CN103652571A - Fruit-stuffing rice dumplings and preparation method thereof - Google Patents
Fruit-stuffing rice dumplings and preparation method thereof Download PDFInfo
- Publication number
- CN103652571A CN103652571A CN201310552756.2A CN201310552756A CN103652571A CN 103652571 A CN103652571 A CN 103652571A CN 201310552756 A CN201310552756 A CN 201310552756A CN 103652571 A CN103652571 A CN 103652571A
- Authority
- CN
- China
- Prior art keywords
- fruit
- rice
- stuffing
- dumplings
- grain
- 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
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 41
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 41
- 235000009566 rice Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 40
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241001116389 Aloe Species 0.000 claims abstract description 8
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 8
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 8
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 7
- 108010010803 Gelatin Proteins 0.000 claims abstract description 7
- 240000007228 Mangifera indica Species 0.000 claims abstract description 7
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 239000008273 gelatin Substances 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 4
- 240000003829 Sorghum propinquum Species 0.000 claims abstract description 4
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 235000013339 cereals Nutrition 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 10
- 230000001737 promoting effect Effects 0.000 claims description 7
- 241000843353 Embelia Species 0.000 claims description 6
- 244000062241 Kaempferia galanga Species 0.000 claims description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 6
- 241001499733 Plantago asiatica Species 0.000 claims description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims description 6
- 240000006909 Tilia x europaea Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 4
- 241000345998 Calamus manan Species 0.000 claims description 3
- 244000307700 Fragaria vesca Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000003754 machining Methods 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000012950 rattan cane Nutrition 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 244000141218 Alpinia officinarum Species 0.000 abstract 1
- 240000001548 Camellia japonica Species 0.000 abstract 1
- 240000006766 Cornus mas Species 0.000 abstract 1
- 241001438931 Embelia laeta Species 0.000 abstract 1
- 240000008189 Ixora chinensis Species 0.000 abstract 1
- 235000003805 Musa ABB Group Nutrition 0.000 abstract 1
- 240000005561 Musa balbisiana Species 0.000 abstract 1
- 235000015266 Plantago major Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 240000007313 Tilia cordata Species 0.000 abstract 1
- 241001643425 Tinospora sinensis Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000018597 common camellia Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 230000004377 improving vision Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 235000015113 tomato pastes and purées Nutrition 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000003796 beauty Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses fruit-stuffing rice dumplings and a preparation method thereof. The fruit-stuffing rice dumplings are prepared from the following raw materials: strawberry, diced yellow peach, diced aloe, tomato paste, dandelion, black corn, red dates, glutinous rice flour, sorghum flour, dogwood powder, cassava starch, soybean protein isolate, Chinese ginger, Chinese ixora flower, plantain herb, mango leaf, camellia seed, trollflower, tinospora sinensis, embelia laeta, linden honey, gelatin, rice wine and a proper amount of water. According to the fruit-stuffing rice dumplings, the stuffing contains various fruit components, so that the dumplings are rich in dietary fiber and vitamins, rich in nutrient, fragrant and sweet in taste and unique in favor as the taste is adjusted, and through synergistic effects of other traditional Chinese healthcare components, the fruit-stuffing rice dumplings have various effects of clearing liver and improving vision, invigorating the circulation of blood, beautifying and tonifying, prompting appetite, boosting immunity and the like.
Description
Technical field
The present invention relates to a kind of rice dumpling, relate in particular to a kind of fruit filling rice dumpling and preparation method thereof.
Background technology
The rice dumpling be China Han represent one of snack, history is very long.Generally with various candies and cakes, cook filling, outside is twisted into ball with glutinous rice flour, after boiling, tastes fragrant and sweet good to eat, full of wit and humor.The present invention cooks filling with raw materials such as strawberry, Huang Tao, aloes, prepares a kind of nutritiously, and the fruit filling rice dumpling that the aromatic taste of mouthfeel is sweet, meet the various nutritional need of people.
Summary of the invention
It is not enough that the present invention has overcome prior art, and a kind of fruit filling rice dumpling and preparation method thereof are provided.
The present invention is achieved by the following technical solutions:
Fruit filling rice dumpling, by the raw material of following weight parts, made:
Strawberry 20-35, yellow peach fruit grain 10-20, aloe fruit grain 10-15, tomato sauce 20-30, dandelion 20-30, jet rice 20-30, red date 10-15, glutinous rice flour 40-50, sorghum flour 10-14, Fructus Corni powder 5-15, tapioca 10-15, soybean protein isolate 2-4, galangal 3-6, dragon-boat flower 1-2, Asiatic plantain 1-2, Mango fruit leaf 1-2, tea seed 2-3, trollflower 1-2, wide muscle rattan 1-2, common embelia fruit 3-4, lime tree nectar 15-20, gelatin 1-2, rice wine 20-30, suitable quantity of water.
The preparation method of the described fruit filling rice dumpling, comprises the following steps:
(1), the Chinese medicine materials such as galangal, dragon-boat flower, Asiatic plantain, Mango fruit leaf, common embelia fruit are mixed broken, obtain hybrid particles, add 6-13 times of decocting to boil 1-2 hour, filter and remove residue, filtrate ultrafiltration obtains health promoting liquid;
(2), the fresh and tender jet grain of rice is rinsed well, grind pulping mud together with removing base of a fruit strawberry, enuleation date, add rice wine, lime tree nectar, tomato sauce, yellow peach fruit grain, aloe fruit grain to stir, at the 1-5 ℃ of standing 0.5-1 hour of insulation, stand-by;
(3), by fresh and tender dandelion boiling water blanching 4-6 minute, pull out at light salt brine and soak 15-25 minute, centrifugal dehydration, after drying, pulverize, mix with Fructus Corni powder, slow fire frying goes out perfume (or spice), with the standing slurries of step (2), gelatin, soybean protein isolate mixing and stirring, obtain rice dumpling stuffing;
(4), glutinous rice flour is mixed with other surplus stocks, add health promoting liquid and appropriate warm water to rub and mix the even face embryo that obtains, cutting into jizi for making dumplings rolls pressure and obtains rice dumpling musculus cutaneus, adopt conventional machining method that dumplings stuffings is evenly added in rice dumpling musculus cutaneus and rubs and mix evenly, sterilizing is packed, in-1-5 ℃ refrigeration and get final product.
Compared with prior art, advantage of the present invention is:
The fruit filling rice dumpling of the present invention, soup filling contains various fruits composition, be rich in dietary fiber and vitamin, nutritious and flavor adjustment, the aromatic taste of mouthfeel is sweet, unique flavor, with other Chinese medicine health-care compositions synergy, has and clears liver and improve vision, blood circulation promoting and enriching, beauty treatment nourishing, promotes appetite, strengthens the multiple efficacies such as immunity.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
Fruit filling rice dumpling, by the raw material of following weight (jin), made:
Strawberry 25, yellow peach fruit grain 10, aloe fruit grain 10, tomato sauce 20, dandelion 30, jet rice 25, red date 12, glutinous rice flour 50, sorghum flour 14, Fructus Corni powder 10, tapioca 12, soybean protein isolate 4, galangal 5, dragon-boat spend 2, Asiatic plantain 2, Mango fruit leaf 1, tea seed 2, trollflower 1, wide muscle rattan 2, common embelia fruit 3, lime tree nectar 20, gelatin 2, rice wine 30, suitable quantity of water.
The preparation method of the described fruit filling rice dumpling, comprises the following steps:
(1), the Chinese medicine materials such as galangal, dragon-boat flower, Asiatic plantain, Mango fruit leaf, common embelia fruit are mixed broken, obtain hybrid particles, add 13 times of decoctings to boil 2 hours, filter and remove residue, filtrate ultrafiltration obtains health promoting liquid;
(2), the fresh and tender jet grain of rice is rinsed well, grind pulping mud together with removing base of a fruit strawberry, enuleation date, add rice wine, lime tree nectar, tomato sauce, yellow peach fruit grain, aloe fruit grain to stir, standing 1 hour of 4 ℃ of insulations, stand-by;
(3), by fresh and tender dandelion boiling water blanching 5 minutes, pull out at light salt brine and soak 25 minutes, centrifugal dehydration, after drying, pulverize, mix with Fructus Corni powder, slow fire frying goes out perfume (or spice), with the standing slurries of step (2), gelatin, soybean protein isolate mixing and stirring, obtain rice dumpling stuffing;
(4), glutinous rice flour is mixed with other surplus stocks, add health promoting liquid and appropriate warm water to rub to mix even face embryo, cut into jizi for making dumplings and roll pressure and obtain rice dumpling musculus cutaneus, adopt conventional machining method that dumplings stuffings is evenly added in rice dumpling musculus cutaneus and rubs and mix evenly, sterilizing is packed, 2 ℃ of refrigerations and get final product.
Claims (2)
1. fruit filling rice dumpling, it is characterized in that being made by the raw material of following weight parts:
Strawberry 20-35, yellow peach fruit grain 10-20, aloe fruit grain 10-15, tomato sauce 20-30, dandelion 20-30, jet rice 20-30, red date 10-15, glutinous rice flour 40-50, sorghum flour 10-14, Fructus Corni powder 5-15, tapioca 10-15, soybean protein isolate 2-4, galangal 3-6, dragon-boat flower 1-2, Asiatic plantain 1-2, Mango fruit leaf 1-2, tea seed 2-3, the wide muscle rattan of trollflower 1-2 1-2, common embelia fruit 3-4, lime tree nectar 15-20, gelatin 1-2, rice wine 20-30, suitable quantity of water.
2. a preparation method for the fruit filling rice dumpling as claimed in claim 1, is characterized in that comprising the following steps:
(1), the Chinese medicine materials such as galangal, dragon-boat flower, Asiatic plantain, Mango fruit leaf, common embelia fruit are mixed broken, obtain hybrid particles, add 6-13 times of decocting to boil 1-2 hour, filter and remove residue, filtrate ultrafiltration obtains health promoting liquid;
(2), the fresh and tender jet grain of rice is rinsed well, grind pulping mud together with removing base of a fruit strawberry, enuleation date, add rice wine, lime tree nectar, tomato sauce, yellow peach fruit grain, aloe fruit grain to stir, at the 1-5 ℃ of standing 0.5-1 hour of insulation, stand-by;
(3), by fresh and tender dandelion boiling water blanching 4-6 minute, pull out at light salt brine and soak 15-25 minute, centrifugal dehydration, after drying, pulverize, mix with Fructus Corni powder, slow fire frying goes out perfume (or spice), with the standing slurries of step (2), gelatin, soybean protein isolate mixing and stirring, obtain rice dumpling stuffing;
(4), glutinous rice flour is mixed with other surplus stocks, add health promoting liquid and appropriate warm water to rub and mix the even face embryo that obtains, cutting into jizi for making dumplings rolls pressure and obtains rice dumpling musculus cutaneus, adopt conventional machining method that dumplings stuffings is evenly added in rice dumpling musculus cutaneus and rubs and mix evenly, sterilizing is packed, in-1-5 ℃ refrigeration and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310552756.2A CN103652571A (en) | 2013-11-11 | 2013-11-11 | Fruit-stuffing rice dumplings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310552756.2A CN103652571A (en) | 2013-11-11 | 2013-11-11 | Fruit-stuffing rice dumplings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652571A true CN103652571A (en) | 2014-03-26 |
Family
ID=50292290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310552756.2A Pending CN103652571A (en) | 2013-11-11 | 2013-11-11 | Fruit-stuffing rice dumplings and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652571A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907796A (en) * | 2014-04-16 | 2014-07-09 | 唐欣 | Fruit rice dumpling and making method thereof |
| CN109198514A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of mango fruit filling and preparation method thereof |
| KR101950153B1 (en) * | 2018-10-17 | 2019-02-19 | 마영모 | Fruit and Vegetable Dumpling and Method for Manufacturing the same |
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06125749A (en) * | 1992-10-19 | 1994-05-10 | Asahi Chem Ind Co Ltd | Chinese 'chimaki' with stick |
| CN101543288A (en) * | 2008-06-02 | 2009-09-30 | 魏琳郎 | Body-building five-color dumplings prepared from 119 raw materials |
| CN102742786A (en) * | 2011-04-19 | 2012-10-24 | 南通华普工艺纺织品有限公司 | Fruit stuffing rice dumpling and preparation method thereof |
| CN103330104A (en) * | 2013-06-26 | 2013-10-02 | 安徽鑫河清真牛羊肉加工有限公司 | Mung bean and lily glue pudding for clearing heat |
| CN103461781A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of beauty nourishing rose glutinous rice sweet dumpling flour |
-
2013
- 2013-11-11 CN CN201310552756.2A patent/CN103652571A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06125749A (en) * | 1992-10-19 | 1994-05-10 | Asahi Chem Ind Co Ltd | Chinese 'chimaki' with stick |
| CN101543288A (en) * | 2008-06-02 | 2009-09-30 | 魏琳郎 | Body-building five-color dumplings prepared from 119 raw materials |
| CN102742786A (en) * | 2011-04-19 | 2012-10-24 | 南通华普工艺纺织品有限公司 | Fruit stuffing rice dumpling and preparation method thereof |
| CN103330104A (en) * | 2013-06-26 | 2013-10-02 | 安徽鑫河清真牛羊肉加工有限公司 | Mung bean and lily glue pudding for clearing heat |
| CN103461781A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of beauty nourishing rose glutinous rice sweet dumpling flour |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907796A (en) * | 2014-04-16 | 2014-07-09 | 唐欣 | Fruit rice dumpling and making method thereof |
| KR101950153B1 (en) * | 2018-10-17 | 2019-02-19 | 마영모 | Fruit and Vegetable Dumpling and Method for Manufacturing the same |
| CN109198514A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of mango fruit filling and preparation method thereof |
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103689452A (en) | Black pepper grain wheat germ powder and preparation method thereof | |
| CN104222821A (en) | Freshwater mussel meat-lotus root seasoning for instant noodles | |
| CN104109617A (en) | Liver clearing and vision improving yellow rice wine and preparation method thereof | |
| CN103652571A (en) | Fruit-stuffing rice dumplings and preparation method thereof | |
| CN104082517A (en) | Cereal ice cream and preparation method thereof | |
| CN106333345A (en) | Beef paste with fermented soya bean and swine blood | |
| CN103689426A (en) | Rice-flavor wheat germ crispy chips and preparation method thereof | |
| CN103989088A (en) | Broadleaf holly leaf wheat germ powder and preparation method thereof | |
| CN104106776A (en) | Lily and tea aroma health crispy rice and processing method thereof | |
| CN103652780A (en) | Fresh-flavoured instant-boiled dish seasoning and preparation method thereof | |
| CN103704756B (en) | A kind of five cereals sausage and preparation method thereof | |
| CN103689427B (en) | A kind of flavor of soy sauce wheat germ powder and preparation method thereof | |
| CN105029357A (en) | Tomato juice flavored minced chicken and preparation method thereof | |
| KR101906267B1 (en) | Manufacture method for dangyuja mixing sauce and Manufacturing method for green tea noodles with dangyuja mixing sauce | |
| CN104109592A (en) | Heat-clearing urine-disinhibiting pineapple beer and preparation method thereof | |
| CN103689414B (en) | A kind of nutrient crisp rice chip and preparation method thereof | |
| CN107028091A (en) | A kind of nutrition and health care health-maintaining noodles and preparation method thereof | |
| CN106262597A (en) | A kind of Siniperca chuatsi Seasoning gravy and preparation method thereof | |
| CN105265974A (en) | Almond flavored tartary buckwheat beverage and preparation method thereof | |
| CN103689450A (en) | Sour and sweet fish-flavor wheat germ powder and preparation method thereof | |
| CN103931695A (en) | Health-caring shrimp cake and preparation method thereof | |
| CN106942681A (en) | A kind of red bayberry/perilla leaf compound health peanut butter and preparation method thereof | |
| CN106307408A (en) | Mutton flavoring marinade and preparing method thereof | |
| CN106307410A (en) | Bullfrog seasoning marinade and making method thereof | |
| CN104109610A (en) | Snake meat blood-circulation-invigorating qi-benefitting wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140326 |