CN107691976A - A kind of preparation method of water chestnut Stuffed Meat Balls - Google Patents
A kind of preparation method of water chestnut Stuffed Meat Balls Download PDFInfo
- Publication number
- CN107691976A CN107691976A CN201710875644.9A CN201710875644A CN107691976A CN 107691976 A CN107691976 A CN 107691976A CN 201710875644 A CN201710875644 A CN 201710875644A CN 107691976 A CN107691976 A CN 107691976A
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- Prior art keywords
- porkburger
- water chestnut
- soy sauce
- water
- ball
- 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
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- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 23
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 23
- 235000009165 saligot Nutrition 0.000 title claims abstract description 23
- 235000013372 meat Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241001083492 Trapa Species 0.000 title claims description 21
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 17
- 235000013339 cereals Nutrition 0.000 claims abstract description 13
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 9
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 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 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 235000014103 egg white Nutrition 0.000 claims abstract description 7
- 210000000969 egg white Anatomy 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 238000004898 kneading Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 230000008719 thickening Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013410 fast food Nutrition 0.000 abstract description 5
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 240000001085 Trapa natans Species 0.000 abstract 2
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 241000219112 Cucumis Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000037303 wrinkles Effects 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation method of water chestnut Stuffed Meat Balls, it includes the raw material (gram be unit) of following weight parts：Porkburger 350~450, water chestnut 150~250, iblet 10~15, carrot seed 10~15, cucumber grain 10~15, edible oil 400~500, yellow rice wine 10~20, salt 3~5, light soy sauce 20~30, egg white 15~20, green onion end 4~6, water-starch 15~25, white sugar 3~5, dark soy sauce 10~15, pork juice 30~45, capsicum 2~3.The vegetable that the preparation method processes is good in taste, and nutritive value is higher, can lift the trial test experience of customer, improves the freshness of fast food restaurant's vegetable.
Description
Technical field
The present invention relates to fast food manufacture technology field, in particular, is related to a kind of making of water chestnut Stuffed Meat Balls
Method.
Background technology
With the quickening of social life rhythm, situation that increasing working clan or family cook in no grace time
Under fast food restaurant can be selected to carry out diet consumption, but traditional fast food restaurant's food style of cooking species is more fixed, changes not various enough, dish
The nutritive value level of product is uneven, and customer eats identical vegetable daily, can be fed up with unavoidably tired, and at this moment businessman just needs
The style of cooking of new dispensing and novel taste is constantly released to meet the needs of customer is different daily.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of preparation method of water chestnut Stuffed Meat Balls, the preparation method
The vegetable processed is good in taste, and nutritive value is higher, can lift the trial test experience of customer, improve the fresh of fast food restaurant's vegetable
Degree.
The technical problems to be solved by the invention are realized using following technical scheme.
A kind of preparation method of water chestnut Stuffed Meat Balls, it includes：
Step 1, prepare the raw material (gram be unit) of following weight parts：Porkburger 350~450, water chestnut 150~250, jade
The grain of rice 10~15, carrot seed 10~15, cucumber grain 10~15, edible oil 400~500, yellow rice wine 10~20, salt 3~5, light soy sauce
20~30, egg white 15~20, green onion end 4~6, water-starch 15~25, white sugar 3~5, dark soy sauce 10~15, pork juice 30~45, capsicum
2~3.
Step 2, porkburger is poured into mixing bowl, add salt, yellow rice wine, egg white and light soy sauce, equidirectional stirring to pork
Last toughness is standby；
Step 3, water chestnut is cleaned into peeling, is cut into smalls by knife, then be poured into mixing bowl and mixed with porkburger, with stirring
Mix bar to stir repeatedly 3~4 minutes, then pick up mixture with puddler and be sufficiently mixed toward beating to porkburger and water chestnut end in bowl；
Step 4, capsicum, iblet, carrot seed and cucumber grain are put into bowl together and adds pork juice and stirs,
By hand by the mixture kneading at porkburger and water chestnut end into ball shape, and iblet, carrot seed and Huang are wrapped up at ball center
The mixture of melon grain；
Edible oil is added in step 5, then hot pot, when oil temperature six divides heat, the good ball of kneading is allowed into oil in oil cauldron
It is fried, with strainer stir a ball to all balls all fry it is ripe after oil-control pick up；
Step 6, remaining oil in pot is poured out, then ball twice-cooked stir-frying, add light soy sauce and dark soy sauce stir-fries 2~3 minutes, then
Add clear water firing and add within 1~2 minute white sugar seasoning；
Step 7, finally stop working in pot after addition water-starch thickening soup and take the dish out of the pot, sprinkle green onion end.
Wherein, pork powder stock will select the raw material with the fat meat of ordering, and the ball mouthfeel so blasted will be controlled profit when fried
Liquefaction temperature, should not be too high so as not to fried paste.
Compared with the prior art, beneficial effects of the present invention are embodied in：
The water chestnut Stuffed Meat Balls tasty mouthfeel that preparation method of the present invention makes, water chestnut have dampness elimination to remove phlegm.Clearing heat and detoxicating work(
Effect, iblet, carrot seed and cucumber grain not only abundant nutrition and the mouthfeel that can reconcile, moreover it is possible to play resisting age of skin,
The effect of reducing wrinkle, burger then has the effect of enriching the blood and tonifying qi, invigorating the spleen strengthening tendons.
Embodiment
In order that technological means, creation characteristic, reached purpose and effect that invention is realized are easy to understand, with reference to
Embodiment, the present invention is expanded on further.
A kind of preparation method of water chestnut Stuffed Meat Balls, it includes：
Step 1, prepare the raw material (gram be unit) of following weight parts：Porkburger 350, water chestnut 150, iblet 10, Hu Luo
Foretell grain 10, cucumber grain 10, edible oil 400, yellow rice wine 10, salt 3, light soy sauce 20, egg white 15, green onion end 4, water-starch 15, white sugar 3, dark soy sauce
10th, pork juice 30, capsicum 2.
Step 2, porkburger is poured into mixing bowl, add salt, yellow rice wine, egg white and light soy sauce, equidirectional stirring to pork
Last toughness is standby；
Step 3, water chestnut is cleaned into peeling, is cut into smalls by knife, then be poured into mixing bowl and mixed with porkburger, with stirring
Mix bar to stir repeatedly 3 minutes, then pick up mixture with puddler and be sufficiently mixed toward beating to porkburger and water chestnut end in bowl；
Step 4, capsicum, iblet, carrot seed and cucumber grain are put into bowl together and adds pork juice and stirs,
By hand by the mixture kneading at porkburger and water chestnut end into ball shape, and iblet, carrot seed and Huang are wrapped up at ball center
The mixture of melon grain；
Edible oil is added in step 5, then hot pot, when oil temperature six divides heat, the good ball of kneading is allowed into oil in oil cauldron
It is fried, with strainer stir a ball to all balls all fry it is ripe after oil-control pick up；
Step 6, remaining oil in pot is poured out, then ball twice-cooked stir-frying, add light soy sauce and dark soy sauce stir-fries 2 minutes, be subsequently added into
Clear water, which is fired, adds white sugar seasoning for 1 minute；
Step 7, finally stop working in pot after addition water-starch thickening soup and take the dish out of the pot, sprinkle green onion end.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of preparation method of water chestnut Stuffed Meat Balls, it is characterised in that it includes：
Step 1, prepare the raw material (gram be unit) of following weight parts：Porkburger 350~450, water chestnut 150~250, iblet
10~15, carrot seed 10~15, cucumber grain 10~15, edible oil 400~500, yellow rice wine 10~20, salt 3~5, light soy sauce 20~
30th, egg white 15~20, green onion end 4~6, water-starch 15~25, white sugar 3~5, dark soy sauce 10~15, pork juice 30~45, capsicum 2~
3。
Step 2, porkburger is poured into mixing bowl, add salt, yellow rice wine, egg white and light soy sauce, equidirectional stirring to porkburger has
Viscosity is standby；
Step 3, water chestnut is cleaned into peeling, is cut into smalls by knife, then be poured into mixing bowl and mixed with porkburger, use puddler
Stir 3~4 minutes repeatedly, then pick up mixture with puddler and be sufficiently mixed toward beating to porkburger and water chestnut end in bowl；
Step 4, capsicum, iblet, carrot seed and cucumber grain are put into bowl together and adds pork juice and stirs, by hand
By the mixture kneading at porkburger and water chestnut end into ball shape, and iblet, carrot seed and cucumber grain are wrapped up at ball center
Mixture；
Edible oil is added in step 5, then hot pot, when oil temperature six divides heat, the good ball of kneading is allowed fried in oil cauldron, used
Strainer stir a ball to all balls all fry it is ripe after oil-control pick up；
Step 6, remaining oil in pot is poured out, then ball twice-cooked stir-frying, add light soy sauce and dark soy sauce stir-fries 2~3 minutes, be subsequently added into
Clear water, which is fired, adds white sugar seasoning for 1~2 minute；
Step 7, finally stop working in pot after addition water-starch thickening soup and take the dish out of the pot, sprinkle green onion end.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710875644.9A CN107691976A (en) | 2017-09-25 | 2017-09-25 | A kind of preparation method of water chestnut Stuffed Meat Balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710875644.9A CN107691976A (en) | 2017-09-25 | 2017-09-25 | A kind of preparation method of water chestnut Stuffed Meat Balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691976A true CN107691976A (en) | 2018-02-16 |
Family
ID=61174303
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710875644.9A Pending CN107691976A (en) | 2017-09-25 | 2017-09-25 | A kind of preparation method of water chestnut Stuffed Meat Balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107691976A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623213A (en) * | 2019-10-28 | 2019-12-31 | 成都大有拈头品牌策划有限公司 | Standard formula and process flow of black golden crispy meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868334A (en) * | 2006-06-28 | 2006-11-29 | 河北玉兰香保定会馆饮食有限公司 | Method for preparing pork balls food |
| CN101107981A (en) * | 2007-08-21 | 2008-01-23 | 黎秋萍 | Method of manufacturing vegetable meat balls |
| CN102302187A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Stuffed meat ball and processing method thereof |
| CN103734752A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Meat ball with stuffing made of sticky corn and cheese and manufacturing method thereof |
| CN104286897A (en) * | 2014-10-18 | 2015-01-21 | 得利斯集团有限公司 | Meat balls with vegetable stuffing and preparation method of meat balls |
| CN105519967A (en) * | 2014-09-30 | 2016-04-27 | 重庆鸿谦农业开发有限责任公司 | Shii-take meatball and preparation method thereof |
-
2017
- 2017-09-25 CN CN201710875644.9A patent/CN107691976A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868334A (en) * | 2006-06-28 | 2006-11-29 | 河北玉兰香保定会馆饮食有限公司 | Method for preparing pork balls food |
| CN101107981A (en) * | 2007-08-21 | 2008-01-23 | 黎秋萍 | Method of manufacturing vegetable meat balls |
| CN102302187A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Stuffed meat ball and processing method thereof |
| CN103734752A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Meat ball with stuffing made of sticky corn and cheese and manufacturing method thereof |
| CN105519967A (en) * | 2014-09-30 | 2016-04-27 | 重庆鸿谦农业开发有限责任公司 | Shii-take meatball and preparation method thereof |
| CN104286897A (en) * | 2014-10-18 | 2015-01-21 | 得利斯集团有限公司 | Meat balls with vegetable stuffing and preparation method of meat balls |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623213A (en) * | 2019-10-28 | 2019-12-31 | 成都大有拈头品牌策划有限公司 | Standard formula and process flow of black golden crispy meat |
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| 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 |
Application publication date: 20180216 |
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| RJ01 | Rejection of invention patent application after publication |