JPH0421463B2 - - Google Patents

Info

Publication number
JPH0421463B2
JPH0421463B2 JP60241207A JP24120785A JPH0421463B2 JP H0421463 B2 JPH0421463 B2 JP H0421463B2 JP 60241207 A JP60241207 A JP 60241207A JP 24120785 A JP24120785 A JP 24120785A JP H0421463 B2 JPH0421463 B2 JP H0421463B2
Authority
JP
Japan
Prior art keywords
mochi
gyoza
powder
water
food material
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.)
Expired - Lifetime
Application number
JP60241207A
Other languages
English (en)
Japanese (ja)
Other versions
JPS62100254A (ja
Inventor
Toshiko Kayama
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP60241207A priority Critical patent/JPS62100254A/ja
Publication of JPS62100254A publication Critical patent/JPS62100254A/ja
Publication of JPH0421463B2 publication Critical patent/JPH0421463B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
JP60241207A 1985-10-28 1985-10-28 餅入りギョーザ Granted JPS62100254A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP60241207A JPS62100254A (ja) 1985-10-28 1985-10-28 餅入りギョーザ

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP60241207A JPS62100254A (ja) 1985-10-28 1985-10-28 餅入りギョーザ

Publications (2)

Publication Number Publication Date
JPS62100254A JPS62100254A (ja) 1987-05-09
JPH0421463B2 true JPH0421463B2 (cs) 1992-04-10

Family

ID=17070794

Family Applications (1)

Application Number Title Priority Date Filing Date
JP60241207A Granted JPS62100254A (ja) 1985-10-28 1985-10-28 餅入りギョーザ

Country Status (1)

Country Link
JP (1) JPS62100254A (cs)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2571470B2 (ja) * 1990-12-11 1997-01-16 山崎製パン株式会社 餅生地の製造方法
JP4753660B2 (ja) * 2005-08-15 2011-08-24 株式会社紀文食品 餃子様食品及びその製造法
JP2008182910A (ja) * 2007-01-29 2008-08-14 Yoichi Abe 胡麻豆腐を麺皮で包んだ食品

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52100881U (cs) * 1976-01-30 1977-07-30
JPS52139733A (en) * 1976-05-19 1977-11-21 Hiroyuki Shioyama Process for preparing granular material chiefly composed of starch

Also Published As

Publication number Publication date
JPS62100254A (ja) 1987-05-09

Similar Documents

Publication Publication Date Title
CN103099178B (zh) 一种麻辣风味调味粉及其制备方法和应用
GB2152352A (en) Process for preparing granular food products
MY100468A (en) Preparation of vegetable pastas
JPH08501441A (ja) 水性液体香料油カプセル、その製造方法、及び食品への使用方法
JPH0421463B2 (cs)
WO1984003421A1 (en) Mixture for semmelknodel and production method thereof
JP2001187889A (ja) 木酢粉末混合物及びその製造方法
US3843783A (en) Rodenticidal compositions and processes employing gelatinized amylaceous materials
DE1936465C3 (de) Verfahren zur Herstellung von in heissem Wasser quellenden flockenfoermigen Trockenprodukten
CA1197136A (en) Method for agglomerating moisture sensitive materials
JPS5948047A (ja) 粉末チ−ズの製造法
JPH0567252B2 (cs)
JPS60184378A (ja) 顆粒状食品の製造法
JPS5811988B2 (ja) 粉末形体のホワイトソ−スの素
JPS5857217B2 (ja) 油溶性物質含有の流動性顆粒状物質の製造方法
JP2571265B2 (ja) 顆粒状乾燥食品
JP2000069925A (ja) 天ぷら用小麦粉
CN103478781B (zh) 一种保脆性优良的片状杏仁早餐食品的生产方法
JPH04158759A (ja) ニンニク複合体及びその製法
JPS6219062A (ja) 高油脂含有穀粉顆粒の製造方法
JP6504806B2 (ja) 食品用顆粒とその製造方法
JP3203319B2 (ja) 加工香辛料の製造方法
JP2724977B2 (ja) ふりかけ及びその製造方法
JPS5820172A (ja) 顆粒状卵の製造方法
JPS5910176B2 (ja) 味噌を主材とする、魚介類、肉類用調味料、漬床等に供用する顆粒状又は粉末状調味料の製造法