CN112471319A - Mulberry caramel treats and preparation method thereof - Google Patents
Mulberry caramel treats and preparation method thereof Download PDFInfo
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- CN112471319A CN112471319A CN202011514710.8A CN202011514710A CN112471319A CN 112471319 A CN112471319 A CN 112471319A CN 202011514710 A CN202011514710 A CN 202011514710A CN 112471319 A CN112471319 A CN 112471319A
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- mulberry
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- mulberries
- caramel treats
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 137
- 240000000249 Morus alba Species 0.000 title claims abstract description 92
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 46
- 235000013736 caramel Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 59
- 241000218231 Moraceae Species 0.000 claims abstract description 45
- 239000000203 mixture Substances 0.000 claims abstract description 32
- 239000006188 syrup Substances 0.000 claims abstract description 23
- 235000020357 syrup Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 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 14
- 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 14
- 238000005520 cutting process Methods 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000012149 noodles Nutrition 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 238000004898 kneading Methods 0.000 claims abstract description 10
- 238000005096 rolling process Methods 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005187 foaming Methods 0.000 claims abstract description 7
- 238000003825 pressing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 2
- 241000255789 Bombyx mori Species 0.000 description 1
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 description 1
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 235000010703 Modiola caroliniana Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of diet articles, in particular to mulberry caramel treats and a preparation method thereof, wherein the preparation method comprises the following steps: s1, putting the native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid; s2, cleaning fresh mulberries, airing the mulberries until the surfaces of the mulberries are dry, and then putting the mulberries into an oven to be baked into dried mulberries; s3, adding dried mulberries and water into the egg liquid, smashing the mixture into egg and mulberry juice, adding flour into the egg and mulberry juice, kneading the mixture, and standing for 1-1.5 hours; s4, rolling the proofed noodles to be 2mm thick, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot for 40-50S, taking the fried strips out of the pot after the small bubbles appear on the surface, and cooling the fried strips into egg mulberry strips; s5, boiling maltose, honey and water into sticky syrup, mixing the syrup with the egg and mulberry strips, putting the mixture into a mould after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry caramel treats.
Description
Technical Field
The invention relates to the technical field of diet articles, and particularly relates to mulberry caramel treats and a preparation method thereof.
Background
The Ningnan county is silk, the mulberry planting area reaches more than 20 ten thousand acres in the county silkworm county, the mulberry leaves and the mulberries are abundant in yield, but the Ningnan county has single development on accessory products of the mulberry, the mulberry resources are not fully utilized, the caramel treats are popular food for the public, and the caramel treats which use the mulberries as raw materials do not appear in the caramel treats, so that the preparation method of the mulberry caramel treats needs to be provided to fully utilize the regional resources, the regional economy is rapidly increased, and the mulberry caramel treats with good taste are prepared.
Disclosure of Invention
The invention aims to provide a mulberry caramel treats and a preparation method thereof, and solves the problems that mulberry is limited to be used in the food industry and the development means of mulberry products is single.
In order to solve the above technical problem, a first technical solution adopted by the present invention is as follows:
the mulberry caramel treats are prepared from the following raw materials: mulberry, native egg, flour, oil, maltose and honey.
The second technical scheme adopted by the invention is as follows:
a method of making mulberry caramel treats as claimed in claim 1, comprising the steps of:
s1, putting the native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh mulberries, airing the mulberries until the surfaces of the mulberries are dry, and then putting the mulberries into an oven to be baked into dried mulberries;
s3, adding dried mulberries and water into the egg liquid, smashing the mixture into egg and mulberry juice, adding flour into the egg and mulberry juice, kneading the mixture, and standing for 1-1.5 hours;
s4, rolling the proofed noodles to be 2mm thick, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot for 40-50S, taking the fried strips out of the pot after the small bubbles appear on the surface, and cooling the fried strips into egg mulberry strips;
s5, boiling maltose, honey and water into sticky syrup, mixing the syrup with the egg and mulberry strips, putting the mixture into a mould after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry caramel treats.
The further technical scheme is that the number of the local eggs is 30, and when the mulberry juice is prepared, the dried mulberries are 500g in weight, and 200g of water is added.
According to a further technical scheme, the washed mulberry is aired until no water drops are attached to the surface, and the surface is judged to be dry.
The further technical proposal is that the baking temperature in the oven in S2 is 260 ℃ to 280 ℃, and the baking time is 2 hours to 2 hours and 20 minutes.
The further technical scheme is that the egg mulberry juice in the S3 is directly mixed with flour for kneading without being filtered.
The further technical scheme is that the frying temperature in S4 is 360-380 ℃, and the egg mulberry strips are continuously turned over by using the strainer in the frying process.
The further technical scheme is that 1500g of maltose, 150g of honey and 80g of water are used for decocting in S5 to prepare syrup, and the syrup and the egg mulberry strips can be mixed when the syrup temperature is 108 ℃.
The further technical scheme is that the width of the blocky mulberry caramel treats is 10mm, and the length of the blocky mulberry caramel treats is 30 mm.
Compared with the prior art, the invention has the beneficial effects that: the caramel treats are prepared from the mulberries, local superior mulberry resources are fully utilized, the mulberry resources are widely used and developed more comprehensively, the prepared mulberry caramel treats keep the original purple red of the mulberries, the desire to eat is greatly met from the aspect of color, the flavor of the product is good, the quality guarantee period is about 20 days, and the product is suitable for local marketing and short-distance transportation and sale.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
the embodiment provides a method for making mulberry caramel treats, which comprises the following steps:
s1, putting the native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh mulberries, airing the mulberries until the surfaces of the mulberries are dry, and then putting the mulberries into an oven to be baked into dried mulberries;
s3, adding dried mulberries and water into the egg liquid, smashing the mixture into egg and mulberry juice, adding flour into the egg and mulberry juice, kneading the mixture, and standing for 1-1.5 hours;
s4, rolling the proofed noodles to be 2mm thick, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot for 40-50S, taking the fried strips out of the pot after the small bubbles appear on the surface, and cooling the fried strips into egg mulberry strips;
s5, boiling maltose, honey and water into sticky syrup, mixing the syrup with the egg and mulberry strips, putting the mixture into a mould after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry caramel treats.
Wherein the number of the local eggs is 30, and when the mulberry juice is prepared, the weight of the dried mulberries is 500g, and 200g of water is added.
And drying the cleaned mulberry till no water drops are attached to the surface, namely judging that the surface is dry.
The baking temperature in the oven in S2 is 260 ℃ and 280 ℃, and the baking time is 2 hours to 2 hours and 20 minutes.
And (S3) directly mixing the egg and mulberry juice with flour for kneading without filtering.
And the frying temperature in S4 is 360-380 ℃, and the egg mulberry strips are continuously turned over by using the colander in the frying process.
S5, 1500g of maltose, 150g of honey and 80g of water are used for boiling to prepare syrup, and the syrup and the egg mulberry strips can be mixed when the syrup temperature is 108 ℃.
The width of the blocky mulberry caramel treats is 10mm, and the length of the blocky mulberry caramel treats is 30 mm.
Example 2:
the embodiment provides a method for making mulberry caramel treats, which comprises the following steps:
s1, putting 30 native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh mulberries, airing until the surfaces are dry (namely the surfaces do not wet hands when touching), and then putting the mulberries into an oven to be baked for 2 hours and 20 minutes at the temperature of 260 ℃ to form dried mulberries;
s3, adding 500g of dried mulberries and 200g of water into the egg liquid, smashing the mixture into egg-mulberry juice, directly adding special caramel treats flour into the egg-mulberry juice without filtering, kneading dough, and standing for 1 hour;
s4, rolling the proofed noodles to be 2mm thick by using a rolling pin, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot at the temperature of 360 ℃ for 50S, taking the fried strips out of the pot after the bubbles appear on the surface, and cooling the fried strips into egg mulberry strips;
s5, boiling 1500g of maltose, 150g of honey and 80g of water to obtain syrup in an adhesion state (the adhesion state can be judged when the temperature is detected to reach 108 ℃), mixing the syrup with the egg and mulberry strips, putting the mixture into a mold after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry caramel treats with the width of 10mm and the length of 30 mm.
Example 3:
the embodiment provides a method for making mulberry caramel treats, which comprises the following steps:
s1, putting 30 native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh mulberries, airing until the surfaces are dry (namely the surfaces do not wet hands when touching), and then putting the mulberries into an oven to be baked for 2 hours at the temperature of 280 ℃ to form dried mulberries;
s3, adding 500g of dried mulberries and 200g of water into the egg liquid, smashing the mixture into egg-mulberry juice, directly adding special caramel treats flour into the egg-mulberry juice without filtering, kneading dough, and standing for 1.5 hours;
s4, rolling the proofed noodles to be 2mm thick by using a rolling pin, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot at the temperature of 380 ℃ for 40S, taking the fried strips out of the pot after the bubbles appear on the surface, and cooling the fried strips into egg mulberry strips;
s5, boiling 1500g of maltose, 150g of honey and 80g of water to obtain syrup in an adhesion state (the adhesion state can be judged when the temperature is detected to reach 108 ℃), mixing the syrup with the egg and mulberry strips, putting the mixture into a mold after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry caramel treats with the width of 10mm and the length of 30 mm.
Example 4:
the embodiment provides a method for making mulberry caramel treats, which comprises the following steps:
s1, putting 30 native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh mulberries, airing until the surfaces are dry (namely the surfaces do not wet hands when touching), and then putting the mulberries into an oven to be baked for 2 hours and 10 minutes at the temperature of 270 ℃ to form dried mulberries;
s3, adding 500g of dried mulberries and 200g of water into the egg liquid, smashing the mixture into egg-mulberry juice, directly adding special caramel treats flour into the egg-mulberry juice without filtering, kneading dough, and standing for 1.2 hours;
s4, rolling the proofed noodles to be 2mm thick by using a rolling pin, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot at the temperature of 370 ℃ for 45S, taking the fried strips out of the pot after the surface of the fried strips is soaked, and cooling the fried strips into egg mulberry strips;
s5, boiling 1500g of maltose, 150g of honey and 80g of water to obtain syrup in an adhesion state (the adhesion state can be judged when the temperature is detected to reach 108 ℃), mixing the syrup with the egg and mulberry strips, putting the mixture into a mold after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry caramel treats with the width of 10mm and the length of 30 mm.
Example 5:
this example provides a mulberry caramel treats made according to the method of any one of examples 1-4, comprising the following raw materials: mulberry, native egg, flour, oil, maltose and honey.
The caramel treats are prepared from the mulberries, local superior mulberry resources are fully utilized, the mulberry resources are widely used and developed more comprehensively, the prepared mulberry caramel treats keep the original purple red of the mulberries, the desire to eat is greatly met from the aspect of color, the flavor of the product is good, the quality guarantee period is about 20 days, and the product is suitable for local marketing and short-distance transportation and sale.
The local resources in Ningnan county can be fully utilized by the method, so that the method realizes zero breakthrough in the aspect of baking cakes, local farmhouses are adopted to raise native eggs in a scattered manner, the flour is naturally foamed, the mulberry is added, the original mauve of the mulberry is kept, the extracted maltose is used, no food additive is added, the taste is good, the eating is very healthy, the mulberry is different from other Shaqima, the local specialty brand in Ningnan county can be more shown, and the mulberry cake is added with tiles for the cultural travel construction in Ningnan county.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure and claims of this application. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (9)
1. The mulberry caramel treats are characterized by being prepared from the following raw materials: mulberry, native egg, flour, oil, maltose and honey.
2. A method of making mulberry caramel treats as claimed in claim 1, comprising the steps of:
s1, putting the native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh mulberries, airing the mulberries until the surfaces of the mulberries are dry, and then putting the mulberries into an oven to be baked into dried mulberries;
s3, adding dried mulberries and water into the egg liquid, smashing the mixture into egg and mulberry juice, adding flour into the egg and mulberry juice, kneading the mixture, and standing for 1-1.5 hours;
s4, rolling the proofed noodles to be 2mm thick, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot for 40-50S, taking the fried strips out of the pot after the small bubbles appear on the surface, and cooling the fried strips into egg mulberry strips;
s5, boiling maltose, honey and water into sticky syrup, mixing the syrup with the egg and mulberry strips, putting the mixture into a mould after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry caramel treats.
3. The manufacturing method of mulberry caramel treats according to claim 2, wherein: the number of the local eggs is 30, and when the mulberry juice is prepared, the weight of the dried mulberries is 500g, and 200g of water is added.
4. The manufacturing method of mulberry caramel treats according to claim 2, wherein: and drying the cleaned mulberry till no water drops are attached to the surface, namely judging that the surface is dry.
5. The manufacturing method of mulberry caramel treats according to claim 2, wherein: the baking temperature in the oven in S2 is 260 ℃ and 280 ℃, and the baking time is 2 hours to 2 hours and 20 minutes.
6. The manufacturing method of mulberry caramel treats according to claim 2, wherein: and (S3) directly mixing the egg and mulberry juice with flour for kneading without filtering.
7. The manufacturing method of mulberry caramel treats according to claim 2, wherein: and the frying temperature in S4 is 360-380 ℃, and the egg mulberry strips are continuously turned over by using the colander in the frying process.
8. The manufacturing method of mulberry caramel treats according to claim 2, wherein: s5, 1500g of maltose, 150g of honey and 80g of water are used for boiling to prepare syrup, and the syrup and the egg mulberry strips can be mixed when the syrup temperature is 108 ℃.
9. The manufacturing method of mulberry caramel treats according to claim 2, wherein: the width of the blocky mulberry caramel treats is 10mm, and the length of the blocky mulberry caramel treats is 30 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011514710.8A CN112471319A (en) | 2020-12-21 | 2020-12-21 | Mulberry caramel treats and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011514710.8A CN112471319A (en) | 2020-12-21 | 2020-12-21 | Mulberry caramel treats and preparation method thereof |
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| CN112471319A true CN112471319A (en) | 2021-03-12 |
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| CN202011514710.8A Pending CN112471319A (en) | 2020-12-21 | 2020-12-21 | Mulberry caramel treats and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471320A (en) * | 2020-12-21 | 2021-03-12 | 杨春权 | Mulberry leaf caramel treats and preparation method thereof |
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Application publication date: 20210312 |