CN103004924A - 一种南瓜方酥 - Google Patents

一种南瓜方酥 Download PDF

Info

Publication number
CN103004924A
CN103004924A CN 201210504883 CN201210504883A CN103004924A CN 103004924 A CN103004924 A CN 103004924A CN 201210504883 CN201210504883 CN 201210504883 CN 201210504883 A CN201210504883 A CN 201210504883A CN 103004924 A CN103004924 A CN 103004924A
Authority
CN
China
Prior art keywords
pumpkin
green pepper
cake
cube
flour
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
Application number
CN 201210504883
Other languages
English (en)
Inventor
李国�
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN 201210504883 priority Critical patent/CN103004924A/zh
Publication of CN103004924A publication Critical patent/CN103004924A/zh
Pending legal-status Critical Current

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明公开了一种南瓜方酥，包含以下组份：南瓜22-25kg、面粉28-30kg、豆豉460-500g、鲜红椒1.8-2kg、鲜青椒1.8-2kg、蒜泥2.8-3kg、辣椒粉0.8-1kg、盐160-200g、味精20-22g。本发明制作的南瓜方酥，表面烤的金黄油亮，又香又脆，南瓜菜馅，蒜香浓郁，咸鲜香辣，吃了还想吃。

Description

一种南瓜方酥
技术领域  本发明涉及一种南瓜方酥。 
背景技术  市场上糕饼很多，但尚未发现有南瓜方酥。 
发明内容  本发明的目的是提供一种南瓜方酥。 
方案是：南瓜22-25kg、面粉28-30kg、豆豉460-500g、鲜红椒1.8-2kg、鲜青椒1.8-2kg、蒜泥2.8-3kg、辣椒粉0.8-1kg、盐160-200g、味精20-22g。 
制备方法： 
(1)：将面粉和成面，省面30分钟； 
(2)：南瓜、鲜红椒、鲜青椒切成小丁，油温烧至五成热，倒入菜丁炸30秒，捞出沥干油备用，将蒜泥爆香，再倒入炸好的菜丁、豆豉、辣椒粉、盐、味精，爆炒香即可； 
(3)：取20克面团，压平后包入适量的南瓜馅，捏好入方酥模成型，在酥的表面刷上一层黄油，入烤箱180度，烤25分钟即可。 
具体实施方式
实施例1： 
南瓜22-25kg、面粉28-30kg、豆豉460-500g、鲜红椒1.8-2kg、鲜青椒1.8-2kg、蒜泥2.8-3kg、辣椒粉0.8-1kg、盐160-200g、味精20-22g。 
制备方法：同上文 
实施例2： 
南瓜22kg、面粉28kg、豆豉460g、鲜红椒1.8kg、鲜青椒1.8kg、蒜泥2.8kg、辣椒粉0.8kg、盐160g、味精20g。 
制备方法：同上文 。

Claims (2)

1.一种南瓜方酥，其特征在于包含以下组份：
南瓜22-25kg、面粉28-30kg、豆豉460-500g、鲜红椒1.8-2kg、鲜青椒1.8-2kg、蒜泥2.8-3kg、辣椒粉0.8-1kg、盐160-200g、味精20-22g。
2.根据权利要求1所述的上述南瓜方酥，其特征在于包含以下组份：
南瓜22kg、面粉28kg、豆豉460g、鲜红椒1.8kg、鲜青椒1.8kg、蒜泥2.8kg、辣椒粉0.8kg、盐160g、味精20g。
CN 201210504883 2012-12-03 2012-12-03 一种南瓜方酥 Pending CN103004924A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 201210504883 CN103004924A (zh) 2012-12-03 2012-12-03 一种南瓜方酥

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 201210504883 CN103004924A (zh) 2012-12-03 2012-12-03 一种南瓜方酥

Publications (1)

Publication Number Publication Date
CN103004924A true CN103004924A (zh) 2013-04-03

Family

ID=47954453

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 201210504883 Pending CN103004924A (zh) 2012-12-03 2012-12-03 一种南瓜方酥

Country Status (1)

Country Link
CN (1) CN103004924A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104431838A (zh) * 2014-11-10 2015-03-25 固镇县村夫果蔬专业合作社 一种蜂蜜南瓜条及其加工工艺
CN109362835A (zh) * 2018-12-10 2019-02-22 渤海大学 一种全子叶大豆固态发酵菌丝饼干及其制备方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104431838A (zh) * 2014-11-10 2015-03-25 固镇县村夫果蔬专业合作社 一种蜂蜜南瓜条及其加工工艺
CN109362835A (zh) * 2018-12-10 2019-02-22 渤海大学 一种全子叶大豆固态发酵菌丝饼干及其制备方法
CN109362835B (zh) * 2018-12-10 2021-11-02 渤海大学 一种全子叶大豆固态发酵菌丝饼干及其制备方法

Similar Documents

Publication Publication Date Title
JP2015527078A (ja) ローストチキンの製造方法
JP4565402B1 (ja) 野菜・海藻粉末成形具とその組合せ食品及び親子蓋並び製造方法
KR101528337B1 (ko) 땡초 김밥 제조 방법 및 이를 통해 제조된 땡초 김밥
CN104938565A (zh) 一种馅饼及其制备方法
CN103141591A (zh) 一种豆腐什锦丸子
CN103005484A (zh) 辣酱凤爪的生产方法
CN103004924A (zh) 一种南瓜方酥
CN104824585A (zh) 一种米粉辣椒及其制备方法
CN103271114A (zh) 一种油炸猪血糯米糕
KR101485435B1 (ko) 밥동그랑땡 조성물 및 밥동그랑땡의 제조 방법
CN104920568A (zh) 一种点心及其制备方法
CN102669218A (zh) 一种茄子方酥
KR101607870B1 (ko) 김치 피자 소스를 이용한 김치 부추 피자 및 이의 제조 방법
KR101991848B1 (ko) 흑보리 크래커의 제조방법
CN105725072A (zh) 一种香辣蕨菜螺丝肉方便面及其制备方法
KR20170005300A (ko) 떡 크로켓 및 그 제조방법
RU2566003C1 (ru) Способ приготовления пиццы, содержащей картофель
CN103989192A (zh) 一种即食烤肉及其制作方法
CN103932224A (zh) 一种脆皮烤鸡的制备方法
CN103329970A (zh) 一种紫薯方酥
JP2012024053A (ja) 竜田揚げの製造方法、及び竜田揚げ
CN103141793A (zh) 一种尖椒花生土豆条
KR101767313B1 (ko) 어육 페이스트를 피복한 치킨 및 그 제조 방법
KR20240080409A (ko) 미트파이의 제조방법
CN106173578A (zh) 一种糕点及其制备方法

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
DD01 Delivery of document by public notice

Addressee: Li Guo

Document name: Notification of before Expiration of Request of Examination as to Substance

DD01 Delivery of document by public notice

Addressee: Li Guo

Document name: Notification that Application Deemed to be Withdrawn

C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20130403