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Eggs stewed with caramel and milk

A technology of milk and egg stew, applied in food science and other fields, can solve the problem of single taste and achieve the effect of high nutritional value and novel taste

Inactive Publication Date: 2019-03-05
青岛钰昊奶牛发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of caramel milk egg in order to overcome the defect of single taste of existing cooking eggs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] A stewed egg with caramel milk is characterized in that it is made of the following raw materials according to the weight ratio: 60 grams of eggs, 100 grams of fresh milk, 20 grams of fresh cream, 15 grams of chocolate, 8 grams of raisins, and 15 grams of white sugar.

[0011] The method of making caramel milk stewed eggs is divided into the following steps:

[0012] 1. Prepare 60 grams of eggs, 100 grams of fresh milk, 20 grams of fresh cream, 15 grams of pudding, 8 grams of raisins, and 15 grams of sugar;

[0013] 2. Boil the caramel liquid first: take a milk pot, add sugar and water, cook on medium heat until the color becomes darker, turn to low heat and boil until the coffee color has a caramel aroma, then add hot water and stir continuously with chopsticks to form a uniform mixture Caramel liquid, pour it into a bottle or container while it is hot, remember to be fast, because the caramel liquid will solidify soon (if it solidifies, return to the pot to heat);

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PUM

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Abstract

The invention provides eggs stewed with caramel and milk. The eggs stewed with caramel and milk consist of eggs, fresh milk, fresh cream, pudding, raisins and white sugar. The eggs stewed with carameland milk not only are high in nutrient value, good in taste, rich in fragrance, and tasteful, novel in taste, and can melt when being put in mouths. The taste of the eggs stewed with caramel and milkis suitable for various kinds of crowds to eat.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a stewed egg with caramel milk. Background technique: [0002] Eggs are very popular because of their rich nutrition. Eggs are often present on our table in our daily meals. The lecithin, triglyceride, cholesterol and vitellin contained in eggs have a good effect on the development of the nervous system and body, can delay the mental decline of the elderly, and improve memory. Protect the liver The protein in eggs has a repairing effect on liver tissue damage. Lecithin in egg yolk can promote the regeneration of liver cells, increase the amount of plasma protein in the human body, and enhance the body's metabolic and immune functions. Old eggs contain almost all the nutrients needed by the human body. Adhering to eating eggs in moderation is one of the experiences of many long-lived people to prolong their lives. [0003] However, when we cook eggs now, we usually add soy sauce after boi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/20A23L15/30
Inventor 张永花
Owner 青岛钰昊奶牛发展有限公司
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