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Method for producing Lungo Ravioli and Lungo Ravioli produced by the same method

机译:ung子馄饨的生产方法和用该方法生产的L子馄饨

摘要

The present invention relates to a method for preparing a Lungo ravioli, and a Lungo ravioli prepared thereby. The method of the present invention comprises the steps of: (1) preparing a tomato whole mixture by roasting a shredded garlic and a shredded onion, and adding a tomato whole thereto to roast the same; (2) preparing a pork seasoning mixture by inputting pepper, Dutch coffee, minced garlic, and alcohol to the minced pork and roasting the same; (3) preparing a tomato source by mixing maca powder, aloeswood powder, salt, vinegar, basil and sugar in the crushed tomato; (4) preparing a ravioli source by mixing the tomato whole mixture prepared in the step (1), the pork seasoning mixture prepared in the step (2), and the tomato source prepared in the step (3); and (5) inputting the ravioli source prepared in the step (4) into a wheat flour dough skin, rolling the same, placing a cheese on an upper end thereof, and then roasting the same.
机译:本发明涉及一种制备ung子馄饨的方法,以及由此制备的L子馄饨。本发明的方法包括以下步骤:(1)通过烤切碎的大蒜和切碎的洋葱,并在其中加入整个番茄来烤制番茄整个混合物; (2)通过将胡椒粉,荷兰咖啡,蒜末和酒精倒入切碎的猪肉中并烘烤来制备猪肉调味混合物; (3)在压碎的番茄中混合玛咖粉,沉香木粉,盐,醋,罗勒和糖,制备番茄来源。 (4)将步骤(1)中制备的番茄整体混合物,步骤(2)中制备的猪肉调味混合物和步骤(3)中制备的番茄源混合,制备馄饨源; (5)将在步骤(4)中制备的馄饨源输入到小麦粉生面团中,将其滚动,在其上端放置奶酪,然后将其烘烤。

著录项

  • 公开/公告号KR101984879B1

    专利类型

  • 公开/公告日2019-05-31

    原文格式PDF

  • 申请/专利权人 KIM CHAE WAN;

    申请/专利号KR20180002762

  • 发明设计人 LEE GYU DAE;

    申请日2018-01-09

  • 分类号A23P20/20;A23C19/09;A23L19;A23L23;

  • 国家 KR

  • 入库时间 2022-08-21 11:48:25

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