TWM646103U - Bi-color Gua-bao lotus leaf bread structure - Google Patents
Bi-color Gua-bao lotus leaf bread structure Download PDFInfo
- Publication number
- TWM646103U TWM646103U TW112204771U TW112204771U TWM646103U TW M646103 U TWM646103 U TW M646103U TW 112204771 U TW112204771 U TW 112204771U TW 112204771 U TW112204771 U TW 112204771U TW M646103 U TWM646103 U TW M646103U
- Authority
- TW
- Taiwan
- Prior art keywords
- dough
- foreskin
- material layer
- color
- cover piece
- Prior art date
Links
- 240000002853 Nelumbo nucifera Species 0.000 title 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 title 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title 1
- 235000008429 bread Nutrition 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 32
- 210000003953 foreskin Anatomy 0.000 claims abstract description 30
- 239000003086 colorant Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims description 16
- 239000004615 ingredient Substances 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000000832 Ayote Nutrition 0.000 description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 240000004244 Cucurbita moschata Species 0.000 description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 4
- 244000082204 Phyllostachys viridis Species 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 239000003610 charcoal Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000015136 pumpkin Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000282376 Panthera tigris Species 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 210000003292 kidney cell Anatomy 0.000 description 2
- 210000005229 liver cell Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Images
Landscapes
- Joining Of Building Structures In Genera (AREA)
- Bridges Or Land Bridges (AREA)
- Road Paving Structures (AREA)
Abstract
一種雙色刈包皮結構,由一具有預定厚度的刈包皮本體對折而成,該刈包皮本體具有上下相連的一上蓋片及一下蓋片,而刈包皮本體由具有不同顏色的一第一麵皮及一第二麵皮相互疊合捲製成長條狀,接著施以切片再將其桿平對折後經過發酵、蒸炊構成,使刈包皮本體具有一第一材料層及一第二材料層,且第二材料層呈螺旋狀盤旋繞設於第一材料層中,進而可構成多樣化的外觀造型,而可有效刺激消費者的購買慾望,且本創作同時可提供兩種不同口味的多層次口感,並具有能提高刈包皮本身營養價值之功效。A two-color foreskin structure is formed by folding a foreskin body with a predetermined thickness. The foreskin body has an upper cover piece and a lower cover piece that are connected up and down. The foreskin body is composed of a first dough and a lower cover piece with different colors. The second dough is overlapped and rolled into a long strip, and then sliced and folded flat in half, then fermented and steamed, so that the cut skin body has a first material layer and a second material layer, and the second dough The material layer is spirally wound in the first material layer, thereby forming a diversified appearance, which can effectively stimulate consumers' desire to buy, and this creation can provide two different flavors of multi-layered taste at the same time, and It has the effect of improving the nutritional value of the foreskin itself.
Description
本創作與麵粉製的食品結構有關,特別是指一種雙色刈包皮結構。This creation is related to the structure of food made from flour, specifically a two-color foreskin structure.
按,刈包俗稱「虎咬豬」,而習知的刈包皮主要係呈上下相連的開合狀,用以提供夾住滷肉片、榨菜、香菜或再灑上一些花生粉等配料,並藉此即能製成台灣的傳統美食-刈包,惟傳統習知的刈包皮,整體外觀歷來均維持為半圓形狀,幾無變化可言,故予人刻板印象,且除了可透過所夾設的配料來改變其口味之外,單純以白色麵團製成之刈包皮可提供的口味及口感也都較為單一,而仍有美中不足之處。According to reports, the gua bao is commonly known as "tiger bites the pig", and the commonly known gua bao skin is mainly in the shape of an opening and closing connected up and down, which is used to hold ingredients such as braised pork slices, mustard, coriander, or sprinkle with some peanut powder. This can be used to make Taiwan's traditional delicacy - Gua Bao. However, the overall appearance of the traditional Gua Bao has always maintained a semicircular shape with little change, so it gives people a stereotype. In addition to changing the taste with different ingredients, the taste and mouthfeel of the steamed buns made solely from white dough are also relatively single, and there are still some shortcomings.
此外,傳統習知刈包皮已長期於市面上販售,故對多數消費者而言,其單純的外觀造型已無法引起特別的新鮮感和購買慾望,從而降低販售業者之整體銷售量。In addition, traditional foreskins have been sold in the market for a long time. Therefore, for most consumers, their simple appearance cannot arouse special novelty and desire to buy, thus reducing the overall sales volume of vendors.
有鑒於此,故如何解決上述問題,即為本創作所欲解決之首要課題。In view of this, how to solve the above problems is the primary issue that this creation aims to solve.
本創作之主要目的,在於提供一種雙色刈包皮結構,其具有可提供兩種不同口味的多層次口感,且可大幅提升刈包皮本身的營養價值,並透過其可呈現出多樣化的外觀造型變化,更可有效刺激消費者的購買慾望。The main purpose of this creation is to provide a two-color foreskin structure, which has a multi-layered taste that can provide two different flavors, and can greatly enhance the nutritional value of the foreskin itself, and can present a variety of appearance changes through it , and can effectively stimulate consumers’ desire to buy.
為達前述之目的,本創作提供一種雙色刈包皮結構,由一具有預定厚度的刈包皮本體對折而成,該刈包皮本體具有上下相連的一上蓋片及一下蓋片,並於該上蓋片與該下蓋片之間形成有一開口,該刈包皮本體由具有不同顏色的一第一麵皮以及一第二麵皮相互疊合捲製成長條狀,接著施以切片再將其桿平對折後經過發酵、蒸炊構成,使該刈包皮本體具有一由該第一麵皮構成之第一材料層及一由該第二麵皮構成之第二材料層,且該第二材料層係以螺旋狀盤旋繞設於該第一材料層中。In order to achieve the aforementioned purpose, this invention provides a two-color foreskin structure, which is formed by folding a foreskin body with a predetermined thickness. The foreskin body has an upper cover piece and a lower cover piece connected up and down, and between the upper cover piece and the lower cover piece, An opening is formed between the lower cover pieces. The foreskin body is made of a first dough and a second dough of different colors that are overlapped and rolled into a long strip. Then, they are sliced, folded flat, and then fermented. , Steamed and cooked, the steamed dough body has a first material layer composed of the first dough and a second material layer composed of the second dough, and the second material layer is arranged in a spiral shape. in the first material layer.
較佳地,該第一麵皮與該第二麵皮中分別添加有不同的顏色食材原料而具有不同的顏色。Preferably, the first dough and the second dough are respectively added with different color food materials to have different colors.
較佳地,該第一麵皮由中筋麵粉、第一顏色食材原料、砂糖、酵母與泡打粉混合後,再壓揉至麵團表面光滑均勻成扁平狀,而該第二麵皮由中筋麵粉、第二顏色食材原料、砂糖、酵母與泡打粉混合後,再壓揉至麵團表面光滑均勻成扁平狀。Preferably, the first dough is made of all-purpose flour, the first color ingredient, sugar, yeast and baking powder, and then kneaded until the dough surface is smooth and even into a flat shape, while the second dough is made of all-purpose flour, the second Mix the color ingredients, sugar, yeast and baking powder, then press and knead the dough until the surface is smooth and even into a flat shape.
較佳地,該第一麵皮與該第二麵皮皆呈扁平狀,且該第二麵皮之厚度低於第一麵皮之厚度。Preferably, the first dough and the second dough are both flat, and the thickness of the second dough is lower than the thickness of the first dough.
而本創作之上述目的與優點,不難從下述所選用實施例之詳細說明與附圖中獲得深入了解。The above-mentioned purposes and advantages of this invention can be easily understood from the following detailed descriptions and drawings of selected embodiments.
如第1~3圖所示,為本創作所提供一種雙色刈包皮結構,其主要是由一具有預定厚度的刈包皮本體10對折而成,該刈包皮本體10具有上下相連的一上蓋片11及一下蓋片12,並於該上蓋片11與該下蓋片12之間形成有一可供夾設餡料(圖中未示)之開口13,而該刈包皮本體10係由具有不同顏色的一第一麵皮以及一第二麵皮相互疊合捲製成長條狀,接著朝其長軸向的垂直方向施以切片,再將其桿平對折後經過發酵、蒸炊構成,使該刈包皮本體10具有一由第一麵皮構成之第一材料層21及一由第二麵皮構成之第二材料層22,且該第二材料層22係以螺旋狀盤旋繞設於該第一材料層21中,使該刈包皮本體10如第1、2圖所示,可於其內、外表面上呈現出呈間隔排列斑紋般的外觀造型,並透過此特殊的外觀造型明顯有別於傳統單調的刈包皮造型,即可達到有效刺激消費者購買慾望之目的。As shown in Figures 1 to 3, the present invention provides a two-color foreskin structure, which is mainly composed of a
而本創作所提供之雙色刈包皮結構於實際應用上,第一麵皮與第二麵皮可分別透過採用不同的食材原料,而使第一麵皮與第二麵皮分別具有不同的顏色,藉此即可使本創作的雙色刈包皮結構於外觀上可同時呈現出不同的顏色,並進而也可提供出兩種不同的風味及口感,例如:第一麵皮可由添加有南瓜粉揉製成扁平狀之黃色麵皮,配合添加有竹炭粉揉製成扁平狀之第二麵皮相互疊合捲製成長條狀,接著施以切片再將其桿平對折後經過發酵、蒸炊後,即可製成如同虎皮間隔排列的黃、黑斑紋造型;其中,該第一材料層21所添加的南瓜粉本身含有豐富的、蛋白質、膳食纖維、維生素、胡蘿蔔素及鉀、鐵、鎂等微量元素,此外還有瓜氨酸、精氨酸等對人體有益之成分,但脂肪含量卻非常低,具有降低血壓、血糖下降之功用,其次南瓜粉中的果膠還可延緩腸道對糖和脂質的吸收,並能增強肝腎細胞的再生能力;而該第二材料層22添加食用級的竹炭粉則具有清腸胃、排毒之功效,且竹炭粉中含有的鉀、鈣、鈉等營養成分與酵素,也具有可增強人體免疫力功效。In terms of practical application of the two-color peeling structure provided by this creation, the first dough and the second dough can be made of different ingredients by using different ingredients, so that the first dough and the second dough have different colors. The double-color crotch skin structure of this invention can present different colors at the same time in appearance, and can also provide two different flavors and textures. For example: the first dough can be kneaded into a flat yellow color by adding pumpkin powder. The dough is kneaded into a flat shape with bamboo charcoal powder added and the second dough is folded and rolled into a long strip. Then it is sliced and folded flat in half. After fermentation and steaming, it can be made like tiger skin. The shape of yellow and black stripes arranged at intervals; among them, the pumpkin powder added to the
然在此必須特別說明的是,本創作之第一麵皮及第二麵皮並不僅以上述黃色及黑色為限,在其他可行的應用上,當然亦可透過選用不同成分的顏色食材原料以創造出不同的顏色組合與口味搭配;此外,本創作透過由該第二材料層22呈螺旋狀盤旋繞設於該第一材料層21之結構組成,更可在消費者品嚐的咀嚼過程中,同時提供出兩種不同口味,且其第二材料層22呈螺旋狀的設置方式更可凸顯出由不同材料所產生的多層次口感,並同時透過該第一材料層21與該第二材料層22所添加特定的食材原料,更可大幅提升本創作的營養價值並符合健康、養生的食品訴求。However, it must be noted here that the first dough and the second dough of this creation are not limited to the above-mentioned yellow and black colors. In other feasible applications, of course, the colors can also be created by selecting different ingredients of color ingredients. Different color combinations and taste combinations; in addition, the invention is composed of a structure in which the
接著請參閱第4圖所示,本創作之製作方法主要包含有以下步驟:
A.製備第一麵皮:將中筋麵粉、第一顏色食材原料(例如:南瓜粉、胡蘿蔔粉)、砂糖、酵母與泡打粉混合後,再以手掌根部壓揉至麵團表面光滑均勻而製成扁平狀的第一麵皮101。
B.製備第二麵皮:將中筋麵粉、第二顏色食材原料(例如:竹炭粉)、砂糖、酵母與泡打粉混合後,再以手掌根部壓揉至麵團表面光滑均勻而製成扁平狀的第二麵皮102。且較佳地,被壓揉呈扁平狀的第二麵皮102之厚度係低於第一麵皮101之厚度。
C.製成刈包皮成品:將透過上述方式所製成的第一麵皮101與第二麵皮102交互疊合,並於麵皮四周圍抹水後對折,以指腹將麵皮四圍壓緊、密封黏合,接著使用擀麵棍將其桿平呈長片狀,而後將麵皮全面刷上水後,再將其由封口處往對折處捲起至末端黏合後,再由中心往兩端搓揉拉長,使其可被捲製整形呈長條狀,接著依照實際需求大小朝其長軸向的垂直方向施以切片後,再將其桿平成橢圓形麵皮,並透過第二麵皮102之厚度低於第一麵皮101之厚度,使桿平後的橢圓形麵皮中的第一麵皮部分可構成該第一材料層21,第二麵皮部分則可構成相對細長並與該第一材料層21具有不同顏色的第二材料層22,接著於其表面刷上沙拉油後,再沿著一假想對摺線L將橢圓形麵皮對折,最後再經過發酵、蒸炊,即可製成如第1圖所示之雙色刈包皮結構。
Next, please refer to Figure 4. The production method of this creation mainly includes the following steps:
A. Prepare the first dough: Mix all-purpose flour, first color ingredients (for example: pumpkin powder, carrot powder), sugar, yeast and baking powder, then knead with the heels of your hands until the surface of the dough is smooth and even to form a flat shape. First Face 101.
B. Preparing the second dough: Mix all-purpose flour, second color ingredients (for example: bamboo charcoal powder), sugar, yeast and baking powder, then knead with the heels of your hands until the dough surface is smooth and even to form a flat second dough. 102. And preferably, the thickness of the
惟,以上實施例之揭示僅用以說明本創作,並非用以限制本創作,故舉凡數值之變更或等效元件之置換仍應隸屬本創作之範疇。However, the disclosure of the above embodiments is only for illustrating the present invention and is not intended to limit the present invention. Therefore, any changes in numerical values or replacement of equivalent components should still fall within the scope of the present invention.
綜上所述,當可使熟知本項技藝者明瞭本創作確可達成前述目的,實已符合專利法之規定,故依法提出申請。To sum up, it should be possible for those who are familiar with this art to understand that this creation can indeed achieve the aforementioned purposes and has indeed complied with the provisions of the patent law, so the application is filed in accordance with the law.
10:刈包皮本體 11:上蓋片 12:下蓋片 13:開口 21:第一材料層 22:第二材料層 101:第一麵皮 102:第二麵皮 L:假想對摺線 10: Foreskin body 11: Upper cover sheet 12: Lower cover piece 13: Open your mouth 21: First material layer 22: Second material layer 101:First face 102:Second skin L: Imaginary fold line
第1圖為本創作之立體示意圖。
第2圖為本創作之後側示意圖。
第3圖為本創作之剖面示意圖。
第4圖為本創作之製作流程示意圖。
Picture 1 is a three-dimensional schematic diagram of this creation.
10:刈包皮本體 10: Foreskin body
11:上蓋片 11: Upper cover sheet
12:下蓋片 12: Lower cover piece
13:開口 13: Open your mouth
21:第一材料層 21: First material layer
22:第二材料層 22: Second material layer
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW112204771U TWM646103U (en) | 2023-05-15 | 2023-05-15 | Bi-color Gua-bao lotus leaf bread structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW112204771U TWM646103U (en) | 2023-05-15 | 2023-05-15 | Bi-color Gua-bao lotus leaf bread structure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TWM646103U true TWM646103U (en) | 2023-09-11 |
Family
ID=88926830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW112204771U TWM646103U (en) | 2023-05-15 | 2023-05-15 | Bi-color Gua-bao lotus leaf bread structure |
Country Status (1)
| Country | Link |
|---|---|
| TW (1) | TWM646103U (en) |
-
2023
- 2023-05-15 TW TW112204771U patent/TWM646103U/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669244B (en) | A kind of salty samphire egg tart and preparation method thereof | |
| CN105123833A (en) | Manufacturing method of fried dough twist | |
| CN104839297A (en) | Sea cucumber peptide soda cracker and preparation method thereof | |
| CN105851186A (en) | Moon cake with Maca and Yunnan ham and making method thereof | |
| CN104855462B (en) | A kind of oat noodles deep-fried twisted dough sticks and preparation method thereof | |
| CN103843850A (en) | Improver for barley fermented flour products and application of improver to premixed flour | |
| CN103039567A (en) | Method for manufacturing double-flavor snowy mooncakes | |
| CN103503956A (en) | Red bean paste moon cake for coordinating intestines and stomach and making method thereof | |
| TWM646103U (en) | Bi-color Gua-bao lotus leaf bread structure | |
| CN106234541A (en) | A kind of preparation method of crab meat Nori shortcake sandwich biscuit | |
| CN106135350A (en) | Fritters of twisted dough with heat clearing function and preparation method thereof | |
| CN110915861A (en) | Chestnut yam egg yolk cake and preparation method thereof | |
| CN105265518A (en) | Korea crisp cake and production process and technology thereof | |
| CN104115898A (en) | Green laver pie and preparation method thereof | |
| CN103988871B (en) | A kind of health-care moon cake and anti-corrosive fresh-keeping box structure thereof | |
| CN102599211B (en) | Making method of making spicy salty cake with pickle | |
| CN105614668A (en) | Bamboo meal fumigated Guang type barbecued pork bun healthcare food | |
| CN101069520B (en) | Method for making an edible container | |
| CN109874843A (en) | A kind of crisp-fried Chinese chestnut cake and its manufacture craft | |
| TWM651736U (en) | Papaya cake structure | |
| CN104839296A (en) | Lanha Tai soda biscuit and production method thereof | |
| CN108208583A (en) | A kind of fast food pumpkin rolled dough wrapping and its processing method | |
| PT1574137E (en) | A process for the production of crackers | |
| CN101647480A (en) | Spinach noodles | |
| CN108402132A (en) | A kind of Dendrobidium huoshanness health-caring biscuit and preparation method thereof |