CN108835166A - A kind of freezing cow tongue cake and preparation method thereof - Google Patents
A kind of freezing cow tongue cake and preparation method thereof Download PDFInfo
- Publication number
- CN108835166A CN108835166A CN201810850214.6A CN201810850214A CN108835166A CN 108835166 A CN108835166 A CN 108835166A CN 201810850214 A CN201810850214 A CN 201810850214A CN 108835166 A CN108835166 A CN 108835166A
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- Prior art keywords
- quick
- freezing
- frozen
- cow tongue
- raw material
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- 238000007710 freezing Methods 0.000 title claims abstract description 29
- 235000002937 Clintonia borealis Nutrition 0.000 title claims abstract description 27
- 240000002814 Clintonia borealis Species 0.000 title claims abstract description 27
- 235000007602 Opuntia linguiformis Nutrition 0.000 title claims abstract description 27
- 230000008014 freezing Effects 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 239000006071 cream Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 239000003651 drinking water Substances 0.000 claims abstract description 8
- 235000020188 drinking water Nutrition 0.000 claims abstract description 8
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims description 25
- 238000003860 storage Methods 0.000 claims description 23
- 238000007689 inspection Methods 0.000 claims description 17
- 239000005022 packaging material Substances 0.000 claims description 15
- 238000012360 testing method Methods 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 9
- 239000002184 metal Substances 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 230000002265 prevention Effects 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 230000002159 abnormal effect Effects 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
- 230000000903 blocking effect Effects 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 235000013410 fast food Nutrition 0.000 claims description 3
- 239000010931 gold Substances 0.000 claims description 3
- 229910052737 gold Inorganic materials 0.000 claims description 3
- 230000009931 harmful effect Effects 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 3
- 239000008274 jelly Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims description 3
- 231100000614 poison Toxicity 0.000 claims description 3
- 230000007096 poisonous effect Effects 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000012797 qualification Methods 0.000 claims description 3
- 238000005070 sampling Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 238000007726 management method Methods 0.000 description 4
- 241000283984 Rodentia Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000737 periodic effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 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 description 1
- 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 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Confectionery (AREA)
Abstract
A kind of freezing cow tongue cake, including wheat flour 20%-50%, cream 15%-40%, white granulated sugar, drinking water, malt syrup, spice, compound seasoner are dehydrated chive and edible salt, and the present invention also provides the preparation methods of freezing cow tongue cake.Freezing cow tongue cake long the purpose is to provide a kind of holding time, suitable for long-distance transportation.
Description
Technical field
The present invention relates to a kind of freezing cow tongue cakes.
Background technique
Cake is a kind of food snack, and people like its deliciousness and assorted taste, required " energy when being people's vital movement
Amount " supplier, but there are the holding times not to grow, apt to deteriorate, it is not easy to the problems such as long-distance transportation, with our people
The continuous improvement of living standard, people increasingly wish that nutrition deliciousness can be had and fresh food, shelf-life length are
One crucial problem.
Summary of the invention
The object of the present invention is to provide a kind of holding time is long, can long distance transportation and fresh Nutrient freezing cow tongue
Cake.
A kind of freezing cow tongue cake of the invention, including wheat flour 20%-50%, cream 15%-40%, white granulated sugar, drinking water, wheat
Bud syrup, spice, compound seasoner are dehydrated chive and edible salt.
Including wheat flour 36.9%, cream 24.9%, white granulated sugar, drinking water, malt syrup, spice, compound seasoner takes off
Water chive and edible salt.
The preparation method of the freezing cow tongue cake is：
（1）It is stored after raw material acceptance(check) spare：The various raw materials and packaging material bought by qualified supplier are into after factory, by logistics
After portion warehouseman carries out interim acceptance model, packaging, notice product control portion inspector tests, and inspector presses acceptance criteria
Sampling and inspection, and inspection result is notified into Logistics Department warehouseman, raw material must have manufacturer's Delivery Inspection Report
Or the quality certification, it is otherwise rejected, raw material and packaging material are stored in respectively in the warehouse of dried and clean, raw material and packaging material
It is liftoff to be stored from wall 15cm or more, accomplish moisture-proof, insect prevention, poisonous and harmful article must not be stored in warehouse；
（2）Wheat flour, white granulated sugar sieving：White sugar powder is broken into Icing Sugar, and wheat flour, Icing Sugar answer sieving for standby, it is ensured that cannot have miscellaneous
Matter is mixed into；
（3）Packaging material processing is spare：Packaging material is spare after needing preparatory disinfection by ultraviolet light to handle；
（4）Crisp skin processed：By wheat flour, cream, white granulated sugar, drinking water, malt syrup, spice, compound seasoner, dehydration chive
It is stirred evenly with edible salt, the container for stirring raw material must be cleaned, be sterilized, when storing the raw material being stirred, it is necessary to use completely
Polybag covers, and carries out respective identification, the raw material being stirred is split with dedicated tool as required it is blocking, with electronic scale mistake
Claim, fills error ± 10g perhaps, crisp skin processed；
（5）Facing：Corresponding stamp is covered on molding cow tongue cake, it is desirable that writing decorative pattern is clear, and position is accurate；Surface needs kernel
Facing, it is desirable that kernel facing is uniform, and position is accurate；
（6）It is quick-frozen：Fast food freezing is exactly that food runs through maximum ice crystal generation band (0~-4 DEG C), cake in 30 minutes
Dough/pasta only could obtain the quick-frozen product of high quality by quick-frozen rather than slow jelly, and the cow tongue cake of sizing is placed in stainless steel disc
On, be sequentially placed on the chain of instant freezer or carried out in quick-freezer it is quick-frozen, quick freezing temperature be -34 degrees Celsius, the quick-frozen time 30
Minute, cow tongue cake is i.e. quick-frozen good up to -18 DEG C in quick-freezing room central temperature；
（7）Inner packing：Pack, weighing, sealing, it is desirable that net weight is accurate, sealing is secured；
（8）Gold is visited：Product crosses metal detector detection, and Fe1.5mm is calibrated for SuS2.0mm metal detector every 1 hour with test block
Once, if abnormal detected this section of testing product again；
（9）Outer packing：Packaging vanning is carried out according to packing instructions；It is required that：Packer must wear cap, mask, disinfect
Gloves（Or disposable glove）；
（10）Storage：Points personnel by quality inspection after qualified check qualification by case after stick a qualified label（Write date, product
Name, quantity）, product is sent in time to finished product frozen storehouse, it is desirable that frozen storehouse temperature is at -18 DEG C hereinafter, during points as occurred
Substandard product should retract processing, and storage formality is handled with the inspection certificate of Quality Inspector in warehouse, and points personnel will be with storage people
Member carries out handover, must be after being put in storage personnel's complex point, and both sides' signature can be put in storage after approving；
It is put in storage storage requirement：Warehouse keeper carries out storage management to the product to put in storage is gone out by management system of warehouse, and warehouse for finished product should have anti-
Damp, mould proof, protection against rodents, flyproof, insect prevention, anti-pollution measure, well-ventilated, drying in library.It should classify when storage, position stacking, from
20~25cm of ground from wall 30cm, and has apparent group indication, forbids storing other articles in library, product is prevented in storage period
Between product it is contaminated；
It needs product control portion when shipment to test according to standard extraction sample, provides Delivery Inspection Report after the assay was approved, dispatch from the factory
Sale.Dedicated freezing dust-proof vehicle must be used when sale transport finished product.Vehicle should clean at any time, periodic cleaning, disinfection.Finished product special-purpose vehicle
Other articles must not be stored, various haulage vehicles are forbidden into warehouse for finished product.Stock in time is needed according to market, guarantees to supply
It answers.
A kind of freezing cow tongue cake of the invention, palatable crisp improve the quality of product；Holding time is long, is suitable for length
Distance transport, is still able to maintain delicious flavour, nutrition is palatable after defrosting.
Specific embodiment
A kind of freezing cow tongue cake of the invention, including wheat flour 36.9%, cream 24.9%, white granulated sugar, drinking water, maltose
Slurry, spice, compound seasoner, is dehydrated chive and edible salt, the preparation method of the freezing cow tongue cake are：
The embodiment does example with mono- piece of 35g of freezing cow tongue cake
（1）It is stored after raw material acceptance(check) spare：The various raw materials and packaging material bought by qualified supplier are into after factory, by logistics
After portion warehouseman carries out interim acceptance model, packaging, notice product control portion inspector tests, and inspector presses acceptance criteria
Sampling and inspection, and inspection result is notified into Logistics Department warehouseman, raw material must have manufacturer's Delivery Inspection Report
Or the quality certification, it is otherwise rejected, raw material and packaging material are stored in respectively in the warehouse of dried and clean, raw material and packaging material
It is liftoff to be stored from wall 15cm or more, accomplish moisture-proof, insect prevention, poisonous and harmful article must not be stored in warehouse；
（2）Wheat flour, white granulated sugar sieving：White sugar powder is broken into Icing Sugar, and wheat flour, Icing Sugar answer sieving for standby, it is ensured that cannot have miscellaneous
Matter is mixed into；
（3）Packaging material processing is spare：Packaging material is spare after needing preparatory disinfection by ultraviolet light to handle；
（4）Crisp skin processed：Wheat flour 12.915g, cream 8.715g, white granulated sugar 3.25g are drunk into appropriate amount of water, malt syrup
2.12g, spice 2.012g, compound seasoner 1.125g, is dehydrated chive 1.21g and edible salt stirs evenly, and stirs raw material
Container must be cleaned, be sterilized, when storing the raw material being stirred, it is necessary to be covered with clean polybag, be carried out respective identification, will stirred
The raw material mixed is split blocking as required with dedicated tool, is crossed title with electronic scale, is filled error ± 10g perhaps, crisp skin processed；
（5）Facing：Corresponding stamp is covered on molding cow tongue cake, it is desirable that writing decorative pattern is clear, and position is accurate；Surface needs kernel
Facing, it is desirable that kernel facing is uniform, and position is accurate；
（6）It is quick-frozen：Fast food freezing is exactly that food runs through maximum ice crystal generation band (0~-4 DEG C), cake in 30 minutes
Dough/pasta only could obtain the quick-frozen product of high quality by quick-frozen rather than slow jelly, and the cow tongue cake of sizing is placed in stainless steel disc
On, be sequentially placed on the chain of instant freezer or carried out in quick-freezer it is quick-frozen, quick freezing temperature be -34 degrees Celsius, the quick-frozen time 30
Minute, cow tongue cake is i.e. quick-frozen good up to -18 DEG C in quick-freezing room central temperature；
（7）Inner packing：Pack, weighing, sealing, it is desirable that net weight is accurate, sealing is secured；
（8）Gold is visited：Product crosses metal detector detection, and Fe1.5mm is calibrated for SuS2.0mm metal detector every 1 hour with test block
Once, if abnormal detected this section of testing product again；
（9）Outer packing：Packaging vanning is carried out according to packing instructions；It is required that：Packer must wear cap, mask, disinfect
Gloves（Or disposable glove）；
（10）Storage：Points personnel by quality inspection after qualified check qualification by case after stick a qualified label（Write date, product
Name, quantity）, product is sent in time to finished product frozen storehouse, it is desirable that frozen storehouse temperature is at -18 DEG C hereinafter, during points as occurred
Substandard product should retract processing, and storage formality is handled with the inspection certificate of Quality Inspector in warehouse, and points personnel will be with storage people
Member carries out handover, must be after being put in storage personnel's complex point, and both sides' signature can be put in storage after approving；
It is put in storage storage requirement：Warehouse keeper carries out storage management to the product to put in storage is gone out by management system of warehouse, and warehouse for finished product should have anti-
Damp, mould proof, protection against rodents, flyproof, insect prevention, anti-pollution measure, well-ventilated, drying in library.It should classify when storage, position stacking, from
20~25cm of ground from wall 30cm, and has apparent group indication, forbids storing other articles in library, product is prevented in storage period
Between product it is contaminated；
It needs product control portion when shipment to test according to standard extraction sample, provides Delivery Inspection Report after the assay was approved, dispatch from the factory
Sale.Dedicated freezing dust-proof vehicle must be used when sale transport finished product.Vehicle should clean at any time, periodic cleaning, disinfection.Finished product special-purpose vehicle
Other articles must not be stored, various haulage vehicles are forbidden into warehouse for finished product.
When large-scale production, required raw material weight can be measured on the basis of embodiment according to demand multiplied by corresponding times
Number needs stock in time according to market, guarantees supply.
The embodiment of the present invention be only it is exemplary, it is not intended to limit the scope of the present invention in any way.Those skilled in the art
Member it should be understood that without departing from the spirit and scope of the invention can details to technical solution of the present invention and form into
Row modifications or substitutions, but these modifications and replacement are fallen within the protection scope of the present invention.
Claims (4)
1. a kind of freezing cow tongue cake, it is characterised in that：Including wheat flour 20%-50%, cream 15%-40%, white granulated sugar, drinking water,
Malt syrup, spice, compound seasoner are dehydrated chive and edible salt.
2. a kind of freezing cow tongue cake according to claim 1, it is characterised in that：Including wheat flour 36.9%, cream 24.9%,
White granulated sugar, drinking water, malt syrup, spice, compound seasoner are dehydrated chive and edible salt.
3. according to claim 1 or a kind of 2 described in any item freezing cow tongue cakes, it is characterised in that：The system of the freezing cow tongue cake
Preparation Method is：
（1）It is stored after raw material acceptance(check) spare：The various raw materials and packaging material bought by qualified supplier are into after factory, by logistics
After portion warehouseman carries out interim acceptance model, packaging, notice product control portion inspector tests, and inspector presses acceptance criteria
Sampling and inspection, and inspection result is notified into Logistics Department warehouseman, raw material must have manufacturer's Delivery Inspection Report
Or the quality certification, it is otherwise rejected, raw material and packaging material are stored in respectively in the warehouse of dried and clean, raw material and packaging material
It is liftoff to be stored from wall 15cm or more, accomplish moisture-proof, insect prevention, poisonous and harmful article must not be stored in warehouse；
（2）Wheat flour, white granulated sugar sieving：White sugar powder is broken into Icing Sugar, and wheat flour, Icing Sugar answer sieving for standby, it is ensured that cannot have miscellaneous
Matter is mixed into；
（3）Packaging material processing is spare：Packaging material is spare after needing preparatory disinfection by ultraviolet light to handle；
（4）Crisp skin processed：By wheat flour, cream, white granulated sugar, drinking water, malt syrup, spice, compound seasoner, dehydration chive
It is stirred evenly with edible salt, the container for stirring raw material must be cleaned, be sterilized, when storing the raw material being stirred, it is necessary to use completely
Polybag covers, and carries out respective identification, the raw material being stirred is split with dedicated tool as required it is blocking, with electronic scale mistake
Claim, fills error ± 10g perhaps, crisp skin processed；
（5）Facing：Corresponding stamp is covered on molding cow tongue cake, it is desirable that writing decorative pattern is clear, and position is accurate；
（6）It is quick-frozen：Fast food freezing is exactly that food runs through maximum ice crystal generation band (0~-4 DEG C), cake in 30 minutes
Dough/pasta only could obtain the quick-frozen product of high quality by quick-frozen rather than slow jelly, and the cow tongue cake of sizing is placed in stainless steel disc
On, be sequentially placed on the chain of instant freezer or carried out in quick-freezer it is quick-frozen, cow tongue cake quick-freezing room central temperature up to -18 DEG C i.e.
It is quick-frozen good；
（7）Inner packing：Pack, weighing, sealing, it is desirable that net weight is accurate, sealing is secured；
（8）Gold is visited：Product crosses metal detector detection, and Fe1.5mm is calibrated for SuS2.0mm metal detector every 1 hour with test block
Once, if abnormal detected this section of testing product again；
（9）Outer packing：Packaging vanning is carried out according to packing instructions；
（10）Storage：Points personnel by quality inspection after qualified check qualification by case after stick a qualified label, product is timely
It send to finished product frozen storehouse, it is desirable that frozen storehouse temperature is at -18 DEG C hereinafter, product control portion is examined according to standard extraction sample when needing shipment
It tests, provides Delivery Inspection Report, factory sale after the assay was approved.
4. a kind of preparation method for freezing cow tongue cake according to claim 3, it is characterised in that：The step（6）It is quick-frozen
Quick freezing temperature be -34 degrees Celsius, 30 minutes quick-frozen time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810850214.6A CN108835166A (en) | 2018-07-28 | 2018-07-28 | A kind of freezing cow tongue cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810850214.6A CN108835166A (en) | 2018-07-28 | 2018-07-28 | A kind of freezing cow tongue cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108835166A true CN108835166A (en) | 2018-11-20 |
Family
ID=64192392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810850214.6A Pending CN108835166A (en) | 2018-07-28 | 2018-07-28 | A kind of freezing cow tongue cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108835166A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396150A (en) * | 2007-09-29 | 2009-04-01 | 田野 | Production method of carrot beef-tongue cake |
| CN103828899A (en) * | 2014-03-31 | 2014-06-04 | 广东龙香食品有限公司 | Wheat germ crispy cake and making method thereof |
| CN105230711A (en) * | 2014-07-08 | 2016-01-13 | 江门市澳新食品有限公司 | Making method of Xinhui dried tangerine peel cakes |
-
2018
- 2018-07-28 CN CN201810850214.6A patent/CN108835166A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396150A (en) * | 2007-09-29 | 2009-04-01 | 田野 | Production method of carrot beef-tongue cake |
| CN103828899A (en) * | 2014-03-31 | 2014-06-04 | 广东龙香食品有限公司 | Wheat germ crispy cake and making method thereof |
| CN105230711A (en) * | 2014-07-08 | 2016-01-13 | 江门市澳新食品有限公司 | Making method of Xinhui dried tangerine peel cakes |
Non-Patent Citations (1)
| Title |
|---|
| 华文图景企划: "《孩子爱吃的饭菜：北京市示范幼儿园营养健康食谱》", 31 January 2007, 中国轻工业出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181120 |
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| RJ01 | Rejection of invention patent application after publication |