CN107440150B - Quick-frozen pork rice dumplings - Google Patents
Quick-frozen pork rice dumplings Download PDFInfo
- Publication number
- CN107440150B CN107440150B CN201710802929.XA CN201710802929A CN107440150B CN 107440150 B CN107440150 B CN 107440150B CN 201710802929 A CN201710802929 A CN 201710802929A CN 107440150 B CN107440150 B CN 107440150B
- Authority
- CN
- China
- Prior art keywords
- parts
- quick
- rice
- rice dumpling
- frozen
- 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.)
- Active
Links
Classifications
-
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of quick-frozen foods, in particular to a quick-frozen pork rice dumpling, which solves the problems that the rice dumpling wrapper is easy to age, not durable to store and low in nutritional value by adding hydroxypropyl modified starch, wheat gluten, quick-frozen oil, modifying agent and the like into a rice dumpling wrapper formula. Meanwhile, by improving the formula of the rice dumpling stuffing, the richness and the layering of the taste of the rice dumplings are further improved. The processing technology is simple, the mechanization degree is high, the standardized control is easy in the process, the product quality is more stable, and the batch production and the commercial popularization of the rice dumplings are facilitated.
Description
Technical Field
The invention relates to the technical field of quick-frozen foods, in particular to quick-frozen pork rice dumplings.
Background
The rice is a main grain crop in south China, wherein 85% of the rice is consumed in the form of staple food, the proportion of deep processing is less than 10%, and the current rice deep processing products mainly comprise rice flour, rice steamed sponge cakes, rice beverages, biscuits, rice dumplings and the like. The rice dumpling is commonly called Baoxinba, also called Miba, and is a traditional name in Anhui, Jiangxi, Hunan and other areas. The rice dumplings are made of long-shaped rice, rice flour and other food materials, the traditional making method is that long-shaped rice or polished round-grained rice is steamed to medium cooked, ground into fine powder, added with a proper amount of water to form flour, and then the stuffing is wrapped in the fine powder and steamed in a pot. The rice dumplings made in the traditional making mode are sold at present, and the phenomenon that the rice dumpling wrappers are easy to age and affect the taste of the rice dumplings and the phenomenon that the rice dumplings are not favorable for transportation and sale is caused if the rice dumplings are stored for a long time, so that the commercialization difficulty of the traditional rice dumpling is increased. The existing rice dumpling products have single taste and simple nutritional ingredients, and the modern diet world is highly advocated for nutrition and health care, so that the rice dumplings need to be further developed and improved.
Disclosure of Invention
The technical problem to be solved by the invention is to provide quick-frozen pork rice dumplings so as to solve the problems in the background technology.
The technical problem solved by the invention is realized by adopting the following technical scheme:
the quick-frozen pork rice dumplings comprise the following raw materials in parts by mass:
the rice dumpling wrapper comprises: 60-65 parts of rice flour, 25-26 parts of white glutinous rice flour, 9-10 parts of hydroxypropyl modified starch, 5-6 parts of wheat gluten, 2.5-3.0 parts of quick-frozen oil, 0.5-0.7 part of modifying agent and 68-72 parts of water;
the rice dumpling stuffing comprises: 320-340 parts of lean meat, 320-335 parts of fat, 40-45 parts of chive, 60-70 parts of onion, 20-25 parts of ginger, 4-5 parts of wheat starch, 6-7 parts of salt, 8-9 parts of white sugar, 10-12 parts of monosodium glutamate, 6-8 parts of dark soy sauce, 23-26 parts of light soy sauce, 10-12 parts of chicken juice, 9-10 parts of cooking wine, 10-12 parts of sesame oil, 0.6-0.8 part of five spice powder, 0.6-0.8 part of white pepper powder, 2-3 parts of chicken extract and 120-125 parts of water.
Preferably, the quick-frozen pork rice dumplings comprise the following raw materials in parts by mass:
the rice dumpling wrapper comprises: 65 parts of rice flour, 25 parts of white glutinous rice flour, 10 parts of hydroxypropyl modified starch, 5 parts of wheat gluten, 3.0 parts of quick-frozen oil, 0.5 part of modifier and 70 parts of water;
the rice dumpling stuffing comprises: lean meat 328, fat 328, chive 44, onion 60, ginger 20, wheat starch 4, salt 6.4, white sugar 8, monosodium glutamate 10, dark soy 6, light soy 24, chicken juice 10, cooking wine 10, sesame oil 12, five spice powder 0.8, white pepper powder 0.8, chicken extract 2 and water 124.
A method for preparing quick-frozen pork rice dumplings adopts the raw materials in parts by mass as above, and the method comprises the following specific preparation steps:
① and flour:
weighing the raw materials serving as the raw materials of the rice dumpling wrappers in parts by mass, pouring rice flour, white glutinous rice flour and hydroxypropyl modified starch into a stirrer, adding 1/3-1/2 of the total amount of all quick-freezing oil and water, starting the stirrer to stir for 2-3 min, uniformly scattering modifying agents and wheat gluten while stirring, continuously stirring for 2-3 min, finally adding the rest water into the stirrer, and continuously stirring for 2.5-3 min to obtain uniform dough with smooth surface and no pan sticking for later use;
② stuffing preparation:
transporting lean meat and fat from a refrigeration house, thawing until the central temperature is-2 to-6 ℃, processing the lean meat and fat into thin meat slices on a frozen meat slicing machine, adding the thin meat slices into a high-speed chopper and chopping into meat paste particles with the size of 2 to 3 mm; removing roots and yellow leaves of the chives, cleaning and processing the chives into dices with the width of 4-5 mm; removing peels and roots of onions, cleaning and processing the onions into dices with the width of 3-4 mm in a chopping and mixing machine; removing peels and roots of ginger, cleaning and processing the ginger into a T shape with the width of 1-2 mm in a cutting and mixing machine;
weighing the processed lean meat, fat meat, chives, onions, gingers and other raw materials serving as the raw materials of the rice dumpling stuffing in parts by mass, directly putting all the raw materials except the chives, the onions and the water into a stirring pot, stirring for 3-5 min, adding half of the water, continuously stirring for 3-5 min, adding the rest water, continuously stirring for 3-5 min, adding the chives and the onions, and further stirring for 2-3 min to obtain the rice dumpling stuffing for later use;
③, making and molding, namely rolling the dough obtained in the step ① into rice dumpling wrappers, controlling the weight of each individual rice dumpling wrapper to be 14-15 g, weighing 5-6 g of the rice dumpling stuffing obtained in the step ②, placing the rice dumpling stuffing into the rice dumpling wrappers, wrapping the rice dumpling stuffing with the rice dumpling wrappers, sealing and kneading the rice dumpling stuffing into a dumpling shape to obtain rice dumplings;
④ quick-freezing, namely, feeding the rice dumplings molded in the step ③ into a quick-freezing machine, adjusting the temperature of a quick-freezing cavity of the quick-freezing machine to be below minus 30 ℃, spraying atomized water on the surfaces of the rice dumplings, then feeding the rice dumplings into the quick-freezing cavity to carry out quick-freezing, ensuring that the central temperature reaches minus 12 to minus 16 ℃ during quick-freezing, and sealing and packaging after the quick-freezing is finished to obtain the finished product.
Preferably, the quick-frozen oil is added in a method that when the ambient temperature is lower than 10 ℃, the quick-frozen oil is placed into a meat grinder with a 6mm pore plate for grinding before being added into the stirrer, and when the ambient temperature is higher than 10 ℃, the quick-frozen oil is cut into quick-frozen oil slices with the thickness of 5-6 cm before being added into the stirrer.
Has the advantages that: the invention further enriches the varieties of the rice dumplings, makes the rice dumplings have more distinct taste level and higher nutritional value, adopts a unique formula and combines a quick-freezing mode, and solves the problems that the traditional rice dumplings are not durable in storage and the rice dumpling wrappers are easy to age in the storage process. Meanwhile, the rice dumpling making process disclosed by the invention is simple to operate, high in mechanization degree, easy to standardize and control in the process, more stable in product quality, convenient to sell and produce in batches and beneficial to further commercialization and popularization of the rice dumplings.
Detailed Description
In order to make the technical means, the creation features, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example one
The rice dumplings comprise the following raw materials in parts by mass:
the rice dumpling wrapper comprises: 65kg of rice flour, 25kg of white glutinous rice flour, 10kg of hydroxypropyl modified starch, 5kg of wheat gluten, 3.0kg of quick-frozen oil, 0.5kg of modifier and 70kg of water;
the rice dumpling stuffing comprises: 328kg of lean meat, 328kg of fat, 44kg of chive, 60kg of onion, 20kg of ginger, 4kg of wheat starch, 6.4kg of salt, 8kg of white sugar, 10kg of monosodium glutamate, 6kg of dark soy sauce, 24kg of light soy sauce, 10kg of chicken extract, 10kg of cooking wine, 12kg of sesame oil, 0.8kg of five spice powder, 0.8kg of white pepper powder, 2kg of chicken extract and 124kg of water.
The preparation method specifically comprises the following steps:
① kneading dough, namely weighing the raw materials in parts by mass as the raw materials of the rice dumpling wrappers in proportion, pouring rice flour, white glutinous rice flour and hydroxypropyl modified starch into a stirrer, adding 3kg of quick-freezing oil and 35kg of water, starting the stirrer to stir for 2min, uniformly scattering modifier and vital gluten while stirring, continuously stirring for 2min, finally adding the rest water into the stirrer, and continuously stirring for 2.5min to obtain uniform dough with smooth surface and no sticking to a pot for later use;
② preparing stuffing, namely, conveying lean meat and fat from a refrigerator, thawing to the central temperature of minus 2 ℃ to minus 6 ℃, processing the thin meat into thin meat slices on a frozen meat slicing machine, adding the thin meat slices into a high-speed cutting and mixing machine to cut into minced meat particles with the size of 2-3 mm at the speed of 3000r/min, removing roots and yellow leaves of chives, cleaning, cutting into dices with the width of 4-5 mm, removing skins and roots of onions, cleaning, cutting into dices with the width of 3-4 mm at the speed of 1500r/min in a cutting and mixing machine, removing skins and roots of gingers, cleaning, and cutting into dices with the width of 1-2 mm at the speed of 1500r/min in a cutting and mixing machine;
weighing the processed lean meat, fat meat, chive, onion, ginger and other raw materials serving as raw materials of the rice dumpling stuffing in parts by mass, directly putting all the raw materials except the chive, the onion and water into a stirring pot, stirring for 3min, adding 62kg of water, continuing to stir for 3min, adding the rest water, continuing to stir for 3min, adding the chive and the onion, and further stirring for 2min to obtain the rice dumpling stuffing for later use;
③, making and molding, namely rolling the dough obtained in the step ① into rice dumpling wrappers, controlling the weight of each individual rice dumpling wrapper to be 14-15 g, weighing 5-6 g of the rice dumpling stuffing obtained in the step ②, placing the rice dumpling stuffing into the rice dumpling wrappers, wrapping the rice dumpling stuffing with the rice dumpling wrappers, sealing and kneading the rice dumpling stuffing into a dumpling shape to obtain rice dumplings;
④ quick-freezing, namely, feeding the rice dumplings molded in the step ③ into a quick-freezing machine, adjusting the temperature of a quick-freezing cavity of the quick-freezing machine to be below minus 30 ℃, spraying atomized water on the surfaces of the rice dumplings, then feeding the rice dumplings into the quick-freezing cavity to carry out quick-freezing, ensuring that the central temperature reaches minus 12 to minus 16 ℃ during quick-freezing, and sealing and packaging after the quick-freezing is finished to obtain the finished product.
Example two
The rice dumplings comprise the following raw materials in parts by mass:
the rice dumpling wrapper comprises: 60kg of rice flour, 26kg of white glutinous rice flour, 9kg of hydroxypropyl modified starch, 5kg of wheat gluten, 2.5kg of quick-frozen oil, 0.7kg of modifier and 72kg of water;
the rice dumpling stuffing comprises: 320kg of lean meat, 335kg of fat, 40kg of chive, 70kg of onion, 25kg of ginger, 5kg of wheat starch, 6.5kg of salt, 9kg of white sugar, 11kg of monosodium glutamate, 8kg of dark soy sauce, 26kg of light soy sauce, 10kg of chicken juice, 9kg of cooking wine, 10kg of sesame oil, 0.6kg of five spice powder, 0.6kg of white pepper powder, 3kg of chicken extract and 120kg of water.
The preparation method specifically comprises the following steps:
① kneading dough, namely weighing the raw materials in parts by mass as the raw materials of the rice dumpling wrappers in proportion, pouring rice flour, white glutinous rice flour and hydroxypropyl modified starch into a stirrer, adding 3kg of quick-freezing oil and 25kg of water, starting the stirrer to stir for 3min, uniformly scattering modifier and gluten powder while stirring, continuously stirring for 3min, finally adding the rest water into the stirrer, and continuously stirring for 3min to obtain uniform dough with smooth surface and no sticking to a pot for later use;
② preparing stuffing, namely, conveying lean meat and fat from a refrigerator, thawing to the central temperature of minus 2 ℃ to minus 6 ℃, processing the thin meat into thin meat slices on a frozen meat slicing machine, adding the thin meat slices into a high-speed cutting and mixing machine to cut into minced meat particles with the size of 2-3 mm at the speed of 3000r/min, removing roots and yellow leaves of chives, cleaning, cutting into dices with the width of 4-5 mm, removing skins and roots of onions, cleaning, cutting into dices with the width of 3-4 mm at the speed of 1500r/min in a cutting and mixing machine, removing skins and roots of gingers, cleaning, and cutting into dices with the width of 1-2 mm at the speed of 1500r/min in a cutting and mixing machine;
weighing the processed lean meat, fat meat, chive, onion, ginger and other raw materials serving as raw materials of the rice dumpling stuffing in parts by mass, directly putting all the raw materials except the chive, the onion and the water into a stirring pot, stirring for 5min, adding 62kg of water, continuing to stir for 5min, adding the rest water, continuing to stir for 5min, adding the chive and the onion, and further stirring for 3min to obtain the rice dumpling stuffing for later use;
③, making and molding, namely rolling the dough obtained in the step ① into rice dumpling wrappers, controlling the weight of each individual rice dumpling wrapper to be 14-15 g, weighing 5-6 g of the rice dumpling stuffing obtained in the step ②, placing the rice dumpling stuffing into the rice dumpling wrappers, wrapping the rice dumpling stuffing with the rice dumpling wrappers, sealing and kneading the rice dumpling stuffing into a dumpling shape to obtain rice dumplings;
④ quick-freezing, namely, feeding the rice dumplings molded in the step ③ into a quick-freezing machine, adjusting the temperature of a quick-freezing cavity of the quick-freezing machine to be below minus 30 ℃, spraying atomized water on the surfaces of the rice dumplings, then feeding the rice dumplings into the quick-freezing cavity to carry out quick-freezing, ensuring that the central temperature reaches minus 12 to minus 16 ℃ during quick-freezing, and sealing and packaging after the quick-freezing is finished to obtain the finished product.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (3)
1. The quick-frozen pork rice dumplings are characterized by comprising the following raw materials in parts by mass:
the rice dumpling wrapper comprises: 60-65 parts of rice flour, 25-26 parts of white glutinous rice flour, 9-10 parts of hydroxypropyl modified starch, 5-6 parts of wheat gluten, 2.5-3.0 parts of quick-frozen oil, 0.5-0.7 part of modifying agent and 68-72 parts of water;
the rice dumpling stuffing comprises: 320-340 parts of lean meat, 320-335 parts of fat, 40-45 parts of chive, 60-70 parts of onion, 20-25 parts of ginger, 4-5 parts of wheat starch, 6-7 parts of salt, 8-9 parts of white sugar, 10-12 parts of monosodium glutamate, 6-8 parts of dark soy sauce, 23-26 parts of light soy sauce, 10-12 parts of chicken juice, 9-10 parts of cooking wine, 10-12 parts of sesame oil, 0.6-0.8 part of five spice powder, 0.6-0.8 part of white pepper powder, 2-3 parts of chicken extract and 120-125 parts of water;
the method for preparing the quick-frozen pork rice dumplings comprises the following specific preparation steps:
① and flour:
weighing the raw materials serving as the raw materials of the rice dumpling wrappers in parts by mass, pouring rice flour, white glutinous rice flour and hydroxypropyl modified starch into a stirrer, adding 1/3-1/2 of the total amount of all quick-freezing oil and water, starting the stirrer to stir for 2-3 min, uniformly scattering modifying agents and wheat gluten while stirring, continuously stirring for 2-3 min, finally adding the rest water into the stirrer, and continuously stirring for 2.5-3 min to obtain uniform dough with smooth surface and no pan sticking for later use;
② stuffing preparation:
transporting lean meat and fat from a refrigeration house, unfreezing until the central temperature is-2 to-6 ℃, processing the lean meat and fat into thin meat slices on a frozen meat slicing machine, adding the thin meat slices into a high-speed cutting and mixing machine, and cutting and mixing the thin meat slices into meat emulsion particles with the size of 2 to 3 mm; removing roots and yellow leaves of the chives, cleaning and processing the chives into dices with the width of 4-5 mm; removing peels and roots of onions, cleaning and processing the onions into dices with the width of 3-4 mm in a chopping and mixing machine; removing peels and roots of ginger, cleaning and processing the ginger into a T shape with the width of 1-2 mm in a cutting and mixing machine;
weighing the processed lean meat, fat meat, chives, onions, gingers and other raw materials serving as the raw materials of the rice dumpling stuffing in parts by mass, directly putting all the raw materials except the chives, the onions and the water into a stirring pot, stirring for 3-5 min, adding half of the water, continuously stirring for 3-5 min, adding the rest water, continuously stirring for 3-5 min, adding the chives and the onions, and further stirring for 2-3 min to obtain the rice dumpling stuffing for later use;
③, making and molding, namely rolling the dough obtained in the step ① into rice dumpling wrappers, controlling the weight of each individual rice dumpling wrapper to be 14-15 g, weighing 5-6 g of the rice dumpling stuffing obtained in the step ②, placing the rice dumpling stuffing into the rice dumpling wrappers, wrapping the rice dumpling stuffing with the rice dumpling wrappers, sealing and kneading the rice dumpling stuffing into a dumpling shape to obtain rice dumplings;
④ quick-freezing, namely, feeding the rice dumplings formed in the step ③ into a quick-freezing machine, adjusting the temperature of a quick-freezing cavity of the quick-freezing machine to be below minus 30 ℃, spraying atomized water on the surfaces of the rice dumplings, then feeding the rice dumplings into the quick-freezing cavity for quick-freezing, ensuring that the central temperature reaches minus 12 to minus 16 ℃ during quick-freezing, and sealing and packaging after the quick-freezing is finished to obtain the finished product.
2. The quick-frozen pork rice dumplings as claimed in claim 1, which are prepared from the following raw materials in parts by mass:
the rice dumpling wrapper comprises: 65 parts of rice flour, 25 parts of white glutinous rice flour, 10 parts of hydroxypropyl modified starch, 5 parts of wheat gluten, 3.0 parts of quick-frozen oil, 0.5 part of modifier and 70 parts of water;
the rice dumpling stuffing comprises: lean meat 328, fat 328, chive 44, onion 60, ginger 20, wheat starch 4, salt 6.4, white sugar 8, monosodium glutamate 10, dark soy 6, light soy 24, chicken juice 10, cooking wine 10, sesame oil 12, five spice powder 0.8, white pepper powder 0.8, chicken extract 2 and water 124.
3. The method for preparing quick-frozen pork rice dumplings as claimed in claim 1, wherein the quick-frozen oil is added by placing the quick-frozen oil into a meat grinder with a 6mm pore plate for grinding before adding the quick-frozen oil into the blender when the ambient temperature is less than 10 ℃, and cutting the quick-frozen oil into quick-frozen oil slices with the thickness of 5-6 cm before adding the quick-frozen oil into the blender when the ambient temperature is more than 10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710802929.XA CN107440150B (en) | 2017-09-08 | 2017-09-08 | Quick-frozen pork rice dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710802929.XA CN107440150B (en) | 2017-09-08 | 2017-09-08 | Quick-frozen pork rice dumplings |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107440150A CN107440150A (en) | 2017-12-08 |
| CN107440150B true CN107440150B (en) | 2020-06-19 |
Family
ID=60495226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710802929.XA Active CN107440150B (en) | 2017-09-08 | 2017-09-08 | Quick-frozen pork rice dumplings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107440150B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185286B (en) * | 2017-12-27 | 2021-07-20 | 河南飞天农业开发股份有限公司 | Production process of special flour for quick-frozen dumplings |
| CN109007777A (en) * | 2018-07-02 | 2018-12-18 | 河南鼎元食品科技有限公司 | A kind of quick-frozen rice dumpling paper modifying agent and preparation method thereof |
| CN109077221A (en) * | 2018-07-02 | 2018-12-25 | 河南鼎元食品科技有限公司 | A kind of industrialized preparing process of quick-frozen rice dumpling |
| CN109090450A (en) * | 2018-08-03 | 2018-12-28 | 湖南金健速冻食品有限公司 | A kind of preparation method of mechanism rice dumpling skin and quick-frozen rice dumpling |
| CN109043318A (en) * | 2018-08-03 | 2018-12-21 | 湖南金健速冻食品有限公司 | A kind of chrysanthemum gadus steamed dumpling |
| CN111903901B (en) * | 2020-08-17 | 2022-08-26 | 湖南粮食集团有限责任公司 | Special flour for rice dumplings, preparation method of special flour, rice dumpling wrappers prepared from special flour and preparation method of rice dumpling wrappers |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210468B (en) * | 2010-04-02 | 2013-03-13 | 罗晖 | Quick-frozen coarse grain dumplings and preparation method thereof |
| CN102178175A (en) * | 2010-04-08 | 2011-09-14 | 沈哲明 | Industrial processing method for frozen rice flour dumplings |
| CN102342423B (en) * | 2011-09-28 | 2013-03-27 | 中南林业科技大学 | Method for producing rice dumpling wrappers |
| CN104012815B (en) * | 2014-06-17 | 2016-04-13 | 无锡华顺民生食品有限公司 | A kind of chafing dish bag and preparation method thereof |
| CN104351642A (en) * | 2014-11-19 | 2015-02-18 | 苏州大福外贸食品有限公司 | Preparation method of quick-frozen steamed stuffed buns |
| CN106107938A (en) * | 2016-06-29 | 2016-11-16 | 通威（成都）水产食品有限公司 | A kind of processed shrimp taste dumpling and preparation method thereof |
| CN106858308A (en) * | 2017-04-19 | 2017-06-20 | 三全食品股份有限公司 | A kind of quick-frozen micro-wave steamed dumpling and preparation method thereof |
-
2017
- 2017-09-08 CN CN201710802929.XA patent/CN107440150B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN107440150A (en) | 2017-12-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107440150B (en) | Quick-frozen pork rice dumplings | |
| CN106072040A (en) | A kind of quick-fried juice fish pill and preparation method thereof | |
| US20140272091A1 (en) | Meat paste noodle | |
| CN105341120A (en) | Series of flavor biscuits prepared from whole potato flour and preparation method of flavor biscuits | |
| CN104489708A (en) | Formula and preparation process method of burger cake | |
| CN110754621A (en) | Dough with chicken as main raw material and production method of flour product thereof | |
| CN108433057A (en) | A kind of potato cracknel and preparation method thereof | |
| CN102763867B (en) | Meat paste noodle | |
| KR20090109944A (en) | Preparing color rice ball of Bun stuffing and Manufacturing Process thereof | |
| CN111838527A (en) | Production method of shrimp wonton | |
| CN103504181A (en) | Pumpkin bun and preparation method thereof | |
| CN103932056A (en) | Method for preparing apple taste crispy rice | |
| CN106901161A (en) | The preparation method of pumpkin split-top steamed bun | |
| RU2362363C1 (en) | Production method of preserves "special collops with sour cream sauce and tomato" | |
| RU2348234C1 (en) | Production method of preserves "special collops with sour cream sauce and tomato" | |
| CN105685171A (en) | Rice flour cookie made from potatoes and processing method thereof | |
| CN103053919B (en) | Method for manufacturing full-mutton dumplings | |
| RU2349154C1 (en) | Method of production tinned food "special collops in sour-cream sauce" | |
| RU2360507C1 (en) | Production method of preserves "collops with sour cream sauce and tomato" | |
| KR101582257B1 (en) | Manufacturing method of fish paste with ddukboki | |
| CN107319322A (en) | A kind of breakage-proof rice hamburger | |
| KR20180072373A (en) | Pork and beef tteok-galbi and it's manufactring device | |
| CN108244191B (en) | Preparation method of orange-flavored potato crisps | |
| CN105982081A (en) | Rabbit steaks and making method thereof | |
| JP2017112861A (en) | Molded meat processed food, and method for producing the same |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230630 Address after: No. 99, Lanyuegu West Road, Ningxiang Economic and Technological Development Zone, Changsha City, Hunan Province, 410625 Patentee after: Hunan Xiangliang Food Technology Co.,Ltd. Address before: No. 99, Lanyuegu West Road, Ningxiang County, Changsha City, Hunan Province 410600 Patentee before: HUNAN JINJIAN QUICK-FROZEN FOOD CO.,LTD. |
|
| TR01 | Transfer of patent right |