HK1083175A1 - Unbaked chinese dumplings, baked chinese dumplings and process for producing the same - Google Patents
Unbaked chinese dumplings, baked chinese dumplings and process for producing the sameInfo
- Publication number
- HK1083175A1 HK1083175A1 HK06103186.2A HK06103186A HK1083175A1 HK 1083175 A1 HK1083175 A1 HK 1083175A1 HK 06103186 A HK06103186 A HK 06103186A HK 1083175 A1 HK1083175 A1 HK 1083175A1
- Authority
- HK
- Hong Kong
- Prior art keywords
- chinese dumplings
- unbaked
- producing
- same
- baked
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
- Grain Derivatives (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002196851 | 2002-07-05 | ||
PCT/JP2003/008518 WO2004004493A1 (ja) | 2002-07-05 | 2003-07-04 | 焼成前の点心、焼き点心及びそれらの製造法 |
Publications (1)
Publication Number | Publication Date |
---|---|
HK1083175A1 true HK1083175A1 (en) | 2006-06-30 |
Family
ID=30112376
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
HK06103186.2A HK1083175A1 (en) | 2002-07-05 | 2006-03-13 | Unbaked chinese dumplings, baked chinese dumplings and process for producing the same |
Country Status (6)
Country | Link |
---|---|
US (2) | US20050271784A1 (xx) |
JP (1) | JP4328718B2 (xx) |
CN (1) | CN100413427C (xx) |
AU (1) | AU2003246270A1 (xx) |
HK (1) | HK1083175A1 (xx) |
WO (1) | WO2004004493A1 (xx) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005104877A1 (en) * | 2004-04-30 | 2005-11-10 | Shuxiao Song | Ready to consume' instant wonton and its preparation |
JP5051024B2 (ja) * | 2008-06-26 | 2012-10-17 | 味の素株式会社 | パリパリ感のある焼き餃子用粉末及び該粉末を用いた焼き餃子の製造法 |
CA2771343C (en) * | 2009-09-09 | 2015-07-07 | Durafizz, Llc | Edible surface-modifying particles and methods for their manufacture |
JP5764249B1 (ja) * | 2014-12-09 | 2015-08-19 | 月島食品工業株式会社 | 焼き餃子の製造方法、餃子用焼き付き防止液、及び冷凍餃子 |
FR3050616B1 (fr) * | 2016-04-28 | 2020-05-08 | Roquette Freres | Procede de fabrication de beignets non frits |
JP7227734B2 (ja) * | 2018-11-05 | 2023-02-22 | テーブルマーク株式会社 | 餃子の羽根形成用組成物及び羽根付き餃子の製造方法 |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4810307A (en) * | 1987-01-05 | 1989-03-07 | Penford Products Co. | Starch hydrolyzate product and method for producing same |
CN1098595A (zh) * | 1993-08-12 | 1995-02-15 | 沈玉星 | 保健植物油及其制作工艺 |
US5464642A (en) * | 1993-08-16 | 1995-11-07 | The Procter & Gamble Company | Process for making reduced-fat fried snacks with lighter, more expanded snack structures |
CN1044671C (zh) * | 1993-11-29 | 1999-08-18 | 普罗格特-甘布尔公司 | 挤出的煎炸谷物食品的生产方法 |
JP3179955B2 (ja) * | 1994-01-28 | 2001-06-25 | 株式会社ニチレイ | 春巻の製造法 |
JPH08173072A (ja) * | 1994-12-27 | 1996-07-09 | Nakano Vinegar Co Ltd | 冷凍麺の製造方法 |
JPH08242784A (ja) * | 1995-03-09 | 1996-09-24 | Riken Vitamin Co Ltd | 澱粉質食品並びにその老化防止方法及び老化防止剤 |
US6217931B1 (en) * | 1998-11-12 | 2001-04-17 | Novartis Nutrition Ag | Composition for producing a thickened coffee beverage |
US6265005B1 (en) * | 1998-04-24 | 2001-07-24 | Newly Weds Foods, Inc. | Coating composition for foods and method of improving texture of cooked foods |
CN2445595Y (zh) * | 2000-05-17 | 2001-09-05 | 王杰 | 冰花煎饺 |
JP4161519B2 (ja) * | 2000-06-26 | 2008-10-08 | 株式会社カネカ | 練り込み用乳化油脂組成物 |
JP4106511B2 (ja) * | 2000-06-29 | 2008-06-25 | 味の素株式会社 | 中華点心類 |
-
2003
- 2003-07-04 WO PCT/JP2003/008518 patent/WO2004004493A1/ja active Application Filing
- 2003-07-04 CN CNB038204053A patent/CN100413427C/zh not_active Expired - Lifetime
- 2003-07-04 US US10/520,293 patent/US20050271784A1/en not_active Abandoned
- 2003-07-04 JP JP2004519264A patent/JP4328718B2/ja not_active Expired - Fee Related
- 2003-07-04 AU AU2003246270A patent/AU2003246270A1/en not_active Abandoned
-
2006
- 2006-03-13 HK HK06103186.2A patent/HK1083175A1/xx not_active IP Right Cessation
-
2008
- 2008-11-12 US US12/269,602 patent/US20090068319A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
US20050271784A1 (en) | 2005-12-08 |
JPWO2004004493A1 (ja) | 2005-11-04 |
AU2003246270A1 (en) | 2004-01-23 |
WO2004004493A1 (ja) | 2004-01-15 |
CN100413427C (zh) | 2008-08-27 |
JP4328718B2 (ja) | 2009-09-09 |
US20090068319A1 (en) | 2009-03-12 |
CN1678206A (zh) | 2005-10-05 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PE | Patent expired |
Effective date: 20230630 |