Caviar flowing-core white lotus paste moon cake and making method thereof
The invention discloses a caviar flowing-core white lotus paste mooncake. The mooncake is prepared from caviar flowing-core inner stuffing, white lotus paste stuffing and peach hill peel according to the weight ratio of (5-10): (15-20): (20-30). The caviar flowing core is prepared from the following...
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| creator | LIN RUNLIANG CAI XIAOYAN ZHANG YANJIE HU ZHIGAO OU KUNDI TANG WEITAO PU XINRUI |
| description | The invention discloses a caviar flowing-core white lotus paste mooncake. The mooncake is prepared from caviar flowing-core inner stuffing, white lotus paste stuffing and peach hill peel according to the weight ratio of (5-10): (15-20): (20-30). The caviar flowing core is prepared from the following raw materials in parts by weight: 100 to 200 parts of malt syrup, 20 to 60 parts of rapeseed oil, 60 to 80 parts of canned sea urchin, 150 to 200 parts of seasoning flying fish roe, 30 to 40 parts of fish roe sauce, 0.1 to 1 part of plant carbon black, 50 to 70 parts of clear water and 20.3 to 31 parts of functional auxiliary materials. The invention further discloses a making method of the caviar flowing-core white lotus paste mooncake, and the making method is stable in process, low in production equipment investment, easy to operate and easy to popularize and has great market prospects.
本文公开了一种鱼子酱流心白莲蓉月饼，该月饼由鱼子酱流心内馅、白莲蓉馅料和桃山皮按重量比(5～10):(15～20):(20～30)制作而成；其中鱼子酱流心由重量份为100～200份的麦芽糖浆、20～60份的菜籽油，60～80份的海胆罐头，150～200 |
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本文公开了一种鱼子酱流心白莲蓉月饼，该月饼由鱼子酱流心内馅、白莲蓉馅料和桃山皮按重量比(5～10):(15～20):(20～30)制作而成；其中鱼子酱流心由重量份为100～200份的麦芽糖浆、20～60份的菜籽油，60～80份的海胆罐头，150～200</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231110&DB=EPODOC&CC=CN&NR=117016592A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231110&DB=EPODOC&CC=CN&NR=117016592A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIN RUNLIANG</creatorcontrib><creatorcontrib>CAI XIAOYAN</creatorcontrib><creatorcontrib>ZHANG YANJIE</creatorcontrib><creatorcontrib>HU ZHIGAO</creatorcontrib><creatorcontrib>OU KUNDI</creatorcontrib><creatorcontrib>TANG WEITAO</creatorcontrib><creatorcontrib>PU XINRUI</creatorcontrib><title>Caviar flowing-core white lotus paste moon cake and making method thereof</title><description>The invention discloses a caviar flowing-core white lotus paste mooncake. The mooncake is prepared from caviar flowing-core inner stuffing, white lotus paste stuffing and peach hill peel according to the weight ratio of (5-10): (15-20): (20-30). The caviar flowing core is prepared from the following raw materials in parts by weight: 100 to 200 parts of malt syrup, 20 to 60 parts of rapeseed oil, 60 to 80 parts of canned sea urchin, 150 to 200 parts of seasoning flying fish roe, 30 to 40 parts of fish roe sauce, 0.1 to 1 part of plant carbon black, 50 to 70 parts of clear water and 20.3 to 31 parts of functional auxiliary materials. The invention further discloses a making method of the caviar flowing-core white lotus paste mooncake, and the making method is stable in process, low in production equipment investment, easy to operate and easy to popularize and has great market prospects.
本文公开了一种鱼子酱流心白莲蓉月饼，该月饼由鱼子酱流心内馅、白莲蓉馅料和桃山皮按重量比(5～10):(15～20):(20～30)制作而成；其中鱼子酱流心由重量份为100～200份的麦芽糖浆、20～60份的菜籽油，60～80份的海胆罐头，150～200</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPB0TizLTCxSSMvJL8_MS9dNzi9KVSjPyCxJVcjJLyktVihILAayc_Pz8xSSE7NTFRLzUhRyE7OBahVyU0sy8lMUSjJSi1Lz03gYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6GhuYGhmamlkaMxMWoAw900bA</recordid><startdate>20231110</startdate><enddate>20231110</enddate><creator>LIN RUNLIANG</creator><creator>CAI XIAOYAN</creator><creator>ZHANG YANJIE</creator><creator>HU ZHIGAO</creator><creator>OU KUNDI</creator><creator>TANG WEITAO</creator><creator>PU XINRUI</creator><scope>EVB</scope></search><sort><creationdate>20231110</creationdate><title>Caviar flowing-core white lotus paste moon cake and making method thereof</title><author>LIN RUNLIANG ; CAI XIAOYAN ; ZHANG YANJIE ; HU ZHIGAO ; OU KUNDI ; TANG WEITAO ; PU XINRUI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN117016592A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>LIN RUNLIANG</creatorcontrib><creatorcontrib>CAI XIAOYAN</creatorcontrib><creatorcontrib>ZHANG YANJIE</creatorcontrib><creatorcontrib>HU ZHIGAO</creatorcontrib><creatorcontrib>OU KUNDI</creatorcontrib><creatorcontrib>TANG WEITAO</creatorcontrib><creatorcontrib>PU XINRUI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIN RUNLIANG</au><au>CAI XIAOYAN</au><au>ZHANG YANJIE</au><au>HU ZHIGAO</au><au>OU KUNDI</au><au>TANG WEITAO</au><au>PU XINRUI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Caviar flowing-core white lotus paste moon cake and making method thereof</title><date>2023-11-10</date><risdate>2023</risdate><abstract>The invention discloses a caviar flowing-core white lotus paste mooncake. The mooncake is prepared from caviar flowing-core inner stuffing, white lotus paste stuffing and peach hill peel according to the weight ratio of (5-10): (15-20): (20-30). The caviar flowing core is prepared from the following raw materials in parts by weight: 100 to 200 parts of malt syrup, 20 to 60 parts of rapeseed oil, 60 to 80 parts of canned sea urchin, 150 to 200 parts of seasoning flying fish roe, 30 to 40 parts of fish roe sauce, 0.1 to 1 part of plant carbon black, 50 to 70 parts of clear water and 20.3 to 31 parts of functional auxiliary materials. The invention further discloses a making method of the caviar flowing-core white lotus paste mooncake, and the making method is stable in process, low in production equipment investment, easy to operate and easy to popularize and has great market prospects.
本文公开了一种鱼子酱流心白莲蓉月饼，该月饼由鱼子酱流心内馅、白莲蓉馅料和桃山皮按重量比(5～10):(15～20):(20～30)制作而成；其中鱼子酱流心由重量份为100～200份的麦芽糖浆、20～60份的菜籽油，60～80份的海胆罐头，150～200</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Caviar flowing-core white lotus paste moon cake and making method thereof |
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