KR20130095547A - Chicken breast tortilla and method for manufacturing the same - Google Patents

Chicken breast tortilla and method for manufacturing the same Download PDF

Info

Publication number
KR20130095547A
KR20130095547A KR1020120017076A KR20120017076A KR20130095547A KR 20130095547 A KR20130095547 A KR 20130095547A KR 1020120017076 A KR1020120017076 A KR 1020120017076A KR 20120017076 A KR20120017076 A KR 20120017076A KR 20130095547 A KR20130095547 A KR 20130095547A
Authority
KR
South Korea
Prior art keywords
flour
parts
weight
chicken breast
tortilla
Prior art date
Application number
KR1020120017076A
Other languages
Korean (ko)
Inventor
김재호
Original Assignee
김재호
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 김재호 filed Critical 김재호
Priority to KR1020120017076A priority Critical patent/KR20130095547A/en
Publication of KR20130095547A publication Critical patent/KR20130095547A/en

Links

Images

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
    • A21D13/04—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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • 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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D2/34—Animal material
    • 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
    • A21D2/36—Vegetable material
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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

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)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a chicken breast tortilla and a method of manufacturing the same, in one embodiment of the present invention, the chicken breast tortilla comprises at least one grain flour and ground chicken breast selected from the group consisting of corn flour, spicy rice flour, glutinous rice flour and flour. The dough containing may be baked and formed.

Figure pat00001

Description

Chicken breast tortilla and method for manufacturing the same

The present invention relates to chicken breast tortillas and a method of manufacturing the same, and more particularly to a chicken breast tortilla having a good texture and a method of manufacturing the same.

The food consumption market is expected to develop health, convenience, personalization, and family orientation as the main themes.

The incidence of vascular disease is increasing as meat consumption increases due to the westernized national diet. In addition, the consumption of bread is increasing due to the busy living environment and diversified eating habits. At the same time, there is an increasing interest and demand for food and bread supplemented with nutrition and function, while some people have difficulty digesting bread made of flour.

Therefore, there is a demand for the development of new foods that are easy to digest, have an excellent texture, and have enhanced functionality.

Korean Patent Publication No. 2011-0126563 and Korean Patent Publication No. 2012-0000301 disclose a new type of food.

An object of one embodiment of the present invention is to provide a good texture chicken breast tortilla and its manufacturing method.

One embodiment of the invention provides a chicken breast tortilla formed by baking a dough comprising at least one grain flour selected from the group consisting of corn flour, spicy rice flour, glutinous rice flour and flour and ground chicken breasts.

When the grain flour includes one or more kinds of flour, the amount of the corn flour may be 20 to 60 parts by weight based on 100 parts by weight of the grain flour.

When the grain flour includes one or more kinds of flour, the content of the non-rice flour may be 10 to 50 parts by weight based on 100 parts by weight of the grain flour.

When the grain flour includes one or more kinds of flour, the content of the glutinous rice flour may be 10 to 50 parts by weight based on 100 parts by weight of the grain flour.

When the grain flour includes one or more kinds of flour, the amount of the flour may be 10 to 50 parts by weight based on 100 parts by weight of the grain flour.

The chicken breast content may be 20 to 400 parts by weight based on 100 parts by weight of the grain flour.

The dough may comprise one or more of olive oil, butter, salt, pepper, water and milk.

Another embodiment of the present invention comprises the steps of mixing at least one grain flour and chicken breast selected from the group consisting of corn flour, spicy rice flour, glutinous rice flour and flour; Grinding and mixing the mixture to form a dough; And roasting the dough in the fire; can provide a method for producing a chicken breast tortilla comprising a.

The grain flour comprises one or more kinds of flour, the content of the corn flour is 20 to 60 parts by weight, the content of the non-rice flour is 10 to 50 parts by weight, based on 100 parts by weight of the grain flour, The content is 10 to 50 parts by weight, the content of the flour may be mixed in 10 to 50 parts by weight.

The chicken breast content may be 20 to 400 parts by weight based on 100 parts by weight of the grain flour.

The mixture may comprise one or more of olive oil, butter, salt, pepper, water and milk to form a dough.

Chicken breast tortilla according to an embodiment of the present invention may have a savory taste and chewy texture. In addition, it may have a unique taste and nutrients of rice flour, and may be easily digested and absorbed.

In addition, tortillas according to one embodiment of the present invention can eat chicken breasts with little fat and rich in protein, without providing a sense of stiffness, thereby providing a different texture. In addition, chicken breasts can be combined with grain flour to create a unique texture.

In addition, the chicken breast tortilla according to one embodiment of the present invention may be formed in a round and thin plate shape. The chicken breast tortillas can be taken or the lettuce, tomato, meat, etc. can be stacked and eaten on the chicken breast tortillas.

1 is a process flowchart showing a method for manufacturing chicken breast tortilla according to an embodiment of the present invention.

Chicken breast tortilla according to one embodiment of the present invention may be formed by baking a dough including grain flour and ground chicken breast.

In general, tortillas are foods that are enjoyed in Mexico, Central America, the United States, Canada, etc., and may refer to foods made by baking corn flour or dough in a pan.

Chicken breast tortilla according to an embodiment of the present invention is a modification of tortillas that are commonly eaten by ordinary people, and may be formed of a dough including chicken breast pulverized with grain flour.

The grain flour may be selected from the group consisting of corn flour, non-rice flour, glutinous rice flour and flour.

In addition, according to an embodiment of the present invention, the dough may include olive oil, butter, salt, pepper, milk, water, vegetable cream, yeast, synthetic flavor, and the like.

More detailed description of the type and content of the ingredients included in the dough will be described later.

According to one embodiment of the invention the dough comprising grain flour and ground chicken breasts can be roasted to become tortillas. Although not limited thereto, the dough may be baked in a thinly rounded shape, but the shape of the tortilla is not particularly limited.

Hereinafter, a method for manufacturing chicken breast tortilla according to an embodiment of the present invention will be described, and the chicken breast tortilla can be understood more clearly by this.

Method for producing chicken breast tortilla according to an embodiment of the present invention comprises the steps of mixing one or more grain flour and chicken breast selected from the group consisting of corn flour, non-rice flour, glutinous rice flour and flour; Grinding and mixing the mixture to form a dough; And baking the dough in a fire.

1 is a process flowchart showing a method for manufacturing chicken breast tortilla according to an embodiment of the present invention. Hereinafter, a method of manufacturing chicken breast tortilla according to one embodiment of the present invention will be described in detail with reference to FIG. 1.

According to one embodiment of the invention, firstly, the grain flour and the chicken breast can be mixed.

The grain flour may be selected from the group consisting of corn flour, non-rice flour, glutinous rice flour and flour.

According to one embodiment of the present invention, only one of the grain flour of the corn flour, non-rice flour, glutinous rice flour and flour, or one or more grain flour may be used.

Grain flour is the main ingredient of tortillas, and the tortilla taste may vary depending on the type of grain flour. For example, if corn flour is used as the grain flour, the tortillas may have a strong taste.

When using more than one grain flour, the corn flour content may be 20 to 60 parts by weight based on 100 parts by weight of grain flour.

The content of non-glutinous rice flour is 100 grains By weight  About 10 to 50 Weight portion  Lt; / RTI > The content of the glutinous rice flour is grain powder 100 By weight  About 10 to 50 Weight portion  Lt; / RTI >

Non-glutinous rice flour and glutinous rice flour are nutritious foods that contain starch, protein, fat, minerals and various vitamins. According to one embodiment of the present invention, tortillas having a unique taste and nutrients can be produced using non-rice flour or glutinous rice flour. You can also make tortillas with a chewy texture by using glutinous rice flour.

According to an embodiment of the present invention, the amount of flour may be 10 to 50 parts by weight based on 100 parts by weight of grain flour .

Although not limited thereto, according to one embodiment of the present invention, 50 parts by weight of corn flour, 20 parts by weight of flour, 15 parts by weight of non-rice flour, 15 parts by weight of glutinous rice flour may be used.

According to an embodiment of the present invention, the chicken breast may be mixed with the grain flour after the impurities are removed. Although the impurity removal process of chicken breast is not specifically limited, For example, a tumbling operation can be performed. Chicken breasts can be added to the tumbler to remove impurities. Specific order and method of the tumbling and tumbling operation may use a method known in the art.

In addition, according to an embodiment of the present invention Sniff  You can use laurel leaves to remove. More specifically, laurel leaves may be added to chicken breasts prior to mixing with the flour. The bay leaf can be removed when mixing chicken breast and grain flour. Or chicken breast in milk or onion juice Soak Sniff  Can be removed.

Chicken breast meat is the least fat of chicken parts, rich in protein, high-fat foods are consumed a lot for diet. Chicken breasts have a light and soft taste, and they are digested and absorbed, but they are rather stiff, making it difficult to consume.

However, according to one embodiment of the invention, the chicken breast can be crushed and consumed. Therefore, the nutrition of chicken breasts can be eaten without feeling stiff. In addition, it can be combined with grain flour to create a unique texture.

According to an embodiment of the present invention, the chicken breast may include 20 to 400 parts by weight based on 100 parts by weight of the grain flour .

Next, a mixture of the grain flour and chicken breast may be pulverized and mixed to form a dough.

According to one embodiment of the invention may further comprise one or more of olive oil and butter in the mixture of grain flour and chicken breast.

By adding the olive oil or butter, the dough can be softer and the tortilla's texture can be improved.

Although not limited thereto, the total content of the olive oil or butter may be 0.01 to 10 parts by weight based on 100 parts by weight of the grain flour.

In addition, the mixture of the grain flour and chicken breast may further include one or more of salt and pepper. The salt or pepper may be added to give a tortilla flavor. Although not limited thereto, the total content of the salt or pepper may be 0.01 to 5 parts by weight based on 100 parts by weight of the grain flour .

In addition, the mixture of the grain flour and chicken breast may further include one or more of milk and water.

By adding milk or water to the mixture, the viscosity of the dough can be increased and the texture of the tortilla can be improved. In addition, when the milk is added, the odor of chicken breast meat can be removed.

Although not limited thereto, the total content of the milk or water may be 1 to 20 parts by weight based on 100 parts by weight of the grain flour.

In addition, according to one embodiment of the present invention, vegetable creams, yeasts, synthetic flavors and the like can be added in addition to the above components. Although not limited thereto, the vegetable cream may include 0.01 to 5 parts by weight based on 100 parts by weight of the grain flour, the yeast may include 0.01 to 5 parts by weight, and the synthetic flavoring agent may be 0.001 to 5 parts by weight. It may include.

Thereafter, the mixture may be ground and mixed to form a dough. Although not limited thereto, the grinding process may use a mixer.

In the grinding process, the chicken breast may be finely ground and mixed with the grain flour to form a dough. According to an embodiment of the present invention, the grinding process and the mixing process are not clearly separated and may be performed at the same time.

According to one embodiment of the present invention, the size of the ground chicken breast is not particularly limited, but may be, for example, ground to a size similar to or slightly larger than the grain flour. For example, but not limited to, the chicken breast may be ground to a size of 1 to 10000 times the grain flour.

When the mixture is properly mixed, a dough is formed, and the dough may be aged for a certain time. The method of ripening the dough is not particularly limited, and may be aged at a temperature lower than room temperature, for example. More specifically, a refrigerator which is generally used may be used, and may be stored at a temperature of 3 to 10 ° C.


Next, the baking of the dough may be performed.

After forming the dough into a predetermined shape can be baked. The present invention is not limited thereto, but may be baked in a round and thin form, for example, and may have a diameter of 10 to 50 cm.

Chicken breast pulverized in the baking process is cooked in a good state to eat with the grain powder.

Although not limited to this, the dough may be baked in an ungreased pan. Or it can be baked using an oven. In addition, the baking temperature is not particularly limited, but may be baked at, for example, 20 seconds to 20 minutes at 100 to 300 ° C.

Chicken breast tortilla according to an embodiment of the present invention may have a savory taste and chewy texture. In addition, it may have a unique taste and nutrition of rice flour.

In addition, it is possible to provide a different texture by eating chicken breasts that are low in fat and rich in protein, without feeling stiff. In addition, chicken breasts can be combined with grain flour to create a unique texture.

In addition, the chicken breast tortilla according to one embodiment of the present invention may be formed in a round and thin plate shape. The chicken breast tortillas can be taken or the lettuce, tomato, meat, etc. can be wrapped and eaten in the chicken breast tortillas.

Hereinafter, the present invention will be described in more detail with reference to one embodiment of the present invention, but these are not intended to limit the scope of the present invention.

[Example]

First, a tumbling operation was performed to remove impurities from chicken breasts. One laurel leaf was added per 4 chunks of chicken breast, and 10 ml of milk was added per 100 g of chicken breast to remove odor.

In the blender 50 parts by weight of corn flour, 20 parts by weight of flour, 15 parts by weight of non-glutinous rice, 15 parts by weight of glutinous rice, 50 parts by weight of chicken breasts. In addition, a small amount of salt, pepper, butter, olive oil, water, milk and vegetable cream were added and ground. Grind for about 30 seconds, mix with a spatula, and then grind again for 30 seconds. This process was repeated four times in total to form a dough. The dough was wrapped in a wrap and aged for 30 minutes.

The dough was pushed with a push pin and thinly sliced into a round shape. Place it in an ungreased pan and bake it in low heat.

The chicken breast tortilla had a high taste and chewy texture, which was highly preferred by consumers. In addition, chicken breasts can be eaten without feeling stiff, and the chicken breasts combine with the grain powder to give a unique texture.

In addition, the chicken breast tortilla is formed in a round and thin plate shape can be eaten wrapped in lettuce, tomato, meat, etc. in the chicken breast tortilla.

The present invention is not limited by the above-described embodiments and the accompanying drawings, but is intended to be limited only by the appended claims. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

Claims (11)

Chicken breast tortilla formed by baking a dough comprising at least one grain flour selected from the group consisting of corn flour, spicy rice flour, glutinous rice flour and flour and ground chicken breasts.
The method of claim 1,
When the grain flour comprises one or more flours, the corn flour content is 20 to 60 parts by weight based on 100 parts by weight of the grain flour, chicken breast tortilla.
The method of claim 1,
When the grain flour includes one or more kinds of flour, the content of the non-rice flour is 10 to 50 parts by weight based on 100 parts by weight of the grain flour.
The method of claim 1,
When the grain flour includes one or more kinds of flour, the content of the glutinous rice flour is 10 to 50 parts by weight based on 100 parts by weight of the grain flour.
The method of claim 1,
When the grain flour comprises one or more flours, the content of the flour is 10 to 50 parts by weight of chicken breast tortillas based on 100 parts by weight of the grain flour.
The method of claim 1,
The chicken breast tortilla is 20 to 400 parts by weight based on 100 parts by weight of the grain flour.
The method of claim 1,
The dough is chicken breast tortilla containing at least one of olive oil, butter, salt, pepper, water and milk.
Mixing at least one grain flour and chicken breast selected from the group consisting of corn flour, spicy rice flour, glutinous rice flour and flour;
Grinding and mixing the mixture to form a dough; And
Roasting the dough;
Chicken breast tortilla manufacturing method comprising a.
9. The method of claim 8,
The grain flour comprises one or more kinds of flour, the content of the corn flour is 20 to 60 parts by weight, the content of the non-rice flour is 10 to 50 parts by weight, based on 100 parts by weight of the grain flour, The content is 10 to 50 parts by weight, the flour content of 10 to 50 parts by weight of the chicken breast tortilla manufacturing method.
9. The method of claim 8,
The chicken breast content is 20 to 400 parts by weight based on 100 parts by weight of the grain flour chicken breast tortilla manufacturing method.
9. The method of claim 8,
Method for producing a chicken breast tortilla to form a dough comprising at least one of olive oil, butter, salt, pepper, water and milk in the mixture.
KR1020120017076A 2012-02-20 2012-02-20 Chicken breast tortilla and method for manufacturing the same KR20130095547A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020120017076A KR20130095547A (en) 2012-02-20 2012-02-20 Chicken breast tortilla and method for manufacturing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020120017076A KR20130095547A (en) 2012-02-20 2012-02-20 Chicken breast tortilla and method for manufacturing the same

Publications (1)

Publication Number Publication Date
KR20130095547A true KR20130095547A (en) 2013-08-28

Family

ID=49218863

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020120017076A KR20130095547A (en) 2012-02-20 2012-02-20 Chicken breast tortilla and method for manufacturing the same

Country Status (1)

Country Link
KR (1) KR20130095547A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150121826A (en) * 2014-04-22 2015-10-30 정인자 Method of rice cake for rice cake soup
WO2018140283A1 (en) * 2017-01-30 2018-08-02 General Mills, Inc. Gluten-free tortillas
KR102319788B1 (en) * 2021-01-05 2021-11-01 김수만 Multifunctional papaer with chicken breast and manufacturing method of the same

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150121826A (en) * 2014-04-22 2015-10-30 정인자 Method of rice cake for rice cake soup
WO2018140283A1 (en) * 2017-01-30 2018-08-02 General Mills, Inc. Gluten-free tortillas
US11172685B2 (en) 2017-01-30 2021-11-16 General Mills, Inc. Gluten-free tortillas
KR102319788B1 (en) * 2021-01-05 2021-11-01 김수만 Multifunctional papaer with chicken breast and manufacturing method of the same

Similar Documents

Publication Publication Date Title
KR101992212B1 (en) Manufacturing method of nutritious dumpling
Mohammed et al. Revisit to Ethiopian traditional barley-based food
CN107232261A (en) A kind of bread being made with vegetables or fruit with addition of flour, egg, milk and preparation method thereof
WO2020031143A1 (en) Food preparations based on whole grain gluten-free cereals and method for preparation thereof
CN106720433A (en) A kind of batatasins meat and preparation method thereof
KR101446547B1 (en) Manufacturing method of fried streusel walnut cake
KR102033675B1 (en) Method for manufacturing rice cheese hot dogs
CN104604985A (en) Functional puerarin shortbread and making method thereof
KR20130095547A (en) Chicken breast tortilla and method for manufacturing the same
CN108013102A (en) A kind of apple pie shortcake dessert and preparation method thereof
KR101418153B1 (en) fish cake product with glutinous rice cake in core and method for producing the same
KR20180128772A (en) Composition for hot dog and method for preparing hot dog using the same
KR20180046629A (en) Chicken patty filled with food material and manufacturing method of the same
KR102004936B1 (en) Cudrania tricuspidata corn dog and method of making thereof
KR20200117569A (en) Pastry manufacturing method
KR20200117336A (en) Pastry hot dog and method for manufacturing this same
KR100881433B1 (en) Bean curd cracker manufacturing methods
KR101895200B1 (en) Biscuit using of dried shrimp and manufacturing method of the same that
CN110115287A (en) A kind of formula and technique of bread
KR101638589B1 (en) Production method of scorched rice chocolate nutrition cereal
Charoenphun Utilization of pineapple residue for pineapple paste and gluten-free pie
KR101938483B1 (en) Baked rice cake and the manufacturing method thereof
JP6382426B1 (en) Healthy foreskin food containing butter, miso and lactic acid bacteria in the ingredients
KR20170034196A (en) A process for the preparation of pizza dough comprising mixed grains and the pizza dough comprising mixed grains prepared therefrom
KR20240014807A (en) Preparation of Buckwheat Cream

Legal Events

Date Code Title Description
WITN Withdrawal due to no request for examination