CN101253873A - Method for preparing nourishing type, local flavor type or nutrition local flavor type Chasan - Google Patents
Method for preparing nourishing type, local flavor type or nutrition local flavor type Chasan Download PDFInfo
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- CN101253873A CN101253873A CNA2008100186857A CN200810018685A CN101253873A CN 101253873 A CN101253873 A CN 101253873A CN A2008100186857 A CNA2008100186857 A CN A2008100186857A CN 200810018685 A CN200810018685 A CN 200810018685A CN 101253873 A CN101253873 A CN 101253873A
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Abstract
The invention discloses a method for making crisp-noodle of nourishment type, flavor type or nourishment and flavor type, which belongs to food processing field. The crispy crisp-noodle of nourishment type, flavor type or nourishment and flavor type is obtained in the working process of the invention including adding one or more raw material of nourishment type or flavor type to the dough in proportion in the process of kneading the dough, fermenting, dough cutting, twisting, coiling, deep frying, etc. The crisp-noodle satisfies the public requirement for the nourishment, the functionality and multi-flavor of the food.
Description
Technical field
What the present invention relates to is the preparation method of auxotype, flavor type or flavour nutrient tea San, can make that multiple nutrients is good, the crisp tea San of unique flavor, belongs to food processing field.
Background technology
Huaian tea San is the special food of name in Huaian, Jiangsu, there be more than 200 year and manufacture history, since nineteen thirty is obtained Panamanian gold medal, once obtained a plurality of awards, but be considered as having the choice present of local characteristic presenting friends and all-ages nutrient excellent product by we Huaian people always.But since coming, Huaian tea San kind is single, except flour, salt, water, does not add other thing in the product more, and a taste does not change.In order to satisfy the turn of the market of making rapid progress, get rich in order to drive the conventional industries in Huaian and large quantities of laid-off workers, be necessary on the seriation new product development of Huaian tea San, to make an issue of.
Summary of the invention
The objective of the invention is: the preparation method of auxotype, flavor type or flavour nutrient tea San is provided, develops the tea San new varieties of multiple nutrients, raciness, to satisfy the needs of people to food seeking new thoughts changes persuingization.
Technical solution of the present invention is: auxotype tea San is according to flour, water and salt are formed basic material, flour is 100%, calculate with flour weight, salt 1-2%, water 40-50%, it is characterized in that: in basic material, press 0.10%～0.15%, 1.5%～2.0%, 1.0%～3.0%, 3.0%～8.0% ratio is added the A B B-complex respectively, B calcium, iron, trace element such as zinc and short absorption factor, the C FOS, oligomeric maltose or synanthrin water-soluble dietary fiber, D soybean protein or peanut protein correspondingly make the vitamin enrichment type by conventional processes, the mineral element enhanced type, the dietary fiber enhanced type, protein-enrichmen type nutrition tea San.
Flavor type tea San is according to flour, water and salt are formed basic material, flour is 100%, calculate with flour weight, salt 1-2%, water 40-50%, it is characterized in that: in basic material, add the local flavor raw material and make flavor type tea San according to conventional processes, the local flavor raw material is a red date, carrot, tomato, hawthorn, corn, fragrant citrus, green tea, black tea, pork juice, beef broth, chicken juice, sea sedge, capsicum, Chinese prickly ash, pepper, anistree, sweet osmanthus, cassia bark, cloves, dried orange peel, Radix Glycyrrhizae, fennel, semen myristicae, cumin, in the curry a kind, combination more than 2 kinds or 2 kinds, 1%～5% ratio according to total amount adds in the dough, makes fruit-vegetable type, smear the tea type, the barbecue type, the sea sedge type, spicy type, spiced type, the cumin type, spiced salt type or curried type flavor tea San.
The material combination that flavour nutrient tea San mentions according to auxotype, flavor type adds basic material and makes flavour nutrient tea San according to conventional processes.
The preparation method of flavor type tea San of the present invention is according to the artificial compound essence of the heavy corresponding odor type of ten thousand/interpolation of flour.
The preparation method of auxotype of the present invention, flavor type or flavour nutrient tea San, water-soluble liquid shape raw material directly adds; The pulverulent solids raw material palpus that directly adds mix the back interpolation with a small amount of flour earlier; The oily material is dissolved in a small amount of grease, in later stage of dough molding with go into dough; Solid spice is made the spice water interpolation by taking back the extractor of receiving the volatile materials device; Fruit and vegetable materials adopts hot water or water vapour or microwave mode blanching making beating back to add; Meat raw material adds water and stewes juice interpolation in the boiling one-tenth, adopts proteolytic enzyme to help hydrolysis.
The conventional processes that tea San produces is: raw material selection → raw material processing → modulation dough → once proof → open bar → rubbing → secondary to proof → and around bar → fried → cooling packing
(1) raw material is selected: select that wet gluten content is greater than 26%, the medium patent flour of biceps intensity; Vitamin, mineral matter nutritional hardening agent, essence or spices, soybean protein, peanut protein, FOS, Arabic gum, synanthrin are food-grade; Red date, carrot, tomato, hawthorn, corn, fragrant citrus, green tea, black tea, pork juice, beef broth, chicken juice, sea sedge, capsicum, Chinese prickly ash, pepper, anise, sweet osmanthus, cassia bark, cloves, dried orange peel, Radix Glycyrrhizae, fennel, semen myristicae, cumin, curry are natural material, fresh, nothing is gone mouldy, and has its due color and luster and smell;
(2) raw material is handled: water-soluble liquid shape raw material directly adds, and counts the water yield; Directly the pulverulent solids raw material that adds must mix with a small amount of flour earlier, adds in remaining a large amount of flour and modulates; The oily material is dissolved in a small amount of grease, in later stage of dough molding with go into dough; Solid spice is made the spice water interpolation by taking back the extractor of receiving the volatile materials device, counts the water yield; Fruit and vegetable materials adopts hot water or water vapour or microwave mode blanching, and add the making beating back; Meat raw material adds water and stewes juice interpolation in the boiling one-tenth, adopts proteolytic enzyme to help hydrolysis;
(3) modulation dough: take by weighing corresponding flour, salt, nutritional agents, flavouring agent according to proportioning, mixing of materials is even, add water in proportion, water temperature is 30 ℃～45 ℃ scopes, by hand or dough mixing machine flour is crumpled into dough, up to exquisiteness, softness, smooth, the flexible that dough becomes, tack-free till;
(4) once proof: dough is remained on 25 ℃～28 ℃ of temperature, under relative humidity 75%～85% condition, leave standstill 30min～60min;
(5) open bar: dough is divided into a little dough that about 2.5kg is heavy, is twisted into the thick strip of the about 4cm～5cm of diameter, a circle circle dish is circular on operating desk simultaneously, and the surface is coated with the last layer vegetable oil with brush;
(6) rubbing: with the strip rubbing of finishing in the step 5 repeatedly again, draw while rubbing with the hands, strip is tapered, coils then in the engagement, from the basin center outward around, one deck is stacked from the bottom up, each interlayer all will be smeared a little oil, and repetitive operation is so generally wanted 3 times, rub the about 0.5cm of strip diameter with the hands, make " San embryo ";
(7) secondary proofs: put into some vegetable oil at the San embryo surface it is immersed under the pasta, put about 35 ℃ of following 1h, and like this in next step operation, the Ainz diffusing bar that is difficult for being completely cured;
(8) around bar: will rub good San embryo earlier with the hands and be wrapped on hand, and about general 12 circles, in the process of twining the effect of drawing be arranged, like this, it is very thin that Ainz will become, and then with the long chopsticks of a pair of, the Ainz that winds is enclosed within puts oil cauldron on two chopsticks into and explode;
(9) fried: oily temperature control is at 160 ℃～170 ℃, the chopsticks bar that stretches tight, put into oil cauldron, swing is several down in oil cauldron, stacks that the noodles mistake is built up is fan-shaped with two chopsticks are staggered then, extracts chopsticks out, about 2-3min, the fried pot that when tea San is golden yellow, rises, chopsticks can be made the shape of oneself wanting in swing, as cosmos, comb type etc.;
(10) cooling packing: will explode good Ainz and put into container, drop removes the oil on surface, is cooled to 40 ℃, packing.
The specific embodiment
The present invention is further described below in conjunction with embodiment, and embodiment is not the restriction to technical scheme.
Example 1:
Vitamin enrichment type nutrition tea San makes: (1) takes by weighing vitamin A: 200 milligrams, vitamin C: 25000 milligrams, vitamin D: 2.5 milligrams, vitamin E: 5 milligrams, vitamin K: 12.5 milligrams, vitamin B1: 125 milligrams, vitamin B2: 125 milligrams, vitamin B6: 100 milligrams, cobalamin: 0.75 milligram, nicotinic acid: 1250 milligrams, folic acid: 25 milligrams, pantothenic acid: 500 milligrams; Flour mixes with a small amount of flour, and oil soluble material is dissolved in a small amount of grease standby; (2) flour is 25 kilograms, salt 250 grams, 10 kilograms in water; (3) vitamin powdery part is mixed with flour, salt and water-soluble liquid material dissolve in 30 ℃ of warm water, add flour modulation dough 1 time, and be agglomerating when tack-free when dough, adds the oil-soluble partial material, continues to mix; (4) dough is placed on 25 ℃, under relative humidity 75% condition, leaves standstill 30min; (5) dough is divided into the heavy little dough of the about 2.5kg of each piece, is twisted into the 4cm strip; (6) strip is drawn while rubbing with the hands, strip is tapered, coil then in the engagement, from the basin center outward around, one deck is stacked from the bottom up, each interlayer all will be smeared a little oil, repetitive operation is 3 times like this,, makes " San embryo " up to the about 0.5cm of strip diameter; (7) put into some vegetable oil at the San embryo surface it is immersed under the pasta, put 35 ℃ of following 1h; (8) will rub good San embryo with the hands and be wrapped on hand, draw around the limit on the limit, about general 12 circles, then with the long chopsticks of a pair of, the Ainz that winds is enclosed within puts oil cauldron on the chopsticks into and explode; (9) oily temperature control is at 160 ℃.The chopsticks bar that stretches tight is put into oil cauldron, in oil cauldron swing several down, stack that the noodles mistake is built up is fan-shaped with two chopsticks are staggered then, extract chopsticks out, about 2min, fried when tea San is golden yellow, rise pot; (10) will explode good Ainz and put into container, drop removes the oil on surface, is cooled to 40 ℃, and packing makes product.
Example 2:
Mineral-supplemented type nutrition tea San makes: (1) takes by weighing calcium citrate: 375 grams, zinc sulfate: 3.75 grams, ferrous sulfate: 5 grams, vitamin C: 25 grams; Flour mixes standby with a small amount of flour; (2) flour is 25 kilograms, salt 375 grams, 11.25 kilograms in water; (3) calcium, iron, zinc salt and flour are mixed, salt dissolves in 40 ℃ of warm water, 1 adding flour, the modulation dough is smooth, tack-free to dough; (4) dough is placed on 28 ℃, under relative humidity 80% condition, leaves standstill 45min; (5) dough is divided into the heavy little dough of the about 2.5kg of each piece, is twisted into the 4cm strip; (6) strip is drawn while rubbing with the hands, strip is tapered, coil then in the engagement, from the basin center outward around, one deck is stacked from the bottom up, each interlayer all will be smeared a little oil, repetitive operation is 3 times like this,, makes " San embryo " up to the about 0.5cm of strip diameter; (7) put into some vegetable oil at the San embryo surface it is immersed under the pasta, put 35 ℃ of following 1h; (8) will rub good San embryo with the hands and be wrapped on hand, draw around the limit on the limit, about general 12 circles, then with the long chopsticks of a pair of, the Ainz that winds is enclosed within puts oil cauldron on the chopsticks into and explode; (9) oily temperature control is at 165 ℃, and the chopsticks bar that stretches tight is put into oil cauldron, in oil cauldron swing several down, stack that the noodles mistake is built up is fan-shaped with two chopsticks are staggered then, extract chopsticks out, about 2min, fried when tea San is golden yellow, rise pot; (10) will explode good Ainz and put into container, drop removes the oil on surface, is cooled to 40 ℃, and packing makes product.
Example 3:
The reinforced nutritious tea San of dietary fiber makes: (1) takes by weighing FOS 250 grams, Arabic gum 87.5 grams, synanthrin 35.5 grams, uses the hot water dissolving respectively, filters standby; (2) flour is 25 kilograms, salt 500 grams, 12.5 kilograms in water; (3) salt dissolves in 45 ℃ of warm water, 1 adding flour, and the modulation dough adds the syrup that filters again, rubs to dough smooth, tack-free; (4) dough is placed on 28 ℃, under relative humidity 85% condition, leaves standstill 60min; (5) dough is divided into the heavy little dough of the about 2.5kg of each piece, is twisted into the 5cm strip; (6) strip is drawn while rubbing with the hands, strip is tapered, coil then in the engagement, from the basin center outward around, one deck is stacked from the bottom up, each interlayer all will be smeared a little oil, repetitive operation is 3 times like this,, makes " San embryo " up to the about 0.5cm of strip diameter; (7) put into some vegetable oil at the San embryo surface it is immersed under the pasta, put 35 ℃ of following 1h; (8) will rub good San embryo with the hands and be wrapped on hand, draw around the limit on the limit, about general 12 circles, then with the long chopsticks of a pair of, the Ainz that winds is enclosed within puts oil cauldron on the chopsticks into and explode; (9) oily temperature control is at 170 ℃, and the chopsticks bar that stretches tight is put into oil cauldron, in oil cauldron swing several down, stack that the noodles mistake is built up is fan-shaped with two chopsticks are staggered then, extract chopsticks out, about 3min, fried when tea San is golden yellow, rise pot; (10) will explode good Ainz and put into container, drop removes the oil on surface, is cooled to 40 ℃, and packing makes product.
Example 4:
Protein-enrichmen type nutrition tea San makes: (1) takes by weighing soyabean protein powder 1250 grams, glutamine transaminase 125 grams, and both mix; (2) flour is 25 kilograms, salt 375 grams, 10 kilograms in water; (3) soyabean protein powder and flour are mixed, salt dissolves in 40 ℃ of warm water, and in 1 adding powder, the modulation dough is rubbed to dough smooth, tack-free; (4) dough is placed on 28 ℃, under relative humidity 80% condition, leaves standstill 45min; (5) dough is divided into the heavy little dough of the about 2.5kg of each piece, is twisted into the 4.5cm strip; (6) strip is drawn while rubbing with the hands, strip is tapered, coil then in the engagement, from the basin center outward around, one deck is stacked from the bottom up, each interlayer all will be smeared a little oil, repetitive operation is 3 times like this,, makes " San embryo " up to the about 0.5cm of strip diameter; (7) put into some vegetable oil at the San embryo surface it is immersed under the pasta, put 35 ℃ of following 1h; (8) will rub good San embryo with the hands and be wrapped on hand, draw around the limit on the limit, about general 12 circles, then with the long chopsticks of a pair of, the Ainz that winds is enclosed within puts oil cauldron on the chopsticks into and explode; (9) oily temperature control is at 170 ℃.The chopsticks bar that stretches tight is put into oil cauldron, in oil cauldron swing several down, stack that the noodles mistake is built up is fan-shaped with two chopsticks are staggered then, extract chopsticks out, about 3min, fried when tea San is golden yellow, rise pot; (10) will explode good Ainz and put into container, drop removes the oil on surface, is cooled to 40 ℃, and packing makes product.
Example 5:
Spiced salt flavor tea San makes: (1) spices is in Chinese prickly ash 15, pepper 30, anise 5, cloves 15, fennel seeds 15, cassia bark 10, the preparation of dried orange peel 10 ratios, take by weighing total amount 250 grams, add 2.5 kg water and added extraction heat 1 hour in taking back the vessel of receiving volatile materials, the filtration cooling is standby; (2) flour is 25 kilograms, salt 450 grams, 10 kilograms in water; (3) salt dissolves in 40 ℃ of warm water, and spice water counts the water yield, in 1 adding powder, and the modulation dough, the later stage adds 2.5 gram peppermint essence, rubs to dough smooth, tack-free; (4) dough is placed on 28 ℃, under relative humidity 80% condition, leaves standstill 45min; (5) dough is divided into the heavy little dough of the about 2.5kg of each piece, is twisted into the 5cm strip; (6) strip is drawn while rubbing with the hands, strip is tapered, coil then in the engagement, from the basin center outward around, one deck is stacked from the bottom up, each interlayer all will be smeared a little oil, repetitive operation is 3 times like this,, makes " San embryo " up to the about 0.5cm of strip diameter; (7) put into some vegetable oil at the San embryo surface it is immersed under the pasta, put 35 ℃ of following 1h; (8) will rub good San embryo with the hands and be wrapped on hand, draw around the limit on the limit, about general 12 circles, then with the long chopsticks of a pair of, the Ainz that winds is enclosed within puts oil cauldron on the chopsticks into and explode; (9) oily temperature control is at 170 ℃.The chopsticks bar that stretches tight is put into oil cauldron, in oil cauldron swing several down, stack that the noodles mistake is built up is fan-shaped with two chopsticks are staggered then, extract chopsticks out, about 3min, fried when tea San is golden yellow, rise pot; (10) will explode good Ainz and put into container, drop removes the oil on surface, is cooled to 40 ℃, and packing makes product.
Example 6:
Red date tea San makes: (1) takes by weighing red date 1000 grams, adds 3000 gram poach, and the jujube paste shape is made in peeling; (2) flour is 25 kilograms, salt 375 grams, 10 kilograms in water; (3) jujube paste, flour are put into dough mixing machine, salt dissolves in 40 ℃ of warm water, in 1 adding powder, and the modulation dough, the later stage can add 2.5 gram red date essence, rubs to dough smooth, tack-free; (4) dough is placed on 28 ℃, under relative humidity 80% condition, leaves standstill 45min; (5) dough is divided into the heavy little dough of the about 2.5kg of each piece, is twisted into strip; (6) strip is drawn while rubbing with the hands, strip is tapered, coil then in the engagement, from the basin center outward around, one deck is stacked from the bottom up, each interlayer all will be smeared a little oil, repetitive operation is 3 times like this,, makes " San embryo " up to the about 0.5cm of strip diameter; (7) put into some vegetable oil at the San embryo surface it is immersed under the pasta, put 35 ℃ of following 1h; (8) will rub good San embryo with the hands and be wrapped on hand, draw around the limit on the limit, about general 12 circles, then with the long chopsticks of a pair of, the Ainz that winds is enclosed within puts oil cauldron on the chopsticks into and explode; (9) oily temperature control is at 165 ℃.The chopsticks bar that stretches tight is put into oil cauldron, in oil cauldron swing several down, stack that the noodles mistake is built up is fan-shaped with two chopsticks are staggered then, extract chopsticks out, about 2min, fried when tea San is golden yellow, rise pot; (10) will explode good Ainz and put into container, drop removes the oil on surface, is cooled to 40 ℃, and packing makes product.
Example 7:
Mineral-supplemented type spiced salt flavor tea San makes: (1) takes by weighing calcium citrate: 375 grams, zinc sulfate: 3.75 grams, ferrous sulfate: 5 grams, vitamin C: 25 grams; Flour mixes standby with a small amount of flour; Spices takes by weighing total amount 250 grams in Chinese prickly ash 15, pepper 30, anise 5, cloves 15, fennel seeds 15, cassia bark 10, the preparation of dried orange peel 10 ratios, adds 2.5 kg water and added extraction heat 1 hour in taking back the vessel of receiving volatile materials, and filtration is cooled off standby; (2) flour is 25 kilograms, salt 450 grams, 10 kilograms in water; (3) salt dissolves in 40 ℃ of warm water, and spice water counts the water yield, in 1 adding powder, and the modulation dough, the later stage adds 2.5 gram peppermint essence, rubs to dough smooth, tack-free; (4) dough is placed on 28 ℃, under relative humidity 80% condition, leaves standstill 45min; (5) dough is divided into the heavy little dough of the about 2.5kg of each piece, is twisted into the 4cm strip; (6) strip is drawn while rubbing with the hands, strip is tapered, coil then in the engagement, from the basin center outward around, one deck is stacked from the bottom up, each interlayer all will be smeared a little oil.Repetitive operation is 3 times like this,, makes " San embryo " up to the about 0.5cm of strip diameter; (7) put into some vegetable oil at the San embryo surface it is immersed under the pasta, put 35 ℃ of following 1h; (8) will rub good San embryo with the hands and be wrapped on hand, draw around the limit on the limit, about general 12 circles, then with the long chopsticks of a pair of, the Ainz that winds is enclosed within puts oil cauldron on the chopsticks into and explode; (9) oily temperature control is at 170 ℃.The chopsticks bar that stretches tight is put into oil cauldron, in oil cauldron swing several down, stack that the noodles mistake is built up is fan-shaped with two chopsticks are staggered then, extract chopsticks out, about 3min, fried when tea San is golden yellow, rise pot; (10) will explode good Ainz and put into container, drop removes the oil on surface, is cooled to 40 ℃, and packing makes product.
Claims (5)
1. the preparation method of auxotype tea San, according to flour, water and salt are formed basic material, flour is 100%, calculate with flour weight, salt 1-2%, water 40-50%, it is characterized in that: in basic material, press 0.10%～0.15%, 1.5%～2.0%, 1.0%～3.0%, 3.0%～8.0% ratio is added the A B B-complex respectively, B calcium, iron, trace element such as zinc and short absorption factor, the C FOS, oligomeric maltose or synanthrin water-soluble dietary fiber, D soybean protein or peanut protein correspondingly make the vitamin enrichment type by conventional processes, the mineral element enhanced type, the dietary fiber enhanced type, protein-enrichmen type nutrition tea San.
2. the preparation method of flavor type tea San, according to flour, water and salt are formed basic material, flour is 100%, calculate with flour weight, salt 1-2%, water 40-50%, it is characterized in that: in basic material, add the local flavor raw material and make flavor type tea San according to conventional processes, the local flavor raw material is a red date, carrot, tomato, hawthorn, corn, fragrant citrus, green tea, black tea, pork juice, beef broth, chicken juice, sea sedge, capsicum, Chinese prickly ash, pepper, anistree, sweet osmanthus, cassia bark, cloves, dried orange peel, Radix Glycyrrhizae, fennel, semen myristicae, cumin, in the curry a kind, combination more than 2 kinds or 2 kinds, ratio according to total amount 1%～5% adds in the dough, makes fruit-vegetable type, smear the tea type, the barbecue type, the sea sedge type, spicy type, spiced type, the cumin type, spiced salt type or curried type flavor tea San.
3. the preparation method of flavour nutrient tea San is characterized in that: the material combination adding basic material that claim 1 or 2 is mentioned is made flavour nutrient tea San according to conventional processes.
4. the preparation method of flavor type tea San according to claim 2 is characterized in that: according to the artificial compound essence of the heavy corresponding odor type of ten thousand/interpolation of flour.
5. according to the preparation method of claim 1,2 or 3 described auxotypes, flavor type or flavour nutrient tea San, it is characterized in that: water-soluble liquid shape raw material can directly add; The pulverulent solids raw material palpus that directly adds mix the back interpolation with a small amount of flour earlier; The oily material is dissolved in a small amount of grease, in later stage of dough molding with go into dough; Solid spice is made the spice water interpolation by taking back the extractor of receiving the volatile materials device; Fruit and vegetable materials adopts hot water or water vapour or microwave mode blanching making beating back to add; Meat raw material adds water and stewes juice interpolation in the boiling one-tenth, adopts proteolytic enzyme to help hydrolysis.
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| CN2008100186857A CN101253873B (en) | 2008-03-10 | 2008-03-10 | Method for preparing nourishing type Chasan |
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| CN2008100186857A CN101253873B (en) | 2008-03-10 | 2008-03-10 | Method for preparing nourishing type Chasan |
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| CN101253873B CN101253873B (en) | 2012-03-21 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371378A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Preparation method of crab cream fried dough twists |
| CN103371205A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Fried crab-roe dough twist |
| CN104336620A (en) * | 2014-09-28 | 2015-02-11 | 邯郸市誉皓实业有限公司 | Compound nutritional vital wheat gluten and preparation method thereof |
| CN104489021A (en) * | 2014-11-25 | 2015-04-08 | 太和县阿龙哥农业科技有限公司 | Fried dough twist with sour plum taste and preparation method thereof |
| CN104489022A (en) * | 2014-11-25 | 2015-04-08 | 太和县阿龙哥农业科技有限公司 | A fried dough twist flavored with green tea and a preparation method thereof |
-
2008
- 2008-03-10 CN CN2008100186857A patent/CN101253873B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371378A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Preparation method of crab cream fried dough twists |
| CN103371205A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Fried crab-roe dough twist |
| CN104336620A (en) * | 2014-09-28 | 2015-02-11 | 邯郸市誉皓实业有限公司 | Compound nutritional vital wheat gluten and preparation method thereof |
| CN104489021A (en) * | 2014-11-25 | 2015-04-08 | 太和县阿龙哥农业科技有限公司 | Fried dough twist with sour plum taste and preparation method thereof |
| CN104489022A (en) * | 2014-11-25 | 2015-04-08 | 太和县阿龙哥农业科技有限公司 | A fried dough twist flavored with green tea and a preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101253873B (en) | 2012-03-21 |
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