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Making method of loofah, sausage and egg cake

A production method, the technology of omelette, applied in the direction of dough processing, baking, baked food, etc., can solve the problems of little research on loofah sausage omelette technology, no large-scale production, etc., and achieve low price, easy operation and production, The effect of light green color

Inactive Publication Date: 2018-02-09
邹兰英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there is very little technical research on loofah sausage omelette, and no large-scale production has yet been formed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Squeeze the loofah juice for later use, take 60g;

[0014] 2. For the production of diced sausage, cut into dices with a length of 10mm, a width of 10mm and a height of 3mm, and take 65g;

[0015] 3. The production of egg liquid, mix egg liquid, wheat flour, salt, monosodium glutamate, pepper, green onion, dark soy sauce and water to make egg liquid; the weight of each component is: egg liquid 120g, buckwheat flour 12g, salt 0.75g, MSG 0.15g, pepper 0.3g, green onion 4.6g, water 26g.

[0016] 4. Production of loofah sausage omelette Pour 178 egg liquid and 60g loofah juice into the mold, put 65g sausage in the egg liquid, put the loofah sausage omelette into the frying pan and start heating. The heating temperature is 75°C. After the outer surface of the loofah sausage omelet is solidified, remove the mold, turn over and heat the omelet for 5 minutes, and fry until the egg liquid changes from liquid to solid. Follow this method to finish frying the prepared ingredie...

Embodiment 2

[0019] 1. Squeeze the loofah juice for later use, take 60g;

[0020] 2. For the production of diced sausages, cut them into dices with a length of 10mm, a width of 10mm and a height of 3mm, and take 75g;

[0021] 3. The production of egg liquid, mix egg liquid, buckwheat flour, salt, monosodium glutamate, pepper, green onion, dark soy sauce and water to make egg liquid; the weight of each component is: egg liquid 120g, buckwheat flour 15g, salt 0.85g, MSG 0.18g, pepper 0.4g, green onion 4.5g, water 30g.

[0022] 4. Production of loofah sausage omelette Pour 178 egg liquid, 60g loofah juice into the mold, put 75g sausage in the egg liquid, put the loofah sausage omelette into the frying pan and start heating, the heating temperature is 75°C, wait After the outer surface of the loofah sausage omelet is solidified, remove the mold, turn over and heat the omelet for 5 minutes, and fry until the egg liquid changes from liquid to solid. Follow this method to finish frying the prepa...

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Abstract

The invention discloses a making method of a loofah, sausage and egg cake. The making method comprises the following steps of: squeezing loofahs to obtain loofah juice; cutting sausages into sausage cubes which are 10mm long, 10mm wide and 3mm high; mixing beaten eggs with buckwheat flour, salt, monosodium glutamate, pepper powder, chopped green onions, a soy sauce and water to obtain egg wash; mixing the loofah juice with the sausage cubes and the egg wash; and performing frying and shaping. The made loofah, sausage and egg cake is delicately fragrant in taste and rich in nutrient; accordingto the making method disclosed by the invention, fresh loofahs are selected, but the requirement for the sausages is not high, and common ham sausages can be satisfactory; the size and the thickness of the cut sausage cubes are the same; the making technology is simple; the cost is low; and the operation is easy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing loofah sausage omelette. Background technique [0002] Loofah, sausage and eggs are foods that often appear in people's lives. Loofah has the effects of cooling, diuretic, promoting blood circulation, stimulating menstrual flow, and detoxifying. Combination of loofah, sausage and eggs for cooking, the organic combination of loofah, sausage and egg liquid has achieved the technical effect of nutrition and good taste. But at present, there are few technical researches on the loofah sausage omelette, and no large-scale production has been formed yet. Contents of the invention [0003] In order to solve the above problems, the invention provides a method for making loofah sausage omelette, the making process of which is: [0004] 2) For the production of diced sausages, cut them into dices with a length of 10mm, a width of 10mm, and a height of 3mm; [0005]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04A21D2/36A21D2/34
CPCA21D13/04A21D2/34A21D2/36
Inventor 邹兰英
Owner 邹兰英
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