CN104920541A - Egg yolk pie and salted egg yolk filling thereof - Google Patents
Egg yolk pie and salted egg yolk filling thereof Download PDFInfo
- Publication number
- CN104920541A CN104920541A CN201510273972.2A CN201510273972A CN104920541A CN 104920541 A CN104920541 A CN 104920541A CN 201510273972 A CN201510273972 A CN 201510273972A CN 104920541 A CN104920541 A CN 104920541A
- Authority
- CN
- China
- Prior art keywords
- parts
- filling
- yolk
- pie
- egg yolk
- 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.)
- Granted
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a salted egg yolk filling used for a preparation of an egg yolk pie. The salted egg yolk filling comprises the following raw materials in parts by weight: salted egg yolk 50-200 parts, wheat starch 10 -50 parts, custard powder 10-30 parts, white granulated sugar 20-50 parts, fructose 10-40 parts, whole milk powder 10-40 parts, malt sugar syrup 10-35 parts, and butter 10-35 parts. The egg yolk pie and the salted egg yolk filling thereof are manufactured by using a good formula and processing technology, not only retain the fragrance and nutrition of the salted egg yolk, have an unique flavor and a long shelf life, and especially can make use of the small and chopped salted egg yolk and improve the utilization ratio of the salted egg yolk. Besides, the sandwiching of the salted egg yolk filling in the egg yolk pie enables the egg yolk pie to have an unique mouthfeel, good color and luster, excellent fragrance and mouthfeel, and be convenient and instant.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of yolk pie and preserved egg yellow filling thereof.
Background technology
Yolk pie is with wheat flour, egg, sugar etc. are primary raw material, add grease, the auxiliary materials such as emulsifying agent, through beating inflation (or not inflating), shaping, baking, sandwich or inject sugar, fillings that grease etc. mix (or soft cotton candy, jam fillings), at its top finishing (or not covering with paint, lacquer, colour wash, etc.) chocolate mass and goods etc. thereof, the various eggs cores made through pre-packaged, it is a kind of title of layer cake, it is a kind of collection refreshment, the pot foods that breakfast is integrated, due to the egg fragrance that it is strong, soft mouthfeel is easy to carry with abundant nutrition and independent packaging, and the shelf-life obviously extends than common cake, receive the favor of consumer.
According to processing mode and technique, yolk pie is divided into:
1, sandwich eggs core cake (being commonly called as sandwich yolk pie): with wheat flour, egg, sugar for primary raw material, add grease, emulsifying agent and other auxiliary materials, through beating, inflation (or not inflating), shove are shaping, soft cake blank is made in baking, sandwich sugar, sandwich (or soft cotton candy, jam sandwich) that grease, other auxiliary materials mix and the product made between cake blank.
2, heart eggs core cake (being commonly called as note heart yolk pie) is noted: with wheat flour, egg, sugar for primary raw material, add grease, emulsifying agent and other auxiliary materials, making soft cake base through beating inflation (or not inflating), casting, baking, in cake base, injecting sugar, the note heart (or jam note heart) that grease, other auxiliary materials mix and the product made.
3, eggs cores cake (be commonly called as and cover with paint, lacquer, colour wash, etc. yolk pie) is covered with paint, lacquer, colour wash, etc.: the product made at sandwich eggs core cake or note heart eggs core cake top finishing chocolate mass or its goods or other decoration material.
But the filling (being alternatively yolk pie " heart ", the sandwich or note heart) of yolk pie commercially available is at present the filling of sweet taste, and mainly based on sugar and milk wet goods, mouthfeel is excessively sweet, overeats and can feel very greasy, and easily lump during winter low temperature.
Summary of the invention
Technical problem to be solved by this invention is for above-mentioned the problems of the prior art, a kind of preserved egg yellow filling of yolk pie is provided and comprises the yolk pie of this preserved egg yellow filling, remain fragrance and the nutrition of preserved egg yellow, and this preserved egg yellow filling is used in yolk pie, unique flavor, color and luster, fragrance and mouthfeel are all good, and convenient instant.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is as follows:
For a preserved egg yellow filling for yolk pie, its raw materials by weight portion is counted: preserved egg yellow 50 ~ 200 parts, wheaten starch 10 ~ 50 parts, custard powder 10 ~ 30 parts, white granulated sugar 20 ~ 50 parts, 10 ~ 40 parts, fructose, whole-fat milk powder 10 ~ 40 parts, malt syrup 10 ~ 35 parts, 10 ~ 35 parts, butter.
The preparation method of the above-mentioned preserved egg yellow filling for yolk pie, comprises the steps:
(1) raw material prepares: count by weight, take preserved egg yellow 50 ~ 200 parts, wheaten starch 10 ~ 50 parts, custard powder 10 ~ 30 parts, white granulated sugar 20 ~ 50 parts, 10 ~ 40 parts, fructose, whole-fat milk powder 10 ~ 40 parts, malt syrup 10 ~ 35 parts, 10 ~ 35 parts, butter, for subsequent use;
(2) by white granulated sugar abrasive dust, then with wheaten starch, custard powder, whole-fat milk powder at 90 ~ 100 DEG C of stirred in water bath 15 ~ 20min, thing to be mixed presents paste;
(3) grind after preserved egg yellow boiling, butter egg-whisk is dismissed to color whitens;
(4) step (3) gained preserved egg yellow and butter and fructose, malt syrup are added in step (2) gained mixture simultaneously dismiss, namely obtain the preserved egg yellow filling for yolk pie.
By such scheme, the process of dismissing in described step (4) is: first low rate mixing 1-2min, then rapid stirring 4-5min, then low rate mixing 1min-2min; Wherein, being 500r/min-600r/min fast, is at a slow speed 100r/min-200r/min.
The present invention also provides a kind of yolk pie comprising above-mentioned preserved egg yellow filling.This yolk pie can be sandwich yolk pie, note heart yolk pie and covering with paint yolk pie.When the described yolk pie comprising above-mentioned preserved egg yellow filling is sandwich yolk pie, its preparation method is: by described yolk filling squeezing in the cake base of two panels yolk pie, yolk filling and solidifiable after cooling, i.e. obtained sandwich yolk pie.Wherein, during squeezing, the temperature of described yolk filling is in more than 45 DEG C, and yolk filling does not now present curdled appearance.
Yolk pie, comprises cake base and yolk filling two parts.The present invention provides a kind of cake base for above-mentioned yolk pie simultaneously, and its raw materials by weight portion is counted: white granulated sugar 10 ~ 50 parts, emulsifying agent 1 ~ 10 part, 10 ~ 60 parts, egg, 1 ~ 20 part, water, shortening 5 ~ 30 parts, baking powder 0.1 ~ 2 part, salt 0.1 ~ 5 part, Self-raising flour 10 ~ 60 parts, whole milk powder 1 ~ 20 part, citric acid 0.001 ~ 0.1 part.
By such scheme, described emulsifying agent is the emulsifying agent such as polyglyceryl fatty acid ester or fatty acid glyceride.
The preparation method of the above-mentioned cake base for yolk pie, comprises the steps:
A () raw material prepares: count by weight, take white granulated sugar 10 ~ 50 parts, emulsifying agent 1 ~ 10 part, 10 ~ 60 parts, egg, 1 ~ 20 part, water, shortening 5 ~ 30 parts, baking powder 0.1 ~ 2 part, salt 0.1 ~ 5 part, Self-raising flour 10 ~ 60 parts, whole milk powder 1 ~ 20 part, citric acid 0.001 ~ 0.1 part, for subsequent use;
B white granulated sugar, emulsifying agent, egg, water, shortening, salt and citric acid mix by (), first low rate mixing 1 ~ 3 minute, then rapid stirring 3 ~ 10 minutes; Then continue to add baking powder, milk powder and Self-raising flour low rate mixing 1 ~ 2 minute; Wherein, be 500r/min-600r/min fast; Be at a slow speed 100r/min-200r/min;
C the squeezing of step (b) gained mixture in mould, is toasted 10 ~ 15 minutes in temperature 160 ~ 230, is namely obtained the cake base for yolk pie by ().
Compared with prior art, the invention has the beneficial effects as follows:
The first, the yolk pie that the present invention is produced by good composition and engineering and preserved egg yellow filling thereof, namely remain fragrance and the nutrition of preserved egg yellow, unique flavor, long shelf-life, especially can utilize little preserved egg yellow and broken preserved egg yellow, improve the utilization rate of preserved egg yellow; And this preserved egg yellow filling is sandwiched in yolk pie, abandon tradition based on sweetie filling that is sugared and milk wet goods, combine with soft good to eat cake base, egg aromatic flavour, sweetless greasy, mouthfeel is unique, and color and luster, fragrance and mouthfeel are all good, the appetite of consumer can be caused, and nutritious, sugar content is low, and independent packaging is easy to carry, and is a kind of convenient instant healthy food.
Second, yolk filling of the present invention is in making process, first white granulated sugar, under water bath condition, mix slaking to presenting paste with wheaten starch, custard powder, whole-fat milk powder, add the preserved egg yellow that grinds again and dismiss butter and fructose, malt syrup are dismissed simultaneously, this special technique had both ensured the stable homogeneous of preserved egg yellow filling, prevented from caking, remains again fragrance and the nutrition of preserved egg yellow; And this preparation method does not need heavy-duty machines, only needs digester, egg-whisk etc., easy and simple to handle, with regard to solidifiable after directly squeezing when this yolk filling is for making sandwich yolk pie, without the need to processing process further.
3rd, the cake base of yolk pie of the present invention is for the well-designed formula of preserved egg yellow filling and corresponding technique, mutually echo with the mouthfeel of preserved egg yellow filling, existing part material is identical, to ensure the harmony in the overall mouthfeel of yolk pie, with the addition of again the raw material such as citric acid, salt, add the gentle frank tart flavour of cake base and delicate flavour, make the unique flavor of yolk pie, enjoy endless aftertastes.
Preserved egg yellow is made preserved egg yellow filling by the present invention, after being added to yolk pie, not only enrich the kind of yolk pie, also improve the nutritive value of yolk pie, preserved egg yellow is rich in lecithin and unrighted acid, the nutrient that the human lifes such as amino acid are important, lecithin has dissolving cholesterol, the sclerosis of anti-artery congee and brain function is activated, the effect of prevention senile dementia.
Detailed description of the invention
In order to understand the present invention better, illustrate content of the present invention further below in conjunction with embodiment, but the present invention is not only confined to the following examples.
In following embodiment, described preserved egg yellow boiling temperature is boiling 10-40 minute under 90-100 DEG C of condition; The condition of baking box preheating is: adjusted by baking box and get angry 160 ~ 230 DEG C, lower fiery 160 ~ 220 DEG C, preheating 10 ~ 15 minutes.
Embodiment 1
Yolk pie, comprises cake base and yolk filling two parts.
For a preserved egg yellow filling for yolk pie, its raw materials by weight portion is counted: preserved egg yellow 100 parts, wheaten starch 40 parts, custard powder 20 parts, white granulated sugar 40 parts, 10 parts, fructose, whole-fat milk powder 25 parts, malt syrup 30 parts, 20 parts, butter.
The preparation method of the above-mentioned preserved egg yellow filling for yolk pie, comprises the steps:
(1) raw material prepares: count by weight, take preserved egg yellow 100kg, wheaten starch 40kg, custard powder 20kg, white granulated sugar 40kg, fructose 10kg, whole-fat milk powder 25kg, malt syrup 30kg, butter 20kg, for subsequent use;
(2) by white granulated sugar abrasive dust, be then mixed in container with wheaten starch, custard powder, whole-fat milk powder, container be placed in and put into boiling water bath and stir 15min mixture and present paste;
(3) preserved egg yellow is ground after 30 minutes in 100 DEG C of boilings, butter egg-whisk is dismissed to color whitens, by the preserved egg yellow after grinding, dismiss after butter and fructose, malt syrup add after in step (2) gained mixture, (100r/min) dismisses 2 minutes at a slow speed simultaneously, (500r/min) dismisses 5 minutes fast, (100r/min) dismisses 1 minute at a slow speed, namely obtains the preserved egg yellow filling for yolk pie.
For a cake base for above-mentioned yolk pie, its raw materials by weight portion is counted: white granulated sugar 30 parts, emulsifier polyglycerol fatty acid ester 2 parts, 50 parts, egg, 15 parts, water, shortening 20 parts, baking powder 1 part, salt 1 part, Self-raising flour 50 parts, whole milk powder 18 parts, citric acid 0.003 part.
The preparation method of the above-mentioned cake base for yolk pie, comprises the steps:
A () raw material prepares: count by weight, take white granulated sugar 30kg, emulsifying agent 2kg, egg 50kg, water 15kg, shortening 20kg, baking powder 1kg, salt 1kg, Self-raising flour 50kg, whole milk powder 18kg, citric acid 0.003kg, for subsequent use;
B white granulated sugar, emulsifying agent, egg, water, shortening, salt and citric acid mix by (), first (100r/min) stirs 1 ~ 2 minute at a slow speed, then (500r/min) stirs 5 ~ 6 minutes fast; Then continue to add baking powder, milk powder and Self-raising flour at a slow speed (100r/min) stir 1 ~ 2 minute;
C step (b) gained mixture loads in extrusion shaper by (), squeeze in mould baking tray, put into preheated baking box, in temperature 200 DEG C baking 12 minutes, cools 3 ~ 15 minutes, namely obtains the cake base for yolk pie.
A preparation method for sandwich yolk pie, this yolk pie comprises cake base made by the present embodiment and yolk filling two parts, by above-mentioned yolk filling extrusion shaper squeezing in cake base described in two panels, treats that yolk filling solidifies.Temperature during described yolk filling squeezing is in more than 45 DEG C, and yolk filling does not present curdled appearance.
Embodiment 2
For a preserved egg yellow filling for yolk pie, its raw materials by weight portion is counted: preserved egg yellow 170 parts, wheaten starch 45 parts, custard powder 25 parts, white granulated sugar 45 parts, 20 parts, fructose, whole-fat milk powder 20 parts, malt syrup 20 parts, 30 parts, butter.
The preparation method of the above-mentioned preserved egg yellow filling for yolk pie, comprises the steps:
(1) raw material prepares: count by weight, take preserved egg yellow 170kg, wheaten starch 45kg, custard powder 25kg, white granulated sugar 45kg, fructose 20kg, whole-fat milk powder 20kg, malt syrup 20kg, butter 30kg, for subsequent use;
(2) by white granulated sugar abrasive dust, be then mixed in container with wheaten starch, custard powder, whole-fat milk powder, be placed in by container and put into 90 DEG C of stirred in water bath 20min, mixture presents paste;
(3) preserved egg yellow is ground after 30 minutes in 100 DEG C of boilings, butter egg-whisk is dismissed to color whitens, by the preserved egg yellow after grinding, dismiss after butter and fructose, malt syrup add after in step (2) gained mixture, (150r/min) dismisses 1 minute at a slow speed simultaneously, (600r/min) dismisses 4 minutes fast, (200r/min) dismisses 2 minutes at a slow speed, namely obtains the preserved egg yellow filling for yolk pie.
For a cake base for above-mentioned yolk pie, its raw materials by weight portion is counted: white granulated sugar 40 parts, emulsifier glycerol fatty acid ester 5 parts, 60 parts, egg, 20 parts, water, shortening 30 parts, baking powder 1.8 parts, salt 2 parts, Self-raising flour 60 parts, whole milk powder 12 parts, citric acid 0.002 part.
The preparation method of the above-mentioned cake base for yolk pie, comprises the steps:
A () raw material prepares: count by weight, take white granulated sugar 40kg, emulsifying agent 5kg, egg 60kg, water 20kg, shortening 30kg, baking powder 1.8kg, salt 2kg, Self-raising flour 60kg, whole milk powder 12kg, citric acid 0.002kg, for subsequent use;
B white granulated sugar, emulsifying agent, egg, water, shortening, salt and citric acid mix by (), first (150r/min) stirs 1 ~ 2 minute at a slow speed, then (550r/min) stirs 3 ~ 4 minutes fast; Then continue to add baking powder, milk powder and Self-raising flour at a slow speed (200r/min) stir 1 ~ 2 minute;
C step (b) gained mixture loads in extrusion shaper by (), squeeze in mould baking tray, put into preheated baking box, in temperature 160 DEG C baking 15 minutes, cools 3 ~ 15 minutes, namely obtains the cake base for yolk pie.
A preparation method for sandwich yolk pie, this yolk pie comprises cake base made by the present embodiment and yolk filling two parts, by above-mentioned yolk filling extrusion shaper squeezing in cake base described in two panels, treats that yolk filling solidifies.Temperature during described yolk filling squeezing is in more than 45 DEG C, and yolk filling does not present curdled appearance.
Embodiment 3
For a preserved egg yellow filling for yolk pie, its raw materials by weight portion is counted: preserved egg yellow 65 parts, wheaten starch 20 parts, custard powder 10 parts, white granulated sugar 20 parts, 40 parts, fructose, whole-fat milk powder 10 parts, malt syrup 10 parts, 15 parts, butter.
The preparation method of the above-mentioned preserved egg yellow filling for yolk pie, comprises the steps:
(1) raw material prepares: count by weight, take preserved egg yellow 65kg, wheaten starch 20kg, custard powder 10kg, white granulated sugar 20kg, fructose 40kg, whole-fat milk powder 10kg, malt syrup 10kg, butter 15kg, for subsequent use;
(2) by white granulated sugar abrasive dust, be then mixed in container with wheaten starch, custard powder, whole-fat milk powder, be placed in by container and put into boiling water bath and stir 15min, namely gained mixture presents paste;
(3) preserved egg yellow is ground after 30 minutes in 100 DEG C of boilings, butter egg-whisk is dismissed to color whitens, by the preserved egg yellow after grinding, dismiss after butter and fructose, malt syrup add after in step (2) gained mixture, (200r/min) dismisses 2 minutes at a slow speed simultaneously, (550r/min) dismisses 5 minutes fast, (150r/min) dismisses 2 minutes at a slow speed, namely obtains the preserved egg yellow filling for yolk pie.
For a cake base for above-mentioned yolk pie, its raw materials by weight portion is counted: white granulated sugar 20 parts, emulsifier glycerol fatty acid ester 3 parts, 30 parts, egg, 5 parts, water, shortening 10 parts, baking powder 0.5 part, salt 0.2 part, Self-raising flour 20 parts, whole milk powder 5 parts, citric acid 0.001 part.
The preparation method of the above-mentioned cake base for yolk pie, comprises the steps:
A () raw material prepares: count by weight, take white granulated sugar 20kg, emulsifying agent 3kg, egg 30kg, water 5kg, shortening 10kg, baking powder 0.5kg, salt 0.2kg, Self-raising flour 20kg, whole milk powder 5kg, citric acid 0.001kg, for subsequent use;
B white granulated sugar, emulsifying agent, egg, water, shortening, salt and citric acid mix by (), first (200r/min) stirs 2 ~ 3 minutes at a slow speed, then (600r/min) stirs 9 ~ 10 minutes fast; Then continue to add baking powder, milk powder and Self-raising flour at a slow speed (150r/min) stir 3 ~ 4 minutes;
C step (b) gained mixture loads in extrusion shaper by (), squeeze in mould baking tray, put into preheated baking box, in temperature 230 DEG C baking 10 minutes, cools 3 ~ 15 minutes, namely obtains the cake base for yolk pie.
A preparation method for sandwich yolk pie, this yolk pie comprises cake base made by the present embodiment and yolk filling two parts, by above-mentioned yolk filling extrusion shaper squeezing in cake base described in two panels, treats that yolk filling solidifies.Temperature during described yolk filling squeezing is in more than 45 DEG C, and yolk filling does not present curdled appearance.
The above is only the preferred embodiment of the present invention, it should be pointed out that for the person of ordinary skill of the art, and without departing from the concept of the premise of the invention, can also make some improvement and conversion, these all belong to protection scope of the present invention.
Claims (8)
1. for a preserved egg yellow filling for yolk pie, it is characterized in that its raw materials by weight portion is counted: preserved egg yellow 50 ~ 200 parts, wheaten starch 10 ~ 50 parts, custard powder 10 ~ 30 parts, white granulated sugar 20 ~ 50 parts, 10 ~ 40 parts, fructose, whole-fat milk powder 10 ~ 40 parts, malt syrup 10 ~ 35 parts, 10 ~ 35 parts, butter.
2. the manufacture craft of the preserved egg yellow filling for yolk pie according to claim 1, is characterized in that it comprises the steps:
(1) raw material prepares: count by weight, take preserved egg yellow 50 ~ 200 parts, wheaten starch 10 ~ 50 parts, custard powder 10 ~ 30 parts, white granulated sugar 20 ~ 50 parts, 10 ~ 40 parts, fructose, whole-fat milk powder 10 ~ 40 parts, malt syrup 10 ~ 35 parts, 10 ~ 35 parts, butter, for subsequent use;
(2) by white granulated sugar abrasive dust, then with wheaten starch, custard powder, whole-fat milk powder at 90 ~ 100 DEG C of mix and blends, treat that gained mixture presents paste;
(3) grind after preserved egg yellow boiling, butter egg-whisk is dismissed to color whitens;
(4) step (3) gained preserved egg yellow and butter and fructose, malt syrup are added in step (2) gained mixture simultaneously dismiss, namely obtain the preserved egg yellow filling for yolk pie.
3. the manufacture craft of the preserved egg yellow filling for yolk pie according to claim 2, is characterized in that the process of dismissing in described step (4) is: first low rate mixing 1-2min, then rapid stirring 4-5min, then low rate mixing 1min-2min; Wherein, being 500r/min-600r/min fast, is at a slow speed 100r/min-200r/min.
4. the yolk pie of preserved egg yellow filling making described in claim 1.
5. the cake base of yolk pie described in claim 4, is characterized in that its raw materials by weight portion is counted: white granulated sugar 10 ~ 50 parts, emulsifying agent 1 ~ 10 part, 10 ~ 60 parts, egg, 1 ~ 20 part, water, shortening 5 ~ 30 parts, baking powder 0.1 ~ 2 part, salt 0.1 ~ 5 part, Self-raising flour 10 ~ 60 parts, whole milk powder 1 ~ 20 part, citric acid 0.001 ~ 0.1 part.
6. the cake base of yolk pie according to claim 5, is characterized in that described emulsifying agent refers to polyglyceryl fatty acid ester or fatty acid glyceride.
7. the preparation method of the cake base of yolk pie described in claim 5, is characterized in that it comprises the steps:
A () raw material prepares: count by weight, take white granulated sugar 10 ~ 50 parts, emulsifying agent 1 ~ 10 part, 10 ~ 60 parts, egg, 1 ~ 20 part, water, shortening 5 ~ 30 parts, baking powder 0.1 ~ 2 part, salt 0.1 ~ 5 part, Self-raising flour 10 ~ 60 parts, whole milk powder 1 ~ 20 part, citric acid 0.001 ~ 0.1 part, for subsequent use;
B () was by first to white granulated sugar, emulsifying agent, egg, water, shortening, salt and citric acid low rate mixing 1 ~ 3 minute, then rapid stirring 3 ~ 10 minutes; Then continue to add baking powder, milk powder and Self-raising flour low rate mixing 1 ~ 5 minute; Wherein, be 500r/min-600r/min fast; Be at a slow speed 100r/min-200r/min.
C the squeezing of step (b) gained mixture in mould, is toasted 10 ~ 15 minutes in temperature 160 ~ 230, is namely obtained the cake base for yolk pie by ().
8. described in claim 1, preserved egg yellow filling makes the method for sandwich yolk pie, it is characterized in that temperature during described yolk filling squeezing is in more than 45 DEG C by described yolk filling squeezing in the cake base of two panels yolk pie.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510273972.2A CN104920541B (en) | 2015-05-26 | 2015-05-26 | A kind of yolk pie and its preserved egg yellow filling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510273972.2A CN104920541B (en) | 2015-05-26 | 2015-05-26 | A kind of yolk pie and its preserved egg yellow filling |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104920541A true CN104920541A (en) | 2015-09-23 |
| CN104920541B CN104920541B (en) | 2018-07-06 |
Family
ID=54108255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510273972.2A Active CN104920541B (en) | 2015-05-26 | 2015-05-26 | A kind of yolk pie and its preserved egg yellow filling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104920541B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173138A (en) * | 2016-07-11 | 2016-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cotton candy and the method preparing cotton candy |
| CN106174523A (en) * | 2016-07-28 | 2016-12-07 | 常州大学 | A kind of Semen Lini filling and preparation method thereof |
| CN106550971A (en) * | 2016-11-05 | 2017-04-05 | 西昌大粮山食品有限公司 | A kind of Radix Et Rhizoma Fagopyri Tatarici vitellus-pie |
| CN107307323A (en) * | 2017-07-27 | 2017-11-03 | 广州回味源蛋类食品有限公司 | A kind of yolk ball and preparation method thereof |
| CN110604204A (en) * | 2019-08-28 | 2019-12-24 | 湖北神丹健康食品有限公司 | Salted egg yolk filled chocolate and preparation method thereof |
| CN110663876A (en) * | 2019-10-30 | 2020-01-10 | 湖北神丹健康食品有限公司 | Double-yellow meal mochi and making method thereof |
| CN110810751A (en) * | 2019-11-29 | 2020-02-21 | 湖北神丹健康食品有限公司 | Sandwich egg floss and its making method |
| CN111406884A (en) * | 2020-04-20 | 2020-07-14 | 湖北神丹健康食品有限公司 | Salted egg yolk stuffing for green ball and preparation method of green ball |
| CN112167610A (en) * | 2020-11-06 | 2021-01-05 | 广州半岛食品有限公司 | Salted egg yolk spread and preparation process thereof |
| CN113796488A (en) * | 2021-09-07 | 2021-12-17 | 福建北记食品有限公司 | Peelable pastry and fermentation preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742617A (en) * | 2012-07-20 | 2012-10-24 | 诸葛洁婧 | Making method of crispy cream custard bun |
-
2015
- 2015-05-26 CN CN201510273972.2A patent/CN104920541B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742617A (en) * | 2012-07-20 | 2012-10-24 | 诸葛洁婧 | Making method of crispy cream custard bun |
Non-Patent Citations (3)
| Title |
|---|
| 刘汉生: "如何制作蛋黄派", 《农产品加工》 * |
| 张洪路等: "蛋黄派的加工方法", 《农村新技术》 * |
| 蔡晓雯等: "《焙烤食品加工技术》", 28 February 2011, 科学出版社 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173138A (en) * | 2016-07-11 | 2016-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cotton candy and the method preparing cotton candy |
| CN106174523A (en) * | 2016-07-28 | 2016-12-07 | 常州大学 | A kind of Semen Lini filling and preparation method thereof |
| CN106550971A (en) * | 2016-11-05 | 2017-04-05 | 西昌大粮山食品有限公司 | A kind of Radix Et Rhizoma Fagopyri Tatarici vitellus-pie |
| CN107307323A (en) * | 2017-07-27 | 2017-11-03 | 广州回味源蛋类食品有限公司 | A kind of yolk ball and preparation method thereof |
| CN110604204A (en) * | 2019-08-28 | 2019-12-24 | 湖北神丹健康食品有限公司 | Salted egg yolk filled chocolate and preparation method thereof |
| CN110663876A (en) * | 2019-10-30 | 2020-01-10 | 湖北神丹健康食品有限公司 | Double-yellow meal mochi and making method thereof |
| CN110810751A (en) * | 2019-11-29 | 2020-02-21 | 湖北神丹健康食品有限公司 | Sandwich egg floss and its making method |
| CN111406884A (en) * | 2020-04-20 | 2020-07-14 | 湖北神丹健康食品有限公司 | Salted egg yolk stuffing for green ball and preparation method of green ball |
| CN112167610A (en) * | 2020-11-06 | 2021-01-05 | 广州半岛食品有限公司 | Salted egg yolk spread and preparation process thereof |
| CN113796488A (en) * | 2021-09-07 | 2021-12-17 | 福建北记食品有限公司 | Peelable pastry and fermentation preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104920541B (en) | 2018-07-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104920541A (en) | Egg yolk pie and salted egg yolk filling thereof | |
| CN102669243B (en) | Method for making phaseolus coccineus and green tea biscuit | |
| CN102405952B (en) | Method for processing sandwich cakes | |
| CN102835623B (en) | Sticky steamed bun stuffed with sweetened bean paste and manufacture method of sticky steamed bun stuffed with sweetened bean paste | |
| CN101647482B (en) | Green moon cake | |
| CN107865299A (en) | A kind of snowy mooncakes and preparation method thereof | |
| CN101756109A (en) | Preparation method of green bean cakes | |
| CN102428998A (en) | Preparation method for soybean dregs powder nutritious foods | |
| CN105341120A (en) | Series of flavor biscuits prepared from whole potato flour and preparation method of flavor biscuits | |
| CN105410106A (en) | Pre-mixed powder and production method of green tea-flavored cake | |
| CN102742623A (en) | Medlar and jujube paste moon cake | |
| KR100869406B1 (en) | The manufacturing method of the rice cake covered with bean flour and the manufacturies thereby | |
| CN102742627A (en) | Fruit moon cake and manufacture process of fruit moon cake | |
| CN102742626A (en) | Custard ice crust mooncake | |
| CN102366018A (en) | Rose vinegar cake and its preparation method | |
| CN101919480A (en) | Baking-type Sachima and production method thereof | |
| KR100659225B1 (en) | Preparation method of steamed bread comprising pumpkin and rice powder | |
| CN105767104A (en) | Preparation method of pastry purple sweet potato-mango pie | |
| KR20180016257A (en) | Manufacturing method of steamed bread using jam | |
| CN103190464A (en) | Method for making corncob black tea cookies | |
| CN104381406A (en) | Delicious leisure biscuit and preparation method thereof | |
| CN101380034A (en) | Carrot cake | |
| CN104719393A (en) | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes | |
| KR20150102198A (en) | Method for processing macaron | |
| CN103609643A (en) | Bitter gourd cake and making 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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |