CN107095157A - A kind of ham rice dumpling and its processing technology - Google Patents
A kind of ham rice dumpling and its processing technology Download PDFInfo
- Publication number
- CN107095157A CN107095157A CN201710333533.5A CN201710333533A CN107095157A CN 107095157 A CN107095157 A CN 107095157A CN 201710333533 A CN201710333533 A CN 201710333533A CN 107095157 A CN107095157 A CN 107095157A
- Authority
- CN
- China
- Prior art keywords
- rice
- ham
- zongzi
- parts
- processing technology
- 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 109
- 235000009566 rice Nutrition 0.000 title claims abstract description 109
- 238000005516 engineering process Methods 0.000 title claims abstract description 31
- 238000012545 processing Methods 0.000 title claims abstract description 30
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 108
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 32
- 244000000626 Daucus carota Species 0.000 claims abstract description 25
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 15
- 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 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000012054 meals Nutrition 0.000 claims abstract description 12
- 238000003860 storage Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000005057 refrigeration Methods 0.000 claims abstract description 4
- 241000234282 Allium Species 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 11
- 239000008187 granular material Substances 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 239000004094 surface-active agent Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 230000006866 deterioration Effects 0.000 abstract description 9
- 210000000697 sensory organ Anatomy 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 5
- 230000001965 increasing effect Effects 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 2
- 239000003921 oil Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 241001330002 Bambuseae Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 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 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 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 2
- 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 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 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 2
- 238000004458 analytical method Methods 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- -1 class Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 208000011580 syndromic disease Diseases 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- 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 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of ham rice dumpling and its processing technology, the ham rice dumpling is counted by weight, is made up of following raw material：100 300 parts of glutinous rice, 7 21 portions of hams, 10 30 parts of oil, 0.5 1.5 portions of monosodium glutamates, 0.2 0.6 portions of salt, 13 parts of white sugar, 4 12 parts of rice green onions and 8 24 portions of carrots；The processing technology of the ham rice dumpling sequentially passes through rice-pudding leaf pretreatment, rice green onion and carrot pretreatment, ham pretreatment, glutinous rice pretreatment, the mixing of meal material, makes raw Zongzi, makes ripe Zongzi, precooling, quick-frozen and storage refrigeration.The advantage of the invention is that：The time that cooks of raw Zongzi relative can be shortened by processing technology of the present invention, and then improve ham rice-pudding sense organ and flavor quality, can also mitigate retrogradation, improve the viscosity and gelling of Zongzi；Meanwhile, handled by the processing technology, the deterioration rate of ham rice dumpling is greatly reduced again, and then increased economic efficiency.
Description
Technical field
The invention belongs to food manufacture field, more particularly to a kind of ham rice dumpling and its processing technology.
Background technology
The Dragon Boat Festival eats the traditional custom that Zongzi is China, and the existing Zongzi in market is more based on traditional flavor, there is meat rice-pudding, sweetened bean paste
The variety designs such as rice-pudding, jujube rice-pudding are single.With the development of frozen food industry, freezing Zongzi is received by increasing people, Zongzi
Also not only eaten when the Dragon Boat Festival by people, Zongzi turns into the food that people eat.
Ham delicious flavour, had not only enriched the taste of existing Zongzi with ham bag Zongzi but also had met people to Zongzi product nutrition
Demand.But, the reason for perplexing ham rice dumpling quality in commercial process：One is that the raw Zongzi made directly is adopted
Cooked with high temperature, it is necessary to which to cook the time longer, overlong time causes ham carnification hard, in turn result in ham rice-pudding sense organ and
The decline of flavor quality；Meanwhile, in this way, it is also possible to which, because cooking the time not enough, part Zongzi can exist half-cooked existing
As, and then make it that the viscosity and gumminess of Zongzi are relatively low；During two are refrigerating process, the ripe Zongzi made directly using compared with
Low temperature carries out quick-frozen, causes ripe Zongzi to endure cold inequality, and then destroy ham rice-pudding flavor quality；Three be that freezing and storage were refrigerated
Cheng Zhong, Zongzi stacks discharge, and gap is small between gapless or Zongzi between Zongzi so that each Zongzi is endured cold inequality, causes part
Zongzi goes bad, it is impossible to edible.
The content of the invention
, can by the processing technology the technical problem to be solved in the present invention is to provide a kind of ham rice dumpling and its processing technology
It is relative to shorten the time that cooks of raw Zongzi, and then ham rice-pudding sense organ and flavor quality are improved, it can also mitigate retrogradation, improve rice-pudding
The viscosity and gelling of son；Meanwhile, handled by the processing technology, the deterioration rate of ham rice dumpling, Jin Erti are greatly reduced again
High economic benefit.
In order to solve the above technical problems, the technical scheme is that：A kind of ham rice dumpling, its innovative point is：It is described
Ham rice dumpling is counted by weight, is made up of following raw material：100-300 parts of glutinous rice, 7-21 parts of hams, 10-30 parts of oil, 0.5-
1.5 portions of monosodium glutamates, 0.2-0.6 portions of salt, 1-3 parts of white sugar, 4-12 parts of rice green onions and 8-24 portions of carrots.
Further, the rice green onion is from any of rice green onion or German rice green onion.
A kind of processing technology of above-mentioned ham rice dumpling, its innovative point is：The processing technology comprises the following steps：
（1）Rice-pudding leaf is pre-processed：Scrub rice-pudding leaf is positive and negative one by one under shower nozzle, sorts, reject unqualified rice-pudding leaf piece, then will be clear
Qualified rice-pudding leaf piece 15~30min of blanching under conditions of 85~90 DEG C is washed, it is stand-by finally again with 2~3min of clear water punching drift；
（2）Rice green onion and carrot pretreatment：From the rice green onion of foreign and carrot, rice green onion and carrot are cut into 2~3mm respectively
Granule, it is stand-by；
（3）Ham is pre-processed：Take ham apart packaging, ham 10~12h of cold water soak is taken out, then by the ham after immersion
The thin slice for being cut into 4~6g is standby；
（4）Glutinous rice is pre-processed：Put sufficient water to eluriate glutinous rice twice, then remove water and surfactant suspension thing, then it is glutinous by what is eluriated
Rice is submerged in water completely, is soaked 50~60min, is finally assigned to soaked glutinous rice in boiling vessel material, at 95~105 DEG C
Under the conditions of steam 10~12min, to glutinous rice cook without paste；
（5）Meal material is mixed：Step（4）Glutinous rice steam after, 1~2min of natural cooling, then by glutinous rice send into mixer in, then
Salt, white sugar, monosodium glutamate and oil are added into mixer successively, meter green onion granule and carrot granule is subsequently added into, is finally stirred
Uniformly, stirring is consistent to meal material color and luster, and the grain of rice is not loosely sticky；
（6）Make raw Zongzi：By step（1）Pretreated rice-pudding leaf is converted into funnel-form, then by step（5）The meal material made
It is fitted into rice-pudding leaf, and is put into 4~6g ham, packs tightly Bao Yan, and tightened with cotton thread；
（7）Make ripe Zongzi：By step（6）The raw Zongzi made, which is put into 95~105 DEG C of steam box, carries out boiling, raw Zongzi layer
Stack neat, 2~4cm spaces are reserved between often arranging, make hot gas quickly through each raw Zongzi, 16~18min of digestion time, and then
The central temperature of Zongzi is set to reach 75~80 DEG C；
（8）Precooling：By step（7）The Zongzi cooked, puts to 4~10 DEG C of pre- freezer and carries out 4~8h of cooling, and stacking puts neat,
2~4cm spaces are reserved between often arranging；
（9）It is quick-frozen：By step（8）The quick freezing repository that the Zongzi of precooling sends into less than -30 DEG C is freezed, and stacking puts neat, often arranges
Between reserve 2~4cm spaces, make cold air quickly through freezing, the quick-frozen time be 1~2h；
（10）Storage refrigeration：By step（9）Quick-frozen Zongzi loads packaging bag, is put into -20~-18 DEG C of freezer and preserves, deposits
4~6cm spaces are reserved between often being arranged when putting, are easy to circulating cold air.
Further, the rice-pudding leaf selects the leaf of bamboo.
The advantage of the invention is that：
（1）Ham rice dumpling of the present invention, adds ham in glutinous rice so that the Zongzi of making has the strong fragrance of ham, passes through
Salt, oil, the modulation of monosodium glutamate and white sugar, make its more fragrance unique；Meanwhile, meter green onion and carrot are also added in glutinous rice, no
Taste can be only modulated, the addition of rice green onion causes ham rice dumpling to have effects that relieving exterior syndrome and dispelling cold regulating the stomach and strengthening middle-JIAO；And carrot is rich in sugar
The nutritional ingredients such as class, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron, and then
So that ham rice dumpling possess phlegm, help digestion, the effect of de-swelling and lower gas Dingchuan；
（2）The processing technology of ham rice dumpling of the present invention, when glutinous rice is pre-processed, compared with tradition glutinous rice is pre-processed, glutinous rice is first cooked
To not pasting, and then raw Zongzi can be shortened cook the time, it is to avoid raw Zongzi cooks overlong time so that ham carnification is hard, so as to carry
High ham rice-pudding sense organ and flavor quality；Meanwhile, in this way, it can also avoid cooking the time not enough, greatly alleviate back
Raw phenomenon, and then improve the viscosity and gelling of Zongzi；
（3）The processing technology of ham rice dumpling of the present invention, when meal material is mixed, first adds salt, white sugar, monosodium glutamate and oil and enables to
Glutinous rice is first tasty, and meter green onion is added afterwards and carrot is seasoned so that the mouthfeel of Zongzi is more uniform and abundant strong；
（4）The processing technology of ham rice dumpling of the present invention, the ripe Zongzi made is put before quick-frozen, first to 4~10 DEG C of precooling
Storehouse is cooled down, it is to avoid temperature is too low, causes ripe Zongzi to endure cold inequality, and then destroys ham rice-pudding flavor quality；
（5）The processing technology of ham rice dumpling of the present invention, in freezing and storage cold storage procedure, Zongzi stacking discharge when quick-frozen, is often arranged
Between reserve 2~4cm spaces, make cold air quickly through freezing, reserve 4~6cm spaces between often being arranged during storage storage, be easy to
Circulating cold air；So that each Zongzi is endured cold uniformly, the deterioration rate of ham rice dumpling is substantially reduced, it is possible to decrease to 1~2%, and then improve warp
Ji benefit；
（6）The processing technology of ham rice dumpling of the present invention, rice-pudding leaf selects the leaf of bamboo, compared with reed Leaves, the leaf of bamboo with more clearing heat and relieving fidgetness,
Effect of tonneau urine so that while product quality is improved, also with health-care efficacy.
Embodiment
The following examples can make professional and technical personnel that the present invention is more fully understood, but therefore not send out this
It is bright to be limited among described scope of embodiments.
Ham rice dumpling of the present invention, is counted by weight, is made up of following raw material：100-300 parts of glutinous rice, 7-21 portions of hams,
10-30 parts of oil, 0.5-1.5 portions of monosodium glutamates, 0.2-0.6 portions of salt, 1-3 parts of white sugar, 4-12 parts of German rice green onions and 8-24 portions of carrots.
The ham rice dumpling that the present invention is provided, adds ham in glutinous rice so that the Zongzi of making has the strong perfume (or spice) of ham
Taste, by the modulation of salt, oil, monosodium glutamate and white sugar, makes its more fragrance unique；Meanwhile, also added in glutinous rice meter green onion and
Carrot, can not only modulate taste, and the addition of rice green onion causes ham rice dumpling to have effects that relieving exterior syndrome and dispelling cold regulating the stomach and strengthening middle-JIAO；And recklessly
Radish is rich in nutrition such as carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron
Composition, so cause ham rice dumpling possess phlegm, help digestion, the effect of de-swelling and lower gas Dingchuan.
The processing technology of ham rice dumpling of the present invention, comprises the following steps：
（1）Rice-pudding leaf is pre-processed：Scrub the leaf of bamboo is positive and negative one by one under shower nozzle, sorts, reject unqualified rice-pudding leaf piece, then will be clear
Qualified rice-pudding leaf piece 15~30min of blanching under conditions of 85~90 DEG C is washed, it is stand-by finally again with 2~3min of clear water punching drift；
（2）Rice green onion and carrot pretreatment：From the German rice green onion of foreign and carrot, German rice green onion and carrot are cut respectively
It is stand-by into 2~3mm granule；
（3）Ham is pre-processed：Take ham apart packaging, ham 10~12h of cold water soak is taken out, then by the ham after immersion
The thin slice for being cut into 4~6g is standby；
（4）Glutinous rice is pre-processed：Put sufficient water to eluriate glutinous rice twice, then remove water and surfactant suspension thing, then it is glutinous by what is eluriated
Rice is submerged in water completely, is soaked 50~60min, is finally assigned to soaked glutinous rice in boiling vessel material, at 95~105 DEG C
Under the conditions of steam 10~12min, to glutinous rice cook without paste；
（5）Meal material is mixed：Step（4）Glutinous rice steam after, 1~2min of natural cooling, then by glutinous rice send into mixer in, then
Salt, white sugar, monosodium glutamate and oil are added into mixer successively, German rice green onion granule and carrot granule is subsequently added into, finally carries out
Stir, stirring is consistent to meal material color and luster, and the grain of rice is not loosely sticky；
（6）Make raw Zongzi：By step（1）Pretreated rice-pudding leaf is converted into funnel-form, then by step（5）The meal material made
It is fitted into rice-pudding leaf, and is put into 4~6g ham, packs tightly Bao Yan, and tightened with cotton thread；
（7）Make ripe Zongzi：By step（6）The raw Zongzi made, which is put into 95~105 DEG C of steam box, carries out boiling, raw Zongzi layer
Stack neat, 2~4cm spaces are reserved between often arranging, make hot gas quickly through each raw Zongzi, 16~18min of digestion time, and then
The central temperature of Zongzi is set to reach 75~80 DEG C；
（8）Precooling：By step（7）The Zongzi cooked, puts to 4~10 DEG C of pre- freezer and carries out 4~8h of cooling, and stacking puts neat,
2~4cm spaces are reserved between often arranging；
（9）It is quick-frozen：By step（8）The quick freezing repository that the Zongzi of precooling sends into less than -30 DEG C is freezed, and stacking puts neat, often arranges
Between reserve 2~4cm spaces, make cold air quickly through freezing, the quick-frozen time be 1~2h；
（10）Storage refrigeration：By step（9）Quick-frozen Zongzi loads packaging bag, is put into -20~-18 DEG C of freezer and preserves, deposits
4~6cm spaces are reserved between often being arranged when putting, are easy to circulating cold air.
The processing technology of ham rice dumpling of the present invention, when glutinous rice is pre-processed, compared with tradition glutinous rice is pre-processed, glutinous rice is first cooked
To not pasting, and then raw Zongzi can be shortened cook the time, it is to avoid raw Zongzi cooks overlong time so that ham carnification is hard, so as to carry
High ham rice-pudding sense organ and flavor quality；Meanwhile, in this way, it can also avoid cooking the time not enough, greatly alleviate back
Raw phenomenon, and then improve the viscosity and gelling of Zongzi.
The Zongzi that the present invention is processed is contrasted with the Zongzi that traditional handicraft is processed, and the contrast of its texture characteristic is as shown in table 1.
The Zongzi texture characteristic that the traditional handicraft of table 1 is processed with the present invention is compared
| Condition | Gumminess/g.s | Coherency | Elasticity | Chewiness |
| Traditional handicraft | -3793.37±304.2 | 0.66±0.041 | 0.86±0.031 | 1178.21±157.8 |
| The present invention | -3941.37±296.15 | 0.78±0.051 | 0.95±0.021 | 2092.21±227.8 |
As shown in Table 1, the Zongzi produced using the processing technology of the present invention, conventionally produced Zongzi compares with taking,
Its texture characteristic is substantially improved.Wherein, the viscosity of Zongzi, coherency, elasticity have more apparent increase, and Zongzi is shown as respectively
Viscosity, the enhancing of internal bond strength and mouthfeel.
The processing technology of ham rice dumpling of the present invention, the ripe Zongzi made is put before quick-frozen, first to 4~10 DEG C of precooling
Storehouse is cooled down, it is to avoid temperature is too low, causes ripe Zongzi to endure cold inequality, and then destroys ham rice-pudding flavor quality；And freeze and enter
In the cold storage procedure of storehouse, Zongzi stacking discharge when quick-frozen, reserve 2~4cm spaces between often arranging, makes cold air quickly through freezing,
4~6cm spaces are reserved between often being arranged during storage storage, are easy to circulating cold air；So that each Zongzi is endured cold uniformly, ham is substantially reduced
The deterioration rate of Zongzi, and then increase economic efficiency.
The Zongzi that the present invention is processed is contrasted with the Zongzi that traditional handicraft is processed, and the contrast of its Zongzi deterioration rate is as shown in table 2.
The Zongzi deterioration rate that the traditional handicraft of table 2 is processed with the present invention is compared
| Condition | Traditional handicraft | The present invention |
| Deterioration rate | 18~22% | 1~2% |
As shown in Table 2, the Zongzi produced using the processing technology of the present invention, conventionally produced Zongzi compares with taking,
Its deterioration rate is substantially reduced, it is possible to decrease to 1~2%.
The processing technology of ham rice dumpling of the present invention, when meal material is mixed, first adding salt, white sugar, monosodium glutamate and oil can make
Obtain glutinous rice first tasty, meter green onion is added afterwards and carrot is seasoned so that the mouthfeel of Zongzi is more uniform and abundant strong.
The Zongzi that the present invention is processed is contrasted with the Zongzi that traditional handicraft is processed, and the contrast of its organoleptic attribute is as shown in table 3.
The Zongzi Analyses Methods for Sensory Evaluation Results that the traditional handicraft of table 3 is processed with the present invention
By the Zongzi Analyses Methods for Sensory Evaluation Results of table 3 it can also be seen that the organoleptic attribute of the Zongzi using the production technology production of the present invention
It is improved obviously, sense organ total score of the present invention is 77.96 points, higher than 70.95 points of common process.
Embodiment 1
The present embodiment ham rice dumpling, is counted by weight, is made up of following raw material：100 parts of glutinous rice, 7 parts of hams, 10 parts of oil, 0.5
Part monosodium glutamate, 0.2 portion of salt, 1 part of white sugar, 4 parts of German rice green onions and 8-24 portions of carrots.
Embodiment 2
The present embodiment ham rice dumpling, is counted by weight, is made up of following raw material：100-300 parts of glutinous rice, 21 portions of hams, 30 parts
Oil, 1.5 portions of monosodium glutamates, 0.6 portion of salt, 3 parts of white sugar, 12 parts of German rice green onions and 24 portions of carrots.
Embodiment 3
The present embodiment ham rice dumpling, is counted by weight, is made up of following raw material：200 parts of glutinous rice, 14 portions of hams, 20 parts of oil,
1.0 portions of monosodium glutamates, 0.4 portion of salt, 2 parts of white sugar, 8 parts of German rice green onions and 16 portions of carrots.
Above-described embodiment 1~3 is specific embodiment of the present invention, and its processing technology step is referring specifically to above-mentioned processing work
Skill, the structure processed and organoleptic attribute of its obtained Zongzi are shown in Table 1, table 2 and table 3；Ham rice-pudding sense organ can be improved by the processing technology
And flavor quality, it can also mitigate retrogradation, improve the viscosity and gelling of Zongzi；Meanwhile, handled by the processing technology, again
The deterioration rate of ham rice dumpling is greatly reduced, and then is increased economic efficiency.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The skill of the industry
Art personnel are it should be appreciated that the present invention is not limited to the above embodiments, and described in above-described embodiment and specification is explanation
The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and
Its equivalent thereof.
Claims (4)
1. a kind of ham rice dumpling, it is characterised in that：The ham rice dumpling is counted by weight, is made up of following raw material：100-300
Part glutinous rice, 7-21 parts of hams, 10-30 parts of oil, 0.5-1.5 parts of monosodium glutamates, 0.2-0.6 parts of salt, 1-3 parts of white sugar, 4-12 parts of rice green onions
With 8-24 portions of carrots.
2. ham rice dumpling according to claim 1, it is characterised in that：The rice green onion is from rice green onion or German rice green onion
It is any.
3. a kind of processing technology of the ham rice dumpling described in claim 1, it is characterised in that：The processing technology includes following step
Suddenly：
（1）Rice-pudding leaf is pre-processed：Scrub rice-pudding leaf is positive and negative one by one under shower nozzle, sorts, reject unqualified rice-pudding leaf piece, then will be clear
Qualified rice-pudding leaf piece 15~30min of blanching under conditions of 85~90 DEG C is washed, it is stand-by finally again with 2~3min of clear water punching drift；
（2）Rice green onion and carrot pretreatment：From the rice green onion of foreign and carrot, rice green onion and carrot are cut into 2~3mm respectively
Granule, it is stand-by；
（3）Ham is pre-processed：Take ham apart packaging, ham 10~12h of cold water soak is taken out, then by the ham after immersion
The thin slice for being cut into 4~6g is standby；
（4）Glutinous rice is pre-processed：Put sufficient water to eluriate glutinous rice twice, then remove water and surfactant suspension thing, then it is glutinous by what is eluriated
Rice is submerged in water completely, is soaked 50~60min, is finally assigned to soaked glutinous rice in boiling vessel material, at 95~105 DEG C
Under the conditions of steam 10~12min, to glutinous rice cook without paste；
（5）Meal material is mixed：Step（4）Glutinous rice steam after, 1~2min of natural cooling, then by glutinous rice send into mixer in, then
Salt, white sugar, monosodium glutamate and oil are added into mixer successively, meter green onion granule and carrot granule is subsequently added into, is finally stirred
Uniformly, stirring is consistent to meal material color and luster, and the grain of rice is not loosely sticky；
（6）Make raw Zongzi：By step（1）Pretreated rice-pudding leaf is converted into funnel-form, then by step（5）The meal material made
It is fitted into rice-pudding leaf, and is put into 4~6g ham, packs tightly Bao Yan, and tightened with cotton thread；
（7）Make ripe Zongzi：By step（6）The raw Zongzi made, which is put into 95~105 DEG C of steam box, carries out boiling, raw Zongzi layer
Stack neat, 2~4cm spaces are reserved between often arranging, make hot gas quickly through each raw Zongzi, 16~18min of digestion time, and then
The central temperature of Zongzi is set to reach 75~80 DEG C；
（8）Precooling：By step（7）The Zongzi cooked, puts to 4~10 DEG C of pre- freezer and carries out 4~8h of cooling, and stacking puts neat,
2~4cm spaces are reserved between often arranging；
（9）It is quick-frozen：By step（8）The quick freezing repository that the Zongzi of precooling sends into less than -30 DEG C is freezed, and stacking puts neat, often arranges
Between reserve 2~4cm spaces, make cold air quickly through freezing, the quick-frozen time be 1~2h；
（10）Storage refrigeration：By step（9）Quick-frozen Zongzi loads packaging bag, is put into -20~-18 DEG C of freezer and preserves, deposits
4~6cm spaces are reserved between often being arranged when putting, are easy to circulating cold air.
4. the processing technology of ham rice dumpling according to claim 3, it is characterised in that：The rice-pudding leaf selects the leaf of bamboo.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710333533.5A CN107095157A (en) | 2017-05-12 | 2017-05-12 | A kind of ham rice dumpling and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710333533.5A CN107095157A (en) | 2017-05-12 | 2017-05-12 | A kind of ham rice dumpling and its processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107095157A true CN107095157A (en) | 2017-08-29 |
Family
ID=59668889
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710333533.5A Pending CN107095157A (en) | 2017-05-12 | 2017-05-12 | A kind of ham rice dumpling and its processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107095157A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625024A (en) * | 2017-09-30 | 2018-01-26 | 浙江青莲食品股份有限公司 | The preparation method of yolk fresh meat rice-pudding |
| CN107751792A (en) * | 2017-09-30 | 2018-03-06 | 浙江青莲食品股份有限公司 | The preparation method of Chinese chestnut fresh meat rice-pudding |
| CN107751791A (en) * | 2017-09-30 | 2018-03-06 | 浙江青莲食品股份有限公司 | The preparation method of green soya bean fresh meat rice-pudding |
| CN111280391A (en) * | 2020-04-20 | 2020-06-16 | 三全食品股份有限公司 | Pre-forming process for making rice dumplings |
| CN111328988A (en) * | 2020-03-30 | 2020-06-26 | 桐城市兄弟食品有限公司 | Preparation method of glutinous rice spareribs with rice dumpling fragrance |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1271548A (en) * | 1999-04-27 | 2000-11-01 | 季伟东 | Storage method for dumplings made of glutinous rice wrapped in reed leaves |
| CN1422559A (en) * | 2001-11-27 | 2003-06-11 | 张鸣谦 | Green Zongzi (pyramid-shaped dumpling made of glutinous rice wrapped with bamboo or reed leaves) production technology |
| CN102657310A (en) * | 2012-05-22 | 2012-09-12 | 天津市月坛学生营养餐配送有限公司 | Purple sweet potato rice dumpling and preparation method thereof |
| CN103932058A (en) * | 2014-04-25 | 2014-07-23 | 湖州诸老大实业股份有限公司 | Processing method of turning uncooked zongzi into fresh zongzi by means of cryopreservation |
| CN105166700A (en) * | 2015-09-17 | 2015-12-23 | 张美丽 | Glutinous rice dumpling containing hams |
-
2017
- 2017-05-12 CN CN201710333533.5A patent/CN107095157A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1271548A (en) * | 1999-04-27 | 2000-11-01 | 季伟东 | Storage method for dumplings made of glutinous rice wrapped in reed leaves |
| CN1422559A (en) * | 2001-11-27 | 2003-06-11 | 张鸣谦 | Green Zongzi (pyramid-shaped dumpling made of glutinous rice wrapped with bamboo or reed leaves) production technology |
| CN102657310A (en) * | 2012-05-22 | 2012-09-12 | 天津市月坛学生营养餐配送有限公司 | Purple sweet potato rice dumpling and preparation method thereof |
| CN103932058A (en) * | 2014-04-25 | 2014-07-23 | 湖州诸老大实业股份有限公司 | Processing method of turning uncooked zongzi into fresh zongzi by means of cryopreservation |
| CN105166700A (en) * | 2015-09-17 | 2015-12-23 | 张美丽 | Glutinous rice dumpling containing hams |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625024A (en) * | 2017-09-30 | 2018-01-26 | 浙江青莲食品股份有限公司 | The preparation method of yolk fresh meat rice-pudding |
| CN107751792A (en) * | 2017-09-30 | 2018-03-06 | 浙江青莲食品股份有限公司 | The preparation method of Chinese chestnut fresh meat rice-pudding |
| CN107751791A (en) * | 2017-09-30 | 2018-03-06 | 浙江青莲食品股份有限公司 | The preparation method of green soya bean fresh meat rice-pudding |
| CN111328988A (en) * | 2020-03-30 | 2020-06-26 | 桐城市兄弟食品有限公司 | Preparation method of glutinous rice spareribs with rice dumpling fragrance |
| CN111280391A (en) * | 2020-04-20 | 2020-06-16 | 三全食品股份有限公司 | Pre-forming process for making rice dumplings |
| CN111280391B (en) * | 2020-04-20 | 2024-03-29 | 三全食品股份有限公司 | Process for preparing rice dumplings by pre-shaping |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107095157A (en) | A kind of ham rice dumpling and its processing technology | |
| CN105325956A (en) | Crisp fig chips and preparation method thereof | |
| CN105639537A (en) | Processing technology of potato chips | |
| CN102067996A (en) | Processing method of leisure dried product of mixed fish and vegetable | |
| CN102349658A (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| CN104323100A (en) | Seafood fruit porridge and preparation method thereof | |
| CN101601452A (en) | The production method of convenient soaking rice | |
| CN103734619B (en) | Salty fresh mushroom scented rice fruit and preparation method thereof | |
| CN105325951A (en) | Asparagus puffed food and preparation method | |
| CN103653065A (en) | Production method of spicy deep-fried peanut kernels | |
| CN104431250A (en) | Coconut-flavor coated peanuts and preparation method thereof | |
| CN107319324A (en) | A kind of processing technology of meat jujube Zongzi | |
| CN113662086A (en) | Vegetable protein meat vegetarian meat pie and preparation method thereof | |
| CN103750284B (en) | Fragrant and sweet mushroom scented rice fruit and preparation method thereof | |
| CN105360943A (en) | Non-fried instant noodles with flavor of hams | |
| CN105361027A (en) | Kiwi berry leisure food preparation method | |
| CN107509952A (en) | A kind of processing method for seasoning crab meat rice dumpling | |
| CN107223869A (en) | A kind of purple rice Zongzi and its processing technology | |
| KR20160052836A (en) | Manufacturing method of the rice for popped rice using fruit or vegetable | |
| KR101927990B1 (en) | Hamd-made sauce made of potato and marine product and manufacturing method of the same | |
| CN108606026A (en) | A kind of tea flavour bakes and banks up with earth cake and preparation method thereof | |
| KR102294892B1 (en) | Method for producing Beech mushroom horseradish pickle and Beech mushroom horseradish pickle produced by same method | |
| CN102813145B (en) | Litchi snack food and processing method thereof | |
| CN113208029A (en) | Method for preparing red date powder by vacuum drying | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170829 |