CN107593852A - A kind of Mango banana purple potato sensory quality and preparation method thereof - Google Patents
A kind of Mango banana purple potato sensory quality and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of Mango banana purple potato sensory quality and preparation method thereof, belongs to food processing technology field；Including cake skin and fillings, the cake skin includes the water outermost layer of skin and the outermost layer of skin, and the water outermost layer of skin is made up of 40 50 parts of Self- raising flour, 20 30 parts of Strong flour, 20 25 parts of peanut oil, 15 20 parts of water；The outermost layer of skin is made up of 30 40 parts of Self- raising flour, 30 40 parts of Strong flour, 30 40 parts of peanut oil；The fillings is by 20 30 parts of mango, 30 40 parts of banana, 45 55 parts of compositions of purple potato；Preparation method includes four preparation of fillings, the preparation of cake skin, faric shaping, baking steps；Mango banana purple potato sensory quality mouthfeel prepared by the present invention is aromatic, few sugared, few oil, nutritious, and prevention and cure of cardiovascular disease, hypertension and atherosclerosis healthcare function, is a health moon cake with cholesterol is reduced.
Description
Technical field
The present invention relates to a kind of Mango banana purple potato sensory quality and preparation method thereof, belong to food processing technology field.
Background technology
Mango contains mineral elements such as abundant fat, protein, crude fibre, carbohydrate, calcium, phosphorus, iron and a variety of
Carrotene in vitamin, particularly pulp is up to 2.4mg/100g, and the carrotene former as vitamin A is to promoting human body
Grow, protect eyesight and skin play the role of it is important.Researcher also has found mango polyphenol to the polyphenol research in mango
Play the role of to prevent breast cancer.Bioactive ingredients tannin particularly therein.
Banana is sweet, cold in nature, lung channel, the spleen channel, heat-clearing, ease constipation, removing toxic substances；Control pyreticosis polydipsia, constipation, hemorrhoid blood；Banana can delay
With the stimulation of hydrochloric acid in gastric juice, stomach lining is protected；Potassium content is more in banana, and potassium has to the sodium of human body suppresses standby, eats banana more,
It can reduce blood pressure, preventing hypertension and angiocardiopathy, studies have shown that eat two bananas daily, can effectively reduce by 10 % blood pressures；
Banana includes abundant Soluble Fiber, that is, pectin, can help digest, and adjusts stomach function；Banana is to insomnia or mood
Nervous person is also effective in cure, because in the protein that banana bread contains, with amino acid, has the effect for pacifying nerve, therefore sleeping
Before have some banana, how much can play some sedations.
Purple potato is that antifatigue human body, anti-aging, the particularly essential elements enriched blood, selenium are referred to as " anticancer rich in selenium and iron
King ", easily it is absorbed by the body, can stays in serum, repairing cardiac muscle, strengthens immunity of organisms, remove interior free yl, suppress cancer
The generation of the carninomatosis such as DNA synthesis and the division of cancer cell and growth in cell, prevention stomach cancer, liver cancer；Purple potato is rich in fiber
Element, faecal volume can be increased, promote enterogastric peristalsis, mucus, pneumatosis and the putrefaction being detained in cleaning enteric cavity, discharge in excrement
Noxious material and carcinogen, keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases；Eat purple potato not
It will not only get fat, can conversely lose weight, be vigorous and graceful, preventing inferior health, catharsis and toxin expelling；Every 100 grams of light violet potatos only contain 0.2 gram of fat,
99 kilocalories of heat energy are produced, about rice 1/ 3, are good low fat, low-energy food, while and can effectively prevents sugar
Class is changed into fat, is advantageous to fat-reducing, fitness；Purple potato contains a large amount of mucus albumens, can prevent liver and kidney connective tissue from withering
Contracting, immunity of organisms is improved, prevents collagen disease；Contained mineral matter rises for maintaining and adjusting bodily fuctions in purple potato
Highly important effect, contained calcium and magnesium can pre- anti-osteoporosis.
Not only taste is various for the moon cake of in the market, and species is also varied, greatly meets and meets people to cuisines
Earnestly hope, but as the continuous improvement of consumers living and quality of life, existing moon cake can not fully meet people
Earnestly hope, therefore, invent a kind of nutrition it is balanced, it is in good taste, have health-care efficacy moon cake be current urgent problem to be solved.It is existing
The present, the species and preparation method of moon cake are more and more, but most moon cakes are all high sugar, high oil content and high heat, Hen Duoyue
Cake fan is due to consideration that stature and physical health issues, it has to which moon cake is eaten in restraint less, therefore, it is equal to invent a kind of nutrition
Weighing apparatus, moon cake in good taste, having health-care efficacy are current urgent problems to be solved.
The content of the invention
Instant invention overcomes prior art weak point, the present invention provides a kind of Mango banana purple potato sensory quality and its system
Preparation Method, the moon cake of preparation is nutritious, and has different physiological roles.
In order to achieve the above object, the technical solution adopted in the present invention is：
A kind of Mango banana purple potato sensory quality, including cake skin and fillings, the cake skin include the water outermost layer of skin and the outermost layer of skin, the water outermost layer of skin by
The component composition of following parts by weight：Self- raising flour 40-50 parts, Strong flour 20-30 parts, peanut oil 20-25 parts, water 15-20 parts
Composition；The outermost layer of skin is made up of the component of following parts by weight：Self- raising flour 30-40 parts, Strong flour 30-40 parts, peanut oil 30-40 parts
Composition；The fillings is made up of the component of following parts by weight：Mango 20-30 parts, banana 30-40 parts, purple potato 45-55 part groups
Into.
A kind of preparation method of Mango banana purple potato sensory quality, comprises the following steps：
（1）The preparation of fillings：Mango is cleaned into peeling stoning, banana peeling, is by mango and banana pulp input rotating speed
2-3min is beaten in 1200r/mi n beater, it is standby；Purple potato, which is peeled, to be cleaned up, and is cut into the sheet that thickness is 1-2cm,
100 DEG C of steaming 10min, are beaten after cooling, obtain purple potato slurry；By Mango banana slurry and purple potato slurry mixing, stir, obtain Mango banana
It is standby that purple potato slurry is placed in the antistaling box that temperature is 4-6 DEG C；
（2）The preparation of cake skin：It is in proportion that water outermost layer of skin raw material Self- raising flour, Strong flour, peanut oil, water and outermost layer of skin raw material is low
Gluten flour, Strong flour, peanut oil knead respectively, and wake up face 25-35min under normal temperature；Then the water outermost layer of skin and the outermost layer of skin are divided respectively
Into the roundlet pelletizing of equalization, water outermost layer of skin group 23-27g, outermost layer of skin group 13-17g；By water outermost layer of skin group by flat, wrap into outermost layer of skin group, close up to
Under, cow tongue shape is rolled into rolling pin, is rolled from one end, into cylinder, is closed up upward, preservative film is covered and stands 13-17min；Will
The dough of cylinder is endways to roll ovalisation, then rolls, and covers preservative film and stands 18-22min, oval dough is rolled into circle
Shape, it is standby that cake skin is made；
（3）Faric shaping：Be put into Mango banana purple potato filling among cake skin, faric rear mold shaping, mouth tighten up after down, be placed on roasting
In disk；
（4）Baking：Baking tray is put into warmed-up baking box, excessive internal heat temperature is 200 DEG C, and lower fire is 185 DEG C of roasting 4-6min of temperature
To surface Beijing opera, baking tray is taken out, is painted after placing into baking box after egg liquid and continuing roasting 9-11mi n, is further taken out baking tray, brush one layer
Egg liquid, oven for baking 4-6min is placed into, is got product.
The beneficial effects of the invention are as follows：
Mango banana purple potato sensory quality prepared by the present invention, mango contain abundant fat, protein, crude fibre, calcium, phosphorus,
Deng mineral element and multivitamin, banana can reduce blood pressure, preventing hypertension and angiocardiopathy, and purple potato is rich in selenium and iron,
Improve digestive tract environment, prevent the generation of enterogastric diseases, prevent inferior health, catharsis and toxin expelling.
Embodiment
The present invention is described in further details below by embodiment, these embodiments are only used for illustrating the present invention, and
Do not limit the scope of the invention.
Embodiment 1
A kind of Mango banana purple potato sensory quality, including cake skin and fillings, the cake skin include the water outermost layer of skin and the outermost layer of skin, the water outermost layer of skin by
The component composition of following parts by weight：15 parts of 40 parts of Self- raising flour, 20 parts of Strong flour, 20 parts of peanut oil, water compositions；The outermost layer of skin by with
The component composition of lower parts by weight：30 parts of 30 parts of Self- raising flour, 30 parts of Strong flour, peanut oil compositions；The fillings is by following heavy
Measure the component composition of part：20 parts of mango, 30 parts of banana, 45 parts of compositions of purple potato.
A kind of preparation method of Mango banana purple potato sensory quality, comprises the following steps：
（1）The preparation of fillings：Mango is cleaned into peeling stoning, banana peeling, is by mango and banana pulp input rotating speed
2min is beaten in 1200r/mi n beater, it is standby；Purple potato, which is peeled, to be cleaned up, be cut into thickness be 1-2cm sheet, 100
DEG C steam 10min, be beaten after cooling, obtain purple potato slurry；By Mango banana slurry and purple potato slurry mixing, stir, obtain Mango banana purple
It is standby that potato slurry is placed in the antistaling box that temperature is 4 DEG C；
（2）The preparation of cake skin：It is in proportion that water outermost layer of skin raw material Self- raising flour, Strong flour, peanut oil, water and outermost layer of skin raw material is low
Gluten flour, Strong flour, peanut oil knead respectively, and wake up face 25min under normal temperature；Then the water outermost layer of skin and the outermost layer of skin are respectively classified into
Deng roundlet pelletizing, the water outermost layer of skin group 23-27g, the outermost layer of skin group 13-17g；By water outermost layer of skin group by flat, outermost layer of skin group is wrapped into, is closed up downward,
Cow tongue shape is rolled into rolling pin, is rolled from one end, into cylinder, is closed up upward, preservative film is covered and stands 13min；By cylinder
Dough it is endways roll ovalisation, then roll, cover preservative film and stand 22min, oval dough is rolled into circle, cake skin is made
It is standby；
（3）Faric shaping：Be put into Mango banana purple potato filling among cake skin, faric rear mold shaping, mouth tighten up after down, be placed on roasting
In disk；
（4）Baking：Baking tray is put into warmed-up baking box, excessive internal heat temperature be 200 DEG C, it is lower fire for 185 DEG C of roasting 4min of temperature extremely
Surface Beijing opera, baking tray is taken out, paint after placing into baking box after egg liquid and continuing roasting 9min, further take out baking tray, brush one layer of egg liquid, then
Oven for baking 6min is put into, is got product.
Embodiment 2
A kind of Mango banana purple potato sensory quality, including cake skin and fillings, the cake skin include the water outermost layer of skin and the outermost layer of skin, the water outermost layer of skin by
The component composition of following parts by weight：20 parts of 50 parts of Self- raising flour, 30 parts of Strong flour, 25 parts of peanut oil, water compositions；The outermost layer of skin by with
The component composition of lower parts by weight：40 parts of 40 parts of Self- raising flour, 40 parts of Strong flour, peanut oil compositions；The fillings is by following heavy
Measure the component composition of part：30 parts of mango, 40 parts of banana, 55 parts of compositions of purple potato.
A kind of preparation method of Mango banana purple potato sensory quality, comprises the following steps：
（1）The preparation of fillings：Mango is cleaned into peeling stoning, banana peeling, is by mango and banana pulp input rotating speed
3min is beaten in 1200r/mi n beater, it is standby；Purple potato, which is peeled, to be cleaned up, be cut into thickness be 1-2cm sheet, 100
DEG C steam 10min, be beaten after cooling, obtain purple potato slurry；By Mango banana slurry and purple potato slurry mixing, stir, obtain Mango banana purple
It is standby that potato slurry is placed in the antistaling box that temperature is 6 DEG C；
（2）The preparation of cake skin：It is in proportion that water outermost layer of skin raw material Self- raising flour, Strong flour, peanut oil, water and outermost layer of skin raw material is low
Gluten flour, Strong flour, peanut oil knead respectively, and wake up face 35min under normal temperature；Then the water outermost layer of skin and the outermost layer of skin are respectively classified into
Deng roundlet pelletizing, the water outermost layer of skin group 23-27g, the outermost layer of skin group 13-17g；By water outermost layer of skin group by flat, outermost layer of skin group is wrapped into, is closed up downward,
Cow tongue shape is rolled into rolling pin, is rolled from one end, into cylinder, is closed up upward, preservative film is covered and stands 17min；By cylinder
Dough it is endways roll ovalisation, then roll, cover preservative film and stand 18min, oval dough is rolled into circle, cake skin is made
It is standby；
（3）Faric shaping：Be put into Mango banana purple potato filling among cake skin, faric rear mold shaping, mouth tighten up after down, be placed on roasting
In disk；
（4）Baking：Baking tray is put into warmed-up baking box, excessive internal heat temperature be 200 DEG C, it is lower fire for 185 DEG C of roasting 6min of temperature extremely
Surface Beijing opera, baking tray is taken out, paints after placing into baking box after egg liquid and continuing roasting 11min, further take out baking tray, brush one layer of egg liquid,
Oven for baking 4min is placed into, is got product.
Embodiment 3
A kind of Mango banana purple potato sensory quality, including cake skin and fillings, the cake skin include the water outermost layer of skin and the outermost layer of skin, the water outermost layer of skin by
The component composition of following parts by weight：18 parts of 45 parts of Self- raising flour, 25 parts of Strong flour, 22 parts of peanut oil, water compositions；The outermost layer of skin by with
The component composition of lower parts by weight：35 parts of 35 parts of Self- raising flour, 35 parts of Strong flour, peanut oil compositions；The fillings is by following heavy
Measure the component composition of part：25 parts of mango, 35 parts of banana, 47 parts of compositions of purple potato.
A kind of preparation method of Mango banana purple potato sensory quality, comprises the following steps：
（1）The preparation of fillings：Mango is cleaned into peeling stoning, banana peeling, is by mango and banana pulp input rotating speed
2min is beaten in 1200r/mi n beater, it is standby；Purple potato, which is peeled, to be cleaned up, be cut into thickness be 1-2cm sheet, 100
DEG C steam 10min, be beaten after cooling, obtain purple potato slurry；By Mango banana slurry and purple potato slurry mixing, stir, obtain Mango banana purple
It is standby that potato slurry is placed in the antistaling box that temperature is 6 DEG C；
（2）The preparation of cake skin：It is in proportion that water outermost layer of skin raw material Self- raising flour, Strong flour, peanut oil, water and outermost layer of skin raw material is low
Gluten flour, Strong flour, peanut oil knead respectively, and wake up face 30min under normal temperature；Then the water outermost layer of skin and the outermost layer of skin are respectively classified into
Deng roundlet pelletizing, the water outermost layer of skin group 23-27g, the outermost layer of skin group 13-17g；By water outermost layer of skin group by flat, outermost layer of skin group is wrapped into, is closed up downward,
Cow tongue shape is rolled into rolling pin, is rolled from one end, into cylinder, is closed up upward, preservative film is covered and stands 15min；By cylinder
Dough it is endways roll ovalisation, then roll, cover preservative film and stand 20min, oval dough is rolled into circle, cake skin is made
It is standby；
（3）Faric shaping：Be put into Mango banana purple potato filling among cake skin, faric rear mold shaping, mouth tighten up after down, be placed on roasting
In disk；
（4）Baking：Baking tray is put into warmed-up baking box, excessive internal heat temperature be 200 DEG C, it is lower fire for 185 DEG C of roasting 5min of temperature extremely
Surface Beijing opera, baking tray is taken out, paint after placing into baking box after egg liquid and continuing roasting 10 min, further take out baking tray, brush one layer of egg
Liquid, oven for baking 5min is placed into, is got product.
Embodiment 4
A kind of Mango banana purple potato sensory quality, including cake skin and fillings, the cake skin include the water outermost layer of skin and the outermost layer of skin, the water outermost layer of skin by
The component composition of following parts by weight：20 parts of 40 parts of Self- raising flour, 28 parts of Strong flour, 21 parts of peanut oil, water compositions；The outermost layer of skin by with
The component composition of lower parts by weight：36 parts of 37 parts of Self- raising flour, 33 parts of Strong flour, peanut oil compositions；The fillings is by following heavy
Measure the component composition of part：25 parts of mango, 32 parts of banana, 46 parts of compositions of purple potato.
A kind of preparation method of Mango banana purple potato sensory quality, comprises the following steps：
（1）The preparation of fillings：Mango is cleaned into peeling stoning, banana peeling, is by mango and banana pulp input rotating speed
3min is beaten in 1200r/mi n beater, it is standby；Purple potato, which is peeled, to be cleaned up, be cut into thickness be 1-2cm sheet, 100
DEG C steam 10min, be beaten after cooling, obtain purple potato slurry；By Mango banana slurry and purple potato slurry mixing, stir, obtain Mango banana purple
It is standby that potato slurry is placed in the antistaling box that temperature is 4 DEG C；
（2）The preparation of cake skin：It is in proportion that water outermost layer of skin raw material Self- raising flour, Strong flour, peanut oil, water and outermost layer of skin raw material is low
Gluten flour, Strong flour, peanut oil knead respectively, and wake up face 28min under normal temperature；Then the water outermost layer of skin and the outermost layer of skin are respectively classified into
Deng roundlet pelletizing, the water outermost layer of skin group 23-27g, the outermost layer of skin group 13-17g；By water outermost layer of skin group by flat, outermost layer of skin group is wrapped into, is closed up downward,
Cow tongue shape is rolled into rolling pin, is rolled from one end, into cylinder, is closed up upward, preservative film is covered and stands 16min；By cylinder
Dough it is endways roll ovalisation, then roll, cover preservative film and stand 19min, oval dough is rolled into circle, cake skin is made
It is standby；
（3）Faric shaping：Be put into Mango banana purple potato filling among cake skin, faric rear mold shaping, mouth tighten up after down, be placed on roasting
In disk；
（4）Baking：Baking tray is put into warmed-up baking box, excessive internal heat temperature is 200 DEG C, and lower fire is 185 °C of roasting 6min of temperature
To surface Beijing opera, baking tray is taken out, is painted after placing into baking box after egg liquid and continuing roasting 10min, is further taken out baking tray, brush one layer of egg
Liquid, oven for baking 6min is placed into, is got product.
Embodiment 5
A kind of Mango banana purple potato sensory quality, including cake skin and fillings, the cake skin include the water outermost layer of skin and the outermost layer of skin, the water outermost layer of skin by
The component composition of following parts by weight：19 parts of 42 parts of Self- raising flour, 30 parts of Strong flour, 24 parts of peanut oil, water compositions；The outermost layer of skin by with
The component composition of lower parts by weight：40 parts of 36 parts of Self- raising flour, 40 parts of Strong flour, peanut oil compositions；The fillings is by following heavy
Measure the component composition of part：24 parts of mango, 39 parts of banana, 52 parts of compositions of purple potato.
A kind of preparation method of Mango banana purple potato sensory quality, comprises the following steps：
（1）The preparation of fillings：Mango is cleaned into peeling stoning, banana peeling, is by mango and banana pulp input rotating speed
3min is beaten in 1200r/mi n beater, it is standby；Purple potato, which is peeled, to be cleaned up, be cut into thickness be 1-2cm sheet, 100
DEG C steam 10min, be beaten after cooling, obtain purple potato slurry；By Mango banana slurry and purple potato slurry mixing, stir, obtain Mango banana purple
It is standby that potato slurry is placed in the antistaling box that temperature is 5 DEG C；
（2）The preparation of cake skin：It is in proportion that water outermost layer of skin raw material Self- raising flour, Strong flour, peanut oil, water and outermost layer of skin raw material is low
Gluten flour, Strong flour, peanut oil knead respectively, and wake up face 33min under normal temperature；Then the water outermost layer of skin and the outermost layer of skin are respectively classified into
Deng roundlet pelletizing, the water outermost layer of skin group 23-27g, the outermost layer of skin group 13-17g；By water outermost layer of skin group by flat, outermost layer of skin group is wrapped into, is closed up downward,
Cow tongue shape is rolled into rolling pin, is rolled from one end, into cylinder, is closed up upward, preservative film is covered and stands 14min；By cylinder
Dough it is endways roll ovalisation, then roll, cover preservative film and stand 20min, oval dough is rolled into circle, cake skin is made
It is standby；
（3）Faric shaping：Be put into Mango banana purple potato filling among cake skin, faric rear mold shaping, mouth tighten up after down, be placed on roasting
In disk；
（4）Baking：Baking tray is put into warmed-up baking box, excessive internal heat temperature be 200 DEG C, it is lower fire for 185 DEG C of roasting 5min of temperature extremely
Surface Beijing opera, baking tray is taken out, paint after placing into baking box after egg liquid and continuing roasting 11 min, further take out baking tray, brush one layer of egg
Liquid, oven for baking 4min is placed into, is got product.
Claims (2)
1. a kind of Mango banana purple potato sensory quality, including cake skin and fillings, it is characterised in that：The cake skin include the water outermost layer of skin and
The outermost layer of skin, the water outermost layer of skin are made up of the component of following parts by weight：Self- raising flour 40-50 parts, Strong flour 20-30 parts, peanut oil 20-25
Part, water 15-20 parts composition；The outermost layer of skin is made up of the component of following parts by weight：Self- raising flour 30-40 parts, Strong flour 30-40 parts,
Peanut oil 30-40 parts form；The fillings is made up of the component of following parts by weight：Mango 20-30 parts, banana 30-40 parts are purple
Potato 45-55 parts form.
A kind of 2. method of the Mango banana purple potato sensory quality prepared described in claim 1, it is characterised in that：Including following step
Suddenly：
（1）The preparation of fillings：Mango is cleaned into peeling stoning, banana peeling, is by mango and banana pulp input rotating speed
2-3min is beaten in 1200r/mi n beater, it is standby；Purple potato, which is peeled, to be cleaned up, and is cut into the sheet that thickness is 1-2cm,
100 °C of steaming 10min, are beaten after cooling, obtain purple potato slurry；By Mango banana slurry and purple potato slurry mixing, stir, obtain Mango banana
It is standby that purple potato slurry is placed in the antistaling box that temperature is 4-6 °C；
（2）The preparation of cake skin：It is in proportion that water outermost layer of skin raw material Self- raising flour, Strong flour, peanut oil, water and outermost layer of skin raw material is low
Gluten flour, Strong flour, peanut oil knead respectively, and wake up face 25-35min under normal temperature；Then the water outermost layer of skin and the outermost layer of skin are divided respectively
Into the roundlet pelletizing of equalization, water outermost layer of skin group 23-27g, outermost layer of skin group 13-17g；By water outermost layer of skin group by flat, wrap into outermost layer of skin group, close up to
Under, cow tongue shape is rolled into rolling pin, is rolled from one end, into cylinder, is closed up upward, preservative film is covered and stands 13-17min；Will
The dough of cylinder is endways to roll ovalisation, then rolls, and covers preservative film and stands 18-22min, oval dough is rolled into circle
Shape, it is standby that cake skin is made；
（3）Faric shaping：Be put into Mango banana purple potato filling among cake skin, faric rear mold shaping, mouth tighten up after down, be placed on roasting
In disk；
（4）Baking：Baking tray is put into warmed-up baking box, excessive internal heat temperature is 200 DEG C, and lower fire is 185 DEG C of roasting 4-6min of temperature
To surface Beijing opera, baking tray is taken out, paints after placing into baking box after egg liquid and continuing roasting 9-11 mi n, further takes out baking tray, brush one
Layer egg liquid, places into oven for baking 4-6min, gets product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108684792A (en) * | 2018-06-26 | 2018-10-23 | 马利 | A kind of short crust pastry and preparation method thereof |
| CN113040198A (en) * | 2019-12-29 | 2021-06-29 | 广州朋宗食品有限公司 | Red bean and mochi cake and preparation method thereof |
| EP3801585A4 (en) * | 2018-06-07 | 2022-03-16 | Tufts University | COMPOSITIONS AND METHOD FOR TREATING AND PREVENTING COMPLICATIONS OF OBESITY |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248554A (en) * | 2015-11-09 | 2016-01-20 | 百色学院 | Mango purple sweet potato crisp wrapper mooncake and making method thereof |
-
2017
- 2017-10-26 CN CN201711010763.4A patent/CN107593852A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248554A (en) * | 2015-11-09 | 2016-01-20 | 百色学院 | Mango purple sweet potato crisp wrapper mooncake and making method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3801585A4 (en) * | 2018-06-07 | 2022-03-16 | Tufts University | COMPOSITIONS AND METHOD FOR TREATING AND PREVENTING COMPLICATIONS OF OBESITY |
| CN108684792A (en) * | 2018-06-26 | 2018-10-23 | 马利 | A kind of short crust pastry and preparation method thereof |
| CN113040198A (en) * | 2019-12-29 | 2021-06-29 | 广州朋宗食品有限公司 | Red bean and mochi cake and preparation method thereof |
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