Diversified solid egg steamed stuffed bun and preparation method thereof

Abstract

According to the diversified solid egg steamed stuffed bun and the preparation method thereof, fresh eggs, dietary alkali and water are selected as basic raw materials, various food materials such as grains, vegetables, meat and aquatic products are combined as stuffing, and double upgrading of the taste and nutrition of the solid egg steamed stuffed bun is achieved; in the preparation process, firstly, the stuffing is seasoned for standby application, then egg liquid is prepared and poured into a solid egg mold, then the stuffing is filled and covered with the egg liquid, and finally the diversified solid egg steamed stuffed bun is obtained through cooking forming. The method is simple and easy to operate, and can be flexibly adjusted according to personal taste and nutritional requirements; the prepared solid egg steamed stuffed bun is elastic in taste, rich and diversified in stuffing, balanced in nutrition, suitable for being eaten as breakfast, lunch, dinner or snack, and high in market application value and popularization prospect.

Description

Technical Field

[0001] The invention relates to the field of food technology, specifically to a solid egg-wrapped food combining multiple ingredients (including grains, vegetables, meat, aquatic products, etc.) and a unique preparation method thereof, aiming to provide a new type of food with rich nutrition and diverse tastes. Background Art

[0002] Traditional solid egg production usually uses only basic raw materials such as eggs, edible alkali and water, and forms a solid egg with elasticity through a specific processing method. However, as consumers pursue food diversity and nutritional value, single-flavor solid eggs can no longer meet market demand.

[0003] Therefore, it is particularly important to develop a new type of real egg packaged food that can retain the basic characteristics of real eggs, integrate diverse ingredients, and enhance the overall nutritional value and taste of the food. Summary of the invention

[0004] The present invention aims to provide a diversified solid egg bag and a preparation method thereof, which not only enriches the taste and nutrition of the solid egg, but also increases the fun and health value of eating by wrapping fillings composed of various ingredients such as grains, vegetables, meat, and aquatic products in the solid egg. The present invention is achieved by the following technical solutions.

[0005] A diversified solid egg bag and a preparation method thereof, comprising the following steps:

[0006] a) preparing fillings: selecting at least one or more of grains, vegetables, meats and aquatic products and mixing them as fillings, washing, cutting and seasoning the fillings for later use;

[0007] b) preparing egg liquid: beat fresh eggs, add appropriate amount of water and edible alkali, and stir evenly to form egg liquid;

[0008] c) Prepare the mold: Use a solid egg mold and apply cooking oil inside the mold to prevent sticking;

[0009] d) Pouring and filling: pour the egg liquid prepared in step b) into the mold prepared in step c) to a certain height, then put in the filling prepared in step a), and finally cover with a layer of egg liquid to ensure that the filling is completely covered;

[0010] e) Steaming and forming: placing the mold filled with egg liquid and fillings into a steamer, steaming until the solid egg is completely solidified and cooked through, taking it out and cooling it, then demoulding it to obtain a diversified solid egg bun.

[0011] Furthermore,

[0012] In step b), the amount of edible alkali added is adjusted according to the required elasticity and taste of the solid egg.

[0013] Furthermore,

[0014] In step e), the steaming time is adjusted according to the size of the solid egg bun and the type of fillings to ensure that the solid egg is completely solidified and cooked.

[0015] A diversified solid egg bun made by the preparation method contains at least one or more of grains, vegetables, meat and aquatic products as a mixture as fillings, and the fillings are completely wrapped by the solid egg body.

[0016] Beneficial effects of the present invention:

[0017] Nutritional upgrade: By adding a variety of fillings, solid egg buns not only provide protein, but also increase dietary fiber, vitamins, minerals and other nutrients, meeting the needs of modern people for a healthy diet.

[0018] Rich taste: The diversity of fillings makes the solid egg buns have the chewy texture of solid eggs and the juicy taste of fillings, with distinct layers, which enhances the eating experience.

[0019] Strong innovation: The present invention breaks the single mode of traditional solid eggs, creates a new way of combining solid eggs with a variety of ingredients, and brings new vitality to the food market. DETAILED DESCRIPTION

[0020] The scheme of the present invention is described in more detail and completely below.

[0021] A method for preparing a diversified solid egg bag, Specific embodiment 1:

[0023] Raw materials preparation:

[0024] Eggs: 6 (about 300 grams)

[0025] Baking soda: 1 teaspoon (about 5 grams)

[0026] Water: 100 ml

[0027] Filling:

[0028] Rice: 1 bowl (about 200g), cooked and slightly cooled

[0029] Carrot: 1 (about 100g), peeled, washed and diced

[0030] Minced pork: 100g, seasoning (add salt, soy sauce, a little starch)

[0031] step:

[0032] Prepare the filling: Mix the rice, diced carrots and minced pork evenly, add appropriate amount of salt, soy sauce and other seasonings according to personal taste, mix well and set aside.

[0033] Prepare egg liquid: Beat 6 eggs into a bowl, add 100 ml of water and 1 teaspoon of baking soda, and stir thoroughly with a whisk or chopsticks until the egg liquid turns slightly yellow and has a certain consistency.

[0034] Mould preparation: Use 6 medium-sized solid egg moulds and apply a thin layer of cooking oil inside each mould to prevent sticking.

[0035] Pouring and filling: Pour the prepared egg liquid into each mold, filling it to about two-thirds of the mold height. Then, evenly place the filling on the egg liquid in each mold, and finally cover it with another layer of egg liquid to ensure that the filling is completely covered.

[0036] Steaming: Place the mold with egg liquid and fillings in a steamer, cover the pot, and steam over high heat for about 15-20 minutes (the specific time depends on the size of the egg bun and the type of filling) until the egg is completely solidified and cooked. Use chopsticks to gently insert the center of the egg bun. If no egg liquid flows out, you can take it out.

[0037] Cooling and demoulding: Take the steamed egg bun out of the mold and place it on a plate to cool naturally to room temperature. Once the egg bun is completely cooled, it can be easily demoulded.

[0038] Packaging and storage (optional): If you need to store, put the egg package in a sealed bag, expel the air in the bag and refrigerate it. It can be kept for 2-3 days. Before eating, you can microwave it or steam it again until warm.

[0039] Implementation effect:

[0040] The diversified solid egg buns prepared by the method have a chewy texture and rich and varied fillings, including the fragrant and glutinous rice, the freshness of carrots and the deliciousness of pork, and are nutritionally balanced, and are suitable for breakfast, lunch, dinner or snacks. Specific embodiment 2:

[0042] Raw materials preparation:

[0043] Eggs: 8 (about 400 grams)

[0044] Baking soda: 1.5 teaspoons (about 7.5 grams)

[0045] Water: 120 ml

[0046] Filling:

[0047] Flour products (such as dumpling skin): 100g

[0048] Spinach: 200g, washed, chopped and blanched to remove oxalic acid

[0049] Minced chicken: 150g, seasoning (add salt, pepper, a little cooking wine)

[0050] step:

[0051] Preparation of fillings: Mix flour products (dumpling skin crumbs) with blanched spinach and minced chicken, add appropriate amount of salt, pepper and other seasonings according to personal taste, mix well and set aside. Note that since the spinach has been blanched, the water content in the filling has been reduced, so there is no need to add additional water.

[0052] Prepare the egg liquid: Beat 8 eggs into a large bowl, add 120 ml of water and 1.5 teaspoons of baking soda, and stir thoroughly with a whisk or electric mixer until the egg liquid becomes a uniform light yellow color and has a certain consistency and bubbles.

[0053] Mold preparation: Use 8 slightly larger solid egg molds and apply a layer of cooking oil inside each mold to prevent sticking. If the mold is larger, you can increase the amount of filling and egg liquid appropriately.

[0054] Pouring and filling: Pour the prepared egg liquid into each mold, filling it to about three-quarters of the mold height. Then, evenly place the fillings on the egg liquid in each mold, and finally cover it with another layer of egg liquid, ensuring that the fillings are completely covered and that the egg liquid leaves a certain amount of expansion space in the mold.

[0055] Steaming: Place the mold with egg liquid and fillings in a steamer, cover the pot, and steam over high heat for about 20-25 minutes (the specific time depends on the size of the egg bun and the type of filling) until the egg is completely solidified and cooked. You can check whether the egg bun is cooked by observing the color change on the surface and inserting a toothpick into the center.

[0056] Cooling and demoulding: Take the steamed egg bun out of the mold and place it on a plate to cool naturally to room temperature. Once the egg bun is completely cooled, it can be easily demoulded. If the mold is large, you may need to use a little force or use tools to demould.

[0057] Cutting and plating (optional): For aesthetics and ease of eating, the cooled solid egg buns can be cut into pieces or slices of appropriate size and placed on a plate. Appropriate sauces or side dishes can also be added according to personal preference.

[0058] Packaging and storage (optional): If you need to store, you can put the cut solid egg package into a sealed box and refrigerate it. It can be kept for 2-3 days. Before eating, you can microwave it or steam it again until warm.

[0059] Implementation effect:

[0060] The diversified solid egg buns prepared by the method of Example 2 not only have a chewy texture, but also have richer and more diverse fillings. They have the crispness of flour products, the freshness of spinach, and the deliciousness of chicken. They are nutritionally balanced and suitable as a delicacy for family gatherings, friends' gatherings, or holiday celebrations.

[0061] By comparing Example 1 and Example 2, it can be seen that the preparation method of the diversified solid egg bun provided by the present invention has high flexibility and adjustability, and different fillings and egg liquids can be matched according to personal tastes and nutritional requirements to meet the needs of different consumers.

[0062] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0063] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A diversified solid egg bag and a preparation method thereof, characterized in that: The following steps are involved: a) preparing fillings: selecting at least one or more of grains, vegetables, meats and aquatic products and mixing them as fillings, washing, cutting and seasoning the fillings for later use; b) preparing egg liquid: beat fresh eggs, add appropriate amount of water and edible alkali, and stir evenly to form egg liquid; c) Prepare the mold: Use a solid egg mold and apply cooking oil inside the mold to prevent sticking; d) Pouring and filling: pour the egg liquid prepared in step b) into the mold prepared in step c) to a certain height, then put in the filling prepared in step a), and finally cover with a layer of egg liquid to ensure that the filling is completely covered; e) Steaming and forming: placing the mold filled with egg liquid and fillings into a steamer, steaming until the solid egg is completely solidified and cooked through, taking it out and cooling it, then demoulding it to obtain a diversified solid egg bun.

2. The diversified solid egg bag and the preparation method thereof according to claim 1, characterized in that: In step b), the amount of edible alkali added is adjusted according to the required elasticity and taste of the solid egg.

3. The diversified solid egg bag and the preparation method thereof according to claim 1, characterized in that: In step e), the steaming time is adjusted according to the size of the solid egg bun and the type of fillings to ensure that the solid egg is completely solidified and cooked.

4. A diversified solid egg bag prepared by the preparation method according to any one of claims 1 to 3.

5. The diversified solid egg bag according to claim 4, characterized in that: The solid egg bag contains at least one or more of grains, vegetables, meat and aquatic products as a mixture as fillings, and the fillings are completely wrapped by the solid egg body.