CN104055026A - Hot-candied almond and purple rice cake and preparation method thereof - Google Patents
Hot-candied almond and purple rice cake and preparation method thereof Download PDFInfo
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- CN104055026A CN104055026A CN201410224078.1A CN201410224078A CN104055026A CN 104055026 A CN104055026 A CN 104055026A CN 201410224078 A CN201410224078 A CN 201410224078A CN 104055026 A CN104055026 A CN 104055026A
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 37
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 37
- 235000009566 rice Nutrition 0.000 title claims abstract description 37
- 244000144725 Amygdalus communis Species 0.000 title claims abstract description 21
- 235000011437 Amygdalus communis Nutrition 0.000 title claims abstract description 20
- 235000020224 almond Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 38
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 10
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 10
- 239000011425 bamboo Substances 0.000 claims abstract description 10
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 240000004784 Cymbopogon citratus Species 0.000 claims description 12
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 9
- 239000003814 drug Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241001518965 Celtis bungeana Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 235000021185 dessert Nutrition 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- 244000163122 Curcuma domestica Species 0.000 claims description 3
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 240000007164 Salvia officinalis Species 0.000 claims description 3
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000003373 curcuma longa Nutrition 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
- 239000000463 material Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000005412 red sage Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000013976 turmeric Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 241000723420 Celtis Species 0.000 abstract 1
- 241000501743 Gentiana macrophylla Species 0.000 abstract 1
- 241000807015 Ludwigia repens Species 0.000 abstract 1
- 235000001167 Melaleuca cajuputi Nutrition 0.000 abstract 1
- 244000203416 Melaleuca leucadendron Species 0.000 abstract 1
- 235000001136 Melaleuca leucadendron Nutrition 0.000 abstract 1
- 241000244938 Penthorum chinense Species 0.000 abstract 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 1
- 241000304195 Salvia miltiorrhiza Species 0.000 abstract 1
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 abstract 1
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 235000005072 Vigna sesquipedalis Nutrition 0.000 abstract 1
- 235000005755 Vigna unguiculata ssp. sesquipedalis Nutrition 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- 244000025254 Cannabis sativa Species 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
- 238000010009 beating Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a hot-candied almond and purple rice cake. The hot-candied almond and purple rice cake is prepared from the following raw materials in parts by weight: 60-70 parts of purple rice, 20-30 parts of sweet almonds, 10-15 parts of bamboo leaf powder, 10-15 parts of asparagus, 30-40 parts of soybean meal, 14-18 parts of stachyose, 3-4 parts of ludwigia repens, 1-2 parts of caulis celtis bungeanae, 6-7 parts of radix puerariae, 4-5 parts of penthorum chinense pursh, 1-2 parts of salvia miltiorrhiza, 2-3 parts of gentiana macrophylla, 2-3 parts of radix curcumae, 4-5 parts of melaleuca leucadendra linn, an appropriate amount of rice vinegar and an appropriate amount of nectar. The hot-candied cake is prepared through the steps of mixing the nutritional raw materials such as purple rice, almonds, asparagus and soybeans to obtain a mixture, pulping the mixture; pressing the pulp into a cake shape; steaming the cake; and sprinkling special honey onto the cake. The hot-candied cake is rich in nutrition and unique in flavor, and is sweet, delicious and chewy; besides, the hot-candied cake has the effects of enriching yin and nourishing kidney, strengthening spleen and warming liver, improving eyesight and activating blood circulation, moisturizing lung dryness, clearing away heat for removing toxicity, relaxing bowels and the like.
Description
Technical field
The present invention relates to a kind of nutrition cake, relate in particular to a kind of hot candied almond purple rice cake 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 almond purple rice cake and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A hot candied almond purple rice cake is to be made by the raw material of following weight parts:
Purple rice 60-70, dessert almond 20-30, bamboo leaf powder 10-15, asparagus 10-15, analysis for soybean powder 30-40, stachyose 14-18, root of Ford Metalleaf 3-4, bunge hackberry bark and branchlet 1-2, root of kudzu vine 6-7, catch up with yellow careless 4-5, red sage root 1-2, bark of ash 2-3, root tuber of aromatic turmeric 2-3, SEMEN OROXYLI 4-5, rice vinegar and nectar appropriate;
Described nectar is to be made by the raw material of following weight ratio: Flos Albiziae: lemon grass (Cymbopogon citratus): honey=2:1:8-10.
A hot candied almond purple rice cake preparation method, comprises the following steps:
(1) fresh Flos Albiziae, lemon grass (Cymbopogon citratus) impurity elimination are cleaned, used boiling water blanching 10-15 second, then freeze drying immediately, being crushed to 80-100 order fineness, the flowers and plants powder obtaining mixes with honey, obtains nectar;
(2) dry after purple rice, dessert almond being chosen to assorted cleaning, send in pot, pour bamboo leaf powder into, little fire stir-fries to ripe perfume (or spice), and sieve removes bamboo leaf powder, then pours proper amount of rice vinegar into, and little fire stir-fries to dry, takes out abrasive dust, crosses 100-120 mesh sieve, obtains purple rice powder;
(3) fresh asparagus is soaked to 20-30 minute with light salt brine, take out impurity elimination and clean, use boiling water blanching 10-15 second, then pulverize after freeze drying immediately, obtain dish powder;
(4) by Chinese medicine material co-grindings such as root of Ford Metalleaf, bunge hackberry bark and branchlet, the roots of kudzu vine, add 8-10 times of clear water, slow fire boiling 1-2 hour, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned purple rice powder, dish powder, traditional Chinese medicine powder are mixed and broken into slurry with analysis for soybean powder, stachyose, 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 purple rice cake cooking.
Compared with prior art, advantage of the present invention is:
The present invention mixes making beating by nutrient raw material such as purple rice, almond, asparagus, soya beans, be pressed into again pie, after cooking, spoon special nectar, nutritious, fragrant and sweetly deliciously, rich chew strength, unique flavor, have that the dryness of the lung is invigorated blood circulation, moistened in enriching yin and nourishing kidney, strengthening spleen and warming liver, improving eyesight, clearing heat and detoxicating, the effect such as relax bowel.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A hot candied almond purple rice cake is to be made by the raw material of following weight (jin):
Purple rice 60, dessert almond 20, bamboo leaf powder 10, asparagus 10, analysis for soybean powder 30, stachyose 14, root of Ford Metalleaf 3, bunge hackberry bark and branchlet 1, the root of kudzu vine 6, catch up with yellow grass 4, the red sage root 1, bark of ash 2, root tuber of aromatic turmeric 2, SEMEN OROXYLI 4, rice vinegar and nectar appropriate;
Described nectar is to be made by the raw material of following weight ratio: Flos Albiziae: lemon grass (Cymbopogon citratus): honey=2:1:9.
A hot candied almond purple rice cake preparation method, comprises the following steps:
(1) fresh Flos Albiziae, lemon grass (Cymbopogon citratus) impurity elimination are cleaned, with boiling water blanching 10 seconds, then freeze drying immediately, being crushed to 80 order fineness, the flowers and plants powder obtaining mixes with honey, obtains nectar;
(2) dry after purple rice, dessert almond being chosen to assorted cleaning, send in pot, pour bamboo leaf powder into, little fire stir-fries to ripe perfume (or spice), and sieve removes bamboo leaf powder, then pours proper amount of rice vinegar into, and little fire stir-fries to dry, takes out abrasive dust, crosses 120 mesh sieves, obtains purple rice powder;
(3) fresh asparagus is soaked 30 minutes with light salt brine, taken out impurity elimination and clean, with boiling water blanching 10 seconds, then pulverize after freeze drying immediately, obtain dish powder;
(4) by Chinese medicine material co-grindings such as root of Ford Metalleaf, bunge hackberry bark and branchlet, the roots of kudzu vine, add 8 times of clear water, slow fire boiling 1 hour, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned purple rice powder, dish powder, traditional Chinese medicine powder are mixed and broken into slurry with analysis for soybean powder, stachyose, 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 purple rice cake cooking.
Claims (2)
1. a hot candied almond purple rice cake, it is characterized in that being made by the raw material of following weight parts:
Purple rice 60-70, dessert almond 20-30, bamboo leaf powder 10-15, asparagus 10-15, analysis for soybean powder 30-40, stachyose 14-18, root of Ford Metalleaf 3-4, bunge hackberry bark and branchlet 1-2, root of kudzu vine 6-7, catch up with yellow careless 4-5, red sage root 1-2, bark of ash 2-3, root tuber of aromatic turmeric 2-3, SEMEN OROXYLI 4-5, rice vinegar and nectar appropriate;
Described nectar is to be made by the raw material of following weight ratio: Flos Albiziae: lemon grass (Cymbopogon citratus): honey=2:1:8-10.
2. a hot candied almond purple rice cake preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) fresh Flos Albiziae, lemon grass (Cymbopogon citratus) impurity elimination are cleaned, used boiling water blanching 10-15 second, then freeze drying immediately, being crushed to 80-100 order fineness, the flowers and plants powder obtaining mixes with honey, obtains nectar;
(2) dry after purple rice, dessert almond being chosen to assorted cleaning, send in pot, pour bamboo leaf powder into, little fire stir-fries to ripe perfume (or spice), and sieve removes bamboo leaf powder, then pours proper amount of rice vinegar into, and little fire stir-fries to dry, takes out abrasive dust, crosses 100-120 mesh sieve, obtains purple rice powder;
(3) fresh asparagus is soaked to 20-30 minute with light salt brine, take out impurity elimination and clean, use boiling water blanching 10-15 second, then pulverize after freeze drying immediately, obtain dish powder;
(4) by Chinese medicine material co-grindings such as root of Ford Metalleaf, bunge hackberry bark and branchlet, the roots of kudzu vine, add 8-10 times of clear water, slow fire boiling 1-2 hour, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned purple rice powder, dish powder, traditional Chinese medicine powder are mixed and broken into slurry with analysis for soybean powder, stachyose, 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 purple rice cake cooking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224078.1A CN104055026A (en) | 2014-05-26 | 2014-05-26 | Hot-candied almond and purple rice cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224078.1A CN104055026A (en) | 2014-05-26 | 2014-05-26 | Hot-candied almond and purple rice cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055026A true CN104055026A (en) | 2014-09-24 |
Family
ID=51543184
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410224078.1A Pending CN104055026A (en) | 2014-05-26 | 2014-05-26 | Hot-candied almond and purple rice cake and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104055026A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104688A (en) * | 2015-08-28 | 2015-12-02 | 安徽汇阳食品有限公司 | Candied black rice ball containing grape wine and preparation method thereof |
| CN107343601A (en) * | 2017-05-31 | 2017-11-14 | 靖西市秀美边城农业科技有限公司 | A kind of preparation method of nutrition rice cake |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630872A (en) * | 2012-03-28 | 2012-08-15 | 常熟市滨江农业科技有限公司 | Coarse food grain nut rice paste |
| CN102885113A (en) * | 2011-07-21 | 2013-01-23 | 朱芳海 | Cake recipes without adding grease and other additives |
| CN103340227A (en) * | 2013-07-26 | 2013-10-09 | 江艳丽 | Purple rice pancake making method |
-
2014
- 2014-05-26 CN CN201410224078.1A patent/CN104055026A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885113A (en) * | 2011-07-21 | 2013-01-23 | 朱芳海 | Cake recipes without adding grease and other additives |
| CN102630872A (en) * | 2012-03-28 | 2012-08-15 | 常熟市滨江农业科技有限公司 | Coarse food grain nut rice paste |
| CN103340227A (en) * | 2013-07-26 | 2013-10-09 | 江艳丽 | Purple rice pancake making method |
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"" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104688A (en) * | 2015-08-28 | 2015-12-02 | 安徽汇阳食品有限公司 | Candied black rice ball containing grape wine and preparation method thereof |
| CN107343601A (en) * | 2017-05-31 | 2017-11-14 | 靖西市秀美边城农业科技有限公司 | A kind of preparation method of nutrition rice cake |
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Application publication date: 20140924 |
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