CN106261615A - A kind of Cordyceps noodles and preparation method thereof - Google Patents
A kind of Cordyceps noodles and preparation method thereof Download PDFInfo
- Publication number
- CN106261615A CN106261615A CN201610643337.3A CN201610643337A CN106261615A CN 106261615 A CN106261615 A CN 106261615A CN 201610643337 A CN201610643337 A CN 201610643337A CN 106261615 A CN106261615 A CN 106261615A
- Authority
- CN
- China
- Prior art keywords
- cordyceps
- parts
- noodles
- flour
- sal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000190633 Cordyceps Species 0.000 title claims abstract description 54
- 235000012149 noodles Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 20
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 19
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 19
- 239000000230 xanthan gum Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 16
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 15
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 15
- 239000004330 calcium propionate Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000005303 weighing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 4
- DUWWHGPELOTTOE-UHFFFAOYSA-N n-(5-chloro-2,4-dimethoxyphenyl)-3-oxobutanamide Chemical compound COC1=CC(OC)=C(NC(=O)CC(C)=O)C=C1Cl DUWWHGPELOTTOE-UHFFFAOYSA-N 0.000 claims description 4
- 235000019260 propionic acid Nutrition 0.000 claims description 4
- 230000002618 waking effect Effects 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- 244000292693 Poa annua Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 235000015076 Shorea robusta Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 241001018099 Alloteropsis Species 0.000 description 4
- 235000017898 Digitaria ciliaris Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000003086 colorant Substances 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000235349 Ascomycota Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000221751 Claviceps purpurea Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000130660 Hepialidae Species 0.000 description 1
- 241000330899 Hepialus Species 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-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
- 238000005267 amalgamation Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
One Cordyceps noodles of the present invention, use the raw materials such as flour, Cordyceps, Sal, calcium propionate and xanthan gum to make.Its preparation method includes that raw-material weighing, raw material are made and pretreatment, the preparation of noodles and the pack step such as aerofluxus sterilizing only.Cordyceps noodles of the present invention are retaining the exclusive quality of Cordyceps simultaneously, noodles chewy, smooth in taste, there is good food therapy effect, be suitable for old people and people of weak constitution group is eaten for a long time, body immunity can be strengthened, increase appetite, delicious flavour, smooth in taste, instant.The preparation method of Cordyceps noodles of the present invention, technique is simple, it is simple to operation, and the noodles of production are prone to preserve and list marketing.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of Cordyceps noodles and preparation method thereof.
Background technology
Noodles originate from China, and the making of existing more than 4,000 year eats history.Noodles are that a kind of making is simple, edible side
Just, nutritious, can staple food again can the health-care food of fast food.Accepted by the people of the world already and liked.Noodles one
The flour of kind corn or beans adds water and wears into dough, afterwards or pressure or the system of rolling or stretch and cut again or press in flakes, or use stranding,
The means such as draw, pinch, make strip (narrow or wide, flat or round) or strip, after through boiling, frying, braised, fried a kind of food
Product.Of all shapes and colors, numerous in variety.Local characteristic is the abundantest, the longlife noodles eaten when and for example celebrating one's birthday and external aromatic
Italian noodle etc..People add different vegetable when dough-making powder, with the dough becoming different colours, are then pressed into noodles, make vegetable
Face, color is various, increases appetite, nutrient health, is extensively liked by the people.
Cordyceps be section ergot fungus cordyceps sinensis colonize in the Stroma on Hepialidae insecticide Hepialus armorieanus Oberthur larva and
Larva cadaveric complex, is a kind of traditional famous and precious tonic Chinese medicine material.Cordyceps it be the homobium of bacterium and worm, be by fungus
In a kind of ascomycetes infect phosphorus wing order larva after, brick enters to loosen the soil, and has arrived Second Year spring, has grown a bar in the front end of polypide
" careless " of shape comes, and elevates above the soil.Cordyceps is longer than on high mountain more, originates in the ground such as Sichuan, Yunnan, Gansu, Qinghai, Tibet.Wild
Infested grass before and after the Summer Solstice, when accumulated snow not yet melt, Stroma is exposed to snow face more, spore not yet sheds time gather.Dig out after finding
Polypide and Stroma, when polypide humidity is the most dry, removes earth and the hymeniderm of outer layer, dry or dry, and artificial culture Cordyceps treats son
Seat is gathered after growing up to, dry, Cordyceps the most on the market mostly is artificial culture.
Cordyceps is not the most made for the daily edible face having health-care effect of people by currently available technology as raw material
Bar.
Summary of the invention
In order to solve the problem of existing technology, the present invention provides a kind of Cordyceps noodles and preparation method thereof.
In order to realize foregoing invention purpose, the present invention provides techniques below scheme:
One Cordyceps noodles of the present invention, in parts by weight, including following raw material: flour 8000-8500 part, winter
Worm summer grass 800-900 part, Sal 30-40 part, calcium propionate 2-5 part, xanthan gum 400-500 part.
The present invention provides the preparation method of a kind of Cordyceps noodles, comprises the steps:
Step 1: raw-material weighing: respectively according to flour 8000-8500 part, Cordyceps 800-900 part, Sal 30-
40 parts, calcium propionate 2-5 part, the parts by weight of xanthan gum 400-500 part weigh；
Step 2, raw material are made and pretreatment only: Cordyceps goes handle to clean burn 2-3 minute in 40-50 DEG C of water, use
Flowing cool water rinses quickly cooling in time, is put into by washed Cordyceps and pulls out after boiling 10 minutes in boiled kettle, leaves the winter
Worm summer grass water；
Step 3, the preparation of noodles；First load weighted flour is put in basin, the warm water of Sal 35-45 DEG C is sealed off,
The warm water of calcium propionate 35-45 DEG C is sealed off, and the warm water warm water of xanthan gum 35-45 DEG C is sealed off, then the propanoic acid main officer of Tibet sealed off,
Xanthan gum, Sal are poured in flour one by one, then add Cordyceps water, the when of waiting addition Cordyceps water to become cotton-shaped by flour,
Again with hands ceaselessly stranding wadding face firmly, the face 30 minutes of waking up again is about rubbed in cotton-shaped face with the hands 20 minutes, waits the time to arrive beginning pressure surface, will pressure
The flour cake of molding is cut into the noodles of all size and shape.
Step 4, pack aerofluxus sterilizing: the noodles made are loaded evacuation in bag.
The xanthan gum wherein added in the present invention is in order to improve flour and the amalgamation of Cordyceps powder, improve the strength of noodles
Road, calcium propionate is to lengthen the storage time, anticorrosion, also has opposing mycete to form the effect of mycotoxin simultaneously.
Cordyceps noodles of the present invention are retaining the exclusive quality of Cordyceps simultaneously, noodles chewy, and smooth in taste has very well
Food therapy effect, be suitable for old people and people of weak constitution group and be eaten for a long time, body immunity can be strengthened, increase appetite, taste
Road is delicious, smooth in taste, instant.The preparation method of Cordyceps noodles of the present invention, technique is simple, it is simple to operation, produces
Noodles be prone to preserve and list marketing.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, but the invention is not limited in embodiment.
Embodiment 1
A kind of Cordyceps noodles, in parts by weight, including following raw material: 8500 parts of flour, Cordyceps 900
Part, Sal 40 parts, calcium propionate 5 parts, xanthan gum 500 parts.
The preparation method of above-mentioned a kind of Cordyceps noodles, comprises the steps:
Step 1: raw-material weighing: respectively according to 8000 parts of flour, Cordyceps 900 parts, Sal 40 parts, calcium propionate 5
Part, the parts by weight of xanthan gum 500 parts weigh
Step 2, raw material are made and pretreatment only: Cordyceps goes handle to clean burn 3 minutes in 40-50 DEG C of water, with stream
Dynamic cold water rinses quickly cooling in time, is put into by washed Cordyceps and pulls out after boiling 10 minutes in boiled kettle, leaves winter worm
Summer grass water；
Step 3, the preparation of noodles；First load weighted flour is put in basin, the warm water of Sal 35-45 DEG C is sealed off,
The warm water of calcium propionate 35-45 DEG C is sealed off, and the warm water warm water of xanthan gum 35-45 DEG C is sealed off, then the propanoic acid main officer of Tibet sealed off,
Xanthan gum, Sal are poured in flour one by one, then add Cordyceps water, the when of waiting addition Cordyceps water to become cotton-shaped by flour,
Again with hands ceaselessly stranding wadding face firmly, the face 30 minutes of waking up again is about rubbed in cotton-shaped face with the hands 20 minutes, waits the time to arrive beginning pressure surface, will pressure
The flour cake of molding is cut into the noodles of all size and shape；
Step 4, pack aerofluxus sterilizing: the noodles made are loaded evacuation in bag.
Embodiment 2
A kind of Cordyceps noodles, in parts by weight, including following raw material: 8000 parts of flour, Cordyceps powder
2200 parts, Sal 30 parts, calcium propionate 2 parts, xanthan gum 400 parts.
The preparation method of above-mentioned a kind of Cordyceps noodles, comprises the steps:
Step 1: raw-material weighing: respectively according to 8000 parts of flour, Cordyceps 800 parts, Sal 30 parts, calcium propionate 2
Part, the parts by weight of xanthan gum 400 parts weigh
Step 2, raw material are made and pretreatment only: Cordyceps goes handle to clean burn 2-3 minute in 40-50 DEG C of water, use
Flowing cool water rinses quickly cooling in time, is put into by washed Cordyceps and pulls out after boiling 10 minutes in boiled kettle, leaves the winter
Worm summer grass water；
Step 3, the preparation of noodles；First load weighted flour is put in basin, the warm water of Sal 35-45 DEG C is sealed off,
The warm water of calcium propionate 35-45 DEG C is sealed off, and the warm water warm water of xanthan gum 35-45 DEG C is sealed off, then the propanoic acid main officer of Tibet sealed off,
Xanthan gum, Sal are poured in flour one by one, then add Cordyceps water, the when of waiting addition Cordyceps water to become cotton-shaped by flour,
Again with hands ceaselessly stranding wadding face firmly, the face 30 minutes of waking up again is about rubbed in cotton-shaped face with the hands 20 minutes, waits the time to arrive beginning pressure surface, will pressure
The flour cake of molding is cut into the noodles of all size and shape；
Step 4, pack aerofluxus sterilizing: the noodles made are loaded evacuation in bag.
Above-described embodiment, simply presently preferred embodiments of the present invention, not be used for limiting the scope of the present invention, therefore all with this
The equivalence change that content described in invention claim is done, within all should being included in scope of the invention as claimed.
Claims (4)
1. Cordyceps noodles, it is characterised in that in parts by weight, including following raw material: flour 8000-8500
Part, Cordyceps 800-900 part, Sal 30-40 part, calcium propionate 2-5 part, xanthan gum 400-500 part.
2. a kind of Cordyceps noodles as claimed in claim 1, it is characterised in that in parts by weight, including following former
Material: 8000 parts of flour, Cordyceps 800 parts, Sal 30 parts, calcium propionate 2 parts, xanthan gum 400 parts.
3. a kind of Cordyceps noodles as claimed in claim 1, it is characterised in that in parts by weight, including following former
Material: 8500 parts of flour, Cordyceps 900 parts, Sal 40 parts, calcium propionate 5 parts, xanthan gum 500 parts.
The preparation method of a kind of Cordyceps noodles the most as claimed in claim 1, comprises the steps:
Step 1: raw-material weighing: respectively according to flour 8000-8500 part, Cordyceps 800-900 part, Sal 30-40 part,
Calcium propionate 2-5 part, the parts by weight of xanthan gum 400-500 part weigh；
Step 2, raw material are made and pretreatment only: Cordyceps goes handle to clean burn 2-3 minute in 40-50 DEG C of water, with flowing
Cold water rinses quickly cooling in time, is put into by washed Cordyceps and pulls out after boiling 10 minutes in boiled kettle, leaves the worm summer in winter
Grass water；
Step 3, the preparation of noodles；First load weighted flour is put in basin, the warm water of Sal 35-45 DEG C is sealed off, third
The warm water of acid calcium 35-45 DEG C is sealed off, and the warm water warm water of xanthan gum 35-45 DEG C is sealed off, then the propanoic acid main officer of Tibet sealed off, xanthan
Glue, Sal are poured in flour one by one, then add Cordyceps water, the when of waiting addition Cordyceps water to become cotton-shaped by flour, then use
Hands ceaselessly stranding wadding face firmly, cotton-shaped face is about rubbed the face 30 minutes of waking up again with the hands 20 minutes, is waited the time to arrive beginning pressure surface, by molded
Flour cake be cut into the noodles of all size and shape；
Step 4, pack aerofluxus sterilizing: the noodles made are loaded evacuation in bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610643337.3A CN106261615A (en) | 2016-08-08 | 2016-08-08 | A kind of Cordyceps noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610643337.3A CN106261615A (en) | 2016-08-08 | 2016-08-08 | A kind of Cordyceps noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261615A true CN106261615A (en) | 2017-01-04 |
Family
ID=57666593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610643337.3A Pending CN106261615A (en) | 2016-08-08 | 2016-08-08 | A kind of Cordyceps noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261615A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1685951A (en) * | 2005-05-20 | 2005-10-26 | 王浩贵 | Cordyceps health care noodles |
| CN104000101A (en) * | 2014-06-20 | 2014-08-27 | 北大荒丰缘集团有限公司 | Cordyceps mushroom fine dried noodle |
| CN104686611A (en) * | 2013-12-04 | 2015-06-10 | 深圳市绿微康生物工程有限公司 | Flour yeast composition and applications thereof |
-
2016
- 2016-08-08 CN CN201610643337.3A patent/CN106261615A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1685951A (en) * | 2005-05-20 | 2005-10-26 | 王浩贵 | Cordyceps health care noodles |
| CN104686611A (en) * | 2013-12-04 | 2015-06-10 | 深圳市绿微康生物工程有限公司 | Flour yeast composition and applications thereof |
| CN104000101A (en) * | 2014-06-20 | 2014-08-27 | 北大荒丰缘集团有限公司 | Cordyceps mushroom fine dried noodle |
Non-Patent Citations (1)
| Title |
|---|
| 王显伦等: "《面食品改良剂及应用技术》", 30 September 2006, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103283803A (en) | Salty and delicious cookie and preparing method thereof | |
| CN103371209A (en) | Health-care mooncake with hypoglycemic effect and preparation method of health-care mooncake | |
| CN103548960A (en) | Making method of nostoc sphaeroids kutz nutritional crisps | |
| CN103783120B (en) | A kind of edible wild herbs dried meat floss pie and preparation method thereof | |
| KR102075481B1 (en) | Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same | |
| CN106261613A (en) | A kind of Cordyceps flour noodle and preparation method thereof | |
| KR20140136755A (en) | Method for Manufacturing Rice Pearl | |
| KR101959228B1 (en) | The method for manufacturing a yomena aster muffin, and the yomena aster muffin manufactured by method | |
| CN110754503A (en) | Method for making platycodon grandiflorum cookies | |
| KR101401016B1 (en) | Sweet jelly containing whole type root food and method the same | |
| KR101882992B1 (en) | Method for Preparing Fruit Rice Cake Using Germination of Oat and Fruit Rice Cake Prepared by Thereby | |
| CN106261615A (en) | A kind of Cordyceps noodles and preparation method thereof | |
| CN107373008A (en) | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice | |
| CN103535620B (en) | Method for preparing sugar-free cakes containing gingkoes | |
| CN103932260A (en) | Pumpkin shrimp cake and preparation method thereof | |
| CN107455424A (en) | A kind of preparation method of white tea moon cake | |
| CN106173956A (en) | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. slurry noodles and preparation method thereof | |
| KR20130049679A (en) | Manufacture method for flour of including comi fructus seabkthorn | |
| CN104286097A (en) | Soup purple sweet potato cake capable of preventing hypertension and making method thereof | |
| KR101150709B1 (en) | Dasik containing For Infrared-radiated Mosidae and producing method thereof | |
| CN108567042A (en) | A kind of preparation method of the pulled figs sifting tea to give off a strong fragrance | |
| KR101277061B1 (en) | Fermented Black Wild rocambol Pill and Process for Preparing the Same | |
| CN104366154A (en) | Sesame and peanut eyesight-improving dumplings and preparation method thereof | |
| CN106107004A (en) | A kind of compound dried meat of cucumber body-building fruit and preparation method thereof | |
| KR20240031849A (en) | Macaron using natural food colorant and manufacturing method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
|
| WD01 | Invention patent application deemed withdrawn after publication |