Nourishing and beautifying egg custard

An egg custard and egg technology, which is applied in the food field to improve immunity, enhance initial taste and nutritional value, and promote digestion

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 o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A nourishing and beauty-enhancing egg custard is prepared from the following raw materials in parts by weight: 100 parts of eggs, 10 parts of medlar, 5 parts of honey, 3 parts of table salt, 5 parts of chives and 150 parts of cold boiled water.

[0019] The preparation method of the above-mentioned nourishing and beautifying egg custard comprises the following steps:

[0020] (1) Weighing materials: 100 parts of eggs, 10 parts of medlar, 5 parts of honey, 3 parts of salt, 5 parts of chives, 150 parts of cold boiled water;

[0021] (2) Put the eggs into a bowl and break them up, add salt and stir well;

[0022] (3) Chopped chives and set aside;

[0023] (4) Pour the cold boiled water into the bowl of step (2) and mix well, then pour it into another bowl, and use a filter to filter out the egg gluten and floating foam;

[0024] (5) Pour the egg liquid filtered in step (4) into a container, cover with plastic wrap, and poke a few small holes with a toothpick;

[0025] (...

Embodiment 2

[0028] A nourishing and beauty-enhancing egg custard is prepared from the following raw materials in parts by weight: 150 parts of eggs, 15 parts of medlar, 10 parts of honey, 4.5 parts of table salt, 10 parts of chives and 225 parts of cold boiled water.

[0029] The preparation method of the above-mentioned nourishing and beautifying egg custard comprises the following steps:

[0030] (1) Weighing materials: 150 parts of eggs, 15 parts of medlar, 10 parts of honey, 4.5 parts of table salt, 10 parts of chives, 225 parts of cold boiled water;

[0031] (2) Put the eggs into a bowl and break them up, add salt and stir well;

[0032] (3) Chopped chives and set aside;

[0033] (4) Pour the cold boiled water into the bowl of step (2) and mix well, then pour it into another bowl, and use a filter to filter out the egg gluten and floating foam;

[0034] (5) Pour the egg liquid filtered in step (4) into a container, cover with plastic wrap, and poke a few small holes with a toothpic...

Embodiment 3

[0038] A nourishing and beauty-enhancing egg custard is prepared from the following raw materials in parts by weight: 200 parts of eggs, 20 parts of medlar, 15 parts of honey, 6 parts of table salt, 15 parts of chives and 300 parts of cold boiled water.

[0039] The preparation method of the above-mentioned nourishing and beautifying egg custard comprises the following steps:

[0040] (1) Weighing materials: 200 parts of eggs, 20 parts of medlar, 15 parts of honey, 6 parts of salt, 15 parts of chives, 300 parts of cold boiled water;

[0041] (2) Put the eggs into a bowl and break them up, add salt and stir well;

[0042] (3) Chopped chives and set aside;

[0043] (4) Pour the cold boiled water into the bowl of step (2) and mix well, then pour it into another bowl, and use a filter to filter out the egg gluten and floating foam;

[0044] (5) Pour the egg liquid filtered in step (4) into a container, cover with plastic wrap, and poke a few small holes with a toothpick;

[004...

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PUM

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Abstract

The invention discloses nourishing and beautifying egg custard and belongs to the technical field of food. The nourishing and beautifying egg custard is prepared from, by weight, 100-200 parts of eggs, 10-20 parts of fructus lycii, 5-15 parts of honey, 3-6 parts of table salt, 5-15 parts of chive and 150-300 parts of cold water. According to the nourishing and beautifying egg custard, the fructus lycii, the honey and other nutrition raw materials are added, the initial taste and the nutrition value of the egg custard are improved, and the egg custard has multiple nutrition functions of nourishing the liver, tonifying the kidney, maintaining beauty, keeping youth, promoting digestion, clearing heat, relieving internal heat, improving immunity, resisting aging and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a nourishing and beautifying 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]...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L21/25A23L33/10A23L5/10
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/318A23V2200/32A23V2200/324
Inventor 韦伟
Owner 韦伟
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