CN103960575A - 一种富含膳食纤维的保健熟糕 - Google Patents
一种富含膳食纤维的保健熟糕 Download PDFInfo
- Publication number
- CN103960575A CN103960575A CN201410133995.9A CN201410133995A CN103960575A CN 103960575 A CN103960575 A CN 103960575A CN 201410133995 A CN201410133995 A CN 201410133995A CN 103960575 A CN103960575 A CN 103960575A
- Authority
- CN
- China
- Prior art keywords
- parts
- cake
- bamboo shoots
- steam
- fine powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 14
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 24
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 24
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 24
- 239000011425 bamboo Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 16
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 16
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 235000020234 walnut Nutrition 0.000 claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 12
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 12
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 12
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 12
- 244000075850 Avena orientalis Species 0.000 claims abstract description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 11
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 11
- 235000019713 millet Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 6
- 240000005528 Arctium lappa Species 0.000 claims abstract 4
- 240000007049 Juglans regia Species 0.000 claims abstract 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims description 27
- 244000046146 Pueraria lobata Species 0.000 claims description 15
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 15
- 239000002245 particle Substances 0.000 claims description 15
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 229910052802 copper Inorganic materials 0.000 claims description 10
- 239000010949 copper Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 239000011435 rock Substances 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 235000007558 Avena sp Nutrition 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000019658 bitter taste Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 2
- 241000209763 Avena sativa Species 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 18
- 241000208843 Arctium Species 0.000 description 12
- 241000758789 Juglans Species 0.000 description 12
- 241000219051 Fagopyrum Species 0.000 description 9
- 241000207961 Sesamum Species 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种富含膳食纤维的保健熟糕,其由下列重量份配比的原料制成:竹笋150-250份,糯米100-200份,荞麦100-200份,燕麦100-200份,小米50-100份,红豆50-100份,芝麻40-60份,牛蒡40-50份,葛根40-50份,核桃仁40-50份,绵白糖80-120份,冰糖40-60份,植物油30-40份,食用盐9-11份,水足量。本发明的优点是:本发明的保健熟糕以竹笋、糯米和多种杂粮为原料加工制作而成,富含膳食纤维和各种营养物质,有助于促进人体消化,胃肠道功能不好的人群均可食用,且口感滋润细软,能久藏不硬。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种富含膳食纤维的保健熟糕。
背景技术
用糯米等谷物为原料制成的熟糕糕点自古以来就备受人们的喜爱,其品种和口味繁多,形状各异,既可作为日常零食食用,也可在宴请场合作为礼品相赠。但这些糕点通常糯米含量较高,食用过多会导致胃消化不良。竹笋味甘,富含膳食纤维和多种营养物质,在药用上具有清热化痰、益气和胃、治消渴、利水道等功效;荞麦、燕麦、红豆等杂粮富含膳食纤维和多种营养物质,且热量低。
发明内容
本发明所要解决的技术问题是提供一种富含膳食纤维的保健熟糕。
为解决上述技术问题,本发明采用的技术方案是:
一种富含膳食纤维的保健熟糕,其由下列重量份配比的原料制成:竹笋150-250份,糯米100-200份,荞麦100-200份,燕麦100-200份,小米50-100份,红豆50-100份,芝麻40-60份,牛蒡40-50份,葛根40-50份,核桃仁40-50份,绵白糖80-120份,冰糖40-60份,植物油30-40份,食用盐9-11份,水足量。
制作上述保健熟糕的方法,包括以下步骤:
1)将糯米、荞麦、燕麦、小米、红豆和芝麻用40-60℃的水分别洗净,并晾干;
2)将步骤1)中晾干后的原料混合均匀后用2-4份的植物油在粗砂锅中炒熟;
3)将炒熟后的原料混合物磨成粉末,并过筛;
4)将过筛后的粗粉入蒸汽过蒸40-60秒后倒入密闭容器中贮存5-7天进行陈化,每天翻动一次;
5)将竹笋洗净后,放入加有食用盐的沸水中熟化,去除苦涩味,并晾干;
6)冰糖用植物油熬成糖浆,晾干后的竹笋粉碎后加入糖浆中浸渍4-5天,入味;;
7)将牛蒡和葛根分别洗净,晾干,磨成细粉;核桃仁捣碎至颗粒状;
8)将陈化好的粉末、浸渍后的竹笋、牛蒡细粉、葛根细粉、核桃仁颗粒和绵白糖在容器中充分搅拌均匀,放入糕模中压实定型;
9)糕模入蒸汽锅中蒸1.5-2分钟;
10)将产品从糕模中倒出放置冷却,分切成4-6等份,放入小糕模中入蒸汽锅中继续蒸5-6分钟;
11)起锅后趁热切成薄片或小块,冷却,包装即可。
其中,上述粉末的粒径为8-10微米,上述细粉的粒径为3-6微米。
本发明的优点是:本发明的保健熟糕以竹笋、糯米和多种杂粮为原料加工制作而成,富含膳食纤维和各种营养物质,有助于促进人体消化,胃肠道功能不好的人群均可食用,且口感滋润细软,能久藏不硬。
具体实施方式:
下面结合各实施例对本发明作进一步的阐述,但不是对本发明的限制:
实施例1
一种富含膳食纤维的保健熟糕,其由下列重量份配比的原料制成:竹笋150份,糯米100份,荞麦100份,燕麦100份,小米50份,红豆50份,芝麻40份,牛蒡40份,葛根40份,核桃仁40份,绵白糖80份,冰糖40份,植物油30份,食用盐9份,水足量。
制作上述保健熟糕的方法,包括以下步骤:
1)将糯米、荞麦、燕麦、小米、红豆和芝麻用40℃的水分别洗净,并晾干;
2)将步骤1)中晾干后的原料混合均匀后用2份的植物油在粗砂锅中炒熟;
3)将炒熟后的原料混合物磨成粒径为8微米的粉末,并过筛;
4)将过筛后的粗粉入蒸汽过蒸40秒后倒入密闭容器中贮存5天进行陈化,每天翻动一次;
5)将竹笋洗净后,放入加有食用盐的沸水中熟化,去除苦涩味,并晾干;
6)冰糖用植物油熬成糖浆,晾干后的竹笋粉碎后加入糖浆中浸渍4天,入味;
7)将牛蒡和葛根分别洗净,晾干,磨成粒径为3微米的细粉;核桃仁捣碎至颗粒状;
8)将陈化好的粉末、浸渍后的竹笋、牛蒡细粉、葛根细粉、核桃仁颗粒和绵白糖在容器中充分搅拌均匀,放入糕模中压实定型;
9)糕模入蒸汽锅中蒸1.5分钟;
10)将产品从糕模中倒出放置冷却,分切成4等份,放入小糕模中入蒸汽锅中继续蒸5分钟;
11)起锅后趁热切成薄片或小块,冷却,包装即可。
实施例2
一种富含膳食纤维的保健熟糕,其由下列重量份配比的原料制成:竹笋200份,糯米150份,荞麦150份,燕麦150份,小米75份,红豆75份,芝麻40-60份,牛蒡45份,葛根45份,核桃仁45份,绵白糖100份,冰糖50份,植物油35份,食用盐10份,水足量。
制作上述保健熟糕的方法,包括以下步骤:
1)将糯米、荞麦、燕麦、小米、红豆和芝麻用50℃的水分别洗净,并晾干;
2)将步骤1)中晾干后的原料混合均匀后用3份的植物油在粗砂锅中炒熟;
3)将炒熟后的原料混合物磨成粒径为9微米的粉末,并过筛;
4)将过筛后的粗粉入蒸汽过蒸50秒后倒入密闭容器中贮存6天进行陈化,每天翻动一次;
5)将竹笋洗净后,放入加有食用盐的沸水中熟化,去除苦涩味,并晾干;
6)冰糖用植物油熬成糖浆,晾干后的竹笋粉碎后加入糖浆中浸渍5天,入味;
7)将牛蒡和葛根分别洗净,晾干,磨成粒径为4.5微米的细粉;核桃仁捣碎至颗粒状;
8)将陈化好的粉末、浸渍后的竹笋、牛蒡细粉、葛根细粉、核桃仁颗粒和绵白糖在容器中充分搅拌均匀,放入糕模中压实定型;
9)糕模入蒸汽锅中蒸1.8分钟;
10)将产品从糕模中倒出放置冷却,分切成5等份,放入小糕模中入蒸汽锅中继续蒸6分钟;
11)起锅后趁热切成薄片或小块,冷却,包装即可。
实施例3
一种富含膳食纤维的保健熟糕,其由下列重量份配比的原料制成:竹笋250份,糯米200份,荞麦200份,燕麦200份,小米100份,红豆100份,芝麻60份,牛蒡50份,葛根50份,核桃仁50份,绵白糖120份,冰糖60份,植物油40份,食用盐11份,水足量。
制作上述保健熟糕的方法,包括以下步骤:
1)将糯米、荞麦、燕麦、小米、红豆和芝麻用60℃的水分别洗净,并晾干;
2)将步骤1)中晾干后的原料混合均匀后用4份的植物油在粗砂锅中炒熟;
3)将炒熟后的原料混合物磨成粒径为10微米的粉末,并过筛;
4)将过筛后的粗粉入蒸汽过蒸60秒后倒入密闭容器中贮存7天进行陈化,每天翻动一次;
5)将竹笋洗净后,放入加有食用盐的沸水中熟化,去除苦涩味,并晾干;
6)冰糖用植物油熬成糖浆,晾干后的竹笋粉碎后加入糖浆中浸渍5天,入味;
7)将牛蒡和葛根分别洗净,晾干,磨成粒径为6微米的细粉;核桃仁捣碎至颗粒状;
8)将陈化好的粉末、浸渍后的竹笋、牛蒡细粉、葛根细粉、核桃仁颗粒和绵白糖在容器中充分搅拌均匀,放入糕模中压实定型;
9)糕模入蒸汽锅中蒸2分钟;
10)将产品从糕模中倒出放置冷却,分切成6等份,放入小糕模中入蒸汽锅中继续蒸6分钟;
11)起锅后趁热切成薄片或小块,冷却,包装即可。
Claims (3)
1. 一种富含膳食纤维的保健熟糕,其特征在于,由下列重量份配比的原料制成:竹笋150-250份,糯米100-200份,荞麦100-200份,燕麦100-200份,小米50-100份,红豆50-100份,芝麻40-60份,牛蒡40-50份,葛根40-50份,核桃仁40-50份,绵白糖80-120份,冰糖40-60份,植物油30-40份,食用盐9-11份,水足量。
2.一种制作如权利要求1所述的保健熟糕的方法,其特征在于,包括以下步骤:
1)将糯米、荞麦、燕麦、小米、红豆和芝麻用40-60℃的水分别洗净,并晾干;
2)将步骤1)中晾干后的原料混合均匀后用2-4份的植物油在粗砂锅中炒熟;
3)将炒熟后的原料混合物磨成粉末,并过筛;
4)将过筛后的粗粉入蒸汽过蒸40-60秒后倒入密闭容器中贮存5-7天进行陈化,每天翻动一次;
5)将竹笋洗净后,放入加有食用盐的沸水中熟化,去除苦涩味,并晾干;
6)冰糖用植物油熬成糖浆,晾干后的竹笋粉碎后加入糖浆中浸渍4-5天,入味;
7)将牛蒡和葛根分别洗净,晾干,磨成细粉;核桃仁捣碎至颗粒状;
8)将陈化好的粉末、浸渍后的竹笋、牛蒡细粉、葛根细粉、核桃仁颗粒和绵白糖在容器中充分搅拌均匀,放入糕模中压实定型;
9)糕模入蒸汽锅中蒸1.5-2分钟;
10)将产品从糕模中倒出放置冷却,分切成4-6等份,放入小糕模中入蒸汽锅中继续蒸5-6分钟;
11)起锅后趁热切成薄片或小块,冷却,包装即可。
3.根据权利要求2所述的制备方法,其特征在于,所述粉末的粒径为8-10微米,所述细粉的粒径为3-6微米。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410133995.9A CN103960575A (zh) | 2014-04-04 | 2014-04-04 | 一种富含膳食纤维的保健熟糕 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410133995.9A CN103960575A (zh) | 2014-04-04 | 2014-04-04 | 一种富含膳食纤维的保健熟糕 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103960575A true CN103960575A (zh) | 2014-08-06 |
Family
ID=51230986
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410133995.9A Pending CN103960575A (zh) | 2014-04-04 | 2014-04-04 | 一种富含膳食纤维的保健熟糕 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103960575A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104686911A (zh) * | 2015-04-07 | 2015-06-10 | 宿州学院 | 一种蒸蛋糕 |
CN104996916A (zh) * | 2015-08-06 | 2015-10-28 | 江新祥 | 一种燕麦糕的加工方法 |
CN105192778A (zh) * | 2015-11-14 | 2015-12-30 | 李沈平 | 一种核桃糕及其制备方法 |
CN106261742A (zh) * | 2016-08-23 | 2017-01-04 | 施安乐 | 一种水蜜桃糕及其加工方法 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1849893A (zh) * | 2005-04-28 | 2006-10-25 | 王寿山 | 降糖保健纤维糕点食品 |
CN101124998A (zh) * | 2007-08-02 | 2008-02-20 | 湖北大学 | 一种竹笋膳食纤维组合保健食品及其生产方法 |
KR20110139483A (ko) * | 2010-06-23 | 2011-12-29 | 손순랑 | 섬유질 함유 밥 제조 방법 |
CN102342439A (zh) * | 2011-08-31 | 2012-02-08 | 西南大学 | 豆渣桃片糕及其制备方法 |
CN103478535A (zh) * | 2013-08-13 | 2014-01-01 | 当涂县瑞龙果树种植专业合作社 | 一种茶香年糕预拌糯米粉的制备方法 |
CN103494073A (zh) * | 2013-10-24 | 2014-01-08 | 合肥市香口福工贸有限公司 | 一种高纤保健糕点的加工方法 |
CN103549287A (zh) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | 一种核桃柚子糕 |
-
2014
- 2014-04-04 CN CN201410133995.9A patent/CN103960575A/zh active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1849893A (zh) * | 2005-04-28 | 2006-10-25 | 王寿山 | 降糖保健纤维糕点食品 |
CN101124998A (zh) * | 2007-08-02 | 2008-02-20 | 湖北大学 | 一种竹笋膳食纤维组合保健食品及其生产方法 |
KR20110139483A (ko) * | 2010-06-23 | 2011-12-29 | 손순랑 | 섬유질 함유 밥 제조 방법 |
CN102342439A (zh) * | 2011-08-31 | 2012-02-08 | 西南大学 | 豆渣桃片糕及其制备方法 |
CN103478535A (zh) * | 2013-08-13 | 2014-01-01 | 当涂县瑞龙果树种植专业合作社 | 一种茶香年糕预拌糯米粉的制备方法 |
CN103549287A (zh) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | 一种核桃柚子糕 |
CN103494073A (zh) * | 2013-10-24 | 2014-01-08 | 合肥市香口福工贸有限公司 | 一种高纤保健糕点的加工方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104686911A (zh) * | 2015-04-07 | 2015-06-10 | 宿州学院 | 一种蒸蛋糕 |
CN104996916A (zh) * | 2015-08-06 | 2015-10-28 | 江新祥 | 一种燕麦糕的加工方法 |
CN105192778A (zh) * | 2015-11-14 | 2015-12-30 | 李沈平 | 一种核桃糕及其制备方法 |
CN106261742A (zh) * | 2016-08-23 | 2017-01-04 | 施安乐 | 一种水蜜桃糕及其加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR102246495B1 (ko) | 김과 곡물 시트를 이용한 김스낵 및 이의 제조방법 | |
CN103404907A (zh) | 一种香辣味雪花花生及其制备方法 | |
CN103931716B (zh) | 一种提神醒脑雪米饼及其制备方法 | |
CN103229809A (zh) | 一种斑斓叶香芝士蛋糕 | |
CN103652980A (zh) | 一种果蔬羊肉串及其制备方法 | |
CN103404679A (zh) | 一种裹衣花生及其制备方法 | |
CN103783227B (zh) | 青稞复合型袋泡茶 | |
CN104187283A (zh) | 一种清炎消炎小麦糊及其制备方法 | |
CN103989049B (zh) | 一种特制酱汁美味虾饼及其制备方法 | |
CN103947964A (zh) | 一种橙肉泥山芋果及其制备方法 | |
CN107373542B (zh) | 奇异果流心馅玉兰花马蹄果冻的制作方法 | |
CN103960575A (zh) | 一种富含膳食纤维的保健熟糕 | |
CN103989061A (zh) | 一种红茶营养保健面条及其制备方法 | |
KR102075481B1 (ko) | 찹쌀가루를 이용한 한과의 제조 방법 및 이에 의해 제조된 한과 | |
CN107232534A (zh) | 一种用于烘焙食品的柚子果肉馅料制备方法 | |
CN105767700A (zh) | 一种香芋地瓜丸子 | |
CN102047933A (zh) | 一种板栗巧克力蛋糕 | |
CN103504104B (zh) | 一种虫草花核桃仁牛轧糖及其制备方法 | |
CN104068338A (zh) | 一种拔丝海带紫米饼及其制备方法 | |
CN104106820A (zh) | 一种香菇糯米蟹黄包及其制备方法 | |
CN105011031A (zh) | 一种紫苏叶海参黑豆糕及其制备方法 | |
CN104000116A (zh) | 一种柠檬蛋黄香脆锅巴及其加工方法 | |
CN103960618A (zh) | 一种酥口的扒丝山芋及其制备方法 | |
KR102452961B1 (ko) | 습식 분쇄를 이용한 생 엉겅퀴 면과 수제비 제조방법 및 이에 따라 제조된 생 엉겅퀴 면과 수제비 | |
CN104381558A (zh) | 一种益寿强身紫薯江米条及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20160601 |
|
C20 | Patent right or utility model deemed to be abandoned or is abandoned |