CN104413106A - Red bean bread - Google Patents
Red bean bread Download PDFInfo
- Publication number
- CN104413106A CN104413106A CN201310367218.6A CN201310367218A CN104413106A CN 104413106 A CN104413106 A CN 104413106A CN 201310367218 A CN201310367218 A CN 201310367218A CN 104413106 A CN104413106 A CN 104413106A
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- Prior art keywords
- bread
- red bean
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- finished product
- semi
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- 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.)
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- 235000008429 bread Nutrition 0.000 title claims abstract description 98
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 71
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 71
- 239000011265 semifinished product Substances 0.000 claims description 55
- 238000003756 stirring Methods 0.000 claims description 30
- 238000002360 preparation method Methods 0.000 claims description 25
- 235000013339 cereals Nutrition 0.000 claims description 20
- 235000013312 flour Nutrition 0.000 claims description 20
- 235000014121 butter Nutrition 0.000 claims description 15
- 108010068370 Glutens Proteins 0.000 claims description 10
- 235000013601 eggs Nutrition 0.000 claims description 10
- 235000021312 gluten Nutrition 0.000 claims description 10
- 238000009413 insulation Methods 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000020244 animal milk Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 235000010037 flour treatment agent Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 5
- 208000004880 Polyuria Diseases 0.000 abstract description 4
- 230000004913 activation Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000035619 diuresis Effects 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract 2
- 230000000747 cardiac effect Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 230000007547 defect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000033764 rhythmic process Effects 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
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to red bean bread which belongs to the food field. The red bean bread contains red beans in the filling, which enrich bread tastes and are rich in vitamins, proteins and various minerals, and the bread has efficacies of supplementing blood, promoting diuresis, relieving swelling and promoting cardiac activation, etc. and is suitable for the majority of people to eat.
Description
Technical field
The present invention relates to a kind of red bean bread, belong to field of food.
Background technology
Along with improving constantly of people's living standard, the rhythm of life of people is also in quickening.Bread is edible and easy to carry due to it, becomes the staple food of people gradually.But the taste of common bread is single, lack the nutrition of red bean.
A kind of red bean bread that the present invention relates to, add red bean in the fillings of this bread, enriched the taste of bread, in red bean, be rich in vitamin, protein and several mineral materials, have enrich blood, diuresis, detumescence, the effect such as promotion heart activation, be applicable to many people and eat.
Summary of the invention
In order to overcome the defect existed in background technology, the technical solution adopted for the present invention to solve the technical problems is: a kind of red bean bread, comprises the formula of dough, red bean fillings and crisp grain and the preparation method of red bean bread:
One, the preparation of dough:
By weight:
Strong flour, Self-raising flour, white granulated sugar, animal milk, bread improver, water, egg white, yolk and salt are taken in proportion, continue to be stirred to gluten after stirring again to begin to take shape, add yeast cake, after stirring, add again and continue to be stirred to gluten again after butter stirs and fully expand, stop stirring, make dough, maintain the temperature of dough at 23-25 DEG C;
Two, the preparation of red bean fillings:
By weight:
Gustav Klimt 34-36 part honey red bean 69-72 part
Gustav Klimt and sweet red bean are taken in proportion, is prepared into red bean fillings after stirring for subsequent use;
Three, the preparation of crisp grain:
By weight:
Self-raising flour 6.5-7.5 part sugar 1.8-1.95 part
Butter 3.7-3.9 part shell egg 1.45-1.6 part
Self-raising flour, sugar, butter and shell egg are taken in proportion, is prepared into crisp grain after stirring for subsequent use;
Four, the preparation of red bean bread
(1), get 2 kilograms, dough, be placed on oodle maker and flatten, wrap into crisp sheet oil 500 grams, flatten with oodle maker, flatten again after doubling, repeat three times ,-20--18 DEG C of insulation 2 hours, be prepared into bread semi-finished product one;
(2), get bread semi-finished product one 2.5 kilograms prepared by step (1), wrap into red bean fillings 1.5 kilograms ,-20--18 DEG C of insulation 4 hours, be prepared into bread semi-finished product two;
(3) bread semi-finished product 24 kilograms prepared by step (2), are got, be placed on oodle maker and flatten, cut into 125-135 gram/bar, the long 28-32 centimetre of every bar, article three, weave into a plait, the long 22-24 centimetre of plait, the wide 5.5-6.5 centimetre of plait, plait height 3.3-3.7 centimetre, the plait finished is bread semi-finished product three;
(4) upper surface of each plait of the bread semi-finished product three, by step (3) prepared evenly sprinkles 18-22 gram of crisp grain, is prepared into bread semi-finished product four;
(5), bread semi-finished product four prepared by step (4) are put into proofing box, keep temperature 31-33 DEG C, relative humidity 85% in proofing box, bread semi-finished product four are stopped in proofing box within 235-245 minute, proof, be prepared into bread semi-finished product five;
(6), will the baking tray of bread semi-finished product five be filled, be placed on chassis and deliver to baking in baking oven, in 155-230 DEG C of temperature range, toast 33-37 minute, be prepared into red bean bread;
(7), the red bean bread cooling packing of baking oven will be gone out.
A kind of red bean bread that the present invention relates to, add red bean in the fillings of this bread, enriched the taste of bread, in red bean, be rich in vitamin, protein and several mineral materials, have enrich blood, diuresis, detumescence, the effect such as promotion heart activation, be applicable to many people and eat.
Detailed description of the invention
Embodiment one: a kind of red bean bread, comprises the formula of dough, red bean fillings and crisp grain and the preparation method of red bean bread,
One, the preparation of dough:
By weight:
Strong flour, Self-raising flour, white granulated sugar, animal milk, bread improver, water, egg white, yolk and salt are taken in proportion, continue to be stirred to gluten after stirring again to begin to take shape, add yeast cake, after stirring, add again and continue to be stirred to gluten again after butter stirs and fully expand, stop stirring, make dough, maintain the temperature of dough at 23 DEG C;
Two, the preparation of red bean fillings:
By weight:
69 parts, the sweet red bean of Gustav Klimt 34 parts
Gustav Klimt and sweet red bean are taken in proportion, is prepared into red bean fillings after stirring for subsequent use;
Three, the preparation of crisp grain:
By weight:
Self-raising flour 6.5 parts of sugars 1.8 parts
Butter 3.7 parts of shell eggs 1.45 parts
Self-raising flour, sugar, butter and shell egg are taken in proportion, is prepared into crisp grain after stirring for subsequent use;
Four, the preparation of red bean bread
(1), get 2 kilograms, dough, be placed on oodle maker and flatten, wrap into crisp sheet oil 500 grams, flatten with oodle maker, flatten again after doubling, repeat three times ,-20 insulation 2 hours, be prepared into bread semi-finished product one;
(2), get bread semi-finished product one 2.5 kilograms prepared by step (1), wrap into red bean fillings 1.5 kilograms ,-20 DEG C of insulations 4 hours, be prepared into bread semi-finished product two;
(3) bread semi-finished product 24 kilograms prepared by step (2), are got, be placed on oodle maker and flatten, cut into 125 grams/bar, long 28 centimetres of every bar, article three, weave into a plait, long 22 centimetres of plait, plait is wide 5.5 centimetres, plait is high 3.3 centimetres, and the plait finished is bread semi-finished product three;
(4) upper surface of each plait of the bread semi-finished product three, by step (3) prepared evenly sprinkles 18 grams of crisp grains, is prepared into bread semi-finished product four;
(5), by bread semi-finished product four prepared by step (4) put into proofing box, keep temperature 31 DEG C, relative humidity 85% in proofing box, bread semi-finished product four are stopped in proofing box and within 235 minutes, proofs, be prepared into bread semi-finished product five;
(6), will the baking tray of bread semi-finished product five be filled, be placed on chassis and deliver to baking in baking oven, toast 33 minutes in 155 DEG C of temperature ranges, be prepared into red bean bread;
(7), the red bean bread cooling packing of baking oven will be gone out.
Embodiment two: a kind of red bean bread, comprises the formula of dough, red bean fillings and crisp grain and the preparation method of red bean bread,
One, the preparation of dough:
By weight:
Strong flour, Self-raising flour, white granulated sugar, animal milk, bread improver, water, egg white, yolk and salt are taken in proportion, continue to be stirred to gluten after stirring again to begin to take shape, add yeast cake, after stirring, add again and continue to be stirred to gluten again after butter stirs and fully expand, stop stirring, make dough, maintain the temperature of dough at 25 DEG C;
Two, the preparation of red bean fillings:
By weight:
72 parts, the sweet red bean of Gustav Klimt 36 parts
Gustav Klimt and sweet red bean are taken in proportion, is prepared into red bean fillings after stirring for subsequent use;
Three, the preparation of crisp grain:
By weight:
Self-raising flour 7.5 parts of sugars 1.95 parts
Butter 3.9 parts of shell eggs 1.6 parts
Self-raising flour, sugar, butter and shell egg are taken in proportion, is prepared into crisp grain after stirring for subsequent use;
Four, the preparation of red bean bread
(1), get 2 kilograms, dough, be placed on oodle maker and flatten, wrap into crisp sheet oil 500 grams, flatten with oodle maker, flatten again after doubling, repeat three times ,-18 DEG C of insulations 2 hours, be prepared into bread semi-finished product one;
(2), get bread semi-finished product one 2.5 kilograms prepared by step (1), wrap into red bean fillings 1.5 kilograms ,-18 DEG C of insulations 4 hours, be prepared into bread semi-finished product two;
(3) bread semi-finished product 24 kilograms prepared by step (2), are got, be placed on oodle maker and flatten, cut into 135 grams/bar, long 32 centimetres of every bar, article three, weave into a plait, long 24 centimetres of plait, plait is wide 6.5 centimetres, plait is high 3.7 centimetres, and the plait finished is bread semi-finished product three;
(4) upper surface of each plait of the bread semi-finished product three, by step (3) prepared evenly sprinkles 18-22 gram of crisp grain, is prepared into bread semi-finished product four;
(5), by bread semi-finished product four prepared by step (4) put into proofing box, keep temperature 33 DEG C, relative humidity 85% in proofing box, bread semi-finished product four are stopped in proofing box and within 245 minutes, proofs, be prepared into bread semi-finished product five;
(6), will the baking tray of bread semi-finished product five be filled, be placed on chassis and deliver to baking in baking oven, toast 37 minutes in 230 DEG C of temperature ranges, be prepared into red bean bread;
(7), the red bean bread cooling packing of baking oven will be gone out.
Embodiment three: a kind of red bean bread, comprises the formula of dough, red bean fillings and crisp grain and the preparation method of red bean bread,
One, the preparation of dough:
By weight:
Strong flour, Self-raising flour, white granulated sugar, animal milk, bread improver, water, egg white, yolk and salt are taken in proportion, continue to be stirred to gluten after stirring again to begin to take shape, add yeast cake, after stirring, add again and continue to be stirred to gluten again after butter stirs and fully expand, stop stirring, make dough, maintain the temperature of dough at 24 DEG C;
Two, the preparation of red bean fillings:
By weight:
70 parts, the sweet red bean of Gustav Klimt 35 parts
Gustav Klimt and sweet red bean are taken in proportion, is prepared into red bean fillings after stirring for subsequent use;
Three, the preparation of crisp grain:
By weight:
Self-raising flour 7 parts of sugars 1.9 parts
Butter 3.8 parts of shell eggs 1.5 parts
Self-raising flour, sugar, butter and shell egg are taken in proportion, is prepared into crisp grain after stirring for subsequent use;
Four, the preparation of red bean bread
(1), get 2 kilograms, dough, be placed on oodle maker and flatten, wrap into crisp sheet oil 500 grams, flatten with oodle maker, flatten again after doubling, repeat three times ,-19 DEG C of insulations 2 hours, be prepared into bread semi-finished product one;
(2), get bread semi-finished product one 2.5 kilograms prepared by step (1), wrap into red bean fillings 1.5 kilograms ,-19 DEG C of insulations 4 hours, be prepared into bread semi-finished product two;
(3) bread semi-finished product 24 kilograms prepared by step (2), are got, be placed on oodle maker and flatten, cut into 130 grams/bar, long 30 centimetres of every bar, article three, weave into a plait, long 23 centimetres of plait, plait is wide 6 centimetres, plait is high 3.5 centimetres, and the plait finished is bread semi-finished product three;
(4) upper surface of each plait of the bread semi-finished product three, by step (3) prepared evenly sprinkles 20 grams of crisp grains, is prepared into bread semi-finished product four;
(5), by bread semi-finished product four prepared by step (4) put into proofing box, keep temperature 32 DEG C, relative humidity 85% in proofing box, bread semi-finished product four are stopped in proofing box and within 240 minutes, proofs, be prepared into bread semi-finished product five;
(6), will the baking tray of bread semi-finished product five be filled, be placed on chassis and deliver to baking in baking oven, toast 35 minutes in 200 DEG C of temperature ranges, be prepared into red bean bread;
(7), the red bean bread cooling packing of baking oven will be gone out.
A kind of red bean bread that the present invention relates to, add red bean in the fillings of this bread, enriched the taste of bread, in red bean, be rich in vitamin, protein and several mineral materials, have enrich blood, diuresis, detumescence, the effect such as promotion heart activation, be applicable to many people and eat.
Claims (1)
1. a red bean bread, comprises the formula of dough, red bean fillings and crisp grain and the preparation method of red bean bread,
It is characterized in that:
One, the preparation of dough:
By weight:
Strong flour, Self-raising flour, white granulated sugar, animal milk, bread improver, water, egg white, yolk and salt are taken in proportion, continue to be stirred to gluten after stirring again to begin to take shape, add yeast cake, after stirring, add again and continue to be stirred to gluten again after butter stirs and fully expand, stop stirring, make dough, maintain the temperature of dough at 23-25 DEG C;
Two, the preparation of red bean fillings:
By weight:
Gustav Klimt 34-36 part honey red bean 69-72 part
Gustav Klimt and sweet red bean are taken in proportion, is prepared into red bean fillings after stirring for subsequent use;
Three, the preparation of crisp grain:
By weight:
Self-raising flour 6.5-7.5 part sugar 1.8-1.95 part
Butter 3.7-3.9 part shell egg 1.45-1.6 part
Self-raising flour, sugar, butter and shell egg are taken in proportion, is prepared into crisp grain after stirring for subsequent use;
Four, the preparation of red bean bread
(1), get 2 kilograms, dough, be placed on oodle maker and flatten, wrap into crisp sheet oil 500 grams, flatten with oodle maker, flatten again after doubling, repeat three times ,-20--18 DEG C of insulation 2 hours, be prepared into bread semi-finished product one;
(2), get bread semi-finished product one 2.5 kilograms prepared by step (1), wrap into red bean fillings 1.5 kilograms ,-20--18 DEG C of insulation 4 hours, be prepared into bread semi-finished product two;
(3) bread semi-finished product 24 kilograms prepared by step (2), are got, be placed on oodle maker and flatten, cut into 125-135 gram/bar, the long 28-32 centimetre of every bar, article three, weave into a plait, the long 22-24 centimetre of plait, the wide 5.5-6.5 centimetre of plait, plait height 3.3-3.7 centimetre, the plait finished is bread semi-finished product three;
(4) upper surface of each plait of the bread semi-finished product three, by step (3) prepared evenly sprinkles 18-22 gram of crisp grain, is prepared into bread semi-finished product four;
(5), bread semi-finished product four prepared by step (4) are put into proofing box, keep temperature 31-33 DEG C, relative humidity 85% in proofing box, bread semi-finished product four are stopped in proofing box within 235-245 minute, proof, be prepared into bread semi-finished product five;
(6), will the baking tray of bread semi-finished product five be filled, be placed on chassis and deliver to baking in baking oven, in 155-230 DEG C of temperature range, toast 33-37 minute, be prepared into red bean bread;
(7), the red bean bread cooling packing of baking oven will be gone out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310367218.6A CN104413106A (en) | 2013-08-22 | 2013-08-22 | Red bean bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310367218.6A CN104413106A (en) | 2013-08-22 | 2013-08-22 | Red bean bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413106A true CN104413106A (en) | 2015-03-18 |
Family
ID=52964038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310367218.6A Pending CN104413106A (en) | 2013-08-22 | 2013-08-22 | Red bean bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104413106A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106386960A (en) * | 2016-11-04 | 2017-02-15 | 上海耶里夏丽实业有限公司 | Sheepskin raft bread and production method thereof |
| CN107518047A (en) * | 2017-05-05 | 2017-12-29 | 友臣(福建)食品有限公司 | A kind of delicious grain Toast and preparation method thereof |
| CN107518048A (en) * | 2017-05-05 | 2017-12-29 | 友臣(福建)食品有限公司 | A kind of nutrition meat particle Toast and preparation method thereof |
| CN107568300A (en) * | 2017-09-08 | 2018-01-12 | 雅佳福（福建）食品有限公司 | The nunchakus note heart bread and its manufacture craft of a kind of more tastes |
| CN108991079A (en) * | 2018-10-23 | 2018-12-14 | 戴向弟 | A kind of manufacture craft of more taste tearing bread |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669535A (en) * | 2008-09-08 | 2010-03-17 | 耿静 | Method for manufacturing layer-upon-layer crisp bread |
| EP2181601A1 (en) * | 2008-04-21 | 2010-05-05 | Denise Pölzelbauer | Method for making baked goods |
-
2013
- 2013-08-22 CN CN201310367218.6A patent/CN104413106A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2181601A1 (en) * | 2008-04-21 | 2010-05-05 | Denise Pölzelbauer | Method for making baked goods |
| CN101669535A (en) * | 2008-09-08 | 2010-03-17 | 耿静 | Method for manufacturing layer-upon-layer crisp bread |
Non-Patent Citations (2)
| Title |
|---|
| 爱和自由: "《跟爱和自由一起做面包》", 31 March 2013, 北京科学技术出版社 * |
| 魏福华: ""丹麦面包的研制"", 《农产品加工·学刊》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106386960A (en) * | 2016-11-04 | 2017-02-15 | 上海耶里夏丽实业有限公司 | Sheepskin raft bread and production method thereof |
| CN107518047A (en) * | 2017-05-05 | 2017-12-29 | 友臣(福建)食品有限公司 | A kind of delicious grain Toast and preparation method thereof |
| CN107518048A (en) * | 2017-05-05 | 2017-12-29 | 友臣(福建)食品有限公司 | A kind of nutrition meat particle Toast and preparation method thereof |
| CN107568300A (en) * | 2017-09-08 | 2018-01-12 | 雅佳福（福建）食品有限公司 | The nunchakus note heart bread and its manufacture craft of a kind of more tastes |
| CN108991079A (en) * | 2018-10-23 | 2018-12-14 | 戴向弟 | A kind of manufacture craft of more taste tearing bread |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150318 |
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| WD01 | Invention patent application deemed withdrawn after publication |