CN105532825A - Fresh rose cake and making method thereof - Google Patents
Fresh rose cake and making method thereof Download PDFInfo
- Publication number
- CN105532825A CN105532825A CN201610064137.2A CN201610064137A CN105532825A CN 105532825 A CN105532825 A CN 105532825A CN 201610064137 A CN201610064137 A CN 201610064137A CN 105532825 A CN105532825 A CN 105532825A
- Authority
- CN
- China
- Prior art keywords
- fresh rose
- weight portion
- rose flower
- skin
- fresh
- 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)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a fresh rose cake and a making method thereof. The fresh rose cake comprises stuffing, a wrapper and yolk liquid on the surface layer of the wrapper. The stuffing is obtained by evenly mixing, by weight, 7 parts of rose honey dew, 1.5 parts of baked chopped nuts and 1.5 parts of baked glutinous rice flour. The rose honey dew comprises fixed and sterilized fresh rose. According to the fresh rose cake made through the making method, the shelf life of intermediate materials is long, the making technology standards are unified, and assembly line processing and production are facilitated; the made fresh rose cake has strong and lasting fragrance, unique flavor and attractive modeling.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of fresh rose flower cake and preparation method thereof.
Background technology
Rose is rose family machaka, and original producton location is in China.Because rose has attribute that is cold-resistant, heatproof, and rosebud perfume (or spice) is tender, moist, as far back as the favor of Sui-Tang bines just extremely imperial palace high official.Its flower is mainly used in viewing and admiring, eating and refine essence attar of rose; Rose sweetness and bitterness, warm in nature, have multiple medical value, its most obvious effect is regulate the flow of vital energy Xie Yu, promoting blood circulation to remove blood stasis and menstruction regulating and pain relieving.In addition, the rose property of medicine is gentle, and the flower just opened and root can be used as medicine, and temperature can support strongly fragrant gas in the conscience blood vessels of people, Shu Fati, play calmness, pacifies, antidepressant effect.Rose contains various trace elements, and Vitamin C content is high, and rose can make various refreshment, as rose candy, rose flower cake, rose-tee, cider, rose pickles, rose cream etc.
It's like spring all the year round in Yunnan, and sunshine is abundant, have the good reputation of " vegetable kingdom ", " fresh flower country ", and the fresh flower in the whole nation more than seventy percent originates from here, and advantageous geographical position is that the growth of edible rose provides excellent condition.The representative dessert flower cake in Yunnan is with rose pan feeding, and particularly with the crisp short cakes with sesame dessert that makes for raw material of superior edible rose of Yunnan plantation, have the fragrance of a flower and to ooze the heart, agreeably sweet feature, has the health-care effect of rose concurrently simultaneously.
Need intermediate materials long shelf-life in existing market, manufacture craft standard is unified, is convenient to streamline processing, has unique flavor, fresh rose flower cake handsome in appearance simultaneously concurrently.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of fresh rose flower cake and preparation method thereof, this preparation method makes the intermediate materials long shelf-life of fresh rose flower cake, manufacture craft standard is unified, be convenient to streamline processing, prepared fresh rose flower cake is strongly fragrant, lasting, and unique flavor, has moulding attractive in appearance simultaneously.
The present invention is achieved through the following technical solutions:
A kind of fresh rose flower cake, comprises the egg yolk liquid on fillings, cladding and cladding top layer:
Fillings: comprising rose honeydew 7 weight portion, fry ground nut 1.5 weight portion, fry glutinous rice flour 1.5 weight portion, making through evenly mixing and stirring, gained fillings is rose fragrant benevolence honeydew filling.
Described rose honeydew comprises through completing, fresh rose flower 100 weight portion of sterilization processing, honey 2 weight portion and white granulated sugar 9 weight portion, through evenly mixing and stirring, sealing and acquisition of fermenting.
Preferably, described fresh rose flower is edible rose fresh flower.
Described ground nut includes but not limited to the ground nut of peanut, sunflower seed, pumpkin seeds, watermelon seeds, almond, Ba Danmu, cashew nut, fibert, walnut, pine nut, Chinese chestnut, gingko, Chinese torreya nut, American pistachios, green fruit, macadamia, Bertholletia excelsa etc. or its mixture.
Cladding: be made up of the short skin of percentage by weight 20-25% and the water outermost layer of skin of percentage by weight 75-80%.
The flour and grease that weight ratio is 1:0.8 to 1:1.2 drawn together by wherein said short suitcase, and preferred weight ratio is flour and the grease of 1:1.Described grease includes but not limited to edible vegetable oil, butter and/or lard.
The described water outermost layer of skin comprises the flour and water that weight ratio is 1.5:1 to 3.5:1.
Present invention also offers a kind of method preparing fresh rose flower cake, comprise the following steps:
(1) fresh rose flower is carried out complete, sterilization processing cooling, treated fresh rose flower 100 weight portion is added 2 weight portion honey and 9 weight portion white granulated sugars, evenly mix and stir, be sealed in container, be placed in shady and cool dry place, spontaneous fermentation at normal temperatures 15-30 days, gained tunning is rose honeydew.
Wherein, described normal temperature can be 15 DEG C-30 DEG C.Described fresh rose flower is preferably edible rose fresh flower.
(2) make fillings: get rose honeydew 7 weight portion, add and fry ground nut 1.5 weight portion, fry glutinous rice flour weight 1.5 parts, evenly mix and stir, gained fillings is rose fragrant benevolence honeydew filling, with mix with.
Described ground nut includes but not limited to the ground nut of peanut, sunflower seed, pumpkin seeds, watermelon seeds, almond, Ba Danmu, cashew nut, fibert, walnut, pine nut, Chinese chestnut, gingko, Chinese torreya nut, American pistachios, green fruit, macadamia, Bertholletia excelsa etc. or its mixture.
(3) short skin is made: be that flour and the grease of 1:0.8 to 1:1.2 mixes and stirs by weight ratio, make short skin.
Wherein, the weight ratio of described flour and grease is preferably 1:1; Described grease includes but not limited to edible vegetable oil, butter and/or lard.
(4) the water outermost layer of skin is made: be that flour and the water of 1.5:1 to 3.5:1 fully mixes and stirs by weight ratio, make the water outermost layer of skin.
Wherein, can be rubbed by hand or machine is rubbed and carried out mixing and stirring of flour and water, and can carry out rolling pressure.
(5) cladding (short type) is made: the short skin of percentage by weight 20-25% and the water outermost layer of skin of percentage by weight 75-80% are mixed, repeatedly roll system, and be divided into the cladding of moderate dimensions.
Wherein, the proportioning of cladding and mellowness can be determined according to chinese tradition wheaten food standard and target group.
(6) faric and code-disc: fillings wrapped in cladding and obtain biscuit, close up and put downwards in baking tray, cladding top layer brushes egg yolk liquid.
Wherein, the ratio of described fillings, cladding and egg yolk liquid can rule of thumb regulate with hobby.
Wherein, biscuit can be fermented before brush egg yolk liquid.Described biscuit fermentation is such as by putting into fermenting case or carrying out according to usual millet cake fermentation process by the biscuit after code-disc.As required, fermentation time can be 15 minutes-3 hours.
Wherein, petal pattern can be made on biscuit, and the marking such as font size and date of manufacture can be printed on biscuit.
(7) baking: the baking box baking of the baking tray holding face cake being put into preheating, obtains finished product fresh rose flower cake.
Wherein, by face cake size, thickness etc., oven temperature is adjusted to 180 DEG C-220 DEG C, cooking time controlled in 20-25 minute.
The fresh rose flower cake obtained by preparation method of the present invention is strongly fragrant, lasting, and unique flavor, has health-care effect, has moulding attractive in appearance simultaneously.Do not use any additive in the process of fresh rose flower cake of the present invention, preparation method is easy, and preparation method's technological standards of the present invention is unified simultaneously, is convenient to streamline processing, is applicable to suitability for industrialized production.The intermediate materials rose honeydew long shelf-life wherein prepared, is convenient to store, makes this technique have very large adaptability.
Detailed description of the invention
Below in conjunction with embodiment, fresh rose flower cake of the present invention and preparation method thereof is described specifically.Should be understood that following specific embodiment only for purpose of explanation, is not intended to limit the invention.
Embodiment 1
(1) fresh rose flower is carried out complete, sterilization processing cooling, treated fresh rose flower 100 weight portion is added 2 weight portion honey and 9 weight portion white granulated sugars, evenly mixes and stirs, be sealed in container, be placed in shady and cool dry place, spontaneous fermentation 15 days at 30 DEG C, obtains rose honeydew;
(2) make fillings: get rose honeydew 7 weight portion, add and fry broken 1.5 weight portions of peanut, fry glutinous rice flour weight 1.5 parts, evenly mix and stir, gained fillings is rose fragrant benevolence honeydew filling, with mix with;
(3) short skin is made: be that the flour of 1:1 and lard and vegetable oil mix and stir by weight ratio, make short skin;
(4) the water outermost layer of skin is made: be that the flour of 1.5:1 and water are rubbed by hand and fully mixed and stirred by weight ratio, and carry out rolling pressure;
(5) cladding is made: the short skin of percentage by weight 25% and the water outermost layer of skin of percentage by weight 75% are mixed, repeatedly roll system, and be divided into the cladding of moderate dimensions;
(6) faric and code-disc: fillings is wrapped in cladding and obtains biscuit, close up and put downwards in baking tray, cladding top layer brushes egg yolk liquid; Before brush egg yolk liquid, biscuit is fermented, and on biscuit, make petal pattern and print the marking;
(7) baking: oven temperature is adjusted to 200 DEG C, puts into the baking box baking 23 minutes of preheating, obtains finished product fresh rose flower cake by the baking tray holding face cake.
The fresh rose flower cake obtained is in golden yellow, and surfacing, cake limit are round and smooth, and the marking is clear, rectify, strongly fragrant, lasting, and has the peculiar flavour of rose honeydew, and sweet mouthfeel is soft.
Embodiment 2
(1) fresh rose flower is carried out complete, sterilization processing cooling, treated fresh rose flower 100 weight portion is added 2 weight portion honey and 9 weight portion white granulated sugars, evenly mixes and stirs, be sealed in container, be placed in shady and cool dry place, spontaneous fermentation 20 days at 23 DEG C, obtains rose honeydew;
(2) make fillings: get rose honeydew 7 weight portion, add and fry broken and broken 1.5 weight portions of Chinese chestnut of mixing cashew nut, fry glutinous rice flour weight 1.5 parts, evenly mix and stir, gained fillings is rose fragrant benevolence honeydew filling, with mix with;
(3) short skin is made: be that flour and the butter of 1:0.8 mixes and stirs by weight ratio, make short skin;
(4) the water outermost layer of skin is made: be that the flour of 2.5:1 and water are rubbed by machine and fully mixed and stirred by weight ratio;
(5) cladding is made: the short skin of percentage by weight 23% and the water outermost layer of skin of percentage by weight 77% are mixed, repeatedly roll system, and be divided into the cladding of moderate dimensions;
(6) faric and code-disc: fillings is wrapped in cladding and obtains biscuit, close up and put downwards in baking tray, cladding top layer brushes egg yolk liquid; Before brush egg yolk liquid, biscuit is fermented, and on biscuit, make petal pattern and print the marking;
(7) baking: oven temperature is adjusted to 220 DEG C, puts into the baking box baking 20 minutes of preheating, obtains finished product fresh rose flower cake by the baking tray holding face cake.
The fresh rose flower cake obtained is in golden yellow, and surfacing, cake limit are round and smooth, and the marking is clear, rectify, strongly fragrant, lasting, and has the peculiar flavour of rose honeydew, and sweet mouthfeel is soft.
Embodiment 3
(1) fresh rose flower is carried out complete, sterilization processing cooling, treated fresh rose flower 100 weight portion is added 2 weight portion honey and 9 weight portion white granulated sugars, evenly mix and stir, be sealed in container, be placed in shady and cool dry place, spontaneous fermentation 30 days at 15 DEG C, gained tunning is rose honeydew;
(2) make fillings: get rose honeydew 7 weight portion, add and fry that mixing pumpkin seeds are broken, fibert is broken and broken 1.5 weight portions of American pistachios, fry glutinous rice flour weight 1.5 parts, evenly mix and stir, gained fillings is rose fragrant benevolence honeydew filling, with mix with;
(3) short skin is made: be that the flour of 1:1.2 and vegetable oil and butter mix and stir by weight ratio, make short skin;
(4) the water outermost layer of skin is made: be that the flour of 3.5:1 and water are rubbed by machine and fully mixed and stirred by weight ratio, and carry out rolling pressure;
(5) cladding is made: the short skin of percentage by weight 20% and the water outermost layer of skin of percentage by weight 80% are mixed, repeatedly roll system, and be divided into the cladding of moderate dimensions;
(6) faric and code-disc: fillings is wrapped in cladding and obtains biscuit, close up and put downwards in baking tray, cladding top layer brushes egg yolk liquid; Before brush egg yolk liquid, on biscuit, make petal pattern and print the marking;
(7) baking: oven temperature is adjusted to 180 DEG C, puts into the baking box baking 25 minutes of preheating, obtains finished product fresh rose flower cake by the baking tray holding face cake.
The fresh rose flower cake obtained is in golden yellow, and surfacing, cake limit are round and smooth, and the marking is clear, rectify, strongly fragrant, lasting, and has the peculiar flavour of rose honeydew, and sweet mouthfeel is soft.
The above; it is only preferred embodiment of the present invention; not the present invention is imposed any restrictions, every technical spirit according to the present invention above embodiment is done any amendment, change and technical scheme that equivalent transformation obtains, all still belong to protection scope of the present invention.
Claims (10)
1. a fresh rose flower cake, described fresh rose flower cake comprises the egg yolk liquid on fillings, cladding and cladding top layer, it is characterized in that, described fillings and cladding proportioning is separately as follows:
Fillings: comprising rose honeydew 7 weight portion, fry ground nut 1.5 weight portion, fry glutinous rice flour 1.5 weight portion, making through evenly mixing and stirring, gained fillings is rose fragrant benevolence honeydew filling;
Described rose honeydew comprises through completing, fresh rose flower 100 weight portion of sterilization processing, honey 2 weight portion and white granulated sugar 9 weight portion, through evenly mixing and stirring, sealing and acquisition of fermenting,
Cladding: be made up of the short skin of percentage by weight 20-25% and the water outermost layer of skin of percentage by weight 75-80%;
The flour and grease that weight ratio is 1:0.8 to 1:1.2 drawn together by described short suitcase;
The described water outermost layer of skin comprises the flour and water that weight ratio is 1.5:1 to 3.5:1.
2. fresh rose flower cake according to claim 1, it is characterized in that, described ground nut is the ground nut of peanut, sunflower seed, pumpkin seeds, watermelon seeds, almond, Ba Danmu, cashew nut, fibert, walnut, pine nut, Chinese chestnut, gingko, Chinese torreya nut, American pistachios, green fruit, macadamia, Bertholletia excelsa or its mixture.
3. fresh rose flower cake according to claim 1, is characterized in that, described grease is vegetable oil, butter and/or lard.
4. a preparation method for the fresh rose flower cake as described in any one of claim 1-3, is characterized in that, comprise the following steps:
(1) fresh rose flower is carried out complete, sterilization processing cooling, treated fresh rose flower 100 weight portion is added 2 weight portion honey and 9 weight portion white granulated sugars, evenly mix and stir, be sealed in container, be placed in shady and cool dry place, spontaneous fermentation at normal temperatures 15-30 days, gained tunning is rose honeydew;
(2) make fillings: get described rose honeydew 7 weight portion, add and fry ground nut 1.5 weight portion, fry glutinous rice flour 1.5 weight portion, evenly mix and stir, gained fillings is rose fragrant benevolence honeydew filling, with mix with;
(3) short skin is made: be that flour and the grease of 1:0.8 to 1:1.2 mixes and stirs by weight ratio, make short skin;
(4) the water outermost layer of skin is made: be that flour and the water of 1.5:1 to 3.5:1 fully mixes and stirs by weight ratio, make the water outermost layer of skin;
(5) cladding is made: the described short skin of percentage by weight 20-25% and the described water outermost layer of skin of percentage by weight 75-80% are mixed, repeatedly roll system, and be divided into the cladding of moderate dimensions;
(6) faric and code-disc: described fillings is wrapped in described cladding and obtains biscuit, close up and put downwards in baking tray, described cladding top layer brushes egg yolk liquid;
(7) baking: oven temperature is adjusted to 180 DEG C-220 DEG C, puts into the baking box baking 20-25 minute of preheating, obtains finished product fresh rose flower cake by the baking tray holding described biscuit.
5. the preparation method of fresh rose flower cake according to claim 4, is characterized in that, described normal temperature is 15 DEG C-30 DEG C.
6. the preparation method of fresh rose flower cake according to claim 4, it is characterized in that, described ground nut is the ground nut of peanut, sunflower seed, pumpkin seeds, watermelon seeds, almond, Ba Danmu, cashew nut, fibert, walnut, pine nut, Chinese chestnut, gingko, Chinese torreya nut, American pistachios, green fruit, macadamia, Bertholletia excelsa or its mixture.
7. the preparation method of fresh rose flower cake according to claim 4, is characterized in that, described grease is vegetable oil, butter and/or lard.
8. the preparation method of fresh rose flower cake according to claim 4, is characterized in that, in the step making the water outermost layer of skin, to be rubbed or machine is rubbed and carried out mixing and stirring of flour and water by hand, and selectively carries out rolling pressure.
9. the preparation method of fresh rose flower cake according to claim 4, is characterized in that, is fermented by described biscuit in step (6) before described brush egg yolk liquid operation.
10. the preparation method of fresh rose flower cake according to claim 4, is characterized in that, makes petal pattern, and print the marking in step (6) on described biscuit on described biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610064137.2A CN105532825A (en) | 2016-01-29 | 2016-01-29 | Fresh rose cake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610064137.2A CN105532825A (en) | 2016-01-29 | 2016-01-29 | Fresh rose cake and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105532825A true CN105532825A (en) | 2016-05-04 |
Family
ID=55812827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610064137.2A Pending CN105532825A (en) | 2016-01-29 | 2016-01-29 | Fresh rose cake and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105532825A (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851145A (en) * | 2016-05-12 | 2016-08-17 | 云南农业大学 | Potato and fresh flower cake and making method thereof |
| CN106172624A (en) * | 2016-10-10 | 2016-12-07 | 云南福保农业科技开发有限公司 | Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof |
| CN106720066A (en) * | 2016-12-05 | 2017-05-31 | 卢美珍 | The preparation method of flower cake |
| CN106942321A (en) * | 2017-03-29 | 2017-07-14 | 王宝生 | A kind of refrigerant fresh rose flower cake of health and preparation method thereof |
| CN108112661A (en) * | 2018-02-07 | 2018-06-05 | 昆明椿鸿父子食品有限公司 | A kind of mango oriental cherry cake and preparation method thereof |
| CN108142510A (en) * | 2017-12-29 | 2018-06-12 | 无锡市鹅湖玫瑰园艺文化有限公司 | Rose EGG YOLK SHORTCAKE and preparation method thereof |
| CN108184964A (en) * | 2017-12-29 | 2018-06-22 | 贵州黔宝食品有限公司 | A kind of Rosa roxburghii Tratt flower cake preparation method |
| CN108184946A (en) * | 2017-12-29 | 2018-06-22 | 贵州黔宝食品有限公司 | A kind of flower cake baking method |
| CN108432846A (en) * | 2018-02-07 | 2018-08-24 | 昆明椿鸿父子食品有限公司 | A kind of fresh peony flower cake and preparation method thereof |
| CN108812809A (en) * | 2018-08-08 | 2018-11-16 | 周开启 | A kind of Tea Flower flower cake and preparation method thereof |
| CN108935590A (en) * | 2018-09-26 | 2018-12-07 | 云南味酷食品有限公司 | Ancient method flower cake and preparation method thereof |
| CN110074158A (en) * | 2019-06-17 | 2019-08-02 | 寻鹿(武汉)网络科技有限公司 | A kind of formula and production method of flower cake low in calories |
| CN110226616A (en) * | 2019-06-13 | 2019-09-13 | 富民嘉友食品有限公司 | A kind of health care flower cake |
| CN110393205A (en) * | 2019-08-01 | 2019-11-01 | 陕西红星软香酥食品集团有限责任公司 | A kind of cake crisp skin formula and preparation process |
| CN110973205A (en) * | 2019-12-19 | 2020-04-10 | 云南信功圣安食品集团有限公司 | Konjak fresh flower cake and making process thereof |
| CN112913888A (en) * | 2021-03-11 | 2021-06-08 | 北京苏稻食品工业有限公司 | Rose cake and preparation method thereof |
| CN114246197A (en) * | 2021-12-24 | 2022-03-29 | 昆明生物制造研究院有限公司 | Highland barley and rose flower cake and preparation method thereof |
| CN114342985A (en) * | 2022-01-12 | 2022-04-15 | 云南嘉华食品有限公司 | Flower cake stuffing and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578185A (en) * | 2011-01-12 | 2012-07-18 | 王庆才 | Formula of rose cakes and preparation method |
| CN104642463A (en) * | 2014-06-12 | 2015-05-27 | 卢想琼 | Rose filling biscuit processing method |
-
2016
- 2016-01-29 CN CN201610064137.2A patent/CN105532825A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578185A (en) * | 2011-01-12 | 2012-07-18 | 王庆才 | Formula of rose cakes and preparation method |
| CN104642463A (en) * | 2014-06-12 | 2015-05-27 | 卢想琼 | Rose filling biscuit processing method |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851145A (en) * | 2016-05-12 | 2016-08-17 | 云南农业大学 | Potato and fresh flower cake and making method thereof |
| CN106172624A (en) * | 2016-10-10 | 2016-12-07 | 云南福保农业科技开发有限公司 | Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof |
| CN106720066A (en) * | 2016-12-05 | 2017-05-31 | 卢美珍 | The preparation method of flower cake |
| CN106942321A (en) * | 2017-03-29 | 2017-07-14 | 王宝生 | A kind of refrigerant fresh rose flower cake of health and preparation method thereof |
| CN108142510A (en) * | 2017-12-29 | 2018-06-12 | 无锡市鹅湖玫瑰园艺文化有限公司 | Rose EGG YOLK SHORTCAKE and preparation method thereof |
| CN108184964A (en) * | 2017-12-29 | 2018-06-22 | 贵州黔宝食品有限公司 | A kind of Rosa roxburghii Tratt flower cake preparation method |
| CN108184946A (en) * | 2017-12-29 | 2018-06-22 | 贵州黔宝食品有限公司 | A kind of flower cake baking method |
| CN108112661A (en) * | 2018-02-07 | 2018-06-05 | 昆明椿鸿父子食品有限公司 | A kind of mango oriental cherry cake and preparation method thereof |
| CN108432846A (en) * | 2018-02-07 | 2018-08-24 | 昆明椿鸿父子食品有限公司 | A kind of fresh peony flower cake and preparation method thereof |
| CN108812809A (en) * | 2018-08-08 | 2018-11-16 | 周开启 | A kind of Tea Flower flower cake and preparation method thereof |
| CN108935590A (en) * | 2018-09-26 | 2018-12-07 | 云南味酷食品有限公司 | Ancient method flower cake and preparation method thereof |
| CN110226616A (en) * | 2019-06-13 | 2019-09-13 | 富民嘉友食品有限公司 | A kind of health care flower cake |
| CN110074158A (en) * | 2019-06-17 | 2019-08-02 | 寻鹿(武汉)网络科技有限公司 | A kind of formula and production method of flower cake low in calories |
| CN110393205A (en) * | 2019-08-01 | 2019-11-01 | 陕西红星软香酥食品集团有限责任公司 | A kind of cake crisp skin formula and preparation process |
| CN110973205A (en) * | 2019-12-19 | 2020-04-10 | 云南信功圣安食品集团有限公司 | Konjak fresh flower cake and making process thereof |
| CN112913888A (en) * | 2021-03-11 | 2021-06-08 | 北京苏稻食品工业有限公司 | Rose cake and preparation method thereof |
| CN112913888B (en) * | 2021-03-11 | 2022-05-10 | 北京苏稻食品工业有限公司 | Rose cake and preparation method thereof |
| CN114246197A (en) * | 2021-12-24 | 2022-03-29 | 昆明生物制造研究院有限公司 | Highland barley and rose flower cake and preparation method thereof |
| CN114246197B (en) * | 2021-12-24 | 2024-03-15 | 昆明生物制造研究院有限公司 | Highland barley and rose fresh flower cake and preparation method thereof |
| CN114342985A (en) * | 2022-01-12 | 2022-04-15 | 云南嘉华食品有限公司 | Flower cake stuffing and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105532825A (en) | Fresh rose cake and making method thereof | |
| CN101647482B (en) | Green moon cake | |
| CN103932237B (en) | The preparation method of nutrition flavor duck and device | |
| KR101777649B1 (en) | Cube type flozen cheese food and manufacturing method thereof | |
| CN106721992A (en) | A kind of quick-frozen steamed stuffed bun and preparation method and application | |
| KR100770038B1 (en) | A manufacturing method of steamed bread with sweet bean jam | |
| KR102529029B1 (en) | Manufacturing method for ginseng madeleine and ginseng madeleine manufactured by the same | |
| KR101263654B1 (en) | Doughnuts dough material containing White Lotus and Doughnuts manufacturing method containing White Lotus and manufacturing method thereof prepared by the White Lotus Doughnuts | |
| KR101769863B1 (en) | Manufacturing method for natural fermented bread using cynanchum wilfordii | |
| KR101959228B1 (en) | The method for manufacturing a yomena aster muffin, and the yomena aster muffin manufactured by method | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| KR101540105B1 (en) | kneading composition using Saposhnikovia divaricata and maesil, pastry and manufacturing method of pastry | |
| CN101107939A (en) | Formula for producing cheese moon cake and manufacturing method thereof | |
| CN104757042A (en) | Tartary buckwheat cake pre-blend flour, tartary buckwheat cake and making method thereof | |
| KR101744649B1 (en) | Manufacturing method of cream with grape juice and bread | |
| CN109645088A (en) | A kind of trehalose flower mooncake and preparation method thereof | |
| KR20210041743A (en) | Apple bread and method of manufacturing the same | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN105255629A (en) | Indian jujube fermented glutinous rice | |
| CN105614246A (en) | Sticky steamed bun with creamy custard chestnut stuffing, and production method thereof | |
| KR101608047B1 (en) | Persimmon Jam method using Persimmon and Plum and Packaging. | |
| RU2747541C1 (en) | Method of preparation of flour confectionery from a thin sponge cake soaked in fruit sauce, and fruit mousse covered with confectionery chocolate velour | |
| KR20130102437A (en) | A manufacturing method of confectionery or bread containing paper mulberry and a confectionery or bread thereof | |
| CN107760551A (en) | A kind of corn mature vinegar and its manufacture craft | |
| CN107343515A (en) | A kind of orange peel red bean walnut shortbread 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: 20160504 |
|
| RJ01 | Rejection of invention patent application after publication |