Egg food and preparation method thereof

A food and egg technology, applied in the fields of food preparation, food science, application, etc., can solve the problems of bland taste of boiled eggs and children do not like it, and achieve the effect of improving bland taste, rich nutrition, and novel and unique preparation process

Inactive Publication Date: 2009-05-27
邓少卿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the taste of boiled eggs is bland, and the yolk is dry, it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 Egg food containing scallops

[0018] Ingredients: 1 egg, 25 grams of scallops

[0019] Seasoning: refined salt, peanut oil, chicken essence

[0020] Preparation method: Soak the scallops in water for 1 hour to soften them, chop them into shreds, and marinate them with refined salt, peanut oil and chicken essence.

[0021] Wash the egg shell; use a knife to make a small opening on the egg shell, suck out about 1 / 4 of the egg white, fill the marinated scallops into the egg shell, put it in a steamer and steam until cooked.

Embodiment 2

[0022] Example 2 Pork-containing protein food

[0023] Ingredients: 1 duck egg, 50 grams of pork

[0024] Seasoning: refined salt, peanut oil, chicken essence, soy sauce

[0025] Preparation method: Mince pork, marinate with refined salt, peanut oil, soy sauce and chicken essence, wash the duck egg shell, use a knife to make a small opening on the egg shell, stir the egg yolk and egg white with chopsticks, and suck out about 1 / 3 of the egg white The mixture with egg yolk, fill the marinated pork into the duck egg shell, put it in a steamer and steam until cooked.

Embodiment 3

[0026] Example 3 Egg food containing mushroom chicken

[0027] Ingredients: 1 goose egg, 1 mushroom, 50 grams of chicken breast

[0028] Seasoning: refined salt, peanut oil, chicken essence, soy sauce, ginger juice

[0029] Preparation method: Soak the shiitake mushrooms until soft, wash them, chop them together with the chicken, and marinate them with refined salt, peanut oil, soy sauce, chicken essence and ginger juice; wash the goose egg shell, use a knife to make a small opening on the eggshell, and use chopsticks to remove the egg yolk Stir well with egg whites, suck out about 1 / 3 of the mixture of egg whites and egg yolks, soak the marinated shiitake mushrooms until soft and wash them, fill them with chicken into the goose egg shell, put them in a steamer and steam until cooked.

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PUM

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Abstract

The invention relates to a manufacture method of a poultry egg-prepared food and the prepared food. The preparation method of the egg food comprises the following steps: a fresh egg is cleaned, and auxiliary nutritional ingredients are well prepared; a hole is opened on the eggshell; a straw is used to suck up one fifth to half of the egg white or a mixture of the egg white and the egg yolk; the auxiliary nutritional ingredients are filled in the eggshell body; and the eggshell body containing the auxiliary nutritional ingredients are steamed. On the basis of ensuring the whole appearance of the fresh egg, nutrient substances which can add flavor are added in the fresh eggshell body, and the eggshell body is cooked in a steaming and boiling manner in the invention. The preparation method is novel and unique; the acquired egg food can preserve the nutrition of the egg to the utmost extent; the added auxiliary nutritional ingredients can cause the egg food to be rich in nutrition, further improves the insipid flavor of a conventional boiled egg, and compensates for the deficiency of difficult deglutition; and the prepared food is a novel popular nutritional fine-food.

Description

technical field [0001] The invention relates to a processing method of food prepared by using poultry eggs and the prepared food. Background technique [0002] Eggs are one of the most important foods for human beings. Common eggs include chicken eggs, duck eggs, goose eggs, quail eggs, etc. Their nutritional components and structures are roughly the same. They are composed of three parts: eggshell, egg white, and egg yolk. protein, fat, vitamins and inorganic salts. Various edible eggs are the most common with eggs, each egg generally weighs 40-50 grams, wherein egg yolk accounts for 32%, egg white accounts for 57%, and eggshell accounts for 11%. The edible part of the egg contains 70% water, 13% to 15% protein and 11% to 15% fat. . Unsaturated fatty acids in eggs account for about 58%, and duck eggs account for 62%. They are liquid at room temperature and are easily digested and absorbed. In addition, eggs also contain a certain amount of lecithin and more cholesterol ...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 邓少卿
Owner 邓少卿
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