CN108244479A - A kind of Kiwi berry steamed bun and preparation method thereof - Google Patents
A kind of Kiwi berry steamed bun and preparation method thereof Download PDFInfo
- Publication number
- CN108244479A CN108244479A CN201810376445.8A CN201810376445A CN108244479A CN 108244479 A CN108244479 A CN 108244479A CN 201810376445 A CN201810376445 A CN 201810376445A CN 108244479 A CN108244479 A CN 108244479A
- Authority
- CN
- China
- Prior art keywords
- parts
- fruit
- kiwi
- kiwi berry
- dusty yeast
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of Kiwi berry steamed bun and preparation method thereof, which is made of according to mass parts following components：100 200 parts of mashed fruit of kiwi fruit, 100 150 parts of dusty yeast, 200 300 parts of flour, 50 60 parts of honey, 60 100 parts of taro powder, 400 500 parts of warm water.The preparation method includes the following steps：Prepare mashed fruit of kiwi fruit；Each raw material is weighed by composition ratio；Dusty yeast stirring is added in warm water, dusty yeast solution is prepared；Honey is put in mashed fruit of kiwi fruit to stir evenly, adds in flour, then is gradually added into dusty yeast solution and into dough, is stood；Kiwi berry dough is taken out, integrate when spreading taro powder, it is elliptical strip that section is twisted into after rubbing uniformly, crosscutting with knife equalization, is put into steamer and steams, and the taking-up of waiting for a period of time of putting out a fire is cooled to room temperature.The Kiwi berry steamed bun of the present invention makes simple good, edible nourishing, and unique flavor has good market prospects.
Description
Technical field
The invention belongs to food processing technology field, specifically, being related to a kind of Kiwi berry steamed bun and preparation method thereof.
Background technology
Steamed bun is the traditional food in China, deep to be liked by masses.But existing market steamed bun comparison of ingredients is single, not
The material requisite that people are increasingly good at can be met；The soft texture of Kiwi berry, sweet mouthfeel.Taste be described as strawberry, banana,
The mixing of pineapple three.Kiwi berry remove containing the organic matters such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate and calcium,
Potassium, selenium, zinc, germanium etc. trace element and 17 kinds of amino acid of needed by human body outside, also containing abundant vitamin C, grape acid, fructose,
Citric acid, malic acid, fat.It is that a kind of quality is fresh and tender, full of nutrition, the delicious fruit of flavor.Kiwi berry contains abundant ore deposit
Substance, including abundant calcium, phosphorus, iron, also containing carrotene and multivitamin, to keeping health that there is important work
With.Kiwi berry can be used as a kind of beverage to treat scurvy.The vitamin C that it contains helps to reduce the cholesterol water in blood
It is flat, play the role of expanding blood vessel and reduce blood pressure.It also strengthens cardiac muscle.The water of Blood Cholesterol can be helped to stablize
It is flat.Kiwi berry has the potentiality of anti-diabetic.It contains chromium, there is the medical value for the treatment of diabetes.It stimulates isolated group cell
Therefore excreting insulin, can reduce the blood glucose of diabetic.Its powder is mixed with balsam pear powder, can adjust blood glucose level.
Often intake sweet tea, acid, peppery and greasy food can cause acidity to body.In addition, the late into the night eats, drink coffee or tea can touch
Send out acidity condition.No matter there is the problem of what is related with acidity in body, and such as heartburn or hydrochloric acid in gastric juice are flow backwards, can be macaque
Peach is as a kind of good antacid.It can also treat diarrhea and dysentery.One glass of carambola juice or powder can reduce intestines
Stomach upset.Since it contains abundant nutriment, gross protein level can be improved.In postprandial kiwi fruit powder of having a drink
Manufactured beverage can solve the problems, such as stomach weakness.Kiwi berry can effectively treat breathing problem, can also improve your eyesight.
It is used in combination with honey can effectively improve eyesight.
The present inventor has found when doing experiment early period, first, when Kiwi berry is beaten to pulp, it sometimes will appear mashing
Insufficient situation, the flavor for leading to Kiwi berry steamed bun are inadequate；Second, it is different according to the temperature of room temperature, it can sometimes lead to steamed bun
The mouthfeel of head is harder；Third, 3. fermentation times are not enough or fermentation temperature is not to that can lead to the not soft enough of steamed bun.
Invention content
In view of this, the present invention provides a kind of Kiwi berry steamed buns and preparation method thereof, can effectively solve people to steamed bun
The growing needs of problems of flavor, edible nourishing, unique flavor.
In order to solve the above-mentioned technical problem, the invention discloses a kind of Kiwi berry steamed bun, according to mass parts by following components
It forms：100-200 parts of mashed fruit of kiwi fruit, 100-150 parts of dusty yeast, 200-300 parts of flour, 50-60 parts of honey, taro powder 60-
100 parts, 400-500 parts of warm water.
Optionally, the mashed fruit of kiwi fruit is prepared by the following method to obtain：The Kiwi berry of clean peeling is cut into small pieces
It is put into beater and adds water mashing, be polishing to slurry into light green color, occur without more foams.
Optionally, the temperature of the warm water is 35-40 DEG C.
The invention also discloses a kind of preparation methods of Kiwi berry steamed bun, include the following steps：
1) mashed fruit of kiwi fruit is prepared：The Kiwi berry of clean peeling is cut into small pieces and is put into beater and adds water mashing, is beaten
Slurry is milled into light green color, is occurred without more foams；
2) following components is weighed according to mass parts：100-200 parts of mashed fruit of kiwi fruit, 100-150 parts of dusty yeast, flour 200-
300 parts, 50-60 parts of honey, 60-100 parts of taro powder, 400-500 parts of warm water；
3) load weighted dusty yeast stirring is added in load weighted warm water, dusty yeast solution is prepared；
4) load weighted honey is put in load weighted mashed fruit of kiwi fruit to stir evenly, add in load weighted flour, then gradually
Add in dusty yeast solution and into dough, stewing process；
5) the Kiwi berry dough that step 4) is completed is taken out, is integrated when spreading taro powder, section is twisted into after rubbing uniformly
It is crosscutting with knife equalization for elliptical strip, it is put into steamer and steams, fire extinguishing taking-up of waiting for a period of time is cooled to room temperature.
Optionally, the temperature of the warm water is 35-40 DEG C.
Optionally, the dwell temperature in the step 4) is 25-30 DEG C, time of repose 2.5-3h.
Optionally, it is put into steamer and steams 8-10 minutes, fire extinguishing waits for 2-3 minutes.
Compared with prior art, the present invention can be obtained including following technique effect：
The Kiwi berry steamed bun of the present invention makes simple good, edible nourishing, and unique flavor has good market prospects.
Certainly, it implements any of the products of the present invention it is not absolutely required to while reaches all the above technique effect.
Specific embodiment
Carry out the embodiment that the present invention will be described in detail below in conjunction with embodiment, thereby to the present invention how application technology hand
Section can fully understand and implement according to this to solve technical problem and reach the realization process of technical effect.
The invention discloses a kind of Kiwi berry steamed buns, are made of according to mass parts following components：Mashed fruit of kiwi fruit 100-200
Part, 100-150 parts of dusty yeast, 200-300 parts of flour, 50-60 parts of honey, 60-100 parts of taro powder, 400-500 parts of warm water.
Wherein, mashed fruit of kiwi fruit is less than 100 parts, it may appear that Kiwi berry taste is insufficient, lose its Kiwi berry theme and its
Competitiveness, but more than 200 parts after, the distinctive taste of Kiwi berry can cover sweet taste and the taste of taro powder.It will appear peracid
Or bitter situation.
When flour content is less than 200 parts, the size that can lead to steamed bun is too small, influences its appearance, but obtain and (be more than too much
At 300 parts) steamed bun can be caused excessive, and fermentation can be not enough, and seriously affect the flavor of steamed bun.
Honey is taken without being because honey has the unexistent fragrant and sweet taste of uniqueness of white granulated sugar using white granulated sugar；Honey is less than
50 parts of meetings cause the fragrance of steamed bun inadequate, and the fragrance of Kiwi berry can be excessively dense.Kiwi berry can be hidden more than 60 parts again
Fragrance, have experiment prove when honey be more than 80 if the fragrance of Kiwi berry will be caused to disappear substantially.
Taro powder is added in is more heavily weighted toward Kiwi berry less than the flavor that if 60 parts, can lead to steamed bun, bitter taste and tart flavour all compared with
To be serious, the situation of sweet tea was will appear more than 100 parts.
When water is less than 400 parts, it can cause to ferment insufficient, the mouthfeel of steamed bun is really up to the mark, during higher than 500 parts, can lead to steamed bun
Plastotype that is excessively soft and being unfavorable for steamed bun.
The invention also discloses a kind of preparation methods of Kiwi berry steamed bun, include the following steps：
1) mashed fruit of kiwi fruit is prepared：The Kiwi berry of clean peeling is cut into small pieces and is put into beater and adds water mashing, is beaten
Slurry is milled into light green color, is occurred without more foams；
2) following components is weighed according to mass parts：100-200 parts of mashed fruit of kiwi fruit, 100-150 parts of dusty yeast, flour 200-
300 parts, 50-60 parts of honey, 60-100 parts of taro powder, 400-500 parts of warm water；Wherein, the temperature of warm water is 35-40 DEG C；
3) load weighted dusty yeast stirring is added in load weighted warm water, dusty yeast solution is prepared；
4) load weighted honey is put in load weighted mashed fruit of kiwi fruit to stir evenly, add in load weighted flour, then gradually
It adds in dusty yeast solution and into dough, 2.5-3h is placed at 25-30 DEG C；
5) the Kiwi berry dough that step 4) is completed is taken out, is integrated when spreading taro powder, section is twisted into after rubbing uniformly
It is crosscutting with knife equalization for elliptical strip, it is put into steamer and steams 8-10 minutes, fire extinguishing is waited for taking out for 2-3 minutes and is cooled to room temperature.
Embodiment 1
A kind of Kiwi berry steamed bun, each component are made by following weight proportion：150 parts of mashed fruit of kiwi fruit, 100 parts of dusty yeast,
200 parts of flour, 50 parts of honey, 60 parts of taro powder, 400 parts of warm water.
Its specific production method is as follows：
(1) Kiwi berry of clean peeling is cut into small pieces and is put into beater and adds water mashing, be polishing to slurry into light green
Color occurs without more foams；
(2) each raw material is weighed by composition ratio；
(3) yeast stirring is added in 38 DEG C of warm water；
(4) honey is put in mashed fruit of kiwi fruit to stir evenly, add in flour, then be gradually added into the water for impregnating dusty yeast and into face
Group, 2.8h is placed at 28 DEG C；
(5) the Kiwi berry dough that step (4) is completed is taken out, is integrated when spreading taro powder, is twisted into and cuts after rubbing uniformly
Face is elliptical strip, crosscutting with knife equalization, is put into steamer and steams 9 minutes, and fire extinguishing is waited for taking out for 2.5 minutes and is cooled to room temperature.
Embodiment 2
A kind of Kiwi berry steamed bun, each component are made by following weight proportion：Fresh 200 parts of mashed fruit of kiwi fruit, dusty yeast 150
Part, 250 parts of flour, 60 parts of honey, 80 parts of taro powder, 500 parts of warm water.
Its specific production method is as follows：
(1) Kiwi berry of clean peeling is cut into small pieces and is put into beater and adds water mashing, be polishing to slurry into light green
Color occurs without more foams；
(2) each raw material is weighed by composition ratio；
(3) yeast stirring is added in 35 DEG C of warm water；
(4) honey is put in mashed fruit of kiwi fruit to stir evenly, add in flour, then be gradually added into the water for impregnating dusty yeast and into face
Group, 2.5h is placed at 30 DEG C；
(5) the Kiwi berry dough that step (4) is completed is taken out, is integrated when spreading taro powder, is twisted into and cuts after rubbing uniformly
Face is elliptical strip, crosscutting with knife equalization, is put into steamer and steams 10 minutes, and fire extinguishing is waited for taking out for 2 minutes and is cooled to room temperature.
Embodiment 3
A kind of Kiwi berry steamed bun is made of according to mass parts following components：100 parts of mashed fruit of kiwi fruit, 125 parts of dusty yeast,
300 parts of flour, 55 parts of honey, 100 parts of taro powder, 450 parts of warm water.
Its specific production method is as follows：
1) mashed fruit of kiwi fruit is prepared：The Kiwi berry of clean peeling is cut into small pieces and is put into beater and adds water mashing, is beaten
Slurry is milled into light green color, is occurred without more foams；
2) each raw material is weighed by composition ratio；Wherein, the temperature of warm water is 40 DEG C；
3) load weighted dusty yeast stirring is added in load weighted warm water, dusty yeast solution is prepared；
4) load weighted honey is put in load weighted mashed fruit of kiwi fruit to stir evenly, add in load weighted flour, then gradually
It adds in dusty yeast solution and into dough, 3h is placed at 25 DEG C；
5) the Kiwi berry dough that step 4) is completed is taken out, is integrated when spreading taro powder, section is twisted into after rubbing uniformly
It is crosscutting with knife equalization for elliptical strip, it is put into steamer and steams 8 minutes, fire extinguishing is waited for taking out for 3 minutes and is cooled to room temperature.
Several preferred embodiments of invention have shown and described in above description, but as previously described, it should be understood that invention is not
Form disclosed herein is confined to, is not to be taken as the exclusion to other embodiment, and available for various other combinations, modification
And environment, and can be carried out in the scope of the invention is set forth herein by the above teachings or related fields of technology or knowledge
Change.And changes and modifications made by those skilled in the art do not depart from the spirit and scope of invention, then it all should be in power appended by invention
In the protection domain of profit requirement.
Claims (7)
1. a kind of Kiwi berry steamed bun, which is characterized in that be made of according to mass parts following components：100-200 parts of mashed fruit of kiwi fruit,
100-150 parts of dusty yeast, 200-300 parts of flour, 50-60 parts of honey, 60-100 parts of taro powder, 400-500 parts of warm water.
2. Kiwi berry steamed bun according to claim 1, which is characterized in that the mashed fruit of kiwi fruit is prepared by the following method
It obtains：The Kiwi berry of clean peeling is cut into small pieces and is put into beater and adds water mashing, slurry is polishing into light green color, does not have
More foams occur.
3. Kiwi berry steamed bun according to claim 1, which is characterized in that the temperature of the warm water is 35-40 DEG C.
4. a kind of preparation method of Kiwi berry steamed bun, which is characterized in that include the following steps：
1) mashed fruit of kiwi fruit is prepared：The Kiwi berry of clean peeling is cut into small pieces and is put into beater and adds water mashing, is polishing to
Slurry occurs into light green color without more foams；
2) following components is weighed according to mass parts：100-200 parts of mashed fruit of kiwi fruit, 100-150 parts of dusty yeast, flour 200-300
Part, 50-60 parts of honey, 60-100 parts of taro powder, 400-500 parts of warm water；
3) load weighted dusty yeast stirring is added in load weighted warm water, dusty yeast solution is prepared；
4) load weighted honey is put in load weighted mashed fruit of kiwi fruit to stir evenly, add in load weighted flour, then be gradually added into
Dusty yeast solution and into dough, stewing process；
5) the Kiwi berry dough that step 4) is completed is taken out, is integrated when spreading taro powder, it is ellipse that section is twisted into after rubbing uniformly
Round strip, it is crosscutting with knife equalization, it is put into steamer and steams, fire extinguishing taking-up of waiting for a period of time is cooled to room temperature.
5. preparation method according to claim 4, which is characterized in that the temperature of the warm water is 35-40 DEG C.
6. preparation method according to claim 4, which is characterized in that the dwell temperature in the step 4) is 25-30 DEG C,
Time of repose is 2.5-3h.
7. preparation method according to claim 4, which is characterized in that be put into steamer and steam 8-10 minutes, fire extinguishing waits for 2-3
Minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810376445.8A CN108244479A (en) | 2018-04-25 | 2018-04-25 | A kind of Kiwi berry steamed bun and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810376445.8A CN108244479A (en) | 2018-04-25 | 2018-04-25 | A kind of Kiwi berry steamed bun and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108244479A true CN108244479A (en) | 2018-07-06 |
Family
ID=62748349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810376445.8A Pending CN108244479A (en) | 2018-04-25 | 2018-04-25 | A kind of Kiwi berry steamed bun and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108244479A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719756A (en) * | 2015-01-28 | 2015-06-24 | 浙江大学 | Preparation method of kiwi fruit flavoured steamed bun |
| CN104738402A (en) * | 2013-12-30 | 2015-07-01 | 刘芳 | Kiwi steamed bun and preparation method thereof |
| CN106306663A (en) * | 2015-06-23 | 2017-01-11 | 陆瑞列 | Steamed abelmoschus esculentus buns |
-
2018
- 2018-04-25 CN CN201810376445.8A patent/CN108244479A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738402A (en) * | 2013-12-30 | 2015-07-01 | 刘芳 | Kiwi steamed bun and preparation method thereof |
| CN104719756A (en) * | 2015-01-28 | 2015-06-24 | 浙江大学 | Preparation method of kiwi fruit flavoured steamed bun |
| CN106306663A (en) * | 2015-06-23 | 2017-01-11 | 陆瑞列 | Steamed abelmoschus esculentus buns |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105341091A (en) | Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof | |
| KR101928949B1 (en) | fermented liquid starter for bread making using sweet potato and manufacturing method of bread | |
| CN103444828A (en) | Hongshu Xiangyu cake and production method thereof | |
| CN102578544A (en) | Seasoning as well as preparation method and use method thereof | |
| KR101977557B1 (en) | Manufacturing method of jam steamed bread | |
| KR100898629B1 (en) | A manufacturing method of mini sweetpotate | |
| KR101086294B1 (en) | The baked bread and its manufacturing method | |
| CN109090404A (en) | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof | |
| KR101235038B1 (en) | Method for manufacturing hot pepper paste using ripe persimmon and the hot pepper paste manufactured thereby | |
| KR100828089B1 (en) | Manufacturing method of kwabaigi using blackrice and rubus coreanus miquel | |
| KR101256603B1 (en) | Method manufacturing of barley bread | |
| CN103549102A (en) | Tremella gel food and preparation method thereof | |
| CN106722650A (en) | A kind of carrot barley custard and preparation method thereof | |
| JP2017176175A (en) | Tea miso including fermented tea as fermentation raw material, and method for producing the same | |
| CN108244479A (en) | A kind of Kiwi berry steamed bun and preparation method thereof | |
| CN105341089A (en) | Brain-nourishing bread by utilizing walnuts and chayote and preparation method thereof | |
| KR20080087544A (en) | Manufacturing method of kwabaigi using blackrice and rubus coreanus miquel | |
| CN101756084A (en) | Processing method for potato jam | |
| CN106418189A (en) | Raisin-greengage stuffing rice dumpling and preparation method thereof | |
| KR102330370B1 (en) | A Preparation Method of Rice-cookie Using Spawn of a Pollack | |
| KR20150101638A (en) | Manufacturing method of unmilled rice syrup and sugar free fermentative jam using it | |
| CN109043317A (en) | A kind of low sugar yacon rice dumpling | |
| KR102330369B1 (en) | A Preparation Method of Chip-cookie Having Cacao Bean | |
| KR102219864B1 (en) | Manufacturing method for rice gangjeong of lycium chinense mill and rice gangjeong of lycium chinense mill manufactured thereby | |
| KR20120025685A (en) | Method of manufacturing korean cookie using yacon |
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: 20180706 |