CN104207015A - 一种明目红酒包子及其制备方法 - Google Patents
一种明目红酒包子及其制备方法 Download PDFInfo
- Publication number
- CN104207015A CN104207015A CN201410354924.1A CN201410354924A CN104207015A CN 104207015 A CN104207015 A CN 104207015A CN 201410354924 A CN201410354924 A CN 201410354924A CN 104207015 A CN104207015 A CN 104207015A
- Authority
- CN
- China
- Prior art keywords
- parts
- red wine
- steamed stuffed
- stuffed bun
- eyesight
- 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
- 235000020095 red wine Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims description 10
- 230000004438 eyesight Effects 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 19
- 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
- 240000004922 Vigna radiata Species 0.000 claims abstract description 10
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 10
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 10
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 9
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 9
- 241000219925 Oenothera Species 0.000 claims abstract description 9
- 235000004496 Oenothera biennis Nutrition 0.000 claims abstract description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 7
- 244000213382 Nymphaea lotus Species 0.000 claims abstract description 7
- 235000010710 Nymphaea lotus Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 239000000203 mixture Substances 0.000 claims description 17
- 210000000582 semen Anatomy 0.000 claims description 12
- 244000294611 Punica granatum Species 0.000 claims description 9
- 235000014360 Punica granatum Nutrition 0.000 claims description 9
- 240000008866 Ziziphus nummularia Species 0.000 claims description 9
- 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
- 239000003814 drug Substances 0.000 claims description 9
- 239000004744 fabric Substances 0.000 claims description 9
- 239000000155 melt Substances 0.000 claims description 9
- 235000014101 wine Nutrition 0.000 claims description 9
- 244000028550 Auricularia auricula Species 0.000 claims description 7
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 7
- 241000195955 Equisetum hyemale Species 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 7
- 240000000716 Durio zibethinus Species 0.000 claims description 6
- 235000006025 Durio zibethinus Nutrition 0.000 claims description 6
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 6
- 240000007926 Ocimum gratissimum Species 0.000 claims description 6
- 241000218989 Trichosanthes Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 6
- 235000015149 toffees Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005138 cryopreservation Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 241001469911 Equisetum ramosissimum Species 0.000 abstract 2
- 241000233866 Fungi Species 0.000 abstract 2
- 241001456151 Pellionia Species 0.000 abstract 2
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 240000006023 Trichosanthes kirilowii Species 0.000 abstract 1
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 abstract 1
- 235000007244 Zea mays Nutrition 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- 229940089639 cornsilk Drugs 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 239000001231 zea mays silk Substances 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 6
- 235000021152 breakfast Nutrition 0.000 description 6
- 230000007812 deficiency Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开了一种明目红酒包子,由下列重量份的原料制成:面粉700-750、营养添加剂9-10、韭菜10-18、红酒2-3、木耳10-14、腌萝卜10-16、饴糖2-3、油条12-20、六安瓜片1-2、蚕豆粉4-10、玉米须1-2、绿豆8-12、白莲1-2、笔筒草1-1.4、苔水花0.7-1.1、月见草0.5-1、栝楼皮0.4-1、食盐3-5、味精2-3、香油、水以及鲜酵母适量,本发明的春卷馅加入了韭菜、红酒、木耳等成分,丰富了春卷口感以及营养价值;还含有多种保健成分,如笔筒草、苔水花、月见草的加入,赋予了本发明很好的通气明目、清热解毒、减肥降血脂的作用。
Description
技术领域
本发明涉及一种保健明目红酒包子,尤其涉及一种明目红酒包子及其制备方法。
背景技术
包子一般作为早餐,不吃早餐导致的能量和营养素摄入的不足,很难从午餐和晚餐中得到充分补充。所以,每天都应该吃早餐,并且要吃好早餐,以保证摄入充足的能量和营养素。市场上的早餐已经不能够满足人们的日常需求,高营养且具有一定的养生保健的早餐越来越受到消费者的青睐,因此增加包子所富含的营养价值和保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种明目红酒包子及其制备方法。
本发明是通过以下技术方案实现的:
一种明目红酒包子,由下列重量份的原料制成:
面粉700-750、营养添加剂9-10、韭菜10-18、红酒2-3、木耳10-14、腌萝卜10-16、饴糖2-3、油条12-20、六安瓜片1-2、蚕豆粉4-10、玉米须1-2、绿豆8-12、白莲1-2、笔筒草1-1.4、苔水花0.7-1.1、月见草0.5-1、栝楼皮0.4-1、食盐3-5、味精2-3、香油、水以及鲜酵母适量;
所述营养添加剂由下列重量份原料制成:
韭菜子1.2-2.3、炒车前子0.5-1.3、罗勒叶0.6-1.2、榴莲核1.3-1.7、玄参叶1.8-2.2、石榴酒6-7、奶糖4-5、乌枣6-7;
制备方法为:
(1)韭菜子、炒车前子、罗勒叶、榴莲核、玄参叶加5-7倍水,煎煮25-30分钟,滤渣得药液,将药液经喷雾干燥得中药粉;
(2)乌枣去核冷冻干燥研磨成粉,待用,将石榴酒烧热,将奶糖置于烧热的石榴酒中至表层融化,取出,滚上一层乌枣粉,烘烤1-2分钟,取出共同研磨成粉,再与中药粉合并,即得;
一种明目红酒包子的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的白莲、笔筒草、苔水花、月见草、栝楼皮用4-5倍水浸提后浓缩,得药汤;鲜酵母用少许水化开,倒入面粉中加入汤药、蚕豆粉以及适量开水混合拌匀,揉好的面团盖湿布醒发至可用,发好的面团揉搓至内部无气体光滑的面团,盖布静置;
(2)取木耳泡发与韭菜混合剁碎,拌上食盐、味精、香油,混合均匀待用;
(3)取红酒丢入六安瓜片大火煮沸,滤得滤液化开饴糖,油条切碎加到滤液中,混合泡化;绿豆浸泡4-5小时,上锅蒸熟,再与玉米须、腌萝卜一起入搅拌机混合搅碎,得绿豆萝卜泥,
(4)将步骤(2)、(3)所得物料拌营养添加剂混合均匀,得明目红酒包子馅;
(5)将面团做成明目红酒包子皮,包上上述馅做成明目红酒包子,盖湿布醒20分钟,将成型的明目红酒包子在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的明目红酒包子整理包装,在-6℃以下低温储藏。
本发明的优点是:
本发明的春卷馅加入了韭菜、红酒、木耳等成分,丰富了春卷口感以及营养价值;还含有多种保健成分,如笔筒草、苔水花、月见草的加入,赋予了本发明很好的通气明目、清热解毒、减肥降血脂的作用。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种明目红酒包子,由下列重量份(斤)的原料制成:
面粉750、营养添加剂10、韭菜18、红酒3、木耳14、腌萝卜16、饴糖3、油条20、六安瓜片1、蚕豆粉10、玉米须2、绿豆12、白莲1、笔筒草1.4、苔水花1.1、月见草0.5、栝楼皮0.4、食盐3、味精2、香油、水以及鲜酵母适量;
所述营养添加剂由下列重量份原料制成:
韭菜子1.2、炒车前子0.5、罗勒叶0.6、榴莲核1.3、玄参叶1.8、石榴酒6、奶糖4、乌枣6;
制备方法为:
(1)韭菜子、炒车前子、罗勒叶、榴莲核、玄参叶加5倍水,煎煮25分钟,滤渣得药液,将药液经喷雾干燥得中药粉;
(2)乌枣去核冷冻干燥研磨成粉,待用,将石榴酒烧热,将奶糖置于烧热的石榴酒中至表层融化,取出,滚上一层乌枣粉,烘烤1分钟,取出共同研磨成粉,再与中药粉合并,即得;
一种明目红酒包子的制备方法,包括以下步骤:
(1)将所述重量份的白莲、笔筒草、苔水花、月见草、栝楼皮用4倍水浸提后浓缩,得药汤;鲜酵母用少许水化开,倒入面粉中加入汤药、蚕豆粉以及适量开水混合拌匀,揉好的面团盖湿布醒发至可用,发好的面团揉搓至内部无气体光滑的面团,盖布静置;
(2)取木耳泡发与韭菜混合剁碎,拌上食盐、味精、香油,混合均匀待用;
(3)取红酒丢入六安瓜片大火煮沸,滤得滤液化开饴糖,油条切碎加到滤液中,混合泡化;绿豆浸泡4小时,上锅蒸熟,再与玉米须、腌萝卜一起入搅拌机混合搅碎,得绿豆萝卜泥,
(4)将步骤(2)、(3)所得物料拌营养添加剂混合均匀,得明目红酒包子馅;
(5)将面团做成明目红酒包子皮,包上上述馅做成明目红酒包子,盖湿布醒20分钟,将成型的明目红酒包子在10分钟内进行速冻,速冻温度为-10℃,速冻时间为25分钟,将速冻好的明目红酒包子整理包装,在-6℃以下低温储藏。
Claims (2)
1.一种明目红酒包子,其特征在于由下列重量份的原料制成:
面粉700-750、营养添加剂9-10、韭菜10-18、红酒2-3、木耳10-14、腌萝卜10-16、饴糖2-3、油条12-20、六安瓜片1-2、蚕豆粉4-10、玉米须1-2、绿豆8-12、白莲1-2、笔筒草1-1.4、苔水花0.7-1.1、月见草0.5-1、栝楼皮0.4-1、食盐3-5、味精2-3、香油、水以及鲜酵母适量;
所述营养添加剂由下列重量份原料制成:
韭菜子1.2-2.3、炒车前子0.5-1.3、罗勒叶0.6-1.2、榴莲核1.3-1.7、玄参叶1.8-2.2、石榴酒6-7、奶糖4-5、乌枣6-7;
制备方法为:
(1)韭菜子、炒车前子、罗勒叶、榴莲核、玄参叶加5-7倍水,煎煮25-30分钟,滤渣得药液,将药液经喷雾干燥得中药粉;
(2)乌枣去核冷冻干燥研磨成粉,待用,将石榴酒烧热,将奶糖置于烧热的石榴酒中至表层融化,取出,滚上一层乌枣粉,烘烤1-2分钟,取出共同研磨成粉,再与中药粉合并,即得。
2.根据权利要求1所述的一种明目红酒包子的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的白莲、笔筒草、苔水花、月见草、栝楼皮用4-5倍水浸提后浓缩,得药汤;鲜酵母用少许水化开,倒入面粉中加入汤药、蚕豆粉以及适量开水混合拌匀,揉好的面团盖湿布醒发至可用,发好的面团揉搓至内部无气体光滑的面团,盖布静置;
(2)取木耳泡发与韭菜混合剁碎,拌上食盐、味精、香油,混合均匀待用;
(3)取红酒丢入六安瓜片大火煮沸,滤得滤液化开饴糖,油条切碎加到滤液中,混合泡化;绿豆浸泡4-5小时,上锅蒸熟,再与玉米须、腌萝卜一起入搅拌机混合搅碎,得绿豆萝卜泥,
(4)将步骤(2)、(3)所得物料拌营养添加剂混合均匀,得明目红酒包子馅;
(5)将面团做成明目红酒包子皮,包上上述馅做成明目红酒包子,盖湿布醒20分钟,将成型的明目红酒包子在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的明目红酒包子整理包装,在-6℃以下低温储藏。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410354924.1A CN104207015A (zh) | 2014-07-24 | 2014-07-24 | 一种明目红酒包子及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410354924.1A CN104207015A (zh) | 2014-07-24 | 2014-07-24 | 一种明目红酒包子及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104207015A true CN104207015A (zh) | 2014-12-17 |
Family
ID=52089228
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410354924.1A Pending CN104207015A (zh) | 2014-07-24 | 2014-07-24 | 一种明目红酒包子及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104207015A (zh) |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1075856A (zh) * | 1992-02-29 | 1993-09-08 | 岑武祥 | 包子和饺子 |
CN101028117A (zh) * | 2006-02-28 | 2007-09-05 | 涂华山 | 心脑血管保健包子及其制备工艺 |
JP2010057394A (ja) * | 2008-09-02 | 2010-03-18 | 元春 ▲崎▼山 | 糖質摂取制限食用素材 |
KR20110072906A (ko) * | 2009-12-23 | 2011-06-29 | 김태기 | 오징어 만두 및 그 제조방법 |
CN102630977A (zh) * | 2012-03-30 | 2012-08-15 | 池州市昭明渔港酒店 | 一种鱼肉包子及其制作方法 |
CN103371307A (zh) * | 2013-06-21 | 2013-10-30 | 马鞍山牧牛湖水产品有限公司 | 一种瘦身杂粮蟹黄包子的制备方法 |
CN103385396A (zh) * | 2013-06-27 | 2013-11-13 | 吴祥忠 | 一种什锦水果水晶汤包 |
CN103392949A (zh) * | 2013-06-21 | 2013-11-20 | 马鞍山牧牛湖水产品有限公司 | 一种青豆蟹黄包子及其制作方法 |
CN103392950A (zh) * | 2013-06-27 | 2013-11-20 | 吴祥忠 | 一种益气补血的蟹黄包子 |
CN103404751A (zh) * | 2013-06-27 | 2013-11-27 | 吴瑞凤 | 一种降血压的绿豆包子 |
-
2014
- 2014-07-24 CN CN201410354924.1A patent/CN104207015A/zh active Pending
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1075856A (zh) * | 1992-02-29 | 1993-09-08 | 岑武祥 | 包子和饺子 |
CN101028117A (zh) * | 2006-02-28 | 2007-09-05 | 涂华山 | 心脑血管保健包子及其制备工艺 |
JP2010057394A (ja) * | 2008-09-02 | 2010-03-18 | 元春 ▲崎▼山 | 糖質摂取制限食用素材 |
KR20110072906A (ko) * | 2009-12-23 | 2011-06-29 | 김태기 | 오징어 만두 및 그 제조방법 |
CN102630977A (zh) * | 2012-03-30 | 2012-08-15 | 池州市昭明渔港酒店 | 一种鱼肉包子及其制作方法 |
CN103371307A (zh) * | 2013-06-21 | 2013-10-30 | 马鞍山牧牛湖水产品有限公司 | 一种瘦身杂粮蟹黄包子的制备方法 |
CN103392949A (zh) * | 2013-06-21 | 2013-11-20 | 马鞍山牧牛湖水产品有限公司 | 一种青豆蟹黄包子及其制作方法 |
CN103385396A (zh) * | 2013-06-27 | 2013-11-13 | 吴祥忠 | 一种什锦水果水晶汤包 |
CN103392950A (zh) * | 2013-06-27 | 2013-11-20 | 吴祥忠 | 一种益气补血的蟹黄包子 |
CN103404751A (zh) * | 2013-06-27 | 2013-11-27 | 吴瑞凤 | 一种降血压的绿豆包子 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103652973A (zh) | 一种酱油羊肉串及其制备方法 | |
CN104366155A (zh) | 一种牛奶蜜瓜补气水饺及其制备方法 | |
CN104082516A (zh) | 一种果粒奶味冰淇淋及其制备方法 | |
CN104757625A (zh) | 一种润燥除烦酒香芝麻酱及其制备方法 | |
CN104783137A (zh) | 一种果干鱼籽辣椒酱及其制备方法 | |
CN104365749A (zh) | 一种薏仁绿豆健脾饼干 | |
CN104757204A (zh) | 一种薄荷茉莉花清热保健茶及其制备方法 | |
CN103549538A (zh) | 一种话梅果香瓜子仁及其制备方法 | |
CN103931697B (zh) | 一种猪血虾饼及其制备方法 | |
CN103005394A (zh) | 一种果仁养生腌制杏鲍菇 | |
CN104187796A (zh) | 一种酒香脆炸鸭舌及其制备方法 | |
CN103652957A (zh) | 一种梅花香甜羊肉串及其制备方法 | |
CN104187400A (zh) | 一种多果味辣油包子及其制备方法 | |
CN105638837A (zh) | 一种清火降脂蛋糕的制作方法 | |
CN104171954A (zh) | 一种花香茯苓包子及其制备方法 | |
CN104686761A (zh) | 一种杜仲养生茶及其制备方法和应用 | |
CN104585689A (zh) | 一种润喉调味料及其制备方法 | |
CN104431784A (zh) | 一种茶粉开胃水饺及其制备方法 | |
CN104207015A (zh) | 一种明目红酒包子及其制备方法 | |
CN104222838A (zh) | 一种海鲜解暑薄荷包子及其制备方法 | |
CN104207012A (zh) | 一种香芋牛奶果肉包子及其制备方法 | |
CN104256270A (zh) | 一种止咳泡椒排骨包子及其制备方法 | |
CN104222837A (zh) | 一种消食鱼粉榨菜包子及其制备方法 | |
CN104222839A (zh) | 一种麦芽糖豆沙包子及其制备方法 | |
CN105230713A (zh) | 一种奶味香甜富硒红米饼干及其制备方法 |
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: 20141217 |