CN107495119A - A kind of processing method of flavor squid rice dumpling - Google Patents
A kind of processing method of flavor squid rice dumpling Download PDFInfo
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- CN107495119A CN107495119A CN201710839482.3A CN201710839482A CN107495119A CN 107495119 A CN107495119 A CN 107495119A CN 201710839482 A CN201710839482 A CN 201710839482A CN 107495119 A CN107495119 A CN 107495119A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 65
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 60
- 235000009566 rice Nutrition 0.000 title claims abstract description 60
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 206010033546 Pallor Diseases 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 241000541656 Carex marina Species 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 240000008415 Lactuca sativa Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 238000004332 deodorization Methods 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000012045 salad Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 238000005660 chlorination reaction Methods 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 208000024827 Alzheimer disease Diseases 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- 206010039966 Senile dementia Diseases 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 208000007502 anemia Diseases 0.000 abstract description 2
- 230000000840 anti-viral effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 230000018109 developmental process Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 230000011132 hemopoiesis Effects 0.000 abstract description 2
- 230000003908 liver function Effects 0.000 abstract description 2
- 230000003340 mental effect Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 229920001184 polypeptide Polymers 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 229960003080 taurine Drugs 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241001149724 Cololabis adocetus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002792 vascular Effects 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to food processing technology field, more particularly to a kind of processing method of flavor squid rice dumpling.Rich in calcium, phosphorus, ferro element in squid, beneficial to skeleton development and hematopoiesis, anaemia can be effectively treated；Protein, the amino acid of needed by human body and substantial amounts of Taurine are also rich in, the cholesterol level in blood can be suppressed, fatigue-relieving, recover eyesight, improve liver function；The polypeptide and selenium contained has antiviral, anti-actinism.Meanwhile squid can supplement mental and prevention senile dementia, therefore in disease in terms of easy cardiovascular, for the elderly, squid is even more wholesome food.The spicy squid fourth rice dumpling of the present invention is heated into 2 3min i.e. edible in micro-wave oven, possesses the advantages that delicious, profile is beautiful, nutritious, instant, a kind of instant food can be used as, it is time saving and energy saving, meet requirement and the nutritional need of fast pace life.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of processing method of flavor squid rice dumpling.
Background technology
Rice and squid are diet common in life, deep to be liked by many common people.However, the processing due to squid
Wasted time and energy with edible, the nutrition of rice is single, can not meet the rhythm of life of people's quickening now and the diet need of high nutrition
Ask, therefore people are more and more to the demand of instant food.Instant food in the market mainly with instant noodles, mixed congee and
Based on instant-rice, instant-rice is generally using beef or chicken as primary raw material, to extend the shelf life, is usually added into big
The preservative of amount, it is unprofitable to health, and poor nutritional.
The content of the invention
The present invention is directed to above-mentioned the shortcomings of the prior art, there is provided a kind of processing method of flavor squid rice dumpling.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of processing method of flavor squid rice dumpling, including
Following steps：
(1) preparation of rice
A, clean：Take rice raw material to be cleaned with clear water, remove impurity therein；
B, batch mixing is soaked：Rice 80-100 parts after step a cleanings are taken, add 1-10 parts diced carrot and 1-10 part mushrooms
Fourth, take out, drain away the water after rice then is soaked into 1-2h in 25-30 DEG C of warm water；
C, thermophilic digestion：The soaked rice 80-100 parts of step b are placed in steamer, add 100-200 parts water and 1-
10 parts of olive oil, with steamer under the conditions of 90-95 DEG C boiling 30-60min, obtain cooked rice, cool down；
(2) squid Feedstock treating
A, thaw：Use circulating water to rinse squid to thaw to central temperature for -1 DEG C -5 DEG C；
B, cleaning, sterilization：Step a squid is cleaned one time with clear water, after controlling water, it is 90-110ppm's to be put into concentration
Soak 1-5min in sodium chloride solution, after abundant draining, cleaned again with clear water；
C, dice：Under the conditions of below 10 DEG C, squid is processed into decaptitating, removes the peel, bone, remove dirty, deodorization raw material, is cut
Into squid fourth；
D, blanching：The warm water blanching 1-2 minutes for being 80-100 DEG C with temperature by step c squid fourth；
(3) 70-90 part squids fourth, 15-25 parts diced onion, 20-50 part capsicums fourth, 10-30 parts capsicum paste, 20-50 parts are taken
Soybean salad oil and the mixing stir-frying of 0.5-1.5 parts salt, are made flavored diced squid；
(4) take the cooked rice of flavored diced squid and 50-70 parts step (1) made from 20-50 parts step (2) to mix, be made
Rice dumpling, one layer of sea sedge is wrapped up outside rice dumpling, it is -18 DEG C that 30-60min is freezed under the conditions of -30 DEG C to rice dumpling central temperature, is made
Obtain flavor squid rice dumpling.
Wherein, the granularity of the squid fourth is 0.5-1.5cm, and the granularity of the diced onion and capsicum fourth is 0.5-1.5cm.
Above-mentioned process conditions should be controlled strictly, and each process conditions can influence the outward appearance and mouthfeel shape of saury rice dumpling
State.
Condition on production that is quick-frozen, being refrigerated to below -18 DEG C of central temperature below -30 DEG C of use of the present invention is freezed,
On the one hand by quick-frozen, the breeding of microorganism is prevented, advantageously ensures that food security；On the other hand, nutrition in raw material is made
Preserve to greatest extent, while preferably maintain original shape, save original quality of food.
The beneficial effects of the invention are as follows：
1st, beneficial to skeleton development and hematopoiesis, anaemia can effectively be treated rich in calcium, phosphorus, ferro element in squid；Also it is rich in albumen
Matter, the amino acid of needed by human body and substantial amounts of Taurine, the cholesterol level in blood can be suppressed, fatigue-relieving, recover eyesight,
Improve liver function；The polypeptide and selenium contained has antiviral, anti-actinism.The traditional Chinese medical science is also believed that squid has tonifying-Yin and nourishing-stomach, mended
The function of empty moisturizing.In addition, the heat of squid also can effectively reduce institute in vascular wall well below meat product, edible squid
The cholesterol of accumulation, effect is all had much for the formation for preventing vascular sclerosis, gall stone.Meanwhile squid can supplement it is mental and pre-
Anti- senile dementia, therefore in disease in terms of easy cardiovascular, for the elderly, squid is even more wholesome food
Thing.
2nd, it is edible the flavor squid rice dumpling of the present invention to be heated into 2-3min in micro-wave oven, possesses delicious, profile drift
The advantages that bright, nutritious, instant, a kind of instant food can be used as, time saving and energy saving, meet fast pace life will
Summation nutritional need.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of processing method of flavor squid rice dumpling, comprises the following steps：
(1) preparation of rice
A, clean：Take rice raw material to be cleaned with clear water, remove impurity therein；
B, batch mixing is soaked：80 parts of rice after step a cleanings is taken, adds 1 part of diced carrot and 10 parts of mushroom fourths, then will
Rice takes out after soaking 2h in 25 DEG C of warm water, drains away the water；
C, thermophilic digestion：By the soaked rice of step b, 80 parts are placed in steamer, add 100 parts of water and 5 parts of olive oil,
With steamer under the conditions of 90-95 DEG C boiling 30min, obtain cooked rice, cool down；
(2) squid Feedstock treating
A, thaw：Use circulating water to rinse squid to thaw to central temperature for -1 DEG C -5 DEG C；
B, cleaning, sterilization：Step a squid is cleaned one time with clear water, after controlling water, is put into the chlorination that concentration is 90ppm
Soak 5min in sodium solution, after abundant draining, cleaned again with clear water；
C, dice：Under the conditions of below 10 DEG C, squid is processed into decaptitating, removes the peel, bone, remove dirty, deodorization raw material, is cut
Into squid fourth；
D, blanching：The warm water blanching 1-2 minutes for being 80-100 DEG C with temperature by step c squid fourth；
(3) 70 parts of squid fourths, 15 parts of diced onions, 20 parts of capsicum fourths, 10 parts of capsicum pastes, 20 parts of soybean salad oils and 0.5 are taken
Part salt mixing stir-frying, is made flavored diced squid；
(4) the cooked rice mixing of flavored diced squid made from 20 parts of steps (2) and 50 parts of steps (1) is taken, rice dumpling is made,
One layer of sea sedge of parcel outside rice dumpling, it is -18 DEG C that 30min is freezed under the conditions of -30 DEG C to rice dumpling central temperature, and flavor squid is made
Rice dumpling.
Embodiment 2
A kind of processing method of flavor squid rice dumpling, comprises the following steps：
(1) preparation of rice
A, clean：Take rice raw material to be cleaned with clear water, remove impurity therein；
B, batch mixing is soaked：100 parts of rice after step a cleanings is taken, adds 10 parts of diced carrots of rice weight and 1 part of mushroom
Fourth, take out, drain away the water after rice then is soaked into 1-2h in 25-30 DEG C of warm water；
C, thermophilic digestion：By the soaked rice of step b, 100 parts are placed in steamer, add 200 parts of water and 10 portions of olives
Oil, with steamer under the conditions of 90-95 DEG C boiling 60min, obtain cooked rice, cool down；
(2) squid Feedstock treating
A, thaw：Use circulating water to rinse squid to thaw to central temperature for -1 DEG C -5 DEG C；
B, cleaning, sterilization：Step a squid is cleaned one time with clear water, after controlling water, is put into the chlorination that concentration is 110ppm
Soak 2min in sodium solution, after abundant draining, cleaned again with clear water；
C, dice：Under the conditions of below 10 DEG C, squid is processed into decaptitating, removes the peel, bone, remove dirty, deodorization raw material, is cut
Into squid fourth；
D, blanching：The warm water blanching 1-2 minutes for being 80-100 DEG C with temperature by step c squid fourth；
(3) 90 parts of squid fourths, 25 parts of diced onions, 50 parts of capsicum fourths, 30 parts of capsicum pastes, 50 parts of soybean salad oils and 1.5 are taken
Part salt mixing stir-frying, is made flavored diced squid；
(4) the cooked rice mixing of flavored diced squid made from 50 parts of steps (2) and 70 parts of steps (1) is taken, rice dumpling is made,
One layer of sea sedge of parcel outside rice dumpling, it is -18 DEG C that 60min is freezed under the conditions of -30 DEG C to rice dumpling central temperature, and flavor squid is made
Rice dumpling.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (2)
1. a kind of processing method of flavor squid rice dumpling, it is characterised in that comprise the following steps：
(1) preparation of rice
A, clean：Take rice raw material to be cleaned with clear water, remove impurity therein；
B, batch mixing is soaked：Rice 80-100 parts after step a cleanings are taken, add 1-10 parts diced carrot and 1-10 part mushroom fourths, so
Take out, drain away the water after rice is soaked into 1-2h in 25-30 DEG C of warm water afterwards；
C, thermophilic digestion：The soaked rice 80-100 parts of step b are placed in steamer, add 100-200 parts water and 1-10 parts
Olive oil, with steamer under the conditions of 90-95 DEG C boiling 30-60min, obtain cooked rice, cool down；
(2) squid Feedstock treating
A, thaw：Use circulating water to rinse squid to thaw to central temperature for -1 DEG C -5 DEG C；
B, cleaning, sterilization：Step a squid is cleaned one time with clear water, after controlling water, is put into the chlorination that concentration is 90-110ppm
Soak 1-5min in sodium solution, after abundant draining, cleaned again with clear water；
C, dice：Under the conditions of below 10 DEG C, squid is processed into decaptitating, removes the peel, bone, remove dirty, deodorization raw material, is cut into squid
Fish fourth；
D, blanching：By the warm water blanching 1-2 minutes that step c squid fourth temperature is 95 DEG C；
(3) 70-90 part squids fourth, 15-25 parts diced onion, 20-50 part capsicums fourth, 10-30 parts capsicum paste, 20-50 part soybean are taken
Salad oil and the mixing stir-frying of 0.5-1.5 parts salt, are made flavored diced squid；
(4) take the cooked rice of flavored diced squid and 50-70 parts step (1) made from 20-50 parts step (2) to mix, rice dumpling be made,
One layer of sea sedge is wrapped up outside rice dumpling, it is -18 DEG C that 30-60min is freezed under the conditions of -30 DEG C to rice dumpling central temperature, and wind is made
Taste squid rice dumpling.
2. the processing method of spicy squid fourth rice dumpling according to claim 1, it is characterised in that the granularity of the squid fourth
For 0.5-1.5cm, the granularity of the diced onion and capsicum fourth is 0.5-1.5cm.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710839482.3A CN107495119A (en) | 2017-09-18 | 2017-09-18 | A kind of processing method of flavor squid rice dumpling |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710839482.3A CN107495119A (en) | 2017-09-18 | 2017-09-18 | A kind of processing method of flavor squid rice dumpling |
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| CN107495119A true CN107495119A (en) | 2017-12-22 |
Family
ID=60696974
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| CN201710839482.3A Withdrawn CN107495119A (en) | 2017-09-18 | 2017-09-18 | A kind of processing method of flavor squid rice dumpling |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264770A (en) * | 2020-03-27 | 2020-06-12 | 渤海大学 | Instant rice ball containing clam dish and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1505973A (en) * | 2002-12-06 | 2004-06-23 | 李玉霞 | Cooked rice of special flavor and its cooking process |
| CN104012874A (en) * | 2013-02-28 | 2014-09-03 | 扬州美瑞食品有限公司 | Process for making fried vegetable and meat rice ball |
| CN104095168A (en) * | 2013-04-10 | 2014-10-15 | 浙江一鸣食品股份有限公司 | Rice ball and producing method thereof |
| US20140308401A1 (en) * | 2013-04-16 | 2014-10-16 | Wan Jin Shan Lilmited | Health Food Containing Rice and Flour and Manufacturing Method Thereof |
| CN105639413A (en) * | 2015-12-31 | 2016-06-08 | 烟台大宸食品有限公司 | Preparation method of sleeve-fish rice |
-
2017
- 2017-09-18 CN CN201710839482.3A patent/CN107495119A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1505973A (en) * | 2002-12-06 | 2004-06-23 | 李玉霞 | Cooked rice of special flavor and its cooking process |
| CN104012874A (en) * | 2013-02-28 | 2014-09-03 | 扬州美瑞食品有限公司 | Process for making fried vegetable and meat rice ball |
| CN104095168A (en) * | 2013-04-10 | 2014-10-15 | 浙江一鸣食品股份有限公司 | Rice ball and producing method thereof |
| US20140308401A1 (en) * | 2013-04-16 | 2014-10-16 | Wan Jin Shan Lilmited | Health Food Containing Rice and Flour and Manufacturing Method Thereof |
| CN105639413A (en) * | 2015-12-31 | 2016-06-08 | 烟台大宸食品有限公司 | Preparation method of sleeve-fish rice |
Non-Patent Citations (1)
| Title |
|---|
| 胡维勤: "《全民最爱吃的家常菜C》", 31 May 2011, 海口：南海出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264770A (en) * | 2020-03-27 | 2020-06-12 | 渤海大学 | Instant rice ball containing clam dish and preparation method thereof |
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