CN106962438A - A kind of rainbow yolk rod and preparation method thereof - Google Patents
A kind of rainbow yolk rod and preparation method thereof Download PDFInfo
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- CN106962438A CN106962438A CN201710190928.4A CN201710190928A CN106962438A CN 106962438 A CN106962438 A CN 106962438A CN 201710190928 A CN201710190928 A CN 201710190928A CN 106962438 A CN106962438 A CN 106962438A
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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
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of rainbow yolk rod and preparation method thereof, the rainbow yolk rod includes the raw material of following parts by weight：500 600 parts of weak strength flour, 80 120 parts of cornstarch, 46 parts of salt, 380 420 parts of butter, 100 120 parts of egg liquid, 50 70 parts of soft-boiled eggs Huang, 250 300 parts of Icing Sugar and 52 105 parts of the edible powder adjusted for color decoration and local flavor.This product excellent taste, shortcake is refreshing tasty, and just melt in the mouth, positive rating is high.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of rainbow yolk rod and preparation method thereof.
Background technology
Food bar is bonded, and extrude, cut as a kind of food form by some edible food materials through syrup
Bar-shaped, to strengthen by it nutrient difference is cut into, food bar includes energy stick (energybar) -- for the purpose of supplementing energy,
Protein rod (protein bar) -- for the purpose of supplementing albumen, slim rod (slimbar) -- with complementary diets fiber, control energy
For the purpose of amount intake.
With becoming increasingly abundant for food ingredient, the material variety being suitably added in food bar is more and more, it is possible thereby to
Nutrition food more in a balanced way is mixed, it is edible situations such as Yi Jidai, snack during being especially suitable for motion, outdoor travel.Separately
Outside, due to food bar production without Overheating Treatment process so that it turn into a kind of excellent nutrient carrier, be especially suitable for
Forced for vitamins, bioactive substance etc..
At present, the yolk rod product of in the market has a lot, still, and existing yolk rod nutrition and mouthfeel are relatively poor, food
Use often harder.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art.Therefore, the present invention provides a kind of color
Rainbow yolk rod and preparation method thereof, it is therefore an objective to make yolk rod mouthfeel good, shortcake is refreshing tasty.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of rainbow yolk rod, includes the raw material of following parts by weight：
500-600 parts of weak strength flour, 80-120 parts of cornstarch, 4-6 parts of salt, 380-420 parts of butter, 100-120 parts of egg liquid,
50-70 parts of soft-boiled eggs Huang, 250-300 parts of Icing Sugar and 52-105 parts of the edible powder adjusted for color decoration and local flavor.
The edible powder includes 8-15 parts of strawberry powder, 8-15 parts of purple sweet potato powder, 8-20 parts of blueberry powder, 10-20 parts of mango powder, south
5-10 parts of 8-15 parts of melon powder, 5-10 parts of matcha powder and cocoa power.So arranged in pairs or groups using a variety of fruit vegetable powders with tea, cocoa power etc. is smeared,
As the colored source with local flavor, enrich the nutrition of yolk rod, and make product that there is unique taste and flavor, outward appearance compared with
It is good, meet the esthetic requirement of masses.
Strawberry has great medical value, and its is sweet, cool in nature, is promoted the production of body fluid with cough-relieving heat-clearing, relieving sore-throat, tendon spleen and stomach, taste
Support the effects such as enriching blood.
The antioxidant such as anthocyanin, flavonoids and bacterial growth inhibitors in blueberry, category homoamino acid, Gao Xin, high ferro,
The fruit of high-copper, homovitamin, with good nutrition health-care functions, including strengthens eyesight, anti-eye strain, prevents brain god
Through aging, anticancer, softening blood vessel, enhancing human immunity etc..Purple potato has abundant dietary fiber, relaxes bowel, beautifying face and moistering lotion,
There is protection adjustment effect well for the eyes of the long-term people in face of computer, purple potato belongs to fat-reducing recipe, can effectively prevented
Artery sclerosis, especially anticancer matter iodine, the content of selenium are higher than other sweet potato more than 20 times.
The carotene carotene content of mango is especially high, is beneficial to eyesight, and can moisten skin, is the good fruit of beauty of ladies.Mango
In contain mangiferin, play the role of obvious anti peroxidation of lipid and protection brain neuron, can delaying cell aging, improve brain work(
Energy.It can significantly improve erythrocyte catalase vigor and reduction corpuscular hemoglobin.It also has the work(for disease cough-relieving of dispelling
Effect, has auxiliary therapeutic action to diseases such as cough, abundant expectoration, asthma.
Pumpkin powder contains abundant carbohydrate, protein, dietary fiber, vitamin, carrotene, pectin, and potassium,
The abundant trace element such as iron, magnesium, highly beneficial to human body in addition with citrulling, arginine etc. and some enzymes, fat contains
Amount is but very low.It rises to insulin cell protective effect, can make diabetic's blood pressure, and blood glucose declines, secondly pumpkin powder
In pectin can delay absorption of the enteron aisle to sugar and lipid, neutralize, remove internal heavy metal and part agricultural chemicals, and can help liver,
Renal function, which weakens patient, strengthens the power of regeneration of liver and kidney cells.Other pumpkin powder contains a large amount of SOJ factors, with promoting longevity,
Skin maintenance, skin are lush, especially there is beauty, effect of weight reducing to women.
Nutritional ingredient and trace element necessary to matcha powder contains abundant human body, its main component are Tea Polyphenols, coffee
Coffee alkali, free amino acid, chlorophyll, protein, aromatic substance, cellulose, vitamin C, A, B1, B2, B3, B5, B6, E, K, H
Deng nearly more than 30 kind such as trace elements K, calcium, magnesium, iron, sodium, zinc, selenium, fluorine.Matcha powder is to enhancing immunity of organism, to anticancer, health care
There is remarkable result always.
Cocoa power contain protein, several amino acids, high heat fat, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, dimension D,
Tie up E, dimension B1, dimension B2, dimension B6 and the alkaloid with multiple biological activities function.It is mainly used in toning or flavouring.
The preparation method of the rainbow yolk rod, comprises the following steps：
(1) Icing Sugar is added and stirred in the butter after melting；
(2) add egg liquid and stir；
(3) weak strength flour, cornstarch, salt and soft-boiled eggs Huang, stirring to dough are added by formula ratio；
(4) dough is split, the segmentation number of dough is identical with the color category of edible powder；
(5) edible powder by the dough of each segmentation respectively with different colours is mixed；
(6) dough of each blend color is rolled into flat assorted musculus cutaneus respectively；
(7) assorted musculus cutaneus is stacked layer by layer, be made after slitting, baking.
Step (3) was preferred to use 60-100 mesh sieves before adding weak strength flour by sieving processing, sieving processing.Pass through mistake
Sieve processing, increases the mouthfeel of final finished.Cornstarch, Icing Sugar, salt and soft-boiled eggs Huang can also first carry out sieving processing, preferably mistake
60-100 mesh sieves.
The step of preparation method also includes carrying out freezing processing to the assorted musculus cutaneus of step (6).At this freezing
The operation after musculus cutaneus progress after reason, by increasing capacitance it is possible to increase the refreshing sense of the shortcake of finished product.
It is preferred that, the temperature of the freezing processing is -18 DEG C, and the time is 15min.
The thickness of assorted musculus cutaneus is 1.5-2mm described in step (6).This thickness is suitable, is easy to baking, and is relatively adapted to masses
Eating requirements.
The a length of 6-8cm cut described in step (7), wide 2-3cm.This is convenient baking size.
The temperature fiery up and down of step (7) described baking is 160-180 DEG C, and the time is 15-18min.At this temperature and close
The time of reason is toasted, it is ensured that the good appearance of finished product slitting, is less prone to crackle and cooked-on phenomenon, is met the food of consumer
With and organoleptic requirements.
The preparation method is additionally included in step (7) before assorted musculus cutaneus stacks, the musculus cutaneus bottom to overlaying last layer
The step of face brush egg liquid.Purpose is to prevent musculus cutaneus from sliding.
Step (2) is described to add egg liquid and to stir be to add egg liquid in three times, and 1/3rd egg is added every time
Stirred and evenly mixed after liquid.Egg liquid is added by several times preferably with egg pulp, egg pulp, otherwise can cause water-oil separating, is emulsified endless
Entirely, quality of finished is influenceed.
The step of preparation method also includes carrying out application of vacuum to each mixed powder group.Application of vacuum is to be in vacuum
3-5min is placed under conditions of 0.04-0.06Mpa.The mouthfeel of finished product can be increased by this application of vacuum, further lifting is crisp
Refreshing degree, it is to avoid crackle occurs in finished product.
The present invention controls the protein content of both mixed powders by weak strength flour and the rational proportion of cornstarch
7-7.5%, too high product to be caused not loose enough, too low product to be made too loose, not easy-formation.The effect of egg pulp is regulation
The dry and wet degree of dough, with convenient to operate.
Beneficial effects of the present invention：The present invention is raw material from soft-boiled eggs Huang, product is had the taste and flavor of uniqueness, adds
A variety of coloured fruit vegetable powders and other powder classes, enrich product taste and outward appearance.This product excellent taste, refreshing tasty, the entrance of shortcake
Change, positive rating is high.
Embodiment
Below by the description to embodiment, the embodiment to the present invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding, and helps to design of the invention, technical scheme
In its implementation.
Embodiment 1
A kind of rainbow yolk rod, includes the raw material of following parts by weight：
550 parts of weak strength flour, 100 parts of cornstarch, 4 parts of salt, 400 parts of butter, 100 parts of egg pulp, soft-boiled eggs yellow 50 parts, Icing Sugar
280 parts, 8 parts of strawberry powder, 10 parts of purple sweet potato powder, 15 parts of blueberry powder, 15 parts of mango powder, 10 parts of pumpkin powder, 6 parts of matcha powder and cocoa power
6 parts.
The preparation method of the rainbow yolk rod, comprises the following steps：
(1) after 400 parts of water proofs of butter are melted 280 Icing Sugar are added to stir.
(2) 100 parts of egg pulp is taken, is added in three times, is stirred after the egg pulp that about 1/3 is added every time.
(3) 4 parts of 100 parts of 550 parts of weak strength flour, cornstarch, the salt and soft-boiled eggs added after 60 mesh sieves is yellow 50 parts, continues
Stir to dough.
(4) dough is divided into seven parts.
(5) by 8 parts of strawberry powder, 10 parts of purple sweet potato powder, 15 parts of blueberry powder, 15 parts of mango powder, 10 parts of pumpkin powder, 6 parts of matcha powder,
The dough of 6 parts of cocoa power and seven equal portions is sufficiently mixed uniformly respectively, the mixed powder group of seven varied in color.
(6) seven mixed powder groups are rolled flat respectively, obtains seven kind musculus cutaneus of the thickness in 1.5~2mm, -18 DEG C freeze 15 points
Clock；Wherein, the above-mentioned a kind of powder of each musculus cutaneus correspondence.
(7) above-mentioned seven kinds of musculus cutaneus are stacked in layer, often folds an aspect skin, the musculus cutaneus bottom surface to overlaying last layer
A thin layer of egg liquid is painted, prevents musculus cutaneus from sliding.
(8) above-mentioned lamination musculus cutaneus is removed into edge irregularities, then slitting shape, long 6cm, wide 2cm, swings in baking tray
It is interior.
(9) toast, control in roasting plant above and below fiery temperature be 160~180 DEG C, baking 15min produces rainbow yolk
Rod.
Embodiment 2
A kind of rainbow yolk rod, includes the raw material of following parts by weight：
600 parts of weak strength flour, 120 parts of cornstarch, 6 parts of salt, 400 parts of butter, 110 parts of egg pulp, soft-boiled eggs yellow 70 parts, Icing Sugar
300 parts, 10 parts of strawberry powder, 15 parts of purple sweet potato powder, 15 parts of blueberry powder, 10 parts of mango powder, 10 parts of pumpkin powder, 10 parts of matcha powder and cocoa
8 parts of powder.
The preparation method of the rainbow yolk rod, comprises the following steps：
(1) after 400 parts of water proofs of butter are melted 300 Icing Sugar are added to stir.
(2) 110 parts of egg pulp is taken, is added in three times, is stirred after the egg pulp that about 1/3 is added every time.
(3) 6 parts of 120 parts of 600 parts of weak strength flour, cornstarch, the salt and soft-boiled eggs added after 80 mesh sieves is yellow 70 parts, continues
Stir to dough.
(4) dough is divided into seven parts.
(5) by 10 parts of strawberry powder, 15 parts of purple sweet potato powder, 15 parts of blueberry powder, 10 parts of mango powder, 10 parts of pumpkin powder, matcha powder 10
The dough of part, 8 parts of cocoa power and seven equal portions is sufficiently mixed uniformly respectively, the mixed powder group of seven varied in color.
(6) seven mixed powder groups are rolled flat respectively, obtains seven kind musculus cutaneus of the thickness in 1.5~2mm, -18 DEG C freeze 15 points
Clock；Wherein, the above-mentioned a kind of powder of each musculus cutaneus correspondence.
(7) above-mentioned seven kinds of musculus cutaneus are stacked in layer, often folds an aspect skin, the musculus cutaneus bottom surface to overlaying last layer
A thin layer of egg liquid is painted, prevents musculus cutaneus from sliding.
(8) above-mentioned lamination musculus cutaneus is removed into edge irregularities, then slitting shape, long 8cm, wide 3cm, swings in baking tray
It is interior.
(9) toast, control in roasting plant above and below fiery temperature be 160~180 DEG C, baking 18min produces rainbow yolk
Rod.
Embodiment 3
A kind of rainbow yolk rod, includes the raw material of following parts by weight：
600 parts of weak strength flour, 120 parts of cornstarch, 6 parts of salt, 410 parts of butter, 120 parts of egg pulp, soft-boiled eggs yellow 70 parts, Icing Sugar
300 parts, 13 parts of strawberry powder, 15 parts of purple sweet potato powder, 18 parts of blueberry powder, 18 parts of mango powder, 15 parts of pumpkin powder, 10 parts of matcha powder and cocoa
8 parts of powder.
The preparation method of the rainbow yolk rod, comprises the following steps：
(1) after 410 parts of water proofs of butter are melted 300 Icing Sugar are added to stir.
(2) 120 parts of egg pulp is taken, is added in three times, is stirred after the egg pulp that about 1/3 is added every time.
(3) 6 parts of 120 parts of 600 parts of weak strength flour, cornstarch, the salt and soft-boiled eggs added after 100 mesh sieves is yellow 70 parts, after
It is continuous to stir to dough.
(4) dough is divided into seven parts.
(5) by 10 parts of strawberry powder, 15 parts of purple sweet potato powder, 15 parts of blueberry powder, 10 parts of mango powder, 10 parts of pumpkin powder, matcha powder 10
The dough of part, 8 parts of cocoa power and seven equal portions is sufficiently mixed uniformly respectively, the mixed powder group of seven varied in color.
(6) 3-5min is placed under conditions of vacuum is 0.04-0.06Mpa in seven mixed powder groups；
(7) seven mixed powder groups are taken out and rolls flat respectively, obtain seven kind musculus cutaneus of the thickness in 1.5~2mm, -18 DEG C cold
Freeze 15 minutes；Wherein, the above-mentioned a kind of powder of each musculus cutaneus correspondence.
(8) above-mentioned seven kinds of musculus cutaneus are stacked in layer, often folds an aspect skin, the musculus cutaneus bottom surface to overlaying last layer
A thin layer of egg liquid is painted, prevents musculus cutaneus from sliding.
(9) above-mentioned lamination musculus cutaneus is removed into edge irregularities, then slitting shape, long 8cm, wide 3cm, swings in baking tray
It is interior.
(10) toast, control in roasting plant above and below fiery temperature be 160~180 DEG C, baking 18min produces rainbow egg
Yellow rod.
Random to take the rainbow yolk rod obtained to above three embodiment to carry out paired observation profile, each embodiment takes
100 products, evaluation criterion using face crack it is more unqualified, crackle it is smaller be it is good, the smooth flawless in surface, color are equal
It is even to be excellent, concrete outcome is as shown in table 1 below.
Table 1
| Excellent/piece | Good/piece | Unqualified/piece | |
| Embodiment 1 | 90 | 9 | 1 |
| Embodiment 2 | 92 | 8 | 0 |
| Embodiment 3 | 100 | 0 | 0 |
In addition, tasting the rainbow yolk rod that the various embodiments described above are obtained by 30 popular reviewers, remembered by record
Result is judged in record, by recording result, reviewer think rainbow yolk rod mouthfeel made from embodiment 1 and embodiment 2 compared with
Good, the refreshing sense of rainbow yolk rod shortcake is relatively more preferable made from embodiment 3, and mouthfeel is more preferably.
The rainbow yolk rod obtained using the preparation method of the present invention has crisp tasty and preferable profile of feeling well, and disclosure satisfy that
People are for the requirement of food higher and higher standard.Vacuumized by the mixed powder to processing step in the environment of closing
Processing, and the vacuum of OK range is maintained at, it can preferably increase mouthfeel, obtain the basic flawless of product surface and go out
It is existing.
The present invention is exemplarily described above.Obviously, the present invention, which is implemented, is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress；Or it is not improved, will
The above-mentioned design and technical scheme of the present invention directly applies to other occasions, within protection scope of the present invention.
Claims (10)
1. a kind of rainbow yolk rod, it is characterised in that include the raw material of following parts by weight：
500-600 parts of weak strength flour, 80-120 parts of cornstarch, 4-6 parts of salt, 380-420 parts of butter, 100-120 parts of egg liquid, soft-boiled eggs
Yellow 50-70 parts, 250-300 parts of Icing Sugar and 52-105 parts of the edible powder adjusted for color decoration and local flavor.
2. rainbow yolk rod according to claim 1, it is characterised in that the edible powder includes 8-15 parts of strawberry powder, purple potato
5-10 parts of 8-15 parts of powder, 8-20 parts of blueberry powder, 10-20 parts of mango powder, 8-15 parts of pumpkin powder, 5-10 parts of matcha powder and cocoa power.
3. the preparation method of rainbow yolk rod according to claim 1, it is characterised in that the preparation method includes following step
Suddenly：
(1) Icing Sugar is added and stirred in the butter after melting；
(2) add egg liquid and stir；
(3) weak strength flour, cornstarch, salt and soft-boiled eggs Huang, stirring to dough are added by formula ratio；
(4) dough is split, the segmentation number of dough is identical with the color category of edible powder；
(5) edible powder by the dough of each segmentation respectively with different colours is mixed；
(6) dough of each blend color is rolled into flat assorted musculus cutaneus respectively；
(7) assorted musculus cutaneus is stacked layer by layer, be made after slitting, baking.
4. the preparation method of rainbow yolk rod according to claim 3, it is characterised in that the preparation method also includes to step
Suddenly the step of assorted musculus cutaneus of (6) carries out freezing processing.
5. the preparation method of rainbow yolk rod according to claim 4, it is characterised in that the temperature of the freezing processing for-
18 DEG C, the time is 15min.
6. the preparation method of rainbow yolk rod according to claim 3, it is characterised in that assorted musculus cutaneus described in step (6)
Thickness be 1.5-2mm.
7. the preparation method of rainbow yolk rod according to claim 6, it is characterised in that the length cut described in step (7)
For 6-8cm, wide 2-3cm.
8. the preparation method of rainbow yolk rod according to claim 7, it is characterised in that above and below step (7) described baking
Fiery temperature is 160-180 DEG C, and the time is 15-18min.
9. the preparation method of rainbow yolk rod according to claim 3, it is characterised in that the preparation method is additionally included in step
Suddenly before assorted musculus cutaneus is stacked in (7), the step of musculus cutaneus bottom surface brush egg liquid to overlaying last layer.
10. the preparation method of rainbow yolk rod according to claim 3, it is characterised in that step (2) is described to add egg liquid simultaneously
It is to add egg liquid in three times to stir, and is stirred and evenly mixed after the egg liquid that 1/3rd are added every time.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710190928.4A CN106962438A (en) | 2017-03-28 | 2017-03-28 | A kind of rainbow yolk rod and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710190928.4A CN106962438A (en) | 2017-03-28 | 2017-03-28 | A kind of rainbow yolk rod and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106962438A true CN106962438A (en) | 2017-07-21 |
Family
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|---|---|---|---|
| CN201710190928.4A Pending CN106962438A (en) | 2017-03-28 | 2017-03-28 | A kind of rainbow yolk rod and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244205A (en) * | 2018-01-15 | 2018-07-06 | 王晓茗 | A kind of calligraphy biscuit and preparation method thereof |
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| CN105613675A (en) * | 2014-11-27 | 2016-06-01 | 吴晓川 | Honey-yolk biscuit |
| CN106305903A (en) * | 2015-07-06 | 2017-01-11 | 雷桂丽 | Rainbow cake |
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2017
- 2017-03-28 CN CN201710190928.4A patent/CN106962438A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613675A (en) * | 2014-11-27 | 2016-06-01 | 吴晓川 | Honey-yolk biscuit |
| CN106305903A (en) * | 2015-07-06 | 2017-01-11 | 雷桂丽 | Rainbow cake |
Non-Patent Citations (3)
| Title |
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| J.C.约翰逊: "《食品添加剂实用专利253项》", 30 September 1991 * |
| 熊谷裕子: "《法式小甜点在家出炉》", 31 August 2014 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108244205A (en) * | 2018-01-15 | 2018-07-06 | 王晓茗 | A kind of calligraphy biscuit and preparation method thereof |
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Application publication date: 20170721 |
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