CN104336481A - High-strength dumpling flour and preparation method thereof - Google Patents
High-strength dumpling flour and preparation method thereof Download PDFInfo
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- CN104336481A CN104336481A CN201410628665.7A CN201410628665A CN104336481A CN 104336481 A CN104336481 A CN 104336481A CN 201410628665 A CN201410628665 A CN 201410628665A CN 104336481 A CN104336481 A CN 104336481A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims description 9
- 241000209140 Triticum Species 0.000 claims abstract description 24
- 235000021307 Triticum Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 8
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 241000219784 Sophora Species 0.000 claims abstract description 7
- 239000003513 alkali Substances 0.000 claims abstract description 7
- 235000005911 diet Nutrition 0.000 claims abstract description 7
- 230000000378 dietary effect Effects 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
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 238000009736 wetting Methods 0.000 claims abstract description 5
- 239000003595 mist Substances 0.000 claims abstract description 4
- 239000012752 auxiliary agent Substances 0.000 claims description 9
- 244000242564 Osmanthus fragrans Species 0.000 claims description 7
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 7
- 241001438327 Berchemia lineata Species 0.000 claims description 6
- 241000208688 Eucommia Species 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 244000274883 Urtica dioica Species 0.000 claims description 6
- 235000009108 Urtica dioica Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000020379 cucumber juice Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000428 dust Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000005213 imbibition Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 239000000835 fiber Substances 0.000 abstract description 2
- 235000019082 Osmanthus Nutrition 0.000 abstract 2
- 241000333181 Osmanthus Species 0.000 abstract 2
- 238000005516 engineering process Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 235000005206 Hibiscus Nutrition 0.000 description 1
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 1
- 244000048199 Hibiscus mutabilis Species 0.000 description 1
- 235000003973 Hibiscus mutabilis Nutrition 0.000 description 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000001605 fetal effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000126 substance 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
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- 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)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses high-strength dumpling flour, which is characterized by being prepared from the following raw materials in parts by weight: 650-750 parts of buckwheat, 20-30 parts of fresh roseleaves, 15-20 parts of fresh sweet-scented osmanthus, 4-6 parts of dietary alkali, 5-8 parts of salt, 6-9 parts of apple vinegar, 14-18 parts of fresh sophora flower, 18-24 parts of fresh tea, 30-40 parts of sweet potato powder, 4-5 parts of aids and a proper amount of water. According to the high-strength dumpling flour disclosed by the invention, according to the conditions that the existing dumpling wrappers can become glutinous and are adhered to each other after being soaked in soup for a very long time, a dumpling wrapper with certain strength is invented; the fresh roseleaves, the fresh sweet-scented osmanthus, the fresh tea and the like pulped; effective components of various of fresh flowers are filtered; the pulp is sprayed in mist to the surfaces of kernels; the kernels are fumigated in advance to enable the kernels to absorb water; wheat bran is softened, so that the water-absorbed kernels are not easy to fall off after the wheat bran is crazed; the centrifugal speed of the ground flower pulp is properly controlled, and certain petal fibers are kept, so that the strength of dumpling wrapper is increased; the high-strength dumpling flour is more suitable for serving as dumpling flour; the wheat wetting time can also be shortened by the fumigated kernels.
Description
Technical field
The present invention is a kind of high tenacity dumpling flour and preparation method thereof, belongs to the technology field of dumpling flour in food.
Background technology
Flour is a kind of powder worn into by wheat.By the number of protein content in flour, Strong flour, Plain flour, Self-raising flour and without gluten flour can be divided into.Flour (wheat flour) is the staple food of north of China most area.Various with the food variety that flour is made, make a lot of variety, local flavor is totally different.
High-strength flour: color is comparatively dark, itself comparatively have active and smooth, hand is grabbed and is not easily become bulk; Relatively be applicable to for making bread, and part crisp skin class shortening dessert, such as Denmark is crisp.Be used in Western-style pastry in muffin (thousand layers of shortcake) and cream hollow cake (bubble cottonrose hibiscus).Be only limitted to use in the Fruit cake of high composition in cake.
Medium strength flour: color is milky white, between high and low powder, physique half is loose; General dim sum all can be used, such as steamed stuffed bun, steamed bun, noodles etc.(note: the generally commercially available flour without special instruction, can regard as Plain flour and use.And generally all can indicate above this kind of flour packaging, be applicable to for cooking steamed stuffed bun, dumpling, steamed bun, noodles)
Weak strength flour: color is comparatively white, grabs easily agglomerating with hand; The protein content of Self-raising flour is on average about 8.5%, and protein content is low, and seitan is also less, and therefore muscle is also weak, is relatively applicable to for making a cake, steamed sponge cake, biscuit and flog the Western-style pastry that skin etc. needs fluffy crispy texture.
The wheat of wheat forms primarily of three parts: wheat bran is wrapped in the outer 18%-25% accounting for grain and weigh; Wheat rely germinate wheat germ only account for 1%-2%; Endosperm accounts for 80%.Aleurone adhesion is also had between endosperm and wheat bran.Wheat makes wheat bran, wheat Fetal liver cells be separated and the flour levigate for the endosperm people of making eaten through flouring technology processing.Flour processing be physical separating process do not change the original chemical characteristic He Shui of wheat endosperm and after dough rheological characteristics.
Summary of the invention
A kind of high tenacity dumpling flour, it is characterized in that, be made up of the raw material of following weight portion: buckwheat 650 ~ 750, fresh-rose lobe 20 ~ 30, fresh sweet osmanthus 15 ~ 20, dietary alkali 4 ~ 6, salt 5 ~ 8, apple vinegar 6 ~ 9, fresh sophora flower 14 ~ 18, fresh tea passes 18 ~ 24, sweet potato powder 30 ~ 40, auxiliary agent 4 ~ 5 and appropriate water;
Described auxiliary agent is made up of the raw material of following weight portion: the burnt bark of eucommia 12 ~ 15, nettle 4 ~ 6, courage head 5 ~ 8, berchemia lineata 6 ~ 8, Bee Pollen 4 ~ 6, lotus leaf 8 ~ 12, rose-juice 8 ~ 10, ginger slice 4 ~ 6, starch 30 ~ 40, Fresh Cucumber Juice 10 ~ 14 and appropriate water; Preparation method is: mix the burnt bark of eucommia, nettle, courage head, ginger slice, berchemia lineata and lotus leaf, add appropriate water-wet surface, by the microwave ripening 6 ~ 8min of about 800W, then add water to and do not have material 8 ~ 10cm, decoct 70 ~ 80min, filter out soup juice and add Bee Pollen, rose-juice and Fresh Cucumber Juice, admixing the homogenate of starch furnishing after heating is concentrated, finally dry and pulverize.
A preparation method for high tenacity dumpling flour, is characterized in that, comprises following step:
(1) fresh-rose lobe, fresh sweet osmanthus, fresh sophora flower and fresh tea passes is mixed, grind to form homogenate, be blended into the water of 4 ~ 5 times, get supernatant liquor after centrifugal and add dietary alkali, salt, apple vinegar, auxiliary agent and other following residual components do not related to, stirring and dissolving, preserves at 0 DEG C of right-left seal;
(2) buckwheat grain is put into food steamer, with the stifling 20 ~ 30min of steam, make imbibition, knead and wheat bran is broken, the soup juice of (1) is sprayed to wheat surface with mist, rouse hot blast simultaneously and dry;
(3) wheat of (2) is carried out abrasive dust after 5 ~ 6h wheat wetting, sieve powder obtains flour, then after admixing a certain amount of sweet potato powder.
Beneficial effect of the present invention: the present invention to be immersed in soup overlong time according to present dumpling wrapper can glutinousization, inter-adhesive situation, invent a kind of dumpling wrapper with certain toughness, by new fresh-rose, sweet osmanthus, the defibrinations such as tealeaves, filter out the active ingredient of various fresh flower, wheat surface is sprayed to by vaporific, wheat is in advance by stifling, make water suction, softening wheat bran, secondly the wheat breast of water suction difficult drop-off after wheat bran cracking can be made, the flower slurry of grinding, the speed that suitable controlled release is centrifugal, retain some petal fibers, its toughness is increased, be more suitable for being used as dumpling flour, stifling wheat also can shorten the time of wheat wetting.
Detailed description of the invention
Embodiment 1:
A kind of high tenacity dumpling flour, it is characterized in that, be made up of the raw material of following weight portion (g): buckwheat 650, fresh-rose lobe 30, fresh sweet osmanthus 15, dietary alkali 6, salt 5, apple vinegar 9, fresh sophora flower 18, fresh tea passes 20, sweet potato powder 30, auxiliary agent 4 and appropriate water;
Described auxiliary agent is made up of the raw material of following weight portion: the burnt bark of eucommia 12, nettle 4, courage head 8, berchemia lineata 8, Bee Pollen 6, lotus leaf 10, rose-juice 10, ginger slice 4, starch 30, Fresh Cucumber Juice 14 and appropriate water; Preparation method is: mix the burnt bark of eucommia, nettle, courage head, ginger slice, berchemia lineata and lotus leaf, add appropriate water-wet surface, by the microwave ripening 6 ~ 8min of about 800W, then add water to and do not have material 8 ~ 10cm, decoct 70 ~ 80min, filter out soup juice and add Bee Pollen, rose-juice and Fresh Cucumber Juice, admixing the homogenate of starch furnishing after heating is concentrated, finally dry and pulverize.
A preparation method for high tenacity dumpling flour, is characterized in that, comprises following step:
(1) fresh-rose lobe, fresh sweet osmanthus, fresh sophora flower and fresh tea passes is mixed, grind to form homogenate, be blended into the water of 4 ~ 5 times, get supernatant liquor after centrifugal and add dietary alkali, salt, apple vinegar, auxiliary agent and other following residual components do not related to, stirring and dissolving, preserves at 0 DEG C of right-left seal;
(2) buckwheat grain is put into food steamer, with the stifling 20 ~ 30min of steam, make imbibition, knead and wheat bran is broken, the soup juice of (1) is sprayed to wheat surface with mist, rouse hot blast simultaneously and dry;
(3) wheat of (2) is carried out abrasive dust after 5 ~ 6h wheat wetting, sieve powder obtains flour, then after admixing a certain amount of sweet potato powder.
Claims (2)
1. a high tenacity dumpling flour, it is characterized in that, be made up of the raw material of following weight portion: buckwheat 650 ~ 750, fresh-rose lobe 20 ~ 30, fresh sweet osmanthus 15 ~ 20, dietary alkali 4 ~ 6, salt 5 ~ 8, apple vinegar 6 ~ 9, fresh sophora flower 14 ~ 18, fresh tea passes 18 ~ 24, sweet potato powder 30 ~ 40, auxiliary agent 4 ~ 5 and appropriate water;
Described auxiliary agent is made up of the raw material of following weight portion: the burnt bark of eucommia 12 ~ 15, nettle 4 ~ 6, courage head 5 ~ 8, berchemia lineata 6 ~ 8, Bee Pollen 4 ~ 6, lotus leaf 8 ~ 12, rose-juice 8 ~ 10, ginger slice 4 ~ 6, starch 30 ~ 40, Fresh Cucumber Juice 10 ~ 14 and appropriate water; Preparation method is: mix the burnt bark of eucommia, nettle, courage head, ginger slice, berchemia lineata and lotus leaf, add appropriate water-wet surface, by the microwave ripening 6 ~ 8min of about 800W, then add water to and do not have material 8 ~ 10cm, decoct 70 ~ 80min, filter out soup juice and add Bee Pollen, rose-juice and Fresh Cucumber Juice, admixing the homogenate of starch furnishing after heating is concentrated, finally dry and pulverize.
2. the preparation method of a kind of high tenacity dumpling flour according to claim 1, is characterized in that, comprise following step:
(1) fresh-rose lobe, fresh sweet osmanthus, fresh sophora flower and fresh tea passes is mixed, grind to form homogenate, be blended into the water of 4 ~ 5 times, get supernatant liquor after centrifugal and add dietary alkali, salt, apple vinegar, auxiliary agent and other following residual components do not related to, stirring and dissolving, preserves at 0 DEG C of right-left seal;
(2) buckwheat grain is put into food steamer, with the stifling 20 ~ 30min of steam, make imbibition, knead and wheat bran is broken, the soup juice of (1) is sprayed to wheat surface with mist, rouse hot blast simultaneously and dry;
(3) wheat of (2) is carried out abrasive dust after 5 ~ 6h wheat wetting, sieve powder obtains flour, then after admixing a certain amount of sweet potato powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410628665.7A CN104336481A (en) | 2014-11-11 | 2014-11-11 | High-strength dumpling flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410628665.7A CN104336481A (en) | 2014-11-11 | 2014-11-11 | High-strength dumpling flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336481A true CN104336481A (en) | 2015-02-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410628665.7A Pending CN104336481A (en) | 2014-11-11 | 2014-11-11 | High-strength dumpling flour and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104336481A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783053A (en) * | 2015-04-10 | 2015-07-22 | 安徽金麦乐面业有限公司 | Fructus lycii dumpling flour and preparation method thereof |
| CN104783052A (en) * | 2015-04-10 | 2015-07-22 | 安徽金麦乐面业有限公司 | Fragrant steamed bread flour and preparation method thereof |
| CN104782711A (en) * | 2015-04-10 | 2015-07-22 | 安徽金麦乐面业有限公司 | Damp-proof biscuit flour and making method thereof |
| CN104814388A (en) * | 2015-04-21 | 2015-08-05 | 安徽金麦乐面业有限公司 | Anti-stick and high toughness fungus and mushroom freshness increasing dumpling skin powder and preparation method thereof |
| CN104824523A (en) * | 2015-04-10 | 2015-08-12 | 安徽金麦乐面业有限公司 | Health-preserving steamed bread powder and preparation method thereof |
| CN104855456A (en) * | 2015-04-21 | 2015-08-26 | 安徽三泰面粉有限责任公司 | Charcoal roasted biscuit flour and preparation method thereof |
| CN104855813A (en) * | 2015-04-21 | 2015-08-26 | 安徽三泰面粉有限责任公司 | Egg noodles and preparation method thereof |
| CN104855785A (en) * | 2015-04-21 | 2015-08-26 | 安徽三泰面粉有限责任公司 | Flour for crystal steamed stuffed buns, and preparation method of flour for crystal steamed stuffed buns |
| CN104855803A (en) * | 2015-04-21 | 2015-08-26 | 安徽三泰面粉有限责任公司 | Coconut dumpling flour and preparation method thereof |
| CN104872503A (en) * | 2015-04-21 | 2015-09-02 | 安徽三泰面粉有限责任公司 | Dumpling flour flavored with coconut milk and crab meat and preparation method of dumpling flour |
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| CN103621880A (en) * | 2013-11-22 | 2014-03-12 | 北方绿色食品股份有限公司 | Buckwheat dumpling flour |
| CN103689332A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Sweet osmanthus-fermented glutinous rice flour and preparation method thereof |
| CN103689357A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Flos sophorae stevia rebaudian flour and preparation method thereof |
| CN103766741A (en) * | 2014-02-10 | 2014-05-07 | 王重武 | Wholewheat dumpling flour capable of treating diabetes |
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2014
- 2014-11-11 CN CN201410628665.7A patent/CN104336481A/en active Pending
Patent Citations (4)
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| CN103621880A (en) * | 2013-11-22 | 2014-03-12 | 北方绿色食品股份有限公司 | Buckwheat dumpling flour |
| CN103689332A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Sweet osmanthus-fermented glutinous rice flour and preparation method thereof |
| CN103689357A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Flos sophorae stevia rebaudian flour and preparation method thereof |
| CN103766741A (en) * | 2014-02-10 | 2014-05-07 | 王重武 | Wholewheat dumpling flour capable of treating diabetes |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783053A (en) * | 2015-04-10 | 2015-07-22 | 安徽金麦乐面业有限公司 | Fructus lycii dumpling flour and preparation method thereof |
| CN104783052A (en) * | 2015-04-10 | 2015-07-22 | 安徽金麦乐面业有限公司 | Fragrant steamed bread flour and preparation method thereof |
| CN104782711A (en) * | 2015-04-10 | 2015-07-22 | 安徽金麦乐面业有限公司 | Damp-proof biscuit flour and making method thereof |
| CN104824523A (en) * | 2015-04-10 | 2015-08-12 | 安徽金麦乐面业有限公司 | Health-preserving steamed bread powder and preparation method thereof |
| CN104814388A (en) * | 2015-04-21 | 2015-08-05 | 安徽金麦乐面业有限公司 | Anti-stick and high toughness fungus and mushroom freshness increasing dumpling skin powder and preparation method thereof |
| CN104855456A (en) * | 2015-04-21 | 2015-08-26 | 安徽三泰面粉有限责任公司 | Charcoal roasted biscuit flour and preparation method thereof |
| CN104855813A (en) * | 2015-04-21 | 2015-08-26 | 安徽三泰面粉有限责任公司 | Egg noodles and preparation method thereof |
| CN104855785A (en) * | 2015-04-21 | 2015-08-26 | 安徽三泰面粉有限责任公司 | Flour for crystal steamed stuffed buns, and preparation method of flour for crystal steamed stuffed buns |
| CN104855803A (en) * | 2015-04-21 | 2015-08-26 | 安徽三泰面粉有限责任公司 | Coconut dumpling flour and preparation method thereof |
| CN104872503A (en) * | 2015-04-21 | 2015-09-02 | 安徽三泰面粉有限责任公司 | Dumpling flour flavored with coconut milk and crab meat and preparation method of dumpling flour |
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