CN104106754A - Spicy crab roe bean curd stuffed steamed bun - Google Patents
Spicy crab roe bean curd stuffed steamed bun Download PDFInfo
- Publication number
- CN104106754A CN104106754A CN201410278809.0A CN201410278809A CN104106754A CN 104106754 A CN104106754 A CN 104106754A CN 201410278809 A CN201410278809 A CN 201410278809A CN 104106754 A CN104106754 A CN 104106754A
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- fresh
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- bean curd
- crab
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000015277 pork Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 210000004185 liver Anatomy 0.000 claims abstract description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 7
- 241001508399 Elaeagnus Species 0.000 claims abstract description 7
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 7
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 7
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 7
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000224182 Gomphrena globosa Species 0.000 claims abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 239000001511 capsicum annuum Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 244000003416 Asparagus officinalis Species 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 6
- 240000006248 Broussonetia kazinoki Species 0.000 claims description 6
- 241000219357 Cactaceae Species 0.000 claims description 6
- 241000037740 Coptis chinensis Species 0.000 claims description 6
- 240000004784 Cymbopogon citratus Species 0.000 claims description 6
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 240000001910 Momordica cochinchinensis Species 0.000 claims description 6
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 6
- 235000018365 Momordica dioica Nutrition 0.000 claims description 6
- 241000219780 Pueraria Species 0.000 claims description 6
- 239000009759 San-Chi Substances 0.000 claims description 6
- 240000004922 Vigna radiata Species 0.000 claims description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 6
- 240000008866 Ziziphus nummularia Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 241001504664 Crossocheilus latius Species 0.000 claims description 3
- 241000533293 Sesbania emerus Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 2
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 210000000577 adipose tissue Anatomy 0.000 abstract description 2
- 230000001914 calming effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 210000005036 nerve Anatomy 0.000 abstract description 2
- 239000004575 stone Substances 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 244000118350 Andrographis paniculata Species 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 241000428813 Gomphrena Species 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
-
- 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
- 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
Abstract
The invention relates to a spicy crab roe bean curd stuffed steamed bun, which is characterized in that the stuffing is composed of the following raw materials by weight part: 90-100 of bean curd, 10-15 of crab roe, 1-2 of Bodhi leaf, 0.8-1 of delavay greenleaf elaeagnus leaf, 1-1.2 of Andrographis paniculata, 1-1.3 of gomphrena globosa, 0.8-1 of Cordyceps sinensis, 2-3 of bitter gourd, 1-2 of garlic bulb, 3-4 of red chili powder, 5-6 of pork, 4-5 of Chinese cabbage, 2-3 of onion, 2-3 of radix puerariae starch, 3-4 of fresh enoki mushroom, 3-4 of fresh pleurotus eryngii, 3-4 of a nutritional additive, and proper amounts of salt and water. The bean curd stuffed steamed bun provided by the invention has delicious taste and rich nutrition. Meanwhile, the added red chili powder can effectively burn body fat, promote metabolism, and can promote gastrointestinal digestion and enhance body immunity. The bean curd stuffed steamed bun provided by the invention also contains a variety of herbal ingredients, and can reach the efficacy of soothing nerves and removing toxin, promoting uresis and removing stone, promoting qi circulation and relieving pain, calming liver and improving eyesight.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of bean curd bag, relate in particular to a kind of Sautéed Crab in Hot Spicy Sauce Yellow soybean curd bag and preparation method thereof.
Background technology
Along with improving constantly of living standard, people are no longer confined to the single condition that meets taste to the requirement of steamed stuffed bun, but facing to delicious, be of high nutritive value and regulate the target balanced development of physical function.
Summary of the invention
The object of the invention is to make up the deficiencies in the prior art, a kind of Sautéed Crab in Hot Spicy Sauce Yellow soybean curd bag and preparation method thereof is provided.
The technical solution adopted in the present invention is:
A Sautéed Crab in Hot Spicy Sauce Yellow soybean curd bag, is characterized in that steamed stuffed bun stuffing is comprised of the raw material of following weight portion:
Bean curd 90-100, crab oil 10-15, bodhi leaf 1-2, delavay greenleaf elaeagnus leaf 0.8-1, Herba Andrographitis 1-1.2, globe amaranth 1-1.3, Cordyceps sinensis 0.8-1, balsam pear 2-3, head of garlic 1-2, Paprika 3-4, pork 5-6, Chinese cabbage 4-5, onion 2-3, pueraria starch 2-3, fresh asparagus 3-4, fresh pleurotus eryngii 3-4, nourishing additive agent 3-4, salt, water are appropriate;
Described nourishing additive agent is made by the raw material of following weight portion: Paper mulberry Fruit 1-2, sanchi flower 2-3, Chinese goldthread leaf 2-2.5, soya bean 4-5, cactus 3-3.5, mung bean sprouts 4-5, smoked jujube 8-9, pork liver 10-12
Preparation method is: (1) adds 4-5 water big fire doubly by Paper mulberry Fruit, sanchi flower, lemon grass (Cymbopogon citratus), Chinese goldthread leaf, smoked jujube and decocts 40-45 minute, and press filtration is removed slag, and obtains nutrient solution;
(2) soya bean, mung bean sprouts are added to making beating behind water soaking 20-30 minute of twice, filter cleaner, obtains juice;
(3) cactus, pork liver are cut into in small, broken bits being uniformly mixed into stone roller alms bowl and are ground into mud shape, pour nutrient solution and juice into, be stirred to and mix, little fire is endured cream post-drying and is clayed into power, both
The preparation method of kernel coffee bean curd bag according to claim 1, is characterized in that comprising the following steps:
(1) bodhi leaf, delavay greenleaf elaeagnus leaf, Herba Andrographitis, globe amaranth, Cordyceps sinensis are added to 4-5 water doubly, charcoal fire decocts 1-2 hour, and filter cleaner, obtains liquid, then medicine liquid spray is dried to obtain to medicinal powder;
(2) balsam pear and the head of garlic are entered in salt solution and pickle after 2-3 days and take out and smash to pieces to such an extent that preserved materials mud is standby; Onion is cut into broken last pouring in crab oil, add simultaneously Paprika together with preserved materials mud with even, again the crab oil after mixing thoroughly is divided into some aliquots and wraps into respectively in Chinese cabbage leaf and roll, send into boiling in food steamer, take out the green vegetable bun crab oil cooking and clap that to chop up bar after flat standby;
(3) fresh asparagus and fresh pleurotus eryngii are added and smash that to be boiled into fresh mushroom juice standby after 1-2 times of water to pieces; Pork is cut into broken fourth, pours in pueraria starch and stir back and forth to meat cubelets surface and all speckle with starch with hand, then put into steamer, water cook after fresh mushroom juice powder to steam fresh meat fourth standby;
(4) fry after bean curd being cut into the broken fourth of iblet size, pour into step (1) gained medicinal powder, step (2) gained crab oil bar and step (3) gained powder steam fresh meat fourth and fully mix with each raw material of residue after Sautéed Crab in Hot Spicy Sauce Yellow soybean curd steamed stuffed bun stuffing
(5) the Sautéed Crab in Hot Spicy Sauce Yellow soybean curd steamed stuffed bun stuffing making is wrapped in the middle of steamed bun skin making, make steamed stuffed bun.
Beneficial effect of the present invention is:
Bean curd bag of the present invention is good to eat delicious, nutritious, and simultaneously the added Paprika body fat that can effectively burn, enhances metabolism, and can promote stomach digestion, strengthens immunity of organisms; The present invention also contains multiple medicinal herb components, often the edible effect that can reach the toxin expelling of calming the nerves, diuresis and stone expeling, promoting qi circulation and relieving pain, flat liver improving eyesight.
The specific embodiment
A Sautéed Crab in Hot Spicy Sauce Yellow soybean curd bag, it is characterized in that steamed stuffed bun stuffing by following weight portion (kilogram) raw material form:
Bean curd 90, crab oil 10, bodhi leaf 1, delavay greenleaf elaeagnus leaf 0.8, Herba Andrographitis 1, globe amaranth 1, Cordyceps sinensis 0.8, balsam pear 2, the head of garlic 1, Paprika 3, pork 5, Chinese cabbage 4, onion 2, pueraria starch 2, fresh asparagus 3, fresh pleurotus eryngii 3, nourishing additive agent 3, salt, water are appropriate;
Described nourishing additive agent by following weight portion (kilogram) raw material make: Paper mulberry Fruit 1, sanchi flower 2, Chinese goldthread leaf 2, soya bean 4, cactus 3, mung bean sprouts 4, smoked jujube 8, pork liver 10
Preparation method is: (1) adds the water big fire of 4 times by Paper mulberry Fruit, sanchi flower, lemon grass (Cymbopogon citratus), Chinese goldthread leaf, smoked jujube and decocts 40 minutes, and press filtration is removed slag, and obtains nutrient solution;
(2) water soaking that soya bean, mung bean sprouts is added to twice was pulled an oar after 20 minutes, and filter cleaner, obtains juice;
(3) cactus, pork liver are cut into in small, broken bits being uniformly mixed into stone roller alms bowl and are ground into mud shape, pour nutrient solution and juice into, be stirred to and mix, little fire is endured cream post-drying and is clayed into power, both
The preparation method of kernel coffee bean curd bag according to claim 1, is characterized in that comprising the following steps:
(1) bodhi leaf, delavay greenleaf elaeagnus leaf, Herba Andrographitis, globe amaranth, Cordyceps sinensis are added to the water of 4 times, charcoal fire decocts 1 hour, and filter cleaner, obtains liquid, then medicine liquid spray is dried to obtain to medicinal powder;
(2) balsam pear and the head of garlic are entered in salt solution to pickle and take out and smash to pieces to such an extent that preserved materials mud is standby afterwards for 2 days; Onion is cut into broken last pouring in crab oil, add simultaneously Paprika together with preserved materials mud with even, again the crab oil after mixing thoroughly is divided into some aliquots and wraps into respectively in Chinese cabbage leaf and roll, send into boiling in food steamer, take out the green vegetable bun crab oil cooking and clap that to chop up bar after flat standby;
(3) fresh asparagus and fresh pleurotus eryngii are added and smash that to be boiled into fresh mushroom juice standby after 1 times of water to pieces; Pork is cut into broken fourth, pours in pueraria starch and stir back and forth to meat cubelets surface and all speckle with starch with hand, then put into steamer, water cook after fresh mushroom juice powder to steam fresh meat fourth standby;
(4) fry after bean curd being cut into the broken fourth of iblet size, pour into step (1) gained medicinal powder, step (2) gained crab oil bar and step (3) gained powder steam fresh meat fourth and fully mix with each raw material of residue after Sautéed Crab in Hot Spicy Sauce Yellow soybean curd steamed stuffed bun stuffing
(5) the Sautéed Crab in Hot Spicy Sauce Yellow soybean curd steamed stuffed bun stuffing making is wrapped in the middle of steamed bun skin making, make steamed stuffed bun.
Claims (2)
1. a Sautéed Crab in Hot Spicy Sauce Yellow soybean curd bag, is characterized in that steamed stuffed bun stuffing is comprised of the raw material of following weight portion:
Bean curd 90-100, crab oil 10-15, bodhi leaf 1-2, delavay greenleaf elaeagnus leaf 0.8-1, Herba Andrographitis 1-1.2, globe amaranth 1-1.3, Cordyceps sinensis 0.8-1, balsam pear 2-3, head of garlic 1-2, Paprika 3-4, fresh pleurotus eryngii 3-4 pork 5-6, Chinese cabbage 4-5, onion 2-3, pueraria starch 2-3, fresh asparagus 3-4,, nourishing additive agent 3-4, salt, water be appropriate;
Described nourishing additive agent is made by the raw material of following weight portion: Paper mulberry Fruit 1-2, sanchi flower 2-3, Chinese goldthread leaf 2-2.5, soya bean 4-5, cactus 3-3.5, mung bean sprouts 4-5, smoked jujube 8-9, pork liver 10-12
Preparation method is: (1) adds 4-5 water big fire doubly by Paper mulberry Fruit, sanchi flower, lemon grass (Cymbopogon citratus), Chinese goldthread leaf, smoked jujube and decocts 40-45 minute, and press filtration is removed slag, and obtains nutrient solution;
(2) soya bean, mung bean sprouts are added to making beating behind water soaking 20-30 minute of twice, filter cleaner, obtains juice;
(3) cactus, pork liver are cut into in small, broken bits being uniformly mixed into stone roller alms bowl and are ground into mud shape, pour nutrient solution and juice into, be stirred to and mix, little fire is endured cream post-drying and is clayed into power, both.
2. the preparation method of kernel coffee bean curd bag according to claim 1, is characterized in that comprising the following steps:
(1) bodhi leaf, delavay greenleaf elaeagnus leaf, Herba Andrographitis, globe amaranth, Cordyceps sinensis are added to 4-5 water doubly, charcoal fire decocts 1-2 hour, and filter cleaner, obtains liquid, then medicine liquid spray is dried to obtain to medicinal powder;
(2) balsam pear and the head of garlic are entered in salt solution and pickle after 2-3 days and take out and smash to pieces to such an extent that preserved materials mud is standby; Onion is cut into broken last pouring in crab oil, add simultaneously Paprika together with preserved materials mud with even, again the crab oil after mixing thoroughly is divided into some aliquots and wraps into respectively in Chinese cabbage leaf and roll, send into boiling in food steamer, take out the green vegetable bun crab oil cooking and clap that to chop up bar after flat standby;
(3) fresh asparagus and fresh pleurotus eryngii are added and smash that to be boiled into fresh mushroom juice standby after 1-2 times of water to pieces; Pork is cut into broken fourth, pours in pueraria starch and stir back and forth to meat cubelets surface and all speckle with starch with hand, then put into steamer, water cook after fresh mushroom juice powder to steam fresh meat fourth standby;
(4) fry after bean curd being cut into the broken fourth of iblet size, pour into step (1) gained medicinal powder, step (2) gained crab oil bar and step (3) gained powder steam fresh meat fourth and fully mix with each raw material of residue after Sautéed Crab in Hot Spicy Sauce Yellow soybean curd steamed stuffed bun stuffing;
(5) the Sautéed Crab in Hot Spicy Sauce Yellow soybean curd steamed stuffed bun stuffing making is wrapped in the middle of steamed bun skin making, make steamed stuffed bun.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410278809.0A CN104106754A (en) | 2014-06-21 | 2014-06-21 | Spicy crab roe bean curd stuffed steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410278809.0A CN104106754A (en) | 2014-06-21 | 2014-06-21 | Spicy crab roe bean curd stuffed steamed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104106754A true CN104106754A (en) | 2014-10-22 |
Family
ID=51703899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410278809.0A Pending CN104106754A (en) | 2014-06-21 | 2014-06-21 | Spicy crab roe bean curd stuffed steamed bun |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104106754A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366246A (en) * | 2014-10-29 | 2015-02-25 | 赵晓云 | Sticky-rice and red-date steamed stuffed buns and preparation method thereof |
| CN104431656A (en) * | 2014-10-29 | 2015-03-25 | 赵晓云 | Heat-clearing and nerve-soothing steamed bun stuffed with Japanese premna herb, and preparation method of heat-clearing and nerve-soothingsteamed bun stuffed with Japanese premna herb |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000325054A (en) * | 1999-05-18 | 2000-11-28 | Hokkai Yamato:Kk | King crab soap |
| CN102475311A (en) * | 2010-11-29 | 2012-05-30 | 丁士安 | Method for making steamed stuffed bun with crab cream and crab meat |
| CN102630873A (en) * | 2012-03-30 | 2012-08-15 | 池州市昭明渔港酒店 | Qiupu crab cream meat bun and preparation method thereof |
| CN102640898A (en) * | 2012-03-30 | 2012-08-22 | 池州市昭明渔港酒店 | Liver-protecting Qiupu crab spawn big steamed meat bun and making method thereof |
| CN103355562A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Crab cream and bean curd steamed stuffed bun and production method thereof |
-
2014
- 2014-06-21 CN CN201410278809.0A patent/CN104106754A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000325054A (en) * | 1999-05-18 | 2000-11-28 | Hokkai Yamato:Kk | King crab soap |
| CN102475311A (en) * | 2010-11-29 | 2012-05-30 | 丁士安 | Method for making steamed stuffed bun with crab cream and crab meat |
| CN102630873A (en) * | 2012-03-30 | 2012-08-15 | 池州市昭明渔港酒店 | Qiupu crab cream meat bun and preparation method thereof |
| CN102640898A (en) * | 2012-03-30 | 2012-08-22 | 池州市昭明渔港酒店 | Liver-protecting Qiupu crab spawn big steamed meat bun and making method thereof |
| CN103355562A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Crab cream and bean curd steamed stuffed bun and production method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366246A (en) * | 2014-10-29 | 2015-02-25 | 赵晓云 | Sticky-rice and red-date steamed stuffed buns and preparation method thereof |
| CN104431656A (en) * | 2014-10-29 | 2015-03-25 | 赵晓云 | Heat-clearing and nerve-soothing steamed bun stuffed with Japanese premna herb, and preparation method of heat-clearing and nerve-soothingsteamed bun stuffed with Japanese premna herb |
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| C06 | 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: 20141022 |