CN101461508A - Quick freezing pumpkin cake and method for producing the same - Google Patents
Quick freezing pumpkin cake and method for producing the same Download PDFInfo
- Publication number
- CN101461508A CN101461508A CNA200910000443XA CN200910000443A CN101461508A CN 101461508 A CN101461508 A CN 101461508A CN A200910000443X A CNA200910000443X A CN A200910000443XA CN 200910000443 A CN200910000443 A CN 200910000443A CN 101461508 A CN101461508 A CN 101461508A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- parts
- cake
- weight
- musculus cutaneus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Abstract
The invention discloses a quick-frozen pumpkin dessert and a making method therefore, which pertains to the technical field of quick-frozen food product. The dough-sheet of the quick-frozen pumpkin dessert contains 25-35 parts by weight of pumpkin, 45-55 parts by weight of flour, 0.5-1.5 parts by weight of grease, 12-16 parts by weight water. The making process comprises sheet making, wherein the 25-35 parts of pumpkin, 45-55 parts of flour, 0.5-1.5 parts of grease, 12-16 parts of water are mixed according to the weight portion to produce the pumpkin sheet; stuffing, wherein fillings are filled into the pumpkin sheet to make the pumpkin dessert green ware; proofing, wherein the green ware is proofed under the temperature at 34-37 DEG C., and humidity at 85-92%; steaming, wherein the proofed green ware is steamed under the condition of steam pressure larger than 0.2MPa for 6-10 minutes to make a cooked pumpkin dessert; freezing, wherein the cooled cooked pumpkin dessert product is frozen under -30 - -40 DEG C. for 40 minutes to produce the product.
Description
Technical field
The present invention relates to a kind of quick-frozen food, relate in particular to a kind of quick freezing pumpkin cake and preparation method thereof, belong to the quick-frozen food technical field.
Background technology
In recent years, quick-frozen food is because nutritious, convenient and swift, adapted to people under high rhythm of life state to the demand of food nutrition, the quick-frozen food industry is developed rapidly, edible quick-frozen food has become a kind of current consumption custom of people.Simultaneously, along with growth in the living standard, people also more and more pay attention to the health care of health and recuperate, and are vigorous day by day for the demand of the health-related food with dietotherapy function.At present, common quick-frozen food mainly contains kinds such as quick-freezing dumpling, made quick-frozen dumpling, quick-freeze steamed stuffed bun on the market, wherein, quick-freeze steamed stuffed bun mainly is traditional millet cake, as steamed stuffed bun by small bamboo food steamer, smashed bean bun, milk Huang Bao, this traditional millet cake is made after using common musculus cutaneus to wrap filling, and nutrition is single, and do not have health-care efficacy, can not satisfy the requirement of people nutrition and health care.
Pumpkin, formal name used at school Cucurbita spp belongs to Curcurbitaceae annual herb trailing plant, is one of main vegetables of China summer and autumn, and resource is very abundant, and storage endurance, easily transportation.Pumpkin is not only nutritious and comprehensive, fruit contains compositions such as carbohydrate, vitamin, protein, several amino acids, fat, also have multiple food therapy health effect and medical value, protect the liver kidney, effect such as anti-oxidant as hypoglycemic, reducing blood lipid, anti-curing cancers, detoxifcation, yet, for a long time, it is not enough that people are worth understanding to pumpkin nutrient, regard it as inferior vegetables always, seldom directly edible, make this natural blood-sugar lowering type health-care food fail to be fully utilized.
Summary of the invention
The purpose of this invention is to provide a kind of nutritious, quick freezing pumpkin cake with health care.
For achieving the above object, the present invention adopts following technical scheme:
Quick freezing pumpkin cake provided by the invention is formed with the filling material by the musculus cutaneus bag, by weight, contains pumpkin in the described musculus cutaneus: 25～35 parts, and flour: 45～55 parts, grease: 0.5～1.5 part, water: 12～16 parts.
Wherein, the profile of described pumpkin cake is pumpkin-shaped.
Described musculus cutaneus and filling material are counted by weight: 1:0.3～0.5; Described filling material is sweetened bean paste, milk Huang, peanut, kernel, jujube paste, lotus young pilose antler.
Another object of the present invention provides a kind of nutritious, quick freezing pumpkin cake preparation method with health care.
For achieving the above object, the present invention adopts following technical scheme:
The preparation method of quick freezing pumpkin cake provided by the invention comprises the steps:
The system skin is with raw material pumpkin by weight: 25～35 parts, and flour: 45～55 parts, grease: 0.5～1.5 part, water: 12～16 parts, be mixed and made into the pumpkin musculus cutaneus;
Faric the filling material package is gone into the pumpkin musculus cutaneus, make the pumpkin cake green compact;
Proof the pumpkin cake green compact 34～37 ℃ of temperature, under the condition of relative humidity 85～92%, proof 40～50 minutes;
Steam pumpkin cake after proofing under the condition of steam pressure, steam 6～10 minutes and make the ripe product of pumpkin cake greater than 0.2MPa;
Quick-frozen after 40 minutes, is made finished product-30 ℃～-40 ℃ following quick-frozens with the ripe product of cooled pumpkin cake.
Further, in the described step system skin, add yeast, baking powder and three kinds of auxiliary agents of emulsifying agent in flour, the addition of these three kinds of auxiliary agents is respectively 0.8～1.2%, 0.6～1% and 0.8～1.2% of flour weight.
Wherein, described emulsifying agent is hard ester acyl calcium lactate sodium, single acid anhydride ester or sucrose ester.
Before described step and face, also comprise the steps: to make mud, after living pumpkin peeling is cooked, make minced pumpkin.
In described step system skin, also add sugar by weight: 3～7 parts.
Described musculus cutaneus and filling material are counted by weight: 1:0.3～0.5; Described filling material is sweetened bean paste, milk Huang, peanut, kernel, jujube paste, lotus young pilose antler.
Pumpkin cake provided by the invention and preparation method thereof, by the system skin, faric, proof, steam, the quick-frozen operation, nutritious, as to have health care pumpkin is combined with flour, make pumpkin musculus cutaneus bag with existing multiple millet cake filling material, form the pumpkin cake of many variety designs, make people in quick rhythm of life, not only can taste the bag point of delicious and nourishing, and can play health-care efficacy human body.
Description of drawings
Fig. 1 is the flow chart of pumpkin cake preparation method of the present invention.
The specific embodiment
In order to make those skilled in the art person understand technical scheme of the present invention better, and above-mentioned purpose of the present invention, feature and advantage can be become apparent more, the present invention is further detailed explanation below in conjunction with drawings and Examples.
Quick freezing pumpkin cake provided by the invention, its profile is pumpkin-shaped, is formed with the filling material by the musculus cutaneus bag, by weight, contains pumpkin in the described musculus cutaneus: 25～35 parts, flour: 45～55 parts, grease: 0.5～1.5 part, water: 12～16 parts; Described pumpkin is for removing the peel the minced pumpkin after cooking, and the filling material is sweetened bean paste, milk Huang, peanut, kernel, jujube paste, lotus young pilose antler etc.; Described musculus cutaneus and filling material are counted by weight: 1:0.3～0.5.
As shown in Figure 1, the preparation method of quick freezing pumpkin cake provided by the invention comprises the steps:
S101 system mud is made minced pumpkin after living pumpkin peeling is cooked;
S102 system skin with raw material by weight, pumpkin: 25～35 parts, flour: 45～55 parts, grease: 0.5～1.5 part, water: 12～16 parts, sugar: 3～7 parts, be mixed and made into the pumpkin musculus cutaneus;
And in flour, add yeast, baking powder and three kinds of auxiliary agents of emulsifying agent, and the addition of these three kinds of auxiliary agents is respectively 0.8～1.2%, 0.6～1% and 0.8～1.2% of flour weight, and wherein, emulsifying agent is selected hard ester acyl calcium lactate sodium, single acid anhydride ester or sucrose ester for use.
S103 is faric to go into the pumpkin musculus cutaneus with the filling material package, makes the pumpkin cake green compact;
Described musculus cutaneus and filling material are counted by weight: 1:0.3～0.5.Described filling material is sweetened bean paste, milk Huang, peanut, kernel, jujube paste, lotus young pilose antler etc.
S104 proofs the pumpkin cake green compact 34～37 ℃ of temperature, under the condition of relative humidity 85～92%, proofs 40～50 minutes;
S105 steams the pumpkin cake green compact after proofing under the condition of steam pressure greater than 0.2MPa, steams 6～10 minutes and makes the ripe product of pumpkin cake;
The S106 quick-frozen after 40 minutes, is made finished product-30 ℃～-40 ℃ following quick-frozens with the ripe product of cooled pumpkin cake.
Pumpkin cake provided by the invention and preparation method thereof, by system mud, system skin, faric, proof, steam, the quick-frozen operation, nutritious, as to have health care pumpkin is combined with flour, make pumpkin musculus cutaneus bag with existing multiple millet cake filling material, form the pumpkin cake of many variety designs, make people in quick rhythm of life, not only can taste the bag point of delicious and nourishing, and can play health-care efficacy human body.
Embodiment 1
The quick freezing pumpkin cake that the embodiment of the invention provides, its profile is pumpkin-shaped, is formed with the filling material by the musculus cutaneus bag, by weight, contains pumpkin in the described musculus cutaneus: 30 parts, flour: 50 parts, grease: 1 part, water: 14 parts; Described pumpkin is for removing the peel the minced pumpkin after cooking, and the filling material is fillings such as the sweetened bean paste in the existing millet cake, milk Huang, peanut, kernel, jujube paste, lotus young pilose antler; Described musculus cutaneus and filling material are counted by weight: 1:0.4.
The preparation method of the quick freezing pumpkin cake that the embodiment of the invention provides comprises the steps:
System mud cools ramming and becomes minced pumpkin standby after living pumpkin peeling stripping and slicing is cooked;
Make skin by weight, pumpkin with raw material: 30 parts, flour: 50 parts, grease: 1 part, sugar: 5 parts, water: 14 parts; Be mixed and made into the pumpkin musculus cutaneus; And in flour, add yeast, baking powder and three kinds of auxiliary agents of emulsifying agent, and the addition of these three kinds of auxiliary agents is respectively 1%, 0.8% and 1% of flour weight, and wherein, emulsifying agent is selected hard ester acyl calcium lactate sodium, single acid anhydride ester or sucrose ester for use.
At first, flour is sent in the dough mixing machine, and in flour, add baking powder, two kinds of auxiliary agents of emulsifying agent, the addition of baking powder and emulsifying agent is respectively 0.8% and 1% of flour weight, stirs;
Then, sugar is added in the minced pumpkin, add yeast simultaneously and beat with egg-whisk, the addition of yeast is 1% of a flour weight, after the sugar grain dissolves fully, minced pumpkin is sent in the dough mixing machine; Provide nutrient when adding sugar and mainly be, promote yeast growth for culture propagation.
Secondly, in dough mixing machine, add water, changed down grade stir about 2～3 minutes, when dough forms but gluten adds grease when also fully not expanding, do not change up shelves behind the dry powder and stirred 6.5～8 minutes to having, change down again shelves stir 8～9 minutes lubricated and glossy until dough surface, exquisiteness does not neatly have harsh feeling, have favorable extensibility and elasticity with pulling dough, and after the dough softness, send into and be pressed into smooth, fine and smooth, smooth pumpkin musculus cutaneus in the oodle maker.
In this operation, three kinds of auxiliary agents in flour, have been added: yeast, baking powder, emulsifying agent, this is owing to the minced pumpkin that is mixed with 30 parts at 50 parts flour, select (not adding pumpkin) soft agreeable to the taste mouthfeel for making the pumpkin musculus cutaneus after cooking, have common bag, in flour, add an amount of yeast and baking powder simultaneously, make surface expansion and soft, increase the toughness of protein in the musculus cutaneus, it is flexible and finer and closely woven that musculus cutaneus is organized.
Simultaneously, because minced pumpkin easy-formation not, the ratio that accounts in musculus cutaneus is great, makes the pumpkin musculus cutaneus be difficult to shaping, and the pumpkin musculus cutaneus is easy deformation in the manufacturing process of pumpkin cake, influences the exterior quality of pumpkin cake finished product; In musculus cutaneus, add emulsifying agent, protein interaction in emulsifying agent and the musculus cutaneus, the network structure that can promote musculus cutaneus is strengthened the gluten net, strengthens toughness and drag, has solved the yielding problem of pumpkin musculus cutaneus.
Faric the filling material package is gone into the pumpkin musculus cutaneus, make the pumpkin cake green compact;
Prefabricated musculus cutaneus and filling material are put into the Sheng surface vessel that wraps the machine of selecting respectively and contained the filling container, adjust filling shelves and face shelves, making musculus cutaneus and filling material weight ratio is 1:0.4, starts a bag machine and makes the pumpkin cake green compact.
Proof the pumpkin cake green compact 35 ℃ of temperature, under the condition of relative humidity 86%, proof 48 minutes;
In this operation, yeast becomes carbon dioxide and alcohol with sugar decomposition, and the carbon dioxide expansion makes musculus cutaneus produce expanding volume and increases.
Steam pumpkin cake after proofing under the condition of steam pressure, after steaming 7 minutes and making the ripe product of pumpkin cake, take out cooling greater than 0.2MPa.
In this operation, yeast at high temperature loses activity, and baking powder and water reaction produce carbon dioxide, and it is soft that musculus cutaneus is expanded; The alcohol that produces in proofing operation at high temperature evaporates, and makes the bag point produce sweet-smelling.
Quick-frozen after 40 minutes, is freezed the back packing-32 ℃ of following quick-frozens with the ripe product of cooled pumpkin cake fully.
Pumpkin cake that the embodiment of the invention provides and preparation method thereof, by system mud, system skin, faric, proof, steam, the quick-frozen operation, nutritious, as to have health care pumpkin is combined with flour, make pumpkin musculus cutaneus bag with existing multiple millet cake filling material, form the pumpkin cake of many variety designs.
Dough mixing machine described in the embodiment of the invention, oodle maker are prior art, and wherein dough mixing machine can adopt the vertical dough mixing machine of HL130, the oodle maker of Guangzhou permanent connection equipment Co., Ltd can adopt the full-automatic oodle maker of YM100 and the BX-200-A automatic stuffing machine of Chengdu Lei Bo Mechanology Inc..
Bag point machine described in the embodiment of the invention is that the existing mould that wraps the some machine is suitably improved and forms, and the existing mould that wraps the some machine is transformed into pumpkin-shaped, with the profile of formation pumpkin cake of the present invention.
Embodiment 2
Pumpkin cake and preparation method thereof described in the embodiment of the invention, substantially the same manner as Example 1, only be described below with regard to difference, something in common repeats no more.
The quick freezing pumpkin cake that the embodiment of the invention provides, its profile is pumpkin-shaped, is formed with the filling material by the musculus cutaneus bag, by weight, contains pumpkin in the described musculus cutaneus: 27 parts, flour: 52 parts, grease: 1.3 parts, water: 15 parts; Described pumpkin is for removing the peel the minced pumpkin after cooking, and the filling material is fillings such as the sweetened bean paste in the existing millet cake, milk Huang, peanut, kernel, jujube paste, lotus young pilose antler; Described musculus cutaneus and filling material are counted by weight: 1:0.35.
The preparation method of the quick freezing pumpkin cake that the embodiment of the invention provides comprises the steps:
System mud cools ramming and becomes minced pumpkin standby after living pumpkin peeling stripping and slicing is cooked;
Make skin by weight, pumpkin with raw material: 27 parts, flour: 52 parts, grease: 1.3 parts, sugar: 6 parts, water: 15 parts; Be mixed and made into the pumpkin musculus cutaneus; And in flour, add yeast, baking powder and three kinds of auxiliary agents of emulsifying agent, and the addition of these three kinds of auxiliary agents is respectively 1.2%, 0.9% and 1.2% of flour weight, and wherein, emulsifying agent is selected hard ester acyl calcium lactate sodium, single acid anhydride ester or sucrose ester for use.
Faric the filling material package is gone into the pumpkin musculus cutaneus, make the pumpkin cake green compact;
Prefabricated musculus cutaneus and filling material are put into the Sheng surface vessel that wraps the machine of selecting respectively and contained the filling container, adjust filling shelves and face shelves, making musculus cutaneus and filling material weight ratio is 1:0.35, starts a bag machine and makes the pumpkin cake green compact.
Proof the pumpkin cake green compact 36 ℃ of temperature, under the condition of relative humidity 88%, proof 45 minutes;
Steam pumpkin cake after proofing under the condition of steam pressure, after steaming 8 minutes and making the ripe product of pumpkin cake, take out cooling greater than 0.2MPa.
Quick-frozen after 40 minutes, is freezed the back packing-34 ℃ of following quick-frozens with the ripe product of cooled pumpkin cake fully.
Embodiment 3
Pumpkin cake and preparation method thereof described in the embodiment of the invention, substantially the same manner as Example 1, only be described below with regard to difference, something in common repeats no more.
The quick freezing pumpkin cake that the embodiment of the invention provides, its profile is pumpkin-shaped, is formed with the filling material by the musculus cutaneus bag, by weight, contains pumpkin in the described musculus cutaneus: 32 parts, flour: 48 parts, grease: 0.8 part, water: 13 parts; Described pumpkin is for removing the peel the minced pumpkin after cooking, and the filling material is fillings such as the sweetened bean paste in the existing millet cake, milk Huang, peanut, kernel, jujube paste, lotus young pilose antler; Described musculus cutaneus and filling material are counted by weight: 1:0.45.
The preparation method of the quick freezing pumpkin cake that the embodiment of the invention provides comprises the steps:
System mud cools ramming and becomes minced pumpkin standby after living pumpkin peeling stripping and slicing is cooked;
Make skin by weight, pumpkin with raw material: 32 parts, flour: 48 parts, grease: 0.8 part, sugar: 4 parts, water: 13 parts; Be mixed and made into the pumpkin musculus cutaneus; And in flour, add yeast, baking powder and three kinds of auxiliary agents of emulsifying agent, and the addition of these three kinds of auxiliary agents is respectively 0.8%, 0.7% and 0.8% of flour weight, and wherein, emulsifying agent is selected hard ester acyl calcium lactate sodium, single acid anhydride ester or sucrose ester for use.
Faric the filling material package is gone into the pumpkin musculus cutaneus, make the pumpkin cake green compact;
Prefabricated musculus cutaneus and filling material are put into the Sheng surface vessel that wraps the machine of selecting respectively and contained the filling container, adjust filling shelves and face shelves, making musculus cutaneus and filling material weight ratio is 1:0.45, starts a bag machine and makes the pumpkin cake green compact.
Proof the pumpkin cake green compact 36 ℃ of temperature, under the condition of relative humidity 90%, proof 46 minutes;
Steam pumpkin cake after proofing under the condition of steam pressure, after steaming 9 minutes and making the ripe product of pumpkin cake, take out cooling greater than 0.2MPa.
Quick-frozen after 40 minutes, is freezed the back packing-36 ℃ of following quick-frozens with the ripe product of cooled pumpkin cake fully.
The above; only be the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, anyly is familiar with those skilled in the art in the technical scope that the present invention discloses; the variation that can expect easily or replacement all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claim was defined.
Claims (9)
1, a kind of quick freezing pumpkin cake is formed with the filling material by the musculus cutaneus bag, it is characterized in that, by weight, contains pumpkin in the described musculus cutaneus: 25～35 parts, and flour: 45～55 parts, grease: 0.5～1.5 part, water: 12～16 parts.
2, quick freezing pumpkin cake according to claim 1 is characterized in that, the profile of described pumpkin cake is pumpkin-shaped.
3, quick freezing pumpkin cake according to claim 1 is characterized in that, described musculus cutaneus and filling material are counted by weight: 1:0.3～0.5; Described filling material is sweetened bean paste, milk Huang, peanut, kernel, jujube paste, lotus young pilose antler.
4, a kind of preparation method of quick freezing pumpkin cake is characterized in that, comprises the steps:
The system skin is with raw material pumpkin by weight: 25～35 parts, and flour: 45～55 parts, grease: 0.5～1.5 part, water: 12～16 parts, be mixed and made into the pumpkin musculus cutaneus;
Faric the filling material package is gone into the pumpkin musculus cutaneus, make the pumpkin cake green compact;
Proof the pumpkin cake green compact 34～37 ℃ of temperature, under the condition of relative humidity 85～92%, proof 40～50 minutes;
Steam pumpkin cake green compact after proofing under the condition of steam pressure, steam 6～10 minutes and make the ripe product of pumpkin cake greater than 0.2MPa;
Quick-frozen after 40 minutes, is made finished product-30 ℃～-40 ℃ following quick-frozens with the ripe product of cooled pumpkin cake.
5, the preparation method of quick freezing pumpkin cake according to claim 4, it is characterized in that, in the described step system skin, add yeast, baking powder and three kinds of auxiliary agents of emulsifying agent in flour, the addition of these three kinds of auxiliary agents is respectively 0.8～1.2%, 0.6～1% and 0.8～1.2% of flour weight.
6, the preparation method of quick freezing pumpkin cake according to claim 5 is characterized in that, described emulsifying agent is hard ester acyl calcium lactate sodium, single acid anhydride ester or sucrose ester.
7, the preparation method of quick freezing pumpkin cake according to claim 4 is characterized in that, before described step and face, also comprises the steps:
System mud is made minced pumpkin after living pumpkin peeling is cooked.
8, the preparation method of quick freezing pumpkin cake according to claim 4 is characterized in that, in described step system skin, also adds sugar by weight: 3～7 parts.
9, the preparation method of quick freezing pumpkin cake according to claim 4 is characterized in that, described musculus cutaneus and filling material are counted by weight: 1:0.3～0.5; Described filling material is sweetened bean paste, milk Huang, peanut, kernel, jujube paste, lotus young pilose antler.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200910000443XA CN101461508A (en) | 2009-01-13 | 2009-01-13 | Quick freezing pumpkin cake and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200910000443XA CN101461508A (en) | 2009-01-13 | 2009-01-13 | Quick freezing pumpkin cake and method for producing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101461508A true CN101461508A (en) | 2009-06-24 |
Family
ID=40802457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200910000443XA Pending CN101461508A (en) | 2009-01-13 | 2009-01-13 | Quick freezing pumpkin cake and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101461508A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504181A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Pumpkin bun and preparation method thereof |
| CN105285007A (en) * | 2015-06-12 | 2016-02-03 | 衢州谷香人家食品有限公司 | Technological process of pumpkin little goldfish pastries |
| CN105309871A (en) * | 2015-06-12 | 2016-02-10 | 衢州谷香人家食品有限公司 | Making technology of cocoa and walnut steamed stuffed bun |
| CN105309565A (en) * | 2015-06-12 | 2016-02-10 | 衢州谷香人家食品有限公司 | A preparation process of a gold auspicious cake |
| CN107198262A (en) * | 2017-07-31 | 2017-09-26 | 南阳好口味食品有限公司 | A kind of dried meat floss bag and its manufacture craft |
| CN111149993A (en) * | 2020-03-10 | 2020-05-15 | 江苏食品药品职业技术学院 | Pumpkin and little goldfish pastry technological process |
-
2009
- 2009-01-13 CN CNA200910000443XA patent/CN101461508A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504181A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Pumpkin bun and preparation method thereof |
| CN105285007A (en) * | 2015-06-12 | 2016-02-03 | 衢州谷香人家食品有限公司 | Technological process of pumpkin little goldfish pastries |
| CN105309871A (en) * | 2015-06-12 | 2016-02-10 | 衢州谷香人家食品有限公司 | Making technology of cocoa and walnut steamed stuffed bun |
| CN105309565A (en) * | 2015-06-12 | 2016-02-10 | 衢州谷香人家食品有限公司 | A preparation process of a gold auspicious cake |
| CN107198262A (en) * | 2017-07-31 | 2017-09-26 | 南阳好口味食品有限公司 | A kind of dried meat floss bag and its manufacture craft |
| CN111149993A (en) * | 2020-03-10 | 2020-05-15 | 江苏食品药品职业技术学院 | Pumpkin and little goldfish pastry technological process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669244B (en) | Salty salicornia europaea egg tart and preparation method thereof | |
| CN100409753C (en) | Process for producing fermented breads comprising rice flour as the main component | |
| KR101896372B1 (en) | The method of manufacturing natural sourdough starter using rice and yeast rice | |
| CN101461508A (en) | Quick freezing pumpkin cake and method for producing the same | |
| CN101461392A (en) | Sugar-free bread and method for producing the same | |
| CN103798317A (en) | Crispy-skin bread rich in dietary fiber | |
| CN102224835B (en) | Corn bread flour | |
| CN101073389B (en) | Pie food and its process | |
| CN109480184A (en) | A kind of quick-frozen Pan-Fried Bun Stuffed with Pork and preparation method thereof | |
| CN107950874A (en) | A kind of quick-frozen donkey meat boiled dumpling and preparation method thereof | |
| CN104351679A (en) | Processing method of instant type carrot slices rich in zinc, calcium and magnesium | |
| CN109730247A (en) | A kind of mashed potatoes freezing raw embryo steamed stuffed bun and preparation method thereof | |
| CN105941527A (en) | Aluminum-free composite leavening agent for pizzas, preparation method thereof, pizzas and manufacturing method thereof | |
| CN104855482A (en) | Lotus root and sticky rice stuffing moon cakes and preparing method thereof | |
| CN102613267A (en) | Lotus root sugar-free French rolls and anti-aging method thereof | |
| CN101692840A (en) | Preparation method of low oil suction crumbs | |
| CN106720027A (en) | Flour improver and its application and product | |
| KR101256603B1 (en) | Method manufacturing of barley bread | |
| CN101103737A (en) | Maltitol saqima | |
| KR20190116692A (en) | Sewwt potato and sweet pumpkun fermentation mousse cake manufacturing method | |
| CN108029946A (en) | A kind of quick-frozen mixed nuts boiled dumpling and preparation method thereof | |
| CN106035482A (en) | Strawberry-lemon-flavor scallop pound cakes | |
| CN104905083A (en) | Steamed stuffed bun production method | |
| CN108813330A (en) | A kind of ox bone steamed dumping and preparation method thereof | |
| CN107467121A (en) | Spinach biscuit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090624 |