CN113273679A - Processing method of yam stuffing - Google Patents
Processing method of yam stuffing Download PDFInfo
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- CN113273679A CN113273679A CN202110618832.XA CN202110618832A CN113273679A CN 113273679 A CN113273679 A CN 113273679A CN 202110618832 A CN202110618832 A CN 202110618832A CN 113273679 A CN113273679 A CN 113273679A
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- yam
- stuffing
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- cavity
- egg yolk
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of yam stuffing, which comprises the following steps: respectively weighing the main material and the auxiliary material according to the parts by weight; the main materials comprise: yam powder, red dates and lotus seeds; the auxiliary materials comprise: duck egg yolk, gelatin, seasoning and water; removing core of fructus Jujubae and semen Nelumbinis, mixing with pulp, adding clear water, and stewing with slow fire for several hours to obtain slurry; mixing the slurry with yam flour to obtain a yam filling layer, kneading the yam filling layer into balls, and rolling the balls into a round dough; mashing duck egg yolk into paste, adding gelatin, seasoning and water, stirring, mixing and forming, and then preparing the duck egg yolk into egg yolk granules with the size of rice grains by a granulator; spreading yolk particles on the surface of the yam stuffing layer uniformly, and kneading the yam stuffing layer to obtain yam stuffing; the problem of single taste of the traditional stuffing is solved, and on the basis of ensuring the taste, the stuffing has rich nutrition and strong competitiveness through reasonable matching, is more suitable for industrial production and has strong popularization value.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a processing method of yam stuffing.
Background
The egg yolk crisp, the boiled dumplings, the wonton blunt and the like in the current market are made of flour, sugar, lard and the like, and the salted duck eggs, the bean paste or the dried meat floss and the like are used for making stuffing, so that the taste is soft, single and lack of diversity, the stuffing lacks of texture, teeth are easily stuck when the egg yolk crisp, the bean paste especially has a large amount of grease on the surface, broken slag is easily generated when the egg yolk crisp, the internal stuffing is easily separated and dropped, the eating and cleaning difficulty is increased, and especially the egg yolk stuffing is obtained. Therefore, the phenomenon that the egg yolk stuffing is easy to generate slag is needed to be overcome.
Disclosure of Invention
The invention provides a processing method of yam stuffing, which has better taste, increases food texture by adding granular egg yolk, and has rich nutritive value.
The technical scheme of the invention is realized as follows:
the Chinese yam stuffing is characterized by comprising the following raw materials in parts by weight: 80-95 parts of main materials and 5-20 parts of auxiliary materials; the main material comprises the following raw materials in parts by weight: 50-70 parts of yam flour, 8-12 parts of red dates and 8-12 parts of lotus seeds; the auxiliary materials comprise the following raw materials in parts by weight: 20-30 parts of duck egg yolk, 2-4 parts of gelatin, 3-8 parts of seasoning and 8-10 parts of water.
In the yam stuffing, the yolk of the duck can be replaced by eggs, preserved eggs, sweetened bean paste or dried meat floss.
The processing method of the yam stuffing is characterized by comprising the following steps:
s1, respectively weighing the main material and the auxiliary material according to the parts by weight;
s2, removing kernels of red dates and lotus seeds, keeping pulp, mixing the red dates and the lotus seeds, putting the red dates and the lotus seeds into a pot, pouring 2-3 times of clear water, stewing for 1-2 hours with slow fire, cooling and pulping to obtain pulp;
s3, mixing the slurry with yam flour to obtain a yam filling layer, kneading the yam filling layer into balls, and rolling the balls into a round dough shape;
s4, mashing duck egg yolk into paste, adding gelatin, seasoning and water, stirring, mixing and forming, and then preparing the duck egg yolk into egg yolk granules with the size of rice grains by a granulator;
s5, uniformly scattering yolk particles on the surface of the Chinese yam filling layer, and kneading the Chinese yam filling layer to obtain Chinese yam filling;
and S6, feeding the yam stuffing into an oven, baking and taking out to obtain the final stuffing.
In the processing method of the yam stuffing, the granulator comprises a base, a first cavity, a second cavity and a third cavity, the first cavity is connected with a feed inlet, a compression roller mechanism is arranged in the first cavity, a discharge port is connected in the second cavity, a granulating disc, a blanking disc and a blanking scraper are arranged in the second cavity, a worm gear reducer is arranged in the third cavity, the worm gear reducer is connected with a driving motor, wherein,
the base is rotatably provided with a transmission rod, the transmission rod is fixedly provided with the blanking disc and the granulating disc,
the compression roller mechanism comprises a compression roller wheel, a compression roller shaft, roller mounting plates and bearings, the compression roller shaft is connected with the compression roller wheel through the bearings, one side of the compression roller wheel is provided with all the roller mounting plates for clamping the bearings to prevent the bearings from falling off from the compression roller wheel, the two ends of the compression roller shaft are provided with four prism parts,
be equipped with first installation limit on the first cavity, the outside of second cavity is equipped with second installation limit, first installation limit and second installation limit are through first bolted connection, be equipped with first rectangle recess on the first cavity, be equipped with on the second cavity with the second rectangle recess that first rectangle recess corresponds, first rectangle recess and second rectangle recess make up into square hole, the prismatic portion of four passes the square hole.
In the processing method of the yam stuffing, the first mounting edge is provided with the second bolt, the second bolt is tightly pressed on one side of the quadrangular prism part, and the second bolt locks the press roll shaft in the square hole.
In the processing method of the yam stuffing, through holes with the size of rice grains are uniformly arrayed on the granulating disc, the diameter of each through hole is 0.3cm, and the length of each through hole is 1 cm.
According to the processing method of the yam stuffing, the transmission rod is connected with the blanking disc through the shaft sleeve, the shaft sleeve is locked on one side of the transmission rod through the bolt, and the blanking scraper plate is fixedly installed on one side of the second cavity.
In the processing method of the yam stuffing, the worm gear reducer comprises a worm wheel disc and a worm, the driving motor is connected to the worm, and the worm wheel disc is fixedly arranged on the transmission rod.
The processing method of the yam stuffing has the following beneficial effects:
(1) the Chinese yam stuffing is rich in nutrition, overcomes the problem of single taste of the traditional stuffing, has food texture and rich nutrition through reasonable matching on the basis of ensuring the taste, has strong competitiveness, is suitable for industrial production, and has strong popularization value.
(2) Through a driving motor, can be with the speed of control pelletization, the speed of simultaneous control unloading, the two simultaneity is good, and the coordination ability is stronger, and adopts the single rotatory drive mode of worm gear, avoids reversing the problem that leads to unable unloading.
(3) Overcome the phenomenon of yolk grain pelletization in-process pelletization inhomogeneous, pelletization dish shutoff, the too fast heat production of compression roller wheel rotational speed is high, and the material caking blocks up the problem of pelletization dish, adopts the structure of low rotational speed, and the mode of rotatory pelletization dish, frictional force is even, is difficult for producing the shutoff, and the pelletization effect is better, and the specification of yolk grain is controlled more easily.
Drawings
FIG. 1 is a schematic structural diagram of the processing method of yam stuffing according to the present invention;
FIG. 2 is a left side view of FIG. 1;
FIG. 3 is a right side view of FIG. 1;
FIG. 4 is a top view of FIG. 1;
FIG. 5 is a perspective view of FIG. 1;
FIG. 6 is a sectional view taken along line A-A of FIG. 4;
FIG. 7 is an enlarged schematic view of FIG. 6;
FIG. 8 is a sectional view taken along line B-B of FIG. 4;
fig. 9 is an enlarged schematic view of fig. 1.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention.
The Chinese yam stuffing comprises the following raw materials in parts by weight: 80 parts of main material and 10 parts of auxiliary material; the main material comprises the following raw materials in parts by weight: 50 parts of yam powder, 8 parts of red dates and 8 parts of lotus seeds; the auxiliary materials comprise the following raw materials in parts by weight: 20 parts of duck egg yolk, 2 parts of gelatin, 3 parts of seasoning and 8 parts of water. Wherein the duck egg yolk can be replaced by chicken egg yolk or preserved egg yolk.
The processing method of the yam stuffing is characterized by comprising the following steps:
s1, respectively weighing the main material and the auxiliary material according to the parts by weight;
s2, removing kernels of red dates and lotus seeds, keeping pulp, mixing the red dates and the lotus seeds in a pot, pouring 2 times of clear water, stewing for 1 hour with slow fire, cooling and pulping to obtain pulp;
s3, mixing the slurry with yam flour to obtain a yam filling layer, kneading the yam filling layer into balls, and rolling the balls into a round dough shape;
s4, mashing duck egg yolk into paste, adding gelatin, seasoning and water, stirring, mixing and forming, and then preparing the duck egg yolk into egg yolk granules with the size of rice grains by a granulator;
s5, uniformly scattering yolk particles on the surface of the Chinese yam filling layer, and kneading the Chinese yam filling layer to obtain Chinese yam filling;
and S6, feeding the yam stuffing into an oven, baking and taking out to obtain the final stuffing. The baked stuffing is more tightly combined, is not sticky to teeth and is not easy to generate broken slag, and the soft, glutinous, fragrant and sweet Chinese yam is combined with the granular egg yolk particles, so that the baked stuffing has unique food texture and rich taste and nutrition.
As shown in fig. 1 to 9, the invention also discloses a granulator for yam stuffing, which comprises a base 10, a first cavity 11, a second cavity 12 and a third cavity 13, wherein the first cavity 11 is connected with a feed inlet 111, a pressure roller mechanism 14 is arranged in the first cavity 11, a discharge outlet 121 is connected in the second cavity 12, a granulating disc 122, a blanking disc 123 and a blanking scraper 124 are arranged in the second cavity 12, a worm gear reducer 15 is arranged in the third cavity 13, the worm gear reducer 15 is connected with a driving motor 16, wherein,
the base 10 is rotatably provided with a transmission rod 101, and the transmission rod 101 is fixedly provided with a blanking disc 123 and a granulating disc 122.
The press roller mechanism 14 includes a press roller 141, a press roller shaft 142, roller mounting plates 143, and bearings 144, the press roller shaft 142 and the press roller 141 are connected by the bearings 144, one side of the press roller 141 is provided with all the roller mounting plates 143 for clamping the bearings 144 to prevent the bearings 144 from falling off from the press roller 141, both ends of the press roller shaft 142 are quadrangular column parts 145,
the first cavity 11 is provided with a first mounting edge 112, the outer side of the second cavity 12 is provided with a second mounting edge 125, the first mounting edge 112 and the second mounting edge 125 are connected through a first bolt 126, the first cavity 11 is provided with a first rectangular groove 113, the second cavity 12 is provided with a second rectangular groove 127 corresponding to the first rectangular groove 113, the first rectangular groove 113 and the second rectangular groove 127 are combined to form a square hole 114, and the four-prism part 145 penetrates through the square hole 114.
A second bolt 115 is arranged on the first mounting edge 112, and the second bolt 115 is tightly pressed on one side of the quadrangular prism part 145; the second bolt 115 locks the platen roller shaft 142 in the square hole 114, preventing the platen roller shaft 142 from moving axially.
Through holes 128 with the size of rice grains are uniformly arrayed on the granulating disc 122, the diameter of each through hole is 0.3cm, the length of each through hole is 1cm, the granulating speed is accelerated, and the viscosity of the filling is controlled by controlling the weight of the gelatin, so that the slender filling is easily broken at the middle point in the moving process and just meets the size of the rice grains.
The transmission rod 101 and the blanking disc 123 are connected through a shaft sleeve 102, and the shaft sleeve 102 is locked on one side of the transmission rod 101 through a third bolt 103. When the transmission rod 101 rotates, the lower tray 123 is driven to rotate along with the transmission rod, the stuffing rotates along with the transmission rod, the blanking scraper 124 is fixedly installed on one side of the second cavity 12, and the stuffing falls into the discharge hole 111 when touching the blanking scraper 124.
Preferably, the worm gear reducer 15 comprises a worm wheel disc 151 and a worm, the driving motor 16 is connected to the worm, the worm wheel disc 151 is fixedly mounted on the transmission rod 101, a traditional bevel gear structure is improved, the transmission rod 101 can convey stuffing to the discharge port 121 only in a counterclockwise direction, however, the bevel gear structure is adopted to easily cause a reverse phenomenon, and the structure of the worm wheel and the worm can effectively avoid the transmission rod 101 from reversing, so that a correct blanking direction is realized. In addition, the speed of the rotating rod 101 can be reduced as much as possible in a small space, the granulating device is more suitable for granulating at a low rotating speed, the torque is improved, and the granulating is stable.
According to the granulator, the mode that the motor drives the pressing roller to rotate for granulating is improved, the granulating speed is easier to control by controlling the rotation of the granulating disc, the friction force is more uniform, and the specification of the stuffing obtained by granulating is more stable and controllable.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principles of the present invention are intended to be included within the scope of the present invention.
Claims (8)
1. The Chinese yam stuffing is characterized by comprising the following raw materials in parts by weight: 80-95 parts of main materials and 5-20 parts of auxiliary materials; the main material comprises the following raw materials in parts by weight: 50-70 parts of yam flour, 8-12 parts of red dates and 8-12 parts of lotus seeds; the auxiliary materials comprise the following raw materials in parts by weight: 20-30 parts of duck egg yolk, 2-4 parts of gelatin, 3-8 parts of seasoning and 8-10 parts of water.
2. The yam filling of claim 1, wherein the duck egg yolk can be replaced by eggs, preserved eggs, sweetened bean paste or dried meat floss.
3. The processing method of the yam stuffing is characterized by comprising the following steps:
s1, respectively weighing the main material and the auxiliary material according to the parts by weight;
s2, removing kernels of red dates and lotus seeds, keeping pulp, mixing the red dates and the lotus seeds, putting the red dates and the lotus seeds into a pot, pouring 2-3 times of clear water, stewing for 1-2 hours with slow fire, cooling and pulping to obtain pulp;
s3, mixing the slurry with yam flour to obtain a yam filling layer, kneading the yam filling layer into balls, and rolling the balls into a round dough shape;
s4, mashing duck egg yolk into paste, adding gelatin, seasoning and water, stirring, mixing and forming, and then preparing the duck egg yolk into egg yolk granules with the size of rice grains by a granulator;
s5, uniformly scattering yolk particles on the surface of the Chinese yam filling layer, and kneading the Chinese yam filling layer to obtain Chinese yam filling;
and S6, feeding the yam stuffing into an oven, baking and taking out to obtain the final stuffing.
4. The processing method of yam stuffing according to claim 3, wherein the granulator comprises a base, a first cavity, a second cavity and a third cavity, the first cavity is connected with the feed inlet, a pressure roller mechanism is arranged in the first cavity, the second cavity is connected with the discharge outlet, a granulating disc, a blanking disc and a blanking scraper are arranged in the second cavity, a worm gear reducer is arranged in the third cavity, the worm gear reducer is connected with a driving motor, wherein,
the base is rotatably provided with a transmission rod, the transmission rod is fixedly provided with the blanking disc and the granulating disc,
the compression roller mechanism comprises a compression roller wheel, a compression roller shaft, roller mounting plates and bearings, the compression roller shaft is connected with the compression roller wheel through the bearings, one side of the compression roller wheel is provided with all the roller mounting plates for clamping the bearings to prevent the bearings from falling off from the compression roller wheel, the two ends of the compression roller shaft are provided with four prism parts,
be equipped with first installation limit on the first cavity, the outside of second cavity is equipped with second installation limit, first installation limit and second installation limit are through first bolted connection, be equipped with first rectangle recess on the first cavity, be equipped with on the second cavity with the second rectangle recess that first rectangle recess corresponds, first rectangle recess and second rectangle recess make up into square hole, the prismatic portion of four passes the square hole.
5. The processing method of yam stuffing according to claim 4, wherein the first mounting edge is provided with a second bolt, the second bolt is pressed against one side of the quadrangular prism part, and the second bolt locks the pressure roller shaft in the square hole.
6. The processing method of yam stuffing according to claim 5, wherein the granulating disc is uniformly arrayed with through holes with the size of rice grains, the diameter of the through holes is 0.3cm, and the length of the through holes is 1 cm.
7. The processing method of the yam stuffing according to claim 4, wherein the transmission rod is connected with the blanking disc through a shaft sleeve, the shaft sleeve is locked on one side of the transmission rod through a bolt, and the blanking scraper is fixedly installed on one side of the second cavity.
8. The processing method of yam stuffing according to claim 4, wherein the worm gear reducer comprises a worm wheel disc and a worm, the driving motor is connected to the worm, and the worm wheel disc is fixedly installed on the driving rod.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110618832.XA CN113273679A (en) | 2021-06-03 | 2021-06-03 | Processing method of yam stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202110618832.XA CN113273679A (en) | 2021-06-03 | 2021-06-03 | Processing method of yam stuffing |
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| Publication Number | Publication Date |
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| CN113273679A true CN113273679A (en) | 2021-08-20 |
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| CN202110618832.XA Withdrawn CN113273679A (en) | 2021-06-03 | 2021-06-03 | Processing method of yam stuffing |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101189978A (en) * | 2006-11-28 | 2008-06-04 | 刘朝林 | Method for making yam health care moon cake and stuffings |
| CN102265916A (en) * | 2011-08-18 | 2011-12-07 | 王俐 | Mooncake stuffed with sweet potatoes and Chinese yam |
| CN110915861A (en) * | 2019-11-21 | 2020-03-27 | 黄冈师范学院 | Chestnut, Chinese yam and yolk crisp cake and preparation method thereof |
-
2021
- 2021-06-03 CN CN202110618832.XA patent/CN113273679A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101189978A (en) * | 2006-11-28 | 2008-06-04 | 刘朝林 | Method for making yam health care moon cake and stuffings |
| CN102265916A (en) * | 2011-08-18 | 2011-12-07 | 王俐 | Mooncake stuffed with sweet potatoes and Chinese yam |
| CN110915861A (en) * | 2019-11-21 | 2020-03-27 | 黄冈师范学院 | Chestnut, Chinese yam and yolk crisp cake and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘树栋等编: "《薯芋类制品768例》", 1 January 2006, 北京：科学技术文献出版社 * |
| 刘海英: "乳香山药月饼馅料基础配方的研究", 《食品工业》 * |
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Application publication date: 20210820 |
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