CN103125571B - 一种冷冻滇式云腿月饼的制作方法 - Google Patents
一种冷冻滇式云腿月饼的制作方法 Download PDFInfo
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- CN103125571B CN103125571B CN201310085867.7A CN201310085867A CN103125571B CN 103125571 B CN103125571 B CN 103125571B CN 201310085867 A CN201310085867 A CN 201310085867A CN 103125571 B CN103125571 B CN 103125571B
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- cake
- yunnan
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- 238000007710 freezing Methods 0.000 title claims abstract description 32
- 230000008014 freezing Effects 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 6
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 6
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 6
- 238000010257 thawing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 20
- 241000220317 Rosa Species 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 6
- 229940083466 soybean lecithin Drugs 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 abstract description 3
- 235000021312 gluten Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 239000010699 lard oil Substances 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000013078 crystal Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
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Priority Applications (1)
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CN201310085867.7A CN103125571B (zh) | 2013-03-18 | 2013-03-18 | 一种冷冻滇式云腿月饼的制作方法 |
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CN201310085867.7A CN103125571B (zh) | 2013-03-18 | 2013-03-18 | 一种冷冻滇式云腿月饼的制作方法 |
Publications (2)
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CN103125571A CN103125571A (zh) | 2013-06-05 |
CN103125571B true CN103125571B (zh) | 2014-07-02 |
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CN201310085867.7A Active CN103125571B (zh) | 2013-03-18 | 2013-03-18 | 一种冷冻滇式云腿月饼的制作方法 |
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Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103329982A (zh) * | 2013-07-17 | 2013-10-02 | 徐州永发食品有限公司 | 一种高钙火腿馅月饼的加工方法 |
CN104137872A (zh) * | 2014-07-11 | 2014-11-12 | 昆明市喜庆红联食品厂 | 一种鹅油月饼的制作方法 |
CN104472644A (zh) * | 2015-01-04 | 2015-04-01 | 通海康美食品有限公司 | 云腿干巴菌月饼及其加工方法 |
CN105248549A (zh) * | 2015-10-30 | 2016-01-20 | 宣威市海汇食品有限责任公司 | 一种凤梨玫瑰花月饼及其制作方法 |
CN108812811A (zh) * | 2018-08-22 | 2018-11-16 | 威宁县品鲜食品有限公司 | 一种火腿月饼及其制备方法 |
CN108850092A (zh) * | 2018-09-14 | 2018-11-23 | 柳州市盛景科技有限公司 | 一种椰浆榴莲月饼及其制备方法 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
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CA2392116A1 (en) * | 1999-12-03 | 2001-06-07 | Danisco A/S | Method of improving dough and bread quality |
CN101623019A (zh) * | 2009-08-10 | 2010-01-13 | 普绩 | 无蔗糖藏红花火腿月饼及其制作方法 |
CN101623018A (zh) * | 2009-08-10 | 2010-01-13 | 普绩 | 无蔗糖燕窝火腿月饼及其制作方法 |
CN101715798A (zh) * | 2009-12-08 | 2010-06-02 | 杨春庆 | 大豆蛋白月饼 |
CN102379322A (zh) * | 2010-11-23 | 2012-03-21 | 张国生 | 宣威火腿月饼 |
CN102177944B (zh) * | 2011-04-29 | 2013-01-30 | 陕西子祺食品有限公司 | 一种酥皮月饼的制备方法 |
CN102204664B (zh) * | 2011-05-10 | 2012-10-31 | 普绩 | 一种鲜花酱的制备工艺 |
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C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20130605 Assignee: Yunnan Tonghai Sibeijia Food Co., Ltd. Assignor: Pu Ji Contract record no.: 2016530000016 Denomination of invention: Manufacturing method of freezing Yunnan-type yun-tui mooncake Granted publication date: 20140702 License type: Exclusive License Record date: 20160905 |
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LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
C41 | Transfer of patent application or patent right or utility model | ||
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Effective date of registration: 20160926 Address after: 652701, Yunnan City, Yuxi Province Song Yun County, Shun Pui Pui Food Co., Ltd. Patentee after: Yunnan Tonghai Sibeijia Food Co., Ltd. Address before: 652700, Yunnan City, Yuxi Province Song Yun County, Shun Pui Pui Food Co., Ltd. Patentee before: Pu Ji |