CN110786359A - Multi-taste leg-stretching small cake and making method thereof - Google Patents

Multi-taste leg-stretching small cake and making method thereof Download PDF

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Publication number
CN110786359A
CN110786359A CN201911058931.6A CN201911058931A CN110786359A CN 110786359 A CN110786359 A CN 110786359A CN 201911058931 A CN201911058931 A CN 201911058931A CN 110786359 A CN110786359 A CN 110786359A
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flavor
leg
pancake
ham
wrapper
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CN201911058931.6A
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Chinese (zh)
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王恩斌
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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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • 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
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa

Abstract

The invention discloses a multi-taste leg-stretching pancake and a making method thereof, and relates to the technical field of food processing. The wheat-flavored leg-spreading pancake is composed of a wrapper and an inner stuffing, wherein the wrapper has wheat flour flavor, buckwheat flour flavor, oat flavor and highland barley flavor, the inner stuffing is respectively wrapped inside the wheat flour flavor, buckwheat flour flavor, oat flavor and highland barley flavor wrapper to prepare a wheat-flavored leg-spreading pancake, a buckwheat-flavored leg-spreading pancake, an oat-flavored leg-spreading pancake and a highland barley-flavored leg-spreading pancake, and the inner stuffing is prepared from the following raw materials: lean diced ham, fat diced ham, cooked flour, white granulated sugar, honey and pine nut. The preparation method comprises the following steps: preparing the required food materials, preparing inner stuffing and outer skin, dividing the outer skin into components according to the required weight, wrapping the ham stuffing, forming, baking until the surface of the Xuan shank small cake is golden yellow, taking out of a furnace, cooling, and packaging. The invention has unique preparation process, and the prepared rice ham pancake has various tastes, unique fragrance, excellent taste, high nutritive value and suitability for both the old and the young, and can meet the pursuit of the market for delicious food.

Description

Multi-taste leg-stretching small cake and making method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a multi-taste leg-spreading pancake and a making method thereof.
Background
The moon cake is a traditional food in China, is not only a culture inheritance, but also has gradually increased significance of nutrition and deliciousness. The cloud leg moon cakes are widely various in varieties and different in flavor in the current market, are popular with people in all parts of China, mainly originate and are popular in Yunnan, Guizhou and surrounding areas, and are different from various moon cakes in other areas.
At present, the Yunnan ham moon cake prepared by the prior art is inconvenient to eat for a large time, poor in taste, single in taste, bad in taste, not crisp and fragrant, not strong in fragrance, and unfavorable for the body of people due to the fact that the big Yunnan ham moon cake is sweet and greasy, and the stuffing is too greasy in taste. Based on the above, the design of the multi-flavor leg-ventilating small cake and the manufacturing method thereof are particularly necessary.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a multi-flavor rice leg pancake and a making method thereof, the making process is simple, the prepared rice leg pancake is various in taste, fragrant, crisp and tasty, the cake is unique in flavor, excellent in taste and high in nutritive value, the continuous pursuit of the market for delicious food is effectively met, and the rice leg pancake is easy to popularize and use.
In order to achieve the purpose, the invention is realized by the following technical scheme: the multi-taste leg-spreading pancake is composed of a wrapper and an inner stuffing, wherein the wrapper is provided with a wheat-flavored wrapper, a noodle-nourishing wrapper, an oat-flavored wrapper and a highland barley-flavored wrapper, the inner stuffing is respectively wrapped inside the wheat-flavored wrapper, the buckwheat-flavored wrapper and the highland barley-flavored wrapper to prepare the wheat-flavored leg-spreading pancake, the buckwheat-flavored leg-spreading pancake, the oat-flavored leg-spreading pancake and the highland barley-flavored leg-spreading pancake, and the inner stuffing is prepared from the following raw materials: lean diced ham, fat diced ham, cooked flour, white granulated sugar, honey and pine nut.
Preferably, the wheat flavor crust is prepared from the following raw materials in parts by weight: 20000g of wheat flour, 6800g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey and 65g of soda, wherein the inner stuffing is prepared from the following raw materials in parts by weight: 4200g of thin ham dices, 1800g of fat ham dices, 400g of cooked flour, 1500g of white granulated sugar, 100g of honey and 500g of pine nuts.
Preferably, the buckwheat-flavored outer skin is prepared from the following raw materials in parts by weight: 5000g of wheat flour, 3000g of drinking water, 2000g of white granulated sugar, 1500g of soybean oil, 1500g of buckwheat powder, 10g of baking powder and 5g of edible potassium alum, wherein the stuffing is prepared from the following raw materials in parts by weight: 2100g of thin diced ham, 900g of fat diced ham, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nut.
Preferably, the oat-flavored skin is prepared from the following raw materials in parts by weight: 15000g of wheat flour, 6800g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey, 65g of soda and 5000g of oat flour, wherein the stuffing is prepared from the following raw materials by weight: 2100g of thin diced ham, 900g of fat diced ham, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nut.
Preferably, the highland barley flavor skin is prepared from the following raw materials in parts by weight: 5000g of highland barley flour, 12000g of wheat flour, 6000g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey and 65g of soda, wherein the filling is prepared from the following raw materials in parts by weight: 2100g of thin diced ham, 900g of fat diced ham, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nut.
A method for making a multi-taste leg-stretching pancake comprises the following steps: preparing the required food materials, preparing inner stuffing and outer skin, dividing the outer skin into components according to the required weight, wrapping the ham stuffing, forming, baking until the surface of the Xuan shank small cake is golden yellow, taking out of a furnace, cooling, and packaging.
Preferably, the method for making the stuffing comprises the following steps: weighing the thin diced ham, the fat diced ham, the cooked flour, the white granulated sugar, the honey and the pine nut according to corresponding weight, and mixing all the raw materials together and stirring uniformly.
The invention has the beneficial effects that: the preparation process is simple, and the prepared rice cake with rice, ham and rice has various tastes, novel and unique taste, outstanding mouthfeel, excellent fragrance, lasting fragrance, crisp and delicious taste and high nutritional value.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The specific implementation mode adopts the following technical scheme: the multi-taste leg-spreading pancake is composed of a wrapper and an inner stuffing, wherein the wrapper is provided with a wheat-flavored wrapper, a noodle-nourishing wrapper, an oat-flavored wrapper and a highland barley-flavored wrapper, the inner stuffing is respectively wrapped inside the wheat-flavored wrapper, the buckwheat-flavored wrapper, the oat-flavored wrapper and the highland barley-flavored wrapper to prepare the wheat-flavored leg-spreading pancake, the buckwheat-flavored leg-spreading pancake, the oat-flavored leg-spreading pancake and the highland barley-flavored leg-spreading pancake, and the inner stuffing is prepared from the following raw materials: lean diced ham, fat diced ham, cooked flour, white granulated sugar, honey and pine nut.
A method for making a multi-taste leg-stretching pancake comprises the following steps: preparing food materials corresponding to wheat flour flavor, buckwheat flavor, oat flavor rice leg cakes and highland barley flavor rice leg biscuits, preparing inner stuffing and outer skins with various flavors, dividing the outer skins into components according to required weight, wrapping the ham stuffing, forming, baking, taking out of a furnace, cooling, and packaging.
It is worth noting that the preparation method of the stuffing comprises the following steps: weighing the thin diced ham, the fat diced ham, the cooked flour, the white granulated sugar, the honey and the pine nut according to corresponding weight, and mixing all the raw materials together and stirring uniformly.
The preparation method is simple, the prepared rice-ham pancake has various tastes, has various tastes of wheat flour, buckwheat flour, oat flour and highland barley, is novel and unique in taste, outstanding in taste and crispy and tasty, the inner stuffing adopts thin diced ham, fat diced ham, cooked flour, white granulated sugar, honey and pine nuts as the pie stuffing, the taste and the nutritional value of the rice-ham pancake can be greatly improved, the added honey is rich in nutrition, and the rice-ham pancake contains various inorganic salts with similar concentration to human serum, various organic acids such as vitamins, iron, calcium, copper, manganese, potassium and the like, trace elements beneficial to human health, fructose, glucose, amylase, oxidase, reductase and the like, and can neutralize the greasy taste of the diced rice. The rice cake prepared by the method has lasting fragrance, is crisp but not scattered when being eaten, is crisp and fragrant when being eaten, is sweet with salty taste, is oily but not greasy, has unique fragrance, is suitable for people of all ages, has high nutritional value, and has wide market prospect.
Example 1: the wheat-flavored rice leg-spreading pancake comprises wheat-flavored outer wrappers and inner fillings, wherein the wheat-flavored outer wrappers are prepared from the following raw materials in parts by weight: 20000g of wheat flour, 6800g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey and 65g of soda, wherein the inner stuffing is prepared from the following raw materials in parts by weight: 4200g of thin ham dices, 1800g of fat ham dices, 400g of cooked flour, 1500g of white granulated sugar, 100g of honey and 500g of pine nuts.
The preparation method comprises the following steps: (1) preparing required food materials: 20000g of wheat flour, 6800g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey, 65g of soda and inner stuffing, wherein the inner stuffing is prepared by putting 4200g of lean ham dices, 1800g of fat ham dices, 400g of cooked flour, 1500g of white granulated sugar, 100g of honey and 500g of pine nuts together and stirring uniformly;
(2) mixing white granulated sugar, honey, soda and drinking water, adding appropriate amount of wheat flour, stirring, adding edible lard, stirring, adding rest wheat flour, stirring, and cutting;
(3) cutting into 17g portions according to the required weight;
(4) wrapping with ham stuffing, molding, and baking;
(5) baking until the surface of the rice leg pancake is golden yellow, taking out of the furnace, cooling, and packaging.
Example 2: the buckwheat-flavor leg-spreading pancake comprises buckwheat-flavor outer skin and inner stuffing, wherein the noodle-nourishing outer skin is prepared from the following raw materials in parts by weight: 5000g of wheat flour, 3000g of drinking water, 2000g of white granulated sugar, 1500g of soybean oil, 1500g of buckwheat powder, 10g of baking powder and 5g of edible potassium alum, wherein the stuffing is prepared from the following raw materials in parts by weight: 2100g of thin diced ham, 900g of fat diced ham, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nut.
The preparation method comprises the following steps:
(1) preparing required food materials: 5000g of wheat flour, 3000g of drinking water, 2000g of white granulated sugar, 1500g of soybean oil, 1500g of buckwheat powder, 10g of baking powder, 5g of edible potassium alum and inner stuffing, wherein the inner stuffing is prepared by putting 2100g of lean diced ham, 900g of fat diced ham, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nut together and stirring uniformly;
(2) stirring white granulated sugar, buckwheat flour and baking powder together, boiling edible potassium alum and drinking water, pouring into the stirred buckwheat flour, stirring, adding soybean oil, stirring uniformly, adding wheat flour, stirring uniformly, and cutting;
(3) cutting into 17g portions according to the required weight;
(4) cutting, wrapping with ham stuffing, molding, and baking;
(5) baking until the surface of the rice leg pancake is slightly red, taking out of the furnace, cooling and packaging.
Example 3: the oat flavored rice leg patty consists of oat flavored outer skins and inner stuffing, wherein the oat flavored outer skins are prepared from the following raw materials in parts by weight: 15000g of wheat flour, 6800g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey, 65g of soda and 5000g of oat flour, wherein the stuffing is prepared from the following raw materials by weight: 2100g of thin diced ham, 900g of fat diced ham, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nut.
The preparation method comprises the following steps: (1) preparing required food materials: 15000g of wheat flour, 6800g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey, 65g of soda, 5000g of oat flour and inner stuffing, wherein the inner stuffing is prepared by putting 2100g of lean ham dices, 900g of fat ham dices, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nuts together and stirring uniformly;
(2) firstly, mixing oat flour, white granulated sugar, honey, soda and drinking water, stirring, adding a proper amount of wheat flour, stirring uniformly, adding edible lard, stirring uniformly, adding the rest wheat flour, stirring uniformly, and then cutting;
(3) cutting into 17g portions according to the required weight;
(4) cutting, wrapping with ham stuffing, molding, and baking;
(5) baking until the surface of the rice leg pancake is golden yellow, taking out of the furnace, cooling, and packaging.
Example 4: the highland barley flavor leg-spreading pancake comprises highland barley flavor outer skin and inner stuffing, wherein the highland barley flavor outer skin is prepared from the following raw materials in parts by weight: 5000g of highland barley flour, 12000g of wheat flour, 6000g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey and 65g of soda, wherein the filling is prepared from the following raw materials in parts by weight: 2100g of thin diced ham, 900g of fat diced ham, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nut.
The preparation method comprises the following steps: (1) preparing required food materials: 5000g of highland barley flour, 12000g of wheat flour, 6000g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey, 65g of soda and inner stuffing, wherein the inner stuffing is prepared by putting 2100g of lean diced ham, 900g of fat diced ham, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nut together and stirring uniformly;
(2) mixing semen Avenae Nudae powder, white sugar, Mel, soda and drinking water, stirring, adding appropriate amount of wheat flour, stirring, adding edible adeps Sus Domestica, stirring, adding rest wheat flour, stirring, and cutting;
(3) cutting into 17g portions according to the required weight;
(4) cutting, wrapping with ham stuffing, molding, and baking;
(5) baking until the surface of the rice leg pancake is golden yellow, taking out of the furnace, cooling, and packaging.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (7)

1. The multi-taste leg-spreading pancake is characterized by comprising a wrapper and inner stuffing, wherein the wrapper is provided with a wheat-flavor wrapper, a buckwheat-flavor wrapper, an oat-flavor wrapper and a highland barley-flavor wrapper, the inner stuffing is respectively wrapped inside the wheat-flavor wrapper, the buckwheat-flavor wrapper, the oat-flavor wrapper and the highland barley-flavor wrapper to prepare the wheat-flavor leg-spreading pancake, the buckwheat-flavor leg-spreading pancake, the oat-flavor leg-spreading pancake and the highland barley-flavor leg-spreading pancake, and the inner stuffing is prepared from the following raw materials: lean diced ham, fat diced ham, cooked flour, white granulated sugar, honey and pine nut.
2. The multi-flavor rice leg patty as claimed in claim 1, wherein the wheat flavor crust is prepared from the following raw materials by weight: 20000g of wheat flour, 6800g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey and 65g of soda, wherein the inner stuffing is prepared from the following raw materials in parts by weight: 4200g of thin ham dices, 1800g of fat ham dices, 400g of cooked flour, 1500g of white granulated sugar, 100g of honey and 500g of pine nuts.
3. The multi-flavor ham pancake as claimed in claim 1, wherein the buckwheat-flavored crust is prepared from the following raw materials by weight: 5000g of wheat flour, 3000g of drinking water, 2000g of white granulated sugar, 1500g of soybean oil, 1500g of buckwheat powder, 10g of baking powder and 5g of edible potassium alum, wherein the stuffing is prepared from the following raw materials in parts by weight: 2100g of thin diced ham, 900g of fat diced ham, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nut.
4. The multi-flavor ham pancake as claimed in claim 1, wherein the oat-flavored outer layer is prepared from the following raw materials by weight: 15000g of wheat flour, 6800g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey, 65g of soda and 5000g of oat flour, wherein the stuffing is prepared from the following raw materials by weight: 2100g of thin diced ham, 900g of fat diced ham, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nut.
5. The multi-flavor rice leg patty as claimed in claim 1, wherein the highland barley-flavored crust is prepared from the following raw materials by weight: 5000g of highland barley flour, 12000g of wheat flour, 6000g of edible lard, 3500g of drinking water, 3000g of white granulated sugar, 1000g of honey and 65g of soda, wherein the filling is prepared from the following raw materials in parts by weight: 2100g of thin diced ham, 900g of fat diced ham, 300g of cooked flour, 1500g of white granulated sugar, 60g of honey and 300g of pine nut.
6. A method for making a multi-taste leg-stretching pancake is characterized by comprising the following steps: preparing the food materials required by preparing the outer skin and the inner stuffing, preparing the inner stuffing and the outer skin, dividing the outer skin into the components according to the required weight, wrapping the ham stuffing, forming, baking, taking out of a furnace for cooling after the surface of the rice leg pancake is golden yellow, and packaging after cooling.
7. The method for making the multi-flavor leg-spreading pancake as claimed in claim 6, wherein the method for making the inner stuffing comprises the following steps: weighing the thin diced ham, the fat diced ham, the cooked flour, the white granulated sugar, the honey and the pine nut according to corresponding weight, and mixing all the raw materials together and stirring uniformly.
CN201911058931.6A 2019-11-01 2019-11-01 Multi-taste leg-stretching small cake and making method thereof Pending CN110786359A (en)

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102379322A (en) * 2010-11-23 2012-03-21 张国生 Xuanwei ham moon cake
CN105211157A (en) * 2014-05-27 2016-01-06 曲靖市吉庆园食品有限公司 Bitter buckwheat ham cake and production method
CN106417494A (en) * 2016-10-26 2017-02-22 昆明饭店有限公司 Hard crust ham moon cake and preparation method thereof
CN106720052A (en) * 2016-12-27 2017-05-31 六盘水麦奇食品有限公司 A kind of Yunnan ham cake and preparation method thereof
CN107668145A (en) * 2017-11-23 2018-02-09 咀香园健康食品（中山）有限公司 A kind of highland barley joss stick produced in Xizang pig ham mixed nuts concealed moon cake and preparation method thereof
CN107788072A (en) * 2017-11-09 2018-03-13 王恩斌 A kind of oat ham mooncake
CN107821544A (en) * 2017-11-24 2018-03-23 贵州双威食品开发有限公司 A kind of ham buckwheat cake and preparation method thereof
CN109418374A (en) * 2017-08-29 2019-03-05 攀枝花市红蜻蜓食品有限责任公司 A kind of small ham mooncake of honey
CN110178876A (en) * 2019-06-06 2019-08-30 曹兰晶 A kind of buckwheat cake and preparation method thereof

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102379322A (en) * 2010-11-23 2012-03-21 张国生 Xuanwei ham moon cake
CN105211157A (en) * 2014-05-27 2016-01-06 曲靖市吉庆园食品有限公司 Bitter buckwheat ham cake and production method
CN106417494A (en) * 2016-10-26 2017-02-22 昆明饭店有限公司 Hard crust ham moon cake and preparation method thereof
CN106720052A (en) * 2016-12-27 2017-05-31 六盘水麦奇食品有限公司 A kind of Yunnan ham cake and preparation method thereof
CN109418374A (en) * 2017-08-29 2019-03-05 攀枝花市红蜻蜓食品有限责任公司 A kind of small ham mooncake of honey
CN107788072A (en) * 2017-11-09 2018-03-13 王恩斌 A kind of oat ham mooncake
CN107668145A (en) * 2017-11-23 2018-02-09 咀香园健康食品（中山）有限公司 A kind of highland barley joss stick produced in Xizang pig ham mixed nuts concealed moon cake and preparation method thereof
CN107821544A (en) * 2017-11-24 2018-03-23 贵州双威食品开发有限公司 A kind of ham buckwheat cake and preparation method thereof
CN110178876A (en) * 2019-06-06 2019-08-30 曹兰晶 A kind of buckwheat cake and preparation method thereof

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