CN101595958A - A kind of millet crisp crust - Google Patents
A kind of millet crisp crust Download PDFInfo
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- CN101595958A CN101595958A CNA2009100838111A CN200910083811A CN101595958A CN 101595958 A CN101595958 A CN 101595958A CN A2009100838111 A CNA2009100838111 A CN A2009100838111A CN 200910083811 A CN200910083811 A CN 200910083811A CN 101595958 A CN101595958 A CN 101595958A
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- Prior art keywords
- millet
- powder
- crisp crust
- rice
- millet crisp
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- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 37
- 235000019713 millet Nutrition 0.000 title claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000012054 meals Nutrition 0.000 claims abstract description 8
- 241000238557 Decapoda Species 0.000 claims abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000011575 calcium Substances 0.000 claims abstract description 5
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 5
- 235000013339 cereals Nutrition 0.000 claims abstract description 5
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 4
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 4
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 3
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 3
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 3
- 244000144972 livestock Species 0.000 claims abstract description 3
- 244000144977 poultry Species 0.000 claims abstract description 3
- 229940082787 spirulina Drugs 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 229920000615 alginic acid Polymers 0.000 claims description 3
- 235000010443 alginic acid Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 244000144725 Amygdalus communis Species 0.000 claims description 2
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 2
- 235000000832 Ayote Nutrition 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 claims description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims description 2
- 235000009496 Juglans regia Nutrition 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 235000020224 almond Nutrition 0.000 claims description 2
- 235000007215 black sesame Nutrition 0.000 claims description 2
- 235000010855 food raising agent Nutrition 0.000 claims description 2
- 235000015136 pumpkin Nutrition 0.000 claims description 2
- 235000020234 walnut Nutrition 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 21
- 235000009566 rice Nutrition 0.000 abstract description 21
- 235000016709 nutrition Nutrition 0.000 abstract description 14
- 239000000463 material Substances 0.000 abstract description 12
- 230000035764 nutrition Effects 0.000 abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 6
- 230000003190 augmentative effect Effects 0.000 abstract 2
- 235000010716 Vigna mungo Nutrition 0.000 abstract 1
- 240000001417 Vigna umbellata Species 0.000 abstract 1
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 239000011265 semifinished product Substances 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 15
- 235000013305 food Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 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 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 230000003750 conditioning effect Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 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 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000020944 retinol Nutrition 0.000 description 2
- 229960003471 retinol Drugs 0.000 description 2
- 239000011607 retinol Substances 0.000 description 2
- 235000019192 riboflavin Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 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
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 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
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of millet crisp crust of the present invention relates to a kind of natural full nutrient rice crust and production method thereof.The employing millet is a major ingredient, and carries out with natural nutrition materials such as beans, kernel, dried small shrimp powder plant protein powder, grain germ powder, bright bone calcium powder, livestock and poultry hepar siccatum, seawood meal, spirulina powders that nutrition is augmented and seasoning, balanced in nutrition comprehensively.Rice beans material boiling slaking at twice aborning, and divide in the different process segments and to carry out that natural nutrition is augmented and seasoning for three times provides rice crust piece, crispy rice cake finished product and through rice crust piece base, the crispy rice biscuit semi-finished product of baking.The invention has the beneficial effects as follows millet with its unique edibility and be rich in characteristics such as several amino acids, vitamin, crispy rice has more health care, and its mouthfeel is sweeter, the color and luster nature.
Description
Technical field
The present invention relates to a kind of millet crisp crust.
Background technology
Crispy rice is the pot foods that liked by consumers in general in the market, multiple products such as existing rice crust, millet crisp crust, soybean crispy rice, swollen cooked rice crust, and batching is mainly formed with rice or Noodles, starch and flavor seasoning.The crispy rice quality is crisp, instant, nutritious, be easy to digestion, both can be used as leisure food, can become the dining table delicacies again.The crispy rice of selling on the market is to be primary raw material with rice, corn, millet.This kind product all has certain limitation at aspect the employing raw material and its nutritive value aspect, along with growth in the living standard, people not only are particular about local flavor to the pot foods except that daily meals, accesary foods. more pay attention to the brilliant nutrition of food and the equilibrium of nutrition, but the daily dietary nutrition structure of most of people is unreasonable, micro element mineral and vitamins such as general calcium deficiency, iron, iodine, retinol, riboflavin among the crowd have appearred, and the most obvious in adolescent student, children, old age.And the crispy rice product is popular typical local food, the edible object of consumption is all-ages, in the majority with adolescent student and children, therefore generally lack at people and nutrition rope that needs are additional, the crispy rice product is transformed to full flavour nutrient by flavor type, and the full nutritional value that improves the crispy rice product is significant.
Purpose of the present invention. in conjunction with the unbalanced nutrient that lacks with human body of the general nutrition of people, propose to use the natural nutrition material, increased the nutritional labeling and the content of crispy rice product, the crispy rice new varieties that provide natural full nutrient type and flavor type to combine.
Summary of the invention
Main purpose of the present invention is to provide a kind of millet crisp crust, and millet will be very popular with its characteristics that are rich in several amino acids, vitamin, calcium activated.
For realizing purpose of the present invention, the technical scheme that is adopted, it is characterized in that with the millet being primary raw material, be equipped with beans, kernel, dried small shrimp powder plant protein powder, grain germ powder, black sesame powder, bright bone calcium powder, livestock and poultry hepar siccatum, cumin, chilli powder, seawood meal, spirulina powder and water, its percentage by weight is millet 75-85%, starch 5%, soy meal 5%, water 10%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein shelled sesame is 5%, shelled peanut 3%, debittering almond 2%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein the dried small shrimp powder is 0.1-0.9%,
A kind of millet crisp crust according to claim 1 is characterized in that wherein konjaku flour is 1-3%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein algin is 0.3%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein leavening agent 0.3%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein extractive iodin-salt 0.5-2%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein walnut kernel 0-5%.
A kind of millet crisp crust according to claim 1 is characterized in that wherein grain germ powder 1-10%
A kind of millet crisp crust according to claim 1 is characterized in that wherein pumpkin powder 3%.
Add the mixture of plant protein powder with one or more vegetable protein materials such as soyabean protein powder, peanut protein powders.Add konjaku flour and algin and must dissolve the back use.The dried small shrimp powder can replace with the suitable food-grade fish meal of calcareous content, and nutrition fortifier only uses where necessary.Adopt following conventional production stage, add the water conditioning after with the levigate mixing of material, put into the twin (double) screw extruder extrusion modling, adopt peeler to cut by proportioning, fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Embodiment 1
With reference to the production stage of embodiment 1, the optimum weight percentage of its millet crisp crust is that millet 85%, starch 5%, soy meal 5%, flavoring 0.3%, water account for 10% of total material.Adopt following conventional production stage, mixing of materials is added the water conditioning, put into the twin (double) screw extruder extrusion modling, adopt peeler to cut by proportioning, fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Embodiment 2
With reference to the production stage of embodiment 1, the percentage by weight of its millet crisp crust is that millet 80%, starch 6%, soy meal 2%, flavoring 0.5%, water account for 10% of total material.By proportioning mixing of materials is added the water conditioning, put into the twin (double) screw extruder extrusion modling, adopt peeler to cut, fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Beneficial effect
The crispy rice of producing with the present invention not only has local flavor and the mouthfeel of common crispy rice, and is more crisp. And the natural nutrition cellulose content has Significantly improve, its protein increases by 1 times. and calcium increases 10-14 doubly, and iron increases 1-2 doubly, and retinol equivalent increases 31-43 times, thiamine increases 0.5-1 doubly, and riboflavin increases by 2.4 times, and niacin increases by 0.5 times, and ascorbic acid increases Add 17 times, zinc increases by 1 times, and iodine is increased to every hectogram and contains 0.5 milligram, and nutrient content tends to balance to the human body requirement and closes Reason, and all far below the safety standard of food hygiene regulation, also increased simultaneously other useful nutrient.
Claims (10)
1, a kind of millet crisp crust, it is characterized in that with the millet being primary raw material, be equipped with beans, kernel, dried small shrimp powder plant protein powder, grain germ powder, black sesame powder, bright bone calcium powder, livestock and poultry hepar siccatum, cumin, chilli powder, seawood meal, spirulina powder and water, its percentage by weight is millet 75-85%, starch 5%, soy meal 5%, water 10%.
2, a kind of millet crisp crust according to claim 1 is characterized in that wherein shelled sesame is 5%, shelled peanut 3%, debittering almond 2%.
3, a kind of millet crisp crust according to claim 1 is characterized in that wherein the dried small shrimp powder is 0.1-0.9%.
4, a kind of millet crisp crust according to claim 1 is characterized in that wherein konjaku flour is 1-3%.
5, a kind of millet crisp crust according to claim 1 is characterized in that wherein algin is 0.3%.
6, a kind of millet crisp crust according to claim 1 is characterized in that wherein leavening agent 0.3%.
7, a kind of millet crisp crust according to claim 1 is characterized in that wherein extractive iodin-salt 0.5-2%.
8, a kind of millet crisp crust according to claim 1 is characterized in that wherein walnut kernel 0-5%.
9, a kind of millet crisp crust according to claim 1 is characterized in that wherein grain germ powder 1-10%.
10, a kind of millet crisp crust according to claim 1 is characterized in that wherein pumpkin powder 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100838111A CN101595958A (en) | 2009-05-05 | 2009-05-05 | A kind of millet crisp crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100838111A CN101595958A (en) | 2009-05-05 | 2009-05-05 | A kind of millet crisp crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101595958A true CN101595958A (en) | 2009-12-09 |
Family
ID=41417698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009100838111A Pending CN101595958A (en) | 2009-05-05 | 2009-05-05 | A kind of millet crisp crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101595958A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669228A (en) * | 2012-05-04 | 2012-09-19 | 王玉兰 | Five-nut rice crust piece |
| CN103719906A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Peanut and duck rice crust and preparation method thereof |
| CN103719730A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Colocasia tonoimo-duck meat rice crust and preparation method thereof |
| CN103719732A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Preparation method of viviparous remusatia tuber and duck rice crust |
| CN103907827A (en) * | 2014-04-16 | 2014-07-09 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for snow pear flavor crispy rice |
| CN103989078A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Honey and banana-containing crisp rice and processing method thereof |
| CN103989080A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Rose and pork liver-containing sauced crispy rice and processing method thereof |
| CN103989092A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Crisp red rice containing Lycium Chinense and mulberry, and processing method thereof |
| CN104187391A (en) * | 2014-07-17 | 2014-12-10 | 桐城市永锦建筑工程有限公司 | Yolk, pumpkin and millet rice crust |
| CN107410879A (en) * | 2017-07-31 | 2017-12-01 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal crispy rice |
| CN108719966A (en) * | 2017-12-26 | 2018-11-02 | 陈宏� | The composition and series of nutrient equilibrium |
-
2009
- 2009-05-05 CN CNA2009100838111A patent/CN101595958A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669228A (en) * | 2012-05-04 | 2012-09-19 | 王玉兰 | Five-nut rice crust piece |
| CN103719906A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Peanut and duck rice crust and preparation method thereof |
| CN103719730A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Colocasia tonoimo-duck meat rice crust and preparation method thereof |
| CN103719732A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Preparation method of viviparous remusatia tuber and duck rice crust |
| CN103907827B (en) * | 2014-04-16 | 2015-06-10 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for snow pear flavor crispy rice |
| CN103907827A (en) * | 2014-04-16 | 2014-07-09 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for snow pear flavor crispy rice |
| CN103989078A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Honey and banana-containing crisp rice and processing method thereof |
| CN103989080A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Rose and pork liver-containing sauced crispy rice and processing method thereof |
| CN103989092A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Crisp red rice containing Lycium Chinense and mulberry, and processing method thereof |
| CN103989080B (en) * | 2014-04-24 | 2016-01-27 | 安徽省继红食品有限公司 | The fragrant crispy rice of a kind of rose pork liver paste and processing method thereof |
| CN104187391A (en) * | 2014-07-17 | 2014-12-10 | 桐城市永锦建筑工程有限公司 | Yolk, pumpkin and millet rice crust |
| CN107410879A (en) * | 2017-07-31 | 2017-12-01 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal crispy rice |
| CN108719966A (en) * | 2017-12-26 | 2018-11-02 | 陈宏� | The composition and series of nutrient equilibrium |
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Application publication date: 20091209 |