CN110859273A - Steamed stuffed bun with wild fungi - Google Patents
Steamed stuffed bun with wild fungi Download PDFInfo
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- CN110859273A CN110859273A CN201911112908.0A CN201911112908A CN110859273A CN 110859273 A CN110859273 A CN 110859273A CN 201911112908 A CN201911112908 A CN 201911112908A CN 110859273 A CN110859273 A CN 110859273A
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- 241000233866 Fungi Species 0.000 title claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 235000015277 pork Nutrition 0.000 claims abstract description 14
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 13
- 240000005979 Hordeum vulgare Species 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 241000121220 Tricholoma matsutake Species 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000062241 Kaempferia galanga Species 0.000 claims description 3
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 235000007650 Aralia spinosa Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 241000949456 Zanthoxylum Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 10
- 238000002560 therapeutic procedure Methods 0.000 abstract description 10
- 206010028980 Neoplasm Diseases 0.000 abstract description 6
- 201000011510 cancer Diseases 0.000 abstract description 6
- 210000000936 intestine Anatomy 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 230000037208 balanced nutrition Effects 0.000 abstract description 4
- 235000019046 balanced nutrition Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 241000209219 Hordeum Species 0.000 abstract 2
- 238000011049 filling Methods 0.000 description 6
- 241000722363 Piper Species 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 201000001880 Sexual dysfunction Diseases 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000002124 endocrine Effects 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 244000045947 parasite Species 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 231100000872 sexual dysfunction Toxicity 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a wild fungus steamed stuffed bun which is prepared from the following raw materials in parts by weight: 50 parts of wild fungi, 1-1.5 parts of salt, 38 parts of pork, 10-20 parts of lard, 0.8 part of spice, 100 parts of barley flour, 100 parts of wheat flour, 10 parts of white granulated sugar and 10 parts of seaside soy sauce. The steamed stuffed bun with wild fungi has the advantages that the steamed stuffed bun has food therapy effects of body building, intestine and stomach benefiting and cancer resistance while meeting the taste by adopting the stuffing prepared from the wild fungi, the steamed stuffed bun has a certain food therapy value, the stuffing of the steamed stuffed bun has better taste and more balanced nutrition arrangement by adopting the pork prepared from the fat-lean ratio of 4:6, and the steamed stuffed bun wrapper is softer, better in taste and higher in nutritional value by adopting the steamed stuffed bun wrapper prepared from barley flour, wheat flour and white granulated sugar.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a wild mushroom steamed stuffed bun.
Background
The steamed stuffed bun is an ancient traditional cooked wheaten food, is generally wrapped with stuffing, and mainly made of flour and stuffing, and originates from Sichuan. Steamed stuffed bun receives people's liking because of its unique taste, however the steamed stuffed bun skin of current steamed stuffed bun only adopts a powder to make for the taste of steamed stuffed bun skin is not good, and the texture is harder, and nutritive value is lower, and the fat thin ratio of meat is unreasonable in the filling in the current steamed stuffed bun, makes the nutrition collocation of steamed stuffed bun filling unbalanced, lack the food that can be used to the food therapy in the filling of current steamed stuffed bun in addition, makes the food therapy value of steamed stuffed bun lower, consequently the urgent need for a novel steamed stuffed bun solves current problem.
Disclosure of Invention
In view of the above, the present invention aims to provide a wild fungus steamed stuffed bun.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
the wild fungus steamed stuffed bun is prepared from the following raw materials in parts by weight: 50 parts of wild fungi, 1-1.5 parts of salt, 38 parts of pork, 10-20 parts of lard, 0.8 part of spice, 100 parts of barley flour, 100 parts of wheat flour, 10 parts of white granulated sugar and 10 parts of seaside soy sauce.
Furthermore, the wild mushroom is prepared from tricholoma matsutake, the tricholoma matsutake has the effects of strengthening the body, benefiting intestines and stomach, relieving pain, regulating qi, reducing phlegm, expelling parasites and the like, and also has the special effects of treating diabetes, resisting cancer and the like, and the tricholoma matsutake contains more hormone substances and has certain curative effect of improving symptoms such as climacteric endocrine dyscrasia, sexual dysfunction and the like.
Furthermore, the ratio of lean meat to fat meat in the pork is 4:6, and the pork prepared by adopting the fat-lean ratio of 4:6 ensures that the steamed stuffed bun filling has better taste and more balanced nutrition.
Furthermore, the spices are prepared by mixing crushed pepper, fennel, dried pepper, monosodium glutamate, galangal, clove, dried ginger, dried orange peel and bay leaves according to the proportion of 1:1:1.5:1.5:0.5:1:1:1:0.5:1.5, and the spices are crushed and mixed to ensure the mixing quality of the spices so as to fully exert the function of the spices.
The preparation method of the wild fungus steamed stuffed bun comprises the following steps:
(1) firstly, 50 parts of barley flour and 50 parts of wheat flour, 2 parts of white granulated sugar and 4 parts of Haitian soy sauce are taken, water is added into the raw materials for mixing and stirring, a certain amount of yeast solution is added into the mixed flour in the stirring process, the mixed flour is stirred into flocculent shape along one direction by using chopsticks, and the yeast solution is added into the dough, so that the dough can be fermented, and the taste of the wrapper of the steamed stuffed bun is ensured;
(2) then adding olive oil into the stirred dough, repeatedly kneading the dough, fermenting the prepared dough at a certain temperature for a period of time, separately rolling the dough into a plurality of wrapper sheets, and adding olive oil into the dough to make the dough more elastic;
(3) then, 50 parts of wild mushroom, 1.2 parts of edible salt, 38 parts of pork, 10 parts of lard and 0.8 part of spice are uniformly mixed to prepare stuffing of the steamed stuffed bun, and the stuffing prepared from the wild mushroom enables the steamed stuffed bun to have food therapy effects of body building, intestine and stomach benefiting and cancer resistance while meeting the taste, so that the steamed stuffed bun has a certain food therapy value;
(4) finally, the stuffing of the steamed stuffed bun prepared in the step (3) is put into the wrapper prepared in the step (2), the wrapper is rotated by 120 degrees to complete the packaging work of the steamed stuffed bun, and the wrapper is rapidly twisted by 120 degrees to wrap the wrapper pair, so that the speed of the stuffing of the steamed stuffed bun is improved;
(5) and (4) putting the steamed stuffed buns wrapped in the step (4) into a steamer to be braised and steamed for a period of time, and then eating the steamed stuffed buns.
Further, the ingredient ratio of the water, the barley flour and the wheat flour in the step (1) is 1.5:1:1, the fermentation time of the dough in the step (2) is 60 minutes, the fermentation temperature is 40 ℃, the braising time of the dough in the step (5) is 20 minutes, and the preparation time of the wrapper of the steamed stuffed bun can be greatly shortened by fermenting at the temperature of 40 ℃.
Compared with the prior art, the wild fungus steamed stuffed bun has the following advantages:
1. according to the invention, the stuffing prepared from wild fungi is adopted, so that the steamed stuffed bun has the food therapy effects of strengthening the body, benefiting the intestines and the stomach and resisting cancer while meeting the taste, and has a certain food therapy value;
2. according to the invention, the pork prepared by adopting the fat-lean ratio of 4:6 enables the steamed stuffed bun filling to have better taste and more balanced nutrition collocation;
3. according to the invention, the steamed stuffed bun wrapper prepared from the barley flour, the wheat flour and the white granulated sugar is softer, and has better taste and higher nutritional value.
Detailed Description
Unless defined otherwise, technical terms used in the following examples have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention belongs.
The present invention will be described in detail with reference to examples.
The wild fungus steamed stuffed bun is prepared from the following raw materials in parts by weight: 50 parts of wild fungi, 1-1.5 parts of salt, 38 parts of pork, 10-20 parts of lard, 0.8 part of spice, 100 parts of barley flour, 100 parts of wheat flour, 10 parts of white granulated sugar and 10 parts of seaside soy sauce.
Furthermore, the wild mushroom is prepared from tricholoma matsutake, the tricholoma matsutake has the effects of strengthening the body, benefiting intestines and stomach, relieving pain, regulating qi, reducing phlegm, expelling parasites and the like, and also has the special effects of treating diabetes, resisting cancer and the like, and the tricholoma matsutake contains more hormone substances and has certain curative effect of improving symptoms such as climacteric endocrine dyscrasia, sexual dysfunction and the like.
Furthermore, the ratio of lean meat to fat meat in the pork is 4:6, and the pork prepared by adopting the fat-lean ratio of 4:6 ensures that the steamed stuffed bun filling has better taste and more balanced nutrition.
Furthermore, the spices are prepared by mixing crushed pepper, fennel, dried pepper, monosodium glutamate, galangal, clove, dried ginger, dried orange peel and bay leaves according to the proportion of 1:1:1.5:1.5:0.5:1:1:1:0.5:1.5, and the spices are crushed and mixed to ensure the mixing quality of the spices so as to fully exert the function of the spices.
The preparation method of the wild fungus steamed stuffed bun comprises the following steps:
(1) firstly, 50 parts of barley flour and 50 parts of wheat flour, 2 parts of white granulated sugar and 4 parts of Haitian soy sauce are taken, water is added into the raw materials for mixing and stirring, a certain amount of yeast solution is added into the mixed flour in the stirring process, the mixed flour is stirred into flocculent shape along one direction by using chopsticks, and the yeast solution is added into the dough, so that the dough can be fermented, and the taste of the wrapper of the steamed stuffed bun is ensured;
(2) then adding olive oil into the stirred dough, repeatedly kneading the dough, fermenting the prepared dough at a certain temperature for a period of time, separately rolling the dough into a plurality of wrapper sheets, and adding olive oil into the dough to make the dough more elastic;
(3) then, 50 parts of wild mushroom, 1.2 parts of edible salt, 38 parts of pork, 10 parts of lard and 0.8 part of spice are uniformly mixed to prepare stuffing of the steamed stuffed bun, and the stuffing prepared from the wild mushroom enables the steamed stuffed bun to have food therapy effects of body building, intestine and stomach benefiting and cancer resistance while meeting the taste, so that the steamed stuffed bun has a certain food therapy value;
(4) finally, the stuffing of the steamed stuffed bun prepared in the step (3) is put into the wrapper prepared in the step (2), the wrapper is rotated by 120 degrees to complete the packaging work of the steamed stuffed bun, and the wrapper is rapidly twisted by 120 degrees to wrap the wrapper pair, so that the speed of the stuffing of the steamed stuffed bun is improved;
(5) and (4) putting the steamed stuffed buns wrapped in the step (4) into a steamer to be braised and steamed for a period of time, and then eating the steamed stuffed buns.
Further, the ingredient ratio of the water, the barley flour and the wheat flour in the step (1) is 1.5:1:1, the fermentation time of the dough in the step (2) is 60 minutes, the fermentation temperature is 40 ℃, the hard-fire braising time in the step (5) is 20 minutes, and the preparation time of the wrapper of the steamed stuffed bun can be greatly shortened by fermenting at the temperature of 40 DEG C
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. Wild fungus steamed stuffed bun, its characterized in that: the steamed stuffed bun is prepared from the following raw materials in parts by weight: 50 parts of wild fungi, 1-1.5 parts of salt, 38 parts of pork, 10-20 parts of lard, 0.8 part of spice, 100 parts of barley flour, 100 parts of wheat flour, 10 parts of white granulated sugar and 10 parts of seaside soy sauce.
2. The wild mushroom steamed stuffed bun of claim 1, wherein: the wild mushroom is prepared from Tricholoma matsutake.
3. The wild mushroom steamed stuffed bun of claim 1, wherein: the ratio of lean meat to fat meat in the pork is 4: 6.
4. The wild mushroom steamed stuffed bun of claim 1, wherein: the spice is prepared by mixing pulverized pricklyash peel, fennel, dried pepper, monosodium glutamate, galangal, clove, dried ginger, dried orange peel and bay leaf according to the proportion of 1:1:1.5:1.5:0.5:1:1:1:0.5: 1.5.
5. The method for producing a wild-fungus steamed stuffed bun according to any one of claims 1 to 4, wherein: the method comprises the following steps:
(1) firstly, 50 parts of barley flour and wheat flour, 2 parts of white granulated sugar and 4 parts of Haitian soy sauce are taken, water is added into the raw materials for mixing and stirring, a certain amount of yeast solution is added into the mixed flour in the stirring process, and the mixture is stirred into flocculent shape along one direction by chopsticks;
(2) then adding olive oil into the stirred dough, repeatedly kneading the dough, fermenting the prepared dough at a certain temperature for a period of time, and separately rolling the dough into a plurality of wrapper sheets;
(3) then, 50 parts of wild mushroom, 1.2 parts of edible salt, 38 parts of pork, 10 parts of lard and 0.8 part of spice are uniformly mixed to prepare stuffing of the steamed stuffed bun;
(4) finally, the stuffing of the steamed stuffed bun prepared in the step (3) is put into the wrapper prepared in the step (2), and the wrapper is rotated by 120 degrees to finish the packaging work of the steamed stuffed bun;
(5) and (4) placing the steamed stuffed buns wrapped in the step (4) into a steamer to be braised and steamed for a period of time, and then eating the steamed stuffed buns.
6. The method for preparing wild mushroom steamed stuffed buns according to claim 5, wherein the method comprises the following steps: the ingredient ratio of the water, the barley flour and the wheat flour in the step (1) is 1.5:1:1, the fermentation time of the dough in the step (2) is 60 minutes, the fermentation temperature is 40 ℃, and the stewing time of the dough in the step (5) is 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911112908.0A CN110859273A (en) | 2019-11-14 | 2019-11-14 | Steamed stuffed bun with wild fungi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911112908.0A CN110859273A (en) | 2019-11-14 | 2019-11-14 | Steamed stuffed bun with wild fungi |
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| CN110859273A true CN110859273A (en) | 2020-03-06 |
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| CN201911112908.0A Withdrawn CN110859273A (en) | 2019-11-14 | 2019-11-14 | Steamed stuffed bun with wild fungi |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715846A (en) * | 2020-12-25 | 2021-04-30 | 合肥市福客多快餐食品有限公司 | Production process of Chinese cabbage vermicelli package |
| CN115251294A (en) * | 2022-08-08 | 2022-11-01 | 成都市川野山珍餐饮有限公司 | Preparation method of matsutake steamed stuffed buns |
-
2019
- 2019-11-14 CN CN201911112908.0A patent/CN110859273A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715846A (en) * | 2020-12-25 | 2021-04-30 | 合肥市福客多快餐食品有限公司 | Production process of Chinese cabbage vermicelli package |
| CN115251294A (en) * | 2022-08-08 | 2022-11-01 | 成都市川野山珍餐饮有限公司 | Preparation method of matsutake steamed stuffed buns |
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