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Orange, milk and egg custard

A technology of orange milk and egg custard, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, functions of food ingredients, etc., to achieve delicious taste, improve initial taste and nutritional value, and enhance resistance.

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

[0017] A fragrant orange milk egg custard is prepared from the following raw materials by weight: 100 parts of eggs, 50 parts of oranges, 150 parts of milk, 40 parts of white sugar and 3 parts of cocoa powder.

[0018] The preparation method of above-mentioned fragrant orange milk egg custard, comprises the following steps:

[0019] (1) Weighing materials: 100 eggs, 50 oranges, 150 milk, 40 sugars, and 3 cocoa powders;

[0020] (2) put the orange into a juicer, squeeze the orange juice;

[0021] (3) Put the eggs into a bowl, pour in the sugar and orange juice and mix well;

[0022] (4) Pour the milk into the bowl of step (3) and stir evenly, then pour it into another bowl, and filter the egg tendons and floating foam with a strainer;

[0023] (5) pour the egg liquid filtered in step (4) into the container, cover with plastic wrap, and poke several small holes with a toothpick;

[0024] (6) Put the egg liquid in step (5) into a large pot, cover with water, boil, steam for 15...

Embodiment 2

[0026] A fragrant orange milk egg custard is prepared from the following raw materials by weight: 150 parts of eggs, 60 parts of oranges, 225 parts of milk, 50 parts of white sugar and 4.5 parts of cocoa powder.

[0027] The preparation method of above-mentioned fragrant orange milk egg custard, comprises the following steps:

[0028] (1) Weighing materials: 150 eggs, 60 oranges, 225 milk, 50 sugar, and 4.5 cocoa powder;

[0029] (2) put the orange into a juicer, squeeze the orange juice;

[0030] (3) Put the eggs into a bowl, pour in the sugar and orange juice and mix well;

[0031] (4) Pour the milk into the bowl of step (3) and stir evenly, then pour it into another bowl, and filter the egg tendons and floating foam with a strainer;

[0032] (5) pour the egg liquid filtered in step (4) into the container, cover with plastic wrap, and poke several small holes with a toothpick;

[0033] (6) Put the egg liquid in step (5) into a large pot, cover with water, boil, steam for ...

Embodiment 3

[0035] An orange milk egg custard is prepared from the following raw materials by weight: 200 parts of eggs, 70 parts of oranges, 300 parts of milk, 60 parts of white sugar and 6 parts of cocoa powder.

[0036] The preparation method of above-mentioned fragrant orange milk egg custard, comprises the following steps:

[0037] (1) Weighing materials: 200 eggs, 70 oranges, 300 milk, 60 sugar, and 6 cocoa powder;

[0038] (2) put the orange into a juicer, squeeze the orange juice;

[0039] (3) Put the eggs into a bowl, pour in the sugar and orange juice and mix well;

[0040] (4) Pour the milk into the bowl of step (3) and stir evenly, then pour it into another bowl, and filter the egg tendons and floating foam with a strainer;

[0041] (5) pour the egg liquid filtered in step (4) into the container, cover with plastic wrap, and poke several small holes with a toothpick;

[0042] (6) Put the egg liquid in step (5) into a large pot, cover with water, boil, steam for 15 minutes o...

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PUM

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Abstract

The invention discloses orange, milk and egg custard and belongs to the technical field of food. The orange, milk and egg custard is prepared from, by weight, 100-200 parts of eggs, 50-70 parts of orange, 150-300 parts of milk, 40-60 parts of white sugar and 3-6 parts of cocoa powder. By adding orange, milk and cocoa powder, the original taste and nutritional value of egg custard are improved, the orange, milk and egg custard tastes deliciously sour and sweet, and the orange, milk and egg custard can also enhance resistance, invigorate stomach and promote digestion.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an orange milk egg custard. Background technique [0002] Egg custard is a dish made of eggs as the main ingredient, and it belongs to home-style soup. Egg white is rich in protein, 8 essential amino acids and a small amount of acetic acid, which can enhance the lubricating effect of the skin and protect the slightly acidic skin to prevent bacterial infection; It is a very delicious food because it is slightly cold in nature and clear in qi. However, due to the continuous improvement of living standards, people's demand for food taste and nutritional content are also improving, and ordinary egg custard can no longer be satisfied. SUMMARY OF THE INVENTION [0003] In view of the above, the purpose of the present invention is to provide a kind of orange milk egg custard, which reasonably matches raw materials, and improves the initial taste and nutritional value of the egg custard...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/10
CPCA23V2002/00A23V2200/324A23V2200/32A23V2200/16A23V2200/14
Inventor 韦伟
Owner 韦伟