Cassava sesame flakey pastry and manufacturing method for same

Cassava sesame flakey pastry and manufacturing method for same

The invention relates to a cassava sesame flakey pastry comprising the following raw material according to weight: 300 to 400g of cassava powder, 50 to 80g of glutinous rice flour, 20 to 40g of licorice powder, 3 to 8 eggs, 10 to 13g of white sugar, 3 to 5g of baking soda, 10 to 20g of sesames, 180...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: GU BI, WANG YUQING, LI JIAN, CHEN GUILUAN, DONG JINWU, XIA NA, WU QIONGJING, ZENG XIANGPING, WEI LIULING, DONG QIUJIAN, WEI RUFENG, TAN QIE, HUANG YIFAN, CHEN XUESONG, WANG DANDAN
Format: Patent
Sprache:chi ; eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator GU BI
WANG YUQING
LI JIAN
CHEN GUILUAN
DONG JINWU
XIA NA
WU QIONGJING
ZENG XIANGPING
WEI LIULING
DONG QIUJIAN
WEI RUFENG
TAN QIE
HUANG YIFAN
CHEN XUESONG
WANG DANDAN
description The invention relates to a cassava sesame flakey pastry comprising the following raw material according to weight: 300 to 400g of cassava powder, 50 to 80g of glutinous rice flour, 20 to 40g of licorice powder, 3 to 8 eggs, 10 to 13g of white sugar, 3 to 5g of baking soda, 10 to 20g of sesames, 180 to 240g of warm water and 1 to 2g of dietary alkali. The invention further discloses a manufacturing method for the cassava sesame flakey pastry. The flakey pastry manufactured by the cassava powder has great taste, rich nutrients and low fat contents, thereby being widely welcome by the mass; the licorice powder is creatively added to the cassava sesame flakey pastry, so the taste of the cassava sesame flakey pastry becomes more fresh and sweet and the fragrance can be well released; flakey pastry crispness and softness can be enhanced; and medical values of heat and toxic material clearing, phlegm expelling and coughing stopping and appetite stimulation and spleen strengthening can be greatly developed.
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN105454354A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN105454354A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN105454354A3</originalsourceid><addsrcrecordid>eNrjZLBzTiwuTixLVChOLU7MTVVIy0nMTq1UKEgsLimqVEjMS1HITcwrTUtMLiktysxLV8hNLcnIT1FIyy9SAKnnYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GBqYmpibGpiaOxsSoAQBfeTCX</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Cassava sesame flakey pastry and manufacturing method for same</title><source>esp@cenet</source><creator>GU BI ; WANG YUQING ; LI JIAN ; CHEN GUILUAN ; DONG JINWU ; XIA NA ; WU QIONGJING ; ZENG XIANGPING ; WEI LIULING ; DONG QIUJIAN ; WEI RUFENG ; TAN QIE ; HUANG YIFAN ; CHEN XUESONG ; WANG DANDAN</creator><creatorcontrib>GU BI ; WANG YUQING ; LI JIAN ; CHEN GUILUAN ; DONG JINWU ; XIA NA ; WU QIONGJING ; ZENG XIANGPING ; WEI LIULING ; DONG QIUJIAN ; WEI RUFENG ; TAN QIE ; HUANG YIFAN ; CHEN XUESONG ; WANG DANDAN</creatorcontrib><description>The invention relates to a cassava sesame flakey pastry comprising the following raw material according to weight: 300 to 400g of cassava powder, 50 to 80g of glutinous rice flour, 20 to 40g of licorice powder, 3 to 8 eggs, 10 to 13g of white sugar, 3 to 5g of baking soda, 10 to 20g of sesames, 180 to 240g of warm water and 1 to 2g of dietary alkali. The invention further discloses a manufacturing method for the cassava sesame flakey pastry. The flakey pastry manufactured by the cassava powder has great taste, rich nutrients and low fat contents, thereby being widely welcome by the mass; the licorice powder is creatively added to the cassava sesame flakey pastry, so the taste of the cassava sesame flakey pastry becomes more fresh and sweet and the fragrance can be well released; flakey pastry crispness and softness can be enhanced; and medical values of heat and toxic material clearing, phlegm expelling and coughing stopping and appetite stimulation and spleen strengthening can be greatly developed.</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20160406&amp;DB=EPODOC&amp;CC=CN&amp;NR=105454354A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20160406&amp;DB=EPODOC&amp;CC=CN&amp;NR=105454354A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GU BI</creatorcontrib><creatorcontrib>WANG YUQING</creatorcontrib><creatorcontrib>LI JIAN</creatorcontrib><creatorcontrib>CHEN GUILUAN</creatorcontrib><creatorcontrib>DONG JINWU</creatorcontrib><creatorcontrib>XIA NA</creatorcontrib><creatorcontrib>WU QIONGJING</creatorcontrib><creatorcontrib>ZENG XIANGPING</creatorcontrib><creatorcontrib>WEI LIULING</creatorcontrib><creatorcontrib>DONG QIUJIAN</creatorcontrib><creatorcontrib>WEI RUFENG</creatorcontrib><creatorcontrib>TAN QIE</creatorcontrib><creatorcontrib>HUANG YIFAN</creatorcontrib><creatorcontrib>CHEN XUESONG</creatorcontrib><creatorcontrib>WANG DANDAN</creatorcontrib><title>Cassava sesame flakey pastry and manufacturing method for same</title><description>The invention relates to a cassava sesame flakey pastry comprising the following raw material according to weight: 300 to 400g of cassava powder, 50 to 80g of glutinous rice flour, 20 to 40g of licorice powder, 3 to 8 eggs, 10 to 13g of white sugar, 3 to 5g of baking soda, 10 to 20g of sesames, 180 to 240g of warm water and 1 to 2g of dietary alkali. The invention further discloses a manufacturing method for the cassava sesame flakey pastry. The flakey pastry manufactured by the cassava powder has great taste, rich nutrients and low fat contents, thereby being widely welcome by the mass; the licorice powder is creatively added to the cassava sesame flakey pastry, so the taste of the cassava sesame flakey pastry becomes more fresh and sweet and the fragrance can be well released; flakey pastry crispness and softness can be enhanced; and medical values of heat and toxic material clearing, phlegm expelling and coughing stopping and appetite stimulation and spleen strengthening can be greatly developed.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLBzTiwuTixLVChOLU7MTVVIy0nMTq1UKEgsLimqVEjMS1HITcwrTUtMLiktysxLV8hNLcnIT1FIyy9SAKnnYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GBqYmpibGpiaOxsSoAQBfeTCX</recordid><startdate>20160406</startdate><enddate>20160406</enddate><creator>GU BI</creator><creator>WANG YUQING</creator><creator>LI JIAN</creator><creator>CHEN GUILUAN</creator><creator>DONG JINWU</creator><creator>XIA NA</creator><creator>WU QIONGJING</creator><creator>ZENG XIANGPING</creator><creator>WEI LIULING</creator><creator>DONG QIUJIAN</creator><creator>WEI RUFENG</creator><creator>TAN QIE</creator><creator>HUANG YIFAN</creator><creator>CHEN XUESONG</creator><creator>WANG DANDAN</creator><scope>EVB</scope></search><sort><creationdate>20160406</creationdate><title>Cassava sesame flakey pastry and manufacturing method for same</title><author>GU BI ; WANG YUQING ; LI JIAN ; CHEN GUILUAN ; DONG JINWU ; XIA NA ; WU QIONGJING ; ZENG XIANGPING ; WEI LIULING ; DONG QIUJIAN ; WEI RUFENG ; TAN QIE ; HUANG YIFAN ; CHEN XUESONG ; WANG DANDAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN105454354A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2016</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>GU BI</creatorcontrib><creatorcontrib>WANG YUQING</creatorcontrib><creatorcontrib>LI JIAN</creatorcontrib><creatorcontrib>CHEN GUILUAN</creatorcontrib><creatorcontrib>DONG JINWU</creatorcontrib><creatorcontrib>XIA NA</creatorcontrib><creatorcontrib>WU QIONGJING</creatorcontrib><creatorcontrib>ZENG XIANGPING</creatorcontrib><creatorcontrib>WEI LIULING</creatorcontrib><creatorcontrib>DONG QIUJIAN</creatorcontrib><creatorcontrib>WEI RUFENG</creatorcontrib><creatorcontrib>TAN QIE</creatorcontrib><creatorcontrib>HUANG YIFAN</creatorcontrib><creatorcontrib>CHEN XUESONG</creatorcontrib><creatorcontrib>WANG DANDAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GU BI</au><au>WANG YUQING</au><au>LI JIAN</au><au>CHEN GUILUAN</au><au>DONG JINWU</au><au>XIA NA</au><au>WU QIONGJING</au><au>ZENG XIANGPING</au><au>WEI LIULING</au><au>DONG QIUJIAN</au><au>WEI RUFENG</au><au>TAN QIE</au><au>HUANG YIFAN</au><au>CHEN XUESONG</au><au>WANG DANDAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Cassava sesame flakey pastry and manufacturing method for same</title><date>2016-04-06</date><risdate>2016</risdate><abstract>The invention relates to a cassava sesame flakey pastry comprising the following raw material according to weight: 300 to 400g of cassava powder, 50 to 80g of glutinous rice flour, 20 to 40g of licorice powder, 3 to 8 eggs, 10 to 13g of white sugar, 3 to 5g of baking soda, 10 to 20g of sesames, 180 to 240g of warm water and 1 to 2g of dietary alkali. The invention further discloses a manufacturing method for the cassava sesame flakey pastry. The flakey pastry manufactured by the cassava powder has great taste, rich nutrients and low fat contents, thereby being widely welcome by the mass; the licorice powder is creatively added to the cassava sesame flakey pastry, so the taste of the cassava sesame flakey pastry becomes more fresh and sweet and the fragrance can be well released; flakey pastry crispness and softness can be enhanced; and medical values of heat and toxic material clearing, phlegm expelling and coughing stopping and appetite stimulation and spleen strengthening can be greatly developed.</abstract><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language chi ; eng
recordid cdi_epo_espacenet_CN105454354A
source esp@cenet
subjects BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title Cassava sesame flakey pastry and manufacturing method for same
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-06T01%3A46%3A51IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=GU%20BI&rft.date=2016-04-06&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN105454354A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true