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Preparation method of apple egg pancake

A technology of egg cakes and apples, which is applied in the field of food processing to achieve the effect of improving immunity

Pending Publication Date: 2020-07-14
洪成友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, eggs and apples are eaten alone, and there is no food formula that can combine eggs and apples to supplement various nutrients reasonably

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Step 1. Wash the apples and beat them into juice for later use;

[0022] Step 2. Beat the eggs with an egg beater to obtain egg juice for later use;

[0023] Step 3. Mix the fruit juice obtained in step 1 and the egg juice obtained in step 2 according to the proportion, mix well and let stand for 1-3 minutes;

[0024] Step 4: Pour the camellia oil into the pot, heat until oily smoke comes out, then pour the mixture obtained in step 3 into the high-temperature camellia oil for frying, until the mixture is all solidified into golden yellow, remove and set aside cold.

[0025] In this embodiment, the mixing ratio of fruit juice and egg juice in the third step is 8:10.

[0026] In this embodiment, 0 parts of powder made from medicinal and edible traditional Chinese medicine is added to the mixture of fruit juice and egg juice in the third step.

[0027] In this example, the traditional Chinese medicine for both medicine and food includes but is not limited to kudzu powde...

Embodiment 2

[0030] Step 1. Wash the apples and beat them into juice for later use;

[0031] Step 2. Beat the eggs with an egg beater to obtain egg juice for later use;

[0032] Step 3. Mix the fruit juice obtained in step 1 and the egg juice obtained in step 2 according to the proportion, mix well and let stand for 1-3 minutes;

[0033] Step 4: Pour the camellia oil into the pot, heat until oily smoke comes out, then pour the mixture obtained in step 3 into the high-temperature camellia oil for frying, until the mixture is all solidified into golden yellow, remove and set aside cold.

[0034] In this embodiment, the mixing ratio of fruit juice and egg juice in the third step is 10:10.

[0035] In this embodiment, 2 parts of powder made from medicinal and edible traditional Chinese medicines are added to the mixture of fruit juice and egg juice in the third step.

[0036] In this example, the traditional Chinese medicine for both medicine and food includes but is not limited to kudzu po...

Embodiment 3

[0039] Step 1. Wash the apples and beat them into juice for later use;

[0040] Step 2. Beat the eggs with an egg beater to obtain egg juice for later use;

[0041] Step 3. Mix the fruit juice obtained in step 1 and the egg juice obtained in step 2 according to the proportion, mix well and let stand for 1-3 minutes;

[0042] Step 4: Pour the camellia oil into the pot, heat until oily smoke comes out, then pour the mixture obtained in step 3 into the high-temperature camellia oil for frying, until the mixture is all solidified into golden yellow, remove and set aside cold.

[0043] In this embodiment, the mixing ratio of fruit juice and egg juice in the third step is 8:15.

[0044] In this embodiment, 1 portion of powder made of medicinal and edible traditional Chinese medicine is added to the mixture of fruit juice and egg juice in the third step.

[0045] In this example, the traditional Chinese medicine for both medicine and food includes but is not limited to kudzu powde...

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PUM

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Abstract

The invention discloses a preparation method of an apple egg pancake, and belongs to the technical field of food processing. The preparation method comprises the following processing steps of step 1,completely cleaning apples and squeezing into fruit juice for later use; step 2, carrying out egg stirring by an egg breaker to obtain egg liquid for standby use; step 3, uniformly mixing the fruit juice obtained in the step 1 and the egg liquid obtained in the step 2 in proportion, and performing standing for 1-3min; and step 4, pouring camellia oil into a pot, heating until oil smoke forms, thenpouring the mixed liquid obtained in the step 3 into high-temperature camellia oil for frying until the mixed liquid is completely solidified into golden yellow color and then taking out and standingfor cooling. The beneficial effects of the preparation method are that the nutritional values of the three food materials of apple, egg and camellia oil are synthesized, and the nutritional values ofthe seven kinds of nutrients required by the human body are contained, so that the effects of improving immunity, nourishing the heart, strengthening the spleen, nourishing the blood, soothing the nerves, replenishing vital energy, moistening the lung, relieving sore throat, nourishing yang, moistening dryness, clearing away heat and dampness, invigorating the brain and promoting intelligence, relaxing bowels and expelling toxin and the like are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of apple omelette. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to health preservation, so people's requirements for food also increase thereupon. Present food is not only required to be delicious and full, but also to be nutritious and healthy, which is beneficial to people's health. [0003] Apple fruit is rich in minerals, vitamins, organic acids and other ingredients. It has the effects of promoting body fluids and quenching thirst, nourishing the heart and strengthening the spleen, preventing cancer and anti-cancer, nourishing blood and calming the nerves. It can treat frequent constipation, dark yellow skin and pigmentation , low immunity and a variety of cardiovascular and cerebrovascular diseases. [0004] Eggs are an essential nutritional supplement in life. The protein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L15/00A23L5/10A23L33/10
CPCA23L19/09A23L15/30A23L5/11A23L33/10A23V2002/00A23V2200/324A23V2200/30A23V2200/314A23V2200/322A23V2200/32
Inventor 洪成友
Owner 洪成友