CN112790215A - Pie making method - Google Patents
Pie making method Download PDFInfo
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- CN112790215A CN112790215A CN202110061523.7A CN202110061523A CN112790215A CN 112790215 A CN112790215 A CN 112790215A CN 202110061523 A CN202110061523 A CN 202110061523A CN 112790215 A CN112790215 A CN 112790215A
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- pie
- mixing
- cooked
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- 238000000034 method Methods 0.000 title claims description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 36
- 235000013311 vegetables Nutrition 0.000 claims abstract description 33
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims description 48
- 235000013312 flour Nutrition 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 239000000843 powder Substances 0.000 claims description 26
- 244000105624 Arachis hypogaea Species 0.000 claims description 25
- 235000020232 peanut Nutrition 0.000 claims description 25
- 244000203593 Piper nigrum Species 0.000 claims description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims description 19
- 235000013614 black pepper Nutrition 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 19
- 210000000988 bone and bone Anatomy 0.000 claims description 18
- 238000004898 kneading Methods 0.000 claims description 17
- 239000008157 edible vegetable oil Substances 0.000 claims description 13
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims description 12
- 244000291564 Allium cepa Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 210000002435 tendon Anatomy 0.000 claims description 3
- 235000015108 pies Nutrition 0.000 claims 6
- 235000002639 sodium chloride Nutrition 0.000 claims 4
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 241001137251 Corvidae Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- 206010039509 Scab Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- 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
- A21D2/362—Leguminous plants
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Abstract
The invention relates to a pie, which combines an oil wrapper, a fermented wrapper and a hot wrapper, and adopts three-in-one wrapper making, so that the pie has richer mouthfeel, softer wrapper and is easier to digest; the pie has rich taste, soft skin, juicy stuffing and rich nutrition; the stuffing is prepared by combining meat, vegetables and soup stock according to a specific proportion, so that the stuffing is richer in nutrition, juicy, better in taste, higher in calcium content and more attractive in appearance.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pie making method.
Background
The pie is generally made by wrapping the stuffing with the pie skin and frying, baking or baking. The existing pie crusts are easy to adhere to fillings, baked pie crusts are hard, the fillings are dry, are not palatable and not easy to digest, and particularly are not beneficial to the digestion of the old and children, the taste is poor, the fillings are dry and not easy to absorb, the nutrition is poor, and the health is not good.
In view of this, this patent is filed.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a preparation method of a pie, which has rich taste, soft skin, juicy stuffing and rich nutrition.
The invention aims to provide a pie making method.
A method of making a pie according to an embodiment of the present invention, the method comprising the steps of:
(1) mixing edible oil, water and flour, and kneading to form dough;
(2) adding warm water into peanuts for soaking, pulping to form peanut pulp, mixing flour with the peanut pulp and yeast powder, adding water for kneading, and fermenting to form fermented dough;
(3) mixing flour with hot water, and kneading to obtain dough;
(4) pressing the oily dough obtained in the step (1), the fermented dough obtained in the step (2) and the dough obtained in the step (3) into skins respectively to form an oily dough skin, a fermented dough skin and a dough sheet; placing the oil dough cover on the lower layer, placing the fermented dough cover on the middle layer, placing the hot dough cover on the upper layer, and cutting into a plurality of equal parts to form a combined dough cover;
(5) slicing meat, adding salt and black pepper powder, mixing, uniformly mixing, and baking until the meat is seven-cooked, so as to form seven-cooked meat; cutting vegetables into slices, adding salt and black pepper powder, mixing, uniformly mixing, and baking until the vegetables are five-ripe or seven-ripe to form five-ripe or seven-ripe vegetables; slicing big bone and pig top , adding ginger slices, large shallot segments and water, boiling with strong fire, removing foam, stewing with slow fire for half an hour, collecting soup, and filtering to obtain stock; mixing the five-cooked vegetable or seven-cooked vegetable, the seven-cooked meat and the soup stock, and rapidly cooling to form stuffing;
(6) and (5) putting the combined dough sheet obtained in the step (4) into a mould, adding the stuffing obtained in the step (5), forming, and putting into an oven to bake until the stuffing is mature to obtain the pie.
According to the preparation method of the pie of the embodiment of the invention, in the step (1), the adding amount ratio of the edible oil and the flour is 4: 10, the temperature of the water mixed with the edible oil and the flour is 25 ℃.
The method for manufacturing a pie according to an embodiment of the present invention, wherein the temperature of the warm water is 35-45 ℃ in the step (2).
The method for preparing the pie according to the embodiment of the invention, wherein in the step (5), the temperature of the small fire is 60-70 ℃, and the temperature of the big fire is 100-120 ℃.
According to the preparation method of the pie, the ratio of the addition amount of the flour to the addition amount of the peanuts in the step (2) is 10: 3; the temperature of the water mixed with the flour and peanuts was 25 ℃. The addition amount of the yeast powder is 1-2g per 100g of flour.
The method for manufacturing pie according to the embodiment of the present invention, wherein the temperature of the water added to the hot dough is 65-75 ℃ in the step (3).
The method for manufacturing a pie according to an embodiment of the present invention, wherein the temperature of the water added to the hot dough in the step (3) is 70 ℃.
A method for manufacturing a pie according to an embodiment of the present invention, wherein, in the step (3), the ratio of oil to flour in the combined flour: fermenting the dough sheet: the thickness ratio of the scalded dough skin is 2:4: 1.
According to the method for making the pie of the embodiment of the invention, in the step (5), the adding amount ratio of the meat, the salt and the black pepper powder in the seven-ripe meat is 1:0.06: 0.06.
According to the method for preparing the pie of the embodiment of the invention, in the step (5), the adding amount ratio of the vegetables, the salt and the black pepper powder in the five-or seven-cooked vegetable is 1:0.07: 0.07.
According to the preparation method of the pie, in the step (5), the adding amount ratio of the big bone, the pig top, the ginger slices and the large onion sections in the soup stock is 1:3:0.1: 0.1.
According to the preparation method of the pie of the embodiment of the invention, in the step (5), stewing is carried out with soft fire until the meat is separated from bones, removing the bones, crushing the skin and the muscle in a crusher, and putting the crushed skin and muscle in soup; stewing with slow fire for half an hour, collecting decoction, and filtering to obtain soup-stock.
According to the method for preparing a pie of the embodiment of the present invention, in the step (5), the ratio of the addition amount of the five-or seven-cooked dish, the seven-cooked meat and the broth is 2:10: 1.
A method of manufacturing a pie according to an embodiment of the present invention, wherein the thickness of the pie is 0.3-0.5 cm.
According to the preparation method of the pie, the temperature for frying and baking the five-cooked vegetable or the seven-cooked vegetable and the seven-cooked meat is 160-180 ℃, and the time for frying and baking the five-cooked vegetable or the seven-cooked vegetable is 3-5 minutes; the frying and roasting time of the seven-mature meat is 9-13 minutes.
Compared with the prior art, the invention has the following beneficial effects:
(1) the pie prepared by the invention adopts three kinds of skin as raw materials to be combined, and three-in-one skin preparation is realized, so that the pie has richer mouthfeel, softer skin and is easier to digest;
(2) the pie of the invention has rich taste, soft skin, juicy stuffing and rich nutrition;
(3) the stuffing is prepared by combining meat, vegetables and soup stock according to a specific proportion, so that the stuffing is richer in nutrition, juicy, better in taste, higher in calcium content and more attractive in appearance.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
In some more specific embodiments, the method for making the pie comprises the following steps:
(1) mixing edible oil, water and flour, and kneading to form dough;
(2) adding warm water into peanuts for soaking, pulping to form peanut pulp, mixing flour with the peanut pulp and yeast powder, kneading, and fermenting to form fermented dough;
(3) mixing flour with hot water, and kneading to obtain dough;
(4) pressing the oily dough obtained in the step (1), the fermented dough obtained in the step (2) and the dough obtained in the step (3) into skins respectively to form an oily dough skin, a fermented dough skin and a dough sheet; placing the oil dough cover on the lower layer, placing the fermented dough cover on the middle layer, placing the hot dough cover on the upper layer, and cutting into a plurality of equal parts to form a combined dough cover;
(5) slicing meat, adding salt and black pepper powder, mixing, uniformly mixing, and baking until the meat is seven-cooked, so as to form seven-cooked meat; cutting vegetables into slices, adding salt and black pepper powder, mixing, uniformly mixing, and baking until the vegetables are five-ripe or seven-ripe to form five-ripe or seven-ripe vegetables; slicing big bone and pig top , adding ginger slices, large shallot segments and water, boiling with strong fire, removing foam, stewing with slow fire for half an hour, collecting soup, and filtering to obtain stock; mixing the five-cooked vegetable or seven-cooked vegetable, the seven-cooked meat and the soup stock, and rapidly cooling to form stuffing;
(6) and (5) putting the combined dough sheet obtained in the step (4) into a mould, adding the stuffing obtained in the step (5), forming, and putting into an oven to bake until the stuffing is mature to obtain the pie.
Example 1
The embodiment provides a pie making method, which comprises the following steps:
(1) mixing edible oil, warm water at 25 ℃ and flour to obtain dough, wherein the ratio of the addition of the edible oil to the flour is 4: 10;
(2) adding warm water of 35 ℃ into peanuts for soaking, pulping to form peanut pulp, mixing flour with the peanut pulp and yeast powder, adding water for kneading, and fermenting to form fermented dough; the adding amount ratio of the flour to the peanuts is 10: 3;
(3) mixing flour with 70 deg.C hot water, and kneading to obtain dough;
(4) pressing the oily dough obtained in the step (1), the fermented dough obtained in the step (2) and the dough obtained in the step (3) into skins respectively to form an oily dough skin, a fermented dough skin and a dough sheet; placing the oil dough cover on the lower layer, placing the fermented dough cover on the middle layer, placing the hot dough cover on the upper layer, and cutting into a plurality of equal parts to form a combined dough cover;
(5) slicing meat, adding salt and black pepper powder, mixing, uniformly mixing, and baking until the meat is seven-cooked, so as to form seven-cooked meat; cutting vegetables into slices, adding salt and black pepper powder, mixing, uniformly mixing, and baking until the vegetables are ripe to form five-ripe vegetables; slicing big bone and pig top , adding ginger slices, large shallot segments and water, boiling with strong fire, removing foam, stewing with slow fire for half an hour, collecting soup, and filtering to obtain stock; mixing the five-cooked dish, the seven-cooked meat and the soup stock, and rapidly cooling to form stuffing;
(6) and (5) putting the combined dough sheet obtained in the step (4) into a mould, adding the stuffing obtained in the step (5), forming, and putting into an oven to bake until the stuffing is mature to obtain the pie.
Example 2
The embodiment provides a pie making method, which comprises the following steps:
(1) mixing edible oil, warm water at 25 ℃ and flour, adding 2g of yeast powder into every 100g of flour, and kneading to form dough, wherein the adding amount ratio of the edible oil to the flour is 4: 10;
(2) adding warm water of 45 ℃ into peanuts for soaking, pulping to form peanut pulp, mixing flour with the peanut pulp and yeast powder, adding water for kneading, and fermenting to form fermented dough; the adding amount ratio of the flour to the peanuts is 10: 3;
(3) mixing flour with 70 deg.C hot water, and kneading to obtain dough;
(4) pressing the oily dough obtained in the step (1), the fermented dough obtained in the step (2) and the dough obtained in the step (3) into skins respectively to form an oily dough skin, a fermented dough skin and a dough sheet; placing the oil dough cover on the lower layer, placing the fermented dough cover on the middle layer, placing the hot dough cover on the upper layer, wherein the oil dough cover: fermenting the dough sheet: the thickness ratio of the hot wrapper is 2:4:1, and the hot wrapper is cut into a plurality of equal parts to form a combined wrapper;
(5) slicing meat, adding salt and black pepper powder, mixing, uniformly mixing the meat, the salt and the black pepper powder in a ratio of 1:0.06:0.06, and baking until the meat is seven-cooked to form seven-cooked meat; cutting vegetables into slices, adding salt and black pepper powder, mixing, uniformly mixing, and baking to medium ripeness to form medium ripened vegetables, wherein the adding amount of the vegetables, the salt and the black pepper powder is 1:0.07: 0.07; slicing big bone and pig top, , adding ginger slices, large shallot segments and water, wherein the adding amount ratio of the big bone, the pig top, the ginger slices and the large shallot segments is 1:3:0.1:0.1, boiling the pot with 100 plus 120 ℃ strong fire, removing foam, stewing with 60-70 ℃ slow fire until bone is removed, removing bone, crushing the skin and tendon in a crusher, and putting into soup; stewing for half an hour with slow fire, taking soup and filtering, wherein the adding amount ratio of the seven-cooked dish, the seven-cooked meat and the soup-stock is 2:10:1, so as to form soup-stock; mixing the seven-cooked dish, the seven-cooked meat and the soup stock, and rapidly cooling to form stuffing;
(6) and (5) putting the combined dough sheet obtained in the step (4) into a mould, adding the stuffing obtained in the step (5), forming, and putting into an oven to bake until the stuffing is mature to obtain the pie.
Example 3
The embodiment provides a pie making method, which comprises the following steps:
(1) mixing edible oil, warm water at 25 ℃ and flour, adding 2g of yeast powder into every 100g of flour, and kneading to form dough, wherein the adding amount ratio of the edible oil to the flour is 4: 10;
(2) adding warm water into peanuts for soaking, pulping to form peanut pulp, mixing flour with the peanut pulp and yeast powder, adding water for kneading, and fermenting to form fermented dough; the adding amount ratio of the flour to the peanuts is 10: 3;
(3) mixing flour with 70 deg.C hot water, and kneading to obtain dough;
(4) pressing the oily dough obtained in the step (1), the fermented dough obtained in the step (2) and the dough obtained in the step (3) into skins respectively to form an oily dough skin, a fermented dough skin and a dough sheet; placing the oil dough cover on the lower layer, placing the fermented dough cover on the middle layer, placing the hot dough cover on the upper layer, wherein the oil dough cover: fermenting the dough sheet: the thickness ratio of the hot wrapper is 2:4:1, and the hot wrapper is cut into a plurality of equal parts to form a combined wrapper;
(5) slicing meat, adding salt and black pepper powder, mixing, uniformly mixing, and baking at 180 ℃ to seven ripeness at 160-; cutting vegetables into slices, adding salt and black pepper powder, mixing, uniformly mixing, and baking at 180 ℃ to be five-ripe at 160 ℃ to form five-ripe vegetables, wherein the adding amount ratio of the vegetables, the salt and the black pepper powder is 1:0.07: 0.07; slicing big bone and pig top, , adding ginger slices, large shallot segments and water, wherein the adding amount ratio of the big bone, the pig top, the ginger slices and the large shallot segments is 1:3:0.1:0.1, boiling the pot with 100 plus 120 ℃ strong fire, removing foam, stewing with 60-70 ℃ slow fire until bone is removed, removing bone, crushing the skin and tendon in a crusher, and putting into soup; stewing for half an hour with slow fire, taking soup and filtering, wherein the adding amount ratio of the five-cooked dish, the seven-cooked meat and the soup-stock is 2:10:1, so as to form soup-stock; mixing the five-cooked dish, the seven-cooked meat and the soup stock, and rapidly cooling to form stuffing;
(6) and (5) putting the combined dough cover obtained in the step (4) into a mould, adding the stuffing obtained in the step (5), forming, and baking in an oven at 160-180 ℃ until the stuffing is mature to obtain the pie, wherein the thickness of the pie is 0.3-0.5 cm.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. A method of making a pie, the method comprising the steps of:
(1) mixing edible oil, water and flour, and kneading to form dough;
(2) adding warm water into peanuts for soaking, pulping to form peanut pulp, mixing flour with the peanut pulp and yeast powder, adding water for kneading, and fermenting to form fermented dough;
(3) mixing flour with hot water, and kneading to obtain dough;
(4) pressing the oily dough obtained in the step (1), the fermented dough obtained in the step (2) and the dough obtained in the step (3) into skins respectively to form an oily dough skin, a fermented dough skin and a dough sheet; placing the oil dough cover on the lower layer, placing the fermented dough cover on the middle layer, placing the hot dough cover on the upper layer, and cutting into a plurality of equal parts to form a combined dough cover;
(5) slicing meat, adding salt and black pepper powder, mixing, uniformly mixing, and baking until the meat is seven-cooked, so as to form seven-cooked meat; cutting vegetables into slices, adding salt and black pepper powder, mixing, uniformly mixing, and baking until the vegetables are five-ripe or seven-ripe to form five-ripe or seven-ripe vegetables; slicing big bone and pig top , adding ginger slices, large shallot segments and water, boiling with strong fire, removing foam, stewing with slow fire for half an hour, collecting soup, and filtering to obtain stock; mixing the five-cooked vegetable or seven-cooked vegetable, the seven-cooked meat and the soup stock, and rapidly cooling to form stuffing;
(6) and (5) putting the combined dough sheet obtained in the step (4) into a mould, adding the stuffing obtained in the step (5), forming, and putting into an oven to bake until the stuffing is mature to obtain the pie.
2. The method for producing patties according to claim 1, wherein in the step (1), the ratio of the amount of the edible oil to the amount of the flour added is 4: 10, the temperature of the water mixed with the edible oil and the flour is 25 ℃.
3. The method for producing patties according to claim 1, wherein in the step (2), the ratio of the addition amount of the flour to the addition amount of the peanuts is 10: 3; the temperature of the water mixed with the flour and peanuts was 25 ℃.
4. The method of making patties according to claim 1, wherein the temperature of the water added to the dough in step (3) is 70 ℃.
5. Pie making method according to claim 1, characterized in that in step (3) the ratio of oil to flour in the combined flour is: fermenting the dough sheet: the thickness ratio of the scalded dough skin is 2:4: 1.
6. The method of preparing patties according to claim 1, wherein in the step (5), the ratio of the amount of meat, salt and black pepper added to the seven-stage cooked meat is 1:0.06: 0.06.
7. The method of preparing a pie according to claim 1, wherein in the step (5), the ratio of the amount of the vegetables, salt and black pepper added to the five-or seven-cooked dish is 1:0.07: 0.07.
8. The method for making pies according to claim 1 wherein in step (5), the ratio of the amounts of big bone, pig top, ginger slice and scallion segment added in the broth is 1:3:0.1: 0.1.
9. The method for preparing pie according to claim 1, wherein in step (5), stewing with slow fire until bone is removed, removing bone, crushing skin and tendon in crusher, and adding into soup; stewing with slow fire for half an hour, collecting decoction, and filtering to obtain soup-stock.
10. The method of preparing patties according to claim 6, wherein in step (5), the ratio of the amounts of the five-or seven-cooked dish, the seven-cooked meat and the broth added is 2:10: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110061523.7A CN112790215A (en) | 2021-01-18 | 2021-01-18 | Pie making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110061523.7A CN112790215A (en) | 2021-01-18 | 2021-01-18 | Pie making method |
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| Publication Number | Publication Date |
|---|---|
| CN112790215A true CN112790215A (en) | 2021-05-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110061523.7A Pending CN112790215A (en) | 2021-01-18 | 2021-01-18 | Pie making method |
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| CN107439645A (en) * | 2017-09-26 | 2017-12-08 | 贵州大学 | A kind of red barnyard grass nutritive pie of flavor |
| CN107568578A (en) * | 2017-10-24 | 2018-01-12 | 赵凤侠 | A kind of sandwich pumpkin pie of vegetables and preparation method thereof |
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