CN104187406A - Bracken zongzi with meat stuffing and making method of zongzi - Google Patents
Bracken zongzi with meat stuffing and making method of zongzi Download PDFInfo
- Publication number
- CN104187406A CN104187406A CN201410423965.1A CN201410423965A CN104187406A CN 104187406 A CN104187406 A CN 104187406A CN 201410423965 A CN201410423965 A CN 201410423965A CN 104187406 A CN104187406 A CN 104187406A
- Authority
- CN
- China
- Prior art keywords
- grams
- parts
- rice
- pudding
- fiddlehead
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 21
- 240000005893 Pteridium aquilinum Species 0.000 title abstract 5
- 235000009936 Pteridium aquilinum Nutrition 0.000 title abstract 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 42
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 35
- 235000009566 rice Nutrition 0.000 claims abstract description 35
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 24
- 235000015277 pork Nutrition 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 241000234282 Allium Species 0.000 claims abstract description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 19
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000000052 vinegar Substances 0.000 claims abstract description 19
- 235000021419 vinegar Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000003921 oil Substances 0.000 claims description 18
- 239000000341 volatile oil Substances 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 11
- 244000025254 Cannabis sativa Species 0.000 claims description 10
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 10
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 235000009120 camo Nutrition 0.000 claims description 10
- 239000001728 capsicum frutescens Substances 0.000 claims description 10
- 235000005607 chanvre indien Nutrition 0.000 claims description 10
- 239000011487 hemp Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 5
- 241000209094 Oryza Species 0.000 claims 9
- 240000007594 Oryza sativa Species 0.000 abstract description 26
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 abstract 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 abstract 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 230000029087 digestion Effects 0.000 description 6
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000007199 Panicum miliaceum Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 244000022185 broomcorn panic Species 0.000 description 1
- 235000021404 traditional food Nutrition 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
Landscapes
- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses bracken zongzi with meat stuffing and a making method of the zongzi. The bracken zongzi is prepared from the following raw materials in parts by weight: 400-600 parts of sticky rice, 300-500 parts of bracken, 150-200 parts of streaky pork, 3-6 parts of five spice powder, 6-12 parts of sugar, 6-10 parts of salt, 6-8 parts of vinegar, 2-3 parts of mashed garlic, 5-8 parts of hot chili oil, 5-8 parts of zanthoxylum oil, 3-5 parts of green onion, 10-15 parts of cayenne pepper and a proper amount of Zongzi leaves. According to the invention, the bracken is added into the raw materials and has the effects of improving indigestion, removing toxins and replenishing blood, so that the Zongzi is rich in nutrition and good in taste and mouthfeel.
Description
[technical field]
The present invention relates to the preparation method of food, espespecially a kind of fiddlehead meat rice-pudding and preparation method thereof.
[technical field]
Pyramid-shaped dumpling, claims again " angle broomcorn millet ", " cylinder rice-pudding ", is the traditional festival food of Dragon Boat Festival Han nationality, is steamed and is formed by rice-pudding leaf parcel glutinous rice, and legend is in honor of bent former and spread, and is the Chinese history the deepest traditional food in eliminate indigestion shallow lake above.In the north, in the majority with Chinese date pyramid-shaped dumpling, southern be mostly sweetened bean paste, fresh meat is in the majority as fillings.
[summary of the invention]
The object of the present invention is to provide a kind of fiddlehead meat rice-pudding and preparation method thereof, add fiddlehead in raw material, fiddlehead has the effect long-pending, that detoxify, enrich blood that helps digestion, and makes pyramid-shaped dumpling nutritious, and taste, mouthfeel are good.
A kind of fiddlehead meat of the present invention rice-pudding and preparation method thereof adopts following technical scheme:
1. a fiddlehead meat rice-pudding, is made up of the raw material of following weight portion: 400～600 parts, glutinous rice, 300～500 parts of fiddleheads, 150～200 parts of streaky porks, 3～6 parts of five-spice powders, 6～12 parts of sugar, 6～10 parts of salt, 6～8 parts of vinegar, 2～3 grams, mashed garlic, 5～8 parts of chilli oils, 5～8 parts of Zanthoxylum essential oils, 3～5 parts of green onions, 10～15 parts of hot red peppers, rice-pudding leaf is appropriate.
2. the preparation method of fiddlehead meat rice-pudding, concrete steps are as follows:
Step 1: get following raw materials in part by weight: 400～600 parts, glutinous rice, 300～500 parts of fiddleheads, 150～200 parts of streaky porks, 3～6 parts of five-spice powders, 6～12 parts of sugar, 6～10 parts of salt, 6～8 parts of vinegar, 2～3 grams, mashed garlic, 5～8 parts of chilli oils, 5～8 parts of Zanthoxylum essential oils, 3～5 parts of green onions, 10～15 parts of hot red peppers, rice-pudding leaf is appropriate;
Step 2: glutinous rice is eluriated after 2～3 times, soaked and make for 4～5 hours, after its softness, to pull out to water-leakage basket and drain the water with cold water, then put into part salt, five-spice powder stirs;
Step 3: rice-pudding leaf was put into pot boiling after 1～2 hour, pull out to clean and dry, the rope made of hemp is cleaned for subsequent use;
Step 4: streaky pork is shredded;
Step 5: fiddlehead is decontroled in water and boiled approximately 0.5～1.5 minute, pulled cold boiling water out, by hot red pepper chopping, part salt, vinegar, mashed garlic, chilli oil, Zanthoxylum essential oil, green onion and sugar are put into crisper and stir evenly, sugar is dissolved, then put into fiddlehead and hot red pepper silk, cover lid, shakes evenly;
Step 6: 2～3, rice-pudding leaf is folded, and is converted into funnel-form in 1/3 place, lives with hand rest, puts into successively glutinous rice, fiddlehead, streaky pork, fiddlehead glutinous rice, then rice-pudding leaf is folded down, and wraps and appears glutinous rice, is constantly wound around, and makes raw rice-pudding be bundled into triangle, uses rope made of hemp tighten;
Step 7: the raw rice-pudding code tying up is put in digester well, sets fire to soak raw rice-pudding face for suitable, build pot cover, boil raw rice-pudding soft and flexible for ripe;
Step 8: after pyramid-shaped dumpling boils, pull draining out, naturally cooling edible.
In raw material of the present invention, add fiddlehead, fiddlehead has the effect long-pending, that detoxify, enrich blood that helps digestion, and makes pyramid-shaped dumpling nutritious, and taste, mouthfeel are good.
[detailed description of the invention]
Embodiment 1:
A kind of fiddlehead meat of the present invention rice-pudding, made by the raw material of following weight in grams: 400 grams, glutinous rice, 300 grams of fiddleheads, 150 grams of streaky porks, 3 grams of five-spice powders, 6 grams of sugar, 6 grams of salt, 6 grams of vinegar, 2 grams, mashed garlic, 5 grams of chilli oils, 5 grams of Zanthoxylum essential oils, 3 grams of green onions, 10 grams of hot red peppers, rice-pudding leaf is appropriate.
The preparation method of a kind of fiddlehead meat of the present invention rice-pudding, concrete steps are as follows:
Step 1: take off row weight in grams raw material: 400 grams, glutinous rice, 300 grams of fiddleheads, 150 grams of streaky porks, 3 grams of five-spice powders, 6 grams of sugar, 6 grams of salt, 6 grams of vinegar, 2 grams, mashed garlic, 5 grams of chilli oils, 5 grams of Zanthoxylum essential oils, 3 grams of green onions, 10 grams of hot red peppers, rice-pudding leaf is appropriate;
Step 2: glutinous rice is eluriated after 2～3 times, soaked and make for 4 hours, after its softness, to pull out to water-leakage basket and drain the water with cold water, then put into 4 grams of salt, five-spice powders and stir;
Step 3: rice-pudding leaf was put into pot boiling after 1 hour, pull out to clean and dry, the rope made of hemp is cleaned for subsequent use;
Step 4: streaky pork is shredded;
Step 5: fiddlehead is decontroled in water and boiled approximately 0.5 minute, pulled cold boiling water out, by hot red pepper chopping, 2 grams of salt, vinegar, mashed garlic, chilli oil, Zanthoxylum essential oil, green onion and sugar are put into crisper and stir evenly, sugar is dissolved, then put into fiddlehead and hot red pepper silk, cover lid, shakes evenly;
Step 6: 2～3, rice-pudding leaf is folded, and is converted into funnel-form in 1/3 place, lives with hand rest, puts into successively glutinous rice, fiddlehead, streaky pork, fiddlehead glutinous rice, then rice-pudding leaf is folded down, and wraps and appears glutinous rice, is constantly wound around, and makes raw rice-pudding be bundled into triangle, uses rope made of hemp tighten;
Step 7: the raw rice-pudding code tying up is put in digester well, sets fire to soak raw rice-pudding face for suitable, build pot cover, boil raw rice-pudding soft and flexible for ripe, digestion time is 4 hours;
Step 8: after pyramid-shaped dumpling boils, pull draining out, naturally cooling edible.
Embodiment 2:
A kind of fiddlehead meat of the present invention rice-pudding, made by the raw material of following weight in grams: 480 grams, glutinous rice, 400 grams of fiddleheads, 180 grams of streaky porks, 5 grams of five-spice powders, 10 grams of sugar, 8 grams of salt, 7 grams of vinegar, 3 grams, mashed garlic, 6 grams of chilli oils, 7 grams of Zanthoxylum essential oils, 4 grams of green onions, 12 grams of hot red peppers, rice-pudding leaf is appropriate.
The preparation method of a kind of fiddlehead meat of the present invention rice-pudding, concrete steps are as follows:
Step 1: take off row weight in grams raw material: 480 grams, glutinous rice, 400 grams of fiddleheads, 180 grams of streaky porks, 5 grams of five-spice powders, 10 grams of sugar, 8 grams of salt, 7 grams of vinegar, 3 grams, mashed garlic, 6 grams of chilli oils, 7 grams of Zanthoxylum essential oils, 4 grams of green onions, 12 grams of hot red peppers, rice-pudding leaf is appropriate;
Step 2: glutinous rice is eluriated after 2～3 times, soaked and make for 4.5 hours, after its softness, to pull out to water-leakage basket and drain the water with cold water, then put into 5 grams of salt, five-spice powders and stir;
Step 3: rice-pudding leaf was put into pot boiling after 1.3 hours, pull out to clean and dry, the rope made of hemp is cleaned for subsequent use;
Step 4: streaky pork is shredded;
Step 5: fiddlehead is decontroled in water and boiled approximately 0.8 minute, pulled cold boiling water out, by hot red pepper chopping, 3 grams of salt, vinegar, mashed garlic, chilli oil, Zanthoxylum essential oil, green onion and sugar are put into crisper and stir evenly, sugar is dissolved, then put into fiddlehead and hot red pepper silk, cover lid, shakes evenly;
Step 6: 2～3, rice-pudding leaf is folded, and is converted into funnel-form in 1/3 place, lives with hand rest, puts into successively glutinous rice, fiddlehead, streaky pork, fiddlehead glutinous rice, then rice-pudding leaf is folded down, and wraps and appears glutinous rice, is constantly wound around, and makes raw rice-pudding be bundled into triangle, uses rope made of hemp tighten;
Step 7: the raw rice-pudding code tying up is put in digester well, sets fire to soak raw rice-pudding face for suitable, build pot cover, boil raw rice-pudding soft and flexible for ripe, digestion time is 4.3 hours;
Step 8: after pyramid-shaped dumpling boils, pull draining out, naturally cooling edible.
Embodiment 3:
A kind of fiddlehead meat of the present invention rice-pudding, made by the raw material of following weight in grams: 600 grams, glutinous rice, 500 grams of fiddleheads, 200 grams of streaky porks, 6 grams of five-spice powders, 12 grams of sugar, 10 grams of salt, 8 grams of vinegar, 3 grams, mashed garlic, 8 grams of chilli oils, 8 grams of Zanthoxylum essential oils, 5 grams of green onions, 15 grams of hot red peppers, rice-pudding leaf is appropriate.
The preparation method of a kind of fiddlehead meat of the present invention rice-pudding, concrete steps are as follows:
Step 1: take off row weight in grams raw material: 600 grams, glutinous rice, 500 grams of fiddleheads, 200 grams of streaky porks, 6 grams of five-spice powders, 12 grams of sugar, 10 grams of salt, 8 grams of vinegar, 3 grams, mashed garlic, 8 grams of chilli oils, 8 grams of Zanthoxylum essential oils, 5 grams of green onions, 15 grams of hot red peppers, rice-pudding leaf is appropriate;
Step 2: glutinous rice is eluriated after 2～3 times, soaked and make for 5 hours, after its softness, to pull out to water-leakage basket and drain the water with cold water, then put into 7 grams of salt, five-spice powders and stir;
Step 3: rice-pudding leaf was put into pot boiling after 2 hours, pull out to clean and dry, the rope made of hemp is cleaned for subsequent use;
Step 4: streaky pork is shredded;
Step 5: fiddlehead is decontroled in water and boiled approximately 1 minute, pulled cold boiling water out, by hot red pepper chopping, 3 grams of salt, vinegar, mashed garlic, chilli oil, Zanthoxylum essential oil, green onion and sugar are put into crisper and stir evenly, sugar is dissolved, then put into fiddlehead and hot red pepper silk, cover lid, shakes evenly;
Step 6: 2～3, rice-pudding leaf is folded, and is converted into funnel-form in 1/3 place, lives with hand rest, puts into successively glutinous rice, fiddlehead, streaky pork, fiddlehead glutinous rice, then rice-pudding leaf is folded down, and wraps and appears glutinous rice, is constantly wound around, and makes raw rice-pudding be bundled into triangle, uses rope made of hemp tighten;
Step 7: the raw rice-pudding code tying up is put in digester well, sets fire to soak raw rice-pudding face for suitable, build pot cover, boil raw rice-pudding soft and flexible for ripe, digestion time is 5 hours;
Step 8: after pyramid-shaped dumpling boils, pull draining out, naturally cooling edible.
In sum, in raw material of the present invention, add fiddlehead, fiddlehead has the effect long-pending, that detoxify, enrich blood that helps digestion, and makes pyramid-shaped dumpling nutritious, and taste, mouthfeel are good.
Claims (6)
1. a fiddlehead meat rice-pudding, is characterized in that being made up of the raw material of following weight portion: 400～600 parts, glutinous rice, 300～500 parts of fiddleheads, 150～200 parts of streaky porks, 3～6 parts of five-spice powders, 6～12 parts of sugar, 6～10 parts of salt, 6～8 parts of vinegar, 2～3 grams, mashed garlic, 5～8 parts of chilli oils, 5～8 parts of Zanthoxylum essential oils, 3～5 parts of green onions, 10～15 parts of hot red peppers, rice-pudding leaf is appropriate.
2. a kind of fiddlehead meat rice-pudding as claimed in claim 1, is characterized in that being made up of the raw material of following weight in grams: 400 grams, glutinous rice, 300 grams of fiddleheads, 150 grams of streaky porks, 3 grams of five-spice powders, 6 grams of sugar, 6 grams of salt, 6 grams of vinegar, 2 grams, mashed garlic, 5 grams of chilli oils, 5 grams of Zanthoxylum essential oils, 3 grams of green onions, 10 grams of hot red peppers, rice-pudding leaf is appropriate.
3. a kind of fiddlehead meat rice-pudding as claimed in claim 1, is characterized in that being made up of the raw material of following weight in grams: 480 grams, glutinous rice, 400 grams of fiddleheads, 180 grams of streaky porks, 5 grams of five-spice powders, 10 grams of sugar, 8 grams of salt, 7 grams of vinegar, 3 grams, mashed garlic, 6 grams of chilli oils, 7 grams of Zanthoxylum essential oils, 4 grams of green onions, 12 grams of hot red peppers, rice-pudding leaf is appropriate.
4. a kind of fiddlehead meat rice-pudding as claimed in claim 1, is characterized in that being made up of the raw material of following weight portion: 600 grams, glutinous rice, 500 grams of fiddleheads, 200 grams of streaky porks, 6 grams of five-spice powders, 12 grams of sugar, 10 grams of salt, 8 grams of vinegar, 3 grams, mashed garlic, 8 grams of chilli oils, 8 grams of Zanthoxylum essential oils, 5 grams of green onions, 15 grams of hot red peppers, rice-pudding leaf is appropriate.
5. the preparation method of fiddlehead meat rice-pudding, is characterized in that: concrete steps are as follows:
Step 1: get following raw materials in part by weight: 400～600 parts, glutinous rice, 300～500 parts of fiddleheads, 150～200 parts of streaky porks, 3～6 parts of five-spice powders, 6～12 parts of sugar, 6～10 parts of salt, 6～8 parts of vinegar, 2～3 grams, mashed garlic, 5～8 parts of chilli oils, 5～8 parts of Zanthoxylum essential oils, 3～5 parts of green onions, 10～15 parts of hot red peppers, rice-pudding leaf is appropriate;
Step 2: glutinous rice is eluriated after 2～3 times, soaked and make for 4～5 hours, after its softness, to pull out to water-leakage basket and drain the water with cold water, then put into part salt, five-spice powder stirs;
Step 3: rice-pudding leaf was put into pot boiling after 1～2 hour, pull out to clean and dry, the rope made of hemp is cleaned for subsequent use;
Step 4: streaky pork is shredded;
Step 5: fiddlehead is decontroled in water and boiled approximately 0.5～1.5 minute, pulled cold boiling water out, by hot red pepper chopping, part salt, vinegar, mashed garlic, chilli oil, Zanthoxylum essential oil, green onion and sugar are put into crisper and stir evenly, sugar is dissolved, then put into fiddlehead and hot red pepper silk, cover lid, shakes evenly;
Step 6: 2～3, rice-pudding leaf is folded, and is converted into funnel-form in 1/3 place, lives with hand rest, puts into successively glutinous rice, fiddlehead, streaky pork, fiddlehead, glutinous rice, then rice-pudding leaf is folded down, and wraps and appears glutinous rice, is constantly wound around, and makes raw rice-pudding be bundled into triangle, uses rope made of hemp tighten;
Step 7: the raw rice-pudding code tying up is put in digester well, sets fire to soak raw rice-pudding face for suitable, build pot cover, boil raw rice-pudding soft and flexible for ripe;
Step 8: after pyramid-shaped dumpling boils, pull draining out, naturally cooling edible.
6. the preparation method of a kind of fiddlehead meat rice-pudding as claimed in claim 5, is characterized in that: in step 7, raw rice-pudding boils 4～5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410423965.1A CN104187406A (en) | 2014-08-27 | 2014-08-27 | Bracken zongzi with meat stuffing and making method of zongzi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410423965.1A CN104187406A (en) | 2014-08-27 | 2014-08-27 | Bracken zongzi with meat stuffing and making method of zongzi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187406A true CN104187406A (en) | 2014-12-10 |
Family
ID=52072922
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410423965.1A Pending CN104187406A (en) | 2014-08-27 | 2014-08-27 | Bracken zongzi with meat stuffing and making method of zongzi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187406A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1208753A2 (en) * | 2000-11-21 | 2002-05-29 | Kraft Foods Holdings, Inc. | Refrigerated ready to eat aseptically produced rice pudding |
| CN102919670A (en) * | 2012-10-31 | 2013-02-13 | 温国辉 | Glutinous rice dumplings and manufacturing method thereof |
| CN103099092A (en) * | 2011-11-10 | 2013-05-15 | 刘保兴 | Preparation method of cumin pork zongzi |
| CN103494082A (en) * | 2013-10-17 | 2014-01-08 | 李文德 | Black glutinous rice dumpling and preparation method thereof |
-
2014
- 2014-08-27 CN CN201410423965.1A patent/CN104187406A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1208753A2 (en) * | 2000-11-21 | 2002-05-29 | Kraft Foods Holdings, Inc. | Refrigerated ready to eat aseptically produced rice pudding |
| CN103099092A (en) * | 2011-11-10 | 2013-05-15 | 刘保兴 | Preparation method of cumin pork zongzi |
| CN102919670A (en) * | 2012-10-31 | 2013-02-13 | 温国辉 | Glutinous rice dumplings and manufacturing method thereof |
| CN103494082A (en) * | 2013-10-17 | 2014-01-08 | 李文德 | Black glutinous rice dumpling and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 秦剑波: "奇特的布依族风俗", 《海内与海外》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103416703B (en) | The method for salting of a kind of bamboo shoots | |
| CN102871151A (en) | Manufacturing method of mandarin fish product | |
| CN102669709A (en) | Processing method of beggar's chicken | |
| CN103637077A (en) | Rice dumpling and production method thereof | |
| CN102524821A (en) | Pu'er tea gosling-making process | |
| CN103054081A (en) | Preparation process for instant canned anchovy | |
| CN103355694A (en) | Method for making fish heads | |
| CN102461910B (en) | Pigskin nutritive strips | |
| KR101011177B1 (en) | Recipe of pickled mulberry leaves | |
| CN103462101B (en) | A kind of kidney tonifying crab oil shelled melon seed and preparation method thereof | |
| CN109805305A (en) | A kind of processing method of ripe wine preserved crab | |
| CN101601460B (en) | Curing formula and process of hot and spicy chicken | |
| CN105595344A (en) | Making method of health-care burdock food | |
| CN106923220A (en) | A kind of preparation method of roast duck | |
| CN102948825B (en) | Processing method of instant dried scallop | |
| KR20100040514A (en) | A manufacture method of kimchi made out of a function charateristic kimchi spice | |
| KR101194142B1 (en) | Maturing method for abalone using the abalone broth and soybean paste composition | |
| CN104187406A (en) | Bracken zongzi with meat stuffing and making method of zongzi | |
| CN103190603A (en) | Formula and processing method of corbicula sauce | |
| CN114098014A (en) | Formula and preparation technology of fragrant roast chicken with ginseng and abalone mate | |
| CN105410663A (en) | Sausage capable of clearing fire and making method of sausage | |
| CN103141861A (en) | Method for making spiced chicken | |
| CN104256380A (en) | Black fungus meat zongzi and preparation method thereof | |
| CN102948829B (en) | Processing method of instant seasoning dried scallop | |
| KR101340928B1 (en) | Rice ball using Korean traditional fermented food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20141210 |