CN112155032A - Butter pancake and preparation method thereof - Google Patents
Butter pancake and preparation method thereof Download PDFInfo
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- CN112155032A CN112155032A CN202010974569.3A CN202010974569A CN112155032A CN 112155032 A CN112155032 A CN 112155032A CN 202010974569 A CN202010974569 A CN 202010974569A CN 112155032 A CN112155032 A CN 112155032A
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- 235000012771 pancakes Nutrition 0.000 title claims abstract description 85
- 235000014121 butter Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 235000013336 milk Nutrition 0.000 claims abstract description 39
- 239000008267 milk Substances 0.000 claims abstract description 39
- 210000004080 milk Anatomy 0.000 claims abstract description 39
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 34
- 235000014347 soups Nutrition 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 239000002199 base oil Substances 0.000 claims abstract description 27
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 24
- 229930006000 Sucrose Natural products 0.000 claims abstract description 24
- 235000013601 eggs Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000021262 sour milk Nutrition 0.000 claims abstract description 19
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 17
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 17
- 235000013618 yogurt Nutrition 0.000 claims abstract description 15
- 238000005096 rolling process Methods 0.000 claims description 15
- 235000013367 dietary fats Nutrition 0.000 claims description 9
- 239000010520 ghee Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 2
- 238000004904 shortening Methods 0.000 claims 3
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 244000052616 bacterial pathogen Species 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000002496 gastric effect Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 235000014594 pastries Nutrition 0.000 abstract 1
- 230000007480 spreading Effects 0.000 description 6
- 238000003892 spreading Methods 0.000 description 6
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a butter pancake and a preparation method thereof, and relates to the technical field of food processing, wherein the butter pancake comprises fried butter and a pancake making raw material, and the pancake making raw material is prepared from the following raw materials in parts by weight: 400 portions of flour, 10 to 20 portions of eggs, 0.1 to 0.4 portion of baking soda, 0.05 to 0.15 portion of Angel powder, 0.05 to 0.2 portion of baking powder, 40 to 60 portions of base oil, 20 to 50 portions of white sugar, 80 to 120 portions of sour milk soup, 80 to 120 portions of water and 40 to 60 portions of milk. The butter pancake disclosed by the invention adopts pure natural yoghourt soup as a pancake making raw material, has the functions of expelling toxin and protecting health, and probiotics in the yoghourt soup can regulate the balance of gastrointestinal flora, inhibit the reproduction of pathogenic bacteria and effectively prolong the quality guarantee period of the butter pancake. The preparation method is simple, and the prepared flaky pastry is soft, has strong milk fragrance and does not change the taste for a long time.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a butter pancake and a preparation method thereof.
Background
The pancake is a staple food in northern areas, the main raw material is flour, eggs, sesame, green peppers, shallots and the like are supplemented, the main nutritional ingredients are carbohydrates, proteins, fats and the like, and the pancake is sufficient and rich in nutrition. The common processing methods of the flour comprise steaming, boiling, frying, baking, roasting and the like, and the making methods are different, and the loss degree of nutrients is also different. The nutrient loss of the pancake is less, so the pancake is favored by people. However, the existing pancake has single taste and is not soft enough, and the pancake is easy to taste after being placed for a long time.
Disclosure of Invention
Therefore, the invention provides a butter pancake and a preparation method thereof, and aims to solve the problems in the prior art.
In order to achieve the above purpose, the invention provides the following technical scheme:
according to the first aspect of the invention, the ghee pancake comprises fried ghee and a pancake making raw material, wherein the pancake making raw material is prepared from the following raw materials in parts by weight: 400 portions of flour, 10 to 20 portions of eggs, 0.1 to 0.4 portion of baking soda, 0.05 to 0.15 portion of Angel powder, 0.05 to 0.2 portion of baking powder, 40 to 60 portions of base oil, 20 to 50 portions of white sugar, 80 to 120 portions of sour milk soup, 80 to 120 portions of water and 40 to 60 portions of milk.
Further, the butter pancake comprises fried butter and a pancake making raw material, wherein the pancake making raw material is prepared from the following raw materials in parts by weight: 550 parts of flour 450-enriched materials, 12-18 parts of eggs, 0.2-0.3 part of baking soda, 0.08-0.12 part of Angel powder, 0.1-0.18 part of baking powder, 45-55 parts of base oil, 30-40 parts of white sugar, 90-110 parts of sour milk soup, 90-110 parts of water and 45-55 parts of milk.
Further, the butter pancake comprises fried butter and a pancake making raw material, wherein the pancake making raw material is prepared from the following raw materials in parts by weight: 500 parts of flour, 15 parts of eggs, 0.25 part of baking soda, 0.1 part of Angel powder, 0.15 part of baking powder, 50 parts of base oil, 35 parts of white sugar, 100 parts of yoghourt soup, 100 parts of water and 50 parts of milk.
According to a second aspect of the invention, the preparation method of the butter pancake comprises the following steps:
weighing the following raw materials in parts by weight for later use: 400 portions of flour, 10 to 20 portions of eggs, 0.1 to 0.4 portion of baking soda, 0.05 to 0.15 portion of Angel powder, 0.05 to 0.2 portion of baking powder, 40 to 60 portions of base oil, 20 to 50 portions of white sugar, 80 to 120 portions of sour milk soup, 80 to 120 portions of water and 40 to 60 portions of milk;
adding a small amount of flour into the base oil, and uniformly stirring to prepare the fried dough cake for later use;
adding the rest flour, egg, sodium bicarbonate, Angel powder, baking powder, base oil, white sugar, sour milk soup, water, and milk into a dough mixer, and kneading for 15-25 min to obtain dough;
dividing the prepared dough into a plurality of small dough, and respectively adding the small dough into a crisping machine for crisping into thin pancakes;
firstly, smearing a layer of fried cake on the thin pancake, then cutting the thin pancake into thin wires, stretching the thin wires, rolling the thin wires into round cakes by using a rolling pin;
adding fried butter into a hot pot, and baking the round cake in the pot for 10-20 minutes.
Further, spreading a layer of fried cake, spreading jujube paste or white granulated sugar, cutting the cake into filaments, stretching the filaments, rolling up, and rolling into round cake with a rolling pin.
Further, the preparation method of the sour milk soup comprises the following steps: putting fresh milk into wooden barrel or earthen jar, placing in 15-25 deg.C shady and cool ventilating environment for three to seven days, fermenting with lactobacillus and yeast together to naturally coagulate the fresh milk to obtain curd; pouring the curdled milk into a pot, boiling over slow fire, and slowly picking to obtain the sour milk soup.
The invention has the following advantages:
the butter pancake adopts the pure natural yoghourt soup as the raw material for making the pancake, has the functions of expelling toxin and protecting health, and probiotics in the yoghourt soup can regulate the balance of gastrointestinal flora, inhibit the reproduction of pathogenic bacteria and effectively prolong the quality guarantee period of the butter pancake; the butter pancake can be wrapped with white granulated sugar, jujube paste, chilli sauce and the like according to the preference of different people to prepare the thousand-filament pancake with different tastes.
The preparation method of the butter pancake comprises the steps of mixing the yoghourt soup with the flour, preparing the mixed flour into the round pancake, baking the round pancake into golden butter pancake by using the butter, and is simple, the prepared butter pancake is soft, has strong milk fragrance and does not change the taste after a long time, and a plurality of butter cakes can be packaged into a packaging bag together for sale.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The butter pancake comprises fried butter and a pancake making raw material, wherein the pancake making raw material is prepared from the following raw materials in parts by weight: 500g of flour, 15g of eggs, 0.25g of baking soda, 0.1g of Angel powder, 0.15g of baking powder, 50g of base oil, 35g of white sugar, 100g of yogurt soup, 100g of water and 50g of milk.
The preparation method of the butter pancake comprises the following steps:
putting fresh milk into wooden barrel or earthen jar, placing in 15-25 deg.C shady and cool ventilating environment for three to seven days, fermenting with lactobacillus and yeast together to naturally coagulate the fresh milk to obtain curd; pouring the curdled milk into a pot, boiling over slow fire, and slowly picking to obtain the sour milk soup.
Weighing the following raw materials in parts by weight for later use: 500g of flour, 15g of eggs, 0.25g of baking soda, 0.1g of Angel powder, 0.15g of baking powder, 50g of base oil, 35g of white sugar, 100g of yogurt soup, 100g of water and 50g of milk.
Adding a small amount of flour into the base oil, and uniformly stirring to obtain the fried dough cake for later use.
Adding the rest flour, egg, sodium bicarbonate, Angel powder, baking powder, base oil, white sugar, sour milk soup, water, and milk into a dough mixer, and kneading for 20 min to obtain dough.
Dividing the prepared dough into a plurality of small dough, and respectively adding the small dough into a crisper to crisper into thin pancakes.
Smearing a layer of fried cake on the thin pancake, cutting the thin pancake into thin wires, stretching the thin wires, rolling up, and rolling into a round pancake with the diameter of 16cm by using a rolling pin.
Adding 150g of fried butter into a hot pot, and then putting the round cake into the pot to be baked for 15 minutes.
Example 2
The butter pancake comprises fried butter and a pancake making raw material, wherein the pancake making raw material is prepared from the following raw materials in parts by weight: 400g of flour, 10g of eggs, 0.1g of baking soda, 0.05g of Angel powder, 0.05g of baking powder, 40g of base oil, 20g of white sugar, 80g of yogurt soup, 80g of water and 40g of milk.
The preparation method of the butter pancake comprises the following steps:
putting fresh milk into wooden barrel or earthen jar, placing in 15-25 deg.C shady and cool ventilating environment for three to seven days, fermenting with lactobacillus and yeast together to naturally coagulate the fresh milk to obtain curd; pouring the curdled milk into a pot, boiling over slow fire, and slowly picking to obtain the sour milk soup.
Weighing the following raw materials in parts by weight for later use: 400g of flour, 10g of eggs, 0.1g of baking soda, 0.05g of Angel powder, 0.05g of baking powder, 40g of base oil, 20g of white sugar, 80g of yogurt soup, 80g of water and 40g of milk.
Adding a small amount of flour into the base oil, and uniformly stirring to obtain the fried dough cake for later use.
Adding the rest flour, egg, sodium bicarbonate, Angel powder, baking powder, base oil, white sugar, sour milk soup, water, and milk into a dough mixer, and kneading for 20 min to obtain dough.
Dividing the prepared dough into a plurality of small dough, and respectively adding the small dough into a crisper to crisper into thin pancakes.
Spreading a layer of fried cake, spreading mashed date, cutting into filaments, stretching, rolling, and rolling into round cake with diameter of 16 cm.
Adding 150g of fried butter into a hot pot, and then putting the round cake into the pot to be baked for 15 minutes.
Example 3
The butter pancake comprises fried butter and a pancake making raw material, wherein the pancake making raw material is prepared from the following raw materials in parts by weight: 600g of flour, 20g of eggs, 0.4g of baking soda, 0.15g of Angel powder, 0.2g of baking powder, 60g of base oil, 50g of white sugar, 120g of yogurt soup, 120g of water and 60g of milk.
The preparation method of the butter pancake comprises the following steps:
putting fresh milk into wooden barrel or earthen jar, placing in 15-25 deg.C shady and cool ventilating environment for three to seven days, fermenting with lactobacillus and yeast together to naturally coagulate the fresh milk to obtain curd; pouring the curdled milk into a pot, boiling over slow fire, and slowly picking to obtain the sour milk soup.
Weighing the following raw materials in parts by weight for later use: 600g of flour, 20g of eggs, 0.4g of baking soda, 0.15g of Angel powder, 0.2g of baking powder, 60g of base oil, 50g of white sugar, 120g of yogurt soup, 120g of water and 60g of milk.
Adding a small amount of flour into the base oil, and uniformly stirring to obtain the fried dough cake for later use.
Adding the rest flour, egg, sodium bicarbonate, Angel powder, baking powder, base oil, white sugar, sour milk soup, water, and milk into a dough mixer, and kneading for 20 min to obtain dough.
Dividing the prepared dough into a plurality of small dough, and respectively adding the small dough into a crisper to crisper into thin pancakes.
Spreading a layer of fried cake, spreading white sugar, cutting into filaments, stretching, rolling, and rolling into round cake.
Adding 150g of fried butter into a hot pot, and then putting the round cake into the pot to be baked for 15 minutes.
Example 4
The butter pancake comprises fried butter and a pancake making raw material, wherein the pancake making raw material is prepared from the following raw materials in parts by weight: 450g of flour, 12g of eggs, 0.2g of baking soda, 0.08g of Angel powder, 0.1g of baking powder, 45g of base oil, 30g of white sugar, 90g of sour milk soup, 90g of water and 45g of milk.
The preparation method of the butter pancake is the same as that of the embodiment 1.
Example 5
The butter pancake comprises fried butter and a pancake making raw material, wherein the pancake making raw material is prepared from the following raw materials in parts by weight: 550g of flour, 18g of eggs, 0.3g of baking soda, 0.12g of Angel powder, 0.18g of baking powder, 55g of base oil, 40g of white sugar, 110g of yogurt soup, 110g of water and 55g of milk.
The preparation method of the butter pancake is the same as that of the embodiment 1.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (6)
1. The butter pancake is characterized by comprising fried butter and pancake making raw materials, wherein the pancake making raw materials are prepared from the following raw materials in parts by weight: 400 portions of flour, 10 to 20 portions of eggs, 0.1 to 0.4 portion of baking soda, 0.05 to 0.15 portion of Angel powder, 0.05 to 0.2 portion of baking powder, 40 to 60 portions of base oil, 20 to 50 portions of white sugar, 80 to 120 portions of sour milk soup, 80 to 120 portions of water and 40 to 60 portions of milk.
2. The ghee pancake as claimed in claim 1, wherein the ghee pancake comprises fried ghee and a pancake making raw material, and the pancake making raw material is prepared from the following raw materials in parts by weight: 550 parts of flour 450-enriched materials, 12-18 parts of eggs, 0.2-0.3 part of baking soda, 0.08-0.12 part of Angel powder, 0.1-0.18 part of baking powder, 45-55 parts of base oil, 30-40 parts of white sugar, 90-110 parts of sour milk soup, 90-110 parts of water and 45-55 parts of milk.
3. The ghee pancake according to claim 2, wherein the ghee pancake comprises fried ghee and a pancake making raw material, and the pancake making raw material is prepared from the following raw materials in parts by weight: 500 parts of flour, 15 parts of eggs, 0.25 part of baking soda, 0.1 part of Angel powder, 0.15 part of baking powder, 50 parts of base oil, 35 parts of white sugar, 100 parts of yoghourt soup, 100 parts of water and 50 parts of milk.
4. A method of preparing a shortening flapjack according to any of claims 1 to 3 wherein the method comprises the steps of:
weighing the following raw materials in parts by weight for later use: 400 portions of flour, 10 to 20 portions of eggs, 0.1 to 0.4 portion of baking soda, 0.05 to 0.15 portion of Angel powder, 0.05 to 0.2 portion of baking powder, 40 to 60 portions of base oil, 20 to 50 portions of white sugar, 80 to 120 portions of sour milk soup, 80 to 120 portions of water and 40 to 60 portions of milk;
adding a small amount of flour into the base oil, and uniformly stirring to prepare the fried dough cake for later use;
adding the rest flour, egg, sodium bicarbonate, Angel powder, baking powder, base oil, white sugar, sour milk soup, water, and milk into a dough mixer, and kneading for 15-25 min to obtain dough;
dividing the prepared dough into a plurality of small dough, and respectively adding the small dough into a crisping machine for crisping into thin pancakes;
firstly, smearing a layer of fried cake on the thin pancake, then cutting the thin pancake into thin wires, stretching the thin wires, rolling the thin wires into round cakes by using a rolling pin;
adding fried butter into a hot pot, and baking the round cake in the pot for 10-20 minutes.
5. The method for preparing a shortening pancake as claimed in claim 4, wherein a layer of shortening is smeared on the pancake, then mashed date or white sugar is spread, the pancake is cut into thin threads, the thin threads are stretched and rolled up, and then the thin threads are rolled into a round pancake by a rolling pin.
6. The method for preparing the ghee pancake as claimed in claim 4, wherein the yogurt soup is prepared by the following steps: putting fresh milk into wooden barrel or earthen jar, placing in 15-25 deg.C shady and cool ventilating environment for three to seven days, fermenting with lactobacillus and yeast together to naturally coagulate the fresh milk to obtain curd; pouring the curdled milk into a pot, boiling over slow fire, and slowly picking to obtain the sour milk soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010974569.3A CN112155032A (en) | 2020-09-16 | 2020-09-16 | Butter pancake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010974569.3A CN112155032A (en) | 2020-09-16 | 2020-09-16 | Butter pancake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112155032A true CN112155032A (en) | 2021-01-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010974569.3A Pending CN112155032A (en) | 2020-09-16 | 2020-09-16 | Butter pancake and preparation method thereof |
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| Country | Link |
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| CN (1) | CN112155032A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403183A (en) * | 2022-02-11 | 2022-04-29 | 萨仁高娃 | Butter milk dessert and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798319A (en) * | 2014-02-25 | 2014-05-21 | 晋城市伊健食品有限公司 | Coarse-cereal shredded cake and preparation method thereof |
| CN104839291A (en) * | 2015-04-23 | 2015-08-19 | 李丹 | Short cake making method |
| CN106818993A (en) * | 2017-01-16 | 2017-06-13 | 平凉市佳禾农产品加工有限责任公司 | A kind of preparation method of waxy corn crisp-baked cake |
| CN107372745A (en) * | 2017-08-20 | 2017-11-24 | 安徽省皖美食品有限公司 | A kind of crisp and soft shredded cake and preparation method thereof |
| CN109662142A (en) * | 2019-01-30 | 2019-04-23 | 乌兰图雅 | A kind of preparation method of Yoghourt soup |
-
2020
- 2020-09-16 CN CN202010974569.3A patent/CN112155032A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798319A (en) * | 2014-02-25 | 2014-05-21 | 晋城市伊健食品有限公司 | Coarse-cereal shredded cake and preparation method thereof |
| CN104839291A (en) * | 2015-04-23 | 2015-08-19 | 李丹 | Short cake making method |
| CN106818993A (en) * | 2017-01-16 | 2017-06-13 | 平凉市佳禾农产品加工有限责任公司 | A kind of preparation method of waxy corn crisp-baked cake |
| CN107372745A (en) * | 2017-08-20 | 2017-11-24 | 安徽省皖美食品有限公司 | A kind of crisp and soft shredded cake and preparation method thereof |
| CN109662142A (en) * | 2019-01-30 | 2019-04-23 | 乌兰图雅 | A kind of preparation method of Yoghourt soup |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403183A (en) * | 2022-02-11 | 2022-04-29 | 萨仁高娃 | Butter milk dessert and preparation method thereof |
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Application publication date: 20210101 |