CN110915929A - Fingered citron-Chinese yam cheese strip and preparation method thereof - Google Patents
Fingered citron-Chinese yam cheese strip and preparation method thereof Download PDFInfo
- Publication number
- CN110915929A CN110915929A CN201911148552.6A CN201911148552A CN110915929A CN 110915929 A CN110915929 A CN 110915929A CN 201911148552 A CN201911148552 A CN 201911148552A CN 110915929 A CN110915929 A CN 110915929A
- Authority
- CN
- China
- Prior art keywords
- parts
- cheese
- powder
- yam
- fingered citron
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses fingered citron, Chinese yam and cheese sticks and a preparation method thereof. The method specifically comprises the following steps: 20-40 parts of fingered citron yam powder, 300 parts of cheese 260-containing materials, 3-5 parts of lily powder, 1-3 parts of poria cocos powder, 60-100 parts of milk, 120 parts of eggs 100-containing materials, 0.1-0.3 part of aloe powder, 20-40 parts of butter, 15-20 parts of lemon juice, 20-40 parts of chocolate, 30-50 parts of xylitol, 5-10 parts of Liuan Guapian tea and 120 parts of soda biscuits are mixed, steamed and refrigerated to prepare the Buddha hand yam cheese strips. The fingered citron, Chinese yam and cheese strips prepared by the method are rich in nutrition, soft and dense in taste, moderate in sweetness and light Chinese yam flavor. Has the effects of invigorating spleen and replenishing qi, and caring skin.
Description
Technical Field
The invention relates to the field of food and preparation thereof, in particular to fingered citron, Chinese yam and cheese sticks and a preparation method thereof.
Technical Field
The main production area of the fingered citron Chinese yam is the junction of the Dabie mountain area and the plain of the middle and lower reaches of the Yangtze river. It features unique taste and rich nutrients. The fingered citron Chinese yam contains a large amount of starch, protein and other various nutrient elements. Has the effects of removing dysphoria with smothery sensation, invigorating heart-qi deficiency, strengthening tendons and bones, invigorating kidney-qi, invigorating spleen and stomach, lowering blood pressure, delaying aging, and prolonging life, and is a rare green food.
Liuan melon tea is a special green tea. Has long history and rich cultural connotation. According to research, the Liuan melon tea is not only beneficial to preventing and inhibiting cancers and health care and treatment of cardiovascular diseases, but also beneficial to losing weight, cleaning intestinal fat and the like. The tea has effects of clearing heat, eliminating dryness, removing toxic substance and caring skin. The beverage is a healthy beverage for relieving summer heat and quenching thirst for modern people.
Cheese is a food material rich in nutrients and contains various nutrient elements such as calcium, vitamins and proteins. The calcium and protein content is high, and the calcium and protein can be easily absorbed by human body, and is suitable for people needing calcium supplement, and people with weak gastrointestinal digestion can eat the calcium-enriched food.
Most cheese strips on the market are too sweet and greasy, the nutrient elements are single, and the production process is very easy to become fat due to the addition of too much cane sugar, which can cause dental caries.
Compared with most cheese strips on the market, the fingered citron-yam cheese strips have the advantages that the xylitol is used for replacing the cane sugar, the sugar intake is reduced, and the decayed teeth can be prevented; the fingered citron yam powder is used for replacing starch, and raw materials such as Liuan melon tea, lily powder, aloe powder and the like are added into the powder, so that the fingered citron yam cheese strip has various nutrient elements necessary for a human body, and is a food suitable for people of all ages.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the fingered citron Chinese yam cheese strip which is rich in nutrition, has soft and dense mouthfeel, has sweet aftertaste and has light Chinese yam flavor, and the preparation method thereof.
In order to achieve the above object, the scheme of the invention is as follows;
in a first aspect, the invention provides a fingered citron, Chinese yam and cheese strip, which is characterized in that: the material comprises the following raw materials in parts by weight: 20-40 parts of fingered citron yam powder, 300 parts of cheese 260-containing materials, 3-5 parts of lily powder, 1-3 parts of poria cocos powder, 60-100 parts of milk, 120 parts of eggs 100-containing materials, 0.1-0.3 part of aloe powder, 20-40 parts of butter, 15-20 parts of lemon juice, 20-40 parts of chocolate, 30-50 parts of xylitol, 5-10 parts of Liuan Guapian tea and 120 parts of soda biscuits.
Preferably, the feed comprises the following raw materials in parts by weight: 40 parts of fingered citron yam powder, 300 parts of cheese, 5 parts of lily powder, 3 parts of poria cocos powder, 120 parts of eggs, 0.3 part of aloe powder, 40 parts of butter, 20 parts of lemons, 40 parts of chocolate, 50 parts of xylitol, 10 parts of Liuan melon piece tea and 120 parts of soda biscuits.
In a second aspect, the invention provides a method for preparing the fingered citron, Chinese yam and cheese sticks, which is characterized in that: preparing raw materials according to the following parts by mass: 20-40 parts of fingered citron yam powder, 300 parts of cheese 260-containing materials, 3-5 parts of lily powder, 1-3 parts of poria cocos powder, 60-100 parts of milk, 120 parts of eggs 100-containing materials, 0.1-0.3 part of aloe powder, 20-40 parts of butter, 15-20 parts of lemon juice, 20-40 parts of chocolate, 30-50 parts of xylitol, 5-10 parts of Liuan Guapian tea and 120 parts of soda biscuits; the method comprises the following specific steps:
(1) selecting fresh Chinese yam with no damage to the surface and slight mucus, peeling, cleaning, slicing, drying at 60 deg.C for 24 hr, pulverizing, sieving with 60 mesh sieve, and storing in fresh-keeping bag;
(2) heating chocolate 20-40 parts and butter 20-40 parts in water bath to form liquid, uniformly stirring biscuit powder 100-120 parts and chocolate sauce, pouring into a mold, uniformly mixing with butter, uniformly distributing, compacting with a spoon, and refrigerating for later use;
(3) soaking Liuan melon tea in boiling water according to the mass ratio of 10g to 250mL, and standing for later use;
(4) taking out cheese from a refrigerating chamber, softening the cheese at room temperature, and uniformly mixing the cheese with xylitol according to the parts by mass: 300 parts of cheese 260-50 parts of xylitol are poured into the egg beater and beaten at low speed to be smooth and particle-free;
(5) mixing and fermenting 120 parts of eggs, 20-40 parts of fingered citron yam powder, 3-5 parts of lily powder, 1-3 parts of tuckahoe powder, 0.1-0.3 part of aloe powder, 60-100 parts of milk, 15-20 parts of lemon juice and 30-50 parts of Liuan melon tea water uniformly; sequentially adding the raw materials, beating at low speed to be smooth and particle-free, adding the next raw material, and finally obtaining cheese paste;
(6) pouring the cheese raw paste obtained in the step (4) into the biscuit bottom prepared in the step (2);
(7) putting the raw cheese paste into an upper layer baking tray, pouring Liuan melon tea water into a lower layer baking tray, preheating for 10min at 160 ℃, steaming and baking for 30-50 min by upper and lower fire until the cheese surface is golden yellow;
(8) cooling the finished product, demolding, refrigerating in a refrigerator at 0-5 deg.C for 4 hr, cutting into strips with length of 7cm and width of 3cm, and vacuum packaging to obtain fructus Citri Sarcodactylis, rhizoma Dioscoreae and cheese strip;
further, the Liuan melon tea added in the step (5) is room-temperature tea; the Liuan melon tea water in the step (7) is tea water with the temperature of 70-80 ℃.
Preferably, the milk is Mongolian pure milk, the biscuit is a Taiping original soda biscuit, the cheese is Mucoca blue Domausury cheese, and the chocolate is dove black chocolate.
The fingered citron, Chinese yam and cheese sticks have the main functions that:
the components of the fingered citron yam cheese strips, namely the fingered citron yam, have a large amount of starch, protein and various vitamins, and have various effects of strengthening the spleen, nourishing the stomach and the like. The Liuan melon tea added in the tea has the effects of clearing heat, removing dryness and clearing intestines and stomach.
The cheese strips with the fingered citron, the yam and the cheese strip as the main raw materials are rich in nutrition, the calcium content is high, the calcium in the cheese is very easy to be absorbed by human bodies, and the cheese strips are a good choice for people needing calcium supplement.
The invention has the following advantages and effects:
(1) the invention takes cheese as a main raw material and fingered citron yam, Liuan melon tea and the like as auxiliary materials, and the preparation method is simple;
(2) according to the invention, the fingered citron Chinese yam is dried and powdered, so that the influence of the fingered citron Chinese yam on the color of cheese sticks is reduced, and the special smell of the fingered citron Chinese yam is reduced;
(3) the fingered citron, Chinese yam and cheese sticks provided by the invention are fragrant and sweet in mouth feel and unique in flavor. The fingered citron, Chinese yam, cheese and Liu' an melon tea have multiple effects, and the product can effectively supplement calcium and other vitamins required by a human body.
The fingered citron, Chinese yam and cheese strips prepared according to the process steps are rich in nutrition, soft and dense in taste, sweet after taste and light Chinese yam flavor.
Detailed Description
The present invention is further described in detail with reference to the following specific examples.
Example 1
The invention relates to a preparation method of fingered citron, Chinese yam and cheese sticks, which comprises the following specific process steps:
(1) selecting fresh Chinese yam with no damage to the surface and slight mucus, peeling, cleaning, slicing, drying at 60 deg.C for 24 hr, pulverizing, sieving with 60 mesh sieve, and storing in fresh-keeping bag;
(2) heating chocolate 40 parts and butter 40 parts in water bath to form liquid, uniformly stirring biscuit powder 120 parts and chocolate sauce, pouring into a mold, uniformly mixing with butter, uniformly distributing, compacting with a spoon, and refrigerating for later use;
(3) soaking Liuan melon tea in boiling water according to the mass ratio of 10g to 250mL, and placing aside for later use;
(4) taking out cheese from a refrigerating chamber, softening the cheese at room temperature, and uniformly mixing the cheese with xylitol according to the parts by mass: 300 parts of cheese and 50 parts of xylitol are poured into an egg beater and beaten at a low speed to be smooth and particle-free;
(5) 120 parts of eggs, 40 parts of fingered citron yam powder, 5 parts of lily powder, 3 parts of tuckahoe powder, 0.3 part of aloe powder, 100 parts of milk, 20 parts of lemon juice and 50 parts of Liuan melon tea are mixed uniformly and beaten. It is noted that various raw materials are added in sequence, and the raw materials are beaten at low speed to be in a smooth and particle-free state and then added with the next raw material to obtain cheese paste;
(6) pouring the cheese raw paste obtained in the step (4) into the biscuit bottom prepared in the step (2);
(7) putting the raw cheese paste into an upper layer baking tray, pouring Liuan melon tea water into a lower layer baking tray, preheating for 10min at 160 ℃, steaming and baking for 30-50 min by upper and lower fire until the cheese surface is golden yellow;
(8) and cooling the finished product, demolding, refrigerating in a refrigerator at 0-5 ℃ for about four hours, cutting into long strips with the length of about 7cm and the width of 3cm, and vacuum packaging to obtain the finished product of the fingered citron, Chinese yam and cheese strips.
Example 2
The invention relates to a preparation method of fingered citron, Chinese yam and cheese sticks, which comprises the following specific process steps:
(1) selecting fresh Chinese yam with no damage to the surface and slight mucus, peeling, cleaning, slicing, drying at 60 deg.C for 24 hr, pulverizing, sieving with 60 mesh sieve, and storing in fresh-keeping bag;
(2) heating chocolate 30 parts and butter 30 parts in water bath to form liquid, uniformly stirring biscuit powder 110 parts and chocolate sauce, pouring into a mold, uniformly mixing with butter, uniformly distributing, compacting with a spoon, and refrigerating for later use;
(3) soaking Liuan melon tea in boiling water according to the mass ratio of 10g to 250mL, and placing aside for later use;
(4) taking out cheese from a refrigerating chamber, softening the cheese at room temperature, and uniformly mixing the cheese with xylitol according to the parts by mass: 280 parts of cheese and 40 parts of xylitol are poured into an egg beater and beaten at a low speed to be smooth and particle-free;
(5) mixing 110 parts of eggs, 30 parts of fingered citron yam powder, 4 parts of lily powder, 2 parts of tuckahoe powder, 0.2 part of aloe powder, 80 parts of milk, 17.5 parts of lemon juice and 40 parts of Liuan melon tea water uniformly and beating. It is noted that various raw materials are added in sequence, and the raw materials are beaten at low speed to be in a smooth and particle-free state and then added with the next raw material to obtain cheese paste;
(6) pouring the cheese raw paste obtained in the step (4) into the biscuit bottom prepared in the step (2);
(7) putting the raw cheese paste into an upper layer baking tray, pouring Liuan melon tea water into a lower layer baking tray, preheating for 10min at 160 ℃, steaming and baking for 30-50 min by upper and lower fire until the cheese surface is golden yellow;
(8) and cooling the finished product, demolding, refrigerating in a refrigerator at 0-5 ℃ for about four hours, cutting into long strips with the length of about 7cm and the width of 3cm, and vacuum packaging to obtain the finished product of the fingered citron, Chinese yam and cheese strips.
Example 3
The invention relates to a preparation method of fingered citron, Chinese yam and cheese sticks, which comprises the following specific process steps:
(1) selecting fresh Chinese yam with no damage to the surface and slight mucus, peeling, cleaning, slicing, drying at 60 deg.C for 24 hr, pulverizing, sieving with 60 mesh sieve, and storing in fresh-keeping bag;
(2) heating 20 parts of chocolate and 20 parts of butter in water bath to form liquid, uniformly stirring 100 parts of biscuit powder and chocolate sauce, pouring into a mold, uniformly mixing with the butter, uniformly distributing, compacting by using a spoon, and refrigerating for later use;
(3) soaking Liuan melon tea in boiling water according to the mass ratio of 10g to 250mL, and placing aside for later use;
(4) taking out cheese from a refrigerating chamber, softening the cheese at room temperature, and uniformly mixing the cheese with xylitol according to the parts by mass: 260 parts of cheese and 30 parts of xylitol are poured into an egg beater and beaten at a low speed to be smooth and particle-free;
(5) mixing 100 parts of eggs, 20 parts of fingered citron yam powder, 3 parts of lily powder, 1 part of tuckahoe powder, 0.1 part of aloe powder, 60 parts of milk, 15 parts of lemon juice and 30 parts of Liuan melon tea water uniformly and beating. It is noted that various raw materials are added in sequence, and the raw materials are beaten at low speed to be in a smooth and particle-free state and then added with the next raw material to obtain cheese paste;
(6) pouring the cheese raw paste obtained in the step (4) into the biscuit bottom prepared in the step (2);
(7) putting the raw cheese paste into an upper layer baking tray, pouring Liuan melon tea water into a lower layer baking tray, preheating for 10min at 160 ℃, steaming and baking for 30-50 min by upper and lower fire until the cheese surface is golden yellow;
(8) cooling, demolding, refrigerating at 0-5 deg.C for about four hours, cutting into strips with length of about 7cm and width of 3cm, and vacuum packaging to obtain Fingered citron, rhizoma Dioscoreae and cheese strip
Sensory evaluation
The sensory evaluation of the samples was randomly supplied to 7 persons using the sensory evaluation of table one as a standard, and the above cases were subjected to sensory evaluation to obtain sensory evaluation scores shown in table two. The fingered citron, Chinese yam and cheese sticks prepared by the method have high sensory evaluation score and are good food.
TABLE 1 sensory evaluation criteria
Table 2 sensory evaluation scores for examples 1, 2 and 3
Claims (4)
1. A fingered citron, Chinese yam and cheese strip is characterized in that: the material comprises the following raw materials in parts by weight: 20-40 parts of fingered citron yam powder, 300 parts of cheese 260-containing materials, 3-5 parts of lily powder, 1-3 parts of poria cocos powder, 60-100 parts of milk, 120 parts of eggs 100-containing materials, 0.1-0.3 part of aloe powder, 20-40 parts of butter, 15-20 parts of lemon juice, 20-40 parts of chocolate, 30-50 parts of xylitol, 5-10 parts of Liuan Guapian tea and 120 parts of soda biscuits.
2. The bergamot, yam and cheese stick as claimed in claim 1, wherein: the material comprises the following raw materials in parts by weight: 40 parts of fingered citron yam powder, 300 parts of cheese, 5 parts of lily powder, 3 parts of poria cocos powder, 120 parts of eggs, 0.3 part of aloe powder, 40 parts of butter, 20 parts of lemons, 40 parts of chocolate, 50 parts of xylitol, 10 parts of Liuan melon piece tea and 120 parts of soda biscuits.
3. A method of preparing the bergamot, yam and cheese sticks of claim 1, wherein: preparing raw materials according to the following parts by mass: 20-40 parts of fingered citron yam powder, 300 parts of cheese 260-containing materials, 3-5 parts of lily powder, 1-3 parts of poria cocos powder, 60-100 parts of milk, 120 parts of eggs 100-containing materials, 0.1-0.3 part of aloe powder, 20-40 parts of butter, 15-20 parts of lemon juice, 20-40 parts of chocolate, 30-50 parts of xylitol, 5-10 parts of Liuan Guapian tea and 120 parts of soda biscuits; the method comprises the following specific steps:
(1) selecting fresh Chinese yam with no damage to the surface and slight mucus, peeling, cleaning, slicing, drying at 60 deg.C for 24 hr, pulverizing, sieving with 60 mesh sieve, and storing in fresh-keeping bag;
(2) heating chocolate 20-40 parts and butter 20-40 parts in water bath to form liquid, uniformly stirring biscuit powder 100-120 parts and chocolate sauce, pouring into a mold, uniformly mixing with butter, uniformly distributing, compacting with a spoon, and refrigerating for later use;
(3) soaking Liuan melon tea in boiling water according to the mass ratio of 10g to 250mL, and standing for later use;
(4) taking out cheese from a refrigerating chamber, softening the cheese at room temperature, and uniformly mixing the cheese with xylitol according to the parts by mass: 300 parts of cheese 260-50 parts of xylitol are poured into the egg beater and beaten at low speed to be smooth and particle-free;
(5) mixing and fermenting 120 parts of eggs, 20-40 parts of fingered citron yam powder, 3-5 parts of lily powder, 1-3 parts of tuckahoe powder, 0.1-0.3 part of aloe powder, 60-100 parts of milk, 15-20 parts of lemon juice and 30-50 parts of Liuan melon tea water uniformly; sequentially adding the raw materials, beating at low speed to be smooth and particle-free, adding the next raw material, and finally obtaining cheese paste;
(6) pouring the cheese raw paste obtained in the step (4) into the biscuit bottom prepared in the step (2);
(7) putting the raw cheese paste into an upper layer baking tray, pouring Liuan melon tea water into a lower layer baking tray, preheating for 10min at 160 ℃, steaming and baking for 30-50 min by upper and lower fire until the cheese surface is golden yellow;
(8) and cooling the finished product, demolding, refrigerating in a refrigerator at 0-5 ℃ for 4 hours, cutting into strips with the length of 7cm and the width of 3cm, and vacuum packaging to obtain the finished product of the fingered citron, the yam and the cheese strips.
4. The method for preparing fingered citron, Chinese yam and cheese sticks as claimed in claim 3, wherein the method comprises the following steps: the Liuan melon tea added in the step (5) is room-temperature tea; the Liuan melon tea water in the step (7) is tea water with the temperature of 70-80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911148552.6A CN110915929A (en) | 2019-11-21 | 2019-11-21 | Fingered citron-Chinese yam cheese strip and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911148552.6A CN110915929A (en) | 2019-11-21 | 2019-11-21 | Fingered citron-Chinese yam cheese strip and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110915929A true CN110915929A (en) | 2020-03-27 |
Family
ID=69850559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911148552.6A Pending CN110915929A (en) | 2019-11-21 | 2019-11-21 | Fingered citron-Chinese yam cheese strip and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110915929A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296582A (en) * | 2020-04-13 | 2020-06-19 | 广东东泽食品科技有限公司 | Cheese powder, method for producing the same, and cheese-flavored food |
| CN112400959A (en) * | 2020-11-24 | 2021-02-26 | 舟山海之最食品有限公司 | Preparation method of additive-free cheese crisps |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS568641A (en) * | 1979-06-29 | 1981-01-29 | Nissan Shoji Kk | Treatment of yam |
| CN103766449A (en) * | 2014-01-17 | 2014-05-07 | 广西德然生物科技有限公司 | Health-care Chinese yam biscuit |
| CN105767659A (en) * | 2014-12-26 | 2016-07-20 | 天长市地震办公室 | Chinese yam-glutinous rice dumpling |
| CN109362842A (en) * | 2018-12-26 | 2019-02-22 | 光明乳业股份有限公司 | A kind of cheese cake and preparation method thereof |
| CN109645077A (en) * | 2019-03-06 | 2019-04-19 | 刘文海 | Yam and Job's tear seed cheese cake and preparation method thereof |
-
2019
- 2019-11-21 CN CN201911148552.6A patent/CN110915929A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS568641A (en) * | 1979-06-29 | 1981-01-29 | Nissan Shoji Kk | Treatment of yam |
| CN103766449A (en) * | 2014-01-17 | 2014-05-07 | 广西德然生物科技有限公司 | Health-care Chinese yam biscuit |
| CN105767659A (en) * | 2014-12-26 | 2016-07-20 | 天长市地震办公室 | Chinese yam-glutinous rice dumpling |
| CN109362842A (en) * | 2018-12-26 | 2019-02-22 | 光明乳业股份有限公司 | A kind of cheese cake and preparation method thereof |
| CN109645077A (en) * | 2019-03-06 | 2019-04-19 | 刘文海 | Yam and Job's tear seed cheese cake and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 李湘庭 等: "《实用蛋糕点心一本全》", 31 October 2009, 汕头大学出版社 * |
| 贾甜等: "山药奶酪蛋糕的研制", 《食品工业》 * |
| 黎国雄主编: "《在家学烘焙》", 31 July 2013, 黑龙江科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296582A (en) * | 2020-04-13 | 2020-06-19 | 广东东泽食品科技有限公司 | Cheese powder, method for producing the same, and cheese-flavored food |
| CN112400959A (en) * | 2020-11-24 | 2021-02-26 | 舟山海之最食品有限公司 | Preparation method of additive-free cheese crisps |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101194635A (en) | Blood-nourishing face-nourishing health care biscuit and its manufacturing method | |
| KR100770038B1 (en) | A manufacturing method of steamed bread with sweet bean jam | |
| CN110915929A (en) | Fingered citron-Chinese yam cheese strip and preparation method thereof | |
| CN107333960A (en) | A kind of bark of eucommia radix glycyrrhizae chocolate and preparation method thereof | |
| KR101540105B1 (en) | kneading composition using Saposhnikovia divaricata and maesil, pastry and manufacturing method of pastry | |
| KR101718435B1 (en) | Manufacturing method of tarte having orostachys japonicus and tarte manufactured by the same method | |
| KR102300693B1 (en) | Garlic bread manufacturing method and garlic bread using the same | |
| CN104814094A (en) | Chicken sandwich biscuits and preparation method thereof | |
| CN107197977A (en) | A kind of preparation method and applications of the former tea of peony | |
| CN114680288A (en) | Preparation method of multi-flavor spicy fermented soya beans | |
| CN112352911A (en) | Health-preserving glutinous rice cake and making process thereof | |
| CN113693230A (en) | Edible silkworm product and its production process | |
| CN106616321A (en) | Preparation method for health-maintaining convenient stewed noodles | |
| CN106234536A (en) | A kind of coarse grain biscuit | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| CN111011492A (en) | Fingered citron and Chinese yam frozen yogurt block and preparation method thereof | |
| CN109430491A (en) | A kind of preparation process of ginger soft sweets | |
| CN104413242A (en) | Vetch preserved fruit with efficacies of tonifying kidneys, regulating menstruation and clearing away heat and toxic materials | |
| CN106342996A (en) | Rose apple cake jelly having fruit wine flavor and preparation method | |
| CN106259600A (en) | Yoghourt Fructus Cucurbitae moschatae taste mushroom biscuit and preparation method thereof | |
| CN106465858A (en) | A kind of preparation method of the Radix Chuanminshen local flavor pot-stewed chicken wing without water | |
| CN105794941A (en) | Fiddlehead non-fat cake and method for manufacturing same | |
| CN105995818A (en) | Pineapple and pumpkin fruitcake with qi-tonifying and stomach-harmonizing effect | |
| CN116250554A (en) | Low-sugar Cantonese moon cake, white gourd and litchi stuffing and preparation method thereof | |
| CN115669892A (en) | Preparation method of low-sugar health cake with Chinese yam and desiccated coconut |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200327 |
|
| RJ01 | Rejection of invention patent application after publication |