CN109527514A - A kind of capsicum paste containing day lily - Google Patents
A kind of capsicum paste containing day lily Download PDFInfo
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- CN109527514A CN109527514A CN201811389778.0A CN201811389778A CN109527514A CN 109527514 A CN109527514 A CN 109527514A CN 201811389778 A CN201811389778 A CN 201811389778A CN 109527514 A CN109527514 A CN 109527514A
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- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 38
- 241000756137 Hemerocallis Species 0.000 title claims abstract description 38
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 18
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 18
- 235000015067 sauces Nutrition 0.000 claims abstract description 26
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 241000266501 Ormosia ormondii Species 0.000 claims abstract description 11
- 240000006677 Vicia faba Species 0.000 claims abstract description 11
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 11
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000020095 red wine Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000003921 oil Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000000295 complement effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000005360 mashing Methods 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000021264 seasoned food Nutrition 0.000 abstract description 2
- 240000009206 Hemerocallis fulva Species 0.000 description 3
- 235000002941 Hemerocallis fulva Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006651 lactation Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010057315 Daydreaming Diseases 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 241000234269 Liliales Species 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000001627 cerebral artery Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 210000003462 vein Anatomy 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a kind of capsicum paste containing day lily, is made of by weight following raw materials: 20-25 parts of dry day-lily buds, 12-15 parts of edible oil, 15-20 parts of chilli, 10-12 parts of catsup, 12-15 parts of thick broad-bean sauce, 12-15 parts of dry yellow bean sauce, 8-10 parts of mashed garlic, 10-15 parts of maltodextrin, 12-15 parts of red wine, 3-5 parts of edible salt, 5-8 parts of Oleum Sesami.Capsicum paste containing day lily of the invention, without using any preservative, safety, health, nutritive value are high, it being capable of complementary diets fiber, and using mashing, frying, the thick chilli sauce made has strong paste flavor taste, delicate mouthfeel, fresh peppery, is essential seasoned food in family and travelling.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of capsicum paste containing day lily.
Background technique
Day lily also known as day lily, lemon tawny daylily forget sorrow grass, belong to Liliales, Liliaceae herbaceos perennial, the nearly meat of root
Matter, day lily nutritional ingredient rich in contain protein 14.1g, fatty 0.4g, carbon aquation in every 100g day lily dry product
Close object 60.1g, calcium 463mg, phosphorus 173mg, iron 16.5mg, carrotene 3.44mg, riboflavin 0.14mg, thiamine 0.3mg, Buddhist nun
Gram acid 4.1mg etc..Wherein carbohydrate, protein, fatty 3 big nutriments account for 60%, 14%, 2% respectively, in addition, phosphorus
Content is higher than other vegetables.
Day lily also has effects that stomach invigorating, promotes lactation, enriches blood, and breast feeding women galactosis deficiency person eats it, can rise
To promoting lactation the effect stimulated the secretion of milk；Root has the effect of diuresis, detumescence, can be used for treating edema, difficult urination；Leaf plays the role of tranquilizing the mind,
Neurasthenia, dysphoria and insomnia, the diseases such as physically weak edema can be treated.Traditionally the root of various tawny daylilies be used as medicine regardless of, and as it is edible only
With the bud of chrysanthemum tawny daylily.
Day lily has preferable brain tonic, and senile-resistant efficacy is because of its lecithin rich in, and this substance is in body
The constituent of many cells, especially brain cell plays an important role to enhancing and improving cerebral function, while can remove dynamic
Deposit in arteries and veins has special efficacy to symptoms such as absent minded, failure of memory, cerebral arteries emphraxis, and old friends are referred to as
For " brain tonic dish ".
But China's instant type day lily industry is at the early-stage at present, production processing method is immature, and product taste is single,
Therefore it needs to develop a kind of chrysanthemum vegetable food full of nutrition.
Summary of the invention
The present invention provides a kind of safe, health, the high perfume (or spice) containing day lily of nutritive value for problem set forth above
Thick chilli sauce.
In order to achieve the above object, technical scheme is as follows:
A kind of capsicum paste containing day lily, is made of by weight following raw materials: 20-25 parts of dry day-lily buds, edible oil 12-15
Part, 15-20 parts of chilli, 10-12 parts of catsup, 12-15 parts of thick broad-bean sauce, 12-15 parts of dry yellow bean sauce, 8-10 parts of mashed garlic, malt paste
10-15 parts smart, 12-15 parts of red wine, 3-5 parts of edible salt, 5-8 parts of Oleum Sesami.
A kind of capsicum paste containing day lily the preparation method is as follows:
(1) it after being impregnated 20-30 minutes in cold water after being cleaned up in dry day-lily buds, after entering to scald in boiling water 1-2 minutes, pulls out
Be put into cooled down in basin be cut into 2-3 ㎝ segment it is spare；
(2) chilli is cut off into removal chilli seed, with bubble 20-30 minutes of 70-90 DEG C, drain well, in blender
It is spare to break into pureed；
(3) in pot hot one third edible oil, oil is put into dry yellow bean sauce and mashed garlic after opening, stir-frying 3-5 minutes, after frying out fragrance
It cools spare；
(4) substance made from step (3) and edible salt, maltodextrin, red wine are put into togerther day lily obtained in step (1)
In, it pickles 20-30 minutes；
(5) remaining edible oil is put into pot, capsicum mud made from addition thick broad-bean sauce, catsup and step (2), stir-frying after oil is opened
It fries 5-10 minutes, mixture made from step (4) is then added, Oleum Sesami is added when soup is boiled thick.
The present invention has the advantages that the capsicum paste of the invention containing day lily, does not use any preservative, safely, defends
It is raw, nutritive value is high, can complementary diets fiber, and using mashing, frying, the thick chilli sauce made has strong
Paste flavor taste, it is delicate mouthfeel, fresh peppery, be essential seasoned food in family and travelling.
Specific embodiment
Content described in this specification embodiment is only the citing to the way of realization of inventive concept, protection of the invention
Range should not be construed as being limited to the specific forms stated in the embodiments, and protection scope of the present invention is also and in art technology
Personnel according to inventive concept it is conceivable that equivalent technologies mean.
Embodiment 1
A kind of capsicum paste containing day lily the preparation method is as follows:
Raw material is taken by weight by raw material: 20 parts of dry day-lily buds, 12 parts of edible oil, 15 parts of chilli, 10 parts of catsup, thick broad-bean sauce 12
Part, 12 parts of dry yellow bean sauce, 8 parts of mashed garlic, 10 parts of maltodextrin, 12 parts of red wine, 3 parts of edible salt, 5 parts of Oleum Sesami；
(1) it is impregnated in cold water after twenty minutes after being cleaned up in dry day-lily buds, enters after scalding in boiling water 2 minutes, pull out and be put into
Cooled down in basin be cut into 2 ㎝ segment it is spare；
(2) chilli is cut off into removal chilli seed, with bubble system 30 minutes of 70 DEG C, drain well broke into mud in blender
Shape is spare；
(3) in pot hot one third edible oil, oil is put into dry yellow bean sauce and mashed garlic, stir-frying 3 minutes, puts after frying out fragrance after opening
It is cool spare；
(4) substance made from step (3) and edible salt, maltodextrin, red wine are put into togerther day lily obtained in step (1)
In, it pickles 20 minutes；
(5) remaining edible oil is put into pot, capsicum mud made from addition thick broad-bean sauce, catsup and step (2), stir-frying after oil is opened
It fries 5 minutes, mixture made from step (4) is then added, Oleum Sesami is added when soup is boiled thick.
Embodiment 2
A kind of capsicum paste containing day lily the preparation method is as follows:
Raw material is taken by weight by raw material: 22 parts of dry day-lily buds, 13 parts of edible oil, 18 parts of chilli, 11 parts of catsup, thick broad-bean sauce 13
Part, 13 parts of dry yellow bean sauce, 9 parts of mashed garlic, 12 parts of maltodextrin, 13 parts of red wine, 4 parts of edible salt, 6 parts of Oleum Sesami；
(1) after being impregnated 25 minutes in cold water after being cleaned up in dry day-lily buds, enter after scalding in boiling water 2 minutes, pull out and be put into
Cooled down in basin be cut into 3 ㎝ segment it is spare；
(2) chilli is cut off into removal chilli seed, with bubble system 25 minutes of 80 DEG C, drain well broke into mud in blender
Shape is spare；
(3) in pot hot one third edible oil, oil is put into dry yellow bean sauce and mashed garlic, stir-frying 5 minutes, puts after frying out fragrance after opening
It is cool spare；
(4) substance made from step (3) and edible salt, maltodextrin, red wine are put into togerther day lily obtained in step (1)
In, it pickles 30 minutes；
(5) remaining edible oil is put into pot, capsicum mud made from addition thick broad-bean sauce, catsup and step (2), stir-frying after oil is opened
It fries 8 minutes, mixture made from step (4) is then added, Oleum Sesami is added when soup is boiled thick.
Embodiment 3
A kind of capsicum paste containing day lily the preparation method is as follows:
Raw material is taken by weight by raw material: 25 parts of dry day-lily buds, 15 parts of edible oil, 20 parts of chilli, 12 parts of catsup, thick broad-bean sauce 15
Part, 15 parts of dry yellow bean sauce, 10 parts of mashed garlic, 15 parts of maltodextrin, 15 parts of red wine, 5 parts of edible salt, 8 parts of Oleum Sesami；
(1) after being impregnated 30 minutes in cold water after being cleaned up in dry day-lily buds, enter after scalding in boiling water 1 minute, pull out and be put into
Cooled down in basin be cut into 3 ㎝ segment it is spare；
(2) chilli is cut off into removal chilli seed, with bubble system 20 minutes of 90 DEG C, drain well broke into mud in blender
Shape is spare；
(3) in pot hot one third edible oil, oil is put into dry yellow bean sauce and mashed garlic, stir-frying 5 minutes, puts after frying out fragrance after opening
It is cool spare；
(4) substance made from step (3) and edible salt, maltodextrin, red wine are put into togerther day lily obtained in step (1)
In, it pickles 30 minutes；
(5) remaining edible oil is put into pot, capsicum mud made from addition thick broad-bean sauce, catsup and step (2), stir-frying after oil is opened
It fries 10 minutes, mixture made from step (4) is then added, Oleum Sesami is added when soup is boiled thick.
Claims (2)
1. a kind of capsicum paste containing day lily, is made of by weight following raw materials: 20-25 parts of dry day-lily buds, edible oil 12-15
Part, 15-20 parts of chilli, 10-12 parts of catsup, 12-15 parts of thick broad-bean sauce, 12-15 parts of dry yellow bean sauce, 8-10 parts of mashed garlic, malt paste
10-15 parts smart, 12-15 parts of red wine, 3-5 parts of edible salt, 5-8 parts of Oleum Sesami.
2. a kind of capsicum paste containing day lily according to claim 1, it is characterised in that: a kind of perfume (or spice) containing day lily
Thick chilli sauce the preparation method is as follows:
(1) it after being impregnated 20-30 minutes in cold water after being cleaned up in dry day-lily buds, after entering to scald in boiling water 1-2 minutes, pulls out
Be put into cooled down in basin be cut into 2-3 ㎝ segment it is spare；
(2) chilli is cut off into removal chilli seed, with bubble 20-30 minutes of 70-90 DEG C, drain well, in blender
It is spare to break into pureed；
(3) in pot hot one third edible oil, oil is put into dry yellow bean sauce and mashed garlic after opening, stir-frying 3-5 minutes, after frying out fragrance
It cools spare；
(4) substance made from step (3) and edible salt, maltodextrin, red wine are put into togerther day lily obtained in step (1)
In, it pickles 20-30 minutes；
(5) remaining edible oil is put into pot, capsicum mud made from addition thick broad-bean sauce, catsup and step (2), stir-frying after oil is opened
It fries 5-10 minutes, mixture made from step (4) is then added, Oleum Sesami is added when soup is boiled thick.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811389778.0A CN109527514A (en) | 2018-11-21 | 2018-11-21 | A kind of capsicum paste containing day lily |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811389778.0A CN109527514A (en) | 2018-11-21 | 2018-11-21 | A kind of capsicum paste containing day lily |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109527514A true CN109527514A (en) | 2019-03-29 |
Family
ID=65849013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811389778.0A Withdrawn CN109527514A (en) | 2018-11-21 | 2018-11-21 | A kind of capsicum paste containing day lily |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109527514A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112823663A (en) * | 2019-11-21 | 2021-05-21 | 湖南有吉食品有限公司 | Daylily dish and preparation method thereof |
-
2018
- 2018-11-21 CN CN201811389778.0A patent/CN109527514A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112823663A (en) * | 2019-11-21 | 2021-05-21 | 湖南有吉食品有限公司 | Daylily dish and preparation method thereof |
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Application publication date: 20190329 |
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| WW01 | Invention patent application withdrawn after publication |