CN103053919A - 一种全羊肉饺的制作方法 - Google Patents
一种全羊肉饺的制作方法 Download PDFInfo
- Publication number
- CN103053919A CN103053919A CN2013100333611A CN201310033361A CN103053919A CN 103053919 A CN103053919 A CN 103053919A CN 2013100333611 A CN2013100333611 A CN 2013100333611A CN 201310033361 A CN201310033361 A CN 201310033361A CN 103053919 A CN103053919 A CN 103053919A
- Authority
- CN
- China
- Prior art keywords
- mutton
- dumpling
- full
- dumplings
- salt
- 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.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 238000000034 method Methods 0.000 title abstract description 4
- 239000000843 powder Substances 0.000 claims description 43
- 241000202807 Glycyrrhiza Species 0.000 claims description 28
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 28
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 28
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 28
- 238000011049 filling Methods 0.000 claims description 28
- 229940010454 licorice Drugs 0.000 claims description 28
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 28
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 28
- 239000004223 monosodium glutamate Substances 0.000 claims description 28
- 150000003839 salts Chemical class 0.000 claims description 28
- 235000013372 meat Nutrition 0.000 claims description 16
- 240000003183 Manihot esculenta Species 0.000 claims description 15
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 15
- 241001494479 Pecora Species 0.000 claims description 15
- 210000000988 bone and bone Anatomy 0.000 claims description 15
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 14
- 108010068370 Glutens Proteins 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 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 14
- 241000234314 Zingiber Species 0.000 claims description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 238000010411 cooking Methods 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 235000021312 gluten Nutrition 0.000 claims description 14
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 14
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
- 235000002639 sodium chloride Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000021168 barbecue Nutrition 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100333611A CN103053919B (zh) | 2013-01-29 | 2013-01-29 | 一种全羊肉饺的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100333611A CN103053919B (zh) | 2013-01-29 | 2013-01-29 | 一种全羊肉饺的制作方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103053919A true CN103053919A (zh) | 2013-04-24 |
| CN103053919B CN103053919B (zh) | 2013-12-18 |
Family
ID=48097065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100333611A Active CN103053919B (zh) | 2013-01-29 | 2013-01-29 | 一种全羊肉饺的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103053919B (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231103A (zh) * | 2015-09-28 | 2016-01-13 | 鹤壁市永达美源食品有限公司 | 一种沙律肉饺子及其制作方法 |
| CN107821931A (zh) * | 2017-10-26 | 2018-03-23 | 梁世忠 | 一种清香滑爽馄饨及其制备方法 |
| CN107821932A (zh) * | 2017-10-26 | 2018-03-23 | 梁世忠 | 一种耐水煮防开裂馄饨皮及其制备方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004208612A (ja) * | 2002-12-27 | 2004-07-29 | Nippon Kemikkusu:Kk | 粘土様食品 |
| CN101218934A (zh) * | 2008-01-29 | 2008-07-16 | 河南兴泰科技实业有限公司 | 一种面粉品质稳定剂 |
| CN101584426A (zh) * | 2009-07-08 | 2009-11-25 | 辽宁唐人神曙光农牧集团有限公司 | 一种玉米饺子粉 |
| CN101611888A (zh) * | 2009-07-17 | 2009-12-30 | 安徽省临泉山羊有限公司 | 羊肉水饺 |
-
2013
- 2013-01-29 CN CN2013100333611A patent/CN103053919B/zh active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004208612A (ja) * | 2002-12-27 | 2004-07-29 | Nippon Kemikkusu:Kk | 粘土様食品 |
| CN101218934A (zh) * | 2008-01-29 | 2008-07-16 | 河南兴泰科技实业有限公司 | 一种面粉品质稳定剂 |
| CN101584426A (zh) * | 2009-07-08 | 2009-11-25 | 辽宁唐人神曙光农牧集团有限公司 | 一种玉米饺子粉 |
| CN101611888A (zh) * | 2009-07-17 | 2009-12-30 | 安徽省临泉山羊有限公司 | 羊肉水饺 |
Non-Patent Citations (1)
| Title |
|---|
| 汪玉明等: "玉米饺子粉工艺的研究", 《食品工业科技》, vol. 28, no. 9, 30 September 2007 (2007-09-30) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231103A (zh) * | 2015-09-28 | 2016-01-13 | 鹤壁市永达美源食品有限公司 | 一种沙律肉饺子及其制作方法 |
| CN107821931A (zh) * | 2017-10-26 | 2018-03-23 | 梁世忠 | 一种清香滑爽馄饨及其制备方法 |
| CN107821932A (zh) * | 2017-10-26 | 2018-03-23 | 梁世忠 | 一种耐水煮防开裂馄饨皮及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103053919B (zh) | 2013-12-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for manufacturing full-mutton dumplings Effective date of registration: 20140821 Granted publication date: 20131218 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2014990000685 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20150821 Granted publication date: 20131218 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2014990000685 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for manufacturing full-mutton dumplings Effective date of registration: 20150827 Granted publication date: 20131218 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2015990000725 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20160901 Granted publication date: 20131218 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2015990000725 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for manufacturing full-mutton dumplings Effective date of registration: 20160902 Granted publication date: 20131218 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2016990000761 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20170907 Granted publication date: 20131218 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2016990000761 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for manufacturing full-mutton dumplings Effective date of registration: 20170913 Granted publication date: 20131218 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2017990000838 |
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| PP01 | Preservation of patent right | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20200525 Granted publication date: 20131218 |
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| PD01 | Discharge of preservation of patent | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20230525 Granted publication date: 20131218 |