广式腊味系列——蛋黄盏创新成型工艺  

Cantonese Cured Meat Series-Innovative Molding Process of Egg Yolk Calyx

作　　者：叶佑坤 徐俊源 杨道文 YE Youkun;XU Junyuan;YANG Daowen(Guangzhou Restaurant Group Likofu Food Co.,Ltd.,Guangzhou 511442)

机构地区：[1]广州酒家集团利口福食品有限公司,广东广州511442

出　　处：《现代食品》2023年第10期54-55,116,共3页Modern Food

摘　　要：广式腊味拥有悠长的历史,尤其在珠三角地区是家庭日常聚餐的必备食物之一。本文针对广式腊味衍生品种之一——蛋黄盏的传统工艺进行创新,通过定量称重和自动填充原理,创新发明设备成型装置定量制造蛋黄盏,达到提高加工效率、降低人工成本的效果。Cured meat has a long history,especially in the Pearl River Delta region,it is one of the essential foods for daily family meals.This paper is aimed at one of the derivative varieties of Cantonese preserved meat-the traditional process of egg yolk marjoram innovation,through the principle of quantitative weighing and automatic filling,innovation and invention of equipment molding device quantitative manufacturing of egg yolk marjoram,to achieve the effect of improving the processing efficiency,reduce labor costs.

关 键 词：广式腊味 蛋黄盏 成型设备 

分 类 号：R154[医药卫生—营养与食品卫生学]