CN102187969A - Method for preparing two-taste rice dumplings - Google Patents
Method for preparing two-taste rice dumplings Download PDFInfo
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- CN102187969A CN102187969A CN2011101581041A CN201110158104A CN102187969A CN 102187969 A CN102187969 A CN 102187969A CN 2011101581041 A CN2011101581041 A CN 2011101581041A CN 201110158104 A CN201110158104 A CN 201110158104A CN 102187969 A CN102187969 A CN 102187969A
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- glutinous rice
- pyramid
- oeuveres
- bors
- shaped dumpling
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 40
- 235000009566 rice Nutrition 0.000 title claims abstract description 40
- 240000007594 Oryza sativa Species 0.000 title claims description 25
- 238000000034 method Methods 0.000 title abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 13
- 239000011780 sodium chloride Substances 0.000 claims abstract description 13
- 235000009508 confectionery Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000012054 meals Nutrition 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 13
- 235000013409 condiments Nutrition 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 241000675108 Citrus tangerina Species 0.000 claims description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 241000238557 Decapoda Species 0.000 claims description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 235000013527 bean curd Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 241001499808 Allium atrorubens Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 229940043353 maltol Drugs 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 15
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for preparing two-taste rice dumplings. The rice dumplings are mainly made of glutinous rice by the following steps of: 1) putting the glutinous rice into a container, and immersing in water for 6 to 8 hours; 2) washing the glutinous rice; 3) taking the glutinous rice out, and draining completely; 4) pouring part of the glutinous rice in the step 3 into a frying pan at the temperature of between 170 and 190, frying for 3 to 5 minutes, pouring part of the glutinous rice into the pan, and stir-frying at the temperature of between 180 and 200 DEG C for 5 to 10 minutes; 5) taking the glutinous rice out, and cleaning in clear water; 6) draining; 7) adding saline taste materials and saline taste seasonings, and stirring uniformly to prepare salty rice for later use; 8) putting the other part of the glutinous rice in the step 3 into a steaming disc, and putting into a steaming cabinet for steaming for 50 minutes; and 9) taking the glutinous rice out of the steaming cabinet, pouring into a stirrer, adding sweet taste seasonings, and stirring uniformly by boiling water to prepare sweet rice for later use. The two-taste rice dumplings prepared by the method are delicious and palatable and higher in nutritive value, and the glutinous rice is glutinous but not overcooked, fat but not greasy, tender in meat, fragrant in taste, moderate in salty and sweet, fragrant, tender, delicious and chewy, and has salty and sweet flavors which are not tainted mutually.
Description
Technical field
The present invention is about a kind of food, more particularly, and about a kind of Two bors d's oeuveres pyramid-shaped dumpling preparation method.
Background technology
World's cuisines are in China, and Chinese pyramid-shaped dumpling is the food in red-letter day of the Dragon Boat Festival, and legend is in honor of to bend former and spread and pass on so far, are above eliminate indigestion one of the deepest traditional foods that forms sediment of Chinese history.
Along with market economy increasing development, huge variation has also taken place in the kind for pyramid-shaped dumpling in the Chinese traditional food, but from overall development trend, also all be based on glutinous rice, auxiliary auxiliary material with other from total taste, is divided into two kinds in Tian Kou and salty mouth, in existing pyramid-shaped dumpling product because in process Tian Kou and salty mouthful between taint of odour mutually, and all be to exist with independently sweet mouthful of pyramid-shaped dumpling or salty mouthful of pyramid-shaped dumpling.
And in the prior art, traditional pyramid-shaped dumpling work in-process, for packing after the general immersion of glutinous rice, the profit that rises is not thorough, poach: cold water or boiling water soaked pyramid-shaped dumpling, and very hot oven 3 hours is made the difficult control of the soft or hard of back glutinous rice, ripe mashed degree, and the taste of pyramid-shaped dumpling is wandered away, simultaneously the nutrition that should have in manufacturing process, suffer to a certain degree destruction.
Summary of the invention
In view of this, it is a kind of tasty that main purpose of the present invention is to provide, and nutritive value is higher, and include a kind of Two bors d's oeuveres pyramid-shaped dumpling preparation method of Tian Kou and salty mouthful of two kinds of taste pyramid-shaped dumplings in pyramid-shaped dumpling.
In order to achieve the above object, technical scheme of the present invention is achieved in that
A kind of Two bors d's oeuveres pyramid-shaped dumpling preparation method, the Main Ingredients and Appearance glutinous rice of described pyramid-shaped dumpling is made according to the following steps:
1) earlier glutinous rice being put into container soaked 6-8 hour;
2) glutinous rice is washed;
3) pulling glutinous rice out drains the water;
4) get in the step 3 partly glutinous rice pour into the oil temperature for fried system 2-3 minute in the 170-190 ℃ of oil cauldron or partly glutinous rice pour in the pot at 180-200 ℃ of following frying 5-10 minute;
5) pull out and put into clear water and wash;
6) drain the water;
7) put into that to make salty meal after saline taste material and saline taste condiment stir stand-by;
8) getting in the step 3 in addition partly the glutinous rice steaming plate of packing into puts into steamer and steams 50 minutes;
9) go out to pour into behind the steamer and add sweet taste condiment and boiling water in the mixer and stir and make sweet meal and pour in the container stand-by.
Described Two bors d's oeuveres pyramid-shaped dumpling is made according to the following steps:
1) puts into sweet meal, sweet taste material, salty meal in order;
2) parcel moulding;
3) prune the parcel external form
4) steaming plate of packing into;
5) put into steamer, boiling is 30 minutes under 90 ℃ of temperature;
6) pour into after the cooling and go into the anxious storehouse of freezing in the plastic crate, temperature be-35 ± 2 ℃ times freezing more than 8 hours, reach Two bors d's oeuveres pyramid-shaped dumpling central temperature and be-18 ℃.
7) seal after the storehouse is taken out in the packing polybag from anxious freezing;
8) carry out metal detection;
9) freezer is sent in vanning.
Saline taste material described in the described step 7 is any one or any one the above any combination in mushroom, pork and the dried shrimp.
Saline taste condiment described in the described step 7 is salt, five-spice powder, monosodium glutamate 2.8, chickens' extract 1.7, sesame oil.
Also be added with any one or any one the above any combination in barbeque sauce, maltol, red onion, pepper powder, the fermented red beancurd juice in the described saline taste condiment.
Sweet taste condiment described in the described step 9 is white granulated sugar, sesame oil, vegetable oil.
Sweet taste material described in the described step 1 is any one or any one above any combination of preserved egg yellow, sweetened bean paste, tangerine cake, lotus seeds.
Beneficial effect after the employing technique scheme is: a kind of Two bors d's oeuveres pyramid-shaped dumpling of the present invention preparation method, the Two bors d's oeuveres pyramid-shaped dumpling of making by the technical program, not only tasty, nutritive value is higher, glutinous rice is glutinous and mashed, fertile and oiliness, the tender flavor perfume of meat, salty comfortable in, fragrant tender deliciousness, have certain strength of chewing, have saline taste and sweet taste simultaneously, and the not taint of odour mutually of salty sweet taste.
The specific embodiment
Be described in further detail below in conjunction with the specific embodiment among the present invention.
Embodiments of the invention are by 100 casees products, are 16 bags in every case, and every bag is that 560 manufactured goods that restrain are got the raw materials ready.
A kind of Two bors d's oeuveres pyramid-shaped dumpling involved in the present invention, it is mainly formed by the feedstock production of following weight portion:
Glutinous rice 340, sweetened bean paste 90, vegetable oil 70, white granulated sugar 68, pork 46, preserved egg yellow 31, tangerine cake 30, lotus seeds 27, flavoring 24.64, mushroom 17, peanut butter 15, dried shrimp 11, and join the parcel moulding material leaf of bamboo 38, angelica 16.
Described flavoring includes the raw material by following weight portion:
Salt 6.5, five-spice powder 1.5, fermented red beancurd juice 1.6, monosodium glutamate 2.8, chickens' extract 1.7, sesame oil 2.8, barbeque sauce 6.7, maltol 0.05, red onion 0.9, pepper powder 0.09.
The preparation method of described Two bors d's oeuveres pyramid-shaped dumpling includes the following step:
1) raw material that will prepare the Two bors d's oeuveres pyramid-shaped dumpling is weighed according to above-mentioned weight;
2) will prepare the raw material of Two bors d's oeuveres pyramid-shaped dumpling according to carrying out preliminary treatment;
A. dried thin mushroom preliminary treatment is put into container-container and is put into clear water and--topmost adds that weight flattens and--soaked 6 hours and--prune--dehydration-be 180 ℃ in oily temperature--to pull and drain oil → be cut into 0.5CM bulk--add salt, monosodium glutamate mix all → under oily temperature is 200 ℃ fried 10-15 minute--out and pull that to drain → put into container stand-by out in fried 20-25 minute down;
B.----jacketed pan poach 50 minutes--pulls that to be chopped into short granular--add white granulated sugar is manual mixes-adds salt, monosodium glutamate, fermented red beancurd juice, five-spice powder thoroughly, pickle more than 1 hour--stand-by after manual the mixing thoroughly out to be cut into the 1CM fritter in pork preliminary treatment;
C. lotus seeds preliminary treatment--add poach to water in the pot open back 20 minutes-pull fried 15 minutes of the steaming plate upper strata unwheeling of packing into--steamer steamed 30 minutes--→ pull out out to put into the aqueous solution 5 minutes of dissolving is good in advance salt and monosodium glutamate → pull out to put into container stand-by;
D.--the examination outward appearance--is put into clear water immersion and--is chosen foreign material and--drain and put fresh-keeping warehouse into after pulling cooling out in--fried 15 minutes--in dried shrimp preliminary treatment;
E. tangerine biscuit mushroom preliminary treatment--cut into the fritter of 2-2.5g;
F. preserved egg yellow dried thin mushroom preliminary treatment--cut into the fritter of 2-2.5g;
G. glutinous rice preliminary treatment-put into container was soaked--washing--6-8 hour and is pulled out and drain the water.
3) will prepare the preliminary treatment of Two bors d's oeuveres pyramid-shaped dumpling after raw material make salty meal and sweet meal:
Salty meal is made--glutinous rice that drains is got half--poured in the oil cauldron fried 2-3 minute--pull out put into clear water wash → drain the water--to be equipped with the good mushroom of preliminary treatment, pork, dried shrimp-adding flavoring → stir → pour basin into stand-by;
Sweet meal is made--glutinous rice that drains is got half--pour in the steaming plate--putting into steamer steamed 50 minutes--go out pour mixer → adding white granulated sugar, sesame oil, vegetable oil into behind the steamer, boiling water--stirs--, and it is stand-by to pour basin into;
4) the Two bors d's oeuveres pyramid-shaped dumpling is made the parcel moulding:
Each 70g weight, and------------steaming plate of packing into--is pruned and is wrapped up external form--in the parcel moulding to salty meal to lotus seeds to the tangerine cake to sweetened bean paste to preserved egg yellow to carry out sweet meal in the following order.
5) the Two bors d's oeuveres pyramid-shaped dumpling is made as finished product:
Put into the boiling of steamer-under 90 ℃ of temperature 30 minutes--cooling back--pour into plastic crate go into anxious freeze the storehouse-temperature for-35 ± 2 ℃ freezing down more than 8 hours-reach Two bors d's oeuveres pyramid-shaped dumpling central temperature and be-18 ℃.
6) Two bors d's oeuveres pyramid-shaped dumpling finished product is carried out external packing:
Take out from freezing the storehouse---seal--by every bag of 8 packs and adorn 16 bags in metal detection-every case and adorn 100 casees altogether.
In an embodiment of the present invention, when the Two bors d's oeuveres pyramid-shaped dumpling was made the parcel moulding, the sweet meal that is wrapped into and the part by weight of salty meal were 1: 2.
Among the another kind of embodiment of the present invention, also can adopt for the glutinous rice of making salty meal part glutinous rice was poured in the pot at 180-200 ℃ of following frying 5-10 minute.
The above only is a preferable possible embodiments of the present invention, is not in order to limit scope of the present invention.
Claims (7)
1. a Two bors d's oeuveres pyramid-shaped dumpling preparation method is characterized in that, the Main Ingredients and Appearance glutinous rice of described pyramid-shaped dumpling is made according to the following steps:
1) earlier glutinous rice being put into container soaked 6-8 hour;
2) glutinous rice is washed;
3) pulling glutinous rice out drains the water;
4) get in the step 3 partly glutinous rice pour into the oil temperature for fried system 2-3 minute in the 170-190 ℃ of oil cauldron or partly glutinous rice pour in the pot at 180-200 ℃ of following frying 5-10 minute.
5) contain out and put into clear water and wash;
6) drain the water;
7) put into that to make salty meal after saline taste material and saline taste condiment stir stand-by;
8) getting in the step 3 in addition partly the glutinous rice steaming plate of packing into puts into steamer and steams 50 minutes;
9) go out to pour into behind the steamer and add sweet taste condiment and boiling water in the mixer and stir and make sweet meal and pour in the container stand-by.
2. a kind of Two bors d's oeuveres pyramid-shaped dumpling preparation method according to claim 1 is characterized in that described Two bors d's oeuveres pyramid-shaped dumpling is made according to the following steps:
1) puts into sweet meal, sweet taste material, salty meal in order;
2) parcel moulding;
3) prune the parcel external form
4) steaming plate of packing into;
5) put into steamer, boiling is 30 minutes under 90 ℃ of temperature;
6) pour into after the cooling and go into the anxious storehouse of freezing in the plastic crate, temperature be-35 ± 2 ℃ times freezing more than 8 hours, reach Two bors d's oeuveres pyramid-shaped dumpling central temperature and be-18 ℃.
7) seal after the storehouse is taken out in the packing polybag from anxious freezing;
8) carry out metal detection;
9) freezer is sent in vanning.
3. a kind of Two bors d's oeuveres pyramid-shaped dumpling preparation method according to claim 1 is characterized in that, saline taste material described in the described step 7 is any one or any one the above any combination in mushroom, pork and the dried shrimp.
4. a kind of Two bors d's oeuveres pyramid-shaped dumpling preparation method according to claim 1 is characterized in that saline taste condiment described in the described step 7 is salt, five-spice powder, monosodium glutamate 2.8, chickens' extract 1.7, sesame oil.
5. a kind of Two bors d's oeuveres pyramid-shaped dumpling preparation method according to claim 4 is characterized in that, also is added with any one or any one the above any combination in barbeque sauce, maltol, red onion, pepper powder, the fermented red beancurd juice in the described saline taste condiment.
6. a kind of Two bors d's oeuveres pyramid-shaped dumpling preparation method according to claim 1 is characterized in that sweet taste condiment described in the described step 9 is white granulated sugar, sesame oil, vegetable oil.
7. a kind of Two bors d's oeuveres pyramid-shaped dumpling preparation method according to claim 2 is characterized in that, sweet taste material described in the described step 1 is any one or any one above any combination of preserved egg yellow, sweetened bean paste, tangerine cake, lotus seeds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101581041A CN102187969B (en) | 2011-06-14 | 2011-06-14 | Method for preparing two-taste rice dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101581041A CN102187969B (en) | 2011-06-14 | 2011-06-14 | Method for preparing two-taste rice dumplings |
Publications (2)
| Publication Number | Publication Date |
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| CN102187969A true CN102187969A (en) | 2011-09-21 |
| CN102187969B CN102187969B (en) | 2013-07-10 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101581041A Active CN102187969B (en) | 2011-06-14 | 2011-06-14 | Method for preparing two-taste rice dumplings |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657313A (en) * | 2012-06-05 | 2012-09-12 | 上海东锦食品集团有限公司 | Rice dumpling with sauce |
| CN103494082A (en) * | 2013-10-17 | 2014-01-08 | 李文德 | Black glutinous rice dumpling and preparation method thereof |
| CN103734612A (en) * | 2013-12-18 | 2014-04-23 | 佛山市新战略知识产权文化有限公司 | Bird rice dumpling and preparation method thereof |
| CN104126750A (en) * | 2013-12-23 | 2014-11-05 | 广西三江县康百氏实业有限公司 | Manufacturing method for Zongzi |
| CN105661362A (en) * | 2016-02-24 | 2016-06-15 | 吴晓伟 | Glutinous rice-containing instant duck eggs and making method thereof |
| CN105725100A (en) * | 2016-02-24 | 2016-07-06 | 吴晓伟 | Five-cereal-flavor instant duck egg and making method thereof |
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| CN1608520A (en) * | 2004-11-15 | 2005-04-27 | 烟台海龙食品有限公司 | Pyramid-shaped dumpling and its making process |
| CN101028050A (en) * | 2007-04-06 | 2007-09-05 | 梅寒兴 | Meat pyramid-shaped dumpling with fruit and water-melon as ingredients and its production |
| CN101336686A (en) * | 2007-07-06 | 2009-01-07 | 祝新刚 | Pork dumplings made of glutinous rice wrapped in reed leaves, processing method thereof |
| CN101341989A (en) * | 2007-07-09 | 2009-01-14 | 祝新刚 | Chicken pyramid-shaped glutinous rice dumpling and its processing method |
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- 2011-06-14 CN CN2011101581041A patent/CN102187969B/en active Active
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| CN1608520A (en) * | 2004-11-15 | 2005-04-27 | 烟台海龙食品有限公司 | Pyramid-shaped dumpling and its making process |
| CN101028050A (en) * | 2007-04-06 | 2007-09-05 | 梅寒兴 | Meat pyramid-shaped dumpling with fruit and water-melon as ingredients and its production |
| CN101336686A (en) * | 2007-07-06 | 2009-01-07 | 祝新刚 | Pork dumplings made of glutinous rice wrapped in reed leaves, processing method thereof |
| CN101341989A (en) * | 2007-07-09 | 2009-01-14 | 祝新刚 | Chicken pyramid-shaped glutinous rice dumpling and its processing method |
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| Title |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657313A (en) * | 2012-06-05 | 2012-09-12 | 上海东锦食品集团有限公司 | Rice dumpling with sauce |
| CN103494082A (en) * | 2013-10-17 | 2014-01-08 | 李文德 | Black glutinous rice dumpling and preparation method thereof |
| CN103734612A (en) * | 2013-12-18 | 2014-04-23 | 佛山市新战略知识产权文化有限公司 | Bird rice dumpling and preparation method thereof |
| CN104126750A (en) * | 2013-12-23 | 2014-11-05 | 广西三江县康百氏实业有限公司 | Manufacturing method for Zongzi |
| CN105661362A (en) * | 2016-02-24 | 2016-06-15 | 吴晓伟 | Glutinous rice-containing instant duck eggs and making method thereof |
| CN105725100A (en) * | 2016-02-24 | 2016-07-06 | 吴晓伟 | Five-cereal-flavor instant duck egg and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102187969B (en) | 2013-07-10 |
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