CN104542869A - Yunnan ham mooncake with fried collybia albuminosa and preparation method of Yunnan ham mooncake - Google Patents
Yunnan ham mooncake with fried collybia albuminosa and preparation method of Yunnan ham mooncake Download PDFInfo
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- CN104542869A CN104542869A CN201510063068.9A CN201510063068A CN104542869A CN 104542869 A CN104542869 A CN 104542869A CN 201510063068 A CN201510063068 A CN 201510063068A CN 104542869 A CN104542869 A CN 104542869A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 241000222680 Collybia Species 0.000 title abstract 13
- 241000209094 Oryza Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose 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)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 34
- 241000287828 Gallus gallus Species 0.000 claims description 27
- 239000003921 oil Substances 0.000 claims description 21
- 235000019198 oils Nutrition 0.000 claims description 21
- 240000005856 Lyophyllum decastes Species 0.000 claims description 17
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 10
- 210000003491 skin Anatomy 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000020997 lean meat Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 241000233866 Fungi Species 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 210000002460 smooth muscle Anatomy 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 13
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract 2
- 238000000465 moulding Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- -1 butter Chemical compound 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a Yunnan ham mooncake with fried collybia albuminosa and a preparation method of the Yunnan ham mooncake. The Yunnan ham mooncake is mainly prepared from the following raw materials: wheatmeal, collybia albuminosa, diced ham, white sugar, fried rice noodles, honey, refined oil, malt sugar and water. The method comprises the following steps: preparing the diced ham; preparing the collybia albuminosa; preparing paste; preparing the fried rice noodles; preparing fillings; wrapping the fillings and molding; baking; and packaging to obtain the Yunnan ham mooncake product with the fried collybia albuminosa. The Yunnan ham mooncake disclosed by the invention is novel in taste; a traditional Yunnan ham mooncake has a salty sweet taste and a crisp feeling when entering the mouth; the fragrance of the ham is fused with the fragrance of the fried collybia albuminosa after the fried collybia albuminosa is added; the other auxiliary materials are fused with the harm and the fried collybia albuminosa, so as to highlight the fragrances of the ham and the fried collybia albuminosa; the Yunnan ham mooncake is outstanding in taste; the flake-like fried collybia albuminosa is added to the fillings as a whole; and massive collybia albuminosa can be directly chewed when the fried collybia albuminosa is used, so that the taste of the product is greatly increased; the Yunnan ham mooncake is lasting in fragrance; and the fragrance of the fried collybia albuminosa is reserved in the mooncake for a relatively long period of time.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of fried chicken fir moon cake stuffed with Yunnan ham and preparation method thereof.
Background technology
Moon cake is a kind of food that people like, it is various in style, and local flavor is different.Wherein Yunnan formula moon cake, guang-type moon cake, capital formula moon cake, Soviet Union's formula moon cake claim Chinese moon cake four major sect.
Yunnan formula moon cake belongs to the one of the Yunnan formula style of cooking, and main source is also popular in Yunnan, Guizhou and surrounding area, is different from the various moon cake in other areas, its main feature is that fillings have employed Yunnan formula ham, cake skin loosens, the salty comfortable mouth of fillings, has unique Yunnan formula ham fragrance.Moon cake stuffed with Yunnan ham is one of Yunnan formula moon cake main representative.
In traditional handicraft, the primary raw material making moon cake stuffed with Yunnan ham has: flour, salad oil, butter, ham, honey, egg, sugar, salt.Preparation method mainly contains following steps:
1, musculus cutaneus processed: flour, white sugar, salt, egg, butter, salad oil and honey are mixed, adds water and stir;
2, fillings processed: the fourth that the ham cooked is cut into soya bean size mixes with the flour fried, salt, honey and salad oil, stirs;
3, monthly payment cake: get musculus cutaneus 20 ~ 30 grams, knead, pat into pie with hand, wraps into the filling heart of 30 ~ 40 grams, opening part is pinched together, and is then inverted shaping of coming, flattens into raw cake, be placed on and be coated with on oily baking tray;
4, baking: raw cake is put into baking box, when being baked to moon cake surface golden yellow, can come out of the stove.
The moon cake stuffed with Yunnan ham that this conventional method is made, the brown Huang of outward appearance and slightly hard, crisp and do not fall apart time edible, therefore be commonly called as " duricrust ham cake ".That eats is loose, and sweet middle band is salty, oily but not greasy, has strong ham fragrance.
Chicken fir is wild edible fungus, and its meat is plump, and matter filament is white, tender and crisp tasty and refreshing, delicate fragrance is delicious, and nutritious, especially the content of protein is higher, containing 20 several amino acids in protein, wherein 8 seed amino acid A wide selection of colours and designs of needed by human, all produce in various places, Yunnan Province.Chicken fir has higher medical value, and modern medicine study finds, the active ingredient containing treatment diabetes in chicken fir, has obvious effect to reduction blood sugar.Normal food chicken fir can also improve immunity of organisms, resists cancer cell, falls hypoglycemic effect.
At present, most of chicken fir is as fresh food materials, and direct processing and eating, small part is used for health products.Chicken fir is joined in moon cake stuffed with Yunnan ham, makes the technology of fried chicken fir moon cake stuffed with Yunnan ham, there is not yet report through retrieval.
Summary of the invention
The present invention is directed to the problem that chicken fir in prior art does not obtain utilizing in the manufacture field of moon cake, provide a kind of fried chicken fir moon cake stuffed with Yunnan ham and preparation method thereof, its technical scheme is: by weight, and the primary raw material of this moon cake comprises:
Wheat flour 29 ~ 31 parts, chicken fir 4 ~ 6 parts, diced ham 22 ~ 25 parts, white sugar 9 ~ 11 parts, stir-fry 2 ~ 3 parts, powder, honey 7 ~ 8 parts, refined oil 17 ~ 18 parts, maltose 4 ~ 6 parts and 9 ~ 10 parts, water.
Above-mentioned fried chicken fir moon cake stuffed with Yunnan ham, its making comprises following procedure of processing:
A () diced ham processed: select Xuanwei of Yunnan Province ham, after burning, remove the peel, clean, cook, picking a bone, separates the fat meat of ham, is cut into the meat cubelets of 4 mm × 4, mm × 4 mm respectively through epidermis with lean meat, for subsequent use;
(b) chicken fir processed: select Wild Edible Fungi in Yunnan chicken fir, through cleaning, after airing, be cut into thick 0.2 ~ 0.4 cm, the thin slice of long 5 ~ 7 cm, after flooding system 1 ~ 3 h with salt, monosodium glutamate, five-spice powder, put into fried 7 ~ 9 min of vegetable oil, its temperature controls at 175 ~ 185 DEG C, when chicken fir is in time golden yellow, is soaked in the oil of fried chicken fir thin slice oil cauldron by all chicken fir thin slices exploded, oil strain is taken out after 1 ~ 3 hour, for subsequent use;
(c) dough making: by wheat flour 29 ~ 31 parts, white sugar 3 ~ 4 parts and maltose 4 ~ 6 parts mixing, add water 9 ~ 11 parts and stir, then add refined oil 5 ~ 7 parts and stir, obtain soft fine and smooth muscle dough, for subsequent use;
D () system fries powder: be placed on by glutinous rice in frying pan and fry perfume, take the dish out of the pot, then the glutinous rice fried is worn into glutinous rice flour when glutinous rice surface starts there is yellow, obtains frying powder, for subsequent use;
(e) filling heart processed: the diced ham that lean meat is made 14 ~ 16 parts, fat meat make diced ham 8 ~ 9 parts, honey 7 ~ 8 parts, white sugar 6 ~ 7 parts, chicken fir 4 ~ 6 parts, fry 2 ~ 3 parts, powder and refined oil 11 ~ 12 parts of mixing and stirring, for subsequent use;
F () gets dough 24 ~ 28 g, with hand, dough is pinched into the circular filling skin of the thin thick middle in limit, wraps into the filling heart of 30 ~ 35 g and pinches into the raw cake of cydariform;
G () toasts: raw cake is swung in baking tray, and put into baking oven baking, oven temperatures controls at 200 ~ 220 DEG C, and baking time is 18 ~ 20 min, and when cake skin is brown color, bottom surface brownish red, can come out of the stove, and the moon cake of coming out of the stove is sent into 1 ~ 3 h cooling between cooling vehicle;
H () packs: the moon cake that cool feeding packing shop carries out disinfection, quality inspection, pack, produce.
The product that the technical program is made, compared with conventional art, has the following advantages:
One, taste is novel: have salty sweet taste and crunchy sensation during traditional moon cake stuffed with Yunnan ham entrance, after adding fried chicken fir, the fragrance of ham and the fragrance of fried chicken fir merge mutually, the fragrance of fried chicken fir uniqueness is embodied, remaining batching is prepared burden mutually merge with these two, plays the effect of outstanding ham and fried chicken fir fragrance.
Two, mouthfeel is given prominence to: the fried chicken fir entirety of sheet is added on filling in the heart, directly can chew the chicken fir of bulk, considerably increase the mouthfeel of this product during use.
Three, lasting is lasting: the fragrance time that chicken fir retains in moon cake after fried is longer.
Detailed description of the invention
A kind of fried chicken fir moon cake stuffed with Yunnan ham, comprises the raw material of following parts by weight: wheat flour 30, chicken fir 5 parts, diced ham 22.5 parts, white sugar 10 parts, stir-fry 2.5 parts, powder, honey 7.5 parts, refined oil 17.5 parts, maltose 5 parts and 9 parts, water.
The making of above-mentioned fried chicken fir moon cake stuffed with Yunnan ham comprises following procedure of processing:
A () diced ham processed: select Xuanwei of Yunnan Province ham, after burning, remove the peel, clean, cook, picking a bone, separates the fat meat of ham, is cut into the meat cubelets of 4 mm × 4, mm × 4 mm through epidermis with lean meat, for subsequent use;
(b) chicken fir processed: select Wild Edible Fungi in Yunnan chicken fir, through cleaning, after airing, be cut into thick 0.3 cm, the thin slice of long 6 cm, after flooding system 2 h with salt, monosodium glutamate, five-spice powder, put into fried 8 min of vegetable oil, its temperature controls at 180 DEG C, when chicken fir is in time golden yellow, is soaked in the oil of fried chicken fir thin slice oil cauldron by all chicken fir thin slices exploded, oil strain is taken out after 2 hours, for subsequent use;
(c) dough making: by wheat flour 30 parts, white sugar 3.5 parts and maltose 5 parts mixing, add water 9 parts and stir, then add refined oil 6 parts and stir, obtain soft fine and smooth muscle dough, for subsequent use;
D () system fries powder: be placed on by glutinous rice in frying pan and fry perfume, take the dish out of the pot, then the glutinous rice fried is worn into glutinous rice flour when glutinous rice surface starts there is yellow, obtains frying powder, for subsequent use;
(e) filling heart processed: the diced ham that lean meat is made 15 parts, fat meat make diced ham 8.5 parts, honey 7.5 parts, white sugar 6.5 parts, chicken fir 5 parts, fry 2.5 parts, powder and refined oil 11.5 parts of mixing and stirring, for subsequent use;
F () gets dough 26 g, with hand, dough is pinched into the circular filling skin of the thin thick middle in limit, wraps into the filling heart of 33 g and pinches into the raw cake of cydariform;
G () toasts: raw cake is swung in baking tray, and put into baking oven baking, oven temperatures controls at 210 DEG C, and baking time is 19 min, and when cake skin is brown color, bottom surface brownish red, can come out of the stove, and the moon cake of coming out of the stove is sent into 12 h coolings between cooling vehicle;
H () packs: the moon cake that cool feeding packing shop carries out disinfection, quality inspection, pack, produce.
Claims (2)
1. fried chicken fir moon cake stuffed with Yunnan ham, it is characterized in that, this moon cake comprises the raw material of following parts by weight: wheat flour 29 ~ 31 parts, chicken fir 4 ~ 6 parts, diced ham 22 ~ 25 parts, white sugar 9 ~ 11 parts, stir-fry 2 ~ 3 parts, powder, honey 7 ~ 8 parts, refined oil 17 ~ 18 parts, maltose 4 ~ 6 parts and 9 ~ 10 parts, water.
2. fried chicken fir moon cake stuffed with Yunnan ham as claimed in claim 1 and preparation method thereof, is characterized in that, comprise following making step:
A () diced ham processed: select Xuanwei of Yunnan Province ham, after burning, remove the peel, clean, cook, picking a bone, separates the fat meat of ham, is cut into the meat cubelets of 4 mm × 4, mm × 4 mm respectively through epidermis with lean meat, for subsequent use;
(b) chicken fir processed: select Wild Edible Fungi in Yunnan chicken fir, through cleaning, after airing, be cut into thick 0.2 ~ 0.4 cm, the thin slice of long 5 ~ 7 cm, after flooding system 1 ~ 3 h with salt, monosodium glutamate, five-spice powder, put into fried 7 ~ 9 min of vegetable oil, its temperature controls at 175 ~ 185 DEG C, when chicken fir is in time golden yellow, is soaked in the oil of fried chicken fir thin slice oil cauldron by all chicken fir thin slices exploded, oil strain is taken out after 1 ~ 3 hour, for subsequent use;
(c) dough making: by wheat flour 29 ~ 31 parts, white sugar 3 ~ 4 parts and maltose 4 ~ 6 parts mixing, add water 9 ~ 11 parts and stir, then add refined oil 5 ~ 7 parts and stir, obtain soft fine and smooth muscle dough, for subsequent use;
D () system fries powder: be placed on by glutinous rice in frying pan and fry perfume, take the dish out of the pot, then the glutinous rice fried is worn into glutinous rice flour when glutinous rice surface starts there is yellow, obtains frying powder, for subsequent use;
(e) filling heart processed: the diced ham that lean meat is made 14 ~ 16 parts, fat meat make diced ham 8 ~ 9 parts, honey 7 ~ 8 parts, white sugar 6 ~ 7 parts, chicken fir 4 ~ 6 parts, fry 2 ~ 3 parts, powder and refined oil 11 ~ 12 parts of mixing and stirring, for subsequent use;
F () gets dough 24 ~ 28 g, with hand, dough is pinched into the circular filling skin of the thin thick middle in limit, wraps into the filling heart of 30 ~ 35 g and pinches into the raw cake of cydariform;
G () toasts: raw cake is swung in baking tray, and put into baking oven baking, oven temperatures controls at 200 ~ 220 DEG C, and baking time is 18 ~ 20 min, and when cake skin is brown color, bottom surface brownish red, can come out of the stove, and the moon cake of coming out of the stove is sent into 1 ~ 3 h cooling between cooling vehicle;
H () packs: the moon cake that cool feeding packing shop carries out disinfection, quality inspection, pack, produce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510063068.9A CN104542869A (en) | 2015-02-08 | 2015-02-08 | Yunnan ham mooncake with fried collybia albuminosa and preparation method of Yunnan ham mooncake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510063068.9A CN104542869A (en) | 2015-02-08 | 2015-02-08 | Yunnan ham mooncake with fried collybia albuminosa and preparation method of Yunnan ham mooncake |
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| CN104542869A true CN104542869A (en) | 2015-04-29 |
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| CN201510063068.9A Pending CN104542869A (en) | 2015-02-08 | 2015-02-08 | Yunnan ham mooncake with fried collybia albuminosa and preparation method of Yunnan ham mooncake |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851186A (en) * | 2016-06-28 | 2016-08-17 | 曲靖师范学院 | Moon cake with Maca and Yunnan ham and making method thereof |
| CN107372987A (en) * | 2017-08-25 | 2017-11-24 | 普绩 | A kind of chocolate moon cake and preparation method thereof |
| CN107751831A (en) * | 2017-11-09 | 2018-03-06 | 王恩斌 | A kind of processing technology of ham low sugar fillings |
| CN111972462A (en) * | 2020-09-25 | 2020-11-24 | 通海康美食品有限公司 | Making method of Yunnan ham sparassis crispa moon cake |
-
2015
- 2015-02-08 CN CN201510063068.9A patent/CN104542869A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851186A (en) * | 2016-06-28 | 2016-08-17 | 曲靖师范学院 | Moon cake with Maca and Yunnan ham and making method thereof |
| CN107372987A (en) * | 2017-08-25 | 2017-11-24 | 普绩 | A kind of chocolate moon cake and preparation method thereof |
| CN107372987B (en) * | 2017-08-25 | 2020-11-20 | 普绩 | Chocolate moon cake and making method thereof |
| CN107751831A (en) * | 2017-11-09 | 2018-03-06 | 王恩斌 | A kind of processing technology of ham low sugar fillings |
| CN111972462A (en) * | 2020-09-25 | 2020-11-24 | 通海康美食品有限公司 | Making method of Yunnan ham sparassis crispa moon cake |
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