CN104366498A - Heat-clearing cold noodle jam steamed stuffed bun and preparation method thereof - Google Patents
Heat-clearing cold noodle jam steamed stuffed bun and preparation method thereof Download PDFInfo
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- CN104366498A CN104366498A CN201410590460.4A CN201410590460A CN104366498A CN 104366498 A CN104366498 A CN 104366498A CN 201410590460 A CN201410590460 A CN 201410590460A CN 104366498 A CN104366498 A CN 104366498A
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- 238000002360 preparation method Methods 0.000 title claims description 11
- 235000012149 noodles Nutrition 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 19
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 19
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 19
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 10
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 10
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 235000020232 peanut Nutrition 0.000 claims abstract description 10
- 240000003307 Zinnia violacea Species 0.000 claims abstract description 9
- 241001504128 Cheilanthes Species 0.000 claims abstract description 7
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 claims abstract description 7
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 claims abstract description 7
- 241000270666 Testudines Species 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000014510 cooky Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 21
- 241000286209 Phasianidae Species 0.000 claims description 18
- 235000015067 sauces Nutrition 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 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
- 235000015895 biscuits 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
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 9
- 235000018262 Arachis monticola Nutrition 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
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 241001062954 Clinopodium Species 0.000 claims description 7
- 241000251468 Actinopterygii 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
- 244000171263 Ribes grossularia Species 0.000 claims description 6
- 235000002357 Ribes grossularia Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 235000007270 Gaultheria hispida Nutrition 0.000 abstract 1
- 235000009134 Myrica cerifera Nutrition 0.000 abstract 1
- 244000269152 Myrica pensylvanica Species 0.000 abstract 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 235000012813 breadcrumbs Nutrition 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 abstract 1
- 239000008274 jelly Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 235000021152 breakfast Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000694 effects 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
- 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
- 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 heat-clearing cold noodle jam steamed stuffed bun. The steamed stuffed bun is prepared from the following raw materials in parts by weight: 100-130 parts of flour, 8-10 parts of coconut jelly, 10-12 parts of xylitol, 8-10 parts of bread crumbs, 30-35 parts of waxberry jam, 0.5-0.8 part of diaphragm juglandis, 15-20 parts of lotus seeds, 1-1.2 part of zinnia elegans, 20-35 parts of cold noodles, 3-5 parts of a nutrition additive, 0.6-0.9 part of megalanthum, 15-20 parts of fresh rose petals, 8-12 parts of cookies, 0.4-0.8 part of turtle shell, 20-30 parts of dried cherry tomatoes, 30-40 parts of peanuts, 0.9-1.3 parts of lip-fern, a proper amount of yeast powder and a proper amount of water. The heat-clearing cold noodle jam steamed stuffed bun disclosed by the invention is abundant in nutrition and good in health effect, the diaphragm juglandis is capable of tonifying spleen and reinforcing kidney, the zinnia elegans is capable of clearing heat and promoting diuresis, and the megalanthum is capable of clearing heat and calming liver; the cold noodles is chewy or soft and waxy, the jam is sweet and good in taste, the steamed stuffed bun is in favor of health after long-term eating.
Description
Technical field
The present invention relates generally to food and preparation method thereof technical field, particularly relates to a kind of heat-clearing cool follicarpium sauce steamed stuffed bun and preparation method thereof.
Background technology
Fermented food is very good to health, because the food is by fermentation conducive to digesting and assimilating, steamed stuffed bun is exactly one of fermented food.Present breakfast is varied, and in order to health, the niciest fermented pasta of breakfast, the people that the digestive functions such as the people of special lean body mass, children and the elderly are more weak, is more suitable for this group food, therefore steamed stuffed bun is a kind of well breakfast selects.But the kind of steamed stuffed bun is few at present, has limited to the selection of people.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of heat-clearing cool follicarpium sauce steamed stuffed bun and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of heat-clearing cool follicarpium sauce steamed stuffed bun, is made up of the raw material of following weight portion:
Flour 100-130, coconut palm fruit 8-10, xylitol 10-12, crumbs 8-10, gooseberry jam 30-35, diaphragma juglandis 0.5-0.8, lotus seeds 15-20, youth-and-old-age 1-1.2, cool skin 20-35, nourishing additive agent 3-5, bigflower clinopodium herb 0.6-0.9, fresh-rose lobe 15-20, cookies 8-12, turtle shell 0.4-0.8, dried cherry tomato 20-30, peanut 30-40, chushan lip-fern herb 0.9-1.3, dusty yeast, water are appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight: donkey-hide gelatin 1-3, cornu cerve degelatinatum 0.8-1, quail meat 4-5, ginger 0.8-1.2, mango 2-3, broccoli 2-3, Chinese goldthread leaf 0.5-0.8, luffa vine 0.4-0.8, Jiang Ye 1-1.2, whitefish 3-5, cream 3-4;
Preparation method is: Chinese goldthread leaf, luffa vine, Jiang Ye are added 3-4 times of water slow fire boiling 30-40 minute, filter cleaner, concentrated filtrate by (1);
(2) ginger is cut into slices; The ginger slice of half is put into whitefish tripe, and Steam by water bath 20-30 minute, bones and gets meat, is mashed by whitefish meat; Mango is removed the peel stoning dice, broccoli blanching is diced, and mango fourth, broccoli and whitefish meat are put into cream, and little fire heats and is stirred to pasty state, obtains cream fish and sticks with paste; Quail meat is added water, then puts into remaining ginger slice and boil 10-15 minute, get quail meat and dry abrasive dust; Cornu cerve degelatinatum is ground to form end; Donkey-hide gelatin is put into filtrate molten, filtrate mixing thoroughly is put at cornu cerve degelatinatum end and quail minced meat, obtains donkey-hide gelatin quail liquid;
(3) cream fish paste mixed with donkey-hide gelatin quail liquid and stirs, to obtain final product.
The preparation method of described heat-clearing cool follicarpium sauce steamed stuffed bun, comprises the following steps:
(1) diaphragma juglandis, youth-and-old-age, bigflower clinopodium herb, turtle shell, chushan lip-fern herb are added 4-6 times of water slow fire boiling 40-60 minute, filter cleaner, concentrated filtrate, obtains liquid;
(2) coconut palm fruit is cut granule, cool skin chops up silk, and fresh-rose lobe tears up, and coconut palm fruit grain, cool skin silk and roseleaf is put into gooseberry jam and mixes thoroughly, obtain cool follicarpium sauce; Lotus seeds are soaked 1.5-2.5 hour, gets lotus seeds Steam by water bath 30-40 minute, lotus seeds are ground into lotus seeds mud; Peanut is fried and smashs to pieces; Cookies adds liquid and suitable quantity of water changes into biscuit paste; Liquid, lotus seeds mud, peanut and dried cherry tomato are put into biscuit stick with paste and mix thoroughly, biscuit must be mixed and stick with paste;
(3) cool follicarpium sauce, mixing biscuit paste, xylitol, nourishing additive agent are mixed and stir make steamed stuffed bun stuffing;
(4) melted by dusty yeast warm water and leave standstill 4-6 minute, yeast water is poured in flour, and add suitable quantity of water and face fermentation, roll out steamed bun skin making, wrap into steamed stuffed bun stuffing, steamed bun skin making sprinkles crumbs, water proof cooks.
Advantage of the present invention is: a kind of heat-clearing of the present invention cool follicarpium sauce steamed stuffed bun is nutritious, also there is good health-care effect, as diaphragma juglandis spleen benefiting and strengthen kidney, youth-and-old-age clearing heat and promoting diuresis, the flat liver of bigflower clinopodium herb heat-clearing etc., Liang Pihuojing road or soft glutinous, jam is fragrant and sweet, mouthfeel is good, and long-term eating is of value to healthy.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of heat-clearing cool follicarpium sauce steamed stuffed bun, is made up of the raw material of following weight portion (jin):
Flour 100, coconut palm fruit 8, xylitol 10, crumbs 8, gooseberry jam 30, diaphragma juglandis 0.5, lotus seeds 15, youth-and-old-age 1, cool skin 20, nourishing additive agent 3, bigflower clinopodium herb 0.6, fresh-rose lobe 15, cookies 8, turtle shell 0.4, dried cherry tomato 20, peanut 30, chushan lip-fern herb 0.9, dusty yeast, water are appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight: donkey-hide gelatin 1, cornu cerve degelatinatum 0.8, quail meat 4, ginger 0.8, mango 2, broccoli 2, Chinese goldthread leaf 0.5, luffa vine 0.4, Jiang Ye 1, whitefish 3, cream 3;
Preparation method is: Chinese goldthread leaf, luffa vine, Jiang Ye are added 3 times of water slow fire boilings 30 minutes, filter cleaner, concentrated filtrate by (1);
(2) ginger is cut into slices; The ginger slice of half is put into whitefish tripe, and Steam by water bath 20 minutes, bones and gets meat, is mashed by whitefish meat; Mango is removed the peel stoning dice, broccoli blanching is diced, and mango fourth, broccoli and whitefish meat are put into cream, and little fire heats and is stirred to pasty state, obtains cream fish and sticks with paste; Quail meat is added water, then puts into remaining ginger slice and boil 10 minutes, get quail meat and dry abrasive dust; Cornu cerve degelatinatum is ground to form end; Donkey-hide gelatin is put into filtrate molten, filtrate mixing thoroughly is put at cornu cerve degelatinatum end and quail minced meat, obtains donkey-hide gelatin quail liquid;
(3) cream fish paste mixed with donkey-hide gelatin quail liquid and stirs, to obtain final product.
The preparation method of described heat-clearing cool follicarpium sauce steamed stuffed bun, comprises the following steps:
(1) diaphragma juglandis, youth-and-old-age, bigflower clinopodium herb, turtle shell, chushan lip-fern herb are added 4 times of water slow fire boilings 40 minutes, filter cleaner, concentrated filtrate, obtains liquid;
(2) coconut palm fruit is cut granule, cool skin chops up silk, and fresh-rose lobe tears up, and coconut palm fruit grain, cool skin silk and roseleaf is put into gooseberry jam and mixes thoroughly, obtain cool follicarpium sauce; Lotus seeds are soaked 1.5 hours, get lotus seeds Steam by water bath 30 minutes, lotus seeds are ground into lotus seeds mud; Peanut is fried and smashs to pieces; Cookies adds liquid and suitable quantity of water changes into biscuit paste; Liquid, lotus seeds mud, peanut and dried cherry tomato are put into biscuit stick with paste and mix thoroughly, biscuit must be mixed and stick with paste;
(3) cool follicarpium sauce, mixing biscuit paste, xylitol, nourishing additive agent are mixed and stir make steamed stuffed bun stuffing;
(4) melted by dusty yeast warm water and leave standstill 4 minutes, yeast water is poured in flour, and add suitable quantity of water and face fermentation, roll out steamed bun skin making, wrap into steamed stuffed bun stuffing, steamed bun skin making sprinkles crumbs, water proof cooks.
Claims (2)
1. a heat-clearing cool follicarpium sauce steamed stuffed bun, is characterized in that, is made up of following raw material:
Flour 100-130, coconut palm fruit 8-10, xylitol 10-12, crumbs 8-10, gooseberry jam 30-35, diaphragma juglandis 0.5-0.8, lotus seeds 15-20, youth-and-old-age 1-1.2, cool skin 20-35, nourishing additive agent 3-5, bigflower clinopodium herb 0.6-0.9, fresh-rose lobe 15-20, cookies 8-12, turtle shell 0.4-0.8, dried cherry tomato 20-30, peanut 30-40, chushan lip-fern herb 0.9-1.3, dusty yeast, water are appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight: donkey-hide gelatin 1-3, cornu cerve degelatinatum 0.8-1, quail meat 4-5, ginger 0.8-1.2, mango 2-3, broccoli 2-3, Chinese goldthread leaf 0.5-0.8, luffa vine 0.4-0.8, Jiang Ye 1-1.2, whitefish 3-5, cream 3-4;
Preparation method is: Chinese goldthread leaf, luffa vine, Jiang Ye are added 3-4 times of water slow fire boiling 30-40 minute, filter cleaner, concentrated filtrate by (1);
(2) ginger is cut into slices; The ginger slice of half is put into whitefish tripe, and Steam by water bath 20-30 minute, bones and gets meat, is mashed by whitefish meat; Mango is removed the peel stoning dice, broccoli blanching is diced, and mango fourth, broccoli and whitefish meat are put into cream, and little fire heats and is stirred to pasty state, obtains cream fish and sticks with paste; Quail meat is added water, then puts into remaining ginger slice and boil 10-15 minute, get quail meat and dry abrasive dust; Cornu cerve degelatinatum is ground to form end; Donkey-hide gelatin is put into filtrate molten, filtrate mixing thoroughly is put at cornu cerve degelatinatum end and quail minced meat, obtains donkey-hide gelatin quail liquid;
(3) cream fish paste mixed with donkey-hide gelatin quail liquid and stirs, to obtain final product.
2. the preparation method of heat-clearing cool follicarpium sauce steamed stuffed bun as claimed in claim 1, is characterized in that, comprise the following steps:
(1) diaphragma juglandis, youth-and-old-age, bigflower clinopodium herb, turtle shell, chushan lip-fern herb are added 4-6 times of water slow fire boiling 40-60 minute, filter cleaner, concentrated filtrate, obtains liquid;
(2) coconut palm fruit is cut granule, cool skin chops up silk, and fresh-rose lobe tears up, and coconut palm fruit grain, cool skin silk and roseleaf is put into gooseberry jam and mixes thoroughly, obtain cool follicarpium sauce; Lotus seeds are soaked 1.5-2.5 hour, gets lotus seeds Steam by water bath 30-40 minute, lotus seeds are ground into lotus seeds mud; Peanut is fried and smashs to pieces; Cookies adds liquid and suitable quantity of water changes into biscuit paste; Liquid, lotus seeds mud, peanut and dried cherry tomato are put into biscuit stick with paste and mix thoroughly, biscuit must be mixed and stick with paste;
(3) cool follicarpium sauce, mixing biscuit paste, xylitol, nourishing additive agent are mixed and stir make steamed stuffed bun stuffing;
(4) melted by dusty yeast warm water and leave standstill 4-6 minute, yeast water is poured in flour, and add suitable quantity of water and face fermentation, roll out steamed bun skin making, wrap into steamed stuffed bun stuffing, steamed bun skin making sprinkles crumbs, water proof cooks.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410590460.4A CN104366498A (en) | 2014-10-29 | 2014-10-29 | Heat-clearing cold noodle jam steamed stuffed bun and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410590460.4A CN104366498A (en) | 2014-10-29 | 2014-10-29 | Heat-clearing cold noodle jam steamed stuffed bun and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366498A true CN104366498A (en) | 2015-02-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410590460.4A Pending CN104366498A (en) | 2014-10-29 | 2014-10-29 | Heat-clearing cold noodle jam steamed stuffed bun and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104366498A (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN102960839A (en) * | 2010-12-20 | 2013-03-13 | 叶桦 | Core material-containing food |
| CN103355700A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Steamed stuffed buns containing fish balls and capable of relieving heat and lowering lipid and making method thereof |
| CN103404751A (en) * | 2013-06-27 | 2013-11-27 | 吴瑞凤 | Green bean steamed stuffed bun capable of reducing blood pressure |
| CN103404846A (en) * | 2013-06-27 | 2013-11-27 | 吴瑞凤 | Pumpkin-stuffing steamed stuffed bun for reducing blood sugar |
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| CN103652509A (en) * | 2013-09-15 | 2014-03-26 | 李瑞麟 | Steamed bun filled with soup |
| CN103750125A (en) * | 2013-12-25 | 2014-04-30 | 合肥华创现代农业科技有限公司 | Composite healthcare coarse cereal capable of clearing heat and reducing internal heat and preparation method thereof |
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-
2014
- 2014-10-29 CN CN201410590460.4A patent/CN104366498A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
| CN101843313A (en) * | 2010-06-21 | 2010-09-29 | 杨占良 | Nutrition noodles containing Chinese medicine components and preparation method thereof |
| CN102960839A (en) * | 2010-12-20 | 2013-03-13 | 叶桦 | Core material-containing food |
| CN103355700A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Steamed stuffed buns containing fish balls and capable of relieving heat and lowering lipid and making method thereof |
| CN103404751A (en) * | 2013-06-27 | 2013-11-27 | 吴瑞凤 | Green bean steamed stuffed bun capable of reducing blood pressure |
| CN103404846A (en) * | 2013-06-27 | 2013-11-27 | 吴瑞凤 | Pumpkin-stuffing steamed stuffed bun for reducing blood sugar |
| CN103652509A (en) * | 2013-09-15 | 2014-03-26 | 李瑞麟 | Steamed bun filled with soup |
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| CN104095170A (en) * | 2014-06-21 | 2014-10-15 | 许炜 | Rich and fragrant purple sweet potato Tofu steamed stuffed bun and preparation method thereof |
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Application publication date: 20150225 |