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Mint and lemon steamed egg custard

A technology of egg custard and lemon, applied in the field of food, to achieve the effect of improving the initial taste and nutritional value

Inactive Publication Date: 2016-11-09
韦伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the continuous improvement of living standards, the taste and nutritional content of food demanded by people are also improving, and ordinary egg custard can no longer meet the needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The mint lemon egg custard is prepared from the following raw materials in parts by weight: 100 parts of eggs, 5 parts of mint, 50 parts of lemons, 3 parts of table salt, 10 parts of sugar and 150 parts of cold boiled water.

[0019] The preparation method of above-mentioned mint lemon egg custard comprises the following steps:

[0020] (1) Weighing materials: 100 parts of eggs, 5 parts of mint, 50 parts of lemon, 3 parts of salt, 10 parts of white sugar, 150 parts of cold boiled water;

[0021] (2) Mint is crushed and ground into powder, and set aside;

[0022] (3) Lemons are put into a juice extractor to extract lemon juice;

[0023] (4) Put the eggs into a bowl and break them up, add salt, sugar and lemon juice and stir well;

[0024] (5) Pour the cold boiled water into the bowl of step (4) and stir evenly, then pour it into another bowl, and use a filter to filter out the egg gluten and floating foam;

[0025] (6) Pour the egg liquid filtered in step (5) into a c...

Embodiment 2

[0028] The mint lemon egg custard is prepared from the following raw materials in parts by weight: 150 parts of eggs, 10 parts of mint, 60 parts of lemon, 4.5 parts of table salt, 15 parts of white sugar and 225 parts of cold boiled water.

[0029] The preparation method of above-mentioned mint lemon egg custard comprises the following steps:

[0030] (1) Weighing materials: 150 parts of eggs, 10 parts of mint, 60 parts of lemon, 4.5 parts of salt, 15 parts of white sugar, 225 parts of cold boiled water;

[0031] (2) Mint is crushed and ground into powder, and set aside;

[0032] (3) Lemons are put into a juice extractor to extract lemon juice;

[0033] (4) Put the eggs into a bowl and break them up, add salt, sugar and lemon juice and stir well;

[0034] (5) Pour the cold boiled water into the bowl of step (4) and stir evenly, then pour it into another bowl, and use a filter to filter out the egg gluten and floating foam;

[0035] (6) Pour the egg liquid filtered in step (...

Embodiment 3

[0038] A egg custard with mint and lemon is prepared from the following raw materials in parts by weight: 200 parts of eggs, 15 parts of mint, 70 parts of lemons, 6 parts of table salt, 20 parts of sugar and 300 parts of cold boiled water.

[0039] The preparation method of above-mentioned mint lemon egg custard comprises the following steps:

[0040] (1) Weighing materials: 200 parts of eggs, 15 parts of mint, 70 parts of lemon, 6 parts of salt, 20 parts of white sugar, 300 parts of cold water;

[0041] (2) Mint is crushed and ground into powder, and set aside;

[0042] (3) Lemons are put into a juice extractor to extract lemon juice;

[0043] (4) Put the eggs into a bowl and break them up, add salt, sugar and lemon juice and stir well;

[0044] (5) Pour the cold boiled water into the bowl of step (4) and stir evenly, then pour it into another bowl, and use a filter to filter out the egg gluten and floating foam;

[0045] (6) Pour the egg liquid filtered in step (5) into a...

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PUM

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Abstract

The invention discloses mint and lemon steamed egg custard, and belongs to the technical field of food. The steamed egg custard is made from, by weight, 100-200 parts of eggs, 5-15 parts of mint, 50-70 parts of lemon, 3-6 parts of table salt, 10-20 parts of white sugar and 150-300 parts of cold boiled water. By adding mint and lemon, the initial taste and nutritional value of the mint and lemon steamed egg custard are improved, and the custard tastes cool and refreshing, and sour and sweet, and has the functions of clearing throat, tonifying spleen and whitening skin.

Description

technical field [0001] The invention relates to the technical field of food, in particular to mint lemon egg custard. Background technique [0002] Egg custard is a dish made of eggs as the main ingredient, which belongs to home-cooked custard. Egg white is rich in protein, 8 essential amino acids and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the slightly acidic skin, and prevent bacterial infection; in addition, egg white also has the effect of clearing away heat and detoxification; It clears the nature, slightly cold and clears the qi. It can invigorate the Yi Jing, moisten the lungs and relieve the throat, clear away heat and detoxify, and help delay aging. It is a very delicious food. However, due to the continuous improvement of living standards, the taste and nutritional content of food demanded by people are also improving, and ordinary egg custard is no longer enough. Contents of the invention [0003] In view of the ab...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L19/00A23L5/10
CPCA23V2002/00A23V2200/30A23V2200/314A23V2200/318A23V2200/32
Inventor 韦伟
Owner 韦伟
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