CN105341117A - Quick-frozen chocolate and dry fruit steamed cake and preparation method thereof - Google Patents
Quick-frozen chocolate and dry fruit steamed cake and preparation method thereof Download PDFInfo
- Publication number
- CN105341117A CN105341117A CN201510939858.9A CN201510939858A CN105341117A CN 105341117 A CN105341117 A CN 105341117A CN 201510939858 A CN201510939858 A CN 201510939858A CN 105341117 A CN105341117 A CN 105341117A
- Authority
- CN
- China
- Prior art keywords
- cake
- quick
- frozen
- dry fruit
- steaming
- 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
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
- 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
- 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
- A21D2/364—Nuts, e.g. cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the technical field of food and in particular relates to a quick-frozen chocolate and dry fruit steamed cake and a preparation method thereof. The steamed cake is prepared from 100 parts of cake thick liquid and 3-5 parts of dry fruits by weight, wherein the cake thick liquid is prepared from the following raw materials by weight percent: 35-45% of eggs, 15-25% of white granulated sugar, 20-30% of cake powder, 2-4% of emulsifier, 0.1-0.3% of leavening agent, 5-10% of milk, 5-10% of chocolate cream, 3-7% of edible oil and 1-3% of cocoa powder. The preparation method of the cake is characterized by carrying out stirring and whipping to prepare a mixed thick liquid, steaming the mixed thick liquid and then carrying out quick-freezing. The steamed cake provided by the invention tastes more fragrant and sweeter, mellow, delicate and smooth and has better taste. The preparation method has the advantage that the storage period of the cake is lengthened under the condition that preservatives are not added, thus overcoming the defect that the traditional steamed cake storage time is short.
Description
Technical field
The present invention relates to food technology field, be specifically related to chocolate dry fruit cake steaming of a kind of quick-frozen and preparation method thereof.
Background technology
Cake is a kind of ancient Western-style pastry, generally made by baking box, cake is primary raw material with egg, white sugar, wheat flour, with milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder are auxiliary material, after stirring, modulate, toasting, make a kind of sponge-like dessert.
Traditional cake is that the mode of toasting is made, and not only have roasting cake now, also a lot of cake steaming is had, the form of cake is also more and more diversified, under the fast pace, weight power of modern society, consumer also more and more likes this instant food of cake, and, the fragrant and sweet taste of cake is thought can also release the pressure by a lot of consumer, pleasure mood.
But, the cake goods storage cycle is in the market short, mainly preserve in normal temperature controlled atmospheric packing mode, the storage cycle is extended because considering, normal temperature cake steaming needs to add a large amount of anticorrisive agents with its shelf-life of proper extension, this has a certain impact to its taste, and adds anticorrisive agent and be unfavorable for health.Further, traditional cake steaming, because of the reason of storage method, causes existing cake steaming mouthfeel and form on market all more single, mainly based on original flavor, lacks the cake of other local flavors.Therefore, existing cake steaming goods, cannot meet consumer demand well.
Summary of the invention
The object of this invention is to provide the chocolate dry fruit cake steaming of a kind of quick-frozen, adding of chocolate cream and dry fruit, make cake mouthfeel more fragrant and more sweet, mellow, fine and smooth, soft and smooth, mouthfeel is better.
The present invention also aims to the preparation method that the chocolate dry fruit cake steaming of a kind of quick-frozen is provided, adopt Technique of Speed Freezing by its fast cooling freezing storage, under the condition of not adding anticorrisive agent, greatly extend its storage cycle, solve the difficult problem that traditional cake is not easily preserved, retention cycle is short.
In order to realize above object, the present invention adopts following technical scheme:
The chocolate dry fruit cake steaming of a kind of quick-frozen, be made up of 100 parts, cake slurries and dry fruit 3-5 part by weight, described cake slurries are made up of following raw material by weight percentage:
Egg: 35-45%, white granulated sugar: 15-25%, cake mix: 20-30%, emulsifying agent: 2-4%, leavening agent: 0.1-0.3%, milk: 5-10%, chocolate cream: 5-10%, edible oil: 3-7%, cocoa power: 1-3%, wherein chocolate cream is milk chocolate sauce.
Optionally, described leavening agent is baking powder, and described edible oil is soybean oil or corn oil.
Optionally, described dry fruit is hazelnut, dessert almond, cashew nut, walnut or peanut.
The preparation method of the chocolate dry fruit cake steaming of above-mentioned quick-frozen, comprises the following steps:
(1) white granulated sugar being put into egg stirring makes it melt, and obtains egg sugar mixed liquor, then leavening agent, cake mix, cocoa power, emulsifying agent is joined in egg sugar mixed liquor, mixes and dismiss;
(2) edible oil, milk, chocolate cream are joined step (1) dismiss after material in, stir 40-80s, make it mix, obtain cake slurries;
(3) by weight dry fruit is mixed with step (2) gained cake slurries, obtain mixed serum;
(4) steam: the mixed serum of step (3) gained is steamed;
(5) quick-frozen: the cake after step (4) being steamed carries out quick-frozen and is less than-18 DEG C to its central temperature.
Optionally, dismiss described in step (1) for mixed material is dismissed to its proportion be 0.40-0.55.
Optionally, in step (3), gained mixed serum is first through mould molding before steaming.
Optionally, described steaming temperature is 90-98 DEG C, and steaming time is 12-20min.
Optionally, steam rear cake central temperature described in step (4) and reach more than 88 DEG C.
Optionally, the quick-frozen time described in step (5) is 30-60min, and described quick-frozen environment temperature is-35 ~-25 DEG C.
Optionally, by before the cake quick-frozen after steaming described in step (5), first naturally cooled to central temperature and reach less than 45 DEG C, described cool time is 25-35min.
Chocolate cream (ChocolateCream) is with cocoa power and milk etc. for primary raw material, the delicious sweets of one of processing and fabricating.It both also can use as tartar sauces such as bread as a kind of sweets is edible, enjoyed great popularity with the aromatic mouthfeel of its uniqueness.In chocolate cream, be rich in protein, fat and vitamin, and heat is higher, can well for human body supplements institute's energy requirement.
Containing nicotinic acid, vitamin B6, folic acid, magnesium, zinc, copper and potassium in dry fruit, and the multiple nutritional components such as multiple antioxidant, vegetarian often eats dry fruit and contributes to absorbing the nutrient lacked, balanced nutritious to obtain.Although dry fruit heat is high, be the good food protecting heart and strengthening brain.Dry fruit can also reduce the probability of suffering from coronary heart disease, and the people often eating dry fruit not easily suffers from myocardial infarction.In addition, its phenol prime contained can reduce cholesterol; Boron element can allow person's development sharper.Often eat dry fruit, permanent tooth, help, the effect that takes care of health can be obtained.
The nutrition of common dry fruit and effect
Containing protein, fat, carbohydrate, vitamin B1, vitamin B2, vitamin E, carrotene in fibert kernel.In fibert, 8 seed amino acids of needed by human body have all kinds of things, and content exceeds walnut far away, and calcium, phosphorus, iron content are also higher than other dry fruits.Fibert tonifying spleen and stomach, beneficial strength, improving eyesight.It is firm that its manganese element contained can make bone, skin, tendon, ligament etc. organize.Anti-cancer chemical composition taxol in fibert can treat oophoroma and breast cancer and some other cancer, can extend the lifetime of patient.
Cashew nut is foremost product on Buji island, Southeast Asia, most popular on Buji island is garlicky cashew nut, honey cashew nut shortcake, cream cashew nut, saline taste cashew nut, the fragrant cashew nut of coconut palm, also has more rare coffee cashew, chocolate cashew nut, pungent cashew nut, white sesameseed cashew nut etc.Cashew nut can prevent headstroke, heart disease, myocardial infarction, and can also regain one's strength of body, dispelling fatigue, improve the colour of skin etc., easily tired people can often eat.
Almond is divided into dessert almond and semen armeniacae amarae two kinds.The almond that southern china produces belongs to dessert almond (having another name called southern almond), taste is micro-sweet, fine and smooth, is used for eating, and can be used as raw material and adds in cake, cookies and dish, there is the effects such as moistening lung, cough-relieving, laxation, have certain mitigation to the disease such as dry cough without phlegm, chronic cough of deficiency lung; Dessert almond, not only containing abundant unsaturated fat, vitamin E, high-quality protein, dietary fiber, also containing mineral matters such as calcium, magnesium, zinc, iron, is easily absorbed by the body, and summer eats, not only can beautifying face and moistering lotion, in addition effect of weight reducing.
In addition, almond is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron.Wherein the content of carrotene is only second to mango in fruit, and almond is called anticancer fruit by people.Almond contains abundant fat oil, and have the effect reducing cholesterol, therefore, almond has good effect to preventing and treating disease of cardiovascular system; Traditional Chinese medicine theory is thought, almond have promote the production of body fluid to quench thirst, effect of moistening lung Dingchuan, be usually used in the dryness of the lung and the health care of patient and the treatment such as breath with cough.Dessert almond, as food, can make the substitute of almond benevolence.
Walnut, together with almond, cashew nut, fibert, being listed as the large dry fruit in the world four, is important woody oleiferous plants crop.Walnut contains the element such as protein, fat, carbohydrate, vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin E and zinc, magnesium, iron, calcium, phosphorus, and contained grease ratio reaches more than 60%.First effect of walnut mends brain, brain tonic, is called as " intelligent promoting fruit ", also enjoys the laudatory title of " Longevity " at home.Its phosphatide contained can strengthen human body resistance, and can promote hematopoiesis and wound healing.Walnut kernel also has the effect of antitussive and antiasthmatic.Experience the ready-to-be mother in winter, can using walnut as first-selected snacks.
Peanut, containing the nutritional labeling such as protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, moisture and mineral calcium, phosphorus, iron, can provide 8 seed amino acids and unrighted acid.Protein content, up to about 30%, can match in excellence or beauty with egg, milk, lean meat etc., and easily be absorbed by the body.Owing to being of high nutritive value, promote longevity, therefore be called as " Longevity ".Peanut skin contains a large amount of B family vitamin and can the tannin composition of antidiarrheal, so the effect of enriching blood in addition.Peanut can increase capillary elasticity, preventing hypertension, cerebral hemorrhage, heart disease and artery sclerosis.Peanut has hemostasia effect, and to postoperative hemorrhage, tumor, the hemorrhage and visceral hemorrhage such as stomach, lung, uterus also has prophylactic-therapeutic effect.In peanut, calcium content is high, therefore many anthophagies are raw, can enhancing development.Peanut can promote human metabolism, strengthen memory and nervous system, intelligence development, anti-ageing, lengthen the life.
The chocolate dry fruit cake steaming of quick-frozen provided by the invention, in traditional cake, add chocolate cream and dry fruit, wherein in chocolate cream, be rich in protein, fat and vitamin, and heat is higher, dry fruit then can protect heart and strengthening brain, and many foods contribute to brain and reissue and educate, and chocolate cream and dry fruit join in traditional cake by the present invention, the nutritive value of the cake increased, too increase energy and heat that cake is rich in, make cake can be that human body supplements institute's energy requirement, extra-nutrition element in time.Meanwhile, adding of chocolate cream and dry fruit, make cake mouthfeel more fragrant and more sweet, mellow, fine and smooth, soft and smooth, mouthfeel is better.
The preparation method of the chocolate dry fruit cake steaming of quick-frozen provided by the invention, technique is steamed by what change traditional cake steaming, adopt Technique of Speed Freezing by its fast cooling freezing storage, its storage cycle is greatly extended under the condition of not adding anticorrisive agent, shelf-life can reach 12 months, solve the difficult problem that traditional cake is not easily preserved, retention cycle is short, add chocolate cream and dry fruit simultaneously, also improve mouthfeel and the nutritive value of cake.
The chocolate dry fruit cake steaming of quick-frozen provided by the invention, preserve to uniform temperature owing to cooking then quick-frozen in advance, consumer is before eating, only need simple heating or naturally thaw, namely consumer can select cold or hot two kinds of mouthfeels according to self-demand, and more cake increases new local flavor.As the winter of cold, then cake can being carried out heating using microwave and eat, hot summer, then can eat by naturally thawing, refrigerant mouthfeel more cake increases peculiar flavour.
The preparation method of the chocolate dry fruit cake steaming of quick-frozen provided by the invention, also has the following advantages:
(1) emulsifying agent is joined effectively can to keep starch adhesive in starch adhesive dismiss degree, the stability of starch adhesive can be kept to a certain extent, extend the resting period of starch adhesive during suitability for industrialized production greatly;
(2) the present invention will steam later cake quick-frozen, can keep its nutritional labeling to greatest extent, ensure that the due mouthfeel of product, reach delicious and healthy perfect adaptation;
(3) cake first steams by the present invention, then quick-frozen, like this under the condition of not adding separately anticorrisive agent, can extend the storage cycle of cake greatly, solve the restriction of traditional cake steaming storage time;
(4) after cake steams by the present invention, first naturally cool, carry out quick-frozen again, compare and steam rear direct quick-frozen, energy consumption is lower, and after steaming, directly quick-frozen energy consumption is large, in addition, steam rear product temperature high, direct quick-frozen easily causes product change in organization, occurs the problems such as product contraction, affects products taste, first naturally cool, quick-frozen again, then there will not be the problems such as product contraction, change in organization, therefore mouthfeel can not be deteriorated, also therefore can not there is deformations such as shrinking, subside in product-forming, product stability is strong;
(5) preparation method of the chocolate dry fruit cake steaming of quick-frozen provided by the invention, after cake quick-frozen, stores and there will not be distortion, the problem such as cracked in transportation, can keep original moulding of product well.
Detailed description of the invention
Embodiment 1
The chocolate dry fruit cake steaming of a kind of quick-frozen, be made up of 100 parts, cake slurries, hazelnut particle 3 parts by weight, wherein cake slurries are made up of following raw material by weight percentage:
Egg: 35%, white granulated sugar: 25%, cake mix: 20%, emulsifying agent: 2%, baking powder: 0.1%, milk: 5%, milk chocolate sauce: 5%, soybean oil: 6.9%, cocoa power: 1%.
The preparation method of the chocolate dry fruit cake steaming of above-mentioned quick-frozen is specific as follows:
(1) raw material is taken by above-mentioned percentage by weight, white granulated sugar being put into egg stirring makes it melt evenly, obtain egg sugar mixed liquor, then baking powder, cake mix, cocoa power are joined in egg sugar mixed liquor, stirring makes it mix, finally, add composite cake emulsifying agent and dismiss fast to proportion be 0.4;
(2) edible oil, milk, milk chocolate sauce are joined step (1) dismiss after material in, rapid stirring 40s, makes it mix, and obtains cake slurries;
(3) by weight hazelnut particle is mixed with step (2) gained cake slurries, obtain mixed serum;
(4) steam: the mixed serum of step (3) gained is put into die for molding, then steams, described steaming temperature is 95-97 DEG C, and steaming time is 16min, steams rear cake central temperature and reaches more than 93 DEG C.
(5) cool: it is less than 45 DEG C that the cake after step (4) being steamed naturally cools to cake inside center temperature, and cool time is 35min;
(6) quick-frozen: step (5) cooled cake is carried out quick-frozen and is less than-18 DEG C to its inside center temperature, described quick-frozen environment temperature is-30 DEG C, and the quick-frozen time is 45min.
Embodiment 2
The chocolate dry fruit cake steaming of a kind of quick-frozen, be made up of 100 parts, cake slurries, hazelnut particle 5 parts by weight, wherein cake slurries are made up of following raw material by weight percentage:
Egg: 44.7%, white granulated sugar: 15%, cake mix: 20%, emulsifying agent: 4%, baking powder: 0.3%, milk: 5%, milk chocolate sauce: 5%, soybean oil: 3%, cocoa power: 3%.
The preparation method of the chocolate dry fruit cake steaming of above-mentioned quick-frozen is specific as follows:
(1) raw material is taken by above-mentioned percentage by weight, white granulated sugar being put into egg stirring makes it melt evenly, obtain egg sugar mixed liquor, then baking powder, cake mix, cocoa power are joined in egg sugar mixed liquor, stirring makes it mix, finally, add composite cake emulsifying agent and dismiss fast to proportion be 0.55;
(2) edible oil, milk, milk chocolate sauce are joined step (1) dismiss after material in, rapid stirring 800s, makes it mix, and obtains cake slurries;
(3) by weight hazelnut particle is mixed with step (2) gained cake slurries, obtain mixed serum;
(4) steam: the mixed serum of step (3) gained is put into die for molding, then steams, described steaming temperature is 96-98 DEG C, and steaming time is 12min, steams rear cake central temperature and reaches more than 95 DEG C.
(5) cool: it is less than 45 DEG C that the cake after step (4) being steamed naturally cools to cake inside center temperature, and cool time is 30min;
(6) quick-frozen: step (5) cooled cake is carried out quick-frozen and is less than-18 DEG C to its inside center temperature, described quick-frozen environment temperature is-35 DEG C, and the quick-frozen time is 30min.
Embodiment 3
The chocolate dry fruit cake steaming of a kind of quick-frozen, be made up of 100 parts, cake slurries, hazelnut particle 4 parts by weight, wherein cake slurries are made up of following raw material by weight percentage:
Egg: 35%, white granulated sugar: 15%, cake mix: 30%, emulsifying agent: 3%, baking powder: 0.2%, milk: 7.8%, milk chocolate sauce: 5%, soybean oil: 3%, cocoa power: 1%.
The preparation method of the chocolate dry fruit cake steaming of above-mentioned quick-frozen is specific as follows:
(1) raw material is taken by above-mentioned percentage by weight, white granulated sugar being put into egg stirring makes it melt evenly, obtain egg sugar mixed liquor, then baking powder, cake mix, cocoa power are joined in egg sugar mixed liquor, stirring makes it mix, finally, add composite cake emulsifying agent and dismiss fast to proportion be 0.49;
(2) edible oil, milk, milk chocolate sauce are joined step (1) dismiss after material in, rapid stirring 60s, makes it mix, and obtains cake slurries;
(3) by weight hazelnut particle is mixed with step (2) gained cake slurries, obtain mixed serum;
(4) steam: the mixed serum of step (3) gained is put into die for molding, then steams, described steaming temperature is 90-92 DEG C, and steaming time is 20min, steams rear cake central temperature and reaches more than 88 DEG C.
(5) cool: it is less than 45 DEG C that the cake after step (4) being steamed naturally cools to cake inside center temperature, and cool time is 25min;
(6) quick-frozen: step (5) cooled cake is carried out quick-frozen and is less than-18 DEG C to its inside center temperature, described quick-frozen environment temperature is-25 DEG C, and the quick-frozen time is 60min.
Embodiment 4
The chocolate dry fruit cake steaming of a kind of quick-frozen, be made up of 100 parts, cake slurries, hazelnut particle 4 parts by weight, wherein cake slurries are made up of following raw material by weight percentage:
Egg: 35%, white granulated sugar: 20%, cake mix: 20%, emulsifying agent: 2%, baking powder: 0.1%, milk: 10%, milk chocolate sauce: 7.9%, soybean oil: 3%, cocoa power: 2%.
Above-mentioned quick-frozen chocolate did the preparation method of cake steaming with embodiment 1.
Embodiment 5
The chocolate dry fruit cake steaming of a kind of quick-frozen, be made up of 100 parts, cake slurries, hazelnut particle 5 parts by weight, wherein cake slurries are made up of following raw material by weight percentage:
Egg: 40%, white granulated sugar: 15%, cake mix: 20%, emulsifying agent: 2%, baking powder: 0.2%, milk: 7.8%, milk chocolate sauce: 10%, soybean oil: 4%, cocoa power: 1%.
Above-mentioned quick-frozen chocolate did the preparation method of cake steaming with embodiment 2.
Embodiment 6
The chocolate dry fruit cake steaming of a kind of quick-frozen, be made up of 100 parts, cake slurries, hazelnut particle 3 parts by weight, wherein cake slurries are made up of following raw material by weight percentage:
Egg: 35%, white granulated sugar: 15%, cake mix: 25%, emulsifying agent: 2%, baking powder: 0.2%, milk: 7.8%, milk chocolate sauce: 10%, soybean oil: 4%, cocoa power: 1%.
Above-mentioned quick-frozen chocolate did the preparation method of cake steaming with embodiment 3.
In embodiment 1-6, hazelnut particle used also can use peanut, almond, walnut, cashew nut etc. to substitute.
Claims (10)
1. the chocolate dry fruit cake steaming of quick-frozen, it is characterized in that, be made up of 100 parts, cake slurries and dry fruit 3-5 part by weight, described cake slurries are made up of following raw material by weight percentage:
Egg: 35-45%, white granulated sugar: 15-25%, cake mix: 20-30%, emulsifying agent: 2-4%, leavening agent: 0.1-0.3%, milk: 5-10%, chocolate cream: 5-10%, edible oil: 3-7%, cocoa power: 1-3%.
2. the chocolate dry fruit cake steaming of quick-frozen according to claim 1, it is characterized in that, described leavening agent is baking powder, and described edible oil is soybean oil or corn oil.
3. the chocolate dry fruit cake steaming of quick-frozen according to claim 1, it is characterized in that, described dry fruit is hazelnut, dessert almond, cashew nut, walnut or peanut.
4. a preparation method for the chocolate dry fruit cake steaming of the arbitrary described quick-frozen of claim 1-3, is characterized in that, comprise the following steps:
(1) white granulated sugar being put into egg stirring makes it melt, and obtains egg sugar mixed liquor, then leavening agent, cake mix, cocoa power, emulsifying agent is joined in egg sugar mixed liquor, mixes and dismiss;
(2) edible oil, milk, chocolate cream are joined step (1) dismiss after material in, stir 40-80s, make it mix, obtain cake slurries;
(3) by weight dry fruit is mixed with step (2) gained cake slurries, obtain mixed serum;
(4) steam: the mixed serum of step (3) gained is steamed;
(5) quick-frozen: the cake after step (4) being steamed carries out quick-frozen and is less than-18 DEG C to its central temperature.
5. the preparation method of the chocolate dry fruit cake steaming of quick-frozen according to claim 4, is characterized in that, dismiss described in step (1) for mixed material is dismissed to its proportion be 0.40-0.55.
6. the preparation method of the chocolate dry fruit cake steaming of quick-frozen according to claim 4, is characterized in that, in step (3), gained mixed serum is first through mould molding before steaming.
7. the preparation method of the chocolate dry fruit cake steaming of quick-frozen according to claim 4, it is characterized in that, described steaming temperature is 90-98 DEG C, and steaming time is 12-20min.
8. the preparation method of the chocolate dry fruit cake steaming of quick-frozen according to claim 4, is characterized in that, steam rear cake central temperature and reach more than 88 DEG C described in step (4).
9. the preparation method of the chocolate dry fruit cake steaming of quick-frozen according to claim 4, it is characterized in that, the quick-frozen time described in step (5) is 30-60min, and described quick-frozen environment temperature is-35 ~-25 DEG C.
10. the preparation method of the chocolate dry fruit cake steaming of quick-frozen according to claim 4, it is characterized in that, by before the cake quick-frozen after steaming described in step (5), first naturally cooled to central temperature and reach less than 45 DEG C, described cool time is 25-35min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510939858.9A CN105341117A (en) | 2015-12-15 | 2015-12-15 | Quick-frozen chocolate and dry fruit steamed cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510939858.9A CN105341117A (en) | 2015-12-15 | 2015-12-15 | Quick-frozen chocolate and dry fruit steamed cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341117A true CN105341117A (en) | 2016-02-24 |
Family
ID=55317403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510939858.9A Pending CN105341117A (en) | 2015-12-15 | 2015-12-15 | Quick-frozen chocolate and dry fruit steamed cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341117A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696724A (en) * | 2012-04-28 | 2012-10-03 | 邱万来 | Cake and processing process thereof |
| CN103583659A (en) * | 2013-11-28 | 2014-02-19 | 周贤龙 | Pitaya cake and making method thereof |
| CN104413119A (en) * | 2013-08-31 | 2015-03-18 | 陈刚 | Chocolate cake and manufacturing method thereof |
-
2015
- 2015-12-15 CN CN201510939858.9A patent/CN105341117A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696724A (en) * | 2012-04-28 | 2012-10-03 | 邱万来 | Cake and processing process thereof |
| CN104413119A (en) * | 2013-08-31 | 2015-03-18 | 陈刚 | Chocolate cake and manufacturing method thereof |
| CN103583659A (en) * | 2013-11-28 | 2014-02-19 | 周贤龙 | Pitaya cake and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| RU-MI: "巧克力蒸蛋糕", 《下厨房HTTP：//WWW.XIACHUFANG.COM/RECIPE/100018651》 * |
| 夏金龙、李铁钢: "《家常主食面点》", 30 April 2008, 吉林科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103445237B (en) | Production method for Chinese chestnut full nutrition powder puffed food | |
| CN101427722B (en) | Blood nourishing and calcium replenishing crunchy candy of donkey-hide gelatin | |
| CN104247742A (en) | Dragon fruit Chinese mooncake and making method thereof | |
| CN103504325B (en) | A kind of fragrant peppery green soya bean dried pork and preparation method thereof | |
| CN102742793B (en) | Production method of steamed stuffed bun containing cream, pumpkin and purple sweet potato | |
| CN104381580A (en) | Yogurt ice cream with cereals and fruits and preparation method thereof | |
| CN105767448A (en) | Preparation method of special colorful fruit-red date paste ice cream | |
| CN106376693A (en) | Mung bean chocolate crackling and production method thereof | |
| CN105325863A (en) | Quick-frozen matcha and red bean steamed cake and preparation method thereof | |
| CN106889548A (en) | A kind of special sesame paste of zheganmian | |
| KR20200071478A (en) | Method for manufacturing nureungji dough comprising functional proteins | |
| CN103519203A (en) | Mellow pea dried pork and preparation method thereof | |
| CN105325864A (en) | Quick-frozen sea salt and cheese steamed cake and preparation method thereof | |
| CN106417471A (en) | Bread and making method thereof | |
| CN105795091A (en) | Key making method of fruit and peanut paste ice cream | |
| CN105310020A (en) | Quickly-frozen original-taste steamed cakes and preparation method thereof | |
| CN105725051A (en) | Passion fruit glue pudding and preparation method thereof | |
| KR101295682B1 (en) | Manufacturing method of chicken soup with ginseng using mixed grains | |
| CN105558814A (en) | Quick-frozen cheese blueberry steamed cake and preparation method for same | |
| CN107484869A (en) | A kind of white chocolate steeps face manufacturing method of ice cream | |
| CN105341671A (en) | Quick-frozen cheese and strawberry steamed cake and preparation method thereof | |
| CN105341117A (en) | Quick-frozen chocolate and dry fruit steamed cake and preparation method thereof | |
| CN112889983A (en) | Preparation method of moringa oleifera and walnut protein energy bar | |
| CN109757599A (en) | A kind of stirfried bean curd in hot sauce ice cream and preparation method thereof | |
| CN111134280A (en) | Quick-frozen chocolate dried fruit steamed cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160224 |
|
| RJ01 | Rejection of invention patent application after publication |