CN109221332A - A kind of fruity biscuit and processing technology - Google Patents
A kind of fruity biscuit and processing technology Download PDFInfo
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- CN109221332A CN109221332A CN201811380310.5A CN201811380310A CN109221332A CN 109221332 A CN109221332 A CN 109221332A CN 201811380310 A CN201811380310 A CN 201811380310A CN 109221332 A CN109221332 A CN 109221332A
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- 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
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- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of fruity biscuit and processing technologys, formula includes: Self- raising flour, butter, egg, berry sugar, rock sugar, lemon juice, red heart shaddock, salt and clear water, and the mass percentage of each component is respectively: the Self- raising flour of 35-45%, the butter of 12-20%, the egg of 8-17%, the berry sugar of 1-7%, the rock sugar of 2-8%, the lemon juice of 1-3%, the red heart shaddock of 18-26%, the salt of 0.5-2% and the clear water of 4-10%；Preparation process includes the following steps that step 1 chooses raw material；Step 2 makes jam；Step 3 makes dough；Step 4, refrigeration；Step 5, sizing；Step 6 bakes；Step 7, packing and binding；The invention, securely and reliably, so that biscuit is selected with taste abundant, and shaddock have relieving cough and asthma, clearing heat and eliminating phlegm, reinforcing spleen to promote digestion, relieving restlessness of relieving the effect of alcohol medical function, shaddock is combined with biscuit, so that biscuit mouthfeel is more preferably, and there is shaddock itself nutritional ingredient abundant, meanwhile the manufacture craft of the biscuit is simple, convenient for batch production production.
Description
Technical field
The present invention relates to biscuit processing technique field, specially a kind of fruity biscuit and processing technology.
Background technique
Biscuit is using flour as sheet Western-style pastry made of primary raw material baking.Can be used as travelling, navigation, mountain-climbing when
Store food.Usual people's love selects biscuit as snacks, and the energy of human body needs can also be supplemented other than its flavour is good, but
It is that the content of starch and carbohydrate is higher in traditional biscuit, long-term consumption will lead to human body and get fat, and influence people's health, together
Moisture is less in the biscuit of Shi Chuantong, and energy is big, needs to drink water and carrys out fall fire, and moisture can enable the hair of the starchiness in biscuit big, hold
It is also easy to produce full sense, influences normal eating habits.
Summary of the invention
The purpose of the present invention is to provide a kind of fruity biscuit and processing technologys, to solve to propose in above-mentioned background technique
The problem of.
In order to solve the above technical problem, the present invention provides following technical solutions: a kind of fruity biscuit, formula include:
Self- raising flour, butter, egg, berry sugar, rock sugar, lemon juice, red heart shaddock, salt and clear water, the mass percentage of each component
Be respectively: the Self- raising flour of 35-45%, the butter of 12-20%, the egg of 8-17%, the berry sugar of 1-7%, 2-8% rock sugar, 1-3%
Lemon juice, 18-26% red heart shaddock, the salt of 0.5-2% and the clear water of 4-10%.
A kind of preparation process of fruity biscuit, includes the following steps, step 1, chooses raw material；Step 2 makes fruit
Sauce；Step 3 makes dough；Step 4, refrigeration；Step 5, sizing；Step 6 bakes；Step 7, packing and binding；
Wherein in above-mentioned steps one, it is respectively according to the mass percentage of each component: Self- raising flour, the 12-20% of 35-45%
Butter, the egg of 8-17%, the berry sugar of 1-7%, the rock sugar of 2-8%, the lemon juice of 1-3%, 18-26% red heart shaddock, 0.5-2%
Salt and the clear water of 4-10% chosen, and be 1 to be weighed according to the sum of weight percent；
Wherein in above-mentioned steps two, production jam the following steps are included:
1) it puts red heart shaddock on the skin wash clean repeatedly with salt, and pomelo peel is separated with pulp；
2) pomelo peel removed is dug into filament with grater, addition salt is put on the skin repeatedly to be washed five times, by the water of wash-off to out, places yin
Cool place is spare；
3) it is added sequentially to clear water, salt and pomelo peel filament to heat 10min in steam heating pot, then takes out and drain away the water；
4) the pomelo peel filament, pulp, lemon juice, rock sugar, white granulated sugar and the clear water that drain away the water in step 3) are successively poured into and is endured
It boils in machine, 50min is boiled under the conditions of 100 DEG C, and need to stir repeatedly during boiling, stand for standby use after the completion of tanning；
Wherein in above-mentioned steps three, production dough the following steps are included:
1) Self- raising flour is poured into screening machine, so that the mesh number of Self- raising flour guarantees in 120 mesh；
2) butter is put into blender stirring, to butter at creams shape, then white granulated sugar, salt, egg and jam is sequentially added
It is stirred into blender；
3) material made of stirring in step 2 and Self- raising flour are poured into dough mixing machine, mix into the smooth dough without dry powder thoroughly
Until；
Wherein in above-mentioned steps four, the outside of dough is superscribed into one layer of preservative film, and the dough wrapped is placed into refrigeration
It is refrigerated in room；
Wherein in above-mentioned steps five, the dough refrigerated is taken out, preservative film of tearing, and dough is uniformly cut into size phase
Same small dough, is added in groove by the top center position discharge by pressing groove of small dough, then by jam, completes sizing；
Wherein in above-mentioned steps six, oven is adjusted to preheat under the conditions of 160 DEG C, then takes out baking tray, by the facet of sizing
Group is put into baking tray, keeps spacing identical, then the temperature of oven is adjusted to 180 DEG C, toasts 15min；
Wherein in above-mentioned steps seven, the biscuit for baking completion is put into baling press and carries out packing and binding.
According to the above technical scheme, the mass percentage of each component is respectively: Self- raising flour 40%, butter 14%, egg
10%, berry sugar 3%, rock sugar 5%, lemon juice 2%, red heart shaddock 20%, salt 1% and clear water 5%.
According to the above technical scheme, the step 2 3) in heating temperature be 75-85 DEG C.
According to the above technical scheme, the step 3 2) in mixing time be 20-25min, mixing speed 80-
100rpm。
According to the above technical scheme, the cold preservation time in the step 4 is 25-30min.
According to the above technical scheme, the preheating time in the step 6 is 5min, and baking spacing is 4cm.
Compared with prior art, the beneficial effects obtained by the present invention are as follows being: the invention, securely and reliably, so that biscuit has
Taste abundant selection, and shaddock belongs to autumn and abounds in fruit, and shaddock has relieving cough and asthma, clearing heat and eliminating phlegm, reinforcing spleen to promote digestion, solution
Shaddock and biscuit are combined together production by the medical function of wine relieving restlessness, so that biscuit mouthfeel is more preferably, and have shaddock itself rich
Rich nutritional ingredient, meanwhile, the manufacture craft of the biscuit is simple, convenient for batch production production.
Detailed description of the invention
Attached drawing is used to provide further understanding of the present invention, and constitutes part of specification, with reality of the invention
It applies example to be used to explain the present invention together, not be construed as limiting the invention.In the accompanying drawings:
Fig. 1 is process flow chart of the invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides a kind of technical solution: a kind of fruity biscuit and processing technology:
Embodiment 1:
A kind of fruity biscuit, formula include: Self- raising flour, butter, egg, berry sugar, rock sugar, lemon juice, red heart shaddock, salt
And clear water, the mass percentage of each component is respectively: 40% Self- raising flour, 14% butter, 10% egg, 3% fine sand
Sugar, 5% rock sugar, 2% lemon juice, 20% red heart shaddock, 1% salt and 5% clear water.
A kind of preparation process of fruity biscuit, includes the following steps, step 1, chooses raw material；Step 2 makes fruit
Sauce；Step 3 makes dough；Step 4, refrigeration；Step 5, sizing；Step 6 bakes；Step 7, packing and binding；
Wherein in above-mentioned steps one, be respectively according to the mass percentage of each component: 40% Self- raising flour, 14% butter,
10% egg, 3% berry sugar, 5% rock sugar, 2% lemon juice, 20% red heart shaddock, 1% salt and 5% clear water are selected
It takes, and is weighed according to the sum of weight percent for 1；
Wherein in above-mentioned steps two, production jam the following steps are included:
1) it puts red heart shaddock on the skin wash clean repeatedly with salt, and pomelo peel is separated with pulp；
2) pomelo peel removed is dug into filament with grater, addition salt is put on the skin repeatedly to be washed five times, by the water of wash-off to out, places yin
Cool place is spare；
3) clear water, salt and pomelo peel filament being added sequentially to heat 10min in steam heating pot, heating temperature is 75-85 DEG C,
It then takes out and drains away the water；
4) the pomelo peel filament, pulp, lemon juice, rock sugar, white granulated sugar and the clear water that drain away the water in step 3) are successively poured into and is endured
It boils in machine, 50min is boiled under the conditions of 100 DEG C, and need to stir repeatedly during boiling, stand for standby use after the completion of tanning；
Wherein in above-mentioned steps three, production dough the following steps are included:
1) Self- raising flour is poured into screening machine, so that the mesh number of Self- raising flour guarantees in 120 mesh；
2) butter is put into blender stirring, to butter at creams shape, then white granulated sugar, salt, egg and jam is sequentially added
It is stirred into blender, mixing time 20-25min, mixing speed 80-100rpm；
3) material made of stirring in step 2 and Self- raising flour are poured into dough mixing machine, mix into the smooth dough without dry powder thoroughly
Until；
Wherein in above-mentioned steps four, the outside of dough is superscribed into one layer of preservative film, and the dough wrapped is placed into refrigeration
It is refrigerated in room, cold preservation time 25-30min；
Wherein in above-mentioned steps five, the dough refrigerated is taken out, preservative film of tearing, and dough is uniformly cut into size phase
Same small dough, is added in groove by the top center position discharge by pressing groove of small dough, then by jam, completes sizing；
Wherein in above-mentioned steps six, oven is adjusted to preheat 5min under the conditions of 160 DEG C, then takes out baking tray, by the facet of sizing
Group is put into baking tray, keeps the spacing of 4cm, then the temperature of oven is adjusted to 180 DEG C, toasts 15min；
Wherein in above-mentioned steps seven, the biscuit for baking completion is put into baling press and carries out packing and binding.
Embodiment 2:
A kind of fruity biscuit, formula include: Self- raising flour, butter, egg, berry sugar, rock sugar, lemon juice, red heart shaddock, salt
And clear water, the mass percentage of each component is respectively: 38% Self- raising flour, 16% butter, 10% egg, 3% fine sand
Sugar, 5% rock sugar, 2% lemon juice, 20% red heart shaddock, 1% salt and 5% clear water.
A kind of preparation process of fruity biscuit, includes the following steps, step 1, chooses raw material；Step 2 makes fruit
Sauce；Step 3 makes dough；Step 4, refrigeration；Step 5, sizing；Step 6 bakes；Step 7, packing and binding；
Wherein in above-mentioned steps one, be respectively according to the mass percentage of each component: 38% Self- raising flour, 16% butter,
10% egg, 3% berry sugar, 5% rock sugar, 2% lemon juice, 20% red heart shaddock, 1% salt and 5% clear water are selected
It takes, and is weighed according to the sum of weight percent for 1；
Wherein in above-mentioned steps two, production jam the following steps are included:
1) it puts red heart shaddock on the skin wash clean repeatedly with salt, and pomelo peel is separated with pulp；
2) pomelo peel removed is dug into filament with grater, addition salt is put on the skin repeatedly to be washed five times, by the water of wash-off to out, places yin
Cool place is spare；
3) clear water, salt and pomelo peel filament being added sequentially to heat 10min in steam heating pot, heating temperature is 75-85 DEG C,
It then takes out and drains away the water；
4) the pomelo peel filament, pulp, lemon juice, rock sugar, white granulated sugar and the clear water that drain away the water in step 3) are successively poured into and is endured
It boils in machine, 50min is boiled under the conditions of 100 DEG C, and need to stir repeatedly during boiling, stand for standby use after the completion of tanning；
Wherein in above-mentioned steps three, production dough the following steps are included:
1) Self- raising flour is poured into screening machine, so that the mesh number of Self- raising flour guarantees in 120 mesh；
2) butter is put into blender stirring, to butter at creams shape, then white granulated sugar, salt, egg and jam is sequentially added
It is stirred into blender, mixing time 20-25min, mixing speed 80-100rpm；
3) material made of stirring in step 2 and Self- raising flour are poured into dough mixing machine, mix into the smooth dough without dry powder thoroughly
Until；
Wherein in above-mentioned steps four, the outside of dough is superscribed into one layer of preservative film, and the dough wrapped is placed into refrigeration
It is refrigerated in room, cold preservation time 25-30min；
Wherein in above-mentioned steps five, the dough refrigerated is taken out, preservative film of tearing, and dough is uniformly cut into size phase
Same small dough, is added in groove by the top center position discharge by pressing groove of small dough, then by jam, completes sizing；
Wherein in above-mentioned steps six, oven is adjusted to preheat 5min under the conditions of 160 DEG C, then takes out baking tray, by the facet of sizing
Group is put into baking tray, keeps the spacing of 4cm, then the temperature of oven is adjusted to 180 DEG C, toasts 15min；
Wherein in above-mentioned steps seven, the biscuit for baking completion is put into baling press and carries out packing and binding.
Embodiment 3:
A kind of fruity biscuit, formula include: Self- raising flour, butter, egg, berry sugar, rock sugar, lemon juice, red heart shaddock, salt
And clear water, the mass percentage of each component is respectively: 37% Self- raising flour, 17% butter, 12% egg, 3% fine sand
Sugar, 5% rock sugar, 2% lemon juice, 18% red heart shaddock, 1% salt and 5% clear water.
A kind of preparation process of fruity biscuit, includes the following steps, step 1, chooses raw material；Step 2 makes fruit
Sauce；Step 3 makes dough；Step 4, refrigeration；Step 5, sizing；Step 6 bakes；Step 7, packing and binding；
Wherein in above-mentioned steps one, be respectively according to the mass percentage of each component: 37% Self- raising flour, 17% butter,
12% egg, 3% berry sugar, 5% rock sugar, 2% lemon juice, 18% red heart shaddock, 1% salt and 5% clear water are selected
It takes, and is weighed according to the sum of weight percent for 1；
Wherein in above-mentioned steps two, production jam the following steps are included:
1) it puts red heart shaddock on the skin wash clean repeatedly with salt, and pomelo peel is separated with pulp；
2) pomelo peel removed is dug into filament with grater, addition salt is put on the skin repeatedly to be washed five times, by the water of wash-off to out, places yin
Cool place is spare；
3) clear water, salt and pomelo peel filament being added sequentially to heat 10min in steam heating pot, heating temperature is 75-85 DEG C,
It then takes out and drains away the water；
4) the pomelo peel filament, pulp, lemon juice, rock sugar, white granulated sugar and the clear water that drain away the water in step 3) are successively poured into and is endured
It boils in machine, 50min is boiled under the conditions of 100 DEG C, and need to stir repeatedly during boiling, stand for standby use after the completion of tanning；
Wherein in above-mentioned steps three, production dough the following steps are included:
1) Self- raising flour is poured into screening machine, so that the mesh number of Self- raising flour guarantees in 120 mesh；
2) butter is put into blender stirring, to butter at creams shape, then white granulated sugar, salt, egg and jam is sequentially added
It is stirred into blender, mixing time 20-25min, mixing speed 80-100rpm；
3) material made of stirring in step 2 and Self- raising flour are poured into dough mixing machine, mix into the smooth dough without dry powder thoroughly
Until；
Wherein in above-mentioned steps four, the outside of dough is superscribed into one layer of preservative film, and the dough wrapped is placed into refrigeration
It is refrigerated in room, cold preservation time 25-30min；
Wherein in above-mentioned steps five, the dough refrigerated is taken out, preservative film of tearing, and dough is uniformly cut into size phase
Same small dough, is added in groove by the top center position discharge by pressing groove of small dough, then by jam, completes sizing；
Wherein in above-mentioned steps six, oven is adjusted to preheat 5min under the conditions of 160 DEG C, then takes out baking tray, by the facet of sizing
Group is put into baking tray, keeps the spacing of 4cm, then the temperature of oven is adjusted to 180 DEG C, toasts 15min；
Wherein in above-mentioned steps seven, the biscuit for baking completion is put into baling press and carries out packing and binding.
Based on above-mentioned, it is an advantage of the current invention that it is of the invention, securely and reliably, so that biscuit is selected with taste abundant,
And shaddock belongs to autumn and abounds in fruit, and there is shaddock the medical treatment of relieving cough and asthma, clearing heat and eliminating phlegm, reinforcing spleen to promote digestion, relieving restlessness of relieving the effect of alcohol to make
With, shaddock and biscuit are combined together production, so that biscuit mouthfeel is more preferably, and has shaddock itself nutritional ingredient abundant,
Meanwhile the manufacture craft of the biscuit is simple, convenient for batch production production.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (7)
1. a kind of fruity biscuit, it is characterised in that: formula includes: Self- raising flour, butter, egg, berry sugar, rock sugar, lemon
Juice, red heart shaddock, salt and clear water, the mass percentage of each component is respectively: the Huang of the Self- raising flour of 35-45%, 12-20%
Oil, the red heart shaddock of the egg of 8-17%, the berry sugar of 1-7%, the rock sugar of 2-8%, the lemon juice of 1-3%, 18-26%, 0.5-2%
The clear water of salt and 4-10%.
2. a kind of preparation process of fruity biscuit, includes the following steps, step 1, raw material is chosen；Step 2 makes jam；
Step 3 makes dough；Step 4, refrigeration；Step 5, sizing；Step 6 bakes；Step 7, packing and binding；Its feature exists
In:
Wherein in above-mentioned steps one, it is respectively according to the mass percentage of each component: Self- raising flour, the 12-20% of 35-45%
Butter, the egg of 8-17%, the berry sugar of 1-7%, the rock sugar of 2-8%, the lemon juice of 1-3%, 18-26% red heart shaddock, 0.5-2%
Salt and the clear water of 4-10% chosen, and be 1 to be weighed according to the sum of weight percent；
Wherein in above-mentioned steps two, production jam the following steps are included:
1) it puts red heart shaddock on the skin wash clean repeatedly with salt, and pomelo peel is separated with pulp；
2) pomelo peel removed is dug into filament with grater, addition salt is put on the skin repeatedly to be washed five times, by the water of wash-off to out, places yin
Cool place is spare；
3) it is added sequentially to clear water, salt and pomelo peel filament to heat 10min in steam heating pot, then takes out and drain away the water；
4) the pomelo peel filament, pulp, lemon juice, rock sugar, white granulated sugar and the clear water that drain away the water in step 3) are successively poured into and is endured
It boils in machine, 50min is boiled under the conditions of 100 DEG C, and need to stir repeatedly during boiling, stand for standby use after the completion of tanning；
Wherein in above-mentioned steps three, production dough the following steps are included:
1) Self- raising flour is poured into screening machine, so that the mesh number of Self- raising flour guarantees in 120 mesh；
2) butter is put into blender stirring, to butter at creams shape, then white granulated sugar, salt, egg and jam is sequentially added
It is stirred into blender；
3) material made of stirring in step 2 and Self- raising flour are poured into dough mixing machine, mix into the smooth dough without dry powder thoroughly
Until；
Wherein in above-mentioned steps four, the outside of dough is superscribed into one layer of preservative film, and the dough wrapped is placed into refrigeration
It is refrigerated in room；
Wherein in above-mentioned steps five, the dough refrigerated is taken out, preservative film of tearing, and dough is uniformly cut into size phase
Same small dough, is added in groove by the top center position discharge by pressing groove of small dough, then by jam, completes sizing；
Wherein in above-mentioned steps six, oven is adjusted to preheat under the conditions of 160 DEG C, then takes out baking tray, by the facet of sizing
Group is put into baking tray, keeps spacing identical, then the temperature of oven is adjusted to 180 DEG C, toasts 15min；
Wherein in above-mentioned steps seven, the biscuit for baking completion is put into baling press and carries out packing and binding.
3. a kind of fruity biscuit according to claim 1, it is characterised in that: the mass percentage of each component is distinguished
It is: Self- raising flour 40%, butter 14%, egg 10%, berry sugar 3%, rock sugar 5%, lemon juice 2%, red heart shaddock 20%, salt 1% and clear
Water 5%.
4. a kind of preparation process of fruity biscuit according to claim 2, it is characterised in that: the step 2 3) in
Heating temperature is 75-85 DEG C.
5. a kind of preparation process of fruity biscuit according to claim 2, it is characterised in that: the step 3 2) in stir
Mixing the time is 20-25min, mixing speed 80-100rpm.
6. a kind of preparation process of fruity biscuit according to claim 2, it is characterised in that: cold in the step 4
The hiding time is 25-30min.
7. a kind of preparation process of fruity biscuit according to claim 2, it is characterised in that: pre- in the step 6
The hot time is 5min, and baking spacing is 4cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811380310.5A CN109221332A (en) | 2018-11-20 | 2018-11-20 | A kind of fruity biscuit and processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811380310.5A CN109221332A (en) | 2018-11-20 | 2018-11-20 | A kind of fruity biscuit and processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109221332A true CN109221332A (en) | 2019-01-18 |
Family
ID=65076054
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811380310.5A Withdrawn CN109221332A (en) | 2018-11-20 | 2018-11-20 | A kind of fruity biscuit and processing technology |
Country Status (1)
| Country | Link |
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| CN (1) | CN109221332A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679623A (en) * | 2019-11-04 | 2020-01-14 | 东莞亿智食品有限公司 | Nutritional vegetable biscuit for children and preparation method thereof |
| CN111357793A (en) * | 2020-03-24 | 2020-07-03 | 安徽省小岗盼盼食品有限公司 | Preparation method of jam sandwich biscuit |
-
2018
- 2018-11-20 CN CN201811380310.5A patent/CN109221332A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679623A (en) * | 2019-11-04 | 2020-01-14 | 东莞亿智食品有限公司 | Nutritional vegetable biscuit for children and preparation method thereof |
| CN111357793A (en) * | 2020-03-24 | 2020-07-03 | 安徽省小岗盼盼食品有限公司 | Preparation method of jam sandwich biscuit |
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Application publication date: 20190118 |
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