CN103653057A - 一种带有蟹肉的汉堡馅饼的制备方法 - Google Patents
一种带有蟹肉的汉堡馅饼的制备方法 Download PDFInfo
- Publication number
- CN103653057A CN103653057A CN201210364040.5A CN201210364040A CN103653057A CN 103653057 A CN103653057 A CN 103653057A CN 201210364040 A CN201210364040 A CN 201210364040A CN 103653057 A CN103653057 A CN 103653057A
- Authority
- CN
- China
- Prior art keywords
- meat
- crab
- powder
- hamburger
- pie
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 72
- 235000015220 hamburgers Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 31
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 241000251468 Actinopterygii Species 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000008216 herbs Nutrition 0.000 claims abstract description 8
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 238000003756 stirring Methods 0.000 claims description 8
- 235000013409 condiments Nutrition 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000020989 red meat Nutrition 0.000 abstract 2
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- 241000238557 Decapoda Species 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 230000037406 food intake Effects 0.000 abstract 1
- 235000012631 food intake Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- 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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种带有蟹肉的汉堡馅饼的制备方法,属食品制备加工的方法。本发明由主料:蟹体肉,蟹脚肉,红肉鱼,葱,芹菜叶;辅料:草本香料,卡真调料,蚝油,黄油,盐,裹粉,鸡蛋液,面包糠。本发明经科学的混合配制成的蟹肉汉堡馅饼具有配方简单,生产加工方便等优点。由于本发明是在传统的配料与制作工艺上进行改进,尤其是将主料蟹加工为蟹体肉和细条状的蟹脚肉以及加入红肉鱼泥,再用本发明的加工方法制作出的蟹肉汉堡馅饼不仅香味可口,而且带有新鲜原味。从而可以满足对蟹肉食品颇感兴趣的人的口味,同时本产品还具有生津健胃,提高食欲和食量的作用。它是熟食蟹类食品的家族的一个新品种。
Description
技术领域
本发明涉及食品制备加工的方法,尤其是涉及海鲜中蟹肉的配料及制备技术,具体的说是一种带有蟹肉的汉堡馅饼的制备方法。
背景技术
海鲜食品中蟹的食用及制作技术,既有传统的也有现代的,尤其是现代食用的制作方法和吃法多种多样,可制作成多种美味佳肴,如蟹肉食品有蟹肉捧、蟹肉蛋卷、蟹肉寿司、蟹肉水饺、高汤蟹肉饺、肉蟹西兰花、蟹肉粉小笼、蟹肉莲耦粉、煎炸蟹卷、红烧蟹肉丸子等等。这些蟹肉食品口味鲜美、可口等。
目前,市场上提供的各种蟹类食品有许多系列产品,由于味鲜可口,已深受人们的青睐。然而,现有的蟹类食品产品中的口味虽比较丰富,但带有特色口味的蟹肉汉堡馅饼,目前尚未见到相关的报道。
发明内容
为了克服现有蟹类食品品种中没有蟹肉馅饼作为汉堡馅的种类,本发明的目的是要在现有海鲜及肉类制作成汉堡馅的基础上,提出一种配方简单,生产加工简便的一种蟹肉汉堡馅饼的制备方法。
本发明解决其技术问题所采用的技术方案是:一种带有蟹肉的汉堡馅饼的制备方法,其特征是:
一、配料的组份及其重量比:
主料(77.3%):蟹体肉12~16%,蟹脚肉17.5~21%,红肉鱼40~39.8%,葱2.4~2.9%,芹菜叶1.4~1.6%;
辅料(22.7%):草本香料0.06%,卡真调料(普罗旺斯)1%,蚝油4.6%,黄油2.4%,盐0.39%,裹粉2.22%,鸡蛋液8.92%,面包糠3.11%。
所述的裹粉的组份及其重量比:裹粉占95.89%(由小麦粉92.89%和盐3%混合制成)、红甜椒粉占1.37%、黑胡椒粉占1.37%、洋葱粉占1.37%混合均匀后形成的配制裹粉;
所述的面包糠的组份及其重量比:将小麦粉93.9%、盐2.5%、干酵母0.1%、糖3.5%混合用水调合均匀成泥状,用食品机器制成小鳞片型的干状面包糠。
二、制作工艺:
1、按主料的组份及其重量比称取蟹体肉和蟹脚肉待用;
2、精选新鲜的红肉鱼,经过去头尾和骨头处理后把鱼肉制成泥状;
3、将葱清洗干净后切成末状;
4、将芹菜叶清洗干净后切成末状;
5、将全部辅料准备好,其中黄油放入微波炉中溶化后待用;
6、先将主料中的红肉鱼泥,、葱、芹菜叶和辅料中的草本香料、卡真调料、蚝油、黄油、盐一起放入搅拌机内搅拌均匀,形成混合料;
7、再将蟹体肉和蟹脚肉再放入与上述搅拌均匀混合料中,调和均匀;
8、用食品机器制成直径9cm、厚度0.8-1cm的圆饼状的蟹肉汉堡馅饼(每块约70g);
9、裹粉:将裹粉在蟹肉汉堡馅饼的外表裹上薄薄的一层粉;
10、新鲜鸡蛋:按组份将新鲜的鸡蛋去壳后放入盆中搅拌打匀,将制成的蟹肉汉堡馅饼逐个放入鸡蛋液中让它的表面粘有鸡蛋液;
11、面包糠:在粘有鸡蛋液的蟹肉汉堡馅饼上再均匀地撒上面包糠。
本发明的蟹肉汉堡馅饼在食用之前,将其放入油锅中炸熟,然后作为汉堡的馅食用或直接食用。
所述新鲜鸡蛋液的用量是撑握在粘有蟹肉汉堡馅饼表面上薄薄的一层,它的作用是让面包糠粘在蟹肉汉堡馅饼上面。
所述裹粉和面包糠的用量是撑握在粘满蟹肉馅饼表面上的薄薄一层即可。
所述的草本香料,卡真调料是市场上现有的产品。
本发明的有益效果是:由于本发明在传统的配料与制作工艺上进行改进,尤其是将主料蟹加工为蟹体肉和细条状的蟹脚肉以及加入红肉鱼泥,再用本发明的加工方法制作出的蟹肉汉堡馅饼不仅香味可口,而且带有新鲜原味。从而可以满足对蟹肉食品颇感兴趣的人的口味,同时本产品还具有生津健胃,提高食欲和食量的作用。它是熟食蟹类食品的家族的一个新品种。
具体实施方式
实施例1:
一、以原料的组份及其重量比备料:
主料:蟹体肉1800g,蟹脚肉2627g,红肉鱼6570g,葱360g,芹菜叶240g;
辅料:草本香料9g,卡真调料(普罗旺斯)150g,蚝油690g,黄油360g,盐59g,裹粉330g,鸡蛋液1338g,面包糠467g。
二、制作工艺:
1、按主料的组份及其重量比称取蟹体肉1800g和蟹脚肉2627g待用;
2、精选新鲜的红肉鱼,经过去头尾和骨头处理后把鱼肉制成6570g红肉鱼泥;
3、将葱清洗干净后切成末状360g;
4、将芹菜叶清洗干净后切成末状240g;
5、将全部辅料准备好,其中360g黄油放入微波炉中溶化后待用;
6、先将主料中的红肉鱼泥,、葱、芹菜叶和辅料中的草本香料、卡真调料、蚝油、黄油、盐一起放入搅拌机内搅拌均匀;
7、将蟹体肉和蟹脚肉再放入上述搅拌机内,调和均匀;
8、用食品机器制成直径9cm、厚度0.8-1cm的圆饼状的蟹肉汉堡馅饼(每块约70g);
9、裹粉:将混合均匀后形成的(330g)调配裹粉,在蟹肉汉堡馅饼的外表裹上薄薄的一层;
10、新鲜鸡蛋:按组份将(1338g)新鲜的鸡蛋去壳后放入盆中搅拌打匀,将制成的蟹肉汉堡馅饼逐个放入鸡蛋液中让它的表面粘有鸡蛋液;
11、面包糠:将用机器制成小鳞片型的干状(467g)的面包糠,然后在粘有鸡蛋液的蟹肉汉堡馅饼上再均匀地撒上面包糠。
12、在温度2~5度的状态下冷存,备用;
13、食用之前,将蟹肉汉堡馅饼放入油锅中炸熟,然后作为汉堡的馅食用或直接食用。
Claims (4)
1.一种带有蟹肉的汉堡馅饼制备方法的配料组份及其重量比:
主料:蟹体肉12~16%,蟹脚肉17.5~21%,红肉鱼40~39.8%,葱2.4~2.9%,芹菜叶1.4~1.6%;
辅料:草本香料0.06%,卡真调料1%,蚝油4.6%,黄油2.4%,盐0.39%,裹粉2.22%,鸡蛋液8.92%,面包糠3.11%。
2.根据权利要求1所述的一种带有蟹肉的汉堡馅饼制备方法的配料组份及其重量比:所述的裹粉是将裹粉占95.89%、红甜椒粉占1.37%、黑胡椒粉占1.37%、洋葱粉占1.37%混合均匀后形成的调配裹粉。
3.根据权利要求1所述的一种带有蟹肉的汉堡馅饼制备方法的配料组份及其重量比:所述的面包糠是将小麦粉93.9%、盐2.5%、干酵母0.1%、糖3.5%混合均匀,用机器制成小鳞片状的干状面包糠。
4.一种带有蟹肉的汉堡馅饼制备方法:
1)按主料的组份及其重量比称取蟹体肉和蟹脚肉待用;
2)精选新鲜的红肉鱼,经过去头尾和骨头处理后把鱼肉制成泥状;
3)将葱清洗干净后切成末状;
4)将芹菜叶清洗干净后切成末状;
5)将全部辅料准备好,其中黄油放入微波炉中溶化后待用;
6)先将主料中的红肉鱼泥,、葱、芹菜叶和辅料中的草本香料、卡真调料、蚝油、黄油、盐一起放入搅拌机内搅拌均匀,形成混合料;
7)再将蟹体肉和蟹脚肉再放入搅拌均匀混合料中,调和均匀;
8)用食品机器制成直径9cm、厚度0.8-1cm的圆饼状的蟹肉汉堡馅饼;
9)裹粉:将裹粉在蟹肉汉堡馅饼的外表裹上一层粉;
10)新鲜鸡蛋:按组份将新鲜的鸡蛋去壳后放入盆中搅拌打匀,将制成的蟹肉汉堡馅饼逐个放入鸡蛋液中让它的表面粘有鸡蛋液;
11)面包糠:在粘有鸡蛋液的蟹肉汉堡馅饼上再均匀地撒上面包糠。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201210364040.5A CN103653057A (zh) | 2012-09-24 | 2012-09-24 | 一种带有蟹肉的汉堡馅饼的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201210364040.5A CN103653057A (zh) | 2012-09-24 | 2012-09-24 | 一种带有蟹肉的汉堡馅饼的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103653057A true CN103653057A (zh) | 2014-03-26 |
Family
ID=50292776
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201210364040.5A Pending CN103653057A (zh) | 2012-09-24 | 2012-09-24 | 一种带有蟹肉的汉堡馅饼的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103653057A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107692100A (zh) * | 2017-09-18 | 2018-02-16 | 蓬莱京鲁渔业有限公司 | 一种黄金海鲜堡及其加工工艺 |
CN112137039A (zh) * | 2020-09-23 | 2020-12-29 | 浙江兴业集团有限公司 | 一种蟹肉堡的制备方法 |
-
2012
- 2012-09-24 CN CN201210364040.5A patent/CN103653057A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107692100A (zh) * | 2017-09-18 | 2018-02-16 | 蓬莱京鲁渔业有限公司 | 一种黄金海鲜堡及其加工工艺 |
CN112137039A (zh) * | 2020-09-23 | 2020-12-29 | 浙江兴业集团有限公司 | 一种蟹肉堡的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1868334A (zh) | 一种猪肉丸子食品的制备方法 | |
CN103652630A (zh) | 一种带有虾肉的汉堡馅饼的制备方法 | |
CN101467611A (zh) | 速冻汤包的制备方法 | |
CN104397208A (zh) | 一种香辣素肉的加工方法 | |
CN102894281A (zh) | 高蛋白营养挂面 | |
CN104171861B (zh) | 一种裹粉配方及其应用 | |
CN108433057A (zh) | 一种马铃薯脆饼及其制备方法 | |
CN107736554A (zh) | 一种速冻焖面及其制备方法 | |
CN106579067A (zh) | 一种海鲜五仁馅铁皮石斛冰皮月饼及其制备方法 | |
CN102894276A (zh) | 海鲜味面条 | |
CN106417539A (zh) | 一种五仁海鲜馅铁皮石斛酥皮月饼及其制备方法 | |
CN102894273A (zh) | 一种口感良好的挂面 | |
JP2013252061A (ja) | 肉粒及び/又は肉粉を含む食品及びその製造方法 | |
CN103653057A (zh) | 一种带有蟹肉的汉堡馅饼的制备方法 | |
KR20130041866A (ko) | 감자를 이용한 돈까스 제조방법 | |
KR100862330B1 (ko) | 곰장어 가공식품 | |
KR100512923B1 (ko) | 연육을 이용한 만두 및 그 제조방법 | |
KR101276211B1 (ko) | 배동치미냉면 제조방법 | |
CN108991398A (zh) | 一种素食裹粉及其制作方法 | |
KR20090115423A (ko) | 만두소 및 그 제조방법 | |
CN104489556A (zh) | 一种紫薯鱼面及其制作工艺 | |
CN103535402A (zh) | 一种豆丝面条的制作方法 | |
CN102178187B (zh) | 一种黄须菜抟子及其制作方法 | |
CN102106556A (zh) | 烘烤或风干类肉食制品的前制作腌制调料、肉食制品及其制作方法 | |
CN111466525A (zh) | 一种脆皮鸡腿的加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |