CN106172604A - A kind of manufacture method of Radix Raphani fritters of twisted dough sheet - Google Patents
A kind of manufacture method of Radix Raphani fritters of twisted dough sheet Download PDFInfo
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- CN106172604A CN106172604A CN201610525826.9A CN201610525826A CN106172604A CN 106172604 A CN106172604 A CN 106172604A CN 201610525826 A CN201610525826 A CN 201610525826A CN 106172604 A CN106172604 A CN 106172604A
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- radix raphani
- fritters
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- twisted dough
- dough sheet
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Abstract
The present invention provides the manufacture method of a kind of Radix Raphani fritters of twisted dough sheet, relates to field of food, and step is: (1) Radix Raphani goes peppery sweetened;(2) Radix Raphani slurry is produced;(3) grouting: slit longitudinally into fritters of twisted dough sheet after the fritters of twisted dough just going out oil cauldron are drained, cooled, the thickness of fritters of twisted dough sheet is 8 12mm, is injected in the space in fritters of twisted dough sheet by Radix Raphani slurry, heats with steam, the Radix Raphani pulp surface in fritters of twisted dough sheet space is made to solidify, it is to avoid Radix Raphani slurry flows out;(4) baking: the fritters of twisted dough sheet after grouting sends into baking oven baking, and baking temperature is 125 DEG C, and baking time is 2.5 5min, and Radix Raphani pulp surface is golden yellow;(5) cooling packing: after baking terminates, cooling, then it is vacuum-packed, after sterilization treatment, vanning.The present invention, compared with traditional Radix Raphani food, uses convenient, and the processing method having expanded Radix Raphani food enriches the kind of Radix Raphani food.
Description
Technical field
The present invention relates to field of food, particularly relate to the manufacture method of a kind of Radix Raphani fritters of twisted dough sheet.
Background technology
Radix Raphani, rhizome vegetable, have another name called Radix Raphani, summer radish, Radix Talini Paniculati.Root meat, Long Circle, spherical or conical, originate in
China, kind is the most, has shagreen, purple skin, Folium Styracis Suberifoliae and Rhizoma Euonymus, and stem is upright, sturdy, and cylindrical, hollow, from base portion branch.Logical
Chang great Tou pinnation, by coarse wool, side sliver 1~3 is right, and there is sawtooth at edge or incises;In stem, upwards gradual change is little, does not split or slightly divides
Split, do not embrace stem.Raceme, top is raw and axil is raw.Spend rose pink or white.Siliqua, does not ftractures, closely cone, directly or slightly
Curved, to hang between seed and shorten beading into, tip has long beak, beak length 2.5~5 centimetres, really wall spongioplasm.Seed 2~6, bronzing,
Circle, has fine-structure mesh stricture of vagina.Seed, fresh, leaf all can be used as medicine, function therapeutic method to keep the adverse QI flowing downwards removing food stagnancy.Raw turnip amylase-containing, can be aid digestion, has many
Plant vegetables and use and medical value.
Now, cooking that Radix Raphani is mainly used in people's daily life is edible, or carrys out salted white with Radix Raphani, the food of Radix Raphani
With relatively more single, seldom have to become Radix Raphani food processing a kind of to be convenient for carrying, can instant edible leisure food, existing Radix Raphani food
The demand of people cannot be met.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Radix Raphani fritters of twisted dough sheet, to solve above-mentioned technical problem.
The technical problem to be solved realizes by the following technical solutions:
The manufacture method of a kind of Radix Raphani fritters of twisted dough sheet, it is characterised in that step is:
(1) Radix Raphani goes peppery sweetened:
Taking the Radix Raphani of fresh band leaf, surface washing is clean, use the mode of injection inject in the tuber of Radix Raphani go peppery sweetened
Agent, injects from the tuber lower end of Radix Raphani, and the tuber of per kilogram Radix Raphani injects and removes peppery sweetener 25g, injects after removing peppery sweetener, Radix Raphani
Leaf is the most placed longitudinally, be placed in specific environment process 45min, wherein before 15min minute stand, subsequently 20min allow Radix Raphani with
The speed rotation of 800-1200r/min, last 10min stands;The temperature of described specific environment is 36 DEG C, violet exposure intensity is
850 luxs, gas concentration lwevel are 3600ppm, ultrasonic frequency is 2.34 ten thousand hertz;
Described go peppery sweetener to be made up of the raw material of following weight ratio: 5.5 parts of crystal sugar, thorn lake 2.0 parts, Fructus Mori 1.8 parts,
Fructus Hordei Germinatus powder 1.6 parts, Fructus Schisandrae Chinensis 1.2 parts, 50 parts of water;
Taking 20 parts of water, add Fructus Schisandrae Chinensis and Fructus Hordei Germinatus powder, stirring makes Fructus Hordei Germinatus powder, Fructus Schisandrae Chinensis be completely submerged in water, is warming up to
45 DEG C, soak 8.5 hours, filter, reserved filtrate;Rinse Fructus Hordei Germinatus powder, Fructus Schisandrae Chinensis with remaining water, and it is mixed with filtrate to collect flushing liquor
Close, obtain the extracting solution of Fructus Hordei Germinatus powder and Fructus Schisandrae Chinensis;Adding crystal sugar in extracting solution, stirring, to being completely dissolved, adds by thorn lake
The juice squeezed with Fructus Mori, stirs and i.e. obtains peppery sweetener;
(2) produce Radix Raphani slurry: cut Folium Raphani and root hair, stay the tuber of Radix Raphani, after cleaning, rub into Radix Raphani mud, to 100 parts
Adding 15 parts of water, Ovum Gallus domesticus album 30 parts, Fructus Hordei Germinatus powder 25-55 part, 25 parts of taste masking material in Radix Raphani mud, the Radix Raphani slurry of stickiness is made in stirring,
Stand-by;
Described taste masking material is formed by the preparation of raw material of following weight ratio: Sal 35 parts, 3.5 parts of yacon dry powder, Folium Perillae powder
0.5 part of end, Chinese Mosla Herb 0.9 part, 0.5 part of Folium Perillae powder, sucrose 20 parts, sodium succinate 1.2 parts, ethylmaltol 0.8 part, ferment
Female 0.6 part of powder, sodium bicarbonate 4 parts, shrimp seed 3 parts, Zanthoxyli Bungeani powder 2.5 parts, Fructus Foeniculi powder 1.2 parts;
(3) grouting: slitting longitudinally into fritters of twisted dough sheet after the fritters of twisted dough just going out oil cauldron are drained, cooled, the thickness of fritters of twisted dough sheet is 8-
12mm, injects Radix Raphani slurry in the space in fritters of twisted dough sheet, heats with steam, makes the Radix Raphani pulp surface in fritters of twisted dough sheet space solid
Change, it is to avoid Radix Raphani slurry flows out;
(4) baking: the fritters of twisted dough sheet after grouting sends into baking oven baking, and baking temperature is 125 DEG C, and baking time is 2.5-
5min, Radix Raphani pulp surface is golden yellow;
(5) cooling packing: after baking terminates, cooling, then it is vacuum-packed, after sterilization treatment, vanning.
As preferably, described Radix Raphani selects Rhizoma Euonymus Radix Raphani.
Described shrimp seed, after fresh and alive shrimp afterbody takes off, is put into and is utilized the current of high speed rotating to break up in acetic acid aqueous solution,
Filter with gauze again, it is thus achieved that scattered shrimp seed.
The concentration of described acetic acid aqueous solution is 1.2%, can weaken the glutinous of shrimp seed surface with the acetic acid aqueous solution of this concentration
Property, then under fluid power effect, easier realization is broken up, and the integrity of shrimp seed granule can be kept, it is to avoid between shrimp seed granule again
Secondary adhesion.
Radix Raphani goes peppery sweetened step, and using fresh live body Radix Raphani is effective object, uses the mode of injection will go peppery increasing
Edulcorant inject Radix Raphani tuber in, then Radix Raphani live body is placed in specific in the environment of process, promote the cell liquid stream in Radix Raphani tuber
Dynamic, add the longitudinal diffusion speed going peppery sweetener in Radix Raphani tuber, while longitudinal diffusion, be also attended by the horizontal stroke of relatively slow speed
Under diffusion, then the cooperation that Radix Raphani is with certain speed rotation, produce centrifugal action, accelerate to remove peppery sweetener horizontal stroke in Radix Raphani tuber
To diffusion;Go peppery sweetener can change the taste of Radix Raphani, improve its palatability as leisure food;Go to institute in peppery sweetener
The mulberry juice that contains, Fructus Schisandrae Chinensis composition, can eliminate the pungent that some Radix Raphani has, increase its sour-sweet taste;Fructus Hordei Germinatus powder and the five tastes
The extracting solution of son, has and decomposes and the effect of the total spicy substance of Radix Raphani, increases sugar part simultaneously.
Producing in the step of Radix Raphani slurry, the taste masking material of use is different from tradition flavoring agent and tradition flavouring method, in taste masking material
Do not use a large amount of Tradition condiment, such as Herba Alii fistulosi, Bulbus Allii, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Piperis, soy sauce, Fructus Cumini Cymini, Fructus Capsici, cooking wine, taste
Essence, chicken essence, Oyster sauce etc.;Tradition flavouring method, by using the flavouring agent of larger proportion, changes the taste of foodstuff, simultaneously
Also cover or too much change the taste of food materials itself;Even result in some original flavor in food materials to be destroyed and disappear, along with people
The raising of health diet consciousness, the food that edible too many flavouring agent of being unwilling is in harmonious proportion out;It is unfavorable that flavouring agent excess eats
In healthy, the most traditional peppery bar, its taste is the most tempting, but the most unhealthy, and its taste almost fully relies on flavouring agent
Mediation forms;There is no the taste of any food materials itself.The Radix Raphani slurry produced has preferable stickiness, it is adaptable to inside fritters of twisted dough
Hole in grouting, curing molding after ripening, make fritters of twisted dough have preferably elastic mouthfeel.
Traditional flavouring method abandoned the most completely by the taste masking material of the present invention, does not uses Tradition condiment in a large number;Only
Using seasoning based on Sal, sucrose, be aided with a small amount of Pericarpium Zanthoxyli, Fructus Foeniculi, main thought is to utilize other food materials to staple food material
Carry out assisting flavour enhancing, ferment, decompose, extract and improve the local flavor of food materials itself to greatest extent.And the taste masking material of the present invention,
I.e. as preserved materials, again as being coated on the extension thickener that preserved radish strip surface carries out toasting.
The step of grouting, the fritters of twisted dough that utilization has just blasted are as carrier, and cut into fritters of twisted dough sheet, and Radix Raphani slurry is poured into oil
In hole in silver, and using steam heat-shaping, final baking product out has preferable stereovision, in good taste.
The invention has the beneficial effects as follows:
The present invention, compared with traditional Radix Raphani food, uses convenient, and the processing method having expanded Radix Raphani food enriches
The kind of Radix Raphani food, can not only keep the nutritive value of Radix Raphani well, and its preparation method is simple, and preparation cost is low,
Special taste, nutritious, the manufacture method of the present invention is different from traditional Radix Raphani edible way simultaneously, can be as leisure food
At any time with enjoying, it is simple to trip is carried, useful to health.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close specific embodiment, the present invention is expanded on further, but following embodiment is only the preferred embodiments of the present invention, and not all.
Based on the embodiment in embodiment, it is real that those skilled in the art are obtained other on the premise of not making creative work
Execute example, broadly fall into protection scope of the present invention.
A kind of manufacture method of Radix Raphani fritters of twisted dough sheet, step is:
(1) Radix Raphani goes peppery sweetened:
Taking the Radix Raphani of fresh band leaf, surface washing is clean, use the mode of injection inject in the tuber of Radix Raphani go peppery sweetened
Agent, injects from the tuber lower end of Radix Raphani, and the tuber of per kilogram Radix Raphani injects and removes peppery sweetener 25g, injects after removing peppery sweetener, Radix Raphani
Leaf is the most placed longitudinally, be placed in specific environment process 45min, wherein before 15min minute stand, subsequently 20min allow Radix Raphani with
The speed rotation of 800-1200r/min, last 10min stands;The temperature of described specific environment is 36 DEG C, violet exposure intensity is
850 luxs, gas concentration lwevel are 3600ppm, ultrasonic frequency is 2.34 ten thousand hertz;
Described go peppery sweetener to be made up of the raw material of following weight ratio: 5.5 parts of crystal sugar, thorn lake 2.0 parts, Fructus Mori 1.8 parts,
Fructus Hordei Germinatus powder 1.6 parts, Fructus Schisandrae Chinensis 1.2 parts, 50 parts of water;
Taking 20 parts of water, add Fructus Schisandrae Chinensis and Fructus Hordei Germinatus powder, stirring makes Fructus Hordei Germinatus powder, Fructus Schisandrae Chinensis be completely submerged in water, is warming up to
45 DEG C, soak 8.5 hours, filter, reserved filtrate;Rinse Fructus Hordei Germinatus powder, Fructus Schisandrae Chinensis with remaining water, and it is mixed with filtrate to collect flushing liquor
Close, obtain the extracting solution of Fructus Hordei Germinatus powder and Fructus Schisandrae Chinensis;Adding crystal sugar in extracting solution, stirring, to being completely dissolved, adds by thorn lake
The juice squeezed with Fructus Mori, stirs and i.e. obtains peppery sweetener;
(2) produce Radix Raphani slurry: cut Folium Raphani and root hair, stay the tuber of Radix Raphani, after cleaning, rub into Radix Raphani mud, to 100 parts
Adding 15 parts of water, Ovum Gallus domesticus album 30 parts, Fructus Hordei Germinatus powder 25-55 part, 25 parts of taste masking material in Radix Raphani mud, the Radix Raphani slurry of stickiness is made in stirring,
Stand-by;
Described taste masking material is formed by the preparation of raw material of following weight ratio: Sal 35 parts, 3.5 parts of yacon dry powder, Folium Perillae powder
0.5 part of end, Chinese Mosla Herb 0.9 part, 0.5 part of Folium Perillae powder, sucrose 20 parts, sodium succinate 1.2 parts, ethylmaltol 0.8 part, ferment
Female 0.6 part of powder, sodium bicarbonate 4 parts, shrimp seed 3 parts, Zanthoxyli Bungeani powder 2.5 parts, Fructus Foeniculi powder 1.2 parts;
(3) grouting: slitting longitudinally into fritters of twisted dough sheet after the fritters of twisted dough just going out oil cauldron are drained, cooled, the thickness of fritters of twisted dough sheet is 8-
12mm, injects Radix Raphani slurry in the space in fritters of twisted dough sheet, heats with steam, makes the Radix Raphani pulp surface in fritters of twisted dough sheet space solid
Change, it is to avoid Radix Raphani slurry flows out;
(4) baking: the fritters of twisted dough sheet after grouting sends into baking oven baking, and baking temperature is 125 DEG C, and baking time is 2.5-
5min, Radix Raphani pulp surface is golden yellow;
(5) cooling packing: after baking terminates, cooling, then it is vacuum-packed, after sterilization treatment, vanning.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry
The personnel only present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also has various
Changes and improvements, these changes and improvements both fall within scope of the claimed invention.Claimed scope is by institute
Attached claims and equivalent thereof define.
Claims (4)
1. the manufacture method of a Radix Raphani fritters of twisted dough sheet, it is characterised in that step is:
(1) Radix Raphani goes peppery sweetened:
Taking the Radix Raphani of fresh band leaf, surface washing is clean, uses the mode of injection to inject in the tuber of Radix Raphani and removes peppery sweetener, from
The tuber lower end of Radix Raphani is injected, and the tuber of per kilogram Radix Raphani injects and removes peppery sweetener 25g, injects after removing peppery sweetener, and Folium Raphani is upward
Placed longitudinally, it is placed in specific environment process 45min, wherein within first 15min minute, stands, 20min allows Radix Raphani with 800-subsequently
The speed rotation of 1200r/min, last 10min stands;The temperature of described specific environment is 36 DEG C, violet exposure intensity is 850
Lux, gas concentration lwevel are 3600ppm, ultrasonic frequency is 2.34 ten thousand hertz;
Described peppery sweetener is gone to be made up of the raw material of following weight ratio: 5.5 parts of crystal sugar, thorn lake 2.0 parts, Fructus Mori 1.8 parts, Fructus Hordei Germinatus
1.6 parts of powder, Fructus Schisandrae Chinensis 1.2 parts, 50 parts of water;
Taking 20 parts of water, add Fructus Schisandrae Chinensis and Fructus Hordei Germinatus powder, stirring makes Fructus Hordei Germinatus powder, Fructus Schisandrae Chinensis be completely submerged in water, is warming up to 45 DEG C,
Soak 8.5 hours, filter, reserved filtrate;Rinse Fructus Hordei Germinatus powder, Fructus Schisandrae Chinensis with remaining water, and collect flushing liquor and mix with filtrate, must
Fructus Hordei Germinatus powder and the extracting solution of Fructus Schisandrae Chinensis;Adding crystal sugar in extracting solution, stirring, to being completely dissolved, adds by thorn lake and Fructus Mori
The juice squeezed, stirs and i.e. obtains peppery sweetener;
(2) produce Radix Raphani slurry: cut Folium Raphani and root hair, stay the tuber of Radix Raphani, after cleaning, rub into Radix Raphani mud, to 100 portions of Radix Raphani
Adding 15 parts of water, Ovum Gallus domesticus album 30 parts, Fructus Hordei Germinatus powder 25-55 part, 25 parts of taste masking material in mud, stirring is made the Radix Raphani slurry of stickiness, is treated
With;
Described taste masking material is formed by the preparation of raw material of following weight ratio: Sal 35 parts, 3.5 parts of yacon dry powder, Folium Perillae powder 0.5
Part, Chinese Mosla Herb 0.9 part, 0.5 part of Folium Perillae powder, sucrose 20 parts, sodium succinate 1.2 parts, ethylmaltol 0.8 part, yeast powder
0.6 part, sodium bicarbonate 4 parts, shrimp seed 3 parts, Zanthoxyli Bungeani powder 2.5 parts, Fructus Foeniculi powder 1.2 parts;
(3) grouting: slitting longitudinally into fritters of twisted dough sheet after the fritters of twisted dough just going out oil cauldron are drained, cooled, the thickness of fritters of twisted dough sheet is 8-12mm,
Radix Raphani slurry is injected in the space in fritters of twisted dough sheet, heats with steam, make the Radix Raphani pulp surface in fritters of twisted dough sheet space solidify, it is to avoid
Radix Raphani slurry flows out;
(4) baking: the fritters of twisted dough sheet after grouting sends into baking oven baking, and baking temperature is 125 DEG C, and baking time is 2.5-5min, Radix Raphani
Pulp surface is golden yellow;
(5) cooling packing: after baking terminates, cooling, then it is vacuum-packed, after sterilization treatment, vanning.
The manufacture method of Radix Raphani fritters of twisted dough sheet the most according to claim 1, it is characterised in that: described Radix Raphani selects Rhizoma Euonymus Radix Raphani.
The manufacture method of Radix Raphani fritters of twisted dough sheet the most according to claim 1, it is characterised in that: described shrimp seed is from fresh and alive shrimp tail
After portion takes off, put into and acetic acid aqueous solution utilizes the current of high speed rotating break up, then filter with gauze, it is thus achieved that scattered shrimp
Seed.
The manufacture method of Radix Raphani fritters of twisted dough sheet the most according to claim 3, it is characterised in that: the concentration of described acetic acid aqueous solution
It is 1.2%.
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CN1196895A (en) * | 1997-04-22 | 1998-10-28 | 王彬 | Method of producing deep-fried twisted dough sticks having filling |
CN103210981A (en) * | 2013-05-13 | 2013-07-24 | 郑海鸿 | Fruit and vegetable vegetarian deep-fried dough stick and preparation method thereof |
CN103584020A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Root vegetable vinasse-made flavor food and processing method thereof |
CN104432207A (en) * | 2014-12-01 | 2015-03-25 | 孙永锋 | Making method of mixed eggs |
CN105029283A (en) * | 2015-05-29 | 2015-11-11 | 曹红云 | Red oil radish with mulberry flavor and preparation method of red oil radish |
-
2016
- 2016-07-05 CN CN201610525826.9A patent/CN106172604A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1168778A (en) * | 1995-12-28 | 1997-12-31 | 黄浩军 | Method for processing umbroken eggs |
CN1196895A (en) * | 1997-04-22 | 1998-10-28 | 王彬 | Method of producing deep-fried twisted dough sticks having filling |
CN103210981A (en) * | 2013-05-13 | 2013-07-24 | 郑海鸿 | Fruit and vegetable vegetarian deep-fried dough stick and preparation method thereof |
CN103584020A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Root vegetable vinasse-made flavor food and processing method thereof |
CN104432207A (en) * | 2014-12-01 | 2015-03-25 | 孙永锋 | Making method of mixed eggs |
CN105029283A (en) * | 2015-05-29 | 2015-11-11 | 曹红云 | Red oil radish with mulberry flavor and preparation method of red oil radish |
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Application publication date: 20161207 |