CN107252049A - A kind of manufacture craft of bamboo shoot cake - Google Patents
A kind of manufacture craft of bamboo shoot cake Download PDFInfo
- Publication number
- CN107252049A CN107252049A CN201710565273.4A CN201710565273A CN107252049A CN 107252049 A CN107252049 A CN 107252049A CN 201710565273 A CN201710565273 A CN 201710565273A CN 107252049 A CN107252049 A CN 107252049A
- Authority
- CN
- China
- Prior art keywords
- bamboo
- bamboo shoot
- bamboo shoots
- shoot
- shoots
- 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
- 241001330002 Bambuseae Species 0.000 title claims abstract description 144
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 143
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 143
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 143
- 239000011425 bamboo Substances 0.000 title claims abstract description 143
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000011837 pasties Nutrition 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 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 claims description 3
- 235000005731 Bambusa membranacea Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000004513 sizing Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 1
- 240000005616 Vigna mungo var. mungo Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of manufacture craft of bamboo shoot cake, is related to food processing technology field, comprises the following steps：（1）Bamboo shoots are cooked with water, squeezing in drainage container is put into after bamboo shoots cool down；（2）Bamboo shoots are put into running water and soak a couple of days；（3）Glutinous rice flour and bamboo shoots are mixed, then are broken into slurry, bamboo shoot slurry is obtained；（4）Bamboo shoot slurry and starch are mixed, and add soup-stock, pours into and pasty state is brewed into pot, bamboo shoot paste is obtained；（5）Refrigerator cold-storage is put into after bamboo shoot paste is cooled down；（6）Bamboo shoot paste is put into pot and uses deep fat grillING.Beneficial effects of the present invention：Compared to traditional manufacturing technique, the bamboo shoot cake high resilience that the present invention makes, it is full to chew chewy, outward appearance clean and tidy the advantages of good with mouthfeel.
Description
Technical field
The present invention relates to food processing technology field, more specifically a kind of manufacture craft of bamboo shoot cake.
Background technology
The way of existing bamboo shoot cake is：Spring bamboo or winter bamboo shoot are removed into its bamboo shoot clothing, is cooked and mashes, then mix ground rice in proportion, it is glutinous
Ground rice, red wine grain, chilli powder, salt, onion, monosodium glutamate and spices etc. are poured into together to stir in bamboo shoot mud, enters pot and cooks, treats cold
But cake is pinched into afterwards to dry or dry again.It is not good to there is mouthfeel in the bamboo shoot cake that this mode is made, different, and the poor grade of outward appearance lacks
Point.
The content of the invention
The present invention provides a kind of manufacture craft of bamboo shoot cake, it is therefore intended that solves existing bamboo shoot cake and has that chewy texture is poor, mouthfeel is not good,
The problem of poor appearance etc..
The present invention is adopted the following technical scheme that：
A kind of manufacture craft of bamboo shoot cake, raw material includes bamboo shoots, glutinous rice flour and starch, comprises the following steps：（1）After shelling
Bamboo shoots are cooked with water, and squeezing in drainage container is put into after being cooled to after bamboo shoots cool down, until bamboo shoots fermentation；（2）By bamboo shoots
It is put into running water and soaks a couple of days；（3）Glutinous rice flour and bamboo shoots are mixed, then are broken into slurry, bamboo shoot slurry is obtained；（4）By bamboo shoot slurry and starch
Mixing, and soup-stock is added, pour into and pasty state is brewed into pot, obtain bamboo shoot paste；（5）Refrigerator cold-storage is put into after bamboo shoot paste is cooled down；（6）Will
Bamboo shoot paste is put into pot with deep fat grillING to golden yellow.
Further, above-mentioned bamboo shoots use the white bamboo shoot of high mountain that period in spring is grown in loess, and bamboo shoot head is basseted
No more than 15 centimeters.
Further, above-mentioned steps（1）In, bamboo shoots are put into boiling water and boiled 45 minutes；Then bamboo shoots are put into added with ice cube
Mountain spring water in soak 1 hour, be allowed to cool；Bamboo shoots are put into wooden barrel again and squeezed 30 days with weight, the moisture content of bamboo shoots is removed
And allow it to ferment.
Further, above-mentioned steps（2）In, bamboo shoots are put into mountain spring water and soaked 2 days.
Further, above-mentioned steps（3）And step（4）In, bamboo shoots, glutinous rice flour and starch are by weight 5:4:1 mixing.
Further, above-mentioned steps（4）In, soup-stock is the bamboo shoot soup for adding appropriate condiment.
From the above-mentioned description to structure of the present invention, compared to the prior art, present invention has the advantages that：
The present invention comprises the following steps：（1）Bamboo shoots are cooked with water, squeezing in drainage container is put into after bamboo shoots cool down；（2）Will
Bamboo shoots, which are put into running water, soaks a couple of days；（3）Glutinous rice flour and bamboo shoots are mixed, then are broken into slurry, bamboo shoot slurry is obtained；（4）By bamboo shoot slurry and
Starch is mixed, and adds soup-stock, pours into and pasty state is brewed into pot, obtains bamboo shoot paste；（5）Refrigerator cold-storage is put into after bamboo shoot paste is cooled down；
（6）Bamboo shoot paste is put into pot and uses deep fat grillING.Made compared to traditional bamboo shoot cake, bamboo shoots squeezing is broken into slurry by the present invention again, is made
Into bamboo shoot cake chewy texture more preferably, mouthfeel is more preferably, more fresh and sweet.Step（2）The acidic liquid produced in expressing process can be removed, it is to avoid
There is tart flavour in bamboo shoot cake, reduces bamboo shoot cake taste.Step（4）In soup-stock used be bamboo shoot soup, bamboo shoot cake can be allowed to keep strong bamboo shoot taste.And
Step（5）In to bamboo shoot paste refrigerate, can allow bamboo shoot paste sizing, make each bamboo shoot cake outward appearance more attractive in appearance, neat, allow bamboo shoot cake rich in bullet
Property, chew chewy full.Due to step（4）In have addition soup-stock, refrigeration can also avoid bamboo shoot paste, and fermentation causes bamboo shoot cake again
Band tart flavour.It can be seen that, made bamboo shoot cake of the invention has mouthfeel good, the advantages of outward appearance is clean and tidy.
Embodiment
Illustrate the embodiment of the present invention below.
A kind of manufacture craft of bamboo shoot cake, raw material mainly includes bamboo shoots, glutinous rice flour and starch.As preferred：Bamboo shoots use
Be the white bamboo shoot of high mountain being grown in loess in period in spring, and the height that bamboo shoot head is basseted when plucking should be public no more than 15
Point.This bamboo shoots selected are more fresh and sweet, and delicious and crisp allows bamboo shoot cake to have good mouthfeel.
The manufacture craft of the bamboo shoot cake comprises the following steps.
（1）Bamboo shoots after shelling are cooked with water, squeezing in drainage container are put into after being cooled to after bamboo shoots cool down, directly
To bamboo shoots fermentation.Specifically, the bamboo shoots after shelling are put into boiling water reclaimed water to boil 45 minutes；Then bamboo shoots are put into added with ice cube
Soak 1 hour, be allowed to cool in mountain spring water；Bamboo shoots are put into wooden barrel again and squeezed 30 days with weight, the moisture content of bamboo shoots are removed simultaneously
Allow it to ferment.Preferably, above-mentioned drainage container is bamboo basket, during cooling, the bamboo shoots after being cooked is fitted into bamboo basket and ice is added
Bamboo basket, is then soaked in mountain spring water by block.In addition it is also possible to pond be puzzled at the place of flowing through of mountain spring water, by bamboo shoots during cooling
Discharged water with ice cube in pond.During squeezing, bamboo shoots are fitted into permeable wooden barrel, are then pressed on bamboo shoots with cover plate and weight
Top, the moisture content in bamboo shoots is extruded and allows it to ferment.Made compared to traditional bamboo shoot cake, the present invention is smashed again after bamboo shoots are squeezed
Into slurry, more preferably, mouthfeel is more preferably, more fresh and sweet for the bamboo shoot cake chewy texture being made.
（2）Bamboo shoots are put into running water and soak a couple of days.Specifically, bamboo shoots are put into mountain spring water and soaked 2 days.Bamboo shoots are in pressure
It can constantly be fermented during squeezing, produce a large amount of acid solutions.Above-mentioned acid solution can be removed with mountain spring water immersion within 2 days, allow bamboo
Bamboo shoot are more fresh and sweet, and mouthfeel is more preferably.Preferably, during immersion, using above-mentioned steps（1）Bamboo basket used or pond during middle cooling
Load bamboo shoots.
（3）Glutinous rice flour and bamboo shoots are mixed, then are broken into slurry, bamboo shoot slurry is obtained.
（4）Bamboo shoot slurry and starch are mixed, and add soup-stock, pours into and pasty state is brewed into pot, bamboo shoot paste is obtained.Specifically, walk
Suddenly（3）And step（4）In, bamboo shoots, glutinous rice flour and starch are by weight 5:4:1 mixing.Above-mentioned soup-stock is the appropriate condiment of addition
Bamboo shoot soup, the bamboo shoot cake that can be made has strong bamboo shoot taste, improves the mouthfeel of bamboo shoot cake.Condiment such as salt, monosodium glutamate etc..
（5）Refrigerator cold-storage is put into after bamboo shoot paste is cooled down.Specifically, bamboo shoot paste is cooled down using fan, then by after cooling
Bamboo shoot paste be put into refrigerator cold-storage 1 day.To bamboo shoot paste refrigerate, can allow bamboo shoot paste sizing, allow the bamboo shoot cake outward appearance being made it is more attractive in appearance,
Neatly, while bamboo shoot cake can be allowed more flexible, chewy is chewed full.Due to step（4）In have addition soup-stock（Bamboo shoot soup）, refrigeration
Bamboo shoot paste can also be avoided, and fermentation causes bamboo shoot cake band tart flavour again.
（6）Bamboo shoot paste is put into pot with deep fat grillING to golden yellow.
The embodiment of the present invention is above are only, but the design concept of the present invention is not limited thereto, it is all to utilize this
Conceive the change that unsubstantiality is carried out to the present invention, the behavior for invading the scope of the present invention all should be belonged to.
Claims (6)
1. a kind of manufacture craft of bamboo shoot cake, raw material includes bamboo shoots, glutinous rice flour and starch, it is characterised in that：Comprise the following steps：
（1）Bamboo shoots after shelling are cooked with water, squeezing in drainage container is put it into after bamboo shoots cool down, until bamboo shoots fermentation；（2）
Bamboo shoots are put into running water and soak a couple of days；（3）Glutinous rice flour and bamboo shoots are mixed, then are broken into slurry, bamboo shoot slurry is obtained；（4）Bamboo shoot are starched
Mixed with starch, and add soup-stock, poured into and pasty state is brewed into pot, obtain bamboo shoot paste；（5）It is cold after being put into refrigerator after bamboo shoot paste cooling
Hide；（6）Bamboo shoot paste is put into pot with deep fat grillING to golden yellow.
2. a kind of manufacture craft of bamboo shoot cake according to claim 1, it is characterised in that：When the bamboo shoots use spring
The white bamboo shoot of high mountain that phase is grown in loess, and bamboo shoot head bassets no more than 15 centimeters.
3. a kind of manufacture craft of bamboo shoot cake according to claim 1, it is characterised in that：The step（1）In, bamboo shoots are put
Enter to boil in boiling water 45 minutes；Then bamboo shoots are put into the mountain spring water added with ice cube and soaked 1 hour, is allowed to cool；Again by bamboo shoots
It is put into wooden barrel and is squeezed 30 days with weight, removes the moisture content of bamboo shoots and allow it to ferment.
4. a kind of manufacture craft of bamboo shoot cake according to claim 1, it is characterised in that：The step（2）In, bamboo shoots are put
Enter in mountain spring water and soak 2 days.
5. a kind of manufacture craft of bamboo shoot cake according to claim 1, it is characterised in that：The step（3）And step（4）
In, bamboo shoots, glutinous rice flour and starch are by weight 5:4:1 mixing.
6. a kind of manufacture craft of bamboo shoot cake according to claim 1, it is characterised in that：The step（4）In, soup-stock is to add
Plus the bamboo shoot soup of appropriate condiment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710565273.4A CN107252049A (en) | 2017-07-12 | 2017-07-12 | A kind of manufacture craft of bamboo shoot cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710565273.4A CN107252049A (en) | 2017-07-12 | 2017-07-12 | A kind of manufacture craft of bamboo shoot cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107252049A true CN107252049A (en) | 2017-10-17 |
Family
ID=60025018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710565273.4A Pending CN107252049A (en) | 2017-07-12 | 2017-07-12 | A kind of manufacture craft of bamboo shoot cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107252049A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429178A (en) * | 2011-10-25 | 2012-05-02 | 广州蓝韵医药研究有限公司 | Bamboo shoot product and preparation method thereof |
| CN103636720A (en) * | 2013-12-12 | 2014-03-19 | 贵州华力农化工程有限公司 | Sweet potato biscuit and preparing method thereof |
| US20140134315A1 (en) * | 2010-08-16 | 2014-05-15 | Frito-Lay North America, Inc. | Extruder Die and Resultant Food Product |
| CN104381824A (en) * | 2014-11-19 | 2015-03-04 | 永济市国强食品有限公司 | Asparagus cake and preparation method |
| CN105380169A (en) * | 2015-12-10 | 2016-03-09 | 何关顺 | Processing and fresh-keeping method of Badu bamboo shoot |
| CN105558823A (en) * | 2015-12-11 | 2016-05-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Rice and noodle combined composite leisure food and preparation method of same |
| CN105982022A (en) * | 2015-03-02 | 2016-10-05 | 叶伟祥 | Purple sweet potato cakes and preparation method thereof |
| CN106418185A (en) * | 2016-08-30 | 2017-02-22 | 费纪遥 | Pumpkin sticky rice cake and making method thereof |
-
2017
- 2017-07-12 CN CN201710565273.4A patent/CN107252049A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140134315A1 (en) * | 2010-08-16 | 2014-05-15 | Frito-Lay North America, Inc. | Extruder Die and Resultant Food Product |
| CN102429178A (en) * | 2011-10-25 | 2012-05-02 | 广州蓝韵医药研究有限公司 | Bamboo shoot product and preparation method thereof |
| CN103636720A (en) * | 2013-12-12 | 2014-03-19 | 贵州华力农化工程有限公司 | Sweet potato biscuit and preparing method thereof |
| CN104381824A (en) * | 2014-11-19 | 2015-03-04 | 永济市国强食品有限公司 | Asparagus cake and preparation method |
| CN105982022A (en) * | 2015-03-02 | 2016-10-05 | 叶伟祥 | Purple sweet potato cakes and preparation method thereof |
| CN105380169A (en) * | 2015-12-10 | 2016-03-09 | 何关顺 | Processing and fresh-keeping method of Badu bamboo shoot |
| CN105558823A (en) * | 2015-12-11 | 2016-05-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Rice and noodle combined composite leisure food and preparation method of same |
| CN106418185A (en) * | 2016-08-30 | 2017-02-22 | 费纪遥 | Pumpkin sticky rice cake and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 欧荔: "《闽台民间传统饮食文化遗产资源调查》", 31 December 2014 * |
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Application publication date: 20171017 |