CN108450815A - Faric material and preparation method thereof in one kind - Google Patents
Faric material and preparation method thereof in one kind Download PDFInfo
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- CN108450815A CN108450815A CN201810340785.5A CN201810340785A CN108450815A CN 108450815 A CN108450815 A CN 108450815A CN 201810340785 A CN201810340785 A CN 201810340785A CN 108450815 A CN108450815 A CN 108450815A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000021178 picnic Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 26
- 244000304217 Brassica oleracea var. gongylodes Species 0.000 claims description 24
- 210000004185 liver Anatomy 0.000 claims description 18
- 235000015277 pork Nutrition 0.000 claims description 18
- 241000220286 Sedum Species 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 15
- 235000015110 jellies Nutrition 0.000 claims description 13
- 239000008274 jelly Substances 0.000 claims description 13
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- 238000010257 thawing Methods 0.000 claims description 10
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- 241000207961 Sesamum Species 0.000 description 9
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- 239000003814 drug Substances 0.000 description 5
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- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241001061264 Astragalus Species 0.000 description 4
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- 239000007788 liquid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 210000004233 talus Anatomy 0.000 description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
- 235000017491 Bambusa tulda Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000009636 Huang Qi Substances 0.000 description 3
- 244000082204 Phyllostachys viridis Species 0.000 description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
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- 239000011709 vitamin E Substances 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
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- 229960002477 riboflavin Drugs 0.000 description 2
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- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
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- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- 206010013774 Dry eye Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000025174 PANDAS Diseases 0.000 description 1
- 208000021155 Paediatric autoimmune neuropsychiatric disorders associated with streptococcal infection Diseases 0.000 description 1
- 240000000220 Panda oleosa Species 0.000 description 1
- 235000016496 Panda oleosa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 240000006794 Volvariella volvacea Species 0.000 description 1
- 206010048222 Xerosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
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- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 210000000777 hematopoietic system Anatomy 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000003860 sleep quality Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000004382 visual function Effects 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 230000002087 whitening effect 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- 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)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses faric material and preparation method thereof in one kind, are related to food processing technology field, solve the problems, such as that existing steamed dumping fillings cannot meet the crowd after staying up late and be needed to nutrition and energy supplement.It mainly includes the raw material of following parts by weight：25 35.7 parts of pig picnic shoulder；15 22.1 parts of show condition；Skin freezes 5 20 parts；0.5 1.1 parts of ginger；10 17.4 parts of water；3.34 6 parts of white granulated sugar；1.23 2 parts of dark soy sauce；0.3 0.69 parts of soy sauce；Delicious 0.5 0.9 parts of specially fresh；Delicate flavour is 0.1 0.15 parts precious；0.2 0.44 parts of yellow white sesame seed powder；0.2 1 parts of salt.Faric material nutrient is comprehensive in the present invention, suitable for the white collar clan to stay up late for a long time, is conducive to relieve fatigue, tranquilizing and allaying excitement, improve a poor appetite；The vitamin and trace element of crowd's shortage of staying up late, strengthen immunity is replenished in time, and has the function of improving human body adaptability, antifatigue, anti-aging.
Description
Technical field
The present invention relates to food processing technology fields, more specifically, it relates to faric material and preparation method thereof in one kind.
Background technology
Steamed dumping be China traditional food, early in the Northern Song Dynasty in the market it is existing sell and steamed stuffed bun by small bamboo food steamer difference lies in steamed dumping ratios
Steamed stuffed bun by small bamboo food steamer is slightly larger, and more focuses on the taste of soup, some steamed dumpings also make the soup that the inside is inhaled with suction pipe, and filling taste and skin taste can
It can want a little better.
A kind of crystal lobster yellow stuff packet is disclosed in the Chinese invention patent of Publication No. CN105325943A, by fillings
It is made with cladding, wherein fillings is made of the component of following parts by weight：60 parts of cray Huang, 300 parts of cray benevolence, pork
200 parts of skin jelly, 100 parts of bamboo shoots, 5 parts of fragrance, 25 parts of shaoxing wine, 5 parts of ginger powder, 5 parts of green onion, 5 parts of pepper, 15 parts of salt, Chinese cassia tree 5
Part, 2 parts of cloves, 2 parts of the root of Dahurain angelica, 2 parts of purple perilla, 2 parts of lily.
Busy allegro city life, many white collars will be stayed up late for a long time.However, the harm stayed up late to body
It is prodigious.Therefore, food is just needed to supplement the nutrients after staying up late.Although above-mentioned steamed dumping delicious flavour, it cannot
Meet needs of the crowd after staying up late to nutrition and energy supplement.
Invention content
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide faric material in one kind, by fillings
Middle addition Radix Rehmanniae, astragali and Bark of Eucommia Ulmoides, solve above-mentioned technical problem, with nutrition comprehensively, relieve fatigue, tranquilizing and allaying excitement it is excellent
Point.
To achieve the above object one, the present invention provides following technical solutions：
Faric material in one kind, includes the raw material of following parts by weight：
25-35.7 parts of pig picnic shoulder；
15-22.1 parts of show condition；
Skin freezes 5-20 parts；
0.5-1.1 parts of ginger；
10-17.4 parts of water；
3.34-6 parts of white granulated sugar；
1.23-2 parts of dark soy sauce；
0.3-0.69 parts of soy sauce；
Specially fresh is 0.5-0.9 parts delicious；
0.1-0.15 parts of delicate flavour treasured；
0.2-0.44 parts of yellow white sesame seed powder；
0.2-1 parts of salt；
1-3 parts of Radix Rehmanniae；
0.5-1.5 parts of astragali；
0.1-0.5 parts of Bark of Eucommia Ulmoides.
Through the above technical solutions, Radix Rehmanniae matter moistens more liquid energy yin-nourishing, the work cold in nature that can be promoted the production of body fluid, have nourishing yin to moisten dryness to promote the production of body fluid sweet in flavor
With the symptoms such as the thirsty after staying up late can be alleviated, is had a dizzy spell.Astragali, i.e. Radix Astragali also known as astragalus, film pod astragalus, a people
Very, Radix Astragali, the wooden Radix Astragali, because abounding in northern China, therefore named astragali is one of conventional Chinese medicine, for legume astragalus mongolicus or
The root of Astragalus membranacus.The effect of astragali mainly tonifying Qi and lifting yang, hemostasis by invigorating QI, tonifying middle-Jiao and Qi removes stasis and resolving masses, invigorating qi for consolidating superficies, profit
Water is subsided a swelling, and strong constitution is promoted longevity.Bark of Eucommia Ulmoides bowl spares strengthening the essence gas, can enhance immunity of organisms, it also have improve sleep quality,
The effect of reducing weight and beautifying features anti-aging.In three kinds of Chinese medicines are added in faric material after, it is synergistic, suitable for the white collar one stayed up late for a long time
Race is conducive to relieve fatigue, tranquilizing and allaying excitement.
Sesame contains a large amount of fat and protein, also the nutrition such as dietary fiber, carbohydrate, vitamin, calcium, iron, magnesium at
Point, abundant vitamin E is contained in sesame, vitamin E can prevent the harm of lipid peroxidation confrontation skin, offset or neutralize cell
The accumulation of interior harmful substance free radical can make whitening skin moist, and can prevent various scytitis.Sesame also has blood-nourishing
Effect, can treat xerosis cutis, it is coarse, enable that skin is moist, ruddy gloss.
Pig picnic shoulder can provide good protein and required aliphatic acid, half that ferroheme (Organic Iron) and promotion iron absorbs
Cystine can improve hypoferric anemia.Show condition fat content is high, can safeguard the eubolism of protein, dissolves the dimension life of sesame
Plain A, vitamin E, while can also promote the absorption and utilization of vitamin D and vitamin K.
Skin jelly is full of nutrition, is the raw material that juice is mainly produced in steamed dumping fillings, and after steamed dumping cooks, skin jelly is converted to gelatin, makes
Steamed dumping soup is strong, rich in taste, and can cover the poor taste of Chinese medicine, improves a poor appetite.
Further preferably, faric material further includes 1-5 portions of kohlrabis in described.
Through the above technical solutions, containing 5.9 grams of 11 grams of sugar of protein, 4.1 grams of crude fibre, ash content in every 500 grams of kohlrabis
3.3 grams, 81 milligrams of calcium, 122 milligrams of phosphorus, 1.1 milligrams of iron, carrotene is micro, 0.19 milligram of thiamine, 0.07 milligram of riboflavin,
1.5 milligrams of niacin, 152 milligrams of vitamin C.Kohlrabi is full of nutrition, can be replenished in time stay up late crowd shortage vitamin and
Trace element.
Further preferably, faric material further includes 2-4 parts of Sedum.k.Fs in described.
Through the above technical solutions, the edible part of every 100 grams of Sedum.k.F is containing 2.1 grams of protein, fatty 0.7 gram, carbon aquation
Close 8 grams of object, 1.5 grams of crude fibre, 2.8 milligrams of carrotene, 0.31 milligram of vitamin B2 .05 milligrams of vitaminB10, niacin 0.9
Milligram, 95 milligrams of vitamin C, 500 milligrams of calcium, 29 milligrams of phosphorus, 3.2 milligrams of iron.On the one hand the people that stays up late is replenished in time in cooperation kohlrabi
The vitamin and trace element that group lacks, another aspect strengthen immunity have and improve human body adaptability, antifatigue, anti-aging
Effect.
Further preferably, faric material further includes 3-5 parts of pork livers in described.
It is equal to excess load eye through the above technical solutions, staying up late, is not only to become that " panda is black to the injuries of eyes
Eyelet ", it is often more important that, it stays up late for a long time, excess load eye, visual function is caused to decline.Irony is abundant in pork liver, is to enrich blood
Through common food in food, the physiological function that pork liver is adjusted and improves anemia human hematopoietic system is eaten；Contain in pork liver
There is abundant vitamin A the use for maintaining normal growth and Reproductive Performance, energy protect eyes to maintain twenty-twenty vision, effectively
It prevents eyes dry and astringent, tired, maintains the colour of skin of health, be of great significance to the bodybuilding of skin；Frequent edible animal liver can also
Replenishing vitamins B2, this coenzyme important to supplement body complete detoxification important role of the body to some toxic components.
The purpose of the present invention two be to provide it is a kind of in faric material preparation method, faric material in being prepared using this method
Have the advantages that nutrition is comprehensive, relieve fatigue, tranquilizing and allaying excitement.
To achieve the above object two, the present invention provides following technical solutions：
The preparation method of faric material, includes the following steps in a kind of：
Step 1 weighs fresh pig picnic shoulder, is cleaned up meat with 10 DEG C of ice water below, measuring center temperature 10 DEG C with
Under；
Step 2 weighs the show condition of freezing, and using microwave thawing, the central temperature of show condition must not be higher than 10 DEG C after defrosting；
Step 3 weighs skin jelly, and the central temperature that skin freezes is at 5 DEG C or less；
Step 4, ginger are twisted into end after cleaning up, the size of particle is controlled in 2-2.5mm；
Pig picnic shoulder, show condition, skin are frozen in the meat grinder that input mesh size is 4mm rub respectively by step 5；
Step 6 covers in the pig picnic shoulder of rubbing, show condition input vacuum stuffing mixer upper cover, starts to stir, vacuum stuffing mixer
Rotating speed is 10-50rpm, vacuum pressure 0.6-0.8Mpa, and countdown 20 divides 15 seconds；
Step 7 after crushing Radix Rehmanniae, astragali and Bark of Eucommia Ulmoides, adds the water of 3-5 times of weight to decoct 2-4 times, is filtered to remove filter residue, obtains
It is spare to filtrate；
Step 8, by salt, dark soy sauce, soy sauce, specially fresh is delicious, delicate flavour is precious pours into a mixing bowl, and 30kg water is added and stirs evenly, obtains
To mixture, mixture temperature control is at 10 DEG C hereinafter, summer controls at 8 DEG C or less；
Mixture is added when de-airing mixer is run to 14 points and 15 seconds in step 9, when de-airing mixer run to 10 points 10 seconds
When second 40kg water is added；
Step 10, when de-airing mixer is run to 6 points and 05 second, 40kg water is added in third time, when de-airing mixer is run to 2 point 0
4th addition 40kg water when the second；
Step 11 makes de-airing mixer shut down, and opens upper cover and sugar, yellow white sesame seed powder, skin jelly and filtrate is added, covered after adding
Upper cover stirs evenly；
Step 12, checks whether all dispensings have omission after end of run, and product center temperature is at 10 DEG C hereinafter, discharging, is adopted
It is packed with bottle placer；
Step 13, metal detector is crossed after packaging, and qualified products enter freezer, the same day or next day shipment to shops.
Through the above technical solutions, by control parameters, make made of in faric material conglobation property is good, has chewy texture, mouth
Feel uniform.It is synergistic after three kinds of Chinese medicines are added in faric material in, suitable for the white collar clan to stay up late for a long time, be conducive to delay
Solution fatigue, tranquilizing and allaying excitement.
Further preferably, the step 6 specifically includes：Pig picnic shoulder, show condition, kohlrabi the input vacuum of rubbing are mixed
In filling machine, upper cover is covered, starts to stir, vacuum stuffing mixer rotating speed is 10-50rpm, vacuum pressure 0.6-0.8Mpa, countdown
20 points 15 seconds.
Through the above technical solutions, so that kohlrabi is evenly distributed in fillings, crowd's shortage of staying up late can be replenished in time
Vitamin and trace element.
Further preferably, the step 6 specifically includes：By the pig picnic shoulder of rubbing, show condition, kohlrabi, Sedum.k.F input
In vacuum stuffing mixer, cover upper cover, start to stir, vacuum stuffing mixer rotating speed be 10-50rpm, vacuum pressure 0.6-0.8Mpa,
Countdown 20 divides 15 seconds.
Through the above technical solutions, so that Sedum.k.F and kohlrabi are evenly distributed in fillings, one side Sedum.k.F coordinates kohlrabi
Indigo plant be replenished in time stay up late crowd shortage vitamin and trace element, another aspect Sedum.k.F can strengthen immunity, have carry
High human body adaptability, antifatigue, anti-aging effect.
Further preferably, the step 6 specifically includes：By the pig picnic shoulder of rubbing, show condition, pork liver, kohlrabi, nourishing heart
Dish is put into vacuum stuffing mixer, is covered upper cover, is started to stir, and vacuum stuffing mixer rotating speed is 10-50rpm, vacuum pressure 0.6-
0.8Mpa, countdown 20 divide 15 seconds.
Through the above technical solutions, so that pork liver is evenly distributed in fillings, containing abundant vitamin A in pork liver, have
There are the use for maintaining normal growth and Reproductive Performance, energy protect eyes to maintain twenty-twenty vision, it is dry and astringent, tired to be effectively prevented eyes
Labor maintains the colour of skin of health.
In conclusion compared with prior art, the invention has the advantages that：
(1) present invention passes through the decoction liquor of addition Radix Rehmanniae, astragali, Bark of Eucommia Ulmoides in the faric material in, three kinds of Chinese medicine synergy, battalion
It supports comprehensive, suitable for the white collar clan to stay up late for a long time, is conducive to relieve fatigue, tranquilizing and allaying excitement, other food materials can cover Chinese medicine
Poor taste improves a poor appetite；
(2) by the way that kohlrabi, Sedum.k.F and pork liver is added, the vitamin and trace element of crowd's shortage of staying up late, enhancing is replenished in time
Immunity, faric material has the function of improving human body adaptability, antifatigue, anti-aging in making.
Description of the drawings
Fig. 1 is the process flow chart (one) of the present invention；
Fig. 2 is the process flow chart (two) of the present invention.
Specific implementation mode
With reference to the accompanying drawings and examples, the present invention will be described in detail.
Embodiment 1：As depicted in figs. 1 and 2, faric material, each component and its corresponding parts by weight such as 1 institute of table in one kind
Show, and acquisition is made by the steps：
Step 1 weighs fresh pig picnic shoulder, is cleaned up meat with 10 DEG C of ice water below, measuring center temperature 10 DEG C with
Under；
Step 2 weighs the show condition of freezing, and using microwave thawing, the central temperature of show condition must not be higher than 10 DEG C after defrosting；
Step 3 weighs skin jelly, and the central temperature that skin freezes is at 5 DEG C or less；
Step 4, ginger are twisted into end after cleaning up, the size of particle is controlled in 2mm；
Pig picnic shoulder, show condition, skin are frozen in the meat grinder that input mesh size is 4mm rub respectively by step 5；
Step 6 covers in the pig picnic shoulder of rubbing, show condition input vacuum stuffing mixer upper cover, starts to stir, vacuum stuffing mixer
Rotating speed is 10rpm, vacuum pressure 0.6Mpa, and countdown 20 divides 15 seconds；
Step 7 after crushing Radix Rehmanniae, astragali and Bark of Eucommia Ulmoides, adds the water of 3 times of weight to decoct 2 times, is filtered to remove filter residue, is filtered
Liquid, it is spare；
Step 8, by salt, dark soy sauce, soy sauce, specially fresh is delicious, delicate flavour is precious pours into a mixing bowl, and 30kg water is added and stirs evenly, obtains
To mixture, mixture temperature control is at 10 DEG C hereinafter, summer controls at 8 DEG C or less；
Mixture is added when de-airing mixer is run to 14 points and 15 seconds in step 9, when de-airing mixer run to 10 points 10 seconds
When second 40kg water is added；
Step 10, when de-airing mixer is run to 6 points and 05 second, 40kg water is added in third time, when de-airing mixer is run to 2 point 0
4th addition 40kg water when the second；
Step 11 makes de-airing mixer shut down, and opens upper cover and sugar, yellow white sesame seed powder, skin jelly and filtrate is added, covered after adding
Upper cover stirs evenly；
Step 12, checks whether all dispensings have omission after end of run, and product center temperature is at 10 DEG C hereinafter, discharging, is adopted
It is packed with bottle placer；
Step 13, metal detector is crossed after packaging, and qualified products enter freezer, the same day or next day shipment to shops.
Wherein, white granulated sugar is common bombax flower white granulated sugar, and dark soy sauce is extra large day straw mushroom dark soy sauce, and soy sauce is fresh special grade soy in June, special
Fresh delicate flavour is that the happy specially fresh of Mrs is delicious, and delicate flavour treasured is that the happy delicate flavour of Mrs is precious, and yellow white sesame seed powder is field field room yellow white sesame seed powder, salt
It is middle salt refining salt, pig picnic shoulder is No. 2 meat.
Embodiment 2-5：Faric material in one kind, difference from example 1 is that, each component and its corresponding parts by weight
Number is as shown in table 1.
Each component and its parts by weight in 1 embodiment 1-5 of table
Embodiment 6：Faric material in one kind, difference from example 1 is that, in faric material be additionally added 1 portion of kohlrabi；
Step 6 specifically includes：By in pig picnic shoulder, show condition, kohlrabi the input vacuum stuffing mixer of rubbing, upper cover is covered, starts to stir
It mixes, vacuum stuffing mixer rotating speed is 10rpm, vacuum pressure 0.6Mpa, and countdown 20 divides 15 seconds.
Embodiment 7：Faric material in one kind, with embodiment 6 the difference is that, in faric material be additionally added 3 portions of kohlrabis.
Embodiment 8：Faric material in one kind, with embodiment 6 the difference is that, in faric material be additionally added 4 portions of kohlrabis.
Embodiment 9：Faric material in one kind, difference from example 1 is that, in faric material be additionally added 2 parts of Sedum.k.Fs；
Step 6 specifically includes：By in pig picnic shoulder, show condition, Sedum.k.F the input vacuum stuffing mixer of rubbing, upper cover is covered, is started
Stirring, vacuum stuffing mixer rotating speed are 10rpm, vacuum pressure 0.6Mpa, and countdown 20 divides 15 seconds.
Embodiment 10：Faric material in one kind, difference from example 1 is that, in faric material be additionally added 3 parts of nourishing hearts
Dish.
Embodiment 11：Faric material in one kind, difference from example 1 is that, in faric material be additionally added 4 parts of nourishing hearts
Dish.
Embodiment 12：Faric material in one kind, difference from example 1 is that, in faric material be additionally added 3 parts of pork livers；
Step 6 specifically includes：By in pig picnic shoulder, show condition, pork liver the input vacuum stuffing mixer of rubbing, upper cover is covered, starts to stir,
Vacuum stuffing mixer rotating speed is 10rpm, vacuum pressure 0.6Mpa, and countdown 20 divides 15 seconds.
Embodiment 13：Faric material in one kind, with embodiment 12 the difference is that, in faric material be additionally added 4 parts of pork livers.
Embodiment 14：Faric material in one kind, with embodiment 12 the difference is that, in faric material be additionally added 5 parts of pork livers.
Embodiment 15：Faric material in one kind, difference from example 1 is that, in faric material be additionally added 3 portions of kohlrabis and
3 parts of Sedum.k.Fs；
Step 6 specifically includes：By in the pig picnic shoulder of rubbing, show condition, kohlrabi, Sedum.k.F input vacuum stuffing mixer, cover
Lid, starts to stir, and vacuum stuffing mixer rotating speed is 10rpm, vacuum pressure 0.6Mpa, and countdown 20 divides 15 seconds.
Embodiment 16：Faric material in one kind, difference from example 1 is that, in faric material be additionally added 3 parts of kohlrabis, 3
Part Sedum.k.F and 4 parts of pork livers；
Step 6 specifically includes：By in the pig picnic shoulder of rubbing, show condition, pork liver, kohlrabi, Sedum.k.F input vacuum stuffing mixer, cover
Upper cover starts to stir, and vacuum stuffing mixer rotating speed is 10rpm, vacuum pressure 0.6Mpa, and countdown 20 divides 15 seconds.
Embodiment 17：Faric material in one kind, difference from example 1 is that, in faric material make as follows
It is standby to obtain：
Step 1 weighs fresh pig picnic shoulder, is cleaned up meat with 10 DEG C of ice water below, measuring center temperature 10 DEG C with
Under；
Step 2 weighs the show condition of freezing, and using microwave thawing, the central temperature of show condition must not be higher than 10 DEG C after defrosting；
Step 3 weighs skin jelly, and the central temperature that skin freezes is at 5 DEG C or less；
Step 4, ginger are twisted into end after cleaning up, the size of particle is controlled in 2.3mm；
Pig picnic shoulder, show condition, skin are frozen in the meat grinder that input mesh size is 4mm rub respectively by step 5；
Step 6 covers in the pig picnic shoulder of rubbing, show condition input vacuum stuffing mixer upper cover, starts to stir, vacuum stuffing mixer
Rotating speed is 30rpm, vacuum pressure 0.7Mpa, and countdown 20 divides 15 seconds；
Step 7 after crushing Radix Rehmanniae, astragali and Bark of Eucommia Ulmoides, adds the water of 4 times of weight to decoct 3 times, is filtered to remove filter residue, is filtered
Liquid, it is spare；
Step 8, by salt, dark soy sauce, soy sauce, specially fresh is delicious, delicate flavour is precious pours into a mixing bowl, and 30kg water is added and stirs evenly, obtains
To mixture, mixture temperature control is at 10 DEG C hereinafter, summer controls at 8 DEG C or less；
Mixture is added when de-airing mixer is run to 14 points and 15 seconds in step 9, when de-airing mixer run to 10 points 10 seconds
When second 40kg water is added；
Step 10, when de-airing mixer is run to 6 points and 05 second, 40kg water is added in third time, when de-airing mixer is run to 2 point 0
4th addition 40kg water when the second；
Step 11 makes de-airing mixer shut down, and opens upper cover and sugar, yellow white sesame seed powder, skin jelly and filtrate is added, covered after adding
Upper cover stirs evenly；
Step 12, checks whether all dispensings have omission after end of run, and product center temperature is at 10 DEG C hereinafter, discharging, is adopted
It is packed with bottle placer；
Step 13, metal detector is crossed after packaging, and qualified products enter freezer, the same day or next day shipment to shops.
Embodiment 18：Faric material in one kind, difference from example 1 is that, in faric material make as follows
It is standby to obtain：
Step 1 weighs fresh pig picnic shoulder, is cleaned up meat with 10 DEG C of ice water below, measuring center temperature 10 DEG C with
Under；
Step 2 weighs the show condition of freezing, and using microwave thawing, the central temperature of show condition must not be higher than 10 DEG C after defrosting；
Step 3 weighs skin jelly, and the central temperature that skin freezes is at 5 DEG C or less；
Step 4, ginger are twisted into end after cleaning up, the size of particle is controlled in 2.5mm；
Pig picnic shoulder, show condition, skin are frozen in the meat grinder that input mesh size is 4mm rub respectively by step 5；
Step 6 covers in the pig picnic shoulder of rubbing, show condition input vacuum stuffing mixer upper cover, starts to stir, vacuum stuffing mixer
Rotating speed is 50rpm, vacuum pressure 0.8Mpa, and countdown 20 divides 15 seconds；
Step 7 after crushing Radix Rehmanniae, astragali and Bark of Eucommia Ulmoides, adds the water of 5 times of weight to decoct 4 times, is filtered to remove filter residue, is filtered
Liquid, it is spare；
Step 8, by salt, dark soy sauce, soy sauce, specially fresh is delicious, delicate flavour is precious pours into a mixing bowl, and 30kg water is added and stirs evenly, obtains
To mixture, mixture temperature control is at 10 DEG C hereinafter, summer controls at 8 DEG C or less；
Mixture is added when de-airing mixer is run to 14 points and 15 seconds in step 9, when de-airing mixer run to 10 points 10 seconds
When second 40kg water is added；
Step 10, when de-airing mixer is run to 6 points and 05 second, 40kg water is added in third time, when de-airing mixer is run to 2 point 0
4th addition 40kg water when the second；
Step 11 makes de-airing mixer shut down, and opens upper cover and sugar, yellow white sesame seed powder, skin jelly and filtrate is added, covered after adding
Upper cover stirs evenly；
Step 12, checks whether all dispensings have omission after end of run, and product center temperature is at 10 DEG C hereinafter, discharging, is adopted
It is packed with bottle placer；
Step 13, metal detector is crossed after packaging, and qualified products enter freezer, the same day or next day shipment to shops.
Human test
Test specimen：Using faric material in being obtained in embodiment 1-18, routinely steamed dumping is made in steamed dumping forming method, as examination
Sample 1-18 is tested, using steamed dumping sample 1 as a contrast of commercially available common pork filling.
Test method：The white collar crowd to stay up late for a long time 1900 of 20-35 Sui of areal is randomly selected as aspiration
Person is randomly divided into 19 groups, eats test specimen 1-18 and control sample 1 respectively, and edible instead of breakfast daily, lunch and dinner are just
Normal diet, the edible steamed dumping of everyone breakfast are 80-100g.Test period is 1 month, to the state of mind of volunteer, is regarded
Power and skin score, and standards of grading are as shown in table 2, give up every group 5 values of maximum and 5 values of minimum, remaining
Take its average value.
2 standards of grading of table
Test result：The test result of test specimen 1-18 and control sample 1 is as shown in table 3.By table 2 and table 3 it is found that the present invention
By the way that the decoction liquor of Radix Rehmanniae, astragali, Bark of Eucommia Ulmoides is added in the faric material in, three kinds of Chinese medicine synergy, nutrition is comprehensive, is suitable for
The white collar clan to stay up late for a long time is conducive to relieve fatigue, tranquilizing and allaying excitement, protects eyesight；By the way that kohlrabi, Sedum.k.F and pig is added
The vitamin and trace element of crowd's shortage of staying up late is replenished in time in liver, and strengthen immunity, faric material has raising human body suitable in making
Ying Xing, antifatigue, anti-aging effect.
The appraisal result of table 3 test specimen 1-18 and control sample 1
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
For those of ordinary skill, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (8)
1. faric material in one kind, which is characterized in that include the raw material of following parts by weight：
25-35.7 parts of pig picnic shoulder；
15-22.1 parts of show condition；
Skin freezes 5-20 parts；
0.5-1.1 parts of ginger；
10-17.4 parts of water；
3.34-6 parts of white granulated sugar；
1.23-2 parts of dark soy sauce；
0.3-0.69 parts of soy sauce；
Specially fresh is 0.5-0.9 parts delicious；
0.1-0.15 parts of delicate flavour treasured；
0.2-0.44 parts of yellow white sesame seed powder；
0.2-1 parts of salt；
1-3 parts of Radix Rehmanniae；
0.5-1.5 parts of astragali；
0.1-0.5 parts of Bark of Eucommia Ulmoides.
2. faric material according to claim 1, which is characterized in that faric material further includes 1-5 portions of kohlrabis in described.
3. faric material according to claim 1, which is characterized in that faric material further includes 2-4 parts of Sedum.k.Fs in described.
4. faric material according to claim 1, which is characterized in that faric material further includes 3-5 parts of pork livers in described.
5. the preparation method of faric material in a kind of, which is characterized in that include the following steps：
Step 1 weighs fresh pig picnic shoulder, is cleaned up meat with 10 DEG C of ice water below, measuring center temperature 10 DEG C with
Under；
Step 2 weighs the show condition of freezing, and using microwave thawing, the central temperature of show condition must not be higher than 10 DEG C after defrosting；
Step 3 weighs skin jelly, and the central temperature that skin freezes is at 5 DEG C or less；
Step 4, ginger are twisted into end after cleaning up, the size of particle is controlled in 2-2.5mm；
Pig picnic shoulder, show condition, skin are frozen in the meat grinder that input mesh size is 4mm rub respectively by step 5；
Step 6 covers in the pig picnic shoulder of rubbing, show condition input vacuum stuffing mixer upper cover, starts to stir, vacuum stuffing mixer
Rotating speed is 10-50rpm, vacuum pressure 0.6-0.8Mpa, and countdown 20 divides 15 seconds；
Step 7 after crushing Radix Rehmanniae, astragali and Bark of Eucommia Ulmoides, adds the water of 3-5 times of weight to decoct 2-4 times, is filtered to remove filter residue, obtains
It is spare to filtrate；
Step 8, by salt, dark soy sauce, soy sauce, specially fresh is delicious, delicate flavour is precious pours into a mixing bowl, and 30kg water is added and stirs evenly, obtains
To mixture, mixture temperature control is at 10 DEG C hereinafter, summer controls at 8 DEG C or less；
Mixture is added when de-airing mixer is run to 14 points and 15 seconds in step 9, when de-airing mixer run to 10 points 10 seconds
When second 40kg water is added；
Step 10, when de-airing mixer is run to 6 points and 05 second, 40kg water is added in third time, when de-airing mixer is run to 2 point 0
4th addition 40kg water when the second；
Step 11 makes de-airing mixer shut down, and opens upper cover and sugar, yellow white sesame seed powder, skin jelly and filtrate is added, covered after adding
Upper cover stirs evenly；
Step 12, checks whether all dispensings have omission after end of run, and product center temperature is at 10 DEG C hereinafter, discharging, is adopted
It is packed with bottle placer；
Step 13, metal detector is crossed after packaging, and qualified products enter freezer, the same day or next day shipment to shops.
6. the preparation method of faric material according to claim 5, which is characterized in that the step 6 specifically includes：It will
The pig picnic shoulder of rubbing, show condition, kohlrabi put into vacuum stuffing mixer, cover upper cover, start to stir, vacuum stuffing mixer rotating speed is
10-50rpm, vacuum pressure 0.6-0.8Mpa, countdown 20 divide 15 seconds.
7. the preparation method of faric material according to claim 6, which is characterized in that the step 6 specifically includes：It will
The pig picnic shoulder of rubbing, show condition, kohlrabi, Sedum.k.F are put into vacuum stuffing mixer, are covered upper cover, are started to stir, vacuum stuffing mixer
Rotating speed is 10-50rpm, vacuum pressure 0.6-0.8Mpa, and countdown 20 divides 15 seconds.
8. the preparation method of faric material according to claim 7, which is characterized in that the step 6 specifically includes：It will
The pig picnic shoulder of rubbing, show condition, pork liver, kohlrabi, Sedum.k.F are put into vacuum stuffing mixer, are covered upper cover, are started to stir, vacuum is mixed
Filling machine rotating speed is 10-50rpm, vacuum pressure 0.6-0.8Mpa, and countdown 20 divides 15 seconds.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211132A (en) * | 2013-05-10 | 2013-07-24 | 亚洲渔港（大连）海鲜食品有限公司 | Frozen clam soup dumplings and production method thereof |
| CN105325943A (en) * | 2015-11-19 | 2016-02-17 | 安徽富煌三珍食品集团有限公司 | Crystal crayfish paste soup dumplings and preparation method thereof |
| CN106136046A (en) * | 2016-07-21 | 2016-11-23 | 马鞍山中安食品科技有限公司 | A kind of Steamed Bun Stuffed with Juicy Pork and processing method thereof |
| CN107006787A (en) * | 2017-06-15 | 2017-08-04 | 合肥慧明瀚生态农业科技有限公司 | A kind of distinctive flavour vegetable pork product and preparation method thereof |
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2018
- 2018-04-16 CN CN201810340785.5A patent/CN108450815A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211132A (en) * | 2013-05-10 | 2013-07-24 | 亚洲渔港（大连）海鲜食品有限公司 | Frozen clam soup dumplings and production method thereof |
| CN105325943A (en) * | 2015-11-19 | 2016-02-17 | 安徽富煌三珍食品集团有限公司 | Crystal crayfish paste soup dumplings and preparation method thereof |
| CN106136046A (en) * | 2016-07-21 | 2016-11-23 | 马鞍山中安食品科技有限公司 | A kind of Steamed Bun Stuffed with Juicy Pork and processing method thereof |
| CN107006787A (en) * | 2017-06-15 | 2017-08-04 | 合肥慧明瀚生态农业科技有限公司 | A kind of distinctive flavour vegetable pork product and preparation method thereof |
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Application publication date: 20180828 |