CN103621598B - Chicory spiced salt moon cake and making process thereof - Google Patents
Chicory spiced salt moon cake and making process thereof Download PDFInfo
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Abstract
The invention discloses a chicory spiced salt moon cake and a making process of the chicory spiced salt moon cake. The chicory spiced salt moon cake comprises, by weight, 20-25 parts of cooked flour, 9-14 parts of weak strength flour, 8-12 parts of white sweetened bean paste, 4-6 parts of chicory syrup, 7-10 parts of peanut kernels, 4-7 parts of white gourd strips, 4-7 parts of sesame, 2-5 parts of inulin, 3-5 parts of Cantonese syrup, 3-5 parts of medium strength flour, 2-5 parts of soft sugar, 2-5 parts of peanut oil, 2-5 parts of salad oil, 2-5 parts of white lotus paste, 2-5 parts of sunflower seeds, 2-5 parts of lard, 0.5-1.5 parts of chicory powder, 0.3-0.8 part of onion, 0.1-0.4 part of paprika powder, 0.1-0.3 part of salt and 0.1-0.3 part of alkaline water. Finished products are made through the procedures of dosage, preprocessing, preparation of wrapper, preparation of filling, formation and baking, and the moon cake has the advantages of being high in dietary fiber content, fast in oil return, good in taste, long in quality guarantee period, free of any preservative, and the like.
Description
Technical field
The present invention relates to field of food, particularly a kind of witloof spiced salt moon cake.
Background technology
Eating moon cakes in Autumn Festival, eat pyramid-shaped dumpling with the Dragon Boat Festival, that the Lantern Festival eats the rice dumpling is the same, is China's traditional custom among the people.Through the ages, people are used as moon cake the symbol of luckiness, reunion.Spiced salt moon cake is the one in traditional mooncake, and can be divided into Su Shi and Cantonese two kinds, moon cake is salty comfortable suitable, and sweet middle band is salty, fragrant and oiliness, the crisp delicious and crisp of entrance, spiced salt aromatic flavour.
But due to the problem in the batching of existing spiced salt moon cake and manufacture craft, cause existing spiced salt moon cake dietary fiber content on the low side, the shelf-life is short, oil return is slow, and taste is single, tradition, and mouthfeel is poor, can not meet the eating requirements that masses change day by day.
Therefore, how improve in the batching of spiced salt moon cake and manufacture craft, to improve the dietary fiber content of spiced salt moon cake, enrich taste, extend the shelf life, shorten the oil return time, become people's problem demanding prompt solution.
Summary of the invention
Given this, the object of the present invention is to provide a kind of witloof spiced salt moon cake, on the low side with the dietary fiber content at least solving witloof spiced salt moon cake existence in the past, shelf-life is short, and oil return is slow, and taste is single, tradition, mouthfeel is poor, can not meet the problems such as the popular eating requirements day by day changed.
One aspect of the present invention provides a kind of witloof spiced salt moon cake, it is characterized in that: described moon cake is made up by weight of following composition, 20 ~ 25 parts, ripe face, weak strength flour 9 ~ 14 parts, 8 ~ 12 parts, white peas or beans sand, Chicory syrup 4 ~ 6 parts, shelled peanut 7 ~ 10 parts, article dongguashan 4 ~ 7 parts, sesame 4 ~ 7 parts, inulin 2 ~ 5 parts, 3 ~ 5 parts, Cantonese syrup, medium strength flour 3 ~ 5 parts, soft white sugar 2 ~ 5 parts, peanut oil 2 ~ 5 parts, salad oil 2 ~ 5 parts, white lotus Rong 2 ~ 5 parts, melon seeds 2 ~ 5 parts, lard 2 ~ 5 parts, 0.5 ~ 1.5 part, witloof powder, round onions 0.3 ~ 0.8 part, zanthoxylum powder 0.1 ~ 0.4 part, salt 0.1 ~ 0.3 part, buck 0.1 ~ 0.3 part.
Preferably, described moon cake is made up by weight of following composition, 23.44 parts, ripe face, weak strength flour 10.59 parts, husky 10.41 parts of white peas or beans, Chicory syrup 5.67 parts, shelled peanut 8.46 parts, article dongguashan 5.21 parts, sesame 4.55 parts, inulin 4.00 parts, 3.97 parts, Cantonese syrup, medium strength flour 3.97 parts, soft white sugar 3.90 parts, peanut oil 3.78 parts, salad oil 2.60 parts, white lotus Rong 2.56 parts, melon seeds 2.34 parts, lard 2.34 parts, 1.02 parts, witloof powder, round onions 0.65 part, zanthoxylum powder 0.26 part, salt 0.13 part, buck 0.15 part.
Wherein, this spiced salt moon cake, except traditional material, adds white lotus Rong, Chicory syrup, witloof powder three kinds of compositions, adds Chicory syrup, witloof powder and inulin three kinds of compositions in moon cake in moon cake cladding.Add new composition, coordinate corresponding technique, adding the dietary fiber content of moon cake on the one hand, is about three times of traditional mooncake dietary fiber content; Substantially reduce on the other hand the time of moon cake oil return and improve the soft or hard degree of moon cake wrapper, mouthfeel is finer and smoother; Preserve angle from material, with the addition of new composition, add the shelf-life of moon cake; From taste angle, with the addition of new composition, give the coffee bitter flavor road of a kind of uniqueness of moon cake especially, bring the impression that people is new.
The present invention additionally provides a kind of technique making witloof spiced salt moon cake on the other hand, it is characterized in that: concrete making step is as follows,
---witloof powder makes: dry after witloof cleaning under stripping and slicing natural conditions, adopt drum-type baking oven, under temperature is 140 ~ 160 DEG C of conditions, toasts 20 ~ 30 minutes, be baked to golden yellow, then make powder with flour mill, crosses 200 orders with top sieve, for subsequent use;
---product batching and pretreatment: take raw material for standby according to formula, then nuts and kernels raw material is baked to well done, and by broken for shelled peanut peeling lobe; Preserved fruit class raw material is diced, and size of dicing is 1cm
3; Round onions stirs into pureed;
---prepare cladding: buck, Chicory syrup and Cantonese syrup are dropped into container mixing, stir, wherein the weight ratio of Chicory syrup and Cantonese syrup is 1:1, then adds peanut oil continuation stirring, until surface rises without grease, white lotus Rong is dropped into container, and adding weight after stirring again is that the witloof powder of Chicory syrup 1/1 to nine/10th stirs, and finally pours in container by weak strength flour and medium strength flour, after stirring, obtained cladding, by cladding after lax 2.5 ~ 4 hours, for subsequent use;
---preparation fillings: by ripe, shelled peanut, white peas or beans sand, article dongguashan, sesame, soft white sugar, salad oil, melon seeds, lard, zanthoxylum powder, salt, round onions, inulin, remaining Chicory syrup and witloof powder pour mixing in container into, stir, until fillings is thick, for subsequent use;
---shaping: fillings to be wrapped in after in cladding, to carry out pressing shaping, shaping moon cake is relaxed 1 ~ 1.5 hour;
---baking: after the moon cake surface sprinkling one deck water after relaxing, putting into tunnel oven, is 190 DEG C in temperature of getting angry, and lower fiery temperature is under the condition of 160 DEG C pre-baked 5 ~ 8 minutes, after taking-up room temperature cools 2 minutes, after moon cake surface brush one deck egg liquid, putting into tunnel oven, is 200 DEG C in temperature of getting angry, lower fiery temperature is 160 DEG C, central temperature, higher than under the condition of 85 DEG C, is toasted 8 ~ 10 minutes, obtained finished product.
Preferably, described egg liquid is mixed by 5 yolk, 1 shell egg and 20g vegetable oil.
Wherein, the content using dietary fiber in the witloof powder after the method processing process in the present invention is 47%, in Chicory syrup, the content of dietary fiber is 15%, in inulin, the content of dietary fiber is especially up to 86%, and the spiced salt moon cake adding above 3 kinds of Raw material processings can provide more dietary fiber to human body.Dietary fiber is that a class can not be directly absorbed by the body, and by the polysaccharide that intestinal beneficial flora absorbs, this kind of polysaccharide, mainly from the complex carbohydrate of plant cell wall, also can be referred to as SNSP, the i.e. polysaccharide of non-alpha-glucans, can make intestinal beneficial bacterium breed at double.Dietary fiber is the indispensable composition of health diet, and maintenance digestive system health plays key player.Meanwhile, absorbing enough fibers also can angiocardiopathy preventing, cancer, diabetes and Other diseases.
In Chicory syrup, fructose content is high, fructose has good hygroscopicity, in carbohydrate, the hygroscopicity of fructose is the strongest, is easy to absorb moisture, makes cake cortex ground soft, product specification can be significantly improved and extend shelf storage life, in the formula of cladding, Chicory syrup and Cantonese syrup 1:1 are mixed and add, not only increase the fructose content in syrup, and improve the dietary fiber content of product.
After syrup and oil mix, traditional handicraft preparation method directly adds weak strength flour, and the present invention first adds white lotus Rong in strict accordance with formula after syrup and oil mix, add witloof powder again, finally add weak strength flour and medium strength flour, mix successively, order can not change, and wherein the ratio of weak strength flour and medium strength flour is preferably about 8:3.
Compared with traditional handicraft preparation method, the present invention newly with the addition of white lotus Rong in cladding manufacturing process, and except the use of nourishing, moon cake oil return separately can be made fast, and cake skin is more soft, delicate mouthfeel.And the first step adds white lotus Rong after syrup and oil mix, being to the white lotus Rong of bulk be broken up, the even tissue of white lotus Rong can be made to be distributed among cladding, if change order, white lotus Rong cannot stir in cladding.
Compared with traditional handicraft preparation method, the present invention with the addition of witloof powder in cladding manufacturing process after white lotus Rong.The easy moisture absorption of witloof powder forms particle, adds witloof powder and is easy to the even diffusion in the tissue of witloof powder, be beneficial to the uniform stirring of cladding in stirring cladding process before adding flour.The moisture of Chicory syrup is 28.2%, and traditional Cantonese syrup moisture is about 20%, in the formula of cladding, Chicory syrup and Cantonese syrup 1:1 are mixed and add, cladding can be made to increase portion of water, then add witloof powder, FOS in witloof powder and the hygroscopicity of polyfructosan make water unnecessary in syrup be fixed, and also make the moon cake oil return time greatly shorten.According to the characteristic of new adding ingredient, with reference to traditional moon cake cladding technique, through great many of experiments, determine that the content adding witloof powder is about 1/1 to nine/10th of Chicory syrup content.
Add the ductility slight change that white lotus Rong and witloof powder can make cladding, find through experiment, by weak strength flour and medium strength flour, add with the mixing of about 8:3 ratio, the original ductility of cladding can be kept, fillings can well encase by the cladding made, and flawless, nothing is out of shape, feel is fine and smooth, and colouring property is good.
And in fillings, add inulin, and because it has hygroscopicity, improve the degree of adhesion of fillings, more easy to operate.Inulin has stronger heat endurance, not easily decomposes under high temperature heating conditions, and due to Free water is combined into Bound moisture, the gel state quite stable of inulin, makes moon cake can keep its intrinsic form when high-temperature baking.In addition, inulin has the ability in conjunction with Free water, thus is conducive to the reduction of water activity, delays the volatilization of moisture in moon cake, prevents moon cake spoiled and increases the shelf-life.
Witloof spiced salt moon cake provided by the invention and manufacture craft thereof, have dietary fiber content high, and oil return is fast, and mouthfeel is good, long shelf-life, and without the advantage such as interpolation of any anticorrisive agent.
Detailed description of the invention
Embodiment 1
A kind of witloof spiced salt moon cake, be made up by weight of following composition, 20 parts, ripe face, weak strength flour 9 parts, husky 8 parts of white peas or beans, Chicory syrup 6 parts, shelled peanut 7 parts, article dongguashan 4 parts, sesame 7 parts, inulin 2 parts, 5 parts, Cantonese syrup, medium strength flour 4 parts, soft white sugar 5 parts, peanut oil 2 parts, salad oil 5 parts, white lotus Rong 2 parts, melon seeds 5 parts, lard 5 parts, 1.5 parts, witloof powder, round onions 0.8 part, zanthoxylum powder 0.1 part, salt 0.1 part, buck 0.15 part;
Concrete making step is as follows:
---witloof powder makes: dry after witloof cleaning under stripping and slicing natural conditions, adopt drum-type baking oven, under temperature is 140 ~ 160 DEG C of conditions, toasts 20 ~ 30 minutes, be baked to golden yellow, then make powder with flour mill, crosses 200 orders with top sieve, for subsequent use;
---product batching and pretreatment: take raw material for standby according to formula, then nuts and kernels raw material is baked to well done, and by broken for shelled peanut peeling lobe; Preserved fruit class raw material is diced, and size of dicing is 1cm
3; Round onions stirs into pureed;
---prepare cladding: buck, Chicory syrup and Cantonese syrup are dropped into container mixing, stir, wherein the weight ratio of Chicory syrup and Cantonese syrup is 1:1, then adds peanut oil continuation stirring, until surface rises without grease, white lotus Rong is dropped into container, and adding weight after stirring again is that the witloof powder of Chicory syrup 1/1 to nine/10th stirs, and finally pours in container by weak strength flour and medium strength flour, after stirring, obtained cladding, by cladding after lax 2.5 ~ 4 hours, for subsequent use;
---preparation fillings: by ripe, shelled peanut, white peas or beans sand, article dongguashan, sesame, soft white sugar, salad oil, melon seeds, lard, zanthoxylum powder, salt, round onions, inulin, remaining Chicory syrup and witloof powder pour mixing in container into, stir, until fillings is thick, for subsequent use;
---shaping: fillings to be wrapped in after in cladding, to carry out pressing shaping, shaping moon cake is relaxed 1 ~ 1.5 hour;
---baking: after the moon cake surface sprinkling one deck water after relaxing, putting into tunnel oven, is 190 DEG C in temperature of getting angry, and lower fiery temperature is under the condition of 160 DEG C pre-baked 5 ~ 8 minutes, after taking-up room temperature cools 2 minutes, after the egg liquid that moon cake surface brush one deck is mixed by 5 yolk, 1 shell egg and 20g vegetable oil, putting into tunnel oven, is 200 DEG C in temperature of getting angry, lower fiery temperature is 160 DEG C, central temperature, higher than under the condition of 85 DEG C, is toasted 8 ~ 10 minutes, obtained finished product.
Nutritional labeling, oil return time, mouthfeel and the detection of shelf-life are carried out to this witloof spiced salt moon cake, concrete outcome in table 1,
Table 1: the nutritional labeling of moon cake, oil return time, mouthfeel and shelf-life table in embodiment 1
Embodiment 2
A kind of witloof spiced salt moon cake, be made up by weight of following composition, 25 parts, ripe face, weak strength flour 14 parts, husky 12 parts of white peas or beans, Chicory syrup 4 parts, shelled peanut 10 parts, article dongguashan 4 parts, sesame 7 parts, inulin 5 parts, 3 parts, Cantonese syrup, medium strength flour 5 parts, soft white sugar 5 parts, peanut oil 5 parts, salad oil 2 parts, white lotus Rong 5 parts, melon seeds 2 parts, lard 2 parts, 0.5 part, witloof powder, round onions 0.3 part, zanthoxylum powder 0.4 part, salt 0.3 part, buck 0.3 part;
Concrete making step is identical with the making step in embodiment 1, finally obtained finished product.
Nutritional labeling, oil return time, mouthfeel and the detection of shelf-life are carried out to this witloof spiced salt moon cake, concrete outcome in table 2,
Table 2: the nutritional labeling of moon cake, oil return time, mouthfeel and shelf-life table in embodiment 2
Embodiment 3
A kind of witloof spiced salt moon cake, be made up by weight of following composition, described moon cake is made up by weight of following composition, 23.44 parts, ripe face, weak strength flour 10.59 parts, husky 10.41 parts of white peas or beans, Chicory syrup 5.67 parts, shelled peanut 8.46 parts, article dongguashan 5.21 parts, sesame 4.55 parts, inulin 4.00 parts, 3.97 parts, Cantonese syrup, medium strength flour 3.97 parts, soft white sugar 3.90 parts, peanut oil 3.78 parts, salad oil 2.60 parts, white lotus Rong 2.56 parts, melon seeds 2.34 parts, lard 2.34 parts, 1.02 parts, witloof powder, round onions 0.65 part, zanthoxylum powder 0.26 part, salt 0.13 part, buck 0.15 part,
Concrete making step is identical with the making step in embodiment 1, finally obtained finished product.
Nutritional labeling, oil return time, mouthfeel and the detection of shelf-life are carried out to this witloof spiced salt moon cake, concrete outcome in table 3,
Table 3: the nutritional labeling of moon cake, oil return time, mouthfeel and shelf-life table in embodiment 3
Comparative example 1
A kind of spiced salt moon cake, be made up by weight of following composition, 23 parts, ripe face, weak strength flour 12 parts, husky 8 parts of white peas or beans, Chicory syrup 6 parts, shelled peanut 7 parts, article dongguashan 4 parts, sesame 7 parts, 5 parts, Cantonese syrup, medium strength flour 4 parts, soft white sugar 5 parts, peanut oil 2 parts, salad oil 5 parts, white lotus Rong 2 parts, melon seeds 3 parts, lard 5 parts, 1 part, witloof powder, round onions 0.65 part, zanthoxylum powder 0.1 part, salt 0.1 part, buck 0.15 part;
Concrete making step does not add inulin from different being in embodiment 1 in its moon cake, and to prepare in cladding after by syrup and oil mixing, directly add low muscle, medium strength flour, witloof powder and white lotus Rong and mix, other manufacturing process are consistent simultaneously.
Nutritional labeling, oil return time, mouthfeel and the detection of shelf-life are carried out to this spiced salt moon cake, concrete outcome in table 4,
Table 4: the nutritional labeling of moon cake, oil return time, mouthfeel and shelf-life table in comparative example 1
Comparative example 2
A kind of spiced salt moon cake, be made up by weight of following composition, weak strength flour 14.5 parts, 25 parts, ripe face, shelled peanut 9 parts, husky 11 parts of white peas or beans, white lotus Rong 2.5 parts, article dongguashan 6 parts, sesame 5 parts, soft white sugar 4 parts, salad oil 3 parts, melon seeds 2 parts, lard 2.1 parts, zanthoxylum powder 0.15 part, salt 0.1 part, round onions 0.5 part, 10 parts, Cantonese syrup, peanut oil 5 parts, buck 0.15 part;
The step that concrete making step traditionally makes moon cake is carried out, through stirring, shaping, roasting procedure, and finally obtained finished product.
Nutritional labeling, oil return time, mouthfeel and the detection of shelf-life are carried out to this spiced salt moon cake, concrete outcome in table 5,
Table 5: the nutritional labeling of moon cake, oil return time, mouthfeel and shelf-life table in comparative example 2
Comparative example 3
A kind of spiced salt moon cake, be made up by weight of following composition, wheat flour 40 parts, shelled peanut 9 parts, husky 11 parts of white peas or beans, article dongguashan 8 parts, sesame 5 parts, soft white sugar 4.5 parts, salad oil 3 parts, melon seeds 3 parts, lard 2 parts, zanthoxylum powder 0.4 part, salt 0.2 part, round onions 0.75 part, 10 parts, Cantonese syrup, peanut oil 3 parts, buck 0.15 part;
The step that concrete making step traditionally makes moon cake is carried out, through stirring, shaping, roasting procedure, and finally obtained finished product.
Nutritional labeling, oil return time, taste and the detection of shelf-life are carried out to this spiced salt moon cake, concrete outcome in table 6,
Table 6: the nutritional labeling of moon cake, oil return time, mouthfeel and shelf-life table in comparative example 3
Claims (3)
1. a witloof spiced salt moon cake, it is characterized in that: described moon cake is made up by weight of following composition, 20 ~ 25 parts, ripe face, weak strength flour 9 ~ 14 parts, 8 ~ 12 parts, white peas or beans sand, Chicory syrup 4 ~ 6 parts, shelled peanut 7 ~ 10 parts, article dongguashan 4 ~ 7 parts, sesame 4 ~ 7 parts, inulin 2 ~ 5 parts, 3 ~ 5 parts, Cantonese syrup, medium strength flour 3 ~ 5 parts, soft white sugar 2 ~ 5 parts, peanut oil 2 ~ 5 parts, salad oil 2 ~ 5 parts, white lotus Rong 2 ~ 5 parts, melon seeds 2 ~ 5 parts, lard 2 ~ 5 parts, 0.5 ~ 1.5 part, witloof powder, round onions 0.3 ~ 0.8 part, zanthoxylum powder 0.1 ~ 0.4 part, salt 0.1 ~ 0.3 part, buck 0.1 ~ 0.3 part;
Concrete making step is as follows,
---witloof powder makes: dry after witloof cleaning under stripping and slicing natural conditions, adopt drum-type baking oven, under temperature is 140 ~ 160 DEG C of conditions, toasts 20 ~ 30 minutes, be baked to golden yellow, then make powder with flour mill, crosses 200 orders with top sieve, for subsequent use;
---product batching and pretreatment: take raw material for standby according to formula, then nuts and kernels raw material is baked to well done, and by broken for shelled peanut peeling lobe; Preserved fruit class raw material is diced, and size of dicing is 1cm
3; Round onions stirs into pureed;
---prepare cladding: buck, Chicory syrup and Cantonese syrup are dropped into container mixing, stir, wherein the weight ratio of Chicory syrup and Cantonese syrup is 1:1, then adds peanut oil continuation stirring, until surface rises without grease, white lotus Rong is dropped into container, and adding weight after stirring again is that the witloof powder of Chicory syrup 1/1 to nine/10th stirs, and finally pours in container by weak strength flour and medium strength flour, after stirring, obtained cladding, by cladding after lax 2.5 ~ 4 hours, for subsequent use;
---preparation fillings: by ripe, shelled peanut, white peas or beans sand, article dongguashan, sesame, soft white sugar, salad oil, melon seeds, lard, zanthoxylum powder, salt, round onions, inulin, remaining Chicory syrup and witloof powder pour mixing in container into, stir, until fillings is thick, for subsequent use;
---shaping: fillings to be wrapped in after in cladding, to carry out pressing shaping, shaping moon cake is relaxed 1 ~ 1.5 hour;
---baking: after the moon cake surface sprinkling one deck water after relaxing, putting into tunnel oven, is 190 DEG C in temperature of getting angry, and lower fiery temperature is under the condition of 160 DEG C pre-baked 5 ~ 8 minutes, after taking-up room temperature cools 2 minutes, after moon cake surface brush one deck egg liquid, putting into tunnel oven, is 200 DEG C in temperature of getting angry, lower fiery temperature is 160 DEG C, central temperature, higher than under the condition of 85 DEG C, is toasted 8 ~ 10 minutes, obtained finished product.
2. according to witloof spiced salt moon cake described in claim 1, it is characterized in that: described moon cake is made up by weight of following composition, 23.44 parts, ripe face, weak strength flour 10.59 parts, husky 10.41 parts of white peas or beans, Chicory syrup 5.67 parts, shelled peanut 8.46 parts, article dongguashan 5.21 parts, sesame 4.55 parts, inulin 4.00 parts, 3.97 parts, Cantonese syrup, medium strength flour 3.97 parts, soft white sugar 3.90 parts, peanut oil 3.78 parts, salad oil 2.60 parts, white lotus Rong 2.56 parts, melon seeds 2.34 parts, lard 2.34 parts, 1.02 parts, witloof powder, round onions 0.65 part, zanthoxylum powder 0.26 part, salt 0.13 part, buck 0.15 part.
3. according to witloof spiced salt moon cake described in claim 1, it is characterized in that: described egg liquid is mixed by 5 yolk, 1 shell egg and 20g vegetable oil.
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| CN104012621A (en) * | 2014-05-29 | 2014-09-03 | 芜湖市雍家镇玉带糕厂 | Recipe and production process for spiced salt moon cakes |
| CN105231113A (en) * | 2015-09-30 | 2016-01-13 | 河南科技大学 | Inulin cake flour and preparation method thereof |
| CN106212615A (en) * | 2016-08-31 | 2016-12-14 | 无为县三星食品厂 | A kind of guang-type moon cake and processing technology thereof |
| CN107125287A (en) * | 2017-06-06 | 2017-09-05 | 钦州市浦北广发食品有限公司 | A kind of low fat coarse cereals moon cake |
| CN110447680A (en) * | 2019-09-09 | 2019-11-15 | 普安县舒鑫食品厂 | A kind of spiced salt moon cake and its processing method |
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| CN1332982A (en) * | 2001-05-23 | 2002-01-30 | 刘贵权 | Hot pepper filling for moon cake and preparation method thereof |
| CN1875784A (en) * | 2006-06-28 | 2006-12-13 | 上海绿缘食品有限公司 | A spicy salted nut stuffing and processing method thereof |
| CN103109905A (en) * | 2011-11-17 | 2013-05-22 | 黄维乔 | Guangdong style five kernel moon cake manufacturing method |
| CN103222532A (en) * | 2013-05-06 | 2013-07-31 | 佐源集团有限公司 | Chicory and rice cushion, and making technology thereof |
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| CN1332982A (en) * | 2001-05-23 | 2002-01-30 | 刘贵权 | Hot pepper filling for moon cake and preparation method thereof |
| CN1875784A (en) * | 2006-06-28 | 2006-12-13 | 上海绿缘食品有限公司 | A spicy salted nut stuffing and processing method thereof |
| CN103109905A (en) * | 2011-11-17 | 2013-05-22 | 黄维乔 | Guangdong style five kernel moon cake manufacturing method |
| CN103222532A (en) * | 2013-05-06 | 2013-07-31 | 佐源集团有限公司 | Chicory and rice cushion, and making technology thereof |
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