CN105685846A - Sauce glutinous rice flavor ready-to-eat duck eggs and making method thereof - Google Patents
Sauce glutinous rice flavor ready-to-eat duck eggs and making method thereof Download PDFInfo
- Publication number
- CN105685846A CN105685846A CN201610104564.9A CN201610104564A CN105685846A CN 105685846 A CN105685846 A CN 105685846A CN 201610104564 A CN201610104564 A CN 201610104564A CN 105685846 A CN105685846 A CN 105685846A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- parts
- paste
- flavor
- anas domestica
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 84
- 235000009566 rice Nutrition 0.000 title claims abstract description 62
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 43
- 235000019634 flavors Nutrition 0.000 title claims abstract description 43
- 235000013601 eggs Nutrition 0.000 title claims abstract description 25
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 19
- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title claims description 23
- 241000209094 Oryza Species 0.000 claims abstract description 61
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 60
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 60
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 19
- 235000020232 peanut Nutrition 0.000 claims abstract description 19
- 210000003278 egg shell Anatomy 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 13
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 13
- 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 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 210000004681 ovum Anatomy 0.000 claims description 39
- 241000272522 Anas Species 0.000 claims description 34
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 16
- 235000018262 Arachis monticola Nutrition 0.000 claims description 16
- 238000003801 milling Methods 0.000 claims description 12
- 239000003205 fragrance Substances 0.000 claims description 11
- 208000004141 microcephaly Diseases 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 235000013345 egg yolk Nutrition 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 claims description 3
- 102100037204 Sal-like protein 1 Human genes 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 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 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 229940032147 starch Drugs 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000036119 Frailty Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses sauce glutinous rice flavor ready-to-eat duck eggs and a making method thereof. The eggs are made from, by mass, 100 parts of water mill glutinous rice flour, 50 parts of salted duck eggs, 20-30 parts of roasted peanuts, 20-30 parts of peanut butter, 20-30 parts of roasted shelled melon seeds, 1-1.5 parts of table salt, 10-20 parts of soybean sauce and 0.1-0.2 part of white sugar. The making method includes the steps of firstly, frying water mill glutinous rice flour until fragrant, mixing peanut butter into thin paste, and processing roasted peanuts into granules; secondly, adding a small amount of oil and soybean sauce into a pot, and frying until fragrant, adding appropriate amounts of water, table salt and white sugar, and adding fried fragrant glutinous rice, soybean butter paste, roasted peanuts and roasted shelled melon seeds to be stirred into glutinous rice flour dough, and standing for dough leavening; thirdly, forming small cracks in small ends of salted duck eggs, pouring out egg white and yolk, wrapping yolk by leavened glutinous rice flour dough, putting in egg shells, sealing the cracks with small end egg shells, and conducting steaming, packaging and sterilizing. The sauce glutinous rice flavor ready-to-eat duck eggs are fragrant and glutinous in taste and rich in nutrient.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of instant Ovum Anas domestica of paste flavor glutinous rice flavor and preparation method thereof。
Background technology
Salted duck egg, ancient claims salty son, is again salt Ovum Anas domestica ", " salt down Ovum Anas domestica ", " Fructus Canarii "。Salted duck egg is long at Chinese history, is deeply liked by common people, commercially also enjoys favor。Salted duck egg is nutritious, rich in fat, protein and each seed amino acid of needed by human body, calcium, phosphorus, ferrum, various trace element, vitamin etc., is easily absorbed by the body, and saline taste is moderate, all-ages。
Oryza glutinosa, is called Oryza glutinosa at southern china, and the north then more is called glutinous rice。Oryza glutinosa is the primary raw material manufacturing viscosity snack, such as rice-pudding, BABAOZHOU, various sweets。Oryza glutinosa contains protein, fat, saccharide, calcium, phosphorus, ferrum, vitamin B1, vitamin B2, nicotinic acid and starch etc., nutritious, for the strong food of temperature compensation, there is invigorating the spleen and replenishing QI, strengthening the spleen and nourishing the stomach, only effect of sweating due to debility, to being off one's feed, abdominal distention diarrhoea has certain mitigation。
Through extensively retrieval, not yet find that the relevant open of the instant Ovum Anas domestica food development of paste flavor glutinous rice flavor is recorded and report。
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of instant Ovum Anas domestica of paste flavor glutinous rice flavor and preparation method thereof。
To achieve these goals, the present invention adopts the following technical scheme that
A kind of instant Ovum Anas domestica of paste flavor glutinous rice flavor, including the raw material of following mass parts:
Water-milling glutinous rice flour 100 parts, Salted duck egg 50 parts, 20～30 parts of roasted peanut rice, peanut butter 20～30 parts, roasting melon seed 20～30 parts, Sal 1～1.5 part, soya sauce 10～20 parts, white sugar 0.1～0.2 part；
The manufacture method of the described instant Ovum Anas domestica of paste flavor glutinous rice flavor, comprises the following steps that:
(1) water-milling glutinous rice flour is put in frying pan fry to faint yellow go out fragrance, spread out dry in the air cool, stand-by；The peanut butter that peanut butter adds proper amount of clear water furnishing scattered paste shape is stuck with paste, stand-by；Roasted peanut rice is processed into particle, stand-by；
(2) fragrance is fried out by pot adds a little oil addition soya sauce, add appropriate water and Sal, white sugar, dry in the air after mixing up taste cool, the roasting melon seed adding the fragrant Oryza glutinosa of step (1) stir-fry, peanut butter paste, roasted peanut rice and proportional quantity stirs, the glutinous rice flour dough that furnishing soft or hard is suitable, stand 10～15h at the environment lower seals of 18～24 DEG C to proof, stand-by；
(3) with driving egg device, Salted duck egg being opened at microcephaly place an osculum, keep eggshell attractive in appearance, pour out Ovum Gallus domesticus album and egg yolk, the Oryza glutinosa dough proofed by step (2) encases Ovum Anas domestica yolk, reinstalls in eggshell, finally microcephaly's eggshell is sealed back original position；Ready-made Oryza glutinosa Ovum Anas domestica being put into steam box and steams 20～30min to ripe, taking-up is dried in the air cool, vacuum packaging, sterilizing, namely prepares the fragrant glutinous instant Ovum Anas domestica of paste flavor glutinous rice flavor of mouthfeel。
In step (1), peanut butter is 1: 0.5 with the mass ratio of clear water。
Compared with the prior art, beneficial effects of the present invention is as follows:
(1) Salted duck egg in the present invention is yellow, and quality is finer and smoother, and mouthfeel is more aromatic, rich in proteins and fat, combine water-milling glutinous rice flour with both Ovum Anas domestica yolks, and not only Oryza glutinosa can absorb part fat, may also reach up protein complementary action, improve the absorbance of nutrient。
(2) the roasted peanut rice in the present invention and roasting melon seed, is not only advantageous to the absorption of nutrient substance, and taste becomes more aromatic, long times of aftertaste；Additionally Oryza glutinosa dough have employed middle low temperature and proofs technology, can form stable internal structure, it is simple to moulding。
(3) manufacture method of the present invention has used in foods processing technique technique of stealing the beams and changing the pillars cleverly, maintains the prototype of Ovum Anas domestica, adds the temperament and interest having dinner time edible。
(4) the starch gelatinizing after frying of the water-milling glutinous rice flour of the present invention, not only adds fragrance and the sense of taste of Oryza glutinosa, also shortens and cooks heat time heating time, improves human absorptivity。
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated。
Embodiment 1:
A kind of instant Ovum Anas domestica of paste flavor glutinous rice flavor, including the raw material of following mass parts:
Water-milling glutinous rice flour 100 parts, Salted duck egg 50 parts, 20 parts of roasted peanut rice, peanut butter 20 parts, roasting melon seed 20 parts, Sal 1 part, soya sauce 10 parts, white sugar 0.1 part。
The manufacture method of the described instant Ovum Anas domestica of paste flavor glutinous rice flavor, comprises the following steps that:
(1) water-milling glutinous rice flour is put in frying pan fry to faint yellow go out fragrance, spread out dry in the air cool, stand-by；Peanut butter is added proper amount of clear water furnishing scattered paste shape, stand-by；Roasted peanut rice is processed into particle, stand-by；
(2) fragrance is fried out by pot adds a little oil addition soya sauce, add appropriate water and Sal, white sugar, dry in the air after mixing up taste cool, the roasting melon seed adding the fragrant Oryza glutinosa of step (1) stir-fry, peanut butter paste, roasted peanut rice and proportional quantity stirs, the glutinous rice flour dough that furnishing soft or hard is suitable, stand 10～15h at the environment lower seals of 18～24 DEG C to proof, stand-by；
(3) with driving egg device, Salted duck egg being opened at microcephaly place an osculum, keep eggshell attractive in appearance, pour out Ovum Gallus domesticus album and egg yolk, the Oryza glutinosa dough proofed by step (2) encases Ovum Anas domestica yolk, reinstalls in eggshell, finally microcephaly's eggshell is sealed back original position；Ready-made Oryza glutinosa Ovum Anas domestica being put into steam box and steams 20～30min to ripe, taking-up is dried in the air cool, vacuum packaging, sterilizing, namely prepares the fragrant glutinous instant Ovum Anas domestica of paste flavor glutinous rice flavor of mouthfeel。
Embodiment 2:
A kind of instant Ovum Anas domestica of paste flavor glutinous rice flavor, including the raw material of following mass parts:
Water-milling glutinous rice flour 100 parts, Salted duck egg 50 parts, 25 parts of roasted peanut rice, peanut butter 25 parts, roasting melon seed 25 parts, Sal 1.2 parts, soya sauce 15 parts, white sugar 0.15 part。
The manufacture method of the described instant Ovum Anas domestica of paste flavor glutinous rice flavor, comprises the following steps that:
(1) water-milling glutinous rice flour is put in frying pan fry to faint yellow go out fragrance, spread out dry in the air cool, stand-by；Peanut butter adds proper amount of clear water furnishing scattered paste shape, and stand-by, the mass ratio of peanut butter and clear water is 1: 0.5；Roasted peanut rice is processed into particle, stand-by；
(2) fragrance is fried out by pot adds a little oil addition soya sauce, add appropriate water and Sal, white sugar, dry in the air after mixing up taste cool, the roasting melon seed adding the fragrant Oryza glutinosa of step (1) stir-fry, peanut butter paste, roasted peanut rice and proportional quantity stirs, the glutinous rice flour dough that furnishing soft or hard is suitable, stand 10～15h at the environment lower seals of 18～24 DEG C to proof, stand-by；
(3) with driving egg device, Salted duck egg being opened at microcephaly place an osculum, keep eggshell attractive in appearance, pour out Ovum Gallus domesticus album and egg yolk, the Oryza glutinosa dough proofed by step (2) encases Ovum Anas domestica yolk, reinstalls in eggshell, finally microcephaly's eggshell is sealed back original position；Ready-made Oryza glutinosa Ovum Anas domestica being put into steam box and steams 20～30min to ripe, taking-up is dried in the air cool, vacuum packaging, sterilizing, namely prepares the fragrant glutinous instant Ovum Anas domestica of paste flavor glutinous rice flavor of mouthfeel。
Embodiment 3:
A kind of instant Ovum Anas domestica of paste flavor glutinous rice flavor, including the raw material of following mass parts:
Water-milling glutinous rice flour 100 parts, Salted duck egg 50 parts, 30 parts of roasted peanut rice, peanut butter 30 parts, roasting melon seed 30 parts, Sal 1.5 parts, soya sauce 20 parts, white sugar 0.2 part。
The manufacture method of the described instant Ovum Anas domestica of paste flavor glutinous rice flavor, comprises the following steps that:
(1) water-milling glutinous rice flour is put in frying pan fry to faint yellow go out fragrance, spread out dry in the air cool, stand-by；Peanut butter is added proper amount of clear water furnishing scattered paste shape, stand-by；Roasted peanut rice is processed into particle, stand-by；
(2) fragrance is fried out by pot adds a little oil addition soya sauce, add appropriate water and Sal, white sugar, dry in the air after mixing up taste cool, the roasting melon seed adding the fragrant Oryza glutinosa of step (1) stir-fry, peanut butter paste, roasted peanut rice and proportional quantity stirs, the glutinous rice flour dough that furnishing soft or hard is suitable, stand 10～15h at the environment lower seals of 18～24 DEG C to proof, stand-by；
(3) with driving egg device, Salted duck egg being opened at microcephaly place an osculum, keep eggshell attractive in appearance, pour out Ovum Gallus domesticus album and egg yolk, the Oryza glutinosa dough proofed by step (2) encases Ovum Anas domestica yolk, reinstalls in eggshell, finally microcephaly's eggshell is sealed back original position；Ready-made Oryza glutinosa Ovum Anas domestica being put into steam box and steams 20～30min to ripe, taking-up is dried in the air cool, vacuum packaging, sterilizing, namely prepares the fragrant glutinous instant Ovum Anas domestica of paste flavor glutinous rice flavor of mouthfeel。
The above, be only presently preferred embodiments of the present invention, and the present invention not does any pro forma restriction；Any those of ordinary skill in the art, without departing from, under technical solution of the present invention ambit, may utilize the method for the disclosure above and technology contents and technical solution of the present invention is made many possible variations and modification, or be revised as the Equivalent embodiments of equivalent variations。Therefore, every content without departing from technical solution of the present invention, to any simple modification made for any of the above embodiments, equivalent replacement, equivalence change and modify according to the technical spirit of the present invention, all still fall within the scope of technical solution of the present invention protection。
Claims (2)
1. the instant Ovum Anas domestica of paste flavor glutinous rice flavor, it is characterised in that: include the raw material of following mass parts:
Water-milling glutinous rice flour 100 parts, Salted duck egg 50 parts, 20～30 parts of roasted peanut rice, peanut butter 20～30 parts, roasting melon seed 20～30 parts, Sal 1～1.5 part, soya sauce 10～20 parts, white sugar 0.1～0.2 part；
The manufacture method of the described instant Ovum Anas domestica of paste flavor glutinous rice flavor, comprises the following steps that:
(1) water-milling glutinous rice flour is put in frying pan fry to faint yellow go out fragrance, spread out dry in the air cool, stand-by；The peanut butter that peanut butter adds proper amount of clear water furnishing scattered paste shape is stuck with paste, stand-by；Roasted peanut rice is processed into particle, stand-by；
(2) fragrance is fried out by pot adds a little oil addition soya sauce, add appropriate water and Sal, white sugar, dry in the air after mixing up taste cool, the roasting melon seed adding the fragrant Oryza glutinosa of step (1) stir-fry, peanut butter paste, roasted peanut rice and proportional quantity stirs, the glutinous rice flour dough that furnishing soft or hard is suitable, stand 10～15h at the environment lower seals of 18～24 DEG C to proof, stand-by；
(3) with driving egg device, Salted duck egg being opened at microcephaly place an osculum, keep eggshell attractive in appearance, pour out Ovum Gallus domesticus album and egg yolk, the Oryza glutinosa dough proofed by step (2) encases Ovum Anas domestica yolk, reinstalls in eggshell, finally microcephaly's eggshell is sealed back original position；Ready-made Oryza glutinosa Ovum Anas domestica being put into steam box and steams 20～30min to ripe, taking-up is dried in the air cool, vacuum packaging, sterilizing, namely prepares the fragrant glutinous instant Ovum Anas domestica of paste flavor glutinous rice flavor of mouthfeel。
2. the instant Ovum Anas domestica of paste flavor glutinous rice flavor according to claim 1, it is characterised in that: in step (1), peanut butter is 1: 0.5 with the mass ratio of clear water。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610104564.9A CN105685846A (en) | 2016-02-24 | 2016-02-24 | Sauce glutinous rice flavor ready-to-eat duck eggs and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610104564.9A CN105685846A (en) | 2016-02-24 | 2016-02-24 | Sauce glutinous rice flavor ready-to-eat duck eggs and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685846A true CN105685846A (en) | 2016-06-22 |
Family
ID=56223097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610104564.9A Pending CN105685846A (en) | 2016-02-24 | 2016-02-24 | Sauce glutinous rice flavor ready-to-eat duck eggs and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685846A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432210A (en) * | 2014-12-11 | 2015-03-25 | 万思雄 | Nutrition-reinforced low-salt red-yolk salted duck eggs and preparation method thereof |
| CN104432211A (en) * | 2014-12-11 | 2015-03-25 | 万思雄 | Salted duck eggs with health effect for reducing cholesterol and preparation method thereof |
-
2016
- 2016-02-24 CN CN201610104564.9A patent/CN105685846A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432210A (en) * | 2014-12-11 | 2015-03-25 | 万思雄 | Nutrition-reinforced low-salt red-yolk salted duck eggs and preparation method thereof |
| CN104432211A (en) * | 2014-12-11 | 2015-03-25 | 万思雄 | Salted duck eggs with health effect for reducing cholesterol and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 双妈烘焙乐趣: "五福糯米蛋", 《HTTP://WWW.XIACHUFANG.COM/RECIPE/100632705/》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101455386B (en) | Nutrient food and preparation method thereof | |
| KR101828389B1 (en) | The method of manufacture for baguette using a shrimp and potato | |
| CN105248554A (en) | Mango purple sweet potato crisp wrapper mooncake and making method thereof | |
| CN105165981A (en) | Chinese chestnut pastry and manufacturing method thereof | |
| CN104686917A (en) | Black charcoal cream custard dessert and making method | |
| CN109362844A (en) | A kind of vegetables hamburger cake and preparation method thereof | |
| WO2014149362A1 (en) | Fortified egg white products | |
| CN105961554A (en) | Germinated brown rice biscuits and preparation method thereof | |
| CN105494577A (en) | Nutrient easy-to-digest biscuits for preschoolers to eat | |
| CN104542857A (en) | Butter flavor black rice biscuit and manufacturing method thereof | |
| CN102144773B (en) | Method for preparing mushroom vegetarian meat | |
| CN105661362A (en) | Glutinous rice-containing instant duck eggs and making method thereof | |
| CN102440409A (en) | Shredded squid and manufacturing method thereof | |
| RU2496350C1 (en) | Method for preparation of culinary fish mince product for school alimentation | |
| CN105685846A (en) | Sauce glutinous rice flavor ready-to-eat duck eggs and making method thereof | |
| CN105725100A (en) | Five-cereal-flavor instant duck egg and making method thereof | |
| CN107361310A (en) | A kind of nut roast duck wing and preparation method thereof | |
| CN103535421A (en) | Fiddlehead-flavored cookies | |
| CN102907593A (en) | Cooked food jelly and preparation method thereof | |
| CN105995455A (en) | Healthcare steamed stuffed buns | |
| KR101973280B1 (en) | Method for manufacturing a curry containing mushroom, and the curry manufactured by the method | |
| CN105707176A (en) | Instant lotus flower pastry and production method thereof | |
| KR101795684B1 (en) | Tteokbokki souce, method for manufacturing tteokbokki souce and capsule-type tteokbokki manufactured by using the same | |
| KR101365687B1 (en) | Golden source and manufacturing method thereof | |
| CN106360682A (en) | Making method of cassava shrimp-flavored steamed dumplings |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160622 |
|
| RJ01 | Rejection of invention patent application after publication |