CN106805093A - A kind of dumpling wrapper and preparation method thereof, dumpling - Google Patents
A kind of dumpling wrapper and preparation method thereof, dumpling Download PDFInfo
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- CN106805093A CN106805093A CN201710036630.8A CN201710036630A CN106805093A CN 106805093 A CN106805093 A CN 106805093A CN 201710036630 A CN201710036630 A CN 201710036630A CN 106805093 A CN106805093 A CN 106805093A
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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
Abstract
The invention provides a kind of dumpling wrapper and preparation method thereof, dumpling.A kind of dumpling wrapper, mainly by following component and water and into：By weight, 45 parts of wheaten starch, 23 parts of inkfish juice, 0.8 1.2 parts of salt, 1.5 2.5 parts of corn flour, 1 part of egg；According to formula, all raw materials are mixed, water is added and into dough, dumpling wrapper is made afterwards.Be added to inkfish juice in dumpling wrapper by the present invention, not only enriches the mouthfeel of dumpling, and can play good health-care effect, and optimizes the additional proportion of salt and egg, and the effect of mouthfeel and gluten strength is improved to reach.
Description
Technical field
The present invention relates to field of food, more particularly, to a kind of dumpling wrapper and preparation method thereof, dumpling.
Background technology
Dumpling, also known as boiled dumpling, original name " tender ear " is one of ancient traditional wheaten food of China, as if Central Plains city is come from, away from the present
There is the history of more than 1,800 years.Dumpling is deep to be liked by Chinese numerous people, is the north of China most area annual spring
The Spring Festival holidays food that section must be eaten, also has Winter Solstice to eat the custom of dumpling in many provinces and cities.There is a proverb in northeast：It is " comfortable not as falling
, be fond of eating and be not so good as dumpling." reflect that northeasterner likes to dumpling.
Dumpling is Chinese Eastern Han Dynasty Nanyang holy doctor Zhang Zhongjing invention, and its Historic Evolution experienced very long process, the Ming Dynasty
Last years of a dynasty or reign Zhang Zilie has done good explanation：" boiled dumpling ear, i.e. section accepted way of doing sth food, firm ball in soup, or meaning powder angle, northerner read angle and are
Tender, because exhaling dumpling bait, puppet is dumpling." when making dumplings, people are usually wrapped enter in filling golden as one wishes, sugar, peanut, jujube and chestnut etc..
People that is as one wishes, having sugar is had, the date in the coming year is sweeter, and the people for having peanut will have good health and a long life, and have the people of jujube and chestnut
To have sons early.Some areas other while dumpling is eaten, will also with a little non-staple foodstuff it is lucky to show.Such as take liberties with joke, signify
Whole family's happiness；Dried persimmon is eaten, Everything come off satisfactorily for symbol；Three fresh vegetables are eaten, the New Year ushers in a renewal and a change of fortune for symbol.South can break up chicken during some place New Year
Heating does crust and wraps meat stuffing referred to as egg dumplings after egg.
Existing dumpling wrapper is all have wheat flour and into nutritive value and taste are too single.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of dumpling wrapper, and described dumpling wrapper is nutritious, with antitumor effect
Really；And soft taste, easily digestion, biceps not cracky by force.
The second object of the present invention is the preparation method of the dumpling wrapper for providing mentioned above, and described method is simply high
Effect.
The third object of the present invention is to provide a kind of dumpling, and described dumpling thin skin filling is tender, delicious flavour, nutritive value
It is high.
In order to reach object above, the invention provides following technical scheme：
A kind of dumpling wrapper, mainly by following component and water and into：
By weight, wheaten starch 4-5 parts, 2-3 parts of inkfish juice, salt 0.8-1.2 parts, corn flour 1.5-2.5 parts, egg 1
Part.
Be added to inkfish juice in dumpling wrapper by the present invention, not only enriches the mouthfeel of dumpling, and can play good health care
Effect, especially inkfish juice therein.The main component of inkfish juice is melanin, wherein the polysaccharide-peptide rich in fucose is compound
Body, with preferable antitumor action, and has no toxic side effect, and its antitumor action is due to strengthening function of immune system, especially
It is the result for strengthening cellular immune function.Therefore ink feed anchovy sauce will be rubbed in dumpling wrapper, there is good health-care effect.
Another improvement of the invention is the additional proportion for optimizing salt and egg, and mouthfeel and gluten strength are improved to reach
Effect.Put egg in flour, egg mainly as a kind of emulsifying agent, by beating so that large quantity of air enters in flour, shape
Into the volume expanded so that dumpling wrapper is more soft, and increased nutrition.Salt is added in dough can strengthen gluten, make dough muscle
Power is stronger so that dumpling wrapper not cracky.
Additionally, the present invention also innovation improves the mouthfeel and biceps of wheaten starch with corn flour.
Above dumpling wrapper formula is core scheme of the invention, can also further be improved on this basis, for example：
Preferably, by weight, wheaten starch 4-5 parts, 2-3 parts of inkfish juice, salt 0.8-1.2 parts, corn flour 1.5-2 parts,
1 part of egg.
Wherein, wheaten starch can take 4 parts, 4.2 parts, 4.4 parts, 4.5 parts, 4.7 parts, 4.9 parts, 5 parts.Inkfish juice can take
3 parts, 3.2 parts, 3.4 parts, 3.5 parts, 3.7 parts, 3.9 parts, 4 parts.Salt can take 0.8 part, 0.85 part, 0.9 part, 0.95 part, 1 part,
1.5 parts, 2 parts.Corn flour can take 1.5 parts, 1.6 parts, 1.8 parts, 1.7 parts, 1.9 parts, 2 parts.
Preferably, by weight, by weight, wheaten starch 4-5 parts, 2-3 parts of inkfish juice, 1 part of salt, 2 parts of corn flour, chicken
1 part of egg.
The preparation method of dumpling wrapper mentioned above comprises the following steps：
According to formula, all raw materials are mixed, water is added and into dough, dumpling wrapper is made afterwards.
The method is simply efficient.Wherein, the order of raw material mixing can be it is arbitrary, addition opportunity of water be it is arbitrary,
Water is depending on the soft or hard degree of dough.
For example, solid-to-liquid ratio during described and dough is 8-12:6 (referring to mass ratio), preferably 10-12:6.It is now more enough to take into account
The pliability and broken skin problem of mouthfeel.
Solid-to-liquid ratio can be 8:6,9:6,9.5:6,10:6,10.5:6,11.5:6,12:6,8.5:6,11.2:6.
Preferably, described and into also including after dough：1-5min is toasted at 60-80 DEG C, dumpling wrapper is then made.
Micro- drying is carried out to dough, suppleness can be improved, it is easier to roll skin.
Baking temperature can be 60 DEG C, 62 DEG C, 64 DEG C, 66 DEG C, 68 DEG C, 70 DEG C, 72 DEG C, 74 DEG C, 76 DEG C, 78 DEG C, 80 DEG C
Deng.
Preferably, baking temperature is 60-70 DEG C.
Preferably, the mixing, addition water and the method into dough are：
First water is mixed with wheaten starch, is rubbed, added egg and rub, added inkfish juice, corn flour and continue to rub,
Salt is added to rub.
Above addition sequence is more conducive to play the effect of egg and salt.
Above dumpling wrapper of the invention can arrange in pairs or groups arbitrary filling for dumplings, for example, (be by weight)：
Mutton filling：Net 500 parts of mutton, 250 parts of hotbed chives, 50 parts of bruised ginger, 50 parts of green onion end, 5 parts of Chinese prickly ash, 2, egg, refined salt 5
Part, 3 parts of pepper powder, 15 parts of cooking wine, 20 parts of soy sauce, 25 parts of sesame oil, 25 parts of peanut oil.
Three delicacies filling：200 parts of fresh shrimp, 100 parts of waterishlogged Stichopus japonicus, 150 parts of winter bamboo shoot, 200 parts of pig fore-clamp meat, 10 parts of ginger splices, green onion
20 parts of section, 20 parts of bruised ginger, 50 parts of green onion end, egg 1,10 parts of refined salt, 3 parts of pepper powder, 30 parts of cooking wine, 10 parts of monosodium glutamate, chickens' extract
10 parts, 10 parts of white sugar, 25 parts of sesame oil, 350 parts of soup-stock.
Pork filling：
500 parts of pig fore-clamp meat, 1000 parts of Chinese cabbage, 15 parts of bruised ginger, 30 parts of green onion end, 15 parts of refined salt, 5 parts of pepper powder, cooking wine
25 parts, 15 parts of monosodium glutamate, 25 parts of sesame oil, 25 parts of refined oil.
Duck filling：250 parts of duck, to 150 parts of shrimp, fresh chives obstruct 100 parts, 10 parts of refined salt, 10 parts of monosodium glutamate, soy sauce 40
Part, 25 parts of lard stearin, 25 parts of sesame oil, each 10 portions of fresh soup of ginger, green onion end are appropriate.
Chinese yam steams filling：250 parts of Chinese yam, 200 parts of fresh meat end, 20 parts of chopped spring onion, 10 parts of bruised ginger, 10 parts of salt, sugared 10 parts, BAICAO powder
5 parts, 5 parts of white pepper powder, 15 parts of sesame oil.
Dried scallop steamed dumpling filling：250 parts of fresh meat, 5, dried scallop (dry), 50 parts of oenanthe stolonifera, (other condiment can separately add) 10 parts of salt, sugar
5 parts, 5 parts of white pepper powder, 10 portions of soup-stock of sesame oil it is appropriate.
The invention provides a kind of filling for dumplings of seafood type, arrange in pairs or groups dumpling wrapper of the invention, the dumpling thin skin filling for obtaining
Tender, delicious flavour, nutritive value is high.
The filling for dumplings is mainly mixed by following component：
By weight, 1000 parts, leek 250-350 parts, egg 60-100 parts, refined salt 13-18 parts, pepper powder 4- are oppressed
6 parts, cooking wine 20-30 parts, monosodium glutamate 13-18 parts, chickens' extract 13-18 parts, sesame oil 20-30 parts, edible oil 25-35 parts.
Wherein, leek can take 250 parts, 260 parts, 270 parts, 280 parts, 290 parts, 300 parts, 310 parts, 320 parts, 330 parts,
340 parts, 350 parts.Egg can take 60 parts, 70 parts, 80 parts, 90 parts, 100 parts.Refined salt can take 13 parts, 14 parts, 15 parts, 16
Part, 16 parts, 17 parts, 18 parts.Pepper powder can take 4,4.5,5,5.5,6 parts.Cooking wine can take 22 parts, 24 parts, 26 parts, 28 parts,
30 parts.Monosodium glutamate can take 13 parts, 14 parts, 15 parts, 16 parts, 16 parts, 17 parts, 18 parts.Chickens' extract can take 13 parts, 14 parts, 15 parts, 16
Part, 16 parts, 17 parts, 18 parts.Sesame oil can take 22 parts, 24 parts, 26 parts, 28 parts, 30 parts.Edible oil can take 25 parts, 26 parts, 27
Part, 28 parts, 29 parts, 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts.
Preferably, the filling for dumplings also includes 90-110 parts of pig fat meat.Pig fat meat can take 90 parts, 95 parts, 100 parts, 105
Part, 110 parts.
To sum up, compared with prior art, invention achieves following technique effect：
(1) nutritional health function of dumpling wrapper is enriched：
Inkfish juice is added in dumpling wrapper, the mouthfeel of dumpling is not only enriched, and good health-care effect can be played, especially
It is inkfish juice therein.The main component of inkfish juice is melanin, wherein the polysaccharide rich in fucose-peptide complex, has
Preferable antitumor action, and have no toxic side effect, its antitumor action is, due to enhancing function of immune system, particularly to strengthen thin
The result of born of the same parents' immunologic function.Therefore ink feed anchovy sauce will be rubbed in dumpling wrapper, there is good health-care effect.
(2) pliability of dumpling wrapper is improved：
Egg, by beating so that large quantity of air enters in flour, forms the body for expanding mainly as a kind of emulsifying agent
Product so that dumpling wrapper is more soft, and increased nutrition.
(3) the muscle degree of dumpling wrapper dough is improved：
Adding salt can strengthen gluten, make dough strength stronger so that dumpling wrapper not cracky.
(4) there is provided a kind of inside and outside all delicious dumpling：
Dumpling wrapper and the fish cream perfect adaptation of inkfish juice will be added, will obtain that thin skin filling is tender, the mouthfeel of delicious flavour.
Specific embodiment
Technical scheme is clearly and completely described below in conjunction with specific embodiment, but ability
Field technique personnel will be understood that, following described embodiment is a part of embodiment of the invention, rather than whole embodiments,
The present invention is merely to illustrate, and is not construed as limiting the scope of the present invention.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.Unreceipted actual conditions person in embodiment, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or instrument
Unreceipted production firm person, is the conventional products that can be obtained by commercially available purchase.
Primary motivitation of the invention is the formula for improveing dumpling wrapper, i.e.,：
A kind of dumpling wrapper, mainly by following component and water and into：
By weight, wheaten starch 4-5 parts, 2-3 parts of inkfish juice, salt 0.8-1.2 parts, corn flour 1.5-2.5 parts, egg 1
Part.
Be added to inkfish juice in dumpling wrapper by the present invention, not only enriches the mouthfeel of dumpling, and can play good health care
Effect, especially inkfish juice therein.
On this basis, following improvement is made：
Preferably, wheaten starch 4-5 parts, 2-3 parts of inkfish juice, salt 0.8-1.2 parts, corn flour 1.5-2 parts, 1 part of egg.
Preferably, by weight, wheaten starch 4-5 parts, 2-3 parts of inkfish juice, 1 part of salt, 2 parts of corn flour, 1 part of egg.
The preparation method of above dumpling wrapper is very simple：According to formulas, all raw materials are mixed, water is added and into dough,
Skin is rolled to obtain final product.
Wherein it is preferred to, solid-to-liquid ratio during described and dough is 8-12:6, preferably 10-12:6.
Preferably, described and into also including after dough：1-5min is toasted at 60-80 DEG C, dumpling wrapper is then made.
Preferably, baking temperature is 60-70 DEG C.
Preferably, the mixing, addition water and the method into dough are：
First water is mixed with wheaten starch, is rubbed, added egg and rub, added inkfish juice, corn flour and continue to rub,
Salt is added to rub.
The filling for dumplings that dumpling wrapper of the present invention can arrange in pairs or groups is varied, the invention provides the filling for dumplings after a kind of improvement：
By weight, 1000 parts, leek 250-350 parts, egg 60-100 parts, refined salt 13-18 parts, pepper powder 4- are oppressed
6 parts, cooking wine 20-30 parts, monosodium glutamate 13-18 parts, chickens' extract 13-18 parts, sesame oil 20-30 parts, edible oil 25-35 parts.
Preferably, the filling for dumplings also includes 90-110 parts of pig fat meat.
Based on above objective, the invention provides following examples.
Embodiment 1
The raw material of dumpling wrapper：
Wheaten starch 4g, inkfish juice 2g, salt 1.2g, corn flour 1.5g, egg 1g.
The raw material of filling for dumplings：
The flesh of fish 1000g, leek 250g, egg 100g, refined salt 13g, pepper powder 6g, cooking wine 20g, monosodium glutamate 18g, chickens' extract
13g, sesame oil 30g, edible oil 25g.
Preparation process：
Each raw material is weighed in proportion, and water is mixed with wheaten starch.
By mixed water, (solid-to-liquid ratio is 12:6), face mixture is rubbed, and adds egg, continues to rub uniform.
Inkfish juice is added to continue to rub with corn flour.
Salt is melted to be mixed into dough and is rubbed.
Micro- drying is carried out to dough in 60 DEG C of environment, after suppleness reaches to a certain degree, dumpling wrapper is rolled into face, obtained
To a kind of inkfish dumpling wrapper.
It is formulated more than, and filling for dumplings, faric youngster, obtain final product.
Embodiment 2
The raw material of dumpling wrapper：
Wheaten starch 5g, inkfish juice 2g, salt 1.2g, corn flour 1.5g, egg 1g.
The raw material of filling for dumplings：
The flesh of fish 1000g, leek 350g, egg 60g, refined salt 18g, pepper powder 4g, cooking wine 30g, monosodium glutamate 13g, chickens' extract
18g, sesame oil 20g, edible oil 35g.
Preparation process：
Each raw material is weighed in proportion, and water is mixed with wheaten starch.
By mixed water, (solid-to-liquid ratio is 8:6), face mixture is rubbed, and adds egg, continues to rub uniform.
Inkfish juice is added to continue to rub with corn flour.
Salt is melted to be mixed into dough and is rubbed.
Micro- drying is carried out to dough in 80 DEG C of environment, after suppleness reaches to a certain degree, dumpling wrapper is rolled into face, obtained
To a kind of inkfish dumpling wrapper.
It is formulated more than, and filling for dumplings, faric youngster, obtain final product.
Embodiment 3
The raw material of dumpling wrapper：
Wheaten starch 4g, inkfish juice 3g, salt 0.8g, corn flour 2g, egg 1g.
The raw material of filling for dumplings：
The flesh of fish 1000g, leek 350g, egg 60g, refined salt 18g, pepper powder 4g, cooking wine 30g, monosodium glutamate 13g, chickens' extract
18g, sesame oil 20g, edible oil 35g.
Preparation process：
Each raw material is weighed in proportion, and water is mixed with wheaten starch.
By mixed water, (solid-to-liquid ratio is 10:6), face mixture is rubbed, and adds egg, continues to rub uniform.
Inkfish juice is added to continue to rub with corn flour.
Salt is melted to be mixed into dough and is rubbed.
Micro- drying is carried out to dough in 70 DEG C of environment, after suppleness reaches to a certain degree, dumpling wrapper is rolled into face, obtained
To a kind of inkfish dumpling wrapper.
It is formulated more than, and filling for dumplings, faric youngster, obtain final product.
Embodiment 4
The raw material of dumpling wrapper：
Wheaten starch 4.5g, inkfish juice 2.5g, salt 1g, corn flour 2g, egg 1g.
The raw material of filling for dumplings：
The flesh of fish 1000g, leek 300g, egg 80g, refined salt 15g, pepper powder 5g, cooking wine 25g, monosodium glutamate 15g, chickens' extract
15g, sesame oil 25g, edible oil 30g.
Preparation process：
Each raw material is weighed in proportion, and water is mixed with wheaten starch.
By mixed water, (solid-to-liquid ratio is 12:6), face mixture is rubbed, and adds egg, continues to rub uniform.
Inkfish juice is added to continue to rub with corn flour.
Salt is melted to be mixed into dough and is rubbed.
Micro- drying is carried out to dough in 70 DEG C of environment, after suppleness reaches to a certain degree, dumpling wrapper is rolled into face, obtained
To a kind of inkfish dumpling wrapper.
It is formulated more than, and filling for dumplings, faric youngster, obtain final product.
Embodiment 5
The raw material of dumpling wrapper：
Wheaten starch 4.5g, inkfish juice 2.5g, salt 1g, corn flour 2g, egg 1g.
The raw material of filling for dumplings：
The flesh of fish 1000g, leek 300g, egg 80g, refined salt 15g, pepper powder 4g, cooking wine 30g, monosodium glutamate 18g, chickens' extract
13g, sesame oil 30g, edible oil 25g, pig fat meat 100g.
Preparation process：
Each raw material is weighed in proportion, and water is mixed with wheaten starch.
By mixed water, (solid-to-liquid ratio is 12:6), face mixture is rubbed, and adds egg, continues to rub uniform.
Inkfish juice is added to continue to rub with corn flour.
Salt is melted to be mixed into dough and is rubbed.
Micro- drying is carried out to dough in 70 DEG C of environment, after suppleness reaches to a certain degree, dumpling wrapper is rolled into face, obtained
To a kind of inkfish dumpling wrapper.
It is formulated more than, and filling for dumplings, faric youngster, obtain final product.
Embodiment 6
The raw material of dumpling wrapper：
Wheaten starch 4g, inkfish juice 3g, salt 1g, corn flour 2.5g, egg 1g.
The raw material of filling for dumplings：
The flesh of fish 1000g, leek 250g, egg 80g, refined salt 14g, pepper powder 6g, cooking wine 30g, monosodium glutamate 13g, chickens' extract
18g, sesame oil 20g, edible oil 35g, pig fat meat 90g.
Preparation process：
Each raw material is weighed in proportion, and water is mixed with wheaten starch.
By mixed water, (solid-to-liquid ratio is 12:6), face mixture is rubbed, and adds egg, continues to rub uniform.
Inkfish juice is added to continue to rub with corn flour.
Salt is melted to be mixed into dough and is rubbed.
Micro- drying is carried out to dough in 70 DEG C of environment, after suppleness reaches to a certain degree, dumpling wrapper is rolled into face, obtained
To a kind of inkfish dumpling wrapper.
It is formulated more than, and filling for dumplings, faric youngster, obtain final product.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
Pipe has been described in detail with reference to foregoing embodiments to the present invention, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, or which part or all technical characteristic are entered
Row equivalent；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. a kind of dumpling wrapper, it is characterised in that it is main by following component and water and into：
By weight, wheaten starch 4-5 parts, 2-3 parts of inkfish juice, salt 0.8-1.2 parts, corn flour 1.5-2.5 parts, 1 part of egg.
2. dumpling wrapper according to claim 1, it is characterised in that by weight,
Wheaten starch 4-5 parts, 2-3 parts of inkfish juice, salt 0.8-1.2 parts, corn flour 1.5-2 parts, 1 part of egg.
3. dumpling wrapper according to claim 1, it is characterised in that by weight,
Wheaten starch 4-5 parts, 2-3 parts of inkfish juice, 1 part of salt, 2 parts of corn flour, 1 part of egg.
4. the preparation method of the dumpling wrapper described in any one of claim 1-3, it is characterised in that comprise the following steps：
According to formula, all raw materials are mixed, water is added and into dough, dumpling wrapper is made afterwards.
5. the preparation method of dumpling wrapper according to claim 4, it is characterised in that solid-to-liquid ratio during described and dough is 8-
12:6, preferably 10-12:6.
6. the preparation method of dumpling wrapper according to claim 4, it is characterised in that described and into also wrapping after dough
Include：1-5min is toasted at 60-80 DEG C, dumpling wrapper is then made.
7. the preparation method of dumpling wrapper according to claim 6, it is characterised in that baking temperature is 60-70 DEG C.
8. the preparation method of dumpling wrapper according to claim 4, it is characterised in that the mixing, add water and into dough
Method be：
First water is mixed with wheaten starch, is rubbed, added egg and rub, added inkfish juice, corn flour and continue to rub, then added
Enter salt to rub.
9. a kind of dumpling, it is characterised in that dumpling wrapper and filling for dumplings as described in claim any one of 1-3 are made；
Preferably, the filling for dumplings is mainly mixed by following component：
By weight, 1000 parts of the flesh of fish, leek 250-350 parts, egg 60-100 parts, refined salt 13-18 parts, pepper powder 4-6 parts,
Cooking wine 20-30 parts, monosodium glutamate 13-18 parts, chickens' extract 13-18 parts, sesame oil 20-30 parts, edible oil 25-35 parts.
10. dumpling according to claim 9, it is characterised in that by weight, the filling for dumplings also includes pig fat meat 90-
110 parts.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101664126A (en) * | 2009-09-08 | 2010-03-10 | 王雅琳 | Green dumplings and preparing method |
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
| CN103844150A (en) * | 2012-12-07 | 2014-06-11 | 戴军 | Making method of fish and meat dumplings |
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2017
- 2017-01-18 CN CN201710036630.8A patent/CN106805093A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664126A (en) * | 2009-09-08 | 2010-03-10 | 王雅琳 | Green dumplings and preparing method |
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
| CN103844150A (en) * | 2012-12-07 | 2014-06-11 | 戴军 | Making method of fish and meat dumplings |
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Application publication date: 20170609 |