CN112806566A - Longan walnut cake and preparation method thereof - Google Patents
Longan walnut cake and preparation method thereof Download PDFInfo
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- CN112806566A CN112806566A CN202110173824.9A CN202110173824A CN112806566A CN 112806566 A CN112806566 A CN 112806566A CN 202110173824 A CN202110173824 A CN 202110173824A CN 112806566 A CN112806566 A CN 112806566A
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- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 109
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 108
- 235000020234 walnut Nutrition 0.000 title claims abstract description 97
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 95
- 238000002360 preparation method Methods 0.000 title claims description 11
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 94
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 42
- 239000006188 syrup Substances 0.000 claims abstract description 28
- 235000020357 syrup Nutrition 0.000 claims abstract description 28
- 240000008042 Zea mays Species 0.000 claims abstract description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 17
- 235000005822 corn Nutrition 0.000 claims abstract description 17
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 13
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 13
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 13
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 13
- 241000207961 Sesamum Species 0.000 claims description 40
- 238000003756 stirring Methods 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 239000008213 purified water Substances 0.000 claims description 21
- 239000000047 product Substances 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 238000004537 pulping Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 238000005070 sampling Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000009471 action Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 238000000465 moulding Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- IVOMOUWHDPKRLL-KQYNXXCUSA-N Cyclic adenosine monophosphate Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=CN=C2N)=C2N=C1 IVOMOUWHDPKRLL-KQYNXXCUSA-N 0.000 description 2
- 241000758791 Juglandaceae Species 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001093760 Sapindaceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a longan walnut cake which comprises the following components in parts by weight: 90-100 parts of longan pulp, 10-20 parts of brown sugar, 28-35 parts of corn syrup, 35-45 parts of walnut, 20-30 parts of sesame, 30-40 parts of red date slices and 15-20 parts of medlar. The longan walnut cake disclosed by the invention is prepared by taking longan pulp as a main raw material, adding nutritional ingredients such as walnut, sesame and medlar, adding brown sugar and red date slices which have a health-care effect on women, and simultaneously mixing and molding under the action of corn syrup. The longan walnut cake has the advantages that the longan additional value is improved, the deep processing of longan is realized, the longan walnut cake is rich in nutrition, the longan walnut cake is more suitable for women to eat, and the longan walnut cake is good in use taste and taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a longan walnut cake and a preparation method thereof.
Background
Longan, also called longan, belongs to the genus of longan plants in the sapindaceae, is a special fruit in subtropical zone, south and west of China, the annual output of China is more than 90 ten thousand tons, and the longan is famous as a main longan production area, because of the restriction of relevant technologies such as longan fresh-keeping, deep processing and the like, and the narrow utilization field, the industrial chain is not long, the added value is extremely low, and the high yield is not high. Longan is mostly planted by fruit growers, and many fruit growers rely on the longan to maintain the livelihood, and the deep processing of the longan is related to the vital interests of the fruit growers and is also a necessary measure for converting resource advantages into economic advantages. The cake is a food which is processed by various raw materials according with the mode of primary forming and the like, and is one of the popular household snacks for people to receive customers or people, and due to the change of life style and eating habits and the pressure of society, work, life and other aspects of modern people, a plurality of people are in a sub-health state, the health care consciousness of a plurality of people is enhanced, the nutrition of staple food is emphasized, and the nutrition and the health care performance of snacks are also required.
Disclosure of Invention
In order to overcome the technical problems in the prior art, the invention aims to provide a longan walnut cake which has a health-care effect, is rich in nutrition, can improve the additional value of longan and realizes deep processing of longan.
The longan walnut cake comprises the following components in parts by weight: 90-100 parts of longan pulp, 10-20 parts of brown sugar, 28-35 parts of corn syrup, 35-45 parts of walnut, 20-30 parts of sesame, 30-40 parts of red date slices and 15-20 parts of medlar. Wherein the corn syrup serves to thicken and aid in shaping.
Further, the walnut is a cooked walnut; the sesame is cooked sesame. The sesame and the walnut are selected and added, so that the sesame and the walnut are cooked, the cooking time is shortened, and the nutrient components of the components are kept to be larger.
Further, the sesame is white sesame. So as to avoid deepening the color of the product and meet the requirements of the appearance color of the product.
The second purpose of the invention is to provide a preparation method of the longan walnut cake, which comprises the following steps:
(1) weighing longan pulp, adding purified water to soak the longan pulp and pulping;
(2) weighing corresponding amount of brown sugar and corn syrup according to the formula of claim 1, putting into a sugar dissolving pot, adding purified water, stirring and dissolving to obtain syrup;
(3) pouring the longan pulp obtained in the step (1) and the syrup obtained in the step (2) into a jacketed kettle, stirring and decocting, moving the jacketed kettle to a stirring and processing station when the water content reaches 20-30%, adding the walnut, the sesame, the red date slices and the medlar, and stirring for 5-10 min to obtain a decocted longan walnut cake;
(4) cooling the longan walnut cakes decocted in the step (3) to 60-70 ℃, pouring the cooled longan walnut cakes into a tray paved with oil paper, wrapping the longan walnut cakes with the oil paper, compacting the wrapped longan walnut cakes, and cooling and forming the longan walnut cakes;
(5) slicing with a slicer, and packaging to obtain the final product.
Further, the addition amount of the purified water in the step (1) is 0.8-1 time of the longan pulp. The purpose of adding water is to rehydrate the longan pulp and pulp, and the water addition amount meets the requirements of rehydration and pulping.
Further, the purified water in the step (1) is 85-95 ℃. Purified water at 85-95 ℃ is used for ensuring better rehydration of the longan pulp.
Further, the dissolution temperature in the step (2) is 112-115 ℃. The temperature range not only can dissolve and mix the sugar and the corn syrup uniformly, but also can maximally retain the nutritional ingredients of the sugar and the corn syrup.
Further, the stirring processing station in the step (3) adopts a turnover stirring mode for stirring. The stirring degree and the efficiency of upset stirring not only are high, still can strengthen the mixing uniformity of walnut, sesame, red date piece, matrimony vine, longan thick liquid and syrup.
Further, the slicing in the step (5) is carried out after the longan walnut cakes are completely cooled.
Further, the method also comprises the step (6) of performing spot inspection on the packaged finished product.
Compared with the prior art, the invention has the beneficial effects that: the longan walnut cake takes longan pulp as a main raw material, then nutritional ingredients such as walnut, sesame and medlar are added, brown sugar and red date slices which have health care effects on women, especially red dates, have the effects of tonifying middle-jiao and Qi, soothing nerves and nourishing spleen, contain rich cyclic adenosine monophosphate (cAMP), and have the effects of inhibiting and destroying cancer cells. Simultaneously, the corn syrup is mixed and molded under the action of corn syrup. The method improves the additional value of the longan, realizes the deep processing of the longan, can broaden the application range of the longan, fully utilizes the famous producing area advantage, and creates income for fruit growers. In addition, the longan walnut cake is rich in nutrition, is more suitable for women to eat, and has good use taste and flavor.
Detailed Description
The present invention will now be described in more detail with reference to the following examples, but it should be understood that the invention is not limited to the details of the examples set forth herein. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The longan walnut cake comprises the following components in parts by weight: 90 parts of longan pulp, 20 parts of brown sugar, 28 parts of corn syrup, 45 parts of walnut, 20 parts of sesame, 40 parts of red date slices and 15 parts of medlar. Wherein the walnut is a cooked walnut; the sesame is cooked sesame. The sesame and the walnut are selected and added, so that the sesame and the walnut are cooked, the cooking time is shortened, and the nutrient components of the components are kept to be larger. The sesame is white sesame. So as to avoid deepening the color of the product and meet the requirements of the appearance color of the product. Which comprises the following steps:
(1) weighing longan pulp, adding 1 time of purified water to soak the longan pulp, and pulping; wherein the purified water is 85 deg.C purified water.
(2) Weighing corresponding amount of brown sugar and corn syrup according to the formula of claim 1, putting into a sugar dissolving pot, adding purified water, stirring at 115 ℃ and dissolving to obtain syrup;
(3) pouring the longan pulp obtained in the step (1) and the syrup obtained in the step (2) into a jacketed kettle, stirring and decocting, moving the jacketed kettle to a stirring and processing station when the water content reaches 20%, adding the walnut, the sesame, the red date slices and the medlar, and turning over and stirring for 10min to obtain a decocted longan walnut cake;
(4) cooling the longan walnut cakes decocted in the step (3) to 60 ℃, pouring the cooled longan walnut cakes into a tray paved with oil paper, wrapping the longan walnut cakes with the oil paper, compacting the wrapped longan walnut cakes, and cooling and forming the longan walnut cakes;
(5) and after the longan walnut cake is completely cooled, slicing the longan walnut cake by using a slicing machine, and packaging to obtain a finished product.
(6) And performing spot inspection on the packaged finished product.
Example 2
The longan walnut cake comprises the following components in parts by weight: 100 parts of longan pulp, 15 parts of brown sugar, 30 parts of corn syrup, 40 parts of walnuts, 25 parts of sesame, 40 parts of red date slices and 20 parts of medlar. Wherein the walnut is a cooked walnut; the sesame is cooked sesame. The sesame and the walnut are selected and added, so that the sesame and the walnut are cooked, the cooking time is shortened, and the nutrient components of the components are kept to be larger. The sesame is white sesame. So as to avoid deepening the color of the product and meet the requirements of the appearance color of the product. Which comprises the following steps:
(1) weighing longan pulp, adding 0.9 time of purified water to soak the longan pulp, and pulping; wherein the purified water is 90 deg.C purified water.
(2) Weighing corresponding amount of brown sugar and corn syrup according to the formula of claim 1, putting into a sugar dissolving pot, adding purified water, stirring and dissolving at 113 ℃ to obtain syrup;
(3) pouring the longan pulp obtained in the step (1) and the syrup obtained in the step (2) into a jacketed kettle, stirring and decocting, moving the jacketed kettle to a stirring and processing station when the water content reaches 25%, adding the walnut, the sesame, the red date slices and the medlar, and turning over and stirring for 8min to obtain a decocted longan walnut cake;
(4) cooling the longan walnut cakes decocted in the step (3) to 70 ℃, pouring the cooled longan walnut cakes into a tray paved with oil paper, wrapping the longan walnut cakes with the oil paper, compacting the wrapped longan walnut cakes, and cooling and forming the longan walnut cakes;
(5) and after the longan walnut cake is completely cooled, slicing the longan walnut cake by using a slicing machine, and packaging to obtain a finished product.
(6) And performing spot inspection on the packaged finished product.
Example 3
The longan walnut cake comprises the following components in parts by weight: 100 parts of longan pulp, 10 parts of brown sugar, 35 parts of corn syrup, 35 parts of walnuts, 30 parts of sesame, 30 parts of red date slices and 20 parts of medlar. Wherein the walnut is a cooked walnut; the sesame is cooked sesame. The sesame and the walnut are selected and added, so that the sesame and the walnut are cooked, the cooking time is shortened, and the nutrient components of the components are kept to be larger. The sesame is white sesame. So as to avoid deepening the color of the product and meet the requirements of the appearance color of the product. Which comprises the following steps:
(1) weighing longan pulp, adding 0.8 time of purified water to soak the longan pulp, and pulping; wherein the purified water is purified water at 95 ℃.
(2) The formula of claim 1, weighing corresponding amount of brown sugar and corn syrup, putting into a sugar dissolving pan, adding purified water, stirring at 112 deg.C, and dissolving to obtain syrup;
(3) pouring the longan pulp obtained in the step (1) and the syrup obtained in the step (2) into a jacketed kettle, stirring and decocting, moving the jacketed kettle to a stirring and processing station when the water content reaches 30%, adding the walnut, the sesame, the red date slices and the medlar, and turning over and stirring for 5min to obtain a decocted longan walnut cake;
(4) cooling the longan walnut cakes decocted in the step (3) to 70 ℃, pouring the cooled longan walnut cakes into a tray paved with oil paper, wrapping the longan walnut cakes with the oil paper, compacting the wrapped longan walnut cakes, and cooling and forming the longan walnut cakes;
(5) and after the longan walnut cake is completely cooled, slicing the longan walnut cake by using a slicing machine, and packaging to obtain a finished product.
(6) And performing spot inspection on the packaged finished product.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (10)
1. The longan walnut cake is characterized by comprising the following components in parts by weight: 90-100 parts of longan pulp, 10-20 parts of brown sugar, 28-35 parts of corn syrup, 35-45 parts of walnut, 20-30 parts of sesame, 30-40 parts of red date slices and 15-20 parts of medlar.
2. The longan walnut cake of claim 1, wherein the walnut is a ripe walnut; the sesame is cooked sesame.
3. The longan walnut cake of claim 1 or 2, wherein the sesame is white sesame.
4. The preparation method of the longan walnut cake as claimed in claim 1, which comprises the following steps:
(1) weighing longan pulp, adding purified water to soak the longan pulp and pulping;
(2) weighing corresponding amount of brown sugar and corn syrup according to the formula of claim 1, putting into a sugar dissolving pot, adding purified water, stirring and dissolving to obtain syrup;
(3) pouring the longan pulp obtained in the step (1) and the syrup obtained in the step (2) into a jacketed kettle, stirring and decocting, moving the jacketed kettle to a stirring and processing station when the water content reaches 20-30%, adding the walnut, the sesame, the red date slices and the medlar, and stirring for 5-10 min to obtain a decocted longan walnut cake;
(4) cooling the longan walnut cakes decocted in the step (3) to 60-70 ℃, pouring the cooled longan walnut cakes into a tray paved with oil paper, wrapping the longan walnut cakes with the oil paper, compacting the wrapped longan walnut cakes, and cooling and forming the longan walnut cakes;
(5) slicing with a slicer, and packaging to obtain the final product.
5. The preparation method of the longan walnut cake as claimed in claim 4, wherein the amount of the purified water added in the step (1) is 0.8-1 times of the amount of the longan pulp.
6. The preparation method of the longan walnut cake as claimed in claim 4, wherein the purified water in the step (1) is 85-95 ℃.
7. The preparation method of longan walnut cake as claimed in claim 4, wherein the dissolution temperature in the step (2) is 112-115 ℃.
8. The preparation method of the longan walnut cake as claimed in claim 4, wherein the stirring in the stirring station in the step (3) is carried out in a turning stirring manner.
9. The preparation method of longan walnut cakes according to claim 4, wherein the slicing step (5) is carried out after the longan walnut cakes are completely cooled.
10. The preparation method of the longan walnut cake as claimed in claim 4, further comprising the step (6) of sampling the packaged finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110173824.9A CN112806566A (en) | 2021-02-06 | 2021-02-06 | Longan walnut cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110173824.9A CN112806566A (en) | 2021-02-06 | 2021-02-06 | Longan walnut cake and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN112806566A true CN112806566A (en) | 2021-05-18 |
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| CN202110173824.9A Pending CN112806566A (en) | 2021-02-06 | 2021-02-06 | Longan walnut cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114246243A (en) * | 2021-12-29 | 2022-03-29 | 广东石油化工学院 | Longan cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719793A (en) * | 2015-04-01 | 2015-06-24 | 方家铺子（莆田）绿色食品有限公司 | Longan and red date cake and production line thereof |
| CN105495434A (en) * | 2015-12-09 | 2016-04-20 | 贵州神奇药物研究院 | Cakes and preparation method thereof |
-
2021
- 2021-02-06 CN CN202110173824.9A patent/CN112806566A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719793A (en) * | 2015-04-01 | 2015-06-24 | 方家铺子（莆田）绿色食品有限公司 | Longan and red date cake and production line thereof |
| CN105495434A (en) * | 2015-12-09 | 2016-04-20 | 贵州神奇药物研究院 | Cakes and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 布娃娃BWW: "红枣核桃枸杞桂圆黑芝麻糕", 《美食杰》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114246243A (en) * | 2021-12-29 | 2022-03-29 | 广东石油化工学院 | Longan cake |
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