CN105558826A - Bicolor jasmine flower cake - Google Patents
Bicolor jasmine flower cake Download PDFInfo
- Publication number
- CN105558826A CN105558826A CN201510921895.7A CN201510921895A CN105558826A CN 105558826 A CN105558826 A CN 105558826A CN 201510921895 A CN201510921895 A CN 201510921895A CN 105558826 A CN105558826 A CN 105558826A
- Authority
- CN
- China
- Prior art keywords
- jasmine
- slurry
- blancmange
- cake
- tea
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- 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.)
- Withdrawn
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- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 83
- 240000005385 Jasminum sambac Species 0.000 title 1
- 241000207840 Jasminum Species 0.000 claims abstract description 82
- 235000013336 milk Nutrition 0.000 claims abstract description 35
- 239000008267 milk Substances 0.000 claims abstract description 35
- 210000004080 milk Anatomy 0.000 claims abstract description 35
- 239000000843 powder Substances 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
- 238000007710 freezing Methods 0.000 claims abstract description 28
- 230000008014 freezing Effects 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
- 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
- 239000002002 slurry Substances 0.000 claims description 71
- 238000001914 filtration Methods 0.000 claims description 15
- 239000004833 fish glue Substances 0.000 claims description 12
- 230000003213 activating effect Effects 0.000 claims description 11
- 238000012856 packing Methods 0.000 claims description 8
- 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
- 238000002156 mixing Methods 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000001828 Gelatine Substances 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 2
- 235000014121 butter Nutrition 0.000 abstract 2
- 229920000159 gelatin Polymers 0.000 abstract 2
- 235000019322 gelatine Nutrition 0.000 abstract 2
- 230000001737 promoting effect Effects 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
- 239000004615 ingredient Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 4
- 238000005260 corrosion Methods 0.000 description 4
- 230000007797 corrosion Effects 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
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021185 dessert 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
- 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
- 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
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000010791 quenching Methods 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
- 239000002893 slag Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000009423 ventilation Methods 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 jasmine flower cake which is prepared from the following raw materials in parts by weight: 0.5 to 1 part of dried jasmine flower, 25 to 32 parts of matcha powder, 130 to 160 parts of white granulated sugar, 38 to 55 parts of gelatine powder, 6 to 10 parts of benzoic acid and salt, 250 to 280 parts of unsalted butter, and 280 to 320 parts of coconut cream. A preparation method of the bicolor jasmine flower cake comprises the steps of soaking the dried jasmine flower by using hot water to obtain jasmine flower tea; boiling the white granulated sugar, the gelatine powder and cold water to a boiling point and stirring; adding the benzoic acid and salt to obtain an batching paste; mixing a half of the batching paste and the jasmine flower tea to obtain a jasmine flower paste; mixing the other part of the batching paste, the coconut cream and the unsalted butter to obtain a milk paste; pouring a half of the milk paste into a cake cube tray to be frozen, so that a blancmange is prepared; mixing the other half of the milk paste and the matcha powder to obtain a matcha milk paste; pouring the matcha milk paste to the upper side of the blancmange cube tray to be frozen, so that a matcha blancmange is prepared; finally, pouring the jasmine flower paste to the upper side of the matcha blancmange cube tray, freezing, cutting, and packaging by using a packaging machine and a special package bag so as to obtain the bicolor jasmine flower cake which is green, good in quality, and capable of promoting the circulation of qi and expelling stagnation.
Description
Technical field
The present invention relates to a kind of jasmine cake, particularly a kind of double-colored jasmine cake with activating QI to alleviate the depression.
Technical background
Jasmine cake is modern snack dessert, mainly with glutinous rice flour, jasmine 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.Current market rarely has jasmine cake product, and its kind is single, lacks aesthetic feeling, and not easily stores.
This product adds batching for raw material and new technology production with natural green major ingredient glutinous rice, jasmine, matcha powder, and smooth in taste, also has clearing heat and detoxicating, activating QI to alleviate the depression 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 Jasmine profile is beautiful, give off a strong fragrance, lastingly fresh, be a most salable jasmine tea kind on market, have clear liver and improve vision, promote the production of body fluid to quench thirst, defaecation Li Shui, expel pathogenic wind from the body surface, hard tooth, beneficial strength, hypotensive, anticancer, anti-ageing effect, people is promoted longevity, physically and mentally healthy.Therefore, be necessary that invention is a kind of with the double-colored jasmine cake technical matters having aesthetic feeling and activating QI to alleviate the depression effect concurrently, to promote glutinous rice, jasmine planting scale output further develops.
Summary of the invention
The object of the invention is for the shortage of market double-colored jasmine cake process technology and product demand problem, a kind of preparing process exquisiteness is provided, jasmine glutinous rice is excellently joined, clearing heat and detoxicating, activating QI to alleviate the depression, the double-colored jasmine 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 jasmine cake, is characterized in that, the main preparing process of this double-colored jasmine cake is bubbled open by jasmine hot water, obtains jasmine 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 jasmine to make tea, obtain jasmine 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 jasmine slurry is poured into and smear above tea blancmange lattice dish, cut shape after refrigeration, then pack with packing machine and package box special bag, namely obtain the double-colored jasmine cake of green high quality and activating QI to alleviate the depression.
Described jasmine does as strictly gathering through fresh jasmine, 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: jasmine does 0.5-1 part, matcha powder 25-32 part, white granulated sugar 130-160 part, fish glue powder 38-55 part, benzoic acid and salt 6-10 part, whipping cream 250-280 part, coconut palm slurry 280-320 part by following weight ratio.
Clean out dry for jasmine, naturally drain, hot water bubbles open, and hot water temperature is 80 DEG C ~ 90 DEG C, obtains jasmine 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 jasmine make tea stir for subsequent use, obtain jasmine 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 by jasmine slurry pour into frozen smear above tea blancmange lattice dish, refrigeration 1 ~ 2h, freezing temperature is subzero 4 DEG C ~ 10 DEG C, after cutting shape use packing machine and package box special bag pack, namely obtain the double-colored jasmine cake of green high quality and activating QI to alleviate the depression.
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 jasmine 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 jasmine cake producing different content and taste.
Beneficial effect: the present invention is through repetition test, success weighs refinement in proportion and utilizes glutinous rice, jasmine, matcha powder and batching to join the new technology of the double-colored jasmine 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, jasmine and batching resource in a large number; effectively can realize again the double-colored jasmine cake of rapidly and efficiently, activating QI to alleviate the depression, fully natural green health clearing heat and detoxicating with low-cost production, to promote glutinous rice, jasmine planting scale output further develops.
Specific embodiment
Embodiment 1:
1) raw material for standby is taken by following weight ratio: dry 0.5 part of jasmine, matcha powder 25 parts, white granulated sugar 130 parts, 38 parts, fish glue powder, benzoic acid and salt 6 parts, whipping cream 250 parts, coconut palm starch 280 parts.
2) jasmine is done 0.5kg to clean out, naturally drain, bubble open with the hot water of 18kg, hot water temperature is 80 DEG C ~ 90 DEG C, obtains jasmine and make tea after 10min.
3) white sugar 13kg, fish glue powder 3.8kg are stirred, boil after adding the cold water of 70kg, 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 jasmine make tea stir for subsequent use, obtain jasmine slurry; Second half slurry of preparing burden, adds 28kg coconut palm slurry and 25kg 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 2.5kg 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 by jasmine slurry pour into frozen smear above tea blancmange lattice dish, refrigeration 1 ~ 2h, freezing temperature is subzero 4 DEG C ~ 10 DEG C, after cutting shape use packing machine and package box special bag pack, namely obtain the double-colored jasmine cake of green high quality and activating QI to alleviate the depression.
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 jasmine 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 jasmine cake producing different content and taste.
Embodiment 2:
1) raw material for standby is taken by following weight ratio: jasmine does 0.1kg, matcha powder 3kg, white granulated sugar 14kg, fish glue powder 4.8kg, benzoic acid and salt 0.7kg, whipping cream 26kg, coconut palm slurry 32kg.
2) jasmine is done 0.1kg to clean out, naturally drain, bubble open with the hot water of 22kg, hot water temperature is 80 DEG C ~ 90 DEG C, obtains jasmine and make tea after 10min.
3) white sugar 14kg, fish glue powder 4.8kg are stirred, boil after adding the cold water of 82kg, 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 jasmine make tea stir for subsequent use, obtain jasmine slurry; Second half slurry of preparing burden, adds 32kg coconut palm slurry and 26kg 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 by jasmine slurry pour into frozen smear above tea blancmange lattice dish, refrigeration 1 ~ 2h, freezing temperature is subzero 4 DEG C ~ 10 DEG C, after cutting shape use packing machine and package box special bag pack, namely obtain the double-colored jasmine cake of green high quality and activating QI to alleviate the depression.
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 jasmine 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 jasmine cake producing different content and taste.
Embodiment 3:
1) raw material for standby is taken by following weight ratio: jasmine does 0.1kg, matcha powder 3.2kg, white granulated sugar 15kg, fish glue powder 5.2kg, benzoic acid and salt 0.9kg, whipping cream 27kg, coconut palm slurry 32kg.
2) clean out dry for 0.1kg jasmine, naturally drain, bubble open with the hot water of 30kg, hot water temperature is 80 DEG C ~ 90 DEG C, obtains jasmine and make tea after 10min.
3) white sugar 15kg, fish glue powder 5.2kg are stirred, boil after adding the cold water of 90kg, after filtration, be cooled to 60 degree, add benzoic acid and salt 0.9kg, slurry of must preparing burden.
4) get half batching slurry with jasmine make tea stir for subsequent use, obtain jasmine slurry; Second half slurry of preparing burden, adds 32kg coconut palm slurry and 27kg 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 3.2kg 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 by jasmine slurry pour into frozen smear above tea blancmange lattice dish, refrigeration 1 ~ 2h, freezing temperature is subzero 4 DEG C ~ 10 DEG C, after cutting shape use packing machine and package box special bag pack, namely obtain the double-colored jasmine cake of green high quality and activating QI to alleviate the depression.
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 jasmine 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 jasmine cake producing different content and taste.
Claims (1)
1. a double-colored jasmine cake, is characterized in that:
Raw material for standby is taken: jasmine does 0.5-1 part, matcha powder 25-32 part, white granulated sugar 130-160 part, fish glue powder 38-55 part, benzoic acid and salt 6-10 part, whipping cream 250-280 part, coconut palm slurry 280-320 part by following weight ratio; Cleaned out by jasmine, naturally drain, bubble open with hot water, hot water temperature is 80 DEG C ~ 90 DEG C, obtains jasmine 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 jasmine make tea stir for subsequent use, obtain jasmine 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 by jasmine slurry pour into frozen smear above tea blancmange lattice dish, refrigeration 1 ~ 2h, freezing temperature is subzero 4 DEG C ~ 10 DEG C, after cutting shape use packing machine and package box special bag pack, namely obtain the double-colored jasmine cake of green high quality and activating QI to alleviate the depression.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510921895.7A CN105558826A (en) | 2015-12-14 | 2015-12-14 | Bicolor jasmine flower cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510921895.7A CN105558826A (en) | 2015-12-14 | 2015-12-14 | Bicolor jasmine flower cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558826A true CN105558826A (en) | 2016-05-11 |
Family
ID=55869943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510921895.7A Withdrawn CN105558826A (en) | 2015-12-14 | 2015-12-14 | Bicolor jasmine flower cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105558826A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417528A (en) * | 2016-10-21 | 2017-02-22 | 广西横县百利食品有限公司 | Jasmine flower cakes and production method thereof |
-
2015
- 2015-12-14 CN CN201510921895.7A patent/CN105558826A/en not_active Withdrawn
Non-Patent Citations (2)
| Title |
|---|
| 唯美似夏花: ""茉莉奶冻"", 《HTTP://WWW.360DOC.COM/CONTENT/13/0426/18/5545997_281122211.SHTML》 * |
| 阿瑟00C72: ""抹茶椰汁糕"", 《HTTPS://BAIKE.BAIDU.COM/ITEM/抹茶椰汁糕/17090606》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417528A (en) * | 2016-10-21 | 2017-02-22 | 广西横县百利食品有限公司 | Jasmine flower cakes and production method thereof |
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| C06 | Publication | ||
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Application publication date: 20160511 |