CN109874837A - A kind of chocolate center soft waffle making method of dried - Google Patents
A kind of chocolate center soft waffle making method of dried Download PDFInfo
- Publication number
- CN109874837A CN109874837A CN201910267575.2A CN201910267575A CN109874837A CN 109874837 A CN109874837 A CN 109874837A CN 201910267575 A CN201910267575 A CN 201910267575A CN 109874837 A CN109874837 A CN 109874837A
- Authority
- CN
- China
- Prior art keywords
- parts
- waffle
- chocolate
- flour
- container
- 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.)
- Withdrawn
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of chocolate center soft waffle making method of dried, it is characterized by: specifically includes the following steps: the preparation of S1, the first mixture: Plain flour, baking powder, oatmeal, corn flour, millet flour and purple rice powder are placed in biggish container, 6-10min is stirred by blender, it is to be mixed uniformly after, the filtering that by filter screen larger particles remaining in container are carried out with 35-50s, obtains the first mixture；The preparation of S2, the second mixture: D-sorbite, malt syrup, egg liquid, sweetener, glycerol and water are placed in mixing and blending machine, by the way that the low-sugar coarse grains such as corn flour, corn flour, purple rice powder and oatmeal are added in the ingredient of Waffle, effectively increase the dietary fiber in the Waffle, reduce a certain amount of sugar, afterwards reduce caloric intake, the demand that modern people pursue low fat and sugar is met on the basis of wafer is existing, is a kind of ready-to-eat food of health.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of chocolate center soft waffle making method of dried.
Background technique
Waffle belongs to dessert menu, and primary raw material is egg and milk, egg protein rich in, fat, dimension life
Minerals required for the human bodies such as element and iron, calcium, potassium, protein is high-quality protein, has repair to liver organization damage, rich
Advantageous to nervous system and body development containing DHA and lecithin, vitellin, energy brain tonic and intelligence development improves memory, and promote liver
The intracorporal carcinogenic substance of people can be decomposed and be aoxidized to cytothesis containing more vitamin B and other microelements in egg
Matter has protective effect on cancer risk.
For Waffle because its delicious mouthfeel and nutritive value receive liking for people, existing Waffle is big in order to cater to
Many tastes, are proposed many tastes, and chocolate center Waffle is one such, but grease in existing Waffle
It is higher with sugar content, it is easy to fat, after it joined chocolate and be sandwich, heat further increases, and is unfavorable for disappearing for human body
Change and absorb, it is unfavorable that long-term consumption causes the health of human body, therefore how to make that heat is lower, is conducive to digest and assimilate to people
The healthy and beneficial Waffle of body is to need improvements at present.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of chocolate center soft waffle making method of dried, solve
The problem of existing chocolate center Waffle sugar content is higher, it is fat to be easy to and long-term consumption is harmful to human health.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs: a kind of chocolate center soft waffle
Making method of dried, specifically includes the following steps:
The preparation of S1, the first mixture: Plain flour, baking powder, oatmeal, corn flour, millet flour and purple rice powder are put
Set in biggish container, by blender stir 6-10min, it is to be mixed uniformly after, by filter screen to remaining in container
Larger particles carry out the filtering of 35-50s, obtain the first mixture；
The preparation of S2, the second mixture: D-sorbite, malt syrup, egg liquid, sweetener, glycerol and water are placed on
In mixing and blending machine, 15-20min, mixing speed 60-80r/min are stirred, after stirring, obtains the second mixture, taken out
It places spare in container；
S3, butter processing: butter being placed in container, while being put into micro-wave oven and being heated, heating temperature 35-
It 40 DEG C, is taken out after dissolving spare；
S4, comprehensive preparation: it by the first mixture and the second mixture addition blender in S1 and S2, first mixes slowly
The butter that rear 60% is dissolved in S3, is added in blender again after stirring and mixes by 7-10min, then quickly stirring 5-8min
It closes, final stirring is to grume and dripping phenomenon does not occur, can be made into batter in this way, batter is placed on spare in container；
The processing of S5, waffle flour cake: taking out the mold of Waffle, paints one layer of oil on the surface of mold, will obtain in S4
Batter pour into mold, then placed in enameling furnace, set temperature be 160-180 DEG C, toast 2-4min after take out
, waffle flour cake is obtained after cooling；
S6, finished product processing: the butter of residue 40% and chocolate are put into container, then is placed in micro-wave oven and is carried out
It dissolves, heating temperature is 36-40 DEG C, takes out after dissolving, condensed milk is added in container, 40-60s is stirred by blender,
Cooling is placed after stirring, obtains chocolate filling, chocolate filling is packed into piping bag, a waffle flour cake is taken out, and is spent by mounting
Bag is applied in waffle flour cake, to chocolate filling in as a form of gel, is further taken out a waffle flour cake, is covered on chocolate filling i.e.
Can, it is dry that chocolate center soft waffle can be made in this way.
Preferably, the chocolate center soft waffle it is dry in parts by weight shared by each ingredient be respectively as follows: Plain flour 90-
100 parts, 100-120 parts of egg liquid, 25-30 parts of oatmeal, 22-26 parts of corn flour, 21-25 parts of millet flour, purple rice powder 25-30
Part, 3-5 parts of baking powder, 30-45 parts of butter, 5-10 parts of chocolate, 22-30 parts of D-sorbite, 30-50 parts of sweetener, glycerol 10-
12 parts, 8-10 parts of malt syrup, 100-120 parts of water, 10-15 parts of condensed milk.
Preferably, the revolving speed at a slow speed in the S4 is 100r/min-200r/min, and quick revolving speed is 200r/min-300r/
min。
Preferably, the enameling furnace in the S5 is carrying out sterilizing processing using preceding.
Preferably, the condensed milk in the S6 is to remove most water through vacuum concentration or other methods using by fresh milk
Point, the dairy products of original volume 25%~40% or so are concentrated into, are added made of 40% sucrose tinning.
(3) beneficial effect
The present invention provides a kind of chocolate center soft waffle making method of dried.Having compared with prior art following has
Beneficial effect: the chocolate center soft waffle making method of dried, specifically includes the following steps: the preparation of S1, the first mixture: will
Plain flour, baking powder, oatmeal, corn flour, millet flour and purple rice powder are placed in biggish container, are stirred by blender
6-10min, it is to be mixed uniformly after, by filter screen larger particles remaining in container are carried out with the filtering of 35-50s, obtains the
One mixture；The preparation of S2, the second mixture: D-sorbite, malt syrup, egg liquid, sweetener, glycerol and water are placed on
In mixing and blending machine, 15-20min, mixing speed 60-80r/min are stirred, after stirring, obtains the second mixture, taken out
It places spare in container；S3, butter processing: butter being placed in container, while being put into micro-wave oven and being heated, heating temperature
Degree is 35-40 DEG C, is taken out after dissolving spare；S4, comprehensive preparation: by S1 and S2 the first mixture and the second mixture add
Enter in blender, first mix slowly 7-10min, then quickly stirring 5-8min, rear 60% will be dissolved after stirring in S3 again
Butter is added in blender and is mixed, and final stirring is to grume and dripping phenomenon does not occur, can be made into batter, face in this way
Paste is placed on spare in container；The processing of S5, waffle flour cake: taking out the mold of Waffle, paints one layer of oil on the surface of mold,
Batter obtained in S4 is poured into mold, is then placed in enameling furnace, set temperature is 160-180 DEG C, toasts 2-
It is taken out after 4min, obtains waffle flour cake after cooling；By the way that corn flour, corn flour, purple are added in the ingredient of Waffle
The low-sugar coarse grains such as rice flour and oatmeal, effectively increase the dietary fiber in the Waffle, conducive to the digestion and absorption of human body, reduce
A certain amount of sugar, reduces caloric intake afterwards, meet on the basis of wafer is existing modern people pursue it is low
The demand of rouge low sugar is a kind of welcome ready-to-eat food.
Detailed description of the invention
Fig. 1 is comparative experimental data statistical form figure of the present 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 embodiment of the present invention provides a kind of three kinds of technical solutions: drying work side of chocolate center soft waffle
Method specifically includes following embodiment:
Embodiment 1
The preparation of S1, the first mixture: by 90 portions of Plain flours, 3 parts of baking powders, 25 portions of oatmeals, 22 parts of corn flour, 21
Part millet flour and 25 parts of purple rice powder are placed in biggish container, and baking powder is a kind of duplex baking powder, add acid by soda ash
Property material, and using corn flour as white powder made of filler, also known as foam powder and yeast powder, are stirred by blender
6min, it is to be mixed uniformly after, by filter screen to larger particles remaining in container carry out 35s filtering, obtain the first mixing
Object, the coarse food grains such as corn flour, millet flour, purple rice powder and oatmeal insoluble fibers element rich in, is conducive to ensure digestion
System runs well, it and Soluble Fiber cooperate, and can reduce the concentration of low density cholesterol and triglycerides in blood,
Increase residence time of the food in stomach, the speed that delay post-prandial glucose absorbs, reduce hypertension, diabetes, obesity and
The risk of cardiovascular and cerebrovascular disease；
The preparation of S2, the second mixture: by 22 parts of D-sorbites, 8 parts of malt syrups, 100 parts of egg liquids, 30 parts of sweet tastes
Agent, 10 parts of glycerol and 100 parts of water are placed in mixing and blending machine, stir 15min, mixing speed 60r/min, and stirring terminates
Afterwards, it obtains the second mixture, takes out spare in placement container；
S3, butter processing: 30 parts of butter being placed in container, while being put into micro-wave oven and being heated, heating temperature
It is 35 DEG C, is taken out after dissolving spare；
S4, comprehensive preparation: secondly by S1 and S2 the first mixture and the second mixture be added in blender, first at a slow speed
7min is stirred, then quickly stirring 5min, the butter for dissolving rear 60% in S3 is added in blender again after stirring and mixes
It closes, final stirring is to grume and dripping phenomenon does not occur, can be made into batter in this way, batter is placed on spare in container；
The processing of S5, waffle flour cake: taking out the mold of Waffle, paints one layer of oil on the surface of mold, will obtain in S4
Batter pour into mold, then placed in enameling furnace, set temperature be 160 DEG C, baking 2 after take out, to cold
But waffle flour cake is obtained afterwards；
S6, finished product processing: the butter of residue 40% and chocolate are put into container, then is placed in micro-wave oven and is carried out
It dissolves, heating temperature is 36 DEG C, is taken out after dissolving, and 10 parts of condensed milk are added in container, stirs 40s by blender, stirs
Cooling is placed after mixing, obtains chocolate filling, and chocolate filling is packed into piping bag, a waffle flour cake is taken out, passes through piping bag
It is applied in waffle flour cake, to chocolate filling in as a form of gel, further takes out a waffle flour cake, be covered on chocolate filling,
Chocolate center soft waffle making method of dried can be made in this way, butter is a kind of solid oil processed with milk
Rouge is that the thick object on upper layer after fresh milk is stirred filters off the product after partial moisture.
Embodiment 2
The preparation of S1, the first mixture: by 95 portions of Plain flours, 4 parts of baking powders, 27 portions of oatmeals, 24 parts of corn flour, 23
Part millet flour and 27 parts of purple rice powder are placed in biggish container, stir 8min by blender, it is to be mixed uniformly after, passed through
Screen carries out the filtering of 40s to larger particles remaining in container, obtains the first mixture；
The preparation of S2, the second mixture: by 25 parts of D-sorbites, 9 parts of malt syrups, 110 parts of egg liquids, 40 parts of sweet tastes
Agent, 11 parts of glycerol and 110 parts of water are placed in mixing and blending machine, stir 18min, mixing speed 70r/min, and stirring terminates
Afterwards, it obtains the second mixture, takes out spare in placement container；
S3, butter processing: 35 parts of butter being placed in container, while being put into micro-wave oven and being heated, heating temperature
It is 38 DEG C, is taken out after dissolving spare；
S4, comprehensive preparation: secondly by S1 and S2 the first mixture and the second mixture be added in blender, first at a slow speed
8min is stirred, then quickly stirring 6min, the butter for dissolving rear 60% in S3 is added in blender again after stirring and mixes
It closes, final stirring is to grume and dripping phenomenon does not occur, can be made into batter in this way, batter is placed on spare in container；
The processing of S5, waffle flour cake: taking out the mold of Waffle, paints one layer of oil on the surface of mold, will obtain in S4
Batter pour into mold, then placed in enameling furnace, set temperature be 170 DEG C, toast 3min after take out, to
Waffle flour cake is obtained after cooling；
S6, finished product processing: the butter of residue 40% and chocolate are put into container, then is placed in micro-wave oven and is carried out
It dissolves, heating temperature is 38 DEG C, is taken out after dissolving, and 13 parts of condensed milk are added in container, stirs 50s by blender, stirs
Cooling is placed after mixing, obtains chocolate filling, and chocolate filling is packed into piping bag, a waffle flour cake is taken out, passes through piping bag
It is applied in waffle flour cake, to chocolate filling in as a form of gel, further takes out a waffle flour cake, be covered on chocolate filling,
Chocolate center soft waffle making method of dried can be made in this way.
Embodiment 3
The preparation of S1, the first mixture: by 100 portions of Plain flours, 5 parts of baking powders, 30 portions of oatmeals, 26 portions of corn flour,
25 parts of millet flours and 30 parts of purple rice powder are placed in biggish container, by blender stir 10min, it is to be mixed uniformly after, lead to
The filtering that filter screen carries out 50s to larger particles remaining in container is crossed, the first mixture is obtained；
The preparation of S2, the second mixture: by 30 parts of D-sorbites, 10 parts of malt syrups, 120 parts of egg liquids, 50 parts of sweet tastes
Agent, 12 parts of glycerol and 120 parts of water are placed in mixing and blending machine, stir 20min, mixing speed 80r/min, and stirring terminates
Afterwards, it obtains the second mixture, takes out spare in placement container；
S3, butter processing: butter being placed in container, while being put into micro-wave oven and being heated, heating temperature 40
DEG C, it is taken out after dissolving spare；
S4, comprehensive preparation: secondly by S1 and S2 the first mixture and the second mixture be added in blender, first at a slow speed
10min is stirred, then quickly stirring 8min, the butter for dissolving rear 60% in S3 is added in blender again after stirring and mixes
It closes, final stirring is to grume and dripping phenomenon does not occur, can be made into batter in this way, batter is placed on spare in container；
The processing of S5, waffle flour cake: taking out the mold of Waffle, paints one layer of oil on the surface of mold, will obtain in S4
Batter pour into mold, then placed in enameling furnace, set temperature be 180 DEG C, toast 4min after take out, to
Waffle flour cake is obtained after cooling；
S6, finished product processing: the butter of residue 40% and chocolate are put into container, then is placed in micro-wave oven and is carried out
It dissolves, heating temperature is 40 DEG C, is taken out after dissolving, and 15 parts of condensed milk are added in container, stirs 60s by blender, stirs
Cooling is placed after mixing, obtains chocolate filling, and chocolate filling is packed into piping bag, a waffle flour cake is taken out, passes through piping bag
It is applied in waffle flour cake, to chocolate filling in as a form of gel, further takes out a waffle flour cake, be covered on chocolate filling,
Chocolate center soft waffle making method of dried can be made in this way.
Comparative experiments
Certain food health testing agency is to the chocolate center made respectively by embodiment 1, embodiment 2, embodiment 3
Soft waffle is dry and the sandwich soft waffle of ordinary chocolate is dry while carrying out detection work, and weighs the biscuit of 100g respectively
As sample, during detection, while sugar content, heat and the dietary fiber content in this four pieces of biscuits are counted.
Such as table Fig. 1 it is found that the chocolate center soft waffle that the present invention is made by embodiment 2 does the unit in 100g
Interior sugar content is 18g, heat is 240 kilocalories and dietary fiber content is 4.5g, be in four contrast samples sugar content it is minimum,
Heat is minimum and dietary fiber content is highest, therefore corn flour, corn flour, purple is added in the present invention in the ingredient of Waffle
The low-sugar coarse grains such as rice flour and oatmeal, can effectively increase the dietary fiber in the Waffle, conducive to the digestion and absorption of human body, subtract
A certain amount of sugar is lacked, has reduced caloric intake afterwards, modern people's pursuit is met on the basis of wafer is existing
The demand of low fat and sugar is a kind of ready-to-eat food of health.
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.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of chocolate center soft waffle making method of dried, it is characterised in that: specifically includes the following steps:
The preparation of S1, the first mixture: Plain flour, baking powder, oatmeal, corn flour, millet flour and purple rice powder are placed on
In biggish container, by blender stir 6-10min, it is to be mixed uniformly after, by filter screen to remaining larger in container
Particle carries out the filtering of 35-50s, obtains the first mixture；
The preparation of S2, the second mixture: D-sorbite, malt syrup, egg liquid, sweetener, glycerol and water are placed on mixing
In blender, 15-20min, mixing speed 60-80r/min are stirred, after stirring, the second mixture is obtained, takes out and place
It is spare in container；
S3, butter processing: butter being placed in container, while being put into micro-wave oven and being heated, heating temperature 35-40
DEG C, it is taken out after dissolving spare；
S4, comprehensive preparation: by the first mixture and the second mixture addition blender in S1 and S2,7- is first mixed slowly
The butter that rear 60% is dissolved in S3, is added in blender again after stirring and mixes by 10min, then quickly stirring 5-8min
It closes, final stirring is to grume and dripping phenomenon does not occur, can be made into batter in this way, batter is placed on spare in container；
The processing of S5, waffle flour cake: taking out the mold of Waffle, one layer of oil is painted on the surface of mold, by face obtained in S4
Paste pours into mold, is then placed in enameling furnace, and set temperature is 160-180 DEG C, takes out after toasting 2-4min,
Waffle flour cake is obtained after cooling；
S6, finished product processing: by residue 40% butter and chocolate be put into container, then placed carried out in micro-wave oven it is molten
Change, heating temperature is 36-40 DEG C, takes out after dissolving, condensed milk is added in container, stirs 40-60s by blender, stirs
Cooling is placed after mixing, obtains chocolate filling, and chocolate filling is packed into piping bag, a waffle flour cake is taken out, passes through piping bag
It is applied in waffle flour cake, to chocolate filling in as a form of gel, further takes out a waffle flour cake, be covered on chocolate filling,
It is dry that chocolate center soft waffle can be made in this way.
2. a kind of chocolate center soft waffle making method of dried according to claim 1, it is characterised in that: the chalk
During the sandwich soft waffle of power is dry parts by weight shared by each ingredient be respectively as follows: 90-100 parts of Plain flour, 100-120 parts of egg liquid,
25-30 parts of oatmeal, 22-26 parts of corn flour, 21-25 parts of millet flour, 25-30 parts of purple rice powder, 3-5 parts of baking powder, butter 30-45
Part, 5-10 parts of chocolate, 22-30 parts of D-sorbite, 30-50 parts of sweetener, 10-12 parts of glycerol, 8-10 parts of malt syrup, water
100-120 parts, 10-15 parts of condensed milk.
3. a kind of chocolate center soft waffle making method of dried according to claim 1, it is characterised in that: in the S4
Revolving speed at a slow speed be 100r/min-200r/min, quick revolving speed be 200r/min-300r/min.
4. a kind of chocolate center soft waffle making method of dried according to claim 1, it is characterised in that: in the S5
Enameling furnace carrying out sterilizing processing using preceding.
5. a kind of chocolate center soft waffle making method of dried according to claim 1, it is characterised in that: in the S6
Condensed milk be to remove most moisture through vacuum concentration or other methods using by fresh milk, be concentrated into original volume 25%~40%
The dairy products of left and right, add made of 40% sucrose tinning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910267575.2A CN109874837A (en) | 2019-04-03 | 2019-04-03 | A kind of chocolate center soft waffle making method of dried |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910267575.2A CN109874837A (en) | 2019-04-03 | 2019-04-03 | A kind of chocolate center soft waffle making method of dried |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109874837A true CN109874837A (en) | 2019-06-14 |
Family
ID=66935984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910267575.2A Withdrawn CN109874837A (en) | 2019-04-03 | 2019-04-03 | A kind of chocolate center soft waffle making method of dried |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109874837A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931562A (en) * | 2021-02-05 | 2021-06-11 | 达夫(福建省)食品有限公司 | Waffle frying and baking method |
-
2019
- 2019-04-03 CN CN201910267575.2A patent/CN109874837A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931562A (en) * | 2021-02-05 | 2021-06-11 | 达夫(福建省)食品有限公司 | Waffle frying and baking method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104970060B (en) | A kind of shellfish fruit bread and preparation method thereof containing strange sub- seed raw material | |
| CN101946815A (en) | Hulless oat enriched bread and preparation method thereof | |
| CN103349138A (en) | Coarse grain chocolate food and preparation method thereof | |
| CN102919332A (en) | Suzhou-style mooncake with good cake crust sensation quality and production technology of mooncake | |
| CN109874837A (en) | A kind of chocolate center soft waffle making method of dried | |
| CN107212329A (en) | A kind of high microsteping low sugar potato class nutrition compounding powder and preparation method thereof | |
| CN105994513A (en) | Marine flavored potato full flour low-sugar fermented biscuits and manufacture method thereof | |
| CN101919480A (en) | Baking-type Sachima and production method thereof | |
| CN105475847A (en) | Matcha glutinous rice cake | |
| CN107136175A (en) | Multifilament layering cracknel and preparation method thereof | |
| CN110024833A (en) | A kind of low-sugar biscuit and its processing technology | |
| CN109588441A (en) | A kind of fruity cake and preparation method thereof | |
| CN109699713A (en) | A kind of multilayer heart of filling crisp short cakes with sesame and preparation method thereof | |
| CN108703179A (en) | A kind of rye soya-bean milk cream cake and preparation method thereof | |
| CN108835174A (en) | A kind of mung bean wafer and its processing technology | |
| CN101300991A (en) | Method for producing roughage pie | |
| CN108271842A (en) | A kind of preparation method of buckwheat peanut wafer | |
| CN107114448A (en) | Coarse cereals dried fruit mixing layering pancake and preparation method thereof | |
| CN108669189A (en) | A kind of sugar Graham cracker and its processing method less | |
| CN107996655A (en) | A kind of biscuit and its manufacture craft | |
| CN107006575A (en) | A kind of preparation method of purple potato biscuit | |
| CN113040194A (en) | A crisp cake containing rhizoma Amorphophalli powder and its preparation method | |
| CN111213691A (en) | Highland barley green health food and preparation process thereof | |
| CN109105427A (en) | A kind of processing method of health jujube biscuit | |
| CN1273778A (en) | Steamed egg-alga bread and its processing technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190614 |