CN104366280A - Eyesight-improving egg white and cream boiled dumplings preparation method thereof - Google Patents
Eyesight-improving egg white and cream boiled dumplings preparation method thereof Download PDFInfo
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- CN104366280A CN104366280A CN201410565137.1A CN201410565137A CN104366280A CN 104366280 A CN104366280 A CN 104366280A CN 201410565137 A CN201410565137 A CN 201410565137A CN 104366280 A CN104366280 A CN 104366280A
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- eyesight
- egg white
- cream
- powder
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims abstract description 20
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 20
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 20
- 239000006071 cream Substances 0.000 title claims abstract description 20
- 235000014103 egg white Nutrition 0.000 title claims abstract description 20
- 210000000969 egg white Anatomy 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 23
- 230000004438 eyesight Effects 0.000 claims abstract description 11
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 10
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 7
- 241001070941 Castanea Species 0.000 claims abstract description 7
- 235000014036 Castanea Nutrition 0.000 claims abstract description 7
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 240000009038 Viola odorata Species 0.000 claims abstract description 7
- 235000013487 Viola odorata Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000015110 jellies Nutrition 0.000 claims abstract description 7
- 239000008274 jelly Substances 0.000 claims abstract description 7
- 241000005787 Cistanche Species 0.000 claims abstract description 6
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 241000272201 Columbiformes Species 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000000425 Chaenomeles speciosa Species 0.000 claims description 6
- 241001504128 Cheilanthes Species 0.000 claims description 6
- 241000222336 Ganoderma Species 0.000 claims description 6
- 244000111489 Gardenia augusta Species 0.000 claims description 6
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 6
- 241000756137 Hemerocallis Species 0.000 claims description 6
- 241000219991 Lythraceae Species 0.000 claims description 6
- 244000292697 Polygonum aviculare Species 0.000 claims description 6
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 6
- 241001571466 Potentilla discolor Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 235000020251 goat milk Nutrition 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005138 cryopreservation Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 241000411851 herbal medicine Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 244000189799 Asimina triloba Species 0.000 abstract 1
- 235000006264 Asimina triloba Nutrition 0.000 abstract 1
- 235000009467 Carica papaya Nutrition 0.000 abstract 1
- 244000261422 Lysimachia clethroides Species 0.000 abstract 1
- 235000009773 Lysimachia clethroides Nutrition 0.000 abstract 1
- 241000737257 Pteris <genus> Species 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000034 method Methods 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
Abstract
The invention discloses an eyesight-improving egg white and cream boiled dumplings. The eyesight-improving egg white and cream boiled dumplings are prepared from the following raw materials in parts by weight: 75-80 parts of flour, 9-10 parts of nutritional additives, 20-22 parts of preserved green prune, 2-3 parts of chestnut shells, 10-12 parts of viola odorata, 5-6 parts of jelly, 3-4 parts of sugarcane leaves, 9-10 parts of lysimachia clethroides, 12-12 parts of Chinese cabbages, 3-4 parts of cane sugar, 2-2.2 parts of ligusticum wallichii, 2.1-2.3 parts of perilla leaves, 2.1-2.3 parts of pteris multifda poir, 1.2-1.4 parts of radix scrophulariae, 2.6-2.8 parts of cistanche, 2-3 parts of ligustrum lucidum leaves, 4-5 parts of egg white powder, 2-3 parts of watery cream and 3-4 parts of pawpaw kernel powder. The eyesight-improving egg white and cream boiled dumplings disclosed by the invention adopt multiple vegetables as the raw materials, and have the very-high nutritional value; the radix scrophulariae has the effects of removing heat, cooling blood, nourishing yin and promoting body-fluid production; the ligustrum lucidum leaves and the cistanche have the effects of removing heat, improving eyesight, tonifying kidney yang, benefiting essence and blood, moistening intestines and relaxing bowels; and therefore, the eyesight-improving boiled dumplings are optimal health food suitable for both old and young people.
Description
Technical field
The present invention relates to a kind of quick-frozen health care dumpling, particularly relate to a kind of egg white cream improving eyesight boiled dumpling and preparation method thereof.
Background technology
Quick-freezing dumpling, its long shelf-life, lightweight, easy to carry, very popular for many years; But raw material is single, technique is single, mouthfeel is single, health care is single defect that existing boiled dumpling exists, just simple a kind of food, the demand of the person that cannot cater to market and consumption, therefore increases the nutritive value that dumpling is rich in and becomes to be the theme with health value.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of egg white cream improving eyesight boiled dumpling and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of egg white cream improving eyesight boiled dumpling, be made up of the raw material of following weight portion:
Flour 75-80, nourishing additive agent 9-10, green prune 20-22, chestnut shell 2-3, sweet violet 10-12, jelly 5-6, sugarcane top 3-4, loosestrife 9-10, Chinese cabbage 12-12, sucrose 3-4, Ligusticum wallichii 2-2.2, perilla leaf 2.1-2.3, chushan lip-fern herb 2.1-2.3, radix scrophulariae 1.2-1.4, saline cistanche 2.6-2.8, glossy privet leaf 2-3, egg-white powder 4-5, rare cream 2-3, common floweringquince seed powder 3-4, sesame oil, refined salt, monosodium glutamate are appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight:
Glossy ganoderma 2-3.1, potentilla discolor 1.2-2, flaccid knotweed herb 1.9-2.6, cape jasmine 2-2.5, pigeon 9-13, day lily 4-5, candied date 4-5, goat milk 12-13, rice wine are appropriate;
Preparation method is: glossy ganoderma, potentilla discolor, flaccid knotweed herb, cape jasmine are cleaned oven dry and to pulverize to obtain traditional Chinese medicine powder by (1);
(2) pigeon epilation goes internal organ to clean, and multiple opening has been cut on surface, and incision filling is had traditional Chinese medicine powder, and in pigeon tripe, filling has the mixture of day lily, candied date, and sews up, and converts goat milk digestion 1-2 hour, takes out pigeon, and washes away unnecessary powder;
(3) pigeon is placed in fills rice wine wooden barrel sealing and standing 7-8 hour, take out, extract meat, and mixing is minced, and to obtain final product.
A preparation method for egg white cream improving eyesight boiled dumpling, comprises the following steps:
(1) by concentrated after the Chinese herbal medicine 4-5 times floodings such as the chestnut shell of described weight portion and Ligusticum wallichii, perilla leaf, chushan lip-fern herb, after solution to be concentrated cooling, add suitable quantity of water and salt, flour, common floweringquince seed powder are added wherein, be kneaded into dough after being fully uniformly mixed, then roll into dumpling wrapper;
(2) boiling water salt adding heating burning is rolled, and loosestrife, sweet violet enter salt solution and scald, takes out and extracts water, mix the mixture of egg-white powder and rare cream, mix, and enters oil cauldron frying 1-2 minute, takes out stand-by;
(3) green prune, Chinese cabbage mixing, upper pot cooks together with sugarcane top, takes out and removes sugarcane top, admixes jelly mixing and minces, stand-by;
(4), after above-mentioned steps gained fillings and leftover materials being mixed, with dumpling wrapper parcel, get product; Shaping dumpling was carried out quick-frozen in 10-15 minute, and quick freezing temperature is-10--15 DEG C, and the quick-frozen time is 25-30 minute, by dumpling finishing and packing good for quick-frozen, and cryopreservation below-6 DEG C.
Advantage of the present invention is:
Dumpling of the present invention adopts multiple vegetables and fruits as raw material, has very high nutritive value, and wherein radix scrophulariae can clearing heat and cooling blood, nourishing Yin and promoting production of body fluid, and glossy privet leaf, saline cistanche have removing heat to brighten vision
,kidney-replenishing, benefiting essence-blood, the effect relaxed bowel are all-ages best health foods.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of egg white cream improving eyesight boiled dumpling, be made up of the raw material of following weight portion (jin):
Flour 80, nourishing additive agent 9, green prune 20, chestnut shell 3, sweet violet 12, jelly 6, sugarcane top 3, loosestrife 10, Chinese cabbage 12, sucrose 3, Ligusticum wallichii 2.2, perilla leaf 2.3, chushan lip-fern herb 2.3, radix scrophulariae 1.2, saline cistanche 2.8, glossy privet leaf 3, egg-white powder 5, rare cream 2, common floweringquince seed powder 4, sesame oil, refined salt, monosodium glutamate are appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight:
Glossy ganoderma 3.1, potentilla discolor 1.2, flaccid knotweed herb 2.6, cape jasmine 2.5, pigeon 13, day lily 4, candied date 4, goat milk 12, rice wine are appropriate;
Preparation method is: glossy ganoderma, potentilla discolor, flaccid knotweed herb, cape jasmine are cleaned oven dry and to pulverize to obtain traditional Chinese medicine powder by (1);
(2) pigeon epilation goes internal organ to clean, and multiple opening has been cut on surface, and incision filling is had traditional Chinese medicine powder, and in pigeon tripe, filling has the mixture of day lily, candied date, and sews up, and converts goat milk digestion 2 hours, takes out pigeon, and washes away unnecessary powder;
(3) pigeon is placed in fills rice wine wooden barrel sealing and standing 8 hours, take out, extract meat, and mixing is minced, and to obtain final product.
A preparation method for egg white cream improving eyesight boiled dumpling, comprises the following steps:
(1) Chinese herbal medicines such as the chestnut shell of described weight portion and Ligusticum wallichii, perilla leaf, chushan lip-fern herb are concentrated with after 5 times of floodings, after solution to be concentrated cooling, add suitable quantity of water and salt, flour, common floweringquince seed powder are added wherein, be kneaded into dough after being fully uniformly mixed, then roll into dumpling wrapper;
(2) boiling water salt adding heating burning is rolled, and loosestrife, sweet violet enter salt solution and scald, takes out and extracts water, mix the mixture of egg-white powder and rare cream, mix, enter oil cauldron and fry 2 minutes, take out stand-by;
(3) green prune, Chinese cabbage mixing, upper pot cooks together with sugarcane top, takes out and removes sugarcane top, admixes jelly mixing and minces, stand-by;
(4), after above-mentioned steps gained fillings and leftover materials being mixed, with dumpling wrapper parcel, get product; Shaping dumpling was carried out quick-frozen in 15 minutes, and quick freezing temperature is-15 DEG C, and the quick-frozen time is 30 minutes, by dumpling finishing and packing good for quick-frozen, and cryopreservation below-6 DEG C.
Claims (2)
1. an egg white cream improving eyesight boiled dumpling, is characterized in that being made up of the raw material of following weight portion:
Flour 75-80, nourishing additive agent 9-10, green prune 20-22, chestnut shell 2-3, sweet violet 10-12, jelly 5-6, sugarcane top 3-4, loosestrife 9-10, Chinese cabbage 12-12, sucrose 3-4, Ligusticum wallichii 2-2.2, perilla leaf 2.1-2.3, chushan lip-fern herb 2.1-2.3, radix scrophulariae 1.2-1.4, saline cistanche 2.6-2.8, glossy privet leaf 2-3, egg-white powder 4-5, rare cream 2-3, common floweringquince seed powder 3-4, sesame oil, refined salt, monosodium glutamate are appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight:
Glossy ganoderma 2-3.1, potentilla discolor 1.2-2, flaccid knotweed herb 1.9-2.6, cape jasmine 2-2.5, pigeon 9-13, day lily 4-5, candied date 4-5, goat milk 12-13, rice wine are appropriate;
Preparation method is: glossy ganoderma, potentilla discolor, flaccid knotweed herb, cape jasmine are cleaned oven dry and to pulverize to obtain traditional Chinese medicine powder by (1);
(2) pigeon epilation goes internal organ to clean, and multiple opening has been cut on surface, and incision filling is had traditional Chinese medicine powder, and in pigeon tripe, filling has the mixture of day lily, candied date, and sews up, and converts goat milk digestion 1-2 hour, takes out pigeon, and washes away unnecessary powder;
(3) pigeon is placed in fills rice wine wooden barrel sealing and standing 7-8 hour, take out, extract meat, and mixing is minced, and to obtain final product.
2. the preparation method of a kind of egg white cream improving eyesight boiled dumpling according to claim 1, is characterized in that comprising the following steps:
(1) by concentrated after the Chinese herbal medicine 4-5 times floodings such as the chestnut shell of described weight portion and Ligusticum wallichii, perilla leaf, chushan lip-fern herb, after solution to be concentrated cooling, add suitable quantity of water and salt, flour, common floweringquince seed powder are added wherein, be kneaded into dough after being fully uniformly mixed, then roll into dumpling wrapper;
(2) boiling water salt adding heating burning is rolled, and loosestrife, sweet violet enter salt solution and scald, takes out and extracts water, mix the mixture of egg-white powder and rare cream, mix, and enters oil cauldron frying 1-2 minute, takes out stand-by;
(3) green prune, Chinese cabbage mixing, upper pot cooks together with sugarcane top, and take out, remove sugarcane top, admix jelly, mixing is minced, stand-by;
(4), after above-mentioned steps gained fillings and leftover materials being mixed, with dumpling wrapper parcel, get product; Shaping dumpling was carried out quick-frozen in 10-15 minute, and quick freezing temperature is-10--15 DEG C, and the quick-frozen time is 25-30 minute, by dumpling finishing and packing good for quick-frozen, and cryopreservation below-6 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410565137.1A CN104366280A (en) | 2014-10-22 | 2014-10-22 | Eyesight-improving egg white and cream boiled dumplings preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410565137.1A CN104366280A (en) | 2014-10-22 | 2014-10-22 | Eyesight-improving egg white and cream boiled dumplings preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366280A true CN104366280A (en) | 2015-02-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410565137.1A Pending CN104366280A (en) | 2014-10-22 | 2014-10-22 | Eyesight-improving egg white and cream boiled dumplings preparation method thereof |
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| CN (1) | CN104366280A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707673A (en) * | 2016-02-29 | 2016-06-29 | 彭贵书 | Fresh and delicious cordyceps militaris healthy dumplings and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471864A (en) * | 2003-07-14 | 2004-02-04 | 郭永超 | Healthy dumpling and producing method thereof |
| CN102613565A (en) * | 2012-04-17 | 2012-08-01 | 上海理工大学 | Honeysuckle dumplings and making method thereof |
| CN103330101A (en) * | 2013-05-27 | 2013-10-02 | 马鞍山牧牛湖水产品有限公司 | Digestion-aiding beef-mustard boiled-dumpling and preparation method thereof |
| CN103549227A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method for dried-ivy mosses dumplings |
-
2014
- 2014-10-22 CN CN201410565137.1A patent/CN104366280A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471864A (en) * | 2003-07-14 | 2004-02-04 | 郭永超 | Healthy dumpling and producing method thereof |
| CN102613565A (en) * | 2012-04-17 | 2012-08-01 | 上海理工大学 | Honeysuckle dumplings and making method thereof |
| CN103330101A (en) * | 2013-05-27 | 2013-10-02 | 马鞍山牧牛湖水产品有限公司 | Digestion-aiding beef-mustard boiled-dumpling and preparation method thereof |
| CN103549227A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method for dried-ivy mosses dumplings |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707673A (en) * | 2016-02-29 | 2016-06-29 | 彭贵书 | Fresh and delicious cordyceps militaris healthy dumplings and making method thereof |
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Application publication date: 20150225 |