CN108077531A - A kind of red bean paste taste peach piece - Google Patents
A kind of red bean paste taste peach piece Download PDFInfo
- Publication number
- CN108077531A CN108077531A CN201611026267.3A CN201611026267A CN108077531A CN 108077531 A CN108077531 A CN 108077531A CN 201611026267 A CN201611026267 A CN 201611026267A CN 108077531 A CN108077531 A CN 108077531A
- Authority
- CN
- China
- Prior art keywords
- parts
- red bean
- bean paste
- rice flour
- glutinous rice
- 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
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 42
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 42
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 38
- 244000144730 Amygdalus persica Species 0.000 title claims abstract description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 34
- 235000009566 rice Nutrition 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 239000004744 fabric Substances 0.000 claims abstract description 15
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 14
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 14
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 14
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 13
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 13
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 13
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 13
- 240000004713 Pisum sativum Species 0.000 claims abstract description 13
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 13
- 239000011162 core material Substances 0.000 claims abstract description 13
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 13
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 12
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract 10
- 239000008373 coffee flavor Substances 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 24
- 239000000463 material Substances 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002344 surface layer Substances 0.000 description 3
- 240000007049 Juglans regia Species 0.000 description 2
- 235000009496 Juglans regia Nutrition 0.000 description 2
- 240000005809 Prunus persica Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- 241000272522 Anas Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of red bean paste taste peach piece of the present invention is related to cake.A kind of red bean paste taste peach piece, which is characterized in that it is made of the raw material object mixing of following weight：Fabric, 40 60 parts of glutinous rice flour stir 20 40 parts of Icing Sugar, 58 parts of red bean paste；Core material, 35 parts of 10 15 parts of glutinous rice flour, 4 12 parts of maltose, 10 15 parts of spade benevolence, 15 20 parts of red bean paste, 36 parts of salted duck egg yolk, 35 parts of lotus seeds Rong, 12 parts of edible vegetable oil, 8 10 parts of small white peas or beans powder, wax gourd Rong compositions.A kind of red bean paste taste peach piece of the present invention, the not only base style with fragrant and sweet peach slice, and with a kind of peculiar flavour of red bean paste taste, color is good, in good taste are the needs for meeting some consumers in peach piece there are one new product.With promotional value.
Description
Technical field
The present invention relates to cakes, are more particularly to a kind of red bean paste taste peach piece.
Background technology
Peach piece is by the cold cake done of the raw materials such as glutinous rice flour, Icing Sugar, walnut kernel.Hechuan peach slice local is Chongqing specialty, is
Chinese geography famous special product.Peach piece is made of upper and lower two shell fabric and intermediate one layer of heart material, and the manufacture craft of peach piece has long
History, it mainly by glutinous rice propagandize system, glutinous rice crush, profit powder, walnut kernel make, auxiliary material make, boil sugar, stir sugar, dispensing, wiping
20 multiple working procedures such as powder, dress alms bowl, stewed cake, loin chop, the cake made of glutinous rice, sold in sliced pieces, inspection, packaging are process.At present, it is maximum existing for peach piece to lack
Less varieties just are fallen into, heart material formula is relatively simple, and the guaranteeing the quality of peach piece, freshness date are short.For this purpose, have new peach piece kind to be developed,
To meet the needs of people.
The content of the invention
The purpose of the present invention：A kind of red bean paste taste peach piece is provided.
The technical proposal of the invention is realized in this way：A kind of red bean paste taste peach piece, which is characterized in that it is by following weight
The raw material object mixing composition of part proportioning：Fabric, 40-60 parts of glutinous rice flour stir 20-40 parts of Icing Sugar, 5-8 parts of red bean paste；Core material, it is glutinous
10-15 parts of rice flour, 4-12 parts of maltose, 10-15 parts of spade benevolence, 15-20 parts of red bean paste, 3-6 parts of salted duck egg yolk, lotus seeds Rong 3-5
3-5 parts of part, 1-2 parts of edible vegetable oil, 8-10 parts of small white peas or beans powder, wax gourd Rong compositions.
The coffee flavor peach piece, it can be mixed by the raw material object of following weight and formed：Fabric, glutinous rice flour 40
Part stirs 20 parts of Icing Sugar, 5 parts of red bean paste；Core material, 10 parts of glutinous rice flour, 4 parts of maltose, 10 parts of spade benevolence, 15 parts of red bean paste, salty duck
3 parts of 3 parts of yolk, 3 parts of lotus seeds Rong, 1 part of edible vegetable oil, 8 parts of small white peas or beans powder, wax gourd Rong compositions.
The coffee flavor peach piece, it can be mixed by the raw material object of following weight and formed：Fabric, glutinous rice flour 60
Part stirs 40 parts of Icing Sugar, 8 parts of red bean paste；Core material is 15 parts of glutinous rice flour, 12 parts of maltose, 15 parts of spade benevolence, 20 parts of red bean paste, salty
5 parts of 6 parts of Ovum Anas domestica yolk, 5 parts of lotus seeds Rong, 2 parts of edible vegetable oil, 10 parts of small white peas or beans powder, wax gourd Rong compositions.
Optimization, the coffee flavor peach piece, it is made of the raw material object mixing of following weight：Fabric, glutinous rice flour
54 parts, stir 6 parts of Icing Sugar 28, red bean paste；Core material, 12 parts of glutinous rice flour, 8 parts of maltose, 12 parts of spade benevolence, 16 parts of red bean paste, salty duck
4 parts of 5 parts of yolk, 4 parts of lotus seeds Rong, 1 part of edible vegetable oil, 8 parts of small white peas or beans powder, wax gourd Rong compositions.
For peach piece when making, some raw materials direct buy product, some raw materials can need processing and fabricating on the market.Glutinous rice
Powder is made after sticky rice washing, glutinous rice frying, glutinous rice smashing, sieve powder, profit powder；Stir Icing Sugar be by white granulated sugar, maltose,
Edible oil, water carry out dispensing by certain weight ratio, are then made after boiling, stirring sugar, cooling, kneading；Spade benevolence needs to use
Malt syrup system.In the heart material of peach piece, can with and add some food additives on a small quantity, such as citric acid, dehydroactic acid sodium
Deng the preservativity for peach piece of competing.Fabric is used in the bottom and surface layer of peach piece, and the thickness of bottom or surface layer is generally 5-6 millimeters,
Heart material is used between the bottom and surface layer of peach piece, and the thickness of heart material is generally 10-14 millimeters.Technique when peach piece produces can be by
The production technology of more solito carries out.The emphasis of the present invention is the formula of peach piece heart material.Heart material make when, according to heart material formula,
Each raw material is sufficiently mixed.
Beneficial effects of the present invention：A kind of red bean paste taste peach piece of the present invention, the not only base style with fragrant and sweet peach slice,
And with a kind of peculiar flavour of red bean paste taste, color is good, in good taste, is to meet in peach piece there are one new product
The needs of some consumers.With promotional value.
Specific embodiment
Below by embodiment, the invention will be further described.
Embodiment 1
A kind of red bean paste taste peach piece, it is made of the raw material object mixing of following weight：Fabric, 40-60 grams of glutinous rice flour stir
20-40 grams of Icing Sugar, 5-8 grams of red bean paste；Core material, 10-15 grams of glutinous rice flour, 4-12 grams of maltose, 10-15 grams of spade benevolence, red bean paste
15-20 grams, 3-6 grams of salted duck egg yolk, 3-5 grams of lotus seeds Rong, 1-2 grams of edible vegetable oil, small 8-10 grams of white peas or beans powder, 3-5 grams of wax gourd Rong
Composition.
Embodiment 2
A kind of red bean paste taste peach piece, it is made of the raw material object mixing of following weight：Fabric, 40 grams of glutinous rice flour stir sugar
20 grams of powder, 5 grams of red bean paste；Core material, 10 grams of glutinous rice flour, 4 grams of maltose, 10 grams of spade benevolence, 15 grams of red bean paste, salted duck egg yolk 3
Gram, 3 grams of lotus seeds Rong, 1 gram of edible vegetable oil, 8 grams of small white peas or beans powder, 3 grams of wax gourd Rong composition.
Embodiment 3
A kind of red bean paste taste peach piece, it is made of the raw material object mixing of following weight：Fabric, 60 grams of glutinous rice flour stir sugar
40 grams of powder, 8 grams of red bean paste；Core material, 15 grams of glutinous rice flour, 12 grams of maltose, 15 grams of spade benevolence, 20 grams of red bean paste, salted duck egg yolk 6
Gram, 5 grams of lotus seeds Rong, 2 grams of edible vegetable oil, 10 grams of small white peas or beans powder, 5 grams of wax gourd Rong composition.
Embodiment 4
A kind of red bean paste taste peach piece, it is made of the raw material object mixing of following weight：Fabric, 54 grams of glutinous rice flour stir sugar
6 grams of powder 28, red bean paste；Core material, 12 grams of glutinous rice flour, 8 grams of maltose, 12 grams of spade benevolence, 16 grams of red bean paste, 5 grams of salted duck egg yolk,
4 grams of 4 grams of lotus seeds Rong, 1 gram of edible vegetable oil, 8 grams of small white peas or beans powder, wax gourd Rong compositions.
Claims (4)
1. a kind of red bean paste taste peach piece, which is characterized in that it is made of the raw material object mixing of following weight：Fabric, it is glutinous
40-60 parts of rice flour stirs 20-40 parts of Icing Sugar, 5-8 parts of red bean paste；Core material, 10-15 parts of glutinous rice flour, 4-12 parts of maltose, spade benevolence
10-15 parts, 15-20 parts of red bean paste, 3-6 parts of salted duck egg yolk, 3-5 parts of lotus seeds Rong, 1-2 parts of edible vegetable oil, small white peas or beans powder 8-10
3-5 parts of part, wax gourd Rong compositions.
2. coffee flavor peach piece according to claim 1, which is characterized in that it is mixed by the raw material object of following weight
Composition：Fabric, 40 parts of glutinous rice flour stir 20 parts of Icing Sugar, 5 parts of red bean paste；Core material, 10 parts of glutinous rice flour, 4 parts of maltose, spade benevolence 10
3 parts of part, 15 parts of red bean paste, 3 parts of salted duck egg yolk, 3 parts of lotus seeds Rong, 1 part of edible vegetable oil, 8 parts of small white peas or beans powder, wax gourd Rong compositions.
3. coffee flavor peach piece according to claim 1, which is characterized in that it is mixed by the raw material object of following weight
Composition：Fabric, 60 parts of glutinous rice flour stir 40 parts of Icing Sugar, 8 parts of red bean paste；Core material, 15 parts of glutinous rice flour, 12 parts of maltose, spade benevolence
15 parts, 20 parts of red bean paste, 6 parts of salted duck egg yolk, 5 parts of lotus seeds Rong, 2 parts of edible vegetable oil, 10 parts of small white peas or beans powder, 5 parts of groups of wax gourd Rong
Into.
4. coffee flavor peach piece according to claim 1, which is characterized in that it is mixed by the raw material object of following weight
Composition：Fabric, 54 parts of glutinous rice flour stir 6 parts of Icing Sugar 28, red bean paste；Core material, 12 parts of glutinous rice flour, 8 parts of maltose, spade benevolence 12
4 parts of part, 16 parts of red bean paste, 5 parts of salted duck egg yolk, 4 parts of lotus seeds Rong, 1 part of edible vegetable oil, 8 parts of small white peas or beans powder, wax gourd Rong compositions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611026267.3A CN108077531A (en) | 2016-11-22 | 2016-11-22 | A kind of red bean paste taste peach piece |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611026267.3A CN108077531A (en) | 2016-11-22 | 2016-11-22 | A kind of red bean paste taste peach piece |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077531A true CN108077531A (en) | 2018-05-29 |
Family
ID=62169044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611026267.3A Pending CN108077531A (en) | 2016-11-22 | 2016-11-22 | A kind of red bean paste taste peach piece |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077531A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636912A (en) * | 2013-12-10 | 2014-03-19 | 重庆市合川区同德福桃片有限公司 | Luscious walnut chip containing sweet bean paste |
| CN105123875A (en) * | 2015-09-29 | 2015-12-09 | 启东海工船舶工业园开发建设有限公司 | Production method of yolk bean paste crisp cake |
-
2016
- 2016-11-22 CN CN201611026267.3A patent/CN108077531A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636912A (en) * | 2013-12-10 | 2014-03-19 | 重庆市合川区同德福桃片有限公司 | Luscious walnut chip containing sweet bean paste |
| CN105123875A (en) * | 2015-09-29 | 2015-12-09 | 启东海工船舶工业园开发建设有限公司 | Production method of yolk bean paste crisp cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105433206A (en) | Production method of fruit and vegetable vermicelli | |
| CN103636912A (en) | Luscious walnut chip containing sweet bean paste | |
| CN102919693A (en) | Preparation method for waxy rice tea cake | |
| CN102669236B (en) | Fried peach slice and manufacture method of fried peach slice | |
| CN108095041A (en) | A kind of paste flavor thick chilli sauce and preparation method thereof | |
| CN103652257A (en) | Fragrant and sweet peach slice containing sweet osmanthus | |
| KR20170065056A (en) | Macaron crunch and manufacture mathod thereof | |
| CN104489035B (en) | A kind of purple potato biscuit and small steamed bun and preparation method thereof | |
| KR101732934B1 (en) | Preparation method of jujube paste and food using the same | |
| CN103504106B (en) | Series flavor and shape the processing method of clothing sweet potato soft sweets | |
| CN103636896A (en) | Luscious walnut chip containing preserved fruit | |
| CN108077531A (en) | A kind of red bean paste taste peach piece | |
| CN103636901A (en) | Luscious walnut chip containing sea buckthorn | |
| CN107927098A (en) | Thousand layers of cake of avocado and preparation method thereof | |
| CN108077530A (en) | A kind of coffee flavor peach piece | |
| CN108077532A (en) | A kind of egg yolk flavor peach piece | |
| CN101380034A (en) | Carrot cake | |
| CN108077756A (en) | A kind of prosciutto taste peach piece | |
| CN108077529A (en) | A kind of spiced salt bacon taste peach piece | |
| CN108077754A (en) | A kind of Saute beef with cayenne pepper taste peach piece | |
| CN102783549B (en) | Saffron lotus cake and making method thereof | |
| CN108450752A (en) | A kind of peach piece of heart tonifying and tranquilizing | |
| CN108200993A (en) | A kind of peach piece for mending potassium | |
| CN108450789A (en) | A kind of peach piece of nourishing stomach and spleen | |
| CN108236066A (en) | A kind of health mulberry leaf peach piece |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180529 |
|
| WD01 | Invention patent application deemed withdrawn after publication |