CN103229812A - Health-care biscuit containing gizzard pepsin and preparation method thereof - Google Patents
Health-care biscuit containing gizzard pepsin and preparation method thereof Download PDFInfo
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- CN103229812A CN103229812A CN2013101075316A CN201310107531A CN103229812A CN 103229812 A CN103229812 A CN 103229812A CN 2013101075316 A CN2013101075316 A CN 2013101075316A CN 201310107531 A CN201310107531 A CN 201310107531A CN 103229812 A CN103229812 A CN 103229812A
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 37
- 210000004317 gizzard Anatomy 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims description 7
- 102000057297 Pepsin A Human genes 0.000 title abstract 4
- 108090000284 Pepsin A Proteins 0.000 title abstract 4
- 229940111202 pepsin Drugs 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 22
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000003805 Musa ABB Group Nutrition 0.000 claims abstract description 15
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 15
- 235000015266 Plantago major Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 9
- 235000015489 Emblica officinalis Nutrition 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 239000004382 Amylase Substances 0.000 claims abstract description 7
- 102000013142 Amylases Human genes 0.000 claims abstract description 7
- 108010065511 Amylases Proteins 0.000 claims abstract description 7
- 235000008440 Crataegus cuneata Nutrition 0.000 claims abstract description 7
- 244000160089 Crataegus cuneata Species 0.000 claims abstract description 7
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 240000004922 Vigna radiata Species 0.000 claims abstract description 7
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 7
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 7
- 235000019418 amylase Nutrition 0.000 claims abstract description 7
- 239000006071 cream Substances 0.000 claims abstract description 7
- 239000000312 peanut oil Substances 0.000 claims abstract description 7
- 230000000630 rising effect Effects 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims description 22
- 239000012528 membrane Substances 0.000 claims description 22
- 239000000284 extract Substances 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 244000062241 Kaempferia galanga Species 0.000 claims description 7
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 7
- 240000004064 Poterium sanguisorba Species 0.000 claims description 7
- 235000008291 Poterium sanguisorba Nutrition 0.000 claims description 7
- 235000008282 Sanguisorba officinalis Nutrition 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 6
- 241000180649 Panax notoginseng Species 0.000 claims description 6
- 244000185180 Pyrus betulifolia Species 0.000 claims description 6
- 235000006877 Pyrus betulifolia Nutrition 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 235000015206 pear juice Nutrition 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229960004793 sucrose Drugs 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 3
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- 239000012467 final product Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010037660 Pyrexia Diseases 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 244000141218 Alpinia officinarum Species 0.000 abstract 2
- 241001061264 Astragalus Species 0.000 abstract 2
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 abstract 2
- 241000196123 Matteuccia Species 0.000 abstract 2
- 235000006533 astragalus Nutrition 0.000 abstract 2
- 230000004438 eyesight Effects 0.000 abstract 2
- 230000027939 micturition Effects 0.000 abstract 2
- 210000003296 saliva Anatomy 0.000 abstract 2
- 244000061839 Pyrus pashia Species 0.000 abstract 1
- 235000018031 Pyrus pashia Nutrition 0.000 abstract 1
- 240000000111 Saccharum officinarum Species 0.000 abstract 1
- 235000007201 Saccharum officinarum Nutrition 0.000 abstract 1
- 239000009759 San-Chi Substances 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 201000006549 dyspepsia Diseases 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
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- 231100000419 toxicity Toxicity 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
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- 206010059013 Nocturnal emission Diseases 0.000 description 1
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- 235000014510 cooky Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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Abstract
The invention discloses a health-care biscuit containing gizzard pepsin. The health-care biscuit comprises the following ingredients: 150-160 weight parts of flour, 30-40 weight parts of mung bean powder, 0.6-0.8 weight part of amylase, 3-5 weight parts of gizzard pepsin, 1-2 weight parts of Chinese ginger, 2-3 weight parts of plantain seed, 2-3 weight parts of phyllanthus emblica, 1-2 weight parts of flatstem milkvetch seed, 2-3 weight parts of matteuccia struhiopteris, 1-2 weight parts of pyrus pashia inflorescence, 4-5 weight parts of snow pear, 3-4 weight parts of single cream, 5-6 weight parts of peanut oil, 1-2 weight parts of baking soda, 1-2 weight parts of Chinese hawthorn seed powder, 2-3 weight parts of sugarcane powder, 3-4 weight parts of salt, 0.5-1 weight part of active dry yeast, 1.5-2 weight parts of sanchi powder, and a proper amount of water. According to the invention, the gizzard pepsin added into the biscuit can relieve dyspepsia, and strengthen the spleen and the stomach; the Chinese ginger can warm the stomach and dispel cold, and help digestion and relieve pain; the plantain seed can reduce fever and promote urination, improve eyesight, and eliminate phlegm; the flatstem milkvetch seed can warm and replenish the liver and the kidney, secure essence, reduce urination, and improve eyesight; the phyllanthus emblica can remove heat and cool blood, and improve digestion, promote saliva and relieve cough; the matteuccia struhiopteris can clear heat and remove toxicity, and cool blood and stop bleeding; the snow pear can remove heat and promote saliva, and moisten dryness and resolve phlegm; and the biscuit is low in sugar content, is crisp and delicious, can effectively replenish energy for human body while keeping the blood sugar from rising too much, and has a good nutrition and health-care value.
Description
Technical field
The present invention relates to a kind of biscuit, relate in particular to a kind of health-caring biscuit that contains the membrane of a chicken's gizzard and preparation method thereof.
Background technology
Biscuit is the leisure food that is loved by the people, but the raising along with people's living standard, the conventional cookies taste is single, nutrition is single, sugar content is high, people can not have been satisfied to the more consumption requirement of Ensure Liquid, convenience, local flavor of biscuit, biscuit not merely is a kind of instant food now, and more the direction towards nutritional health food develops, so produce a kind of biscuit of novel sapor, increase the kind of biscuit, satisfy the growing demand of consumer.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of health-caring biscuit that contains the membrane of a chicken's gizzard and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of health-caring biscuit that contains the membrane of a chicken's gizzard is to be made by the raw material of following weight parts:
Flour 150-160, mung bean flour 30-40, amylase 0.6-0.8, the membrane of a chicken's gizzard 3-5, galangal 1-2, plantain seed 2-3, emblic 2-3, semen astragali complanati 1-2, garden burnet 2-3, birchleaf pear 1-2, snow pear 4-5, rare cream 3-4, peanut oil 5-6, sodium bicarbonate 1-2, Chinese hawthorn seed powder 1-2, cane sugar powder 2-3, salt 3-4, active dry yeast 0.5-1, Radix Notoginseng powder 1.5-2, water are an amount of.
A kind of preparation method who contains the health-caring biscuit of the membrane of a chicken's gizzard may further comprise the steps:
(1) condiment: cane sugar powder, salt are added the low amounts of water dissolving, add amylase and active dry yeast down at 25-30 ℃, stir, obtain zymotic fluid;
The membrane of a chicken's gizzard, plantain seed are drained after cleaning, and the galangal chopping is sent into after the mixing in the pot, fries to little Jiao in the membrane of a chicken's gizzard surface, plantain seed with slow fire and heaves, closes when detonans is arranged fire, and the membrane of a chicken's gizzard, plantain seed are taken out in the cooling back, pulverize and obtain mixed-powder;
Emblic, semen astragali complanati, garden burnet are pulverized and be placed in 4-6 times of clear water of its weight, soaked 1-2 hour, in 95-100 ℃ water-bath, extract 2 times again, each 1-2 hour, filter and merging filtrate, obtain extract;
Snow pear is removed the peel stoning, mix with the birchleaf pear of cleaning, add the pectase of the heavy 0.5-0.6% of snow pear meat, the ascorbic acid of 0.2-0.3%, send into enzymatic vessel after the making beating, at 20-25 ℃ of following enzymolysis 18-20 hour, obtain snow pear juice after the centrifugation;
(2) and face: in dough mixing machine, add flour, sodium bicarbonate, peanut oil, Radix Notoginseng powder and above-mentioned zymotic fluid, extract, mixed-powder and suitable quantity of water, stir and be modulated into dough, at 25-30 ℃ of bottom fermentation 4-6 hour, obtain fermented dough;
(3) secondary and face: above-mentioned fermented dough and mung bean flour, rare cream, Chinese hawthorn seed powder and suitable quantity of water are stirred, carried out the fermentation second time at 30-35 ℃ of bottom fermentation 3-4 hour;
(4) rolling compressing tablet: the dough after will fermenting is roll forming 4-6 time back and forth in the roll forming machine, continuous rotation musculus cutaneus 90 degree in the roll forming process;
(5) moulding: the dough sheet that the rolling compressing tablet obtains is sent in the biscuit make-up machine, made biscuit;
(6) baking: the biscuit of moulding is sent in the baking box, toasted 1-2 minute down at 100-110 ℃ earlier, heat up gradually with 2-3 ℃/minute speed then, when rising to 130-140 ℃, temperature opens, brush the above-mentioned snow pear juice of one deck at biscuit, continue baking, brushed juice afterwards every 5 minutes again, when rising to 170-180 ℃, temperature stops to brush juice, constant temperature baking 10-12 minute;
(7) cooling: treat that biscuit naturally cools to 25-30 ℃, finishing and packing gets final product.
Compared with prior art, advantage of the present invention is:
The membrane of a chicken's gizzard that adds in the biscuit that the present invention produces stagnant, the strengthening the spleen and stomach that to disappear, galangal can warming stomach for dispelling cold, pain relieving helps digestion, plantain seed can reducing fever and causing diuresis, make eye bright, eliminate the phlegm, semen astragali complanati can warm filling liver kidney, controlling nocturnal emission with astringent drugs, contracting urine, make eye bright, emblic can clearing heat and cooling blood, food digesting stomach fortifying, the cough-relieving of promoting the production of body fluid, garden burnet can clearing heat and detoxicating, cooling blood and hemostasis, snow pear can clearing heat and promoting fluid, moistening dryness and resolving phlegm, the sugar content of biscuit own is low, crisp good to eat, can effectively replenish body energy, but hyperglycemia is raise, have good healthy nutritive value.
The specific embodiment
Describe in further detail below in conjunction with the present invention of embodiment:
Embodiment 1:
A kind of health-caring biscuit that contains the membrane of a chicken's gizzard is to be made by the raw material of following weight parts:
Flour 150g, mung bean flour 30g, amylase 0.6g, the membrane of a chicken's gizzard 3g, galangal 1g, plantain seed 2g, emblic 2g, semen astragali complanati 1g, garden burnet 2g, birchleaf pear 1g, snow pear 4g, rare cream 3g, peanut oil 5g, sodium bicarbonate 1g, Chinese hawthorn seed powder 1g, cane sugar powder 2g, salt 3g, active dry yeast 0.5g, Radix Notoginseng powder 1.5g, water are an amount of.
A kind of preparation method who contains the health-caring biscuit of the membrane of a chicken's gizzard may further comprise the steps:
(1) condiment: cane sugar powder, salt are added the low amounts of water dissolving, add amylase and active dry yeast down at 25 ℃, stir, obtain zymotic fluid;
The membrane of a chicken's gizzard, plantain seed are drained after cleaning, and the galangal chopping is sent into after the mixing in the pot, fries to little Jiao in the membrane of a chicken's gizzard surface, plantain seed with slow fire and heaves, closes when detonans is arranged fire, and the membrane of a chicken's gizzard, plantain seed are taken out in the cooling back, pulverize and obtain mixed-powder;
Emblic, semen astragali complanati, garden burnet are pulverized and be placed in 4 times of clear water of its weight, soaked 1 hour, in 100 ℃ water-bath, extract 2 times again, each 1 hour, filter and merging filtrate, obtain extract;
Snow pear is removed the peel stoning, mix with the birchleaf pear of cleaning, adding snow pear meat weighs 0.5% pectase, 0.2% ascorbic acid, sends into enzymatic vessel after the making beating, 20 ℃ of following enzymolysis 18 hours, obtains snow pear juice after the centrifugation;
(2) and face: in dough mixing machine, add flour, sodium bicarbonate, peanut oil, Radix Notoginseng powder and above-mentioned zymotic fluid, extract, mixed-powder and suitable quantity of water, stir and be modulated into dough, 25 ℃ of bottom fermentations 6 hours, obtain fermented dough;
(3) secondary and face: above-mentioned fermented dough and mung bean flour, rare cream, Chinese hawthorn seed powder and suitable quantity of water are stirred, carried out the fermentation second time in 3 hours at 30 ℃ of bottom fermentations;
(4) rolling compressing tablet: the dough after will fermenting is roll forming 6 times back and forth in the roll forming machine, continuous rotation musculus cutaneus 90 degree in the roll forming process;
(5) moulding: the dough sheet that the rolling compressing tablet obtains is sent in the biscuit make-up machine, made biscuit;
(6) baking: the biscuit of moulding is sent in the baking box, toasted 2 minutes down at 100 ℃ earlier, heat up gradually with 2 ℃/minute speed then, when rising to 130 ℃, temperature opens, brush the above-mentioned snow pear juice of one deck at biscuit, continue baking, brushed juice afterwards every 5 minutes again, when rising to 170 ℃, temperature stops to brush juice, constant temperature baking 10 minutes;
(7) cooling: treat that biscuit naturally cools to 25 ℃, finishing and packing gets final product.
Claims (2)
1. health-caring biscuit that contains the membrane of a chicken's gizzard is characterized in that it being that raw material by following weight parts is made:
Flour 150-160, mung bean flour 30-40, amylase 0.6-0.8, the membrane of a chicken's gizzard 3-5, galangal 1-2, plantain seed 2-3, emblic 2-3, semen astragali complanati 1-2, garden burnet 2-3, birchleaf pear 1-2, snow pear 4-5, rare cream 3-4, peanut oil 5-6, sodium bicarbonate 1-2, Chinese hawthorn seed powder 1-2, cane sugar powder 2-3, salt 3-4, active dry yeast 0.5-1, Radix Notoginseng powder 1.5-2, water are an amount of.
2. preparation method who contains the health-caring biscuit of the membrane of a chicken's gizzard as claimed in claim 1 is characterized in that may further comprise the steps:
(1) condiment: cane sugar powder, salt are added the low amounts of water dissolving, add amylase and active dry yeast down at 25-30 ℃, stir, obtain zymotic fluid;
The membrane of a chicken's gizzard, plantain seed are drained after cleaning, and the galangal chopping is sent into after the mixing in the pot, fries to little Jiao in the membrane of a chicken's gizzard surface, plantain seed with slow fire and heaves, closes when detonans is arranged fire, and the membrane of a chicken's gizzard, plantain seed are taken out in the cooling back, pulverize and obtain mixed-powder;
Emblic, semen astragali complanati, garden burnet are pulverized and be placed in 4-6 times of clear water of its weight, soaked 1-2 hour, in 95-100 ℃ water-bath, extract 2 times again, each 1-2 hour, filter and merging filtrate, obtain extract;
Snow pear is removed the peel stoning, mix with the birchleaf pear of cleaning, add the pectase of the heavy 0.5-0.6% of snow pear meat, the ascorbic acid of 0.2-0.3%, send into enzymatic vessel after the making beating, at 20-25 ℃ of following enzymolysis 18-20 hour, obtain snow pear juice after the centrifugation;
(2) and face: in dough mixing machine, add flour, sodium bicarbonate, peanut oil, Radix Notoginseng powder and above-mentioned zymotic fluid, extract, mixed-powder and suitable quantity of water, stir and be modulated into dough, at 25-30 ℃ of bottom fermentation 4-6 hour, obtain fermented dough;
(3) secondary and face: above-mentioned fermented dough and mung bean flour, rare cream, Chinese hawthorn seed powder and suitable quantity of water are stirred, carried out the fermentation second time at 30-35 ℃ of bottom fermentation 3-4 hour;
(4) rolling compressing tablet: the dough after will fermenting is roll forming 4-6 time back and forth in the roll forming machine, continuous rotation musculus cutaneus 90 degree in the roll forming process;
(5) moulding: the dough sheet that the rolling compressing tablet obtains is sent in the biscuit make-up machine, made biscuit;
(6) baking: the biscuit of moulding is sent in the baking box, toasted 1-2 minute down at 100-110 ℃ earlier, heat up gradually with 2-3 ℃/minute speed then, when rising to 130-140 ℃, temperature opens, brush the above-mentioned snow pear juice of one deck at biscuit, continue baking, brushed juice afterwards every 5 minutes again, when rising to 170-180 ℃, temperature stops to brush juice, constant temperature baking 10-12 minute;
(7) cooling: treat that biscuit naturally cools to 25-30 ℃, finishing and packing gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310107531.6A CN103229812B (en) | 2013-03-30 | 2013-03-30 | Health-care biscuit containing gizzard pepsin and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310107531.6A CN103229812B (en) | 2013-03-30 | 2013-03-30 | Health-care biscuit containing gizzard pepsin and preparation method thereof |
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| CN103229812A true CN103229812A (en) | 2013-08-07 |
| CN103229812B CN103229812B (en) | 2015-06-24 |
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| CN105901095A (en) * | 2016-06-27 | 2016-08-31 | 芜湖宏洋食品有限公司 | Qi-benefiting and spleen-tonifying and digestion-benefiting cookies and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598289A (en) * | 2013-10-10 | 2014-02-26 | 安庆市金麦食品有限公司 | Fresh milk and snow pear biscuit |
| CN103598289B (en) * | 2013-10-10 | 2016-05-25 | 安庆市金麦食品有限公司 | A kind of fresh milk snow pear biscuit |
| CN104430779A (en) * | 2014-12-25 | 2015-03-25 | 陈忠信 | Snow pear biscuit |
| CN105901101A (en) * | 2016-06-27 | 2016-08-31 | 芜湖宏洋食品有限公司 | Cancer preventing and resisting digestion-benefiting cookies and preparation method thereof |
| CN105901098A (en) * | 2016-06-27 | 2016-08-31 | 芜湖宏洋食品有限公司 | Aging preventing and digestion benefiting biscuit and preparation method thereof |
| CN105901100A (en) * | 2016-06-27 | 2016-08-31 | 芜湖宏洋食品有限公司 | Blood-sugar decreasing and digestion benefiting biscuit and preparation method thereof |
| CN105901095A (en) * | 2016-06-27 | 2016-08-31 | 芜湖宏洋食品有限公司 | Qi-benefiting and spleen-tonifying and digestion-benefiting cookies and preparation method thereof |
| CN105901092A (en) * | 2016-06-27 | 2016-08-31 | 芜湖宏洋食品有限公司 | Immuno-enhancing digestion-tonifying biscuit and making method thereof |
| CN105901096A (en) * | 2016-06-27 | 2016-08-31 | 芜湖宏洋食品有限公司 | Bone-strengthening and digestion-improving biscuit and preparation method thereof |
| CN105901099A (en) * | 2016-06-27 | 2016-08-31 | 芜湖宏洋食品有限公司 | Cough-relieving, lung-moistening and digestion-promoting biscuit and making method thereof |
| CN105918407A (en) * | 2016-06-27 | 2016-09-07 | 芜湖宏洋食品有限公司 | Biscuits capable of moistening dryness, lubricating intestines and boosting digestion and preparation method of biscuits |
| CN105918405A (en) * | 2016-06-27 | 2016-09-07 | 芜湖宏洋食品有限公司 | Biscuit with effects of tonifying liver and benefiting kidney and digestion and preparation method of biscuit |
| CN105918404A (en) * | 2016-06-27 | 2016-09-07 | 芜湖宏洋食品有限公司 | Biscuit with effects of enriching blood, soothing nerves and benefiting digestion and preparation method of biscuit |
| CN108094471A (en) * | 2017-12-29 | 2018-06-01 | 石家庄市米莎贝尔饮食食品有限公司 | A kind of functional defatted crisp short cakes with sesame and preparation method thereof |
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