CN101692862A - High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation - Google Patents
High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation Download PDFInfo
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- CN101692862A CN101692862A CN200910210778A CN200910210778A CN101692862A CN 101692862 A CN101692862 A CN 101692862A CN 200910210778 A CN200910210778 A CN 200910210778A CN 200910210778 A CN200910210778 A CN 200910210778A CN 101692862 A CN101692862 A CN 101692862A
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Abstract
The invention discloses a high-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and a process for preparation. The Wenxi boiled cake is prepared by mainly adopting a high-fiber lower-fat sucrose-free scientific recipe and simultaneously combining non-fried processing techniques of stewing, baking, soaking and the like, and is healthful, nutritious, easily digested and suitable for diabetic patients, old people with poor digestion and children. The process for preparing the cake causes no oil smoke pollution and no produced waste oil in production process, not only protects environment, but also improves working conditions of workers; as no boiled cake ingredients drop into oil in manufacturing process, yield rate is increased by more than 3%, and the process for preparing the cake has high use ratio of raw materials and can save cost; the process of oil-free operation and the use of a nitrogen-filled packaging machine solve the problem that the appearance and the taste of the Wenxi boiled cake are affected and quality guarantee life is short because of oil permeability for hundreds of years; compared with the quality guarantee life with one month in summer and three months in winter of conventional Wenxi boiled cakes, the quality guarantee life of the high-fiber lower-fat sucrose-free non-fried Wenxi boiled cake is greatly prolonged and can reach more than eight months.
Description
Technical field
The present invention relates to food processing field, specifically, is that a kind of high fiber lower-fat sucrose-free non-fried Wenxi boils cake and preparation method thereof.
Background technology
Boil cake and belong to the Shanxi local speciality Wenxi County, has the history in year surplus in the of 300 so far, and once be " imperial palace tribute " ancient times, and the modern times are enjoyed the good reputation first of the Shanxi eight your name point.Cake sugar content height boils in traditional Wenxi County, and mainly adopts fried method to be made, and can not adapt to the low-sugar low-fat theory that modern health diet is advocated gradually; On the other hand, boil cake and the oil impregnate phenomenon often occurs in depositing process traditional Wenxi County, had both influenced attractive in appearancely, has influenced mouthfeel because of rancidity occurring again, cause the shelf-life of product short, can't be sold to area in addition, Shanxi, limited this traditional cuisines in nationwide popularization.
Summary of the invention
The object of the invention is to provide a kind of high fiber lower-fat sucrose-free non-fried Wenxi to boil cake and preparation method thereof, it mainly is the scientific formula that adopts high fiber, low fat, no sucrose, simultaneously in conjunction with boiling, cure, non-fried processing technology such as immersion, cake boils in the Wenxi County for preparing the green health that a kind of shelf-life prolongs greatly, thereby this traditional cuisines through the modern science and technology improvement are generalized to the whole nation and even the whole world.
Above-mentioned purpose realizes by following technological means:
A kind of high fiber lower-fat sucrose-free non-fried Wenxi boils cake, and mainly the feedstock production by following weight portion forms:
Rare 13, the ripe shelled sesame 12 of wheat flour 25, pure water 8, xylitol 2, Fructus Hordei Germinatus malt sugar 10, palm oil 10, chicken's gizzard 0.2, fennel 0.2, cloves 0.2, cassia bark 0.2, sodium Diacetate 0.05, soda 0.05, salt 0.05, wheat bran or oat hull 10, sesame ground sesameseed oil 5, seasoning filling 10.5, corn brown sugar.
Described wheat flour, pure water, xylitol, Fructus Hordei Germinatus malt sugar, palm oil, chicken's gizzard, fennel, cloves, cassia bark, sodium Diacetate, soda, salt are the raw material that boils the cake skin.Wherein chicken's gizzard can be urged digestion, and fennel can warm up stomach, but the cloves flavouring, cassia bark can be anticorrosion, and sodium Diacetate has antibacterial action, and soda plays pine outbreak usefulness, and salt (must then add) then can be controlled the speed that flour ferments.
Described wheat bran or oat hull, sesame ground sesameseed oil, seasoning filling are the raw material that boils the cake filling.Wherein wheat bran or oat hull are high fibre compositions, make the cake that boils that makes be easy to digestion more; The seasoning filling can be mincemeat (being made up of xylitol 1, degreasing sugar-free milk powder 2, honey 4.5, sweetened bean paste or jujube paste 3 according to weight portion), salty filling (being made up of sesame paste 7.5, nut kernel 3 according to weight portion), sour filling (according to weight portion by xylitol 1, hawthorn mud 9.5).
Described ripe shelled sesame boils outside the cake skin with rare the sticking at of corn brown sugar.
Above-mentioned high fiber lower-fat sucrose-free non-fried Wenxi boils cake and processes according to following processing step:
(1) steaming face: wheat flour is piled in the steam box, closed the steam box door, tighten safety valve, open steam valve, steam off valve after 4 hours when treating that the steam box external and internal pressure is consistent, is opened the steam box door, takes out ripe;
Generally, the face of giving birth to can be steamed mature face in 3.5 hours, the inventive method has specially prolonged the time of the face that steams, and has guaranteed to steam ripe good middle gluten-free type;
(2) system is boiled the cake skin: ripe with step (1) successively adds in the dough mixing machine and the face pulp with pure water, xylitol, Fructus Hordei Germinatus malt sugar, palm oil, chicken's gizzard, fennel, cloves, cassia bark, sodium Diacetate, soda, salt, standby;
(3) fry the seasoning filling: the sweetened bean paste in the seasoning filling, jujube paste, nut kernel or hawthorn mud are fried into paste with the sesame ground sesameseed oil according to same in 10: 3 the mass ratio adding frying pan, contain out, cool off standby;
(4) system is boiled the cake filling: wheat bran or oat hull, remaining sesame ground sesameseed oil, seasoning filling (comprising sweetened bean paste, jujube paste, nut kernel or hawthorn after step (3) is fried and other batching in the seasoning filling) are put into mixer jointly, stir promptly to get and boil the cake filling;
(5) returning property: the cake filling that boils that boils cake skin and step (4) of step (2) is all put into the case of waking up, and returning property is 1.5 hours and 2.5 hours respectively;
(6) moulding: make-up machine is put in boiling the cake skin and boiling the cake filling after will returning property, and extrudes from the two layered cylinder of make-up machine, cuts off when both reaching measured length according to required size, seals moulding simultaneously, must boil biscuit;
(7) cure: will boil biscuit and put into electric oven, last temperature transfers to 260 ℃, and following temperature transfers to 160 ℃, cures 30 minutes;
Under the high temperature action that heating element heater produces, boil bloated of biscuit experience, typing and dehydration, colouring three phases, thereby ripe by changing, color burn becomes the biscuit that boils with porous spongelike structure;
(8) soak: the biscuit that boils that will cure is placed in the hydromel and soaked 5 minutes;
(9) go up juice: boil in the brown sugar dilute juice that boils that biscuit is placed on its quality 1/5th mistake once after will soaking, so that it is rare to boil biscuit surface coverage one deck corn brown sugar;
(10) sticking sesame: will boil biscuit and be placed on rolling back and forth in the sieve that ripe shelled sesame is housed, and stick shelled sesame until crust;
(11) returning property once more: with the air-dry biscuit that boils of air-dry machine, be cooled to room temperature, put into case the returning property once more of waking up then;
(12) integer: the biscuit that boils of returning property is packed into fixed-typely in the reshaper once more, must boil cake;
(13) sterilization: will boil cake and place the interior sterilization of sterilizing chamber more than 4 hours;
(14) packing: the cake that boils that will kill bacterium is positioned in the nitrogen filling packing machine, packing machine carries out re-pasteurization by the terminal sterilizer to boiling cake earlier, to boil cake again packs into and sprayed in the packaging bag of antistaling agent (0.5 ‰ potassium sorbates), then packaging bag is evacuated, in packaging bag, charge into nitrogen at last, seal, promptly obtain high fiber lower-fat sucrose-free non-fried Wenxi of the present invention and boil cake.
The present invention adopts the scientific formula of high fiber, low fat, no sucrose, simultaneously in conjunction with boiling, cure, non-fried processing technology such as immersion, solved centuries Wenxi County and boiled cake and influence outward appearance and mouthfeel and short problem of shelf-life because of oil impregnate; Simultaneously, do not have fume pollution, the generation of no waste oil in the production process, both protected environment, improved workman's working environment again; Moreover traditional fried cake that boils often boils the cake composition and comes off in the oil in manufacturing process, and has improved more than 3% with the cake yield rate that boils that the inventive method makes, and prepared using degree height has been saved cost.High fiber lower-fat sucrose-free non-fried Wenxi of the present invention boils the cake health-nutrition, is easy to digestion, and old man that diabetes patient and digestive function are not good and children easily can eat.In addition, the use of nitrogen filling packing machine has greatly improved the freshness date and the shelf-life of boiling cake, boils the shelf-life in 1 month summer of cake, 3 months winters with traditional Wenxi County and compares, the shelf-life that high fiber lower-fat sucrose-free non-fried Wenxi of the present invention boils cake prolongs greatly, can reach more than 8 months.
The specific embodiment
Below further describe the present invention by the specific embodiment, as known by the technical knowledge, the present invention also can describe by other the scheme that does not break away from the technology of the present invention feature, thus all within the scope of the present invention or the change that is equal in the scope of the invention all be included in the invention.
Embodiment 1:
Get the raw materials ready according to following composition: 25 jin of wheat flours, 8 jin of pure water, 2 jin of xylitols, 10 jin of Fructus Hordei Germinatus malt sugars, 10 jin of palm oils, 0.2 jin of chicken's gizzard, 0.2 jin in fennel, 0.2 jin of cloves, 0.2 jin on cassia bark, 0.05 jin of sodium Diacetate, 0.05 jin in soda, 0.05 jin of salt, wheat bran or 10 jin of oat hulls, 5 jin of sesame ground sesameseed oils, 10.5 jin on seasoning filling, rare 13 jin of corn brown sugar, 12 jin of ripe shelled sesames.
Described seasoning filling is by 1 jin of xylitol, 2 jin of milk powder, 4.5 jin of honey, 3 jin of sweet stuffings of forming of jujube paste.
Be prepared as follows high fiber lower-fat sucrose-free non-fried Wenxi and boil cake:
(1) steaming face: wheat flour is piled in the steam box, closed the steam box door, tighten safety valve, open steam valve, steam off valve after 4 hours when treating that the steam box external and internal pressure is consistent, is opened the steam box door, takes out ripe;
(2) system is boiled the cake skin: ripe with step (1) successively adds in the dough mixing machine and the face pulp with pure water, xylitol, Fructus Hordei Germinatus malt sugar, palm oil, chicken's gizzard, fennel, cloves, cassia bark, sodium Diacetate, soda, salt, standby;
(3) fry the seasoning filling: jujube paste and sesame ground sesameseed oil are added in the frying pan for 0.9 jin fry into paste together, contain out, cool off standby;
(4) system is boiled the cake filling: jujube paste and other batching in the seasoning filling (1 jin of xylitol, 2 jin of milk powder, 4.5 jin of honey) after wheat bran or oat hull, 4.1 jin of remaining sesame ground sesameseed oils, step (3) are fried are put into mixer jointly, stir promptly to get sweet taste and boil the cake filling;
(5) returning property: the cake filling that boils that boils cake skin and step (4) of step (2) is all put into the case of waking up, and returning property is 1.5 hours and 2.5 hours respectively;
(6) moulding: make-up machine is put in boiling the cake skin and boiling the cake filling after will returning property, and extrudes from the two layered cylinder of make-up machine, cuts off when both reaching measured length according to required size, seals moulding simultaneously, must boil biscuit;
(7) cure: will boil biscuit and put into electric oven, last temperature transfers to 260 ℃, and following temperature transfers to 160 ℃, cures 30 minutes;
(8) soak: the biscuit that boils that will cure is placed in the hydromel and soaked 5 minutes;
(9) go up juice: boil in the brown sugar dilute juice that boils that biscuit is placed on its quality 1/5th mistake once after will soaking, so that it is rare to boil biscuit surface coverage one deck corn brown sugar;
(10) sticking sesame: will boil biscuit and be placed on rolling back and forth in the sieve that ripe shelled sesame is housed, and stick shelled sesame until crust;
(11) returning property once more: with the air-dry biscuit that boils of air-dry machine, be cooled to room temperature, put into case the returning property once more of waking up then;
(12) integer: the biscuit that boils of returning property is packed into fixed-typely in the reshaper once more, must boil cake;
(13) sterilization: will boil cake and place the interior sterilization of sterilizing chamber more than 4 hours;
(14) packing: the cake that boils that will kill bacterium is positioned in the nitrogen filling packing machine, packing machine carries out re-pasteurization by the terminal sterilizer to boiling cake earlier, to boil cake again packs into and sprayed in the packaging bag of antistaling agent (0.5 ‰ potassium sorbates), then packaging bag is evacuated, in packaging bag, charge into nitrogen at last, seal, the high fiber lower-fat sucrose-free non-fried Wenxi that promptly obtains sweet stuffing boils cake.
Embodiment 2:
Get the raw materials ready according to the prescription identical with embodiment 1, wherein the seasoning filling is by 7.5 jin in sesame paste and 3 jin of saline taste fillings of forming of kernel (shelled peanut, shelled melon seed, walnut kernel, SEMEN PINI KORAIENSIS etc.).
Be prepared as follows high fiber lower-fat sucrose-free non-fried Wenxi and boil cake:
(1) steaming face: wheat flour is piled in the steam box, closed the steam box door, tighten safety valve, open steam valve, steam off valve after 4 hours when treating that the steam box external and internal pressure is consistent, is opened the steam box door, takes out ripe;
(2) system is boiled the cake skin: ripe with step (1) successively adds in the dough mixing machine and the face pulp with pure water, xylitol, Fructus Hordei Germinatus malt sugar, palm oil, chicken's gizzard, fennel, cloves, cassia bark, sodium Diacetate, soda, salt, standby;
(3) fry the seasoning filling: kernel is pulverized behind the powdered with 0.9 jin of sesame ground sesameseed oil add in the frying pan, contain out, cool off standby with frying into paste;
(4) system is boiled the cake filling: kernel and sesame paste after wheat bran or oat hull, 4.1 jin of remaining sesame ground sesameseed oils, step (3) are fried are put into mixer jointly, stir promptly to get saline taste and boil the cake filling;
(5) returning property: the cake filling that boils that boils cake skin and step (4) of step (2) is all put into the case of waking up, and returning property is 1.5 hours and 2.5 hours respectively;
(6) moulding: make-up machine is put in boiling the cake skin and boiling the cake filling after will returning property, and extrudes from the two layered cylinder of make-up machine, cuts off when both reaching measured length according to required size, seals moulding simultaneously, must boil biscuit;
(7) cure: will boil biscuit and put into electric oven, last temperature transfers to 260 ℃, and following temperature transfers to 160 ℃, cures 30 minutes;
(8) soak: the biscuit that boils that will cure is placed in the hydromel and soaked 5 minutes;
(9) go up juice: boil in the brown sugar dilute juice that boils that biscuit is placed on its quality 1/5th mistake once after will soaking, so that it is rare to boil biscuit surface coverage one deck corn brown sugar;
(10) sticking sesame: will boil biscuit and be placed on rolling back and forth in the sieve that ripe shelled sesame is housed, and stick shelled sesame until crust;
(11) returning property once more: with the air-dry biscuit that boils of air-dry machine, be cooled to room temperature, put into case the returning property once more of waking up then;
(12) integer: the biscuit that boils of returning property is packed into fixed-typely in the reshaper once more, must boil cake;
(13) sterilization: will boil cake and place the interior sterilization of sterilizing chamber more than 4 hours;
(14) packing: the cake that boils that will kill bacterium is positioned in the nitrogen filling packing machine, packing machine carries out re-pasteurization by the terminal sterilizer to boiling cake earlier, to boil cake again packs into and sprayed in the packaging bag of antistaling agent (0.5 ‰ potassium sorbates), then packaging bag is evacuated, in packaging bag, charge into nitrogen at last, seal, the high fiber lower-fat sucrose-free non-fried Wenxi that promptly obtains the saline taste filling boils cake.
Embodiment 3:
Get the raw materials ready according to the prescription identical with embodiment 1, wherein the seasoning filling is by 1 jin of xylitol and 9.5 jin of tart flavour fillings of forming of hawthorn mud.
Be prepared as follows high fiber lower-fat sucrose-free non-fried Wenxi and boil cake:
(1) steaming face: wheat flour is piled in the steam box, closed the steam box door, tighten safety valve, open steam valve, steam off valve after 4 hours when treating that the steam box external and internal pressure is consistent, is opened the steam box door, takes out ripe;
(2) system is boiled the cake skin: ripe with step (1) successively adds in the dough mixing machine and the face pulp with pure water, xylitol, Fructus Hordei Germinatus malt sugar, palm oil, chicken's gizzard, fennel, cloves, cassia bark, sodium Diacetate, soda, salt, standby;
(3) fry the seasoning filling: hawthorn mud and sesame ground sesameseed oil are added in the frying pan for 2.85 jin fry into paste together, contain out, cool off standby;
(4) system is boiled the cake filling: hawthorn mud and xylitol after wheat bran or oat hull, 2.15 jin of remaining sesame ground sesameseed oils, step (3) are fried are put into mixer for 1 jin jointly, stir promptly to get tart flavour and boil the cake filling;
(5) returning property: the cake filling that boils that boils cake skin and step (4) of step (2) is all put into the case of waking up, and returning property is 1.5 hours and 2.5 hours respectively;
(6) moulding: make-up machine is put in boiling the cake skin and boiling the cake filling after will returning property, and extrudes from the two layered cylinder of make-up machine, cuts off when both reaching measured length according to required size, seals moulding simultaneously, must boil biscuit;
(7) cure: will boil biscuit and put into electric oven, last temperature transfers to 260 ℃, and following temperature transfers to 160 ℃, cures 30 minutes;
(8) soak: the biscuit that boils that will cure is placed in the hydromel and soaked 5 minutes;
(9) go up juice: boil in the brown sugar dilute juice that boils that biscuit is placed on its quality 1/5th mistake once after will soaking, so that it is rare to boil biscuit surface coverage one deck corn brown sugar;
(10) sticking sesame: will boil biscuit and be placed on rolling back and forth in the sieve that ripe shelled sesame is housed, and stick shelled sesame until crust;
(11) returning property once more: with the air-dry biscuit that boils of air-dry machine, be cooled to room temperature, put into case the returning property once more of waking up then;
(12) integer: the biscuit that boils of returning property is packed into fixed-typely in the reshaper once more, must boil cake;
(13) sterilization: will boil cake and place the interior sterilization of sterilizing chamber more than 4 hours;
(14) packing: the cake that boils that will kill bacterium is positioned in the nitrogen filling packing machine, packing machine carries out re-pasteurization by the terminal sterilizer to boiling cake earlier, to boil cake again packs into and sprayed in the packaging bag of antistaling agent (0.5 ‰ potassium sorbates), then packaging bag is evacuated, in packaging bag, charge into nitrogen at last, seal, the high fiber lower-fat sucrose-free non-fried Wenxi that promptly obtains the tart flavour filling boils cake.
Claims (2)
1. a high fiber lower-fat sucrose-free non-fried Wenxi boils cake, it is characterized in that, mainly the feedstock production by following weight portion forms:
Rare 13, the ripe shelled sesame 12 of wheat flour 25, pure water 8, xylitol 2, Fructus Hordei Germinatus malt sugar 10, palm oil 10, chicken's gizzard 0.2, fennel 0.2, cloves 0.2, cassia bark 0.2, sodium Diacetate 0.05, soda 0.05, salt 0.05, wheat bran or oat hull 10, sesame ground sesameseed oil 5, seasoning filling 10.5, corn brown sugar;
Described seasoning filling can be mincemeat (being made up of xylitol 1, degreasing sugar-free milk powder 2, honey 4.5, sweetened bean paste or jujube paste 3 according to weight portion), salty filling (being made up of sesame paste 7.5, nut kernel 3 according to weight portion), sour filling (according to weight portion by xylitol 1, hawthorn mud 9.5).
2. the described high fiber lower-fat sucrose-free non-fried Wenxi of claim 1 preparation method that boils cake is characterized in that, comprises the steps:
(1) steaming face: wheat flour is piled in the steam box, closed the steam box door, tighten safety valve, open steam valve, steam off valve after 4 hours when treating that the steam box external and internal pressure is consistent, is opened the steam box door, takes out ripe;
(2) system is boiled the cake skin: ripe with step (1) successively adds in the dough mixing machine and the face pulp with pure water, xylitol, Fructus Hordei Germinatus malt sugar, palm oil, chicken's gizzard, fennel, cloves, cassia bark, sodium Diacetate, soda, salt, standby;
(3) fry the seasoning filling: the sweetened bean paste in the seasoning filling, jujube paste, nut kernel or hawthorn mud are fried into paste with the sesame ground sesameseed oil according to same in 10: 3 the mass ratio adding frying pan, contain out, cool off standby;
(4) system is boiled the cake filling: wheat bran or oat hull, remaining sesame ground sesameseed oil, seasoning filling (comprising sweetened bean paste, jujube paste, nut kernel or hawthorn after step (3) is fried and other batching in the seasoning filling) are put into mixer jointly, stir promptly to get and boil the cake filling;
(5) returning property: the cake filling that boils that boils cake skin and step (4) of step (2) is all put into the case of waking up, and returning property is 1.5 hours and 2.5 hours respectively;
(6) moulding: make-up machine is put in boiling the cake skin and boiling the cake filling after will returning property, and extrudes from the two layered cylinder of make-up machine, cuts off when both reaching measured length according to required size, seals moulding simultaneously, must boil biscuit;
(7) cure: will boil biscuit and put into electric oven, last temperature transfers to 260 ℃, and following temperature transfers to 160 ℃, cures 30 minutes;
(8) soak: the biscuit that boils that will cure is placed in the hydromel and soaked 5 minutes;
(9) go up juice: boil in the brown sugar dilute juice that boils that biscuit is placed on its quality 1/5th mistake once after will soaking, so that it is rare to boil biscuit surface coverage one deck corn brown sugar;
(10) sticking sesame: will boil biscuit and be placed on rolling back and forth in the sieve that ripe shelled sesame is housed, and stick shelled sesame until crust;
(11) returning property once more: with the air-dry biscuit that boils of air-dry machine, be cooled to room temperature, put into case the returning property once more of waking up then;
(12) integer: the biscuit that boils of returning property is packed into fixed-typely in the reshaper once more, must boil cake;
(13) sterilization: will boil cake and place the interior sterilization of sterilizing chamber more than 4 hours;
(14) packing: the cake that boils that will kill bacterium is positioned in the nitrogen filling packing machine, packing machine carries out re-pasteurization by the terminal sterilizer to boiling cake earlier, to boil cake again packs into and sprayed in the packaging bag of antistaling agent (0.5 ‰ potassium sorbates), then packaging bag is evacuated, in packaging bag, charge into nitrogen at last, seal, promptly get high fiber lower-fat sucrose-free non-fried Wenxi and boil cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102107784A CN101692862B (en) | 2009-11-10 | 2009-11-10 | High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102107784A CN101692862B (en) | 2009-11-10 | 2009-11-10 | High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101692862A true CN101692862A (en) | 2010-04-14 |
| CN101692862B CN101692862B (en) | 2012-07-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102107784A Expired - Fee Related CN101692862B (en) | 2009-11-10 | 2009-11-10 | High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907657A (en) * | 2013-11-29 | 2014-07-09 | 闻喜县永祥和煮饼食品有限责任公司 | Mechanical production and package assembly line for cooked biscuits |
| CN105533101A (en) * | 2015-12-19 | 2016-05-04 | 莫泽庸 | Rice cracker and production method of rice cracker |
-
2009
- 2009-11-10 CN CN2009102107784A patent/CN101692862B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907657A (en) * | 2013-11-29 | 2014-07-09 | 闻喜县永祥和煮饼食品有限责任公司 | Mechanical production and package assembly line for cooked biscuits |
| CN103907657B (en) * | 2013-11-29 | 2016-01-27 | 闻喜县永祥和煮饼食品有限责任公司 | One boils cake mechanization production packaging line |
| CN105533101A (en) * | 2015-12-19 | 2016-05-04 | 莫泽庸 | Rice cracker and production method of rice cracker |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101692862B (en) | 2012-07-25 |
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Free format text: FORMER OWNER: CHEN HUANGSUO Effective date: 20140618 Owner name: WENXI YONGXIANGHE BOILED CAKE FOOD CO., LTD. Free format text: FORMER OWNER: FENG LAISHEN Effective date: 20140618 |
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Effective date of registration: 20140618 Address after: 043800, East Village, Tung town, Wenxi County, Yuncheng, Shanxi Patentee after: WENXI COUNTY YONGXIANGHE COOK CAKE FOOD CO., LTD. Address before: 043800, No. 8 East Hing Road, Wenxi County, Yuncheng, Shanxi Patentee before: Feng Laishen Patentee before: Chen Huangsuo |
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