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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Main Author | |
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Format | Patent |
Language | Chinese English |
Published |
16.04.2018
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Subjects | |
Online Access | Get full text |
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Abstract | 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. |
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AbstractList | 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. |
Author | TSAI, MONG-YU |
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Snippet | 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... |
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SubjectTerms | 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 |
Title | Yolk sauce, method for producing yolk sauce and method for producing bakery products |
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