CN107625066A - Lotus leaf glutinous rice chicken and preparation method thereof - Google Patents
Lotus leaf glutinous rice chicken and preparation method thereof Download PDFInfo
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- CN107625066A CN107625066A CN201710632620.0A CN201710632620A CN107625066A CN 107625066 A CN107625066 A CN 107625066A CN 201710632620 A CN201710632620 A CN 201710632620A CN 107625066 A CN107625066 A CN 107625066A
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- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 113
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 86
- 235000009566 rice Nutrition 0.000 title claims abstract description 86
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000007594 Oryza sativa Species 0.000 title description 68
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 235000015228 chicken nuggets Nutrition 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims abstract 18
- 235000013330 chicken meat Nutrition 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
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- 239000001771 mentha piperita Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
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- 235000019634 flavors Nutrition 0.000 claims description 5
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- 239000000463 material Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides lotus leaf and sticky rice chicken which comprises the following raw materials: the production process comprises the following steps of preparing raw materials, pre-frying chicken nuggets, pre-steaming sticky rice, mixing, pre-packaging and vacuum packaging. The lotus leaf glutinous rice chicken is yellow in white, beautiful in color, soft in texture, oily but not greasy, rich in nutrition and suitable for all ages. In particular, the mint leaves and the dandelion leaves are added into the lotus leaf glutinous rice chicken, so that the lotus leaf glutinous rice chicken has fragrant and fresh scent, can promote digestion and increase appetite, and has the dietary therapy values of dispelling wind and heat, clearing head and eyes, and throat, regulating qi, neutralizing, clearing heat and removing toxicity, reducing swelling and dissipating stagnation and the like. In addition, the invention can also prolong the shelf life and save energy and cost.
Description
Technical field
The present invention relates to a kind of glutinous rice flavor food, specifically a kind of lotus leaf sticky rice in lotus leaf and preparation method thereof.
Background technology
Tradition glutinous rice chicken is typically to make major ingredient with glutinous rice sugaring, salt, soy sauce, lard, sesame oil, chickens' extract etc., with chicken nugget, throw-out
Meat, bamboo shoot silk, dried mushroom, peeled shrimp, roast pork, egg etc. make fillings, obtained through cooking.CN105520073A discloses a kind of bamboo and steams Cantonese
Sticky rice in lotus leaf health food, including：Glutinous rice 1000-3000 parts by weight, chicken block 500-1000 parts by weight, sauce incense liquor 100-500
Parts by weight, soy sauce 50-100 parts by weight, bruised ginger 50-100 parts by weight, coffee twine powder 10-50 parts by weight, light soy sauce 10-50 parts by weight, and five
Face powder 10-50 parts by weight, sesame oil 10-50 parts by weight.CN102613594A discloses a kind of glutinous rice process for making chicken, specific steps
For：After mushroom is soaked, stripping and slicing is standby；After chicken leg stripping and slicing, submerge in cold water, pulled out after boiled standby；Poured into hot pot
Vegetable oil, to eighty per cant heat after be sequentially placed into ginger splices, garlic granule；Chicken leg block is poured into pot and fried 5 minutes, after being put into the mushroom after being soaked
Fry 3 minutes together；Salt and rice wine are put into, is boiled to receipts solid carbon dioxide point；Broken glutinous rice, five-spice powder and salt are sequentially placed into a flat bowl
, stir；Well-done chicken leg block is put into above-mentioned flat bowl and stirred, upper steamer big fire is steamed 20 minutes.
Lotus leaf sticky rice in lotus leaf is one of Han nationality's traditional famous cake, and the top layer of lotus leaf sticky rice in lotus leaf is coated with lotus leaf, and its preparation method is：
After lotus leaf, the immersion of long glutinous rice, drain well is standby；Peeled shrimp remove intestines mud after clean, floated with boiling water boiling hot, moisture content drain it is rear standby,
Back leg meat cubelets, mushroom, mushroom cap are floated with boiling water to scald, and moisture content is drained and standby；Oil cauldron is played, previous materials are entered into pot and stir-fried, are added
Enter flavoring to stir together uniformly, after water is opened, then with flavoring thickening soup, after the completion of dry in the air cool obtained fillings；Glutinous rice is steamed with big fire
It is ripe, flavoring is added after taking-up and is stirred；Lotus leaf cuts half after drying moisture content.It is put into bottom glutinous rice and flattens, places into fillings,
Preserved egg yellow, repaves upper layer glutinous rice, and shaping packaging obtains lotus leaf sticky rice in lotus leaf.It need to be only put into before edible in steamed tool, steam 10 with big fire
Minute, cook its rear chicken taste completely penetrate glutinous rice among, the delicate fragrance long times of aftertaste of lotus leaf, the viscous of glutinous rice, chicken
The cunning of meat, fresh, lotus leaf the perfume (or spice) of mushroom, between one fries a steaming, mutually friendship, which is mixed, interpenetrates, and tasting, A sweety scent assails the nostrils, delicate flavour
Overflow, lubrication is tasty.
Although above-mentioned tradition glutinous rice chicken and lotus leaf sticky rice in lotus leaf unique flavor point, its food therapy value need further to be carried
Rise, and need to be steamed to 10 minutes through big fire with steamed tool before eating, it is cumbersome.
The content of the invention
For the problems of the prior art, the present invention is intended to provide a kind of food therapy value is high, and convenient applicable lotus leaf is glutinous
Rice chicken.
The purpose of the present invention is realized by such technical scheme：
A kind of lotus leaf sticky rice in lotus leaf, it is to be made using glutinous rice, condiment, chicken nugget and fillings as raw material, it is characterised in that：In fillings
Contain dried peppermint leaf.
Due to the addition of dried peppermint leaf in lotus leaf sticky rice in lotus leaf, strong fragranced is made it have, can promote to digest, promote
Appetite, there is dispelling wind and heat from the body, head clearing, throat, the food therapy value such as qi-regulating neutralization, clearing heat and detoxicating again.
To further enhance the food therapy value of lotus leaf sticky rice in lotus leaf, also contain Folium Taraxacum in fillings, in lotus leaf sticky rice in lotus leaf
Folium Taraxacum is added, the fragrant of lotus leaf sticky rice in lotus leaf can either be strengthened, and can enough makes it have clearing heat and detoxicating, the food of dispersing swelling and dissipating binds
Treat effect.
Preferably, the raw material of above-mentioned lotus leaf sticky rice in lotus leaf includes：Glutinous rice 150-200 parts by weight, chicken block 70-80 parts by weight,
Mushroom 20-40 parts by weight, egg 10-15 parts by weight, sauce incense liquor 2-4 parts by weight, bruised ginger 10-15 parts by weight, garlic fourth 7-10 weights
Measure part, chickens' extract 0.1-1 parts by weight, salt 0.2-2 parts by weight, rapeseed oil 3-5 parts by weight, dried peppermint leaf 10-15 parts by weight, dandelion
Leaf 8-12 parts by weight；The garlic granule is to be formed through the garlic cutting of the old brewed 3-8 of altar sour water months, and the dried peppermint leaf is fresh thin
Lotus tender leaf cutting forms, and the Folium Taraxacum is that fresh dandelion greens cutting forms.
The preparation method of above-mentioned lotus leaf sticky rice in lotus leaf prepares including raw material, and chicken block is fried in advance, and glutinous rice steams in advance, mixes and stirs processing, in advance
Packing processes and vacuum packaging processing step, it is specially:
Step 1：Raw material prepares, and selects quality glutinous rice, is placed in spring after soaking 4-6 hours and drains；Select high-quality chicken
Stripping and slicing, boiling 1-2 minutes in boiling water are first placed in, then are placed in cold water and are drained after cleaning；Select fresh mint leaf, fresh dandelion
Tender leaf cleaning and chopping；New fresh mushroom cleaning and chopping is selected, is placed in draining after boiling 2-4 minutes in boiling water；
Step 2：Chicken block is fried in advance, by the chicken block 70-80 parts by weight after foregoing drain and mushroom 20-40 parts by weight, sauce
Flavor white spirit 2-4 parts by weight, bruised ginger 10-15 parts by weight, garlic fourth 7-10 parts by weight, chickens' extract 0.1-1 parts by weight, salt 0.1-1 weight
Stirred after part mixing, be placed in pot cooling off the pot after stir-frying 2-3 minutes and obtain fillings；
Step 3：Glutinous rice steams in advance, the foregoing glutinous rice cleaned after draining is placed in steamer into pre- steaming 15-20 minutes, after taking the dish out of the pot certainly
So cooling；
Step 4：Processing is mixed and stirred, by the glutinous rice after natural cooling in step 3, fillings and egg 10-15 weight in step 2
Part, dried peppermint leaf 10-15 parts by weight, Folium Taraxacum 8-12 parts by weight, salt 0.1-1 parts by weight, after the mixing of rapeseed oil 2-3 parts by weight
Stirring obtains mixing and stirring material；
Step 5：Pre-packaged processing, first cleans lotus leaf, is placed in draining after scalding 10-30 seconds in 50-70 DEG C of hot water, so
The lotus leaf after draining is spread out afterwards, and rapeseed oil 1-2 parts by weight are uniformly coated in lotus leaf surface, then by the mix in step 4
Uniformly pave on lotus leaf, spool lotus leaf and obtain lotus leaf sticky rice in lotus leaf.
Step 6：Vacuum packaging is handled, and the lotus leaf sticky rice in lotus leaf in quick lime bag, pure water bag, step 5 is placed in into bag respectively
It is vacuum-packed in mounted box.
Thoroughly yellow in lotus leaf sticky rice in lotus leaf of the present invention is white, in beautiful color, quality is soft, oily but not greasy, nutritious, and old children is all
Preferably.Especially dried peppermint leaf and Folium Taraxacum are added in lotus leaf sticky rice in lotus leaf by the present invention, it is both had fragranced fragrant, energy
It is enough to promote digestion, improve a poor appetite, there are dispelling wind and heat from the body, head clearing, throat, qi-regulating neutralization, clearing heat and detoxicating, dispersing swelling and dissipating binds etc. again
Food therapy value.
Lotus leaf sticky rice in lotus leaf of the present invention is additive-free, nontoxic pollution-free, and food security grade is high, is a kind of extremely convenient green
Color typical local food.
Lotus leaf sticky rice in lotus leaf of the present invention can either be cooked edible by common steamer, and and can is enough directly by quick lime bag and pure
Cleaning water bag directly cook it is edible, it is convenient to be applicable.Moreover, one aspect of the present invention can fully remove lotus leaf sticky rice in lotus leaf by quick lime bag
In moisture, play a part of drier, extend the shelf-life of lotus leaf sticky rice in lotus leaf；On the other hand the use of drier can be reduced
Amount, while gas consumption and cost can be saved, be advantageous to environmental protection, consume combustion gas 0.05m according to every portion of lotus leaf sticky rice in lotus leaf3Meter
Calculate, every 100 portions of lotus leaf sticky rice in lotus leaf can save combustion gas 5m3, 40 yuan of financial cost saving.
In addition, lotus leaf sticky rice in lotus leaf internal viscosity of the present invention is stronger, will not scatter blocking, can boil and eat, bake and eat
Eaten with frying.
Embodiment
With reference to specific embodiment, the present invention will be further described, for those skilled in the art, can be with
Technical scheme described in following each embodiments is modified, or equivalent substitution is carried out to which part technical characteristic, but
All any modification, equivalent substitution and improvements within spirit herein and principle, made etc., should be included in the application's
Within protection domain.Quick lime bag of the present invention and pure water bag are the commercially available prod that those skilled in the art know.
Embodiment 1
A kind of lotus leaf sticky rice in lotus leaf, prepares according to raw material, and chicken block is fried in advance, and glutinous rice steams in advance, mixes and stirs processing, pre-packaged processing and
Vacuum packaging processing step is made, and is specially:
Step 1：Raw material prepares, and selects quality glutinous rice, is placed in spring after soaking 4 hours and drains；High-quality chicken is selected to cut
Block, boiling 2 minutes in boiling water are first placed in, then are placed in cold water and are drained after cleaning；Select fresh mint leaf, fresh dandelion greens
Cleaning and chopping；New fresh mushroom cleaning and chopping is selected, is placed in draining after boiling 3 minutes in boiling water；
Step 2：Chicken block is fried in advance, by the parts by weight of chicken block 75 after foregoing drain and the parts by weight of mushroom 30, sauce incense liquor
2-4 parts by weight, the parts by weight of bruised ginger 12, the parts by weight of garlic fourth 8, the parts by weight of chickens' extract 0.5, stirred after the mixing of the parts by weight of salt 0.5,
It is placed in cooling off the pot after being stir-fried 2.5 minutes in pot and obtains fillings；
Step 3：Glutinous rice is steamed in advance, and the foregoing glutinous rice cleaned after draining is placed in steamer into pre- steaming 18 minutes, natural after taking the dish out of the pot
Cooling；
Step 4：Processing is mixed and stirred, by the glutinous rice after natural cooling in step 3, fillings and the parts by weight of egg 12 in step 2,
The parts by weight of dried peppermint leaf 13, the parts by weight of Folium Taraxacum 10, the parts by weight of salt 0.5, mixed and stirred after the mixing of the parts by weight of rapeseed oil 3
Material；
Step 5：Pre-packaged processing, first cleans lotus leaf, is placed in draining after scalding 20 seconds in 60 DEG C of hot water, then will drip
Lotus leaf after dry is spread out, and uniformly coats the parts by weight of rapeseed oil 1 in lotus leaf surface, then the mix in step 4 is uniformly paved
On lotus leaf, spool lotus leaf and obtain lotus leaf sticky rice in lotus leaf.
Step 6：Vacuum packaging is handled, and the lotus leaf sticky rice in lotus leaf in quick lime bag, pure water bag, step 5 is placed in into bag respectively
It is vacuum-packed in mounted box.
Application method：Outer packaging bag is opened, quick lime bag is positioned over cassette bottom, tears pure water bag packaging and by pure water
Pour into box, then lotus leaf sticky rice in lotus leaf is placed on quick lime bag and heated, cover outer packing lid, lotus leaf glutinous rice after 5-8 minutes
Chicken is cooked, you can edible.
Embodiment 2
A kind of lotus leaf sticky rice in lotus leaf, prepares according to raw material, and chicken block is fried in advance, and glutinous rice steams in advance, mixes and stirs processing, pre-packaged processing and
Vacuum packaging processing step is made, and is specially:
Step 1：Raw material prepares, and selects quality glutinous rice, is placed in spring after soaking 4 hours and drains；High-quality chicken is selected to cut
Block, boiling 1 minute in boiling water is first placed in, then is placed in cold water and is drained after cleaning；Select fresh mint leaf, fresh dandelion greens
Cleaning and chopping；New fresh mushroom cleaning and chopping is selected, is placed in draining after boiling 2 minutes in boiling water；
Step 2：Chicken block is fried in advance, by the parts by weight of chicken block 70 after foregoing drain and the parts by weight of mushroom 20, sauce incense liquor 2
Parts by weight, the parts by weight of bruised ginger 10, the parts by weight of garlic fourth 7, the parts by weight of chickens' extract 0.1, stirred after the mixing of the parts by weight of salt 0.1, and
It is placed in pot cooling off the pot after stir-frying 2 minutes and obtains fillings；
Step 3：Glutinous rice is steamed in advance, and the foregoing glutinous rice cleaned after draining is placed in steamer into pre- steaming 15 minutes, natural after taking the dish out of the pot
Cooling；
Step 4：Processing is mixed and stirred, by the glutinous rice after natural cooling in step 3, fillings and the parts by weight of egg 10 in step 2,
The parts by weight of dried peppermint leaf 10, the parts by weight of salt 0.1, stirred after the mixing of the parts by weight of rapeseed oil 2 and obtain mixing and stirring material；
Step 5：Pre-packaged processing, first cleans lotus leaf, is placed in draining after scalding 30 seconds in 50 DEG C of hot water, then will drip
Lotus leaf after dry is spread out, and uniformly coats the parts by weight of rapeseed oil 1 in lotus leaf surface, then the mix in step 4 is uniformly paved
On lotus leaf, spool lotus leaf and obtain lotus leaf sticky rice in lotus leaf.
Step 6：Vacuum packaging is handled, and the lotus leaf sticky rice in lotus leaf in quick lime bag, pure water bag, step 5 is placed in into bag respectively
It is vacuum-packed in mounted box.
Embodiment 3
A kind of lotus leaf sticky rice in lotus leaf, it is made with reference to step in embodiment 1.Wherein, in step 1：Glutinous rice soaks 6 hours；Chicken
Boiling 2 minutes in block boiling water, fresh mushroom boil 4 minutes in boiling water；In step 2：The parts by weight of chicken block 80, the parts by weight of mushroom 40,
The parts by weight of sauce incense liquor 4, the parts by weight of bruised ginger 15, the parts by weight of garlic fourth 10, the parts by weight of chickens' extract 1, the parts by weight of salt 1, when stir-frying in pot
Between 3 minutes；In step 3：Glutinous rice steams 20 minutes in advance；In step 4：The parts by weight of egg 15, the parts by weight of dried peppermint leaf 15, Folium Taraxacum 12
Parts by weight, the parts by weight of salt 1, the parts by weight of rapeseed oil 3；In step 5：Lotus leaf, which is placed in 70 DEG C of hot water, to scald 10 seconds, in lotus leaf table
Face uniformly coats the parts by weight chicken of rapeseed oil 2.
Claims (4)
1. a kind of lotus leaf sticky rice in lotus leaf, it is to be made using glutinous rice, condiment, chicken nugget and fillings as raw material, it is characterised in that：Contain in fillings
There is dried peppermint leaf.
2. lotus leaf sticky rice in lotus leaf according to claim 1, it is characterised in that：Also contain Folium Taraxacum in fillings.
3. lotus leaf sticky rice in lotus leaf according to claim 1 or 2, it is characterised in that：Its raw material includes glutinous rice 150-200 weights
Measure part, chicken block 70-80 parts by weight, mushroom 20-40 parts by weight, egg 10-15 parts by weight, sauce incense liquor 2-4 parts by weight, bruised ginger
10-15 parts by weight, garlic fourth 7-10 parts by weight, chickens' extract 0.1-1 parts by weight, salt 0.2-2 parts by weight, rapeseed oil 3-5 parts by weight are thin
Lotus leaf 10-15 parts by weight, Folium Taraxacum 8-12 parts by weight；And the garlic granule is to be cut through the garlic of the old brewed 3-8 of altar sour water months
System forms, and the dried peppermint leaf is that fresh mint tender leaf cutting forms, and the Folium Taraxacum is that fresh dandelion greens cutting forms.
4. the lotus leaf sticky rice in lotus leaf as described in claim any one of 1-3, its preparation method includes raw material preparation, chicken block is fried in advance,
Glutinous rice steams, mixes and stirs processing, pre-packaged processing and vacuum packaging processing step in advance, it is characterised in that:
Step 1：Raw material prepares, and selects quality glutinous rice, is placed in spring after soaking 4-6 hours and drains；High-quality chicken stripping and slicing is selected,
Boiling 1-2 minutes in boiling water are first placed in, then is placed in cold water and is drained after cleaning；Select fresh mint leaf, fresh dandelion greens
Cleaning and chopping；New fresh mushroom cleaning and chopping is selected, is placed in draining after boiling 2-4 minutes in boiling water；
Step 2：Chicken block is fried in advance, and the chicken block 70-80 parts by weight after foregoing drain and mushroom 20-40 parts by weight, paste flavor is white
Wine 2-4 parts by weight, bruised ginger 10-15 parts by weight, garlic fourth 7-10 parts by weight, chickens' extract 0.1-1 parts by weight, salt 0.1-1 parts by weight are mixed
Stirred after conjunction, be placed in pot cooling off the pot after stir-frying 2-3 minutes and obtain fillings；
Step 3：Glutinous rice is steamed in advance, and the foregoing glutinous rice cleaned after draining is placed in steamer pre- steaming 15-20 minutes, naturally cold after taking the dish out of the pot
But；
Step 4：Processing is mixed and stirred, by the glutinous rice after natural cooling in step 3, fillings and egg 10-15 parts by weight in step 2,
Dried peppermint leaf 10-15 parts by weight, Folium Taraxacum 8-12 parts by weight, salt 0.1-1 parts by weight, stirred after the mixing of rapeseed oil 2-3 parts by weight
Mix to obtain and mix and stir material；
Step 5：Pre-packaged processing, first cleans lotus leaf, is placed in draining after scalding 10-30 seconds in 50-70 DEG C of hot water, then will
Lotus leaf after draining is spread out, and uniformly coats rapeseed oil 1-2 parts by weight in lotus leaf surface, then the mix in step 4 is uniform
Pave on lotus leaf, spool lotus leaf and obtain lotus leaf sticky rice in lotus leaf.
Step 6：Vacuum packaging is handled, and the lotus leaf sticky rice in lotus leaf in quick lime bag, pure water bag, step 5 is placed in into packing box respectively
In be vacuum-packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710632620.0A CN107625066A (en) | 2017-07-28 | 2017-07-28 | Lotus leaf glutinous rice chicken and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710632620.0A CN107625066A (en) | 2017-07-28 | 2017-07-28 | Lotus leaf glutinous rice chicken and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107625066A true CN107625066A (en) | 2018-01-26 |
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ID=61099118
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710632620.0A Pending CN107625066A (en) | 2017-07-28 | 2017-07-28 | Lotus leaf glutinous rice chicken and preparation method thereof |
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| CN (1) | CN107625066A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317634A (en) * | 2007-06-06 | 2008-12-10 | 袁世昌 | Heating agent formula and heating container of self-heating convenient food |
| CN105475817A (en) * | 2015-11-25 | 2016-04-13 | 华蓥市禄市镇小学 | Sticky rice in tea leaf, and making method thereof |
| CN105520073A (en) * | 2015-12-29 | 2016-04-27 | 广西大学 | Bamboo steamed Cantonese sticky rice-in-lotus-leaf health food |
| CN106173617A (en) * | 2015-04-30 | 2016-12-07 | 六盘水盛谷实业有限公司 | A kind of sticky rice in lotus leaf and preparation method thereof |
-
2017
- 2017-07-28 CN CN201710632620.0A patent/CN107625066A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317634A (en) * | 2007-06-06 | 2008-12-10 | 袁世昌 | Heating agent formula and heating container of self-heating convenient food |
| CN106173617A (en) * | 2015-04-30 | 2016-12-07 | 六盘水盛谷实业有限公司 | A kind of sticky rice in lotus leaf and preparation method thereof |
| CN105475817A (en) * | 2015-11-25 | 2016-04-13 | 华蓥市禄市镇小学 | Sticky rice in tea leaf, and making method thereof |
| CN105520073A (en) * | 2015-12-29 | 2016-04-27 | 广西大学 | Bamboo steamed Cantonese sticky rice-in-lotus-leaf health food |
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Application publication date: 20180126 |