CN105166592A - Making method of moon cakes supplementing vitamin C - Google Patents
Making method of moon cakes supplementing vitamin C Download PDFInfo
- Publication number
- CN105166592A CN105166592A CN201510613630.0A CN201510613630A CN105166592A CN 105166592 A CN105166592 A CN 105166592A CN 201510613630 A CN201510613630 A CN 201510613630A CN 105166592 A CN105166592 A CN 105166592A
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- moon cake
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- powder
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 title claims abstract description 41
- 235000019154 vitamin C Nutrition 0.000 title claims abstract description 15
- 239000011718 vitamin C Substances 0.000 title claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title abstract description 14
- 238000000034 method Methods 0.000 title abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title abstract description 7
- 229930003268 Vitamin C Natural products 0.000 title abstract description 7
- 230000001502 supplementing effect Effects 0.000 title abstract 2
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 18
- 235000005979 Citrus limon Nutrition 0.000 claims description 15
- 244000131522 Citrus pyriformis Species 0.000 claims description 15
- 239000000576 food coloring agent Substances 0.000 claims description 13
- 238000005253 cladding Methods 0.000 claims description 12
- 241000283690 Bos taurus Species 0.000 claims description 10
- 235000013601 eggs Nutrition 0.000 claims description 9
- 108010025899 gelatin film Proteins 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 241000737241 Cocos Species 0.000 claims description 6
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 6
- 235000020186 condensed milk Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000011950 custard Nutrition 0.000 claims description 6
- 235000020187 evaporated milk Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012858 packaging process Methods 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000013589 supplement Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000006870 function Effects 0.000 description 11
- 230000001228 trophic effect Effects 0.000 description 7
- 230000007306 turnover Effects 0.000 description 7
- 230000036541 health Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000007493 shaping process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 206010061623 Adverse drug reaction Diseases 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 208000030453 Drug-Related Side Effects and Adverse reaction Diseases 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 230000002087 whitening effect Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000016776 visual perception Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
Abstract
The invention relates to a making method of moon cakes supplementing vitamin C. Through combining a snow skin moon cake technology and a sugar paste technology and improving a traditional moon cake making technology, the effect of combining good taste of snow skin moon cakes and a sugar paste style is achieved, the expiration date of the moon cakes is substantially prolonged. Meanwhile, the moon cakes have rich vitamin C, can supplement vitamin C needed for the human body and have an important nutritive function characteristic and a health-care function.
Description
Technical field
The present invention relates to a kind of preparation method of moon cake, particularly relate to the preparation method of the moon cake of a kind of replenishing vitamins C.
Background technology
Ice rind, is the crust of Han nationality's characteristic cake snowy mooncakes, belongs to food in the Mid-autumn Festival.Traditional mooncake is all do skin by syrup, and color is golden yellow.And the part material of ice rind is glutinous rice, the moon cake outward appearance made is white, is preserve in household freezer, is kept in refrigerator when selling.
Turn over sugared transliteration from fondant, be usually used in the incrustation of cake and Western-style pastry.Because it is longer than the general cake holding time, and beautiful, three-dimensional, be easily shaped, moulding play space larger, so be external most popular a kind of cake, be also wedding and the commemoration day time cake that the most often uses.Owing to turning over the unusual of sugared cake materials and manufacture craft, its plasticity is that common cake is incomparable.Can saying, all three-dimensional contouring can imagined and can not imagine, can realize one by one on cake by turning over sugared technique.
But the shelf-life of ice rind is very short, be generally only one day, and under freezing environment, now must eat so it generally can only now do, hinder it and promote.After ice rind is carried out simultaneously, must seal preservation, in case it is too dry, impact is edible.And turn over sugar due to hardness own very large, it is not easy to eat, and mouthfeel is poor.Further, turn over sugar due to its sugariness very high, mouthfeel is partially greasy, to such an extent as to is also mainly used in cake moulding at present.
Meanwhile, current moon cake is due to the problem in batching and manufacture craft, and cause existing moon cake trophic function characteristic content on the low side, the shelf-life is short, and oil return is slow, and taste is single, tradition, and mouthfeel is poor, can not meet the popular eating requirements day by day changed.Especially in today that material conditions are extremely abundant, trophic function characteristic is more and more important for a moon cake.Ordinary consumer is not only confined in the sense of taste such as taste mouthfeel for the hobby of a moon cake, and they focus on its aspect such as trophic function, health maintenance effect now more.In brief, current consumer not only requires delicious, more requires health.But current moon cake generally lacks trophic function characteristic and health-preserving function, be difficult to satisfy the demands of consumers.
Summary of the invention
The object of the invention is the preparation method of the moon cake proposing a kind of replenishing vitamins C, to solve current moon cake trophic function characteristic and the poor defect of health-preserving function, with the vitamin C in supplementary eater's body, and short defect of current snowy mooncakes shelf-life can be solved.
For achieving the above object, the invention provides the preparation method of the moon cake of a kind of replenishing vitamins C, the raw materials of described moon cake comprises:
(1) skin raw material: Icing Sugar 400 ~ 600 grams, 40 ~ 60 grams, syrup, lemon juice 10 ~ 20 grams, white oil 190 ~ 310 grams, gel film 40 ~ 60 grams, 800 ~ 1200 grams, ice rind powder, pure water 280 ~ 400 grams, food coloring;
(2) filling raw material: 350 ~ 550 grams, flour, milk powder 150 ~ 250 grams, fecula 250 ~ 350 grams, custard powder 150 ~ 250 grams, white granulated sugar 500 ~ 700 grams, 600 ~ 800 grams, butter, 2 ~ 6, egg, condensed milk 250 ~ 350 grams, evaporated milk 400 ~ 460 grams, coconut palm slurry 800 ~ 900 grams, lemon extract;
Described preparation method comprises the steps:
A, first by soaked for gel film 8 ~ 12 minutes, then by the syrup in raw material, lemon juice, white oil 40 ~ 60 grams with soaked after gel film put into container water proof and heat, add Icing Sugar and agglomerating for subsequent use after cooling;
Container and agglomerating for subsequent use put into by B, the ice rind powder by skin raw material, pure water, white oil 150 ~ 250 grams, food coloring;
C, the dough of becoming reconciled in steps A and step B to be mixed, cook that to make cladding stand-by;
D, flour by filling raw material, milk powder, fecula, custard powder, white granulated sugar, butter, egg, condensed milk, evaporated milk, coconut palm slurry mixing and stirring, and become dough, is mixed into lemon extract, makes fillings stand-by after steaming;
E, by under cladding rubbing stand-by in step C agent flatten, wrap into fillings stand-by in step D, press-in die;
F, from mould take out after, through routine cooling, packaging process can obtain finished product.
Preferably, described food coloring comprises conventional food coloring and/or pectin.
Preferably, in described step D, the time steamed is 30 ~ 60 minutes.
Preferably, the dough after steaming in described step D and the weight ratio of lemon extract are (1 ~ 5): 1000.
Preferably, in described step e, the weight ratio of cladding and fillings is (15 ~ 20): (20 ~ 25).
Preferably, in described step e, each moon cake comprises 15 grams of claddings and 20 grams of fillingss.
Preferably, in described step e wrap into fillings operation after, also comprise the operation of sticky egg liquid, Icing Sugar, afterwards press-in die again.
Another object of the present invention is to the moon cake providing a kind of replenishing vitamins C, described moon cake is made up of above-mentioned preparation method.
Based on technique scheme, advantage of the present invention is:
The invention by snowy mooncakes technique and turn over sugared technique and merge, and by improvement to traditional mooncake manufacture craft, achieve and the good taste of snowy mooncakes and the moulding of turning over sugar combined, and the shelf-life of moon cake is significantly extended.Simultaneously with turn over compared with sugar, the softer perfume (or spice) of cake of the present invention is glutinous, is convenient to eat, excellent taste.Meanwhile, its sugariness is moderate, and be easy to shaping, cost performance is high, all-ages, makes moon cake of the present invention more be easy to promote.
On the other hand, moon cake of the present invention is also rich in a large amount of vitamin Cs, can supplement the vitamin C of needed by human body, has important trophic function characteristic and health-preserving function, has develop immunitypty, the diseases such as preventing cold; Promote the formation of collagen, make skin smooth, whitening, flexible; There is effect that is anti-oxidant, removing toxic substances, reduce cigarette, wine, drug side-effect, environmental pollution to effects such as the infringements of health.
Detailed description of the invention
Below by embodiment, technical scheme of the present invention is described in further detail.
The invention provides the preparation method of the moon cake of a kind of replenishing vitamins C, the raw materials of described moon cake comprises:
(1) skin raw material: Icing Sugar 500 grams, 50 grams, syrup, lemon juice 15 grams, white oil 250 grams, gel film 50 grams, 1000 grams, ice rind powder, pure water 320 grams, food coloring.
(2) filling raw material: 400 grams, flour, milk powder 200 grams, fecula 300 grams, custard powder 200 grams, white granulated sugar 600 grams, 750 grams, butter, 4, egg, condensed milk 300 grams, evaporated milk 430 grams, coconut palm starch 840 grams, lemon extract.
Moon cake of the present invention is also rich in a large amount of vitamin Cs, can supplement the vitamin C of needed by human body, has important trophic function characteristic and health-preserving function, has develop immunitypty, the diseases such as preventing cold; Promote the formation of collagen, make skin smooth, whitening, flexible; There is effect that is anti-oxidant, removing toxic substances, reduce cigarette, wine, drug side-effect, environmental pollution to effects such as the infringements of health.
Further, described preparation method comprises the steps:
A, first by soaked for gel film 10 minutes, then by the syrup in raw material, lemon juice, white oil 50 grams with soaked after gel film put into container water proof and heat, add Icing Sugar and agglomerating for subsequent use after cooling.Cool can effectively preventing of drying in the air glues hand with during face, is easy to shaping.
Container and agglomerating for subsequent use put into by B, the ice rind powder by skin raw material, pure water, white oil 200 grams, food coloring.Wherein, described food coloring comprises conventional food coloring and/or pectin.
C, the dough of becoming reconciled in steps A and step B to be mixed, cook that to make cladding stand-by.
D, flour by filling raw material, milk powder, fecula, custard powder, white granulated sugar, butter, egg, condensed milk, evaporated milk, coconut palm slurry mixing and stirring, and become dough, is mixed into lemon extract, makes fillings stand-by after steaming.Preferably, the time steamed is 30 ~ 60 minutes, and more preferably, steaming time is 50 minutes.And the dough after steaming and the weight ratio of lemon extract are (1 ~ 5): 1000.
E, by under cladding rubbing stand-by in step C agent flatten, wrap into fillings stand-by in step D, press-in die.Preferably, when wrapping into fillings, the weight ratio of cladding and fillings can be set to (15 ~ 20): (20 ~ 25).Further, each moon cake comprises 15 grams of claddings and 20 grams of fillingss, adopts this specification namely to make skin filling ratio moderate, also makes the gross weight of a moon cake at 35 grams, be convenient in market circulation, easy to use.
F, from mould take out after, through routine cooling, packaging process can obtain finished product.
Preferably, in described step e wrap into fillings operation after, also comprise the operation of sticky egg liquid, Icing Sugar, afterwards press-in die again, the moon cake mouthfeel adopting this to operate to make, taste are better.
Further, moon cake of the present invention is especially applicable to eating spring, by raw material and/or food coloring, the color of this cake is arranged to green, when edible, also has strong visual perception's characteristic, and " orangely just connect pale red, spring breeze seen by ten li, bicycle to have verse.Come back and do not tremble fragrant dirt and go, in treating that prosperity is fallen asleep well " artistic conception, have the enjoyment of poetic atmosphere U.S..Its feature is cake skin bright; Mouthfeel is soft, just melt in the mouth; Taste is micro-sweet; Process operation is easy and be suitable for shaping; The features such as finished product is not yielding.
The invention by snowy mooncakes technique and turn over sugared technique and merge, and by improvement to traditional mooncake manufacture craft, achieve and the good taste of snowy mooncakes and the moulding of turning over sugar combined, and the shelf-life of moon cake is significantly extended.Simultaneously with turn over compared with sugar, the softer perfume (or spice) of moon cake of the present invention is glutinous, is convenient to eat, excellent taste.Meanwhile, its sugariness is moderate, and be easy to shaping, cost performance is high, all-ages, makes moon cake of the present invention more be easy to promote.
Finally should be noted that: above embodiment is only in order to illustrate that technical scheme of the present invention is not intended to limit; Although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the field are to be understood that: still can modify to the specific embodiment of the present invention or carry out equivalent replacement to portion of techniques feature; And not departing from the spirit of technical solution of the present invention, it all should be encompassed in the middle of the technical scheme scope of request of the present invention protection.
Claims (8)
1. a preparation method for the moon cake of replenishing vitamins C, is characterized in that: the raw materials of described moon cake comprises:
(1) skin raw material: Icing Sugar 400 ~ 600 grams, 40 ~ 60 grams, syrup, lemon juice 10 ~ 20 grams, white oil 190 ~ 310 grams, gel film 40 ~ 60 grams, 800 ~ 1200 grams, ice rind powder, pure water 280 ~ 400 grams, food coloring;
(2) filling raw material: 350 ~ 550 grams, flour, milk powder 150 ~ 250 grams, fecula 250 ~ 350 grams, custard powder 150 ~ 250 grams, white granulated sugar 500 ~ 700 grams, 600 ~ 800 grams, butter, 2 ~ 6, egg, condensed milk 250 ~ 350 grams, evaporated milk 400 ~ 460 grams, coconut palm slurry 800 ~ 900 grams, lemon extract;
Described preparation method comprises the steps:
A, first by soaked for gel film 8 ~ 12 minutes, then by the syrup in raw material, lemon juice, white oil 40 ~ 60 grams with soaked after gel film put into container water proof and heat, add Icing Sugar and agglomerating for subsequent use after cooling;
Container and agglomerating for subsequent use put into by B, the ice rind powder by skin raw material, pure water, white oil 150 ~ 250 grams, food coloring;
C, the dough of becoming reconciled in steps A and step B to be mixed, cook that to make cladding stand-by;
D, flour by filling raw material, milk powder, fecula, custard powder, white granulated sugar, butter, egg, condensed milk, evaporated milk, coconut palm slurry mixing and stirring, and become dough, is mixed into lemon extract, makes fillings stand-by after steaming;
E, by under cladding rubbing stand-by in step C agent flatten, wrap into fillings stand-by in step D, press-in die;
F, from mould take out after, through routine cooling, packaging process can obtain finished product.
2. preparation method according to claim 1, is characterized in that: described food coloring comprises conventional food coloring and/or pectin.
3. preparation method according to claim 1, is characterized in that: in described step D, and the time steamed is 30 ~ 60 minutes.
4. preparation method according to claim 1, is characterized in that: the dough after steaming in described step D and the weight ratio of lemon extract are (1 ~ 5): 1000.
5. preparation method according to claim 1, is characterized in that: in described step e, and the weight ratio of cladding and fillings is (15 ~ 20): (20 ~ 25).
6. preparation method according to claim 1, is characterized in that: in described step e, and each moon cake comprises 15 grams of claddings and 20 grams of fillingss.
7. preparation method according to claim 1, is characterized in that: in described step e wrap into fillings operation after, also comprise the operation of sticky egg liquid, Icing Sugar, afterwards press-in die again.
8. a moon cake of replenishing vitamins C, is characterized in that: described moon cake is made up of the preparation method in claim 1 ~ 7 described in any one claim.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510613630.0A CN105166592A (en) | 2015-09-23 | 2015-09-23 | Making method of moon cakes supplementing vitamin C |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510613630.0A CN105166592A (en) | 2015-09-23 | 2015-09-23 | Making method of moon cakes supplementing vitamin C |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166592A true CN105166592A (en) | 2015-12-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510613630.0A Pending CN105166592A (en) | 2015-09-23 | 2015-09-23 | Making method of moon cakes supplementing vitamin C |
Country Status (1)
| Country | Link |
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| CN (1) | CN105166592A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961555A (en) * | 2016-07-25 | 2016-09-28 | 厦门陈纪乐肴居食品有限公司 | Ice crust sticky rice cake preparing method |
| CN106107450A (en) * | 2016-06-28 | 2016-11-16 | 韦越仕 | A kind of Lepidinm meyenii Walp snowy mooncakes and preparation method thereof |
| CN107410880A (en) * | 2017-08-14 | 2017-12-01 | 安徽皓皓食品有限公司 | A kind of flavor extruding cake and preparation method |
| CN110810463A (en) * | 2019-11-27 | 2020-02-21 | 衡阳市君玲传统食品科技发展有限责任公司 | Highland barley low-sugar crispy mooncake and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053645A (en) * | 2011-10-18 | 2013-04-24 | 巩华 | Manufacture method of novel moon cake |
| CN103461448A (en) * | 2013-09-27 | 2013-12-25 | 罗成 | Custard matcha snowy moon cake and preparing method of custard matcha snowy moon cake |
| CN103518924A (en) * | 2013-10-09 | 2014-01-22 | 韩庆华 | Manufacturing method for fondant cake |
-
2015
- 2015-09-23 CN CN201510613630.0A patent/CN105166592A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053645A (en) * | 2011-10-18 | 2013-04-24 | 巩华 | Manufacture method of novel moon cake |
| CN103461448A (en) * | 2013-09-27 | 2013-12-25 | 罗成 | Custard matcha snowy moon cake and preparing method of custard matcha snowy moon cake |
| CN103518924A (en) * | 2013-10-09 | 2014-01-22 | 韩庆华 | Manufacturing method for fondant cake |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107450A (en) * | 2016-06-28 | 2016-11-16 | 韦越仕 | A kind of Lepidinm meyenii Walp snowy mooncakes and preparation method thereof |
| CN105961555A (en) * | 2016-07-25 | 2016-09-28 | 厦门陈纪乐肴居食品有限公司 | Ice crust sticky rice cake preparing method |
| CN107410880A (en) * | 2017-08-14 | 2017-12-01 | 安徽皓皓食品有限公司 | A kind of flavor extruding cake and preparation method |
| CN110810463A (en) * | 2019-11-27 | 2020-02-21 | 衡阳市君玲传统食品科技发展有限责任公司 | Highland barley low-sugar crispy mooncake and making method thereof |
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