CN110037084A - A kind of preparation method of green onion pancake - Google Patents
A kind of preparation method of green onion pancake Download PDFInfo
- Publication number
- CN110037084A CN110037084A CN201910357876.4A CN201910357876A CN110037084A CN 110037084 A CN110037084 A CN 110037084A CN 201910357876 A CN201910357876 A CN 201910357876A CN 110037084 A CN110037084 A CN 110037084A
- Authority
- CN
- China
- Prior art keywords
- green onion
- cooked rice
- rice flour
- flour noodles
- cake
- 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.)
- Granted
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- 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)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of production methods of green onion pancake, the preparation of formula, cake filling including cake skin, and the preparation of cake filling includes that 1. 2. the preparation of cooked rice flour noodles and step utilize the preparation of cooked rice flour noodles, seasoning, green onion progress cake filling to step；Step is 2. are as follows: green onion cutting is first formed Bulbus Allii Fistulosi section and green onion blueness section；Bulbus Allii Fistulosi section is cut into the Bulbus Allii Fistulosi segment that length is 1~3mm, and green onion blueness section is cut into chopped spring onion；Bulbus Allii Fistulosi segment and water are added in cooked rice flour noodles, forms cake filling starting material after evenly mixing, cake filling starting material is placed in sealing container and is put 37~57 hours in 20~36 DEG C, so that green onion taste be made to be dissolved into cooked rice flour noodles, obtains green onion taste cooked rice flour noodles；Then seasoning and chopped spring onion are added in green onion taste cooked rice flour noodles, obtains cake filling.The dosage of chive can not only be effectively reduced using this method, moreover it is possible to realize within the shelf-life, product special flavour is stablized, so that the green onion pancake just produced and placement are until the green onion pancake for reaching the shelf-life can keep the consistency of green onion taste substantially.
Description
Technical field
The present invention relates to a kind of production method of food more particularly to a kind of production methods of green onion pancake.
Background technique
There is the title in " township of professor ", " pottery is all " in Yixing, and culture is flourishing.Only non-staple foodstuff class just has three products rich in history text
Change, quite there is the representativeness of local catering characteristics culture.The town Xu She " Henan and Thailand " small crisp sweets obtain Wuxi City non-material cultural heritage；Poplar
Lane town " Jiao Jiayuan " green onion pancake series Jiao Laosu obtains Yixing City non-material cultural heritage；The town He Qiao " dragon's fountain " dried bean curd obtains Wuxi City
Non-material cultural heritage title.Green onion pancake is the featured delicious food that the south of the lower reaches of the Yangtze River has long enjoyed a good reputation, although fillings very simple, by only
Special manufacture craft allow green onion, powder, oil close and, form the peculiar flavour of product.It, which makes, is extremely particular about, and taste difference that there is any discrepancy is very
Greatly.Yixing various production methods of script green onion pancake have, and method of producing and product special flavour vary with each individual, and do not unify
Standard not can guarantee flavor quality, meanwhile, the sanitary condition of processing environment is poor, and edible safety can not also make us trusting, this
One problem seriously constrains the famous snack in Yixing and spreads to ordinary consumer family, can not form real industry, sales region
It is restricted, added value of product cannot also effectively improve.
The green onion pancake taste of Yang Xiang production is especially prominent, well received.Poplar lane local speciality is formd to be famous in green onion pancake
Four directions.Wherein poplar lane green onion pancake is represented again with the handicraft handed down from one's ancestors of (the Shunchang mill Xiang Gao) master worker Wei Shugeng, and Wei master worker is dedicated in all one's life
Cake production, does not especially have green onion pancake manufacture skill style.
When current existing green onion pancake preparation, cake filling is after directly being mixed by the chive after cooked rice flour noodles, seasoning and chopping
It is formed, carries out hot-working (baking) after then cake filling is put into cake skin and needed in cake filling in order to ensure the taste of green onion pancake
More chive (that is, the dosage of chive is larger) is added, this not only leads to the increase of production cost, and, and this method preparation
When green onion pancake just completes, green onion taste is relatively rushed than heavier, but green onion taste obviously fails after placement a period of time；I.e. in the guarantor of product
In the matter phase, product is not able to maintain the almost the same property of flavor taste.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of flavor-stable, production is safe and healthy and can reduce and is produced into
This green onion pancake production method.
In order to solve the above technical problem, the present invention provides a kind of production methods of green onion pancake, formula, cake including cake skin
The preparation of filling further includes that hot-working is carried out after being put into cake filling in cake skin, and the preparation method of cake filling includes step 1. cooked rice flour noodles
2. preparation and step carry out the preparation of cake filling using cooked rice flour noodles, seasoning, green onion；Step is 2. are as follows:
Green onion cutting is first formed into Bulbus Allii Fistulosi section and green onion blueness section；Bulbus Allii Fistulosi section is cut into the Bulbus Allii Fistulosi segment that length is 1~3mm, by green onion blueness
Section is cut into chopped spring onion；
Bulbus Allii Fistulosi segment and water are added in cooked rice flour noodles, forms cake filling starting material after evenly mixing, the cooked rice flour noodles: Bulbus Allii Fistulosi is small
Section: water=12.4:(4.4 ± 0.22): the mass ratio of (0.28 ± 0.014)；
Cake filling starting material is placed in sealing container and puts (sealing infiltration) 37~57 hours in 20~36 DEG C, to make green onion
Taste is dissolved into cooked rice flour noodles, and green onion taste cooked rice flour noodles are obtained；
Then seasoning and chopped spring onion are added in green onion taste cooked rice flour noodles, obtains cake filling；The cooked rice flour noodles: chopped spring onion=12.4:(5.8
± 0.3) weight ratio.
The improvement of production method as green onion pancake of the invention:
The setting of cake filling starting material, which circularizes, to be placed in sealing container；Annular inner race diameter (or side length)/annular outer ring (or side
It is long)=23%~27%；
When environment temperature is 25 ± 1 DEG C, (sealing infiltration) 56 ± 1 hours is put；
When environment temperature is 30 ± 1 DEG C, (sealing infiltration) 48 ± 1 hours is put；
When environment temperature is 35 ± 1 DEG C, (sealing infiltration) 38 ± 1 hours is put.
The further improvement of production method as green onion pancake of the invention: cake filling starting material is located at the height in sealing container
Degree is 25~35cm.
The further improvement of production method as green onion pancake of the invention:
After cake filling starting material puts (2 ± 0.2) hour in a sealed container, first time stirring is carried out,
After being spaced (4 ± 0.4) hour, second of stirring is carried out,
Then, a stirring is carried out at interval of (6 ± 0.5) hour, until putting terminates.
The further improvement of production method as green onion pancake of the invention: seasoning is by sugar, lard (edible lard), food
Salt composition；
The cooked rice flour noodles: sugar: lard: salt=12.4:(39.5 ± 2): (13.9 ± 0.7): the quality of (2.5 ± 0.13)
Than.
The further improvement of production method as green onion pancake of the invention: green onion is small chive.Preferential select is grown in half way up the mountain
" the small chive " for reaching nature growth cycle of ground.
In the present invention, the setting of cake filling starting material, which circularizes to be placed in sealing container, puts, and is in order to play cake filling
Expecting uniformly to heat up, and temperature rise in material can be prevented excessively high；The purpose of preceding stirring twice is: Bulbus Allii Fistulosi segment and cooked rice flour noodles can be made equal
Even contact promotes green onion taste to permeate, and green onion caused by subsequent stirring mainly prevents material medium temperature from increasing is rotten, and (later period green onion property/green onion taste is
Become more steady).
In the present invention, chopped spring onion is permeated without sealing, and the ripe rice of green onion taste only is added in chopped spring onion, seasoning before cake processed
Cake filling is formed in powder.The chopped spring onion in cake filling can not only be made to maintain dark green gorgeous people's color as far as possible in this way, moreover it is possible to ensure scallion oil
The fragrance of cake.When actual fabrication, in order to ensure the freshness of chopped spring onion, the chopped spring onion needs of fresh cutting are put into cake filling before cake processed
It is interior；The green onion taste cooked rice flour noodles that Bulbus Allii Fistulosi segment matched with the chopped spring onion is prepared can the use when next batch prepares green onion pancake.
The amount ratio relationship of Bulbus Allii Fistulosi segment and chopped spring onion in the present invention, cake filling, substantially close to " small chive " self-assembling formation
Ratio.That is, the present invention can ensure that making the best use of everything for small chive.
The production method of green onion pancake of the invention has adjusted the preparation method of cake filling；That is, firstly, green onion is divided into Bulbus Allii Fistulosi section
It is respectively processed with green onion blueness section, it is then, ad hoc that the sealing osmosis process after Bulbus Allii Fistulosi segment and water is added in cooked rice flour noodles, from
And it is dissolved into green onion taste in cooked rice flour noodles；The dosage of chive can not only be effectively reduced using this method, moreover it is possible to realize in the shelf-life (3
A month) in, product special flavour is stablized, so that the green onion pancake just produced and placement are until the green onion pancake for reaching the shelf-life can be basic
Keeping the consistency of green onion taste, that is, green onion taste is wandered away small, and the green onion that will not have both generated product early period has a strong smell (green onion taste is relatively more pungent),
The green onion taste that the product later period will not be generated subsides.
Green onion pancake of the invention has following technical advantage:
1, production process is controllable, safe and healthy；
After vacuum packaging, room temperature long shelf-life without refrigeration, was greatly reduced transport, sales section up to three months
Cost.
2, within the shelf-life, product special flavour is stablized.
The green onion pancake and placement just produced is until the green onion pancake for reaching the shelf-life can keep the consistency of green onion taste substantially, that is,
Green onion taste is wandered away small, and the green onion that will not have both generated product early period has a strong smell (green onion taste is relatively more pungent), will not generate the green onion in product later period
Taste subsides.
3, under the premise of guaranteeing flavor, reduce the dosage of chive；With the advantage for reducing cost.
4, any preservative, pigment are not added in process；It is environmentally protective.
5, taste is good, salty and sweet, and the soft silk floss of entrance is light, and aftertaste is long and oiliness.
Specific embodiment
With specific embodiment, the present invention is described further below, but protection scope of the present invention is not limited in
This:
One, cake skin is mixed by skin and shortcake according to following proportion；Specific formula is as follows；
Skin: flour 50, salad oil 2, sugar is pure 3, lard 15, water 18,
It is crisp: flour 30, lard 14；
Above-mentioned data unit is " jin ", that is, one layer of skin, the one layer of shortcake being compounded to form by 88 jin of skins and 44 jin of shortcakes is repeatedly overlapped
At cake skin.
Two, the preparation of cooked rice flour noodles
10kg glutinous rice is taken to soak 24 hours (drinking water, the dosage of water are 1.5~2 times of weight of glutinous rice), then in 100 DEG C
Heat is steamed 30 ± 3 minutes, and cooked rice is obtained；(such as solarization) is dried after cooked rice is cooled to room temperature, until resulting drying
The weight of cooked rice is about 11 kilograms afterwards；Then cooked rice after drying is put into iron pan, in 120 ± 5 DEG C 15~18 points of frying
Clock is cooled to room temperature after frying, is milled to the sieve that can cross 20 mesh, is obtained cooked rice flour noodles.
Note: above-mentioned cake skin and cooked rice flour noodles can be prepared in a conventional manner.
The preparation method of embodiment 1, the cake filling of green onion pancake, comprising the following steps:
1) green onion first, is divided into Bulbus Allii Fistulosi section and green onion blueness section；Bulbus Allii Fistulosi section is cut into the Bulbus Allii Fistulosi segment that length is 1~3mm, by green onion blueness section
It is cut into chopped spring onion；
2) Bulbus Allii Fistulosi segment and water, are added in cooked rice flour noodles, forms cake filling starting material after evenly mixing；
The setting of cake filling starting material, which circularizes, to be placed in sealing container, which is cylindrical shape, and internal diameter (diameter) is 80cm, holds
The annular inner race diameter of cake filling starting material is 20cm in device, and annular outer ring diameter is 80cm, that is, annular inner race diameter/annular is outer
Circle=25%；Feed height is about 30cm；
(sealing infiltration) 56 hours is put in 25 ± 1 DEG C；It needs stirring (anti-tank), has during storing (sealing infiltration)
Body is as follows:
After cake filling starting material puts 2 hours in a sealed container, first time stirring is carried out,
Then after being spaced 4 hours, second of stirring is carried out,
Then, a stirring is carried out at interval of 6, until putting terminates；
Stirring (anti-tank) are as follows: open container, same annular will be rearranged into after the material uniform stirring in container, so
After be again sealed off container.Mixing time is about 3~5 minutes.
After the storing time arrives, green onion taste cooked rice flour noodles are obtained；Above-mentioned storing (sealing infiltration) can be such that green onion taste is dissolved into cooked rice flour noodles.
3) seasoning (being made of sugar, lard, salt) and chopped spring onion, are added in green onion taste cooked rice flour noodles, obtains the cake filling of green onion pancake；
The cooked rice flour noodles: Bulbus Allii Fistulosi segment: water: sugar: lard (edible lard): salt: chopped spring onion=12.4:4.4:0.28:
39.5:13.9:2.5:5.8 mass ratio.
Note: the green onion is small chive, especially selects the small chive for reaching nature growth cycle grown in half slope.
Standing (sealing is permeated) is changed to " 30 ± 1 DEG C, 48 hours " by " 25 ± 1 DEG C, 56 hours " by embodiment 2；Remaining etc.
It is same as embodiment 1.
Standing (sealing is permeated) is changed to " 35 ± 1 DEG C, 38 hours " by " 25 ± 1 DEG C, 56 hours " by embodiment 3, remaining etc.
It is same as embodiment 1.
Comparative example 1,
Bulbus Allii Fistulosi segment, chopped spring onion and water are added in cooked rice flour noodles, after evenly mixing, forms cake filling starting material, cake filling is originated
Material, which is placed in sealing container, to be put；
Then, seasoning is added in resulting green onion taste cooked rice flour noodles；Remaining content is equal to embodiment 1.
Comparative example 2-1,
Bulbus Allii Fistulosi segment, chopped spring onion, water, seasoning are added in cooked rice flour noodles, after evenly mixing, directly as the cake of green onion pancake
Filling.Remaining content is equal to embodiment 1.
Comparative example 2-2,
Bulbus Allii Fistulosi segment, chopped spring onion, water, seasoning are added in cooked rice flour noodles, after evenly mixing, directly as the cake of green onion pancake
Filling；
And increase the dosage (i.e. such as the small chive dosage of prior art) of Bulbus Allii Fistulosi segment, chopped spring onion, specifically:
The cooked rice flour noodles: Bulbus Allii Fistulosi segment: water: sugar: lard (edible lard): salt: chopped spring onion==12.4:5.6:0.28:
39.5:13.9:2.5:7.4 mass ratio.
Remaining content is equal to embodiment 1.
Comparative example 3-1, embodiment 1 is stood (sealing permeate) be changed to by " 25 ± 1 DEG C, 56 hours " " 25 ± 1 DEG C, it is 68 small
When ", remaining content is equal to embodiment 1.
Comparative example 3-2, embodiment 1 is stood (sealing permeate) be changed to by " 25 ± 1 DEG C, 56 hours " " 25 ± 1 DEG C, it is 44 small
When ", remaining content is equal to embodiment 1.
Experiment 1, the production of green onion pancake:
The cake skin for taking 30g is wrapped up into 18g cake filling, after the shape that takes all of, flattens to form the cake that height is about 16mm naturally
Base；By biscuit in 280-300 DEG C of baking 10min；Obtain green onion pancake.
After toasting resulting green onion pancake cooled to room temperature, envelope packet is carried out according to conventional nitrogen food packaging method of rushing
Dress.
Experiment 2, the system that the resulting cake filling of all embodiment and comparative examples is carried out to green onion pancake according to 1 the method for experiment
Make, carries out the evaluation of green onion fragrance；
It is as follows that rule is set: the same time period that above-mentioned all cases are arranged on the same day is produced, that is, is all
Raw material used in case is consistent.
Following experiment group is respectively set in each case (product of same batch production), and just offline green onion pancake is placed in
10 days in vacuum packaging bag (simulation just offline green onion pancake), 10 days green onion pancake are placed in normal packet packs, not into
(this is to simulate 3 months rush in nitrogen packed bag to place to any 10 days green onion pancake packed and be placed in identical ventilation condition of row
Condition).
After 10 days, 7 veteran artists for asking the industry senior evaluate all products, and acquired results are as follows:
Table 1
Therefore, the resulting green onion pancake of the present invention has green onion fragrant naturally lasting；And through tasting, the green onion pancake mouth of the present invention of preparation
Feel good, firmly gets the consistent favorable comment of expert.
The above list is only a few specific embodiments of the present invention for finally, it should also be noted that.Obviously, this hair
Bright to be not limited to above embodiments, acceptable there are many deformations.Those skilled in the art can be from present disclosure
All deformations for directly exporting or associating, are considered as protection scope of the present invention.
Claims (6)
1. the production method of green onion pancake, the preparation of formula, cake filling including cake skin further include progress after being put into cake filling in cake skin
Hot-working, the preparation method of cake filling include that 1. 2. the preparation of cooked rice flour noodles and step carry out cake using cooked rice flour noodles, seasoning, green onion to step
The preparation of filling；It is characterized in that the step is 2. are as follows:
Green onion cutting is first formed into Bulbus Allii Fistulosi section and green onion blueness section；Bulbus Allii Fistulosi section is cut into the Bulbus Allii Fistulosi segment that length is 1~3mm, and green onion blueness section is cut
At chopped spring onion；
Bulbus Allii Fistulosi segment and water are added in cooked rice flour noodles, forms cake filling starting material after evenly mixing, the cooked rice flour noodles: Bulbus Allii Fistulosi segment:
Water=12.4:(4.4 ± 0.22): the mass ratio of (0.28 ± 0.014)；
Cake filling starting material is placed in sealing container and is put 37~57 hours in 20~36 DEG C, so that green onion taste be made to be dissolved into cooked rice flour noodles
In, obtain green onion taste cooked rice flour noodles；
Then seasoning and chopped spring onion are added in green onion taste cooked rice flour noodles, obtains cake filling；The cooked rice flour noodles: chopped spring onion=12.4:(5.8 ±
0.3) weight ratio.
2. the production method of green onion pancake according to claim 1, it is characterized in that:
The setting of cake filling starting material, which circularizes, to be placed in sealing container；Annular inner race diameter (or side length)/annular outer ring (or side length)
=23%~27%；
When environment temperature is 25 ± 1 DEG C, put 56 ± 1 hours；
When environment temperature is 30 ± 1 DEG C, put 48 ± 1 hours；
When environment temperature is 35 ± 1 DEG C, put 38 ± 1 hours.
3. the production method of green onion pancake according to claim 2, it is characterized in that: cake filling starting material is located in sealing container
Height is 25~35cm.
4. the production method of any green onion pancake according to claim 1~3, it is characterized in that:
After cake filling starting material puts (2 ± 0.2) hour in a sealed container, first time stirring is carried out,
After being spaced (4 ± 0.4) hour, second of stirring is carried out,
Then, a stirring is carried out at interval of (6 ± 0.5) hour, until putting terminates.
5. the production method of green onion pancake according to any one of claims 1 to 4, it is characterized in that: the seasoning is by sugar, pig
Oil, salt composition；
The cooked rice flour noodles: sugar: lard: salt=12.4:(39.5 ± 2): (13.9 ± 0.7): the mass ratio of (2.5 ± 0.13).
6. the production method of green onion pancake according to any one of claims 1 to 4, it is characterized in that: the green onion is small chive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910357876.4A CN110037084B (en) | 2019-04-30 | 2019-04-30 | Preparation method of scallion oil cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910357876.4A CN110037084B (en) | 2019-04-30 | 2019-04-30 | Preparation method of scallion oil cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110037084A true CN110037084A (en) | 2019-07-23 |
| CN110037084B CN110037084B (en) | 2022-01-14 |
Family
ID=67280331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910357876.4A Active CN110037084B (en) | 2019-04-30 | 2019-04-30 | Preparation method of scallion oil cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110037084B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100267A (en) * | 2021-04-30 | 2021-07-13 | 江西大由大食品科技有限公司 | Old Shanghai scallion oil cake and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211168A (en) * | 2015-11-18 | 2016-01-06 | 湘潭大学 | A kind of citrus pulp crisp short cakes with sesame and preparation method thereof |
| CN109197957A (en) * | 2018-11-23 | 2019-01-15 | 普洱市民族传统医药研究所 | Poria cocos flower cake |
-
2019
- 2019-04-30 CN CN201910357876.4A patent/CN110037084B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211168A (en) * | 2015-11-18 | 2016-01-06 | 湘潭大学 | A kind of citrus pulp crisp short cakes with sesame and preparation method thereof |
| CN109197957A (en) * | 2018-11-23 | 2019-01-15 | 普洱市民族传统医药研究所 | Poria cocos flower cake |
Non-Patent Citations (1)
| Title |
|---|
| 美食工作室著: "《味好美30分钟家常主食》", 30 June 2014 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100267A (en) * | 2021-04-30 | 2021-07-13 | 江西大由大食品科技有限公司 | Old Shanghai scallion oil cake and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110037084B (en) | 2022-01-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104222241B (en) | A kind of cake moon cake and preparation method thereof | |
| CN101623083A (en) | Preparation method of beef chili paste | |
| CN105614811B (en) | A kind of spicy fish dispensing and preparation method thereof | |
| RU2345642C2 (en) | Meat sauce for instant food products (versions) and method for its manufacturing (versions) | |
| CN110037084A (en) | A kind of preparation method of green onion pancake | |
| CN108812806A (en) | A kind of beer taste chicken biscuits and its preparation process | |
| CN104604990A (en) | Production method of novel vanilla cookies | |
| CN104187526B (en) | A kind of Braised Duck with Shredded Konjak condiment and preparation method thereof | |
| CN109864110A (en) | A kind of wife's cake and preparation method thereof | |
| CN105639575A (en) | Clear oil hotpot seasoning and making method thereof | |
| CN105432727A (en) | Torn pancake | |
| KR101612944B1 (en) | Processing for making cookie containing roe of pillack and cream cheese | |
| CN108142510A (en) | Rose EGG YOLK SHORTCAKE and preparation method thereof | |
| KR20140119263A (en) | Steamed Bread Manufacturing Method Using Wild rice | |
| CN114098038A (en) | Lump-shaped aged brine complete material | |
| KR101392403B1 (en) | Method for preparing cheese sweet-and-sour pork | |
| KR101933345B1 (en) | Potatoburger Bun and method for manufacturing of the same | |
| CN105410626A (en) | Sauce cake | |
| KR20150061509A (en) | Method for manufacturing steamed bread with kimchi rice | |
| KR102387141B1 (en) | Powdered tteokbokki sauce manufaturig method | |
| KR102643047B1 (en) | Manufacturing method of pot rice meal kit capable of cooking with electric rice cooker or instant rice | |
| CN108283207A (en) | A kind of preparation method of pie | |
| CN117730987A (en) | Undaria pinnatifida and dried small shrimp soup base bag and preparation method thereof | |
| KR100317883B1 (en) | method for manufacturing escargot butter source | |
| JP2010035507A (en) | Method for producing breads |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |