CN107581592B - White fungus and lotus seed cake and preparation method thereof - Google Patents
White fungus and lotus seed cake and preparation method thereof Download PDFInfo
- Publication number
- CN107581592B CN107581592B CN201710980162.XA CN201710980162A CN107581592B CN 107581592 B CN107581592 B CN 107581592B CN 201710980162 A CN201710980162 A CN 201710980162A CN 107581592 B CN107581592 B CN 107581592B
- Authority
- CN
- China
- Prior art keywords
- tremella
- powder
- drying
- weight ratio
- lotus seed
- 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.)
- Active
Links
Images
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention provides a preparation method of a tremella lotus seed cake, and relates to the field of leisure instant food. Which comprises the following steps: (1) drying and crushing tremella and lotus seeds, and sieving the tremella with a sieve of 80-140 meshes to obtain tremella powder; sieving the lotus seeds with a sieve of 60-80 meshes to obtain lotus seed powder; (2) mixing the tremella powder and the lotus seed powder, frying for 3-5 minutes at 80-120 ℃, adding the previously dissolved compound gum, powdered sugar and water, and decocting for 20-40 minutes at 80-100 ℃; (3) after the boiling is finished, adding citric acid and stirring uniformly; (4) and (4) injecting the product obtained in the step (3) into a mold, cooling and solidifying, putting into a drying oven, drying at 50-60 ℃ for 11 hours, turning over, and drying at 60-70 ℃ for 5-6 hours to obtain the product. The cake obtained by the invention has good forming, good taste and tissue condition; the obtained tremella lotus seed cake has pleasant tremella and lotus seed typical flavor, and has health promotion effects of nourishing yin, moistening lung, nourishing stomach and promoting fluid production.
Description
Technical Field
The invention belongs to the technical field of snack food processing, and particularly relates to a preparation method of a tremella lotus seed cake.
Background
Tremella is rich in protein, multiple essential amino acids, minerals and polysaccharides, and has the name of "crown of strain". However, the current deep processing technology for tremella is less, and the commercial value of tremella is limited.
Chinese patent CN 103931856B provides a buckwheat tremella haw cake, which is prepared by mixing various food materials, making dough with various raw material powders, and steaming to obtain a cake with certain health care function. However, the raw materials required by the patent are excessive, the steps are complicated, the market prospect is poor, and the tremella flavor in the obtained cake is light.
In order to solve the problem, Chinese patent CN 105105098A provides a preparation method of a tremella cake, which solves the problem of cake forming in a certain degree and improves the caking property and the dispersibility of tremella by adding an anticaking agent and carrying out extrusion and puffing pretreatment.
At present, the public demand for functional foods is greater, which requires that the raw materials in the food have complementary characteristics in terms of functionality. In the aspect, the white fungus and lotus seed juice beverage processing technology and formula research and the Chinese patent CN 103815510A make beneficial attempts, and propose that white fungus and lotus seed are mutually matched to prepare corresponding food.
However, when the cake is prepared by using the tremella and the lotus seeds, the lotus seeds are very easy to influence the smell and the taste of the tremella, and the tremella lotus seed cake prepared by using the common method for preparing the tremella cake (such as Chinese patent CN 105105098A) is difficult to form and has poor taste.
In addition, only referring to the conventional preparation method of cakes taking lotus seeds as main raw materials, such as formula research of mung bean, lotus seed and coix seed cakes, development of spleen-tonifying and dampness-clearing cakes and the like, the tremella and lotus seed cakes which are simple in preparation process, good in forming and good in flavor are difficult to obtain.
In conclusion, it is necessary to find a preparation method of the tremella lotus seed cake which has excellent flavor (i.e. pleasant tremella and lotus seed flavor), good formability and simple process.
Disclosure of Invention
Aiming at the defects of the prior art, one of the purposes of the invention is to provide a preparation method of a tremella lotus seed cake, which comprises the following steps:
(1) drying and crushing tremella and lotus seeds, and sieving the tremella with a sieve of 80-140 meshes to obtain tremella powder; sieving the lotus seeds with a sieve of 60-80 meshes to obtain lotus seed powder;
(2) mixing the tremella powder and the lotus seed powder, frying for 3-5 minutes at 80-120 ℃, adding the previously dissolved compound gum, powdered sugar and water, and decocting for 20-40 minutes at 80-100 ℃;
(3) after the boiling is finished, adding citric acid and stirring uniformly;
(4) injecting the product obtained in the step (3) into a mold, cooling and solidifying, putting into a drying oven, drying for 11 hours at 50-60 ℃, turning over and drying for 5-6 hours at 60-70 ℃ to obtain the product;
the preparation method of the compound adhesive comprises the following steps:
adding water into pectin, carrageenan and agar according to the weight ratio of 1-2: 1-3, soaking and boiling the pectin, the carrageenan and the agar, and then stirring.
Preferably, in the step (1), the drying conditions are as follows: drying the mixture for 30 to 60 minutes at a temperature of between 50 and 90 ℃.
In the step (2), the weight ratio of the tremella powder to the lotus seed powder is 1-4: 1.
Preferably, the weight ratio of the tremella powder to the lotus seed powder is 2: 1.
In the step (2), the decoction is carried out at 70 ℃ for 15-30 minutes.
In the step (2), the weight ratio of the compound gum to the tremella powder is 1: 10-1: 3
In the step (2), the weight ratio of the powdered sugar to the tremella powder is 2: 1-5: 1.
In the step (2), the weight ratio of the water to the tremella powder is 10: 1-50: 1.
In the step (3), the weight ratio of the citric acid to the tremella powder is 1: 100-1: 20.
The invention also aims to provide the tremella lotus seed cake prepared by the preparation method.
The invention has the beneficial effects that:
1. the preparation method of the invention prevents the aggregation and agglomeration of the tremella powder and the lotus seed powder, avoids the occurrence of crack and gum-yielding of the cake body, and the obtained cake has good forming and good taste and tissue;
2. the tremella lotus seed cake provided by the invention has pleasant tremella and lotus seed typical flavor, and has a delicate and elegant tremella taste;
3. the tremella fuciformis powder is used as a raw material, compared with the traditional tremella fuciformis sporocarp, the tremella fuciformis sporocarp can preserve the nutritive value of tremella fuciformis, the limit that the traditional tremella fuciformis processing and soaking time is long and the occupied space of tremella fuciformis in the transportation process is large can be overcome, and the operability of industrial production can be improved.
4. The invention has the health-preserving effects of nourishing yin, moistening lung, nourishing stomach and promoting the production of body fluid.
Drawings
FIG. 1 is a response surface plot;
FIG. 2 is a photograph showing the effect of cracking and gel failure of the product;
FIG. 3 is a photograph showing the effect that the product cannot be molded without the addition of the thickener;
FIG. 4 is a photograph showing the parched white fungus and lotus seed powder;
FIG. 5 is a photograph showing the state where the composite adhesive is completely dissolved;
FIG. 6 is a photograph showing the injection mold according to the present invention after cooking:
fig. 7 is a photograph of the state of the final product of the present invention.
Detailed Description
The present invention is described in detail below by way of examples, and it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the non-essential modifications and adjustments made by those skilled in the art according to the above disclosure, such as the appearance of the product, still belong to the scope of the present invention.
Example 1
(1) Drying and crushing tremella and lotus seeds, and sieving the tremella with a 120-mesh sieve to obtain tremella powder; sieving semen Nelumbinis with 80 mesh sieve to obtain semen Nelumbinis powder;
(2) mixing Tremella powder and semen Nelumbinis powder, parching at 100 deg.C for 4 min, adding dissolved compound gum, sugar powder and water, and decocting at 90 deg.C for 30 min;
(3) after the boiling is finished, adding citric acid and stirring uniformly;
(4) injecting the product obtained in the step (3) into a mold, cooling and solidifying, putting into a drying oven, drying for 11 hours at 60 ℃, turning over, and drying for 5-6 hours at 70 ℃ to obtain the product;
the preparation method of the compound adhesive comprises the following steps:
adding water into pectin, carrageenan and agar according to the weight ratio of 1:2:3, soaking at 70 ℃ for boiling, and then stirring.
In the step (1), the drying conditions are as follows: and drying at 90 ℃ for 30-60 minutes.
In the step (2), the weight ratio of the tremella powder to the lotus seed powder is 2: 1.
In the step (2), the boiling time is 20-30 minutes.
In the step (2), the weight ratio of the compound gum to the tremella powder is 1:4
In the step (2), the weight ratio of the powdered sugar to the tremella powder is 2.5: 1.
In the step (2), the weight ratio of the water to the tremella powder is 25: 1.
In the step (3), the weight ratio of the citric acid to the tremella powder is 1: 32.
Example 2
(1) Drying and crushing tremella and lotus seeds, and sieving the tremella with a 120-mesh sieve to obtain tremella powder; sieving semen Nelumbinis with 80 mesh sieve to obtain semen Nelumbinis powder;
(2) mixing Tremella powder and semen Nelumbinis powder, parching at 100 deg.C for 4 min, adding dissolved compound gum, sugar powder and water, and decocting at 90 deg.C for 30 min;
(3) after the boiling is finished, adding citric acid and stirring uniformly;
(4) injecting the product obtained in the step (3) into a mold, cooling and solidifying, putting into a drying oven, drying for 11 hours at 60 ℃, turning over, and drying for 5-6 hours at 70 ℃ to obtain the product;
the preparation method of the compound adhesive comprises the following steps:
adding water into pectin, carrageenan and agar according to the weight ratio of 1:2:3, soaking at 70 ℃, boiling the gelatin, and then stirring.
In the step (1), the drying conditions are as follows: and drying at 90 ℃ for 30-60 minutes.
In the step (2), the weight ratio of the tremella powder to the lotus seed powder is 2: 1.
In the step (2), the boiling time is 15-30 minutes.
In the step (2), the weight ratio of the compound gum to the tremella powder is 1:5
In the step (2), the weight ratio of the powdered sugar to the tremella powder is 3: 1.
In the step (2), the weight ratio of the water to the tremella powder is 22: 1.
In the step (3), the weight ratio of the citric acid to the tremella powder is 1: 32.
Embodiment 3
(1) Drying and crushing tremella and lotus seeds, and sieving the tremella with a 120-mesh sieve to obtain tremella powder; sieving semen Nelumbinis with 80 mesh sieve to obtain semen Nelumbinis powder;
(2) mixing Tremella powder and semen Nelumbinis powder, parching at 100 deg.C for 4 min, adding dissolved compound gum, sugar powder and water, and decocting at 90 deg.C for 30 min;
(3) after the boiling is finished, adding citric acid and stirring uniformly;
(4) injecting the product obtained in the step (3) into a mold, cooling and solidifying, putting into a drying oven, drying for 11 hours at 60 ℃, turning over, and drying for 5-6 hours at 70 ℃ to obtain the product;
the preparation method of the compound adhesive comprises the following steps:
adding water into pectin, carrageenan and agar according to the weight ratio of 1:2:3, soaking at 70 ℃, boiling the gelatin, and then stirring.
In the step (1), the drying conditions are as follows: and drying at 90 ℃ for 30-60 minutes.
In the step (2), the weight ratio of the tremella powder to the lotus seed powder is 2: 1.
In the step (2), the boiling time is 15-30 minutes.
In the step (2), the weight ratio of the compound gum to the tremella powder is 1:4
In the step (2), the weight ratio of the powdered sugar to the tremella powder is 2.8: 1.
In the step (2), the weight ratio of the water to the tremella powder is 24: 1.
In the step (3), the weight ratio of the citric acid to the tremella powder is 1: 35.
Comparative example 1
(1) Drying and crushing tremella and lotus seeds, and sieving the tremella with a 120-mesh sieve to obtain tremella powder; sieving semen Nelumbinis with 80 mesh sieve to obtain semen Nelumbinis powder;
(2) mixing Tremella powder and semen Nelumbinis powder, adding compound gum, sugar powder and water, decocting at 90 deg.C for 30 min;
(3) after the boiling is finished, adding citric acid and stirring uniformly;
(4) injecting the product obtained in the step (3) into a mold, cooling and solidifying, putting into a drying oven, drying for 11 hours at 60 ℃, turning over, and drying for 5-6 hours at 70 ℃ to obtain the product;
the preparation method of the compound adhesive comprises the following steps:
adding water into pectin, carrageenan and agar according to the weight ratio of 1:2:3, soaking at 70 ℃, boiling the gelatin, and then stirring.
In the step (1), the drying conditions are as follows: and drying at 90 ℃ for 30-60 minutes.
In the step (2), the weight ratio of the tremella powder to the lotus seed powder is 2: 1.
In the step (2), the boiling time is 15-30 minutes.
In the step (2), the weight ratio of the compound gum to the tremella powder is 1:4
In the step (2), the weight ratio of the powdered sugar to the tremella powder is 2.4: 1.
In the step (2), the weight ratio of the water to the tremella powder is 23: 1.
In the step (3), the weight ratio of the citric acid to the tremella powder is 1: 33.
In the comparative example, the tremella powder and the lotus seed powder are not fried after being mixed, the obtained product has insufficient flavor or even no delicate and elegant tremella flavor, and the tremella powder and the lotus seed powder are easy to aggregate and agglomerate, so that the product is poor in appearance and taste.
Comparative example 2
(1) Drying and crushing tremella and lotus seeds, and sieving the tremella with a 120-mesh sieve to obtain tremella powder; sieving semen Nelumbinis with 80 mesh sieve to obtain semen Nelumbinis powder;
(2) mixing Tremella powder and semen Nelumbinis powder, parching at 100 deg.C for 6 min, adding compound gum, sugar powder and water, decocting at 90 deg.C for 30 min, and decocting;
(3) after the boiling is finished, adding citric acid and stirring uniformly;
(4) injecting the product obtained in the step (3) into a mold, cooling and solidifying, putting into a drying oven, drying for 11 hours at 60 ℃, turning over, and drying for 5-6 hours at 70 ℃ to obtain the product;
the preparation method of the compound adhesive comprises the following steps:
adding water into pectin, carrageenan and agar according to the weight ratio of 1:2:3, soaking at 70 ℃, boiling the gelatin, and then stirring.
In the step (1), the drying conditions are as follows: and drying at 90 ℃ for 30-60 minutes.
In the step (2), the weight ratio of the tremella powder to the lotus seed powder is 2: 1.
In the step (2), the boiling time is 15-30 minutes.
In the step (2), the weight ratio of the compound gum to the tremella powder is 1:4
In the step (2), the weight ratio of the powdered sugar to the tremella powder is 2.4: 1.
In the step (2), the weight ratio of the water to the tremella powder is 23: 1.
In the step (3), the weight ratio of the citric acid to the tremella powder is 1: 33.
In the comparative example, the tremella powder and the lotus seed powder are mixed and fried for too long time, the obtained product has obvious burnt flavor, the delicate and elegant tremella flavor is lost, the color of the product is too dark, and the taste is not good.
Comparative example 3
(1) Drying and crushing tremella and lotus seeds, and sieving the tremella with a 120-mesh sieve to obtain tremella powder; sieving semen Nelumbinis with 80 mesh sieve to obtain semen Nelumbinis powder;
(2) mixing Tremella powder and semen Nelumbinis powder, parching at 100 deg.C for 4 min, adding dissolved compound gum, sugar powder and water, and decocting at 90 deg.C for 30 min;
(3) after the boiling is finished, adding citric acid and stirring uniformly;
(4) injecting the product obtained in the step (3) into a mold, cooling and solidifying, putting into a drying oven, drying for 11 hours at 60 ℃, turning over, and drying for 5-6 hours at 70 ℃ to obtain the product;
the preparation method of the compound adhesive comprises the following steps:
adding water into pectin, carrageenan and agar according to the weight ratio of 1:2:3, soaking at 70 ℃, boiling the gelatin, and then stirring.
In the step (1), the drying conditions are as follows: and drying at 90 ℃ for 30-60 minutes.
In the step (2), the weight ratio of the tremella powder to the lotus seed powder is 2: 1.
In the step (2), the boiling time is 15-30 minutes.
In the step (2), the weight ratio of the compound gum to the tremella powder is 1:10
In the step (2), the weight ratio of the powdered sugar to the tremella powder is 2.4: 1.
In the step (2), the weight ratio of the water to the tremella powder is 23: 1.
In the step (3), the weight ratio of the citric acid to the tremella powder is 1: 33.
In the comparative example, the total amount of the compound gum is small, the product is not easy to form, the demoulding is difficult, the appearance is not good, the elasticity is poor, and the mouth feel is too soft.
Comparative example 4
(1) Drying and crushing tremella and lotus seeds, and sieving the tremella with a 120-mesh sieve to obtain tremella powder; sieving semen Nelumbinis with 80 mesh sieve to obtain semen Nelumbinis powder;
(2) mixing Tremella powder and semen Nelumbinis powder, parching at 100 deg.C for 4 min, adding dissolved compound gum, sugar powder and water, and decocting at 90 deg.C for 30 min;
(3) after the boiling is finished, adding citric acid and stirring uniformly;
(4) injecting the product obtained in the step (3) into a mold, cooling and solidifying, putting into a drying oven, drying for 11 hours at 60 ℃, turning over, and drying for 5-6 hours at 70 ℃ to obtain the product;
the preparation method of the compound adhesive comprises the following steps:
adding water into pectin, carrageenan and agar according to the weight ratio of 1:2:3, soaking at 70 ℃, boiling the gelatin, and then stirring.
In the step (1), the drying conditions are as follows: and drying at 90 ℃ for 30-60 minutes.
In the step (2), the weight ratio of the tremella powder to the lotus seed powder is 2: 1.
In the step (2), the boiling time is 15-30 minutes.
In the step (2), the weight ratio of the compound gum to the tremella powder is 1:4
In the step (2), the weight ratio of the powdered sugar to the tremella powder is 2.4: 1.
In the step (2), the weight ratio of the water to the tremella powder is 23: 1.
In the step (3), the weight ratio of the citric acid to the tremella powder is 1: 100.
In the comparative example, the citric acid was added in a small amount, the product was unstable in properties, and during the drying process, the product surface had gum, which resulted in poor appearance and was not edible and storable.
Comparative example 5
(1) Drying and crushing tremella and lotus seeds, and sieving the tremella with a 120-mesh sieve to obtain tremella powder; sieving semen Nelumbinis with 80 mesh sieve to obtain semen Nelumbinis powder;
(2) mixing Tremella powder and semen Nelumbinis powder, parching at 100 deg.C for 4 min, adding dissolved compound gum, sugar powder and water, and decocting at 90 deg.C for 30 min;
(3) after the boiling is finished, adding citric acid and stirring uniformly;
(4) injecting the product obtained in the step (3) into a mold, cooling and solidifying, putting into a drying oven, and drying at 80 ℃ for 13 hours to obtain the product;
the preparation method of the compound adhesive comprises the following steps:
adding water into carrageenan, agar and pectin according to the weight ratio of 1:2:3, soaking at 70 ℃, boiling the gelatin, and then stirring.
In the step (1), the drying conditions are as follows: and drying at 90 ℃ for 30-60 minutes.
In the step (2), the weight ratio of the tremella powder to the lotus seed powder is 2: 1.
In the step (2), the boiling time is 15-30 minutes.
In the step (2), the weight ratio of the compound gum to the tremella powder is 1:4
In the step (2), the weight ratio of the powdered sugar to the tremella powder is 2.4: 1.
In the step (2), the weight ratio of the water to the tremella powder is 23: 1.
In the step (3), the weight ratio of the citric acid to the tremella powder is 1: 33.
In this comparison example, the white fungus lotus seed cake is high in temperature when drying, and does not turn over in the drying process, and the product crackle appears, and upper and lower surface is not of uniform size, and the appearance is not good, and the crust is too dry and inside moisture is too wet, and the taste is not good.
Sensory evaluation was conducted on examples 1 to 3 and comparative examples 1 to 5, and the evaluation criteria are shown in Table 1.
TABLE 1 Tremella lotus seed cake sensory evaluation
The evaluation results were:
finally, drying the raw materials at 50-90 ℃ for 30-60 minutes. Adding water into pectin, carrageenan and agar according to the weight ratio of 1:2:3, soaking and decocting for 15-30 minutes at 70 ℃. The weight ratio of the tremella powder to the lotus seed powder is 2-3: 1, the weight ratio of the compound gum to the tremella powder is 1: 5-1: 3, the weight ratio of the powdered sugar to the tremella powder is 2: 1-5: 1, the weight ratio of the water to the tremella powder is 10: 1-50: 1, and the weight ratio of the citric acid to the tremella powder is 1: 50-1: 20.
Seventeen groups of experiments were performed by analyzing the response surfaces of examples 1 to 3 and comparative examples 1 to 4, and the specific operations were as follows:
finally, drying the raw materials at 50-90 ℃ for 30-60 minutes. Adding water into pectin, carrageenan and agar according to the weight ratio of 1:2:3, soaking and decocting for 15-30 minutes at 70 ℃. The total weight of the tremella powder and the lotus seed powder is 10-20 parts, the weight ratio of the tremella powder to the lotus seed powder is 2-3: 1, the weight ratio of the compound gum to the tremella powder is 1: 5-1: 3, the weight ratio of the powdered sugar to the tremella powder is 2: 1-5: 1, the weight ratio of water to the tremella powder is 10: 1-50: 1, and the weight ratio of the citric acid to the tremella powder is 1: 50-1: 20.
Claims (6)
1. A preparation method of a tremella lotus seed cake is characterized by comprising the following steps:
(1) drying and crushing tremella and lotus seeds, and sieving the tremella with a sieve of 80-140 meshes to obtain tremella powder; sieving the lotus seeds with a sieve of 60-80 meshes to obtain lotus seed powder;
(2) mixing the tremella powder and the lotus seed powder, frying for 3-5 minutes at 80-120 ℃, adding the previously dissolved compound gum, powdered sugar and water, and decocting for 20-40 minutes at 80-100 ℃; the weight ratio of the tremella powder to the lotus seed powder is 2: 1; the weight ratio of the composite glue to the tremella powder is 1: 10-1: 3;
(3) after the boiling is finished, adding citric acid and stirring uniformly; the weight ratio of the citric acid to the tremella powder is 1: 100-1: 20;
(4) injecting the product obtained in the step (3) into a mold, cooling and solidifying, putting into a drying oven, drying for 11 hours at 50-60 ℃, turning over and drying for 5-6 hours at 60-70 ℃ to obtain the product;
the preparation method of the compound adhesive comprises the following steps:
adding water into pectin, carrageenan and agar according to the weight ratio of 1-2: 1-3, soaking, boiling the gelatin at constant temperature, and stirring.
2. The production method according to claim 1, wherein in the step (1), the drying conditions are: drying the mixture for 30 to 60 minutes at a temperature of between 50 and 90 ℃.
3. The preparation method of the composite glue according to claim 1, wherein the glue is boiled at a constant temperature of 70 ℃ for 15-30 minutes.
4. The preparation method according to claim 1, wherein in the step (2), the weight ratio of the powdered sugar to the tremella powder is 2: 1-5: 1.
5. The preparation method according to claim 1, wherein in the step (2), the weight ratio of the water to the tremella powder is 10: 1-50: 1.
6. The tremella lotus seed cake prepared by the preparation method of any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710980162.XA CN107581592B (en) | 2017-10-19 | 2017-10-19 | White fungus and lotus seed cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710980162.XA CN107581592B (en) | 2017-10-19 | 2017-10-19 | White fungus and lotus seed cake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107581592A CN107581592A (en) | 2018-01-16 |
| CN107581592B true CN107581592B (en) | 2021-03-16 |
Family
ID=61053694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710980162.XA Active CN107581592B (en) | 2017-10-19 | 2017-10-19 | White fungus and lotus seed cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107581592B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112970918B (en) * | 2021-04-01 | 2022-11-15 | 广西壮族自治区农业科学院 | Big fruit hawthorn vinegar fruitcake rich in dietary fiber and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413412A (en) * | 2013-08-22 | 2015-03-18 | 黄俭良 | Lotus seed cake and making technology thereof |
| CN104286621B (en) * | 2014-11-14 | 2017-06-30 | 广西壮族自治区农业科学院农产品加工研究所 | One kind moistens the lung and relieve the cough fruitcake and preparation method thereof |
| CN105105098B (en) * | 2015-07-07 | 2017-11-28 | 青岛农业大学 | A kind of instant tremella cake and preparation method thereof |
-
2017
- 2017-10-19 CN CN201710980162.XA patent/CN107581592B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN107581592A (en) | 2018-01-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102293258B (en) | Production technology of chemical additive free fermented bean curd with long shelf life | |
| CN103444883A (en) | Spicy coarse grain dried bean curd and preparation method thereof | |
| CN104705656A (en) | Food therapy fine dried noodles and preparation method thereof | |
| CN103976309A (en) | Preparation method of sweet potato vermicelli | |
| CN103689435A (en) | Spicy sea sedge wheat germ meal and preparation method thereof | |
| CN104642896A (en) | Preparation method of black rice vermicelli | |
| CN103445070A (en) | Ormosia noodle containing red date | |
| CN103931986B (en) | A kind of lotus root starch vermicelli and preparation method | |
| CN103783120B (en) | A kind of edible wild herbs dried meat floss pie and preparation method thereof | |
| CN105533668B (en) | A kind of instant tremella custard of instant and preparation method thereof | |
| CN104799332A (en) | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage | |
| CN107581592B (en) | White fungus and lotus seed cake and preparation method thereof | |
| KR20170058570A (en) | The black garlic-sweet rice dish and its method | |
| CN106819026A (en) | A kind of sealwort sugar alcohol jujube cake and preparation method thereof | |
| CN104026188A (en) | Fungus-beef biscuit | |
| CN103330193A (en) | Black fungus glass-like crackling formula and preparation method | |
| CN112335855A (en) | Steamed jujube processing technology | |
| CN108936426A (en) | A kind of nutrition pumpkin powder and preparation method thereof | |
| CN104304985A (en) | Method for producing lotus seed macaroni | |
| CN103798693A (en) | Sweet strawberry potato chips and preparation method thereof | |
| KR101227372B1 (en) | Dough for noodle or sujebi using yam | |
| CN104336430A (en) | Highly-nutritious yam bean vermicelli and preparation method thereof | |
| CN104304515A (en) | Wolfberry-pumpkin dried curd roll | |
| CN110876448A (en) | Bamboo shoot nutritional noodles and making method thereof | |
| CN103798694A (en) | Jujube potato chips and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |