CN112167628A - Happiness and position eight-treasure stomach - Google Patents
Happiness and position eight-treasure stomach Download PDFInfo
- Publication number
- CN112167628A CN112167628A CN202011112097.7A CN202011112097A CN112167628A CN 112167628 A CN112167628 A CN 112167628A CN 202011112097 A CN202011112097 A CN 202011112097A CN 112167628 A CN112167628 A CN 112167628A
- Authority
- CN
- China
- Prior art keywords
- tripe
- treasure
- soy sauce
- pork
- 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
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
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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
- A23L13/00—Meat products; Meat meal; 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Abstract
The invention discloses a happiness and position eight-treasure tripe which comprises ingredients, seasonings and marinating materials, wherein the ingredients comprise pork tripe, sticky rice, denucleated red dates, Guangdong sausage, salted egg yolk, sweet corn kernels, red kidney beans, decored lotus seeds, Chinese chestnut meat, peeled streaky pork and soaked dried lotus leaves; the flavoring agent comprises chicken essence, monosodium glutamate, white sugar, light soy sauce, dark soy sauce, yellow wine, five spice powder, fructus Amomi rotundus powder, fructus Piperis powder and cooked adeps Sus Domestica; the marinating materials comprise fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Amomi rotundus, rhizoma Kaempferiae, radix Angelicae Dahuricae, red rice, yellow wine, water, monosodium glutamate, white sugar, dark soy sauce and light soy sauce. The beef tripe provided by the invention has soft mouthfeel, rich glutinous materials and distinct mouthfeel. Has effects in invigorating qi, invigorating spleen, replenishing blood, and warming stomach. Follows the food therapy tradition of Chinese traditional diet 'reinforcing the shape in shape', and inherits the essence of the national rice food culture of fish and rice in south China. The dish is a Laojiaxing dish integrating blessing, food therapy and culture, and a inheriting dish representing the food culture in the south of the Yangtze river.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a happiness and position eight-treasure tripe.
Background
The Fulu eight-treasure tripe is made from the following materials: in the south of the Yangtze river where rice food culture is prevalent, the eating habit of glutinous rice brewing food materials has existed all the time. Such as eight-treasure calabash duck, sweet osmanthus flower glutinous rice lotus root, glutinous rice vegetarian roast goose, glutinous rice steamed dumpling, glutinous rice fragrant glutinous rice young chop, etc. The eight-treasure seasoning made of glutinous rice in the eight-treasure tripe is a traditional food in Jiaxing, and the eight ingredients and the glutinous rice are uniformly mixed and poured into the pork tripe when common people who are in Jiaxing are reunited every year and at the festival of wedding, yellow wine and soybean sauce are added for stewing for two hours with slow fire, and the dried lotus leaves produced in the town of Jiangjing of the Queen are selected for wrapping and then steamed for forty minutes, so that the eight-treasure seasoning is strong in lotus flavor, mellow in bittern and rich in taste. The ten raw materials have full connotation and become a full fortune bag like a dish, so the product is named as 'fortune eight treasure stomach'.
Disclosure of Invention
The invention aims to provide a happiness and position eight-treasure abdomen, which solves the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the utility model provides a happiness eight treasures tripe which the structural key point lies in: the method comprises the following steps:
ingredients, wherein the ingredients comprise pork tripe, sticky rice, denucleated red dates, Cantonese sausage, salted egg yolk, sweet corn kernels, red kidney beans, decored lotus seeds, Chinese chestnut meat, peeled streaky pork and soaked dried lotus leaves;
seasonings, wherein the seasonings comprise chicken essence, monosodium glutamate, white sugar, light soy sauce, dark soy sauce, yellow wine, five spice powder, cardamom powder, pepper powder and lard;
the marinating materials comprise anise, cassia bark, bay leaves, round cardamom, rhizoma kaempferiae, angelica dahurica, red yeast rice, yellow wine, water, monosodium glutamate, white sugar, dark soy sauce and light soy sauce.
Preferably, the ingredients comprise 1 pig tripe, 80-120g of glutinous rice, 10-20g of denucleated red dates, 20-30g of cantonese sausage, 1-3 salted egg yolks, 30-50g of sweet corn kernels, 15-25g of red kidney beans, 15-25g of decored lotus nuts, 50-70g of Chinese chestnut meat, 50-70g of peeled streaky pork and 500g of soaked dried lotus leaves, wherein the pig tripe is 300 pieces; the seasonings comprise 1-3g of chicken essence, 2-4g of monosodium glutamate, 6-10g of white sugar, 1-3g of light soy sauce, 6-10g of dark soy sauce, 4-8g of yellow wine, 0.05-0.15g of five spice powder, 0.05-0.15g of cardamom powder, 0.05-0.15g of pepper powder and 2-4g of cooked lard; the marinating materials comprise 0.3-0.7g of aniseed, 0.5-1.5g of cassia bark, 0.6-1.0g of bay leaf, 0.2-0.6g of round cardamom, 0.8-1.2g of rhizoma kaempferiae, 0.3-0.7g of angelica dahurica, 3-7g of red yeast rice, 80-100g of yellow wine, 450g of water 350-sand wine, 8-12g of monosodium glutamate, 25-35g of white sugar, 6-10g of dark soy sauce and 14-18g of light soy sauce.
Preferably, the ingredients comprise 1 pig tripe, 100g of sticky rice, 15g of denucleated red dates, 25g of Cantonese sausage, 2 salted egg yolks, 40g of sweet corn kernels, 20g of red kidney beans, 20g of decored lotus seeds, 60g of Chinese chestnut meat, 60g of peeled streaky pork and soaked dried lotus leaves, and the pig tripe is 400 g; the seasonings comprise 2.0g of chicken essence, 3.0g of monosodium glutamate, 8.0g of white sugar, 2.0g of light soy sauce, 8.0g of dark soy sauce, 6.0g of yellow wine, 0.1g of five spice powder, 0.1g of cardamom powder, 0.1g of pepper powder and 3.0g of cooked lard; the marinating materials comprise 0.5g of star anise, 1.0g of cassia bark, 0.8g of bay leaves, 0.4g of round cardamom, 1.0g of rhizoma kaempferiae, 0.5g of angelica dahurica, 5.0g of red yeast rice, 90.0g of yellow wine, 400g of water, 10.0g of monosodium glutamate, 30.0g of white sugar, 8.0g of dark soy sauce and 16.0g of light soy sauce.
Preferably, the preparation method of the happiness eight-treasure tripe comprises the following steps:
s1, cleaning the glutinous rice, soaking the glutinous rice in cold water for 6 hours, and fishing out the glutinous rice after soaking and drying the glutinous rice;
s2, repeatedly kneading pork tripe with flour and white vinegar to take out mucus on the surface, trimming oil inside the pork tripe, scraping yellow skin membrane of the pork tripe with a cutter, and putting the cleaned pork tripe into ice water below 10 ℃ for fresh-keeping storage;
s3, cleaning peeled streaky pork, airing the peeled streaky pork, cutting the peeled streaky pork into small pieces with the square of 1 cm by using a knife, adding seasonings, and pickling the small pieces in a refrigerator for 30 minutes;
s4, taking out the sauce in the salted meat basin in the step S3, adding sticky rice, denucleated red dates, Cantonese style sausage, sweet corn kernels, red kidney beans, decored lotus seeds and Chinese chestnut meat into the sauce, draining, uniformly stirring, standing for 2 hours, and keeping the mixture tasty;
s5, putting the peeled streaky pork salted in the step S3 and the salted egg yolk into the flavored mixture obtained in the step S4, and uniformly stirring to obtain the eight-treasure material for later use;
s6, after the pork tripe cleaned in the step S2 is dried, the pork tripe is turned over, then the flavored eight-treasure materials pickled in the step S5 are poured, and food cotton threads are used for sealing and shaping to obtain raw eight-treasure tripe;
s7, boiling water in a pot, putting the raw eight-treasure tripe after the water is boiled, boiling the raw eight-treasure tripe in the boiling water for 3 minutes, fishing out the raw eight-treasure tripe, and washing the raw eight-treasure tripe with clear water to obtain a cooked eight-treasure tripe;
s8, pricking 5 small holes on two sides of the cooked eight-treasure abdomen obtained in the step S7 by using food-grade stainless steel needles respectively;
s9, selecting one pressure cooker, adding marinating materials, boiling with strong fire, putting the cooked eight-treasure tripe punctured in the step S8, covering, keeping the cover on the pressure cooker, turning off the fire after the pressure cooker is pressed for 40 minutes by medium and small fire, and opening the cover after the pressure cooker is stewed to be free of air pressure to obtain the marinated eight-treasure tripe;
s10, fishing out the marinated Babaogan in the step S9, wrapping the marinated Babao Gai with soaked dried lotus leaves, and carrying out vacuum packaging on the wrapped marinated Babao Gai with a thickened vacuum cooking bag and then carrying out freeze preservation to obtain a finished product of the Fulu Babao Gai.
Preferably, the glutinous rice in step S1 is refrigerated at 5-10 ℃ when soaked in cold water, and the air-drying time of the soaked glutinous rice is 20 minutes.
Preferably, the refrigerating temperature in step S3 is 0-5 ℃.
Preferably, the pitted red dates in the step S4 are cut into dices of 0.5 cm; cutting Cantonese style sausage into dices of 0.5 cm; the chestnut meat is cut into dices of 0.5 cm.
Preferably, the dried lotus leaves soaked and foamed in step S10 are prepared by soaking dried lotus leaves in boiled water of 60-80 deg.C for 10 min.
Compared with the prior art, the happiness and position eight-treasure tripe provided by the invention has soft mouthfeel, rich glutinous materials and distinct mouthfeel level. Has effects in invigorating qi, invigorating spleen, replenishing blood, and warming stomach. Follows the food therapy tradition of Chinese traditional diet 'reinforcing the shape in shape', and inherits the essence of the national rice food culture of fish and rice in south China. The dish is a Laojiaxing dish integrating blessing, food therapy and culture, and a inheriting dish representing the food culture in the south of the Yangtze river.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the equipment or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be considered as limiting the present invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.
In the description of the present invention, it should be noted that the terms "upper", "lower", "left", "right", "inner", "outer", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.
Example one
Referring to fig. 1, the present invention provides a technical solution, a happiness eight-treasure stomach, comprising:
ingredients, wherein the ingredients comprise pork tripe, sticky rice, denucleated red dates, Cantonese sausage, salted egg yolk, sweet corn kernels, red kidney beans, decored lotus seeds, Chinese chestnut meat, peeled streaky pork and soaked dried lotus leaves;
the seasoning comprises chicken essence, monosodium glutamate, white sugar, light soy sauce, dark soy sauce, yellow wine, five spice powder, cardamom powder, pepper powder and lard;
the marinating materials comprise anise, cassia bark, bay leaves, round cardamom, rhizoma kaempferiae, angelica dahurica, red yeast rice, yellow wine, water, monosodium glutamate, white sugar, dark soy sauce and light soy sauce.
In the embodiment, the ingredients comprise 1 pig tripe, 80-120g of sticky rice, 10-20g of denucleated red dates, 20-30g of Cantonese sausage, 1-3 salted egg yolks, 30-50g of sweet corn kernels, 15-25g of red kidney beans, 15-25g of decored lotus nuts, 50-70g of Chinese chestnut meat, 50-70g of peeled streaky pork and 500g of soaked dried lotus leaves, wherein the pig tripe is 300 and 500 g; the seasoning comprises 1-3g of chicken essence, 2-4g of monosodium glutamate, 6-10g of white sugar, 1-3g of light soy sauce, 6-10g of dark soy sauce, 4-8g of yellow wine, 0.05-0.15g of five spice powder, 0.05-0.15g of cardamom powder, 0.05-0.15g of pepper powder and 2-4g of cooked lard; the marinating materials comprise 0.3-0.7g of aniseed, 0.5-1.5g of cassia bark, 0.6-1.0g of bay leaf, 0.2-0.6g of round cardamom fruit, 0.8-1.2g of rhizoma kaempferiae, 0.3-0.7g of angelica dahurica, 3-7g of red yeast rice, 80-100g of yellow wine, 450g of water, 8-12g of monosodium glutamate, 25-35g of white sugar, 6-10g of dark soy sauce and 14-18g of light soy sauce.
In the embodiment, the ingredients comprise 1 pork tripe, 100g of sticky rice, 15g of denucleated red dates, 25g of cantonese sausage, 2 salted egg yolks, 40g of sweet corn kernels, 20g of red kidney beans, 20g of decored lotus seeds, 60g of Chinese chestnut meat, 60g of peeled streaky pork and dried soaked lotus leaves, and the pork tripe is 400 g; the seasoning comprises 2.0g of chicken essence, 3.0g of monosodium glutamate, 8.0g of white sugar, 2.0g of light soy sauce, 8.0g of dark soy sauce, 6.0g of yellow wine, 0.1g of five spice powder, 0.1g of cardamom powder, 0.1g of pepper powder and 3.0g of cooked lard; the marinating materials comprise 0.5g of star anise, 1.0g of cassia bark, 0.8g of myrcia, 0.4g of round cardamom, 1.0g of rhizoma kaempferiae, 0.5g of angelica dahurica, 5.0g of red yeast rice, 90.0g of yellow wine, 400g of water, 10.0g of monosodium glutamate, 30.0g of white sugar, 8.0g of dark soy sauce and 16.0g of light soy sauce.
In the embodiment, the preparation method of the happiness eight-treasure tripe comprises the following steps:
s1, cleaning the glutinous rice, soaking the glutinous rice in cold water for 6 hours, and fishing out the glutinous rice after soaking and drying the glutinous rice;
s2, repeatedly kneading pork tripe with flour and white vinegar to take out mucus on the surface, trimming oil inside the pork tripe, scraping yellow skin membrane of the pork tripe with a cutter, and putting the cleaned pork tripe into ice water below 10 ℃ for fresh-keeping storage;
s3, cleaning peeled streaky pork, airing the peeled streaky pork, cutting the peeled streaky pork into small pieces with the square of 1 cm by using a knife, adding the seasonings, and pickling the small pieces in a refrigerator for 30 minutes;
s4, taking out the sauce in the salted meat basin in the step S3, adding sticky rice, denucleated red dates, Cantonese style sausage, sweet corn kernels, red kidney beans, decored lotus seeds and Chinese chestnut meat into the sauce, draining, uniformly stirring, standing for 2 hours, and keeping the mixture tasty;
s5, putting the peeled streaky pork salted in the step S3 and the salted egg yolk into the flavored mixture obtained in the step S4, and uniformly stirring to obtain the eight-treasure material for later use;
s6, after the pork tripe cleaned in the step S2 is dried, the pork tripe is turned over, then the flavored eight-treasure materials pickled in the step S5 are poured, and food cotton threads are used for sealing and shaping to obtain raw eight-treasure tripe;
s7, boiling water in a pot, putting the raw eight-treasure tripe after the water is boiled, boiling the raw eight-treasure tripe in the boiling water for 3 minutes, fishing out the raw eight-treasure tripe, and washing the raw eight-treasure tripe with clear water to obtain a cooked eight-treasure tripe;
s8, pricking 5 small holes on two sides of the cooked eight-treasure abdomen obtained in the step S7 by using food-grade stainless steel needles respectively;
s9, selecting one pressure cooker, adding the marinating material, boiling with strong fire, putting the cooked eight-treasure tripe punctured in the step S8, covering, keeping the cover on the pressure cooker, changing the pressure cooker to be a medium-low fire, pressing for 40 minutes, turning off the fire, stewing until the pressure cooker is not pressurized, and opening the cover to obtain the marinated eight-treasure tripe;
s10, fishing out the marinated Babaogan in the step S9, wrapping the marinated Babao Gai with soaked dried lotus leaves, and carrying out vacuum packaging on the wrapped marinated Babao Gai with a thickened vacuum cooking bag and then carrying out freeze preservation to obtain a finished product of the Fulu Babao Gai.
In this embodiment, the sticky rice in step S1 needs to be refrigerated at 5-10 ℃ when being soaked in cold water, and the drying time of the soaked sticky rice is 20 minutes.
In this embodiment, the refrigeration temperature in step S3 is 0-5 ℃.
In this embodiment, the pitted red dates in step S4 are cut into dices of 0.5 cm; cutting Cantonese style sausage into dices of 0.5 cm; the chestnut meat is cut into dices of 0.5 cm.
In this embodiment, the dried lotus leaves soaked in step S10 are prepared by soaking dried lotus leaves in boiled water at 60-80 ℃ for 10 minutes.
Example two
Referring to fig. 1, the present invention provides a technical solution, a happiness eight-treasure stomach, comprising:
ingredients, wherein the ingredients comprise pork tripe, sticky rice, denucleated red dates, Cantonese sausage, salted egg yolk, sweet corn kernels, red kidney beans, decored lotus seeds, Chinese chestnut meat, peeled streaky pork and soaked dried lotus leaves;
the seasoning comprises chicken essence, monosodium glutamate, white sugar, light soy sauce, dark soy sauce, yellow wine, five spice powder, cardamom powder, pepper powder and lard;
the marinating materials comprise anise, cassia bark, bay leaves, round cardamom, rhizoma kaempferiae, angelica dahurica, red yeast rice, yellow wine, water, monosodium glutamate, white sugar, dark soy sauce and light soy sauce.
In the embodiment, the ingredients comprise 1 pig tripe, 80-120g of sticky rice, 10-20g of denucleated red dates, 20-30g of Cantonese sausage, 1-3 salted egg yolks, 30-50g of sweet corn kernels, 15-25g of red kidney beans, 15-25g of decored lotus nuts, 50-70g of Chinese chestnut meat, 50-70g of peeled streaky pork and 500g of soaked dried lotus leaves, wherein the pig tripe is 300 and 500 g; the seasoning comprises 1-3g of chicken essence, 2-4g of monosodium glutamate, 6-10g of white sugar, 1-3g of light soy sauce, 6-10g of dark soy sauce, 4-8g of yellow wine, 0.05-0.15g of five spice powder, 0.05-0.15g of cardamom powder, 0.05-0.15g of pepper powder and 2-4g of cooked lard; the marinating materials comprise 0.3-0.7g of aniseed, 0.5-1.5g of cassia bark, 0.6-1.0g of bay leaf, 0.2-0.6g of round cardamom fruit, 0.8-1.2g of rhizoma kaempferiae, 0.3-0.7g of angelica dahurica, 3-7g of red yeast rice, 80-100g of yellow wine, 450g of water, 8-12g of monosodium glutamate, 25-35g of white sugar, 6-10g of dark soy sauce and 14-18g of light soy sauce.
In the embodiment, the ingredients comprise 1 pork tripe, 80g of sticky rice, 10g of denucleated red dates, 20g of cantonese sausage, 1 salted egg yolk, 30g of sweet corn kernels, 15g of red kidney beans, 15g of decored lotus seeds, 50g of Chinese chestnut meat, 50g of peeled streaky pork and soaked dried lotus leaves, and the weight of the pork tripe is 300 g; the seasoning comprises 1.0g of chicken essence, 2.0g of monosodium glutamate, 6.0g of white sugar, 1.0g of light soy sauce, 6.0g of dark soy sauce, 4.0g of yellow wine, 0.05g of five spice powder, 0.05g of cardamom powder, 0.05g of pepper powder and 2.0g of cooked lard; the marinating materials comprise 0.3g of star anise, 0.5g of cassia bark, 0.6g of myrcia, 0.2g of round cardamom, 0.8g of rhizoma kaempferiae, 0.3g of angelica dahurica, 3.0g of red yeast rice, 80.0g of yellow wine, 350g of water, 8.0g of monosodium glutamate, 25.0g of white sugar, 6.0g of dark soy sauce and 14.0g of light soy sauce.
In the embodiment, the preparation method of the happiness eight-treasure tripe comprises the following steps:
s1, cleaning the glutinous rice, soaking the glutinous rice in cold water for 6 hours, and fishing out the glutinous rice after soaking and drying the glutinous rice;
s2, repeatedly kneading pork tripe with flour and white vinegar to take out mucus on the surface, trimming oil inside the pork tripe, scraping yellow skin membrane of the pork tripe with a cutter, and putting the cleaned pork tripe into ice water below 10 ℃ for fresh-keeping storage;
s3, cleaning peeled streaky pork, airing the peeled streaky pork, cutting the peeled streaky pork into small pieces with the square of 1 cm by using a knife, adding the seasonings, and pickling the small pieces in a refrigerator for 30 minutes;
s4, taking out the sauce in the salted meat basin in the step S3, adding sticky rice, denucleated red dates, Cantonese style sausage, sweet corn kernels, red kidney beans, decored lotus seeds and Chinese chestnut meat into the sauce, draining, uniformly stirring, standing for 2 hours, and keeping the mixture tasty;
s5, putting the peeled streaky pork salted in the step S3 and the salted egg yolk into the flavored mixture obtained in the step S4, and uniformly stirring to obtain the eight-treasure material for later use;
s6, after the pork tripe cleaned in the step S2 is dried, the pork tripe is turned over, then the flavored eight-treasure materials pickled in the step S5 are poured, and food cotton threads are used for sealing and shaping to obtain raw eight-treasure tripe;
s7, boiling water in a pot, putting the raw eight-treasure tripe after the water is boiled, boiling the raw eight-treasure tripe in the boiling water for 3 minutes, fishing out the raw eight-treasure tripe, and washing the raw eight-treasure tripe with clear water to obtain a cooked eight-treasure tripe;
s8, pricking 5 small holes on two sides of the cooked eight-treasure abdomen obtained in the step S7 by using food-grade stainless steel needles respectively;
s9, selecting one pressure cooker, adding the marinating material, boiling with strong fire, putting the cooked eight-treasure tripe punctured in the step S8, covering, keeping the cover on the pressure cooker, changing the pressure cooker to be a medium-low fire, pressing for 40 minutes, turning off the fire, stewing until the pressure cooker is not pressurized, and opening the cover to obtain the marinated eight-treasure tripe;
s10, fishing out the marinated Babaogan in the step S9, wrapping the marinated Babao Gai with soaked dried lotus leaves, and carrying out vacuum packaging on the wrapped marinated Babao Gai with a thickened vacuum cooking bag and then carrying out freeze preservation to obtain a finished product of the Fulu Babao Gai.
In this embodiment, the sticky rice in step S1 needs to be refrigerated at 5-10 ℃ when being soaked in cold water, and the drying time of the soaked sticky rice is 20 minutes.
In this embodiment, the refrigeration temperature in step S3 is 0-5 ℃.
In this embodiment, the pitted red dates in step S4 are cut into dices of 0.5 cm; cutting Cantonese style sausage into dices of 0.5 cm; the chestnut meat is cut into dices of 0.5 cm.
In this embodiment, the dried lotus leaves soaked in step S10 are prepared by soaking dried lotus leaves in boiled water at 60-80 ℃ for 10 minutes.
EXAMPLE III
Referring to fig. 1, the present invention provides a technical solution, a happiness eight-treasure stomach, comprising:
ingredients, wherein the ingredients comprise pork tripe, sticky rice, denucleated red dates, Cantonese sausage, salted egg yolk, sweet corn kernels, red kidney beans, decored lotus seeds, Chinese chestnut meat, peeled streaky pork and soaked dried lotus leaves;
the seasoning comprises chicken essence, monosodium glutamate, white sugar, light soy sauce, dark soy sauce, yellow wine, five spice powder, cardamom powder, pepper powder and lard;
the marinating materials comprise anise, cassia bark, bay leaves, round cardamom, rhizoma kaempferiae, angelica dahurica, red yeast rice, yellow wine, water, monosodium glutamate, white sugar, dark soy sauce and light soy sauce.
In the embodiment, the ingredients comprise 1 pig tripe, 80-120g of sticky rice, 10-20g of denucleated red dates, 20-30g of Cantonese sausage, 1-3 salted egg yolks, 30-50g of sweet corn kernels, 15-25g of red kidney beans, 15-25g of decored lotus nuts, 50-70g of Chinese chestnut meat, 50-70g of peeled streaky pork and 500g of soaked dried lotus leaves, wherein the pig tripe is 300 and 500 g; the seasoning comprises 1-3g of chicken essence, 2-4g of monosodium glutamate, 6-10g of white sugar, 1-3g of light soy sauce, 6-10g of dark soy sauce, 4-8g of yellow wine, 0.05-0.15g of five spice powder, 0.05-0.15g of cardamom powder, 0.05-0.15g of pepper powder and 2-4g of cooked lard; the marinating materials comprise 0.3-0.7g of aniseed, 0.5-1.5g of cassia bark, 0.6-1.0g of bay leaf, 0.2-0.6g of round cardamom fruit, 0.8-1.2g of rhizoma kaempferiae, 0.3-0.7g of angelica dahurica, 3-7g of red yeast rice, 80-100g of yellow wine, 450g of water, 8-12g of monosodium glutamate, 25-35g of white sugar, 6-10g of dark soy sauce and 14-18g of light soy sauce.
In the embodiment, the ingredients comprise 1 pork tripe, 120g of sticky rice, 20g of denucleated red dates, 30g of cantonese sausage, 3 salted egg yolks, 50g of sweet corn kernels, 25g of red kidney beans, 25g of decored lotus seeds, 70g of Chinese chestnut meat, 70g of peeled streaky pork and 70g of soaked dried lotus leaves, and the pork tripe is 500 g; the seasoning comprises 3.0g of chicken essence, 4.0g of monosodium glutamate, 10.0g of white sugar, 3.0g of light soy sauce, 10.0g of dark soy sauce, 8.0g of yellow wine, 0.15g of five spice powder, 0.15g of cardamom powder, 0.15g of pepper powder and 4.0g of cooked lard; the marinating materials comprise 0.7g of star anise, 1.5g of cassia bark, 1.0g of myrcia, 0.6g of round cardamom, 1.2g of rhizoma kaempferiae, 0.7g of angelica dahurica, 7.0g of red yeast rice, 100.0g of yellow wine, 450g of water, 12.0g of monosodium glutamate, 35.0g of white sugar, 10.0g of dark soy sauce and 18.0g of light soy sauce.
In the embodiment, the preparation method of the happiness eight-treasure tripe comprises the following steps:
s1, cleaning the glutinous rice, soaking the glutinous rice in cold water for 6 hours, and fishing out the glutinous rice after soaking and drying the glutinous rice;
s2, repeatedly kneading pork tripe with flour and white vinegar to take out mucus on the surface, trimming oil inside the pork tripe, scraping yellow skin membrane of the pork tripe with a cutter, and putting the cleaned pork tripe into ice water below 10 ℃ for fresh-keeping storage;
s3, cleaning peeled streaky pork, airing the peeled streaky pork, cutting the peeled streaky pork into small pieces with the square of 1 cm by using a knife, adding the seasonings, and pickling the small pieces in a refrigerator for 30 minutes;
s4, taking out the sauce in the salted meat basin in the step S3, adding sticky rice, denucleated red dates, Cantonese style sausage, sweet corn kernels, red kidney beans, decored lotus seeds and Chinese chestnut meat into the sauce, draining, uniformly stirring, standing for 2 hours, and keeping the mixture tasty;
s5, putting the peeled streaky pork salted in the step S3 and the salted egg yolk into the flavored mixture obtained in the step S4, and uniformly stirring to obtain the eight-treasure material for later use;
s6, after the pork tripe cleaned in the step S2 is dried, the pork tripe is turned over, then the flavored eight-treasure materials pickled in the step S5 are poured, and food cotton threads are used for sealing and shaping to obtain raw eight-treasure tripe;
s7, boiling water in a pot, putting the raw eight-treasure tripe after the water is boiled, boiling the raw eight-treasure tripe in the boiling water for 3 minutes, fishing out the raw eight-treasure tripe, and washing the raw eight-treasure tripe with clear water to obtain a cooked eight-treasure tripe;
s8, pricking 5 small holes on two sides of the cooked eight-treasure abdomen obtained in the step S7 by using food-grade stainless steel needles respectively;
s9, selecting one pressure cooker, adding the marinating material, boiling with strong fire, putting the cooked eight-treasure tripe punctured in the step S8, covering, keeping the cover on the pressure cooker, changing the pressure cooker to be a medium-low fire, pressing for 40 minutes, turning off the fire, stewing until the pressure cooker is not pressurized, and opening the cover to obtain the marinated eight-treasure tripe;
s10, fishing out the marinated Babaogan in the step S9, wrapping the marinated Babao Gai with soaked dried lotus leaves, and carrying out vacuum packaging on the wrapped marinated Babao Gai with a thickened vacuum cooking bag and then carrying out freeze preservation to obtain a finished product of the Fulu Babao Gai.
In this embodiment, the sticky rice in step S1 needs to be refrigerated at 5-10 ℃ when being soaked in cold water, and the drying time of the soaked sticky rice is 20 minutes.
In this embodiment, the refrigeration temperature in step S3 is 0-5 ℃.
In this embodiment, the pitted red dates in step S4 are cut into dices of 0.5 cm; cutting Cantonese style sausage into dices of 0.5 cm; the chestnut meat is cut into dices of 0.5 cm.
In this embodiment, the dried lotus leaves soaked in step S10 are prepared by soaking dried lotus leaves in boiled water at 60-80 ℃ for 10 minutes.
The moral of the happiness and position eight-treasure tripe: when the eight baofeng enters the blessing bag, he heaves a full gift.
Pork tripe: a fortune bag;
sticky rice: rice is Fengden;
guang style sausage: the family is strong;
shandong red dates: getting noble seeds early;
hunan lotus: the good events are carried out in successive years;
streaky pork: five blessings have descended upon the house;
yunnan red kidney bean: the waist is wound by ten thousand times;
fruit corn: the soil is full of gold;
high mountain Chinese chestnut: establishing the industry for the adult;
gaoyou salted egg yolk: fulu gold beads.
The storage and transportation requirements of the happiness and position eight-treasure tripe are as follows:
1. the freezing temperature is-15 to-20 ℃;
2. the whole process of the cold chain insulation can (ice bag distribution) is sealed and delivered.
The eating method of the happiness eight-treasure tripe comprises the following steps:
1. the frozen happiness and position eight-treasure tripe which is not unpacked is put into boiled water (or a high-temperature steam box) and heated for 40 minutes, and the happiness and position eight-treasure tripe is secondarily flavored by the fragrance of lotus leaves in a sealed environment during the unfreezing and heating process, so that the finished vegetable has strong lotus fragrance and the eight-treasure pot-stewed material has mellow fragrance.
2. Opening the package of the beef eight-treasure abdomen, opening the lotus leaves, filling the lotus leaves in a dish, heating and thickening the marinated soup, and then pouring the marinated soup on the beef eight-treasure abdomen to get the table.
3. The stomach of the eight-treasure sausage is cut open by using a western knife and fork or a food scissors, and the 'bag opening, happiness, wealth and full, taste of the eight-treasure sausage' is implied. The eight-treasure glutinous rice is eaten firstly, and then the pork tripe is cut into pieces to be eaten.
The beef tripe provided by the invention has soft mouthfeel, rich glutinous materials and distinct mouthfeel. Has effects in invigorating qi, invigorating spleen, replenishing blood, and warming stomach. Follows the food therapy tradition of Chinese traditional diet 'reinforcing the shape in shape', and inherits the essence of the national rice food culture of fish and rice in south China. The dish is a Laojiaxing dish integrating blessing, food therapy and culture, and a inheriting dish representing the food culture in the south of the Yangtze river.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (8)
1. A kind of happiness eight-treasure tripe, its characteristic is: the method comprises the following steps:
ingredients, wherein the ingredients comprise pork tripe, sticky rice, denucleated red dates, Cantonese sausage, salted egg yolk, sweet corn kernels, red kidney beans, decored lotus seeds, Chinese chestnut meat, peeled streaky pork and soaked dried lotus leaves;
the seasoning comprises chicken essence, monosodium glutamate, white sugar, light soy sauce, dark soy sauce, yellow wine, five spice powder, cardamom powder, pepper powder and lard;
the marinating materials comprise anise, cassia bark, bay leaves, round cardamom, rhizoma kaempferiae, angelica dahurica, red yeast rice, yellow wine, water, monosodium glutamate, white sugar, dark soy sauce and light soy sauce.
2. The happiness and position eight-treasure tripe as claimed in claim 1, wherein: the ingredients comprise 1 pig tripe, 80-120g of sticky rice, 10-20g of denucleated red dates, 20-30g of cantonese sausage, 1-3 salted egg yolks, 30-50g of sweet corn kernels, 15-25g of red kidney beans, 15-25g of decored lotus seeds, 50-70g of Chinese chestnut meat, 50-70g of peeled streaky pork and soaked dried lotus leaves, wherein the pig tripe is 500g of 300-; the seasoning comprises 1-3g of chicken essence, 2-4g of monosodium glutamate, 6-10g of white sugar, 1-3g of light soy sauce, 6-10g of dark soy sauce, 4-8g of yellow wine, 0.05-0.15g of five spice powder, 0.05-0.15g of cardamom powder, 0.05-0.15g of pepper powder and 2-4g of cooked lard; the marinating materials comprise 0.3-0.7g of aniseed, 0.5-1.5g of cassia bark, 0.6-1.0g of bay leaf, 0.2-0.6g of round cardamom fruit, 0.8-1.2g of rhizoma kaempferiae, 0.3-0.7g of angelica dahurica, 3-7g of red yeast rice, 80-100g of yellow wine, 450g of water, 8-12g of monosodium glutamate, 25-35g of white sugar, 6-10g of dark soy sauce and 14-18g of light soy sauce.
3. The happiness and position eight-treasure tripe as claimed in claim 2, wherein: the ingredients comprise 1 pork tripe, 100g of sticky rice, 15g of denucleated red dates, 25g of Cantonese style sausage, 2 salted egg yolks, 40g of sweet corn kernels, 20g of red kidney beans, 20g of decored lotus seeds, 60g of Chinese chestnut meat, 60g of peeled streaky pork and soaked dried lotus leaves, and the pork tripe is 400 g; the seasoning comprises 2.0g of chicken essence, 3.0g of monosodium glutamate, 8.0g of white sugar, 2.0g of light soy sauce, 8.0g of dark soy sauce, 6.0g of yellow wine, 0.1g of five spice powder, 0.1g of cardamom powder, 0.1g of pepper powder and 3.0g of cooked lard; the marinating materials comprise 0.5g of star anise, 1.0g of cassia bark, 0.8g of myrcia, 0.4g of round cardamom, 1.0g of rhizoma kaempferiae, 0.5g of angelica dahurica, 5.0g of red yeast rice, 90.0g of yellow wine, 400g of water, 10.0g of monosodium glutamate, 30.0g of white sugar, 8.0g of dark soy sauce and 16.0g of light soy sauce.
4. The happiness and position eight-treasure tripe as claimed in claim 1, wherein: the preparation method of the happiness eight-treasure tripe comprises the following steps:
s1, cleaning the glutinous rice, soaking the glutinous rice in cold water for 6 hours, and fishing out the glutinous rice after soaking and drying the glutinous rice;
s2, repeatedly kneading pork tripe with flour and white vinegar to take out mucus on the surface, trimming oil inside the pork tripe, scraping yellow skin membrane of the pork tripe with a cutter, and putting the cleaned pork tripe into ice water below 10 ℃ for fresh-keeping storage;
s3, cleaning peeled streaky pork, airing the peeled streaky pork, cutting the peeled streaky pork into small pieces with the square of 1 cm by using a knife, adding the seasonings, and pickling the small pieces in a refrigerator for 30 minutes;
s4, taking out the sauce in the salted meat basin in the step S3, adding sticky rice, denucleated red dates, Cantonese style sausage, sweet corn kernels, red kidney beans, decored lotus seeds and Chinese chestnut meat into the sauce, draining, uniformly stirring, standing for 2 hours, and keeping the mixture tasty;
s5, putting the peeled streaky pork salted in the step S3 and the salted egg yolk into the flavored mixture obtained in the step S4, and uniformly stirring to obtain the eight-treasure material for later use;
s6, after the pork tripe cleaned in the step S2 is dried, the pork tripe is turned over, then the flavored eight-treasure materials pickled in the step S5 are poured, and food cotton threads are used for sealing and shaping to obtain raw eight-treasure tripe;
s7, boiling water in a pot, putting the raw eight-treasure tripe after the water is boiled, boiling the raw eight-treasure tripe in the boiling water for 3 minutes, fishing out the raw eight-treasure tripe, and washing the raw eight-treasure tripe with clear water to obtain a cooked eight-treasure tripe;
s8, pricking 5 small holes on two sides of the cooked eight-treasure abdomen obtained in the step S7 by using food-grade stainless steel needles respectively;
s9, selecting one pressure cooker, adding the marinating material, boiling with strong fire, putting the cooked eight-treasure tripe punctured in the step S8, covering, keeping the cover on the pressure cooker, changing the pressure cooker to be a medium-low fire, pressing for 40 minutes, turning off the fire, stewing until the pressure cooker is not pressurized, and opening the cover to obtain the marinated eight-treasure tripe;
s10, fishing out the marinated Babaogan in the step S9, wrapping the marinated Babao Gai with soaked dried lotus leaves, and carrying out vacuum packaging on the wrapped marinated Babao Gai with a thickened vacuum cooking bag and then carrying out freeze preservation to obtain a finished product of the Fulu Babao Gai.
5. The happiness and position eight-treasure tripe as claimed in claim 4, wherein: the sticky rice in the step S1 needs to be refrigerated at 5-10 ℃ when being soaked in cold water, and the airing time of the soaked sticky rice is 20 minutes.
6. The happiness and position eight-treasure tripe as claimed in claim 4, wherein: the refrigeration temperature in the step S3 is 0-5 ℃.
7. The happiness and position eight-treasure tripe as claimed in claim 4, wherein: the denucleated red dates in the step S4 are cut into dices of 0.5 cm; cutting Cantonese style sausage into dices of 0.5 cm; the chestnut meat is cut into dices of 0.5 cm.
8. The happiness and position eight-treasure tripe as claimed in claim 4, wherein: the preparation method of the dried lotus leaves soaked and foamed in the step S10 is to soak the dried lotus leaves in boiled water of 60-80 ℃ for 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011112097.7A CN112167628A (en) | 2020-10-16 | 2020-10-16 | Happiness and position eight-treasure stomach |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011112097.7A CN112167628A (en) | 2020-10-16 | 2020-10-16 | Happiness and position eight-treasure stomach |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112167628A true CN112167628A (en) | 2021-01-05 |
Family
ID=73949667
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011112097.7A Pending CN112167628A (en) | 2020-10-16 | 2020-10-16 | Happiness and position eight-treasure stomach |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112167628A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1338228A (en) * | 2000-08-11 | 2002-03-06 | 徐振良 | Edible tripe product and its preparing process |
| CN105581230A (en) * | 2015-12-21 | 2016-05-18 | 东北农业大学 | Fast and nutritive sticky rice pork tripe and preparation method thereof |
| CN106360405A (en) * | 2016-10-13 | 2017-02-01 | 衢州职业技术学院 | Zongzi flavored stuffed chicken and manufacturing method thereof |
| CN108813371A (en) * | 2018-05-30 | 2018-11-16 | 邴立辉 | A kind of production method of seven color small tripes |
-
2020
- 2020-10-16 CN CN202011112097.7A patent/CN112167628A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1338228A (en) * | 2000-08-11 | 2002-03-06 | 徐振良 | Edible tripe product and its preparing process |
| CN105581230A (en) * | 2015-12-21 | 2016-05-18 | 东北农业大学 | Fast and nutritive sticky rice pork tripe and preparation method thereof |
| CN106360405A (en) * | 2016-10-13 | 2017-02-01 | 衢州职业技术学院 | Zongzi flavored stuffed chicken and manufacturing method thereof |
| CN108813371A (en) * | 2018-05-30 | 2018-11-16 | 邴立辉 | A kind of production method of seven color small tripes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478353B (en) | Production method of health-keeping dendrobium devoninum paxt dinner | |
| CN103005499B (en) | Processing method of mushroom fragrance beef and mushroom fragrance beef | |
| CN103005481B (en) | Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance | |
| CN103284228B (en) | Spicy snails and preparation method thereof | |
| CN104397750B (en) | Method for processing sauced chicken giblets | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN107874167A (en) | One kind industrialization Thirteen Spice taste cray and preparation method thereof | |
| CN104095170A (en) | Rich and fragrant purple sweet potato Tofu steamed stuffed bun and preparation method thereof | |
| KR101132908B1 (en) | Method of roast sliced duck meat and pack with roast sliced duck meat | |
| CN104366546A (en) | Corn and cheese-prepared chicken cutlet with function of clearing away lung-heat, and preparation method of chicken cutlet | |
| KR100956205B1 (en) | Composition of functional soybean and method of manufacture thereof | |
| CN103039548B (en) | Rice and flour food with healthcare function and manufacturing method of rice and flour food | |
| CN103932023A (en) | Maca senior nutritional supplement food product | |
| CN103431441B (en) | Preparation method of savory hot grilled lamb neck | |
| CN103875776B (en) | Aroma baba of a kind of strawberry flavor and preparation method thereof | |
| CN1836550A (en) | Freezed quickly-freezed cooked Chinese steamed dish and rice or dough food | |
| CN102835673A (en) | Method for making stewed duck by using Sansui duck | |
| CN110558540A (en) | tea oil mushroom sauce and preparation method thereof | |
| CN112167628A (en) | Happiness and position eight-treasure stomach | |
| KR100635258B1 (en) | method for making a Haekye-tang using a Water pepper | |
| CN106261967A (en) | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio | |
| CN104106820A (en) | Mushroom glutinous rice crab roe bread and preparation method thereof | |
| KR102604444B1 (en) | Methods for manufacturing pure meat duck soup | |
| CN106256244A (en) | The culinary art manufacture method of black green pepper beef steak meal | |
| CN108617588A (en) | A kind of production method of lemon duck |
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: 20210105 |