CN112493355A - Quick-frozen coconut cake - Google Patents
Quick-frozen coconut cake Download PDFInfo
- Publication number
- CN112493355A CN112493355A CN202011381516.7A CN202011381516A CN112493355A CN 112493355 A CN112493355 A CN 112493355A CN 202011381516 A CN202011381516 A CN 202011381516A CN 112493355 A CN112493355 A CN 112493355A
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- Prior art keywords
- coconut
- containing materials
- shreds
- cake
- quick
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- 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
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 143
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 143
- 239000000463 material Substances 0.000 claims abstract description 48
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 34
- 235000009566 rice Nutrition 0.000 claims abstract description 34
- 238000004806 packaging method and process Methods 0.000 claims abstract description 19
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 18
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 17
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 17
- 235000020232 peanut Nutrition 0.000 claims abstract description 17
- 239000000312 peanut oil Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 12
- 239000011707 mineral Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims description 31
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 30
- 238000010438 heat treatment Methods 0.000 claims description 20
- 235000013312 flour Nutrition 0.000 claims description 18
- 241000207961 Sesamum Species 0.000 claims description 16
- 229910052742 iron Inorganic materials 0.000 claims description 15
- 210000000582 semen Anatomy 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 239000010985 leather Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 3
- 241000234314 Zingiber Species 0.000 description 10
- 239000000203 mixture Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Images
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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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 food, in particular to quick-frozen coconut cakes, which comprise the following components in parts by weight: 3000g of glutinous rice powder 2000-containing materials, 300g of fragrant rice powder 200-containing materials, 250g of peanut oil 150-containing materials, 1300g of mineral water 1100-containing materials, 1000g of coconut milk 800-containing materials, 600g of fresh coconut shreds 400-containing materials, 300g of peanuts 100-containing materials, 50-70g of white sesame shreds, 500g of brown sugar 300-containing materials, 10-20g of salt and 30-50g of ginger shreds; the coconut cake packaging box is provided with coconut leaf fragrant coconut leaf packaging boxes, glutinous rice quick-frozen coconut cake skins with compound fragrance, and quick-frozen coconut cake stuffing with a health-care function; the coconut cake has high food nutrition and a health-care function, and the added value of the coconut cake is greatly improved.
Description
Technical Field
The invention relates to the technical field of food, and particularly relates to quick-frozen coconut cakes.
Background
With the improvement of living standard of people, the requirements of people on food are higher and higher. Coconut drugs are widely used as famous snack in Hainan province. In the daily life of Hainan province, folk production is common, in many rural areas, a person needs to send a load of coconut cakes to congratulate at every new residence and every full moon of children, and snack shops, coarse cereal shops and old daddy tea shops are all manually produced on the market at present.
However, the conventional coconut cake is generally produced in a family workshop manner. During the production and transportation process, the following problems exist: firstly, the manual manufacturing process is complex, difficult to store and transport, and further cannot be produced in a large scale. Secondly, the problems related to food nutrition and human health care function cannot be solved.
Disclosure of Invention
The invention aims to provide quick-frozen coconut cakes aiming at the defects and shortcomings of the prior art.
The quick-frozen coconut cake provided by the invention comprises the following components in parts by weight:
3000g of glutinous rice powder 2000-containing materials, 300g of fragrant rice powder 200-containing materials, 250g of peanut oil 150-containing materials, 1300g of mineral water 1100-containing materials, 1000g of coconut milk 800-containing materials, 600g of fresh coconut shreds 400-containing materials, 300g of peanuts 100-containing materials, 50-70g of white sesame shreds, 500g of brown sugar 300-containing materials, 10-20g of salt and 30-50g of ginger shreds.
The production process comprises the following steps:
s10: mechanically making a coconut leaf packaging box by using fresh coconut leaves, cleaning, and spraying peanut oil;
s20: mechanically preparing glutinous rice balls to prepare coconut cake leather;
s30: heating in iron pan, parching semen Arachidis Hypogaeae with slow fire, taking out, peeling, and crushing;
s40: heating the coconut shreds in an iron pan with slow fire, and frying until the coconut shreds are fragrant;
s50: heating in iron pan, parching semen Sesami Indici with slow fire until the flavor turns yellow, taking out of the pan and crushing;
s60: uniformly stirring the coconut shreds, the chopped peanuts, the white sesames and the brown sugar together, cooling the coconut shreds, and then stirring to prepare the coconut cake stuffing;
s70: guiding the prepared coconut cake skin material and the prepared coconut cake stuffing into a full-automatic coconut cake forming machine, and conveying the coconut cake skin material and the coconut cake stuffing into a coconut leaf packaging box through a conveying belt;
s80: heating in a steaming cabinet, and steaming for 20 minutes after water is boiled;
s90: cooling, quick-freezing and vacuum-packaging the steamed coconut cakes.
Further, the quick-frozen coconut cakes comprise the following components in parts by weight: 2500g of glutinous rice flour, 250g of fragrant rice flour, 200g of peanut oil, 1200g of mineral water, 900g of coconut milk, 500g of fresh coconut shreds, 200g of peanuts, 60g of crushed white sesame, 400g of brown sugar, 15g of salt and 40g of crushed ginger.
Further, the quick-frozen coconut cakes comprise the following components in parts by weight: 2450g of glutinous rice flour, 260g of fragrant rice flour, 210g of peanut oil, 1200g of mineral water, 910g of coconut milk, 510g of fresh coconut shreds, 210g of peanuts, 60g of crushed white sesame, 400g of brown sugar, 15g of salt and 40g of crushed ginger.
The invention has the beneficial effects that: the quick-frozen coconut cake disclosed by the invention adopts a coconut leaf packaging box with coconut leaf fragrance, glutinous rice quick-frozen coconut cake skin material with composite fragrance and quick-frozen coconut cake filling with a health-care function; the coconut cake has high food nutrition and a health-care function, and the added value of the coconut cake is greatly improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, and are not to be considered limiting of the invention, in which:
FIG. 1 is a process flow diagram of the present invention;
Detailed Description
The present invention will now be described in detail with reference to the drawings and specific embodiments, wherein the exemplary embodiments and descriptions are provided only for the purpose of illustrating the present invention and are not to be construed as limiting the present invention.
The quick-frozen coconut rice cakes in the specific embodiment comprise the following components in parts by weight:
3000g of glutinous rice powder 2000-containing materials, 300g of fragrant rice powder 200-containing materials, 250g of peanut oil 150-containing materials, 1300g of mineral water 1100-containing materials, 1000g of coconut milk 800-containing materials, 600g of fresh coconut shreds 400-containing materials, 300g of peanuts 100-containing materials, 50-70g of white sesame shreds, 500g of brown sugar 300-containing materials, 10-20g of salt and 30-50g of ginger shreds.
The production process comprises the following steps:
s10: mechanically making a coconut leaf packaging box by using fresh coconut leaves, cleaning, and spraying peanut oil;
s20: mechanically preparing glutinous rice balls to prepare coconut cake leather;
s30: heating in iron pan, parching semen Arachidis Hypogaeae with slow fire, taking out, peeling, and crushing;
s40: heating the coconut shreds in an iron pan with slow fire, and frying until the coconut shreds are fragrant, wherein the coconut shreds cannot be fried too dry;
s50: heating in iron pan, parching white semen Sesami slightly with slow fire until the flavor is yellow, taking out, and crushing;
s60: uniformly stirring the coconut shreds, the chopped peanuts, the white sesames and the brown sugar together, cooling the coconut shreds, and then stirring to prepare the coconut cake stuffing;
s70: guiding the prepared coconut cake skin material and the prepared coconut cake stuffing into a full-automatic coconut cake forming machine, and conveying the coconut cake skin material and the coconut cake stuffing into a coconut leaf packaging box through a conveying belt;
s80: heating in a steaming cabinet, boiling water, and steaming for 20 min;
s90: cooling, quick-freezing and vacuum-packaging the steamed coconut cakes.
Further, the quick-frozen coconut cakes comprise the following components in parts by weight: 2500g of glutinous rice flour, 250g of fragrant rice flour, 200g of peanut oil, 1200g of mineral water, 900g of coconut milk, 500g of fresh coconut shreds, 200g of peanuts, 60g of crushed white sesame, 400g of brown sugar, 15g of salt and 40g of crushed ginger.
Further, the quick-frozen coconut cakes comprise the following components in parts by weight: 2450g of glutinous rice flour, 260g of fragrant rice flour, 210g of peanut oil, 1200g of mineral water, 910g of coconut milk, 510g of fresh coconut shreds, 210g of peanuts, 60g of crushed white sesame, 400g of brown sugar, 15g of salt and 40g of crushed ginger.
The working principle of the invention is as follows:
according to the invention, mechanical equipment is adopted to cut the coconut leaf support, so that the problem that the traditional method is manually made by scissors manually is solved, and the efficiency can be improved.
According to the invention, the leather material with compound fragrance is adopted to replace the leather material (only glutinous rice flour) in the prior art, so that the leather material has a health care function on human bodies.
In the invention, the stuffing with nutritional and healthy edible value is adopted, so that the product can be quick-frozen food, thereby being beneficial to storage and transportation. In addition, the coconut cake is automatically molded by adopting mechanical equipment, so that the mass production can be realized.
The mechanical equipment for cutting the coconut leaf tray, the mechanical equipment for realizing quick-frozen food and the mechanical equipment for packaging and forming are all the existing equipment, and can be easily realized by technicians in the industry.
The first embodiment is as follows: taking the following components in weight grams: 2450g of glutinous rice flour, 260g of fragrant rice flour, 210g of peanut oil, 1200g of mineral water, 910g of coconut milk, 510g of fresh coconut shreds, 210g of peanuts, 60g of crushed white sesame, 400g of brown sugar, 15g of salt and 40g of crushed ginger.
S10: mechanically making a coconut leaf packaging box by using fresh coconut leaves, cleaning, and spraying peanut oil;
s20: preparing glutinous rice balls by using mechanical equipment with a stirring mechanism to prepare the coconut cake leather;
s30: heating in iron pan, parching semen Arachidis Hypogaeae with slow fire, taking out, peeling, and crushing;
s40: heating the coconut shreds in an iron pan with slow fire, and parching until the coconut shreds are fragrant, but not too dry for use;
s50: heating in iron pan, parching white semen Sesami slightly with slow fire until the flavor is yellow, taking out, and crushing, wherein the white semen Sesami cannot be crushed too much;
s60: mixing shredded coconut, chopped peanut, white sesame, brown sugar and the like uniformly (the shredded coconut is cooled and then is mixed) to prepare the coconut cake stuffing;
s70: guiding the prepared coconut cake skin material and the prepared coconut cake stuffing into a coconut cake forming machine, matching a mould in the coconut cake forming machine with a coconut leaf packaging box to prepare the coconut cake material, and then conveying the coconut cake material into the coconut leaf packaging box through a conveying belt;
s80: then putting the mixture into a steaming cabinet for heating, and steaming the mixture for 20 minutes after water is boiled;
s90: and cooling and quickly freezing the steamed coconut cakes, and performing vacuum packaging by using a packaging machine.
Example two: taking the following components in weight grams: 2450g of glutinous rice flour, 260g of fragrant rice flour, 210g of peanut oil, 1200g of mineral water, 910g of coconut milk, 510g of fresh coconut shreds, 210g of peanuts, 60g of crushed white sesame, 400g of brown sugar, 15g of salt and 40g of crushed ginger.
S10: mechanically making a coconut leaf packaging box by using fresh coconut leaves, cleaning, and spraying peanut oil;
s20: preparing glutinous rice balls by using mechanical equipment with a stirring mechanism to prepare the coconut cake leather;
s30: heating in iron pan, parching semen Arachidis Hypogaeae with slow fire, taking out, peeling, and crushing;
s40: heating the coconut shreds in an iron pan with slow fire, and parching until the coconut shreds are fragrant, but not too dry for use;
s50: heating in iron pan, parching white semen Sesami slightly with slow fire until the flavor is yellow, taking out, and crushing, wherein the white semen Sesami cannot be crushed too much;
s60: mixing shredded coconut, chopped peanut, white sesame, brown sugar and the like uniformly (the shredded coconut is cooled and then is mixed) to prepare the coconut cake stuffing;
s70: guiding the prepared coconut cake skin material and the prepared coconut cake stuffing into a coconut cake forming machine, matching a mould in the coconut cake forming machine with a coconut leaf packaging box to prepare the coconut cake material, and then conveying the coconut cake material into the coconut leaf packaging box through a conveying belt;
s80: then putting the mixture into a steaming cabinet for heating, and steaming the mixture for 20 minutes after water is boiled;
s90: and cooling and quickly freezing the steamed coconut cakes, and performing vacuum packaging by using a packaging machine.
According to the invention, the fresh coconut leaves are quickly cut by using mechanical equipment, and the coconut leaves are mechanically opened averagely, so that the manufacture of the coconut leaf packaging box can be accelerated.
According to the invention, the quick-frozen coconut cake skins are prepared by adding the scented rice flour, the coconut milk, the honey and the like into the quick-frozen coconut cake skins, so that the nutritional ingredients and the taste of the coconut cake skins are enriched, the taste is more fragrant, the taste of the quick-frozen coconut cake skins is improved, the health-care function of human bodies is enhanced, and the quick-frozen coconut cake skins have higher edible value.
According to the invention, the chopped white sesame, chopped ginger and the like are added into the quick-frozen coconut cake filling to prepare the coconut cake filling, so that the taste of a person eating the coconut cake filling is enhanced, the stomach warming effect of the ginger is achieved, and the edible salt is added, so that the filling becomes more fresh and not greasy, is convenient for people to eat daily, and is popular with people today who generally pay attention to the nutritional health of foods.
In the invention, modified starch is added into the coconut cake skins to ensure that the coconut cake skins have certain elasticity and Q feeling. And the anti-freezing agent is also added to prevent the frost cracking at minus 38 ℃, so that the product yield is improved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and all equivalent changes and modifications made based on the features and principles described in the claims of the present invention are included in the scope of the present invention.
Claims (4)
1. Quick-frozen coconut cakes are characterized in that: the components in gram by weight are as follows:
3000g of glutinous rice powder 2000-containing materials, 300g of fragrant rice powder 200-containing materials, 250g of peanut oil 150-containing materials, 1300g of mineral water 1100-containing materials, 1000g of coconut milk 800-containing materials, 600g of fresh coconut shreds 400-containing materials, 300g of peanuts 100-containing materials, 50-70g of white sesame shreds, 500g of brown sugar 300-containing materials, 10-20g of salt and 30-50g of ginger shreds.
2. A production process of quick-frozen coconut cakes is characterized by comprising the following steps: the method comprises the following steps:
s10: mechanically making a coconut leaf packaging box by using fresh coconut leaves, cleaning, and spraying peanut oil;
s20: mechanically preparing glutinous rice balls to prepare coconut cake leather;
s30: heating in iron pan, parching semen Arachidis Hypogaeae with slow fire, taking out, peeling, and crushing;
s40: heating the coconut shreds in an iron pan with slow fire, and frying until the coconut shreds are fragrant, wherein the coconut shreds cannot be fried too dry;
s50: heating in iron pan, parching white semen Sesami slightly with slow fire until the flavor is yellow, taking out, and crushing;
s60: uniformly stirring the coconut shreds, the chopped peanuts, the white sesames and the brown sugar together, cooling the coconut shreds, and then stirring to prepare the coconut cake stuffing;
s70: guiding the prepared coconut cake skin material and the prepared coconut cake stuffing into a full-automatic coconut cake forming machine, and conveying the coconut cake skin material and the coconut cake stuffing into a coconut leaf packaging box through a conveying belt;
s80: heating in a steaming cabinet, and steaming for 20 minutes after water is boiled;
s90: cooling, quick-freezing and vacuum-packaging the steamed coconut cakes.
3. The quick-frozen coconut cake according to claim 1, which is characterized in that: quick-frozen coconut cakes comprise the following components in parts by weight: 2500g of glutinous rice flour, 250g of fragrant rice flour, 200g of peanut oil, 1200g of mineral water, 900g of coconut milk, 500g of fresh coconut shreds, 200g of peanuts, 60g of crushed white sesame, 400g of brown sugar, 15g of salt and 40g of crushed ginger.
4. The quick-frozen coconut cake according to claim 1, which is characterized in that: quick-frozen coconut cakes comprise the following components in parts by weight: 2450g of glutinous rice flour, 260g of fragrant rice flour, 210g of peanut oil, 1200g of mineral water, 910g of coconut milk, 510g of fresh coconut shreds, 210g of peanuts, 60g of crushed white sesame, 400g of brown sugar, 15g of salt and 40g of crushed ginger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011381516.7A CN112493355A (en) | 2020-11-30 | 2020-11-30 | Quick-frozen coconut cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011381516.7A CN112493355A (en) | 2020-11-30 | 2020-11-30 | Quick-frozen coconut cake |
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| Publication Number | Publication Date |
|---|---|
| CN112493355A true CN112493355A (en) | 2021-03-16 |
Family
ID=74968825
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011381516.7A Pending CN112493355A (en) | 2020-11-30 | 2020-11-30 | Quick-frozen coconut cake |
Country Status (1)
| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114601106A (en) * | 2022-04-02 | 2022-06-10 | 电子科技大学中山学院 | Method for making quick-frozen red peach cakes with optimized flavor and capable of preventing deformation |
| CN114698804A (en) * | 2022-04-29 | 2022-07-05 | 陈泰珍 | Coconut cake and preparation process thereof |
-
2020
- 2020-11-30 CN CN202011381516.7A patent/CN112493355A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114601106A (en) * | 2022-04-02 | 2022-06-10 | 电子科技大学中山学院 | Method for making quick-frozen red peach cakes with optimized flavor and capable of preventing deformation |
| CN114698804A (en) * | 2022-04-29 | 2022-07-05 | 陈泰珍 | Coconut cake and preparation process thereof |
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