CN104106757A - Health care ham tofu stuffed steamed bun - Google Patents
Health care ham tofu stuffed steamed bun Download PDFInfo
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- CN104106757A CN104106757A CN201410278822.6A CN201410278822A CN104106757A CN 104106757 A CN104106757 A CN 104106757A CN 201410278822 A CN201410278822 A CN 201410278822A CN 104106757 A CN104106757 A CN 104106757A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 20
- 241000238557 Decapoda Species 0.000 claims abstract description 16
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 102000008186 Collagen Human genes 0.000 claims abstract description 9
- 108010035532 Collagen Proteins 0.000 claims abstract description 9
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 7
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 7
- 241000203379 Schefflera arboricola Species 0.000 claims abstract description 7
- 241000779819 Syncarpia glomulifera Species 0.000 claims abstract description 7
- 240000001547 Tadehagi triquetrum Species 0.000 claims abstract description 7
- 240000001085 Trapa natans Species 0.000 claims abstract description 7
- 235000021279 black bean Nutrition 0.000 claims abstract description 7
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 230000035764 nutrition Effects 0.000 claims abstract description 7
- 239000001739 pinus spp. Substances 0.000 claims abstract description 7
- 235000009165 saligot Nutrition 0.000 claims abstract description 7
- 235000013580 sausages Nutrition 0.000 claims abstract description 7
- 229940036248 turpentine Drugs 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 244000068988 Glycine max Species 0.000 claims description 18
- 235000010469 Glycine max Nutrition 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000015097 nutrients Nutrition 0.000 claims description 7
- 240000006248 Broussonetia kazinoki Species 0.000 claims description 6
- 241000219357 Cactaceae Species 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum 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
- 240000003582 Platycodon grandiflorus 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
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 210000004185 liver Anatomy 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 241000143060 Americamysis bahia Species 0.000 claims description 3
- 241001504664 Crossocheilus latius Species 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 2
- 229920001436 collagen Polymers 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000000056 organ Anatomy 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 abstract 1
- 240000005636 Dryobalanops aromatica Species 0.000 abstract 1
- 241001547127 Fritillaria cirrhosa Species 0.000 abstract 1
- 244000280244 Luffa acutangula Species 0.000 abstract 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 abstract 1
- 244000274050 Platycodon grandiflorum Species 0.000 abstract 1
- 235000014364 Trapa natans Nutrition 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000008518 lycium barbarum polysaccharide Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a health care ham tofu stuffed steamed bun. The stuffing consists of the following raw materials by weight part: 10-15 of shelled shrimp, 90-100 of tofu, 1-2 of Cinnamomum camphora leaf, 1-1.3 of Fritillaria cirrhosa, 1-2 of platycodon grandiflorus, 0.8-1 of Schefflera arboricola Hayata, 1-1.2 of Tadehagi triquetrum, 1-1.2 of water chestnut, 1-2 of turpentine, 4-5 of black bean powder, 3-4 of green bean, 5-6 of ham sausage, 4-5 of white radish, 2-3 of loofah, 1-2 of Lycium barbarum polysaccharide, 1-2 of collagen powder, 3-4 of a nutritional additive, and proper amounts of salt and water. The tofu stuffed steamed bun is delicious to eat and has rich nutrition. At the same time, the added collagen is one of the important components of human body protein, and plays a good role in supporting organs and protecting the body. The ham tofu stuffed steamed bun provided by the invention also contains a plurality of Chinese herbal ingredients, and can reach the efficacy of clearing away heat and toxic materials, removing stagnation and promoting dieresis, regulating immunity, and delaying senescence after frequent eating.
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 health care ham bean 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 this invention is to provide a kind of health care ham bean curd bag and preparation method thereof, the present invention has tasty, the feature of nutrient health.
The technical solution adopted in the present invention is:
A health care ham bean curd bag, steamed stuffed bun stuffing is comprised of the raw material of following weight portion:
Peeled shrimp 10-15, bean curd 90-100, yellow cinnamon leaf 1-2, Bulbus Fritillariae Cirrhosae 1-1.3, balloonflower root 1-2, schefflera arboricola 0.8-1, desmodium triquetrum 1-1.2, water caltrop 1-1.2, turpentine 1-2, black bean powder 4-5, green soya bean 3-4, ham sausage 5-6, ternip 4-5, sponge gourd 2-3, LBP-X 1-2, collagen protein powder 1-2, 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 health care ham bean curd bag according to claim 1, is characterized in that comprising the following steps:
(1) yellow cinnamon leaf, Bulbus Fritillariae Cirrhosae, balloonflower root, schefflera arboricola, desmodium triquetrum, water caltrop, turpentine are added to 4-5 water doubly, charcoal fire decocts 1-2 hour, and filter cleaner, obtains liquid; Ternip is cut into small pieces after square radish fourth and is dried, then by the radish fourth after drying pour in liquid, soak standby;
(2) mash to obtain sponge gourd shrimp mud after loofah peeling section is mixed with peeled shrimp, pour black bean powder and collagen protein powder into sponge gourd shrimp mud fully stirring, then gained is entered in food steamer to cook, cook and in rear taking-up threading baking box, dry abrasive dust to obtain nutrition Shrimp powder standby;
(3) ham sausage is cut into small pieces enter pot together with mixing with green soya bean and stir-fry standby to having contained after green soya bean reaches medium well;
(4) fry after bean curd being cut into the broken fourth of iblet size; By being immersed in radish fourth in liquid in step (1), pulling out to pour into together with step (3) gained ham green soya bean in bean curd fourth and mix; Step (2) gained nutrition shrimp med and nourishing additive agent are added in the remaining liquid of step (1) and even little fire decocts to sauce shape, then sauce shape powder medicine liquid mixture is added to bean curd fourth and fully mix with each raw material of residue after health care ham bean curd steamed stuffed bun stuffing;
(5) the health care ham bean 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 edible good to eat, nutritious, and added collagen is one of important composition composition of human body protein simultaneously, has well played the effect of supporting organ, protection body; The present invention also contains multiple medicinal herb components, often ediblely can reach clearing heat and detoxicating, the long-pending dampness removing that disappears, the effect that regulates immunity, delay senility.
The specific embodiment
A health care ham bean curd bag, steamed stuffed bun stuffing by following weight portion (kilogram) raw material form:
Peeled shrimp 10, bean curd 90, yellow cinnamon leaf 1, Bulbus Fritillariae Cirrhosae 1, balloonflower root 1, schefflera arboricola 0.8, desmodium triquetrum 1, water caltrop 1, turpentine 1, black bean powder 4, green soya bean 3, ham sausage 5, ternip 4, sponge gourd 2, LBP-X 1, collagen protein powder 1, 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 health care ham bean curd bag according to claim 1, is characterized in that comprising the following steps:
(1) yellow cinnamon leaf, Bulbus Fritillariae Cirrhosae, balloonflower root, schefflera arboricola, desmodium triquetrum, water caltrop, turpentine are added to the water of 4 times, charcoal fire decocts 1 hour, and filter cleaner, obtains liquid; Ternip is cut into small pieces after square radish fourth and is dried, then by the radish fourth after drying pour in liquid, soak standby;
(2) mash to obtain sponge gourd shrimp mud after loofah peeling section is mixed with peeled shrimp, pour black bean powder and collagen protein powder into sponge gourd shrimp mud fully stirring, then gained is entered in food steamer to cook, cook and in rear taking-up threading baking box, dry abrasive dust to obtain nutrition Shrimp powder standby;
(3) ham sausage is cut into small pieces enter pot together with mixing with green soya bean and stir-fry standby to having contained after green soya bean reaches medium well;
(4) fry after bean curd being cut into the broken fourth of iblet size; By being immersed in radish fourth in liquid in step (1), pulling out to pour into together with step (3) gained ham green soya bean in bean curd fourth and mix; Step (2) gained nutrition shrimp med and nourishing additive agent are added in the remaining liquid of step (1) and even little fire decocts to sauce shape, then sauce shape powder medicine liquid mixture is added to bean curd fourth and fully mix with each raw material of residue after health care ham bean curd steamed stuffed bun stuffing;
(5) the health care ham bean curd steamed stuffed bun stuffing making is wrapped in the middle of steamed bun skin making, make steamed stuffed bun.
Claims (2)
1. a health care ham bean curd bag, is characterized in that steamed stuffed bun stuffing is comprised of the raw material of following weight portion:
Peeled shrimp 10-15, bean curd 90-100, yellow cinnamon leaf 1-2, Bulbus Fritillariae Cirrhosae 1-1.3, balloonflower root 1-2, schefflera arboricola 0.8-1, desmodium triquetrum 1-1.2, water caltrop 1-1.2, turpentine 1-2, black bean powder 4-5, green soya bean 3-4, ham sausage 5-6, ternip 4-5, sponge gourd 2-3, LBP-X 1-2, collagen protein powder 1-2, 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.
2. the preparation method of health care ham bean curd bag according to claim 1, is characterized in that comprising the following steps:
(1) yellow cinnamon leaf, Bulbus Fritillariae Cirrhosae, balloonflower root, schefflera arboricola, desmodium triquetrum, water caltrop, turpentine are added to 4-5 water doubly, charcoal fire decocts 1-2 hour, and filter cleaner, obtains liquid; Ternip is cut into small pieces after square radish fourth and is dried, then by the radish fourth after drying pour in liquid, soak standby;
(2) mash to obtain sponge gourd shrimp mud after loofah peeling section is mixed with peeled shrimp, pour black bean powder and collagen protein powder into sponge gourd shrimp mud fully stirring, then gained is entered in food steamer to cook, cook and in rear taking-up threading baking box, dry abrasive dust to obtain nutrition Shrimp powder standby;
(3) ham sausage is cut into small pieces enter pot together with mixing with green soya bean and stir-fry standby to having contained after green soya bean reaches medium well;
(4) fry after bean curd being cut into the broken fourth of iblet size; By being immersed in radish fourth in liquid in step (1), pulling out to pour into together with step (3) gained ham green soya bean in bean curd fourth and mix; Step (2) gained nutrition shrimp med and nourishing additive agent are added in the remaining liquid of step (1) and even little fire decocts to sauce shape, then sauce shape powder medicine liquid mixture is added to bean curd fourth and fully mix with each raw material of residue after health care ham bean curd steamed stuffed bun stuffing;
(5) the health care ham bean 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 |
|---|---|---|---|
| CN201410278822.6A CN104106757A (en) | 2014-06-21 | 2014-06-21 | Health care ham tofu stuffed steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410278822.6A CN104106757A (en) | 2014-06-21 | 2014-06-21 | Health care ham tofu stuffed steamed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104106757A true CN104106757A (en) | 2014-10-22 |
Family
ID=51703902
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410278822.6A Pending CN104106757A (en) | 2014-06-21 | 2014-06-21 | Health care ham tofu stuffed steamed bun |
Country Status (1)
| Country | Link |
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| CN (1) | CN104106757A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366243A (en) * | 2014-10-29 | 2015-02-25 | 谢友文 | Beer and shrimp meat steamed stuffed bun and preparation method thereof |
| CN104366158A (en) * | 2014-10-28 | 2015-02-25 | 王新龙 | Cool tea fragrant shrimp meat steamed stuffed buns and preparation method thereof |
| CN104366246A (en) * | 2014-10-29 | 2015-02-25 | 赵晓云 | Sticky-rice and red-date steamed stuffed buns and preparation method thereof |
| CN104366159A (en) * | 2014-10-29 | 2015-02-25 | 谢友文 | Flower fragrant shrimp meat steamed stuffed buns and preparation method thereof |
| CN104381752A (en) * | 2014-10-29 | 2015-03-04 | 谢友文 | Steamed stuffed bun with bulbus fritilariae, snow pear and shrimp meat and preparation method of steamed stuffed bun |
| CN104381751A (en) * | 2014-10-28 | 2015-03-04 | 王新龙 | Milk-fragrant steamed stuffed buns containing mulberry and shrimp meat, and preparation method of milk-fragrant steamed stuffed buns |
| CN104431654A (en) * | 2014-10-29 | 2015-03-25 | 谢友文 | Sea sedge and shrimp meat steamed stuffed bun |
| CN106071702A (en) * | 2016-06-24 | 2016-11-09 | 乐陵市美亿天食品有限公司 | A kind of nourishment dumpling stuffing material |
| CN106562338A (en) * | 2016-11-10 | 2017-04-19 | 北海和思科技有限公司 | Guava sauce and preparation method thereof |
| JP2018121553A (en) * | 2017-01-31 | 2018-08-09 | 森永製菓株式会社 | Flavor improvement agent for food and drink, method for improving the flavor of food and drink, and food and drink |
| CN112471414A (en) * | 2021-01-15 | 2021-03-12 | 贵州盛众生态农业发展有限公司 | Lotus leaf health-care bean curd and preparation method thereof |
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2014
- 2014-06-21 CN CN201410278822.6A patent/CN104106757A/en active Pending
Patent Citations (3)
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| CN1792226A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy sandwich cakes |
| CN201976682U (en) * | 2011-01-26 | 2011-09-21 | 深圳市福荫食品有限公司 | Fried bean curd with stuffings |
| CN103814992A (en) * | 2014-01-23 | 2014-05-28 | 安徽金鹰农业科技有限公司 | Blueberry tofu pie and production method thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366158A (en) * | 2014-10-28 | 2015-02-25 | 王新龙 | Cool tea fragrant shrimp meat steamed stuffed buns and preparation method thereof |
| CN104381751A (en) * | 2014-10-28 | 2015-03-04 | 王新龙 | Milk-fragrant steamed stuffed buns containing mulberry and shrimp meat, and preparation method of milk-fragrant steamed stuffed buns |
| CN104366243A (en) * | 2014-10-29 | 2015-02-25 | 谢友文 | Beer and shrimp meat steamed stuffed bun and preparation method thereof |
| CN104366246A (en) * | 2014-10-29 | 2015-02-25 | 赵晓云 | Sticky-rice and red-date steamed stuffed buns and preparation method thereof |
| CN104366159A (en) * | 2014-10-29 | 2015-02-25 | 谢友文 | Flower fragrant shrimp meat steamed stuffed buns and preparation method thereof |
| CN104381752A (en) * | 2014-10-29 | 2015-03-04 | 谢友文 | Steamed stuffed bun with bulbus fritilariae, snow pear and shrimp meat and preparation method of steamed stuffed bun |
| CN104431654A (en) * | 2014-10-29 | 2015-03-25 | 谢友文 | Sea sedge and shrimp meat steamed stuffed bun |
| CN106071702A (en) * | 2016-06-24 | 2016-11-09 | 乐陵市美亿天食品有限公司 | A kind of nourishment dumpling stuffing material |
| CN106562338A (en) * | 2016-11-10 | 2017-04-19 | 北海和思科技有限公司 | Guava sauce and preparation method thereof |
| JP2018121553A (en) * | 2017-01-31 | 2018-08-09 | 森永製菓株式会社 | Flavor improvement agent for food and drink, method for improving the flavor of food and drink, and food and drink |
| CN112471414A (en) * | 2021-01-15 | 2021-03-12 | 贵州盛众生态农业发展有限公司 | Lotus leaf health-care bean curd and preparation method thereof |
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Application publication date: 20141022 |
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