CN104365753A - Fragrant flower and wine type cake with moisturizing function and making method thereof - Google Patents
Fragrant flower and wine type cake with moisturizing function and making method thereof Download PDFInfo
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- CN104365753A CN104365753A CN201410585425.3A CN201410585425A CN104365753A CN 104365753 A CN104365753 A CN 104365753A CN 201410585425 A CN201410585425 A CN 201410585425A CN 104365753 A CN104365753 A CN 104365753A
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- 230000003020 moisturizing effect Effects 0.000 title claims abstract description 12
- 235000014101 wine Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000008280 blood Substances 0.000 claims abstract description 13
- 210000004369 blood Anatomy 0.000 claims abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 10
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 10
- 235000020997 lean meat Nutrition 0.000 claims abstract description 10
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 9
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 9
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 9
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims abstract description 7
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000000664 Rosa chinensis Nutrition 0.000 claims abstract description 7
- 235000016785 Rosa della China Nutrition 0.000 claims abstract description 7
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 7
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- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 241001482311 Trionychidae Species 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 244000175448 Citrus madurensis Species 0.000 claims description 9
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 9
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 9
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 9
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 9
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 9
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 9
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 9
- 240000000171 Crataegus monogyna Species 0.000 claims description 9
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 9
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 9
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 9
- 235000017317 Fortunella Nutrition 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000003205 fragrance Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 7
- 241000913796 Fordia cauliflora Species 0.000 claims description 6
- 241001247900 Marsdenia Species 0.000 claims description 6
- 240000005373 Panax quinquefolius Species 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 240000004922 Vigna radiata Species 0.000 claims description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000019993 champagne Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229910052802 copper Inorganic materials 0.000 claims description 3
- 239000010949 copper Substances 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000036541 health Effects 0.000 abstract description 5
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000007756 Akebia quinata Nutrition 0.000 abstract 2
- 240000008027 Akebia quinata Species 0.000 abstract 2
- 235000015742 Nephelium litchi Nutrition 0.000 abstract 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 abstract 1
- 244000020518 Carthamus tinctorius Species 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 240000003705 Senecio vulgaris Species 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000020095 red wine Nutrition 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
Abstract
The invention discloses a fragrant flower and wine type cake with the moisturizing function. The fragrant flower and wine type cake with the moisturizing function comprises, by weight, 100 parts to 150 parts of glutinous rice flour, 100 parts to 120 parts of lotus powder, 7 parts to 8 parts of nutrition additives, 5 parts to 6 parts of fermented soya beans, 7 parts to 8 parts of spinach powder, 8 parts to 10 parts of beef tendons, 12 parts to 13 parts of shredded lean meat, 7 parts to 7.5 parts of dry vinasse, 5 parts to 6 parts of shredded ginger, 7 parts to 8 parts of mushroom stems, 4 parts to 5 parts of fresh China rose, 20 parts to 30 parts of black-bone chicken, 6 parts to 7 parts of green bean cakes, 13 parts to 14 parts of dry red wine, 1.4 parts to 2.1 parts of safflower seeds, 1 part to 2 parts of kirilow groundsel herb, 0.6 part to 1 part of lychee seeds, 2 parts to 3 parts of fiveleaf gynostemma herb and 1.8 parts to 2.2 parts of roots of kudzu vine. The cake has multiple tastes and contains various health care components, the components such as the lychee seeds, theroots of kudzu vine and the fiveleaf gynostemma herb are added, a good vital energy regulating and stagnation eliminating function, a good blood pressure and blood fat reducing function, a good beautifying and skin caring function, a good senescence delaying function and other good functions are achieved, and an extremely good health care function is achieved.
Description
Technical field
The present invention relates to a kind of health care flavouring, particularly relate to a kind of fragrance of a flower good wine moisturizing cake and preparation method thereof.
Background technology
The traditional food of Gao Shi China, adopt cooks ground rice, glutinous rice flour as raw material more.But raw material is single, technique is single, mouthfeel is single, health care is single defect that existing cake exists, just simple a kind of food, the demand of the person that cannot cater to market and consumption, therefore increases the nutritive value that cake is rich in and becomes to be the theme with health value.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of fragrance of a flower good wine moisturizing cake and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fragrance of a flower good wine moisturizing cake, be made up of the raw material of following weight portion:
Glutinous rice flour 100-150, lotus root starch 100-120, nourishing additive agent 7-8, fermented soya bean 5-6, spinach powder 7-8, Cowhells 8-10, lean meat silk 12-13, distiller's dried grain 7-7.5, shredded ginger 5-6, mushroom stems 7-8, fresh China rose 4-5, black chicken meat 20-30, mung bean cake 6-7, claret 13-14, kardiseed 1.4-2.1, dunn antiotrema root 1-2, semen litchi 0.6-1, gynostemma pentaphylla 2-3, root of kudzu vine 1.8-2.2;
Described nourishing additive agent is made up of following raw materials in part by weight:
American Ginseng 3.2-3.4, Fordia cauliflora 3.1-3.8, Marsdenia root 2.9-3.4, rush 2.4-3, fresh-rose lobe 9-13, hawthorn 4-5, kumquat 4-5, champagne 3-4, steamed bun 4-5, the prosperous 8-9 of soft-shelled turtle blood;
Preparation method is: (1) American Ginseng, Fordia cauliflora, Marsdenia root, rush are cleaned oven dry and ground to obtain powder, boils rear concentrated, filter to obtain extract with 6-7 times of water logging, spray-dried traditional Chinese medicine powder;
(2) kumquat, hawthorn add water and are mixed into sposh pulpous state, the prosperous gauze parcel of soft-shelled turtle blood with mixer, and be placed in kumquat hawthorn thin mud, digestion 2-3 hour, then pour champagne into, mixing is sealed to nature cooling, takes out soft-shelled turtle blood in gauze prosperous;
(3) fresh-rose lobe minces and converts a small amount of water with traditional Chinese medicine powder and mix pureed, and steamed bun water spray of dicing spills wet, and wrap up in steamed bun fourth ball with petal mud and become pellet, upper bake oven bakes 5-8 minute, takes out steamed bun fourth, minces with soft-shelled turtle blood prosperous mixing and get final product.
A preparation method for fragrance of a flower good wine moisturizing cake, comprises the following steps:
(1) kardiseed, dunn antiotrema root, semen litchi, gynostemma pentaphylla, the root of kudzu vine are concentrated with after the flooding of 6-9 times amount, obtain Chinese medicine juice;
(2) black chicken meat stripping and slicing, is mixed into oil cauldron stir-fries with distiller's dried grain, shredded ginger, converts Chinese medicine juice and decocts 30-35 minute, take out black chicken meat, shred stand-by;
(3) fermented soya bean, Cowhells, mushroom stems to dry with claret mixing infusion, taken out Cowhells, are shredded stand-by; Fresh China rose chopping adds water with the mung bean cake smashed to pieces and mixes furnishing pureed, obtains fragrant mud, wraps up in lean meat silk, roll into pie with fragrant mud drum, upper baking oven baking 17-18 minute, and be separated lean meat silk and rest materials, packing is stand-by;
(4) step (3) gained rest materials is entered pot to add water furnishing pasty state, admix spinach powder, obtain fragrant sauce;
(5) by glutinous rice flour, lotus root starch, nourishing additive agent and step (2) (3) gained material, pour suitable quantity of water and each material of the residue except fragrant sauce into, mixing and stirring, makes face pie, puts into steam copper and boils, then take out, spread out, naturally dry rear section, get every a slice two sides and brush fragrant sauce, reenter oven cooking cycle 1-2 minute, take out.
Advantage of the present invention is:
Cake rich in taste of the present invention, also containing plurality kinds of health care composition, adds the compositions such as semen litchi, the root of kudzu vine, gynostemma pentaphylla, the effect such as have dissipating bind of well regulating the flow of vital energy, hypertension and hyperlipemia, beauty care, delay senility, and imparts the good health-care effect of cake of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of fragrance of a flower good wine moisturizing cake, be made up of the raw material of following weight portion (jin):
Glutinous rice flour 150, lotus root starch 100, nourishing additive agent 8, fermented soya bean 6, spinach powder 8, Cowhells 10, lean meat silk 13, distiller's dried grain 7, shredded ginger 6, mushroom stems 8, fresh China rose 5, black chicken meat 30, mung bean cake 7, claret 14, kardiseed 2.1, dunn antiotrema root 2, semen litchi 0.6, gynostemma pentaphylla 3, the root of kudzu vine 2.2;
Described nourishing additive agent is made up of following raw materials in part by weight:
American Ginseng 3.2, Fordia cauliflora 3.1, Marsdenia root 2.9, rush 2.4, fresh-rose lobe 13, hawthorn 4, kumquat 4, champagne 3, steamed bun 4, soft-shelled turtle blood prosperous 8;
Preparation method is: (1) American Ginseng, Fordia cauliflora, Marsdenia root, rush are cleaned oven dry and ground to obtain powder, boils rear concentrated, filter to obtain extract with 6 times of water loggings, spray-dried traditional Chinese medicine powder;
(2) kumquat, hawthorn add water and are mixed into muddy, the prosperous gauze parcel of soft-shelled turtle blood with mixer, and be placed in kumquat hawthorn thin mud, digestion 2 hours, then pour champagne into, mixing is sealed to nature cooling, takes out soft-shelled turtle blood in gauze prosperous;
(3) fresh-rose lobe minces and converts a small amount of water with traditional Chinese medicine powder and mix pureed, and steamed bun water spray of dicing spills wet, and wrap up in steamed bun fourth ball with petal mud and become pellet, roasting 5 minutes of upper bake oven, takes out steamed bun fourth, mince with soft-shelled turtle blood prosperous mixing and get final product.
A preparation method for fragrance of a flower good wine moisturizing cake, comprises the following steps:
(1) kardiseed, dunn antiotrema root, semen litchi, gynostemma pentaphylla, the root of kudzu vine are concentrated with after the flooding of 9 times amount, obtain Chinese medicine juice;
(2) black chicken meat stripping and slicing, is mixed into oil cauldron stir-fries with distiller's dried grain, shredded ginger, converts Chinese medicine juice and decocts 30-35 minute, take out black chicken meat, shred stand-by;
(3) fermented soya bean, Cowhells, mushroom stems to dry with claret mixing infusion, taken out Cowhells, are shredded stand-by; Fresh China rose chopping adds water with the mung bean cake smashed to pieces and mixes furnishing pureed, obtains fragrant mud, wraps up in lean meat silk, roll into pie with fragrant mud drum, upper baking oven baking 17-18 minute, and be separated lean meat silk and rest materials, packing is stand-by;
(4) step (3) gained rest materials is entered pot to add water furnishing pasty state, admix spinach powder, obtain fragrant sauce;
(5) by glutinous rice flour, lotus root starch, nourishing additive agent and step (2) (3) gained material, pour suitable quantity of water and each material of the residue except fragrant sauce into, mixing and stirring, makes face pie, puts into steam copper and boils, then take out, spread out, naturally dry rear section, get every a slice two sides and brush fragrant sauce, reenter oven cooking cycle 1 minute, take out.
Claims (2)
1. a fragrance of a flower good wine moisturizing cake, is characterized in that being made up of the raw material of following weight portion:
Glutinous rice flour 100-150, lotus root starch 100-120, nourishing additive agent 7-8, fermented soya bean 5-6, spinach powder 7-8, Cowhells 8-10, lean meat silk 12-13, distiller's dried grain 7-7.5, shredded ginger 5-6, mushroom stems 7-8, fresh China rose 4-5, black chicken meat 20-30, mung bean cake 6-7, claret 13-14, kardiseed 1.4-2.1, dunn antiotrema root 1-2, semen litchi 0.6-1, gynostemma pentaphylla 2-3, root of kudzu vine 1.8-2.2;
Described nourishing additive agent is made up of following raw materials in part by weight:
American Ginseng 3.2-3.4, Fordia cauliflora 3.1-3.8, Marsdenia root 2.9-3.4, rush 2.4-3, fresh-rose lobe 9-13, hawthorn 4-5, kumquat 4-5, champagne 3-4, steamed bun 4-5, the prosperous 8-9 of soft-shelled turtle blood;
Preparation method is: (1) American Ginseng, Fordia cauliflora, Marsdenia root, rush are cleaned oven dry and ground to obtain powder, boils rear concentrated, filter to obtain extract with 6-7 times of water logging, spray-dried traditional Chinese medicine powder;
(2) kumquat, hawthorn add water and are mixed into sposh pulpous state, the prosperous gauze parcel of soft-shelled turtle blood with mixer, and be placed in kumquat hawthorn thin mud, digestion 2-3 hour, then pour champagne into, mixing is sealed to nature cooling, takes out soft-shelled turtle blood in gauze prosperous;
(3) fresh-rose lobe minces and converts a small amount of water with traditional Chinese medicine powder and mix pureed, and steamed bun water spray of dicing spills wet, and wrap up in steamed bun fourth ball with petal mud and become pellet, upper bake oven bakes 5-8 minute, takes out steamed bun fourth, minces with soft-shelled turtle blood prosperous mixing and get final product.
2. the preparation method of a kind of fragrance of a flower good wine moisturizing cake according to claim 1, is characterized in that comprising the following steps:
(1) kardiseed, dunn antiotrema root, semen litchi, gynostemma pentaphylla, the root of kudzu vine are concentrated with after the flooding of 6-9 times amount, obtain Chinese medicine juice;
(2) black chicken meat stripping and slicing, is mixed into oil cauldron stir-fries with distiller's dried grain, shredded ginger, converts Chinese medicine juice and decocts 30-35 minute, take out black chicken meat, shred stand-by;
(3) fermented soya bean, Cowhells, mushroom stems to dry with claret mixing infusion, taken out Cowhells, are shredded stand-by; Fresh China rose chopping adds water with the mung bean cake smashed to pieces and mixes furnishing pureed, obtains fragrant mud, wraps up in lean meat silk, roll into pie with fragrant mud drum, upper baking oven baking 17-18 minute, and be separated lean meat silk and rest materials, packing is stand-by;
(4) step (3) gained rest materials is entered pot to add water furnishing pasty state, admix spinach powder, obtain fragrant sauce;
(5) by glutinous rice flour, lotus root starch, nourishing additive agent and step (2) (3) gained material, pour suitable quantity of water and each material of the residue except fragrant sauce into, mixing and stirring, makes face pie, puts into steam copper and boils, then take out, spread out, naturally dry rear section, get every a slice two sides and brush fragrant sauce, reenter oven cooking cycle 1-2 minute, take out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410585425.3A CN104365753A (en) | 2014-10-28 | 2014-10-28 | Fragrant flower and wine type cake with moisturizing function and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410585425.3A CN104365753A (en) | 2014-10-28 | 2014-10-28 | Fragrant flower and wine type cake with moisturizing function and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104365753A true CN104365753A (en) | 2015-02-25 |
Family
ID=52545147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410585425.3A Pending CN104365753A (en) | 2014-10-28 | 2014-10-28 | Fragrant flower and wine type cake with moisturizing function and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104365753A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11752183B2 (en) * | 2017-04-03 | 2023-09-12 | Tci Co., Ltd | Compositions of plant extracts for reducing UV damage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431303A (en) * | 2013-08-30 | 2013-12-11 | 谢松芬 | Healthcare lotus leaf sticky rice cake |
| CN103493870A (en) * | 2013-10-24 | 2014-01-08 | 合肥市香口福工贸有限公司 | Method for manufacturing steamed corn cake |
| CN103519190A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Processing method for lotus leaf steamed cakes |
| CN103876048A (en) * | 2014-02-21 | 2014-06-25 | 张静 | Yam grape cake |
-
2014
- 2014-10-28 CN CN201410585425.3A patent/CN104365753A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431303A (en) * | 2013-08-30 | 2013-12-11 | 谢松芬 | Healthcare lotus leaf sticky rice cake |
| CN103493870A (en) * | 2013-10-24 | 2014-01-08 | 合肥市香口福工贸有限公司 | Method for manufacturing steamed corn cake |
| CN103519190A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Processing method for lotus leaf steamed cakes |
| CN103876048A (en) * | 2014-02-21 | 2014-06-25 | 张静 | Yam grape cake |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11752183B2 (en) * | 2017-04-03 | 2023-09-12 | Tci Co., Ltd | Compositions of plant extracts for reducing UV damage |
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