CN106418149A - Crab cream cakes and preparation method thereof - Google Patents
Crab cream cakes and preparation method thereof Download PDFInfo
- Publication number
- CN106418149A CN106418149A CN201610865696.3A CN201610865696A CN106418149A CN 106418149 A CN106418149 A CN 106418149A CN 201610865696 A CN201610865696 A CN 201610865696A CN 106418149 A CN106418149 A CN 106418149A
- Authority
- CN
- China
- Prior art keywords
- parts
- eriocheir sinensiss
- cream cake
- preparation
- crab
- 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.)
- Withdrawn
Links
- 239000006071 cream Substances 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 235000019991 rice wine Nutrition 0.000 claims abstract description 13
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 12
- 239000008170 walnut oil Substances 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 241000371997 Eriocheir sinensis Species 0.000 claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 12
- 241000628997 Flos Species 0.000 claims description 8
- 230000006835 compression Effects 0.000 claims description 8
- 238000007906 compression Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000021028 berry Nutrition 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 4
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000009288 screen filtration Methods 0.000 claims description 4
- 235000019082 Osmanthus Nutrition 0.000 claims description 3
- 241000333181 Osmanthus Species 0.000 claims description 3
- 239000002671 adjuvant Substances 0.000 claims description 3
- 230000003796 beauty Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 231100000614 poison Toxicity 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 239000003440 toxic substance Substances 0.000 claims description 3
- 240000001414 Eucalyptus viminalis Species 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims description 2
- 240000002114 Satureja hortensis Species 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 235000014101 wine Nutrition 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 6
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 240000005250 Chrysanthemum indicum Species 0.000 abstract 1
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 235000014435 Mentha Nutrition 0.000 abstract 1
- 241001072983 Mentha Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000014569 mints Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 241000246354 Satureja Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000037237 body shape Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000003780 keratinization Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 210000001625 seminal vesicle Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 201000010653 vesiculitis Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Confectionery (AREA)
Abstract
The present invention relates to the technical field of food and particularly relates to crab cream cakes and a preparation method thereof. The crab cream cakes are prepared from main materials and accessory materials. The main materials comprise the following materials in parts by weight: 30-35 parts of crab cream and 20-25 parts of flour. The accessory materials comprise the following materials in parts by weight: 5-8 parts of honey, 13-15 parts of Chinese wolfberry fruits, 21-24 parts of chrysanthemums, 16-20 parts of mints, 15-17 parts of red dates, 20-25 parts of walnut oil, 13-16 parts of fine granulated sugar, 8-10 parts of maltose, 21-23 parts of rice wine and 5-10 parts of sour vinegar. The raw materials are evenly mixed according to a proportioning ratio and the crab cream cakes are prepared by a certain technology. Beneficial effects are as follows: the crab cream cakes are fragrant and sweet in mouthfeel, at the same time have a cooling feeling, are rich in nutrients, and have health-care effects of beautifying features, promoting digestion, clearing heat and relieving toxins, supplementing blood and qi, etc.
Description
Technical field
Invention is related to food technology field, and in particular to a kind of Eriocheir sinensiss cream cake and preparation method thereof.
Background technology
Eriocheir sinensiss are Arthropoda Crustacea animal, and delicious flavour is nutritious, wherein containing rich in protein and micro-
Secondary element, has good tonic effect to body, also contains more vitamin A in Eriocheir sinensiss, helpful to the keratinization of skin.Eriocheir sinensiss
Also tuberculosis effect, eating Eriocheir sinensiss has greatly tonification to rehabilitation lungy.And Eriocheir sinensiss living are after cultivation base is left, by transport
More difficult with fresh-keeping, Eriocheir sinensiss after death can also produce toxin in vivo, it is impossible to edible.Therefore in recent years, with crab cultivation yield
Increase sharply, the food type that related Eriocheir sinensiss are processed into is also more and more, and firmly gets liking for consumer.Eriocheir sinensiss processing system
Product are made using the crab meat of Eriocheir sinensiss, crab roe, crab crea etc. mostly, and crab meat, crab roe, crab crea are respectively containing the different battalion beneficial to human body
Form point, wherein crab crea contains the compositions such as rich in protein, fatty acid, vitamin, and crab crea is the seminal fluid of male Eriocheir sinensiss seminal vesicle and device
The set of official.
Content of the invention
For solving above-mentioned technical problem, the invention provides a kind of Eriocheir sinensiss cream cake and preparation method thereof.
The technical solution adopted in the present invention is：
A kind of Eriocheir sinensiss cream cake and preparation method thereof, raw material includes major ingredient and stone, and wherein major ingredient weight proportion is：Crab crea 30～35
Part, 20～25 parts of flour, adjuvant weight proportion is：5～8 parts of Mel, 13～15 parts of Fructus Lycii, 21～24 parts of Flos Chrysanthemi, Herba Menthae 16～
20 parts, 15～17 parts of Fructus Jujubae, 20～25 parts of walnut oil, 13～16 parts of berry sugar, 8～10 parts of maltose, 21～23 parts of rice wine, acid
5～10 parts of vinegar, above raw material is uniformly mixed according to a ratio, and can be fabricated to Eriocheir sinensiss cream cake through certain technique.
It is preferred that：Described crab crea is a kind of white gum thing for taking out from the Eriocheir sinensiss body of fresh male.
It is preferred that：The alcohol content of described rice wine is 38-50%.
It is preferred that：The preferred osmanthus honey of described Mel.
A kind of preparation method of described Eriocheir sinensiss cream cake is comprised the following steps：
Step 1：Be put into after 30～35 parts of crab crea and 21～23 parts of rice wine are stirred warm fire in the pot for fill clear water steam 12～
15 minutes, obtain the crab crea of solid, shaped；
Step 2：The crab crea of solid, shaped is ground into powder, and after screen filtrations more than 100 mesh, takes the Eriocheir sinensiss of powder
28～33 parts of cream.
Step 3：After 21～24 parts of Flos Chrysanthemi and 16～20 parts of Herba Menthae are cleaned up, it is put in pot and adds clear water warm fire to endure
System, obtains solution A；
Step 4：After cleaning up 13～15 parts of Fructus Lycii and 15～17 parts of Fructus Jujubae respectively, it is put into warm fire in pot and steams 8～10 minutes,
Obtain mixture B；
Step 5：15～20 parts of walnut oil and mixture B are poured into quick-fried in pot, until savory elegant out after, add powder
The crab crea of shape, 5～10 parts of vinegar simultaneously constantly stir-fry 3～5 minutes；
Step 6：Continue solution A, 13～16 parts of berry sugar, 8～10 parts of maltose constantly stirring on the basis of step 5 to turn over
Fry, until the mixture mix homogeneously in pot, and there is the purees of viscosity；
Step 7：3～5 parts of walnut oil is continuously added in the basis of step 6, after Mel 5～8, warm fire stirring stir-fries 5～7 minutes,
The raw material of Eriocheir sinensiss cream cake is obtained；
Step 8：By 20～25 parts of flour with warm water soft become dough：
Step 9：With dough, the raw material of Eriocheir sinensiss cream cake is wrapped up and after the compression of cake of press prototype, you can extrude oneself happiness
The model of good Eriocheir sinensiss cream cake；
Step 10：Compression model Eriocheir sinensiss cream cake out is put into warm fire in pot steam 10～15 minutes, you can obtain Eriocheir sinensiss cream cake.
It is preferred that：Described step 1 is mixed using the rice wine that alcohol content is 38～50% and crab crea, and warm fire steams 12～15 points
Clock can effectively remove the fishy smell of crab crea and also will not leave denseer vinosity in crab crea.
It is preferred that：Described step 3 add the clear water in pot be 40～50 parts and boil remaining 1/3rd water.
It is preferred that：The combination of the Mel of the osmanthus honey of the addition and vinegar can aid in appetizing, beauty, heat-clearing and toxic substances removing,
The effects such as moisturizing.
The beneficial effects of the present invention is:A kind of Eriocheir sinensiss cream cake not only sweet mouthfeel, simultaneous with a kind of refrigerant sense, and
Rich in nutrition content, has beauty, promotion digestion, heat-clearing and toxic substances removing, the health-care effect such as supplementary vim and vigour.
Description of the drawings
Fig. 1 is a kind of schematic flow sheet of heretofore described Eriocheir sinensiss cream cake and preparation method thereof.
Specific embodiment
The following enforcement to the present invention is further described as shown in Figure 1, there is shown, can be more so as to those skilled in the art
Good understanding is simultaneously implemented.
The technical solution adopted in the present invention is：
A kind of Eriocheir sinensiss cream cake and preparation method thereof, raw material includes major ingredient and stone, and wherein major ingredient weight proportion is：Crab crea 30～35
Part, 20～25 parts of flour, adjuvant weight proportion is：5～8 parts of Mel, 13～15 parts of Fructus Lycii, 21～24 parts of Flos Chrysanthemi, Herba Menthae 16～
20 parts, 15～17 parts of Fructus Jujubae, 20～25 parts of walnut oil, 13～16 parts of berry sugar, 8～10 parts of maltose, 21～23 parts of rice wine, acid
5～10 parts of vinegar, above raw material is uniformly mixed according to a ratio, and can be fabricated to Eriocheir sinensiss cream cake through certain technique.
Embodiment 1
Described a kind of Eriocheir sinensiss cream cake and preparation method thereof, specific as follows：
Step 1：It is put into warm fire in the pot for fill clear water after 30 parts of crab crea and 21 parts of rice wine are stirred to steam 12 minutes, consolidate
The crab crea of body shape, the alcohol content of rice wine shown in which is 38%；
Step 2：The crab crea of solid, shaped is ground into powder, and after screen filtrations more than 100 mesh, takes the Eriocheir sinensiss of powder
28 parts of cream；
Step 3：After 21 parts of Flos Chrysanthemi and 16 parts of Herba Menthae are cleaned up, it is put in pot and adds 40 parts of clear water brewed by warm fire to clear water
Surpluses about 1/3rd, and be filtrated to get solution A for 13 parts；
Step 4：After cleaning up 13 parts of Fructus Lycii and 15 parts of Fructus Jujubae respectively, it is put into warm fire in pot and steams 8 minutes, obtain mixture B；
Step 5：15 parts of walnut oil and mixture B are poured into quick-fried in pot, until savory elegant out after, add powder
Crab crea, 5 parts of vinegar simultaneously constantly stir-fry 5 minutes；
Step 6：Continue solution A, 13 parts of berry sugar, 8 parts of maltose constantly stirring on the basis of step 5 to stir-fry, until
Mixture mix homogeneously in pot, and there is the purees of viscosity；
Step 7：3 parts of walnut oil is continuously added in the basis of step 6, after Mel 5, warm fire stirring stir-fries 5 minutes, you can obtain crab
The raw material of crab crea cake；
Step 8：By 20 parts of flour with warm water soft become dough：
Step 9：With dough, the raw material of Eriocheir sinensiss cream cake is wrapped up and after the compression of cake of press prototype, you can extrude oneself happiness
The model of good Eriocheir sinensiss cream cake；
Step 10：Compression model Eriocheir sinensiss cream cake out is put into warm fire in pot steam 15 minutes, you can obtain Eriocheir sinensiss cream cake.
Embodiment 2
Described a kind of Eriocheir sinensiss cream cake and preparation method thereof, specific as follows：
Step 1：It is put into warm fire in the pot for fill clear water after 35 parts of crab crea and 23 parts of rice wine are stirred to steam 15 minutes, consolidate
The crab crea of body shape, the alcohol content of rice wine shown in which is 50%；
Step 2：The crab crea of solid, shaped is ground into powder, and after screen filtrations more than 100 mesh, takes the Eriocheir sinensiss of powder
33 parts of cream；
Step 3：After 24 parts of Flos Chrysanthemi and 20 parts of Herba Menthae are cleaned up, it is put in pot and adds 50 parts of clear water brewed by warm fire to clear water
Surpluses about 1/3rd, and be filtrated to get solution A for 16 parts；
Step 4：After cleaning up 15 parts of Fructus Lycii and 17 parts of Fructus Jujubae respectively, it is put into warm fire in pot and steams 10 minutes, obtain mixture
B；
Step 5：20 parts of walnut oil and mixture B are poured into quick-fried in pot, until savory elegant out after, add powder
Crab crea, 10 parts of vinegar simultaneously constantly stir-fry 5 minutes；
Step 6：Continue solution A, 16 parts of berry sugar, 10 parts of maltose constantly stirring on the basis of step 5 to stir-fry, until
Mixture mix homogeneously in pot, and there is the purees of viscosity；
Step 7：5 parts of walnut oil is continuously added in the basis of step 6, after Mel 8, warm fire stirring stir-fries 7 minutes, you can obtain crab
The raw material of crab crea cake；
Step 8：By 25 parts of flour with warm water soft become dough：
Step 9：With dough, the raw material of Eriocheir sinensiss cream cake is wrapped up and after the compression of cake of press prototype, you can extrude oneself happiness
The model of good Eriocheir sinensiss cream cake；
Step 10：Compression model Eriocheir sinensiss cream cake out is put into warm fire in pot steam 15 minutes, you can obtain Eriocheir sinensiss cream cake.
Bigger in the component ratio of crab crea by the contrast of embodiment 1 and embodiment 2, the inside of Eriocheir sinensiss cream cake also seems
Bright, more toughness.
Claims (8)
1. a kind of Eriocheir sinensiss cream cake and preparation method thereof, it is characterised in that raw material includes major ingredient and stone, wherein major ingredient weight proportion
For：30～35 parts of crab crea, 20～25 parts of flour, adjuvant weight proportion is：5～8 parts of Mel, 13～15 parts of Fructus Lycii, Flos Chrysanthemi 21～
24 parts, 16～20 parts of Herba Menthae, 15～17 parts of Fructus Jujubae, 20～25 parts of walnut oil, 13～16 parts of berry sugar, maltose 8～10 part, meter
21～23 parts of wine, 5～10 parts of vinegar, above raw material is uniformly mixed according to a ratio, and can be fabricated to Eriocheir sinensiss through certain technique
Cream cake.
2. a kind of Eriocheir sinensiss cream cake and preparation method thereof as claimed in claim 1, it is characterised in that described crab crea be from fresh
Male Eriocheir sinensiss body in take out a kind of white gum thing.
3. a kind of Eriocheir sinensiss cream cake and preparation method thereof as claimed in claim 1, it is characterised in that the ethanol of described rice wine contains
Measure as 38-50%.
4. a kind of Eriocheir sinensiss cream cake and preparation method thereof as claimed in claim 1, it is characterised in that the preferred Flos Osmanthi Fragrantis of described Mel
Honey.
5. a kind of Eriocheir sinensiss cream cake and preparation method thereof as claimed in claim 1, it is characterised in that the preparation method of Eriocheir sinensiss cream cake
Comprise the following steps：
Step 1：Be put into after 30～35 parts of crab crea and 21～23 parts of rice wine are stirred warm fire in the pot for fill clear water steam 12～
15 minutes, obtain the crab crea of solid, shaped；
Step 2：The crab crea of solid, shaped is ground into powder, and after screen filtrations more than 100 mesh, takes the Eriocheir sinensiss of powder
28～33 parts of cream；
Step 3：After 21～24 parts of Flos Chrysanthemi and 16～20 parts of Herba Menthae are cleaned up, it is put in pot and adds clear water brewed by warm fire, obtain
To solution A；
Step 4：After cleaning up 13～15 parts of Fructus Lycii and 15～17 parts of Fructus Jujubae respectively, it is put into warm fire in pot and steams 8～10 minutes,
Obtain mixture B；
Step 5：15～20 parts of walnut oil and mixture B are poured into quick-fried in pot, until savory elegant out after, add powder
The crab crea of shape, 5～10 parts of vinegar simultaneously constantly stir-fry 3～5 minutes；
Step 6：Continue solution A, 13～16 parts of berry sugar, 8～10 parts of maltose constantly stirring on the basis of step 5 to turn over
Fry, until the mixture mix homogeneously in pot, and there is the purees of viscosity；
Step 7：3～5 parts of walnut oil is continuously added in the basis of step 6, after Mel 5～8, warm fire stirring stir-fries 5～7 minutes,
The raw material of Eriocheir sinensiss cream cake is obtained；
Step 8：By 20～25 parts of flour with warm water soft become dough；
Step 9：With dough, the raw material of Eriocheir sinensiss cream cake is wrapped up and after the compression of cake of press prototype, you can extrude oneself happiness
The model of good Eriocheir sinensiss cream cake；
Step 10：Compression model Eriocheir sinensiss cream cake out is put into warm fire in pot steam 10～15 minutes, you can obtain Eriocheir sinensiss cream cake.
6. a kind of Eriocheir sinensiss cream cake and preparation method thereof as claimed in claim 1, it is characterised in that described step 1 uses 38
～50 degree of rice wine and crab crea mixing, warm fire is steamed the fishy smell that can effectively remove crab crea in 12～15 minutes and also will not be stayed in crab crea
Under denseer vinosity.
7. a kind of Eriocheir sinensiss cream cake and preparation method thereof as claimed in claim 1, it is characterised in that described step 3 adds pot
In clear water be 40～50 parts and boil remaining 1/3rd water.
8. a kind of Eriocheir sinensiss cream cake and preparation method thereof as claimed in claim 1, it is characterised in that the osmanthus honey of the addition
The effects such as combination of Mel and vinegar can aid in appetizing, beauty, heat-clearing and toxic substances removing, moisturize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610865696.3A CN106418149A (en) | 2016-09-30 | 2016-09-30 | Crab cream cakes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610865696.3A CN106418149A (en) | 2016-09-30 | 2016-09-30 | Crab cream cakes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418149A true CN106418149A (en) | 2017-02-22 |
Family
ID=58169938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610865696.3A Withdrawn CN106418149A (en) | 2016-09-30 | 2016-09-30 | Crab cream cakes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418149A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771534A (en) * | 2012-07-23 | 2012-11-14 | 苏州喜福瑞农业科技有限公司 | Making method of fried crab cream cake |
| CN103404916A (en) * | 2013-06-27 | 2013-11-27 | 吴瑞凤 | Local-flavor steamed stuffed bun with crab spawns |
-
2016
- 2016-09-30 CN CN201610865696.3A patent/CN106418149A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771534A (en) * | 2012-07-23 | 2012-11-14 | 苏州喜福瑞农业科技有限公司 | Making method of fried crab cream cake |
| CN103404916A (en) * | 2013-06-27 | 2013-11-27 | 吴瑞凤 | Local-flavor steamed stuffed bun with crab spawns |
Non-Patent Citations (1)
| Title |
|---|
| 陈志田: "《最好吃的家常菜》", 30 June 2014 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105053908A (en) | Processing method of radix puerariae cakes | |
| CN109329456A (en) | Chilli oil and preparation method thereof | |
| CN105795378A (en) | Processing method of health-care muraenesox cinereus | |
| CN104970173A (en) | Konjac glucomannan caramel treats and preparation method thereof | |
| CN106307121A (en) | Jasmine flower pan-fried chicken wings in cola sauce and making method thereof | |
| CN106212612A (en) | A kind of coarse grain Chinese medicine cookies and preparation method thereof | |
| CN104770627A (en) | Tea-containing jelly product and preparation method thereof | |
| CN106398962A (en) | Convenient and nutritional sweet rice wine and making method | |
| CN105639607A (en) | Chicken peanut chili sauce and preparation method thereof | |
| CN106261827A (en) | A kind of lotus perfume (or spice) pig's feet and preparation method thereof | |
| CN103430998A (en) | Health care and stomachic seabuckthorn biscuit and preparation method thereof | |
| CN106417514A (en) | Making method for fragrance pig meat mooncakes | |
| CN103431405A (en) | Cactus-containing steamed bread and making method thereof | |
| CN106418149A (en) | Crab cream cakes and preparation method thereof | |
| CN106538979A (en) | Carnis Sus domestica Herba Apii graveolentis filling for dumplings with health maintenance effect and preparation method thereof | |
| CN106490107A (en) | A kind of crisp-fried squid cakes of lotus roots | |
| CN106234536A (en) | A kind of coarse grain biscuit | |
| CN105747186A (en) | Rhizoma curculiginis flavored matsutake sauce preparation method | |
| CN104642463A (en) | Rose filling biscuit processing method | |
| CN109619139A (en) | A kind of red barnyard grass biscuit and preparation method thereof with tonify deficiency benefit health | |
| CN104000116A (en) | Lemon and yolk-containing delicious crispy rice and processing method thereof | |
| CN103689414A (en) | Nutrient crisp rice chip and preparation method thereof | |
| CN106509022A (en) | Fruit juice and herbal tea biscuit and production method thereof | |
| CN106259687A (en) | A kind of compound dried meat of sweet Jambul body-building fruit and preparation method thereof | |
| CN103989078B (en) | A kind of honey banana crispy rice and processing 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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170222 |