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Egg-custard steaming and braising pan and steaming and braising method thereof

A technology for egg custard and fresh eggs, applied in egg cookers, steam cooking utensils, household utensils, etc., can solve the problems of waste, unpleasant taste, loss of nutrients, etc.

Inactive Publication Date: 2009-01-07
宋文占
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Egg custard, one of the egg foods, is suitable for infants with weak gastrointestinal function, infirm patients, and the elderly. The length is not well controlled, which will affect the steaming quality of the custard. If the steaming time is short, the custard will not be formed. If the steaming time is long, the steamed custard will not only be hard and old, but also honeycomb-shaped, and the nutrients will be greatly lost. The taste is not refreshing, the food is not good, and it causes waste

Method used

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  • Egg-custard steaming and braising pan and steaming and braising method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0024] The ratio of various raw materials used in the custard of the present invention can be: 50 parts of fresh eggs, 150 parts of warm water, 0.8 parts of white sugar, 100 parts of fresh milk, 4 parts of sesame oil, wherein the temperature of the warm water is 40°C.

[0025] The custard is made as follows:

[0026] First weigh the various raw materials according to the ratio of the raw materials, and check whether the various raw materials are fresh and whether there are any moldy and rotten raw materials; Mix the egg whites evenly, then add other seasoning ingredients except warm water into the egg mixture, stir while adding the ingredients, and mix evenly, add the prepared warm water into the mixed egg juice, continue to add warm water while stirring to make it evenly mixed Among them, the temperature of warm water is controlled at 40°C. If the temperature is too high, it will easily cause coagulation and flocculation of the egg juice, affect the quality of the custard, an...

Embodiment 2

[0028] The ratio of various raw materials used in the sweet custard of the present invention can be: 65 parts of fresh eggs, 100 parts of warm water, 1.2 parts of white sugar, 150 parts of fresh milk, and 6 parts of sesame oil, wherein the temperature of the warm water is 32°C.

[0029] The production method is basically the same as that of Example 1, except that the heating control temperature is set to 90° C., and the primary and secondary delay times are both set to 4 minutes.

Embodiment 3

[0031] The ratio of various raw materials used in the sweet custard of the present invention can be: 80 parts of fresh eggs, 100 parts of warm water, 1.5 parts of white sugar, 200 parts of fresh milk, and 8 parts of sesame oil, wherein the temperature of the warm water is 25°C.

[0032] The production method is basically the same as that of Example 1, except that the heating control temperature is set to 100° C., and the primary and secondary delay times are both set to 3 minutes.

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Abstract

The invention relates to an egg-custard stewing pot and the stewing method therefor. The egg-custard may be sweet custard prepared from fresh egg, white sugar, fresh milk, sesame oil, and warm water by stewing and suitable for nursing infants and children, or may be saline custard prepared from fresh egg, salts, dried shrimp husk, ginseng, sesame oil, and warm water by stewing and suitable for physically-weak senior people. The stewed egg-custard has smooth taste, and strong flavour, rich nutrition, etc. and inventive egg-custard stewing pot is easy to operate and control with low cost and low power consumption, and is applicable to family for everyday use.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to a custard steaming and stewing pot and a steaming and stewing method thereof. Background technique [0002] Egg is a nutritious edible raw material, its protein content is about 14%, fat content is about 12%, and it is also rich in amino acids, vitamins, lecithin, lecithin, iron, calcium, potassium, etc. , has the effects of strengthening the brain and intelligence, nourishing the heart and calming the nerves, clearing qi and nourishing blood, nourishing yin and moistening dryness, and prolonging life. Cancer effect, especially suitable for young children and the elderly nutritionally edible. Egg custard, one of the egg foods, is suitable for infants with weak gastrointestinal function, infirm patients, and the elderly. The length is not well controlled, which will affect the steaming quality of the custard. If the steaming time is short, the custard will not be formed. I...

Claims

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Application Information

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IPC IPC(8): A47J27/04A47J29/02
Inventor 宋文占
Owner 宋文占
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