CN107771894A - Saline taste fried dough twist and preparation method thereof - Google Patents
Saline taste fried dough twist and preparation method thereof Download PDFInfo
- Publication number
- CN107771894A CN107771894A CN201711304152.0A CN201711304152A CN107771894A CN 107771894 A CN107771894 A CN 107771894A CN 201711304152 A CN201711304152 A CN 201711304152A CN 107771894 A CN107771894 A CN 107771894A
- Authority
- CN
- China
- Prior art keywords
- parts
- flour
- saline taste
- dough twist
- shortening
- 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
Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- 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
- A21D2/362—Leguminous plants
Abstract
The invention belongs to food processing technology field, and in particular to a kind of saline taste fried dough twist and preparation method thereof；Include the raw material of following parts by weight：15 20 parts of high gluten flour, 5 10 parts of Plain flour, 0.1 1 parts of edible salt, 5 10 parts of mung bean, 13 parts of shortening, 26 parts of egg, 47 parts of vegetable oil, 14 parts of white sugar, 0 0.5 parts of sesame, 0.01 0.1 parts of yeast, 0.01 0.05 parts of sodium bicarbonate；Saline taste fried dough twist provided by the invention is crisp, low grease content, eats more healthy.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of saline taste fried dough twist and preparation method thereof.
Background technology
Fried dough twist is Han nationality's tradition fried snack, have the characteristics that it is dry, crisp, crisp, fragrant, it is deep to be liked by a numerous persons sponging on an aristocrat.Fried dough twist
Manufacturing process be typically noodles drawn, energetically, it is mutually fried after winding distortion and obtain.With adding for people's rhythm of life
It hurry up, and work, the continuous increase of learning pressure, sub-health population quantity is constantly soaring in society, possessed by traditional fried dough twist
The high high oily characteristic of sugar has been difficult to meet dietary requirements of the consumer to low-sugar low-fat.Therefore, the preparation method of fried dough twist how is improved, so that
Its eat it is more healthy it is tasty be this area urgent need to resolve technical problem.
The content of the invention
The primary and foremost purpose of the present invention is to provide a kind of crisp, low grease content saline taste fried dough twist and preparation method thereof.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of saline taste fried dough twist, include the raw material of following parts by weight：Include the raw material of following parts by weight：High gluten flour
15-20 parts, Plain flour 5-10 parts, edible salt 0.1-1 parts, mung bean 5-10 parts, shortening 1-3 parts, egg 2-6 parts, vegetable oil
4-7 parts, white sugar 1-4 parts, sesame 0-0.5 parts, yeast 0.01-0.1 parts, sodium bicarbonate 0.01-0.05 parts.
Preferably, described saline taste fried dough twist, the raw material of following parts by weight is included：High gluten flour 16-18 parts, middle muscle face
Powder 6-9 parts, edible salt 0.2-0.6 parts, mung bean 6-8 parts, shortening 1.5-2.5 parts, egg 3-5 parts, vegetable oil 5-6 parts, white sugar
2-3 parts, sesame 0.1-0.4 parts, yeast 0.02-0.08 parts, sodium bicarbonate 0.01-0.03 parts.
Preferably, described saline taste fried dough twist, the raw material of following parts by weight is included：18 parts of high gluten flour, Plain flour 7
Part, 0.4 part of edible salt, 6 parts of mung bean, 1.5 parts of shortening, 3.2 parts of egg, 5.5 parts of vegetable oil, 2.8 parts of white sugar, 0.1 part of sesame,
0.07 part of yeast, 0.015 part of sodium bicarbonate.
Because twisting for fried dough twist need stretching, is made energetically with mutual winding distortion, thus using high gluten flour and in
The mode of gluten flour mixing helps to make full use of the biceps of noodles and the ability of uniting of other raw materials, is easy to twisting into for fried dough twist
Type, while the chewiness of noodles is appropriate, ensures the mouthfeel of fried dough twist.
Preferably, the shortening is lard, refined rapeseed oil, refining cotton seed oil according to 3-5：3-5：1-2 weight is matched somebody with somebody
Than mixing.Shortening plays lubrication, food tissue is died down frangible in dough tissue.Using a variety of vegetable and animals oils
The shortening shortening effect of mixing is good.
It is another object of the present invention to provide a kind of preparation method of saline taste fried dough twist as described above, including following step
Suddenly：
(1) after mung bean is cleaned, the 3-6 times of clear water measured is added, turns slow fire infusion 2-4 hours after being boiled by fire, cools laggard
Row filtering, filtrate is sweet mung bean soup；Egg stirs into egg liquid；White sugar is dissolved with 85-92 DEG C of plain boiled water, obtains white sugar water；
(2) high gluten flour, Plain flour and sesame are mixed, mixes flour freezen protective 15-30 points at -5~0 DEG C
Clock；
(3) after shortening is heated to 150-200 DEG C, pours into and mix in flour, be uniformly mixed, stirred at 60~80 DEG C
Heating 2-5 minutes are mixed, are cooled to normal temperature；
(4) sweet mung bean soup, egg liquid, white sugar water, edible salt and vegetable oil are poured into the mixed flour in step (3) simultaneously, are made
Stirred 3~5 minutes with dough mixing machine；
(5) yeast and sodium bicarbonate are dissolved with 35 DEG C of water, are poured into dough kneading machine, are continued to stir 15-30 minutes, are taken out, obtain
Dough；
(6) twisted shape is made in dough after proofing, and cooks fried to the micro- Huang in surface, pulls out and drain, after cooling it is multiple it is fried once,
Pull out and cool, produce saline taste fried dough twist.
When modulating flour with shortening, grease has separated between flour because its film forming is covered in around flour
It is combined with each other, prevents gluten and a muscle phenomenon for starch set.
Preferably, the oil temperature of hot shortening is 165-175 DEG C in the step (2).
Preferably, the proofing period of dough is 10-20 minutes in the step (6).
Beneficial effect is caused by above-mentioned technical proposal：
First, flour first cool down heating afterwards, is advantageous to suck more when shortening and dough mixing
It air, can so promote the fermentation of dough, can also make dough expansion, the adsorbance of grease when reducing fried, moreover it is possible to improve food
Product shortening property, and then improve the crispy texture of product.
Second, hot shortening glomeration after distribution can adsorb more flour, convenient processing, and the dough of acquisition extends
Property is good, and after frying, quality, the volume of fried dough twist are all preferable.
3rd, mung bean is cool property food, with sweet mung bean soup come and face, one can incorporate the pure and fresh mouth of mung bean in fried dough twist
Taste, the taste of fried dough twist is enriched, two have lower fiery effect, eat more health and safety.
4th, using it is secondary again fry by the way of fry fried dough twist, one can make fried dough twist more delicious and crisp, and two can be reduced in fried dough twist
Fat content, use is more healthy.
Embodiment
Below by way of 5 embodiments, the present invention is further disclosed.
Embodiment 1：The making of saline taste fried dough twist
(1) after mung bean is cleaned, the 3-6 times of clear water measured is added, turns slow fire infusion after being boiled by fire 3 hours, is carried out after cooling
Filtering, filtrate is sweet mung bean soup；Egg stirs into egg liquid；White sugar is dissolved with 88 DEG C of plain boiled water, obtains white sugar water；
(2) high gluten flour, Plain flour and sesame are mixed, mixes flour freezen protective 20 minutes at -3 DEG C；
(3) after shortening is heated to 170 DEG C, pours into and mix in flour, be uniformly mixed, the agitating and heating 3 at 70 DEG C
Minute, it is cooled to normal temperature；
(4) sweet mung bean soup, egg liquid, white sugar water, edible salt and vegetable oil are poured into the mixed flour in step (3) simultaneously, are made
Stirred 4 minutes with dough mixing machine；
(5) yeast and sodium bicarbonate are dissolved with 35 DEG C of water, are poured into dough kneading machine, are continued stirring 20 minutes, take out, obtain face
Group；
(6) twisted shape is made in dough after proofing, and cooks fried to the micro- Huang in surface, pulls out and drain, after cooling it is multiple it is fried once,
Pull out and cool, produce saline taste fried dough twist.
In above-mentioned steps, the composition of each raw material is as follows：18 parts of high gluten flour, 7 parts of Plain flour, 0.4 part of edible salt are green
6 parts of beans, 1.5 parts of shortening, 3.2 parts of egg, 5.5 parts of vegetable oil, 2.8 parts of white sugar, 0.1 part of sesame, 0.07 part of yeast, sodium bicarbonate
0.015 part；The shortening is lard, refined rapeseed oil, refining cotton seed oil according to 4：4：1 weight proportion mixes.
Embodiment 2：The making of saline taste fried dough twist
(1) after mung bean is cleaned, the clear water of 3 times of amounts is added, turns slow fire infusion after being boiled by fire 4 hours, was carried out after cooling
Filter, filtrate is sweet mung bean soup；Egg stirs into egg liquid；White sugar is dissolved with 85 DEG C of plain boiled water, obtains white sugar water；
(2) high gluten flour, Plain flour and sesame are mixed, mixes flour freezen protective 15 minutes at 0 DEG C；
(3) after shortening is heated to 150-200 DEG C, pours into and mix in flour, be uniformly mixed, stir and add at 80 DEG C
Heat 2 minutes, is cooled to normal temperature；
(4) sweet mung bean soup, egg liquid, white sugar water, edible salt and vegetable oil are poured into the mixed flour in step (3) simultaneously, are made
Stirred 5 minutes with dough mixing machine；
(5) yeast and sodium bicarbonate are dissolved with 35 DEG C of water, are poured into dough kneading machine, are continued stirring 15 minutes, take out, obtain face
Group；
(6) twisted shape is made in dough after proofing, and cooks fried to the micro- Huang in surface, pulls out and drain, after cooling it is multiple it is fried once,
Pull out and cool, produce saline taste fried dough twist.
In above-mentioned steps, the composition of each raw material is as follows：15 parts of high gluten flour, 10 parts of Plain flour, 0.1 part of edible salt,
8 parts of mung bean, 3 parts of shortening, 2 parts of egg, 7 parts of vegetable oil, 1 part of white sugar, 0.5 part of sesame, 0.01 part of yeast, sodium bicarbonate 0.05
Part；The shortening is lard, refined rapeseed oil, refining cotton seed oil according to 3：5：1 weight proportion mixes.
Embodiment 3：The making of saline taste fried dough twist
(1) after mung bean is cleaned, the clear water of 6 times of amounts is added, turns slow fire infusion after being boiled by fire 2 hours, was carried out after cooling
Filter, filtrate is sweet mung bean soup；Egg stirs into egg liquid；White sugar is dissolved with 92 DEG C of plain boiled water, obtains white sugar water；
(2) high gluten flour, Plain flour and sesame are mixed, mixes flour freezen protective 30 minutes at -5 DEG C；
(3) after shortening is heated to 150 DEG C, pours into and mix in flour, be uniformly mixed, the agitating and heating 2 at 80 DEG C
Minute, it is cooled to normal temperature；
(4) sweet mung bean soup, egg liquid, white sugar water, edible salt and vegetable oil are poured into the mixed flour in step (3) simultaneously, are made
Stirred 5 minutes with dough mixing machine；
(5) yeast and sodium bicarbonate are dissolved with 35 DEG C of water, are poured into dough kneading machine, are continued stirring 15 minutes, take out, obtain face
Group；
(6) twisted shape is made in dough after proofing, and cooks fried to the micro- Huang in surface, pulls out and drain, after cooling it is multiple it is fried once,
Pull out and cool, produce saline taste fried dough twist.
In above-mentioned steps, the composition of each raw material is as follows：20 parts of high gluten flour, 5 parts of Plain flour, 1 part of edible salt, mung bean
5 parts, 1 part of shortening, 6 parts of egg, 4 parts of vegetable oil, 4 parts of white sugar, 0.1 part of yeast, 0.01 part of sodium bicarbonate；The shortening is pig
Oil, refined rapeseed oil, refining cotton seed oil are according to 5：3：2 weight proportion mixes.
Embodiment 4：The making of saline taste fried dough twist
(1) after mung bean is cleaned, the clear water of 4 times of amounts is added, turns slow fire infusion after being boiled by fire 3 hours, was carried out after cooling
Filter, filtrate is sweet mung bean soup；Egg stirs into egg liquid；White sugar is dissolved with 85-92 DEG C of plain boiled water, obtains white sugar water；
(2) high gluten flour, Plain flour and sesame are mixed, mixes flour freezen protective 15-30 minutes at -2 DEG C；
(3) after shortening is heated to 160 DEG C, pours into and mix in flour, be uniformly mixed, the agitating and heating 4 at 65 DEG C
Minute, it is cooled to normal temperature；
(4) sweet mung bean soup, egg liquid, white sugar water, edible salt and vegetable oil are poured into the mixed flour in step (3) simultaneously, are made
Stirred 4 minutes with dough mixing machine；
(5) yeast and sodium bicarbonate are dissolved with 35 DEG C of water, are poured into dough kneading machine, are continued stirring 25 minutes, take out, obtain face
Group；
(6) twisted shape is made in dough after proofing, and cooks fried to the micro- Huang in surface, pulls out and drain, after cooling it is multiple it is fried once,
Pull out and cool, produce saline taste fried dough twist.
In above-mentioned steps, the composition of each raw material is as follows：16 parts of high gluten flour, 9 parts of Plain flour, 0.2 part of edible salt are green
10 parts of beans, 2.5 parts of shortening, 3 parts of egg, 6 parts of vegetable oil, 2 parts of white sugar, 0.4 part of sesame, 0.02 part of yeast, sodium bicarbonate 0.03
Part；The shortening is lard, refined rapeseed oil, refining cotton seed oil according to 4：3：1 weight proportion mixes.
Embodiment 5：The making of saline taste fried dough twist
(1) after mung bean is cleaned, the clear water of 5 times of amounts is added, turns slow fire infusion after being boiled by fire 3 hours, was carried out after cooling
Filter, filtrate is sweet mung bean soup；Egg stirs into egg liquid；White sugar is dissolved with 85-92 DEG C of plain boiled water, obtains white sugar water；
(2) high gluten flour, Plain flour and sesame are mixed, mixes flour freezen protective 25 minutes at -4 DEG C；
(3) after shortening is heated to 180 DEG C, pours into and mix in flour, be uniformly mixed, the agitating and heating 4 at 70 DEG C
Minute, it is cooled to normal temperature；
(4) sweet mung bean soup, egg liquid, white sugar water, edible salt and vegetable oil are poured into the mixed flour in step (3) simultaneously, are made
Stirred 4 minutes with dough mixing machine；
(5) yeast and sodium bicarbonate are dissolved with 35 DEG C of water, are poured into dough kneading machine, are continued stirring 25 minutes, take out, obtain face
Group；
(6) twisted shape is made in dough after proofing, and cooks fried to the micro- Huang in surface, pulls out and drain, after cooling it is multiple it is fried once,
Pull out and cool, produce saline taste fried dough twist.
In above-mentioned steps, the composition of each raw material is as follows：18 parts of high gluten flour, 6 parts of Plain flour, 0.6 part of edible salt are green
5 parts of beans, 1.5 parts of shortening, 5 parts of egg, 5 parts of vegetable oil, 3 parts of white sugar, 0.1 part of sesame, 0.08 part of yeast, sodium bicarbonate 0.01
Part；The shortening is lard, refined rapeseed oil, refining cotton seed oil according to 5：4：2 weight proportion mixes.
Claims (7)
1. a kind of saline taste fried dough twist, it is characterised in that include the raw material of following parts by weight：High gluten flour 15-20 parts, middle muscle face
Powder 5-10 parts, edible salt 0.1-1 parts, mung bean 5-10 parts, shortening 1-3 parts, egg 2-6 parts, vegetable oil 4-7 parts, white sugar 1-4
Part, sesame 0-0.5 parts, yeast 0.01-0.1 parts, sodium bicarbonate 0.01-0.05 parts.
2. saline taste fried dough twist according to claim 1, it is characterised in that include the raw material of following parts by weight：Extra-high muscle face
Powder 16-18 parts, Plain flour 6-9 parts, edible salt 0.2-0.6 parts, mung bean 6-8 parts, shortening 1.5-2.5 parts, egg 3-5 parts,
Vegetable oil 5-6 parts, white sugar 2-3 parts, sesame 0.1-0.4 parts, yeast 0.02-0.08 parts, sodium bicarbonate 0.01-0.03 parts.
3. saline taste fried dough twist according to claim 1, it is characterised in that include the raw material of following parts by weight：Extra-high muscle face
18 parts of powder, 7 parts of Plain flour, 0.4 part of edible salt, 6 parts of mung bean, 1.5 parts of shortening, 3.2 parts of egg, 5.5 parts of vegetable oil, white sugar
2.8 parts, 0.1 part of sesame, 0.07 part of yeast, 0.015 part of sodium bicarbonate.
4. the saline taste fried dough twist according to any one of claim 1-3, it is characterised in that the shortening is lard, refining
Rapeseed oil, refining cotton seed oil are according to 3-5：3-5：1-2 weight proportion mixes.
5. the preparation method of a kind of saline taste fried dough twist according to any one of claim 1-3, it is characterised in that including as follows
Step：
(1) after mung bean is cleaned, the 3-6 times of clear water measured is added, turns slow fire infusion 2-4 hours after being boiled by fire, was carried out after cooling
Filter, filtrate is sweet mung bean soup；Egg stirs into egg liquid；White sugar is dissolved with 85-92 DEG C of plain boiled water, obtains white sugar water；
(2) high gluten flour, Plain flour and sesame are mixed, mixes flour freezen protective 15-30 minutes at -5~0 DEG C；
(3) after shortening is heated to 150-200 DEG C, pours into and mix in flour, be uniformly mixed, stir and add at 60~80 DEG C
Hot 2-5 minutes, it is cooled to normal temperature；
(4) sweet mung bean soup, egg liquid, white sugar water, edible salt and vegetable oil simultaneously pour into the mixed flour in step (3), using with
Face machine stirs 3~5 minutes；
(5) yeast and sodium bicarbonate are dissolved with 35 DEG C of water, are poured into dough kneading machine, are continued to stir 15-30 minutes, are taken out, obtain dough；
(6) twisted shape is made in dough after proofing, and cooks fried to the micro- Huang in surface, pulls out and drain, fry once, pull out again after cooling
Cool, produce saline taste fried dough twist.
6. the preparation method of saline taste fried dough twist according to claim 5, it is characterised in that shortening in the step (3)
Oil temperature is 165-175 DEG C.
7. the preparation method of saline taste fried dough twist according to claim 5, it is characterised in that dough wakes up in the step (6)
The hair time is 10-20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711304152.0A CN107771894A (en) | 2017-12-11 | 2017-12-11 | Saline taste fried dough twist and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711304152.0A CN107771894A (en) | 2017-12-11 | 2017-12-11 | Saline taste fried dough twist and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107771894A true CN107771894A (en) | 2018-03-09 |
Family
ID=61430042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711304152.0A Pending CN107771894A (en) | 2017-12-11 | 2017-12-11 | Saline taste fried dough twist and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107771894A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108260642A (en) * | 2018-03-30 | 2018-07-10 | 重庆市磁器口陈麻花食品有限公司 | A kind of purple sweet potato taste fried dough twist and preparation method thereof |
| CN108308246A (en) * | 2018-03-30 | 2018-07-24 | 普安县舒鑫食品厂 | A kind of tasty and refreshing small fried dough twists of delicious and crisp |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444818A (en) * | 2013-01-18 | 2013-12-18 | 梁洪孝 | Corn fried dough twist and making method thereof |
| CN106417502A (en) * | 2016-09-08 | 2017-02-22 | 重庆市磁器口陈麻花食品有限公司 | Strange taste fried dough twist and preparation method thereof |
| CN106417503A (en) * | 2016-09-08 | 2017-02-22 | 重庆市磁器口陈麻花食品有限公司 | Fried dough twist with nori flavor and preparation method for same |
-
2017
- 2017-12-11 CN CN201711304152.0A patent/CN107771894A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444818A (en) * | 2013-01-18 | 2013-12-18 | 梁洪孝 | Corn fried dough twist and making method thereof |
| CN106417502A (en) * | 2016-09-08 | 2017-02-22 | 重庆市磁器口陈麻花食品有限公司 | Strange taste fried dough twist and preparation method thereof |
| CN106417503A (en) * | 2016-09-08 | 2017-02-22 | 重庆市磁器口陈麻花食品有限公司 | Fried dough twist with nori flavor and preparation method for same |
Non-Patent Citations (2)
| Title |
|---|
| 朱良银等: "《饮食生活指南 下》", 30 June 1992, 人民军医出版社 * |
| 葛英亮等: "《焙烤工艺学》", 31 May 2012, 中国铁道出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108260642A (en) * | 2018-03-30 | 2018-07-10 | 重庆市磁器口陈麻花食品有限公司 | A kind of purple sweet potato taste fried dough twist and preparation method thereof |
| CN108308246A (en) * | 2018-03-30 | 2018-07-24 | 普安县舒鑫食品厂 | A kind of tasty and refreshing small fried dough twists of delicious and crisp |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102342444B (en) | Functional puffed food and preparation method thereof | |
| CN104432245A (en) | Fish ball with dietary therapy effect and preparation method thereof | |
| CN106417503A (en) | Fried dough twist with nori flavor and preparation method for same | |
| CN109077093A (en) | A kind of EGG YOLK SHORTCAKE and preparation method thereof | |
| CN105851186A (en) | Moon cake with Maca and Yunnan ham and making method thereof | |
| CN106857761A (en) | A kind of full powder cookies of jackfruit seed and preparation method thereof | |
| CN104472644A (en) | Yunnan ham sparassis crispa mooncake and processing method thereof | |
| CN105558911A (en) | Sea sedge sesame food and making method thereof | |
| CN107771894A (en) | Saline taste fried dough twist and preparation method thereof | |
| CN109699717A (en) | A kind of preparation method at pizza bottom | |
| CN106417539A (en) | Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof | |
| CN105660805A (en) | Key preparation method for crisp biscuits containing genmaicha tea | |
| CN105660802A (en) | Key making method for cranberry-matcha cakes | |
| CN105410136A (en) | Colorful potato cream puff and preparation method thereof | |
| CN107980864A (en) | Dried meat floss taste fried dough twist and preparation method thereof | |
| CN104839290A (en) | Yam cake and making method thereof | |
| KR20110061276A (en) | Process for making hot dog | |
| CN104996710B (en) | A kind of potato Ma Rice-cakes ice creams and preparation method thereof | |
| CN106578958A (en) | Fermented mooncake stuffing and production method thereof | |
| CN101107939A (en) | Formula for producing cheese moon cake and manufacturing method thereof | |
| CN107897296A (en) | Spiced fried dough twist and preparation method thereof | |
| CN107439645A (en) | A kind of red barnyard grass nutritive pie of flavor | |
| CN106857753A (en) | One kind is black to send cake and preparation method thereof | |
| CN113303348A (en) | Bean sprout cookie and preparation method thereof | |
| CN106386963A (en) | Pastry puff mooncake containing purple sweet potato, abelmoschus moschatus, seafood filling and dendrobium officinale and preparation method of pastry puff mooncake |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180309 |