes：1~3.5 part of 200~500 parts of rice, 0.5~1 part of tea polyphenols and monoglyceride.
8. being used for the oxidation resistant functional nutrient congee of body described according to claim 6 or 7, which is characterized in that the citric acid
Mass percent be 95%~99%；The mass percent of the xylitol is 90%~95%；The quality percentage of the tea polyphenols
Than being 95%~99%；The mass percent of monoglyceride is 90%~95%.
9. one kind being used for the oxidation resistant functional nutrient congee of body as described in one of claim 1~8, which is characterized in that including
Following steps：
（1）Using double helix exrusion technology, rice crushes, and be sieved 80 ~ 100 mesh, and tea polyphenols are added and monoglyceride utilizes extruder
Mixing is squeezed into a meter type, weighs reproduced rice by formula, the water that addition is equivalent to 2~8 times of raw material gross weight soaks at 20~30 DEG C
0.5~2.5h is sent out, is drained；
（2）By selected red bean, red waist beans, oat, lotus seeds, white fungus, raisins, maize pulp, buckwheat, millet, glutinous rice, jujube
The water of 2~8 times of raw material gross weight is equivalent to by formula addition with longan, carries out embathing 0.5~2.5h at 20~30 DEG C, rinse
Cleaning drains；
（3）By the red bean cleaned, red waist beans, oat, lotus seeds, white fungus, raisins, maize pulp, buckwheat, millet, glutinous rice, red
Jujube and longan boiling water treating, it is cooling, it drains；
（4）Xylitol and citric acid are added after processed auxiliary material is mixed with reproduced rice, adds that be equivalent to mixture total
2-5 times of water of weight is put into 97~100 DEG C of 0.5~1h of autoclaving pot boiling and takes the dish out of the pot,.
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Inventor after: Zhang Lin Inventor after: Cao Yingjia Inventor after: Li Xiaomeng Inventor after: Hu Ziyang Inventor after: Su Yuchen Inventor after: Jian Jiayu Inventor after: Zhang Tao Inventor after: Zhang Nan Inventor after: Shan Chenzhe Inventor after: Yang Yujiao Inventor after: Wu Mulan Inventor after: Sun Jin Inventor after: Wang Zijun Inventor after: Gao Tian Inventor before: Zhang Tao Inventor before: Cao Yingjia Inventor before: Li Xiaomeng Inventor before: Hu Ziyang Inventor before: Su Yuchen Inventor before: Jian Jiayu Inventor before: Zhang Lin Inventor before: Zhang Nan Inventor before: Shan Chenzhe Inventor before: Yang Yujiao Inventor before: Wu Mulan Inventor before: Sun Jin Inventor before: Wang Zijun Inventor before: Gao Tian |
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Application publication date: 20181102 |