CN105851131A - Kelp-squid wholewheat flaky pastries and preparation method thereof - Google Patents
Kelp-squid wholewheat flaky pastries and preparation method thereof Download PDFInfo
- Publication number
- CN105851131A CN105851131A CN201610428933.XA CN201610428933A CN105851131A CN 105851131 A CN105851131 A CN 105851131A CN 201610428933 A CN201610428933 A CN 201610428933A CN 105851131 A CN105851131 A CN 105851131A
- Authority
- CN
- China
- Prior art keywords
- squid
- sesame
- thallus
- parts
- short cakes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food production and processing, and discloses kelp-squid wholewheat flaky pastries and a preparation method of the kelp-squid wholewheat flaky pastries. According to the invention, the kelp-squid wholewheat flaky pastries which take squids, kelp and oats as flavor auxiliary materials are creatively developed by completely abandoning food additives based on the idea of a healthy diet and the thought of matching meat and vegetables. Marine raw materials which are cheap in price, rich in nutrition, delicious in taste and easy in availability are adopted to maximally keep the original flavors and nutrition of product raw materials, the obtained kelp-squid wholewheat flaky pastries have good flavors and tastes, crisp mouthfeel and excellent freshness and deliciousness of the squids. The kelp-squid wholewheat flaky pastries disclosed by the invention are simple and stable in process, require ordinary equipment, are relatively low in cost, strong in operability and easy for scale production, provide high-quality foods with rich nutrition and high performance-price ratios for the broad masses of people, and further have good industrial production prospects.
Description
Technical field
The present invention relates to the technical field of food production processing, crisp more particularly, to a main laminaria squid whole wheat
Cake and preparation method thereof.
Background technology
Squid has high protein, low fat, advantage low in calories, and its nutritive value is not less than beef and gold
Marlin.The cholesterol that edible squid is accumulated in being effectively reduced blood vessel wall, for prevention sclerosis of blood vessels, gallbladder knot
The formation of stone all has much effect.Mental, prevention senile dementia etc. can be supplemented simultaneously.Therefore to easily suffering from the heart
In blood vessel aspect disease, for old people, the most wholesome food of squid.Circulate in the market
Food article after squid deep processing mainly include dried squids, squid chip, shredded squid, squid block, squid roll and
The dry productss such as baked squid and instant product.But the said goods is after fashionable a period of time, market gradually enters into low
Paddy, its main cause is that above-mentioned leisure food substantially will bake or the technological process of high temperature sterilization through high temperature,
After the product nutrient loss passing through this type of processor is more, and high temperature bakes, product loses moisture,
The defects such as product quality is really up to the mark, limit consumer groups, particularly child old man, and squid are to aged health and little
Child's growth and development has good result.
Along with expanding economy and the raising of people's living standard, the requirement to food is more and more higher, to food
Requirement not only delicious nice, but also require natural food safety, nourishing healthy.Cake based food, due to food
With convenient, it be convenient for carrying and be prone to storage and be loved by the people, but cake class trophic structure in the market is single,
It is difficult to meet the demand of modern people.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, it is provided that a kind of mouthfeel levels are rich,
Balanced in nutrition, there are the fresh perfume (or spice) of squid, and the healthy Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame of good to eat crisp non-greasy.
The present invention also provides for the preparation method of a main laminaria squid whole wheat crisp short cakes with sesame, the method technique simple and stable, energy
It is effectively retained original local flavor and mouthfeel and the nutritional labelings etc. such as raw material Thallus Laminariae (Thallus Eckloniae), squid.
The purpose of the present invention is achieved through the following technical solutions:
There is provided a main laminaria squid whole wheat crisp short cakes with sesame, by the component of following weight:
It is highly preferred that described Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame is made up of the component of following weight:
Present invention theory based on health diet, the thinking of meat and vegetables collocation, it is provided that one is abandoned food completely and added
In the case of agent, creatively develop to add the mouthfeel level as adjuvant such as squid, Thallus Laminariae (Thallus Eckloniae), oatmeal aobvious
Work, nutritious Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame.The interpolation of squid, Thallus Laminariae (Thallus Eckloniae), oatmeal, Ke Yifeng in crisp short cakes with sesame
Rich crisp short cakes with sesame protein, mineral, cellulose and vitamin, be greatly promoted crisp short cakes with sesame nutritive value；Meanwhile, add
Drying component, strengthens crisp short cakes with sesame fragrance and shortcake.
The present invention also provides for the method for a main laminaria squid whole wheat crisp short cakes with sesame simultaneously, comprises the following steps:
S1. the pretreatment of raw material
S11. the preparation of squid powder: the squid meat peeling that will clean up, toasts drying, and grinds sieves,
Standby；
S12. the preparation of Kelp Powder: the Thallus Laminariae (Thallus Eckloniae) peeling that will clean up, toasts drying, and grinds sieves, standby
With；
S2. the preparation of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame: by step S1 gained raw material and other group in addition to egg liquid
Dividing mix homogeneously agglomerating, use shaping mechanism to make molding, egg liquid uniformly brushed by the crisp short cakes with sesame in molding,
Toast, obtain finished product Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame.
Squid, Thallus Laminariae (Thallus Eckloniae) are toasted drying, and grinds adds other component mix homogeneously in addition to egg liquid to
The agglomerating amount that can increase squid and Thallus Laminariae (Thallus Eckloniae) to greatest extent, to increase crisp short cakes with sesame nutritive value, makes crisp short cakes with sesame simultaneously
Squid and Thallus Laminariae (Thallus Eckloniae) fragrance more sufficient；On the contrary, use new Fresh squid and Mare Humorum band, crisp short cakes with sesame shortcake will be had a strong impact on,
It is unfavorable for that finished product molding and finished product shortcake are formed.
Preferably, toasting drying temperature described in step S11 is 180～200 DEG C, and temperature-time is 1～1.5h.
Preferably, toasting drying temperature described in step S12 is 170～180 DEG C, and temperature-time is 0.5～1h.
Preferably, described in step S2, step S1 gained raw material and other component in addition to egg liquid are mixed
The most agglomerating be: sieve mix homogeneously by flour and baking powder, add oatmeal, squid powder, Kelp Powder,
Adeps Sus domestica and butter mix homogeneously, be eventually adding the uniform clear water of premixing, sugar and sodium bicarbonate, uses folding
Method mixes.Sieve mix homogeneously by flour and baking powder, add oatmeal, squid powder, Kelp Powder,
Adeps Sus domestica and butter mix homogeneously, be eventually adding the uniform clear water of premixing, sugar and sodium bicarbonate, uses folding
Method mixes, and the beneficially shortcake of crisp short cakes with sesame is formed, it is ensured that the mouthfeel of finished product crisp-fried.
Preferably, mixing described in step S2 and fold is all to carry out in the same direction.
Preferably, the thickness of the crisp short cakes with sesame of molding described in step S2 is 1～2mm, and weight is 18～20g.
Preferably, toasting face fire temperature described in step S2 is 180～190 DEG C, and fire in a stove before fuel is added temperature is 160～170 DEG C；
Temperature-time is 20～25min.
It is highly preferred that step S2 toasted face fire temperature is 180 DEG C, fire in a stove before fuel is added temperature is 160 DEG C；Temperature-time
For 22min.
Relative to prior art, there is advantages that
Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame of the present invention, theory based on health diet, the thinking of meat and vegetables collocation, carry
Supply a kind of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame being local flavor adjuvant with squid, Thallus Laminariae (Thallus Eckloniae) and oatmeal, abandoned completely
Food additive, nutritious safe and reliable, can extensively meet the eating requirements of masses；The present invention prepares Thallus Laminariae (Thallus Eckloniae)
The technique simple and stable of squid whole wheat crisp short cakes with sesame, the equipment of needs is conventional equipment, and cost is relatively low, operability
By force, it is easy to large-scale production.
Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame provided by the present invention, uses low price and the nutritious delicious sea being easy to get
Ocean raw material, the processes through simple and stable forms, remain to greatest extent the original local flavor of products material and
Nutrition, obtained Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame looks good, smell good and taste good, and crispy in taste has the fresh perfume (or spice) of prominent squid.
The Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame preparation technology that the present invention provides is simple, delicious unique, is improving marine resources squid
There is provided, for broad masses of the people, the high quality food that a kind of nutritious cost performance is high with while the added value of Thallus Laminariae (Thallus Eckloniae),
There is good popularization and market value.
Detailed description of the invention
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention is adopted
Raw material and method be the conventional commercial raw material in this area and conventional use of method, the equipment used is this
Field conventional equipment.
Embodiment 1
Each composition of required weight, specifically, the preparation of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame is prepared by table 1
Method is specific as follows:
S1. the pretreatment of raw material
S11. the preparation of squid powder: the squid meat peeling that will clean up, toasts 1h at temperature is 180 DEG C
Drying, grinds sieves for subsequent use；
S12. the preparation of Kelp Powder: the Thallus Laminariae (Thallus Eckloniae) peeling that will clean up, toasts 0.5h at temperature is 170 DEG C
Drying, grinds sieves for subsequent use；
S2. the preparation of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame: sieve mix homogeneously by flour and baking powder, adds Herba bromi japonici
Powder, squid powder, Kelp Powder, Adeps Sus domestica and butter mix homogeneously, be eventually adding the uniform clear water of premixing, sugar
And sodium bicarbonate, it is agglomerating that the method that employing folds carries out mix homogeneously, and using shaping mechanism to be made thickness is 1mm,
Weight is the crisp short cakes with sesame of 20g, and egg liquid uniformly brushed by the crisp short cakes with sesame in molding, is 180 DEG C in face fire temperature,
Fire in a stove before fuel is added temperature is baking 22min at 160 DEG C, obtains finished product Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame.
According to the Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame organoleptic quality standards of grading shown in table 2, the color to the present embodiment product
Degree damp, crisp, fragrance, sugariness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 2～6
Embodiment 2～6 is as different from Example 1 by the weight needed for each component proportion preparation specified in table 1
Each composition of part proportioning, remaining condition is identical, and results of sensory evaluation is as shown in table 3.
Embodiment 7
As different from Example 1, Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame it is prepared as follows:
S1. the pretreatment of raw material
S11. the preparation of squid powder: the squid meat peeling that will clean up, toasts 1h at temperature is 180 DEG C
Drying, grinds sieves for subsequent use；
S12. the preparation of Kelp Powder: the Thallus Laminariae (Thallus Eckloniae) peeling that will clean up, toasts 0.5h at temperature is 170 DEG C
Drying, grinds sieves for subsequent use；
S2. the preparation of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame: sieve mix homogeneously by flour and baking powder, adds Herba bromi japonici
Powder, squid powder, Kelp Powder, Adeps Sus domestica and butter mix homogeneously, be eventually adding the uniform clear water of premixing, sugar
And sodium bicarbonate, it is agglomerating that the method that employing folds carries out mix homogeneously, and using shaping mechanism to be made thickness is 1mm,
Weight is the crisp short cakes with sesame of 18g, and egg liquid uniformly brushed by the crisp short cakes with sesame in molding, is 190 DEG C in face fire temperature,
Fire in a stove before fuel is added temperature is baking 20min at 160 DEG C, obtains finished product Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame.
According to the Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame organoleptic quality standards of grading shown in table 2, the color to the present embodiment product
Degree damp, crisp, fragrance, sugariness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 8
As different from Example 1, Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame it is prepared as follows:
S1. the pretreatment of raw material
S11. the preparation of squid powder: the squid meat peeling that will clean up, toasts 1.5h at temperature is 180 DEG C
Drying, grinds sieves for subsequent use；
S12. the preparation of Kelp Powder: the Thallus Laminariae (Thallus Eckloniae) peeling that will clean up, toasts 0.5h at temperature is 180 DEG C
Drying, grinds sieves for subsequent use；
S2. the preparation of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame: sieve mix homogeneously by flour and baking powder, adds Herba bromi japonici
Powder, squid powder, Kelp Powder, Adeps Sus domestica and butter mix homogeneously, be eventually adding the uniform clear water of premixing, sugar
And sodium bicarbonate, it is agglomerating that the method that employing folds carries out mix homogeneously, and using shaping mechanism to be made thickness is 2mm,
Weight is the crisp short cakes with sesame of 18g, and egg liquid uniformly brushed by the crisp short cakes with sesame in molding, is 180 DEG C in face fire temperature,
Fire in a stove before fuel is added temperature is baking 20min at 160 DEG C, obtains finished product Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame.
According to the Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame organoleptic quality standards of grading shown in table 2, the color to the present embodiment product
Degree damp, crisp, fragrance, sugariness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 9
As different from Example 1, Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame it is prepared as follows:
S1. the pretreatment of raw material
S11. the preparation of squid powder: the squid meat peeling that will clean up, toasts 1h at temperature is 180 DEG C
Drying, grinds sieves for subsequent use；
S12. the preparation of Kelp Powder: the Thallus Laminariae (Thallus Eckloniae) peeling that will clean up, toasts 1h at temperature is 170 DEG C and does
System, grinds sieves for subsequent use；
S2. the preparation of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame: sieve mix homogeneously by flour and baking powder, adds Herba bromi japonici
Powder, squid powder, Kelp Powder, Adeps Sus domestica and butter mix homogeneously, be eventually adding the uniform clear water of premixing, sugar
And sodium bicarbonate, it is agglomerating that the method that employing folds carries out mix homogeneously, and using shaping mechanism to be made thickness is 2mm,
Weight is the crisp short cakes with sesame of 20g, and egg liquid uniformly brushed by the crisp short cakes with sesame in molding, is 180 DEG C in face fire temperature,
Fire in a stove before fuel is added temperature is baking 25min at 170 DEG C, obtains finished product Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame.
According to the Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame organoleptic quality standards of grading shown in table 2, the color to the present embodiment product
Degree damp, crisp, fragrance, sugariness etc. carry out subjective appreciation, and result is as shown in table 3.
Experimental result
(1) organoleptic quality assessment method
Select 10 members to set up subjective appreciation group, to the color and luster of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame, crisp degree,
The mouthfeel such as fragrance, sugariness etc. carries out subjective appreciation, gives a mark according to ten point system, utilizes Excel software to enter
Row statistical analysis, test data all take three times parallel after mean values.Table 2 is Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame sense
Official's sensory assessment standard.The results are shown in Table 3.
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Wholewheat flour | 100 | 80 | 90 | 80 | 100 | 90 |
| Squid powder | 15 | 10 | 20 | 10 | 20 | 15 |
| Oatmeal | 20 | 30 | 30 | 20 | 30 | 25 |
| Thallus Laminariae (Thallus Eckloniae) | 4 | 4 | 5 | 5 | 4 | 5 |
| Butter | 20 | 10 | 30 | 20 | 10 | 25 |
| Adeps Sus domestica | 30 | 30 | 40 | 40 | 35 | 35 |
| Egg liquid | 10 | 8 | 12 | 10 | 8 | 12 |
| Baking powder | 1 | 2 | 1 | 2 | 1 | 2 |
| Sodium bicarbonate | 1 | 2 | 2 | 1 | 2 | 2 |
| Sugar | 35 | 30 | 30 | 40 | 35 | 40 |
| Water | 10 | 10 | 15 | 15 | 12 | 12 |
Table 2
Table 3
| Sample | Color and luster | Crisp degree | Fragrance | Sugariness |
| Embodiment 1 | 9 | 10 | 9 | 10 |
| Embodiment 2 | 8 | 9 | 8 | 9 |
| Embodiment 3 | 9 | 8 | 9 | 9 |
| Embodiment 4 | 10 | 9 | 9 | 10 |
| Embodiment 5 | 9 | 9 | 9 | 8 |
| Embodiment 6 | 9 | 8 | 9 | 9 |
| Embodiment 7 | 8 | 9 | 10 | 8 |
| Embodiment 8 | 8 | 10 | 8 | 9 |
| Embodiment 9 | 9 | 9 | 9 | 10 |
Claims (10)
1. a main laminaria squid whole wheat crisp short cakes with sesame, it is characterised in that by the component of following weight:
Wholewheat flour
80～100 parts；
Squid powder
10～20 parts；
Oatmeal
10～30 parts；
Thallus Laminariae (Thallus Eckloniae)
4～5 parts；
Butter
10～20 parts；
Adeps Sus domestica
20～40 parts；
Egg liquid
8～12 parts；
Baking powder
1～2 part；
Sodium bicarbonate
1～2 part；
Sugar
30～40 parts；
Water
10～15 parts.
Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame the most according to claim 1, it is characterised in that be made up of the component of following weight:
Wholewheat flour
100 parts；
Squid powder
15 parts；
Oatmeal
20 parts；
Thallus Laminariae (Thallus Eckloniae)
4 parts；
Butter
20 parts；
Adeps Sus domestica
30 parts；
Egg liquid
10 parts；
Baking powder
1 part；
Sodium bicarbonate
1 part；
Sugar
35 parts；
Water
10 parts.
3. the method for Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame described in preparation claim 1 or 2, it is characterised in that comprise the following steps:
S1. the pretreatment of raw material
S11. the preparation of squid powder: the squid meat peeling that will clean up, toasts drying, and grinds sieves for subsequent use；
S12. the preparation of Kelp Powder: the Thallus Laminariae (Thallus Eckloniae) peeling that will clean up, toasts drying, and grinds sieves for subsequent use；
S2. the preparation of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame: by agglomerating to step S1 gained raw material and other component mix homogeneously in addition to egg liquid, shaping mechanism is used to make molding, egg liquid uniformly brushed by crisp short cakes with sesame in molding, toasts, and obtains finished product Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame.
The preparation method of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame the most according to claim 3, it is characterised in that toasting drying temperature described in step S11 is 180～200 DEG C, and temperature-time is 1～1.5h.
The preparation method of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame the most according to claim 3, it is characterised in that toasting drying temperature described in step S12 is 170～180 DEG C, and temperature-time is 0.5～1h.
The preparation method of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame the most according to claim 3, it is characterized in that, by step S1 gained raw material and other component mix homogeneously in addition to egg liquid is agglomerating is described in step S2: sieve mix homogeneously by flour and baking powder, add oatmeal, squid powder, Kelp Powder, Adeps Sus domestica and butter mix homogeneously, it is eventually adding the uniform clear water of premixing, sugar and sodium bicarbonate, uses the method folded to carry out mix homogeneously agglomerating.
The preparation method of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame the most according to claim 6, it is characterised in that mixing described in step S2 and folding is all to carry out in the same direction.
The most according to claim 3, the preparation method of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame, it is characterised in that the thickness of the crisp short cakes with sesame of molding described in step S2 is 1～2mm, weight is 18～20g.
The preparation method of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame the most according to claim 3, it is characterised in that toasting face fire temperature described in step S2 is 180～190 DEG C, and fire in a stove before fuel is added temperature is 160～170 DEG C；Temperature-time is 20～25min.
The preparation method of Thallus Laminariae (Thallus Eckloniae) squid whole wheat crisp short cakes with sesame the most according to claim 9, it is characterised in that step S2 toasted face fire temperature is 180 DEG C, and fire in a stove before fuel is added temperature is 160 DEG C；Temperature-time is 22min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610428933.XA CN105851131A (en) | 2016-06-15 | 2016-06-15 | Kelp-squid wholewheat flaky pastries and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610428933.XA CN105851131A (en) | 2016-06-15 | 2016-06-15 | Kelp-squid wholewheat flaky pastries and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851131A true CN105851131A (en) | 2016-08-17 |
Family
ID=56649778
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610428933.XA Pending CN105851131A (en) | 2016-06-15 | 2016-06-15 | Kelp-squid wholewheat flaky pastries and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851131A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934651A (en) * | 2011-08-15 | 2013-02-20 | 丁帮龙 | Seaweed biscuit and processing method |
| CN103518801A (en) * | 2013-10-09 | 2014-01-22 | 雷鸣 | Crispy highland-barley biscuits and manufacturing method thereof |
| CN104222236A (en) * | 2014-09-30 | 2014-12-24 | 黄琴 | Jack fruit crispy cake and making method thereof |
| CN105145730A (en) * | 2015-08-01 | 2015-12-16 | 安庆市江岸一品香食品有限责任公司 | Wheat bran shortcake and production method thereof |
| CN105309563A (en) * | 2014-07-30 | 2016-02-10 | 李锋 | Kaikouxiao (open mouth and laugh) crispy cake |
| CN105410105A (en) * | 2015-12-23 | 2016-03-23 | 安徽师范大学 | Low-sugar pumpkin matcha flaky pastry and preparation method thereof |
| CN105494536A (en) * | 2015-12-23 | 2016-04-20 | 安徽师范大学 | Low-sugar mulberry and red date flaky pastry and preparation method thereof |
| CN105532805A (en) * | 2015-11-28 | 2016-05-04 | 南陵百绿汇农业科技有限公司 | Lotus seed paste and tea crisp cake production method |
| CN105557935A (en) * | 2015-12-23 | 2016-05-11 | 安徽师范大学 | Low-sugar fig and orange flaky pastry and preparation method thereof |
-
2016
- 2016-06-15 CN CN201610428933.XA patent/CN105851131A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934651A (en) * | 2011-08-15 | 2013-02-20 | 丁帮龙 | Seaweed biscuit and processing method |
| CN103518801A (en) * | 2013-10-09 | 2014-01-22 | 雷鸣 | Crispy highland-barley biscuits and manufacturing method thereof |
| CN105309563A (en) * | 2014-07-30 | 2016-02-10 | 李锋 | Kaikouxiao (open mouth and laugh) crispy cake |
| CN104222236A (en) * | 2014-09-30 | 2014-12-24 | 黄琴 | Jack fruit crispy cake and making method thereof |
| CN105145730A (en) * | 2015-08-01 | 2015-12-16 | 安庆市江岸一品香食品有限责任公司 | Wheat bran shortcake and production method thereof |
| CN105532805A (en) * | 2015-11-28 | 2016-05-04 | 南陵百绿汇农业科技有限公司 | Lotus seed paste and tea crisp cake production method |
| CN105410105A (en) * | 2015-12-23 | 2016-03-23 | 安徽师范大学 | Low-sugar pumpkin matcha flaky pastry and preparation method thereof |
| CN105494536A (en) * | 2015-12-23 | 2016-04-20 | 安徽师范大学 | Low-sugar mulberry and red date flaky pastry and preparation method thereof |
| CN105557935A (en) * | 2015-12-23 | 2016-05-11 | 安徽师范大学 | Low-sugar fig and orange flaky pastry and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109077093A (en) | A kind of EGG YOLK SHORTCAKE and preparation method thereof | |
| CN103416451A (en) | Method for making food with stuffing | |
| CN105851866A (en) | Cuttlefish, squib ink and gulfweed noodles and preparation method thereof | |
| CN103652630A (en) | Preparation method for hamburger pie with shrimp meat | |
| Bhattacharya | Snack Foods: Processing and Technology | |
| CN106579067A (en) | Dendrobium-candidum-stem snow-skin moon cakes with seafood five-kernel stuffing, and preparation method thereof | |
| CN105851941A (en) | Chinese chive cuttlefish noodle and preparation method thereof | |
| CN106417539A (en) | Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof | |
| CN103404877A (en) | Processing method for fruit, vegetable and albumin kebab convenient set case | |
| CN109169788A (en) | A kind of rose yam moon cake and preparation method | |
| CN105707194A (en) | Crispy biscuits added with spices and preparation method of crispy biscuits | |
| CN105994513A (en) | Marine flavored potato full flour low-sugar fermented biscuits and manufacture method thereof | |
| CN105685171A (en) | Rice flour cookie made from potatoes and processing method thereof | |
| CN108323549A (en) | A kind of chive flavor scraps of paper biscuit and preparation method thereof | |
| CN106072078A (en) | A kind of grain cuttlefish processed and preparation method thereof | |
| CN107114448A (en) | Coarse cereals dried fruit mixing layering pancake and preparation method thereof | |
| CN105851131A (en) | Kelp-squid wholewheat flaky pastries and preparation method thereof | |
| CN112155163A (en) | Red oil spicy chicken soup noodles and preparation method thereof | |
| CN109757548A (en) | A kind of preserved red beancurd algae nutrient tough biscuit and preparation method thereof | |
| RU2616822C2 (en) | Method for producing lavash chips | |
| CN107736426A (en) | A kind of dragon fruit lotus shortcake of rose lemon and preparation method thereof | |
| LU504321B1 (en) | A Kind of Vegetable Protein Meat Product and Preparation Method Thereof | |
| CN106962813A (en) | A kind of chocolate center griskin and preparation method thereof | |
| KR101861505B1 (en) | Method for Producing Snack Including Swimming Crab and Snack Including Swimming Crab for Producing The Same | |
| CN106036599A (en) | Seaweed-squid balls and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160817 |
|
| RJ01 | Rejection of invention patent application after publication |