CN114041564A - Rice cake making method - Google Patents
Rice cake making method Download PDFInfo
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- CN114041564A CN114041564A CN202111250383.4A CN202111250383A CN114041564A CN 114041564 A CN114041564 A CN 114041564A CN 202111250383 A CN202111250383 A CN 202111250383A CN 114041564 A CN114041564 A CN 114041564A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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- 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
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
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- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of food processing, and discloses a rice cake processing method, which comprises the following steps: s1, putting a certain amount of rice flour into a container, adding a proper amount of boiled water and a proper amount of salt into the container, and stirring until the rice flour is in a proper dry-wet state; s2, putting the rice flour obtained in the step S1 into a food steamer, and putting the rice flour into a pot for steaming; s3, taking out the cooked powder dough in the steamer, placing the powder dough on a chopping board, repeatedly kneading the powder dough by hand for many times, kneading the powder dough into a long strip shape, and then pulling the long strip-shaped powder dough into a plurality of small powder dough with uniform size by hand; according to the rice cake stuffing, the rice cake outer skin is made of rice flour, after the rice cake outer skin is steamed, the rice cake outer skin can be fragrant, sweet and soft, and the radish shreds, the streaky pork, the potherb mustard, the fried bean curd, the smoked bean curd, the bamboo shoot shreds and the like are used as the rice cake stuffing and matched with the fragrant, sweet and soft outer skin, so that the problem of appetite and belly of eaters can be solved, and hunger of the eaters can be resisted.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a rice cake processing method.
Background
Rice cake is a fruit-shaped food made of rice, the exterior of the rice cake is mainly kneaded by polished round-grained rice, various vegetables, bean curd, pork and the like are wrapped in the rice cake, the rice cake is a food which is popular in China, particularly in rural areas in south of the river, the outer skin of the rice cake is fragrant, sweet and soft, the rice cake can be eaten as a daily snack by matching with internal stuffing, and can also be used as staple food of dinner, so that the appetite of eaters can be solved, and the effect of satiety can be achieved.
Disclosure of Invention
Technical scheme (I)
In order to achieve the purpose, the invention provides the following technical scheme: a rice cake making method comprises the following steps:
s1, putting a certain amount of rice flour into a container, adding a proper amount of boiled water and a proper amount of salt into the container, and stirring until the rice flour is in a proper dry-wet state;
s2, putting the rice flour obtained in the step S1 into a food steamer, and putting the rice flour into a pot for steaming;
s3, taking out the cooked powder dough in the steamer, placing the powder dough on a chopping board, repeatedly kneading the powder dough by hand for many times, kneading the powder dough into a long strip shape, and then pulling the long strip-shaped powder dough into a plurality of small powder dough with uniform size by hand;
s4, twisting a plurality of small powder balls into a spherical shape, poking holes on the spherical small powder balls, inserting two thumbs into the holes, wrapping the other eight fingers outside the small powder balls, and slowly rotating the small powder balls until the small powder balls are made into a small bowl shape for later use;
s5, taking clean radish, and cutting the radish into fine threads for later use; taking cleaned streaky pork, and cutting the cleaned streaky pork into small particles for later use; removing the cleaned potherb mustard, and cutting the potherb mustard into small particles for later use; taking a plurality of fried bean curds, and cutting the fried bean curds into small pieces for later use; taking a plurality of pieces of smoked bean curd, and cutting the smoked bean curd into small particles for later use; taking the bamboo shoots after peeling and cleaning, and cutting the bamboo shoots into filaments for later use; taking the cleaned scallion, and cutting the scallion into small sections for later use; taking cleaned hot pepper, and cutting the hot pepper into small pieces for later use;
s6, putting the radish strips, the streaky pork strips, the potherb mustard strips, the small fried bean curd strips, the fragrant dried strips, the bamboo shoot strips, the onion sections and the small hot peppers obtained in the step S4 into a container, adding a proper amount of vegetable oil, white granulated sugar, brewed soy sauce, edible salt and monosodium glutamate into the container, and uniformly mixing to obtain stuffing for later use;
s7, respectively placing proper amount of stuffing on a plurality of small bowl-shaped dough, folding the edges of the small bowl-shaped dough towards the middle, pressing with force to adhere the edges of the dough together to form spherical dough, placing the spherical dough on a chopping board, placing hands on the spherical dough, and slightly kneading and rolling the spherical dough until the surface is smooth to obtain the rice cake.
Preferably, in the step S1, the ratio of the rice flour to the water to the salt is 2-3: 1: 3-4.
Preferably, in step S2, the diameter of the elongated dough is 5-8 cm.
Preferably, the steps S3-S4 are performed to stick raw rice flour or vegetable oil on the hands when the rice flour is processed, so as to prevent the rice flour from sticking to the hands.
Preferably, the specific process of step S4 is as follows: taking fresh, plump and undamaged radish, washing the radish under water, cutting off the head and the tail of the radish by using a knife, cutting the radish into a plurality of slices by using the knife, and cutting the slices into filaments; taking streaky pork, washing the streaky pork under water, continuously removing oily substances on the surface of the streaky pork in the washing process, then removing meat skin on the surface of the streaky pork by using a blade, and cutting the streaky pork into small particles by using a knife; taking the potherb mustard, washing the potherb mustard under water, cutting the root of the potherb mustard with a knife, and cutting the potherb mustard into small particles; taking a plurality of fried bean curds, and cutting the fried bean curds into small pieces by a knife; taking a plurality of pieces of smoked bean curd, putting the smoked bean curd under water for washing, and cutting the washed smoked bean curd into small granules by using a knife; peeling off the skin of fresh bamboo shoots, cutting off the roots of the bamboo shoots by a knife, cutting the bamboo shoots into a plurality of slices by the knife, and then cutting a plurality of bamboo shoot slices into filaments; taking fresh scallion, cleaning the scallion with clear water, cutting off the root of the scallion with a knife, and cutting the scallion into small sections with the knife; taking fresh pepper, removing pepper core, washing pepper with water, and cutting into small pieces with a knife.
Preferably, in step S6, 10-15g of filling is placed on a small bowl-shaped dough.
(II) advantageous effects
The invention provides a rice cake making method, which has the following beneficial effects:
according to the rice cake filling, the rice cake outer skin is made of rice flour, after the rice cake outer skin is cooked, the rice cake outer skin can be fragrant, sweet and soft, and the radish strips, the streaky pork, the potherb mustard, the fried bean curd, the smoked bean curd and the bamboo shoot strips are used as the rice cake filling, and the fragrant, sweet and soft, glutinous outer skin is matched, so that not only can the appetite of eaters be solved, but also the hunger of the eaters can be resisted, and the filling can be matched with meat and vegetables, so that more comprehensive nutrition can be provided for the eaters.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
Example 1
A rice cake making method comprises the following steps:
s1, putting a certain amount of rice flour into a container, adding a proper amount of boiled water and a proper amount of salt into the container, and stirring until the rice flour is in a proper dry-wet state, wherein the ratio of the rice flour to the water to the salt is 2: 1: 3;
s2, putting the rice flour obtained in the step S1 into a food steamer, and putting the rice flour into a pot for steaming;
s3, taking out the cooked powder dough in the steamer, placing the powder dough on a chopping board, repeatedly kneading the powder dough by hand for many times, kneading the powder dough into a strip shape with the diameter of 5cm, and pulling the strip-shaped powder dough into a plurality of small powder dough with uniform size by hand;
s4, twisting a plurality of small powder balls into a spherical shape, poking holes on the spherical small powder balls, inserting two thumbs into the holes, wrapping the other eight fingers outside the small powder balls, and slowly rotating the small powder balls until the small powder balls are made into a small bowl shape for later use;
s5, taking fresh, plump and undamaged radish, washing the fresh, plump and undamaged radish under water, cutting off the head and the tail of the radish by using a knife, cutting the radish into a plurality of slices by using the knife, and then cutting the slices into filaments; taking streaky pork, washing the streaky pork under water, continuously removing oily substances on the surface of the streaky pork in the washing process, then removing meat skin on the surface of the streaky pork by using a blade, and cutting the streaky pork into small particles by using a knife; taking the potherb mustard, washing the potherb mustard under water, cutting the root of the potherb mustard with a knife, and cutting the potherb mustard into small particles; taking a plurality of fried bean curds, and cutting the fried bean curds into small pieces by a knife; taking a plurality of pieces of smoked bean curd, putting the smoked bean curd under water for washing, and cutting the washed smoked bean curd into small granules by using a knife; peeling off the skin of fresh bamboo shoots, cutting off the roots of the bamboo shoots by a knife, cutting the bamboo shoots into a plurality of slices by the knife, and then cutting a plurality of bamboo shoot slices into filaments; taking fresh scallion, cleaning the scallion with clear water, cutting off the root of the scallion with a knife, and cutting the scallion into small sections with the knife; taking fresh peppers, removing pepper cores, cleaning the peppers with water, and cutting the peppers into small blocks with a knife;
s6, putting the radish strips, the streaky pork strips, the potherb mustard strips, the small fried bean curd strips, the fragrant dried strips, the bamboo shoot strips, the onion sections and the small hot peppers obtained in the step S5 into a container, adding a proper amount of vegetable oil, white granulated sugar, brewed soy sauce, edible salt and monosodium glutamate into the container, and uniformly mixing to obtain stuffing for later use;
s7, respectively placing proper amount of stuffing on a plurality of small bowl-shaped dough, placing 10g of stuffing on one small bowl-shaped dough, folding the edges of the small bowl-shaped dough towards the middle, pressing with force to adhere the edges of the dough together to form spherical dough, placing the spherical dough on a chopping board, placing hands on the spherical dough, and slightly kneading and rolling the spherical dough until the surface is smooth to obtain the rice cake.
Steps S3-S4 can stick raw rice flour or vegetable oil on the hands when processing rice flour, preventing the rice flour from sticking to the hands, and the vegetable oil can increase the smoothness of the dough surface.
Example 2
A rice cake making method comprises the following steps:
s1, putting a certain amount of rice flour into a container, adding a proper amount of boiled water and a proper amount of salt into the container, and stirring until the rice flour is in a proper dry-wet state, wherein the ratio of the rice flour to the water to the salt is 2.5: 1: 3.5;
s2, putting the rice flour obtained in the step S1 into a food steamer, and putting the rice flour into a pot for steaming;
s3, taking out the cooked powder dough in the steamer, placing the powder dough on a chopping board, repeatedly kneading the powder dough by hand for many times, kneading the powder dough into a strip shape with the diameter of 6cm, and pulling the strip-shaped powder dough into a plurality of small powder dough with uniform size by hand;
s4, twisting a plurality of small powder balls into a spherical shape, poking holes on the spherical small powder balls, inserting two thumbs into the holes, wrapping the other eight fingers outside the small powder balls, and slowly rotating the small powder balls until the small powder balls are made into a small bowl shape for later use;
s5, taking fresh, plump and undamaged radish, washing the fresh, plump and undamaged radish under water, cutting off the head and the tail of the radish by using a knife, cutting the radish into a plurality of slices by using the knife, and then cutting the slices into filaments; taking streaky pork, washing the streaky pork under water, continuously removing oily substances on the surface of the streaky pork in the washing process, then removing meat skin on the surface of the streaky pork by using a blade, and cutting the streaky pork into small particles by using a knife; taking the potherb mustard, washing the potherb mustard under water, cutting the root of the potherb mustard with a knife, and cutting the potherb mustard into small particles; taking a plurality of fried bean curds, and cutting the fried bean curds into small pieces by a knife; taking a plurality of pieces of smoked bean curd, putting the smoked bean curd under water for washing, and cutting the washed smoked bean curd into small granules by using a knife; peeling off the skin of fresh bamboo shoots, cutting off the roots of the bamboo shoots by a knife, cutting the bamboo shoots into a plurality of slices by the knife, and then cutting a plurality of bamboo shoot slices into filaments; taking fresh scallion, cleaning the scallion with clear water, cutting off the root of the scallion with a knife, and cutting the scallion into small sections with the knife; taking fresh peppers, removing pepper cores, cleaning the peppers with water, and cutting the peppers into small blocks with a knife;
s6, putting the radish strips, the streaky pork strips, the potherb mustard strips, the small fried bean curd strips, the fragrant dried strips, the bamboo shoot strips, the onion sections and the small hot peppers obtained in the step S5 into a container, adding a proper amount of vegetable oil, white granulated sugar, brewed soy sauce, edible salt and monosodium glutamate into the container, and uniformly mixing to obtain stuffing for later use;
s7, respectively placing proper amount of stuffing on a plurality of small bowl-shaped dough, placing 13g of stuffing on one small bowl-shaped dough, folding the edges of the small bowl-shaped dough towards the middle, pressing with force to adhere the edges of the dough together to form spherical dough, placing the spherical dough on a chopping board, placing hands on the spherical dough, and slightly kneading and rolling the spherical dough until the surface is smooth to obtain the rice cake.
Example 3
A rice cake making method comprises the following steps:
s1, putting a certain amount of rice flour into a container, adding a proper amount of boiled water and a proper amount of salt into the container, and stirring until the rice flour is in a proper dry-wet state, wherein the ratio of the rice flour to the water to the salt is 3: 1: 4;
s2, putting the rice flour obtained in the step S1 into a food steamer, and putting the rice flour into a pot for steaming;
s3, taking out the cooked powder dough in the steamer, placing the powder dough on a chopping board, repeatedly kneading the powder dough by hand for many times, kneading the powder dough into a strip shape with the diameter of 8cm, and pulling the strip-shaped powder dough into a plurality of small powder dough with uniform size by hand;
s4, twisting a plurality of small powder balls into a spherical shape, poking holes on the spherical small powder balls, inserting two thumbs into the holes, wrapping the other eight fingers outside the small powder balls, and slowly rotating the small powder balls until the small powder balls are made into a small bowl shape for later use;
s5, taking fresh, plump and undamaged radish, washing the fresh, plump and undamaged radish under water, cutting off the head and the tail of the radish by using a knife, cutting the radish into a plurality of slices by using the knife, and then cutting the slices into filaments; taking streaky pork, washing the streaky pork under water, continuously removing oily substances on the surface of the streaky pork in the washing process, then removing meat skin on the surface of the streaky pork by using a blade, and cutting the streaky pork into small particles by using a knife; taking the potherb mustard, washing the potherb mustard under water, cutting the root of the potherb mustard with a knife, and cutting the potherb mustard into small particles; taking a plurality of fried bean curds, and cutting the fried bean curds into small pieces by a knife; taking a plurality of pieces of smoked bean curd, putting the smoked bean curd under water for washing, and cutting the washed smoked bean curd into small granules by using a knife; peeling off the skin of fresh bamboo shoots, cutting off the roots of the bamboo shoots by a knife, cutting the bamboo shoots into a plurality of slices by the knife, and then cutting a plurality of bamboo shoot slices into filaments; taking fresh scallion, cleaning the scallion with clear water, cutting off the root of the scallion with a knife, and cutting the scallion into small sections with the knife; taking fresh peppers, removing pepper cores, cleaning the peppers with water, and cutting the peppers into small blocks with a knife;
s6, putting the radish strips, the streaky pork strips, the potherb mustard strips, the small fried bean curd strips, the fragrant dried strips, the bamboo shoot strips, the onion sections and the small hot peppers obtained in the step S5 into a container, adding a proper amount of vegetable oil, white granulated sugar, brewed soy sauce, edible salt and monosodium glutamate into the container, and uniformly mixing to obtain stuffing for later use;
s7, respectively placing proper amount of stuffing on a plurality of small bowl-shaped dough, placing 15g of stuffing on one small bowl-shaped dough, folding the edges of the small bowl-shaped dough towards the middle, pressing with force to adhere the edges of the dough together to form spherical dough, placing the spherical dough on a chopping board, placing hands on the spherical dough, and slightly kneading and rolling the spherical dough until the surface is smooth to obtain the rice cake.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
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 rice cake making method is characterized by comprising the following steps: the method comprises the following steps:
s1, putting a certain amount of rice flour into a container, adding a proper amount of boiled water and a proper amount of salt into the container, and stirring until the rice flour is in a proper dry-wet state;
s2, putting the rice flour obtained in the step S1 into a food steamer, and putting the rice flour into a pot for steaming;
s3, taking out the cooked powder dough in the steamer, placing the powder dough on a chopping board, repeatedly kneading the powder dough by hand for many times, kneading the powder dough into a long strip shape, and then pulling the long strip-shaped powder dough into a plurality of small powder dough with uniform size by hand;
s4, twisting a plurality of small powder balls into a spherical shape, poking holes on the spherical small powder balls, inserting two thumbs into the holes, wrapping the other eight fingers outside the small powder balls, and slowly rotating the small powder balls until the small powder balls are made into a small bowl shape for later use;
s5, taking clean radish, and cutting the radish into fine threads for later use; taking cleaned streaky pork, and cutting the cleaned streaky pork into small particles for later use; removing the cleaned potherb mustard, and cutting the potherb mustard into small particles for later use; taking a plurality of fried bean curds, and cutting the fried bean curds into small pieces for later use; taking a plurality of pieces of smoked bean curd, and cutting the smoked bean curd into small particles for later use; taking the bamboo shoots after peeling and cleaning, and cutting the bamboo shoots into filaments for later use; taking the cleaned scallion, and cutting the scallion into small sections for later use; taking cleaned hot pepper, and cutting the hot pepper into small pieces for later use;
s6, putting the radish strips, the streaky pork strips, the potherb mustard strips, the small fried bean curd strips, the fragrant dried strips, the bamboo shoot strips, the onion sections and the small hot peppers obtained in the step S5 into a container, adding a proper amount of vegetable oil, white granulated sugar, brewed soy sauce, edible salt and monosodium glutamate into the container, and uniformly mixing to obtain stuffing for later use;
s7, respectively placing proper amount of stuffing on a plurality of small bowl-shaped dough, folding the edges of the small bowl-shaped dough towards the middle, pressing with force to adhere the edges of the dough together to form spherical dough, placing the spherical dough on a chopping board, placing hands on the spherical dough, and slightly kneading and rolling the spherical dough until the surface is smooth to obtain the rice cake.
2. The method for making rice cakes according to claim 1, characterized in that: in the step S1, the ratio of the rice flour to the water to the salt is 2-3: 1: 3-4.
3. The method for making rice cakes according to claim 1, characterized in that: in the step S2, the diameter of the long-strip-shaped powder mass is 5-8 cm.
4. The method for making rice cakes according to claim 1, characterized in that: the steps S3-S4 can stick raw rice flour or vegetable oil on the hands when processing rice flour, so as to prevent the rice flour from sticking to the hands.
5. The method for making rice cakes according to claim 1, characterized in that: the specific process of step S4 is as follows: taking fresh, plump and undamaged radish, washing the radish under water, cutting off the head and the tail of the radish by using a knife, cutting the radish into a plurality of slices by using the knife, and cutting the slices into filaments; taking streaky pork, washing the streaky pork under water, continuously removing oily substances on the surface of the streaky pork in the washing process, then removing meat skin on the surface of the streaky pork by using a blade, and cutting the streaky pork into small particles by using a knife; taking the potherb mustard, washing the potherb mustard under water, cutting the root of the potherb mustard with a knife, and cutting the potherb mustard into small particles; taking a plurality of fried bean curds, and cutting the fried bean curds into small pieces by a knife; taking a plurality of pieces of smoked bean curd, putting the smoked bean curd under water for washing, and cutting the washed smoked bean curd into small granules by using a knife; peeling off the skin of fresh bamboo shoots, cutting off the roots of the bamboo shoots by a knife, cutting the bamboo shoots into a plurality of slices by the knife, and then cutting a plurality of bamboo shoot slices into filaments; taking fresh scallion, cleaning the scallion with clear water, cutting off the root of the scallion with a knife, and cutting the scallion into small sections with the knife; taking fresh pepper, removing pepper core, washing pepper with water, and cutting into small pieces with a knife.
6. The method for making rice cakes according to claim 1, characterized in that: in the step S6, 10-15g of stuffing is placed on a small bowl-shaped dough.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111250383.4A CN114041564A (en) | 2021-10-26 | 2021-10-26 | Rice cake making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111250383.4A CN114041564A (en) | 2021-10-26 | 2021-10-26 | Rice cake making method |
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| Publication Number | Publication Date |
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| CN114041564A true CN114041564A (en) | 2022-02-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202111250383.4A Withdrawn CN114041564A (en) | 2021-10-26 | 2021-10-26 | Rice cake making method |
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| CN (1) | CN114041564A (en) |
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2021
- 2021-10-26 CN CN202111250383.4A patent/CN114041564A/en not_active Withdrawn
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Application publication date: 20220215 |