CN105341757A - Fried foodstuff and preparation method thereof - Google Patents
Fried foodstuff and preparation method thereof Download PDFInfo
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- CN105341757A CN105341757A CN201510773652.3A CN201510773652A CN105341757A CN 105341757 A CN105341757 A CN 105341757A CN 201510773652 A CN201510773652 A CN 201510773652A CN 105341757 A CN105341757 A CN 105341757A
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Abstract
The invention relates to a fried foodstuff and a preparation method thereof. A fried cake comprises the following components in parts by weight: 4500-5500 parts of wheat powder, 4500-5500 parts of pork, 6500-7500 parts of cooking wine, 550-650 parts of egg white liquid, 450-550 parts of starch, 150-250 parts of white sugar, 550-650 parts of palm oil, 450-550 parts of water, 40-60 parts of salt, 8-12 parts of monosodium glutamate, 7-9 parts of anise, 2-6 parts of cassia, 2-6 parts of Chinese prickly ash, 16-24 parts of pepper, 70-90 parts of pork powder, 14-22 parts of maltodextrin, 0.5-1.5 parts of sodium bicarbonate and 0.5-1.5 parts of disodium dihydrogen pyrophosphate. The fried cake is prepared according to the following steps: the pork is baked and covered, and is placed on a flour blank prepared from wheat flour for frying, the fried cake is sprayed with composite spice; the fried cake has the advantages of unique flavor, abundant nutrition, appetite promotion and health benefit.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, be specifically related to a kind of fried food and preparation method thereof.
Background technology
Along with the rhythm of life of the modern life is more and more faster, work more and more busier, a lot of people faces short, malnourished problem mealtime.Fried food because edible efficient and convenient, be easy to preserve, so play increasing effect in the meals of consumer.Meanwhile, the demand of consumer to nutritious healthy oil deep-fried food significantly increases.But in the market the taste of fried food and nutritional labeling all very single, people's appetite is reduced, and ediblely easily causes human nutrition bad for a long time.
Summary of the invention
The object of this invention is to provide a kind of fried food and preparation method thereof, this fried food can not only provide sufficient nutrition to people, and people's appetite is opened greatly, nice and healthy.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of fried food, according to parts by weight by 4500-5500 part wheat flour, 4500-5500 part pork, 6500-7500 part cooking wine, 550-650 part egg clear liquid, 450-550 part starch, 150-250 part white granulated sugar, 550-650 part palm oil, 450-550 part water, 40-60 part edible salt, 8-12 part monosodium glutamate, 7-9 part is anistree, 2-6 part cassia bark, 2-6 part Chinese prickly ash, 16-24 part capsicum, 70-90 part powder of pork, 14-22 part maltodextrin, 0.5-1.5 part sodium acid carbonate and 0.5-1.5 part Sodium Acid Pyrophosphate composition.
The preparation method of described a kind of fried food, comprises the following steps:
Step one, according to parts by weight, get 4500-5500 part wheat flour, 4500-5500 part pork, 6500-7500 part cooking wine, 550-650 part egg clear liquid, 450-550 part starch, 150-250 part white granulated sugar, 550-650 part palm oil, 450-550 part water, 40-60 part edible salt, 8-12 part monosodium glutamate, 7-9 part anise, 2-6 part cassia bark, 2-6 part Chinese prickly ash, 16-24 part capsicum, 70-90 part powder of pork, 14-22 part maltodextrin, 0.5-1.5 part sodium acid carbonate and 0.5-1.5 part Sodium Acid Pyrophosphate, as raw material, for subsequent use;
Step 2, from raw material for subsequent use, get pork fully clean, pork is cut into wide 1 ㎝, the strip of long 3 ㎝, then places it in the cooking wine in raw material for subsequent use and soak 6 hours, carry out defishying, for subsequent use;
Step 3, pull pork out rear control water, the edible salt taking out 1/2 from raw material for subsequent use is put into pork and stirs, and pork is pickled 2 hours, for subsequent use;
Step 4, pork microwave baking expanding treatment after 40 minutes of pickling, make oven dry pork, for subsequent use;
Step 5, get from raw material for subsequent use egg clear liquid, starch and 1/7 water put into condiment preparation tank make condiment slurry, for subsequent use;
Step 6, oven dry pork is put into seed-coating machine, and spray condiment slurry, clothing is hung to oven dry pork, makes and hang clothing pork, for subsequent use;
Step 7, clothing pork far-infrared oven will be hung toast 30 minutes at 250 DEG C, and make to dry and hang clothing pork, for subsequent use;
Step 8, get from raw material for subsequent use white granulated sugar, 1/5 edible salt, monosodium glutamate, anise, cassia bark, Chinese prickly ash, capsicum, powder of pork become powder with maltodextrin mixed grinding, make composite aromatic condiment, for subsequent use;
Step 9, get from raw material for subsequent use wheat flour, 1/6 palm oil, sodium acid carbonate, Sodium Acid Pyrophosphate and remaining edible salt and water mix and blend 1 minute, and uniformly dough is for subsequent use;
Step 10, dough put into extruder extrusion and is cut into strip-shaped surface base with rotating knife, for subsequent use;
Step 11, palm oil remaining in raw material for subsequent use is put in oil cauldron, be heated to oil temperature 190 DEG C, oven dry is hung clothing pork and to ride on bar-shaped base and to put into oil cauldron fried, explode bar-shaped base in golden yellow, make pork face base, pull out for subsequent use;
Step 12, pork face base is put into rotary flavoring machine carry out seasoning, on the pork face base adopting duster to be evenly sprinkled upon by the composite aromatic condiment obtained in step 8 to have exploded in rotary flavoring machine, obtain fried food.
The present invention has following beneficial effect: fried food of the present invention is the fried food made for primary raw material with wheat flour, pork and palm oil.Wheat flour is rich in the mineral matters such as protein, carbohydrate, vitamin, calcium, iron, phosphorus, potassium, magnesium, has effect that relieving mental strain and strengthening the kidney, the thick intestines of invigorating the spleen, heat extraction quench the thirst; White granulated sugar is put down, taste is sweet, moistening lung is promoted the production of body fluid, tonifying middle-Jiao and Qi, heat-clearing and damp-drying drug, preventing phlegm from forming and stopping coughing, removing toxic substances are sobered up, fall and turbidly to soothe the spirit, and can be used for empty gastral cavity pain in treatment, splenasthenic diarrhea, xeropulmonary cough, dry mouth yearningly and the illness such as beriberi, scabies, bittern intoxication, eczema of scrotum; Pork contains rich in protein and fat, has qi-restoratives and keeps fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin; The natural vitamin e be rich in palm oil and tocotrienol, carotenoid and linoleic acid are very useful to health.The present invention pork baking is hung to be placed on after clothing on face base that wheat flour makes fried together, fried rear sprinkling composite aromatic condiment, special taste, nutritious, people's appetite is opened greatly, of great advantage to health.
Detailed description of the invention
In conjunction with following specific embodiment, the present invention is described in further detail, and protection scope of the present invention is not limited to following examples.Implement process of the present invention, condition, reagent, experimental technique etc., except the following content mentioned specially, be universal knowledege and the common practise of this area, the present invention is not particularly limited content.
Embodiment 1
The preparation method of fried food comprises the following steps:
Step one, according to parts by weight, get 4500 portions of wheat flours, 4500 portions of porks, 6500 portions of cooking wine, 550 portions of egg clear liquids, 450 parts of starch, 150 portions of white granulated sugars, 550 parts of palm oils, 450 parts of water, 40 portions of edible salts, 8 portions of monosodium glutamates, 7 parts of anises, 2 parts of cassia barks, 2 portions of Chinese prickly ashes, 16 portions of capsicums, 70 parts of powder of pork, 14 parts of maltodextrins, 0.5 part of sodium acid carbonate and 0.5 part of Sodium Acid Pyrophosphate, as raw material, for subsequent use;
Step 2, from raw material for subsequent use, get pork fully clean, pork is cut into wide 1 ㎝, the strip of long 3 ㎝, then places it in the cooking wine in raw material for subsequent use and soak 6 hours, carry out defishying, for subsequent use;
Step 3, pull pork out rear control water, the edible salt taking out 1/2 from raw material for subsequent use is put into pork and stirs, and pork is pickled 2 hours, for subsequent use;
Step 4, pork microwave baking expanding treatment after 40 minutes of pickling, make oven dry pork, for subsequent use;
Step 5, get from raw material for subsequent use egg clear liquid, starch and 1/7 water put into condiment preparation tank make condiment slurry, for subsequent use;
Step 6, oven dry pork is put into seed-coating machine, and spray condiment slurry, clothing is hung to oven dry pork, makes and hang clothing pork, for subsequent use;
Step 7, clothing pork far-infrared oven will be hung toast 30 minutes at 250 DEG C, and make to dry and hang clothing pork, for subsequent use;
Step 8, get from raw material for subsequent use white granulated sugar, 1/5 edible salt, monosodium glutamate, anise, cassia bark, Chinese prickly ash, capsicum, powder of pork become powder with maltodextrin mixed grinding, make composite aromatic condiment, for subsequent use;
Step 9, get from raw material for subsequent use wheat flour, 1/6 palm oil, sodium acid carbonate, Sodium Acid Pyrophosphate and remaining edible salt and water mix and blend 1 minute, and uniformly dough is for subsequent use;
Step 10, dough put into extruder extrusion and is cut into strip-shaped surface base with rotating knife, for subsequent use;
Step 11, palm oil remaining in raw material for subsequent use is put in oil cauldron, be heated to oil temperature 190 DEG C, oven dry is hung clothing pork and to ride on bar-shaped base and to put into oil cauldron fried, explode bar-shaped base in golden yellow, make pork face base, pull out for subsequent use;
Step 12, pork face base is put into rotary flavoring machine carry out seasoning, on the pork face base adopting duster to be evenly sprinkled upon by the composite aromatic condiment obtained in step 8 to have exploded in rotary flavoring machine, obtain fried food.
Embodiment 2
The preparation method of fried food comprises the following steps:
Step one, according to parts by weight, get 4800 portions of wheat flours, 4800 portions of porks, 6700 portions of cooking wine, 580 portions of egg clear liquids, 470 parts of starch, 180 portions of white granulated sugars, 580 parts of palm oils, 470 parts of water, 45 portions of edible salts, 9 portions of monosodium glutamates, 7.5 parts of anises, 3 parts of cassia barks, 3 portions of Chinese prickly ashes, 18 portions of capsicums, 75 parts of powder of pork, 16 parts of maltodextrins, 0.7 part of sodium acid carbonate and 0.7 part of Sodium Acid Pyrophosphate, as raw material, for subsequent use;
Step 2, from raw material for subsequent use, get pork fully clean, pork is cut into wide 1 ㎝, the strip of long 3 ㎝, then places it in the cooking wine in raw material for subsequent use and soak 6 hours, carry out defishying, for subsequent use;
Step 3, pull pork out rear control water, the edible salt taking out 1/2 from raw material for subsequent use is put into pork and stirs, and pork is pickled 2 hours, for subsequent use;
Step 4, pork microwave baking expanding treatment after 40 minutes of pickling, make oven dry pork, for subsequent use;
Step 5, get from raw material for subsequent use egg clear liquid, starch and 1/7 water put into condiment preparation tank make condiment slurry, for subsequent use;
Step 6, oven dry pork is put into seed-coating machine, and spray condiment slurry, clothing is hung to oven dry pork, makes and hang clothing pork, for subsequent use;
Step 7, clothing pork far-infrared oven will be hung toast 30 minutes at 250 DEG C, and make to dry and hang clothing pork, for subsequent use;
Step 8, get from raw material for subsequent use white granulated sugar, 1/5 edible salt, monosodium glutamate, anise, cassia bark, Chinese prickly ash, capsicum, powder of pork become powder with maltodextrin mixed grinding, make composite aromatic condiment, for subsequent use;
Step 9, get from raw material for subsequent use wheat flour, 1/6 palm oil, sodium acid carbonate, Sodium Acid Pyrophosphate and remaining edible salt and water mix and blend 1 minute, and uniformly dough is for subsequent use;
Step 10, dough put into extruder extrusion and is cut into strip-shaped surface base with rotating knife, for subsequent use;
Step 11, palm oil remaining in raw material for subsequent use is put in oil cauldron, be heated to oil temperature 190 DEG C, oven dry is hung clothing pork and to ride on bar-shaped base and to put into oil cauldron fried, explode bar-shaped base in golden yellow, make pork face base, pull out for subsequent use;
Step 12, pork face base is put into rotary flavoring machine carry out seasoning, on the pork face base adopting duster to be evenly sprinkled upon by the composite aromatic condiment obtained in step 8 to have exploded in rotary flavoring machine, obtain fried food.
Embodiment 3
The preparation method of fried food comprises the following steps:
Step one, according to parts by weight, get 5000 portions of wheat flours, 5000 portions of porks, 7000 portions of cooking wine, 600 portions of egg clear liquids, 500 parts of starch, 200 portions of white granulated sugars, 600 parts of palm oils, 500 parts of water, 50 portions of edible salts, 10 portions of monosodium glutamates, 8 parts of anises, 4 parts of cassia barks, 4 portions of Chinese prickly ashes, 20 portions of capsicums, 80 parts of powder of pork, 18 parts of maltodextrins, 1 part of sodium acid carbonate and 1 part of Sodium Acid Pyrophosphate, as raw material, for subsequent use;
Step 2, from raw material for subsequent use, get pork fully clean, pork is cut into wide 1 ㎝, the strip of long 3 ㎝, then places it in the cooking wine in raw material for subsequent use and soak 6 hours, carry out defishying, for subsequent use;
Step 3, pull pork out rear control water, the edible salt taking out 1/2 from raw material for subsequent use is put into pork and stirs, and pork is pickled 2 hours, for subsequent use;
Step 4, pork microwave baking expanding treatment after 40 minutes of pickling, make oven dry pork, for subsequent use;
Step 5, get from raw material for subsequent use egg clear liquid, starch and 1/7 water put into condiment preparation tank make condiment slurry, for subsequent use;
Step 6, oven dry pork is put into seed-coating machine, and spray condiment slurry, clothing is hung to oven dry pork, makes and hang clothing pork, for subsequent use;
Step 7, clothing pork far-infrared oven will be hung toast 30 minutes at 250 DEG C, and make to dry and hang clothing pork, for subsequent use;
Step 8, get from raw material for subsequent use white granulated sugar, 1/5 edible salt, monosodium glutamate, anise, cassia bark, Chinese prickly ash, capsicum, powder of pork become powder with maltodextrin mixed grinding, make composite aromatic condiment, for subsequent use;
Step 9, get from raw material for subsequent use wheat flour, 1/6 palm oil, sodium acid carbonate, Sodium Acid Pyrophosphate and remaining edible salt and water mix and blend 1 minute, and uniformly dough is for subsequent use;
Step 10, dough put into extruder extrusion and is cut into strip-shaped surface base with rotating knife, for subsequent use;
Step 11, palm oil remaining in raw material for subsequent use is put in oil cauldron, be heated to oil temperature 190 DEG C, oven dry is hung clothing pork and to ride on bar-shaped base and to put into oil cauldron fried, explode bar-shaped base in golden yellow, make pork face base, pull out for subsequent use;
Step 12, pork face base is put into rotary flavoring machine carry out seasoning, on the pork face base adopting duster to be evenly sprinkled upon by the composite aromatic condiment obtained in step 8 to have exploded in rotary flavoring machine, obtain fried food.
Embodiment 4
The preparation method of fried food comprises the following steps:
Step one, according to parts by weight, get 5200 portions of wheat flours, 5200 portions of porks, 7300 portions of cooking wine, 620 portions of egg clear liquids, 530 parts of starch, 220 portions of white granulated sugars, 620 parts of palm oils, 530 parts of water, 55 portions of edible salts, 11 portions of monosodium glutamates, 8.5 parts of anises, 5 parts of cassia barks, 5 portions of Chinese prickly ashes, 22 portions of capsicums, 85 parts of powder of pork, 20 parts of maltodextrins, 1.3 parts of sodium acid carbonates and 1.3 parts of Sodium Acid Pyrophosphates, as raw material, for subsequent use;
Step 2, from raw material for subsequent use, get pork fully clean, pork is cut into wide 1 ㎝, the strip of long 3 ㎝, then places it in the cooking wine in raw material for subsequent use and soak 6 hours, carry out defishying, for subsequent use;
Step 3, pull pork out rear control water, the edible salt taking out 1/2 from raw material for subsequent use is put into pork and stirs, and pork is pickled 2 hours, for subsequent use;
Step 4, pork microwave baking expanding treatment after 40 minutes of pickling, make oven dry pork, for subsequent use;
Step 5, get from raw material for subsequent use egg clear liquid, starch and 1/7 water put into condiment preparation tank make condiment slurry, for subsequent use;
Step 6, oven dry pork is put into seed-coating machine, and spray condiment slurry, clothing is hung to oven dry pork, makes and hang clothing pork, for subsequent use;
Step 7, clothing pork far-infrared oven will be hung toast 30 minutes at 250 DEG C, and make to dry and hang clothing pork, for subsequent use;
Step 8, get from raw material for subsequent use white granulated sugar, 1/5 edible salt, monosodium glutamate, anise, cassia bark, Chinese prickly ash, capsicum, powder of pork become powder with maltodextrin mixed grinding, make composite aromatic condiment, for subsequent use;
Step 9, get from raw material for subsequent use wheat flour, 1/6 palm oil, sodium acid carbonate, Sodium Acid Pyrophosphate and remaining edible salt and water mix and blend 1 minute, and uniformly dough is for subsequent use;
Step 10, dough put into extruder extrusion and is cut into strip-shaped surface base with rotating knife, for subsequent use;
Step 11, palm oil remaining in raw material for subsequent use is put in oil cauldron, be heated to oil temperature 190 DEG C, oven dry is hung clothing pork and to ride on bar-shaped base and to put into oil cauldron fried, explode bar-shaped base in golden yellow, make pork face base, pull out for subsequent use;
Step 12, pork face base is put into rotary flavoring machine carry out seasoning, on the pork face base adopting duster to be evenly sprinkled upon by the composite aromatic condiment obtained in step 8 to have exploded in rotary flavoring machine, obtain fried food.
Embodiment 5
The preparation method of fried food comprises the following steps:
Step one, according to parts by weight, get 5500 portions of wheat flours, 5500 portions of porks, 7500 portions of cooking wine, 650 portions of egg clear liquids, 550 parts of starch, 250 portions of white granulated sugars, 650 parts of palm oils, 550 parts of water, 60 portions of edible salts, 12 portions of monosodium glutamates, 9 parts of anises, 6 parts of cassia barks, 6 portions of Chinese prickly ashes, 24 portions of capsicums, 90 parts of powder of pork, 22 parts of maltodextrins, 1.5 parts of sodium acid carbonates and 1.5 parts of Sodium Acid Pyrophosphates, as raw material, for subsequent use;
Step 2, from raw material for subsequent use, get pork fully clean, pork is cut into wide 1 ㎝, the strip of long 3 ㎝, then places it in the cooking wine in raw material for subsequent use and soak 6 hours, carry out defishying, for subsequent use;
Step 3, pull pork out rear control water, the edible salt taking out 1/2 from raw material for subsequent use is put into pork and stirs, and pork is pickled 2 hours, for subsequent use;
Step 4, pork microwave baking expanding treatment after 40 minutes of pickling, make oven dry pork, for subsequent use;
Step 5, get from raw material for subsequent use egg clear liquid, starch and 1/7 water put into condiment preparation tank make condiment slurry, for subsequent use;
Step 6, oven dry pork is put into seed-coating machine, and spray condiment slurry, clothing is hung to oven dry pork, makes and hang clothing pork, for subsequent use;
Step 7, clothing pork far-infrared oven will be hung toast 30 minutes at 250 DEG C, and make to dry and hang clothing pork, for subsequent use;
Step 8, get from raw material for subsequent use white granulated sugar, 1/5 edible salt, monosodium glutamate, anise, cassia bark, Chinese prickly ash, capsicum, powder of pork become powder with maltodextrin mixed grinding, make composite aromatic condiment, for subsequent use;
Step 9, get from raw material for subsequent use wheat flour, 1/6 palm oil, sodium acid carbonate, Sodium Acid Pyrophosphate and remaining edible salt and water mix and blend 1 minute, and uniformly dough is for subsequent use;
Step 10, dough put into extruder extrusion and is cut into strip-shaped surface base with rotating knife, for subsequent use;
Step 11, palm oil remaining in raw material for subsequent use is put in oil cauldron, be heated to oil temperature 190 DEG C, oven dry is hung clothing pork and to ride on bar-shaped base and to put into oil cauldron fried, explode bar-shaped base in golden yellow, make pork face base, pull out for subsequent use;
Step 12, pork face base is put into rotary flavoring machine carry out seasoning, on the pork face base adopting duster to be evenly sprinkled upon by the composite aromatic condiment obtained in step 8 to have exploded in rotary flavoring machine, obtain fried food.
Claims (2)
1. a fried food, is characterized in that: be made up of 4500-5500 part wheat flour, 4500-5500 part pork, 6500-7500 part cooking wine, 550-650 part egg clear liquid, 450-550 part starch, 150-250 part white granulated sugar, 550-650 part palm oil, 450-550 part water, 40-60 part edible salt, 8-12 part monosodium glutamate, 7-9 part anise, 2-6 part cassia bark, 2-6 part Chinese prickly ash, 16-24 part capsicum, 70-90 part powder of pork, 14-22 part maltodextrin, 0.5-1.5 part sodium acid carbonate and 0.5-1.5 part Sodium Acid Pyrophosphate according to parts by weight.
2. the preparation method of a kind of fried food as claimed in claim 1, is characterized in that: comprise the following steps:
Step one, according to parts by weight, get 4500-5500 part wheat flour, 4500-5500 part pork, 6500-7500 part cooking wine, 550-650 part egg clear liquid, 450-550 part starch, 150-250 part white granulated sugar, 550-650 part palm oil, 450-550 part water, 40-60 part edible salt, 8-12 part monosodium glutamate, 7-9 part anise, 2-6 part cassia bark, 2-6 part Chinese prickly ash, 16-24 part capsicum, 70-90 part powder of pork, 14-22 part maltodextrin, 0.5-1.5 part sodium acid carbonate and 0.5-1.5 part Sodium Acid Pyrophosphate, as raw material, for subsequent use;
Step 2, from raw material for subsequent use, get pork fully clean, pork is cut into wide 1 ㎝, the strip of long 3 ㎝, then places it in the cooking wine in raw material for subsequent use and soak 6 hours, carry out defishying, for subsequent use;
Step 3, pull pork out rear control water, the edible salt taking out 1/2 from raw material for subsequent use is put into pork and stirs, and pork is pickled 2 hours, for subsequent use;
Step 4, pork microwave baking expanding treatment after 40 minutes of pickling, make oven dry pork, for subsequent use;
Step 5, get from raw material for subsequent use egg clear liquid, starch and 1/7 water put into condiment preparation tank make condiment slurry, for subsequent use;
Step 6, oven dry pork is put into seed-coating machine, and spray condiment slurry, clothing is hung to oven dry pork, makes and hang clothing pork, for subsequent use;
Step 7, clothing pork far-infrared oven will be hung toast 30 minutes at 250 DEG C, and make to dry and hang clothing pork, for subsequent use;
Step 8, get from raw material for subsequent use white granulated sugar, 1/5 edible salt, monosodium glutamate, anise, cassia bark, Chinese prickly ash, capsicum, powder of pork become powder with maltodextrin mixed grinding, make composite aromatic condiment, for subsequent use;
Step 9, get from raw material for subsequent use wheat flour, 1/6 palm oil, sodium acid carbonate, Sodium Acid Pyrophosphate and remaining edible salt and water mix and blend 1 minute, and uniformly dough is for subsequent use;
Step 10, dough put into extruder extrusion and is cut into strip-shaped surface base with rotating knife, for subsequent use;
Step 11, palm oil remaining in raw material for subsequent use is put in oil cauldron, be heated to oil temperature 190 DEG C, oven dry is hung clothing pork and to ride on bar-shaped base and to put into oil cauldron fried, explode bar-shaped base in golden yellow, make pork face base, pull out for subsequent use;
Step 12, pork face base is put into rotary flavoring machine carry out seasoning, on the pork face base adopting duster to be evenly sprinkled upon by the composite aromatic condiment obtained in step 8 to have exploded in rotary flavoring machine, obtain fried food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510773652.3A CN105341757A (en) | 2015-11-13 | 2015-11-13 | Fried foodstuff and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510773652.3A CN105341757A (en) | 2015-11-13 | 2015-11-13 | Fried foodstuff and preparation method thereof |
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| CN105341757A true CN105341757A (en) | 2016-02-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510773652.3A Pending CN105341757A (en) | 2015-11-13 | 2015-11-13 | Fried foodstuff and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107333847A (en) * | 2017-08-14 | 2017-11-10 | 安徽皓皓食品有限公司 | A kind of cooling taste extruding cake and preparation method |
| CN115500479A (en) * | 2022-10-08 | 2022-12-23 | 上海博朝餐饮有限公司 | Nutrient and healthy secret pork chop and preparation method thereof |
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| CN1309927A (en) * | 2001-02-27 | 2001-08-29 | 刘�东 | Making process of fried crisp meat |
| CN101731302A (en) * | 2009-12-31 | 2010-06-16 | 郭欣 | Beef taste puffed food and preparation method thereof |
| CN102125072A (en) * | 2011-01-12 | 2011-07-20 | 李民健 | Nutrient noodle and preparation method thereof |
| CN103478741A (en) * | 2013-08-31 | 2014-01-01 | 胡志伟 | Stuffed food |
| CN204132325U (en) * | 2014-06-12 | 2015-02-04 | 福州奇新食品有限公司 | A kind of fried prepared food rod |
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2015
- 2015-11-13 CN CN201510773652.3A patent/CN105341757A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309927A (en) * | 2001-02-27 | 2001-08-29 | 刘�东 | Making process of fried crisp meat |
| CN101731302A (en) * | 2009-12-31 | 2010-06-16 | 郭欣 | Beef taste puffed food and preparation method thereof |
| CN102125072A (en) * | 2011-01-12 | 2011-07-20 | 李民健 | Nutrient noodle and preparation method thereof |
| CN103478741A (en) * | 2013-08-31 | 2014-01-01 | 胡志伟 | Stuffed food |
| CN204132325U (en) * | 2014-06-12 | 2015-02-04 | 福州奇新食品有限公司 | A kind of fried prepared food rod |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107333847A (en) * | 2017-08-14 | 2017-11-10 | 安徽皓皓食品有限公司 | A kind of cooling taste extruding cake and preparation method |
| CN115500479A (en) * | 2022-10-08 | 2022-12-23 | 上海博朝餐饮有限公司 | Nutrient and healthy secret pork chop and preparation method thereof |
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Application publication date: 20160224 |