CN104642820A - Preparation method of undaria pinnatifida dumpling - Google Patents
Preparation method of undaria pinnatifida dumpling Download PDFInfo
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- CN104642820A CN104642820A CN201310593265.2A CN201310593265A CN104642820A CN 104642820 A CN104642820 A CN 104642820A CN 201310593265 A CN201310593265 A CN 201310593265A CN 104642820 A CN104642820 A CN 104642820A
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- dumpling
- undaria pinnitafida
- undaria pinnatifida
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- 241001261506 Undaria pinnatifida Species 0.000 title abstract 6
- 238000002360 preparation method Methods 0.000 title abstract 4
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241001261505 Undaria Species 0.000 claims description 39
- 235000013305 food Nutrition 0.000 claims description 14
- 241000219198 Brassica Species 0.000 claims description 11
- 235000003351 Brassica cretica Nutrition 0.000 claims description 11
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 11
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 11
- 235000010460 mustard Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 4
- 238000005253 cladding Methods 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 201000001429 Intracranial Thrombosis Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 210000004204 blood vessel Anatomy 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 241001107116 Castanospermum australe Species 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 235000021279 black bean Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 239000004223 monosodium glutamate Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000251511 Holothuroidea Species 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- OSELKOCHBMDKEJ-UHFFFAOYSA-N (10R)-3c-Hydroxy-10r.13c-dimethyl-17c-((R)-1-methyl-4-isopropyl-hexen-(4c)-yl)-(8cH.9tH.14tH)-Delta5-tetradecahydro-1H-cyclopenta[a]phenanthren Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(=CC)C(C)C)C1(C)CC2 OSELKOCHBMDKEJ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CQSRUKJFZKVYCY-UHFFFAOYSA-N 5alpha-isofucostan-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(=CC)C(C)C)C1(C)CC2 CQSRUKJFZKVYCY-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- GBBBJSKVBYJMBG-QTWVXCTBSA-N Fucosterol Natural products CC=C(CC[C@@H](C)[C@@H]1CC[C@@H]2[C@H]3C=C[C@@H]4C[C@H](O)CC[C@@]4(C)[C@@H]3CC[C@@]12C)C(C)C GBBBJSKVBYJMBG-QTWVXCTBSA-N 0.000 description 1
- OSELKOCHBMDKEJ-VRUYXKNBSA-N Isofucosterol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@@H]2[C@H]3CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C)C(C)C OSELKOCHBMDKEJ-VRUYXKNBSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- OSELKOCHBMDKEJ-JUGJNGJRSA-N fucosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC\C(=C/C)C(C)C)[C@@]1(C)CC2 OSELKOCHBMDKEJ-JUGJNGJRSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of undaria pinnatifida dumpling. The preparation method comprises the following steps of blending processed undaria pinnatifida powder, flour and egg, processing the mixture to obtain dough, processing the dough to obtain a dumpling wrapper and preparing dumpling stuffing from the processed undaria pinnatifida as a raw material. Undaria pinnatifida as a raw material has a good taste, a high nutrition value and effects of reducing cholesterol in blood, promoting discharge of superfluous sodions in human body, preventing cerebral thrombus, improving and reinforcing blood vessels, preventing arteriosclerosis and reducing hypertension. Through organic combination of undaria pinnatifida, dumpling wrapper and dumpling stuffing, the preparation method has a very great practical value and economic significance.
Description
Technical field
The present invention relates to food technology field, is a kind of brown algae food, particularly a kind of undaria pinnitafida dumpling food making method.
Background technology
Dumpling is deeply by the traditional characteristics food that the China Han people like, the Historic Evolution of dumpling experienced by very long progressive process.Dumpling is also multifarious with filling different names because of it, and kind has varied.But there is not yet undaria pinnitafida dumpling on the market.Containing multiple nutritional components in undaria pinnitafida, contain crude protein 11.6g, smart fatty 0.32g, carbohydrate 37.81g, ash content 18.93g according in the every hectogram dry product of initial analysis, also containing multivitamin, gross protein value is higher than sea-tangle, and its taste also exceedes sea-tangle.Undaria pinnitafida is not only a kind of edible economic brown alga, and can make the alignic raw material of comprehensive utilization extraction.Be called as the undaria pinnitafida of clever dish, beauty treatment dish, healthy dish, green sea cucumber, be the natural treasure-house of trace element and mineral matter simultaneously, the amino acid containing tens kinds of needed by human, calcium, iodine, zinc, selenium, folic acid and the mineral matter such as vitamin A, B, C.Undaria pinnitafida calcium content is 10 times of " king replenished the calcium " milk, and zinc content is 3 times of " zinc supplementation expert " beef.500 grams of undaria pinnitafida iron-holder equal 21 jin of spinach, equal 1.5 jin of carrots containing vitamin C amount, equal 1.5 sea cucumbers containing albumen quality.Its amount of iodine is also many than sea-tangle, adds and is rich in the trace element such as amino acid, crude fibre, very useful to the bone of children, intelligence development.Undaria pinnitafida also has the feature that nutrition is high, heat is low, and the effect of easily reach fat-reducing, clearing up enteron aisle, protecting skin, delay senility is the dish that many women like.Japan is universally acknowledged long-lived state, and wherein one of the main reasons is exactly that undaria pinnitafida must be put on the dining table every day.Undaria pinnitafida has become the indispensable dish of Japan, Korea S children and student nutrition pantry at present.The alginic acid contained in the mucus of undaria pinnitafida and fucosterol, have the cholesterol reduced in blood, is conducive to sodium ion unnecessary in body and discharges, prevent cerebral thrombus from occurring, and improves and strengthening blood vessel, prevent the effect of the aspects such as artery sclerosis and reduction hypertension.Undaria pinnitafida and dumpling wrapper, filling are organically combined and makes dumpling food, there is great practical value and economic implications.
Summary of the invention
The object of the invention is to the deficiency solving above-mentioned existing technology, a kind of dumpling food taking undaria pinnitafida as raw material and produce is provided.
Another object of the present invention be to provide a kind of instant, good, the full abdomen of delicious taste, nutrition good, there is health-care effect, be convenient to a kind of undaria pinnitafida dumpling food making method of offering daily edible and fast food restaurant.
In order to achieve the above object, the present invention is achieved in that
A kind of undaria pinnitafida dumpling food making method, the sea mustard powder of processing and flour, egg hybrid modulation dough is it is characterized in that to make dumpling wrapper, by process fresh undaria pinnitafida be that filling for dumplings made by raw material, the percentage by weight of its cladding component is: sea mustard powder 15-30%, flour 60-70%, egg 5-10%, and the percentage by weight of its filling components is: fresh undaria pinnitafida 15-30%, other 70-85% for preparing burden.
Described sea mustard powder be with fresh undaria pinnitafida for raw material through cleaning, chopping, drain away the water after microwave drying to moisture 7-10%, then be crushed to 80-100 order obtain.
The fresh undaria pinnitafida of described process is for raw material obtains through cleaning, chopping, scalding treatment with fresh undaria pinnitafida.
Other described batching stirs modulation form with pork, Salt black bean, sweet fermented flour sauce, monosodium glutamate, salt, cooking wine, 13 perfume, green onion, fresh ginger.
Advantage of the present invention and effect:
Product of the present invention is easy to digest and assimilate, and instant, mouthfeel are good, nutrition is high, full abdomen is good, is convenient to daily eating and offers with fast food restaurant, particularly in today of people's common concern nutrient health, will be loved by the people.
The processing method that product of the present invention adopts and technique, be easy to processing, fillings be easy to tasty, dumpling wrapper resistant to cook, musculus cutaneus adhesion, gives boiled dumpling and boils rear good permeability, reduce broken skin probability, the filling for dumplings smooth in taste strength road of fresh undaria pinnitafida raw material, chew strength, dumpling mouthfeel is good, is of high nutritive value.
The present invention's undaria pinnitafida used raw material is a kind of nice, food that nutritive value is very high, there is the cholesterol reduced in blood, be conducive to sodium ion unnecessary in body and discharge, prevent cerebral thrombus from occurring, improve and strengthening blood vessel, prevent the effect of the aspects such as artery sclerosis and reduction hypertension.Undaria pinnitafida is organically combined with dumpling wrapper, filling by the present invention, has great practical value and economic implications.
Detailed description of the invention
Embodiment 1:
Gather and take undaria pinnitafida, after cleaning up, be cut into silk, for subsequent use;
After being drained away the water by fresh undaria pinnitafida after chopping, microwave drying is to moisture 7%, then is crushed to 100 orders and obtains sea mustard powder.
Take sea mustard powder 6 kilograms, 13 kilograms, flour, 1 kilogram, egg make dumpling wrapper;
Take through chopping, scalding treatment fresh undaria pinnitafida 30 kilograms, take other batching pork, Salt black bean, sweet fermented flour sauce, monosodium glutamate, salt, cooking wine, 13 perfume, green onion, fresh ginger 70 kilograms of stirrings make filling for dumplings.
Ready-made dumpling wrapper and filling are used for make undaria pinnitafida dumpling food of the present invention.
Embodiment 2:
Gather and take fresh undaria pinnitafida, after cleaning up, be cut into silk, for subsequent use;
After being drained away the water by fresh undaria pinnitafida after chopping, microwave drying is to moisture 10%, then is crushed to 90 orders and obtains sea mustard powder.
Take sea mustard powder 12 kilograms, 26 kilograms, flour, 2 kilograms, egg make dumpling wrapper;
Take through chopping, scalding treatment fresh undaria pinnitafida 20 kilograms, take other batching pork, Salt black bean, sweet fermented flour sauce, monosodium glutamate, salt, cooking wine, 13 perfume, green onion, fresh ginger 80 kilograms of stirrings make filling for dumplings.
Ready-made dumpling wrapper and filling are used for make undaria pinnitafida dumpling food of the present invention.
Embodiment 3:
Gather and take fresh undaria pinnitafida, after cleaning up, be cut into silk, for subsequent use;
After being drained away the water by fresh undaria pinnitafida after chopping, microwave drying is to moisture 7%, then is crushed to 90 orders and obtains sea mustard powder.
Take sea mustard powder 18 kilograms, 39 kilograms, flour, 3 kilograms, egg make dumpling wrapper;
Take through chopping, scalding treatment fresh undaria pinnitafida 15 kilograms, take other batching pork, Salt black bean, sweet fermented flour sauce, monosodium glutamate, salt, cooking wine, 13 perfume, green onion, fresh ginger 85 kilograms of stirrings make filling for dumplings.
Ready-made dumpling wrapper and filling are used for make undaria pinnitafida dumpling food of the present invention.
Claims (1)
1. a undaria pinnitafida dumpling food making method, the sea mustard powder of processing and flour, egg hybrid modulation dough is it is characterized in that to make dumpling wrapper, by process fresh undaria pinnitafida be that filling for dumplings made by raw material, the percentage by weight of its cladding component is: sea mustard powder 15-30%, flour 60-70%, egg 5-10%, and the percentage by weight of its filling components is: fresh undaria pinnitafida 15-30%, other 70-85% for preparing burden.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310593265.2A CN104642820A (en) | 2013-11-23 | 2013-11-23 | Preparation method of undaria pinnatifida dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310593265.2A CN104642820A (en) | 2013-11-23 | 2013-11-23 | Preparation method of undaria pinnatifida dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642820A true CN104642820A (en) | 2015-05-27 |
Family
ID=53234871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310593265.2A Pending CN104642820A (en) | 2013-11-23 | 2013-11-23 | Preparation method of undaria pinnatifida dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642820A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107961A (en) * | 2016-06-20 | 2016-11-16 | 陆锦满 | A kind of Rhizophora apiculata Blume fruit antitumor granule |
| IT201700021950A1 (en) * | 2017-02-28 | 2017-05-28 | Massimo Gallo | Dough with added Wakame alga and related procedure |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217164A (en) * | 1997-11-06 | 1999-05-26 | 山东省长岛县对外贸易公司 | Iodine-contained dumplings |
| CN1299618A (en) * | 2000-11-09 | 2001-06-20 | 烟台外贸冷藏厂 | Domplings stuffing of undaria pinnatifide |
| CN1299617A (en) * | 2000-11-09 | 2001-06-20 | 烟台外贸冷藏厂 | Kelp stuffing for dumplings |
| CN1457700A (en) * | 2002-05-13 | 2003-11-26 | 纪仁忠 | Kelp dumplings and its making method |
| CN1475164A (en) * | 2002-08-15 | 2004-02-18 | 纪仁忠 | Kelp flour boiled dumplings and its processing method |
| JP2006006315A (en) * | 2004-04-22 | 2006-01-12 | Nippon Kayaku Food Techno Kk | Composition containing angelica keiskei and chitosan or derivative thereof |
-
2013
- 2013-11-23 CN CN201310593265.2A patent/CN104642820A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217164A (en) * | 1997-11-06 | 1999-05-26 | 山东省长岛县对外贸易公司 | Iodine-contained dumplings |
| CN1299618A (en) * | 2000-11-09 | 2001-06-20 | 烟台外贸冷藏厂 | Domplings stuffing of undaria pinnatifide |
| CN1299617A (en) * | 2000-11-09 | 2001-06-20 | 烟台外贸冷藏厂 | Kelp stuffing for dumplings |
| CN1457700A (en) * | 2002-05-13 | 2003-11-26 | 纪仁忠 | Kelp dumplings and its making method |
| CN1475164A (en) * | 2002-08-15 | 2004-02-18 | 纪仁忠 | Kelp flour boiled dumplings and its processing method |
| JP2006006315A (en) * | 2004-04-22 | 2006-01-12 | Nippon Kayaku Food Techno Kk | Composition containing angelica keiskei and chitosan or derivative thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107961A (en) * | 2016-06-20 | 2016-11-16 | 陆锦满 | A kind of Rhizophora apiculata Blume fruit antitumor granule |
| IT201700021950A1 (en) * | 2017-02-28 | 2017-05-28 | Massimo Gallo | Dough with added Wakame alga and related procedure |
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Application publication date: 20150527 |