CN102524489A - Processing method of baked bran strip and French tasty crisp - Google Patents
Processing method of baked bran strip and French tasty crisp Download PDFInfo
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- CN102524489A CN102524489A CN2012100199976A CN201210019997A CN102524489A CN 102524489 A CN102524489 A CN 102524489A CN 2012100199976 A CN2012100199976 A CN 2012100199976A CN 201210019997 A CN201210019997 A CN 201210019997A CN 102524489 A CN102524489 A CN 102524489A
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Abstract
The invention discloses a processing method of baked bran strip and French tasty crisp, which comprises the following steps: 1 a mixed forming step which comprises adding wheat to oil and water after the oil and the water are mixed and cooked at 80 DEG C to 100 DEG C, continuously heating until ripeness, adding eggs according to weight of the wheat, and forming baked bran strip blank or the French tasty crisp blank after even mixing; 2 a low-temperature barking step which comprises placing the prepared baked bran strip blank or the French tasty crisp blank in an oven, and baking for 20-45 minutes at 150 DEG C to 250 DEG C, taking out the blank after baking is finished, cooling to the normal temperature, and obtaining baked bran strip product blank or the French tasty crisp product blank; and 3 a mixing forming step which comprises enabling the baked bran strip product blank or the French tasty crisp product blank prepared through the low-temperature barking step to be mixed with low-sugar malt syrup, and after even mixing, forming and cutting to obtain a finished product of the baked bran strip or the French tasty crisp. Only a physical mixing mode is adopted, and addition of the fresh eggs enables the baked bran strip or the French tasty crisp to be soft. Compared with an existing product, the baked bran strip or the French tasty crisp improves softness by 10% and improves crisp degree by 20%, thereby being good in taste and being not oily.
Description
Technical field
The present invention relates to a kind of food-processing method, particularly a kind of roasting cottonrose hibiscus bar, the good to eat crisp processing method of French.
Background technology
Roasting cottonrose hibiscus bar, the good to eat shortcake of French are the food that people enjoy a lot; Existing processing mode all adopts technological process productions such as fried and a large amount of leavening agents; This type of processing mode can make the blackening of grease burned; Polymer dimer, tripolymer that unrighted acid is wherein produced after heat, toxicity is stronger.Especially the fried acrylamide that contains high concentration is commonly called as third poison, is a kind of carcinogen.Food is fried through high temperature in addition, and many nutrients wherein are by heavy damage.High temperature also makes the protein burned go bad and reduces nutritive value, also can destroy the liposoluble vitamin in the food, like vitamin A, carrotene and vitamin E, hinders absorption and the utilization of human body to them.In addition, existingly add leavening agent on the market nearly all in addition, even industrial additive such as the borax of interpolation is arranged as leavening agent.Therefore, how in process, not adopt frying method, do not add any leavening agent still make roasting cottonrose hibiscus bar, the good to eat shortcake of French is bulk, mouthfeel good and nutritive value to enrich be the difficult problem of food processing always.
Summary of the invention
Technical problem to be solved by this invention provides a kind of non-fried, good to eat crisp processing method of roasting cottonrose hibiscus bar, French of not adding any leavening agent, and the roasting cottonrose hibiscus bar of processing, the good to eat shortcake of French is bulk and mouthfeel good, and unique flavor has abundant nutritive value.
In order to solve the problems of the technologies described above, roasting cottonrose hibiscus bar provided by the invention, the good to eat crisp processing method of French may further comprise the steps:
1, mixed-forming step: with grease, water by mass ratio be 0.75～1: 1.1～1.2 mix back boilings to 80 ℃～100 ℃ after; Add wheat flour and continue to be heated to slaking; Wherein the mass ratio of wheat flour, grease, water is 1: 0.75～1: 1.1～1.2; Continuation is mixed aftershaping thoroughly and is become roasting cottonrose hibiscus bar or the good to eat crisp blank of French by the egg of quality adding 1.65～1.90 mass parts of wheat flour;
2, the roasted step of low temperature:
The roasting cottonrose hibiscus bar or the good to eat crisp blank of French of the preparation of mixed-forming step are put into baking box, descended roasted 20～45 minutes at 150 ℃～250 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar or the good to eat crisp product blank of French;
3, spice forming step
The roasting cottonrose hibiscus bar or the good to eat crisp product blank of French of the preparation of the roasted step of low temperature are mixed with the malt syrup of low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; The mass ratio of the malt syrup of wherein roasting cottonrose hibiscus bar or good to eat crisp product blank of French and low sugar is 1: 0.2～0.3.
Further, in said mixed-forming step, when said grease, water mixing, also can add milk powder, wherein the mass ratio of grease, water, milk powder is 0.75～1: 1.1～1.2: 0.25～0.35.
Further, in said mixed-forming step, boiling temperature is 100 ℃.
Further, in the roasted step of low temperature, the roasted temperature of low temperature is 180 ℃.
Further, in the roasted step of low temperature, the roasted time of low temperature is 45 minutes.
Further, in the mixed-forming step, said grease is a kind of in cream, salad oil, the soya-bean oil.
Further, the malt syrup of said low sugar is mixed by malt syrup, white sugar, water, and wherein the mass ratio between malt syrup, white sugar, the water is 1: 0.2～0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%～80%.
The present invention bakes cottonrose hibiscus bar, the good to eat crisp processing method of French owing to only adopt physical admixture, and adds new fresh hen egg and make it softer, and up to more than 10%, loose degree is high by 20% than existing product for mellowness, thereby mouthfeel is good, non-greasy.In addition, adopt that low temperature is roasted more effectively to keep the nutritive value in egg in the raw material, flour, cream, the sugar, the basic nutrition composition keeps and reaches more than 70%, and the fried many nutrition of traditional process high temperature are almost can't preserve.Processing method of the present invention does not adopt fried and can guarantee above-mentioned mellowness and loose degree, and it is beyond thought keeping considerable original basic nutrition composition again.
Description of drawings
Fig. 1 is the flow chart of roasting cottonrose hibiscus bar of the present invention, the good to eat crisp processing method of French.
Below in conjunction with accompanying drawing and embodiment the present invention is described in detail.
The specific embodiment
Referring to Fig. 1, roasting cottonrose hibiscus bar provided by the invention, the good to eat crisp processing method of French may further comprise the steps:
1, mixed-forming step: with grease, water by mass ratio be 0.75～1: 1.1～1.2 mix back boilings to 80 ℃～100 ℃ after; Add wheat flour and continue to be heated to slaking; Wherein the mass ratio of wheat flour, grease, water is 1: 0.75～1: 1.1～1.2; Continuation is mixed aftershaping thoroughly and is become roasting cottonrose hibiscus bar or the good to eat crisp blank of French by the egg of quality adding 1.65～1.90 mass parts of wheat flour, and it has good loose property and dilatancy;
2, the roasted step of low temperature:
The roasting cottonrose hibiscus bar or the good to eat crisp blank of French of the preparation of mixed-forming step are put into baking box, descended roasted 20～45 minutes at 150 ℃～250 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar or the good to eat crisp product blank of French; Further improve the loose and dilatancy of roasting cottonrose hibiscus bar or the good to eat crisp product blank of French more;
3, spice forming step
The roasting cottonrose hibiscus bar or the good to eat crisp product blank of French of the preparation of the roasted step of low temperature are mixed with the malt syrup of low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; The mass ratio of the malt syrup of wherein roasting cottonrose hibiscus bar or good to eat crisp product blank of French and low sugar is 1: 0.2～0.3.
Further, in said mixed-forming step, when said grease, water mixing, also can add milk powder, wherein the mass ratio of grease, water, milk powder is 0.75～1: 1.1～1.2: 0.25～0.35.
Further, in said mixed-forming step, boiling temperature is 100 ℃.
Further, in the roasted step of low temperature, the roasted temperature of low temperature is 180 ℃.
Further, in the roasted step of low temperature, the roasted time of low temperature is 45 minutes.
Further, in the mixed-forming step, said grease is a kind of in cream, salad oil, the soya-bean oil.
Further, the malt syrup of said low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, the water is 1: 0.2～0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%～80%.
Above-mentioned conventional taste is the existing market product requirement, and food service industry is known.And the component ratio of the wheat flour of use, grease, water, milk powder and the malt syrup of low sugar also are that those skilled in the art can dispose according to the conventional requirement of roasting cottonrose hibiscus bar, the good to eat shortcake of French.
Embodiment 1
The preparation of roasting cottonrose hibiscus bar
Get cream 100g, water 120g, milk powder 30g and mix back boiling to 80 ℃, add the 100g wheat flour then and continue to be heated to slaking, add the new fresh hen egg of 180g after the slaking, mix aftershaping thoroughly and become roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, descend roasted 20 minutes at 150 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; Wherein, the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, the water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%.
The characteristic of the roasting cottonrose hibiscus bar of end product: loose degree is high, and mouthfeel is good, non-greasy, and through test, original basic nutrition composition reservation reaches 85%.
Embodiment 2
The preparation of the good to eat shortcake of French
Get cream 90g, water 120g, milk powder 35g and mix back boiling to 80 ℃, add the 100g wheat flour then and continue to be heated to slaking, add the new fresh hen egg of 185g after the slaking, mix aftershaping thoroughly and become roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, descend roasted 30 minutes at 150 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, the water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%.
The characteristic of the good to eat shortcake of end product French: loose degree is high, and mouthfeel is good, non-greasy.Through test, original basic nutrition composition reservation reaches 85%.
Embodiment 3
The preparation of roasting cottonrose hibiscus bar
Get cream 80g, water 120g, milk powder 25g and mix back boiling to 100 ℃, add the 100g wheat flour then and continue to be heated to slaking, add the new fresh hen egg of 170g after the slaking, mix aftershaping thoroughly and become roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, descend roasted 45 minutes at 180 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, the water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 78%.
The characteristic of the roasting cottonrose hibiscus bar of end product: loose degree is high, and mouthfeel is good, non-greasy.Through test, original basic nutrition composition reservation reaches 80%.
Embodiment 4
The preparation of the good to eat shortcake of French
Get salad oil 100g, water 120g, milk powder 35g and mix back boiling to 100 ℃, add the 100g wheat flour then and continue to be heated to slaking, add after the slaking? 190 new fresh hen eggs are mixed aftershaping thoroughly and are become roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, descend roasted 30 minutes at 180 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, the water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 76%.
The characteristic of the good to eat shortcake of end product French: loose degree is high, and mouthfeel is good, non-greasy.Through test, original basic nutrition composition reservation reaches 88%.
Embodiment 5
The preparation of roasting cottonrose hibiscus bar
Get soya-bean oil 90g, water 120g, milk powder 35g and mix back boiling to 100 ℃, add the 100g wheat flour then and continue to be heated to slaking, add the new fresh hen egg of 180g after the slaking, mix aftershaping thoroughly and become roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, descend roasted 45 minutes at 180 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank is mixed with the malt syrup of 25g low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, the water is 1: 0.25: 0.3, and malt syrup is the malt syrup of maltose mass content 76%.
The characteristic of the roasting cottonrose hibiscus bar of end product: loose degree is high, and mouthfeel is good, non-greasy.Through test, original basic nutrition composition reservation reaches 88%.
Embodiment 6
The preparation of roasting cottonrose hibiscus bar
Get cream 75g, water 120g, milk powder 30g and mix back boiling to 100 ℃, add the 100g wheat flour then and continue to be heated to slaking, add the new fresh hen egg of 165g after the slaking, mix aftershaping thoroughly and become roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, descend roasted 40 minutes at 200 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 25g low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, the water is 1: 0.25: 0.3, and malt syrup is the malt syrup of maltose mass content 80%.
The characteristic of the roasting cottonrose hibiscus bar of end product: loose degree is high, and mouthfeel is good, non-greasy.Through test, original basic nutrition composition reservation reaches 80%.
Embodiment 7
The preparation of the good to eat shortcake of French
Get cream 85g, water 120g, milk powder 30g and mix back boiling to 100 ℃, add the 100g wheat flour then and continue to be heated to slaking, add the new fresh hen egg of 170g after the slaking, mix aftershaping thoroughly and become roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, descend roasted 45 minutes at 250 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 20g low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, the water is 1: 0.2: 0.3, and malt syrup is the malt syrup of maltose mass content 76%.
The characteristic of the good to eat shortcake of end product French: loose degree is high especially, and mouthfeel is fabulous, non-greasy.Through test, original basic nutrition composition reservation reaches 82%.
Embodiment 8
The preparation of the good to eat shortcake of French
Get cream 90g, water 110g, milk powder 30g and mix back boiling to 80 ℃, add the 100g wheat flour then and continue to be heated to slaking, add the new fresh hen egg of 165g after the slaking, mix aftershaping thoroughly and become roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, descend roasted 45 minutes at 250 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, the water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%.
The characteristic of the last good to eat shortcake of French: loose degree is high, and mouthfeel is good, non-greasy.Through test, original basic nutrition composition reservation reaches 82%.
Embodiment 9
The preparation of roasting cottonrose hibiscus bar
Get cream 90g, water 120g, milk powder 25g and mix back boiling to 100 ℃, add the 100g wheat flour then and continue to be heated to slaking, add the new fresh hen egg of 170g after the slaking, mix aftershaping thoroughly and become roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, descend roasted 45 minutes at 250 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, the water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 78%.
The characteristic of the roasting cottonrose hibiscus bar of end product: loose degree is also high especially, and mouthfeel is fabulous, non-greasy.Through test, original basic nutrition composition reservation reaches 83%.
It is pointed out that the loose degree of above-mentioned what is called is high, mouthfeel is well to have product to compare height or 10% than receiving, and loose degree is also high especially, and mouthfeel is fabulous, and being has product to compare more than height or 15% than receiving.
According to the foregoing description, the present invention bakes cottonrose hibiscus bar, the good to eat crisp processing method of French owing to only adopt physical admixture, and adds new fresh hen egg and make it softer, and up to more than 10%, loose degree is high by 20% than existing product for mellowness, thereby mouthfeel is good, non-greasy.In addition, adopt that low temperature is roasted more effectively to keep the nutritive value in egg in the raw material, flour, cream, the sugar, the basic nutrition composition keeps and reaches more than 70%, and the fried many nutrition of traditional process high temperature are almost can't preserve.Processing method of the present invention does not adopt fried and can guarantee above-mentioned mellowness and loose degree, and it is beyond thought keeping considerable original basic nutrition composition again, and it is disclosed to be that prior art does not have, and also can not obtain teachings from prior art.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; Under the prerequisite that does not break away from spirit and scope of the invention, the present invention also has various changes and modifications, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.
Claims (7)
1. roasting cottonrose hibiscus bar, the good to eat crisp processing method of French is characterized in that, may further comprise the steps:
1], mixed-forming step: with grease, water by mass ratio be 0.75～1: 1.1～1.2 mix back boilings to 80 ℃～100 ℃ after; Add wheat flour and continue to be heated to slaking; Wherein the mass ratio of wheat flour, grease, water is 1: 0.75～1: 1.1～1.2; Continuation is mixed aftershaping thoroughly and is become roasting cottonrose hibiscus bar or the good to eat crisp blank of French by the egg of quality adding 1.65～1.90 mass parts of wheat flour;
2], the roasted step of low temperature:
The roasting cottonrose hibiscus bar or the good to eat crisp blank of French of the preparation of mixed-forming step are put into baking box, descended roasted 20～45 minutes at 150 ℃～250 ℃; The roasted back taking-up that finishes is cooled to normal temperature and must bakes cottonrose hibiscus bar or the good to eat crisp product blank of French;
3], spice forming step
The roasting cottonrose hibiscus bar or the good to eat crisp product blank of French of the preparation of the roasted step of low temperature are mixed with the malt syrup of low sugar, after mixing, moulding cut roasting cottonrose hibiscus bar or the good to eat crisp finished product of French; The mass ratio of the malt syrup of wherein roasting cottonrose hibiscus bar or good to eat crisp product blank of French and low sugar is 1: 0.2～0.3.
2. roasting cottonrose hibiscus bar as claimed in claim 1, the good to eat crisp processing method of French; It is characterized in that, in said mixed-forming step, when said grease, water mixing; Also can add milk powder, wherein the mass ratio of grease, water, milk powder is 0.75～1: 1.1～1.2: 0.25～0.35.
3. according to claim 1 or claim 2 the good to eat crisp processing method of roasting cottonrose hibiscus bar, French is characterized in that in said mixed-forming step, boiling temperature is 100 ℃.
4. according to claim 1 or claim 2 the good to eat crisp processing method of roasting cottonrose hibiscus bar, French is characterized in that in the roasted step of low temperature, the roasted temperature of low temperature is 180 ℃.
5. according to claim 1 or claim 2 the good to eat crisp processing method of roasting cottonrose hibiscus bar, French is characterized in that in the roasted step of low temperature, the roasted time of low temperature is 45 minutes.
6. according to claim 1 or claim 2 the good to eat crisp processing method of roasting cottonrose hibiscus bar, French is characterized in that, in the mixed-forming step, said grease is a kind of in cream, salad oil, the soya-bean oil.
7. according to claim 1 or claim 2 the good to eat crisp processing method of roasting cottonrose hibiscus bar, French; It is characterized in that; The malt syrup of said low sugar is mixed by malt syrup, white sugar, water; Wherein the mass ratio between malt syrup, white sugar, the water is 1: 0.2～0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%～80%.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103548971A (en) * | 2013-11-22 | 2014-02-05 | 南京红森林食品有限公司 | Production process of French type crispy cakes |
| CN104273198A (en) * | 2014-10-27 | 2015-01-14 | 贵州薏仁集团兴仁薏仁科技有限责任公司 | Making method of coix seed and xylitol baked cake and coix seed and xylitol baked cake |
| CN104509571A (en) * | 2015-01-16 | 2015-04-15 | 福仁(福建)食品股份有限公司 | Preparation method for xylitol pearl barley baked puff |
| CN107518142A (en) * | 2017-08-18 | 2017-12-29 | 四川茂华食品有限公司 | A kind of oagat bakes cottonrose hibiscus bar and preparation method thereof |
| CN109197955A (en) * | 2018-09-14 | 2019-01-15 | 成都市彭州银裕食品有限公司 | A kind of roasting cottonrose hibiscus item and preparation method thereof |
| CN111109326A (en) * | 2019-12-26 | 2020-05-08 | 青海圣和源土特产有限公司 | Highland barley baked puff strip |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548971A (en) * | 2013-11-22 | 2014-02-05 | 南京红森林食品有限公司 | Production process of French type crispy cakes |
| CN104273198A (en) * | 2014-10-27 | 2015-01-14 | 贵州薏仁集团兴仁薏仁科技有限责任公司 | Making method of coix seed and xylitol baked cake and coix seed and xylitol baked cake |
| CN104509571A (en) * | 2015-01-16 | 2015-04-15 | 福仁(福建)食品股份有限公司 | Preparation method for xylitol pearl barley baked puff |
| CN107518142A (en) * | 2017-08-18 | 2017-12-29 | 四川茂华食品有限公司 | A kind of oagat bakes cottonrose hibiscus bar and preparation method thereof |
| CN109197955A (en) * | 2018-09-14 | 2019-01-15 | 成都市彭州银裕食品有限公司 | A kind of roasting cottonrose hibiscus item and preparation method thereof |
| CN111109326A (en) * | 2019-12-26 | 2020-05-08 | 青海圣和源土特产有限公司 | Highland barley baked puff strip |
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|---|---|
| CN102524489B (en) | 2013-06-19 |
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