CN104000105A - Fresh meat castanea mollissima rice dumpling and preparation method thereof - Google Patents
Fresh meat castanea mollissima rice dumpling and preparation method thereof Download PDFInfo
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- CN104000105A CN104000105A CN201310748332.3A CN201310748332A CN104000105A CN 104000105 A CN104000105 A CN 104000105A CN 201310748332 A CN201310748332 A CN 201310748332A CN 104000105 A CN104000105 A CN 104000105A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 29
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 25
- 235000013372 meat Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 47
- 240000004922 Vigna radiata Species 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 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 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 24
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 13
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 13
- 238000004904 shortening Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 235000005911 diet Nutrition 0.000 claims description 5
- 230000000378 dietary effect Effects 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000136475 Aleurites moluccana Species 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000006582 Vigna radiata Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003005 anti-senility effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 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
- 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
- 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
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses a fresh meat castanea mollissima rice dumpling and a preparation method thereof, and belongs to the technical field of food processing. The fresh meat castanea mollissima rice dumpling comprises the following raw materials by weight: 60 parts of glutinous rice, 15 parts of fresh meat, 7 parts of vigna radiata, and 5 parts of castanea mollissima, 2 parts of salt, 2 parts of white sugar, and 2 parts of edible vegetable oil. The preparation method comprises the following steps: washing rice, dehydrating, mixing the rice, wrapping rice dumplings and cooking. According to the present invention, the fresh meat castanea mollissima rice dumpling has characteristics of fresh, smooth and pleasant mouthfeel, delicious taste and rich nutrition.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of fresh meat Chinese chestnut pyramid-shaped dumpling and preparation method thereof.
Background technology
The Dragon Boat Festival is traditional red-letter day of China, in the Dragon Boat Festival, eats the traditional custom that pyramid-shaped dumpling is this red-letter day, and pyramid-shaped dumpling is by wrap a kind of food of boiling of BAMBOO LEAVES BUN for glutinous rice and fillings, and the delicate fragrance of the fragrant and rice-pudding leaf of its rice with glutinous rice, is the food that people like; Traditional pyramid-shaped dumpling adds jujube rice-pudding of red date in the majority in the north with glutinous rice, in south, there are the sweetened bean paste rice-pudding that adds sweetened bean paste in glutinous rice and the kinds such as meat rice-pudding that add pork in glutinous rice, kind is more single, development along with the epoch, pyramid-shaped dumpling is not only eaten by people the Dragon Boat Festival, pyramid-shaped dumpling becomes the daily food of people, the selection of people to pyramid-shaped dumpling, not only require general equilibrium natural, nutrition, more require the variation of kind and enrich mouthfeel, the improvement and bring new ideas that pyramid-shaped dumpling is made is people's continuous new problems of effort for it.
Summary of the invention
The invention provides a kind of natural, smooth good to eat, delicious flavour, nutritious fresh meat Chinese chestnut pyramid-shaped dumpling and preparation method thereof.
In order to address the above problem, the technical solution adopted in the present invention is: this fresh meat Chinese chestnut pyramid-shaped dumpling, includes following parts by weight proportioning raw material and make:
60 parts, glutinous rice, 15 parts of fresh porks, 7 parts, mung bean, 5 parts of Chinese chestnuts, 2 parts of salt, 2 parts of white sugar, 2 parts of edible vegetable oils;
Making step is:
A, wash rice: the Impurity removal of glutinous rice is clean, with clear water, eluriate after 2 times, glutinous rice is soaked 0.5 hour to 1 hour;
B, dehydration: by the glutinous rice draining soaking, the time is 10 minutes;
C, mix rice: in the glutinous rice making in b step, add salt, white sugar and edible vegetable oil and stir, then adding dietary alkali, stirring;
D, pack pyramid-shaped dumpling: the material that Chinese chestnut, mung bean, fresh pork and step c are made is put into rice-pudding leaf, packs pyramid-shaped dumpling;
E, shortening: the pyramid-shaped dumpling of wrapping is put into retort boiling sterilization, and temperature is 100 ℃ to 110 ℃, and the time is 2 hours to 3 hours, cooling and get final product after shortening.
In technique scheme, can also be more specifically: described rice-pudding leaf is the leaf of bamboo.
Owing to having adopted technique scheme, the present invention compared with prior art has following beneficial effect:
Mung bean is traditional bean food of China people.The content that mung bean contains its protein such as multivitamin, calcium, phosphorus, iron is almost 3 times of polished rice; Mung bean nature and flavor are sweet cool, have clearing summer heat removing toxic substances, the medicinal efficacies such as Li Shui; Normal food mung bean, has good treatment booster action to hypertension, artery sclerosis, diabetes, ephritis; Pyramid-shaped dumpling of the present invention has increased mung bean, has not only increased the nutritional labeling of pyramid-shaped dumpling, also makes the balanced non-greasy of zong-zi taste.
Chinese chestnut is a kind of health products of curing the disease of taking a tonic or nourishing food to build up one's health, traditional Chinese medicine is thought, Chinese chestnut is sweet in flavor and warm in property, there are the effects such as nourishing stomach and spleen, Bu Shen Zhuang waist, strong muscle are invigorated blood circulation, hemostasia and detumescence, Chinese chestnut contains abundant nutritional labeling, comprises carbohydrate, protein, fat, multivitamin and inorganic salts, and Chinese chestnut has good preventive and therapeutic effect to hypertension, coronary heart disease, atherosclerotic etc., people often eat Chinese chestnut, to anti-senility, promoting longevity has very large benefit; Pyramid-shaped dumpling of the present invention has increased Chinese chestnut, has not only increased the nutritional labeling of pyramid-shaped dumpling, also makes the better to eat non-greasy of pyramid-shaped dumpling.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described:
Embodiment mono-
This fresh meat Chinese chestnut pyramid-shaped dumpling, making step is:
A, wash rice: the Impurity removal of the glutinous rice of 30 kilograms is clean, with clear water, eluriate after 2 times, glutinous rice is soaked 0.5 hour;
B, dehydration: by the glutinous rice draining soaking, the time is 10 minutes;
C, mix rice: in the glutinous rice making in b step, add the edible vegetable oil of the salt of 1 kilogram, the white sugar of 1 kilogram and 1 kilogram and stir, then adding 0.1 kilogram of dietary alkali, stirring;
D, pack pyramid-shaped dumpling: the material that 2.5 kilograms of Chinese chestnuts, 3.5 kilograms of mung beans, 7.5 kilograms of fresh porks and step c are made is put into rice-pudding leaf, packs pyramid-shaped dumpling, obtains 300 pyramid-shaped dumplings; Rice-pudding leaf is the leaf of bamboo of boiling, and temperature is 100 ℃, and the time is 10 minutes;
E, shortening: the pyramid-shaped dumpling of wrapping is put into retort boiling sterilization, and temperature is 100 ℃, time 2 h, cooling and get final product after shortening.
Embodiment bis-
This fresh meat Chinese chestnut pyramid-shaped dumpling, making step is:
A, wash rice: the Impurity removal of the glutinous rice of 120 kilograms is clean, with clear water, eluriate after 2 times, glutinous rice is soaked 1 hour;
B, dehydration: by the glutinous rice draining soaking, the time is 10 minutes;
C, mix rice: in the glutinous rice making in b step, add the edible vegetable oil of the salt of 4 kilograms, the white sugar of 4 kilograms and 4 kilograms and stir, then adding 0.4 kilogram of dietary alkali, stirring;
D, pack pyramid-shaped dumpling: the material that the Chinese chestnut of 10 kilograms, the mung bean of 14 kilograms, the fresh pork of 30 kilograms and step c are made is put into rice-pudding leaf, packs pyramid-shaped dumpling, obtains 850 pyramid-shaped dumplings; Rice-pudding leaf is the leaf of bamboo of boiling, and temperature is 100 ℃, and the time is 10 minutes;
E, shortening: the pyramid-shaped dumpling of wrapping is put into retort boiling sterilization, and temperature is 103 ℃, 3 hours time, cooling and get final product after shortening.
Embodiment tri-
This fresh meat Chinese chestnut pyramid-shaped dumpling, making step is:
A, wash rice: the Impurity removal of the glutinous rice of 60 kilograms is clean, with clear water, eluriate after 2 times, glutinous rice is soaked 0.8 hour;
B, dehydration: by the glutinous rice draining soaking, the time is 10 minutes;
C, mix rice: in the glutinous rice making in b step, add the edible vegetable oil of the salt of 2 kilograms, the white sugar of 2 kilograms and 2 kilograms and stir, then adding the dietary alkali of 0.2 kilogram, stirring;
D, pack pyramid-shaped dumpling: the material that the Chinese chestnut of 5 kilograms, the mung bean of 7 kilograms, the fresh pork of 15 kilograms and step c are made is put into rice-pudding leaf, packs pyramid-shaped dumpling, obtains 400 pyramid-shaped dumplings; Rice-pudding leaf is the leaf of bamboo of boiling, and temperature is 100 ℃, and the time is 10 minutes;
E, shortening: the pyramid-shaped dumpling of wrapping is put into retort boiling sterilization, and temperature is 110 ℃, 2.3 hours time, cooling and get final product after shortening.
Claims (3)
1. a fresh meat Chinese chestnut pyramid-shaped dumpling, is characterized in that: include following parts by weight proportioning raw material and make:
60 parts, glutinous rice, 15 parts of fresh porks, 7 parts, mung bean, 5 parts of Chinese chestnuts, 2 parts of salt, 2 parts of white sugar, 2 parts of edible vegetable oils.
2. a preparation method for fresh meat Chinese chestnut pyramid-shaped dumpling, is characterized in that: the raw material that adopts following parts by weight proportioning:
60 parts, glutinous rice, 15 parts of fresh porks, 7 parts, mung bean, 5 parts of Chinese chestnuts, 2 parts of salt, 2 parts of white sugar, 2 parts of edible vegetable oils;
Making step is:
A, wash rice: the Impurity removal of glutinous rice is clean, with clear water, eluriate after 2 times, glutinous rice is soaked 0.5 hour to 1 hour;
B, dehydration: by the glutinous rice draining soaking, the time is 10 minutes;
C, mix rice: in the glutinous rice making in b step, add salt, white sugar and edible vegetable oil and stir, then adding dietary alkali, stirring;
D, pack pyramid-shaped dumpling: the material that Chinese chestnut, mung bean, fresh pork and step c are made is put into rice-pudding leaf, packs pyramid-shaped dumpling;
E, shortening: the pyramid-shaped dumpling of wrapping is put into retort boiling sterilization, and temperature is 100 ℃ to 110 ℃, and the time is 2 hours to 3 hours, cooling and get final product after shortening.
3. the preparation method of fresh meat Chinese chestnut pyramid-shaped dumpling according to claim 2, is characterized in that: described rice-pudding leaf is the leaf of bamboo.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310748332.3A CN104000105A (en) | 2013-12-31 | 2013-12-31 | Fresh meat castanea mollissima rice dumpling and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310748332.3A CN104000105A (en) | 2013-12-31 | 2013-12-31 | Fresh meat castanea mollissima rice dumpling and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104000105A true CN104000105A (en) | 2014-08-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310748332.3A Pending CN104000105A (en) | 2013-12-31 | 2013-12-31 | Fresh meat castanea mollissima rice dumpling and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104000105A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222844A (en) * | 2014-09-17 | 2014-12-24 | 何明东 | Red bayberry and meat rice dumpling and preparation method thereof |
| CN104970301A (en) * | 2015-06-25 | 2015-10-14 | 三江侗族自治县东竹茶业有限公司 | A production method of black tea traditional Chinese rice dumplings |
| CN104970300A (en) * | 2015-06-25 | 2015-10-14 | 三江侗族自治县东竹茶业有限公司 | Making method of green tea rice dumplings |
| CN105285714A (en) * | 2015-09-21 | 2016-02-03 | 贵州龙膳香坊食品有限公司 | Colorful fragrant rice and salty meat pyramid-shaped dumpling and production method thereof |
| CN106071822A (en) * | 2016-06-16 | 2016-11-09 | 广西横县金姐贸易有限公司食品厂 | A kind of preparation method of cool rice-pudding |
| CN107373366A (en) * | 2017-08-02 | 2017-11-24 | 广西壮传食品有限公司 | A kind of five cereals rice-pudding and preparation method thereof |
| CN107495065A (en) * | 2017-08-18 | 2017-12-22 | 广西壮传食品有限公司 | A kind of black rice rice-pudding and preparation method thereof |
| CN107625053A (en) * | 2017-08-02 | 2018-01-26 | 广西壮传食品有限公司 | A kind of paste flavor Chinese chestnut rice-pudding and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001292703A (en) * | 2000-04-12 | 2001-10-23 | Shizue Yamazaki | Chestnut ohagi (rice dumpling covered with bean jam) |
| CN101176527A (en) * | 2006-11-10 | 2008-05-14 | 上海红点商务咨询服务有限公司 | Convenient food with chestnut packaged by glutinous rice |
| CN101697788A (en) * | 2008-09-27 | 2010-04-28 | 徐小雁 | Mountain chestnut rice dumpling |
| CN102187966A (en) * | 2011-05-13 | 2011-09-21 | 福建省青然食品股份有限公司 | Chinquapin dumplings and processing process thereof |
-
2013
- 2013-12-31 CN CN201310748332.3A patent/CN104000105A/en active Pending
Patent Citations (4)
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| JP2001292703A (en) * | 2000-04-12 | 2001-10-23 | Shizue Yamazaki | Chestnut ohagi (rice dumpling covered with bean jam) |
| CN101176527A (en) * | 2006-11-10 | 2008-05-14 | 上海红点商务咨询服务有限公司 | Convenient food with chestnut packaged by glutinous rice |
| CN101697788A (en) * | 2008-09-27 | 2010-04-28 | 徐小雁 | Mountain chestnut rice dumpling |
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| 苏旭，等: "《家常主食1002例》", 30 September 2008, article "板栗绿豆粽子", pages: 133 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222844A (en) * | 2014-09-17 | 2014-12-24 | 何明东 | Red bayberry and meat rice dumpling and preparation method thereof |
| CN104970301A (en) * | 2015-06-25 | 2015-10-14 | 三江侗族自治县东竹茶业有限公司 | A production method of black tea traditional Chinese rice dumplings |
| CN104970300A (en) * | 2015-06-25 | 2015-10-14 | 三江侗族自治县东竹茶业有限公司 | Making method of green tea rice dumplings |
| CN105285714A (en) * | 2015-09-21 | 2016-02-03 | 贵州龙膳香坊食品有限公司 | Colorful fragrant rice and salty meat pyramid-shaped dumpling and production method thereof |
| CN106071822A (en) * | 2016-06-16 | 2016-11-09 | 广西横县金姐贸易有限公司食品厂 | A kind of preparation method of cool rice-pudding |
| CN107373366A (en) * | 2017-08-02 | 2017-11-24 | 广西壮传食品有限公司 | A kind of five cereals rice-pudding and preparation method thereof |
| CN107625053A (en) * | 2017-08-02 | 2018-01-26 | 广西壮传食品有限公司 | A kind of paste flavor Chinese chestnut rice-pudding and preparation method thereof |
| CN107495065A (en) * | 2017-08-18 | 2017-12-22 | 广西壮传食品有限公司 | A kind of black rice rice-pudding and preparation method thereof |
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Application publication date: 20140827 |