CN103637073B - Preserved vegetable moon cake and preparation method thereof - Google Patents
Preserved vegetable moon cake and preparation method thereof Download PDFInfo
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- CN103637073B CN103637073B CN201310645362.1A CN201310645362A CN103637073B CN 103637073 B CN103637073 B CN 103637073B CN 201310645362 A CN201310645362 A CN 201310645362A CN 103637073 B CN103637073 B CN 103637073B
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims description 20
- 235000013311 vegetables Nutrition 0.000 title abstract description 12
- 241000283690 Bos taurus Species 0.000 claims abstract description 22
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 14
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 14
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 14
- 235000020232 peanut Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 3
- 241001553178 Arachis glabrata Species 0.000 claims 4
- 244000105624 Arachis hypogaea Species 0.000 abstract description 10
- 235000013312 flour Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 2
- 240000002853 Nelumbo nucifera Species 0.000 abstract 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 2
- 239000002245 particle Substances 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 description 9
- 240000007594 Oryza sativa Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 3
- 244000178993 Brassica juncea Species 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000021147 sweet food Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000213382 Nymphaea lotus Species 0.000 description 1
- 235000010710 Nymphaea lotus Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a preserved vegetable moon cake. The preserved vegetable mooncake is a piece of ice rind moon cake using preserved vegetable pureed, lotus paste and peanut particles as the stuffing and preserved vegetable extracting solution and ice rind premixed flour to prepare the pie crust, wherein the preserved vegetable moon cake comprises 1-10 parts of preserved vegetable pureed, 1-5 parts of lotus paste and 0.2-1 part of peanut particles according to weight part. The preserved vegetable moon cake prepared by the method is a piece of ice rind moon cake; by adopting the traditional vegetables, the prepared ice rind moon cake is good in mouthfeel, intense in preserved vegetable smell and high in nutritional value. The moon cake is slightly salty in surface and is suitable for consumers who cannot eat or dislike sweetmeat.
Description
Technical field
The present invention relates to a kind of moon cake and preparation method thereof, specifically a kind of plum dish moon cake and preparation method thereof.
Background technology
The Mid-autumn Festival is the important festivals of Chinese traditional, and eating delicious moon cake the Mid-autumn Festival is Chinese one large custom.Traditional mooncake is all do moon cake wrapper by syrup, and color is golden yellow, and the part material of snowy mooncakes is glutinous rice, and the moon cake outward appearance made is white, is preserve in household freezer, is kept at refrigerator when selling, also therefore gain the name " snowy mooncakes ".Snowy mooncakes are developed so far, and its crust also can be made with wide variety of different types of starch, can not split for a long time, aging and without fecula taste, and fillings is also more diversified, obtains liking of more and more people.
Patent ZL201020674917.7 discloses a kind of snowy mooncakes, the epidermis of moon cake is ice rind (1), mooncake filling (2) is had in ice rind (1), the epidermis of moon cake also has design (3), in this utility model, described ice rind (1) is glutinous rice ice rind; It is raw material with glutinous rice flour, and first to glutinous rice flour microwave disinfection sterilization, then add emulsifying agent, furnishing pasty state, cooks, and then makes cake skin; Described mooncake filling is plain filling, and described plain filling can be pulp filling or sweetened bean paste stuffing etc.; When making moon cake, ice rind (1) bag made is fallen into, with mould molding, then carries out freezing, can sell.Patent 201110314256.6 discloses a kind of preparation method of mung bean snow skin mooncake, and it, is made through moon cake wrapper processed, mooncake filling, cake supervisor processed for primary raw material with glutinous rice flour, mung bean, coconut milk powder, water, vegetable oil, white sugar.Chinese patent application 201110314937.2 discloses a kind of preparation method of fragrant taro snowy mooncakes, be made into cake skin with flour, glutinous rice flour, glutinous rice powder, plain chocolate, condensed milk, butter, peanut oil for major ingredient,, for raw material making cake filling and then be made through faric, die-filling with fragrant taro, butter, condensed milk, white sugar.Chinese patent application 201110314259.x discloses the preparation method of a kind of pair of taste snowy mooncakes, it with snowy mooncakes powder, white oil, frozen water, green tea powder, red bean paste, white lotus Rong for primary raw material, through kneading dough, make musculus cutaneus, die-filling, pressing mold supervisor is made.
One of rare vegetable variety of Mei Caishi China, be in order to leaf mustard etc. for raw material salt is salted, be commonly used to cook that plum dish steams pork, plum dish steams the dish such as beef, plum dish steamed fresh fish.It is reported, plum dish is sugary 5.7%, protein 5.6% trace element containing 7 kinds of needed by human body such as multivitamin, 17 seed amino acids and zinc, magnesium, potassium, there is the health-care efficacies such as the stagnant stomach invigorating that disappears, grand fat, step-down.Plum dish, except being used for cooking dishes, can also be processed into other food.Such as dumpling, steamed stuffed bun etc.As patent ZL201210069132.0 discloses formula and the processing technology thereof of a kind of steamed pork belly with preserved greens conditioning bag, described formula is made up of the raw material of following parts by weight: pig streaky pork 8 ~ 15 parts, soybean oil 0.5 ~ 1.5 part, ginger 0.1 ~ 0.3 part, green onion 0.2 ~ 0.8 part, yellow rice wine 0.2 ~ 0.9 part, dark soy sauce 2 ~ 3 parts, light soy sauce 0.1 ~ 0.5 part, white granulated sugar 3.5 ~ 4.5 parts, salted dried mustard cabbage 40 ~ 45 parts, monosodium glutamate 0.5 ~ 1.5 part, chickens' extract 0.6 ~ 1.5 part, salt 0.2 ~ 0.8 part, starch 0.5 ~ 1 part, 1 ~ 3 part, water; Its processing technology comprises the following steps: meat processing technology; Plum dish processing technology; Packaging; Precooling, quick-frozen.
Summary of the invention
The object of the invention is to provide a kind of plum dish moon cake and preparation method thereof.
The technical solution adopted in the present invention is: a kind of plum dish moon cake, is a kind of broken as moon cake using Mei Cairong, lotus-seed paste, peanut, makes the snowy mooncakes of moon cake cake skin with plum dish extract, ice rind premixed powder; The broken consumption proportion of described plum dish Rong, lotus-seed paste, peanut is: plum dish Rong 1-10 part, lotus-seed paste 1-5 part, the broken 0.2-1 part of peanut.
The preparation method of described plum dish extract is as follows: salinity plum dish being washed away surface with clear water, is soaked in 1-2 hour in clear water, and then cleans with clear water, break into slurry, carry out centrifugal with rotating speed 1000-2000r/min, filter, obtain clear liquid, be plum dish extract.
The preparation method of described plum dish Rong is as follows: be taken at the filter residue obtained when making plum dish extract, add the white granulated sugar accounting for filter residue quality 5-10%, stir, and at 100-110 DEG C, steams 30-50min, smashs to pieces, make Mei Cairong.
The preparation method of described moon cake ice rind is as follows: stir to smooth surface by plum dish extract and ice rind premixed powder according to 2 ~ 4:1, leaves standstill 30-50 minute.
The preparation method of a kind of plum dish moon cake of the present invention, carry out according to the following steps:
(1) plum dish is washed away the salinity on surface with clear water, be soaked in 1-2 hour in clear water, and then clean with clear water, break into slurry, carry out centrifugal with rotating speed 1000-2000r/min, filter, obtain plum dish extract; Get filter residue, add the white granulated sugar accounting for filter residue quality 5-10%, stir, at 100-110 DEG C, steam 30-50min, smash to pieces, make Mei Cairong;
(2) plum dish extract and ice rind premixed powder are stirred to smooth surface according to 2 ~ 4:1, leave standstill 30-50 minute; Get Mei Cairong, lotus-seed paste, the broken mixing and stirring of peanut, leave standstill 10-20min, obtained moon cake;
(3) coordinate the part by weight of moon cake cake skin 5-10% to carry out faric according to moon cake 90-95%, then after overmolding, cooling, namely make.
The present invention relative to the beneficial effect of prior art is: the plum dish moon cake that the inventive method makes, a kind of snowy mooncakes, traditional vegetables are used for the making of cake, obtained its ice rind of snowy mooncakes has the strong fragrance of clean taste and plum dish, be of high nutritive value, be the saltish moon cake of a kind of appearance, be suitable for taking food sweet food or do not like the consumer of sweet food.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
The plum dish moon cake that embodiment 1 is implemented adopts following steps preparation:
(1) plum dish is washed away the salinity on surface with clear water, to be soaked in clear water 1 hour, and then clean with clear water, break into slurry, carry out centrifugal with rotating speed 2000r/min, filter, obtain plum dish extract; Get filter residue, add the white granulated sugar accounting for filter residue quality 10%, stir, at 100 DEG C, steam 45min, smash to pieces, make Mei Cairong;
(2) plum dish extract and ice rind premixed powder are stirred to smooth surface according to 2:1, leave standstill 35 minutes; Get plum dish Rong 10 parts, lotus-seed paste 5 parts, the broken 0.5 part of mixing and stirring of peanut, leave standstill 10min, obtained moon cake;
(3) coordinate the part by weight of moon cake cake skin 5% to carry out faric according to moon cake 95%, then after overmolding, cooling, namely make.
The plum dish moon cake that embodiment 2 is implemented adopts following steps preparation:
(1) plum dish is washed away the salinity on surface with clear water, to be soaked in clear water 2 hours, and then clean with clear water, break into slurry, carry out centrifugal with rotating speed 1000r/min, filter, obtain plum dish extract; Get filter residue, add the white granulated sugar accounting for filter residue quality 8%, stir, at 110 DEG C, steam 40min, smash to pieces, make Mei Cairong;
(2) plum dish extract and ice rind premixed powder are stirred to smooth surface according to 4:1, leave standstill 30 minutes; Get plum dish Rong 5 parts, lotus-seed paste 5 parts, the broken 1 part of mixing and stirring of peanut, leave standstill 20min, obtained moon cake;
(3) coordinate the part by weight of moon cake cake skin 5% to carry out faric according to moon cake 95%, then after overmolding, cooling, namely make.
The plum dish moon cake that embodiment 3 is implemented adopts following steps preparation:
(1) plum dish is washed away the salinity on surface with clear water, to be soaked in clear water 1.5 hours, and then clean with clear water, break into slurry, carry out centrifugal with rotating speed 2000r/min, filter, obtain plum dish extract; Get filter residue, add the white granulated sugar accounting for filter residue quality 10%, stir, at 110 DEG C, steam 30min, smash to pieces, make Mei Cairong;
(2) plum dish extract and ice rind premixed powder are stirred to smooth surface according to 3:1, leave standstill 40 minutes; Get plum dish Rong 7 parts, lotus-seed paste 1 part, the broken 0.2 part of mixing and stirring of peanut, leave standstill 15min, obtained moon cake;
(3) coordinate the part by weight of moon cake cake skin 5% to carry out faric according to moon cake 95%, then after overmolding, cooling, namely make.
The plum dish moon cake that embodiment 4 is implemented adopts following steps preparation:
(1) plum dish is washed away the salinity on surface with clear water, to be soaked in clear water 1 hour, and then clean with clear water, break into slurry, carry out centrifugal with rotating speed 1000r/min, filter, obtain plum dish extract; Get filter residue, add the white granulated sugar accounting for filter residue quality 5%, stir, at 100 DEG C, steam 50min, smash to pieces, make Mei Cairong;
(2) plum dish extract and ice rind premixed powder are stirred to smooth surface according to 2:1, leave standstill 50 minutes; Get plum dish Rong 9 parts, lotus-seed paste 3 parts, the broken 1 part of mixing and stirring of peanut, leave standstill 20min, obtained moon cake;
(3) coordinate the part by weight of moon cake cake skin 10% to carry out faric according to moon cake 90%, then after overmolding, cooling, namely make.
Claims (2)
1. a plum dish moon cake, is characterized in that: be a kind of broken as moon cake using Mei Cairong, lotus-seed paste, peanut, make the snowy mooncakes of moon cake cake skin with plum dish extract, ice rind premixed powder; The broken consumption proportion of described plum dish Rong, lotus-seed paste, peanut is: plum dish Rong 1-10 part, lotus-seed paste 1-5 part, the broken 0.2-1 part of peanut;
The preparation method of described plum dish extract is as follows: salinity plum dish being washed away surface with clear water, is soaked in 1-2 hour in clear water, and then cleans with clear water, break into slurry, carry out centrifugal with rotating speed 1000-2000r/min, filter, obtain clear liquid, be plum dish extract;
The preparation method of described plum dish Rong is as follows: be taken at the filter residue obtained when making plum dish extract, add the white granulated sugar accounting for filter residue quality 5-10%, stir, and at 100-110 DEG C, steams 30-50min, smashs to pieces, make Mei Cairong;
The preparation method of described moon cake ice rind is as follows: stir to smooth surface by plum dish extract and ice rind premixed powder according to 2 ~ 4:1, leaves standstill 30-50 minute.
2. the preparation method of a kind of plum dish moon cake according to claim 1, is characterized in that: carry out according to the following steps:
(1) plum dish is washed away the salinity on surface with clear water, be soaked in 1-2 hour in clear water, and then clean with clear water, break into slurry, carry out centrifugal with rotating speed 1000-2000r/min, filter, obtaining clear liquid is plum dish extract; Get filter residue, add the white granulated sugar accounting for filter residue quality 5-10%, stir, at 100-110 DEG C, steam 30-50min, smash to pieces, make Mei Cairong;
(2) plum dish extract and ice rind premixed powder are stirred to smooth surface according to 2 ~ 4:1, leave standstill 30-50 minute; Get Mei Cairong, lotus-seed paste, the broken mixing and stirring of peanut, leave standstill 10-20min, obtained moon cake;
(3) coordinate the part by weight of moon cake cake skin 5-10% to carry out faric according to moon cake 90-95%, then through overmolding, cooling, namely make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310645362.1A CN103637073B (en) | 2013-12-05 | 2013-12-05 | Preserved vegetable moon cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310645362.1A CN103637073B (en) | 2013-12-05 | 2013-12-05 | Preserved vegetable moon cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103637073A CN103637073A (en) | 2014-03-19 |
| CN103637073B true CN103637073B (en) | 2015-04-08 |
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| CN201310645362.1A Expired - Fee Related CN103637073B (en) | 2013-12-05 | 2013-12-05 | Preserved vegetable moon cake and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104222224A (en) * | 2014-08-28 | 2014-12-24 | 广西博士海意信息科技有限公司 | Black potato snow skin mooncake |
| CN105918414A (en) * | 2016-06-28 | 2016-09-07 | 韦越仕 | Preparation method of selenium-rich moon-cakes |
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| CN103039567A (en) * | 2011-10-17 | 2013-04-17 | 巩华 | Method for manufacturing double-flavor snowy mooncakes |
| CN103098848A (en) * | 2011-11-15 | 2013-05-15 | 黄维乔 | Manufacturing method of ice rind roast pork double-kernel moon cake |
| CN103098846A (en) * | 2011-11-15 | 2013-05-15 | 黄维乔 | Manufacturing method of ice rind lotus-seed-paste moon cake |
| CN102972488A (en) * | 2012-12-12 | 2013-03-20 | 广东省农业科学院蚕业与农产品加工研究所 | Low-heat composite vegetable Cantonese mooncake stuffing and preparation method thereof |
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