CN103504181A - Pumpkin bun and preparation method thereof - Google Patents

Pumpkin bun and preparation method thereof Download PDF

Info

Publication number
CN103504181A
CN103504181A CN201310440895.6A CN201310440895A CN103504181A CN 103504181 A CN103504181 A CN 103504181A CN 201310440895 A CN201310440895 A CN 201310440895A CN 103504181 A CN103504181 A CN 103504181A
Authority
CN
China
Prior art keywords
pumpkin
steamed stuffed
stuffed bun
water
sugar
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
Application number
CN201310440895.6A
Other languages
Chinese (zh)
Inventor
汪正志
钟小宓
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DALIAN FENGHE FOODSTUFFS Co Ltd
Original Assignee
DALIAN FENGHE FOODSTUFFS Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by DALIAN FENGHE FOODSTUFFS Co Ltd filed Critical DALIAN FENGHE FOODSTUFFS Co Ltd
Priority to CN201310440895.6A priority Critical patent/CN103504181A/en
Publication of CN103504181A publication Critical patent/CN103504181A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a pumpkin bun and a preparation method thereof. The pumpkin bun comprises a wrapper and a stuffing. The wrapper comprises pumpkin paste, cake flour, sugar, yeast powder, baking powder and water. The stuffing comprises sugar, glutinous rice flour, pumpkin paste, corn starch, water, butter, egg liquid and potato starch. The preparation method comprises the following steps: preparing raw materials, kneading dough, making a stuffing, shaping, leavening, steaming, cooling, quick-freezing and preserving. Compared with the prior art, the pumpkin bun has the advantages of unique compositions of the wrapper and the stuffing, good taste, excellent flavor, good appearance, long shelf life, rich nutrition and the like.

Description

A kind of pumpkin bag and preparation method thereof
technical fieldthe present invention relates to a kind of food and preparation method thereof.
background technologypumpkin bag is as one of Chinese traditional cuisines,, the taste of smooth deliciousness and abundant nutritive value are subject to people's extensive welcome, current because of the appearance of its beautiful softness, the making food materials of pumpkin bag are substantially identical, i.e. minced pumpkin, Plain flour, baking powder, milk, sugar, salt, salad oil, egg pulp, sodium bicarbonate and flour, manufacturing process is substantially:
1. pumpkin installs with freshness protection package, puts micro-wave oven, high fiery 2-3 minute, take out with spoon be pressed into mud minced pumpkin;
2. flour, baking powder, soda ash mixes, and sieves, and by sugar, salt adds, and mixes thoroughly;
3. in egg pulp, add salad oil, milk is mixed thoroughly, and one of minced pumpkin joins in flour, stirs into batter;
4. chopping board is spread flour, above batter is poured on, rolls on one deck flour;
5. roll on after flour, be cut into little minute, do circularly, one deck flour is rolled on surface, is discharged on baking tray, and with scissors for kitchen, on dough, suitably cutting several cuttves can baking box preheating 190Du, middle level, and about about 20 minutes, go out fragrance, epidermis is painted enough.
The pumpkin bag of selling in the market adopts above-mentioned raw materials and method to make substantially, in the process of reality processing, because composition, the preparation method of surface composition, filling are single, make the pumpkin bag appearance dimness of making, in addition, after pumpkin wraps in and places certain hour, not only face meeting hardening when edible, and can not deposit for a long time pumpkin bag; In addition, the pumpkin bag of selling is in the market the large and proportion that strengthens flavouring of pursuit oil simply just, makes pumpkin wrap in when edible mouthfeel bad, personage's the demand so existing pumpkin bag can not meet all tastes.
summary of the inventionthe object of the present invention is to provide the composition of a kind of surface and fillings unique, mouthfeel is good, and taste is good, specious, and the holding time is long, nutritious, processes easy pumpkin bag and preparation method thereof.
A bag, it is made by weight by following compositions:
(1) surface: 43.032~47.432kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.1~13.1 kg;
Weak flour: 25.5~26.5kg;
Sugar: 2.1~3.1kg;
Dusty yeast: 0.134~0.334kg;
Baking powder: 0.108~0.308kg;
Water (12~13 ℃): 3.09~4.09kg;
(2) fillings: 34.61~42.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.46~9.46kg;
Glutinous rice flour: 0.432~1.432kg;
Minced pumpkin: 14.3~15.3kg;
Cornstarch: 1.366~2.366kg;
Water: 2.5~3.5kg;
Butter: 2.02~3.02kg;
Egg liquid: 5.1~6.1kg;
Potato starch: 0.432~1.432kg.
Wherein preferred, described pumpkin bag is made by weight by following compositions:
(1) surface: 45.232kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.6kg;
Weak flour: 26kg;
Sugar: 2.6kg;
Dusty yeast: 0.234kg;
Baking powder: 0.208kg;
Water (12~13 ℃): 3.59kg;
(2) fillings: 38.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.96kg;
Glutinous rice flour: 0.932kg;
Minced pumpkin: 14.8kg;
Cornstarch: 1.866kg;
Water: 3kg;
Butter: 2.52kg;
Egg liquid: 5.6kg;
Potato starch: 0.932kg.
In mentioned component, the method for making of minced pumpkin is same as the prior art, is about to after pumpkin is cleaned remove the peel, go seed, is then cut into small pieces, and upper pan boiling 30~40 minutes, takes out and smash into mud to pieces.
Egg liquid method for making in mentioned component is same as the prior art, is about to after egg shells pour in bowl, and egg white and yolk are stirred.
The preparation method of a kind of pumpkin bag that the present invention proposes, step is as follows:
(1) raw material is prepared: by above-mentioned weight ratio, prepare surface and fillings, guarantee raw material free from admixture;
(2) and filling: first will potato starch, glutinous rice flour and cornstarch stir after mixing, then add sugar, egg liquid and water, stir, then add minced pumpkin, stir, then mixture being put into pot steams 30~40 minutes, mixture in the pasty state, takes out mixture from pot, dries in the air to 40~50 ℃, then in mixture, add butter, after stirring, obtain fillings;
(3) and face: weak flour and baking powder are added in dough mixing machine and stirred, then sugar is added to the water to be stirred to and dissolves, again the water of sugaring is joined in minced pumpkin and stirred, again dusty yeast is joined in minced pumpkin and stirred, the mixture being obtained by minced pumpkin, dusty yeast, water and sugar is added in dough mixing machine, dough mixing machine stirs 8 minutes, obtains dough, and dough temperature is 15~18 ℃;
(4) moulding: the dough that step (3) is obtained is made some skins, and then each skin is made steamed stuffed bun with filling, the skin of each steamed stuffed bun and the weight ratio of filling are 8:5;
(5) fermentation: be 30~40 ℃ by the temperature of 30~40 minutes ,Xing Mian chambers of the awake face of the steamed stuffed bun of moulding, humidity is 35%~40%;
(6) cook: utilize steam box at 100~105 ℃, to steam 10~15 minutes the steamed stuffed bun after fermentation;
(7) cooling: the steamed stuffed bun after cooking is naturally cooling, make the surface temperature of steamed stuffed bun reach 10~15 ℃;
(8) quick-frozen: by the quick-frozen 40 minutes at-35 ℃ of cooled steamed stuffed bun;
(9) preserve: after the steamed stuffed bun pack after quick-frozen, can preserve storage temperature-18 ℃.
Wherein, in above-mentioned steps (4), when steamed stuffed bun moulding, for making pumpkin bag mouthfeel better, best, in each steamed stuffed bun stuffing, add SEMEN PINI KORAIENSIS, addition is 2g/.
The present invention is improved in the composition of traditional pumpkin bag and method for making, compares with the composition of traditional pumpkin bag, and musculus cutaneus of the present invention also adds minced pumpkin, so the present invention is a kind of special taste, and nutritious and non-additive pumpkin bag; The pumpkin of making through above composition wraps in when edible, the perfume (or spice) of surface and minced pumpkin sweet just right, the melon mud of fillings sweet with creamy, fragrant simple and elegant, the salubrious mouthfeel of giving a kind of combined type of people of pine nut, especially applicable women and children eat; In addition, the pumpkin bag holding time that the present invention proposes is long, and when edible after preserving, mouthfeel inconvenience, there will not be the phenomenons such as surface hardening; The pumpkin packet preparation method that the present invention proposes is very easy when operation, and equipment all adopts existing equipment, and the whole process-cycle is short, and labor strength is low, is applicable to large-scale production.
the specific embodiment1 one kinds of pumpkin bags of embodiment, it is made by weight by following compositions:
(1) surface: 45.232kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.6kg;
Weak flour: 26kg;
Sugar: 2.6kg;
Dusty yeast: 0.234kg;
Baking powder: 0.208kg;
Water (12~13 ℃): 3.59kg;
(2) fillings: 38.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.96kg;
Glutinous rice flour: 0.932kg;
Minced pumpkin: 14.8kg;
Cornstarch: 1.866kg;
Water: 3kg;
Butter: 2.52kg;
Egg liquid: 5.6kg;
Potato starch: 0.932kg.
2 one kinds of pumpkin bags of embodiment, it is made by weight by following compositions:
(1) surface: 47.232kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 13.1kg;
Weak flour: 26.5kg;
Sugar: 3.1kg;
Dusty yeast: 0.334kg;
Baking powder: 0.308kg;
Water (12~13 ℃): 4.09kg;
(2) fillings: 34.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.46kg;
Glutinous rice flour: 0.432kg;
Minced pumpkin: 14.3kg;
Cornstarch: 1.366kg;
Water: 2.5kg;
Butter: 2.02kg;
Egg liquid: 5.1kg;
Potato starch: 0.432kg.
3 one kinds of pumpkin bags of embodiment, it is made by weight by following compositions:
(1) surface: 43.232kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.1kg;
Weak flour: 25.5kg;
Sugar: 2.1kg;
Dusty yeast: 0.134kg;
Baking powder: 0.108kg;
Water (12~13 ℃): 3.09kg;
(2) fillings: 12.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 9.46kg;
Glutinous rice flour: 1.432kg;
Minced pumpkin: 15.3kg;
Cornstarch: 2.366kg;
Water: 3.5kg;
Butter: 3.02kg;
Egg liquid: 6.1kg;
Potato starch: 1.432kg.
The preparation method of 4 one kinds of pumpkin bags of embodiment, step is as follows:
(1) raw material is prepared: the weight ratio of pressing embodiment 1 or embodiment 2 or embodiment 3 is prepared surface and fillings, guarantees raw material free from admixture;
(2) and filling: first will potato starch, glutinous rice flour and cornstarch stir after mixing, then add sugar, egg liquid and water, stir, then add minced pumpkin, stir, then mixture being put into pot steams 30 minutes, mixture in the pasty state, takes out mixture from pot, dries in the air to 50 ℃, then in mixture, add butter, after stirring, obtain fillings;
(3) and face: weak flour and baking powder are added in dough mixing machine and stirred, then sugar is added to the water to be stirred to and dissolves, again the water of sugaring is joined in minced pumpkin and stirred, again dusty yeast is joined in minced pumpkin and stirred, the mixture being obtained by minced pumpkin, dusty yeast, water and sugar is added in dough mixing machine, dough mixing machine stirs 8 minutes, obtains dough, and dough temperature is 18 ℃;
(4) moulding: the dough that step (3) is obtained is made skin, then makes steamed stuffed bun with filling, the skin 48g of each steamed stuffed bun, filling 30g;
(5) fermentation: be 40 ℃ by the temperature of 30 minutes ,Xing Mian chambers of the awake face of the steamed stuffed bun of moulding, humidity is 40%;
(6) cook: utilize steam box at 105 ℃, to steam 11 minutes the steamed stuffed bun after fermentation;
(7) cooling: the steamed stuffed bun after cooking is naturally cooling, make the surface temperature of steamed stuffed bun reach 15 ℃;
(8) quick-frozen: by the quick-frozen 40 minutes at-35 ℃ of cooled steamed stuffed bun;
(9) preserve: after the steamed stuffed bun pack after quick-frozen, can preserve storage temperature-18 ℃.
The preparation method of 5 one kinds of pumpkin bags of embodiment, step is as follows:
(1) raw material is prepared: the weight ratio of pressing embodiment 1 or embodiment 2 or embodiment 3 is prepared surface and fillings, guarantees raw material free from admixture;
(2) and filling: first will potato starch, glutinous rice flour and cornstarch stir after mixing, then add sugar, egg liquid and water, stir, then add minced pumpkin, stir, then mixture being put into pot steams 30 minutes, mixture in the pasty state, takes out mixture from pot, dries in the air to 50 ℃, then in mixture, add butter, after stirring, obtain fillings;
(3) and face: weak flour and baking powder are added in dough mixing machine and stirred, then sugar is added to the water to be stirred to and dissolves, again the water of sugaring is joined in minced pumpkin and stirred, again dusty yeast is joined in minced pumpkin and stirred, the mixture being obtained by minced pumpkin, dusty yeast, water and sugar is added in dough mixing machine, dough mixing machine stirs 8 minutes, obtains dough, and dough temperature is 18 ℃;
(4) moulding: the dough that step (3) is obtained is made some skins, and then each skin is made steamed stuffed bun with filling, the skin 48g of each steamed stuffed bun, filling 30g, and in the filling of each steamed stuffed bun, add the SEMEN PINI KORAIENSIS of 2g;
(5) fermentation: be 40 ℃ by the temperature of 30 minutes ,Xing Mian chambers of the awake face of the steamed stuffed bun of moulding, humidity is 40%;
(6) cook: utilize steam box at 105 ℃, to steam 11 minutes the steamed stuffed bun after fermentation;
(7) cooling: the steamed stuffed bun after cooking is naturally cooling, make the surface temperature of steamed stuffed bun reach 15 ℃;
(8) quick-frozen: by the quick-frozen 40 minutes at-35 ℃ of cooled steamed stuffed bun;
(9) preserve: after the steamed stuffed bun pack after quick-frozen, can preserve storage temperature-18 ℃.

Claims (4)

1. a pumpkin bag, is characterized in that: it is made by weight by following compositions:
(1) surface: 43.032~47.432kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.1~13.1 kg;
Weak flour: 25.5~26.5kg;
Sugar: 2.1~3.1kg;
Dusty yeast: 0.134~0.334kg;
Baking powder: 0.108~0.308kg;
Water (12~13 ℃): 3.09~4.09kg;
(2) fillings: 34.61~42.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.46~9.46kg;
Glutinous rice flour: 0.432~1.432kg;
Minced pumpkin: 14.3~15.3kg;
Cornstarch: 1.366~2.366kg;
Water: 2.5~3.5kg;
Butter: 2.02~3.02kg;
Egg liquid: 5.1~6.1kg;
Potato starch: 0.432~1.432kg.
2. pumpkin bag according to claim 1, is characterized in that: it is made by weight by following compositions:
(1) surface: 45.232kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.6kg;
Weak flour: 26kg;
Sugar: 2.6kg;
Dusty yeast: 0.234kg;
Baking powder: 0.208kg;
Water (12~13 ℃): 3.59kg;
(2) fillings: 38.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.96kg;
Glutinous rice flour: 0.932kg;
Minced pumpkin: 14.8kg;
Cornstarch: 1.866kg;
Water: 3kg;
Butter: 2.52kg;
Egg liquid: 5.6kg;
Potato starch: 0.932kg.
3. a preparation method for pumpkin bag, is characterized in that: step is as follows:
(1) raw material is prepared: by the weight ratio of claim 1, prepare surface and fillings, guarantee raw material free from admixture;
(2) and filling: first will potato starch, glutinous rice flour and cornstarch stir after mixing, then add sugar, egg liquid and water, stir, then add minced pumpkin, stir, then mixture being put into pot steams 30~40 minutes, mixture in the pasty state, takes out mixture from pot, dries in the air to 40~50 ℃, then in mixture, add butter, after stirring, obtain fillings;
(3) and face: weak flour and baking powder are added in dough mixing machine and stirred, then sugar is added to the water to be stirred to and dissolves, again the water of sugaring is joined in minced pumpkin and stirred, again dusty yeast is joined in minced pumpkin and stirred, the mixture being obtained by minced pumpkin, dusty yeast, water and sugar is added in dough mixing machine, dough mixing machine stirs 8 minutes, obtains dough, and dough temperature is 15~18 ℃;
(4) moulding: the dough that step (3) is obtained is made some skins, and then each skin is made steamed stuffed bun with filling, the skin of each steamed stuffed bun and the weight ratio of filling are 8:5;
(5) fermentation: be 30~40 ℃ by the temperature of 30~40 minutes ,Xing Mian chambers of the awake face of the steamed stuffed bun of moulding, humidity is 35%~40%;
(6) cook: utilize steam box at 100~105 ℃, to steam 10~15 minutes the steamed stuffed bun after fermentation;
(7) cooling: the steamed stuffed bun after cooking is naturally cooling, make the surface temperature of steamed stuffed bun reach 10~15 ℃;
(8) quick-frozen: by the quick-frozen 40 minutes at-35 ℃ of cooled steamed stuffed bun;
(9) preserve: after the steamed stuffed bun pack after quick-frozen, can preserve storage temperature-18 ℃.
4. the preparation method of pumpkin bag according to claim 3, is characterized in that: in described step (4), when steamed stuffed bun moulding, in each steamed stuffed bun stuffing, add SEMEN PINI KORAIENSIS, addition is 2g/.
CN201310440895.6A 2013-09-25 2013-09-25 Pumpkin bun and preparation method thereof Pending CN103504181A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310440895.6A CN103504181A (en) 2013-09-25 2013-09-25 Pumpkin bun and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310440895.6A CN103504181A (en) 2013-09-25 2013-09-25 Pumpkin bun and preparation method thereof

Publications (1)

Publication Number Publication Date
CN103504181A true CN103504181A (en) 2014-01-15

Family

ID=49888036

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310440895.6A Pending CN103504181A (en) 2013-09-25 2013-09-25 Pumpkin bun and preparation method thereof

Country Status (1)

Country Link
CN (1) CN103504181A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104255860A (en) * 2014-09-17 2015-01-07 南宁振企农业科技开发有限公司 Production method of red heart dragon fruit hemp potato bread
CN104872524A (en) * 2015-05-01 2015-09-02 黄志鹏 Preparation method of bread employing potatoes as main body
CN104905083A (en) * 2015-07-06 2015-09-16 庄子武 Steamed stuffed bun production method
CN106173928A (en) * 2016-08-14 2016-12-07 郭欢 Therapeutic method to keep the adverse QI flowing downwards alleviating distention in middle-JIAO Semen avenae nudae Fructus Cucurbitae moschatae steamed sponge cake and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101461508A (en) * 2009-01-13 2009-06-24 李成杰 Quick freezing pumpkin cake and method for producing the same
CN102742793A (en) * 2012-07-03 2012-10-24 河南农业大学 Production method of steamed stuffed bun containing cream, pumpkin and purple sweet potato

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101461508A (en) * 2009-01-13 2009-06-24 李成杰 Quick freezing pumpkin cake and method for producing the same
CN102742793A (en) * 2012-07-03 2012-10-24 河南农业大学 Production method of steamed stuffed bun containing cream, pumpkin and purple sweet potato

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
豆豆MAMA: "南瓜面,南瓜馅,实实在在南瓜包", 《网页地址:HTTP://BLOG.SINA.COM.CN/S/BLOG_4DD1C61301000AY7.HTML》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104255860A (en) * 2014-09-17 2015-01-07 南宁振企农业科技开发有限公司 Production method of red heart dragon fruit hemp potato bread
CN104255860B (en) * 2014-09-17 2016-09-07 南宁振企农业科技开发有限公司 The preparation method of red heart dragon fruit Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste bread
CN104872524A (en) * 2015-05-01 2015-09-02 黄志鹏 Preparation method of bread employing potatoes as main body
CN104905083A (en) * 2015-07-06 2015-09-16 庄子武 Steamed stuffed bun production method
CN106173928A (en) * 2016-08-14 2016-12-07 郭欢 Therapeutic method to keep the adverse QI flowing downwards alleviating distention in middle-JIAO Semen avenae nudae Fructus Cucurbitae moschatae steamed sponge cake and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102630719B (en) Preserved vegetable flaky pastry and production method thereof
CN102813136B (en) Shrimp dumpling and preparation method thereof
CN102894039A (en) Fruit pie and making method thereof
WO2017162137A1 (en) Bread dough made of vegetables, fruits, flour, eggs or milk, and method for making same
CN102308864B (en) Konjak dietary fiber moon cake
CN104366155A (en) Qi-tonifying boiled milk and honeydew melon dumpling and preparation method thereof
CN103504181A (en) Pumpkin bun and preparation method thereof
CN101731633A (en) Method for preparing vegetable pancake filled with beef
KR20040070855A (en) Steamed making method
CN108433057A (en) A kind of potato cracknel and preparation method thereof
CN103504180A (en) Steamed creamy custard bun and preparation method thereof
CN103652630A (en) Preparation method for hamburger pie with shrimp meat
CN102870851B (en) Method for making mellow-taste Chaoshan-style mooncakes
CN105011062A (en) Processing method of potato sticks formed by vacuum low-temperature deep-frying
CN107637767A (en) A kind of preparation method of spicy tasty and refreshing seasoning Flour product
CN104938570B (en) A kind of convenient instant Piza
CN104855461B (en) A kind of preparation method for facilitating Piza
CN104719393A (en) Moon cakes with carrots and Chinese chestnuts and method for making moon cakes
KR101420382B1 (en) Manufacturing method of non-glutinous rice dumpling
CN104115898A (en) Green laver pie and preparation method thereof
KR20110109320A (en) Manufacturing method for rice, bread, tteokgalbi
KR20140046777A (en) How to Make Meat Walnut Cookies
CN103330122A (en) Lotus seed-lily boiled-dumpling and preparation method thereof
CN106901161A (en) The preparation method of pumpkin split-top steamed bun
KR101457265B1 (en) Manufacturing method of nonglutinous rice cake for frying only

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140115

C02 Deemed withdrawal of patent application after publication (patent law 2001)