CN107198262A - A kind of dried meat floss bag and its manufacture craft - Google Patents
A kind of dried meat floss bag and its manufacture craft Download PDFInfo
- Publication number
- CN107198262A CN107198262A CN201710635706.9A CN201710635706A CN107198262A CN 107198262 A CN107198262 A CN 107198262A CN 201710635706 A CN201710635706 A CN 201710635706A CN 107198262 A CN107198262 A CN 107198262A
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- China
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- product
- parts
- dried meat
- meat floss
- bag
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Abstract
The present invention relates to a kind of dried meat floss bag, it includes fabric and fillings, and described fabric is made up of each component according to following weight proportion：24 26 parts of wheat flour, 12 14 parts of drinking water, 0.14 0.16 parts of yeast, 0.3 0.5 parts of baking powder；Described fillings is made up of each component according to following weight proportion：34 parts of fine bean mash, 34 parts of dried meat floss；A kind of manufacture craft of dried meat floss bag, it comprises the following steps：Step 1）：Filling production, step 2）：Dispensing, step 3)：And face, step 4）：Pressure surface, step 5）：Divide agent, step 6）：Shaping, step 7）：Proof, step 8）：Steam, step 9）：Cooling, step 10）：Sorting, step 11）：Interior bag, step 12）：Envelope；The present invention has the advantages that comfortable taste, is of high nutritive value, is easy to storage to transport.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of dried meat floss bag and its manufacture craft.
Background technology
Dried meat floss bag, is a kind of dessert of interior bag dried meat floss as its name suggests, suitable for people of all ages because its mouthfeel is fluffy fragrant and sweet, deep by people
Like, present dried meat floss bag has evolved to numerous in variety and different style degree, but the industrialization of dried meat floss bag is sent out
Exhibition is unsatisfactory, and most technique and formula are all used based on conventional method, and the production technology of dried meat floss bag has many ask
Topic, be such as difficult to control to that moisture, seasoning be uneven, fat content too high not shelf-stable the problems such as, therefore it provides a kind of comfortable taste,
It is of high nutritive value, is easy to the dried meat floss bag and its manufacture craft that store transport to be necessary.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art, and a kind of comfortable taste is provided, is of high nutritive value, is easy to
Store the dried meat floss bag and its manufacture craft of transport.
The technical scheme is that：A kind of dried meat floss bag, it include fabric and fillings, described fabric be by each component according to
Following weight proportion is made：24-26 parts of wheat flour, 12-14 parts of drinking water, 0.14-0.16 parts of yeast, 0.3-0.5 parts of baking powder；
Described fillings is made up of each component according to following weight proportion：3-4 parts of fine bean mash, 3-4 parts of dried meat floss.
Described fabric is made up of each component according to following weight proportion：24 parts of wheat flour, 12 parts of drinking water, yeast
0.14 part, 0.3 part of baking powder；
Described fillings is made up of each component according to following weight proportion：3 parts of white peas or beans Rong, 3 parts of dried meat floss.
The raw material of described dried meat floss is beef or chicken powdered after removing moisture.
A kind of manufacture craft of dried meat floss bag, it comprises the following steps：
Step 1）：Filling production：Dried meat floss is put into meat grinder rubbing, it is standby；Then white peas or beans Rong is put into and stirred with the cylinder of face
To loose, minced steak pine is placed into, is scooped out after stirring, be put into white glue basket standby；
Step 2）：Dispensing：Yeast, baking powder are configured according to proportioning；
Step 3)：And face：Wheat flour by weight ratio, baking powder, yeast are poured into in the cylinder of face together, 1-2min is stirred slowly,
By the drinking water configured（, can be suitably on the rocks when being warm）, pour into in the cylinder of face, 3min stirred slowly, 7min is stirred soon, is stirred
It can stop, and face total time is 11-12min, the various raw materials of dough become reconciled stir, no dry powder；
Step 4）：Pressure surface：Using automatic continuous pasta machine, to step 3）The dough of generation carries out pressure surface, oodle maker roll shaft spacing
1.5-2.0cm, is pressed 6-8 times, and the face block surface pressed the neat elasticity of smooth fine and smooth, shape is good and without foaming phenomena；
Step 5）：Divide agent：The delivery end of dough molding main frame is put into after the fabric pressed is cut, fillings is put into and gives filling machine
It is interior, adjustment shaping host computer control panel, by adjusting shaping host computer control panel, adjustment product standard amount containing filling, standard substance,
Single product size shape；
The standard of single product weight：
| Weight of the single product containing fillings | Weight of the single product containing fabric | The gross weight of single product |
| 7-12g | 23-28g | 30-35g |
The standard of single product length：
| The length of single semi-finished product | The length of single finished product |
| 70-80mm | 80-90mm |
Remarks：1. the length of single semi-finished product：For the length of product before shortening, 2. single finished product：For product after shortening；
Step 6）：Shaping：By step 5）The product that middle machine has been cut is edible grease proofing through being manually made on complete ellipse, pad
Paper is put into clean steaming plate, is then uniformly put in steam frame；
Step 7）：Proof：By step 6）In product proofed, proofing temperature is 20-45 DEG C, proofs humidity for 80%-90%,
Proofing period is 60 ± 5min；
Step 8）：Steam：By step 7）The middle product by proofing is put into food steamer, steams air pressure 0.10-0.2Mpa；Steam duration
7-10min；
Step 9）：Cooling：By step 8）In the product that has steamed cool down at normal temperatures, cool time is 15 ± 5min；
Step 10）：Sorting：Qualified products are sorted out, the test stone of qualified products is complete for profile, uniform in size, overall nothing
Foaming, dead skin, elephant skin, without empty filling, few filling, the phenomenon given the game away；
Step 11）：Interior bag：Packed 10 products are each packed, point 2 rows, each 5 of two rows, neat loading packaging pallet
Afterwards, packaging bag can be loaded, and product is consistent with packaging bag positive direction, the material of described packaging bag is BOPP film and increasing
Strong PE；
Step 12）：Envelope：By packaging bag envelope, sealing temperature is 170 DEG C -210 DEG C.
The present invention has advantages below：Dried meat floss bag produced by the invention, whole manufacture craft is reasonable and is easy to operation,
Suitable for food processing enterprises, it is ensured that the safety of dried meat floss bag, nutrition, and instant, it is readily transported and stores, in transport
In, less than -15 DEG C Refrigerated Transports should be less than, should less than less than -18 DEG C freezen protectives during storage；The present invention have comfortable taste,
The advantage for being of high nutritive value, being easy to storage to transport.
Embodiment
With reference to embodiment, the present invention is further illustrated.
Embodiment 1
A kind of dried meat floss bag, it includes fabric and fillings, and described fabric is made up of each component according to following weight proportion：Wheat
24 parts of powder, 12 parts of drinking water, 0.14 part of yeast, 0.3 part of baking powder；
Described fillings is made up of each component according to following weight proportion：3 parts of fine bean mash, 3 parts of dried meat floss.
The raw material of described dried meat floss is beef or chicken powdered after removing moisture.
A kind of manufacture craft of dried meat floss bag, it comprises the following steps：
Step 1）：Filling production：Dried meat floss is put into meat grinder rubbing, it is standby；Then white peas or beans Rong is put into and stirred with the cylinder of face
To loose, minced steak pine is placed into, is scooped out after stirring, be put into white glue basket standby；
Step 2）：Dispensing：Yeast, baking powder are configured according to proportioning；
Step 3)：And face：Wheat flour by weight ratio, baking powder, yeast are poured into in the cylinder of face together, 1-2min is stirred slowly,
By the drinking water configured（, can be suitably on the rocks when being warm）, pour into in the cylinder of face, 3min stirred slowly, 7min is stirred soon, is stirred
It can stop, and face total time is 11-12min, the various raw materials of dough become reconciled stir, no dry powder；
Step 4）：Pressure surface：Using automatic continuous pasta machine, to step 3）The dough of generation carries out pressure surface, oodle maker roll shaft spacing
1.5-2.0cm, is pressed 6-8 times, and the face block surface pressed the neat elasticity of smooth fine and smooth, shape is good and without foaming phenomena；
Step 5）：Divide agent：The delivery end of dough molding main frame is put into after the fabric pressed is cut, fillings is put into and gives filling machine
It is interior, adjustment shaping host computer control panel, by adjusting shaping host computer control panel, adjustment product standard amount containing filling, standard substance,
Single product size shape；
The standard of single product weight：
| Weight of the single product containing fillings | Weight of the single product containing fabric | The gross weight of single product |
| 7-12g | 23-28g | 30-35g |
The standard of single product length：
| The length of single semi-finished product | The length of single finished product |
| 70-80mm | 80-90mm |
Remarks：1. the length of single semi-finished product：For the length of product before shortening, 2. single finished product：For product after shortening；
Step 6）：Shaping：By step 5）The product that middle machine has been cut is edible grease proofing through being manually made on complete ellipse, pad
Paper is put into clean steaming plate, is then uniformly put in steam frame；
Step 7）：Proof：By step 6）In product proofed, proofing temperature is 20-45 DEG C, proofs humidity for 80%-90%,
Proofing period is 60 ± 5min；
Step 8）：Steam：By step 7）The middle product by proofing is put into food steamer, steams air pressure 0.10-0.2Mpa；Steam duration
7-10min；
Step 9）：Cooling：By step 8）In the product that has steamed cool down at normal temperatures, cool time is 15 ± 5min；
Step 10）：Sorting：Qualified products are sorted out, the test stone of qualified products is complete for profile, uniform in size, overall nothing
Foaming, dead skin, elephant skin, without empty filling, few filling, the phenomenon given the game away；
Step 11）：Interior bag：Packed 10 products are each packed, point 2 rows, each 5 of two rows, neat loading packaging pallet
Afterwards, packaging bag can be loaded, and product is consistent with packaging bag positive direction, the material of described packaging bag is BOPP film and increasing
Strong PE；
Step 12）：Envelope：By packaging bag envelope, sealing temperature is 170 DEG C -210 DEG C.
Dried meat floss bag produced by the invention, whole manufacture craft is reasonable and is easy to operation, it is adaptable to food processing enterprises,
Safety, the nutrition of dried meat floss bag, and instant are ensure that, is readily transported and stores, in transit, less than -15 DEG C should be less than
Refrigerated Transport, should less than less than -18 DEG C freezen protectives during storage；The present invention has comfortable taste, is of high nutritive value, is easy to storage
Deposit the advantage of transport.
Embodiment 2
A kind of dried meat floss bag, it includes fabric and fillings, and described fabric is made up of each component according to following weight proportion：Wheat
26 parts of powder, 14 parts of drinking water, 0.16 part of yeast, 0.5 part of baking powder；
Described fillings is made up of each component according to following weight proportion：4 parts of fine bean mash, 4 parts of dried meat floss.
The raw material of described dried meat floss is beef or chicken powdered after removing moisture.
A kind of manufacture craft of dried meat floss bag, it comprises the following steps：
Step 1）：Filling production：Dried meat floss is put into meat grinder rubbing, it is standby；Then white peas or beans Rong is put into and stirred with the cylinder of face
To loose, minced steak pine is placed into, is scooped out after stirring, be put into white glue basket standby；
Step 2）：Dispensing：Yeast, baking powder are configured according to proportioning；
Step 3)：And face：Wheat flour by weight ratio, baking powder, yeast are poured into in the cylinder of face together, 1-2min is stirred slowly,
By the drinking water configured（, can be suitably on the rocks when being warm）, pour into in the cylinder of face, 3min stirred slowly, 7min is stirred soon, is stirred
It can stop, and face total time is 11-12min, the various raw materials of dough become reconciled stir, no dry powder；
Step 4）：Pressure surface：Using automatic continuous pasta machine, to step 3）The dough of generation carries out pressure surface, oodle maker roll shaft spacing
1.5-2.0cm, is pressed 6-8 times, and the face block surface pressed the neat elasticity of smooth fine and smooth, shape is good and without foaming phenomena；
Step 5）：Divide agent：The delivery end of dough molding main frame is put into after the fabric pressed is cut, fillings is put into and gives filling machine
It is interior, adjustment shaping host computer control panel, by adjusting shaping host computer control panel, adjustment product standard amount containing filling, standard substance,
Single product size shape；
The standard of single product weight：
| Weight of the single product containing fillings | Weight of the single product containing fabric | The gross weight of single product |
| 7-12g | 23-28g | 30-35g |
The standard of single product length：
| The length of single semi-finished product | The length of single finished product |
| 70-80mm | 80-90mm |
Remarks：1. the length of single semi-finished product：For the length of product before shortening, 2. single finished product：For product after shortening；
Step 6）：Shaping：By step 5）The product that middle machine has been cut is edible grease proofing through being manually made on complete ellipse, pad
Paper is put into clean steaming plate, is then uniformly put in steam frame；
Step 7）：Proof：By step 6）In product proofed, proofing temperature is 20-45 DEG C, proofs humidity for 80%-90%,
Proofing period is 60 ± 5min；
Step 8）：Steam：By step 7）The middle product by proofing is put into food steamer, steams air pressure 0.10-0.2Mpa；Steam duration
7-10min；
Step 9）：Cooling：By step 8）In the product that has steamed cool down at normal temperatures, cool time is 15 ± 5min；
Step 10）：Sorting：Qualified products are sorted out, the test stone of qualified products is complete for profile, uniform in size, overall nothing
Foaming, dead skin, elephant skin, without empty filling, few filling, the phenomenon given the game away；
Step 11）：Interior bag：Packed 10 products are each packed, point 2 rows, each 5 of two rows, neat loading packaging pallet
Afterwards, packaging bag can be loaded, and product is consistent with packaging bag positive direction, the material of described packaging bag is BOPP film and increasing
Strong PE；
Step 12）：Envelope：By packaging bag envelope, sealing temperature is 170 DEG C -210 DEG C.
Dried meat floss bag produced by the invention, whole manufacture craft is reasonable and is easy to operation, it is adaptable to food processing enterprises,
Safety, the nutrition of dried meat floss bag, and instant are ensure that, is readily transported and stores, in transit, less than -15 DEG C should be less than
Refrigerated Transport, should less than less than -18 DEG C freezen protectives during storage；The present invention has comfortable taste, is of high nutritive value, is easy to storage
Deposit the advantage of transport.
Embodiment 3
A kind of dried meat floss bag, it includes fabric and fillings, and described fabric is made up of each component according to following weight proportion：Wheat
25 parts of powder, 13 parts of drinking water, 0.15 part of yeast, 0.4 part of baking powder；
Described fillings is made up of each component according to following weight proportion：3.5 parts of fine bean mash, 3.5 parts of dried meat floss.
The raw material of described dried meat floss is beef or chicken powdered after removing moisture.
A kind of manufacture craft of dried meat floss bag, it comprises the following steps：
Step 1）：Filling production：Dried meat floss is put into meat grinder rubbing, it is standby；Then white peas or beans Rong is put into and stirred with the cylinder of face
To loose, minced steak pine is placed into, is scooped out after stirring, be put into white glue basket standby；
Step 2）：Dispensing：Yeast, baking powder are configured according to proportioning；
Step 3)：And face：Wheat flour by weight ratio, baking powder, yeast are poured into in the cylinder of face together, 1-2min is stirred slowly,
By the drinking water configured（, can be suitably on the rocks when being warm）, pour into in the cylinder of face, 3min stirred slowly, 7min is stirred soon, is stirred
It can stop, and face total time is 11-12min, the various raw materials of dough become reconciled stir, no dry powder；
Step 4）：Pressure surface：Using automatic continuous pasta machine, to step 3）The dough of generation carries out pressure surface, oodle maker roll shaft spacing
1.5-2.0cm, is pressed 6-8 times, and the face block surface pressed the neat elasticity of smooth fine and smooth, shape is good and without foaming phenomena；
Step 5）：Divide agent：The delivery end of dough molding main frame is put into after the fabric pressed is cut, fillings is put into and gives filling machine
It is interior, adjustment shaping host computer control panel, by adjusting shaping host computer control panel, adjustment product standard amount containing filling, standard substance,
Single product size shape；
The standard of single product weight：
| Weight of the single product containing fillings | Weight of the single product containing fabric | The gross weight of single product |
| 7-12g | 23-28g | 30-35g |
The standard of single product length：
| The length of single semi-finished product | The length of single finished product |
| 70-80mm | 80-90mm |
Remarks：1. the length of single semi-finished product：For the length of product before shortening, 2. single finished product：For product after shortening；
Step 6）：Shaping：By step 5）The product that middle machine has been cut is edible grease proofing through being manually made on complete ellipse, pad
Paper is put into clean steaming plate, is then uniformly put in steam frame；
Step 7）：Proof：By step 6）In product proofed, proofing temperature is 20-45 DEG C, proofs humidity for 80%-90%,
Proofing period is 60 ± 5min；
Step 8）：Steam：By step 7）The middle product by proofing is put into food steamer, steams air pressure 0.10-0.2Mpa；Steam duration
7-10min；
Step 9）：Cooling：By step 8）In the product that has steamed cool down at normal temperatures, cool time is 15 ± 5min；
Step 10）：Sorting：Qualified products are sorted out, the test stone of qualified products is complete for profile, uniform in size, overall nothing
Foaming, dead skin, elephant skin, without empty filling, few filling, the phenomenon given the game away；
Step 11）：Interior bag：Packed 10 products are each packed, point 2 rows, each 5 of two rows, neat loading packaging pallet
Afterwards, packaging bag can be loaded, and product is consistent with packaging bag positive direction, the material of described packaging bag is BOPP film and increasing
Strong PE；
Step 12）：Envelope：By packaging bag envelope, sealing temperature is 170 DEG C -210 DEG C.
Dried meat floss bag produced by the invention, whole manufacture craft is reasonable and is easy to operation, it is adaptable to food processing enterprises,
Safety, the nutrition of dried meat floss bag, and instant are ensure that, is readily transported and stores, in transit, less than -15 DEG C should be less than
Refrigerated Transport, should less than less than -18 DEG C freezen protectives during storage；The present invention has comfortable taste, is of high nutritive value, is easy to storage
Deposit the advantage of transport.
Claims (4)
1. a kind of dried meat floss bag, it includes fabric and fillings, it is characterised in that：Described fabric is according to following weight by each component
Proportioning is made：24-26 parts of wheat flour, 12-14 parts of drinking water, 0.14-0.16 parts of yeast, 0.3-0.5 parts of baking powder；
Described fillings is made up of each component according to following weight proportion：3-4 parts of fine bean mash, 3-4 parts of dried meat floss.
2. a kind of dried meat floss bag as claimed in claim 1, it is characterised in that：Described fabric is according to following weight by each component
Proportioning is made：24 parts of wheat flour, 12 parts of drinking water, 0.14 part of yeast, 0.3 part of baking powder；
Described fillings is made up of each component according to following weight proportion：3 parts of white peas or beans Rong, 3 parts of dried meat floss.
3. a kind of dried meat floss bag as claimed in claim 1, it is characterised in that：The raw material of described dried meat floss is powder after removing moisture
The beef or chicken of shape.
4. a kind of manufacture craft of dried meat floss bag as claimed in claim 1, it is characterised in that：It comprises the following steps：
Step 1）：Filling production：Dried meat floss is put into meat grinder rubbing, it is standby；Then white peas or beans Rong is put into and stirred with the cylinder of face
To loose, minced steak pine is placed into, is scooped out after stirring, be put into white glue basket standby；
Step 2）：Dispensing：Yeast, baking powder are configured according to proportioning；
Step 3)：And face：Wheat flour by weight ratio, baking powder, yeast are poured into in the cylinder of face together, 1-2min is stirred slowly,
By the drinking water configured（, can be suitably on the rocks when being warm）, pour into in the cylinder of face, 3min stirred slowly, 7min is stirred soon, is stirred
It can stop, and face total time is 11-12min, the various raw materials of dough become reconciled stir, no dry powder；
Step 4）：Pressure surface：Using automatic continuous pasta machine, to step 3）The dough of generation carries out pressure surface, oodle maker roll shaft spacing
1.5-2.0cm, is pressed 6-8 times, and the face block surface pressed the neat elasticity of smooth fine and smooth, shape is good and without foaming phenomena；
Step 5）：Divide agent：The delivery end of dough molding main frame is put into after the fabric pressed is cut, fillings is put into and gives filling machine
It is interior, adjustment shaping host computer control panel, by adjusting shaping host computer control panel, adjustment product standard amount containing filling, standard substance,
Single product size shape；
The standard of single product weight：
The standard of single product length：
Remarks：1. the length of single semi-finished product：For the length of product before shortening, 2. single finished product：For product after shortening；
Step 6）：Shaping：By step 5）The product that middle machine has been cut is edible grease proofing through being manually made on complete ellipse, pad
Paper is put into clean steaming plate, is then uniformly put in steam frame；
Step 7）：Proof：By step 6）In product proofed, proofing temperature is 20-45 DEG C, proofs humidity for 80%-90%,
Proofing period is 60 ± 5min；
Step 8）：Steam：By step 7）The middle product by proofing is put into food steamer, steams air pressure 0.10-0.2Mpa；Steam duration
7-10min；
Step 9）：Cooling：By step 8）In the product that has steamed cool down at normal temperatures, cool time is 15 ± 5min；
Step 10）：Sorting：Qualified products are sorted out, the test stone of qualified products is complete for profile, uniform in size, overall nothing
Foaming, dead skin, elephant skin, without empty filling, few filling, the phenomenon given the game away；
Step 11）：Interior bag：Packed 10 products are each packed, point 2 rows, each 5 of two rows, neat loading packaging pallet
Afterwards, packaging bag can be loaded, and product is consistent with packaging bag positive direction, the material of described packaging bag is BOPP film and increasing
Strong PE；
Step 12）：Envelope：By packaging bag bag mouth sealing, sealing temperature is 170 DEG C -210 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710635706.9A CN107198262A (en) | 2017-07-31 | 2017-07-31 | A kind of dried meat floss bag and its manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710635706.9A CN107198262A (en) | 2017-07-31 | 2017-07-31 | A kind of dried meat floss bag and its manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107198262A true CN107198262A (en) | 2017-09-26 |
Family
ID=59912004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710635706.9A Pending CN107198262A (en) | 2017-07-31 | 2017-07-31 | A kind of dried meat floss bag and its manufacture craft |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103782A (en) * | 2006-07-11 | 2008-01-16 | 赵凤轩 | Coarse cereals |
| CN101461508A (en) * | 2009-01-13 | 2009-06-24 | 李成杰 | Quick freezing pumpkin cake and method for producing the same |
| CN102652513A (en) * | 2012-05-22 | 2012-09-05 | 天津市月坛学生营养餐配送有限公司 | Edible pasta wrapper and preparation method thereof |
| CN103504180A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Steamed creamy custard bun and preparation method thereof |
| CN103504211A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Smashed bean bun and preparation method thereof |
| CN104542813A (en) * | 2014-12-31 | 2015-04-29 | 漯河联泰食品有限公司 | Barbecued nutrition-enriched bun and preparation method thereof |
-
2017
- 2017-07-31 CN CN201710635706.9A patent/CN107198262A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103782A (en) * | 2006-07-11 | 2008-01-16 | 赵凤轩 | Coarse cereals |
| CN101461508A (en) * | 2009-01-13 | 2009-06-24 | 李成杰 | Quick freezing pumpkin cake and method for producing the same |
| CN102652513A (en) * | 2012-05-22 | 2012-09-05 | 天津市月坛学生营养餐配送有限公司 | Edible pasta wrapper and preparation method thereof |
| CN103504180A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Steamed creamy custard bun and preparation method thereof |
| CN103504211A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Smashed bean bun and preparation method thereof |
| CN104542813A (en) * | 2014-12-31 | 2015-04-29 | 漯河联泰食品有限公司 | Barbecued nutrition-enriched bun and preparation method thereof |
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