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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PUM

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Abstract

The invention discloses a method for making loofah sausage omelette. Squeeze loofah juice, cut the sausage into 10mm long, 10mm wide, and 3mm high sausage diced block, add egg liquid, buckwheat flour, salt, monosodium glutamate, pepper powder, green onion , light soy sauce and water are mixed to make egg liquid, loofah juice, sausage and egg liquid are mixed, and fried to make a shape, and the loofah sausage omelette made has a delicate taste and rich nutrition. The present invention selects fresh loofah, and the requirements for sausage Not high, ordinary ham sausage is fine, and the diced sausages are the same size and thickness, the production process is simple, the price is low, and it is easy to operate.

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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