Semi-solid compound seasoning with salted egg yolk flavor as well as preparation method and application of semi-solid compound seasoning

Semi-solid compound seasoning with salted egg yolk flavor as well as preparation method and application of semi-solid compound seasoning

The invention provides a salted egg yolk flavored semi-solid compound seasoning as well as a preparation method and application thereof, and the seasoning is prepared from the following raw materials in parts by weight: 110-130 parts of water, 26-30 parts of maltitol liquid, 18-22 parts of salted eg...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: LIN FAPING, WU QIAOJIN, LI YONG, NING ZONGFENG, XIE HUIMIN, LIN YUHUA
Format: Patent
Sprache:chi ; eng
Schlagworte:
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
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator LIN FAPING
WU QIAOJIN
LI YONG
NING ZONGFENG
XIE HUIMIN
LIN YUHUA
description The invention provides a salted egg yolk flavored semi-solid compound seasoning as well as a preparation method and application thereof, and the seasoning is prepared from the following raw materials in parts by weight: 110-130 parts of water, 26-30 parts of maltitol liquid, 18-22 parts of salted egg yolk, 13-17 parts of hydroxy propyl distarch phosphate, 10-14 parts of soybean oil, 11-13 parts of trehalose, 8-11 parts of skimmed milk powder and 8-10 parts of whey powder. The formula comprises the following components in parts by weight: 8 to 10 parts of glucose, 14 to 16 parts of cooked peeled mung beans, 4 to 7 parts of maltooligosaccharide, 6 to 8 parts of butter, 1.5 to 2.5 parts of salt, 2 to 3 parts of corn starch, 1.4 to 1.8 parts of white granulated sugar, 0.4 to 0.7 part of whey protein powder, 0.4 to 0.6 part of locust bean gum, 0.3 to 0.5 part of carrageenan, 1 to 2 parts of starch sodium octenylsuccinate, 1.3 to 1.6 parts of brandy, 0.08 to 0.1 part of yeast extract, 0.01 to 0.03 part of dipotassi
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN118680275A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN118680275A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN118680275A3</originalsourceid><addsrcrecordid>eNqNjTEKwkAQRdNYiHqH8QABo6hpJShWNtqHITvZLE52huxq8AYe24jWYvXg8Xl_nDzP1Lo0CDsDlbQqN28gEAbxzlvoXWwgIEcyQNbCQ_gKNeNdOsAAPTG_qR0pdhideGgpNmIAhw6qsqs-Wuoh--Nqmoxq5ECzLyfJ_LC_FMeUVEoKihV5imVxyrJ8ky-W2_Vu9c_mBQTDTLI</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Semi-solid compound seasoning with salted egg yolk flavor as well as preparation method and application of semi-solid compound seasoning</title><source>esp@cenet</source><creator>LIN FAPING ; WU QIAOJIN ; LI YONG ; NING ZONGFENG ; XIE HUIMIN ; LIN YUHUA</creator><creatorcontrib>LIN FAPING ; WU QIAOJIN ; LI YONG ; NING ZONGFENG ; XIE HUIMIN ; LIN YUHUA</creatorcontrib><description>The invention provides a salted egg yolk flavored semi-solid compound seasoning as well as a preparation method and application thereof, and the seasoning is prepared from the following raw materials in parts by weight: 110-130 parts of water, 26-30 parts of maltitol liquid, 18-22 parts of salted egg yolk, 13-17 parts of hydroxy propyl distarch phosphate, 10-14 parts of soybean oil, 11-13 parts of trehalose, 8-11 parts of skimmed milk powder and 8-10 parts of whey powder. The formula comprises the following components in parts by weight: 8 to 10 parts of glucose, 14 to 16 parts of cooked peeled mung beans, 4 to 7 parts of maltooligosaccharide, 6 to 8 parts of butter, 1.5 to 2.5 parts of salt, 2 to 3 parts of corn starch, 1.4 to 1.8 parts of white granulated sugar, 0.4 to 0.7 part of whey protein powder, 0.4 to 0.6 part of locust bean gum, 0.3 to 0.5 part of carrageenan, 1 to 2 parts of starch sodium octenylsuccinate, 1.3 to 1.6 parts of brandy, 0.08 to 0.1 part of yeast extract, 0.01 to 0.03 part of dipotassi</description><language>chi ; eng</language><subject>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</subject><creationdate>2024</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&amp;date=20240924&amp;DB=EPODOC&amp;CC=CN&amp;NR=118680275A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20240924&amp;DB=EPODOC&amp;CC=CN&amp;NR=118680275A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIN FAPING</creatorcontrib><creatorcontrib>WU QIAOJIN</creatorcontrib><creatorcontrib>LI YONG</creatorcontrib><creatorcontrib>NING ZONGFENG</creatorcontrib><creatorcontrib>XIE HUIMIN</creatorcontrib><creatorcontrib>LIN YUHUA</creatorcontrib><title>Semi-solid compound seasoning with salted egg yolk flavor as well as preparation method and application of semi-solid compound seasoning</title><description>The invention provides a salted egg yolk flavored semi-solid compound seasoning as well as a preparation method and application thereof, and the seasoning is prepared from the following raw materials in parts by weight: 110-130 parts of water, 26-30 parts of maltitol liquid, 18-22 parts of salted egg yolk, 13-17 parts of hydroxy propyl distarch phosphate, 10-14 parts of soybean oil, 11-13 parts of trehalose, 8-11 parts of skimmed milk powder and 8-10 parts of whey powder. The formula comprises the following components in parts by weight: 8 to 10 parts of glucose, 14 to 16 parts of cooked peeled mung beans, 4 to 7 parts of maltooligosaccharide, 6 to 8 parts of butter, 1.5 to 2.5 parts of salt, 2 to 3 parts of corn starch, 1.4 to 1.8 parts of white granulated sugar, 0.4 to 0.7 part of whey protein powder, 0.4 to 0.6 part of locust bean gum, 0.3 to 0.5 part of carrageenan, 1 to 2 parts of starch sodium octenylsuccinate, 1.3 to 1.6 parts of brandy, 0.08 to 0.1 part of yeast extract, 0.01 to 0.03 part of dipotassi</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjTEKwkAQRdNYiHqH8QABo6hpJShWNtqHITvZLE52huxq8AYe24jWYvXg8Xl_nDzP1Lo0CDsDlbQqN28gEAbxzlvoXWwgIEcyQNbCQ_gKNeNdOsAAPTG_qR0pdhideGgpNmIAhw6qsqs-Wuoh--Nqmoxq5ECzLyfJ_LC_FMeUVEoKihV5imVxyrJ8ky-W2_Vu9c_mBQTDTLI</recordid><startdate>20240924</startdate><enddate>20240924</enddate><creator>LIN FAPING</creator><creator>WU QIAOJIN</creator><creator>LI YONG</creator><creator>NING ZONGFENG</creator><creator>XIE HUIMIN</creator><creator>LIN YUHUA</creator><scope>EVB</scope></search><sort><creationdate>20240924</creationdate><title>Semi-solid compound seasoning with salted egg yolk flavor as well as preparation method and application of semi-solid compound seasoning</title><author>LIN FAPING ; WU QIAOJIN ; LI YONG ; NING ZONGFENG ; XIE HUIMIN ; LIN YUHUA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN118680275A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>LIN FAPING</creatorcontrib><creatorcontrib>WU QIAOJIN</creatorcontrib><creatorcontrib>LI YONG</creatorcontrib><creatorcontrib>NING ZONGFENG</creatorcontrib><creatorcontrib>XIE HUIMIN</creatorcontrib><creatorcontrib>LIN YUHUA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIN FAPING</au><au>WU QIAOJIN</au><au>LI YONG</au><au>NING ZONGFENG</au><au>XIE HUIMIN</au><au>LIN YUHUA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Semi-solid compound seasoning with salted egg yolk flavor as well as preparation method and application of semi-solid compound seasoning</title><date>2024-09-24</date><risdate>2024</risdate><abstract>The invention provides a salted egg yolk flavored semi-solid compound seasoning as well as a preparation method and application thereof, and the seasoning is prepared from the following raw materials in parts by weight: 110-130 parts of water, 26-30 parts of maltitol liquid, 18-22 parts of salted egg yolk, 13-17 parts of hydroxy propyl distarch phosphate, 10-14 parts of soybean oil, 11-13 parts of trehalose, 8-11 parts of skimmed milk powder and 8-10 parts of whey powder. The formula comprises the following components in parts by weight: 8 to 10 parts of glucose, 14 to 16 parts of cooked peeled mung beans, 4 to 7 parts of maltooligosaccharide, 6 to 8 parts of butter, 1.5 to 2.5 parts of salt, 2 to 3 parts of corn starch, 1.4 to 1.8 parts of white granulated sugar, 0.4 to 0.7 part of whey protein powder, 0.4 to 0.6 part of locust bean gum, 0.3 to 0.5 part of carrageenan, 1 to 2 parts of starch sodium octenylsuccinate, 1.3 to 1.6 parts of brandy, 0.08 to 0.1 part of yeast extract, 0.01 to 0.03 part of dipotassi</abstract><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language chi ; eng
recordid cdi_epo_espacenet_CN118680275A
source esp@cenet
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
title Semi-solid compound seasoning with salted egg yolk flavor as well as preparation method and application of semi-solid compound seasoning
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-06T13%3A37%3A20IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=LIN%20FAPING&rft.date=2024-09-24&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN118680275A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true