CN103734218A - Quick-freezing fresh-keeping shredded cake and making method thereof - Google Patents
Quick-freezing fresh-keeping shredded cake and making method thereof Download PDFInfo
- Publication number
- CN103734218A CN103734218A CN201310367654.3A CN201310367654A CN103734218A CN 103734218 A CN103734218 A CN 103734218A CN 201310367654 A CN201310367654 A CN 201310367654A CN 103734218 A CN103734218 A CN 103734218A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight portion
- quick
- face
- freezing fresh
- 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.)
- Granted
Links
Abstract
The invention discloses a piece of quick-freezing fresh-keeping shredded cake and a making method thereof. The quick-freezing fresh-keeping shredded cake comprises, by weight, 245 parts to 255 parts of plain flour, 20 parts to 30 parts of cassava modified starch, 4 parts to 6 parts of salt, 1 part to 1.4 parts of chicken powder, 35 parts to 45 parts of lard oil, 3 parts to 5 parts of white sugar, 1.5 parts to 2.5 parts of Vitamin E, 9 parts to 11 parts of soybean oil, 3 parts to 5 parts of sesame, 5 parts to 7 parts of chive, 0.1 part to 0.3 part of fresh ginger, 0.2 part to 0.3 part of white radish, 0.4 part to 0.6 part of onion, 0.2 part to 0.3 part of Chinese prickly ash, 0.3 part to 0.4 part of sodium hexametaphosphate and 125 parts to 135 parts of water. The quick-freezing fresh-keeping shredded cake is easy and convenient to eat, can be baked on site by an electric baking pan or an oven, the freshly-baked shredded cake is overlapped in layers, the inner layer is thin as paper, the outer layer is brown and crisp, the taste is tough and chewy, and the quick-freezing fresh-keeping shredded cake also has wheat flavor or onion flavor or spiced salt flavor.
Description
Technical field
The present invention relates to a kind of quick-freezing fresh-keeping hand grasping pie, also relate to the preparation method of this hand grasping pie simultaneously, belong to making food field.
Background technology
Hand grasping pie is a kind of food that liked by consumer, is especially subject to the favor of working people.The hand grasping pie of selling on the market at present has a lot, is generally scene and face, and scene is decocted roasting, therefore cannot meet the home-confined hope that also can taste cuisines of consumer.Also have some quick-frozen hand grasping pies to emerge, but its mouthfeel is often not so good as the hand grasping pie of field fabrication, such shortcake perfume (or spice) is good to eat.
Summary of the invention
The object of this invention is to provide a kind of quick-freezing fresh-keeping hand grasping pie.
In order to realize above object, the technical solution adopted in the present invention is to provide a kind of quick-freezing fresh-keeping hand grasping pie, comprises the raw material of following parts by weight: Plain flour 245-255 part, cassava modified starch 20-30 part, salt 4-6 part, chickens' extract 1-1.4 part, lard 35-45 part, white sugar 3-5 part, vitamin e1 .5-2.5 part, soybean oil 9-11 part, sesame 3-5 part, chive 5-7 part, ginger 0.1-0.3 part, ternip 0.2-0.3 part, onion 0.4-0.6 part, Chinese prickly ash 0.2-0.3 part, calgon 0.3-0.4 part and water 125-135 part.
The present invention has added cassava modified starch and calgon in hand grasping pie, by controlling their consumption, has significantly improved the fluffy effect of hand grasping pie.Meanwhile, the present invention, by the naturals such as onion, ginger, ternip and the same refining of lard, both can prevent the oxidative rancidity of grease, can remove again lard fishy smell, increases oily fragrance; Mustard oil in ternip can promote the metabolism of lipoid material in human body, thereby prevent that fat is in subcutaneous accumulation, mustard seed main body of oil is isothiocyanate, this composition not only can prevent decayed tooth, also play certain pre-anti-cancer, anti-hemostatic tube grumeleuse, antasthmatic effect.Hand grasping pie of the present invention is edible simple and convenient, with an electric baking pan or baking oven, just can scene decocts roastingly, and fresh hand grasping pie of coming out of the stove is layer upon layer of, internal layer is thin as a piece of paper, crust is sallow crisp, and mouthfeel chewiness also has one wheat fragrance, green onion fragrance or spiced salt fragrance to assail the nostrils.
The present invention also aims to provide a kind of preparation method of quick-freezing fresh-keeping hand grasping pie.
The technical solution adopted in the present invention is also to provide a kind of preparation method of quick-freezing fresh-keeping hand grasping pie, comprises the following steps:
1) preparation of miscella:
By ginger 0.1-0.3 weight portion, ternip 0.2-0.3 weight portion, onion 0.4-0.6 weight portion simple stage property, together put into Chinese prickly ash 0.2-0.3 weight portion the lard 35-45 weight portion that is heated to 125-135 ℃, after 12-18min, filter and remove the dregs of fat, continue heating lard to 155-165 ℃, then cooling 15-20min, add salt 3-4 weight portion, white sugar 3-5 weight portion, vitamin e1 .5-2.5 weight portion and soybean oil 9-11 weight portion, standby;
2) and face:
A) salt 1-2 weight portion and calgon 0.3-0.4 weight portion are dissolved in 24-25 ℃ of water 125-135 weight portion, make mixed liquor;
B) Plain flour 245-255 weight portion and cassava modified starch 20-30 weight portion are mixed, add wherein the miscella 3-4 weight portion of chickens' extract 1-1.4 weight portion, step 1) and the mixed liquor of step a), 50-60r/m and face 3-4min, then 20-30r/m and face 5-6min;
3) by step 2) the standing awake face 10-15min of face that becomes reconciled;
4) face of step 3) is divided into dough one by one;
5) dough of step 4) is pressed into musculus cutaneus, and thins;
6) by the miscella of remaining step 1), evenly brush is on the musculus cutaneus of step 5), and oil temperature 30-35 ℃, is cooled to 18-25 ℃ after brush oil;
7) on the musculus cutaneus of step 6), spread chive 5-7 weight portion and sesame 3-5 weight portion, then roll up bar, slitting, dish agglomerating;
8) dough of step 7) is clapped circular, sabot, quick-frozen and get final product.
The temperature of described awake face is 22-25 ℃.
Described musculus cutaneus thin to thickness be 3.5-4.5mm.
The temperature of described quick-frozen is 30 ℃ of ﹣ 40～﹣, and the time is 30-35min.
After step 8) quick-frozen, under 18 ℃ of environment of ﹣ 20～﹣, preserve.
The present invention makes in the process of hand grasping pie, and the amount of water during by control and face, adds coolant-temperature gage, makes the abundant imbibition of gluten quality in flour; By controlling volume read-out, make flour and oily ratio reach best, for back segment operation aliquation is prepared; First 50-60r/m and face 3-4min, then 20-30r/m and face 5-6min, process is quick and make the protein imbibition in flour with face at a slow speed, and adhesion mutually, progressively forms gluten network; Starch in flour also absorbs water wetting, from implastic flour, becomes plastic " ripe powder ", for follow-up calendering is prepared, therefore directly affects later process operation and product quality with face effect quality.The present invention, by controlling amount of water, adds coolant-temperature gage, and volume read-out, and face mode can make hand grasping pie chew strength, mouthfeel chewiness, crisp fragrant soft.The present invention simultaneously carries out fast cooling after brush oil, this is to exceed 25 ℃ because work as oil temperature, volume carries out slitting after cake, and oil can overflow from two, cause that oily loss is large, hand grasping pie quality and mouthfeel unstable, therefore the present invention is by cooling rapidly, make the oil temperature of hand grasping pie be reduced to rapidly 18-25 ℃ by 30 ℃-35 ℃, impel miscella to solidify rapidly, both reduced and reduced oily loss, the fragrance and the mouthfeel that have retained again hand grasping pie, the quality of hand grasping pie is better simultaneously.
The present invention adopts 30 ℃ of quick-freeze crafts of ﹣ 40～﹣, and preserves under 18 ℃ of environment of ﹣ 20～﹣, has kept to greatest extent the original freshness of hand grasping pie, moisture, color and luster, local flavor and nutritional labeling, as the hand grasping pie of field fabrication.Meanwhile, under the environment of 30 ℃ of low temperature of ﹣ 40～﹣, sterilizing fast, the storage life that extends hand grasping pie.
The specific embodiment
Embodiment 1
The quick-freezing fresh-keeping hand grasping pie of the present embodiment, comprises the raw material of following parts by weight: 130 parts, 250 parts of Plain flours, 25 parts of cassava modified starch, 4 parts of salt, 1.2 parts of chickens' extracts, 40 parts of lards, 4 parts of white sugar, vitamin E2 part, 10 parts of soybean oils, 4 parts of sesames, 6 parts of chives, 0.1 part, ginger, 0.25 part of ternip, 0.5 part of onion, 0.25 part, Chinese prickly ash, 0.36 part of calgon and water.
The preparation method of the quick-freezing fresh-keeping hand grasping pie of the present embodiment, comprises the following steps:
1) preparation of miscella:
By ginger 0.1 weight portion, ternip 0.25 weight portion, onion 0.5 weight portion simple stage property, together put into Chinese prickly ash 0.25 weight portion lard 40 weight portions that are heated to 130 ℃, after 15min, filter and remove the dregs of fat, continue heating lard to 160 ℃, then cooling 15min, add salt 3 weight portions, white sugar 4 weight portions, vitamin E2 weight portion and soybean oil 10 weight portions, standby;
2) and face:
A) salt 1 weight portion and calgon 0.36 weight portion are dissolved in 24 ℃ of water 130 weight portions, make mixed liquor;
B) Plain flour 250 weight portions and cassava modified starch 25 weight portions are mixed, add wherein miscella 3 weight portions of chickens' extract 1.2 weight portions, step 1) and the mixed liquor of step a), 50r/m and face 3min, then 25r/m and face 6min;
3) by step 2) face standing awake face 10min under 22 ℃ of environment of becoming reconciled;
4) face of step 3) is divided into dough one by one;
5) dough of step 4) is pressed into musculus cutaneus, and thin to thickness be 3.5mm;
6) by the miscella of remaining step 1), evenly brush is on the musculus cutaneus of step 5), and 32 ℃ of oil temperatures, are cooled to rapidly 25 ℃ after brush oil;
7) on the musculus cutaneus of step 6), spread chive 6 weight portions and sesame 4 weight portions, then roll up bar, slitting, dish agglomerating;
8) by circular the dough bat of step 7), sabot, 30 ℃ of quick-frozen 33min of ﹣, then chilled storage under 18 ℃ of environment of ﹣.
Embodiment 2
The quick-freezing fresh-keeping hand grasping pie of the present embodiment, comprises the raw material of following parts by weight: 125 parts, 245 parts of Plain flours, 30 parts of cassava modified starch, 5 parts of salt, 1 part of chickens' extract, 35 parts of lards, 3 parts of white sugar, vitamin e1 .5 part, 11 parts of soybean oils, 3 parts of sesames, 7 parts of chives, 0.2 part, ginger, 0.2 part of ternip, 0.6 part of onion, 0.2 part, Chinese prickly ash, 0.3 part of calgon and water.
The preparation method of the quick-freezing fresh-keeping hand grasping pie of the present embodiment, comprises the following steps:
1) preparation of miscella:
By ginger 0.2 weight portion, ternip 0.2 weight portion, onion 0.6 weight portion simple stage property, together put into Chinese prickly ash 0.2 weight portion lard 35 weight portions that are heated to 125 ℃, after 18min, filter and remove the dregs of fat, continue heating lard to 165 ℃, then cooling 20min, add salt 4 weight portions, white sugar 3 weight portions, vitamin e1 .5 weight portion and soybean oil 11 weight portions, standby;
2) and face:
A) salt 1 weight portion and calgon 0.3 weight portion are dissolved in 25 ℃ of water 125 weight portions, make mixed liquor;
B) Plain flour 245 weight portions and cassava modified starch 30 weight portions are mixed, add wherein miscella 4 weight portions of chickens' extract 1 weight portion, step 1) and the mixed liquor of step a), 60r/m and face 4min, then 20r/m and face 5min;
3) by step 2) face standing awake face 15min under 24 ℃ of environment of becoming reconciled;
4) face of step 3) is divided into dough one by one;
5) dough of step 4) is pressed into musculus cutaneus, and thin to thickness be 4.5mm;
6) by the miscella of remaining step 1), evenly brush is on the musculus cutaneus of step 5), and 35 ℃ of oil temperatures, are cooled to rapidly 18 ℃ after brush oil;
7) on the musculus cutaneus of step 6), spread chive 7 weight portions and sesame 3 weight portions, then roll up bar, slitting, dish agglomerating;
8) by circular the dough bat of step 7), sabot, 35 ℃ of quick-frozen 35min of ﹣, then chilled storage under 20 ℃ of environment of ﹣.
Embodiment 3
The quick-freezing fresh-keeping hand grasping pie of the present embodiment, comprises the raw material of following parts by weight: 135 parts, 255 parts of Plain flours, 20 parts of cassava modified starch, 6 parts of salt, 1.4 parts of chickens' extracts, 45 parts of lards, 5 parts of white sugar, vitamin E2 .5 part, 9 parts of soybean oils, 5 parts of sesames, 5 parts of chives, 0.3 part, ginger, 0.3 part of ternip, 0.4 part of onion, 0.3 part, Chinese prickly ash, 0.4 part of calgon and water.
The preparation method of the quick-freezing fresh-keeping hand grasping pie of the present embodiment, comprises the following steps:
1) preparation of miscella:
By ginger 0.3 weight portion, ternip 0.3 weight portion, onion 0.4 weight portion simple stage property, together put into Chinese prickly ash 0.3 weight portion lard 45 weight portions that are heated to 135 ℃, after 12min, filter and remove the dregs of fat, continue heating lard to 155 ℃, then cooling 18min, add salt 4 weight portions, white sugar 5 weight portions, vitamin E2 .5 weight portion and soybean oil 9 weight portions, standby;
2) and face:
A) salt 2 weight portions and calgon 0.4 weight portion are dissolved in 24 ℃ of water 135 weight portions, make mixed liquor;
B) Plain flour 255 weight portions and cassava modified starch 20 weight portions are mixed, add wherein miscella 3.5 weight portions of chickens' extract 1.4 weight portions, step 1) and the mixed liquor of step a), 55r/m and face 3.5min, then 30r/m and face 5.5min;
3) by step 2) face standing awake face 12min under 25 ℃ of environment of becoming reconciled;
4) face of step 3) is divided into dough one by one;
5) dough of step 4) is pressed into musculus cutaneus, and thin to thickness be 4mm;
6) by the miscella of remaining step 1), evenly brush is on the musculus cutaneus of step 5), and 30 ℃ of oil temperatures, are cooled to rapidly 22 ℃ after brush oil;
7) on the musculus cutaneus of step 6), spread chive 5 weight portions and sesame 5 weight portions, then roll up bar, slitting, dish agglomerating;
8) by circular the dough bat of step 7), sabot, 40 ℃ of quick-frozen 30min of ﹣, then chilled storage under 19 ℃ of environment of ﹣.
Comparative example 1
The quick-freezing fresh-keeping hand grasping pie of this comparative example, comprises the raw material of following parts by weight: 130 parts, 250 parts of Plain flours, 25 parts of cassava modified starch, 4 parts of salt, 1.2 parts of chickens' extracts, 40 parts of lards, 4 parts of white sugar, vitamin E2 part, 10 parts of soybean oils, 4 parts of sesames, 6 parts of chives, 0.1 part, ginger, 0.25 part of ternip, 0.5 part of onion, 0.25 part, Chinese prickly ash, 0.36 part of calgon and water.
The preparation method of the quick-freezing fresh-keeping hand grasping pie of this comparative example, comprises the following steps:
1) preparation of miscella:
By ginger 0.1 weight portion, ternip 0.25 weight portion, onion 0.5 weight portion simple stage property, together put into Chinese prickly ash 0.25 weight portion lard 40 weight portions that are heated to 130 ℃, after 15min, filter and remove the dregs of fat, continue heating lard to 160 ℃, then cooling 15min, add salt 3 weight portions, white sugar 4 weight portions, vitamin E2 weight portion and soybean oil 10 weight portions, standby;
2) and face:
A) salt 1 weight portion and calgon 0.36 weight portion are dissolved in 24 ℃ of water 130 weight portions, make mixed liquor;
B) Plain flour 250 weight portions and cassava modified starch 25 weight portions are mixed, add wherein miscella 3 weight portions of chickens' extract 1.2 weight portions, step 1) and the mixed liquor of step a), 40r/m and face 10min;
3) by step 2) face standing awake face 10min under 25 ℃ of environment of becoming reconciled;
4) face of step 3) is divided into dough one by one;
5) dough of step 4) is pressed into musculus cutaneus, and thin to thickness be 4mm;
6) by the miscella of remaining step 1), evenly brush is on the musculus cutaneus of step 5), and 30 ℃ of oil temperatures, are cooled to rapidly 25 ℃ after brush oil;
7) on the musculus cutaneus of step 6), spread chive 6 weight portions and sesame 4 weight portions, then roll up bar, slitting, dish agglomerating;
8) by circular the dough bat of step 7), sabot, 30 ℃ of quick-frozen 30min of ﹣, then chilled storage under 18 ℃ of environment of ﹣.
Comparative example 2
The quick-freezing fresh-keeping hand grasping pie of this comparative example, comprises the raw material of following parts by weight: 130 parts, 250 parts of Plain flours, 25 parts of cassava modified starch, 4 parts of salt, 1.2 parts of chickens' extracts, 40 parts of lards, 4 parts of white sugar, 2 parts of vitamin Es, 10 parts of soybean oils, 4 parts of sesames, 6 parts of chives, 0.1 part, ginger, 0.25 part of ternip, 0.5 part of onion, 0.25 part, Chinese prickly ash, 0.36 part of calgon and water.
The preparation method of the quick-freezing fresh-keeping hand grasping pie of this comparative example, comprises the following steps:
1) preparation of miscella:
By ginger 0.1 weight portion, ternip 0.25 weight portion, onion 0.5 weight portion simple stage property, together put into Chinese prickly ash 0.25 weight portion lard 40 weight portions that are heated to 130 ℃, after 15min, filter and remove the dregs of fat, continue heating lard to 160 ℃, then cooling 15min, add salt 3 weight portions, white sugar 4 weight portions, vitamin E 2 weight portions and soybean oil 10 weight portions, standby;
2) and face:
A) salt 1 weight portion and calgon 0.36 weight portion are dissolved in 24 ℃ of water 130 weight portions, make mixed liquor;
B) Plain flour 250 weight portions and cassava modified starch 25 weight portions are mixed, add wherein miscella 3 weight portions of chickens' extract 1.2 weight portions, step 1) and the mixed liquor of step a), 55r/m and face 3.5min, then 30r/m and face 5.5min;
3) by step 2) face standing awake face 10min under 25 ℃ of environment of becoming reconciled;
4) face of step 3) is divided into dough one by one;
5) dough of step 4) is pressed into musculus cutaneus, and thin to thickness be 4mm;
6) miscella of remaining step 1) is evenly brushed on the musculus cutaneus of step 5) to 30 ℃ of oil temperatures;
7) on the musculus cutaneus of step 6), spread chive 6 weight portions and sesame 4 weight portions, then roll up bar, slitting, dish agglomerating;
8) by circular the dough bat of step 7), sabot, 30 ℃ of quick-frozen 30min of ﹣, then chilled storage under 18 ℃ of environment of ﹣.
Experimental example
The evaluation of hand grasping pie mouthfeel of the present invention, taste
Experimental technique: the quick-freezing fresh-keeping hand grasping pie of embodiment of the present invention 1-3, comparative example 1-2 is carried out to scene with baking oven and decoct roasting, the random edible hand grasping pie of just taking out from baking oven of 100 people of selecting, the grading rule of sensory evaluation is as shown in table 1, judges result as shown in table 2.As can be seen from Table 2, adopt the hand grasping pie for preparing of the inventive method, smell, outward appearance, palatability and food flavor be obviously better than adopting at the uniform velocity with face or brush oil after the hand grasping pie that obtains of the method for not lowering the temperature.
The grading rule of table 1 sensory evaluation
Table 2 is judged comparing result (unit: people)
Claims (6)
1. a quick-freezing fresh-keeping hand grasping pie, it is characterized in that, comprise the raw material of following parts by weight: Plain flour 245-255 part, cassava modified starch 20-30 part, salt 4-6 part, chickens' extract 1-1.4 part, lard 35-45 part, white sugar 3-5 part, vitamin e1 .5-2.5 part, soybean oil 9-11 part, sesame 3-5 part, chive 5-7 part, ginger 0.1-0.3 part, ternip 0.2-0.3 part, onion 0.4-0.6 part, Chinese prickly ash 0.2-0.3 part, calgon 0.3-0.4 part and water 125-135 part.
2. a preparation method for quick-freezing fresh-keeping hand grasping pie, is characterized in that, comprises the following steps:
1) preparation of miscella:
By ginger 0.1-0.3 weight portion, ternip 0.2-0.3 weight portion, onion 0.4-0.6 weight portion simple stage property, together put into Chinese prickly ash 0.2-0.3 weight portion the lard 35-45 weight portion that is heated to 125-135 ℃, after 12-18min, filter and remove the dregs of fat, continue heating lard to 155-165 ℃, then cooling 15-20min, add salt 3-4 weight portion, white sugar 3-5 weight portion, vitamin e1 .5-2.5 weight portion and soybean oil 9-11 weight portion, standby;
2) and face:
A) salt 1-2 weight portion and calgon 0.3-0.4 weight portion are dissolved in 24-25 ℃ of water 125-135 weight portion, make mixed liquor;
B) Plain flour 245-255 weight portion and cassava modified starch 20-30 weight portion are mixed, add wherein the miscella 3-4 weight portion of chickens' extract 1-1.4 weight portion, step 1) and the mixed liquor of step a), 50-60r/m and face 3-4min, then 20-30r/m and face 5-6min;
3) by step 2) the standing awake face 10-15min of face that becomes reconciled;
4) face of step 3) is divided into dough one by one;
5) dough of step 4) is pressed into musculus cutaneus, and thins;
6) by the miscella of remaining step 1), evenly brush is on the musculus cutaneus of step 5), and oil temperature 30-35 ℃, is cooled to 18-25 ℃ after brush oil;
7) on the musculus cutaneus of step 6), spread chive 5-7 weight portion and sesame 3-5 weight portion, then roll up bar, slitting, dish agglomerating;
8) dough of step 7) is clapped circular, sabot, quick-frozen and get final product.
3. the preparation method of quick-freezing fresh-keeping hand grasping pie according to claim 2, is characterized in that, the temperature of described awake face is 22-25 ℃.
4. the preparation method of quick-freezing fresh-keeping hand grasping pie according to claim 2, is characterized in that, described musculus cutaneus thin to thickness be 3.5-4.5mm.
5. the preparation method of quick-freezing fresh-keeping hand grasping pie according to claim 2, is characterized in that, the temperature of described quick-frozen is 30 ℃ of ﹣ 40～﹣, and the time is 30-35min.
6. the preparation method of quick-freezing fresh-keeping hand grasping pie according to claim 2, is characterized in that, after step 8) quick-frozen, under 18 ℃ of environment of ﹣ 20～﹣, preserves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310367654.3A CN103734218B (en) | 2013-08-21 | 2013-08-21 | Quick-freezing fresh-keeping shredded cake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310367654.3A CN103734218B (en) | 2013-08-21 | 2013-08-21 | Quick-freezing fresh-keeping shredded cake and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734218A true CN103734218A (en) | 2014-04-23 |
| CN103734218B CN103734218B (en) | 2014-12-03 |
Family
ID=50491355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310367654.3A Active CN103734218B (en) | 2013-08-21 | 2013-08-21 | Quick-freezing fresh-keeping shredded cake and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734218B (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798319A (en) * | 2014-02-25 | 2014-05-21 | 晋城市伊健食品有限公司 | Coarse-cereal shredded cake and preparation method thereof |
| CN104664251A (en) * | 2015-03-19 | 2015-06-03 | 湖南农业大学 | Prepared green onion oil rice cake |
| CN104719381A (en) * | 2015-03-06 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Potato shredded cake and making method thereof |
| CN104872235A (en) * | 2015-06-08 | 2015-09-02 | 湖北省农业科学院农产品加工与核农技术研究所 | Quick frozen shredded cake with flavor of purple yams and processing method of quick frozen shredded cake |
| CN105010460A (en) * | 2015-05-29 | 2015-11-04 | 李厚山 | Formula and preparation method for flour food |
| CN105028551A (en) * | 2015-09-10 | 2015-11-11 | 广东石油化工学院 | Refrigerated pancake dough |
| CN105145728A (en) * | 2015-06-19 | 2015-12-16 | 李厚山 | Torn pancake formula and preparation method thereof |
| CN105432718A (en) * | 2015-10-30 | 2016-03-30 | 郑州思念食品有限公司 | Quick-freeze hand-grab cake and preparation method thereof |
| CN105432727A (en) * | 2015-12-11 | 2016-03-30 | 张俊 | Torn pancake |
| CN106070432A (en) * | 2016-06-21 | 2016-11-09 | 淮北徽香昱原早餐工程有限责任公司 | A kind of quick-freezing hand grasping pie and preparation method thereof |
| CN106106618A (en) * | 2016-06-21 | 2016-11-16 | 淮北徽香昱原早餐工程有限责任公司 | A kind of Radix Dauci Sativae flavor nutrition hand grasping pie and preparation method thereof |
| CN107549264A (en) * | 2017-09-29 | 2018-01-09 | 上海粮全其美食品有限公司 | A kind of crisp hand grasping pie preparation method |
| CN111631242A (en) * | 2020-04-27 | 2020-09-08 | 安徽省皖美食品有限公司 | Anti-cracking quick-frozen shredded cake and preparation process thereof |
| CN111742959A (en) * | 2020-07-03 | 2020-10-09 | 临沂惠民早餐工程有限公司 | Multi-flavor quick-frozen shredded cake and preparation method thereof |
| CN115530205A (en) * | 2022-10-20 | 2022-12-30 | 江西大由大食品科技有限公司 | Novel production process method of shredded cake |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1411758A (en) * | 2002-11-05 | 2003-04-23 | 孙成山 | Quick-frozen cake and its production method |
| KR100655474B1 (en) * | 2005-03-09 | 2006-12-08 | 영양제과 주식회사 | Multilayered glutinous-rice cake and method of preparing thereof |
| JP2007238893A (en) * | 2006-03-13 | 2007-09-20 | Sanwa Denpun Kogyo Kk | Modified starch, and wheat flour-processed product made from the same |
| CN101238824A (en) * | 2008-03-06 | 2008-08-13 | 上海首鲜食品有限公司 | Hand grasping pie and manufacturing method thereof |
| CN101796974A (en) * | 2010-03-26 | 2010-08-11 | 上海理工大学 | Manufacturing method of crisp and soft shredded cake |
| CN102469798A (en) * | 2009-10-27 | 2012-05-23 | Cj第一制糖株式会社 | Non-fermented stuffed pancake mix composition and method for making a stuffed pancake using the same |
| KR20130066324A (en) * | 2011-12-12 | 2013-06-20 | 주식회사 삼양제넥스 | Rice dough composition and confectionery food manufactured thereby |
-
2013
- 2013-08-21 CN CN201310367654.3A patent/CN103734218B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1411758A (en) * | 2002-11-05 | 2003-04-23 | 孙成山 | Quick-frozen cake and its production method |
| KR100655474B1 (en) * | 2005-03-09 | 2006-12-08 | 영양제과 주식회사 | Multilayered glutinous-rice cake and method of preparing thereof |
| JP2007238893A (en) * | 2006-03-13 | 2007-09-20 | Sanwa Denpun Kogyo Kk | Modified starch, and wheat flour-processed product made from the same |
| CN101238824A (en) * | 2008-03-06 | 2008-08-13 | 上海首鲜食品有限公司 | Hand grasping pie and manufacturing method thereof |
| CN102469798A (en) * | 2009-10-27 | 2012-05-23 | Cj第一制糖株式会社 | Non-fermented stuffed pancake mix composition and method for making a stuffed pancake using the same |
| CN101796974A (en) * | 2010-03-26 | 2010-08-11 | 上海理工大学 | Manufacturing method of crisp and soft shredded cake |
| KR20130066324A (en) * | 2011-12-12 | 2013-06-20 | 주식회사 삼양제넥스 | Rice dough composition and confectionery food manufactured thereby |
Non-Patent Citations (2)
| Title |
|---|
| 何丽: "手抓饼的制作", 《四川烹饪》 * |
| 华祥惠，等: "新兴的营养保健面包", 《中国食品》 * |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798319A (en) * | 2014-02-25 | 2014-05-21 | 晋城市伊健食品有限公司 | Coarse-cereal shredded cake and preparation method thereof |
| CN104719381A (en) * | 2015-03-06 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Potato shredded cake and making method thereof |
| CN104664251A (en) * | 2015-03-19 | 2015-06-03 | 湖南农业大学 | Prepared green onion oil rice cake |
| CN104664251B (en) * | 2015-03-19 | 2015-11-04 | 湖南农业大学 | Prefabricated conditioning scallion oil rice cake |
| CN105010460A (en) * | 2015-05-29 | 2015-11-04 | 李厚山 | Formula and preparation method for flour food |
| CN104872235A (en) * | 2015-06-08 | 2015-09-02 | 湖北省农业科学院农产品加工与核农技术研究所 | Quick frozen shredded cake with flavor of purple yams and processing method of quick frozen shredded cake |
| CN105145728A (en) * | 2015-06-19 | 2015-12-16 | 李厚山 | Torn pancake formula and preparation method thereof |
| CN105028551A (en) * | 2015-09-10 | 2015-11-11 | 广东石油化工学院 | Refrigerated pancake dough |
| CN105432718A (en) * | 2015-10-30 | 2016-03-30 | 郑州思念食品有限公司 | Quick-freeze hand-grab cake and preparation method thereof |
| CN105432727A (en) * | 2015-12-11 | 2016-03-30 | 张俊 | Torn pancake |
| CN106070432A (en) * | 2016-06-21 | 2016-11-09 | 淮北徽香昱原早餐工程有限责任公司 | A kind of quick-freezing hand grasping pie and preparation method thereof |
| CN106106618A (en) * | 2016-06-21 | 2016-11-16 | 淮北徽香昱原早餐工程有限责任公司 | A kind of Radix Dauci Sativae flavor nutrition hand grasping pie and preparation method thereof |
| CN107549264A (en) * | 2017-09-29 | 2018-01-09 | 上海粮全其美食品有限公司 | A kind of crisp hand grasping pie preparation method |
| CN107549264B (en) * | 2017-09-29 | 2022-01-28 | 上海粮全其美食品技术有限公司 | Method for making crisp shredded cake |
| CN111631242A (en) * | 2020-04-27 | 2020-09-08 | 安徽省皖美食品有限公司 | Anti-cracking quick-frozen shredded cake and preparation process thereof |
| CN111742959A (en) * | 2020-07-03 | 2020-10-09 | 临沂惠民早餐工程有限公司 | Multi-flavor quick-frozen shredded cake and preparation method thereof |
| CN115530205A (en) * | 2022-10-20 | 2022-12-30 | 江西大由大食品科技有限公司 | Novel production process method of shredded cake |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103734218B (en) | 2014-12-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734218B (en) | Quick-freezing fresh-keeping shredded cake and making method thereof | |
| CN101637196B (en) | Dietary fiber nutrient biscuit produced by utilizing clitocybe maxima stems and preparation method thereof | |
| CN103070316B (en) | Pizza for pet and manufacturing method thereof | |
| CN103828899B (en) | A kind of wheat embryo crisp short cakes with sesame and preparation method thereof | |
| CN104365785A (en) | Flower and pork floss cake and making process thereof | |
| CN105145724A (en) | Huangshan sesame seed cake and making method thereof | |
| CN103349248A (en) | Crab cream fish flavored crisps and preparation method thereof | |
| CN104663787A (en) | Processing method of baked potato cake | |
| KR101317025B1 (en) | Hot dog with fried barley clothing | |
| CN102726763A (en) | Processing method for crisp fritter prepared by using minced fillet as raw material | |
| CN106035460B (en) | A kind of low fat Xinjiang naan and preparation method thereof | |
| CN107361107A (en) | A kind of preparation method of thousand layers of crisp sesame seed cake | |
| CN104171861A (en) | Wrapping powder formula and application thereof | |
| CN107788360A (en) | A kind of wild purple perilla health caring noodles | |
| CN104012874A (en) | Process for making fried vegetable and meat rice ball | |
| CN106234541A (en) | A kind of preparation method of crab meat Nori shortcake sandwich biscuit | |
| CN105747120A (en) | Dried pork slice with green tea flavor and making method of dried pork slice | |
| CN104920568A (en) | Dessert and making method thereof | |
| CN108782681A (en) | A kind of production method for opening crisp formula dried meat floss bread | |
| JP5828677B2 (en) | Method for producing frozen oil | |
| CN102870852A (en) | Method for making new flavoured fermented bean curd cakes | |
| KR20120137712A (en) | Food having double structure and manufacturing method thereof | |
| CN107772248A (en) | A kind of clover health caring noodles | |
| CN106417466A (en) | Crab-fragrance vegetarian biscuits and preparation method thereof | |
| CN107788366A (en) | A kind of shepherd's purse health caring noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20190905 Granted publication date: 20141203 |
|
| PP01 | Preservation of patent right | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20220905 Granted publication date: 20141203 |
|
| PD01 | Discharge of preservation of patent | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20220905 Granted publication date: 20141203 |
|
| PP01 | Preservation of patent right |