Yolk sauce, method for producing yolk sauce and method for producing bakery products

A yolk sauce includes a whipped material, and the whipped material includes 30 to 60 weight parts of oil, 30 to 60 weight parts of yolk solution, 1 to 10 weight parts of starch and 1 to 10 weight parts of condiment. The specific gravity of the whipped material is between 0.55 and 0.9. Accordingly, a...

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Bibliographic Details
Main Author TSAI, MONG-YU
Format Patent
LanguageChinese
English
Published 16.04.2018
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PRESERVATION THEREOF
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:A yolk sauce includes a whipped material, and the whipped material includes 30 to 60 weight parts of oil, 30 to 60 weight parts of yolk solution, 1 to 10 weight parts of starch and 1 to 10 weight parts of condiment. The specific gravity of the whipped material is between 0.55 and 0.9. Accordingly, a bakery product has good appearance and satisfactory flavor of yolk.
Bibliography:Application Number: TW20160132776