CN109221341A - New-type Mount Huang sesame seed cake and preparation method thereof - Google Patents
New-type Mount Huang sesame seed cake and preparation method thereof Download PDFInfo
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- CN109221341A CN109221341A CN201811406860.XA CN201811406860A CN109221341A CN 109221341 A CN109221341 A CN 109221341A CN 201811406860 A CN201811406860 A CN 201811406860A CN 109221341 A CN109221341 A CN 109221341A
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- sesame seed
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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
-
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/43—Flatbreads, e.g. naan
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Abstract
The present invention relates to a kind of new-type Mount Huang sesame seed cakes and preparation method thereof.Production method obtains Mount Huang sesame seed cake the following steps are included: successively including steeping powder and face, pressure surface, oiling, examine, fillings is added, cake embryo is made, is ironed, spread water, spread sesame, punching, inspection, baking, inspection and cooling step.There is the new-type Mount Huang sesame seed cake of the present invention thin, golden, crisp good reputation to reduce fat content compared to traditional Mount Huang sesame seed cake, healthier；Shelf-life can continue 90 days, be more suitable for circulating；Taste diversification is more suitable for public taste；Manufacture craft standard is unified, and quality is secure, is the daily indispensability of modern.Furthermore, sesame seed cake of the present invention selects high-quality, safe food materials, prescription proportion science, delicious in taste, full of nutrition, fragrance overflow, and unified production standard, standard operation process, taste is innovated, oil is reduced and moisture, mouthfeel is more preferably crisp, shelf-life effectively extends, it is easy to digest absorb, it is easy to carry, convenient for store and can effectively improve a poor appetite.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of new-type Mount Huang sesame seed cake and preparation method thereof.
Background technique
Mount Huang sesame seed cake also known as emperor print sesame seed cake, sesame seed cake of rescuing, crab shell Huang sesame seed cake, are Anhui Province Huangshan characteristic traditional snacks.
The Mount Huang sesame seed cake golden yellow color of fresh baked, tastes crisp tasty and refreshing, oily but not greasy, makes us enjoying endless aftertastes.Usually with flour, fertilizer
Meat, salted dried mustard cabbage, sesame, salt, rape oil are that former material makes skin, filling, through bubble face, knead dough, rubs shortcake, pluck base, skin processed, it is faric, close up, roll
Cake, brush maltosemalt sugar, spread fiber crops, baking etc. processes be made, baking carried out in furnace, biscuit is affixed on the inner wall of furnace, through drying by internal combustion charcoal
Roasting, stewing to dry and bake again after moving back stove fire only, front and back a few hours form.Have Ye Shi word as evidence: " in the thin such as autumn month, be similar to full moon, fall
Ground pearl dissipates and is like a broken piece of jade, and entrance is enjoyed endless aftertastes ".Traditional Mount Huang sesame seed cake is toasted by charcoal, now with the growth of sales volume
With the buying of sophisticated machine, Mount Huang sesame seed cake is made using machines such as ovens mostly now, then use sealing technique, facilitate sale and
In addition, the shelf-life is 15 to 30 days at 25 DEG C.
Although the processing technology of existing Mount Huang sesame seed cake is more mature, still there is part insufficient；Such as: burning in traditional Mount Huang
Cake, steamed pork belly with preserved greens filling is hand-made, and together, oil, moisture are higher, are unfavorable for long-term preservation for baking.Based on this, one kind is provided
Novel mouthfeel is more preferably and shelf-life longer Mount Huang sesame seed cake preparation method is particularly important.
Summary of the invention
For the defects in the prior art, the present invention is intended to provide a kind of new-type Mount Huang sesame seed cake and preparation method thereof.This hair
There is bright new-type Mount Huang sesame seed cake thin, golden, crisp good reputation to reduce fat content compared to traditional Mount Huang sesame seed cake, healthier；
Shelf-life can continue 90 days, be more suitable for circulating；Taste diversification is more suitable for public taste；Manufacture craft standard is unified, quality
It is secure, it is the daily indispensability of modern.
For this purpose, the invention provides the following technical scheme:
In a first aspect, the present invention provides a kind of production method of Mount Huang sesame seed cake, successively include bubble powder and face, pressure surface, on
Oil is examined, fillings is added, cake embryo is made, is ironed, spreads water, spreads sesame, punching, inspection, baking, inspection and cooling step, obtains
Mount Huang sesame seed cake.
Preferably, the production method of Mount Huang sesame seed cake is the following steps are included: bubble powder: the brewed wheat flour of hot water is used, dough is made,
It cools down later；The face and: leavening agent, old face, oil powder and white sugar are uniformly sprinkling upon to be stirred after dough and kneaded dough；Pressure surface: by dough
It is cut into small dough, be kneaded into rectangle and is flattened, noodle press is put into and is suppressed；It oils: uniformly smearing butter on musculus cutaneus, inwardly
Musculus cutaneus is rolled, and is put into noodle press and is suppressed；Fillings is added: on the smooth placement conveyer belt of musculus cutaneus, so that fillings passes through hopper
Uniformly it is involved in musculus cutaneus；Cake embryo is made: after fillings is involved in musculus cutaneus, being cut by cutter, cake embryo of uniform size is formed；Pressure
Thin: cake embryo is through ironed process, and reaching diameter is 5~6cm, with a thickness of 0.3~0.5cm；It spreads water: by spreading water conservancy project sequence, keeping cake
The moisture of embryo；Spread sesame: cake embryo surface equably sprinkles sesame；Punching: cake embryo surface eyeletting is guaranteed with discharging gas
The due shape of sesame seed cake；Baking: the cake after punching is toasted, until musculus cutaneus bakes into golden yellow, humid control is below 6%；
Cooling: sesame seed cake is cooled down within a preset time, prevents from sucking moisture in cooling procedure, finally obtain Huang by control humidity
Mountain sesame seed cake.
Preferably, roasting procedure includes several baking, and toast temperature be 110~280 DEG C, the time be 10~
100min。
Preferably, roasting procedure includes three bakings；It is baked to musculus cutaneus together and bakes into golden yellow, fillings loosens；Two
It is baked to fillings and goes out perfume, cake skin sizing；Three toast so that humid control is below 6%.
Preferably, cooling further includes later packaging process: product after cooling is passed through metal detector inspection before packing
It surveys, prevents from being mixed into metallic foreign body.
Preferably, during bubble powder: wheat flour being added in 55~65 DEG C of hot water, dough is made；Dough is quickly cut
At small dough, cooling later and progress in time is stirred up and down.
Preferably, fillings includes salty mouth fillings and/or sweet tea mouth fillings.Certainly, those skilled in the art can also be according to demand
Prepare the fillings of other tastes.
Second aspect, the Mount Huang sesame seed cake being prepared using method provided by the invention.
Above-mentioned technical proposal provided by the invention has the advantage that
(1) applicant has found by many experiments: new-type Mount Huang sesame seed cake of the invention has thin, golden, crisp good reputation, compares
In traditional Mount Huang sesame seed cake, fat content is reduced, it is healthier；Shelf-life can continue 90 days, be more suitable for circulating；Taste is polynary
Change, is more suitable for public taste；Manufacture craft standard is unified, and quality is secure, is the daily indispensability of modern.
(2) the new-type Mount Huang sesame seed cake of the present invention selects high-quality, safe food materials, prescription proportion science, delicious in taste, nutrition
Abundant, fragrance overflows, and unified production standard, standard operation process innovate taste, reduces oil and moisture, mouthfeel are more preferably crisp
Crisp, the shelf-life effectively extends, it is easy to digest absorb, it is easy to carry, convenient for store and can effectively improve a poor appetite.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Specific embodiment
The embodiment of technical solution of the present invention will be described in detail below.Following embodiment is only used for clearer
Illustrate technical solution of the present invention, therefore be only used as example, and not intended to limit the protection scope of the present invention.
Experimental method in following embodiments is unless otherwise specified conventional method.Examination as used in the following examples
Material is tested, is to be commercially available from conventional reagent shop unless otherwise specified.Quantitative test in following embodiment, is all provided with
Three repeated experiments are set, data are the average value or mean+SD of three repeated experiments.
The present invention provides a kind of production method of Mount Huang sesame seed cake, comprising the following steps:
Bubble powder: with the brewed wheat flour of 55~65 DEG C of hot water, dough is made, the dough mixed is quickly cut into cutter
The small dough of 0.6cm × 0.6cm is to be cooled, carries out stirring up and down in time.
The face and: investment compounding leavening agent, old face, oil powder, white sugar are uniformly sprinkling upon after dough to be stirred and knead dough.
Pressure surface: being kneaded into rectangle for the small dough that dough is cut into about 4.5~5.0kg and flatten, and is put into noodle press and carries out 7 times
Compacting.
It oils: uniformly being smeared on musculus cutaneus and the butter being made is stirred by cornstarch and edible oil, inwardly roll face
Skin, and be put into noodle press and suppressed.
Fillings is added: musculus cutaneus is smooth to be placed on forming machine belt, and with the operation of a machine, fillings is uniform by hopper
Be involved in musculus cutaneus.
Cake embryo is made: after fillings is involved in musculus cutaneus, being cut by cutter, cake embryo of uniform size is formed.
Ironed: cake embryo is through ironed process, and the diameter for reaching standard is 5~6cm, with a thickness of 0.3~0.5cm.
It spreads water: by spreading water conservancy project sequence, keeping the moisture of cake embryo.
Spread sesame: cake embryo surface equably sprinkles sesame.
Punching: cake embryo surface eyeletting discharges gas in baking process, guarantees the due shape of sesame seed cake.
Baking: including three roasting procedures；It is baked to musculus cutaneus together and bakes into golden yellow, fillings loosens；Two are baked to
Fillings goes out perfume, cake skin sizing；Three toast so that humid control is below 6%.
Cooling: sesame seed cake is cooled down before the deadline, and chilling room is equipped with dehumidifier, prevents from sucking in cooling procedure
Moisture.
Packaging: product has to pass through metal detector before packing, prevents from being mixed into metallic foreign body etc..
It is illustrated With reference to embodiment:
Embodiment one
The present embodiment provides a kind of production methods of Mount Huang sesame seed cake, comprising the following steps:
Steep powder: dough is made in 65 DEG C of brewed wheat flours of hot water, by the dough mixed quickly with cutter be cut into 0.6cm ×
The small dough of 0.6cm is to be cooled, carries out stirring up and down in time.
The face and: investment compounding leavening agent, old face, oil powder, appropriate white sugar are uniformly sprinkling upon after dough to be stirred and knead dough.
Pressure surface: the small dough that dough is cut into about 4.7kg is kneaded into rectangle and is flattened, noodle press is put into and is suppressed.
It oils: uniformly being smeared on musculus cutaneus and the butter being made is stirred by cornstarch and edible oil, inwardly roll face
Skin, and be put into noodle press and suppressed.
Fillings is added: musculus cutaneus is smooth to be placed on forming machine belt, and with the operation of a machine, fillings is uniform by hopper
Be involved in musculus cutaneus.
Cake embryo is made: after fillings is involved in musculus cutaneus, being cut by cutter, cake embryo of uniform size is formed.
Ironed: cake embryo is through ironed process, and the diameter for reaching standard is 5~6cm, with a thickness of 0.3~0.5cm.
It spreads water: by spreading water conservancy project sequence, keeping the moisture of cake embryo.
Spread sesame: cake embryo surface equably sprinkles sesame.
Punching: cake embryo surface eyeletting discharges gas in baking process, guarantees the due shape of sesame seed cake.
Baking: including three roasting procedures；It is baked to musculus cutaneus together and bakes into golden yellow, fillings loosens；Two are baked to
Fillings goes out perfume, cake skin sizing；Three toast so that humid control is below 6%.
Cooling: sesame seed cake is cooled down before the deadline, and chilling room is equipped with dehumidifier, prevents from sucking in cooling procedure
Moisture.
Packaging: product has to pass through metal detector before packing, prevents from being mixed into metallic foreign body etc..
Embodiment two
The present embodiment provides a kind of production methods of Mount Huang sesame seed cake, comprising the following steps:
Steep powder: dough is made in 65 DEG C of brewed wheat flours of hot water, by the dough mixed quickly with cutter be cut into 0.6cm ×
The small dough of 0.6cm is to be cooled, carries out stirring up and down in time.
The face and: investment compounding leavening agent, old face, oil powder, appropriate white sugar are uniformly sprinkling upon after dough to be stirred and knead dough.
Pressure surface: the small dough that dough is cut into about 4.5kg is kneaded into rectangle and is flattened, noodle press is put into and is suppressed.
It oils: uniformly being smeared on musculus cutaneus and the butter being made is stirred by cornstarch and edible oil, inwardly roll face
Skin, and be put into noodle press and suppressed.
Fillings is added: musculus cutaneus is smooth to be placed on forming machine belt, and with the operation of a machine, fillings is uniform by hopper
Be involved in musculus cutaneus.
Cake embryo is made: after fillings is involved in musculus cutaneus, being cut by cutter, cake embryo of uniform size is formed.
Ironed: cake embryo is through ironed process, and the diameter for reaching standard is 5~6cm, with a thickness of 0.3~0.5cm.
It spreads water: by spreading water conservancy project sequence, keeping the moisture of cake embryo.
Spread sesame: cake embryo surface equably sprinkles sesame.
Punching: cake embryo surface eyeletting discharges gas in baking process, guarantees the due shape of sesame seed cake.
Baking: including three roasting procedures；It is baked to musculus cutaneus together and bakes into golden yellow, fillings loosens；Two are baked to
Fillings goes out perfume, cake skin sizing；Three toast so that humid control is below 6%.
Cooling: sesame seed cake is cooled down before the deadline, and chilling room is equipped with dehumidifier, prevents from sucking in cooling procedure
Moisture.
Packaging: product has to pass through metal detector before packing, prevents from being mixed into metallic foreign body etc..
Embodiment three
The present embodiment provides a kind of production methods of Mount Huang sesame seed cake, comprising the following steps:
Steep powder: dough is made in 60 DEG C of brewed wheat flours of hot water, by the dough mixed quickly with cutter be cut into 0.6cm ×
The small dough of 0.6cm is to be cooled, carries out stirring up and down in time.
The face and: investment compounding leavening agent, old face, oil powder, appropriate white sugar are uniformly sprinkling upon after dough to be stirred and knead dough.
Pressure surface: the small dough that dough is cut into about 4.5kg is kneaded into rectangle and is flattened, noodle press is put into and is suppressed.
It oils: uniformly being smeared on musculus cutaneus and the butter being made is stirred by cornstarch and edible oil, inwardly roll face
Skin, and be put into noodle press and suppressed.
Fillings is added: musculus cutaneus is smooth to be placed on forming machine belt, and with the operation of a machine, fillings is uniform by hopper
Be involved in musculus cutaneus.
Cake embryo is made: after fillings is involved in musculus cutaneus, being cut by cutter, cake embryo of uniform size is formed.
Ironed: cake embryo is through ironed process, and the diameter for reaching standard is 5~6cm, with a thickness of 0.3~0.5cm.
It spreads water: by spreading water conservancy project sequence, keeping the moisture of cake embryo.
Spread sesame: cake embryo surface equably sprinkles sesame.
Punching: cake embryo surface eyeletting discharges gas in baking process, guarantees the due shape of sesame seed cake.
Baking: including three roasting procedures；It is baked to musculus cutaneus together and bakes into golden yellow, fillings loosens；Two are baked to
Fillings goes out perfume, cake skin sizing；Three toast so that humid control is below 6%.
Cooling: sesame seed cake is cooled down before the deadline, and chilling room is equipped with dehumidifier, prevents from sucking in cooling procedure
Moisture.
Packaging: product has to pass through metal detector before packing, prevents from being mixed into metallic foreign body etc..
In addition, the Mount Huang sesame seed cake that various embodiments of the present invention are obtained, carries out trial effect evaluation:
Call-up age 20~60 years old volunteer 100 tastes the Mount Huang sesame seed cake that various embodiments of the present invention are prepared, often
One cake of people；Then its mouthfeel and specific evaluation are evaluated.
According to the effect of following Standard Judgement Mount Huang sesame seed cake: in good taste: delicious in taste, palatable crisp is suitble to the overwhelming majority
People, 5 points；Good in taste: taste is excessively strong or lighter, suitable most people, and 4 points；Mouthfeel is bad: overrich delicious in taste or
Cross it is light, be not suitable for most people, 3 points.Specific evaluation result is as shown in table 1.
Each embodiment Mount Huang sesame seed cake trial effect evaluation table of table 1
| Mouthfeel/point | Specific evaluation | |
| Embodiment one | 4.95 | Delicious in taste, palatable crisp |
| Embodiment two | 4.93 | It is delicious in taste, fine and smooth palatable |
| Embodiment three | 4.90 | It is delicious in taste, fine and smooth palatable |
Certainly, the case where being enumerated in addition to embodiment one to embodiment three, the type and weight percent of other raw material components,
Condition and parameter in preparation process etc. are also possible.
There is the new-type Mount Huang sesame seed cake of the present invention thin, golden, crisp good reputation to reduce fat compared to traditional Mount Huang sesame seed cake and contain
Amount, it is healthier；Shelf-life can continue 90 days, be more suitable for circulating；Taste diversification is more suitable for public taste；Manufacture craft mark
Standard is unified, and quality is secure, is the daily indispensability of modern.In addition, sesame seed cake of the present invention selects high-quality, safe food materials, prescription is matched
Than science, delicious in taste, full of nutrition, fragrance overflows, and unified production standard, standard operation process innovate taste, reduce oil
Point and moisture, mouthfeel is more preferably crisp, and the shelf-life effectively extends, it is easy to digest absorb, it is easy to carry, convenient for store and can effectively increase
Feed is intended to.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiment or examples.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (8)
1. a kind of production method of Mount Huang sesame seed cake, it is characterised in that:
Successively include bubble powder and face, pressure surface, oil, examine, fillings is added, cake embryo is made, is ironed, spread water, spread sesame, punching,
Inspection, baking, inspection and cooling step, obtain the Mount Huang sesame seed cake.
2. the production method of Mount Huang sesame seed cake according to claim 1, which comprises the following steps:
It steeps powder: using the brewed wheat flour of hot water, dough is made, cools down later；
The face and: leavening agent, old face, oil powder and white sugar are uniformly sprinkling upon to be stirred after dough and kneaded dough；
Pressure surface: dough is cut into small dough, rectangle is kneaded into and flattens, noodle press is put into and is suppressed；
It oils: uniformly smearing butter on musculus cutaneus, inwardly roll musculus cutaneus, and be put into noodle press and suppressed；
Fillings is added: on the smooth placement conveyer belt of musculus cutaneus, so that fillings is uniformly involved in musculus cutaneus by hopper；
Cake embryo is made: after fillings is involved in musculus cutaneus, being cut by cutter, cake embryo of uniform size is formed；
Ironed: cake embryo is through ironed process, and reaching diameter is 5~6cm, with a thickness of 0.3~0.5cm；
It spreads water: by spreading water conservancy project sequence, keeping the moisture of cake embryo；
Spread sesame: cake embryo surface equably sprinkles sesame；
Punching: cake embryo surface eyeletting guarantees the due shape of sesame seed cake to discharge gas；
Baking: the cake after punching is toasted, until musculus cutaneus bakes into golden yellow, humid control is below 6%；
Cooling: sesame seed cake is cooled down within a preset time, obtains the Mount Huang sesame seed cake by control humidity.
3. the production method of Mount Huang sesame seed cake according to claim 2, it is characterised in that:
The roasting procedure includes several baking, and the temperature of the baking is 110~280 DEG C, and the time is 10~100min.
4. the production method of Mount Huang sesame seed cake according to claim 3, it is characterised in that:
The roasting procedure includes three bakings；It is baked to musculus cutaneus together and bakes into golden yellow, fillings loosens；Two are baked to filling
Expect fragrant out, cake skin sizing；Three toast so that humid control is below 6%.
5. the production method of Mount Huang sesame seed cake according to any one of claims 1 to 4, it is characterised in that:
Further include packaging process after the cooling:
Product after cooling is passed through into metal detector detection before packing, prevents from being mixed into metallic foreign body.
6. the production method of Mount Huang sesame seed cake according to claim 2, it is characterised in that:
During the bubble powder:
Wheat flour is added in 55~65 DEG C of hot water, dough is made；Dough is quickly cut into small dough, it is cooling later and timely
Stir up and down.
7. the production method of Mount Huang sesame seed cake according to claim 2, it is characterised in that:
The fillings includes salty mouth fillings and/or sweet tea mouth fillings.
8. the Mount Huang sesame seed cake that any one the method is prepared according to claim 1~7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811406860.XA CN109221341A (en) | 2018-11-23 | 2018-11-23 | New-type Mount Huang sesame seed cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811406860.XA CN109221341A (en) | 2018-11-23 | 2018-11-23 | New-type Mount Huang sesame seed cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109221341A true CN109221341A (en) | 2019-01-18 |
Family
ID=65076437
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811406860.XA Withdrawn CN109221341A (en) | 2018-11-23 | 2018-11-23 | New-type Mount Huang sesame seed cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169434A (en) * | 2019-04-19 | 2019-08-27 | 吕建林 | A kind of sesame seed cake and preparation method thereof |
| CN112889884A (en) * | 2021-02-03 | 2021-06-04 | 优仕康生（天津）科技发展有限公司 | Fish-flavored sesame seed cake with long shelf life |
-
2018
- 2018-11-23 CN CN201811406860.XA patent/CN109221341A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169434A (en) * | 2019-04-19 | 2019-08-27 | 吕建林 | A kind of sesame seed cake and preparation method thereof |
| CN112889884A (en) * | 2021-02-03 | 2021-06-04 | 优仕康生（天津）科技发展有限公司 | Fish-flavored sesame seed cake with long shelf life |
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Application publication date: 20190118 |