CN104413111A - Sesame cake - Google Patents
Sesame cake Download PDFInfo
- Publication number
- CN104413111A CN104413111A CN201310367217.1A CN201310367217A CN104413111A CN 104413111 A CN104413111 A CN 104413111A CN 201310367217 A CN201310367217 A CN 201310367217A CN 104413111 A CN104413111 A CN 104413111A
- Authority
- CN
- China
- Prior art keywords
- fillings
- numb
- cake
- biscuit
- cladding
- 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
- 244000000231 Sesamum indicum Species 0.000 title abstract 4
- 235000003434 Sesamum indicum Nutrition 0.000 title abstract 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 14
- 235000020234 walnut Nutrition 0.000 claims abstract description 14
- 240000007049 Juglans regia Species 0.000 claims abstract 3
- 235000015895 biscuits Nutrition 0.000 claims description 30
- 238000005253 cladding Methods 0.000 claims description 25
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 20
- 235000013312 flour Nutrition 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 239000000835 fiber Substances 0.000 claims description 19
- 235000013351 cheese Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 10
- 240000008415 Lactuca sativa Species 0.000 claims description 10
- 241000220317 Rosa Species 0.000 claims description 10
- 239000012634 fragment Substances 0.000 claims description 10
- 235000012045 salad Nutrition 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 244000228451 Stevia rebaudiana Species 0.000 claims description 2
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- 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
- 235000008429 bread Nutrition 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
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 230000000747 cardiac effect Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 11
- 241001247821 Ziziphus Species 0.000 description 7
- 241001330002 Bambuseae Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 230000000050 nutritive effect 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
-
- 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/37—Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling
-
- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a sesame cake which belongs to the food field. The filling of the sesame cake contain bean paste, jujube paste, walnut kernels and other raw materials. The sesame cake can enrich the tastes of bread, has a filling which is rich in vitamins, proteins and various minerals, and 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 numb cake, 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.Fiber crops cake is edible and easy to carry due to it, becomes the staple food of people gradually.But the taste of common numb cake is single, and nutritive value is not high.
The one fiber crops cake that the present invention relates to, add the raw materials such as sweetened bean paste, jujube paste, walnut kernel in the fillings of this numb cake, enriched the taste of bread, in fillings, 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 numb cake, comprises cladding, the formula of fillings and the preparation method of numb cake,
One, the preparation of cladding:
By weight:
Salad oil 53-57 part syrup 168-175 part sodium bicarbonate 2.45-2.55 part
Moon cake special a conduit made of long bamboo water 2.45-2.55 part cake flour 285-300 part
Special to salad oil, syrup, sodium bicarbonate and moon cake Jian Shui is taken in proportion, adds in cake flour after stirring, stir, with to become cladding for subsequent use;
Two, the preparation of fillings:
Fillings is made up of fillings one and fillings two, wherein:
(1), fillings one:
By weight:
Gelatinized flour 24-26 part sweetened bean paste stuffing 145-160 part jujube meat 200-230 part
Gelatinized flour, sweetened bean paste stuffing, sweetened bean paste stuffing are taken in proportion, is prepared into fillings one after stirring for subsequent use;
(2), fillings two:
By weight:
Pinenut 14-16 part Icing Sugar 58-65 part fragment walnut kernel 14.5-16 part
Sugar rose 2.4-2.5 part sugar leaf fat 43-46 part lard 9.5-10.5 part
Pinenut, Icing Sugar, fragment walnut kernel, sugared rose, sugared leaf fat and lard are taken in proportion, is prepared into fillings two after stirring for subsequent use;
Get fillings one 166-175 gram, wrap into fillings two 40-50 gram in fillings one, be prepared into the fillings of every 206-225 gram, shape of fillings being chopped the chop has;
Three, the making of numb cake:
(1), cladding is divided into 193-200 gram/;
(2), wrap into the fillings of every 206-225 gram in every cladding, close up and be bundled into spherical numb biscuit down;
(3), with rolling pin, spherical numb biscuit is rolled into positive circular cheese shape fiber crops biscuit;
(4), by positive circular cheese shape fiber crops biscuit put into upper numb machine automatically, spread one deck water, make the outer surface of positive circular cheese shape fiber crops biscuit be stained with white sesameseed, take out slightly shaping, swing in clean baking tray;
(5), will the baking tray of numb biscuit be filled, be placed on chassis and deliver to baking in baking oven, in 200-230 DEG C of temperature range, toast 11-13 minute;
(6), the numb cake cooling packing of baking oven will be gone out.
The one fiber crops cake that the present invention relates to, add the raw materials such as sweetened bean paste, jujube paste, walnut kernel in the fillings of this numb cake, enriched the taste of bread, in fillings, 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 numb cake, comprises cladding, the formula of fillings and the preparation method of numb cake,
One, the preparation of cladding:
By weight:
2.45 parts, salad oil 53 parts of syrup 168 parts of sodium bicarbonate
The special a conduit made of long bamboo water of moon cake 2.45 parts of cake flours 285 parts
Special to salad oil, syrup, sodium bicarbonate and moon cake Jian Shui is taken in proportion, adds in cake flour after stirring, stir, with to become cladding for subsequent use;
Two, the preparation of fillings:
Fillings is made up of fillings one and fillings two, wherein:
(1), fillings one:
By weight:
Gelatinized flour 24 parts of sweetened bean paste stuffings 145 portions of jujube meat 200 parts
Gelatinized flour, sweetened bean paste stuffing, sweetened bean paste stuffing are taken in proportion, is prepared into fillings one after stirring for subsequent use;
(2), fillings two:
By weight:
Pinenut 14 portions of Icing Sugar 58 parts of fragment walnut kernel 14.5 parts
The sugar sugared leaf fat of rose 2.4 portions 43 parts of lards 9.5 parts
Pinenut, Icing Sugar, fragment walnut kernel, sugared rose, sugared leaf fat and lard are taken in proportion, is prepared into fillings two after stirring for subsequent use;
Get fillings one 166 grams, wrap into fillings 2 40 grams in fillings one, be prepared into the fillings of 206 grams every, shape of fillings being chopped the chop has;
Three, the making of numb cake:
(1), cladding is divided into 193 grams/;
(2), wrap into every only fillings of 206 grams in every cladding, close up and be bundled into spherical numb biscuit down;
(3), with rolling pin, spherical numb biscuit is rolled into positive circular cheese shape fiber crops biscuit;
(4), by positive circular cheese shape fiber crops biscuit put into upper numb machine automatically, spread one deck water, make the outer surface of positive circular cheese shape fiber crops biscuit be stained with white sesameseed, take out slightly shaping, swing in clean baking tray;
(5), will the baking tray of numb biscuit be filled, be placed on chassis and deliver to baking in baking oven, toast 11 minutes in 200 DEG C of temperature ranges;
(6), the numb cake cooling packing of baking oven will be gone out.
Embodiment two: a kind of numb cake, comprises cladding, the formula of fillings and the preparation method of numb cake,
One, the preparation of cladding:
By weight:
2.55 parts, salad oil 57 parts of syrup 175 parts of sodium bicarbonate
The special a conduit made of long bamboo water of moon cake 2.55 parts of cake flours 300 parts
Special to salad oil, syrup, sodium bicarbonate and moon cake Jian Shui is taken in proportion, adds in cake flour after stirring, stir, with to become cladding for subsequent use;
Two, the preparation of fillings:
Fillings is made up of fillings one and fillings two, wherein:
(1), fillings one:
By weight:
Gelatinized flour 26 parts of sweetened bean paste stuffings 160 portions of jujube meat 230 parts
Gelatinized flour, sweetened bean paste stuffing, sweetened bean paste stuffing are taken in proportion, is prepared into fillings one after stirring for subsequent use;
(2), fillings two:
By weight:
Pinenut 16 portions of Icing Sugar 65 parts of fragment walnut kernel 16 parts
The sugar sugared leaf fat of rose 2.5 portions 46 parts of lards 10.5 parts
Pinenut, Icing Sugar, fragment walnut kernel, sugared rose, sugared leaf fat and lard are taken in proportion, is prepared into fillings two after stirring for subsequent use;
Get fillings one 175 grams, wrap into fillings 2 50 grams in fillings one, be prepared into the fillings of 225 grams every, shape of fillings being chopped the chop has;
Three, the making of numb cake:
(1), cladding is divided into 200 grams/;
(2), wrap into every only fillings of 225 grams in every cladding, close up and be bundled into spherical numb biscuit down;
(3), with rolling pin, spherical numb biscuit is rolled into positive circular cheese shape fiber crops biscuit;
(4), by positive circular cheese shape fiber crops biscuit put into upper numb machine automatically, spread one deck water, make the outer surface of positive circular cheese shape fiber crops biscuit be stained with white sesameseed, take out slightly shaping, swing in clean baking tray;
(5), will the baking tray of numb biscuit be filled, be placed on chassis and deliver to baking in baking oven, toast 13 minutes in 230 DEG C of temperature ranges;
(6), the numb cake cooling packing of baking oven will be gone out.
Embodiment three: a kind of numb cake, comprises cladding, the formula of fillings and the preparation method of numb cake,
One, the preparation of cladding:
By weight:
2.5 parts, salad oil 55 parts of syrup 170 parts of sodium bicarbonate
The special a conduit made of long bamboo water of moon cake 2.5 parts of cake flours 290 parts
Special to salad oil, syrup, sodium bicarbonate and moon cake Jian Shui is taken in proportion, adds in cake flour after stirring, stir, with to become cladding for subsequent use;
Two, the preparation of fillings:
Fillings is made up of fillings one and fillings two, wherein:
(1), fillings one:
By weight:
Gelatinized flour 25 parts of sweetened bean paste stuffings 155 portions of jujube meat 220 parts
Gelatinized flour, sweetened bean paste stuffing, sweetened bean paste stuffing are taken in proportion, is prepared into fillings one after stirring for subsequent use;
(2), fillings two:
By weight:
Pinenut 15 portions of Icing Sugar 61 parts of fragment walnut kernel 15 parts
The sugar sugared leaf fat of rose 2.45 portions 44 parts of lards 10 parts
Pinenut, Icing Sugar, fragment walnut kernel, sugared rose, sugared leaf fat and lard are taken in proportion, is prepared into fillings two after stirring for subsequent use;
Get fillings one 170 grams, wrap into fillings 2 45 grams in fillings one, be prepared into the fillings of 215 grams every, shape of fillings being chopped the chop has;
Three, the making of numb cake:
(1), cladding is divided into 195 grams/;
(2), wrap into every only fillings of 215 grams in every cladding, close up and be bundled into spherical numb biscuit down;
(3), with rolling pin, spherical numb biscuit is rolled into positive circular cheese shape fiber crops biscuit;
(4), by positive circular cheese shape fiber crops biscuit put into upper numb machine automatically, spread one deck water, make the outer surface of positive circular cheese shape fiber crops biscuit be stained with white sesameseed, take out slightly shaping, swing in clean baking tray;
(5), will the baking tray of numb biscuit be filled, be placed on chassis and deliver to baking in baking oven, toast 12 minutes in 220 DEG C of temperature ranges;
(6), the numb cake cooling packing of baking oven will be gone out.
The one fiber crops cake that the present invention relates to, add the raw materials such as sweetened bean paste, jujube paste, walnut kernel in the fillings of this numb cake, enriched the taste of bread, in fillings, 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 numb cake, comprises cladding, the formula of fillings and the preparation method of numb cake, it is characterized in that:
One, the preparation of cladding:
By weight:
Salad oil 53-57 part syrup 168-175 part sodium bicarbonate 2.45-2.55 part
Moon cake special a conduit made of long bamboo water 2.45-2.55 part cake flour 285-300 part
Special to salad oil, syrup, sodium bicarbonate and moon cake Jian Shui is taken in proportion, adds in cake flour after stirring, stir, with to become cladding for subsequent use;
Two, the preparation of fillings:
Fillings is made up of fillings one and fillings two, wherein:
(1), fillings one:
By weight:
Gelatinized flour 24-26 part sweetened bean paste stuffing 145-160 part jujube meat 200-230 part
Gelatinized flour, sweetened bean paste stuffing, sweetened bean paste stuffing are taken in proportion, is prepared into fillings one after stirring for subsequent use;
(2), fillings two:
By weight:
Pinenut 14-16 part Icing Sugar 58-65 part fragment walnut kernel 14.5-16 part
Sugar rose 2.4-2.5 part sugar leaf fat 43-46 part lard 9.5-10.5 part
Pinenut, Icing Sugar, fragment walnut kernel, sugared rose, sugared leaf fat and lard are taken in proportion, is prepared into fillings two after stirring for subsequent use;
Get fillings one 166-175 gram, wrap into fillings two 40-50 gram in fillings one, be prepared into the fillings of every 206-225 gram, shape of fillings being chopped the chop has;
Three, the making of numb cake:
(1), cladding is divided into 193-200 gram/;
(2), wrap into the fillings of every 206-225 gram in every cladding, close up and be bundled into spherical numb biscuit down;
(3), with rolling pin, spherical numb biscuit is rolled into positive circular cheese shape fiber crops biscuit;
(4), by positive circular cheese shape fiber crops biscuit put into upper numb machine automatically, spread one deck water, make the outer surface of positive circular cheese shape fiber crops biscuit be stained with white sesameseed, take out slightly shaping, swing in clean baking tray;
(5), will the baking tray of numb biscuit be filled, be placed on chassis and deliver to baking in baking oven, in 200-230 DEG C of temperature range, toast 11-13 minute;
(6), the numb cake cooling packing of baking oven will be gone out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310367217.1A CN104413111A (en) | 2013-08-22 | 2013-08-22 | Sesame cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310367217.1A CN104413111A (en) | 2013-08-22 | 2013-08-22 | Sesame cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413111A true CN104413111A (en) | 2015-03-18 |
Family
ID=52964043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310367217.1A Pending CN104413111A (en) | 2013-08-22 | 2013-08-22 | Sesame cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104413111A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105981793A (en) * | 2016-07-11 | 2016-10-05 | 望江县皖江食品有限公司 | Pine nut jujube paste sesame cake and preparation method thereof |
| CN105981794A (en) * | 2016-07-11 | 2016-10-05 | 望江县皖江食品有限公司 | Rose sesame cake and preparation method thereof |
| CN105981764A (en) * | 2016-07-11 | 2016-10-05 | 望江县皖江食品有限公司 | Almond sesame cake and preparation method thereof |
| WO2019196005A1 (en) * | 2018-04-10 | 2019-10-17 | 姚萍 | Method for preparing food stuffing for meals of enterprise staffs during breaks |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049111A (en) * | 2006-04-07 | 2007-10-10 | 刘颖 | Cane sugar free sesame seed cake |
| CN101828586A (en) * | 2009-12-25 | 2010-09-15 | 李绍仟 | Making method of sesame cake |
| CN102450298A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Preparation method of blood sugar reducing rice cake |
-
2013
- 2013-08-22 CN CN201310367217.1A patent/CN104413111A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049111A (en) * | 2006-04-07 | 2007-10-10 | 刘颖 | Cane sugar free sesame seed cake |
| CN101828586A (en) * | 2009-12-25 | 2010-09-15 | 李绍仟 | Making method of sesame cake |
| CN102450298A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Preparation method of blood sugar reducing rice cake |
Non-Patent Citations (1)
| Title |
|---|
| 钟志惠: "《中式糕点生产技术与配方》", 30 April 2009 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105981793A (en) * | 2016-07-11 | 2016-10-05 | 望江县皖江食品有限公司 | Pine nut jujube paste sesame cake and preparation method thereof |
| CN105981794A (en) * | 2016-07-11 | 2016-10-05 | 望江县皖江食品有限公司 | Rose sesame cake and preparation method thereof |
| CN105981764A (en) * | 2016-07-11 | 2016-10-05 | 望江县皖江食品有限公司 | Almond sesame cake and preparation method thereof |
| WO2019196005A1 (en) * | 2018-04-10 | 2019-10-17 | 姚萍 | Method for preparing food stuffing for meals of enterprise staffs during breaks |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150318 |
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| WD01 | Invention patent application deemed withdrawn after publication |