CN103549226A - Health-care dried-ivy mosses steamed stuffed bun and preparation method thereof - Google Patents
Health-care dried-ivy mosses steamed stuffed bun and preparation method thereof Download PDFInfo
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- CN103549226A CN103549226A CN201310430485.3A CN201310430485A CN103549226A CN 103549226 A CN103549226 A CN 103549226A CN 201310430485 A CN201310430485 A CN 201310430485A CN 103549226 A CN103549226 A CN 103549226A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000195940 Bryophyta Species 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims abstract description 45
- 241000233866 Fungi Species 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 241000283690 Bos taurus Species 0.000 claims abstract description 7
- 102000008186 Collagen Human genes 0.000 claims abstract description 7
- 108010035532 Collagen Proteins 0.000 claims abstract description 7
- 241000508269 Psidium Species 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 7
- 244000028550 Auricularia auricula Species 0.000 claims description 6
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 6
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 6
- 244000160089 Crataegus cuneata Species 0.000 claims description 6
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000002789 Panax ginseng Nutrition 0.000 claims description 6
- 241000522649 Zornia Species 0.000 claims description 6
- 150000001669 calcium Chemical class 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000001737 promoting effect Effects 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 206010049713 Tongue dry Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000000779 smoke Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- 229910052791 calcium Inorganic materials 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 206010006956 Calcium deficiency Diseases 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 244000183685 Citrus aurantium Species 0.000 abstract 1
- 235000007716 Citrus aurantium Nutrition 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 244000239668 Zornia cantoniensis Species 0.000 abstract 1
- 230000002411 adverse Effects 0.000 abstract 1
- 229920001436 collagen Polymers 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 230000036737 immune function Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 208000024891 symptom Diseases 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000015097 nutrients Nutrition 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses health-care dried-ivy mosses steamed stuffed bun and a preparation method thereof. The health-care dried-ivy mosses steamed stuffed bun is prepared from the following raw materials in parts by weight: 800-1000 parts of flour, 200-250 parts of dried ivy mosses, 300-400 parts of pork, 3-5 parts of active calcium powder, 3-6 parts of cattle bone powder, 10-20 parts of haw nucleus powder, 10-20 parts of black fungus, 20-30 parts of jujube powder, 1-2 parts of dried orange peel, 2-3 parts of guava, 2-3 parts of medicated leaven, 1-2 parts of charred bitter orange, 2-3 parts of zornia cantoniensis mahlenb, 1-2 parts of grape seeds, 1-2 parts of ginseng flower, 2-3 parts of collagen powder, 2-3 parts of soybean peptide, 5-15 parts of table salt, 10-20 parts of white sugar, 8-15 parts of soybean sauce, 15-20 parts of cooking wine, 6-10 parts of yeast powder and proper amount of water. Because the formula contains plant nutritional components such as dried ivy mosses, black fungus, jujube and the like, the health-care dried-ivy mosses steamed stuffed bun has comprehensive efficacies of strengthening brain and stomach, invigorating spleen, tranquillizing and improving body immunologic function; and because calcium-rich components and traditional Chinese medicine beneficial components which are easily absorbed are added, the health-care dried-ivy mosses steamed stuffed bun is capable of enhancing body calcium-supplementing effect and alleviating various adverse symptoms caused by calcium deficiency of children and elders.
Description
Technical field
The present invention relates to dry steamed stuffed bun of a kind of health care tongue and preparation method thereof, belong to food processing technology field.
Background technology
Steamed stuffed bun is a kind of of the wheaten food often eaten of people, and steamed stuffed bun is normally cooked skin with face, with dish, meat or sugar etc., does filling, and steamed stuffed bun stuffing has multiple.But along with people's growth in the living standard, people are more and more higher to the pursuit of the taste of steamed stuffed bun stuffing, the invention provides the dry steamed stuffed bun of a kind of health care tongue, the tasty and health care of being healthy and strong of replenishing the calcium not only, old young crowd is edible all.
Summary of the invention
The object of the present invention is to provide dry steamed stuffed bun of a kind of health care tongue and preparation method thereof.
The technical solution used in the present invention is as follows:
The dry steamed stuffed bun of tongue, is comprised of the raw material of lower class weight portion:
Flour 800-1000, tongue dry 200-250, pork 300-400, activated calcium powder 3-5, bovine bone powder 3-6, Chinese hawthorn seed powder 10-20, black fungus 10-20, large Zao powder 20-30, dried orange peel 1-2, guava 2-3, Divine Comedy 2-3, Fructus Aurantii (parched to brown) 1-2, Zornia diphylla (Linn.) Pers 2-3, grape pip 1-2, flower of Panax ginseng 1-2, collagen protein powder 2-3, Soybean Peptide 2-3, salt 5-15, white sugar 10-20, soy sauce 8-15, cooking wine 15-20, dusty yeast 6-10, water are appropriate.
The preparation method of the described dry steamed stuffed bun of health care tongue, is characterized in that comprising the following steps:
(1), by the broken 100-120 mesh sieve of crossing such as dried orange peel, guava, Divine Comedy, Fructus Aurantii (parched to brown), Zornia diphylla (Linn.) Pers, grape pip, flower of Panax ginseng, boiling, filter and remove residue, obtain health promoting liquid, black fungus is soaked and swollen for 45-65 minute, clean to drain and add health promoting liquid and wear into slurry, add cooking wine, collagen protein powder, Soybean Peptide to mix, brewed 10-12 hour ， get ?auricularia auriculajudae health size;
(2), the dry peeling of tongue being cleaned to section boils, smoke drying and grinding powder, close slow fire frying with bovine bone powder, Chinese hawthorn seed powder, jujube powder and go out perfume (or spice), add hydrology fire be heated to 80-90 ℃ of Jia Ru ?auricularia auriculajudae health size, salt, white sugar stir, the stewing profit of insulation to micro-solid shape powder is stuck with paste;
(3), by pork removal of impurities stripping and slicing, in the saline solution that is 3-6% in concentration, soak 5-8 hour, compacting drains Yu Shui, send into meat grinder and obtain meat gruel, add together with soy sauce in the micro-solid shape powder paste of step (2) and stir, at 5-10 ℃ of standing 1-2 hour, obtain steamed stuffed bun stuffing;
(4), flour and dusty yeast, activated calcium powder etc. are mixed, add water and rub and mix dough, 20-30 ℃ of standing proofing, make jizi for making dumplings and roll suitcase and enter steamed stuffed bun stuffing and enter cage and cook and get final product rubbing to mix.
Beneficial effect of the present invention is:
The present invention's formula contains the plant nutrient ingredients such as tongue is dry, black fungus, date, comprehensively there is brain tonic stomach invigorating, spleen-benefiting mind-tranquilizing, raising body's immunity, add easy absorbed rich calcium component and Chinese medicine beneficiating ingredient simultaneously, strengthen calcium replenishing effect, alleviate and improve the various ill symptomses that children and old man's calcium deficiency cause.
The specific embodiment
The dry steamed stuffed bun of tongue, by lower class weight (gram) raw material form:
Flour 1000, tongue are dry 250, pork 400, activated calcium powder 5, bovine bone powder 5, Chinese hawthorn seed powder 20, black fungus 20, large Zao powder 30, dried orange peel 2, guava 2, Divine Comedy 2, Fructus Aurantii (parched to brown) 1, Zornia diphylla (Linn.) Pers 2, grape pip 1, flower of Panax ginseng 2, collagen protein powder 2, Soybean Peptide 2, salt 15, white sugar 20, soy sauce 15, cooking wine 20, dusty yeast 8, water are appropriate.
The preparation method of the described dry steamed stuffed bun of health care tongue, comprises the following steps:
(1), by broken 120 mesh sieves of crossing such as dried orange peel, guava, Divine Comedy, Fructus Aurantii (parched to brown), Zornia diphylla (Linn.) Pers, grape pip, flower of Panax ginseng, boiling, filter and remove residue, obtain health promoting liquid, black fungus is soaked and swollen for 50 minutes, clean to drain and add health promoting liquid and wear into slurry, add cooking wine, collagen protein powder, Soybean Peptide to mix, brewed 12 hours ， get ?auricularia auriculajudae health size;
(2), the dry peeling of tongue being cleaned to section boils, smoke drying and grinding powder, close slow fire frying with bovine bone powder, Chinese hawthorn seed powder, jujube powder and go out perfume (or spice), add hydrology fire be heated to 90 ℃ of Jia Ru ?auricularia auriculajudae health size, salt, white sugar stir, the stewing profit of insulation to micro-solid shape powder is stuck with paste;
(3), by pork removal of impurities stripping and slicing, in the saline solution that is 5% in concentration, soak 8 hours, compacting drains Yu Shui, sends into meat grinder and obtains meat gruel, adds the micro-solid shape powder of step (2) to stir in sticking with paste together with soy sauce, 10 ℃ standing 2 hours, obtain steamed stuffed bun stuffing;
(4), flour and dusty yeast, activated calcium powder etc. are mixed, add water and rub and mix dough, 30 ℃ of standing proofing, make jizi for making dumplings and roll suitcase and enter steamed stuffed bun stuffing and enter cage and cook and get final product rubbing to mix.
Claims (2)
1. a health care tongue dry steamed stuffed bun, is characterized in that, the raw material of lower class weight portion, consists of:
Flour 800-1000, tongue dry 200-250, pork 300-400, activated calcium powder 3-5, bovine bone powder 3-6, Chinese hawthorn seed powder 10-20, black fungus 10-20, large Zao powder 20-30, dried orange peel 1-2, guava 2-3, Divine Comedy 2-3, Fructus Aurantii (parched to brown) 1-2, Zornia diphylla (Linn.) Pers 2-3, grape pip 1-2, flower of Panax ginseng 1-2, collagen protein powder 2-3, Soybean Peptide 2-3, salt 5-15, white sugar 10-20, soy sauce 8-15, cooking wine 15-20, dusty yeast 6-10, water are appropriate.
2. a preparation method for the dry steamed stuffed bun of health care as claimed in claim 1 tongue, is characterized in that comprising the following steps:
(1), by the broken 100-120 mesh sieve of crossing such as dried orange peel, guava, Divine Comedy, Fructus Aurantii (parched to brown), Zornia diphylla (Linn.) Pers, grape pip, flower of Panax ginseng, boiling, filter and remove residue, obtain health promoting liquid, black fungus is soaked and swollen for 45-65 minute, clean to drain and add health promoting liquid and wear into slurry, add cooking wine, collagen protein powder, Soybean Peptide to mix, brewed 10-12 hour ， get ?auricularia auriculajudae health size;
(2), the dry peeling of tongue being cleaned to section boils, smoke drying and grinding powder, close slow fire frying with bovine bone powder, Chinese hawthorn seed powder, jujube powder and go out perfume (or spice), add hydrology fire be heated to 80-90 ℃ of Jia Ru ?auricularia auriculajudae health size, salt, white sugar stir, the stewing profit of insulation to micro-solid shape powder is stuck with paste;
(3), by pork removal of impurities stripping and slicing, in the saline solution that is 3-6% in concentration, soak 5-8 hour, compacting drains Yu Shui, send into meat grinder and obtain meat gruel, add together with soy sauce in the micro-solid shape powder paste of step (2) and stir, at 5-10 ℃ of standing 1-2 hour, obtain steamed stuffed bun stuffing;
(4), flour and dusty yeast, activated calcium powder etc. are mixed, add water and rub and mix dough, 20-30 ℃ of standing proofing, make jizi for making dumplings and roll suitcase and enter steamed stuffed bun stuffing and enter cage and cook and get final product rubbing to mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310430485.3A CN103549226A (en) | 2013-09-22 | 2013-09-22 | Health-care dried-ivy mosses steamed stuffed bun and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310430485.3A CN103549226A (en) | 2013-09-22 | 2013-09-22 | Health-care dried-ivy mosses steamed stuffed bun and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549226A true CN103549226A (en) | 2014-02-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310430485.3A Pending CN103549226A (en) | 2013-09-22 | 2013-09-22 | Health-care dried-ivy mosses steamed stuffed bun and preparation method thereof |
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| Country | Link |
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| CN (1) | CN103549226A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892177A (en) * | 2014-03-18 | 2014-07-02 | 岳洪伟 | Five-seed beef bone flour and preparation method thereof |
| CN104256270A (en) * | 2014-07-24 | 2015-01-07 | 马鞍山市海滨水产品生态养殖专业合作社 | Pickled pepper sparerib steamed stuffed bun capable of relieving cough and preparation method thereof |
| CN104351653A (en) * | 2014-10-08 | 2015-02-18 | 安徽省继红食品有限公司 | Lung-clearing and saliva secretion-promoting beef steamed stuffed bun and preparation method thereof |
| CN104366498A (en) * | 2014-10-29 | 2015-02-25 | 赵晓云 | Heat-clearing cold noodle jam steamed stuffed bun and preparation method thereof |
| CN104381745A (en) * | 2014-10-08 | 2015-03-04 | 安徽省继红食品有限公司 | Steamed beef stuffed bun for invigorating stomach and strengthening heart and preparation method thereof |
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| CN102630976A (en) * | 2012-03-30 | 2012-08-15 | 池州市昭明渔港酒店 | De-alcoholic fish stuffed bun and making method thereof |
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| CN102813164A (en) * | 2012-08-02 | 2012-12-12 | 左营 | Processing method of flavored Lactuca sativa var. angustata |
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| KR20010011256A (en) * | 1999-07-27 | 2001-02-15 | 손경식 | Cupcake Composition and a Process for Producing the Same |
| CN103053932A (en) * | 2011-10-19 | 2013-04-24 | 刘少龙 | Preparation method of dried ballonflower dumpling |
| CN102630976A (en) * | 2012-03-30 | 2012-08-15 | 池州市昭明渔港酒店 | De-alcoholic fish stuffed bun and making method thereof |
| CN102630975A (en) * | 2012-03-30 | 2012-08-15 | 池州市昭明渔港酒店 | Hangover-alleviating and liver-protecting fish steamed stuffed bun and preparation method thereof |
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Non-Patent Citations (1)
| Title |
|---|
| 紫毫: "《家庭四季美食》", 31 January 2011 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892177A (en) * | 2014-03-18 | 2014-07-02 | 岳洪伟 | Five-seed beef bone flour and preparation method thereof |
| CN104256270A (en) * | 2014-07-24 | 2015-01-07 | 马鞍山市海滨水产品生态养殖专业合作社 | Pickled pepper sparerib steamed stuffed bun capable of relieving cough and preparation method thereof |
| CN104351653A (en) * | 2014-10-08 | 2015-02-18 | 安徽省继红食品有限公司 | Lung-clearing and saliva secretion-promoting beef steamed stuffed bun and preparation method thereof |
| CN104381745A (en) * | 2014-10-08 | 2015-03-04 | 安徽省继红食品有限公司 | Steamed beef stuffed bun for invigorating stomach and strengthening heart and preparation method thereof |
| CN104366498A (en) * | 2014-10-29 | 2015-02-25 | 赵晓云 | Heat-clearing cold noodle jam steamed stuffed bun and preparation method thereof |
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Application publication date: 20140205 |