1) egg yolk powder
蛋黄粉
1.
The effect of extrusion on the properties of the egg yolk powder;
挤压对蛋黄粉性质的影响
2.
Comprehensive utilization of byproducts of yolk antibody(egg yolk powder);
卵黄抗体提取副产物(蛋黄粉)的综合利用研究
3.
In this paper,spray drying technology was used in thermosensitive materials and nutritious foods such as low-cholesterol egg yolk powder and Starntonia Chinensis health solid beverage.
论文主要利用喷雾干燥技术在热敏性物质和营养食品方面的优势,研究低胆固醇蛋黄粉和野木瓜保健固体饮料的生产工艺。
2) yolk powder
蛋黄粉
1.
Study on chromogenic application of yolk powder to sausage;
蛋黄粉在香肠中的发色应用研究
2.
Sub-Critical extraction with propane was applied to separate triglyceride and cholesterol from egg yolk powder by a self-designed instrument of 1L capacity.
运用亚临界流体萃取法,以丙烷为溶剂,在一个自制的1L实验装置内分离蛋黄粉中的蛋黄油。
3.
Supercritical CO 2 Fluid Extraction in getting rid of Cholesterol and Triacylglycerols(TG) from yolk powder is studied .
采用超临界 CO2 萃取 ,对去除蛋黄粉中胆固醇和甘油三酯进行了研究 。
3) dried egg yolk
蛋黄粉
1.
Extraction of yolk oil from dried egg yolk using supercritical fluid with carbon dioxide is described.
采用超临界二氧化碳萃取技术,在比较温和的实验条件下,从蛋黄粉中分离出蛋黄油。
2.
Extraction of yolk oil from dried egg yolk by supercritical fluid with carbon dioxide is described.
用超临界二氧化碳萃取技术，在比较温和的实验条件下，从蛋黄粉中分离出蛋黄油。
3.
The techninue of supercritical fluid extraction with carbon dioxide removing triglyceride and cholesterol from dried egg yolk is introduced in this paper.
以蛋黄粉为原料 ,研究用超临界CO2 萃取技术脱除其中的甘油三酯和胆固醇的操作条件。
4) egg yolk
蛋黄粉
1.
Studied the extraction of egg yolk phosphatide by SCCO_2(supercritical CO_2) and its mechanism.
对超临界CO_2流体萃取卵黄磷脂及其机制进行了研究,超临界CO_2在丙酮和瓷粉作用下,在35MPa、40℃条件下萃取3h,可脱除蛋黄粉中98。
5) Vitellus powder
蛋黄粉
1.
The adsorption,desorption and hysteresis properties of the freeze drying All-egg powder,Albumen powder and vitellus powder at 10℃,20℃,30℃and 40℃were studied.
研究了冷冻干燥鸡蛋全蛋粉、蛋白粉和蛋黄粉在10℃、20℃、30℃、40℃下的等温吸附和解吸特性及滞后现象,建立3种蛋粉等温吸附曲线的回归方程,并计算出三种干燥蛋粉的BET单层值。
6) dried hen egg yoke
鸡蛋黄粉
补充资料：蛋黄烧麦
原料配方 富强粉500克 三鲜馅1250克 清水75克 开水225克 鸡蛋2个
制作方法
1.将富强粉过罗，取350克在盆内，用沸水烫熟，要边浇沸水边搅拌，搅至无生粒白荐后放置案上。另取富强粉150克用冷水75克和匀，与烫面掺在一起揉匀后，再将面团摊开散发热气，待凉后再揉和在一起，放一旁饧置。
2.将鸡蛋煮熟去壳，去掉蛋清，把蛋黄碾成碎末放一旁待用。
3.将饧好的烫面团搓匀出条揪剂(个大小随意，一般出70个左右)，将剂放在面粉堆里，再用烧麦擀杖擀成中间稍厚、周围带褶的烧麦皮，左手托皮，右手上馅，左手四指弯曲拢住烧麦皮转动包拢，不封口成长圆状，底部鼓圆，上口成花边形，最后将烧麦拢在左手虎口处捏紧，同时右手用馅尺将上口抹平，沾上蛋黄末，放入刷好油的铝板屉内，上锅蒸10分钟即熟。
产品特点 形状美观，适于各类宴会。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条