CN111449194A - Steamed stuffed bun stuffing formula and preparation method thereof - Google Patents
Steamed stuffed bun stuffing formula and preparation method thereof Download PDFInfo
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- CN111449194A CN111449194A CN202010480438.XA CN202010480438A CN111449194A CN 111449194 A CN111449194 A CN 111449194A CN 202010480438 A CN202010480438 A CN 202010480438A CN 111449194 A CN111449194 A CN 111449194A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 238000009472 formulation Methods 0.000 title description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 34
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 34
- 235000015277 pork Nutrition 0.000 claims abstract description 30
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 20
- 239000001702 nutmeg Substances 0.000 claims abstract description 20
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 19
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 19
- 244000141331 Amomum villosum Species 0.000 claims abstract description 17
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 17
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 17
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 17
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 17
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 17
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 17
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 17
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 17
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 17
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 17
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 17
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 17
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 17
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 17
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 17
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 17
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 241001346334 Amomum tsao-ko Species 0.000 claims abstract description 16
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000270834 Myristica fragrans Species 0.000 claims abstract 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 239000000843 powder Substances 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 14
- 241000722363 Piper Species 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 241001127714 Amomum Species 0.000 claims description 8
- 235000019510 Long pepper Nutrition 0.000 claims description 5
- 240000003455 Piper longum Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 210000003813 thumb Anatomy 0.000 claims description 5
- 241000675108 Citrus tangerina Species 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 241000009298 Trigla lyra Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 241000498779 Myristica Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 11
- 235000013305 food Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 235000005300 cardamomo Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000000383 Allium odorum Species 0.000 description 1
- 235000018645 Allium odorum Nutrition 0.000 description 1
- 235000005338 Allium tuberosum Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
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- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a steamed stuffed bun stuffing formula and a preparation method thereof, wherein the steamed stuffed bun stuffing formula comprises the following raw materials, by weight, 30-40 parts of pork, 2-4 parts of anise, 1.5-2 parts of fennel, 1-1.5 parts of galangal, 0.8-1 part of piper longifolia, 1.5-2 parts of amomum tsao-ko, 1-2 parts of dahurian angelica root, 0.8-1 part of nutmeg, 1-2 parts of amomum villosum, 1-1.5 parts of nutmeg, 0.8-1 part of dried orange peel, 1-1.5 parts of cassia bark, 0.8-1 part of clove, 0.8-1 part of cassia seed, 0.4-1 part of hawthorn and 1-2 parts of dried ginger. The invention has the advantages of easily obtained raw materials, reasonable compatibility of the stuffing raw materials, delicious taste and safe eating; simple manufacturing method and easily controlled process steps.
Description
Technical Field
The invention relates to the technical field of food, in particular to a steamed stuffed bun stuffing formula and a preparation method thereof.
Background
Steamed stuffed buns are ancient traditional wheaten food, generally wrapped by bread, mainly made of flour and stuffing, originated from Sichuan, and invented by Zhuge Liang in the three kingdoms (1800 years ago today), and are generally made of flour through fermentation, the size of the steamed stuffed buns is different according to the size of stuffing, the smallest steamed stuffed buns can be called as small steamed stuffed buns, and the others are sequentially middle steamed stuffed buns and big steamed stuffed buns.
At present, foods eaten by people are various, and various steamed stuffed buns are good, commonly-used stuffing comprises pork, mutton, beef, vermicelli, mushroom, sweetened bean paste, celery, cabbage, Chinese chives, bean curd, agaric, dried vegetable meat, egg yolk, sesame and the like, wherein the steamed stuffed buns with the pork stuffing occupy an absolute dominant position, but the existing steamed stuffed buns with the pork stuffing have single taste and are difficult to meet the requirements of people.
Disclosure of Invention
The invention aims to provide a steamed stuffed bun stuffing formula and a preparation method thereof.
The above object of the present invention is achieved by the following technical solutions:
a steamed stuffed bun stuffing formula comprises, by weight, 30-40 parts of pork, 2-4 parts of anise, 1.5-2 parts of fennel, 1-1.5 parts of galangal, 0.8-1 part of piper longum, 1.5-2 parts of amomum tsao-ko, 1-2 parts of dahurian angelica root, 0.8-1 part of nutmeg, 1-2 parts of amomum villosum, 1-1.5 parts of katsumade galangal seed, 0.8-1 part of dried orange peel, 1-1.5 parts of cassia bark, 0.8-1 part of clove, 0.8-1 part of cassia seed, 0.4-1 part of hawthorn fruit and 1-2 parts of dried ginger.
Preferably, the pork is 35 parts, the aniseed is 3 parts, the fennel is 1.8 parts, the galangal is 1.2 parts, the piper longum is 0.9 part, the tsaoko amomum fruit is 1.8 parts, the dahurian angelica root is 1.5 parts, the nutmeg is 0.9 part, the amomum villosum is 1.5 parts, the haslet is 1.2 parts, the tangerine peel is 0.9 part, the cassia bark is 1.2 parts, the clove is 0.9 part, the cassia seed is 0.9 part, the hawthorn is 0.6 part, and the dried ginger is 1.5 parts.
Preferably, the pork is 30 parts, the aniseed is 2 parts, the fennel is 1.5 parts, the galangal is 1 part, the piper longum is 0.8 part, the tsaoko amomum fruit is 1.5 parts, the dahurian angelica root is 1 part, the nutmeg is 0.8 part, the amomum villosum is 1 part, the haslet is 1 part, the dried orange peel is 0.8 part, the cassia bark is 1 part, the clove is 0.8 part, the cassia seed is 0.8 part, the hawthorn is 0.4 part and the dried ginger is 1 part.
Preferably, the pork is 40 parts, the anise is 4 parts, the fennel is 2 parts, the galangal is 1.5 parts, the piper longum is 1 part, the tsaoko amomum fruit is 2 parts, the dahurian angelica root is 2 parts, the cardamom is 1 part, the amomum villosum is 2 parts, the cardamom is 1.5 parts, the dried orange peel is 1 part, the cassia bark is 1.5 parts, the clove is 1 part, the cassia seed is 1 part, the hawthorn is 1 part, and the dried ginger is 2 parts.
A method for preparing steamed stuffed bun stuffing comprises the following steps,
(1) cleaning pork, adding monosodium glutamate, salt and oil, stirring, refrigerating in a refrigerator for 15-30 min, and chopping to obtain minced pork;
(2) putting anise, fennel, galangal, piper longifolia thumb, amomum tsao-ko, dahurian angelica root, nutmeg, amomum villosum, amomum tsao-ko, dried orange peel, cassia bark, clove, cassia seed, hawthorn and dried ginger into a grinder to be ground according to the weight components, and then putting the ground material into a grinder to be ground into powder to obtain powder;
(3) and (3) taking out the powder material obtained in the step (2), adding the powder material into the pork filling obtained in the step (1), and uniformly mixing and stirring to obtain the steamed stuffed bun filling.
In conclusion, the beneficial technical effects of the invention are as follows:
the stuffing has the advantages of easily available raw materials, reasonable compatibility of the stuffing raw materials, delicious taste, simple preparation method and easily controlled process steps, uses various spices, does not contain additives and is safer to eat.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1:
the invention discloses a steamed stuffed bun stuffing formula which comprises, by weight, 35 parts of pork, 3 parts of anise, 1.8 parts of fennel, 1.2 parts of galangal, 0.9 part of piper longifolia, 1.8 parts of tsaoko amomum fruit, 1.5 parts of dahurian angelica root, 0.9 part of nutmeg, 1.5 parts of amomum villosum, 1.2 parts of nutmeg, 0.9 part of dried orange peel, 1.2 parts of cassia bark, 0.9 part of clove, 0.9 part of cassia seed, 0.6 part of hawthorn fruit and 1.5 parts of dried ginger.
A method for preparing steamed stuffed bun stuffing comprises the following steps,
(1) cleaning pork, adding monosodium glutamate, salt and oil, stirring, refrigerating in a refrigerator for 15-30 min, and chopping to obtain minced pork;
(2) putting anise, fennel, galangal, piper longifolia thumb, amomum tsao-ko, dahurian angelica root, nutmeg, amomum villosum, amomum tsao-ko, dried orange peel, cassia bark, clove, cassia seed, hawthorn and dried ginger into a grinder to be ground according to the weight components, and then putting the ground material into a grinder to be ground into powder to obtain powder;
(3) and (3) taking out the powder material obtained in the step (2), adding the powder material into the pork filling obtained in the step (1), and uniformly mixing and stirring to obtain the steamed stuffed bun filling.
Example 2:
the invention discloses a steamed stuffed bun stuffing formula which comprises, by weight, 30 parts of pork, 2 parts of anise, 1.5 parts of fennel, 1 part of galangal, 0.8 part of piper longifolia, 1.5 parts of amomum tsao-ko, 1 part of dahurian angelica root, 0.8 part of nutmeg, 1 part of villous amomum villosum, 1 part of nutmeg, 0.8 part of dried orange peel, 1 part of cassia bark, 0.8 part of clove, 0.8 part of cassia seed, 0.4 part of hawthorn and 1 part of dried ginger.
A method for preparing steamed stuffed bun stuffing comprises the following steps,
(1) cleaning pork, adding monosodium glutamate, salt and oil, stirring, refrigerating in a refrigerator for 15-30 min, and chopping to obtain minced pork;
(2) putting anise, fennel, galangal, piper longifolia thumb, amomum tsao-ko, dahurian angelica root, nutmeg, amomum villosum, amomum tsao-ko, dried orange peel, cassia bark, clove, cassia seed, hawthorn and dried ginger into a grinder to be ground according to the weight components, and then putting the ground material into a grinder to be ground into powder to obtain powder;
(3) and (3) taking out the powder material obtained in the step (2), adding the powder material into the pork filling obtained in the step (1), and uniformly mixing and stirring to obtain the steamed stuffed bun filling.
Example 3:
the invention discloses a steamed stuffed bun stuffing formula which comprises, by weight, 40 parts of pork, 4 parts of anise, 2 parts of fennel, 1.5 parts of galangal, 1 part of piper longifolia, 2 parts of amomum tsao-ko, 2 parts of dahurian angelica root, 1 part of nutmeg, 2 parts of amomum villosum, 1.5 parts of katsumadai seed, 1 part of dried orange peel, 1.5 parts of cassia bark, 1 part of clove, 1 part of cassia seed, 1 part of hawthorn and 2 parts of dried ginger.
A method for preparing steamed stuffed bun stuffing comprises the following steps,
(1) cleaning pork, adding monosodium glutamate, salt and oil, stirring, refrigerating in a refrigerator for 15-30 min, and chopping to obtain minced pork;
(2) putting anise, fennel, galangal, piper longifolia thumb, amomum tsao-ko, dahurian angelica root, nutmeg, amomum villosum, amomum tsao-ko, dried orange peel, cassia bark, clove, cassia seed, hawthorn and dried ginger into a grinder to be ground according to the weight components, and then putting the ground material into a grinder to be ground into powder to obtain powder;
(3) and (3) taking out the powder material obtained in the step (2), adding the powder material into the pork filling obtained in the step (1), and uniformly mixing and stirring to obtain the steamed stuffed bun filling.
In conclusion, the invention has the effects of easily obtained raw materials, reasonable compatibility of the raw materials of the stuffing, delicious taste, simple preparation method and easily controlled process steps, and uses various spices, does not contain additives and is safer to eat.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (5)
1. A steamed stuffed bun stuffing formula, which is characterized in that: the traditional Chinese medicine composition is composed of the following raw materials, by weight, 30-40 parts of pork, 2-4 parts of anise, 1.5-2 parts of fennel, 1-1.5 parts of galangal, 0.8-1 part of piper longifolia, 1.5-2 parts of amomum tsao-ko, 1-2 parts of dahurian angelica root, 0.8-1 part of nutmeg, 1-2 parts of amomum villosum, 1-1.5 parts of hastella, 0.8-1 part of dried orange peel, 1-1.5 parts of cassia bark, 0.8-1 part of clove, 0.8-1 part of cassia bark, 0.4-1 part of hawthorn and 1-2 parts of dried ginger.
2. The steamed stuffed bun filling formula according to claim 1, wherein: 35 parts of pork, 3 parts of anise, 1.8 parts of fennel, 1.2 parts of galangal, 0.9 part of piper longuml, 1.8 parts of tsaoko amomum fruit, 1.5 parts of dahurian angelica root, 0.9 part of nutmeg, 1.5 parts of amomum villosum, 1.2 parts of hastella, 0.9 part of tangerine peel, 1.2 parts of cassia bark, 0.9 part of clove, 0.9 part of cassia seed, 0.6 part of hawthorn and 1.5 parts of dried ginger.
3. The steamed stuffed bun filling formula according to claim 1, wherein: 30 parts of pork, 2 parts of anise, 1.5 parts of fennel, 1 part of galangal, 0.8 part of piper longuml, 1.5 parts of tsaoko amomum fruit, 1 part of dahurian angelica root, 0.8 part of nutmeg, 1 part of amomum villosum, 1 part of nutmeg, 0.8 part of dried orange peel, 1 part of cassia bark, 0.8 part of clove, 0.8 part of cassia seed, 0.4 part of hawthorn and 1 part of dried ginger.
4. The steamed stuffed bun filling formula according to claim 1, wherein: 40 parts of pork, 4 parts of anise, 2 parts of fennel, 1.5 parts of galangal, 1 part of piper longum, 2 parts of amomum tsao-ko, 2 parts of dahurian angelica root, 1 part of nutmeg, 2 parts of amomum villosum, 1.5 parts of katsumade galangal seed, 1 part of dried orange peel, 1.5 parts of cassia bark, 1 part of clove, 1 part of cassia bark, 1 part of hawthorn fruit and 2 parts of dried ginger.
5. The method for making a steamed stuffed bun filling as claimed in claim 1, wherein: comprises the following steps of the preparation method,
(1) cleaning pork, adding monosodium glutamate, salt and oil, stirring, refrigerating in a refrigerator for 15-30 min, and chopping to obtain minced pork;
(2) putting anise, fennel, galangal, piper longifolia thumb, amomum tsao-ko, dahurian angelica root, nutmeg, amomum villosum, amomum tsao-ko, dried orange peel, cassia bark, clove, cassia seed, hawthorn and dried ginger into a grinder to be ground according to the weight components, and then putting the ground material into a grinder to be ground into powder to obtain powder;
(3) and (3) taking out the powder material obtained in the step (2), adding the powder material into the pork filling obtained in the step (1), and uniformly mixing and stirring to obtain the steamed stuffed bun filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010480438.XA CN111449194A (en) | 2020-05-30 | 2020-05-30 | Steamed stuffed bun stuffing formula and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010480438.XA CN111449194A (en) | 2020-05-30 | 2020-05-30 | Steamed stuffed bun stuffing formula and preparation method thereof |
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| Publication Number | Publication Date |
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| CN111449194A true CN111449194A (en) | 2020-07-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010480438.XA Pending CN111449194A (en) | 2020-05-30 | 2020-05-30 | Steamed stuffed bun stuffing formula and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403190A (en) * | 2021-12-30 | 2022-04-29 | 河南阿五餐饮管理有限公司 | Formula and preparation method of beef fried bread |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390478A (en) * | 2002-07-03 | 2003-01-15 | 杨兆顺 | Flavouring for stuffing and dish |
| CN1666649A (en) * | 2004-03-09 | 2005-09-14 | 程长青 | Instant oil flavourings series for filling of dumplings and steamed stuffed buns, making process and using method thereof |
| CN101028059A (en) * | 2007-04-09 | 2007-09-05 | 田宝柱 | Filler quelite |
| CN101061857A (en) * | 2006-04-26 | 2007-10-31 | 毕鲜蕊 | Food seasoning and method of producing the same |
| JP2009118814A (en) * | 2007-11-16 | 2009-06-04 | Kaneka Corp | Method for cooking raw food material |
-
2020
- 2020-05-30 CN CN202010480438.XA patent/CN111449194A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390478A (en) * | 2002-07-03 | 2003-01-15 | 杨兆顺 | Flavouring for stuffing and dish |
| CN1666649A (en) * | 2004-03-09 | 2005-09-14 | 程长青 | Instant oil flavourings series for filling of dumplings and steamed stuffed buns, making process and using method thereof |
| CN101061857A (en) * | 2006-04-26 | 2007-10-31 | 毕鲜蕊 | Food seasoning and method of producing the same |
| CN101028059A (en) * | 2007-04-09 | 2007-09-05 | 田宝柱 | Filler quelite |
| JP2009118814A (en) * | 2007-11-16 | 2009-06-04 | Kaneka Corp | Method for cooking raw food material |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403190A (en) * | 2021-12-30 | 2022-04-29 | 河南阿五餐饮管理有限公司 | Formula and preparation method of beef fried bread |
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Application publication date: 20200728 |