CN104055020A - Pineapple and corn cake in hot toffee and preparation method thereof - Google Patents
Pineapple and corn cake in hot toffee and preparation method thereof Download PDFInfo
- Publication number
- CN104055020A CN104055020A CN201410223956.8A CN201410223956A CN104055020A CN 104055020 A CN104055020 A CN 104055020A CN 201410223956 A CN201410223956 A CN 201410223956A CN 104055020 A CN104055020 A CN 104055020A
- Authority
- CN
- China
- Prior art keywords
- parts
- corn
- pineapple
- nectar
- 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
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 26
- 244000099147 Ananas comosus Species 0.000 title claims abstract description 24
- 240000008042 Zea mays Species 0.000 title claims abstract description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 17
- 235000005822 corn Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000015149 toffees Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000003421 Dianthus chinensis Species 0.000 claims abstract description 7
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 7
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 241000123069 Ocyurus chrysurus Species 0.000 claims abstract description 4
- 240000000467 Carum carvi Species 0.000 claims description 13
- 235000005747 Carum carvi Nutrition 0.000 claims description 13
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000001771 mentha piperita Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- 240000000559 Albizia odoratissima Species 0.000 claims description 3
- 235000011438 Albizia odoratissima Nutrition 0.000 claims description 3
- 235000003956 Luffa Nutrition 0.000 claims description 3
- 244000050983 Luffa operculata Species 0.000 claims description 3
- 241000718543 Ormosia krugii Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 244000018436 Coriandrum sativum Species 0.000 abstract 2
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 2
- 244000135727 Abrus pulchellus subsp cantoniensis Species 0.000 abstract 1
- 235000017112 Abrus pulchellus subsp cantoniensis Nutrition 0.000 abstract 1
- 208000003643 Callosities Diseases 0.000 abstract 1
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 244000280244 Luffa acutangula Species 0.000 abstract 1
- 235000009814 Luffa aegyptiaca Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000002537 cosmetic Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 235000008486 nectar Nutrition 0.000 description 9
- 241000234671 Ananas Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pineapple and corn cake in hot toffee, which is prepared from the following raw materials in part by weight: 70-80 parts of pineapples, 80-100 parts of corn kernels, 10-15 parts of milk cosmetic powder, 8-10 parts of coriander, 4-5 parts of persimmon leaves, 2-3 parts of dianthus chinensis, 6-7 parts of cortex albiziae, 2-3 parts of herba moslae, 1-2 parts of madder roots, 4-5 parts of corn stigmas, 1-2 parts of loofah sponges, 2-3 parts of abrus cantoniensis hance and a proper amount of grape wine and nectar. A preparation method of the pineapple and corn cake in hot toffee comprises the following steps: mixing and pulping the pineapples with nutritional raw materials such as the corns and the coriander, pressing to form a cake shape, thoroughly steaming and pouring the specially-made nectar. The pineapple and corn cake in hot toffee is rich in nutrition, sour, sweet and delicious, and unique in flavor, has the effects of reducing pressure and fat, clearing heat and toxic materials, benefiting the spleen and the stomach, preventing and resisting cancers, maintaining beauty, protecting skin, promoting diuresis, relieving diarrhea and the like, and is suitable for most of people.
Description
Technical field
The present invention relates to a kind of nutrition cake, relate in particular to a kind of hot candied pineapple corn-dodger and preparation method thereof.
Background technology
Hot candied fruit is the cuisines that are loved by the people together, it be by fruit stripping and slicing, wrap after outer powder fried, after spooning again one deck syrup, make, not only composition is single, taste is single, more be subject to the seasonal impacts of food such as banana, apple, pineapple, the supply that can not do as usual throughout the year, therefore the invention provides a kind of hot candied nutrition cake.
Summary of the invention
It is not enough that the present invention has overcome prior art, and a kind of hot candied pineapple corn-dodger and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A hot candied pineapple corn-dodger is to be made by the raw material of following weight parts:
Pineapple 70-80, iblet 80-100, milk face powder 10-15, caraway 8-10, persimmon leaf 4-5, China pink 2-3, cortex albiziae 6-7, elscholtiza 2-3, madder 1-2, corn stigma 4-5, luffa 1-2, Canton love-pea vine 2-3, grape wine and nectar are appropriate;
Described nectar is to be made by the raw material of following weight ratio: honeysuckle: dried peppermint leaf: honey=2:1:8-10.
A hot candied pineapple corn-dodger preparation method, comprises the following steps:
(1) new fresh honeysuckle, dried peppermint leaf impurity elimination are cleaned, used boiling water blanching 10-15 second, then freeze drying immediately, being crushed to 80-100 order fineness, the floral leaf powder obtaining mixes with honey, obtains nectar;
(2) fresh pineapple is refrigerated at 0-5 ℃, the used time is taken out peeling, and fresh caraway impurity elimination is cleaned, and uses boiling water blanching 10-15 second, uses immediately frozen water cold soaking, after taking-up freeze drying, pulverizes, and obtains caraway powder;
(3) dry after iblet being chosen to assorted cleaning, send in pot, add milk face powder, pour appropriate grape wine into, the stewing profit of little fire, to blotting, is taken out expanded rear abrasive dust, crosses 100-120 mesh sieve, obtains corn flour;
(4) by surplus stock co-grindings such as persimmon leaf, China pink, cortex albiziaes, add 8-10 times of clear water, slow fire is stewed 1-2 hour slowly, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned ice pineapple, caraway powder, corn flour, traditional Chinese medicine powder are mixed and broken into slurry, compressing, make pie, at 0 ℃, keep in cold storage below, take out before edible and thaw, send into steamer after big fire cook, above-mentioned nectar heating is boiled, drench on the corn-dodger cooking.
Compared with prior art, advantage of the present invention is:
The present invention mixes making beating by pineapple with nutrient raw material such as corn, caraways, be pressed into again pie, after cooking, spoon special nectar, nutritious, sweet and sour taste, unique flavor, there is the effects such as hypertension and hyperlipemia, heat-clearing toxin expelling, invigorating spleen and reinforcing stomach, cancer-resisting, beauty and skin care, diuresis antidiarrheal, be applicable to most people and taste.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A hot candied pineapple corn-dodger is to be made by the raw material of following weight (jin):
Pineapple 70, iblet 80, milk face powder 10, caraway 8, persimmon leaf 4, China pink 2, cortex albiziae 6, elscholtiza 2, madder 1, corn stigma 4, luffa 1, Canton love-pea vine 2, grape wine and nectar are appropriate;
Described nectar is to be made by the raw material of following weight ratio: honeysuckle: dried peppermint leaf: honey=2:1:9.
A hot candied pineapple corn-dodger preparation method, comprises the following steps:
(1) new fresh honeysuckle, dried peppermint leaf impurity elimination are cleaned, with boiling water blanching 10 seconds, then freeze drying immediately, being crushed to 100 order fineness, the floral leaf powder obtaining mixes with honey, obtains nectar;
(2) fresh pineapple is refrigerated at 4 ℃, the used time is taken out peeling, and fresh caraway impurity elimination is cleaned, and with boiling water blanching 10 seconds, uses immediately frozen water cold soaking, after taking-up freeze drying, pulverizes, and obtains caraway powder;
(3) dry after iblet being chosen to assorted cleaning, send in pot, add milk face powder, pour appropriate grape wine into, the stewing profit of little fire, to blotting, is taken out expanded rear abrasive dust, crosses 120 mesh sieves, obtains corn flour;
(4) by surplus stock co-grindings such as persimmon leaf, China pink, cortex albiziaes, add 8 times of clear water, slow fire is stewed 1 hour slowly, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned ice pineapple, caraway powder, corn flour, traditional Chinese medicine powder are mixed and broken into slurry, compressing, make pie, at 0 ℃, keep in cold storage below, take out before edible and thaw, send into steamer after big fire cook, above-mentioned nectar heating is boiled, drench on the corn-dodger cooking.
Claims (2)
1. a hot candied pineapple corn-dodger, it is characterized in that being made by the raw material of following weight parts:
Pineapple 70-80, iblet 80-100, milk face powder 10-15, caraway 8-10, persimmon leaf 4-5, China pink 2-3, cortex albiziae 6-7, elscholtiza 2-3, madder 1-2, corn stigma 4-5, luffa 1-2, Canton love-pea vine 2-3, grape wine and nectar are appropriate;
Described nectar is to be made by the raw material of following weight ratio: honeysuckle: dried peppermint leaf: honey=2:1:8-10.
2. a hot candied pineapple corn-dodger preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) new fresh honeysuckle, dried peppermint leaf impurity elimination are cleaned, used boiling water blanching 10-15 second, then freeze drying immediately, being crushed to 80-100 order fineness, the floral leaf powder obtaining mixes with honey, obtains nectar;
(2) fresh pineapple is refrigerated at 0-5 ℃, the used time is taken out peeling, and fresh caraway impurity elimination is cleaned, and uses boiling water blanching 10-15 second, uses immediately frozen water cold soaking, after taking-up freeze drying, pulverizes, and obtains caraway powder;
(3) dry after iblet being chosen to assorted cleaning, send in pot, add milk face powder, pour appropriate grape wine into, the stewing profit of little fire, to blotting, is taken out expanded rear abrasive dust, crosses 100-120 mesh sieve, obtains corn flour;
(4) by surplus stock co-grindings such as persimmon leaf, China pink, cortex albiziaes, add 8-10 times of clear water, slow fire is stewed 1-2 hour slowly, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned ice pineapple, caraway powder, corn flour, traditional Chinese medicine powder are mixed and broken into slurry, compressing, make pie, at 0 ℃, keep in cold storage below, take out before edible and thaw, send into steamer after big fire cook, above-mentioned nectar heating is boiled, drench on the corn-dodger cooking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410223956.8A CN104055020A (en) | 2014-05-26 | 2014-05-26 | Pineapple and corn cake in hot toffee and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410223956.8A CN104055020A (en) | 2014-05-26 | 2014-05-26 | Pineapple and corn cake in hot toffee and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055020A true CN104055020A (en) | 2014-09-24 |
Family
ID=51543178
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410223956.8A Pending CN104055020A (en) | 2014-05-26 | 2014-05-26 | Pineapple and corn cake in hot toffee and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055020A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814084A (en) * | 2015-05-15 | 2015-08-05 | 合肥跃杰生态农业科技有限公司 | Anti-inflaming fruity rice cake and preparation method thereof |
| CN112544866A (en) * | 2019-09-06 | 2021-03-26 | 黄宇珍 | Method for making corn stigma golden cake |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884342A (en) * | 2009-05-15 | 2010-11-17 | 马立同 | Process for making maize cakes |
| CN103461442A (en) * | 2013-09-13 | 2013-12-25 | 安顺市新民食品厂 | Nutritional and health care sesame cake and manufacturing method thereof |
| CN103637096A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Wine flavor popcorn and preparation method thereof |
| CN103651701A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Chocolate corn crisp cookie |
-
2014
- 2014-05-26 CN CN201410223956.8A patent/CN104055020A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884342A (en) * | 2009-05-15 | 2010-11-17 | 马立同 | Process for making maize cakes |
| CN103461442A (en) * | 2013-09-13 | 2013-12-25 | 安顺市新民食品厂 | Nutritional and health care sesame cake and manufacturing method thereof |
| CN103637096A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Wine flavor popcorn and preparation method thereof |
| CN103651701A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Chocolate corn crisp cookie |
Non-Patent Citations (1)
| Title |
|---|
| 杜连起: "《甘薯食品加工技术》", 31 March 2004, article "十九、蜜汁薯饼", pages: 197 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814084A (en) * | 2015-05-15 | 2015-08-05 | 合肥跃杰生态农业科技有限公司 | Anti-inflaming fruity rice cake and preparation method thereof |
| CN112544866A (en) * | 2019-09-06 | 2021-03-26 | 黄宇珍 | Method for making corn stigma golden cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103931716B (en) | One produces refreshing effect to the mind rice cookies covered with snow-like sugar and preparation method thereof | |
| CN103229809A (en) | Chess cake with multicolored leaf fragrance | |
| CN104054876A (en) | Hot-candied Chinese yam and pumpkin cake and preparation method thereof | |
| CN104054882A (en) | Hot-candied smoked plum and mung bean cake and preparation method thereof | |
| CN103976228A (en) | Pork trotter beautifying porridge and preparation method thereof | |
| CN104055020A (en) | Pineapple and corn cake in hot toffee and preparation method thereof | |
| CN104054883A (en) | Hot-candied red date and green bean cake and preparation method thereof | |
| CN104055017A (en) | Blueberry purple sweet potato cake in hot toffee and preparation method thereof | |
| CN104068338A (en) | Candied kelp and purple rice cake and preparation method thereof | |
| CN104054780B (en) | A kind of hot candied snow pear corn-dodger and preparation method thereof | |
| CN104207170A (en) | Fragrant-taro-flavor chicken cutlet and preparation method thereof | |
| CN104082514A (en) | Mung bean ice cream and preparation method thereof | |
| CN104068351A (en) | Candied litchi and taro cake and preparation method thereof | |
| CN104055025B (en) | A kind of Banana in hot toffee glutinous rice pie and preparation method thereof | |
| CN104068189A (en) | Candied strawberry and oat cake and preparation method thereof | |
| CN104054781A (en) | Wiredrawing peach and henry steudnera tuber cake and preparation method thereof | |
| CN105053920A (en) | Method for manufacturing hawthorn potato cake | |
| CN105076313A (en) | Soybean milk flavor chestnut pastry and preparation method thereof | |
| CN104055023B (en) | A kind of hot candied lemon parkin and preparation method thereof | |
| CN104055026A (en) | Hot-candied almond and purple rice cake and preparation method thereof | |
| CN104055021A (en) | Mushroom and coix seed cake in hot toffee and preparation method thereof | |
| CN108812780A (en) | A kind of processing method of chicory tea cake | |
| CN104522284A (en) | Red wine ice cream and preparation method thereof | |
| CN104082509A (en) | Mung bean-yogurt popsicle and preparation method thereof | |
| CN104055049B (en) | A kind of hot candied white fungus lotus root cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140924 |