CN109329354A - A kind of fiber crops circle and its manufacture craft - Google Patents
A kind of fiber crops circle and its manufacture craft Download PDFInfo
- Publication number
- CN109329354A CN109329354A CN201810934891.6A CN201810934891A CN109329354A CN 109329354 A CN109329354 A CN 109329354A CN 201810934891 A CN201810934891 A CN 201810934891A CN 109329354 A CN109329354 A CN 109329354A
- Authority
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- China
- Prior art keywords
- parts
- fiber crops
- circle
- maltose
- granulated sugar
- 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
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- 239000000835 fiber Substances 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 241000207961 Sesamum Species 0.000 claims abstract description 30
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 30
- 241000209094 Oryza Species 0.000 claims abstract description 29
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 29
- 235000009566 rice Nutrition 0.000 claims abstract description 29
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 26
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000019590 thick flavour Nutrition 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 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
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- 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
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
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)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of numb circle and its manufacture crafts, it is round round with outer layer fiber crops including internal layer fiber crops, the internal layer fiber crops circle is by glutinous rice, maltose, white granulated sugar, flour, water is formulated, outer layer fiber crops circle is by white granulated sugar, maltose, ripe sesame is made, the quality proportioning of the fiber crops circle each component are as follows: internal layer fiber crops circle: glutinous rice: 380-420 parts, 110-130 parts of maltose, 24-26 parts of white granulated sugar, 48-52 parts of flour, 50-60 parts of water, outer layer fiber crops circle: 170-190 parts of white granulated sugar, 130-150 parts of maltose, ripe sesame 380-420 parts, the making step of the fiber crops circle includes: that glutinous rice pre-processes → adjusts batter → tune dough → molding → frying → and wraps up in outer layer → upper sack dress.Manufacture craft of the present invention is reasonable, and the fiber crops circle production method provided is improved in traditional numb sired results skill, and the round round as a ball full, golden yellow color of the fiber crops provided, taste is crisp, numb thick flavor, sweet and dilitious.
Description
Technical field
The invention belongs to field of food, it is related to a kind of food and its manufacture craft, and in particular to a kind of fiber crops circle and its production
Technique.
Background technique
A kind of traditional food of the fiber crops circle as China, is favored by people.Fiber crops circle is Fried Glutinous Rice Balls with Sesame, and northern area claims Fried Glutinous Rice Balls with Sesame, south
Side claims fiber crops circle, and Hainan is also known as precious bag, and it is a kind of characteristic snack, one kind of Chinese fried noodles that Guangxi, which is also known as oily heap,.With glutinous rice flour
Group fry, and sesame and be made, some are wrapped in fiber crops young pilose antler, the fillingss such as sweetened bean paste, some do not have.It is also that Guangdong and Hong Kong and Macao are common
Food of extending New Year greetings, numb circle is to add white sugar, lard and water kneading forming with glutinous rice flour, then entered made of pot frying.Because it is in circle
Group's shape, surface is stained with again is wrapped with sesame, therefore named.Numb circle is a kind of extremely common snack, makes and uncomplicated.
The production method of traditional fiber crops circle is to wrap sesame frying after mixing syrup and glutinous rice flour to form, and is made in this way
At the numb thick flavor of fiber crops circle, but taste, structure are single, not crisp enough, and sometimes also with the sugared grain and powder melted in numb garden
Block influences mouthfeel, and the bacterial content adopted in the numb garden of traditional handicraft production is high, is not easy long-term preservation, and eating influences people's
Life health.
Summary of the invention
Goal of the invention: the present invention provides a kind of round as a ball fiber crops full, taste is crisp to solve the deficiencies in the prior art
Round and its manufacture craft.
Technical solution: a kind of fiber crops circle, including internal layer fiber crops are round and outer layer fiber crops circle, the internal layer fiber crops circle is by glutinous rice, maltose, white
Granulated sugar, flour, water are formulated, and the outer layer fiber crops circle is made of white granulated sugar, maltose, ripe sesame, the fiber crops circle each component
Quality proportioning are as follows:
Internal layer fiber crops circle: glutinous rice: 380-420 parts；
110-130 parts of maltose；
24-26 parts of white granulated sugar；
48-52 parts of flour；
50-60 parts of water；
Outer layer fiber crops circle: 170-190 parts of white granulated sugar；
130-150 parts of maltose；
Ripe sesame 380-420 parts.
Preferably, the quality proportioning of the fiber crops circle each component are as follows:
Internal layer fiber crops circle: 400 parts of glutinous rice；
125 parts of maltose；
25 parts of white granulated sugar；
50 parts of flour；
50-60 parts of water；
Outer layer fiber crops circle: 180 parts of white granulated sugar；
140 parts of maltose；
400 parts of ripe sesame.
It is a kind of fiber crops circle production method, it is characterised in that: it is described fiber crops circle making step include:
1) glutinous rice pre-processes: by immersion 22-26 hours of 380-420 parts of glutinous rice, controlling water 7-9 hours, wears into glutinous rice flour；
2) batter is adjusted: by 130-150 parts of maltose, 24-26 parts of white granulated sugar plus boiled rear 3% stirring that glutinous rice flour total amount is added of water
At batter；
3) it adjusts dough: batter made from step 2 being poured into blender, 48-52 parts of flour is added and is mixed evenly and at face
Group；
4) it forms: after dough is made, weighing piecemeal, piecemeal is put into the solid that sizing mechanism side length is 1-2cm；
5) fried: ball group green compact to be put into along pot side, green compact are sunk to the bottom after entering pot, and the shovel that turns for starting deep fryer keeps it slow clockwise
Slow-speed is dynamic, and Oil-temperature control is i.e. off the pot after floating after it, turning yellow at 165-170 DEG C, frying 12-15 minutes；
6) outer layer is wrapped up in: 170-190 parts of white granulated sugar and maltose 130-150 parts of mixing is boiled, boil to the circle that will have been fried after silk
Pelletizing is put into, and is evenly coated at liquid glucose in ball group；
7) numb on: ripe sesame 380-420 parts being placed in plaque, ball group is then placed in, plaque is put into the turntable of upper numb machine, is opened
Dynamic power supply rotation rolls into a ball ball and is stained with sesame, closes power supply, weed out unstuck sesame, obtain numb circle；
8) it packs: the fiber crops circle after frying being spread out in natural cooling on platen, is packed, is packed with food pack after cold
Preceding food pack need to sterilize 12 hours or more under ultraviolet radiator.
The utility model has the advantages that manufacture craft of the present invention is reasonable, the formula in numb garden and the production method of fiber crops circle are provided in traditional fiber crops circle
It is improved in technique, sugar-free grain and powder agglomates in the garden Shi Ma, mouthfeel is more crisp, the round as a ball full, golden yellow color of fiber crops circle, spicy hot
Taste is dense, sweet and dilitious, by ultraviolet sterilization, is convenient for long-term preservation, and without addition chemistry in formula and manufacture craft
Additive meets the healthy diet theory of present crowd, ensures people's health.
Specific embodiment
Embodiment 1
380 jin of glutinous rice are impregnated 22 hours, controls water 7 hours, wears into glutinous rice flour；130 jin of maltose, 24 jin of white granulated sugar plus water are burnt
The 3% of glutinous rice flour total amount is added after opening and stirs into batter；Batter obtained is poured into blender, 48 jin of mixing of flour is added and stirs
It mixes uniform at dough；After dough is made, piecemeal is weighed, piecemeal is put into forming machine, the ball group that diameter is 2cm is made；It will justify
Pelletizing green compact are put into along pot side, and green compact are sunk to the bottom after entering pot, and the shovel that turns for starting deep fryer rotates it slowly clockwise, Oil-temperature control
It is i.e. off the pot after floating after it, turning yellow at 165 DEG C, frying 12 minutes；180 jin of white granulated sugar and 140 jin of mixing of maltose is boiled,
The ball group fried is put into after having boiled to silk, is evenly coated at liquid glucose in ball group；Ripe sesame is placed in plaque, a little water are spread
It glues sesame wet, is then placed in ball group, plaque is put into the turntable of upper numb machine, startup power supply rotation, roll into a ball ball and be stained with
Sesame closes power supply, weeds out unstuck sesame, obtain numb circle；Fiber crops circle after frying is spread out in natural cooling on platen, it is cold
It is packed afterwards with food pack, food pack need to sterilize 12 hours under ultraviolet radiator before packing.
Embodiment 2
400 jin of glutinous rice are impregnated 24 hours, controls water 8 hours, wears into glutinous rice flour；By 125 jin of maltose, 25 jin of white granulated sugar
The 3% of glutinous rice flour total amount is added after adding water boiled and stirs into batter；Batter obtained is poured into blender, adds flour
50 jin are mixed evenly and at dough；After dough is made, piecemeal is weighed, it is 1.5cm that piecemeal, which is put into forming machine diameter is made,
Circle
Pelletizing；Ball group green compact are put into along pot side, green compact are sunk to the bottom after entering pot, and the shovel that turns for starting deep fryer makes it clockwise slowly
Rotation,
Oil-temperature control is i.e. off the pot after floating after it, turning yellow at 168 DEG C, frying 13 minutes；By 180 jin of white granulated sugar and maltose 140
Jin mixing is boiled, is put into the ball group fried after having boiled to silk, is evenly coated at liquid glucose in ball group；By ripe sesame 400
Jin is placed in plaque, and spreading a little water, to glue sesame wet, is then placed in ball group, plaque is put into the turntable of upper numb machine, startup power supply turns
It is dynamic, it rolls into a ball ball and is stained with sesame, close power supply, weed out unstuck sesame, obtain numb circle；Fiber crops circle after frying is spread out in platform
Natural cooling on plate is packed after cold with food pack, and food pack need to sterilize 13 under ultraviolet radiator before packing
Hour.
Embodiment 3
320 jin of glutinous rice are impregnated 26 hours, controls water 9 hours, wears into glutinous rice flour；130 jin of maltose, 26 jin of white granulated sugar plus water are burnt
The 3% of glutinous rice flour total amount is added after opening and stirs into batter；Batter obtained is poured into blender, 52 jin of mixing of flour is added and stirs
It mixes uniform at dough；After dough is made, piecemeal is weighed, piecemeal is put into forming machine, the ball group that diameter is 2cm is made；It will justify
Pelletizing green compact are put into along pot side, and green compact are sunk to the bottom after entering pot, and the shovel that turns for starting deep fryer rotates it slowly clockwise, Oil-temperature control
It is i.e. off the pot after floating after it, turning yellow at 170 DEG C, frying 15 minutes；190 jin of white granulated sugar and 150 jin of mixing of maltose is boiled,
The ball group fried is put into after having boiled to silk, is evenly coated at liquid glucose in ball group；Ripe sesame is placed in plaque for 420 jin,
It is then placed in ball group, plaque is put into the turntable of upper numb machine, startup power supply rotation, ball is rolled into a ball and is stained with sesame, close electricity
Source weeds out unstuck sesame, obtains numb circle；Fiber crops circle after frying is spread out in natural cooling on platen, it is cold after with food packet
Pack is packed, and food pack need to sterilize 14 hours under ultraviolet radiator before packing.
Claims (3)
1. a kind of fiber crops circle, including internal layer fiber crops are round and outer layer fiber crops circle, it is characterised in that: the internal layer fiber crops circle is by glutinous rice, maltose, white
Granulated sugar, flour, water are formulated, and outer layer fiber crops circle is made of white granulated sugar, maltose, ripe sesame, the quality of the fiber crops circle each component
Proportion are as follows:
Internal layer fiber crops circle: glutinous rice: 380-420 parts；
110-130 parts of maltose；
24-26 parts of white granulated sugar；
48-52 parts of flour；
50-60 parts of water；
Outer layer fiber crops circle: 170-190 parts of white granulated sugar；
130-150 parts of maltose；
Ripe sesame 380-420 parts.
2. fiber crops circle according to claim 1, it is characterised in that: the quality proportioning of the fiber crops circle each component are as follows:
Internal layer fiber crops circle: 400 parts of glutinous rice；
125 parts of maltose；
25 parts of white granulated sugar；
50 parts of flour；
50-60 parts of water；
Outer layer fiber crops circle: 170 parts of white granulated sugar；
140 parts of maltose；
400 parts of ripe sesame.
3. it is a kind of fiber crops circle production method, it is characterised in that: it is described fiber crops circle making step include:
1) glutinous rice pre-processes: by immersion 22-26 hours of 380-420 parts of glutinous rice, controlling water 7-9 hours, wears into glutinous rice flour；
2) batter is adjusted: by 130-150 parts of maltose, 24-26 parts of white granulated sugar plus boiled rear 3% stirring that glutinous rice flour total amount is added of water
At batter；
3) it adjusts dough: batter made from step 2 being poured into blender, 48-52 parts of flour is added and is mixed evenly and at face
Group；
4) it forms: after dough is made, weighing piecemeal, piecemeal is put into forming machine, the solid that side length is 1-2cm is made；
5) fried: ball group green compact to be put into along pot side, green compact are sunk to the bottom after entering pot, and the shovel that turns for starting deep fryer keeps it slow clockwise
Slow-speed is dynamic, and Oil-temperature control is i.e. off the pot after floating after it, turning yellow at 165-170 DEG C, frying 12-15 minutes；
6) outer layer is wrapped up in: 170-190 parts of white granulated sugar and maltose 130-150 parts of mixing is boiled, boil to the circle that will have been fried after silk
Pelletizing is put into, and is evenly coated at liquid glucose in ball group；
7) numb on: ripe sesame 380-420 parts being placed in plaque, ball group is then placed in, plaque is put into the turntable of upper numb machine, is opened
Dynamic power supply rotation rolls into a ball ball and is stained with sesame, closes power supply, weed out unstuck sesame, obtain numb circle；
8) it packs: the fiber crops circle after frying being spread out in natural cooling on platen, is packed, is packed with food pack after cold
Preceding food pack need to sterilize 12 hours or more under ultraviolet radiator.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810934891.6A CN109329354A (en) | 2018-08-16 | 2018-08-16 | A kind of fiber crops circle and its manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810934891.6A CN109329354A (en) | 2018-08-16 | 2018-08-16 | A kind of fiber crops circle and its manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329354A true CN109329354A (en) | 2019-02-15 |
Family
ID=65291584
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810934891.6A Pending CN109329354A (en) | 2018-08-16 | 2018-08-16 | A kind of fiber crops circle and its manufacture craft |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110574859A (en) * | 2019-09-11 | 2019-12-17 | 仲恺农业工程学院 | Fructus amomi fried heap and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926475A (en) * | 2009-06-18 | 2010-12-29 | 胡平山 | Method for preparing novel sesame ball food |
| CN103843860A (en) * | 2014-03-24 | 2014-06-11 | 江西林恩茶业有限公司 | Production method of matcha walnut cake |
| CN106173571A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | I.e. steaming type frozen green compact modifying agent and the application of Chinese style wheaten food and preparation method |
-
2018
- 2018-08-16 CN CN201810934891.6A patent/CN109329354A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926475A (en) * | 2009-06-18 | 2010-12-29 | 胡平山 | Method for preparing novel sesame ball food |
| CN103843860A (en) * | 2014-03-24 | 2014-06-11 | 江西林恩茶业有限公司 | Production method of matcha walnut cake |
| CN106173571A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | I.e. steaming type frozen green compact modifying agent and the application of Chinese style wheaten food and preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 夏杨: "《米制品加工工艺与配方》", 31 January 2001, 科学技术文献出版社 * |
| 朱鹤云 等: "《乡镇糕点制作技术》", 31 July 1988, 上海科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110574859A (en) * | 2019-09-11 | 2019-12-17 | 仲恺农业工程学院 | Fructus amomi fried heap and preparation method thereof |
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Application publication date: 20190215 |
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