CN106720069A - A kind of Konjak dietary fiber bitter buckwheat cake and its processing technology - Google Patents
A kind of Konjak dietary fiber bitter buckwheat cake and its processing technology Download PDFInfo
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- CN106720069A CN106720069A CN201710001428.1A CN201710001428A CN106720069A CN 106720069 A CN106720069 A CN 106720069A CN 201710001428 A CN201710001428 A CN 201710001428A CN 106720069 A CN106720069 A CN 106720069A
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- konjaku
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- 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
Abstract
The invention discloses a kind of Konjak dietary fiber bitter buckwheat cake, it is processed into by flour, tartary buckwheat noodle, konjaku base embryo material, xylitol, vegetable oil, shelled peanut, walnut kernel, sunflower kernel, sesame, pure water.The invention also discloses the processing technology of the Konjak dietary fiber bitter buckwheat cake.The Konjak dietary fiber bitter buckwheat cake of present invention processing is with konjaku and bitter buckwheat as principal ingredients, konjaku and bitter buckwheat are rich in seven major nutrient, there are the healthy nutritive value and outstanding dietotherapy effect of brilliance, arranged in pairs or groups by multiple fiber element, nutrient health, revive is soft delicious, high request of the modern life people to healthy diet is not only met, while also meeting the market demand.
Description
Technical field
The present invention relates to technical field of health care food, specifically a kind of Konjak dietary fiber bitter buckwheat cake and its processing technology.
Background technology
With the development of society, the raising of modern life level, vast " high fat of blood, hypertension, hyperglycaemia " three crowd high
Rise year by year, intake of the people to dietary fiber food requires more and more higher.Bitter buckwheat is described as " kings of five cereals ", three drop food
(hypotensive, hypoglycemic, reducing blood lipid), nutrition unique, comprehensively, abundant that bitter buckwheat possesses, and also medicinal characteristic is good, there is human body
Necessary various nutritions, there is catharsis and toxin expelling, among the people and be called " net intestines grass ".The nutrition health-care functions of konjaku
Regulation and guarantee the quality effect of the dietary fiber to nutritional imbalance are mainly played, its nutrition health-care functions is exactly to play dietary fiber
To the adjustment effect of nutritional imbalance, it is such as anti-treat constipation, hypoglycemic, reducing blood lipid, fat-reducing.Multiple fiber element has been truly realized to take
Match somebody with somebody, nutrient health, revive is soft delicious.High request of the modern life people to healthy diet is not only met, while also meeting city
Field demand, promotes economic development, enriches the cooking culture of people.Exploitation Konjak dietary fiber bitter buckwheat cake, is China's medicine food
Typical case's embodiment of homologous culture.Konjac glucomannan, bitter buckwheat are added simultaneously in edible cake moon cake there is not yet pertinent literature is reported.
The content of the invention
It is an object of the invention to provide a kind of Konjak dietary fiber bitter buckwheat cake and its processing technology, with reference to konjak portuguese gansu polyose
The characteristic such as the good swelling, gelling of sugar and water holding, nutrition unique, comprehensively, abundant is possessed using bitter buckwheat, prepares a kind of tool
There are low oil, low sugar, high microsteping, the Konjak dietary fiber bitter buckwheat cake that looks good, smell good and taste good.
To achieve the above object, the present invention provides following technical scheme：
A kind of Konjak dietary fiber bitter buckwheat cake, by flour, tartary buckwheat noodle, konjaku base embryo material, xylitol, vegetable oil, shelled peanut,
Walnut kernel, sunflower kernel, sesame, pure water are processed into, by weight：Flour 27-31 parts, tartary buckwheat noodle 38-42 parts, konjaku base
Embryo material 5.70-6.40 parts, xylitol 4.80-5.40 parts, vegetable oil 11-13 parts, shelled peanut 0.90-1.10 parts, walnut kernel 0.90-
1.10 parts, sunflower kernel 0.90-1.10 parts, sesame 0.90-1.10 parts, pure water 5-10 parts；The making work of the konjaku base embryo material
Skill is：Prepare 90 DEG C of pure water 9kg, weigh konjaku flour 0.3kg, it is desirable to which the viscosity of konjaku flour is not less than 15000mpas, claim
Take the soda ash and appropriate above-mentioned pure water configuration soda ash solution of 0.036kg, and remaining pure water added into scouring agent, then
Soda ash solution and konjaku flour are added to conche, is stirred 5 minutes and is well mixed, obtain pastel, cooling, to pastel
Dewater treatment is carried out, konjaku base embryo material is obtained final product.
As further scheme of the invention：Formed by following Raw material processing：Flour 29kg, tartary buckwheat noodle 40kg, konjaku base
Embryo material 6kg, xylitol 5kg, vegetable oil 12kg, shelled peanut 1kg, walnut kernel 1kg, sunflower kernel 1kg, sesame 1kg, pure water
10kg。
The processing technology of the Konjak dietary fiber bitter buckwheat cake, step is as follows：
1) konjaku base embryo material is prepared；
2) the konjaku base embryo material of formula ratio is weighed, is shredded, it is standby as cake filling A；
3) xylitol, shelled peanut, walnut kernel, sunflower kernel and the sesame of formula ratio are weighed, after being well mixed, as cake filling B,
It is standby, wherein, shelled peanut peeling is blended；
4) cake filling A and cake filling B are well mixed, obtain cake filling；
5) flour, tartary buckwheat noodle, vegetable oil and the pure water of formula ratio are weighed, flour, tartary buckwheat noodle and vegetable oil take total amount
During the amount of half is put into dough mixing machine together with whole pure water again, mixing is kneaded into water pasta, by remaining flour, tartary buckwheat noodle and plant
Thing oil is put into dough mixing machine, and mixing is kneaded into short face, during short bread entered into water pasta, and growth bar shaped is rolled on chopping board, then
The crisp skin jizi for making dumplings of 2 cm thicks is cut into, cladding is obtained final product；
6) crisp skin jizi for making dumplings is flattened, cake filling is wrapped into the crisp skin jizi for making dumplings after flattening, sealing pressing shaping clockwise down,
Biscuit is made, biscuit is put into baking tray and is stood 5 minutes；
7) baking tray is put into baking box, is toasted 16-20 minutes, observation biscuit is in light yellow, and occurs striped thereon, i.e.,
Can.
Compared with prior art, the beneficial effects of the invention are as follows：
With konjaku and bitter buckwheat as principal ingredients, konjaku and bitter buckwheat are rich in seven to the Konjak dietary fiber bitter buckwheat cake of present invention processing
Big nutrient, the healthy nutritive value and outstanding dietotherapy effect for having brilliance is arranged in pairs or groups by multiple fiber element, nutrient health,
Revive is soft delicious.High request of the modern life people to healthy diet is not only met, while also meeting the market demand.The present invention
The low oil of Konjak dietary fiber bitter buckwheat cake of processing, low sugar, high microsteping, look good, smell good and taste good, be more vulnerable to the welcome of consumers in general.
Specific embodiment
Technical scheme is described in more detail with reference to specific embodiment.
Embodiment 1
A kind of Konjak dietary fiber bitter buckwheat cake, by flour, tartary buckwheat noodle, konjaku base embryo material, xylitol, vegetable oil, shelled peanut,
Walnut kernel, sunflower kernel, sesame, pure water are processed into, by weight：Flour 29kg, tartary buckwheat noodle 40kg, konjaku base embryo material
6kg, xylitol 5kg, vegetable oil 12kg, shelled peanut 1kg, walnut kernel 1kg, sunflower kernel 1kg, sesame 1kg, pure water 10kg；Institute
The manufacture craft for stating konjaku base embryo material is：Prepare 90 DEG C of pure water 9kg, weigh konjaku flour 0.3kg, it is desirable to the viscosity of konjaku flour
Not less than 15000mpas, the soda ash and appropriate above-mentioned pure water for weighing 0.036kg configure soda ash solution, and will be remaining
Pure water is added in scouring agent, then soda ash solution and konjaku flour are added to conche, is stirred 5 minutes and is well mixed, and is obtained
Pastel is obtained, is cooled down 4.5 hours, dewater treatment is carried out 30 minutes to pastel, obtain final product konjaku base embryo material.
In the present embodiment, the processing technology of the Konjak dietary fiber bitter buckwheat cake, step is as follows：
1) konjaku base embryo material is prepared；
2) the konjaku base embryo material of formula ratio is weighed, is shredded, it is standby as cake filling A；
3) xylitol, shelled peanut, walnut kernel, sunflower kernel and the sesame of formula ratio are weighed, after being well mixed, as cake filling B,
It is standby, wherein, shelled peanut peeling is blended；
4) cake filling A and cake filling B are well mixed, obtain cake filling；
5) flour, tartary buckwheat noodle, vegetable oil and the pure water of formula ratio are weighed, flour, tartary buckwheat noodle and vegetable oil take total amount
During the amount of half is put into dough mixing machine together with whole pure water again, mixing is kneaded into water pasta, by remaining flour, tartary buckwheat noodle and plant
Thing oil is put into dough mixing machine, and mixing is kneaded into short face, during short bread entered into water pasta, and growth bar shaped is rolled on chopping board, then
The crisp skin jizi for making dumplings of 2 cm thicks is cut into, cladding is obtained final product；
6) crisp skin jizi for making dumplings is flattened, cake filling is wrapped into the crisp skin jizi for making dumplings after flattening, sealing pressing shaping clockwise down,
Biscuit is made, biscuit is put into baking tray and is stood 5 minutes；
7) baking tray is put into baking box, is toasted 18 minutes, observation biscuit is in light yellow, and occurs striped thereon, you can.
Embodiment 2
A kind of Konjak dietary fiber bitter buckwheat cake, by flour, tartary buckwheat noodle, konjaku base embryo material, xylitol, vegetable oil, shelled peanut,
Walnut kernel, sunflower kernel, sesame, pure water are processed into, by weight：Flour 27kg, tartary buckwheat noodle 38kg, konjaku base embryo material
5.70kg, xylitol 4.80kg, vegetable oil 11kg, shelled peanut 0.90kg, walnut kernel 0.90kg, sunflower kernel 0.90kg, sesame
0.90kg, pure water 5kg；The manufacture craft of the konjaku base embryo material is：Prepare 90 DEG C of pure water 9kg, weigh konjaku flour
0.3kg, it is desirable to which the viscosity of konjaku flour is not less than 15000mpas, the soda ash and appropriate above-mentioned pure water for weighing 0.036kg are matched somebody with somebody
Put soda ash solution, and remaining pure water added into scouring agent, then soda ash solution and konjaku flour are added to conche,
Stirring is well mixed for 5 minutes, obtains pastel, cools down 4 hours, and dewater treatment is carried out 25 minutes to pastel, obtains final product konjaku base
Embryo material.
In the present embodiment, the processing technology of the Konjak dietary fiber bitter buckwheat cake, step is as follows：
1) konjaku base embryo material is prepared；
2) the konjaku base embryo material of formula ratio is weighed, is shredded, it is standby as cake filling A；
3) xylitol, shelled peanut, walnut kernel, sunflower kernel and the sesame of formula ratio are weighed, after being well mixed, as cake filling B,
It is standby, wherein, shelled peanut peeling is blended；
4) cake filling A and cake filling B are well mixed, obtain cake filling；
5) flour, tartary buckwheat noodle, vegetable oil and the pure water of formula ratio are weighed, flour, tartary buckwheat noodle and vegetable oil take total amount
During the amount of half is put into dough mixing machine together with whole pure water again, mixing is kneaded into water pasta, by remaining flour, tartary buckwheat noodle and plant
Thing oil is put into dough mixing machine, and mixing is kneaded into short face, during short bread entered into water pasta, and growth bar shaped is rolled on chopping board, then
The crisp skin jizi for making dumplings of 2 cm thicks is cut into, cladding is obtained final product；
6) crisp skin jizi for making dumplings is flattened, cake filling is wrapped into the crisp skin jizi for making dumplings after flattening, sealing pressing shaping clockwise down,
Biscuit is made, biscuit is put into baking tray and is stood 5 minutes；
7) baking tray is put into baking box, is toasted 16 minutes, observation biscuit is in light yellow, and occurs striped thereon, you can.
Embodiment 3
A kind of Konjak dietary fiber bitter buckwheat cake, by flour, tartary buckwheat noodle, konjaku base embryo material, xylitol, vegetable oil, shelled peanut,
Walnut kernel, sunflower kernel, sesame, pure water are processed into, by weight：Flour 28kg, tartary buckwheat noodle 40kg, konjaku base embryo material
It is 5.70kg, xylitol 5.40kg, vegetable oil 13kg, shelled peanut 0.90kg, walnut kernel 1kg, sunflower kernel 1kg, sesame 1.10kg, pure
Water purification 7kg；The manufacture craft of the konjaku base embryo material is：Prepare 90 DEG C of pure water 9kg, weigh konjaku flour 0.3kg, it is desirable to evil spirit
The viscosity of taro powder is not less than 15000mpas, and the soda ash and appropriate above-mentioned pure water for weighing 0.036kg configure soda ash solution,
And during remaining pure water added into scouring agent, then soda ash solution and konjaku flour are added to conche, stir 5 minutes and mix
Close uniform, obtain pastel, cool down 5 hours, dewater treatment is carried out 27 minutes to pastel, obtain final product konjaku base embryo material.
In the present embodiment, the processing technology of the Konjak dietary fiber bitter buckwheat cake, step is as follows：
1) konjaku base embryo material is prepared；
2) the konjaku base embryo material of formula ratio is weighed, is shredded, it is standby as cake filling A；
3) xylitol, shelled peanut, walnut kernel, sunflower kernel and the sesame of formula ratio are weighed, after being well mixed, as cake filling B,
It is standby, wherein, shelled peanut peeling is blended；
4) cake filling A and cake filling B are well mixed, obtain cake filling；
5) flour, tartary buckwheat noodle, vegetable oil and the pure water of formula ratio are weighed, flour, tartary buckwheat noodle and vegetable oil take total amount
During the amount of half is put into dough mixing machine together with whole pure water again, mixing is kneaded into water pasta, by remaining flour, tartary buckwheat noodle and plant
Thing oil is put into dough mixing machine, and mixing is kneaded into short face, during short bread entered into water pasta, and growth bar shaped is rolled on chopping board, then
The crisp skin jizi for making dumplings of 2 cm thicks is cut into, cladding is obtained final product；
6) crisp skin jizi for making dumplings is flattened, cake filling is wrapped into the crisp skin jizi for making dumplings after flattening, sealing pressing shaping clockwise down,
Biscuit is made, biscuit is put into baking tray and is stood 5 minutes；
7) baking tray is put into baking box, is toasted 17 minutes, observation biscuit is in light yellow, and occurs striped thereon, you can.
Embodiment 4
A kind of Konjak dietary fiber bitter buckwheat cake, by flour, tartary buckwheat noodle, konjaku base embryo material, xylitol, vegetable oil, shelled peanut,
Walnut kernel, sunflower kernel, sesame, pure water are processed into, by weight：Flour 30kg, tartary buckwheat noodle 41kg, konjaku base embryo material
It is 6kg, xylitol 5.40kg, vegetable oil 11kg, shelled peanut 1.10kg, walnut kernel 0.90kg, sunflower kernel 1kg, sesame 1.10kg, pure
Water purification 9kg；The manufacture craft of the konjaku base embryo material is：Prepare 90 DEG C of pure water 9kg, weigh konjaku flour 0.3kg, it is desirable to evil spirit
The viscosity of taro powder is not less than 15000mpas, and the soda ash and appropriate above-mentioned pure water for weighing 0.036kg configure soda ash solution,
And during remaining pure water added into scouring agent, then soda ash solution and konjaku flour are added to conche, stir 5 minutes and mix
Close uniform, obtain pastel, cool down 4 hours, dewater treatment is carried out 32 minutes to pastel, obtain final product konjaku base embryo material.
In the present embodiment, the processing technology of the Konjak dietary fiber bitter buckwheat cake, step is as follows：
1) konjaku base embryo material is prepared；
2) the konjaku base embryo material of formula ratio is weighed, is shredded, it is standby as cake filling A；
3) xylitol, shelled peanut, walnut kernel, sunflower kernel and the sesame of formula ratio are weighed, after being well mixed, as cake filling B,
It is standby, wherein, shelled peanut peeling is blended；
4) cake filling A and cake filling B are well mixed, obtain cake filling；
5) flour, tartary buckwheat noodle, vegetable oil and the pure water of formula ratio are weighed, flour, tartary buckwheat noodle and vegetable oil take total amount
During the amount of half is put into dough mixing machine together with whole pure water again, mixing is kneaded into water pasta, by remaining flour, tartary buckwheat noodle and plant
Thing oil is put into dough mixing machine, and mixing is kneaded into short face, during short bread entered into water pasta, and growth bar shaped is rolled on chopping board, then
The crisp skin jizi for making dumplings of 2 cm thicks is cut into, cladding is obtained final product；
6) crisp skin jizi for making dumplings is flattened, cake filling is wrapped into the crisp skin jizi for making dumplings after flattening, sealing pressing shaping clockwise down,
Biscuit is made, biscuit is put into baking tray and is stood 5 minutes；
7) baking tray is put into baking box, is toasted 19 minutes, observation biscuit is in light yellow, and occurs striped thereon, you can.
Embodiment 5
A kind of Konjak dietary fiber bitter buckwheat cake, by flour, tartary buckwheat noodle, konjaku base embryo material, xylitol, vegetable oil, shelled peanut,
Walnut kernel, sunflower kernel, sesame, pure water are processed into, by weight：Flour 31kg, tartary buckwheat noodle 42kg, konjaku base embryo material
6.40kg, xylitol 5.40kg, vegetable oil 13kg, shelled peanut 1.10kg, walnut kernel 1.10kg, sunflower kernel 1.10kg, sesame
1.10kg, pure water 10kg；The manufacture craft of the konjaku base embryo material is：Prepare 90 DEG C of pure water 9kg, weigh konjaku flour
0.3kg, it is desirable to which the viscosity of konjaku flour is not less than 15000mpas, the soda ash and appropriate above-mentioned pure water for weighing 0.036kg are matched somebody with somebody
Put soda ash solution, and remaining pure water added into scouring agent, then soda ash solution and konjaku flour are added to conche,
Stirring is well mixed for 5 minutes, obtains pastel, cools down 5 hours, and dewater treatment is carried out 35 minutes to pastel, obtains final product konjaku base
Embryo material.
In the present embodiment, the processing technology of the Konjak dietary fiber bitter buckwheat cake, step is as follows：
1) konjaku base embryo material is prepared；
2) the konjaku base embryo material of formula ratio is weighed, is shredded, it is standby as cake filling A；
3) xylitol, shelled peanut, walnut kernel, sunflower kernel and the sesame of formula ratio are weighed, after being well mixed, as cake filling B,
It is standby, wherein, shelled peanut peeling is blended；
4) cake filling A and cake filling B are well mixed, obtain cake filling；
5) flour, tartary buckwheat noodle, vegetable oil and the pure water of formula ratio are weighed, flour, tartary buckwheat noodle and vegetable oil take total amount
During the amount of half is put into dough mixing machine together with whole pure water again, mixing is kneaded into water pasta, by remaining flour, tartary buckwheat noodle and plant
Thing oil is put into dough mixing machine, and mixing is kneaded into short face, during short bread entered into water pasta, and growth bar shaped is rolled on chopping board, then
The crisp skin jizi for making dumplings of 2 cm thicks is cut into, cladding is obtained final product；
6) crisp skin jizi for making dumplings is flattened, cake filling is wrapped into the crisp skin jizi for making dumplings after flattening, sealing pressing shaping clockwise down,
Biscuit is made, biscuit is put into baking tray and is stood 5 minutes；
7) baking tray is put into baking box, is toasted 20 minutes, observation biscuit is in light yellow, and occurs striped thereon, you can.
The Konjak dietary fiber bitter buckwheat cake of present invention processing is kept for the phase up to 2 under conditions of any preservative is added without
Month.
With konjaku and bitter buckwheat as principal ingredients, konjaku and bitter buckwheat are rich in seven to the Konjak dietary fiber bitter buckwheat cake of present invention processing
Big nutrient, the healthy nutritive value and outstanding dietotherapy effect for having brilliance is arranged in pairs or groups by multiple fiber element, nutrient health,
Revive is soft delicious.High request of the modern life people to healthy diet is not only met, while also meeting the market demand.The present invention
The low oil of Konjak dietary fiber bitter buckwheat cake of processing, low sugar, high microsteping, look good, smell good and taste good, be more vulnerable to the welcome of consumers in general.
Better embodiment of the invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party
Formula, in the ken that one skilled in the relevant art possesses, can also be on the premise of present inventive concept not be departed from
Various changes can be made.
Claims (3)
1. a kind of Konjak dietary fiber bitter buckwheat cake, it is characterised in that by flour, tartary buckwheat noodle, konjaku base embryo material, xylitol, plant
Oil, shelled peanut, walnut kernel, sunflower kernel, sesame, pure water are processed into, by weight：Flour 27-31 parts, tartary buckwheat noodle 38-
42 parts, 5.70-6.40 parts of konjaku base embryo material, xylitol 4.80-5.40 parts, vegetable oil 11-13 parts, shelled peanut 0.90-1.10 parts,
Walnut kernel 0.90-1.10 parts, sunflower kernel 0.90-1.10 parts, sesame 0.90-1.10 parts, pure water 5-10 parts；The konjaku base embryo
The manufacture craft of material is：Prepare 90 DEG C of pure water 9kg, weigh konjaku flour 0.3kg, it is desirable to which the viscosity of konjaku flour is not less than
15000mpas, weighs the soda ash and appropriate above-mentioned pure water configuration soda ash solution of 0.036kg, and by remaining pure water
In addition scouring agent, then soda ash solution and konjaku flour are added to conche, stir 5 minutes and be well mixed, obtain pasty state
Thing, cooling, dewater treatment is carried out to pastel, obtains final product konjaku base embryo material.
2. Konjak dietary fiber bitter buckwheat cake according to claim 1, it is characterised in that formed by following Raw material processing：Face
Powder 29kg, tartary buckwheat noodle 40kg, konjaku base embryo material 6kg, xylitol 5kg, vegetable oil 12kg, shelled peanut 1kg, walnut kernel 1kg, sunflower
Benevolence 1kg, sesame 1kg, pure water 10kg.
3. a kind of processing technology of Konjak dietary fiber bitter buckwheat cake as described in claim 1-2 is any, it is characterised in that step
It is as follows：
1) konjaku base embryo material is prepared；
2) the konjaku base embryo material of formula ratio is weighed, is shredded, it is standby as cake filling A；
3) xylitol, shelled peanut, walnut kernel, sunflower kernel and the sesame of formula ratio are weighed, it is standby as cake filling B after being well mixed
With, wherein, shelled peanut peeling is blended；
4) cake filling A and cake filling B are well mixed, obtain cake filling；
5) flour, tartary buckwheat noodle, vegetable oil and the pure water of formula ratio are weighed, flour, tartary buckwheat noodle and vegetable oil take total amount half
Amount be put into dough mixing machine together with whole pure water again, mixing is kneaded into water pasta, by remaining flour, tartary buckwheat noodle and vegetable oil
It is put into dough mixing machine, mixing is kneaded into short face, during short bread entered into water pasta, and growth bar shaped is rolled on chopping board, then be cut into 2
The crisp skin jizi for making dumplings of cm thick, obtains final product cladding；
6) crisp skin jizi for making dumplings is flattened, cake filling is wrapped into the crisp skin jizi for making dumplings after flattening, sealing pressing shaping clockwise down is made
Biscuit, biscuit is put into baking tray and stands 5 minutes；
7) baking tray is put into baking box, is toasted 16-20 minutes, observation biscuit is in light yellow, and occurs striped thereon, you can.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850085A (en) * | 2018-07-20 | 2018-11-23 | 威宁县蒋凤明苦荞系列食品厂 | A kind of mixed nuts buckwheat shortcake and preparation method thereof |
| 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 |
| CN113016843A (en) * | 2021-04-13 | 2021-06-25 | 郑州再厉网络科技有限公司 | Sugar-free snack convenient to eat and preparation method thereof |
| CN113016843B (en) * | 2021-04-13 | 2024-05-14 | 郑州再厉网络科技有限公司 | Sugar-free snack convenient to eat and preparation method thereof |
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| CN102308864A (en) * | 2011-10-20 | 2012-01-11 | 云南富源金田原农产品开发有限责任公司 | Konjak dietary fiber moon cake |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850085A (en) * | 2018-07-20 | 2018-11-23 | 威宁县蒋凤明苦荞系列食品厂 | A kind of mixed nuts buckwheat shortcake and preparation method thereof |
| 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 |
| CN113016843A (en) * | 2021-04-13 | 2021-06-25 | 郑州再厉网络科技有限公司 | Sugar-free snack convenient to eat and preparation method thereof |
| CN113016843B (en) * | 2021-04-13 | 2024-05-14 | 郑州再厉网络科技有限公司 | Sugar-free snack convenient to eat and preparation method thereof |
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Application publication date: 20170531 |