CN106819921A - 一种霞糕及其制备方法 - Google Patents
一种霞糕及其制备方法 Download PDFInfo
- Publication number
- CN106819921A CN106819921A CN201611258097.1A CN201611258097A CN106819921A CN 106819921 A CN106819921 A CN 106819921A CN 201611258097 A CN201611258097 A CN 201611258097A CN 106819921 A CN106819921 A CN 106819921A
- Authority
- CN
- China
- Prior art keywords
- cut
- temperature
- mix
- cake
- frozen water
- 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
- Meat, Egg Or Seafood Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
硬度 | 弹性 | 咀嚼性 | 回复性 | |
市售霞糕 | 2300.3 | 0.856 | 2298.692 | 0.441 |
实施例1 | 2652.6 | 0.939 | 2637.550 | 0.459 |
实施例2 | 2513.2 | 0.923 | 2562.393 | 0.453 |
对比例1 | 2407.2 | 0.899 | 2386.764 | 0.448 |
对比例2 | 2129.6 | 0.807 | 1877.562 | 0.403 |
对比例3 | 2232.5 | 0.881 | 2268.908 | 0.445 |
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611258097.1A CN106819921B (zh) | 2016-12-30 | 2016-12-30 | 一种霞糕及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611258097.1A CN106819921B (zh) | 2016-12-30 | 2016-12-30 | 一种霞糕及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN106819921A true CN106819921A (zh) | 2017-06-13 |
CN106819921B CN106819921B (zh) | 2020-07-24 |
Family
ID=59114429
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611258097.1A Active CN106819921B (zh) | 2016-12-30 | 2016-12-30 | 一种霞糕及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106819921B (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111000155A (zh) * | 2019-12-20 | 2020-04-14 | 武汉良之隆食材股份有限公司 | 一种冷冻藕夹肉及其制作方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102090611A (zh) * | 2010-11-22 | 2011-06-15 | 厦门市顶味兴业香料发展有限公司 | 辣子鸡香精及其生产工艺 |
CN104026650A (zh) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | 墨斗鱼豆腐及其制作方法 |
CN103875819B (zh) * | 2013-10-23 | 2016-02-10 | 河南云鹤食品有限公司 | 一种速冻保鲜的千页豆腐及其制备方法 |
CN105661351A (zh) * | 2016-01-20 | 2016-06-15 | 山东禹王生态食业有限公司 | 一种蛋白鱼豆腐及其制作方法 |
-
2016
- 2016-12-30 CN CN201611258097.1A patent/CN106819921B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102090611A (zh) * | 2010-11-22 | 2011-06-15 | 厦门市顶味兴业香料发展有限公司 | 辣子鸡香精及其生产工艺 |
CN103875819B (zh) * | 2013-10-23 | 2016-02-10 | 河南云鹤食品有限公司 | 一种速冻保鲜的千页豆腐及其制备方法 |
CN104026650A (zh) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | 墨斗鱼豆腐及其制作方法 |
CN105661351A (zh) * | 2016-01-20 | 2016-06-15 | 山东禹王生态食业有限公司 | 一种蛋白鱼豆腐及其制作方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111000155A (zh) * | 2019-12-20 | 2020-04-14 | 武汉良之隆食材股份有限公司 | 一种冷冻藕夹肉及其制作方法 |
Also Published As
Publication number | Publication date |
---|---|
CN106819921B (zh) | 2020-07-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102948819B (zh) | 一种低含油率酥脆鱼糜制品及其生产方法 | |
CN107821999B (zh) | 一种鱼肉肠及其制备方法 | |
DE60014883T2 (de) | Genetisch veränderte stärken in panaden | |
CN102038205A (zh) | 一种无骨鸡柳 | |
CN101595997A (zh) | 以亲水复配胶和大豆蛋白作为功能辅料的新型鸡肉块及其制备方法 | |
CN102669713A (zh) | 一种高弹性美味香肠的加工方法 | |
CN103734793A (zh) | 一种夹心鱼豆腐及其制作方法 | |
CN106722294A (zh) | 一种卤味鹅及其制备方法 | |
CN105077336A (zh) | 一种雪花鸡柳及其制备方法 | |
KR20090093458A (ko) | 유산균이 함유된 연질 육포제조방법 | |
KR20130115928A (ko) | 쌀가루를 주원료로 하는 커틀릿 및 그 제조방법 | |
CN105661351A (zh) | 一种蛋白鱼豆腐及其制作方法 | |
CN103462062A (zh) | 金甲鸡柳的制备方法 | |
CN106819921A (zh) | 一种霞糕及其制备方法 | |
KR20010002258A (ko) | 치즈를 이용한 돈까스의 제조방법 | |
CN104621625A (zh) | 预包装即食鱼蛋及其加工方法 | |
CN103431440B (zh) | 即食潮式牛肉丸的生产方法 | |
CN101692842B (zh) | 一种可提高复酥脆性的面包屑的制作方法 | |
CN107981239A (zh) | 一种油炸蔬菜鸡肉饼 | |
KR20210098269A (ko) | 양파발효 소스를 이용한 누룽지 탕수육의 제조방법 | |
KR20180044734A (ko) | 식감이 개선된 재구성 건조육 및 그의 제조방법 | |
CN101606723B (zh) | 高膳食纤维重组禽肉制品及其加工方法 | |
CN111466525A (zh) | 一种脆皮鸡腿的加工方法 | |
CN108991407A (zh) | 一种即食香肠及其制作方法 | |
KR102539902B1 (ko) | 마육 육포 제조 방법 및 이를 통해 제조된 마육 육포 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The invention relates to a Xia cake and a preparation method thereof Effective date of registration: 20210824 Granted publication date: 20200724 Pledgee: Yucheng Branch of Agricultural Bank of China Ltd. Pledgor: SHANDONG YUWANG ECOLOGICAL FOOD INDUSTRY Co.,Ltd. Registration number: Y2021370000102 |
|
PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230816 Granted publication date: 20200724 Pledgee: Yucheng Branch of Agricultural Bank of China Ltd. Pledgor: SHANDONG YUWANG ECOLOGICAL FOOD INDUSTRY Co.,Ltd. Registration number: Y2021370000102 |
|
PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A Xiagao and its preparation method Effective date of registration: 20230828 Granted publication date: 20200724 Pledgee: Yucheng Branch of Agricultural Bank of China Ltd. Pledgor: SHANDONG YUWANG ECOLOGICAL FOOD INDUSTRY Co.,Ltd. Registration number: Y2023980053977 |
|
PE01 | Entry into force of the registration of the contract for pledge of patent right |