CN111772093A - Method for making rice dumplings suitable for automatic making and selling machine - Google Patents
Method for making rice dumplings suitable for automatic making and selling machine Download PDFInfo
- Publication number
- CN111772093A CN111772093A CN202010600019.5A CN202010600019A CN111772093A CN 111772093 A CN111772093 A CN 111772093A CN 202010600019 A CN202010600019 A CN 202010600019A CN 111772093 A CN111772093 A CN 111772093A
- Authority
- CN
- China
- Prior art keywords
- sesame
- making
- cooked
- glutinous rice
- selling machine
- 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
Images
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
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
-
- 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
Abstract
The invention discloses a glue pudding making method suitable for an automatic making and selling machine, which belongs to the technical field of automatic making and selling machines and comprises the following steps: selecting raw materials; dough preparation; kneading dough; making sink; wrapping the stuffing; wrapping the powder; quick-freezing; packaging; freezing and storing; when the dough is blended, the settled flour is added into the glutinous rice flour, so that the formed rice dumpling has smoother taste and elasticity; the temperature of boiled water added into the glutinous rice flour and the clarified flour is maintained within the range of 80-90, and the boiled water is slowly added, and continuously stirred by chopsticks in the adding process, so that the boiled water can be more fully contacted with the glutinous rice flour and the clarified flour, further the half-cooked glutinous rice can be quickly promoted, and the later-stage stuffing wrapping operation of the rice dumpling is facilitated; the invention can fully ensure the cleanness and sanitation of the raw materials and can also furthest diffuse the fragrance of the cooked sesame and the cooked peanut, thereby improving the taste of the rice dumpling.
Description
Technical Field
The invention belongs to the technical field of automatic making and selling machines, and particularly relates to a method for making glue pudding suitable for an automatic making and selling machine.
Background
In order to meet the fast-paced life of modern consumers, a glue pudding, one of the representatives of the traditional Chinese snacks, and a machine for automatically making and selling glue pudding is appeared on the market, and although the glue pudding making method of the existing automatic making and selling machine is mature day by day, a part of the glue pudding making method is still insufficient to be improved.
The prior art has the following problems: in order to ensure daily supply quantity, the existing automatic making and selling machine has a simpler making method of the glue pudding, so that the taste of the finished glue pudding is poor.
Disclosure of Invention
The invention aims to provide a glue pudding making method suitable for an automatic making and selling machine, so as to solve the problems in the background technology. The method for making the glue pudding suitable for the automatic making and selling machine has the characteristics of enabling the taste of the formed glue pudding to be smoother, elastic and capable of improving the taste of the glue pudding.
In order to achieve the purpose, the invention provides the following technical scheme: a method for making glue pudding suitable for an automatic making and selling machine comprises the following steps:
(1) selection of raw materials: selecting glutinous rice flour, cooked black sesame and cooked peanut sold in the market;
(2) dough preparation: adding 10g of orange powder into 250g of glutinous rice flour, and then adding 190 g of boiled water;
(3) kneading: pouring the mixed glutinous rice flour into a stirrer, repeatedly kneading and pressing until the dough is smooth, kneading the kneaded dough into strips, cutting the strips into 17 g/each strip, and kneading the strips into a spherical shape;
(4) preparing a sink: cleaning cooked sesame, drying, pouring into a food processor, beating into powder, cleaning cooked peanut, drying, putting into a fresh-keeping bag, beating into particles, adding white sugar and lard, mixing in proportion, stirring uniformly, and cutting the agglomerated stuffing into 12 g/piece;
(5) stuffing wrapping: pressing 12g of stuffing into the spherical dough cover, closing, twisting the spherical dough cover wrapped with the stuffing into a round shape, and molding the rice dumpling;
(6) wrapping powder: spreading a layer of dry glutinous rice powder in a plate, putting the formed rice dumplings into the plate, and wrapping the dry glutinous rice powder to prevent sticking;
(7) quick-freezing: sealing the glutinous rice flour-wrapped rice dumplings with the freshness protection packages and putting the sealed glutinous rice dumplings into a freezer with the temperature of minus 20 ℃;
(8) packaging: putting the quick-frozen glue puddings into a designed lunch box according to 5 portions;
(9) and (4) freezing and storing: a freezing environment is produced through a refrigerating mechanism of the automatic making and selling machine, and the quick-frozen glue pudding in the lunch box is frozen and stored.
Further in the present invention, in the step (1), the purchased raw material is required to have normal color and no mildew, peculiar smell and impurities.
In the invention, in the step (2), the temperature of the boiled water is controlled within the range of 70-80.
In the invention, in the step (2), boiled water needs to be added slowly, but cannot be added at one time, and the stirring is continuously carried out by using chopsticks in the adding process.
In the present invention, in the step (4), the specific steps of washing and drying the cooked sesame are as follows: cleaning the cooked sesame, filtering the sesame by using a filter screen, putting the sesame into a pan, frying the sesame with medium fire until the sesame is dry, frying the sesame with water for ten minutes with small fire after the sesame is dry, and frying the sesame to be fragrant.
In the present invention, in the step (4), the specific steps of washing and drying the cooked peanuts are as follows: cleaning the cooked peanuts, putting the cleaned peanuts into a pan, frying the peanuts to be dry with medium fire, frying the peanuts with water for ten minutes with small fire after the peanuts are fried to be dry, and frying the peanuts to be fragrant.
Compared with the prior art, the invention has the beneficial effects that:
1. when the dough is prepared, the settled flour is added into the glutinous rice flour, so that the formed rice dumpling has smoother taste and elasticity.
2. When the dough is prepared, the temperature of boiled water added into the glutinous rice flour and the clarified flour is maintained within the range of 80-90, the boiled water is slowly added, and the mixture is continuously stirred by chopsticks in the adding process, so that the boiled water can be more fully contacted with the glutinous rice flour and the clarified flour, the half-cooked glutinous rice can be quickly promoted, and the later-stage stuffing wrapping operation of the glutinous rice dumplings is facilitated.
3. The method comprises the steps of cleaning cooked sesame, filtering by using a filter screen, frying the sesame in a pan with medium fire for drying moisture, frying the sesame for ten minutes with small fire after the moisture is fried, powdering after the sesame is fried to be fragrant, cleaning the cooked peanut, frying the peanut with medium fire for drying moisture in the pan with medium fire, frying the peanut with small fire for ten minutes after the moisture is fried to be dry, and breaking after the peanut is fried to be fragrant, so that the raw materials can be fully guaranteed to be clean and sanitary, and the fragrance of the cooked sesame and the cooked peanut can be diffused to the greatest extent, thereby improving the taste of the rice dumpling.
Drawings
FIG. 1 is a schematic structural view of the present invention;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides the following technical solutions: a method for making glue pudding suitable for an automatic making and selling machine comprises the following steps:
(1) selection of raw materials: selecting glutinous rice flour, cooked black sesame and cooked peanut sold in the market;
(2) dough preparation: adding 10g of orange powder into 250g of glutinous rice flour, and then adding 190 g of boiled water;
(3) kneading: pouring the mixed glutinous rice flour into a stirrer, repeatedly kneading and pressing until the dough is smooth, kneading the kneaded dough into strips, cutting the strips into 17 g/each strip, and kneading the strips into a spherical shape;
(4) preparing a sink: cleaning cooked sesame, drying, pouring into a food processor, beating into powder, cleaning cooked peanut, drying, putting into a fresh-keeping bag, beating into particles, adding white sugar and lard, mixing in proportion, stirring uniformly, and cutting the agglomerated stuffing into 12 g/piece;
(5) stuffing wrapping: pressing 12g of stuffing into the spherical dough cover, closing, twisting the spherical dough cover wrapped with the stuffing into a round shape, and molding the rice dumpling;
(6) wrapping powder: spreading a layer of dry glutinous rice powder in a plate, putting the formed rice dumplings into the plate, and wrapping the dry glutinous rice powder to prevent sticking;
(7) quick-freezing: sealing the glutinous rice flour-wrapped rice dumplings with the freshness protection packages and putting the sealed glutinous rice dumplings into a freezer with the temperature of minus 20 ℃;
(8) packaging: putting the quick-frozen glue puddings into a designed lunch box according to 5 portions;
(9) and (4) freezing and storing: a freezing environment is produced through a refrigerating mechanism of the automatic making and selling machine, and the quick-frozen glue pudding in the lunch box is frozen and stored.
Specifically, in the step (1), the purchased raw materials are required to have normal color and luster, no mildew, no peculiar smell and no impurities,
by adopting the technical scheme, the raw materials are normal in color and luster, free of mildew, peculiar smell and impurities, and capable of guaranteeing the quality of the raw materials, so that the safety and the taste of finished sweet soup balls are guaranteed.
Specifically, in the step (2), the water temperature of the boiled water is controlled within the range of 70-80,
by adopting the technical scheme, the glutinous rice flour can be half-cooked by the boiled water, so that the spherical dough cover can be conveniently stuffed with the stuffing.
Specifically, in the step (2), boiled water needs to be added slowly but cannot be added at one time, and the mixture is continuously stirred by chopsticks in the adding process,
by adopting the technical scheme, the chopsticks can enable boiled water to quickly permeate into the glutinous rice flour, so that the half-cooked speed of the glutinous rice flour is accelerated.
Specifically, in the step (4), the specific steps of washing and drying the cooked sesame are as follows: cleaning cooked sesame, filtering with a filter screen, parching with middle fire in a pan, parching with slow fire for ten minutes, parching thoroughly, parching to fragrance,
through adopting above-mentioned technical scheme, the washing can avoid among the ripe sesame that the invisible impurity of naked eye adheres in ripe sesame, improves the clean degree of ripe sesame, and ripe sesame can be fished out by the filter screen by the at utmost, avoids ripe sesame extravagant, and fire can the ripe sesame surface moisture of rapid draing in the pan, and the small fire can be fried ripe stir-fry fragrant ripe sesame, and convenient ripe sesame is tasty.
Specifically, in the step (4), the steps of washing and drying the cooked peanuts are as follows: cleaning the cooked peanut, putting the cleaned cooked peanut into a pan, frying the peanut with medium fire for dry moisture, frying the peanut with small fire for ten minutes after the moisture is fried, frying the peanut with cooked peanut,
by adopting the technical scheme, invisible impurities in the cooked peanuts can be prevented from adhering to the cooked peanuts, the clean degree of the cooked peanuts is improved, the surface moisture of the cooked peanuts can be quickly dried by fire in the pan, the cooked peanuts can be fried by small fire, and the cooked peanuts are convenient to cook and tasty.
The working principle and the using process of the invention are as follows: selection of raw materials: selecting glutinous rice flour, cooked black sesame and cooked peanut sold in the market; dough preparation: adding 10g of orange powder into 250g of glutinous rice flour, and then adding 190 g of boiled water; kneading: pouring the mixed glutinous rice flour into a stirrer, repeatedly kneading and pressing until the dough is smooth, kneading the kneaded dough into strips, cutting the strips into 17 g/each strip, and kneading the strips into a spherical shape; preparing a sink: cleaning cooked sesame, drying, pouring into a food processor, beating into powder, cleaning cooked peanut, drying, putting into a fresh-keeping bag, beating into particles, adding white sugar and lard, mixing in proportion, stirring uniformly, and cutting the agglomerated stuffing into 12 g/piece; stuffing wrapping: pressing 12g of stuffing into the spherical dough cover, closing, twisting the spherical dough cover wrapped with the stuffing into a round shape, and molding the rice dumpling; wrapping powder: spreading a layer of dry glutinous rice powder in a plate, putting the formed rice dumplings into the plate, and wrapping the dry glutinous rice powder to prevent sticking; quick-freezing: sealing the glutinous rice flour-wrapped rice dumplings with the freshness protection packages and putting the sealed glutinous rice dumplings into a freezer with the temperature of minus 20 ℃; packaging: putting the quick-frozen glue puddings into a designed lunch box according to 5 portions; and (4) freezing and storing: a freezing environment is produced through a refrigerating mechanism of the automatic making and selling machine, and the quick-frozen glue pudding in the lunch box is frozen and stored.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A glue pudding manufacturing method suitable for an automatic making and selling machine is characterized by comprising the following steps:
(1) selection of raw materials: selecting glutinous rice flour, cooked black sesame and cooked peanut sold in the market;
(2) dough preparation: adding 10g of orange powder into 250g of glutinous rice flour, and then adding 190 g of boiled water;
(3) kneading: pouring the mixed glutinous rice flour into a stirrer, repeatedly kneading and pressing until the dough is smooth, kneading the kneaded dough into strips, cutting the strips into 17 g/each strip, and kneading the strips into a spherical shape;
(4) preparing a sink: cleaning cooked sesame, drying, pouring into a food processor, beating into powder, cleaning cooked peanut, drying, putting into a fresh-keeping bag, beating into particles, adding white sugar and lard, mixing in proportion, stirring uniformly, and cutting the agglomerated stuffing into 12 g/piece;
(5) stuffing wrapping: pressing 12g of stuffing into the spherical dough cover, closing, twisting the spherical dough cover wrapped with the stuffing into a round shape, and molding the rice dumpling;
(6) wrapping powder: spreading a layer of dry glutinous rice powder in a plate, putting the formed rice dumplings into the plate, and wrapping the dry glutinous rice powder to prevent sticking;
(7) quick-freezing: sealing the glutinous rice flour-wrapped rice dumplings with the freshness protection packages and putting the sealed glutinous rice dumplings into a freezer with the temperature of minus 20 ℃;
(8) packaging: putting the quick-frozen glue puddings into a designed lunch box according to 5 portions;
(9) and (4) freezing and storing: a freezing environment is produced through a refrigerating mechanism of the automatic making and selling machine, and the quick-frozen glue pudding in the lunch box is frozen and stored.
2. The method for making rice dumplings suitable for an automatic making and selling machine according to claim 1, wherein the method comprises the following steps: in the step (1), the purchased raw materials are required to have normal color and luster, and have no mildew, peculiar smell and impurities.
3. The method for making rice dumplings suitable for an automatic making and selling machine according to claim 1, wherein the method comprises the following steps: in the step (2), the water temperature of the boiled water is controlled within the range of 70-80.
4. The method for making rice dumplings suitable for an automatic making and selling machine according to claim 1, wherein the method comprises the following steps: in the step (2), boiled water needs to be added slowly, but cannot be added at one time, and chopsticks are used for continuously stirring in the adding process.
5. The method for making rice dumplings suitable for an automatic making and selling machine according to claim 1, wherein the method comprises the following steps: in the step (4), the specific steps of cleaning and drying the cooked sesame are as follows: cleaning the cooked sesame, filtering the sesame by using a filter screen, putting the sesame into a pan, frying the sesame with medium fire until the sesame is dry, frying the sesame with water for ten minutes with small fire after the sesame is dry, and frying the sesame to be fragrant.
6. The method for making rice dumplings suitable for an automatic making and selling machine according to claim 1, wherein the method comprises the following steps: in the step (4), the specific steps of cleaning and drying the cooked peanuts are as follows: cleaning the cooked peanuts, putting the cleaned peanuts into a pan, frying the peanuts to be dry with medium fire, frying the peanuts with water for ten minutes with small fire after the peanuts are fried to be dry, and frying the peanuts to be fragrant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010600019.5A CN111772093A (en) | 2020-06-28 | 2020-06-28 | Method for making rice dumplings suitable for automatic making and selling machine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010600019.5A CN111772093A (en) | 2020-06-28 | 2020-06-28 | Method for making rice dumplings suitable for automatic making and selling machine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111772093A true CN111772093A (en) | 2020-10-16 |
Family
ID=72760741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010600019.5A Pending CN111772093A (en) | 2020-06-28 | 2020-06-28 | Method for making rice dumplings suitable for automatic making and selling machine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111772093A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115624047A (en) * | 2022-10-22 | 2023-01-20 | 乐清市罡丰食品有限公司 | Method for making sesame balls filled with soup |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606734A (en) * | 2009-07-15 | 2009-12-23 | 童跃斌 | A kind of sesame oil-free glue pudding and preparation method thereof |
| CN103053871A (en) * | 2013-01-29 | 2013-04-24 | 河南省淇县永达食业有限公司 | Method for manufacturing Chinese yam glue pudding |
| CN103960553A (en) * | 2014-04-23 | 2014-08-06 | 陈国勇 | Glue puddings and preparation method thereof |
| CN107772217A (en) * | 2016-08-25 | 2018-03-09 | 苏小玲 | A kind of casting skin sweet rice balls with sesame filling and preparation method |
| CN108967841A (en) * | 2018-06-20 | 2018-12-11 | 彭为锋 | A kind of quick-frozen fast food Radix Et Rhizoma Rhei rice rice dumpling and preparation method thereof |
| US20210112817A1 (en) * | 2018-06-29 | 2021-04-22 | Ajinomoto Co., Inc. | Frozen gyoza and method for producing same |
-
2020
- 2020-06-28 CN CN202010600019.5A patent/CN111772093A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606734A (en) * | 2009-07-15 | 2009-12-23 | 童跃斌 | A kind of sesame oil-free glue pudding and preparation method thereof |
| CN103053871A (en) * | 2013-01-29 | 2013-04-24 | 河南省淇县永达食业有限公司 | Method for manufacturing Chinese yam glue pudding |
| CN103960553A (en) * | 2014-04-23 | 2014-08-06 | 陈国勇 | Glue puddings and preparation method thereof |
| CN107772217A (en) * | 2016-08-25 | 2018-03-09 | 苏小玲 | A kind of casting skin sweet rice balls with sesame filling and preparation method |
| CN108967841A (en) * | 2018-06-20 | 2018-12-11 | 彭为锋 | A kind of quick-frozen fast food Radix Et Rhizoma Rhei rice rice dumpling and preparation method thereof |
| US20210112817A1 (en) * | 2018-06-29 | 2021-04-22 | Ajinomoto Co., Inc. | Frozen gyoza and method for producing same |
Non-Patent Citations (1)
| Title |
|---|
| VV84: "花生芝麻汤圆", 《下厨房》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115624047A (en) * | 2022-10-22 | 2023-01-20 | 乐清市罡丰食品有限公司 | Method for making sesame balls filled with soup |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102630719B (en) | Preserved vegetable flaky pastry and production method thereof | |
| CN101467611A (en) | Method for preparing quick-freezing steamed dumplings | |
| CN104323173A (en) | Preparation method of crisp instant taro slices | |
| JP6864306B2 (en) | Red bean paste bread | |
| CN111772093A (en) | Method for making rice dumplings suitable for automatic making and selling machine | |
| KR101084542B1 (en) | Method for producing three color korean traditional confectionary using lotus | |
| KR101131894B1 (en) | Rice snack manufacture method | |
| CN103169037A (en) | Making method of merry potato crisps | |
| KR101420382B1 (en) | Manufacturing method of non-glutinous rice dumpling | |
| KR20190039452A (en) | How to make rice for gimbap | |
| CN103039676A (en) | Peanut cake | |
| KR0140150B1 (en) | Process for the preparation of forzen potato ball | |
| CN112042864A (en) | Rice flour added with lotus seed powder and preparation method thereof | |
| CN105230721A (en) | Production method of chestnut paste pastry moon cake | |
| KR102260661B1 (en) | Manufacturing method of Korean cookie using filling of various kind | |
| JPH03277245A (en) | Frying powder, fry food and fry food set | |
| JP3983913B2 (en) | Fried food and method for producing the same | |
| KR100410733B1 (en) | The method of processed foodstuffs make use of eggs | |
| CN102217665A (en) | Production technique of stuffed pancakes | |
| KR102017039B1 (en) | Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same | |
| CN111296535A (en) | Frozen fried cake and making process thereof | |
| CN105230723A (en) | Production method of five-kernel moon cake | |
| KR100443548B1 (en) | method for cooking cutlets | |
| CN115633710A (en) | Preparation method of rock tea flavored caramel aroma type pure pulp pineapple cakes | |
| JP3456985B2 (en) | Processed rice with solid rice and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201016 |