CN105495347A - Bicolor flos chrysanthemi cake - Google Patents
Bicolor flos chrysanthemi cake Download PDFInfo
- Publication number
- CN105495347A CN105495347A CN201510921876.4A CN201510921876A CN105495347A CN 105495347 A CN105495347 A CN 105495347A CN 201510921876 A CN201510921876 A CN 201510921876A CN 105495347 A CN105495347 A CN 105495347A
- Authority
- CN
- China
- Prior art keywords
- slurry
- chrysanthemum
- pulp
- flos chrysanthemi
- cake
- 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
- 241000628997 Flos Species 0.000 title abstract 10
- 235000013336 milk Nutrition 0.000 claims abstract description 36
- 239000008267 milk Substances 0.000 claims abstract description 36
- 210000004080 milk Anatomy 0.000 claims abstract description 36
- 238000007710 freezing Methods 0.000 claims abstract description 29
- 230000008014 freezing Effects 0.000 claims abstract description 29
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 239000005711 Benzoic acid Substances 0.000 claims abstract description 14
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 14
- 235000010233 benzoic acid Nutrition 0.000 claims abstract description 14
- 239000006071 cream Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 230000004438 eyesight Effects 0.000 claims abstract description 13
- 238000012856 packing Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 8
- 244000060011 Cocos nucifera Species 0.000 claims abstract 4
- 241000723353 Chrysanthemum Species 0.000 claims description 75
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 75
- 239000002002 slurry Substances 0.000 claims description 72
- 238000001914 filtration Methods 0.000 claims description 15
- 239000004833 fish glue Substances 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 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 description 7
- 238000005057 refrigeration Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 abstract description 10
- 238000002156 mixing Methods 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000001828 Gelatine Substances 0.000 abstract 2
- 229920000159 gelatin Polymers 0.000 abstract 2
- 235000019322 gelatine Nutrition 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 34
- 241000737241 Cocos Species 0.000 description 10
- 241000209094 Oryza Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 239000002253 acid Substances 0.000 description 4
- 230000007797 corrosion Effects 0.000 description 4
- 238000005260 corrosion Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 206010019233 Headaches Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000020187 evaporated milk Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/125—Cream preparations in powdered, granulated or solid form
-
- 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
Abstract
The invention discloses a bicolor flos chrysanthemi cake, and the following raw materials is weighed in parts by weight for later use: 1 to 2 parts of dry flos chrysanthemi, 25 to 35 parts of matcha powder, 120 to 150 parts of white granulated sugar, 45 to 50 parts of gelatine powder, 5 to 7 parts of benzoic acid and salt, 300 to 320 parts of light cream, and 220 to 250 parts of coconut cream. A preparation method of the bicolor flos chrysanthemi cake comprises the steps of soaking the flos chrysanthemi with hot water to obtain flos chrysanthemi tea; boiling the white granulated sugar, the gelatine powder and cold water, stirring, adding the benzoic acid and the salt, so as to obtain ingredient pulp; taking a half of the ingredient pulp, mixing the ingredient pulp with the flos chrysanthemi tea to obtain flos chrysanthemi pulp; mixing the other half of the ingredient pulp with the coconut scream and the light cream to obtain milk pulp; pouring a half of milk pulp into a pastry lattice tray for freezing, so as to prepare blancmange; mixing the other half of milk pulp with the matcha powder to prepare matcha milk pulp; then pouring the matcha milk pulp on the blancmange lattice tray, and freezing to prepare matcha blancmange; finally, pouring the flos chrysanthemi pulp on the matcha milk lattice tray, performing cold storage, and then cutting into a shape, packaging with a packing machine and a packing box and a packing bag, namely, a green high-quality bicolor flos chrysanthemi cake with the functions of improving eyesight and refreshing can be obtained.
Description
Technical field
The present invention relates to a kind of chrysanthemum cake, particularly a kind of double-colored chrysanthemum cake that there is improving eyesight and refresh oneself.
Technical background
Chrysanthemum cake is Traditional Folk snack, mainly with glutinous rice flour, chrysanthemum for major ingredient, be aided with white sugar syrup and increase sweet, then through steaming, the mode such as roasting, fried is processed into, its way is simple but be not easy to preserve.Also have many modern chrysanthemum cake products on the market at present, but its kind is single, lacks aesthetic feeling, and cake too sticky, easily damage by pressure, mouthfeel is not good.
This product adds batching for raw material and new technology production with natural green major ingredient glutinous rice, chrysanthemum, matcha powder, and smooth in taste, also has hypotensive, improving eyesight refreshing effect, is fully natural green healthy food.Now, domestic urban woman starts the fashion upsurge of one fresh flower tea beauty treatment.The main cause that female friend hankers after fresh flower tea is because fresh flower has unique beautifying skin-protection function.Nutritionist thinks, often drinks fresh flower tea, and adjustable is neural, enhances metabolism, and improve body immunity, wherein some fresh flower can desalinate spot on the face effectively, suppresses dark sore on the face, delay skin aging.And chrysanthemum all abounds with in Guangxi manyly, the huge market demand, deeply likes by client, strictly gathers through fresh chrysanthemum, ventilation and heat, screens out colored slag, dries dry, filter screen packaging, the operations such as storage of guaranteeing the quality again, can obtain the strong fragrant lasting chrysanthemum of fragrance dry.Chrysanthemum has flat liver improving eyesight, loose wind heat-clearing, disappears and cough effect of pain relieving, is medically usually used in the illness Be very effective such as treatment headache is dizzy, red eye, swell pain, anemopyretic cold, cough.Therefore, be necessary that invention is a kind of with the double-colored chrysanthemum cake technical matters having aesthetic feeling and improving eyesight refreshing effect concurrently, to promote glutinous rice, chrysanthemum planting scale output further develops.
Summary of the invention
The object of the invention is for the shortage of the double-colored chrysanthemum cake process technology in market and product demand problem, provide a kind of preparing process exquisiteness, chrysanthemum glutinous rice excellently to join, toxin expelling of refreshing oneself, improving eyesight refresh oneself, the double-colored chrysanthemum cake that utilization and extention overall economic efficiency is particularly evident.
The technical scheme that the present invention is adopted for achieving the above object is: a kind of double-colored chrysanthemum cake, is characterized in that, the main preparing process of this double-colored chrysanthemum cake is bubbled open by chrysanthemum hot water, obtains chrysanthemum and make tea; White sugar, fish glue powder, cold water are boiled stirring, adds benzoic acid and salt, slurry of must preparing burden; Get half batching slurry mixing chrysanthemum to make tea, obtain chrysanthemum slurry; Second half batching slurry mixing coconut palm slurry, whipping cream, obtain milk slurry; Pour half milk slurry into cake lattice dish freezing, blancmange processed; Second half milk slurry mixing matcha powder, system smears tea milk slurry; To smear tea milk slurry again to pour into above blancmange lattice dish, freezing system smears tea blancmange; Finally chrysanthemum slurry is poured into and smeared above tea blancmange lattice dish, cut shape after refrigeration, then pack with packing machine and package box special bag, namely obtain the double-colored chrysanthemum cake that green high quality and improving eyesight are refreshed oneself.
Described chrysanthemum is done as strictly gathering through fresh chrysanthemum, ventilation and heat, screen out colored slag, dry dry, filter screen packaging again, the operations such as storage of guaranteeing the quality are obtained;
Described batching comprises white granulated sugar, fish glue powder, whipping cream, coconut palm slurry, benzoic acid and salt.
The concrete manner of formulation of the present invention is:
1, equipment is put and is joined: the relevant master that purchases joins raw material and deposits the equipment such as antistaling cabinet, electronic scale, sterilizing machine, filter, cake lattice dish, precooker, packing machine and Packing chest bag, and cleans up for subsequent use by required setting.
2, raw material preparation:
Raw material for standby is taken: chrysanthemum does 1-2 part, matcha powder 25-35 part, white granulated sugar 120-150 part, fish glue powder 45-50 part, benzoic acid and salt 5-7 part, whipping cream 300-320 part, coconut palm slurry 220-250 part by following weight ratio.
Cleaned out by chrysanthemum, naturally drain, hot water bubbles open, and hot water temperature is 80 DEG C ~ 90 DEG C, obtains chrysanthemum and make tea after 10min.
White sugar, fish glue powder are stirred, boils after adding cold water, after filtration, be cooled to 60 degree, add benzoic acid and salt, slurry of must preparing burden.
Get half batching slurry with chrysanthemum make tea stir for subsequent use, obtain chrysanthemum slurry; Second half slurry of preparing burden, adds coconut palm slurry and whipping cream, stirs, and obtains milk slurry after filtration.
Pour half milk slurry into cake lattice dish, freezing 15 ~ 20min, freezing temperature is subzero 4 DEG C ~ 10 DEG C, obtains blancmange; Second half milk slurry adds matcha powder and stirs, and must smear tea milk slurry after filtration.
Pour into smearing tea milk slurry above the blancmange lattice dish that frozen, freezing 15 ~ 20min, freezing temperature is subzero 4 DEG C ~ 10 DEG C, must smear tea blancmange again.
Finally chrysanthemum slurry is poured into frozen smear above tea blancmange lattice dish, refrigeration 1 ~ 2h, freezing temperature is subzero 4 DEG C ~ 10 DEG C, and after cutting shape, use packing machine and package box special bag are packed, and namely obtains the double-colored chrysanthemum cake that green high quality and improving eyesight are refreshed oneself.
Because of in major ingredient used and batching containing odor type corrosion resistant material and acid preservative substance, and with vacuum packaging, therefore double-colored chrysanthemum cake is fresh-keeping with shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can quick, efficient and a large amount of double-colored chrysanthemum cake of producing different content and taste.
Beneficial effect: the present invention is through repetition test, success weighs refinement in proportion and utilizes glutinous rice, chrysanthemum, smears tea and prepare burden and join the new technology of the double-colored chrysanthemum cake of refining high-quality ingeniously, its compound method science, easy, simple and direct and green, and nutrient composition content is abundanter than common cake.It both can consume and make full use of required glutinous rice, chrysanthemum and batching resource in a large number; can effectively realize again rapidly and efficiently refreshing oneself with low-cost production improving eyesight, the double-colored chrysanthemum cake of fully natural green health, to promote glutinous rice, chrysanthemum planting scale output further develops.
Specific embodiment
Embodiment 1:
1) raw material for standby is taken by following weight ratio: chrysanthemum does 0.1kg, matcha powder 2.5kg, white granulated sugar 12kg, fish glue powder 4.5kg, benzoic acid and salt 0.5kg, evaporated milk 30kg, coconut palm slurry 22kg.
2) clean out dry for chrysanthemum 0.1kg, naturally drain, bubble open with the hot water of 20kg, hot water temperature is 80 DEG C ~ 90 DEG C, obtains chrysanthemum and make tea after 10min.
3) white sugar 12kg, fish glue powder 4.5kg are stirred, boil after adding the cold water of 72kg, after filtration, be cooled to 60 degree, add benzoic acid and salt 0.5kg, slurry of must preparing burden.
4) get half batching slurry with chrysanthemum make tea stir for subsequent use, obtain chrysanthemum slurry; Second half slurry of preparing burden, adds 22kg coconut palm slurry and 30kg whipping cream, stirs, and obtains milk slurry after filtration.
5) pour half milk slurry into cake lattice dish, freezing 15 ~ 20min, freezing temperature is subzero 4 DEG C ~ 10 DEG C, obtains blancmange; Second half milk slurry adds 2kg matcha powder and stirs, and must smear tea milk slurry after filtration.
6) pour into smearing tea milk slurry above the blancmange lattice dish that frozen, freezing 15 ~ 20min, freezing temperature is subzero 4 DEG C ~ 10 DEG C, must smear tea blancmange again.
7) finally chrysanthemum slurry is poured into frozen smear above tea blancmange lattice dish, refrigeration 1 ~ 2h, freezing temperature is subzero 4 DEG C ~ 10 DEG C, and after cutting shape, use packing machine and package box special bag are packed, and namely obtains the double-colored chrysanthemum cake that green high quality and improving eyesight are refreshed oneself.
Because of in major ingredient used and batching containing odor type corrosion resistant material and acid preservative substance, and with vacuum packaging, therefore double-colored chrysanthemum cake is fresh-keeping with shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can quick, efficient and a large amount of double-colored chrysanthemum cake of producing different content and taste.
Embodiment 2:
1) raw material for standby is taken by following weight ratio: chrysanthemum does 0.2kg, matcha powder 3kg, white granulated sugar 14kg, fish glue powder 4.8kg, benzoic acid and salt 0.6kg, whipping cream 31kg, coconut palm slurry 23kg.
2) chrysanthemum is done 0.2kg to clean out, naturally drain, bubble open with the hot water of 20kg, hot water temperature is 80 DEG C ~ 90 DEG C, obtains chrysanthemum and make tea after 10min.
3) white sugar 14kg, fish glue powder 4.8kg are stirred, boil after adding the cold water of 80kg, after filtration, be cooled to 60 degree, add benzoic acid and salt 0.6kg, slurry of must preparing burden.
4) get half batching slurry with chrysanthemum make tea stir for subsequent use, obtain chrysanthemum slurry; Second half slurry of preparing burden, adds 24kg coconut palm slurry and 31kg whipping cream, stirs, and obtains milk slurry after filtration.
5) pour half milk slurry into cake lattice dish, freezing 15 ~ 20min, freezing temperature is subzero 4 DEG C ~ 10 DEG C, obtains blancmange; Second half milk slurry adds 3kg matcha powder and stirs, and must smear tea milk slurry after filtration.
6) pour into smearing tea milk slurry above the blancmange lattice dish that frozen, freezing 15 ~ 20min, freezing temperature is subzero 4 DEG C ~ 10 DEG C, must smear tea blancmange again.
7) finally chrysanthemum slurry is poured into frozen smear above tea blancmange lattice dish, refrigeration 1 ~ 2h, freezing temperature is subzero 4 DEG C ~ 10 DEG C, and after cutting shape, use packing machine and package box special bag are packed, and namely obtains the double-colored chrysanthemum cake that green high quality and improving eyesight are refreshed oneself.
Because of in major ingredient used and batching containing odor type corrosion resistant material and acid preservative substance, and with vacuum packaging, therefore double-colored chrysanthemum cake is fresh-keeping with shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can quick, efficient and a large amount of double-colored chrysanthemum cake of producing different content and taste.
Embodiment 3:
1) raw material for standby is taken by following weight ratio: chrysanthemum does 0.2kg, matcha powder 3.5kg, white granulated sugar 15kg, fish glue powder 5kg, benzoic acid and salt 0.7kg, whipping cream 32kg, coconut palm slurry 25kg.
2) chrysanthemum is done 0.2kg to clean out, naturally drain, bubble open with the hot water of 22kg, hot water temperature is 80 DEG C ~ 90 DEG C, obtains chrysanthemum and make tea after 10min.
3) white sugar 15kg, fish glue powder 5kg are stirred, boil after adding the cold water of 85kg, after filtration, be cooled to 60 degree, add benzoic acid and salt 0.7kg, slurry of must preparing burden.
4) get half batching slurry with chrysanthemum make tea stir for subsequent use, obtain chrysanthemum slurry; Second half slurry of preparing burden, adds 25kg coconut palm slurry and 32kg whipping cream, stirs, and obtains milk slurry after filtration.
5) pour half milk slurry into cake lattice dish, freezing 15 ~ 20min, freezing temperature is subzero 4 DEG C ~ 10 DEG C, obtains blancmange; Second half milk slurry adds 3.5kg matcha powder and stirs, and must smear tea milk slurry after filtration.
6) pour into smearing tea milk slurry above the blancmange lattice dish that frozen, freezing 15 ~ 20min, freezing temperature is subzero 4 DEG C ~ 10 DEG C, must smear tea blancmange again.
7) finally chrysanthemum slurry is poured into frozen smear above tea blancmange lattice dish, refrigeration 1 ~ 2h, freezing temperature is subzero 4 DEG C ~ 10 DEG C, and after cutting shape, use packing machine and package box special bag are packed, and namely obtains the double-colored chrysanthemum cake that green high quality and improving eyesight are refreshed oneself.
Because of in major ingredient used and batching containing odor type corrosion resistant material and acid preservative substance, and with vacuum packaging, therefore double-colored chrysanthemum cake is fresh-keeping with shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can quick, efficient and a large amount of double-colored chrysanthemum cake of producing different content and taste.
Claims (1)
1. a double-colored chrysanthemum cake, is characterized in that:
Raw material for standby is taken: chrysanthemum does 1-2 part, matcha powder 25-35 part, white granulated sugar 120-150 part, fish glue powder 45-50 part, benzoic acid and salt 5-7 part, whipping cream 300-320 part, coconut palm slurry 220-250 part by following weight ratio; Cleaned out by chrysanthemum, naturally drain, bubble open with hot water, hot water temperature is 80 DEG C ~ 90 DEG C, obtains chrysanthemum and make tea after 10min; White sugar, fish glue powder are stirred, boils after adding cold water, after filtration, be cooled to 60 degree, add benzoic acid and salt, slurry of must preparing burden; Get half batching slurry with chrysanthemum make tea stir for subsequent use, obtain chrysanthemum slurry; Second half slurry of preparing burden, adds coconut palm slurry and whipping cream, stirs, and obtains milk slurry after filtration; Pour half milk slurry into cake lattice dish, freezing 15 ~ 20min, freezing temperature is subzero 4 DEG C ~ 10 DEG C, obtains blancmange; Second half milk slurry adds matcha powder and stirs, and must smear tea milk slurry after filtration; Pour into above the blancmange lattice dish that frozen by smearing tea milk slurry again, freezing 15 ~ 20min, freezing temperature is subzero 4 DEG C ~ 10 DEG C, must smear tea blancmange; Finally chrysanthemum slurry is poured into frozen smear above tea blancmange lattice dish, refrigeration 1 ~ 2h, freezing temperature is subzero 4 DEG C ~ 10 DEG C, and after cutting shape, use packing machine and package box special bag are packed, and namely obtains the double-colored chrysanthemum cake that green high quality and improving eyesight are refreshed oneself.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510921876.4A CN105495347A (en) | 2015-12-14 | 2015-12-14 | Bicolor flos chrysanthemi cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510921876.4A CN105495347A (en) | 2015-12-14 | 2015-12-14 | Bicolor flos chrysanthemi cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495347A true CN105495347A (en) | 2016-04-20 |
Family
ID=55703955
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510921876.4A Pending CN105495347A (en) | 2015-12-14 | 2015-12-14 | Bicolor flos chrysanthemi cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495347A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300295A (en) * | 2013-06-28 | 2013-09-18 | 陈键 | Nutrient and delicious blancmange and manufacturing method thereof |
| CN103392958A (en) * | 2013-08-12 | 2013-11-20 | 佘延英 | Grape jelly and processing method thereof |
| CN103584000A (en) * | 2013-11-29 | 2014-02-19 | 重庆光大(集团)有限公司 | Coconut aroma purple rice pudding preparation method |
| CN104256682A (en) * | 2014-10-20 | 2015-01-07 | 倪群 | Purple American ginseng rice cake for tonifying Qi |
| CN104509795A (en) * | 2013-09-29 | 2015-04-15 | 刘常春 | Coconut milk cake and preparation method thereof |
-
2015
- 2015-12-14 CN CN201510921876.4A patent/CN105495347A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300295A (en) * | 2013-06-28 | 2013-09-18 | 陈键 | Nutrient and delicious blancmange and manufacturing method thereof |
| CN103392958A (en) * | 2013-08-12 | 2013-11-20 | 佘延英 | Grape jelly and processing method thereof |
| CN104509795A (en) * | 2013-09-29 | 2015-04-15 | 刘常春 | Coconut milk cake and preparation method thereof |
| CN103584000A (en) * | 2013-11-29 | 2014-02-19 | 重庆光大(集团)有限公司 | Coconut aroma purple rice pudding preparation method |
| CN104256682A (en) * | 2014-10-20 | 2015-01-07 | 倪群 | Purple American ginseng rice cake for tonifying Qi |
Non-Patent Citations (2)
| Title |
|---|
| CHINGQING-L: "菊花椰奶冻", 《下厨房 HTTP://WWW.XIACHUFANG.COM/RECIPE/100562057/》 * |
| JGFHDFH衫胺3: "抹茶奶冻", 《百度百科HTTPS://BAIKE.BAIDU.COM/ITEM/%E6%8A%B9%E8%8C%B6%E5%A5%B6%E5%86%BB/17111640》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104351862A (en) | Desiccated coconut and sapodilla kernel processing method | |
| CN102511804A (en) | Instant sweet potato starch noodles and production method thereof | |
| CN103211157A (en) | Production method of buckwheat flavor steamed sponge cake with walnut kernel | |
| CN102987286A (en) | Production method for scented crystal pear haw flakes | |
| CN103859247B (en) | A kind of Fructus Lycii fruit jam and preparation method thereof | |
| CN105410676A (en) | Two-color osmanthus fragrans cake | |
| CN103637126B (en) | Potato eight-ingredient porridge and preparation method thereof | |
| CN103504198A (en) | Purple sweet potato bun and preparation method thereof | |
| CN105558817A (en) | Red bean nuomici | |
| CN104856177B (en) | A kind of rhizoma Gastrodiae Normal juice and preparation method thereof and rhizoma Gastrodiae juice beverage | |
| CN103098955A (en) | Yolk salty fried peanut crunchy candy and preparation method thereof | |
| CN102461707A (en) | Cake made of glutinous rice served cold in summer | |
| CN105558251A (en) | Bicolor peach flower cake | |
| CN105558826A (en) | Bicolor jasmine flower cake | |
| CN105495347A (en) | Bicolor flos chrysanthemi cake | |
| CN102793215A (en) | Method for preparing natural seaweed jelly | |
| CN105935075A (en) | Rice wine and brown sugar cake capable of maintaining beauty | |
| CN105595255A (en) | Blueberry tart and preparation method thereof | |
| CN105230812A (en) | Quick-frozen oil and quick-frozen smallanthus sonchifolius filling using same | |
| CN104522284A (en) | Red wine ice cream and preparation method thereof | |
| CN105685897B (en) | A kind of tamarind bud and its new process for producing | |
| CN104522283A (en) | Ice cream with donkey-hide gelatin and a preparation method thereof | |
| CN105495346A (en) | Bicolor rose cake | |
| CN104336239A (en) | Fig tea and manufacture method thereof | |
| CN105558825A (en) | Bicolor honeysuckle flower cake |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160420 |