CN104187499A - Cassava all-flour rice dumpling and preparing method thereof - Google Patents
Cassava all-flour rice dumpling and preparing method thereof Download PDFInfo
- Publication number
- CN104187499A CN104187499A CN201410391730.9A CN201410391730A CN104187499A CN 104187499 A CN104187499 A CN 104187499A CN 201410391730 A CN201410391730 A CN 201410391730A CN 104187499 A CN104187499 A CN 104187499A
- Authority
- CN
- China
- Prior art keywords
- powder
- cassava
- palm fibre
- cassava whole
- water
- 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
- 240000003183 Manihot esculenta Species 0.000 title claims abstract description 59
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 title claims abstract description 59
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 19
- 235000009566 rice Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 title claims 3
- 239000000835 fiber Substances 0.000 claims abstract description 44
- 235000015277 pork Nutrition 0.000 claims abstract description 15
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 11
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 150000003839 salts Chemical class 0.000 claims description 17
- 240000004922 Vigna radiata Species 0.000 claims description 14
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 14
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 12
- 240000004957 Castanea mollissima Species 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- LELOWRISYMNNSU-UHFFFAOYSA-N hydrogen cyanide Chemical compound N#C LELOWRISYMNNSU-UHFFFAOYSA-N 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 241000209094 Oryza Species 0.000 abstract description 16
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 244000136475 Aleurites moluccana Species 0.000 abstract 1
- CSTCWXGYJCUXLP-UHFFFAOYSA-K [Mg+2].[K+].[Ca+2].[O-]P([O-])([O-])=O Chemical compound [Mg+2].[K+].[Ca+2].[O-]P([O-])([O-])=O CSTCWXGYJCUXLP-UHFFFAOYSA-K 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 201000006549 dyspepsia Diseases 0.000 abstract 1
- 235000021331 green beans Nutrition 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 229920003266 Leaf® Polymers 0.000 description 4
- 235000019483 Peanut oil Nutrition 0.000 description 4
- 239000000312 peanut oil Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000013467 fragmentation Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 1
- PSIPBHHVUOEJSO-UHFFFAOYSA-N [K].[Mg].[P].[Ca] Chemical compound [K].[Mg].[P].[Ca] PSIPBHHVUOEJSO-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a cassava all-flour rice dumpling and a preparing method thereof. The cassava all-flour rice dumpling is prepared from the following raw materials in parts by weight: 2,500-3,000g of edible cassava all-flour, 1,000-1,350g of streaky pork, 1,000-1,350g of green beans and 750-900g of Chinese chestnuts. According to the cassava all-flour rice dumpling and the preparing method thereof, the edible cassava all-flour is pretreated and is used as a rice dumpling main material, so that the tradition that sticky rice is used as the main material of the rice dumpling is changed, and the type of the rice dumplings is enriched. The cassava all-flour rice dumpling disclosed by the invention contains rich edible fibers, various vitamins, amino acids, calcium magnesium potassium phosphate and the like, is uniform in nutrition and high in stickiness, has the health effects of preventing fat, relaxing the bowels and the like, and can be eaten by people with low digestive ability or suffering from indigestion.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of cassava whole-powder palm fibre and preparation method thereof.
Background technology
Palm fibre, is one of China's traditional food, and the food of Dragon Boat Festival indispensability, is subject to liking of the people deeply, makes taking glutinous rice as primary raw material all the time.Along with the transformation of health of people idea, more and more focus on food variation and coarse food grain, palm fibre of making taking glutinous rice as major ingredient can not be met the need of market.
Edible tapioca starch is removed exocuticle, pulverizing, detoxification, dehydration, dry, ultra-fine grinding with tapioca root and is prepared gained, cassava exocuticle whole dries are in addition comprised, therefore saved the constant trace element that the nutritional labelings such as the food fiber, vitamin, amino acid, mineral matter of cassava and needed by human body are wanted from damage, it is the quality sundry grain raw material of a kind of natural, safety, comprehensive nutrition.The making of cassava whole-powder palm fibre is significant to having realized China's cassava food exploitation, to improving cassava industrial economy benefit, alleviates the flurried problem of grain and also has positive effect.
Summary of the invention
Technical problem to be solved by this invention is single for the sub-raw material of China palm fibre, and cassava industrial economy benefit has much room for improvement etc., and a kind of cassava whole-powder palm fibre and preparation method thereof is provided.
The technical scheme that the present invention takes is:
Cassava whole-powder palm fibre of the present invention is made up of the raw material of following weight portion: edible cassava whole-powder 2500～3000, streaky pork 1000～1350, mung bean 1000～1350, Chinese chestnut 750～900.
The concrete steps of the preparation method of cassava whole-powder palm fibre of the present invention are as follows:
(1) get Rice dumpling leaf, be immersed in the water, and be heated to boiling, keep 5-10min, clean, drain;
(2), by streaky pork stripping and slicing, pickle 1-3h with five-spice powder, salt, cooking wine; By mung bean peeling, broken half or more broken, peeling rate is greater than 97%, cleans, and uses emerge in worm water 2-4h, adds salt to carry out seasoning; Chinese chestnut peeling is cleaned to broken half;
(3) in edible cassava whole-powder, add temperature to be not less than the clean water of 90 DEG C, and add vegetable oil and salt, mix and with become dough sample;
(4) get 1-3 sheet Rice dumpling leaf, be converted into funnel-form, be scooped into the cassava whole-powder group that is about brown sub-weight 40%, streaky pork, Chinese chestnut and mung bean are put into center and make fillings, be scooped into again the cassava whole-powder group of equivalent amount, palm fibre fillings is covered, then brown son is turned back and covers funnel, restrict and roll tight and knotting with palm fibre;
(5) brown son is put into saucepan, add water to water completely brown sub-submergence, just start to boil, boil under 3-4h or normal pressure and boil 5-7h at pressure state (pressure is 1.5～1.8 atmospheric pressure), normal pressure boil in process otherwise time add water to keep the water surface to cover palm fibre always; After cooked, take out while hot palm fibre, slightly cold is edible.
In step (2), the addition of five-spice powder, salt, cooking wine is respectively the 0.1-0.2% of streaky pork weight, 0.8%-1.2%, 5-8%.
In step (2), the addition of vegetable oil, salt is respectively the 3-4% of mung bean weight, 0.8%-1.2%.
In step (3), described edible tapioca starch, its hydrogen cyanide content≤10mg/kg, water content≤15%wt, fineness (100 order) sieve percent of pass >=99.0%, other index all reaches concerned countries standard-required.
In step (3), the consumption of clean water is the 55-65% of tapioca starch gross weight.
In step (3), the addition of vegetable oil and salt is respectively 4-5% and the 1-2% of cassava whole-powder weight.
Good effect of the present invention is as follows:
The present invention be eat cassava whole-powder after pretreatment as brown sub-major ingredient, changed the tradition of pyramid-shaped dumpling taking glutinous rice as major ingredient, enrich brown sub-kind.Cassava whole-powder palm fibre of the present invention contains abundant edible fibers, multivitamin, amino acid, calcium potassium phosphorus magnesium etc., and nutrition is even, and degree of adhesion is high, has the health-care efficacy such as prevention of obesity, defaecation, and digestion power is weak or the crowd that suffers from indiestion is also edible.
The present invention uses edible cassava whole-powder to make palm fibre as primary raw material, except having traditional glutinous rice palm fibre waxy strong, because also containing abundant edible fibers, contains multiple nutrients material and trace element, balanced in nutrition, is not fed up with eating for a long time, all suitable a little less than the old and the young.
Detailed description of the invention
The following examples are to describe in further detail of the present invention.
Embodiment 1
1.1 cassava whole-powder palm fibre of the present invention are made up of the raw material of following weight:
Edible cassava whole-powder 2500g, streaky pork 1000g, mung bean 1000g, Chinese chestnut 750g.
The preparation method of 1.2 cassava whole-powder palm fibre of the present invention:
(1) fillings is prepared: get streaky pork stripping and slicing, and add 1g five-spice powder, 8g salt and 50g cooking wine mix pickles 2 hours; Get mung bean, decortication, fragmentation, uses emerge in worm water 2 hours, drains, then adds 30g peanut oil, and 8g salt, mixes; Get fresh Chinese chestnut, remove the peel and clean, half-and-half cut;
(2) get brown cotyledon, be immersed in the water and be heated to boiling, keep 5min, clean, drain;
(3) take edible cassava whole-powder, add the clean water of 90 DEG C of temperature, the water yield is 55% of cassava whole-powder weight, and adds 100g peanut oil and 25g salt, mix and with become dough sample;
(4) get 2 Rice dumpling leafs, be converted into funnel-form, be scooped into the cassava whole-powder group that is about brown sub-weight 40%, streaky pork, Chinese chestnut and mung bean are put into center and make fillings, be scooped into again the cassava whole-powder group of equivalent amount, palm fibre fillings is covered, then brown son is turned back and covers funnel, restrict and roll tight and knotting with palm fibre;
(5) brown son is put into normal pressure saucepan, add water to water completely brown sub-submergence, just start to boil, boil altogether 5 hours, in the process of boiling, frequently add water to keep the water surface to cover palm fibre always; After cooked, take out while hot palm fibre, slightly cold is edible.Gained palm fibre is waxy and bonding force is good, delicate mouthfeel.
Embodiment 2
2.1 cassava whole-powder palm fibre of the present invention are made up of the raw material of following weight:
Edible cassava whole-powder 3000g, streaky pork 1350g, mung bean 1350g, Chinese chestnut 790g
The preparation method of 2.2 cassava whole-powder palm fibre of the present invention:
(1) fillings is prepared: get streaky pork stripping and slicing, and add 2.7g five-spice powder, and 16.2g salt, 108g cooking wine, mixes and pickles 3 hours; Get mung bean, decortication, fragmentation, uses emerge in worm water 4 hours, drains, then adds 54g peanut oil, 16.2g.
(2) get brown cotyledon, be immersed in the water and be heated to boiling, keep 10min, clean, drain;
(3) take edible cassava whole-powder, add the clean water of 95 DEG C of temperature, the water yield is 65% of cassava whole-powder weight, and adds 150g peanut oil and 60g salt, mix and with become dough sample;
(4) get 2 Rice dumpling leafs, be converted into funnel-form, be scooped into the cassava whole-powder group that is about brown sub-weight 40%, streaky pork and mung bean are put into center and make fillings, then be scooped into the cassava whole-powder group of equivalent amount, palm fibre fillings is covered, then brown son is turned back and covers funnel, restrict and roll tight and knotting with palm fibre;
(5) brown son is put into electric pressure cooking saucepan (pressure is 1.5～1.8 atmospheric pressure), added water to water completely brown sub-submergence, build lid, energising starts to boil, and boils 3 hours, takes out while hot palm fibre son after cooked, and slightly cold is edible.Gained palm fibre is waxy and bonding force is good, delicate mouthfeel.
Although illustrated and described embodiments of the invention, for the ordinary skill in the art, be appreciated that without departing from the principles and spirit of the present invention and can carry out multiple variation, amendment, replacement and modification to these embodiment, scope of the present invention is limited by claims and equivalent thereof.
Claims (7)
1. cassava whole-powder palm fibre, is characterized in that: described cassava whole-powder pyramid-shaped dumpling is made up of the raw material of following weight portion: edible cassava whole-powder 2500～3000, streaky pork 1000～1350, mung bean 1000～1350, Chinese chestnut 750～900.
2. the preparation method of cassava whole-powder palm fibre as claimed in claim 1, is characterized in that: the concrete steps of described method are as follows:
(1) get Rice dumpling leaf, be immersed in the water, and be heated to boiling, keep 5-10min, clean, drain;
(2), by streaky pork stripping and slicing, pickle 1-3h with five-spice powder, salt, cooking wine; By mung bean peeling, broken half or more broken, peeling rate is greater than 97%, cleans, and uses emerge in worm water 2-4h, drains, and adds vegetable oil, salt to carry out seasoning; Chinese chestnut peeling is cleaned to broken half;
(3) in edible cassava whole-powder, add temperature to be not less than the clean water of 90 DEG C, and add vegetable oil and salt, mix and with become dough sample;
(4) get 1-3 sheet Rice dumpling leaf, be converted into funnel-form, be scooped into the cassava whole-powder group that is about brown sub-weight 40%, streaky pork, Chinese chestnut and mung bean are put into center and make fillings, be scooped into again the cassava whole-powder group of equivalent amount, palm fibre fillings is covered, then brown son is turned back and covers funnel, restrict and roll tight and knotting with palm fibre;
(5) brown son is put into saucepan, adds water to water completely brown sub-submergence, just start to boil, under 1.5～1.8 atmospheric pressure, boil under 3-4h or normal pressure and boil 5-7h, normal pressure boil in process otherwise time add water to keep the water surface to cover palm fibre always; After cooked, take out while hot palm fibre, slightly cold is edible.
3. the preparation method of cassava whole-powder palm fibre as claimed in claim 2, is characterized in that: in step (2), the addition of five-spice powder, salt, cooking wine is respectively the 0.1-0.2% of streaky pork weight, 0.8%-1.2%, 5-8%.
4. the preparation method of cassava whole-powder palm fibre as claimed in claim 2, is characterized in that: in step (2), the addition of vegetable oil, salt is respectively the 3-4% of mung bean weight, 0.8%-1.2%.
5. the preparation method of cassava whole-powder palm fibre as claimed in claim 2, it is characterized in that: in step (3), described edible tapioca starch, its hydrogen cyanide content≤10mg/kg, water content≤15%wt, fineness 100 mesh sieve percent of pass >=99.0%, other index all reaches concerned countries standard-required.
6. the preparation method of cassava whole-powder palm fibre as claimed in claim 2, is characterized in that: in step (3), the consumption of clean water is the 55-65% of tapioca starch gross weight.
7. the preparation method of cassava whole-powder palm fibre as claimed in claim 2, is characterized in that: in step (3), the addition of vegetable oil and salt is respectively 4-5% and the 1-2% of cassava whole-powder weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410391730.9A CN104187499A (en) | 2014-08-11 | 2014-08-11 | Cassava all-flour rice dumpling and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410391730.9A CN104187499A (en) | 2014-08-11 | 2014-08-11 | Cassava all-flour rice dumpling and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187499A true CN104187499A (en) | 2014-12-10 |
Family
ID=52073014
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410391730.9A Pending CN104187499A (en) | 2014-08-11 | 2014-08-11 | Cassava all-flour rice dumpling and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187499A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001211844A (en) * | 2001-02-16 | 2001-08-07 | House Foods Corp | Rice cakes |
| CN103858954A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Glutinous rice cake containing tapioca flour and making method thereof |
-
2014
- 2014-08-11 CN CN201410391730.9A patent/CN104187499A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001211844A (en) * | 2001-02-16 | 2001-08-07 | House Foods Corp | Rice cakes |
| CN103858954A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Glutinous rice cake containing tapioca flour and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 无: "木薯粽、干贝粽、星冰粽，创新粽中看更中吃", 《钱江晚报》 * |
| 苏旭，等: "《家常主食1002例》", 30 September 2008, 上海科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102885286B (en) | Mushroom sauce and preparation method thereof | |
| CN103931913A (en) | Snakehead formula feed and its preparation method | |
| CN103719675A (en) | Fruit and vegetable health-care flour and preparation method thereof | |
| CN102823816B (en) | Rice dumpling with reasonable food structure, reasonable energy and reasonable amino acid composition and rich in VA, calcium, iron, zinc and selenium | |
| CN101461496A (en) | Method for making colorful wet milled rice cake | |
| CN103719812A (en) | Heat clearing health-care beef sauce and preparing method thereof | |
| CN103783227A (en) | Highland barley compound type tea bag | |
| CN102499304A (en) | Aged Taoist-made pickle crisp candy and preparation method thereof | |
| CN101912096B (en) | Method for processing reshaped small purple sweet potatoes | |
| CN103651893B (en) | Fruit seed health-care soybean milk powder and preparation method thereof | |
| CN103766730A (en) | Gingko bean slices and preparation method thereof | |
| CN101416692A (en) | Full-vegetarian multi-flavor jam production technique | |
| CN106036509A (en) | Manufacturing method of tea flavor cured beef | |
| CN103651881A (en) | Lung moistening and detoxifying soybean milk and preparation method thereof | |
| CN104642893A (en) | Preparation method of cannabis sailve nutritional rice noodles | |
| CN104171548A (en) | Chicken feed formula for improving laying rate and preparation method thereof | |
| CN101986886A (en) | Wild almond bean product and processing method thereof | |
| CN103349057A (en) | Fried glutinous pudding rice cake and manufacturing method thereof | |
| CN102599579A (en) | Preparation method of faint-scented rice paste | |
| CN104187499A (en) | Cassava all-flour rice dumpling and preparing method thereof | |
| CN104172052A (en) | Cumin mutton chop flavor seasoning powder and processing method thereof | |
| CN104256474A (en) | Production process of watermelon flavoured thick broad-bean sauce | |
| CN103875762A (en) | Nutritive pie mainly made of pumpkins and soybean meal and making process thereof | |
| CN104095212A (en) | Manufacturing method for yam vermicelli | |
| CN104171916B (en) | A kind of containing mantis shrimp head, the healthy fine dried noodles and preparation method thereof of Squilla Oratoria Shell |
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 |
Application publication date: 20141210 |
|
| RJ01 | Rejection of invention patent application after publication |