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Steamed egg custard with peeled shrimps prepared by using soup stock and its processing method

A technology of egg custard and soup stock, applied in the field of health care, can solve problems such as monotony, and achieve the effects of increasing appetite, good color and fragrance, and rich nutrition.

Inactive Publication Date: 2014-06-18
张玉庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Eggs are traditional Chinese nutritious food with low price and high quality. Egg whites in eggs are rich in protein, eight kinds of amino acids needed by the human body and a small amount of acetic acid, which can enhance the smoothness of the skin, while egg yolks are rich in fat and minerals , can enhance memory, promote the body's metabolism and enhance immunity, so eggs are loved by most people, and in family recipes, eggs are a simple, easy-to-make, nutritious dish, but it is inevitable that they are just steamed eggs monotonous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] An egg custard with shrimps made from broth, the egg custard is composed of the following ingredients: 10 parts of ribs; 3 parts of shrimps; 20 parts of eggs; 3 parts of carrots. Its processing steps are: a: Boil the water in the boiler, remove the blood water from the ribs, re-place the ribs from the blood water in the boiler, add 20 parts of water, and cook at a high temperature of 300 degrees for 3- 5 hours, during which you can add 1 part of vinegar to accelerate bone softening and 1 part of lemon juice to remove fishy smell;

[0014] b: Stir the eggs into egg liquid with an egg beater, add shrimp and carrots into it during the stirring process, and finally add the soup cooked in the boiler, divide the stirred egg liquid into individual packages and put them in the steamer Medium steaming with high temperature of 200 degrees for 10 minutes;

[0015] c: Finally, take out the steamed egg custard, cool and disinfect, and finally seal and pack.

Embodiment 2

[0017] An egg custard with shrimps made from broth, the egg custard is composed of the following ingredients: 20 parts of ribs; 4 parts of shrimp; 30 parts of eggs; 4 parts of carrots. Its processing steps are: a: Boil the water in the boiler, remove the blood from the ribs, place the ribs with the blood removed in the boiler again, add 25 parts of water, and simmer for 4 hours at a high temperature of 400 degrees During this period, 1.5 parts of accelerated bone softening and 1.5 parts of lemon juice to remove fishy smell can be added;

[0018] b: Stir the eggs into egg liquid with an egg beater, add shrimp and carrots into it during the stirring process, and finally add the soup cooked in the boiler, divide the stirred egg liquid into individual packages and put them in the steamer Steam for 15 minutes at a high temperature of 250 degrees;

[0019] c: Finally, take out the steamed egg custard, cool and disinfect, and finally seal and pack.

Embodiment 3

[0021] A shrimp egg custard made from broth, the egg custard is composed of the following ingredients: 30 parts of ribs; 5 parts of shrimp; 40 parts of eggs; 5 parts of carrots. Its processing steps are: a: Boil the water in the boiler, remove the blood from the ribs, put the ribs from the blood back into the boiler, add 30 parts of water, and cook for 5 hours at a high temperature of 500 degrees During this period, 2 parts of vinegar to accelerate bone softening and 2 parts of lemon juice to remove fishy smell can be added;

[0022] b: Stir the eggs into egg liquid with an egg beater, add shrimp and carrots into it during the stirring process, and finally add the soup cooked in the boiler, divide the stirred egg liquid into individual packages and put them in the steamer Medium steaming with high temperature of 300 degrees for 20 minutes;

[0023] c: Finally, take out the steamed egg custard, cool and disinfect, and finally seal and pack.

[0024] The invention has the adva...

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PUM

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Abstract

The invention discloses steamed egg custard with peeled shrimps prepared by using a soup stock. The steamed egg custard with peeled shrimps is characterized by comprising 10 to 30 parts of pork ribs, 3 to 5 parts of peeled shrimps, 20 to 40 parts of eggs and 3 to 5 parts of carrots. The steamed egg custard with peeled shrimps has the following advantages: the steamed egg custard with peeled shrimps is simple and easy to make, has rich nutrients and good color and aroma, can whet the appetite and is an ideal health care food in autumn and winter and popular among people. The invention also discloses a processing method for the steamed egg custard with peeled shrimps, and the method is simple, enables healthy and delicious steamed egg custard to be obtained and can realize batch production.

Description

technical field [0001] The invention relates to a shrimp egg custard made from a high soup, and also designs a processing method of the shrimp egg custard made from a high soup, which belongs to the field of health care. Background technique [0002] Eggs are traditional Chinese nutritious food with low price and high quality. Egg whites in eggs are rich in protein, eight kinds of amino acids needed by the human body and a small amount of acetic acid, which can enhance the smoothness of the skin, while egg yolks are rich in fat and minerals , can enhance memory, promote the body's metabolism and enhance immunity, so eggs are loved by most people, and in family recipes, eggs are a simple, easy-to-make, and nutritious dish, but it is inevitable that they are just steamed eggs monotonous. So we need a new technology to solve this problem. Contents of the invention [0003] The object of the present invention is to provide a kind of custard with dried shrimps and eggs made f...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/29A23L15/00A23L33/00
CPCA23L15/30A23L33/00A23V2002/00A23V2200/30
Inventor 张玉庆
Owner 张玉庆
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