CN105341089A - Brain-nourishing bread by utilizing walnuts and chayote and preparation method thereof - Google Patents
Brain-nourishing bread by utilizing walnuts and chayote and preparation method thereof Download PDFInfo
- Publication number
- CN105341089A CN105341089A CN201510782125.9A CN201510782125A CN105341089A CN 105341089 A CN105341089 A CN 105341089A CN 201510782125 A CN201510782125 A CN 201510782125A CN 105341089 A CN105341089 A CN 105341089A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- powder
- chocho
- bread
- 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.)
- Withdrawn
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
- A21D13/06—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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/185—Biosynthetic gums
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses brain-nourishing bread by utilizing walnuts and chayote and a preparation method thereof. The brain-nourishing bread comprises following raw material: 6-7 parts by weight of prunus cerasifera, 2-3 parts by weight of walnut kernels, 2-3 parts by weight of spirulina powder, 0.5-1 part by weight of buckwheat, 0.5-1 part by weight of lycium barbarum, 0.5-1 part by weight of chrysanthemums, 100-110 parts by weight of flour, 20-25 parts by weight of chayote, 0.05-0.06 part by weight of xanthan gum, 1-1.1 parts by weight of Arabic gum, 6-7 parts by weight of white granulated sugar, 0.8-0.9 parts by weight of salt, 1.5-1.7 parts by weight of dried yeast, 2-3 parts by weight of waxy corn starch, 2-3 parts by weight of soybean proteins, 5-6 parts by weight of shortening oil, 6-7 parts by weight of eggs, 4-5 parts by weight of whole milk powder, and a proper amount of ascorbic acid solutions, raisin broths, filtered juice in fermented glutinous rice fermented for 36 hours, salad oil and water.The brain-nourishing bread by utilizing walnuts and chayote and the preparation method thereof have following beneficial effects: the walnuts are full of nutrition and have fine brain-nourishing effect; the brain-nourishing bread is reasonable in combination, fine in taste and fresh in mouth feel; and tensile resistance of dough is significantly improved by using xanthan gum and Arabic gum.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of walnut and mend brain chocho bread and preparation method thereof.
Background technology
Chocho is in melon vegetables Middle nutrition comprehensive and abundant, and often the edible ability to strengthening human body resist the disease is useful.More than the content cucumber of wherein protein and calcium, vitamin and content of mineral substances are also significantly higher than that other are melon, and heat is very low, is again low-sodium diet, is the health-care vegetable of heart disease and patients with hypertension.Often eat chocho and diuresis can arrange sodium, have the function of hemangiectasis and step-down.Contain the micro constitutents such as more zinc and iron due to chocho, the crowd for scarce zinc is good daily vegetables.In addition, the composition such as zinc and iron work in-process not easily loses, and therefore has fabulous processing characteristics.Chocho powder is the powdery product of chocho through cleaning, dehydrating and pulverize, and it maintains most nutrition and the physiological function of chocho.Bread is the food that a kind of consumption figure is larger, chocho is processed into powder and adds in bread, can increase nutritive value and the health care of bread on the one hand, on the other hand for new approach is found in the deep processing of chocho.
The processing technology of existing chocho bread exist easily aging, too slack and undisciplined, mouthfeel is bad, tart flavour is overweight, interior life outer ripe, color is bad, cracking, the problem such as soft not.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of walnut to mend brain chocho bread and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of walnut mends brain chocho bread, is be made up of following raw materials in part by weight: the fermented glutinous rice of mirabalan 6-7, walnut kernel 2-3, spirulina powder 2-3, buckwheat 0.5-1, matrimony vine 0.5-1, chrysanthemum 0.5-1, flour 100-110, chocho 20-25, xanthans 0.05-0.06, Arabic gum 1-1.1, white granulated sugar 6-7, salt 0.8-0.9, dry ferment 1.5-1.7, waxy corn starch 2-3, soybean protein 2-3, shortening 5-6, egg 6-7, whole milk powder 4-5, appropriate ascorbic acid solution, raisins zymotic fluid, fermentation 36h leaches juice, salad oil and water.
Described a kind of walnut mends the preparation method of brain chocho bread, comprise the following steps: buckwheat, matrimony vine, chrysanthemum are added 5-6 water slow fire boiling 30-40 minute doubly, filter cleaner by (1), and gained filtrate is spray-dried makes powder, powder is carried out ultramicro grinding, obtains traditional Chinese medicine powder;
(2) ground by walnut kernel and put into frying pan and fry and take the dish out of the pot for 10-12 minute, squeezed the juice by mirabalan, gained prune juice mixes with spirulina powder to be mixed thoroughly, then adds walnut meat powder and stir, little fiery infusion 20-25 minute, centrifugal powder;
(3) xanthans and Arabic gum mixing are added the water of 20 times, add white granulated sugar and salt again, mix and blend 5-6 minute, 11-12h is refrigerated with putting into 4 DEG C of refrigerators after preservative film sealing, colloidal solution is obtained after complete swelling, dissolve under water dry ferment being added 5 times is put into 30-35 DEG C of temperature, obtain zymotic fluid;
(4) chocho is removed the peel, fruit is put in the ascorbic acid solution of 0.5% and soaks 5min, vacuum drying again, initial stage baking temperature 70-75 DEG C, dry 5-6h, later stage is down to 40-50 DEG C, dry 4-5h, moisture is down to less than 8%, add below crusher for crushing to granularity 40 order again, carry out below ultramicro grinding to 80 order again, obtain chocho powder, again by chocho powder and traditional Chinese medicine powder in (1), (2) gains mixing in, add colloidal solution again, zymotic fluid, the raisins zymotic fluid of 3%, waxy corn starch, soybean protein, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 4-5min, be put into temperature 27-29 DEG C again, fermentation 3-3.5h in the fermenting cellar of relative humidity 75-80%, obtain chocho fermented dough,
(5) by chocho dough and flour, egg, whole milk powder mixing adds appropriate water and stirs 2-3 minute, add shortening again, the raisins zymotic fluid of 3%, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 2-3 minute, obtain dough, dough is divided into the little dough of 50g, after rubbing rounding shape with the hands, put into-40 DEG C of refrigerators freezing, central temperature reaches-18 DEG C, take out again, at 30 DEG C, humidity is thaw 40 minutes under 80% environment, central temperature 15 DEG C, preservative film is wrapped at 30 DEG C after thawing, humidity is 80% environment bottom fermentation 40 minutes, again dough is sent into fermentation room, at 35-38 DEG C, humidity is proof 60 minutes under 85% environment, the bread embryo proofed is sent into oven cooking cycle, the fire in a stove before fuel is added 230 DEG C, face fire 250 DEG C, humidity 65%, when baking is ripe again, bread surface smears salad oil again, then 2-3 minute is toasted again, take out, cool.
Advantage of the present invention is: walnut kernel grinds and puts into frying pan and fry by the present invention, mirabalan is squeezed the juice, gained prune juice mixes with spirulina powder to be mixed thoroughly, add walnut meat powder again to stir, centrifugal powder, walnut nutritious abundant, have and well mend brain effect, arrange in pairs or groups proper, taste is coordinated, smooth in taste, employ xanthans and Arabic gum, obviously can strengthen the stretch-resistance of dough, significantly improve dough culture propagation power, reduce the readable proof content of freezing flour-dough, promote the quality of bread, add the migration that raisins zymotic fluid can suppress bread core moisture, include the flavor substance that acetic formic anhydride, capraldehyde, 2-Methyl Butyric Acid etc. 12 kinds are exclusive, mouthfeel is good, add fermented glutinous rice and leach juice flavour and mouthfeel the best, its content of reducing sugar and specific volume reach maximum, and after interpolation fermented glutinous rice leaches juice, the bacterial population of bread and fungi count reduce, and extend the shelf life of bread to a certain extent, be roasted into ripe bread surface brush one deck salad oil, be to make bread surface seem light, and prevent dry and cracked phenomenon, waxy corn starch is all amylopectin, bread staling can be delayed to a certain extent, improve bread, to thaw again after dough is freezing fermentation, make bread endoporus evenly fine and closely woven, dough is soft, loaf volume through half sponge process baking is large, mouthfeel is good, soft agreeable to the taste, in chocho, content of reducing sugar is higher, the sweet taste of bread can be increased after interpolation, do not affecting in bread presentation quality situation, add the content of mineral substances of bread, there is special nutrition health-care functions and flavour, soft fine and smooth, not half-cooked, not broken, flexible, gas porosity is good, be particularly suitable for the elderly and children to eat.
Detailed description of the invention
A kind of walnut mends brain chocho bread, is be made up of following raw materials in part by weight: the fermented glutinous rice of mirabalan 6, walnut kernel 2, spirulina powder 2, buckwheat 0.5, matrimony vine 0.5, chrysanthemum 0.5, flour 100, chocho 20, xanthans 0.05, Arabic gum 1, white granulated sugar 6, salt 0.8, dry ferment 1.5, waxy corn starch 2, soybean protein 2, shortening 5, egg 6, whole milk powder 4, appropriate ascorbic acid solution, raisins zymotic fluid, fermentation 36h leaches juice, salad oil and water.
Described a kind of walnut mends the preparation method of brain chocho bread, comprise the following steps: buckwheat, matrimony vine, chrysanthemum are added the water slow fire boiling 30 minutes of 5 times by (1), filter cleaner, and gained filtrate is spray-dried makes powder, powder is carried out ultramicro grinding, obtains traditional Chinese medicine powder;
(2) ground by walnut kernel and put into frying pan and fry and take the dish out of the pot for 10 minutes, squeezed the juice by mirabalan, gained prune juice mixes with spirulina powder to be mixed thoroughly, then adds walnut meat powder and stir, little fiery infusion 20 minutes, centrifugal must powder;
(3) xanthans and Arabic gum mixing are added the water of 20 times, then add white granulated sugar and salt, mix and blend 5 minutes, 11h is refrigerated with putting into 4 DEG C of refrigerators after preservative film sealing, after complete swelling colloidal solution, dissolve under water dry ferment being added 5 times is put into 30 DEG C of temperature, obtain zymotic fluid;
(4) chocho is removed the peel, fruit is put in the ascorbic acid solution of 0.5% and soaks 5min, vacuum drying again, initial stage baking temperature 70 DEG C, dry 5h, later stage is down to 40 DEG C, dry 4h, moisture is down to less than 8%, add below crusher for crushing to granularity 40 order again, carry out below ultramicro grinding to 80 order again, obtain chocho powder, again by chocho powder and traditional Chinese medicine powder in (1), (2) gains mixing in, add colloidal solution again, zymotic fluid, the raisins zymotic fluid of 3%, waxy corn starch, soybean protein, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 4min, be put into temperature 27 DEG C again, fermentation 3h in the fermenting cellar of relative humidity 75%, obtain chocho fermented dough,
(5) by chocho dough and flour, egg, whole milk powder mixing adds appropriate water and stirs 2 minutes, add shortening again, the raisins zymotic fluid of 3%, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 2 minutes, obtain dough, dough is divided into the little dough of 50g, after rubbing rounding shape with the hands, put into DEG C refrigerator freezing, central temperature reaches DEG C, take out again, at 30 DEG C, humidity is thaw 40 minutes under 80% environment, central temperature 15 DEG C, preservative film is wrapped at 30 DEG C after thawing, humidity is 80% environment bottom fermentation 40 minutes, again dough is sent into fermentation room, at 35 DEG C, humidity is proof 60 minutes under 85% environment, the bread embryo proofed is sent into oven cooking cycle, the fire in a stove before fuel is added 230 DEG C, face fire 250 DEG C, humidity 65%, when baking is ripe again, bread surface smears salad oil again, then toast 2 minutes again, take out, cool.
Claims (2)
1. a walnut mends brain chocho bread, it is characterized in that being made up of following raw materials in part by weight: mirabalan 6-7, walnut kernel 2-3, spirulina powder 2-3, buckwheat 0.5-1, matrimony vine 0.5-1, chrysanthemum 0.5-1, flour 100-110, chocho 20-25, xanthans 0.05-0.06, Arabic gum 1-1.1, white granulated sugar 6-7, salt 0.8-0.9, dry ferment 1.5-1.7, waxy corn starch 2-3, soybean protein 2-3, shortening 5-6, egg 6-7, whole milk powder 4-5, appropriate ascorbic acid solution, raisins zymotic fluid, the fermented glutinous rice of fermentation 36h leaches juice, salad oil and water.
2. a kind of walnut according to claim 1 mends the preparation method of brain chocho bread, it is characterized in that comprising the following steps: buckwheat, matrimony vine, chrysanthemum are added 5-6 water slow fire boiling 30-40 minute doubly by (1), filter cleaner, gained filtrate is spray-dried makes powder, powder is carried out ultramicro grinding, obtains traditional Chinese medicine powder;
(2) ground by walnut kernel and put into frying pan and fry and take the dish out of the pot for 10-12 minute, squeezed the juice by mirabalan, gained prune juice mixes with spirulina powder to be mixed thoroughly, then adds walnut meat powder and stir, little fiery infusion 20-25 minute, centrifugal powder;
(3) xanthans and Arabic gum mixing are added the water of 20 times, add white granulated sugar and salt again, mix and blend 5-6 minute, 11-12h is refrigerated with putting into 4 DEG C of refrigerators after preservative film sealing, colloidal solution is obtained after complete swelling, dissolve under water dry ferment being added 5 times is put into 30-35 DEG C of temperature, obtain zymotic fluid;
(4) chocho is removed the peel, fruit is put in the ascorbic acid solution of 0.5% and soaks 5min, vacuum drying again, initial stage baking temperature 70-75 DEG C, dry 5-6h, later stage is down to 40-50 DEG C, dry 4-5h, moisture is down to less than 8%, add below crusher for crushing to granularity 40 order again, carry out below ultramicro grinding to 80 order again, obtain chocho powder, again by chocho powder and traditional Chinese medicine powder in (1), (2) gains mixing in, add colloidal solution again, zymotic fluid, the raisins zymotic fluid of 3%, waxy corn starch, soybean protein, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 4-5min, be put into temperature 27-29 DEG C again, fermentation 3-3.5h in the fermenting cellar of relative humidity 75-80%, obtain chocho fermented dough,
(5) by chocho dough and flour, egg, whole milk powder mixing adds appropriate water and stirs 2-3 minute, add shortening again, the raisins zymotic fluid of 3%, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 2-3 minute, obtain dough, dough is divided into the little dough of 50g, after rubbing rounding shape with the hands, put into-40 DEG C of refrigerators freezing, central temperature reaches-18 DEG C, take out again, at 30 DEG C, humidity is thaw 40 minutes under 80% environment, central temperature 15 DEG C, preservative film is wrapped at 30 DEG C after thawing, humidity is 80% environment bottom fermentation 40 minutes, again dough is sent into fermentation room, at 35-38 DEG C, humidity is proof 60 minutes under 85% environment, the bread embryo proofed is sent into oven cooking cycle, the fire in a stove before fuel is added 230 DEG C, face fire 250 DEG C, humidity 65%, when baking is ripe again, bread surface smears salad oil again, then 2-3 minute is toasted again, take out, cool.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510782125.9A CN105341089A (en) | 2015-11-16 | 2015-11-16 | Brain-nourishing bread by utilizing walnuts and chayote and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510782125.9A CN105341089A (en) | 2015-11-16 | 2015-11-16 | Brain-nourishing bread by utilizing walnuts and chayote and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341089A true CN105341089A (en) | 2016-02-24 |
Family
ID=55317375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510782125.9A Withdrawn CN105341089A (en) | 2015-11-16 | 2015-11-16 | Brain-nourishing bread by utilizing walnuts and chayote and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341089A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018134574A1 (en) * | 2017-01-17 | 2018-07-26 | Nüber Food Limited | Baked food product with algal flour |
| CN110915853A (en) * | 2019-12-05 | 2020-03-27 | 湖南瑞香食品有限责任公司 | Folium artemisiae argyi walnut bag and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1751580A (en) * | 2005-07-22 | 2006-03-29 | 江南大学 | Functional and baked food-bread of gluten-free type, and its prodn. method |
| CN103931693A (en) * | 2014-03-19 | 2014-07-23 | 柳培健 | Spicy dried meat floss bread |
-
2015
- 2015-11-16 CN CN201510782125.9A patent/CN105341089A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1751580A (en) * | 2005-07-22 | 2006-03-29 | 江南大学 | Functional and baked food-bread of gluten-free type, and its prodn. method |
| CN103931693A (en) * | 2014-03-19 | 2014-07-23 | 柳培健 | Spicy dried meat floss bread |
Non-Patent Citations (1)
| Title |
|---|
| 王宇鸿等: "佛手瓜全粉面包的研制", 《农业机械》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018134574A1 (en) * | 2017-01-17 | 2018-07-26 | Nüber Food Limited | Baked food product with algal flour |
| CN110198639A (en) * | 2017-01-17 | 2019-09-03 | 纽伯食品有限公司 | Bakery with algae powder |
| CN110915853A (en) * | 2019-12-05 | 2020-03-27 | 湖南瑞香食品有限责任公司 | Folium artemisiae argyi walnut bag and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102987235B (en) | Minor cereal steamed cake, and processing and preparing method thereof | |
| CN105341091A (en) | Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof | |
| CN105918914A (en) | Processing method of fermented dried duck meat | |
| KR101928726B1 (en) | A method of manufacturing a bread with a natural fermentation liquid | |
| CN105211163A (en) | A kind of preparation method of purple mashed potatoes fillings health care bread | |
| KR101928949B1 (en) | fermented liquid starter for bread making using sweet potato and manufacturing method of bread | |
| KR102218013B1 (en) | Sweet potato donut using natural fermented cultivar and manufacturing method thereof | |
| KR20100071125A (en) | The glutinous barley bread manufacturing method which uses the fruit of opuntia | |
| KR102077709B1 (en) | Flower bread fermented by yeast | |
| CN102160617A (en) | Cooked wheaten food containing fresh cooked persimmon ingredients and preparation process thereof | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| CN105341088A (en) | Dryness-moisturizing and heat-clearing bread by utilizing pears and chayote and preparation method thereof | |
| KR20120051896A (en) | Mixture composition of food manufacturing confectionary , bakery , fried foods , noodles , paste and boiled fish paste processed by cerecal flour , salicornia herbacea , allium tuberosum , sea weed , fungi , potato , yacon , potato , curcuma armatica , pumpkin and mugwort | |
| CN108812783A (en) | A kind of nourishing pastry and preparation method thereof | |
| CN104542815A (en) | Quick-frozen cake steamed bun and preparation method thereof | |
| CN105341089A (en) | Brain-nourishing bread by utilizing walnuts and chayote and preparation method thereof | |
| KR101737393B1 (en) | Steamed bread comprising aronia and mulberry and manufacturing method thereof | |
| CN105341093A (en) | Heat-clearing and eyes-brightening bread by utilizing matrimony vines and chayote and preparation method thereof | |
| CN105341087A (en) | Beauty-maintaining bread by utilizing roses and chayote and preparation method thereof | |
| CN105432722A (en) | Qi tonifying and skin moistening soybean-chayote bread and preparation method thereof | |
| KR101859394B1 (en) | Manufacture method for bread of sticky rice contained a pea and a red bean | |
| CN104206492A (en) | Ormosia hard biscuit and preparation method thereof | |
| KR102231243B1 (en) | The method of manufacturing ferment fruit bread using sourdough of barley | |
| CN105341064A (en) | Blood-cooling and liquid-engendering bread by utilizing water chestnuts and chayote and preparation method thereof | |
| CN105341092A (en) | Spleen-reinforcing spleen and liver-invigorating bread by utilizing litchis and chayote and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160224 |
|
| WW01 | Invention patent application withdrawn after publication |