CN104207011A - Health-caring steamed stuffed bun in yolk and lily flavor and preparation method thereof - Google Patents
Health-caring steamed stuffed bun in yolk and lily flavor and preparation method thereof Download PDFInfo
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- CN104207011A CN104207011A CN201410354703.4A CN201410354703A CN104207011A CN 104207011 A CN104207011 A CN 104207011A CN 201410354703 A CN201410354703 A CN 201410354703A CN 104207011 A CN104207011 A CN 104207011A
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- 241000234435 Lilium Species 0.000 title claims abstract description 34
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 27
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 19
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000000249 Morus alba Species 0.000 claims abstract description 9
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 7
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000013871 bee wax Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000002540 palm oil Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 12
- 244000294611 Punica granatum Species 0.000 claims description 9
- 235000014360 Punica granatum Nutrition 0.000 claims description 9
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000003814 drug Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 241001480055 Quercus mongolica Species 0.000 claims description 7
- 244000290970 Tetrapanax papyrifer Species 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 240000002900 Arthrospira platensis Species 0.000 claims description 6
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 6
- 240000000716 Durio zibethinus Species 0.000 claims description 6
- 235000006025 Durio zibethinus Nutrition 0.000 claims description 6
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 6
- 240000007926 Ocimum gratissimum Species 0.000 claims description 6
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 6
- 239000012166 beeswax Substances 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000155 melt Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 229940082787 spirulina Drugs 0.000 claims description 6
- 235000015149 toffees Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005138 cryopreservation Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000008216 herbs Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 2
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 2
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 2
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 2
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 2
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 2
- 241001480053 Quercus dentata Species 0.000 abstract 2
- 241000203376 Tetrapanax Species 0.000 abstract 2
- 241000727923 Tetrastigma obtectum Species 0.000 abstract 2
- 230000003213 activating effect Effects 0.000 abstract 2
- 241001474374 Blennius Species 0.000 abstract 1
- 241001071795 Gentiana Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 235000021152 breakfast Nutrition 0.000 description 6
- 230000007812 deficiency Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a health-caring steamed stuffed bun in yolk and lily flavor and a preparation method thereof. The health-caring steamed stuffed bun is prepared from following raw materials comprising, by weight, 600-650 parts of flour, 9-10 parts of nutritional additives, 18-24 parts of shredded kelp, 5-10 parts of mulberry fruits, 4-5 parts of hawthorn rolls, 2-4 parts of lemon juice, 7-14 parts of sorghum rice, 13-15 parts of yolk powder, 3-5 parts of spiral seaweed, 2-4 parts of lily tea, 1-2 parts of beewax, 10-14 parts of chicken flesh, 2-2.4 parts of tetrapanax papyrierus, 2-2.5 parts of quercus dentata thunb, 1-2 parts of tetrastigma obtectum, 2.5-3.5 parts of rhizoma atractylodis, 1-2 parts of gentiana apiata, 3-5 parts of salt, 2-3 parts of monosodium glutamate, a proper amount of palm oil, a proper amount of water and a proper amount of fresh yeast. In the stuff of the steamed stuffed bun, the components, including the shredded kelp, the mulberry fruits and the hawthorn rolls and the like are added so that the health-caring steamed stuffed bun in the yolk and the lily flavor is rich in mouthfeel and nutritional value, contains various health-caring components, including the tetrapanax papyrierus, the quercus dentata thunb, the tetrastigma obtectum and the like, and has quite good effects of dispelling wind and activating collaterals, activating blood and relieving pain, inducing dieresis and promoting digestion.
Description
Technical field
The present invention relates to a kind of health care yolk lily local flavor health-care steamed stuffed bun, particularly relate to a kind of yolk lily local flavor health-care steamed stuffed bun and preparation method thereof.
Background technology
Steamed stuffed bun is generally as breakfast, and the deficiency of the energy that breakfast skipping causes and Nutrition intake, is difficult to fully be supplemented from lunch and dinner.So every day all should have breakfast, and breakfast will be had, to ensure to take in sufficient energy and nutrient.Breakfast on market can not meet the daily demand of people, and high nutrition and the breakfast with certain health care are more and more subject to the favor of consumer, therefore increases the nutritive value that steamed stuffed bun is rich in and becomes to be the theme with health value.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of yolk lily local flavor health-care steamed stuffed bun and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of yolk lily local flavor health-care steamed stuffed bun, be made up of the raw material of following weight portion:
Flour 600-650, nourishing additive agent 9-10, Shredded kelp 18-24, mulberry fruit 5-10, haw sheet 4-5, lemon juice 2-4, sorghum rice 7-14, yolk powder 13-15, spirulina 3-5, lily bulb tea 2-4, beeswax 1-2, chicken 10-14, ricepaperplant root 2-2.4, Mongolian oak leaf 2-2.5, common rockvine herb 1-2, rhizoma atractylodis 2.5-3.5, Herba Gentianae tsinglingensis 1-2, salt 3-5, monosodium glutamate 2-3, palm oil, water and yeast cake are appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight:
Semen allii tuberosi 1.2-2.3, stir-baked SEMEN PLANTAGINIS with salt solution 0.5-1.3, sweet basil leaf 0.6-1.2, durian core 1.3-1.7, radix scrophulariae leaf 1.8-2.2, pomegranate wine 6-7, toffee 4-5, smoked jujube 6-7;
Preparation method is:
(1) semen allii tuberosi, stir-baked SEMEN PLANTAGINIS with salt solution, sweet basil leaf, durian core, radix scrophulariae leaf add 5-7 times of water, and decoct 25-30 minute, filter residue obtains liquid, obtain traditional Chinese medicine powder by spray-dried for liquid;
(2) smoked jujube stoning freeze drying is pulverized, stand-by, and pomegranate wine is burnt heat, toffee is placed in the pomegranate wine burning heat and melts to top layer, take out, roll on one deck smoked jujube powder, baking 1-2 minute, take out co-ground and become powder, then merge with traditional Chinese medicine powder, to obtain final product;
A preparation method for yolk lily local flavor health-care steamed stuffed bun, is characterized in that comprising the following steps:
(1) sorghum rice enters pot stir-fry perfume, pulverizes, obtains Chinese sorghum ground rice stand-by; Yeast cake little water melts, and pours in flour to add yolk powder, Chinese sorghum ground rice and certain amount of boiling water and mix thoroughly, and the dough lid the rubbed cloth that wets proofs to available, and the dough sent out is rubbed to the inner dough smooth without gas, and drop cloth is standing;
(2) by concentrated after the ricepaperplant root of described weight portion, Mongolian oak leaf, common rockvine herb, rhizoma atractylodis, Herba Gentianae tsinglingensis 4-5 times flooding, medicine soup is obtained; Chicken mixes with Shredded kelp and minces, and adds lemon juice, is finally sprinkled into salt, monosodium glutamate, palm oil, admixes beeswax, stir, food steamer upper berth spirulina, and on minced chicken meat and kelp paste, 10-15 minute fumigated by food steamer big fire decoct medicinal herbs soup;
(3) mulberry fruit and haw sheet enter mixer mixing and stirring, then convert lily bulb tea, and add nourishing additive agent and step (2) gained minced chicken meat and kelp paste, mixing and stirring, obtains filling mud;
(4) dough is made yolk lily local flavor health-care steamed stuffed bun skin, wrap above-mentioned filling mud and make yolk lily local flavor health-care steamed stuffed bun, shaping yolk lily local flavor health-care steamed stuffed bun was carried out quick-frozen in 10-15 minute, quick freezing temperature is-10--15 DEG C, the quick-frozen time is 25-30 minute, by yolk lily local flavor health-care steamed stuffed bun finishing and packing good for quick-frozen, cryopreservation below-6 DEG C.
Advantage of the present invention is:
Yolk lily local flavor health-care steamed stuffed bun filling of the present invention adds the compositions such as Shredded kelp, mulberry fruit, haw sheet, has enriched yolk lily local flavor health-care steamed stuffed bun mouthfeel and nutritive value; Also containing plurality kinds of health care composition, as ricepaperplant root, Mongolian oak leaf, the adding of common rockvine herb, impart the good dispelling, collateral-activating of the present invention, effect that promoting blood circulation and stopping pain, Li Shui help digestion.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of yolk lily local flavor health-care steamed stuffed bun, be made up of the raw material of following weight portion (jin):
Flour 650, nourishing additive agent 10, Shredded kelp 24, mulberry fruit 10, haw sheet 5, lemon juice 2, sorghum rice 14, yolk powder 15, spirulina 5, lily bulb tea 2, beeswax 2, chicken 14, ricepaperplant root 2.4, Mongolian oak leaf 2.5, common rockvine herb 1, rhizoma atractylodis 3.5, Herba Gentianae tsinglingensis 1, salt 3, monosodium glutamate 3, palm oil, water and yeast cake are appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight:
Semen allii tuberosi 1.2, stir-baked SEMEN PLANTAGINIS with salt solution 0.5, sweet basil leaf 0.6, durian core 1.3, radix scrophulariae leaf 1.8, pomegranate wine 6, toffee 4, smoked jujube 6;
Preparation method is:
(1) semen allii tuberosi, stir-baked SEMEN PLANTAGINIS with salt solution, sweet basil leaf, durian core, radix scrophulariae leaf add 5 times of water, and decoct 25 minutes, filter residue obtains liquid, obtain traditional Chinese medicine powder by spray-dried for liquid;
(2) smoked jujube stoning freeze drying is pulverized, stand-by, and pomegranate wine is burnt heat, toffee is placed in the pomegranate wine burning heat and melts to top layer, take out, roll on one deck smoked jujube powder, toast 1 minute, take out co-ground and become powder, then merge with traditional Chinese medicine powder, to obtain final product;
A preparation method for yolk lily local flavor health-care steamed stuffed bun, comprises the following steps:
(1) sorghum rice enters pot stir-fry perfume, pulverizes, obtains Chinese sorghum ground rice stand-by; Yeast cake little water melts, and pours in flour to add yolk powder, Chinese sorghum ground rice and certain amount of boiling water and mix thoroughly, and the dough lid the rubbed cloth that wets proofs to available, and the dough sent out is rubbed to the inner dough smooth without gas, and drop cloth is standing;
(2) ricepaperplant root of described weight portion, Mongolian oak leaf, common rockvine herb, rhizoma atractylodis, Herba Gentianae tsinglingensis are concentrated with after 4 times of floodings, obtain medicine soup; Chicken mixes with Shredded kelp and minces, and adds lemon juice, is finally sprinkled into salt, monosodium glutamate, palm oil, admixes beeswax, stir, food steamer upper berth spirulina, stifling 10 minutes of food steamer big fire decoct medicinal herbs soup on minced chicken meat and kelp paste;
(3) mulberry fruit and haw sheet enter mixer mixing and stirring, then convert lily bulb tea, and add nourishing additive agent and step (2) gained minced chicken meat and kelp paste, mixing and stirring, obtains filling mud;
(4) dough is made yolk lily local flavor health-care steamed stuffed bun skin, wrap above-mentioned filling mud and make yolk lily local flavor health-care steamed stuffed bun, shaping yolk lily local flavor health-care steamed stuffed bun was carried out quick-frozen in 10 minutes, quick freezing temperature is-10 DEG C, the quick-frozen time is 25 minutes, by yolk lily local flavor health-care steamed stuffed bun finishing and packing good for quick-frozen, cryopreservation below-6 DEG C.
Claims (2)
1. a yolk lily local flavor health-care steamed stuffed bun, is characterized in that being made up of the raw material of following weight portion:
Flour 600-650, nourishing additive agent 9-10, Shredded kelp 18-24, mulberry fruit 5-10, haw sheet 4-5, lemon juice 2-4, sorghum rice 7-14, yolk powder 13-15, spirulina 3-5, lily bulb tea 2-4, beeswax 1-2, chicken 10-14, ricepaperplant root 2-2.4, Mongolian oak leaf 2-2.5, common rockvine herb 1-2, rhizoma atractylodis 2.5-3.5, Herba Gentianae tsinglingensis 1-2, salt 3-5, monosodium glutamate 2-3, palm oil, water and yeast cake are appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight:
Semen allii tuberosi 1.2-2.3, stir-baked SEMEN PLANTAGINIS with salt solution 0.5-1.3, sweet basil leaf 0.6-1.2, durian core 1.3-1.7, radix scrophulariae leaf 1.8-2.2, pomegranate wine 6-7, toffee 4-5, smoked jujube 6-7;
Preparation method is:
(1) semen allii tuberosi, stir-baked SEMEN PLANTAGINIS with salt solution, sweet basil leaf, durian core, radix scrophulariae leaf add 5-7 times of water, and decoct 25-30 minute, filter residue obtains liquid, obtain traditional Chinese medicine powder by spray-dried for liquid;
(2) smoked jujube stoning freeze drying is pulverized, stand-by, and pomegranate wine is burnt heat, toffee is placed in the pomegranate wine burning heat and melts to top layer, take out, roll on one deck smoked jujube powder, baking 1-2 minute, take out co-ground and become powder, then merge with traditional Chinese medicine powder, to obtain final product.
2. the preparation method of a kind of yolk lily local flavor health-care steamed stuffed bun according to claim 1, is characterized in that comprising the following steps:
(1) sorghum rice enters pot stir-fry perfume, pulverizes, obtains Chinese sorghum ground rice stand-by; Yeast cake little water melts, and pours in flour to add yolk powder, Chinese sorghum ground rice and certain amount of boiling water and mix thoroughly, and the dough lid the rubbed cloth that wets proofs to available, and the dough sent out is rubbed to the inner dough smooth without gas, and drop cloth is standing;
(2) by concentrated after the ricepaperplant root of described weight portion, Mongolian oak leaf, common rockvine herb, rhizoma atractylodis, Herba Gentianae tsinglingensis 4-5 times flooding, medicine soup is obtained; Chicken mixes with Shredded kelp and minces, and adds lemon juice, is finally sprinkled into salt, monosodium glutamate, palm oil, admixes beeswax, stir, food steamer upper berth spirulina, and on minced chicken meat and kelp paste, 10-15 minute fumigated by food steamer big fire decoct medicinal herbs soup;
(3) mulberry fruit and haw sheet enter mixer mixing and stirring, then convert lily bulb tea, and add nourishing additive agent and step (2) gained minced chicken meat and kelp paste, mixing and stirring, obtains filling mud;
(4) dough is made yolk lily local flavor health-care steamed stuffed bun skin, wrap above-mentioned filling mud and make yolk lily local flavor health-care steamed stuffed bun, shaping yolk lily local flavor health-care steamed stuffed bun was carried out quick-frozen in 10-15 minute, quick freezing temperature is-10--15 DEG C, the quick-frozen time is 25-30 minute, by yolk lily local flavor health-care steamed stuffed bun finishing and packing good for quick-frozen, cryopreservation below-6 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410354703.4A CN104207011A (en) | 2014-07-24 | 2014-07-24 | Health-caring steamed stuffed bun in yolk and lily flavor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410354703.4A CN104207011A (en) | 2014-07-24 | 2014-07-24 | Health-caring steamed stuffed bun in yolk and lily flavor and preparation method thereof |
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| CN104207011A true CN104207011A (en) | 2014-12-17 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457700A (en) * | 2002-05-13 | 2003-11-26 | 纪仁忠 | Kelp dumplings and its making method |
| CN101564151A (en) * | 2008-06-02 | 2009-10-28 | 魏琳郎 | Body-building five-color steamed stuffed buns and dumplings prepared from 119 raw materials |
| CN103099122A (en) * | 2011-11-11 | 2013-05-15 | 威海金琳水产有限公司 | Making method of mackerel/mulberry dumplings |
| CN103355562A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Crab cream and bean curd steamed stuffed bun and production method thereof |
-
2014
- 2014-07-24 CN CN201410354703.4A patent/CN104207011A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457700A (en) * | 2002-05-13 | 2003-11-26 | 纪仁忠 | Kelp dumplings and its making method |
| CN101564151A (en) * | 2008-06-02 | 2009-10-28 | 魏琳郎 | Body-building five-color steamed stuffed buns and dumplings prepared from 119 raw materials |
| CN103099122A (en) * | 2011-11-11 | 2013-05-15 | 威海金琳水产有限公司 | Making method of mackerel/mulberry dumplings |
| CN103355562A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Crab cream and bean curd steamed stuffed bun and production method thereof |
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Application publication date: 20141217 |
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| RJ01 | Rejection of invention patent application after publication |