CN105875757A - Garlic-flavor pastries and preparation method thereof - Google Patents
Garlic-flavor pastries and preparation method thereof Download PDFInfo
- Publication number
- CN105875757A CN105875757A CN201410803318.3A CN201410803318A CN105875757A CN 105875757 A CN105875757 A CN 105875757A CN 201410803318 A CN201410803318 A CN 201410803318A CN 105875757 A CN105875757 A CN 105875757A
- Authority
- CN
- China
- Prior art keywords
- parts
- garlic
- prickly ash
- ginger
- chinese prickly
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 title abstract 7
- 235000014594 pastries Nutrition 0.000 title abstract 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 47
- 235000004611 garlic Nutrition 0.000 claims abstract description 46
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 32
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 32
- 235000008397 ginger Nutrition 0.000 claims abstract description 32
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 27
- 239000008159 sesame oil Substances 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 24
- 239000011248 coating agent Substances 0.000 claims abstract description 17
- 238000000576 coating method Methods 0.000 claims abstract description 17
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 235000014121 butter Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 235000013601 eggs Nutrition 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 3
- 241000234314 Zingiber Species 0.000 claims description 30
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 18
- 240000004760 Pimpinella anisum Species 0.000 claims description 18
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000007670 refining Methods 0.000 abstract description 2
- 240000007232 Illicium verum Species 0.000 abstract 2
- 235000008227 Illicium verum Nutrition 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000007605 air drying Methods 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 9
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 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 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 101100279438 Caenorhabditis elegans egg-3 gene Proteins 0.000 description 1
- 101100279440 Caenorhabditis elegans egg-4 gene Proteins 0.000 description 1
- 101100279441 Caenorhabditis elegans egg-5 gene Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000013403 specialized food Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses garlic-flavor pastries and a preparation method thereof. The garlic-flavor pastries comprise the following raw materials in parts by weight: 4-8 parts of garlic, 3-5 parts of Chinese prickly ash, 1-2 parts of star anises, 6-10 parts of table salt, 2-5 parts of fresh gingers, 20-30 parts of flour, 3-6 parts of eggs, 4-7 parts of butter, 2-4 parts of baking soda, 1-2 parts of yeast, 10-20 parts of fresh milk and 15-30 parts of rapeseed oil. The preparation method comprises the following major steps: carrying out washing, carrying out natural air-drying, carrying out artificial drying, refining oil, carrying out mixed fermentation, carrying out baking, carrying out coating with sesame oil for multiple times and so on. The garlic-flavor pastries provided by the invention have unique garlic aroma. Compared with traditional cakes, the garlic-flavor pastries have unique Chinese flavor for the garlic, the Chinese prickly ash, the star anises, the fresh ginger and the like are utilized as the raw materials for preparation; thus, the garlic-flavor pastries are capable of meeting the requirements of some consumers who do not like sweet cakes.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to cake processing technique field, particularly relate to one
Plant garlic flavouring point and preparation method thereof.
Background technology
Cake is a kind of traditional and time-honored food, its have softness, fragrant and sweet, tasty and refreshing, color and luster is deep yellow,
High resilience, entrance egg perfume, long times of aftertaste, the digestible feature of appearance.Detect according to scientific research department, this cake
Containing trace elements such as protein 9.1%, plant fat 7.6%, total reducing sugar 38%, the most phosphorous, calcium, it is suitable old
Middle green grass or young crops and a kind of specialty food of children.The living standard day by day improved along with people, demand increases, cake
Point has combined with modern science by traditional handicraft and has carried out industrialized production, as used eggbeater, the reddest
Mechanical production line and the raw material such as outside line oven, the most both improve work efficiency, improve again quality, full
Foot consumers in general demands.Cake is usually with fresh hen egg, white sugar, sesame oil essence, flour as primary raw material,
Refined baking forms, golden yellow glossy, and of fine quality delicious, finger pressure plays nest, refers to put and puts down again, and raw meat is not oiliness, soft
Good to eat.
Along with being continually changing of people's taste, traditional cake does not the most possess bigger market competition strength,
Society is one and pursues natural, the healthy epoch, wants so traditional common cake can not meet
Asking, sales volume is reasonable the most on the market is usually Fruit cake, owing to Fruit cake has exquisite beautiful
Outward appearance, and the interspersing so that the great appearance of this kind of Fruit cake of fruit pulp, become the kind that sales volume is the highest.
But its basic or preparation method of the cake that employing is conventional of present Fruit cake, simply on the basis of this
Add pulp, although taste and appearance can be promoted, but the moisture also having in fruit can affect the guarantor of finished product cake
The matter phase, rotten situation of going mouldy easily occurs, have a strong impact on quality and be easily caused eater pathology etc. occurs
Problem, potential safety hazard is bigger；And fruit is placed in cake for a long time, nutritional labeling easily runs off, and loses water
The really nutrition essence of cake；Additionally, traditional Fruit cake use equally sucrose as the primary raw material of sugar,
Sweet taste weight is the most greasy.
And owing to cake is typically all baking, easily get angry after practicality too much, it is mainly reflected in edible
There is the symptom such as canker sore, dry mouth and parching tongue in crowd, it is clear that traditional cake does not has the merit of heat-clearing and fire-reducing
Effect；Additionally, no matter be traditional cake or the other kinds of cake such as fruity cake or chocolate, he
Be typically all sweet taste, taste is more single, but some consumer do not like the cake of sweet taste, it is clear that
Present cake can not meet the requirement of this some consumers.
Summary of the invention
It is desirable to provide a kind of garlic flavouring point and preparation method thereof, to solve existing for traditional fruit cake
Easily go mouldy rotten, the shelf-life is short, nutritional labeling easily runs off, harmful components are many, taste is single and
The problem of sweet taste weight.
The present invention is achieved by following technical solution:
A kind of garlic flavouring point, including following raw material: garlic 4-8 part, Chinese prickly ash 3-5 part, anistree 1-2 part,
Salt 6-10 part, ginger 2-5 part, flour 20-30 part, egg 3-6 part, butter 4-7 part, sodium bicarbonate 2-4 part,
Yeast 1-2 part, fresh milk 10-20 part, rapeseed oil 15-30 part.
Described garlic flavouring point is composed of the following raw materials by weight: garlic 5-7 part, Chinese prickly ash 3.5-4.7 part, anistree
1.2-1.8 part, salt 7-9 part, ginger 2.3-4.5 part, flour 23-28 part, egg 4-5.8 part, butter 4.5-6 part,
Sodium bicarbonate 2.5-3.5 part, yeast 1.2-1.7 part, fresh milk 15-18 part, rapeseed oil 18-25 part.
Described garlic flavouring point is composed of the following raw materials by weight: 6 parts of garlic, 4 parts of Chinese prickly ash, anistree 1.5 parts, food
Salt 8 parts, 3 parts of ginger, 25 parts of flour, 5 parts of egg, 4.8 parts of butter, 3 parts of sodium bicarbonate, 1.5 parts of yeast is fresh
Milk 16 parts, rapeseed oil 20 parts.
A kind of preparation method of garlic flavouring point, the method comprises the following steps:
(1) take garlic, Chinese prickly ash, anise and ginger by weight, clean up rear natural drying, to aqueous
Amount≤10%；
(2) garlic, Chinese prickly ash, anise and the ginger after step (1) natural drying is put into temperature and be 50-60 DEG C
Drying in oven 10-12 hour, to water content≤3%；
(3) garlic, Chinese prickly ash, anise and the ginger after step (2) artificial drying is refined in rapeseed oil
10-15s also filters out residue to obtain sesame oil standby；
(4) take flour, egg, butter, salt, sodium bicarbonate, yeast and fresh milk by weight to be sufficiently mixed
Stir, standing for fermentation 20-30min；
(5) dough mould mixed in step (4) is held as in baking box that temperature is 120-140 DEG C
Baking 30-45min, baking process is with the coating of sesame oil several times；
(6) to be baked complete and be cooled to room temperature and get product.
Described step (5) at least contains the coating of three sesame oil, often after baking 10-15min, cake is taken out
Coat a sesame oil.
The invention has the beneficial effects as follows:
Compared with prior art, garlic flavouring point and preparation method thereof that the present invention provides, first by garlic, Chinese prickly ash,
Anistree and ginger is dried, and then garlic, Chinese prickly ash, anise and ginger is refined in rapeseed oil and obtains sesame oil,
Along with the coating of sesame oil several times in the cooking process carrying out cake, finally give the cake of garlic taste,
Compared to traditional cake, the present invention uses garlic, Chinese prickly ash, anise and ginger etc. as making raw material, has
There is the Chinese taste of uniqueness, part can be met and do not like the requirement of sweet taste cake consumer.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is described further, but required protection domain
It is not limited to described；
Embodiment 1: take 4 parts of garlic, 5 parts of Chinese prickly ash, anistree 2 parts and 5 parts of ginger, clean up rear natural drying,
To water content≤10%；Garlic after natural drying, Chinese prickly ash, anise and ginger are put into the baking that temperature is 60 DEG C
Dry 12 hours in case, to water content≤3%；Garlic after artificial drying, Chinese prickly ash, anise and ginger are existed
Refining 15s filter out residue to obtain sesame oil standby in 30 portions of rapeseed oils；Take 30 parts of flour, 6 parts of egg, butter
7 parts, salt 10 parts, 4 parts of sodium bicarbonate, 2 parts of yeast and fresh milk 20 parts are sufficiently mixed and stir, standing for fermentation
30min；Mixed dough mould is held as toasted 30min in baking box that temperature is 140 DEG C, toasted
Journey at least contains the coating of three sesame oil, and cake often takes out after baking 10min sesame oil of coating；To be baked
Complete and be cooled to room temperature to get product.
Embodiment 2: take 5 parts of garlic, 4 parts of Chinese prickly ash, anistree 1.5 parts and 3 parts of ginger, naturally dry after cleaning up
Dry, to water content≤10%；It is 50 that garlic after natural drying, Chinese prickly ash, anise and ginger are put into temperature
DEG C drying in oven 10 hours, to water content≤3%；By the garlic after artificial drying, Chinese prickly ash, anise and
Ginger is refined 10s in 15 portions of rapeseed oils and filters out residue to obtain sesame oil standby；Take 20 parts of flour, egg 3
Part, 4 parts of butter, salt 6 parts, 2 parts of sodium bicarbonate, 1 part of yeast and fresh milk 10 parts are sufficiently mixed and stir,
Standing for fermentation 20min；Mixed dough mould is held as toasted in baking box that temperature is 120 DEG C
45min, baking process at least contains the coating of three sesame oil, cake often takes out after baking 15min coating one
Secondary sesame oil；To be baked complete and be cooled to room temperature and get product.
Embodiment 3: take 6 parts of garlic, 3.5 parts of Chinese prickly ash, anistree 1.3 parts and 2.3 parts of ginger, natural after cleaning up
It is dried, to water content≤10%；It is 55 that garlic after natural drying, Chinese prickly ash, anise and ginger are put into temperature
DEG C drying in oven 11 hours, to water content≤3%；By the garlic after artificial drying, Chinese prickly ash, anise and
Ginger is refined 12s in 18 portions of rapeseed oils and filters out residue to obtain sesame oil standby；Take 25 parts of flour, egg 4
Part, 5 parts of butter, salt 7 parts, 2.7 parts of sodium bicarbonate, 1.3 parts of yeast and fresh milk 17 parts are sufficiently mixed and stir,
Standing for fermentation 26min；Mixed dough mould is held as toasted in baking box that temperature is 125 DEG C
30min, baking process at least contains the coating of three sesame oil, cake often takes out after baking 10min coating one
Secondary sesame oil；To be baked complete and be cooled to room temperature and get product.
Embodiment 4: take 7 parts of garlic, 4.5 parts of Chinese prickly ash, anistree 1.8 parts and 2.7 parts of ginger, natural after cleaning up
It is dried, to water content≤10%；It is 58 that garlic after natural drying, Chinese prickly ash, anise and ginger are put into temperature
DEG C drying in oven 11 hours, to water content≤3%；By the garlic after artificial drying, Chinese prickly ash, anise and
Ginger is refined 13s in 25 portions of rapeseed oils and filters out residue to obtain sesame oil standby；Take 28 parts of flour, egg 5.5
Part, 6 parts of butter, salt 9 parts, 3.2 parts of sodium bicarbonate, 1.8 parts of yeast and fresh milk 16 parts are sufficiently mixed and stir,
Standing for fermentation 30min；Mixed dough mould is held as toasted in baking box that temperature is 135 DEG C
45min, baking process at least contains the coating of three sesame oil, cake often takes out after baking 15min coating one
Secondary sesame oil；To be baked complete and be cooled to room temperature and get product.
Embodiment 5: take 6 parts of garlic, 4 parts of Chinese prickly ash, anistree 1.5 parts and 3 parts of ginger, naturally dry after cleaning up
Dry, to water content≤10%；It is 52 that garlic after natural drying, Chinese prickly ash, anise and ginger are put into temperature
DEG C drying in oven 12 hours, to water content≤3%；By the garlic after artificial drying, Chinese prickly ash, anise and
Ginger is refined 14s in 20 portions of rapeseed oils and filters out residue to obtain sesame oil standby；Take 25 parts of flour, egg 5
Part, 4.8 parts of butter, salt 8 parts, 3 parts of sodium bicarbonate, 1.5 parts of yeast and fresh milk 16 parts are sufficiently mixed and stir,
Standing for fermentation 25min；Mixed dough mould is held as toasted in baking box that temperature is 130 DEG C
40min, baking process at least contains the coating of 4 sesame oil, often after baking 10min, cake is taken out coating once
Sesame oil；To be baked complete and be cooled to room temperature and get product.
Claims (5)
1. a garlic flavouring point, it is characterised in that: include following raw material: garlic 4-8 part, Chinese prickly ash 3-5
Part, anistree 1-2 part, salt 6-10 part, ginger 2-5 part, flour 20-30 part, egg 3-6 part, butter 4-7 part,
Sodium bicarbonate 2-4 part, yeast 1-2 part, fresh milk 10-20 part, rapeseed oil 15-30 part.
Garlic flavouring point the most according to claim 1, it is characterised in that: it is by following raw material group
Become: garlic 5-7 part, Chinese prickly ash 3.5-4.7 part, anistree 1.2-1.8 part, salt 7-9 part, ginger 2.3-4.5 part, face
Powder 23-28 part, egg 4-5.8 part, butter 4.5-6 part, sodium bicarbonate 2.5-3.5 part, yeast 1.2-1.7 part, fresh milk
15-18 part, rapeseed oil 18-25 part.
Garlic flavouring point the most according to claim 1, it is characterised in that: it is by following raw material group
Become: 6 parts of garlic, 4 parts of Chinese prickly ash, anistree 1.5 parts, salt 8 parts, 3 parts of ginger, 25 parts of flour, 5 parts of egg,
4.8 parts of butter, 3 parts of sodium bicarbonate, 1.5 parts of yeast, fresh milk 16 parts, rapeseed oil 20 parts.
4. the preparation method of the garlic flavouring point as described in any one of claim 1-3, it is characterised in that: should
Method comprises the following steps:
(1) take garlic, Chinese prickly ash, anise and ginger by weight, clean up rear natural drying, to aqueous
Amount≤10%；
(2) garlic, Chinese prickly ash, anise and the ginger after step (1) natural drying being put into temperature is 50-60
DEG C drying in oven 10-12 hour, to water content≤3%；
(3) garlic, Chinese prickly ash, anise and the ginger after step (2) artificial drying is refined in rapeseed oil
10-15s also filters out residue to obtain sesame oil standby；
(4) take flour, egg, butter, salt, sodium bicarbonate, yeast and fresh milk by weight to be sufficiently mixed
Stir, standing for fermentation 20-30min；
(5) dough mould mixed in step (4) is held as in baking box that temperature is 120-140 DEG C
Baking 30-45min, baking process is with the coating of sesame oil several times；
(6) to be baked complete and be cooled to room temperature and get product.
The preparation method of garlic flavouring point the most according to claim 4, it is characterised in that: described step (5)
In at least contain the coating of three sesame oil, often after baking 10-15min, cake is taken out sesame oil of coating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410803318.3A CN105875757A (en) | 2014-12-19 | 2014-12-19 | Garlic-flavor pastries and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410803318.3A CN105875757A (en) | 2014-12-19 | 2014-12-19 | Garlic-flavor pastries and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105875757A true CN105875757A (en) | 2016-08-24 |
Family
ID=56701361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410803318.3A Pending CN105875757A (en) | 2014-12-19 | 2014-12-19 | Garlic-flavor pastries and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105875757A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935583A (en) * | 2018-09-14 | 2018-12-07 | 成都市彭州银裕食品有限公司 | A kind of garlic crisp-baked cake and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109709A (en) * | 1994-08-19 | 1995-10-11 | 上海科伦食品有限公司 | Biscuit of plant spice series and producing process |
| CN102461638A (en) * | 2010-11-12 | 2012-05-23 | 宋欣华 | Spicy curry bread |
| CN102972471A (en) * | 2012-09-29 | 2013-03-20 | 江苏爱福特科技开发有限公司 | Making method for green tea fruit cake |
| CN104012625A (en) * | 2014-06-18 | 2014-09-03 | 镇江元致亨食品有限公司 | Making method for iced meat and date cakes |
| CN104041559A (en) * | 2014-06-18 | 2014-09-17 | 南京麦思德餐饮管理有限公司 | Method for baking garlic flavour biscuits |
| CN105875730A (en) * | 2014-10-09 | 2016-08-24 | 遵义市谢老五食品厂 | Garlic egg cake and method for making same |
-
2014
- 2014-12-19 CN CN201410803318.3A patent/CN105875757A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109709A (en) * | 1994-08-19 | 1995-10-11 | 上海科伦食品有限公司 | Biscuit of plant spice series and producing process |
| CN102461638A (en) * | 2010-11-12 | 2012-05-23 | 宋欣华 | Spicy curry bread |
| CN102972471A (en) * | 2012-09-29 | 2013-03-20 | 江苏爱福特科技开发有限公司 | Making method for green tea fruit cake |
| CN104012625A (en) * | 2014-06-18 | 2014-09-03 | 镇江元致亨食品有限公司 | Making method for iced meat and date cakes |
| CN104041559A (en) * | 2014-06-18 | 2014-09-17 | 南京麦思德餐饮管理有限公司 | Method for baking garlic flavour biscuits |
| CN105875730A (en) * | 2014-10-09 | 2016-08-24 | 遵义市谢老五食品厂 | Garlic egg cake and method for making same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935583A (en) * | 2018-09-14 | 2018-12-07 | 成都市彭州银裕食品有限公司 | A kind of garlic crisp-baked cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669243B (en) | Method for making phaseolus coccineus and green tea biscuit | |
| CN103609638A (en) | Purple sweet potato egg tart and preparing method thereof | |
| CN105165988A (en) | A kind of ice skin mooncake at normal temperature and preparation method thereof | |
| CN105410142A (en) | Mooncake with white tea flavor | |
| CN102919908A (en) | Sesame paste containing pumpkin seed kernels | |
| KR101732934B1 (en) | Preparation method of jujube paste and food using the same | |
| KR101591646B1 (en) | Lotus root cookie and method of manufacturing the same | |
| CN105875756A (en) | Fruit-flavor leisure biscuits and preparation method thereof | |
| CN105875731A (en) | Scallion egg cake and method for making same | |
| CN105875755A (en) | Fruit flavored cakes and manufacturing method thereof | |
| CN105875760A (en) | Spiced salt cakes and manufacturing method thereof | |
| KR20130102437A (en) | A manufacturing method of confectionery or bread containing paper mulberry and a confectionery or bread thereof | |
| CN101380034A (en) | Carrot cake | |
| CN105875757A (en) | Garlic-flavor pastries and preparation method thereof | |
| CN104115898A (en) | Green laver pie and preparation method thereof | |
| CN103535421A (en) | Fiddlehead-flavored cookies | |
| CN105875759A (en) | Chive-flavor pastries and preparation method thereof | |
| CN105875730A (en) | Garlic egg cake and method for making same | |
| CN105875732A (en) | Egg cake capable of clearing inner heat and method for making same | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN105875758A (en) | Heat-clearing and pathogenic fire-reducing pastries and preparation method thereof | |
| CN105875733A (en) | Fruity egg cake and method for making same | |
| KR102159118B1 (en) | Method for producing tiger dried persimmon bread | |
| CN107439768A (en) | A kind of Sugarless type sweet osmanthus water chestnut cake and preparation method thereof | |
| KR101914941B1 (en) | Perilla sujebi and manufacturing 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 | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |
|
| WD01 | Invention patent application deemed withdrawn after publication |