CN104304989A - 一种紫薯奶酪包子及其制备方法 - Google Patents
一种紫薯奶酪包子及其制备方法 Download PDFInfo
- Publication number
- CN104304989A CN104304989A CN201410496231.6A CN201410496231A CN104304989A CN 104304989 A CN104304989 A CN 104304989A CN 201410496231 A CN201410496231 A CN 201410496231A CN 104304989 A CN104304989 A CN 104304989A
- Authority
- CN
- China
- Prior art keywords
- parts
- cheese
- meat
- steamed stuffed
- stuffed bun
- 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
- 235000013351 cheese Nutrition 0.000 title claims abstract description 22
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 16
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 13
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 13
- 244000099147 Ananas comosus Species 0.000 claims abstract description 10
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241000304531 Allium macrostemon Species 0.000 claims abstract description 7
- 241000219764 Dolichos Species 0.000 claims abstract description 7
- 241001632576 Hyacinthus Species 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 241000482268 Zea mays subsp. mays Species 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 239000011435 rock Substances 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 27
- 241000286209 Phasianidae Species 0.000 claims description 18
- 108010010803 Gelatin Proteins 0.000 claims description 12
- 241000442132 Lactarius lactarius Species 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 239000006071 cream Substances 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 229920000159 gelatin Polymers 0.000 claims description 12
- 239000008273 gelatin Substances 0.000 claims description 12
- 235000019322 gelatine Nutrition 0.000 claims description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 244000144725 Amygdalus communis Species 0.000 claims description 9
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 9
- 244000078782 Brassica arvensis Species 0.000 claims description 9
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 9
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 9
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 9
- 235000004936 Bromus mango Nutrition 0.000 claims description 9
- 240000007228 Mangifera indica Species 0.000 claims description 9
- 235000014826 Mangifera indica Nutrition 0.000 claims description 9
- 235000009184 Spondias indica Nutrition 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 235000020224 almond Nutrition 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 235000021185 dessert Nutrition 0.000 claims description 9
- 241001482246 Pyrus hondoensis Species 0.000 claims description 7
- 235000004976 Solanum vernei Nutrition 0.000 claims description 7
- 241000352057 Solanum vernei Species 0.000 claims description 7
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 6
- 241000037740 Coptis chinensis Species 0.000 claims description 6
- 235000003956 Luffa Nutrition 0.000 claims description 6
- 244000050983 Luffa operculata Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000011950 custard Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000011837 pasties Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 244000173166 Pyrus ussuriensis Species 0.000 abstract 2
- 235000011572 Pyrus ussuriensis Nutrition 0.000 abstract 2
- 241000290483 Tirpitzia ovoidea Species 0.000 abstract 2
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 244000018633 Prunus armeniaca Species 0.000 abstract 1
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 229930002877 anthocyanin Natural products 0.000 abstract 1
- 235000010208 anthocyanin Nutrition 0.000 abstract 1
- 239000004410 anthocyanin Substances 0.000 abstract 1
- 150000004636 anthocyanins Chemical class 0.000 abstract 1
- 235000010980 cellulose Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 235000011649 selenium Nutrition 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 235000021152 breakfast Nutrition 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000015927 pasta 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
- 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
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种紫薯奶酪包子,由以下重量份原料构成:面粉110-130、桃10-15、蜂蜜7-12、扁豆根0.7-1、紫薯18-22、奶酪25-35、甜玉米粒8-12、香菊0.9-1.3、菠萝干6-10、甜杏仁9-14、薤白1-2、松仁7-11、酒酿15-18、白花柴0.6-0.8、紫甘蓝22-27、营养添加剂4-6、仙顶梨果皮0.5-0.8、冰糖1-2、酵母粉、水适量。本发明的紫薯奶酪包子营养丰富,还具有很好的保健效果,如白花柴舒筋活络,仙顶梨果皮开胃消食等,紫薯富含蛋白质、纤维素等,还有硒元素和花青素,奶酪有增加人体抵抗力、促进代谢、保护眼睛等作用,长期使用有助于健康。
Description
技术领域
本发明主要涉及食品及其制备方法技术领域,尤其涉及一种紫薯奶酪包子及其制备方法。
背景技术
发酵食品对人体健康非常有好处,因为经过发酵后的食品有利于消化吸收,包子就是发酵食品之一。现在早餐多种多样,为了健康,早餐最好吃发酵面食,特别身体消瘦的人、儿童和老年人等消化功能较弱的人,更适合这类食物,故包子是一种很好的早餐选择。但目前包子的种类少,局限了人们的选择。
发明内容
本发明为了弥补已有技术的缺陷,提供一种紫薯奶酪包子及其制备方法。
本发明是通过以下技术方案实现的:
一种紫薯奶酪包子,由以下重量份的原料构成:
面粉110-130、桃10-15、蜂蜜7-12、扁豆根0.7-1、紫薯18-22、奶酪25-35、甜玉米粒8-12、香菊0.9-1.3、菠萝干6-10、甜杏仁9-14、薤白1-2、松仁7-11、酒酿15-18、白花柴0.6-0.8、紫甘蓝22-27、营养添加剂4-6、仙顶梨果皮0.5-0.8、冰糖1-2、酵母粉、水适量;
所述营养添加剂由下列重量份原料制成:阿胶1-3、鹿角霜0.8-1、鹌鹑肉4-5、生姜0.8-1.2、芒果2-3、西兰花2-3、黄连叶0.5-0.8、丝瓜藤0.4-0.8、姜叶1-1.2、白鱼3-5、奶油3-4;
制备方法为:(1)将黄连叶、丝瓜藤、姜叶加3-4倍水文火煎煮30-40分钟,过滤除渣,浓缩滤液;
(2)将生姜切片;将一半的生姜片放入白鱼肚内,隔水蒸20-30分钟,去骨取肉,将白鱼肉捣烂;将芒果去皮去核切丁,西兰花焯水切丁,将芒果丁、西兰花和白鱼肉放入奶油中,小火加热并搅拌至糊状,得奶油鱼糊;将鹌鹑肉加水,再放入剩余的生姜片煮10-15分钟,取鹌鹑肉烘干磨粉;将鹿角霜研磨成末;将阿胶放入滤液中烊化,将鹿角霜末和鹌鹑肉末放入滤液中拌匀,得阿胶鹌鹑药液;
(3)将奶油鱼糊与阿胶鹌鹑药液混合并搅拌均匀,即得。
所述的紫薯奶酪包子的制备方法,包括以下步骤:
(1)将扁豆根、香菊、薤白、白花柴、仙顶梨果皮加4-8倍水文火煎煮30-50分钟,过滤除渣,浓缩滤液,得药液;将桃剥皮去核,桃肉切块,菠萝干切碎,将桃肉、菠萝干、酒酿和冰糖一起放入药液中小火熬煮至糊状,得水果药酒糊;
(2)将紫薯蒸熟去皮捣成紫薯泥,甜杏仁捣碎,紫甘蓝切细丝,奶酪加热融化,将蜂蜜、紫薯泥、甜玉米粒、甜杏仁、松仁和紫甘蓝一起放入融化的奶酪中,搅拌均匀,得混合奶酪羹;
(3)将水果药酒糊、混合奶酪羹、营养添加剂混合拌匀制成包子馅;
(4)将酵母粉用水化开,酵母水倒入面粉中,加入适量水及各剩余原材料和面发酵,擀出包子皮,包入包子馅蒸熟即可。
本发明的优点是:本发明的一种紫薯奶酪包子营养丰富,还具有很好的保健效果,如白花柴舒筋活络,仙顶梨果皮开胃消食等,紫薯富含蛋白质、纤维素等,还有硒元素和花青素,奶酪有增加人体抵抗力、促进代谢、保护眼睛等作用,长期使用有助于健康。
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:
一种紫薯奶酪包子,由以下重量份(斤)的原料构成:
面粉110、桃10、蜂蜜7、扁豆根0.7、紫薯18、奶酪25、甜玉米粒8、香菊0.9、菠萝干6、甜杏仁9、薤白1、松仁7、酒酿15、白花柴0.6、紫甘蓝22、营养添加剂4、仙顶梨果皮0.5、冰糖1、酵母粉、水适量;
所述营养添加剂由下列重量份原料制成:阿胶1、鹿角霜0.8、鹌鹑肉4、生姜0.8、芒果2、西兰花2、黄连叶0.5、丝瓜藤0.4、姜叶1、白鱼3、奶油3;
制备方法为:(1)将黄连叶、丝瓜藤、姜叶加3倍水文火煎煮30分钟,过滤除渣,浓缩滤液;
(2)将生姜切片;将一半的生姜片放入白鱼肚内,隔水蒸20分钟,去骨取肉,将白鱼肉捣烂;将芒果去皮去核切丁,西兰花焯水切丁,将芒果丁、西兰花和白鱼肉放入奶油中,小火加热并搅拌至糊状,得奶油鱼糊;将鹌鹑肉加水,再放入剩余的生姜片煮10分钟,取鹌鹑肉烘干磨粉;将鹿角霜研磨成末;将阿胶放入滤液中烊化,将鹿角霜末和鹌鹑肉末放入滤液中拌匀,得阿胶鹌鹑药液;
(3)将奶油鱼糊与阿胶鹌鹑药液混合并搅拌均匀,即得。
所述的紫薯奶酪包子的制备方法,包括以下步骤:
(1)将扁豆根、香菊、薤白、白花柴、仙顶梨果皮加4倍水文火煎煮30分钟,过滤除渣,浓缩滤液,得药液;将桃剥皮去核,桃肉切块,菠萝干切碎,将桃肉、菠萝干、酒酿和冰糖一起放入药液中小火熬煮至糊状,得水果药酒糊;
(2)将紫薯蒸熟去皮捣成紫薯泥,甜杏仁捣碎,紫甘蓝切细丝,奶酪加热融化,将蜂蜜、紫薯泥、甜玉米粒、甜杏仁、松仁和紫甘蓝一起放入融化的奶酪中,搅拌均匀,得混合奶酪羹;
(3)将水果药酒糊、混合奶酪羹、营养添加剂混合拌匀制成包子馅;
(4)将酵母粉用水化开,酵母水倒入面粉中,加入适量水及各剩余原材料和面发酵,擀出包子皮,包入包子馅蒸熟即可。
Claims (2)
1.一种紫薯奶酪包子,其特征在于,由以下重量份原料构成:
面粉110-130、桃10-15、蜂蜜7-12、扁豆根0.7-1、紫薯18-22、奶酪25-35、甜玉米粒8-12、香菊0.9-1.3、菠萝干6-10、甜杏仁9-14、薤白1-2、松仁7-11、酒酿15-18、白花柴0.6-0.8、紫甘蓝22-27、营养添加剂4-6、仙顶梨果皮0.5-0.8、冰糖1-2、酵母粉、水适量;
所述营养添加剂由下列重量份原料制成:阿胶1-3、鹿角霜0.8-1、鹌鹑肉4-5、生姜0.8-1.2、芒果2-3、西兰花2-3、黄连叶0.5-0.8、丝瓜藤0.4-0.8、姜叶1-1.2、白鱼3-5、奶油3-4;
制备方法为:(1)将黄连叶、丝瓜藤、姜叶加3-4倍水文火煎煮30-40分钟,过滤除渣,浓缩滤液;
(2)将生姜切片;将一半的生姜片放入白鱼肚内,隔水蒸20-30分钟,去骨取肉,将白鱼肉捣烂;将芒果去皮去核切丁,西兰花焯水切丁,将芒果丁、西兰花和白鱼肉放入奶油中,小火加热并搅拌至糊状,得奶油鱼糊;将鹌鹑肉加水,再放入剩余的生姜片煮10-15分钟,取鹌鹑肉烘干磨粉;将鹿角霜研磨成末;将阿胶放入滤液中烊化,将鹿角霜末和鹌鹑肉末放入滤液中拌匀,得阿胶鹌鹑药液;
(3)将奶油鱼糊与阿胶鹌鹑药液混合并搅拌均匀,即得。
2.如权利要求1所述的紫薯奶酪包子的制备方法,其特征在于,包括以下步骤:
(1)将扁豆根、香菊、薤白、白花柴、仙顶梨果皮加4-8倍水文火煎煮30-50分钟,过滤除渣,浓缩滤液,得药液;将桃剥皮去核,桃肉切块,菠萝干切碎,将桃肉、菠萝干、酒酿和冰糖一起放入药液中小火熬煮至糊状,得水果药酒糊;
(2)将紫薯蒸熟去皮捣成紫薯泥,甜杏仁捣碎,紫甘蓝切细丝,奶酪加热融化,将蜂蜜、紫薯泥、甜玉米粒、甜杏仁、松仁和紫甘蓝一起放入融化的奶酪中,搅拌均匀,得混合奶酪羹;
(3)将水果药酒糊、混合奶酪羹、营养添加剂混合拌匀制成包子馅;
(4)将酵母粉用水化开,酵母水倒入面粉中,加入适量水及各剩余原材料和面发酵,擀出包子皮,包入包子馅蒸熟即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410496231.6A CN104304989A (zh) | 2014-09-25 | 2014-09-25 | 一种紫薯奶酪包子及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410496231.6A CN104304989A (zh) | 2014-09-25 | 2014-09-25 | 一种紫薯奶酪包子及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104304989A true CN104304989A (zh) | 2015-01-28 |
Family
ID=52360424
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410496231.6A Pending CN104304989A (zh) | 2014-09-25 | 2014-09-25 | 一种紫薯奶酪包子及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104304989A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105076902A (zh) * | 2015-07-02 | 2015-11-25 | 浙江原点食品有限公司 | 一种咖啡杏仁包 |
CN107198106A (zh) * | 2016-03-17 | 2017-09-26 | 朱浩其 | 一种野猪肉松仁养生包子 |
-
2014
- 2014-09-25 CN CN201410496231.6A patent/CN104304989A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105076902A (zh) * | 2015-07-02 | 2015-11-25 | 浙江原点食品有限公司 | 一种咖啡杏仁包 |
CN107198106A (zh) * | 2016-03-17 | 2017-09-26 | 朱浩其 | 一种野猪肉松仁养生包子 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103211178B (zh) | 一种波罗蜜核中仁南瓜健胃糕 | |
CN103814992A (zh) | 一种蓝莓豆腐馅饼及其制备方法 | |
CN104106757A (zh) | 一种保健火腿豆腐包 | |
CN102370156A (zh) | 鱼皮胶原蛋白酱及其制作方法 | |
CN103689515A (zh) | 人参的应用以及人参酱类调味品及其制备方法 | |
CN104304995A (zh) | 一种清热安神羊肉包子及其制备方法 | |
CN106820014A (zh) | 一种姜腌制品及其腌制方法 | |
CN104381745A (zh) | 一种健胃强心牛肉包子及其制备方法 | |
CN104304989A (zh) | 一种紫薯奶酪包子及其制备方法 | |
CN104366433A (zh) | 一种润肺健脾紫薯牛肉酱及其制备方法 | |
CN104381751A (zh) | 一种桑葚虾仁奶香包子及其制备方法 | |
CN104431656A (zh) | 一种清热安神腐婢包子及其制备方法 | |
CN104366245A (zh) | 一种益气宜脾稗米包子及其制备方法 | |
CN104957488A (zh) | 一种健脾益气饺子皮及其制备方法 | |
CN104207170A (zh) | 一种香芋味鸡排及其制备方法 | |
CN104255871A (zh) | 一种保护视力的保健月饼 | |
CN104366246A (zh) | 一种糯米红枣包子及其制备方法 | |
KR101711334B1 (ko) | 발효 양파의 제조방법 | |
CN104366244A (zh) | 一种滋阴活血米油包子及其制备方法 | |
CN104187804A (zh) | 一种莲雾鸡排及其制备方法 | |
KR100874573B1 (ko) | 토마토 죽 제조방법 | |
CN104366551A (zh) | 一种疏肝消食甜味鸡柳及其制备方法 | |
CN104304971A (zh) | 一种健脾猪肉木耳包子及其制备方法 | |
CN104366160A (zh) | 一种香甜银耳里脊包子及其制备方法 | |
CN104431655A (zh) | 一种酒酿姜糖豆腐包子及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |
|
WD01 | Invention patent application deemed withdrawn after publication |