CN110140738A - A kind of production method of highland barley cake - Google Patents
A kind of production method of highland barley cake Download PDFInfo
- Publication number
- CN110140738A CN110140738A CN201910538829.XA CN201910538829A CN110140738A CN 110140738 A CN110140738 A CN 110140738A CN 201910538829 A CN201910538829 A CN 201910538829A CN 110140738 A CN110140738 A CN 110140738A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- raw material
- curing
- cake
- production method
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of production methods of highland barley cake, include the following steps, milling: by grinding raw material at powder, the granularity after grinding is more than or equal to 40 mesh and is less than or equal to 100 mesh, and highland barley weight is at least the 80% of gross weight in the raw material；Breading: adding water and stirring into raw material, and the weight of the water is raw material gross weight 18-35%；Curing: by the way of three sections of curings, extruding revolving speed is 300-2000r/min, and total curing time is 15 seconds to 10 minutes, and the temperature of three sections of curings is successively are as follows: 30-100 DEG C, 100-160 DEG C, 100--200 DEG C；Molding.Processing step is simple, strong operability, improves the content of highland barley ingredient in highland barley cake, and highland barley content is even up to 100% in highland barley cake, so that highland barley cake becomes public acceptable healthy instant food.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of production method of highland barley cake.
Background technique
Highland barley hullessbarley is a kind of cereal crop of grass family Hordeum, because of glume separation, seed inside and outside it
It is exposed, therefore also known as naked barley, wheat, barley.Highland barley is Tibetan mainly produced in Tibet, China, Qinghai, Sichuan, Yunnan and other places
The main food of the people.Highland barley is adapted to its special low-temperature resistance Planting characteristic and high nutrition ingredient as plateau mountain area most wide
Cereal crops, for highland barley other than rich in high protein and various microelements, highland barley is that mono- Portugal β is poly- in wheat crops in the world
The highest crop of sugar, edible highland barley food can make human body obtain balanced nutrition, keep fit and healthy.
Highland barley has so high nutritive value, is liked by numerous Tibetan very much in long market.Biscuit is a kind of portable
Food, in order to meet the market requirement, existing have on the market much using highland barley as the highland barley cake kind of raw material, for example application No. is
200810118958.5 " high-fine sugar-free thick juice highland barley biscuit and its processing method ", application No. is 201410303795.3
" a kind of highland barley biscuit and preparation method thereof ".Above-mentioned highland barley cake is inside added to other compositions, so that highland barley cake is with good
Good mouthfeel, addition other compositions are excessively likely difficult to keep genuine, and the drawbacks of grease excessive biscuit is also well-known
, grease is easy to cause nutritional ingredient failure and generates harmful substance in high temperature long-time baking process；And with people
Health perception become better and better, increasingly tend to select the few highland barley cake of adding ingredient, but the nutrition special due to highland barley
Though the protein molecular of highland barley exists in the form of individual molecule, cannot under usual terms at being grouped as — that is, protein content is high
Gluten is formed, therefore highland barley cake is made with highland barley and is not easy very much, its highland barley powder content of the highland barley cake having had at present is difficult to reach
To 70% or more, require that for example flour, gluten etc. could be made as common small in the ingredient for wherein adding some viscous effects
The cake of the same crispy in taste of wheat cake, and traditional cake technique and equipment is all complicated, and due to the particularity of highland barley flour, how to make
Good mouthfeel and the high highland barley cake of highland barley powder content to meet modern are that the thing of research is made to the pursuit of health.
Summary of the invention
In order to solve the above-mentioned technical problem the present invention provides a kind of production method of highland barley cake.
The present invention is achieved through the following technical solutions:
A kind of production method of highland barley cake, includes the following steps,
Milling: by grinding raw material at powder, the granularity after grinding is more than or equal to 40 mesh and is less than or equal to 100 mesh, the raw material
Middle highland barley weight is at least the 80% of gross weight.Carbohydrate containing 75g in every 100g highland barley, protein 8.1g, fat 1.5g, no
Soluble fiber 1.8g etc..The grind size of raw material is considerable parameter in the production of highland barley cake, and granularity is controlled in 40-100,
Both it can guarantee that highland barley cake accomplished certain size, and also can avoid highland barley flour occluding device mould outlet.Raw material is excessively thick meticulous all easy
Cause equipment die outlet obstruction.
Breading: adding water and stirring into raw material, and the weight of the water is raw material gross weight 18-35%；The proportion of water is highland barley
Cake makes considerable step, adds dilutional hyponatremia to keep highland barley cake too hard, manufactured biscuit poor taste is not crisp；Amount of water is made less
At highland barley cake be easy in molding be crushed, toughness is inadequate.
Curing: using three sections curing by the way of, extrudings revolving speed be 300-800r/min, total curing time for 15 seconds-
10min, the temperature of three sections of curings is successively are as follows: 30-100 DEG C, 100-160 DEG C, 100--200 DEG C；Curing is also that highland barley cake makes phase
When the degree that important step, the temperature relation of curing are cured to highland barley cake, amount of cure not enough will affect the mouthfeel of highland barley cake
And toughness.Curing time is too long, and excessively, highland barley cake is easy to be charred, with occluding device for curing.Curing temperature, time effects are final
The mouthfeel for the highland barley cake produced, after test of many times, inventor discovery using above-mentioned raw materials partial size, amount of water, curing temperature,
Curing time, curing mixing speed can effectively improve the production mouthfeel of highland barley cake, and highland barley when being able to satisfy 100% highland barley content
The production of cake needs.Curing using three sections of aging ways and by curing temperature, the time, revolving speed control in above parameter range and
Within the above range by the water content control of raw material, the 1st, 2 grade of higher structure of albumen in highland barley can be modified and former presence can be made
The protease inhibitors deactivation in vegetable food product increases the nutritive value of albumen.
Molding: forming in three times, successively includes outlet die molding, embossing compression molding, die cut molding.
Highland barley cake area is big, and how to keep molding in the case where inviscid ingredient or low proportion viscosity ingredient is to be worth grinding
The something studied carefully.This programme improves and optimizates existing cake technique processed, and processing step is simple, strong operability, improves
The content of highland barley ingredient in highland barley cake, in highland barley cake highland barley content even up to 100% so that highland barley cake become masses can
The healthy instant food of receiving.
Preferably, molding forms in three times, successively using outlet die molding, the tabletting embossing in extruding extrusion equipment
Former, die cut former.Forming step uses extruding extrusion equipment, when making cake to the gluten of dough, bonding journey
Degree require it is harsh not as existing traditional equipment, so be also capable of processing into highland barley cake for the very bad highland barley flour of viscosity,
It can utmostly keep the primary colors of raw material and nutritional ingredient genuine using extruding extrusion equipment, avoid fried or excessive oiling
Step.
Preferably, highland barley weight is greater than the 95% of gross weight in the raw material, the granularity that when milling grinds is 40-65 mesh,
Amount of water is raw material gross weight 28-32% when breading, and it is 500-800r/min that revolving speed is squeezed when curing, total curing time be 2 to
2.5 minutes, three sections of curing temperatures were followed successively by 76-84 DEG C, 120-150 DEG C, 170-185 DEG C.The size of highland barley cake compared to biscuit,
The foods such as instant noodles, size is larger, is very very difficult thing to increased in size under the higher highland barley of highland barley content.
Size is bigger, and cake is more frangible, cannot preferably keep integrality, influences the sale transport of product.Using above-mentioned grinding technique, add
Water, curing process, when highland barley content is more than 95%, when cake size is no more than 18 centimetres, the highland barley cake of production can be very well
Holding integrality, convenient for sale transport.
Preferably, the raw material only include highland barley, the granularity that when milling grinds is 45 mesh, and amount of water is original when breading
Material gross weight 30%, it is 500-800r/min that revolving speed is squeezed when curing, and total curing time is 15 seconds to 2.5 minutes, three sections of curings
Temperature is followed successively by 76-84 DEG C, 120-150 DEG C, 170-185 DEG C.Highland barley content is more, more meets the needs of modern is to health,
More be conducive to the marketing of highland barley cake.A little other raw materials are not added using full highland barley, it is higher to highland barley cake forming requirements, turn
Speed control, curing temperature is higher, water content is lower, easily reduces nutritive value in highland barley, using above-mentioned technological parameter, can subtract
Small barley nutritional value is lost and can guarantee that cake diameter is greater than the integrality of highland barley cake when being no more than 17.5 centimetres in full highland barley.
Compared with prior art, the present invention having the following advantages and benefits:
1, present invention process step is simple, strong operability, improves the content of highland barley ingredient in highland barley cake, highland barley in highland barley cake
Content is even up to 100%, so that highland barley cake becomes public acceptable healthy instant food.
2, the highland barley cake made of the technique of this programme, when highland barley cake size is larger, not only crispy in taste, and production
Highland barley cake can keep integrality well, be readily transported.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention clearer, below with reference to embodiment, the present invention is made
Further to be described in detail, exemplary embodiment of the invention and its explanation for explaining only the invention, are not intended as to this
The restriction of invention.
Embodiment 1
A kind of production method of highland barley cake, includes the following steps,
Milling: by grinding raw material at powder, the granularity after grinding is more than or equal to 40 mesh and is less than or equal to 100 mesh, the raw material
Middle highland barley weight is at least the 80% of gross weight；
Breading: adding water and stirring into raw material, and the weight of the water is raw material gross weight 18-35%；
Curing: by the way of three sections of curings, extruding revolving speed is 300-800r/min, and total curing time is 15 seconds -10min,
The temperature of three sections of curings is successively are as follows: 30-100 DEG C, 100-160 DEG C, 100--200 DEG C；
Molding: forming in three times, successively includes outlet die molding, embossing compression molding, die cut molding.
The highland barley cake made of this method, i.e., it is direct-edible, it is also possible to be eaten after brewed in hot water, be that travelling must at home
Standby non-defective unit；Convenient, the urbanite for being well suited for the fast unbalanced nutrition of rhythm of life is edible.Using above method highland barley
Cake, by the way that highland barley cake can be kept to raw material particle size, amount of water, curing temperature, curing time, the control for curing mixing speed
Crisp mouthfeel, and can guarantee non-breakable under certain cake diameter.
Embodiment 2
Principle based on the above embodiment, the present embodiment combine a specific embodiment to the points for attention in its production process into
Row explanation comprising following steps.
By grinding raw material at powder, the granularity after grinding is 40-65 mesh, and highland barley weight is the 95% of gross weight in raw material.This
The highland barley at place can be raw highland barley, can also use ripe highland barley, for the ease of highland barley is ground to specified partial size, preferentially using ripe
Highland barley.After the grinding of ripe highland barley the ripe powder of highland barley.The partial size of grinding raw material cannot be too small, can not be excessive, excessively it is thick it is meticulous all
Easily cause highland barley flour occluding device mould outlet.95% highland barley is added in raw material, white sugar, gluten, chicken can also inwardly be added
It is egg, edible oil, salt, vitamin, minerals, safflower, cordyceps sinensis, one or more of in vegetable juice, with enhance nutritional ingredient and
Mouthfeel.
It is added water and stirred into raw material, the weight of water is raw material gross weight 28-32%, and when stirring adds water while stirring, towards one
A direction is stirred, and is not commutated in whipping process.Normal-temperature water can be used in water, can suitably heat in winter to water.
By the way of three sections of curings, extruding revolving speed is 500-800r/min, and total curing time is 15 seconds to 2.5 points
Clock, the temperature of three sections of curings is successively are as follows: 76-84 DEG C, 120-150 DEG C, 170-185 DEG C.The time of curing unsuitable too long, temperature is not
Preferably it is excessively high, to avoid nutriment loss and make highland barley cake keep crunchy sensation.
Molding forms in three times, successively includes outlet die molding, embossing compression molding, die cut molding.Outlet mold
Tool is shaped to extruding extrusion equipment, can be single screw rod or twin-screw extruding extrusion equipment, with embossing compression molding, die cut
Highland barley cake can be shaped to rectangle, square, circle and other pattern forms by molding.
Bake: the stoving temperature is 100-220 DEG C, baking time 2-10min, dry to moisture≤8%.Bake step
Suddenly it can be omitted, according to highland barley cake moisture content after molding, in order to the storage of highland barley cake.
Blueness can effectively be improved using above-mentioned raw materials partial size, amount of water, curing temperature, curing time, curing mixing speed
The production mouthfeel of highland barley cake makes highland barley cake keep crispy texture, not easy to break, and when being able to satisfy 100% highland barley content highland barley cake system
It needs.
Embodiment 3
Principle based on the above embodiment, the present embodiment disclose a full highland barley highland barley cake production method.
Highland barley is pulverized, the granularity after grinding is 45 mesh.
It is added water and stirred into highland barley flour, the weight of water is raw material gross weight 30%, and when stirring adds water while stirring, towards one
Direction is stirred, and is not commutated in whipping process.
By the way of three sections of curings, extruding revolving speed is 500-800r/min, and total curing time is 15 seconds to 2.5 points
Clock, the temperature of three sections of curings is successively are as follows: 76-84 DEG C, 120-150 DEG C, 170-185 DEG C.Specifically, in the production line of our company
On, using following control parameter: it squeezes revolving speed and uses 750r/min, three sections of curing temperatures are followed successively by 78 DEG C, 145 DEG C, 172 DEG C,
Curing time is 1 minute.
Molding forms in three times, successively includes outlet die molding, embossing compression molding, die cut molding.Outlet mold
Tool is shaped to extruding extrusion equipment, can be single screw rod or twin-screw extruding extrusion equipment, is embossed compression molding device, die cut
Highland barley cake can be shaped to rectangle, square, circle and other pattern forms by former.
The stoving temperature is 100-220 DEG C, and baking time is 15 seconds -10min, dry to moisture≤8%.Baking step
It can be omitted, according to highland barley cake moisture content after molding, in order to the storage of highland barley cake.
It packs, seal again after baking, plant produced can be completed in stamp, sterilization, the techniques such as vanning.
The highland barley cake of the present embodiment be free of other materials, by raw material particle size, amount of water, curing temperature, the curing time,
The research for curing mixing speed, can effectively improve the production mouthfeel of highland barley cake, and highland barley cake is made to keep crispy texture, not easily broken
It splits.
Above-described specific embodiment has carried out further the purpose of the present invention, technical scheme and beneficial effects
It is described in detail, it should be understood that being not intended to limit the present invention the foregoing is merely a specific embodiment of the invention
Protection scope, all within the spirits and principles of the present invention, any modification, equivalent substitution, improvement and etc. done should all include
Within protection scope of the present invention.
Claims (8)
1. a kind of production method of highland barley cake, which is characterized in that include the following steps,
Milling: by grinding raw material at powder, the granularity after grinding is more than or equal to 40 mesh and is less than or equal to 100 mesh, the raw material
Middle highland barley weight is at least the 80% of gross weight；
Breading: adding water and stirring into raw material, and the weight of the water is raw material gross weight 18-35%；
Curing: by the way of three sections of curings, extruding revolving speed is 300-800r/min, and total curing time is 15 seconds to 10 points
Clock, the temperature of three sections of curings is successively are as follows: 30-100 DEG C, 100-160 DEG C, 100--200 DEG C；
Molding: forming in three times, successively includes outlet die molding, embossing compression molding, die cut molding.
2. a kind of production method of highland barley cake according to claim 1, which is characterized in that the outlet die molding uses
Extruding extrusion equipment.
3. a kind of production method of highland barley cake according to claim 1, which is characterized in that highland barley weight in the raw material
Greater than the 95% of gross weight, the granularity that when milling grinds is 40-65 mesh, and amount of water is raw material gross weight 28-32% when breading, when curing
Extruding revolving speed be 500-800r/min, total curing time be 15 seconds to 2.5 minutes, three sections of curing temperatures be followed successively by 76-84 DEG C,
120-150℃、170-185℃。
4. a kind of production method of highland barley cake according to claim 1, which is characterized in that the raw material only include blueness
Highland barley, the granularity that when milling grinds are 45 mesh, and amount of water is raw material gross weight 30% when breading, and it is 500- that when curing, which squeezes revolving speed,
800r/min, total curing time are 15 seconds to 2.5 minutes, and three sections of curing temperatures are followed successively by 76-84 DEG C, 120-150 DEG C, 170-
185℃。
5. a kind of production method of highland barley cake according to claim 1, which is characterized in that the raw material only include blueness
Highland barley, the granularity that when milling grinds are 45 mesh, and amount of water is raw material gross weight 30% when breading, and it is 750r/ that when curing, which squeezes revolving speed,
Min, three sections of curing temperatures are followed successively by 78 DEG C, 145 DEG C, 172 DEG C, and three sections of curings total time is 1 minute.
6. a kind of production method of highland barley cake according to claim 1, which is characterized in that the raw material further include white
It is sugar, gluten, egg, edible oil, salt, vitamin, minerals, safflower, cordyceps sinensis, one or more of in vegetable juice.
7. a kind of production method of highland barley cake according to claim 1, which is characterized in that further include baking step after molding
Suddenly, the stoving temperature is 100-220 DEG C, and baking time is 15 seconds -10min, dry to moisture≤8%.
8. a kind of production method of highland barley cake according to claim 1, which is characterized in that the highland barley in raw material is ripe blueness
Highland barley.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111537486.9A CN114145327A (en) | 2019-06-20 | 2019-06-20 | Method for making highland barley cakes |
| CN201910538829.XA CN110140738A (en) | 2019-06-20 | 2019-06-20 | A kind of production method of highland barley cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910538829.XA CN110140738A (en) | 2019-06-20 | 2019-06-20 | A kind of production method of highland barley cake |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111537486.9A Division CN114145327A (en) | 2019-06-20 | 2019-06-20 | Method for making highland barley cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110140738A true CN110140738A (en) | 2019-08-20 |
Family
ID=67596035
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111537486.9A Pending CN114145327A (en) | 2019-06-20 | 2019-06-20 | Method for making highland barley cakes |
| CN201910538829.XA Pending CN110140738A (en) | 2019-06-20 | 2019-06-20 | A kind of production method of highland barley cake |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111537486.9A Pending CN114145327A (en) | 2019-06-20 | 2019-06-20 | Method for making highland barley cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN114145327A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931626A (en) * | 2021-03-16 | 2021-06-11 | 青海三江雪生物科技集团有限公司 | Method for making highland barley milk tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380071A (en) * | 2008-10-07 | 2009-03-11 | 西藏春光食品有限公司 | No-fry highland barley instant noodles and production method thereof |
| CN103300294A (en) * | 2013-06-24 | 2013-09-18 | 刘金山 | Highland barley and pea nutrition powder and preparation method thereof |
| CN103355387A (en) * | 2013-07-16 | 2013-10-23 | 青海高健生物科技有限公司 | Health care barley cake and fabricating method thereof |
| CN109864108A (en) * | 2019-04-12 | 2019-06-11 | 东北农业大学 | A kind of preparation method that highland barley soybean protein is done for refreshment |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524336A (en) * | 2011-12-30 | 2012-07-04 | 上海市食品研究所 | Highland barley ship biscuit and method for making same |
-
2019
- 2019-06-20 CN CN202111537486.9A patent/CN114145327A/en active Pending
- 2019-06-20 CN CN201910538829.XA patent/CN110140738A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380071A (en) * | 2008-10-07 | 2009-03-11 | 西藏春光食品有限公司 | No-fry highland barley instant noodles and production method thereof |
| CN103300294A (en) * | 2013-06-24 | 2013-09-18 | 刘金山 | Highland barley and pea nutrition powder and preparation method thereof |
| CN103355387A (en) * | 2013-07-16 | 2013-10-23 | 青海高健生物科技有限公司 | Health care barley cake and fabricating method thereof |
| CN109864108A (en) * | 2019-04-12 | 2019-06-11 | 东北农业大学 | A kind of preparation method that highland barley soybean protein is done for refreshment |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114145327A (en) | 2022-03-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101380071B (en) | No-fry highland barley instant noodles and production method thereof | |
| CN101626692B (en) | Production of sheeted fruit and vegetable snacks | |
| KR101625612B1 (en) | Molding composition of high protein confectionery and method for producing the same | |
| CN103783121A (en) | Puffed grain energy bar | |
| CN102669243A (en) | Method for making phaseolus coccineus and green tea biscuit | |
| CN103461824B (en) | Purple potato noodle and preparation method thereof | |
| CN109924412A (en) | A kind of rose purple sweet potato cereal meal replacing food and preparation method thereof | |
| CN105166628A (en) | Method for preparing artificial rice through mangrove fruit starch | |
| CN104957344A (en) | Extruded and puffed syrup-coated food prepared by using germinated brown rice as raw material and preparation method thereof | |
| CN107535838A (en) | A kind of root of kudzu vine konjaku flower mushroom noodles | |
| CN103300294B (en) | Highland barley and pea nutrition powder and preparation method thereof | |
| CN102488160A (en) | Sweet potato cereal rice sauce | |
| CN103734619A (en) | Salty fresh edible fungi aromatic rice fruit and preparation method thereof | |
| CN102440380A (en) | Matcha health-care rice dumpling and preparation method thereof | |
| KR100924752B1 (en) | Rice noodles adding chinese yam and Preparation method thereof | |
| CN104705644A (en) | Potato nutritive rice and preparation method thereof | |
| CN103750284A (en) | Fragrant and sweet mushroom-flavor rice crackers and preparation method thereof | |
| CN110140738A (en) | A kind of production method of highland barley cake | |
| KR20170019396A (en) | Offhand porridge lotus root rice-cake soup and manufacturing method thereof | |
| CN103875762B (en) | A kind of with pumpkin and dregs of beans be main component nutritive pie and manufacture craft thereof | |
| KR20140055243A (en) | Manufacturing grain snack using pressure-puffing | |
| KR101438548B1 (en) | Improved taste of a colored traditional Korean Snack containing mulberry powder and process for preparation thereof | |
| KR20120054810A (en) | Rice muk, and method for manufacturing the rice muk | |
| CN105613663A (en) | Cassava and coconut cake and making method thereof | |
| KR101947013B1 (en) | Pudding comprising aronia, Cudrania tricuspidata and blueberry extract and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190820 |