Method for making poached egg

A production method and technology of poached eggs, which are applied in food preparation, application, food science, etc., can solve the problems of greasy poached eggs, affect the desire to eat, and single production method, and achieve the effect of fresh taste, good appearance and simple production method

Inactive Publication Date: 2014-01-08
王一万
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Poached eggs are of great benefit to the human body. They can strengthen human muscle tissue, supplement protein, activate human cells, and have special effects of beauty. However, the production method of poached eggs in the prior art is relatively simple, and the poached eggs produced are very greasy, affecting people desire to eat

Method used

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Examples

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Effect test

Embodiment 1

[0011] A method for making poached eggs, comprising the following steps:

[0012] a. Raw material blending: Open 2 catties of eggs together, add 5 renminbi of salt, 5 renminbi of hawthorn water, 5 renminbi of self-rising flour, and stir well to make egg juice; Mix salt 5 qian, chicken essence 5 qian, and monosodium glutamate 5 qian and mix well to get meat stuffing;

[0013] b. Forming of poached eggs: Prepare a heart-shaped mold, heat it to 40°C, coat the inside of the mold with edible oil, heat for another 2 minutes, pour in egg juice and heat for 4 minutes, then put the meat filling on the solidified egg juice, Heat at 70°C for 10 minutes.

Embodiment 2

[0015] A method for making poached eggs, comprising the following steps:

[0016] a. Raw material blending: Open 2 catties of eggs together, add 5 renminbi of salt, 5 renminbi of hawthorn water, 5 renminbi of self-rising flour, and stir well to make egg juice; Salt 5 renminbi, chicken essence 5 renminbi, monosodium glutamate 5 renminbi, pepper powder 5 renminbi, mix well and get meat stuffing;

[0017] b. Forming of poached eggs: Prepare a heart-shaped mold with a height of 4.5cm and a maximum horizontal length of 8.9cm. Heat to 38°C, apply cooking oil to the inside of the mold, and heat for 2.5 minutes. Pour in egg juice and heat for 5 minutes. Minutes, then put the minced meat on the solidified egg juice and heat at 80°C for 9 minutes.

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PUM

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Abstract

The invention discloses a method for making poached eggs, comprising the following steps of: a raw material allocation: breaking the eggs and putting together, adding auxiliary materials and uniformly stirring to form egg juice, then mixing and uniformly stirring minced meat and auxiliary material to obtain meat stuffing; and b formation of the poached egg, preparing a hear-shaped mould, heating the heart-shaped mould to 35-45 DEG C, coating edible oil in the mould, heating the mould for 1.5-2.5 minutes, after pouring the egg juice into the mould, heating the mould for 4-5 minutes, placing the meat stuffing on the caky egg juice, and heating for 8-12 minutes at 70-80 minutes. The method for making the poached eggs in the invention is simple, and the poached eggs have the stuffing, have attractive appearance, good color, flavor and taste, are not greasy, and are fresh and tender.

Description

technical field [0001] The invention relates to a method for making poached eggs. Background technique [0002] Poached eggs are of great benefit to the human body. They can strengthen human muscle tissue, supplement protein, activate human cells, and have special effects of beauty. However, the production method of poached eggs in the prior art is relatively simple, and the poached eggs produced are very greasy, which affects people. desire to eat. Contents of the invention [0003] The technical problem to be solved by the invention is to overcome the existing defects and provide a method for making poached eggs. [0004] In order to solve the problems of the technologies described above, the present invention provides the following technical solutions: [0005] A method for making poached eggs, comprising the following steps: [0006] a. Raw material blending: crack the eggs together, add auxiliary materials and stir well to make egg juice; then mix minced meat and a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 王一万
Owner 王一万
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