Flavored eggs with yellow peach flavor and preparation method of flavored eggs

A technology of eggs and flavors, which is applied in food preparation, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problem of single taste, and achieve the effect of unique taste, rich nutrition and high medicinal value

Inactive Publication Date: 2015-04-08
HUAINAN JIAOGANGHU ZHONGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the convenience of eating, there are instant eggs, but the existing instant eggs have a single taste and need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A flavored egg with yellow peach flavor is made from the following raw materials in parts by weight: 300 eggs, 5 spices, 3 dark soy sauce, 5 white wine, 8 sugar, 5 monosodium glutamate, 15 salt, 10 ginger, and beef tendon 2. Cabbage 3, fresh mugwort leaves 2, walnut oil 1, shepherd's purse juice 20, green amaranth powder 3, yellow peach juice 20, cuttlefish balls 3, grapefruit powder 2, lotus leaf 1, ganoderma lucidum slices, grape vine leaves 1, pepper Leaf 1, Schisandra chinensis 1, appropriate amount of water, nutritional supplement 100;

[0015] The nutritional supplement is made of the following raw materials in parts by weight: 8 amaranth juice, 3 dried sweet potatoes, 4 candied dates, 3 pickled duck egg butter, 4 black bean skin powder, 3 pagoda flowers, 3 yuba, 2 olive oil, 1 Vitex , Aloe Vera Leaf 1, Ligustrum lucidum 1, Lycium barbarum 1, Polygonatum 1, appropriate amount of water;

[0016] The preparation method of the nutritional supplement is as follow...

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PUM

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Abstract

The invention discloses flavored eggs with a yellow peach flavor and a preparation method of the flavored eggs. The flavored eggs are prepared from the following raw materials in parts by weight: 300-310 eggs, 5-7 parts of spices, 3-5 parts of dark soy sauce, 5-6 parts of Baijiu, 8-9 parts of white sugar, 5-7 parts of monosodium glutamate, 15-18 parts of table salt, 10-12 parts of ginger, 2-3 parts of beef tendon, 3-4 parts of cabbages, 2-4 parts of fresh folium artemisiae argyi, 1-2 parts of walnut oil, 20-25 parts of shepherd's purse juice, 3-5 parts of edible amaranth poder, 20-25 parts of yellow peach juice, 3-4 parts of cuttlefish balls, 2-4 parts of grapefruit powder, 1-2 parts of lotus leaves, 1-2 parts of ganoderma lucidum pieces, 1-2 parts of grapevine stems and leaves, 1-2 parts of bunge pricklyash leaves, 1-2 parts of schisandra chinensis, a proper amount of water and 100-150 parts of nutritional aids. According to the operations of twice stewing, twice air drying, and standing, the flavored eggs are soft, sandy, fragrant and sweet in taste, high in tenacity and persistent in aftertaste; added yellow peaches are rich in nutrition and unique in taste; and the added traditional Chinese medicines have the effects of nourishing and strengthening the body, have the extremely high medicinal value and have the effect of building the body.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a flavored egg with yellow peach flavor and a preparation method thereof. Background technique [0002] Eggs are rich in cholesterol and rich in nutrition. An egg weighs about 50 grams and contains 7 grams of protein. The amino acid ratio of egg protein is very suitable for the physiological needs of the human body, easy to be absorbed by the body, the utilization rate is as high as 98%, and the nutritional value is very high. It is one of the foods that humans often eat. For convenience, instant eggs have been arranged, and existing instant eggs have a single taste and need to be improved. Contents of the invention [0003] The object of the present invention is to provide a flavored egg with yellow peach taste and a preparation method thereof in order to remedy the defects of the prior art. [0004] The present invention is achieved through the following tec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/30A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 蒋中辉
Owner HUAINAN JIAOGANGHU ZHONGHUI FOOD
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