CN102578190A - 一种咸蛋黄月饼及其制作方法 - Google Patents
一种咸蛋黄月饼及其制作方法 Download PDFInfo
- Publication number
- CN102578190A CN102578190A CN2012100455671A CN201210045567A CN102578190A CN 102578190 A CN102578190 A CN 102578190A CN 2012100455671 A CN2012100455671 A CN 2012100455671A CN 201210045567 A CN201210045567 A CN 201210045567A CN 102578190 A CN102578190 A CN 102578190A
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- CN
- China
- Prior art keywords
- moon cake
- preserved egg
- egg yellow
- egg yolk
- preparation
- 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.)
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Links
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 210000002969 egg yolk Anatomy 0.000 title abstract description 11
- 102000002322 Egg Proteins Human genes 0.000 title abstract 6
- 108010000912 Egg Proteins Proteins 0.000 title abstract 6
- 235000013345 egg yolk Nutrition 0.000 title abstract 6
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 229940071440 soy protein isolate Drugs 0.000 claims description 20
- 235000011187 glycerol Nutrition 0.000 claims description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- 230000000694 effects Effects 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 7
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- 102000004169 proteins and genes Human genes 0.000 abstract description 2
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- 235000010469 Glycine max Nutrition 0.000 abstract 4
- 244000068988 Glycine max Species 0.000 abstract 4
- 238000000926 separation method Methods 0.000 abstract 4
- 235000013601 eggs Nutrition 0.000 description 57
- 239000003921 oil Substances 0.000 description 29
- 235000019198 oils Nutrition 0.000 description 29
- 102000004407 Lactalbumin Human genes 0.000 description 17
- 108090000942 Lactalbumin Proteins 0.000 description 17
- 239000012528 membrane Substances 0.000 description 16
- 235000013312 flour Nutrition 0.000 description 7
- 238000011049 filling Methods 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000004014 plasticizer Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000019483 Peanut oil Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
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- 239000000463 material Substances 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241001411320 Eriogonum inflatum Species 0.000 description 2
- 235000004976 Solanum vernei Nutrition 0.000 description 2
- 241000352057 Solanum vernei Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000011324 bead Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000272496 Galliformes Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
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- 235000008429 bread Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 210000005224 forefinger Anatomy 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000013507 mapping Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 210000003813 thumb Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Images
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012100455671A CN102578190B (zh) | 2012-02-21 | 2012-02-21 | 一种咸蛋黄月饼及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN2012100455671A CN102578190B (zh) | 2012-02-21 | 2012-02-21 | 一种咸蛋黄月饼及其制作方法 |
Publications (2)
Publication Number | Publication Date |
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CN102578190A true CN102578190A (zh) | 2012-07-18 |
CN102578190B CN102578190B (zh) | 2013-12-04 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN2012100455671A Active CN102578190B (zh) | 2012-02-21 | 2012-02-21 | 一种咸蛋黄月饼及其制作方法 |
Country Status (1)
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CN (1) | CN102578190B (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1123089A (zh) * | 1994-11-19 | 1996-05-29 | 吴荣盛 | 无泥无灰咸蛋保鲜贮藏法 |
JP2001037425A (ja) * | 1999-07-27 | 2001-02-13 | Asahi Denka Kogyo Kk | フライ食品およびその製造方法 |
CN1830267A (zh) * | 2006-04-17 | 2006-09-13 | 洛阳颐君酒店管理有限公司 | 一种牡丹系列保健月饼的组配及其制备方法 |
CN101574102A (zh) * | 2008-05-10 | 2009-11-11 | 咀香园健康食品(中山)有限公司 | 一种带保鲜膜层的月饼及其制造方法 |
-
2012
- 2012-02-21 CN CN2012100455671A patent/CN102578190B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1123089A (zh) * | 1994-11-19 | 1996-05-29 | 吴荣盛 | 无泥无灰咸蛋保鲜贮藏法 |
JP2001037425A (ja) * | 1999-07-27 | 2001-02-13 | Asahi Denka Kogyo Kk | フライ食品およびその製造方法 |
CN1830267A (zh) * | 2006-04-17 | 2006-09-13 | 洛阳颐君酒店管理有限公司 | 一种牡丹系列保健月饼的组配及其制备方法 |
CN101574102A (zh) * | 2008-05-10 | 2009-11-11 | 咀香园健康食品(中山)有限公司 | 一种带保鲜膜层的月饼及其制造方法 |
Non-Patent Citations (1)
Title |
---|
罗丽娟,等: "大豆分离蛋白膜最佳成膜条件研究", 《现代食品科技》, vol. 23, no. 12, 31 December 2007 (2007-12-31) * |
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CN102578190B (zh) | 2013-12-04 |
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TR01 | Transfer of patent right |
Effective date of registration: 20180903 Address after: 570208 No. six East Road, Haidian Island, Meilan District, Haikou, Hainan, China 5 Patentee after: HAINAN JIANINGNA FOOD Co.,Ltd. Address before: 410128 Furong district, Hunan, Changsha Province, Hunan Agricultural University Co-patentee before: RESEARCH INSTITUTE OF FARMING, HUBEI ACADEMY OF AGRICULTURAL Patentee before: Hunan Agricultural University |
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DD01 | Delivery of document by public notice | ||
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Addressee: Lu Lingbing Document name: payment instructions |