Method for preparing pumpkin sausage egg cake

A production method and egg cake technology are applied in the production field of pumpkin sausage egg cake to achieve the effects of excellent taste, simple production process and beautiful appearance

Inactive Publication Date: 2013-03-27
王爽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there are few technical researches on the pumpkin sausage omelette, and no large-scale production has yet been formed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Squeeze pumpkin juice for later use, take 50g;

[0020] 2. For the production of diced sausages, cut them into cubes with a length of 5mm, a width of 5mm and a height of 2mm, and take 50g;

[0021] 3. The production of egg liquid, mix egg liquid, wheat flour, salt, chicken essence, five-spice powder, green onion and water to make egg liquid; the weights of each component are: egg liquid 97.5g, wheat flour 7.5g, salt 0.75g, Chicken essence 0.15g, five-spice powder 0.3g, green onion 4.5g, water 37.5g.

[0022] 4. Production of pumpkin sausage omelet Pour 150g of egg liquid into the mold, put 50g of pumpkin juice and 50g of sausage into the egg liquid, put the pumpkin sausage omelette into the frying pan and start heating, the heating temperature is 75°C, After the periphery of the pumpkin sausage omelet is solidified, remove the mold, turn over and heat the omelette for 90 seconds, and bake until the egg liquid changes from liquid to solid. Follow this method to finis...

Embodiment 2

[0025] 1. Squeeze pumpkin juice for later use, take 80g;

[0026] 2. For the production of diced sausages, cut them into dices with a length of 5mm, a width of 5mm and a height of 2mm, and take 60g.

[0027] 3. For the production of egg liquid, mix egg liquid, wheat flour, salt, chicken essence, five-spice powder, green onion and water to make egg liquid; the weight of each component is: egg liquid 204g, wheat flour 30g, salt 3.6g, chicken essence 0.9 g, five-spice powder 1.5g, green onion 15g, water 90g.

[0028] 4. For the production of pumpkin sausage omelet, pour 300g of egg liquid into the mold, put 80g of pumpkin juice and 60g of sausage into the egg liquid, put the pumpkin sausage omelette into the frying pan and start heating, the heating temperature is 89°C, wait After the periphery of the pumpkin sausage omelet is solidified, remove the mold, turn over and heat the omelet for 150 seconds, and bake until the egg liquid changes from liquid to solid. Follow this metho...

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PUM

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Abstract

The invention discloses a method for preparing a pumpkin sausage egg cake belonging to the field of food processing. The method comprises the following steps of juicing a pumpkin, cutting a sausage into sections with the length of 5mm, the width of 5mm and the height of 2mm, mixing egg liquid, wheat flour, edible salt, monosodium glutamate, five spice powder, chopped green onion and water to form egg liquid; and mixing the pumpkin juice, the sausages and the egg liquid, and burning and cooking to form the pumpkin sausage egg cake. The pumpkin sausage egg cake tastes delicious and has high nutrient value. According to the method, fresh pumpkins are selected, the requirement on the sausages is low, and general ham sausages can be used; the sizes and the thicknesses of the cut sausages are the same; the preparing technology is simple; the cost is low; and the pumpkin sausage egg cake is easy to operate and produce.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing pumpkin sausage omelette. technical background [0002] Pumpkins, sausages and eggs are common foods in people’s lives. Pumpkins have the functions of detoxifying, protecting gastric mucosa, helping digestion, preventing diabetes, lowering blood sugar, and eliminating carcinogens. Sausages can help appetizers and increase appetite. Eggs are an important source of human protein intake. The sausage and egg are combined and cooked, and the sausage and egg liquid are organically combined to achieve the technical effect of nutrition and good taste. But at present, there are few technical researches on the pumpkin sausage omelette, and no large-scale production has yet been formed. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a pie-shaped food made by roasting pumpkin, eggs and s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/34A21D2/36
Inventor 王爽
Owner 王爽
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