CN103907796A - Fruit rice dumpling and making method thereof - Google Patents
Fruit rice dumpling and making method thereof Download PDFInfo
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- CN103907796A CN103907796A CN201410152762.3A CN201410152762A CN103907796A CN 103907796 A CN103907796 A CN 103907796A CN 201410152762 A CN201410152762 A CN 201410152762A CN 103907796 A CN103907796 A CN 103907796A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 74
- 235000009566 rice Nutrition 0.000 title claims abstract description 74
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title abstract description 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 73
- 235000013312 flour Nutrition 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 28
- 229920002752 Konjac Polymers 0.000 claims abstract description 18
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 17
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 17
- 241001116389 Aloe Species 0.000 claims abstract description 16
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 16
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 16
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 16
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 14
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 14
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 14
- 235000012045 salad Nutrition 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 239000006071 cream Substances 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract 4
- 235000013339 cereals Nutrition 0.000 claims description 37
- 230000014759 maintenance of location Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000220223 Fragaria Species 0.000 description 12
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000011265 semifinished product Substances 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008719 thickening 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- 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)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a fruit rice dumpling and a making method thereof. The fruit rice dumpling comprises the following raw materials: glutinous rice flour, konjaku flour, sweet potato powder, strawberry fruit, yellow peach fruit, aloe fruit, salad oil and honey. The preparation method comprises the steps: adding water to the glutinous rice flour, the konjaku flour and the sweet potato powder and kneading into a rice dumpling dough; mixing and grinding the strawberry fruit, the yellow peach fruit and the aloe fruit and then adding the salad oil and cream, mixing to be uniform to obtain a stuffing; then respectively adding the stuffing and the rice dumpling dough into a rice dumpling making machine for performing wrapping to obtain the fruit rice dumpling; finally, quickly freezing the fruit rice dumpling, packaging and placing into a refrigeration house for storage. The fruit rice dumpling made by the adopting the making method is rich in vitamins, dietary fibers and mineral substances, and has certain health care effects.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of fruit rice dumpling and preparation method thereof.Background technology
The rice dumpling originate from the Song dynasty, are the traditional properties food of China, with a long history, liked by masses.But along with the quickening of modern society's rhythm of life, the loaded down with trivial details processing technology of the rice dumpling has been difficult to adapt to modern allegro life style, made quick-frozen dumpling arises at the historic moment, and, nutrition safe, convenient, healthy, quick with it, delicious feature become the outstanding person in quick-frozen food.In recent years, along with the development of Technique of Speed Freezing, made quick-frozen dumpling is subject to consumers in general's favor.Made quick-frozen dumpling in China market is all to form taking glutinous rice as Raw material processing at present, but glutinous rice viscosity is high, nondigestible, be not suitable for the not good and old man of functions of intestines and stomach and children edible, and glutinous rice flour belongs to smart grain, dietary fiber content is less, and nutritive value is lower, incompatible with the health diet theory that modern people advocate.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of nutritious, and has fruit rice dumpling of health-care efficacy and preparation method thereof.
Technical scheme provided by the invention is a kind of fruit rice dumpling, comprises that the raw material of following weight portion is made: 40～60 parts of glutinous rice flours, 20～30 parts of konjaku flours, 10～15 parts of sweet potato powder, 5～8 parts of strawberry fruit grains, 4～8 parts of yellow peach fruit grains, 2～4 parts of aloe fruit grains, 0.6～0.8 part of salad oil, 10～12 parts of honey.
The present invention also provides the preparation method of the above-mentioned fruit rice dumpling, comprises the following steps:
1) glutinous rice flour of formula ratio, konjaku flour and sweet potato powder are added water into rice dumpling powder ball;
2) after really grain, yellow peach fruit grain and aloe fruit grain mix grinding by the strawberry of formula ratio, add salad oil, cream, stir, obtain fillings;
3) fillings and rice dumpling powder ball are added respectively in stuffed dumplings machine and carry out faric making, obtain the fruit rice dumpling;
4) the fruit rice dumpling are carried out to quick-frozen;
5) the fruit rice dumpling packaging that quick-frozen is good, puts into-18 DEG C of following freezer storages.
Above-mentioned quick-frozen is within 30min, to make rice dumpling central temperature reach-5～-1 DEG C.
Konjaku glucomannan in konjaku flour is not only the water-soluble dietary fiber of good low in calories, low fat, high-cellulose, nutrient balance is had to important regulating action, also there is fat-reducing, relax bowel, regulate the function of cholesterol metabolic, artery sclerosis, gall stone, constipation etc. are had to significant curative effect.
Sweet potato powder is rich in multivitamin, amino acid, the dietary fiber of needed by human, and the several mineral materials such as calcium, iron, amylopectin content is high, easily digested, modern study also shows, the function that Ipomoea batatas has is anticancer, suppress cholesterol, anti-hypertension, getting fat, enhancing immunity.
In strawberry, contain carrotene, have effect of improving eyesight nourishing the liver, cancer-resisting, Huang Tao contains abundant vitamin, can strengthen immunity, promotes appetite, and aloe has the effects such as cosmetic slimming.
Compared with prior art, the present invention has following beneficial effect:
1) improved traditional semifinished product of rice dumpling heat with the composite semifinished product of rice dumpling obtaining of konjaku flour, sweet potato powder and glutinous rice flour high, nondigestible, the shortcoming that vitamin, mineral matter and dietary fiber are low, has improved nutritive value and the health care of the rice dumpling.
2) Glucomannan in konjaku flour has good gelling, thickening property and emulsibility, can strengthen the biceps of semifinished product of rice dumpling, and the rice dumpling profile making is bright and clean, boils for a long time non muddy soup.
3) fillings of the present invention is taking strawberry, Huang Tao and aloe as raw material, nutritious, and mouthfeel is fragrant and sweet, suffuses an exquisite fragrance all around, and is applicable to various crowds edible.
Detailed description of the invention
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
Formula: glutinous rice flour 40kg, konjaku flour 20kg, sweet potato powder 10kg, strawberry fruit grain 5kg, yellow peach fruit grain 4kg, aloe fruit grain 2kg, salad oil 0.6kg, honey 10kg.
Preparation method:
1) glutinous rice flour of formula ratio, konjaku flour and sweet potato powder are added water into rice dumpling powder ball;
2) after really grain, yellow peach fruit grain and aloe fruit grain mix grinding by the strawberry of formula ratio, add salad oil, cream, stir, obtain fillings;
3) fillings and rice dumpling powder ball are added respectively in stuffed dumplings machine and carry out faric making, obtain the fruit rice dumpling;
4) within 30min, make the quick-frozen of fruit rice dumpling central temperature to-5 DEG C;
5) the fruit rice dumpling packaging that quick-frozen is good, puts into-18 DEG C of following freezer storages.
Embodiment 2
Formula: glutinous rice flour 60kg, konjaku flour 30kg, sweet potato powder 15kg, strawberry fruit grain 8kg, yellow peach fruit grain 8kg, aloe fruit grain 4kg, salad oil 0.8kg, honey 12kg.
Preparation method:
1) glutinous rice flour of formula ratio, konjaku flour and sweet potato powder are added water into rice dumpling powder ball;
2) after really grain, yellow peach fruit grain and aloe fruit grain mix grinding by the strawberry of formula ratio, add salad oil, cream, stir, obtain fillings;
3) fillings and rice dumpling powder ball are added respectively in stuffed dumplings machine and carry out faric making, obtain the fruit rice dumpling;
4) within 30min, make the quick-frozen of fruit rice dumpling central temperature to-5～-1 DEG C;
5) the fruit rice dumpling packaging that quick-frozen is good, puts into-18 DEG C of following freezer storages.
Embodiment 3
Formula: glutinous rice flour 50kg, konjaku flour 25kg, sweet potato powder 12kg, strawberry fruit grain 7kg, yellow peach fruit grain 6kg, aloe fruit grain 3kg, salad oil 0.7kg, honey 11kg.
Preparation method:
1) glutinous rice flour of formula ratio, konjaku flour and sweet potato powder are added water into rice dumpling powder ball;
2) after really grain, yellow peach fruit grain and aloe fruit grain mix grinding by the strawberry of formula ratio, add salad oil, cream, stir, obtain fillings;
3) fillings and rice dumpling powder ball are added respectively in stuffed dumplings machine and carry out faric making, obtain the fruit rice dumpling;
4) within 30min, make the quick-frozen of fruit rice dumpling central temperature to-4 DEG C;
5) the fruit rice dumpling packaging that quick-frozen is good, puts into-18 DEG C of following freezer storages.
Embodiment 4
Formula: glutinous rice flour 60kg, konjaku flour 20kg, sweet potato powder 15kg, strawberry fruit grain 5kg, yellow peach fruit grain 8kg, aloe fruit grain 2kg, salad oil 0.8kg, honey 10kg.
Preparation method:
1) glutinous rice flour of formula ratio, konjaku flour and sweet potato powder are added water into rice dumpling powder ball;
2) after really grain, yellow peach fruit grain and aloe fruit grain mix grinding by the strawberry of formula ratio, add salad oil, cream, stir, obtain fillings;
3) fillings and rice dumpling powder ball are added respectively in stuffed dumplings machine and carry out faric making, obtain the fruit rice dumpling;
4) within 30min, make the quick-frozen of fruit rice dumpling central temperature to-5 DEG C;
5) the fruit rice dumpling packaging that quick-frozen is good, puts into-18 DEG C of following freezer storages.
Claims (3)
1. fruit rice dumpling, is characterized in that: the raw material that comprises following weight portion is made: 40～60 parts of glutinous rice flours, 20～30 parts of konjaku flours, 10～15 parts of sweet potato powder, 5～8 parts of strawberry fruit grains, 4～8 parts of yellow peach fruit grains, 2～4 parts of aloe fruit grains, 0.6～0.8 part of salad oil, 10～12 parts of honey.
2. the making Preparation Method of the fruit rice dumpling claimed in claim 1, is characterized in that: comprise the following steps:
1) glutinous rice flour of formula ratio, konjaku flour and sweet potato powder are added water into rice dumpling powder ball;
2) after really grain, yellow peach fruit grain and aloe fruit grain mix grinding by the strawberry of formula ratio, add salad oil, cream, stir, obtain fillings;
3) fillings and rice dumpling powder ball are added respectively in stuffed dumplings machine and carry out faric making, obtain the fruit rice dumpling;
4) the fruit rice dumpling are carried out to quick-frozen;
5) the fruit rice dumpling packaging that quick-frozen is good, puts into-18 DEG C of following freezer storages.
3. the making Preparation Method of the fruit rice dumpling according to claim 2, is characterized in that: described quick-frozen is within 30min, to make rice dumpling central temperature reach-5～-1 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410152762.3A CN103907796A (en) | 2014-04-16 | 2014-04-16 | Fruit rice dumpling and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410152762.3A CN103907796A (en) | 2014-04-16 | 2014-04-16 | Fruit rice dumpling and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103907796A true CN103907796A (en) | 2014-07-09 |
Family
ID=51034065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410152762.3A Pending CN103907796A (en) | 2014-04-16 | 2014-04-16 | Fruit rice dumpling and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103907796A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431869A (en) * | 2015-01-06 | 2015-03-25 | 湖北工业大学 | Health care konjac dessert and making method thereof |
| CN108236107A (en) * | 2018-03-15 | 2018-07-03 | 四川理工学院 | A kind of hawthorn, orange peel smear tea crystalline substance rice dumpling and preparation method thereof, made quick-frozen dumpling |
| CN109043317A (en) * | 2018-08-03 | 2018-12-21 | 湖南金健速冻食品有限公司 | A kind of low sugar yacon rice dumpling |
| CN111096364A (en) * | 2018-10-25 | 2020-05-05 | 内蒙古伊利实业集团股份有限公司 | Drinking yoghurt containing fruit particles and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543288A (en) * | 2008-06-02 | 2009-09-30 | 魏琳郎 | Body-building five-color dumplings prepared from 119 raw materials |
| CN102423075A (en) * | 2011-12-21 | 2012-04-25 | 福建农林大学 | Health-care konjak rice glue ball and preparation method thereof |
| 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 |
| CN103082187A (en) * | 2013-02-28 | 2013-05-08 | 孙丽君 | Fruit rice ball and production method thereof |
| KR20130121513A (en) * | 2012-04-27 | 2013-11-06 | 이태호 | Rice processed foods having konjac |
| CN103652571A (en) * | 2013-11-11 | 2014-03-26 | 高晶晶 | Fruit-stuffing rice dumplings and preparation method thereof |
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2014
- 2014-04-16 CN CN201410152762.3A patent/CN103907796A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN102423075A (en) * | 2011-12-21 | 2012-04-25 | 福建农林大学 | Health-care konjak rice glue ball and preparation method thereof |
| KR20130121513A (en) * | 2012-04-27 | 2013-11-06 | 이태호 | Rice processed foods having konjac |
| CN103082187A (en) * | 2013-02-28 | 2013-05-08 | 孙丽君 | Fruit rice ball and production method thereof |
| CN103652571A (en) * | 2013-11-11 | 2014-03-26 | 高晶晶 | Fruit-stuffing rice dumplings and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431869A (en) * | 2015-01-06 | 2015-03-25 | 湖北工业大学 | Health care konjac dessert and making method thereof |
| CN108236107A (en) * | 2018-03-15 | 2018-07-03 | 四川理工学院 | A kind of hawthorn, orange peel smear tea crystalline substance rice dumpling and preparation method thereof, made quick-frozen dumpling |
| CN109043317A (en) * | 2018-08-03 | 2018-12-21 | 湖南金健速冻食品有限公司 | A kind of low sugar yacon rice dumpling |
| CN111096364A (en) * | 2018-10-25 | 2020-05-05 | 内蒙古伊利实业集团股份有限公司 | Drinking yoghurt containing fruit particles and preparation method thereof |
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Application publication date: 20140709 |