CN107897288A - A kind of okra filling sensory quality and preparation method thereof - Google Patents

A kind of okra filling sensory quality and preparation method thereof Download PDF

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Publication number
CN107897288A
CN107897288A CN201711321518.5A CN201711321518A CN107897288A CN 107897288 A CN107897288 A CN 107897288A CN 201711321518 A CN201711321518 A CN 201711321518A CN 107897288 A CN107897288 A CN 107897288A
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Prior art keywords
parts
skin
okra
water
outermost layer
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CN201711321518.5A
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Chinese (zh)
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罗华云
胡传芳
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Hefei Green Forest Agricultural Development Co Ltd
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Hefei Green Forest Agricultural Development Co Ltd
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Priority to CN201711321518.5A priority Critical patent/CN107897288A/en
Publication of CN107897288A publication Critical patent/CN107897288A/en
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/31Filled, to be filled or stuffed products filled before baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/38Filled, to be filled or stuffed products characterised by the filling composition
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/186Starches; Derivatives thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a kind of okra filling sensory quality and preparation method thereof, is related to moon cake processing technique field, and the okra filling sensory quality is made of the water outermost layer of skin, short skin and fillings, and the water outermost layer of skin is made of the raw material of following parts by weight:150 160 parts of Plain flour, 50 55 parts of lard, 10 15 parts of white sugar, 80 90 parts of water, 35 parts of maltodextrin;The short skin is made of the raw material of following parts by weight:100 110 parts of Self- raising flour, 47 52 parts of lard;The fillings is made of the raw material of following parts by weight:100 120 parts of okra, 5 10 parts of Chinese chestnut, 10 15 parts of longan, 20 30 parts of navy bean;Its preparation method includes the preparation of the water outermost layer of skin, short leather is standby, prepared by fillings, bag is crisp, prepared by moon cake.The present invention is to carry out okra and other components reasonably combined to be used for moon cake, with higher nutritive value and health-care efficacy, sensory quality unique flavor, the epidermis of preparation are crisp, well arranged, in good taste, enrich the kind of sensory quality, and new approach is provided for okra processing.

Description

A kind of okra filling sensory quality and preparation method thereof
Technical field
The present invention relates to moon cake processing technique field, more particularly to a kind of okra filling sensory quality and preparation method thereof.
Background technology
Moon cake is traditional cuisines in China, and species is very much.Moon cake is had by the place of production point:Guang-type moon cake, Soviet Union's formula moon cake, the capital formula moon Cake, Lake formulas moon cake, trendy styles from Hong Kong moon cake etc.;Have by fillings point:Five-kernel moon cake, red bean paste moon cake, yolk mooncake, sweet osmanthus moon cake etc.;By cake Skin point, then have ice rind, crisp skin, laitance coating, muscovado skin etc..Wherein, sensory quality skin is crisp and thin, and fillings is sufficient, and sweet tea is salty tasty, is subject to Extensive favor.
Okra belongs to Malvaceae gumbo platymiscium, alias gumbo, swordweed.Contain abundant albumen in okra okra fruit The mineral element such as matter, free amino acid, VC, VA, VE and phosphorus, iron, potassium, calcium, zinc, manganese and the viscosity being made of pectin and polysaccharide etc. Material, there is strong kidney qi-restoratives, can dispelling fatigue, regain one's strength rapidly, also protect stomach nourishing the stomach the effect of.It is temporary on the market at present Do not occur the product for being combined okra with sensory quality.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of okra filling sensory quality and its preparation side Method, the sensory quality unique flavor, epidermis are crisp, have higher nutritive value and health-care efficacy.
A kind of okra filling sensory quality proposed by the present invention, is made of the water outermost layer of skin, short skin and fillings, the water outermost layer of skin It is made of the raw material of following parts by weight:150-160 parts of Plain flour, 50-55 parts of lard, 10-15 parts of white sugar, 80-90 parts of water, wheat 3-5 parts of bud dextrin;The short skin is made of the raw material of following parts by weight:100-110 parts of Self- raising flour, 47-52 parts of lard;Institute Fillings is stated to be made of the raw material of following parts by weight:100-120 parts of okra, 5-10 parts of Chinese chestnut, 10-15 parts of longan, navy bean 20- 30 parts.
The present invention also proposes the preparation method of above-mentioned okra filling sensory quality, comprises the following steps:
It is prepared by S1, the water outermost layer of skin:White sugar, maltodextrin and lard are dissolved in appropriate warm water, are added in Plain flour, instead Multiple rubbing is uniform, adds the cold water of surplus, and rubbing uniformly to smooth dough, is made the water outermost layer of skin, is covered with preservative film, relaxation 30-40min;
S2, short leather are standby:Self- raising flour and lard are mixed, rubbing is uniform repeatedly, short skin is made, use is fresh-keeping Film covers, and relaxation 30-40min, is made short skin;
It is prepared by S3, fillings:Navy bean is soaked in water, crust is torn off, is stewed with pressure cooker rotten, be pressed into mud, obtain beans mud;By plate Chestnut is cooked, and shells, and grinds, and obtains Chinese chestnut mud;Okra is steamed, longan stoning, is beaten, obtains okra mud together;By beans Mud, Chinese chestnut mud and the mixing of okra mud, upper pot are fried to thick, are put into refrigerator and refrigerate, fillings is made;
S4, bag are crisp:The water outermost layer of skin and short skin are divided into jizi for making dumplings, water intaking outermost layer of skin jizi for making dumplings, which flattens, rolls circle, and short skin jizi for making dumplings is put On the water outermost layer of skin, closing in is wrapped, and closes up downward, the dough wrapped is rolled length, and turn-over, is rolled, and is covered with preservative film, relaxation 10- 2-3 times processed, obtained cake skin is rolled in 15min, repetition;
It is prepared by S5, moon cake:Cake skin is flattened and rolls circle, fillings is placed in cake skin, closing in is wrapped, and is closed up downward, is obtained moon cake Embryo, puts it into oven baking.
Preferably, in the S1, the weight ratio of warm water and cold water is 1-2:1.
Preferably, in the S1, the temperature of the warm water is 60-70 DEG C.
Preferably, in the S5, oven is preheated to 180 DEG C, moon cake embryo is put in middle level bakes 30-40min.
Beneficial effect:The present invention provides a kind of okra filling sensory quality, is to be closed okra and other components Reason collocation is used for moon cake, plays the role of strengthening spleen and nourishing stomach, nourishing, and the fillings is clearly agreeable to the taste, can neutralize the greasy of cake skin Sense;The maltodextrin added in the water outermost layer of skin can improve the emulsion stability of lard in water, itself and flour mixing rubbing make Obtain oil plant to can be good at penetrating into inside flour, obtained moon cake shortcake is without hard;Sensory quality flavor prepared by the present invention is only Spy, epidermis are crisp, well arranged, in good taste, have higher nutritive value and health-care efficacy, enrich the product of sensory quality Kind, provide new approach for okra processing.
Embodiment
In the following, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of okra filling sensory quality proposed by the present invention, is made of the water outermost layer of skin, short skin and fillings, the water outermost layer of skin It is made of the raw material of following parts by weight:150 parts of Plain flour, 50 parts of lard, 10 parts of white sugar, 80 parts of water, 3 parts of maltodextrin;Institute Short skin is stated to be made of the raw material of following parts by weight:100 parts of Self- raising flour, 47 parts of lard;The fillings is by following parts by weight Raw material forms:100 parts of okra, 5 parts of Chinese chestnut, 10 parts of longan, 20 parts of navy bean.
The present invention also proposes the preparation method of above-mentioned okra filling sensory quality, comprises the following steps:
It is prepared by S1, the water outermost layer of skin:White sugar, maltodextrin and lard are dissolved in appropriate warm water, are added in Plain flour, instead Multiple rubbing is uniform, adds the cold water of surplus, and rubbing uniformly to smooth dough, is made the water outermost layer of skin, is covered with preservative film, relaxation 30min;
S2, short leather are standby:Self- raising flour and lard are mixed, rubbing is uniform repeatedly, short skin is made, use is fresh-keeping Film covers, and relaxation 30min, is made short skin;
It is prepared by S3, fillings:Navy bean is soaked in water, crust is torn off, is stewed with pressure cooker rotten, be pressed into mud, obtain beans mud;By plate Chestnut is cooked, and shells, and grinds, and obtains Chinese chestnut mud;Okra is steamed, longan stoning, is beaten, obtains okra mud together;By beans Mud, Chinese chestnut mud and the mixing of okra mud, upper pot are fried to thick, are put into refrigerator and refrigerate, fillings is made;
S4, bag are crisp:The water outermost layer of skin and short skin are divided into jizi for making dumplings, water intaking outermost layer of skin jizi for making dumplings, which flattens, rolls circle, and short skin jizi for making dumplings is put On the water outermost layer of skin, closing in is wrapped, and closes up downward, the dough wrapped is rolled length, and turn-over, is rolled, and is covered with preservative film, relaxation 10min, the repetition system of rolling 2 times, is made cake skin;
It is prepared by S5, moon cake:Cake skin is flattened and rolls circle, fillings is placed in cake skin, closing in is wrapped, and is closed up downward, is obtained moon cake Embryo, puts it into oven baking.
Embodiment 2
A kind of okra filling sensory quality proposed by the present invention, is made of the water outermost layer of skin, short skin and fillings, the water outermost layer of skin It is made of the raw material of following parts by weight:152 parts of Plain flour, 52 parts of lard, 12 parts of white sugar, 85 parts of water, 3.5 parts of maltodextrin; The short skin is made of the raw material of following parts by weight:105 parts of Self- raising flour, 48 parts of lard;The fillings is by following parts by weight Raw material composition:110 parts of okra, 7 parts of Chinese chestnut, 12 parts of longan, 27 parts of navy bean.
The present invention also proposes the preparation method of above-mentioned okra filling sensory quality, comprises the following steps:
It is prepared by S1, the water outermost layer of skin:White sugar, maltodextrin and lard are dissolved in appropriate warm water, are added in Plain flour, instead Multiple rubbing is uniform, adds the cold water of surplus, and rubbing uniformly to smooth dough, is made the water outermost layer of skin, is covered with preservative film, relaxation 35min, wherein, the temperature of warm water is 60 DEG C, and the weight ratio of warm water and cold water is 1:1;
S2, short leather are standby:Self- raising flour and lard are mixed, rubbing is uniform repeatedly, short skin is made, use is fresh-keeping Film covers, and relaxation 35min, is made short skin;
It is prepared by S3, fillings:Navy bean is soaked in water, crust is torn off, is stewed with pressure cooker rotten, be pressed into mud, obtain beans mud;By plate Chestnut is cooked, and shells, and grinds, and obtains Chinese chestnut mud;Okra is steamed, longan stoning, is beaten, obtains okra mud together;By beans Mud, Chinese chestnut mud and the mixing of okra mud, upper pot are fried to thick, are put into refrigerator and refrigerate, fillings is made;
S4, bag are crisp:The water outermost layer of skin and short skin are divided into jizi for making dumplings, water intaking outermost layer of skin jizi for making dumplings, which flattens, rolls circle, and short skin jizi for making dumplings is put On the water outermost layer of skin, closing in is wrapped, and closes up downward, the dough wrapped is rolled length, and turn-over, is rolled, and is covered with preservative film, relaxation 10min, the repetition system of rolling 3 times, is made cake skin;
It is prepared by S5, moon cake:Cake skin is flattened and rolls circle, fillings is placed in cake skin, closing in is wrapped, and is closed up downward, is obtained moon cake Embryo, 180 DEG C are preheated to by oven, and moon cake embryo is put in middle level bakes 30min.
Embodiment 3
A kind of okra filling sensory quality proposed by the present invention, is made of the water outermost layer of skin, short skin and fillings, the water outermost layer of skin It is made of the raw material of following parts by weight:157 parts of Plain flour, 54 parts of lard, 14 parts of white sugar, 90 parts of water, 4 parts of maltodextrin;Institute Short skin is stated to be made of the raw material of following parts by weight:108 parts of Self- raising flour, 50 parts of lard;The fillings is by following parts by weight Raw material forms:115 parts of okra, 8 parts of Chinese chestnut, 13 parts of longan, 25 parts of navy bean.
The present invention also proposes the preparation method of above-mentioned okra filling sensory quality, comprises the following steps:
It is prepared by S1, the water outermost layer of skin:White sugar, maltodextrin and lard are dissolved in appropriate warm water, are added in Plain flour, instead Multiple rubbing is uniform, adds the cold water of surplus, and rubbing uniformly to smooth dough, is made the water outermost layer of skin, is covered with preservative film, relaxation 40min, wherein, the temperature of warm water is 65 DEG C, and the weight ratio of warm water and cold water is 1.5:1;
S2, short leather are standby:Self- raising flour and lard are mixed, rubbing is uniform repeatedly, short skin is made, use is fresh-keeping Film covers, and relaxation 35min, is made short skin;
It is prepared by S3, fillings:Navy bean is soaked in water, crust is torn off, is stewed with pressure cooker rotten, be pressed into mud, obtain beans mud;By plate Chestnut is cooked, and shells, and grinds, and obtains Chinese chestnut mud;Okra is steamed, longan stoning, is beaten, obtains okra mud together;By beans Mud, Chinese chestnut mud and the mixing of okra mud, upper pot are fried to thick, are put into refrigerator and refrigerate, fillings is made;
S4, bag are crisp:The water outermost layer of skin and short skin are divided into jizi for making dumplings, water intaking outermost layer of skin jizi for making dumplings, which flattens, rolls circle, and short skin jizi for making dumplings is put On the water outermost layer of skin, closing in is wrapped, and closes up downward, the dough wrapped is rolled length, and turn-over, is rolled, and is covered with preservative film, relaxation 15min, the repetition system of rolling 2 times, is made cake skin;
It is prepared by S5, moon cake:Cake skin is flattened and rolls circle, fillings is placed in cake skin, closing in is wrapped, and is closed up downward, is obtained moon cake Embryo, 180 DEG C are preheated to by oven, and moon cake embryo is put in middle level bakes 35min.
Embodiment 4
A kind of okra filling sensory quality proposed by the present invention, is made of the water outermost layer of skin, short skin and fillings, the water outermost layer of skin It is made of the raw material of following parts by weight:160 parts of Plain flour, 55 parts of lard, 15 parts of white sugar, 90 parts of water, 5 parts of maltodextrin;Institute Short skin is stated to be made of the raw material of following parts by weight:110 parts of Self- raising flour, 52 parts of lard;The fillings is by following parts by weight Raw material forms:120 parts of okra, 10 parts of Chinese chestnut, 15 parts of longan, 30 parts of navy bean.
The present invention also proposes the preparation method of above-mentioned okra filling sensory quality, comprises the following steps:
It is prepared by S1, the water outermost layer of skin:White sugar, maltodextrin and lard are dissolved in appropriate warm water, are added in Plain flour, instead Multiple rubbing is uniform, adds the cold water of surplus, and rubbing uniformly to smooth dough, is made the water outermost layer of skin, is covered with preservative film, relaxation 40min, wherein, the temperature of warm water is 70 DEG C, and the weight ratio of warm water and cold water is 2:1;
S2, short leather are standby:Self- raising flour and lard are mixed, rubbing is uniform repeatedly, short skin is made, use is fresh-keeping Film covers, and relaxation 40min, is made short skin;
It is prepared by S3, fillings:Navy bean is soaked in water, crust is torn off, is stewed with pressure cooker rotten, be pressed into mud, obtain beans mud;By plate Chestnut is cooked, and shells, and grinds, and obtains Chinese chestnut mud;Okra is steamed, longan stoning, is beaten, obtains okra mud together;By beans Mud, Chinese chestnut mud and the mixing of okra mud, upper pot are fried to thick, are put into refrigerator and refrigerate, fillings is made;
S4, bag are crisp:The water outermost layer of skin and short skin are divided into jizi for making dumplings, water intaking outermost layer of skin jizi for making dumplings, which flattens, rolls circle, and short skin jizi for making dumplings is put On the water outermost layer of skin, closing in is wrapped, and closes up downward, the dough wrapped is rolled length, and turn-over, is rolled, and is covered with preservative film, relaxation 15min, the repetition system of rolling 3 times, is made cake skin;
It is prepared by S5, moon cake:Cake skin is flattened and rolls circle, fillings is placed in cake skin, closing in is wrapped, and is closed up downward, is obtained moon cake Embryo, 180 DEG C are preheated to by oven, and moon cake embryo is put in middle level bakes 40min.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto, Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.

Claims (5)

1. a kind of okra filling sensory quality, is made of the water outermost layer of skin, short skin and fillings, it is characterised in that the water outermost layer of skin by The raw material composition of following parts by weight:150-160 parts of Plain flour, 50-55 parts of lard, 10-15 parts of white sugar, 80-90 parts of water, malt 3-5 parts of dextrin;The short skin is made of the raw material of following parts by weight:100-110 parts of Self- raising flour, 47-52 parts of lard;It is described Fillings is made of the raw material of following parts by weight:100-120 parts of okra, 5-10 parts of Chinese chestnut, 10-15 parts of longan, navy bean 20-30 Part.
2. the preparation method of okra filling sensory quality according to claim 1, it is characterised in that comprise the following steps:
It is prepared by S1, the water outermost layer of skin:White sugar, maltodextrin and lard are dissolved in appropriate warm water, are added in Plain flour, is rubbed with the hands repeatedly The cold water for uniformly, adding surplus is rubbed, rubbing uniformly to smooth dough, is made the water outermost layer of skin, is covered with preservative film, relaxation 30- 40min;
S2, short leather are standby:Self- raising flour and lard are mixed, rubbing is uniform repeatedly, and short skin is made, is covered with preservative film Lid, relaxation 30-40min, is made short skin;
It is prepared by S3, fillings:Navy bean is soaked in water, crust is torn off, is stewed with pressure cooker rotten, be pressed into mud, obtain beans mud;Chinese chestnut is boiled It is ripe, shell, grind, obtain Chinese chestnut mud;Okra is steamed, longan stoning, is beaten, obtains okra mud together;By beans mud, plate Chestnut mud and the mixing of okra mud, upper pot are fried to thick, are put into refrigerator and refrigerate, fillings is made;
S4, bag are crisp:The water outermost layer of skin and short skin are divided into jizi for making dumplings, water intaking outermost layer of skin jizi for making dumplings, which flattens, rolls circle, and short skin jizi for making dumplings is placed on water On the outermost layer of skin, closing in is wrapped, and closes up downward, the dough wrapped is rolled length, and turn-over, is rolled, and is covered with preservative film, relaxation 10- 2-3 times processed, obtained cake skin is rolled in 15min, repetition;
It is prepared by S5, moon cake:Cake skin is flattened and rolls circle, fillings is placed in cake skin, closing in is wrapped, and is closed up downward, is obtained moon cake embryo, will It is put into oven baking.
3. the preparation method of okra filling sensory quality according to claim 2, it is characterised in that in the S1, warm water Weight ratio with cold water is 1-2:1.
4. the preparation method of okra filling sensory quality according to claim 2, it is characterised in that described in the S1 The temperature of warm water is 60-70 DEG C.
5. the preparation method of okra filling sensory quality according to claim 2, it is characterised in that, will be roasting in the S5 Case is preheated to 180 DEG C, and moon cake embryo is put in middle level bakes 30-40min.
CN201711321518.5A 2017-12-12 2017-12-12 A kind of okra filling sensory quality and preparation method thereof Withdrawn CN107897288A (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108617734A (en) * 2018-05-24 2018-10-09 安徽安亳食品有限公司 A kind of okra cake and preparation method thereof
CN108684792A (en) * 2018-06-26 2018-10-23 马利 A kind of short crust pastry and preparation method thereof
CN109258751A (en) * 2018-12-12 2019-01-25 武汉轻工大学 A kind of coarse cereals sensory quality and preparation method thereof
CN109380483A (en) * 2018-10-25 2019-02-26 昆明多柏思食品有限公司 A kind of rose is crisp and processing technology
CN109924239A (en) * 2019-04-28 2019-06-25 河南脾胃派医药科技有限公司 It is a kind of to join cake and preparation method thereof always
CN110915861A (en) * 2019-11-21 2020-03-27 黄冈师范学院 Chestnut, Chinese yam and yolk crisp cake and preparation method thereof
CN112715612A (en) * 2021-01-25 2021-04-30 上海元祖梦果子股份有限公司 Formula and preparation method of longan crisps
CN113678866A (en) * 2021-08-25 2021-11-23 上海元祖梦果子股份有限公司 Dried orange peel and sweetened bean paste moon cake and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN104187243A (en) * 2014-09-13 2014-12-10 陈智辉 Non-baked body-building and health-care crystal moon cake
CN104719393A (en) * 2013-12-20 2015-06-24 刘艳红 Moon cakes with carrots and Chinese chestnuts and method for making moon cakes
CN105230718A (en) * 2015-09-29 2016-01-13 启东海工船舶工业园开发建设有限公司 Production method of sweet-scented osmanthus and Chinese yam moon cakes
CN105851129A (en) * 2016-06-06 2016-08-17 广东岭南职业技术学院 Okra bakery product and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104719393A (en) * 2013-12-20 2015-06-24 刘艳红 Moon cakes with carrots and Chinese chestnuts and method for making moon cakes
CN104187243A (en) * 2014-09-13 2014-12-10 陈智辉 Non-baked body-building and health-care crystal moon cake
CN105230718A (en) * 2015-09-29 2016-01-13 启东海工船舶工业园开发建设有限公司 Production method of sweet-scented osmanthus and Chinese yam moon cakes
CN105851129A (en) * 2016-06-06 2016-08-17 广东岭南职业技术学院 Okra bakery product and preparation method thereof

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108617734A (en) * 2018-05-24 2018-10-09 安徽安亳食品有限公司 A kind of okra cake and preparation method thereof
CN108684792A (en) * 2018-06-26 2018-10-23 马利 A kind of short crust pastry and preparation method thereof
CN109380483A (en) * 2018-10-25 2019-02-26 昆明多柏思食品有限公司 A kind of rose is crisp and processing technology
CN109258751A (en) * 2018-12-12 2019-01-25 武汉轻工大学 A kind of coarse cereals sensory quality and preparation method thereof
CN109924239A (en) * 2019-04-28 2019-06-25 河南脾胃派医药科技有限公司 It is a kind of to join cake and preparation method thereof always
CN110915861A (en) * 2019-11-21 2020-03-27 黄冈师范学院 Chestnut, Chinese yam and yolk crisp cake and preparation method thereof
CN112715612A (en) * 2021-01-25 2021-04-30 上海元祖梦果子股份有限公司 Formula and preparation method of longan crisps
CN113678866A (en) * 2021-08-25 2021-11-23 上海元祖梦果子股份有限公司 Dried orange peel and sweetened bean paste moon cake and preparation method thereof

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