CN106417539A - Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof - Google Patents
Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof Download PDFInfo
- Publication number
- CN106417539A CN106417539A CN201611104404.0A CN201611104404A CN106417539A CN 106417539 A CN106417539 A CN 106417539A CN 201611104404 A CN201611104404 A CN 201611104404A CN 106417539 A CN106417539 A CN 106417539A
- Authority
- CN
- China
- Prior art keywords
- grams
- minutes
- cutability
- seafood
- mooncake
- 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
- A21D2/36—Vegetable 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
- A21D2/34—Animal material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
Abstract
The invention provides five-kernel seafood stuffing dendrobium officinale pastry mooncake. Seafood products are applied to a formula of mooncake stuffing, a modern processing process is combined, so that not only are peculiar flavor characteristics of conventional mooncake maintained, but also the characteristics of the seafood products can be expressed in the mooncake stuffing well. In addition, in the mooncake crust manufacturing process, conventional pastry manufacture is improved, dendrobium officinale is added, so that consumers can eat the healthy and delicious five-kernel seafood stuffing dendrobium officinale pastry mooncake, and the five-kernel seafood stuffing dendrobium officinale pastry mooncake not only is unique in flavor, good in taste, safe and hygienic, but also reserves nutritive value ingredients in the raw materials well. The five-kernel seafood stuffing dendrobium officinale pastry mooncake is rigorous in material selection, the formula is scientific and reasonable in matching, requirements in each aspect such as nutrition, taste and color are considered, the process is simple, the mooncake variety is enriched, taste requirements of different districts are met, and a novel approach is provided for marketing of the seafood and dendrobium officinale.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of mixed nuts seafood filling Herba Dendrobii crisp skin moon
Cake and preparation method thereof.
Background technology
Moon cake is the Han nationality's traditional snack having long enjoyed a good reputation, the deep traditional festival featured delicious food liked by Chinese people, moon cake
Shape circle and circle, be to divide of the whole family to eat again, so it signifies that reunion is harmonious, be the product that must eat in this day in the Mid-autumn Festival.Ancient
Eaten in the Mid-autumn Festival as sacrificial offerings for moon cake.It is said that the Mid-autumn Festival eat the custom of moon cake in the Tang Dynasty.When the Northern Song Dynasty, in imperial palace
Interior popular, but also spread among the people, it was commonly called as " little cake " and " moon group " at that time.Being developed to the Ming Dynasty then becomes the common diet habit of the whole people
Custom.Even to this day, kind is more various, and local flavor is different because of ground.Wherein Cantonese, capital formula, Yunnan formula, Soviet Union's formula, the moon cake such as tidal be widely
The people institute eating of Chinese north and south various places.Adopting vegetable raw material seed, such as Semen Juglandis, Semen Armeniacae Amarum, Semen Sesami Nigrum core, melon filling in moon cake more
Son, Fructus Crataegi, lotus seed paste, Semen Ormosiae Hosiei, Fructus Jujubae etc., have certain health-care effect to human body.The meat material of roast pork is added by guang-type moon cake custom
It is added in heart of filling, abundant moon cake taste.
Zhanjiang city marine product is well-known, fresh, of fine quality, inexpensive.It is that people taste seafood, buy the reason of marine product
, there is saying of " eating seafood to Zhanjiang " on the ground thought, tastes seafood to taste based on ocean fishes, such as lithosporic, golden rifle, cuttlefish, squid, dragon
Shrimp, yellow croaker, Carnis Haliotidiss, Achatina fulica(Ferussae), scallop etc. is all that ocean fishes eat the object that visitor chases.The method of culinary art seafood is a lot, has water
Boil, steam in clear soup, braising in soy sauce, stewing in clear soup, fried etc..The seafood of Zhanjiang culinary art mostly raw material is fresh, adopt genuine cooking methods, can
To say that to eat ocean fishes in Zhanjiang not only fresh but also healthy.But it is as the development in market, people are more next to the demand layer of seafood products
Higher, the moon cake of seafood heart of filling has certain market demand.
Herba Dendrobii, is the perennial herbaceous plant that grows nonparasitically upon another plant of orchid family.Its stem is used as medicine, have enhancing immunologic function, facilitating digestion,
The effects such as hepatoprotective function of gallbladder promoting, rheumatism, reduction blood pressure and blood lipoid, antitumor, protection vision, nourish skin, defying age.By iron sheet stone
Dry measure used in former times is applied in Production of Moon Cake, not only opens up the market of Herba Dendrobii, also is compliant with the custom of modern's health diet.
Content of the invention
The technical problem to be solved is the problems referred to above overcoming prior art to exist, and provides a kind of mixed nuts seafood
Filling Herba Dendrobii sensory quality.
Second object of the present invention is the preparation method providing described mixed nuts seafood filling Herba Dendrobii sensory quality.
The purpose of the present invention is achieved by the following technical programs：
A kind of mixed nuts seafood filling Herba Dendrobii sensory quality, is made up of heart of filling raw material and cake skin raw material, described heart of filling raw material contains
Each component of following quality：50～200 grams of Fresh abalone's fish cutability, 50～200 grams of cuttlefish cutability, 50～200 grams of prawn cutability, sandworm
25～100 grams of cutability, 25～100 grams of white sugar, 3～12 grams of salt, 5～20 grams of Fenyang wine, 125～500 grams of Semen pini koraiensis, Semen Persicae 125～
500 grams, 125～500 grams of Fructus anacardii, 50～200 grams of Semen Armeniacae Amarum, 12.5～50 grams of Terminalia catappa, 250～1000 grams of glutinous rice flour, white sugar 200
～800 grams, 12.5～50 grams of Red Star Erguotou wine, 50～200 grams of Oleum Arachidis hypogaeae semen, 10～40 grams of Bulbus Eleutherines Plicatae, 7.5～30 grams of five spice powder,
175～700 grams of clear water；
Cake skin raw material contains each component of following quality：50～200 grams of fresh Herba Dendrobii juice, 500～2000 grams of anhydrous butter, sugar
225～900 grams of powder, 300～1200 grams of gluten flour, 250～1000 grams of Self- raising flour, 10～40 grams of Cortex cocois radiciss XIANGFEN, salt 10～
40 grams, 25～100 grams of whole milk powder, 100～500 grams of egg.
Preferably, described heart of filling raw material contains each component of following quality：100 grams of Fresh abalone's fish cutability, cuttlefish cutability 100
Gram, 100 grams of prawn cutability, 100 grams of sandworm cutability, 50 grams of white sugar, 6 grams of salt, 10 grams of Fenyang wine, 250 grams of Semen pini koraiensis, Semen Persicae 250
Gram, 250 grams of Fructus anacardii, 100 grams of Semen Armeniacae Amarum, 25 grams of Terminalia catappa, 500 grams of glutinous rice flour, 400 grams of white sugar, 25 grams of Red Star Erguotou wine, Semen arachidis hypogaeae
100 grams of oil, 20 grams of Bulbus Eleutherines Plicatae, 15 grams of five spice powder, 350 grams of clear water；
Cake skin raw material contains each component of following quality：100 grams of fresh Herba Dendrobii juice, 1000 grams of anhydrous butter, 450 grams of Icing Sugar,
600 grams of gluten flour, 500 grams of Self- raising flour, 20 grams of Cortex cocois radiciss XIANGFEN, 20 grams of salt, 50 grams of whole milk powder, 250 grams of egg.
The present invention also provides the preparation method of described mixed nuts seafood filling Herba Dendrobii sensory quality, comprises the following steps：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 50～200 grams of Fresh abalone's fish cutability, 50～200 grams of cuttlefish cutability, 50～200 grams of prawn cutability are cut into 0.5*0.5*
The grain of 0.5cm, 50 grams of sandworm cutability is cut into the section of 0.5cm, adds 25～100 grams of white sugar, 3～12 grams of salt, 5～20 grams of Fenyang wine is mixed
Even, pickle 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes；
（2）Kernel is processed：By 125～500 grams of Semen pini koraiensis, 125～500 grams of Semen Persicae, 125～500 grams of Fructus anacardii, Semen Armeniacae Amarum 50～
200 grams, 12.5～50 grams of Terminalia catappa clean up, drain well, tiling be placed on baking tray, tile thickness 1cm, put into baker（On
130 DEG C of fire, 150 DEG C of reducing internal heat）Bake 20 minutes, do perfume to surface, in the graininess that kernel is cut into 0.5*0.5*0.5cm；
（3）Scallion oil makes：3～12 grams of salt, 10～40 grams of Bulbus Eleutherines Plicatae are cut into 1*1*1cm is granular to be put in 50～200 grams of Oleum Arachidis hypogaeae semen,
It is heated to 120 DEG C, fried 3 hours, filter to take oil；
（4）Heart of filling makes：Glutinous rice flour is poured into 10 minutes cause glutinous rice flour micro- Huangs of change of 120 DEG C of parches in pot for 250～1000 grams, adds
Meat material, kernel and 200～800 grams of the white sugar handled well, mixes thoroughly, add 7.5～30 grams of five spice powder, Red Star Erguotou wine 12.5～
50 grams（Alcohol concentration is 56 °）, 25～100 grams of scallion oil, 175～700 grams of clear water mix thoroughly, every 80～130 grams of portions, tight with hand pressure
It is kneaded into spherical；
S2. cake skin making is processed：
First 500～2000 grams of anhydrous butter, 225～900 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh iron sheet of addition
50～200 grams of Herba Dendrobii juice, 300～1200 grams of gluten flour, 250～1000 grams of Self- raising flour, 10～40 grams of Cortex cocois radiciss XIANGFEN, salt 10
～40 grams, 25～100 grams of whole milk powder beat 1 minute at a high speed, mix at a slow speed again and make a call to 2 minutes, taking out dough, to be placed on pressing board to fold uniform,
Agent under rubbing, is pressed into thickness 0.5cm, the disc-shaped of diameter 8cm with face knife, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：Take 50～200 grams of egg yolks to add 25～100 grams of shell eggs, 5～20 grams of salt of addition, beat 2 minutes, treat all
Even, filter standby；
S4. moulding process：By thickness 0.5cm, the disc-shaped of diameter 8cm, put into 105 grams of heart of fillings, parcel uniformly, becomes semicircle shape,
Put into baking tray, static 15 minutes；
S5. baking process：Oven temperature is arranged to 235 DEG C of face fire, 175 DEG C of the fire in a stove before fuel is added, puts into baking tray, baking 18 minutes, treat table
Face is golden yellow, comes out of the stove, and room temperature is placed 5 minutes, with brush on top layer all with one layer of egg water of brush, puts into baking box baking 3 minutes, goes out
Stove, packs after cooling, you can edible.
Compared with prior art, the invention has the advantages that：
The invention provides a kind of mixed nuts seafood filling Herba Dendrobii sensory quality, by being that seafood products are applied to moon cake heart of filling
In formula, and combine modern processing technique, not only maintain the distinctive local flavor moral character of traditional mooncake, again can be well by seafood
The characteristic of product is expressed in the minds of mooncake filling.In addition, in the manufacturing process of moon cake wrapper, the traditional crisp skin of improvement makes, and adds
Plus Herba Dendrobii, enable a consumer to have health delicious mixed nuts seafood filling Herba Dendrobii sensory quality, not only unique flavor, mouth
Feel preferable, safety and sanitation moreover it is possible to preferably retain the nutritional value component in raw material, sorting of the present invention is rigorous, formula collocation section
Learn rationally, take into account each side such as nutrition, taste, color and luster and require, concise in technology, enrich moon cake kind, meet different regions mouth
Taste demand, the marketing to seafood products, Herba Dendrobii provides new approach.
Specific embodiment
Further illustrate present disclosure with reference to specific embodiment, but should not be construed as limitation of the present invention.
Without departing from the spirit and substance of the case in the present invention, simple modification the inventive method, step or condition made or replacement,
Belong to the scope of the present invention；If not specializing, in embodiment, technological means used are well known to those skilled in the art
Conventional meanses.
Embodiment 1
A kind of mixed nuts seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability, 50 grams of sandworm cutability, white sugar 50
Gram, 6 grams of salt, 10 grams of Fenyang wine, 250 grams of Semen pini koraiensis, 250 grams of Semen Persicae, 250 grams of Fructus anacardii, 100 grams of Semen Armeniacae Amarum, 25 grams of Terminalia catappa, glutinous rice flour
500 grams, 400 grams of white sugar, 25 grams of Red Star Erguotou wine（Alcohol degree is 56 °）, 100 grams of Oleum Arachidis hypogaeae semen, 20 grams of Bulbus Eleutherines Plicatae, five spice powder 15
Gram, 350 grams of clear water.
B cake skin raw material：100 grams of fresh Herba Dendrobii juice, 1000 grams of anhydrous butter, 450 grams of Icing Sugar, 600 grams of gluten flour, low
500 grams of gluten flour, 20 grams of Cortex cocois radiciss XIANGFEN, 20 grams of salt, milk powder（Full-cream）50 grams, 250 grams of egg.
A kind of procedure of processing of mixed nuts seafood filling Herba Dendrobii sensory quality is：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability are cut into the grain of 0.5*0.5*0.5cm, sandworm
50 grams of cutability is cut into the section of 0.5cm, adds 50 grams of white sugar, 5 grams of salt, 10 grams of Fenyang wine is mixed thoroughly, pickles 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）Kernel is processed：Will be clear to 250 grams of Semen pini koraiensis, 250 grams of Semen Persicae, 250 grams of Fructus anacardii, 100 grams of Semen Armeniacae Amarum, 25 grams of Terminalia catappa
Wash clean, drain well, tiling is placed on baking tray, and tile thickness 1cm, puts into baker（Get angry 130 DEG C, 150 DEG C of reducing internal heat）Bake
20 minutes, do perfume to surface, in the graininess that kernel is cut into 0.5*0.5*0.5cm.
（3）Scallion oil makes：1 gram of salt, 20 grams of Bulbus Eleutherines Plicatae are cut into 1*1*1cm is granular to be put in 100 grams of Oleum Arachidis hypogaeae semen, are heated to
120 DEG C, fried 3 hours, filter to take oil.
（4）Heart of filling makes：Glutinous rice flour is poured into 10 minutes cause glutinous rice flour micro- Huangs of change of 120 DEG C of parches in pot for 500 grams, at addition
Meat material, kernel and 400 grams of the white sugar managed, mixes thoroughly, adds 15 grams of five spice powder, 25 grams of Red Star Erguotou wine（Alcohol concentration is
56°）, 50 grams of scallion oil, 350 grams of clear water mix thoroughly, every 105 grams of portions, be tightly kneaded into spherical with hand pressure.
S2. cake skin making is processed：
First 1000 grams of anhydrous butter, 450 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh Herba Dendrobii juice 100 of addition
Gram, 600 grams of gluten flour, 500 grams of Self- raising flour, 20 grams of Cortex cocois radiciss XIANGFEN, 10 grams of salt, milk powder（Full-cream）Beat 1 point at a high speed for 50 grams
Clock, mix at a slow speed again and make a call to 2 minutes, take out dough and be placed on pressing board to fold uniformly, agent under rubbing, it is pressed into thickness 0.5cm, diameter with face knife
The disc-shaped of 8cm, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：Take 100 grams of egg yolks to add 50 grams of shell eggs, add 10 grams of salt, beat 2 minutes, treat uniformly, to filter standby；
S4. moulding process：By thickness 0.5cm, the disc-shaped of diameter 8cm, put into 105 grams of heart of fillings, parcel uniformly, becomes semicircle shape,
Put into baking tray, static 15 minutes；
S5. baking process：Oven temperature is arranged to 235 DEG C of face fire, 175 DEG C of the fire in a stove before fuel is added, puts into baking tray, baking 18 minutes, treat table
Face is golden yellow, comes out of the stove, and room temperature is placed 5 minutes, with brush on top layer all with one layer of egg water of brush, puts into baking box baking 3 minutes, goes out
Stove, packs after cooling, you can edible.
Embodiment 2
A kind of mixed nuts seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability, 50 grams of sandworm cutability, white sugar 50
Gram, 6 grams of salt, 10 grams of Fenyang wine, 250 grams of Semen pini koraiensis, 250 grams of Semen Persicae, Fructus anacardii 250,100 grams of Semen Armeniacae Amarum, 25 grams of Terminalia catappa, glutinous rice flour
500 grams, 500 grams of white sugar, 40 grams of Red Star two steamed bread of corn wine（56°）, 100 grams of Oleum Arachidis hypogaeae semen, 30 grams of Bulbus Eleutherines Plicatae, 25 grams of five spice powder, clear water 350
Gram.
B cake skin raw material：100 grams of fresh Herba Dendrobii juice, 1000 grams of anhydrous butter, 450 grams of Icing Sugar, 600 grams of gluten flour, low
500 grams of gluten flour, 20 grams of Cortex cocois radiciss XIANGFEN, 20 grams of salt, milk powder（Full-cream）50 grams, 250 grams of egg.
A kind of procedure of processing of mixed nuts seafood filling Herba Dendrobii sensory quality is：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability are cut into the grain of 0.5*0.5*0.5cm, sandworm
50 grams of cutability is cut into the section of 0.5cm, adds 50 grams of white sugar, 5 grams of salt, 10 grams of Fenyang wine is mixed thoroughly, pickles 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）Kernel is processed：Will be clear to 250 grams of Semen pini koraiensis, 250 grams of Semen Persicae, 250 grams of Fructus anacardii, 100 grams of Semen Armeniacae Amarum, 25 grams of Terminalia catappa
Wash clean, drain well, tiling is placed on baking tray, and tile thickness 1cm, puts into baker（Get angry 130 DEG C, 150 DEG C of reducing internal heat）Bake
20 minutes, do perfume to surface, in the graininess that kernel is cut into 0.5*0.5*0.5cm.
（3）Scallion oil makes：1 gram of salt, 30 grams of Bulbus Eleutherines Plicatae are cut into 1*1*1cm is granular to be put in 100 grams of Oleum Arachidis hypogaeae semen, are heated to
120 DEG C, fried 3 hours, filter to take oil.
（4）Heart of filling makes：Glutinous rice flour is poured into the micro- Huang of 120 DEG C of parches cause glutinous rice flour change in 10 minutes in pot for 500 grams, adds
Meat material, kernel and 500 grams of the white sugar handled well, mixes thoroughly, adds 25 grams of five spice powder, 40 grams of Red Star Erguotou wine（Alcohol degree is
56°）, 50 grams of scallion oil, 350 grams of clear water mix thoroughly, every 105 grams of portions, be tightly kneaded into spherical with hand pressure.
S2. cake skin making is processed：
First 1000 grams of anhydrous butter, 450 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh Herba Dendrobii juice 100 of addition
Gram, 600 grams of gluten flour, 500 grams of Self- raising flour, 20 grams of Cortex cocois radiciss XIANGFEN, 10 grams of salt, milk powder（Full-cream）Beat 1 point at a high speed for 50 grams
Clock, mix at a slow speed again and make a call to 2 minutes, take out dough and be placed on pressing board to fold uniformly, agent under rubbing, it is pressed into thickness 0.5cm, diameter with face knife
The disc-shaped of 8cm, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：Take 100 grams of egg yolks to add 50 grams of shell eggs, add 10 grams of salt, beat 2 minutes, treat uniformly, to filter standby；
S4. moulding process：By thickness 0.5cm, the disc-shaped of diameter 8cm, put into 105 grams of heart of fillings, parcel uniformly, becomes semicircle shape,
Put into baking tray, static 15 minutes.
S5. baking process：Oven temperature is arranged to 235 DEG C of face fire, 175 DEG C of the fire in a stove before fuel is added, puts into baking tray, baking 18 minutes, treat table
Face is golden yellow, comes out of the stove, and room temperature is placed 5 minutes, with brush on top layer all with one layer of egg water of brush, puts into baking box baking 3 minutes, goes out
Stove, packs after cooling, you can edible.
Embodiment 3
A kind of mixed nuts seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability, 50 grams of sandworm cutability, white sugar 50
Gram, 6 grams of salt, 10 grams of Fenyang wine, 250 grams of Semen pini koraiensis, 250 grams of Semen Persicae, Fructus anacardii 250,100 grams of Semen Armeniacae Amarum, 25 grams of Terminalia catappa, glutinous rice flour
500 grams, 400 grams of white sugar, 25 grams of Red Star Erguotou wine（Alcohol degree is 56 °）, 100 grams of Oleum Arachidis hypogaeae semen, 20 grams of Bulbus Eleutherines Plicatae, five spice powder 15
Gram, 350 grams of clear water
B cake skin raw material：150 grams of fresh Herba Dendrobii juice, 1000 grams of anhydrous butter, 450 grams of Icing Sugar, 600 grams of gluten flour, low muscle face
500 grams of powder, 30 grams of Cortex cocois radiciss XIANGFEN, 20 grams of salt, milk powder（Full-cream）70 grams, 250 grams of egg.
A kind of procedure of processing of mixed nuts seafood filling Herba Dendrobii sensory quality is：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability are cut into the grain of 0.5*0.5*0.5cm, sandworm
50 grams of cutability is cut into the section of 0.5cm, adds 50 grams of white sugar, 5 grams of salt, 10 grams of Fenyang wine is mixed thoroughly, pickles 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）Kernel is processed：Will be clear to 250 grams of Semen pini koraiensis, 250 grams of Semen Persicae, 250 grams of Fructus anacardii, 100 grams of Semen Armeniacae Amarum, 25 grams of Terminalia catappa
Wash clean, drain well, tiling is placed on baking tray, and tile thickness 1cm, puts into baker（Get angry 130 DEG C, 150 DEG C of reducing internal heat）Bake
20 minutes, do perfume to surface, in the graininess that kernel is cut into 0.5*0.5*0.5cm.
（3）Scallion oil makes：1 gram of salt, 20 grams of Bulbus Eleutherines Plicatae are cut into 1*1*1cm is granular to be put in 100 grams of Oleum Arachidis hypogaeae semen, are heated to
120 DEG C, fried 3 hours, filter to take oil.
（4）Heart of filling makes：Glutinous rice flour is poured into the micro- Huang of 120 DEG C of parches cause glutinous rice flour change in 10 minutes in pot for 500 grams, adds
Meat material, kernel and 400 grams of the white sugar handled well, mixes thoroughly, adds 15 grams of five spice powder, 25 grams of Red Star Erguotou wine（Alcohol degree is
56°）, 50 grams of scallion oil, 350 grams of clear water mix thoroughly, every 105 grams of portions, be tightly kneaded into spherical with hand pressure.
S2. cake skin making is processed：
First 1000 grams of anhydrous butter, 450 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh Herba Dendrobii juice 150 of addition
Gram, 600 grams of gluten flour, 500 grams of Self- raising flour, 30 grams of Cortex cocois radiciss XIANGFEN, 10 grams of salt, milk powder（Full-cream）Beat 1 point at a high speed for 70 grams
Clock, mix at a slow speed again and make a call to 2 minutes, take out dough and be placed on pressing board to fold uniformly, agent under rubbing, it is pressed into thickness 0.5cm, diameter with face knife
The disc-shaped of 8cm, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：Take 100 grams of egg yolks to add 50 grams of shell eggs, add 10 grams of salt, beat 2 minutes, treat uniformly, to filter standby；
S4. moulding process：By thickness 0.5cm, the disc-shaped of diameter 8cm, put into 105 grams of heart of fillings, parcel uniformly, becomes semicircle shape,
Put into baking tray, static 15 minutes.
S5. baking process：Oven temperature is arranged to 235 DEG C of face fire, 175 DEG C of the fire in a stove before fuel is added, puts into baking tray, baking 18 minutes, treat table
Face is golden yellow, comes out of the stove, and room temperature is placed 5 minutes, with brush on top layer all with one layer of egg water of brush, puts into baking box baking 3 minutes, goes out
Stove, packs after cooling, you can edible.
Reference examples 1
A kind of mixed nuts seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：Except white sugar is 150 grams, Red Star Erguotou wine is 10 grams, and Bulbus Eleutherines Plicatae is 5 grams, and five spice powder is 5 grams, remaining raw material
Heart of filling raw material with the A with embodiment 1 for the consumption.
B cake skin raw material：Cake skin raw material with the B of embodiment 1.
A kind of procedure of processing of mixed nuts seafood filling Herba Dendrobii sensory quality is：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability are cut into the grain of 0.5*0.5*0.5cm, sandworm
50 grams of cutability is cut into the section of 0.5cm, adds 50 grams of white sugar, 5 grams of salt, 10 grams of Fenyang wine is mixed thoroughly, pickles 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）Kernel is processed：Will be clear to 250 grams of Semen pini koraiensis, 250 grams of Semen Persicae, 250 grams of Fructus anacardii, 100 grams of Semen Armeniacae Amarum, 25 grams of Terminalia catappa
Wash clean, drain well, tiling is placed on baking tray, and tile thickness 1cm, puts into baker（Get angry 130 DEG C, 150 DEG C of reducing internal heat）Bake
20 minutes, do perfume to surface, in the graininess that kernel is cut into 0.5*0.5*0.5cm.
（3）Scallion oil makes：1 gram of salt, 5 grams of Bulbus Eleutherines Plicatae are cut into 1*1*1cm is granular to be put in 100 grams of Oleum Arachidis hypogaeae semen, are heated to 120
DEG C, fried 3 hours, filter to take oil.
（4）Heart of filling makes：Glutinous rice flour is poured into the micro- Huang of 120 DEG C of parches cause glutinous rice flour change in 10 minutes in pot for 500 grams, adds
Meat material, kernel and 150 grams of the white sugar handled well, mixes thoroughly, adds 5 grams of five spice powder, 10 grams of Red Star Erguotou wine（Alcohol degree is
56°）, 50 grams of scallion oil, 350 grams of clear water mix thoroughly, every 105 grams of portions, be tightly kneaded into spherical with hand pressure.
S2. cake skin making is processed：
First 1000 grams of anhydrous butter, 450 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh Herba Dendrobii juice 100 of addition
Gram, 600 grams of gluten flour, 500 grams of Self- raising flour, 20 grams of Cortex cocois radiciss XIANGFEN, 10 grams of salt, milk powder（Full-cream）Beat 1 point at a high speed for 50 grams
Clock, mix at a slow speed again and make a call to 2 minutes, take out dough and be placed on pressing board to fold uniformly, agent under rubbing, it is pressed into thickness 0.5cm, diameter with face knife
The disc-shaped of 8cm, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：Take 100 grams of egg yolks to add 50 grams of shell eggs, add 10 grams of salt, beat 2 minutes, treat uniformly, to filter standby；
S4. moulding process：By thickness 0.5cm, the disc-shaped of diameter 8cm, put into 105 grams of heart of fillings, parcel uniformly, becomes semicircle shape,
Put into baking tray, static 15 minutes.
S5. baking process：Oven temperature is arranged to 235 DEG C of face fire, 175 DEG C of the fire in a stove before fuel is added, puts into baking tray, baking 18 minutes, treat table
Face is golden yellow, comes out of the stove, and room temperature is placed 5 minutes, with brush on top layer all with one layer of egg water of brush, puts into baking box baking 3 minutes, goes out
Stove, packs after cooling, you can edible.
Reference examples 2
A kind of mixed nuts seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：Heart of filling raw material with the A of embodiment 1.
B cake skin raw material：Go out Cortex cocois radiciss XIANGFEN and be 5 grams, 20 grams of salt, milk powder（Full-cream）For 20 grams, remaining component and content are with real
Apply the cake skin raw material of the B of example 1.
A kind of procedure of processing of mixed nuts seafood filling Herba Dendrobii sensory quality is：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability are cut into the grain of 0.5*0.5*0.5cm, sandworm
50 grams of cutability is cut into the section of 0.5cm, adds 50 grams of white sugar, 5 grams of salt, 10 grams of Fenyang wine is mixed thoroughly, pickles 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）Kernel is processed：Will be clear to 250 grams of Semen pini koraiensis, 250 grams of Semen Persicae, 250 grams of Fructus anacardii, 100 grams of Semen Armeniacae Amarum, 25 grams of Terminalia catappa
Wash clean, drain well, tiling is placed on baking tray, and tile thickness 1cm, puts into baker（Get angry 130 DEG C, 150 DEG C of reducing internal heat）Bake
20 minutes, do perfume to surface, in the graininess that kernel is cut into 0.5*0.5*0.5cm.
（3）Scallion oil makes：1 gram of salt, 5 grams of Bulbus Eleutherines Plicatae are cut into 1*1*1cm is granular to be put in 100 grams of Oleum Arachidis hypogaeae semen, are heated to 120
DEG C, fried 3 hours, filter to take oil.
（4）Heart of filling makes：Glutinous rice flour is poured into the micro- Huang of 120 DEG C of parches cause glutinous rice flour change in 10 minutes in pot for 500 grams, adds
Meat material, kernel and 400 grams of the white sugar handled well, mixes thoroughly, adds 15 grams of five spice powder, 25 grams of Red Star Erguotou wine（Alcohol degree is
56°）, 50 grams of scallion oil, 350 grams of clear water mix thoroughly, every 105 grams of portions, be tightly kneaded into spherical with hand pressure.
S2. cake skin making is processed：
First 1000 grams of anhydrous butter, 450 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh Herba Dendrobii juice 100 of addition
Gram, 600 grams of gluten flour, 500 grams of Self- raising flour, 5 grams of Cortex cocois radiciss XIANGFEN, 10 grams of salt, milk powder（Full-cream）Beat 1 point at a high speed for 20 grams
Clock, mix at a slow speed again and make a call to 2 minutes, take out dough and be placed on pressing board to fold uniformly, agent under rubbing, it is pressed into thickness 0.5cm, diameter with face knife
The disc-shaped of 8cm, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：Take 100 grams of egg yolks to add 50 grams of shell eggs, add 10 grams of salt, beat 2 minutes, treat uniformly, to filter standby；
S4. moulding process：By thickness 0.5cm, the disc-shaped of diameter 8cm, put into 105 grams of heart of fillings, parcel uniformly, becomes semicircle shape,
Put into baking tray, static 15 minutes.
S5. baking process：Oven temperature is arranged to 235 DEG C of face fire, 175 DEG C of the fire in a stove before fuel is added, puts into baking tray, baking 18 minutes, treat table
Face is golden yellow, comes out of the stove, and room temperature is placed 5 minutes, with brush on top layer all with one layer of egg water of brush, puts into baking box baking 3 minutes, goes out
Stove, packs after cooling, you can edible.
Reference examples 3
A kind of mixed nuts seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：Heart of filling raw material with embodiment 1.
B cake skin raw material：Cake skin raw material with embodiment 1.
A kind of procedure of processing of mixed nuts seafood filling Herba Dendrobii sensory quality is：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability are cut into the grain of 0.5*0.5*0.5cm, sandworm
50 grams of cutability is cut into the section of 0.5cm, adds 50 grams of white sugar, 5 grams of salt, 10 grams of Fenyang wine is mixed thoroughly, pickles 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 20 minutes.
（2）Kernel is processed：Will be clear to 250 grams of Semen pini koraiensis, 250 grams of Semen Persicae, 250 grams of Fructus anacardii, 100 grams of Semen Armeniacae Amarum, 25 grams of Terminalia catappa
Wash clean, drain well, tiling is placed on baking tray, and tile thickness 1cm, puts into baker（Get angry 130 DEG C, 150 DEG C of reducing internal heat）Bake
20 minutes, do perfume to surface, in the graininess that kernel is cut into 0.5*0.5*0.5cm.
（3）Scallion oil makes：1 gram of salt, 20 grams of Bulbus Eleutherines Plicatae are cut into 1*1*1cm is granular to be put in 100 grams of Oleum Arachidis hypogaeae semen, are heated to
120 DEG C, fried 3 hours, filter to take oil.
（4）Heart of filling makes：Glutinous rice flour is poured into 10 minutes cause glutinous rice flour micro- Huangs of change of 120 DEG C of parches in pot for 500 grams, at addition
Meat material, kernel and 400 grams of the white sugar managed, mixes thoroughly, adds 15 grams of five spice powder, 25 grams of Red Star Erguotou wine（Alcohol concentration is
56°）, 50 grams of scallion oil, 350 grams of clear water mix thoroughly, every 105 grams of portions, be tightly kneaded into spherical with hand pressure.
S2. cake skin making is processed：
First 1000 grams of anhydrous butter, 450 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh Herba Dendrobii juice 100 of addition
Gram, 600 grams of gluten flour, 500 grams of Self- raising flour, 20 grams of Cortex cocois radiciss XIANGFEN, 10 grams of salt, milk powder（Full-cream）Beat 1 point at a high speed for 50 grams
Clock, mix at a slow speed again and make a call to 2 minutes, take out dough and be placed on pressing board to fold uniformly, agent under rubbing, it is pressed into thickness 0.5cm, diameter with face knife
The disc-shaped of 8cm, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：Take 100 grams of egg yolks to add 50 grams of shell eggs, add 10 grams of salt, beat 2 minutes, treat uniformly, to filter standby；
S4. moulding process：By thickness 0.5cm, the disc-shaped of diameter 8cm, put into 105 grams of heart of fillings, parcel uniformly, becomes semicircle shape,
Put into baking tray, static 15 minutes；
S5. baking process：Oven temperature is arranged to 200 DEG C of face fire, 150 DEG C of the fire in a stove before fuel is added, puts into baking tray, baking 18 minutes, treat table
Face is golden yellow, comes out of the stove, and room temperature is placed 5 minutes, with brush on top layer all with one layer of egg water of brush, puts into baking box baking 3 minutes, goes out
Stove, packs after cooling, you can edible.
The mixed nuts seafood filling Herba Dendrobii sensory quality that embodiment 1～3 and reference examples 1～3 are prepared carries out sense organ
Quality evaluation, institute's testing index and assay method are as follows：
（3）Evaluation analysis
From the sensory evaluation analysis result of upper table, compared with reference examples 1～3, various embodiments of the present invention prepare five
Core seafood filling Herba Dendrobii sensory quality sorting is rigorous, and formula collocation is scientific and reasonable, takes into account each side such as nutrition, taste, color and luster
Require, concise in technology, seafood taste are strong, mouthfeel is agreeable to the taste, meet different regions taste demand, also function to promote Zhanjiang marine product
The effect of development.The sensory evaluation scores of the mixed nuts seafood filling Herba Dendrobii sensory quality that various embodiments of the present invention prepare are in relatively
High level；The present invention passes through from specific raw material, seafood food materials is dissolved in the minds of mooncake filling, Herba Dendrobii is applied to cake
The making of skin, increases crisp skin nutritive value and consumption.
Claims (3)
1. a kind of mixed nuts seafood filling Herba Dendrobii sensory quality is it is characterised in that being made up of heart of filling raw material and cake skin raw material, described
Heart of filling raw material contains each component of following quality：50～200 grams of Fresh abalone's fish cutability, 50～200 grams of cuttlefish cutability, prawn cutability 50
～200 grams, 25～100 grams of sandworm cutability, 25～100 grams of white sugar, 3～12 grams of salt, 5～20 grams of Fenyang wine, Semen pini koraiensis 125～500
Gram, 125～500 grams of Semen Persicae, 125～500 grams of Fructus anacardii, 50～200 grams of Semen Armeniacae Amarum, 12.5～50 grams of Terminalia catappa, glutinous rice flour 250～
1000 grams, 200～800 grams of white sugar, 12.5～50 grams of Red Star Erguotou wine, 50～200 grams of Oleum Arachidis hypogaeae semen, 10～40 grams of Bulbus Eleutherines Plicatae, five
7.5～30 grams of XIANGFEN, 175～700 grams of clear water；
Cake skin raw material contains each component of following quality：50～200 grams of fresh Herba Dendrobii juice, 500～2000 grams of anhydrous butter, sugar
225～900 grams of powder, 300～1200 grams of gluten flour, 250～1000 grams of Self- raising flour, 10～40 grams of Cortex cocois radiciss XIANGFEN, salt 10～
40 grams, 25～100 grams of whole milk powder, 100～500 grams of egg.
2. mixed nuts seafood filling Herba Dendrobii sensory quality according to claim 1 is it is characterised in that described heart of filling raw material contains
There is each component of following quality：100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability, 100 grams of sandworm cutability,
50 grams of white sugar, 6 grams of salt, 10 grams of Fenyang wine, 250 grams of Semen pini koraiensis, 250 grams of Semen Persicae, 250 grams of Fructus anacardii, 100 grams of Semen Armeniacae Amarum, 25 grams of Terminalia catappa,
500 grams of glutinous rice flour, 400 grams of white sugar, 25 grams of Red Star Erguotou wine, 100 grams of Oleum Arachidis hypogaeae semen, 20 grams of Bulbus Eleutherines Plicatae, 15 grams of five spice powder, clear water
350 grams；
Cake skin raw material contains each component of following quality：100 grams of fresh Herba Dendrobii juice, 1000 grams of anhydrous butter, 450 grams of Icing Sugar,
600 grams of gluten flour, 500 grams of Self- raising flour, 20 grams of Cortex cocois radiciss XIANGFEN, 20 grams of salt, 50 grams of whole milk powder, 250 grams of egg.
3. mixed nuts seafood filling Herba Dendrobii sensory quality described in any one of claim 1 to 2 preparation method it is characterised in that
Comprise the following steps：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 50～200 grams of Fresh abalone's fish cutability, 50～200 grams of cuttlefish cutability, 50～200 grams of prawn cutability are cut into 0.5*0.5*
The grain of 0.5cm, 50 grams of sandworm cutability is cut into the section of 0.5cm, adds 25～100 grams of white sugar, 3～12 grams of salt, 5～20 grams of Fenyang wine is mixed
Even, pickle 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes；
（2）Kernel is processed：By 125～500 grams of Semen pini koraiensis, 125～500 grams of Semen Persicae, 125～500 grams of Fructus anacardii, Semen Armeniacae Amarum 50～
200 grams, 12.5～50 grams of Terminalia catappa clean up, drain well, tiling be placed on baking tray, tile thickness 1cm, put into baker（On
130 DEG C of fire, 150 DEG C of reducing internal heat）Bake 20 minutes, do perfume to surface, in the graininess that kernel is cut into 0.5*0.5*0.5cm；
（3）Scallion oil makes：3～12 grams of salt, 10～40 grams of Bulbus Eleutherines Plicatae are cut into 1*1*1cm is granular to be put in 50～200 grams of Oleum Arachidis hypogaeae semen,
It is heated to 120 DEG C, fried 3 hours, filter to take oil；
（4）Heart of filling makes：Glutinous rice flour is poured into 10 minutes cause glutinous rice flour micro- Huangs of change of 120 DEG C of parches in pot for 250～1000 grams, adds
Meat material, kernel and 200～800 grams of the white sugar handled well, mixes thoroughly, add 7.5～30 grams of five spice powder, Red Star Erguotou wine 12.5～
50 grams（Alcohol concentration is 56 °）, 25～100 grams of scallion oil, 175～700 grams of clear water mix thoroughly, every 80～130 grams of portions, tight with hand pressure
It is kneaded into spherical；
S2. cake skin making is processed：
First 500～2000 grams of anhydrous butter, 225～900 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh iron sheet of addition
50～200 grams of Herba Dendrobii juice, 300～1200 grams of gluten flour, 250～1000 grams of Self- raising flour, 10～40 grams of Cortex cocois radiciss XIANGFEN, salt 10
～40 grams, 25～100 grams of whole milk powder beat 1 minute at a high speed, mix at a slow speed again and make a call to 2 minutes, taking out dough, to be placed on pressing board to fold uniform,
Agent under rubbing, is pressed into thickness 0.5cm, the disc-shaped of diameter 8cm with face knife, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：Take 50～200 grams of egg yolks to add 25～100 grams of shell eggs, 5～20 grams of salt of addition, beat 2 minutes, treat all
Even, filter standby；
S4. moulding process：By thickness 0.5cm, the disc-shaped of diameter 8cm, put into 105 grams of heart of fillings, parcel uniformly, becomes semicircle shape,
Put into baking tray, static 15 minutes；
S5. baking process：Oven temperature is arranged to 235 DEG C of face fire, 175 DEG C of the fire in a stove before fuel is added, puts into baking tray, baking 18 minutes, treat table
Face is golden yellow, comes out of the stove, and room temperature is placed 5 minutes, with brush on top layer all with one layer of egg water of brush, puts into baking box baking 3 minutes, goes out
Stove, packs after cooling, you can edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611104404.0A CN106417539A (en) | 2016-12-05 | 2016-12-05 | Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611104404.0A CN106417539A (en) | 2016-12-05 | 2016-12-05 | Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417539A true CN106417539A (en) | 2017-02-22 |
Family
ID=58222649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611104404.0A Pending CN106417539A (en) | 2016-12-05 | 2016-12-05 | Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417539A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107637635A (en) * | 2017-09-25 | 2018-01-30 | 南京律智诚专利技术开发有限公司 | A kind of processing method of shredded squid mooncake with dried meat floss |
| CN108835176A (en) * | 2018-09-05 | 2018-11-20 | 黎祥（大田）食品有限公司 | A kind of dendrobium candidum sensory quality and preparation method thereof |
| CN108835524A (en) * | 2018-09-05 | 2018-11-20 | 黎祥（大田）食品有限公司 | A kind of dendrobium candidum snowy mooncakes and preparation method thereof |
| CN113812437A (en) * | 2021-08-04 | 2021-12-21 | 广西天鹰网络科技有限公司 | Sandworm moon cake and making method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557936A (en) * | 2015-12-24 | 2016-05-11 | 天津市友好互联科技有限公司 | Pastry moon cake and preparation method thereof |
-
2016
- 2016-12-05 CN CN201611104404.0A patent/CN106417539A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557936A (en) * | 2015-12-24 | 2016-05-11 | 天津市友好互联科技有限公司 | Pastry moon cake and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107637635A (en) * | 2017-09-25 | 2018-01-30 | 南京律智诚专利技术开发有限公司 | A kind of processing method of shredded squid mooncake with dried meat floss |
| CN108835176A (en) * | 2018-09-05 | 2018-11-20 | 黎祥（大田）食品有限公司 | A kind of dendrobium candidum sensory quality and preparation method thereof |
| CN108835524A (en) * | 2018-09-05 | 2018-11-20 | 黎祥（大田）食品有限公司 | A kind of dendrobium candidum snowy mooncakes and preparation method thereof |
| CN113812437A (en) * | 2021-08-04 | 2021-12-21 | 广西天鹰网络科技有限公司 | Sandworm moon cake and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104872257B (en) | A kind of Hericium erinaceus bright and clear moon cake and preparation method thereof | |
| CN106417539A (en) | Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof | |
| CN105165981A (en) | Chinese chestnut pastry and manufacturing method thereof | |
| CN107279225A (en) | A kind of high protein high-dietary-fiber biscuit containing collagen and preparation method thereof | |
| CN106579067A (en) | Dendrobium-candidum-stem snow-skin moon cakes with seafood five-kernel stuffing, and preparation method thereof | |
| CN104855483B (en) | A kind of preparation method of fish cream Islamic moon cake | |
| CN104855482B (en) | A kind of lotus rhizome glutinous rice filling moon cake and preparation method thereof | |
| KR100898629B1 (en) | A manufacturing method of mini sweetpotate | |
| CN103039548B (en) | Rice and flour food with healthcare function and manufacturing method of rice and flour food | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN106386963A (en) | Pastry puff mooncake containing purple sweet potato, abelmoschus moschatus, seafood filling and dendrobium officinale and preparation method of pastry puff mooncake | |
| KR101139767B1 (en) | Manufacturing method for chamma fried food | |
| KR101321755B1 (en) | A chicken-cheese stick and It's method | |
| CN107439645A (en) | A kind of red barnyard grass nutritive pie of flavor | |
| KR20090047695A (en) | Method for manufacturing noodles | |
| CN105146594A (en) | Instant scallop food | |
| CN105767622A (en) | Chinese dumplings with pineapple-broccoli stuffing and preparation method thereof | |
| CN105767607A (en) | Dumplings with durian and pea fillings and preparation method of dumplings | |
| CN106376633A (en) | Seafood five-kernel stuffing dendrobium officinale soft-crust low-sugar moon cake and preparation method thereof | |
| CN106386962A (en) | Moon cake of Dendrobium officinale Kimura et Migo with henry steudnera tuber, Piper sarmentosum and seafood stuffing and crispy crust and preparation method thereof | |
| KR101497383B1 (en) | Freeze-Thaw Dried Walleye Pollack Burger, and Method for Manufacturing The Same | |
| CN108703175A (en) | A kind of formula and preparation method thereof of rabbit meat pine Semen Coicis cake | |
| RU2791322C1 (en) | Method for preparing a culinary product using offal and quail eggs | |
| CN105746645A (en) | Instant fried dough twists with tomato flavor and making method thereof | |
| CN106879680A (en) | A kind of preparation method of cod the meat clip Mo |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |