CN108450751A - A kind of mango taste rice dumpling and preparation method thereof - Google Patents
A kind of mango taste rice dumpling and preparation method thereof Download PDFInfo
- Publication number
- CN108450751A CN108450751A CN201611134492.9A CN201611134492A CN108450751A CN 108450751 A CN108450751 A CN 108450751A CN 201611134492 A CN201611134492 A CN 201611134492A CN 108450751 A CN108450751 A CN 108450751A
- Authority
- CN
- China
- Prior art keywords
- rice
- mango
- water
- rice dumpling
- glutinous rice
- 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
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 58
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 58
- 235000009566 rice Nutrition 0.000 title claims abstract description 58
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 24
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 24
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 24
- 240000007228 Mangifera indica Species 0.000 title claims abstract 9
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 14
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 14
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 14
- 235000007215 black sesame Nutrition 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims abstract description 10
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- -1 sucrose fatty ester Chemical class 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000136475 Aleurites moluccana Species 0.000 claims abstract description 7
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 7
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 7
- 241000005787 Cistanche Species 0.000 claims abstract description 7
- 241000096284 Gynochthodes officinalis Species 0.000 claims abstract description 7
- 239000006071 cream Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000009569 green tea Nutrition 0.000 claims abstract description 7
- 235000012054 meals Nutrition 0.000 claims abstract description 7
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims abstract description 7
- 235000019477 peppermint oil Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 7
- 239000000661 sodium alginate Substances 0.000 claims abstract description 7
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 244000241872 Lycium chinense Species 0.000 claims abstract description 5
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 4
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract 3
- 238000000465 moulding Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000005138 cryopreservation Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 235000013616 tea Nutrition 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 241001093152 Mangifera Species 0.000 description 15
- 241001247821 Ziziphus Species 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 229960004756 ethanol Drugs 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of black sesame rice balls of mango taste, are made of the raw material of following weight parts：Musculus cutaneus：Glutinous rice 120 130, green tea 8 10, Morinda officinalis 12, Herba Cistanches 23, Chinese chestnut leaf 12, elscholtiza 23, the lotus base of a fruit 23, cream 15 18, honey 12 15, sodium alginate 0.8 1, sucrose fatty ester 12, sodium carboxymethylcellulose 12, xanthans 12, Gluten 23, appropriate amount of water；Fillings：Black sesame powder 36 40, soy meal 18 22, peppermint oil 56, mango 8 10, white granulated sugar 23, jujube 46, the fruit of Chinese wolfberry 23, lotus 12；Rice dumpling shelf-life durations produced by the invention are longer, and rice dumpling skin is not easily broken, and mixed soup is not easy when boiling, and mouthfeel is finer and smoother soft, unique flavor, and healthy nutritive value is high, has a vast market foreground.
Description
Technical field
The present invention relates to a kind of rice dumpling more particularly to a kind of mango taste rice dumpling and preparation method thereof.
Background technology
Traditional food of the made quick-frozen dumpling as China, it is convenient and healthy with its, suitable for four seasons the features such as, it is deep to be believed by consumer
Rely.But due to the rice dumpling scale, industrialization production process in, core material water-milling glutinous rice flour biceps is insufficient, leads to speed
The rice dumpling after jelly have the phenomenon that apparent crackle, shedding, and soup is mixed when the rice dumpling boil, has seriously affected the quality of the rice dumpling, traditional rice dumpling
Mainly reach taste diversification by adjusting fillings, is typically to be made of glutinous rice flour and water on musculus cutaneus, cannot meet
Consumption requirement of the people to the rice dumpling more Ensure Liquid, flavor, so a kind of rice dumpling with alimentary health-care function of production, disappear to meet
The growing demand of the person of expense.
Invention content
The present invention overcomes deficiency in the prior art, a kind of mango taste rice dumpling and preparation method thereof are provided.
The present invention is achieved by the following technical solutions：
A kind of black sesame rice ball of mango taste, is made of the raw material of following weight parts：
Musculus cutaneus：Glutinous rice 120-130, green tea 8-10, Morinda officinalis 1-2, Herba Cistanches 2-3, Chinese chestnut leaf 1-2, elscholtiza 2-3, lotus base of a fruit 2-3,
Cream 15-18, honey 12-15, sodium alginate 0.8-1, sucrose fatty ester 1-2, sodium carboxymethylcellulose 1-2, xanthans 1-
2, Gluten 2-3, appropriate amount of water；
Fillings：Black sesame powder 36-40, soy meal 18-22, peppermint oil 5-6, mango 8-10, white granulated sugar 2-3, jujube 4-6, matrimony vine
Sub- 2-3, lotus 1-2.
A kind of preparation method of the black sesame rice ball of mango taste, includes the following steps：
（1）Glutinous rice is cleaned, green tea is bubbled open with boiling water, glutinous rice is impregnated with the tea being obtained by filtration, impregnates 3- at 45-50 DEG C
4 hours, so that glutinous rice grain is saturated with water, then pull glutinous rice out, drain away the water；
（2）Morinda officinalis, Herba Cistanches, Chinese chestnut leaf, elscholtiza, the crushing of the lotus base of a fruit are placed in 5-6 times of clear water of its weight, it is small to impregnate 1-2
When, intense fire is heated to boiling, then is cooked by slow fire 30-40 minutes, and filtering by filter residue plus 4-5 times of clear water, is cooked by slow fire 1-2 hours,
Filtering, merging filtrate obtain extracting solution；
（3）The glutinous rice soaked is mixed with extracting solution, it is fine that cream, honey, sodium alginate, sucrose fatty ester, carboxymethyl is added
The plain sodium of dimension, xanthans, Gluten, stir evenly, levigate in feeding colloid mill, are re-fed into dough mixing machine, and suitable quantity of water stirring is added,
Obtain musculus cutaneus；
（4）Peeled and cored after mango is cleaned, pulp are uniformly mixed with white granulated sugar, ferment at 18-25 DEG C after sealing, 6-8 days
After take out, after centrifugation, obtain mango juice；
（5）Jujube is cleaned, is impregnated 1-2 hours in clear water, takes out stoning, jujube meat adds 6-8 times of clear water, at 96-100 DEG C
Boiling 25-30 minutes adds the fruit of Chinese wolfberry, fresh lotus, continues boiling 8-10 minutes, is then beaten feed liquid, obtains slurry；
（6）Black sesame powder, soy meal, peppermint oil are mixed with above-mentioned slurry, mango juice, fillings is obtained after stirring evenly；
（7）Above-mentioned musculus cutaneus and fillings are respectively fed in rice dumpling molding machine filling bucket, with musculus cutaneus：The weight ratio of fillings is 1：0.5-
0.6 carries out faric making, obtains the molding rice dumpling；
（8）By the molding rice dumpling, progress is quick-frozen in 10-15 minutes, and quick freezing temperature is -10--15 DEG C, and the quick-frozen time is 25-30
Minute, by quick-frozen good rice dumpling finishing and packing, in -6 DEG C or less cryopreservations.
Compared with prior art, it is an advantage of the invention that：
The extracts of Chinese herbal medicine that rice dumpling musculus cutaneus produced by the invention is added when making has good healthy nutritive value, xanthans
With good thickening properties, freeze-thaw stability is good so that the rice dumpling have excellent stabilization during repeatedly freeze-thaw
Property, and can extend the shelf life, there is Gluten grain alcohol fragrance and water can directly generate gluten, be that flour best at present increases
Muscle agent, sucrose fatty ester can effectively prevent age of starch, and rice dumpling shelf-life durations produced by the invention are longer, and rice dumpling skin is not easy
Rupture is not easy mixed soup when boiling, and mouthfeel is finer and smoother soft, unique flavor, and healthy nutritive value is high, before having a vast market
Scape.
Specific implementation mode
With reference to embodiment, present invention is further described in detail：
Embodiment 1：
A kind of black sesame rice ball of mango taste, is made of the raw material of following weight parts：
Musculus cutaneus：Glutinous rice 120g, green tea 8g, Morinda officinalis 1g, Herba Cistanches 2g, Chinese chestnut leaf 1g, elscholtiza 2g, lotus base of a fruit 2g, cream 15g, bee
Sweet 12g, sodium alginate 0.8g, sucrose fatty ester 1g, sodium carboxymethylcellulose 1g, xanthans 1g, Gluten 2g, appropriate amount of water；
Fillings：Black sesame powder 36g, soy meal 18g, peppermint oil 5g, mango 8g, white granulated sugar 2g, jujube 4g, fruit of Chinese wolfberry 2g, lotus
1g。
A kind of preparation method of the black sesame rice ball of mango taste, includes the following steps：
（1）Glutinous rice is cleaned, green tea is bubbled open with boiling water, impregnates glutinous rice with the tea being obtained by filtration, it is small that 4 are impregnated at 45 DEG C
When, so that glutinous rice grain is saturated with water, then pull glutinous rice out, drains away the water；
（2）Morinda officinalis, Herba Cistanches, Chinese chestnut leaf, elscholtiza, the crushing of the lotus base of a fruit are placed in 6 times of clear water of its weight, impregnated 1 hour, it is military
Fire is heated to boiling, then is cooked by slow fire 30 minutes, and filtering by filter residue plus 4 times of clear water, is cooked by slow fire 1 hour, is filtered, and filter is merged
Liquid obtains extracting solution；
（3）The glutinous rice soaked is mixed with extracting solution, it is fine that cream, honey, sodium alginate, sucrose fatty ester, carboxymethyl is added
The plain sodium of dimension, xanthans, Gluten, stir evenly, levigate in feeding colloid mill, are re-fed into dough mixing machine, and suitable quantity of water stirring is added,
Obtain musculus cutaneus；
（4）Peeled and cored after mango is cleaned, pulp are uniformly mixed with white granulated sugar, ferment at 18 DEG C after sealing, taken after 8 days
Go out, after centrifugation, obtains mango juice；
（5）Jujube is cleaned, is impregnated 1 hour in clear water, stoning is taken out, jujube meat adds 6 times of clear water, the boiling 30 at 100 DEG C
Minute, the fruit of Chinese wolfberry, fresh lotus are added, continues boiling 8 minutes, then feed liquid is beaten, obtains slurry；
（6）Black sesame powder, soy meal, peppermint oil are mixed with above-mentioned slurry, mango juice, fillings is obtained after stirring evenly；
（7）Above-mentioned musculus cutaneus and fillings are respectively fed in rice dumpling molding machine filling bucket, with musculus cutaneus：The weight ratio of fillings is 1：0.5
Faric making is carried out, the molding rice dumpling are obtained；
（8）The molding rice dumpling were carried out in 10 minutes quick-frozen, quick freezing temperature is -10 DEG C, and the quick-frozen time is 30 minutes, will be quick-frozen
Good rice dumpling finishing and packing, in -6 DEG C or less cryopreservations.
Claims (1)
1. a kind of black sesame rice ball of mango taste, it is characterised in that be made of the raw material of following weight parts：
Musculus cutaneus：Glutinous rice 120-130, green tea 8-10, Morinda officinalis 1-2, Herba Cistanches 2-3, Chinese chestnut leaf 1-2, elscholtiza 2-3, lotus base of a fruit 2-3,
Cream 15-18, honey 12-15, sodium alginate 0.8-1, sucrose fatty ester 1-2, sodium carboxymethylcellulose 1-2, xanthans 1-
2, Gluten 2-3, appropriate amount of water；
Fillings：Black sesame powder 36-40, soy meal 18-22, peppermint oil 5-6, mango 8-10, white granulated sugar 2-3, jujube 4-6, matrimony vine
Sub- 2-3, lotus 1-2；
The preparation method of the black sesame rice ball of the mango taste, includes the following steps：
（1）Glutinous rice is cleaned, green tea is bubbled open with boiling water, glutinous rice is impregnated with the tea being obtained by filtration, impregnates 3- at 45-50 DEG C
4 hours, so that glutinous rice grain is saturated with water, then pull glutinous rice out, drain away the water；
（2）Morinda officinalis, Herba Cistanches, Chinese chestnut leaf, elscholtiza, the crushing of the lotus base of a fruit are placed in 5-6 times of clear water of its weight, it is small to impregnate 1-2
When, intense fire is heated to boiling, then is cooked by slow fire 30-40 minutes, and filtering by filter residue plus 4-5 times of clear water, is cooked by slow fire 1-2 hours,
Filtering, merging filtrate obtain extracting solution；
（3）The glutinous rice soaked is mixed with extracting solution, it is fine that cream, honey, sodium alginate, sucrose fatty ester, carboxymethyl is added
The plain sodium of dimension, xanthans, Gluten, stir evenly, levigate in feeding colloid mill, are re-fed into dough mixing machine, and suitable quantity of water stirring is added,
Obtain musculus cutaneus；
（4）Peeled and cored after mango is cleaned, pulp are uniformly mixed with white granulated sugar, ferment at 18-25 DEG C after sealing, 6-8 days
After take out, after centrifugation, obtain mango juice；
（5）Jujube is cleaned, is impregnated 1-2 hours in clear water, takes out stoning, jujube meat adds 6-8 times of clear water, at 96-100 DEG C
Boiling 25-30 minutes adds the fruit of Chinese wolfberry, fresh lotus, continues boiling 8-10 minutes, is then beaten feed liquid, obtains slurry；
（6）Black sesame powder, soy meal, peppermint oil are mixed with above-mentioned slurry, mango juice, fillings is obtained after stirring evenly；
（7）Above-mentioned musculus cutaneus and fillings are respectively fed in rice dumpling molding machine filling bucket, with musculus cutaneus：The weight ratio of fillings is 1：0.5-
0.6 carries out faric making, obtains the molding rice dumpling；
（8）By the molding rice dumpling, progress is quick-frozen in 10-15 minutes, and quick freezing temperature is -10--15 DEG C, and the quick-frozen time is 25-30
Minute, by quick-frozen good rice dumpling finishing and packing, in -6 DEG C or less cryopreservations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611134492.9A CN108450751A (en) | 2016-12-10 | 2016-12-10 | A kind of mango taste rice dumpling and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611134492.9A CN108450751A (en) | 2016-12-10 | 2016-12-10 | A kind of mango taste rice dumpling and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108450751A true CN108450751A (en) | 2018-08-28 |
Family
ID=63228898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611134492.9A Pending CN108450751A (en) | 2016-12-10 | 2016-12-10 | A kind of mango taste rice dumpling and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108450751A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165722A (en) * | 2019-12-27 | 2020-05-19 | 江苏农牧科技职业学院 | Fermented white fruit powder rice dumpling and preparation method thereof |
-
2016
- 2016-12-10 CN CN201611134492.9A patent/CN108450751A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165722A (en) * | 2019-12-27 | 2020-05-19 | 江苏农牧科技职业学院 | Fermented white fruit powder rice dumpling and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104651159A (en) | Brewing process of prickly pear fruit wine | |
| CN104686678B (en) | A kind of processing method of bean curd with odor | |
| CN103250933A (en) | Apple and pineapple rice wine jam and preparation method thereof | |
| CN106690009A (en) | Potato steamed cake and manufacturing process thereof | |
| CN104757469A (en) | Production method for puffed lotus root food | |
| CN103250918B (en) | Semen sesami nigrum rice dumpling with grape taste and preparation method thereof | |
| CN103891835B (en) | Cookie made of canna edulis ker and bananas and making method thereof | |
| CN103749604A (en) | Blessing cake and preparation method thereof | |
| CN103250920B (en) | Chocolate rice dumpling of a kind of snow pear flavor and preparation method thereof | |
| CN103564398A (en) | Cinnamon chicken flavor seasoning powder and preparation method thereof | |
| CN109527473B (en) | Processing method of sweet potato and passion fruit cakes | |
| CN108450751A (en) | A kind of mango taste rice dumpling and preparation method thereof | |
| CN103829293A (en) | Dryness-moistening purple sweet potato sesame cake and preparation method thereof | |
| CN103250967A (en) | Juicy peach flavor black rice dumpling and preparation method thereof | |
| CN103250922A (en) | Banana flavor mung bean rice dumpling and preparation method thereof | |
| CN103749619B (en) | Good fortune cake and preparation method thereof | |
| CN106722069A (en) | A kind of fruit-like flavour rice noodles and preparation method thereof | |
| KR20090132382A (en) | Fermented soybean paste using pumpkin candy source and making process thereof | |
| CN105273914A (en) | Method for processing rice wine containing fiveleaf gynostemma herb | |
| CN110432371A (en) | A kind of preparation method of pomelo peel jelly work and the pomelo peel jelly work of preparation | |
| CN104106687A (en) | Lotus seed and lily sleep-assisting milk tea powder and preparation method thereof | |
| CN109275844A (en) | One grows tea cake health porridge making method | |
| CN103828882A (en) | Water chestnut spleen tonifying sesame cake and preparation method thereof | |
| CN103766566A (en) | Roselle fruit and vegetable flavor white square rice cake and preparation method thereof | |
| CN106106747A (en) | A kind of Konjac glucomannan weight reducing fruit jelly |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180828 |
|
| WD01 | Invention patent application deemed withdrawn after publication |