CN104430779A - Snow pear biscuit - Google Patents
Snow pear biscuit Download PDFInfo
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- CN104430779A CN104430779A CN201410816015.5A CN201410816015A CN104430779A CN 104430779 A CN104430779 A CN 104430779A CN 201410816015 A CN201410816015 A CN 201410816015A CN 104430779 A CN104430779 A CN 104430779A
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 36
- 241000287420 Pyrus x nivalis Species 0.000 title claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 241000237502 Ostreidae Species 0.000 claims abstract description 16
- 235000013373 food additive Nutrition 0.000 claims abstract description 16
- 239000002778 food additive Substances 0.000 claims abstract description 16
- 241000411851 herbal medicine Species 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 235000020636 oyster Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000935235 Fritillaria meleagris Species 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 241000234435 Lilium Species 0.000 claims abstract description 11
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 11
- 244000294611 Punica granatum Species 0.000 claims abstract description 11
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 11
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 11
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 6
- 239000003549 soybean oil Substances 0.000 claims abstract description 6
- 239000012530 fluid Substances 0.000 claims description 15
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 10
- 244000144725 Amygdalus communis Species 0.000 claims description 10
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 241000238557 Decapoda Species 0.000 claims description 10
- 241000801434 Eruca Species 0.000 claims description 10
- 241000233855 Orchidaceae Species 0.000 claims description 10
- 241000718543 Ormosia krugii Species 0.000 claims description 10
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 10
- 244000061458 Solanum melongena Species 0.000 claims description 10
- 235000002597 Solanum melongena Nutrition 0.000 claims description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 10
- 240000006365 Vitis vinifera Species 0.000 claims description 10
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 10
- 235000020224 almond Nutrition 0.000 claims description 10
- 235000000183 arugula Nutrition 0.000 claims description 10
- 230000008030 elimination Effects 0.000 claims description 10
- 238000003379 elimination reaction Methods 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 235000015097 nutrients Nutrition 0.000 claims description 10
- 230000000050 nutritive effect Effects 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 10
- 229940109850 royal jelly Drugs 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010036790 Productive cough Diseases 0.000 abstract description 2
- 208000003251 Pruritus Diseases 0.000 abstract description 2
- 206010044302 Tracheitis Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 238000005469 granulation Methods 0.000 abstract description 2
- 230000003179 granulation Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 208000024794 sputum Diseases 0.000 abstract description 2
- 210000003802 sputum Anatomy 0.000 abstract description 2
- 210000002700 urine Anatomy 0.000 abstract description 2
- 244000135727 Abrus pulchellus subsp cantoniensis Species 0.000 abstract 1
- 235000017112 Abrus pulchellus subsp cantoniensis Nutrition 0.000 abstract 1
- 241000219357 Cactaceae Species 0.000 abstract 1
- 241000218093 Phedimus aizoon Species 0.000 abstract 1
- 244000274050 Platycodon grandiflorum Species 0.000 abstract 1
- 206010057190 Respiratory tract infections Diseases 0.000 abstract 1
- 206010046306 Upper respiratory tract infection Diseases 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000007803 itching Effects 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 208000020029 respiratory tract infectious disease Diseases 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a snow pear biscuit which is prepared by raw materials, by weight, of 160-180 parts of flour, 10-12 parts of pomegranate pulp, 12-14 parts of sugarcane, 10-12 parts of oyster meat, 10-15 parts of snow pears, 8-10 parts of bee milk, 20-30 parts of chicken broth, 8-10 parts of coffee powder, 6-8 parts of edible cactus, 12-15 parts of Sedum aizoon L., 8-10 parts of wine, 3-5 parts of lilies, 4-5 parts of folium eriobotryae, 3-4 parts of tendril-leaved fritillary bulbs, 3-4 parts of abrus cantoniensis hance, 3-5 parts of Platycodon grandiflorum, 6-7 parts of food additives, soybean oil and a proper amount of water. The snow pear biscuit is crisp, tasty and rich in nutrition, and the snow bears and Chinese herbal medicine components in the biscuit have the effects of lung moistening, dryness removing, cough relieving, sputum reducing, blood nourishing and granulation promoting. Accordingly, good effects are achieved on throat dryness, itching, pain, dumbness, thick phlegm, astriction, dark urine and phlegm eliminating happening to a patient with acute tracheitis and upper respiratory infection are achieved. In addition, various fruits are added to the biscuit, so that the biscuit is unique in flavor, and the requirements of most people are met.
Description
Technical field
The present invention relates to food processing technology field, is more particularly a kind of snow pear biscuit.
Background technology
The primary raw material of biscuit is wheat flour, then adds carbohydrate, grease, egg product, the auxiliary materials such as dairy products.According to formula and the difference of production technology, rusk can be divided into tough biscuit and shortbread type biscuit two class greatly.The feature of tough biscuit is that die moulding mostly is recessed flower, and there is pinprick on surface.Product surface flat smooth, section structure has levels, and has crisp sense, Chewy during chewing, and crisp is its distinctive characteristic.The sugar of tough biscuit and the proportioning of grease crisper property cake low.Less than 30% of general sugar amount is less than 20% by oil mass.The feature of shortbread type biscuit is that die moulding mostly is convex flower, and decorative pattern is obvious, and structure is fine and closely woven, is 14% ~ 30% of flour amount.The particular product that some sweet taste is loose, grease amount can up to about 50%.
Biscuit is a kind of common dessert, and as a kind of snacks or interpolation diet, instant is easy to carry again, has become a kind of food indispensable in daily life.But, along with the development of society, the health perception of modern strengthens gradually, and existing biscuit can not meet the demand of people gradually.
Summary of the invention
The object of the invention is to make up the deficiencies in the prior art, a kind of snow pear biscuit is provided.
The object of the invention is to be achieved through the following technical solutions:
A kind of snow pear biscuit, is made up of the raw material of following weight portion: flour 160-180, pomegranate fruit 10-12, sugarcane 12-14, oyster meat 10-12, snow pear 10-15, royal jelly 8-10, chicken soup-stock 20-30, ground coffee 8-10, cardoncillo 6-8, the dish 12-15 that nourishes heart, grape wine 8-10, lily 3-5, loguat leaf 4-5, tendril-leaved fritillary bulb 3-4, Canton love-pea vine 3-4, balloonflower root 3-5, food additives 6-7, soybean oil and water are appropriate;
Described food additives are made up of the raw material of following mass parts: soyabean protein powder 30-32, almond powder 12-14, shrimp med 8-12, rice wine 8-10, rocket salad 6-8, rhizoma zingiberis 3-5, cassia twig 3-4, white orchid 4-5, yellow fruit eggplant 3-4, water are appropriate;
The preparation method of described food additives is: rocket salad, rhizoma zingiberis, cassia twig, white orchid, yellow fruit eggplant are added appropriate soak by water 1-2 hour, Chinese herbal medicine fluid is obtained after elimination residue, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume, then add soyabean protein powder, almond powder, shrimp med, rice wine, mix rear little fire and stir-fry to bone dry and get final product.
The preparation process of snow pear biscuit of the present invention is:
(1) lily, loguat leaf, tendril-leaved fritillary bulb, Canton love-pea vine, balloonflower root are put into marmite, add appropriate soak by water 3-4 hour, elimination residue obtains Chinese herbal medicine fluid;
(2) pomegranate fruit, sugarcane, snow pear, cardoncillo are broken into pulp after cleaning, then add royal jelly and grape wine, after mixing, must pulp be mixed;
(3) put into chicken soup-stock after oyster meat and the dish that nourishes heart being cleaned to boil, then filter to obtain nutrient solution, the oyster meat after boiling is broken into pureed with the dish that nourishes heart, mixes to obtain nutritive mud;
(4) the mixing pulp in the herb liquid in step (1), step (2), the nutrient solution in step (3), nutritive mud are mixed, add flour and other residual components mix, obtain dough;
(5) put into baking box after dough cutter being made into biscuit, baking 10-15 minute at 160-180 DEG C, cool after taking out, pack and get final product.
Beneficial effect of the present invention is:
Snow pear biscuit of the present invention is clear and melodious good to eat, nutritious, and the snow pear in biscuit and medicinal herb components have that moistening lung is dry clearly, relieving cough and reducing sputum, the effect of nourishing blood and promoting granulation.Therefore the throat occurred the patient of acute tracheitis and the infection of the upper respiratory tract is done, itch, bitterly, thick, the constipation of hoarsen, phlegm, urine is red, eliminating the phlegm all has good effect.In addition, this biscuit with the addition of various fruits, makes this biscuit special taste, meets the requirement of most people.
Detailed description of the invention
Embodiment 1
A kind of snow pear biscuit, is made up of the raw material of following weight (kg): flour 160, pomegranate fruit 10, sugarcane 12, oyster meat 10, snow pear 10, royal jelly 8, chicken soup-stock 20, ground coffee 8, cardoncillo 6, the dish 12 that nourishes heart, grape wine 8, lily 3, loguat leaf 4, tendril-leaved fritillary bulb 3, Canton love-pea vine 3, balloonflower root 3, food additives 6, soybean oil and water are appropriate;
Described food additives are made up of the raw material of following quality (kg): soyabean protein powder 30, almond powder 12, shrimp med 8, rice wine 8, rocket salad 6, rhizoma zingiberis 3, cassia twig 3, white orchid 4, yellow fruit eggplant 3, water are appropriate;
The preparation method of described food additives is: rocket salad, rhizoma zingiberis, cassia twig, white orchid, yellow fruit eggplant are added appropriate soak by water 1 hour, Chinese herbal medicine fluid is obtained after elimination residue, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume, then add soyabean protein powder, almond powder, shrimp med, rice wine, mix rear little fire and stir-fry to bone dry and get final product.
The preparation process of snow pear biscuit of the present invention is:
(1) lily, loguat leaf, tendril-leaved fritillary bulb, Canton love-pea vine, balloonflower root are put into marmite, add appropriate soak by water 3 hours, elimination residue obtains Chinese herbal medicine fluid;
(2) pomegranate fruit, sugarcane, snow pear, cardoncillo are broken into pulp after cleaning, then add royal jelly and grape wine, after mixing, must pulp be mixed;
(3) put into chicken soup-stock after oyster meat and the dish that nourishes heart being cleaned to boil, then filter to obtain nutrient solution, the oyster meat after boiling is broken into pureed with the dish that nourishes heart, mixes to obtain nutritive mud;
(4) the mixing pulp in the herb liquid in step (1), step (2), the nutrient solution in step (3), nutritive mud are mixed, add flour and other residual components mix, obtain dough;
(5) put into baking box after dough cutter being made into biscuit, baking 10 minutes at 160 DEG C, cool after taking out, pack and get final product.
Embodiment 2
A kind of snow pear biscuit, is made up of the raw material of following weight (kg): flour 170, pomegranate fruit 11, sugarcane 13, oyster meat 11, snow pear 13, royal jelly 9, chicken soup-stock 25, ground coffee 9, cardoncillo 7, the dish 13 that nourishes heart, grape wine 9, lily 4, loguat leaf 5, tendril-leaved fritillary bulb 3, Canton love-pea vine 3, balloonflower root 4, food additives 6, soybean oil and water are appropriate;
Described food additives are made up of the raw material of following quality (kg): soyabean protein powder 31, almond powder 13, shrimp med 10, rice wine 9, rocket salad 7, rhizoma zingiberis 4, cassia twig 3, white orchid 5, yellow fruit eggplant 4, water are appropriate;
The preparation method of described food additives is: rocket salad, rhizoma zingiberis, cassia twig, white orchid, yellow fruit eggplant are added appropriate soak by water 1.5 hours, Chinese herbal medicine fluid is obtained after elimination residue, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume, then add soyabean protein powder, almond powder, shrimp med, rice wine, mix rear little fire and stir-fry to bone dry and get final product.
The preparation process of snow pear biscuit of the present invention is:
(1) lily, loguat leaf, tendril-leaved fritillary bulb, Canton love-pea vine, balloonflower root are put into marmite, add appropriate soak by water 3.5 hours, elimination residue obtains Chinese herbal medicine fluid;
(2) pomegranate fruit, sugarcane, snow pear, cardoncillo are broken into pulp after cleaning, then add royal jelly and grape wine, after mixing, must pulp be mixed;
(3) put into chicken soup-stock after oyster meat and the dish that nourishes heart being cleaned to boil, then filter to obtain nutrient solution, the oyster meat after boiling is broken into pureed with the dish that nourishes heart, mixes to obtain nutritive mud;
(4) the mixing pulp in the herb liquid in step (1), step (2), the nutrient solution in step (3), nutritive mud are mixed, add flour and other residual components mix, obtain dough;
(5) put into baking box after dough cutter being made into biscuit, baking 13 minutes at 170 DEG C, cool after taking out, pack and get final product.
Embodiment 3
A kind of snow pear biscuit, is made up of the raw material of following weight (kg): flour 180, pomegranate fruit 12, sugarcane 14, oyster meat 12, snow pear 15, royal jelly 10, chicken soup-stock 30, ground coffee 10, cardoncillo 8, the dish 15 that nourishes heart, grape wine 10, lily 5, loguat leaf 5, tendril-leaved fritillary bulb 4, Canton love-pea vine 4, balloonflower root 5, food additives 7, soybean oil and water are appropriate;
Described food additives are made up of the raw material of following quality (kg): soyabean protein powder 32, almond powder 14, shrimp med 12, rice wine 10, rocket salad 8, rhizoma zingiberis 5, cassia twig 4, white orchid 5, yellow fruit eggplant 4, water are appropriate;
The preparation method of described food additives is: rocket salad, rhizoma zingiberis, cassia twig, white orchid, yellow fruit eggplant are added appropriate soak by water 2 hours, Chinese herbal medicine fluid is obtained after elimination residue, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume, then add soyabean protein powder, almond powder, shrimp med, rice wine, mix rear little fire and stir-fry to bone dry and get final product.
The preparation process of snow pear biscuit of the present invention is:
(1) lily, loguat leaf, tendril-leaved fritillary bulb, Canton love-pea vine, balloonflower root are put into marmite, add appropriate soak by water 4 hours, elimination residue obtains Chinese herbal medicine fluid;
(2) pomegranate fruit, sugarcane, snow pear, cardoncillo are broken into pulp after cleaning, then add royal jelly and grape wine, after mixing, must pulp be mixed;
(3) put into chicken soup-stock after oyster meat and the dish that nourishes heart being cleaned to boil, then filter to obtain nutrient solution, the oyster meat after boiling is broken into pureed with the dish that nourishes heart, mixes to obtain nutritive mud;
(4) the mixing pulp in the herb liquid in step (1), step (2), the nutrient solution in step (3), nutritive mud are mixed, add flour and other residual components mix, obtain dough;
(5) put into baking box after dough cutter being made into biscuit, baking 15 minutes at 180 DEG C, cool after taking out, pack and get final product.
Claims (2)
1. a snow pear biscuit, is characterized in that: be made up of following mass parts raw material: flour 160-180, pomegranate fruit 10-12, sugarcane 12-14, oyster meat 10-12, snow pear 10-15, royal jelly 8-10, chicken soup-stock 20-30, ground coffee 8-10, cardoncillo 6-8, the dish 12-15 that nourishes heart, grape wine 8-10, lily 3-5, loguat leaf 4-5, tendril-leaved fritillary bulb 3-4, Canton love-pea vine 3-4, balloonflower root 3-5, food additives 6-7, soybean oil and water are appropriate;
The preferred described food additives of the present invention are made up of the raw material of following mass parts: soyabean protein powder 30-32, almond powder 12-14, shrimp med 8-12, rice wine 8-10, rocket salad 6-8, rhizoma zingiberis 3-5, cassia twig 3-4, white orchid 4-5, yellow fruit eggplant 3-4, water are appropriate;
Further, the preparation method of described food additives is: rocket salad, rhizoma zingiberis, cassia twig, white orchid, yellow fruit eggplant are added appropriate soak by water 1-2 hour, Chinese herbal medicine fluid is obtained after elimination residue, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume, then add soyabean protein powder, almond powder, shrimp med, rice wine, mix rear little fire and stir-fry to bone dry and get final product.
2. a kind of snow pear biscuit according to claim 1, is characterized in that: be made by following steps:
(1) lily, loguat leaf, tendril-leaved fritillary bulb, Canton love-pea vine, balloonflower root are put into marmite, add appropriate soak by water 3-4 hour, elimination residue obtains Chinese herbal medicine fluid;
(2) pomegranate fruit, sugarcane, snow pear, cardoncillo are broken into pulp after cleaning, then add royal jelly and grape wine, after mixing, must pulp be mixed;
(3) put into chicken soup-stock after oyster meat and the dish that nourishes heart being cleaned to boil, then filter to obtain nutrient solution, the oyster meat after boiling is broken into pureed with the dish that nourishes heart, mixes to obtain nutritive mud;
(4) the mixing pulp in the herb liquid in step (1), step (2), the nutrient solution in step (3), nutritive mud are mixed, add flour and other residual components mix, obtain dough;
(5) put into baking box after dough cutter being made into biscuit, baking 10-15 minute at 160-180 DEG C, cool after taking out, pack and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410816015.5A CN104430779A (en) | 2014-12-25 | 2014-12-25 | Snow pear biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410816015.5A CN104430779A (en) | 2014-12-25 | 2014-12-25 | Snow pear biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104430779A true CN104430779A (en) | 2015-03-25 |
Family
ID=52878131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410816015.5A Pending CN104430779A (en) | 2014-12-25 | 2014-12-25 | Snow pear biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104430779A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341114A (en) * | 2015-12-15 | 2016-02-24 | 常熟市汇丰食品有限公司 | Tough biscuits with high nutritive value |
| CN105901090A (en) * | 2016-06-24 | 2016-08-31 | 德江县今日食品有限责任公司 | Pear pastry and preparation method thereof |
| CN105901091A (en) * | 2016-06-24 | 2016-08-31 | 德江县今日食品有限责任公司 | Fruity cake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229812A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Health-care biscuit containing gizzard pepsin and preparation method thereof |
| CN103598289A (en) * | 2013-10-10 | 2014-02-26 | 安庆市金麦食品有限公司 | Fresh milk and snow pear biscuit |
| CN103999917A (en) * | 2014-06-09 | 2014-08-27 | 程宏艳 | Lung-moistening biscuit with tea perfume and processing method thereof |
-
2014
- 2014-12-25 CN CN201410816015.5A patent/CN104430779A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229812A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Health-care biscuit containing gizzard pepsin and preparation method thereof |
| CN103598289A (en) * | 2013-10-10 | 2014-02-26 | 安庆市金麦食品有限公司 | Fresh milk and snow pear biscuit |
| CN103999917A (en) * | 2014-06-09 | 2014-08-27 | 程宏艳 | Lung-moistening biscuit with tea perfume and processing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341114A (en) * | 2015-12-15 | 2016-02-24 | 常熟市汇丰食品有限公司 | Tough biscuits with high nutritive value |
| CN105901090A (en) * | 2016-06-24 | 2016-08-31 | 德江县今日食品有限责任公司 | Pear pastry and preparation method thereof |
| CN105901091A (en) * | 2016-06-24 | 2016-08-31 | 德江县今日食品有限责任公司 | Fruity cake and preparation method thereof |
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