50 results about "Egg custard" patented technology

The invention provides an ecological young shrimp culture method for macrobrachium rosenbergii. The method includes the steps of preparing a young shrimp culture pond, preparing water used for young shrimp culture, obtaining young shrimp larvas, feeding bait, managing water quality, transferring the young shrimps to another pond, desalting for young shrimp emergence and the like. In the bait feeding process, the young shrimps are fed on natural bait unit cell algae, fairy shrimp nauplii and artificial bait egg custard, the natural bait is environmentally friendly and healthy, the articical bait is rich in nourishment, and nutritional ingredients are not prone to running off; when the water quality is managed, nuisanceless water quality ameliorant and microbial preparations are adopted to adjust the water quality. Hormones and poisonous chemicals are not used in the young shrimp culture process, the young shrimps are high in survival rate and grow healthily and strongly, young shrimp emergence is fast, and the ecological young shrimp culture method is low in cost, high in efficiency and capable of effectively increasing economic benefits of an aquaculture farm.

The invention relates to an instant compound egg custard and the processing method thereof. The series products of instant compound egg custard are prepared by following steps: selecting eggs, and fish or poultry and meat, or dry fruit or fruit and vegetables as main materials, adding ingredients such as starch, thickening agent, firming agent and bifidus factor; mixing; blending uniformly; packaging and shaping; steaming; cooling; packaging; refrigerating; etc. The instant compound egg custard has the advantages of rich varieties, good taste, unique flavor and instant food, and is suitable for various cooking methods. The product can be stored for 6 days at normal temperature condition and for 60 days at 0 to 7 DEG C.

The invention relates to the field of food processing and discloses an egg custard and a preparation method thereof. The egg custard is prepared by using fresh raw milk and following raw materials in parts by weight: 60-80 parts of white granulated sugar, 10-100 parts of single cream, 5-30 parts of defatted powder, 5-10 parts of maltodextrin, 1-5 parts of yolk powder, 2-5 parts of gelatin, 1-3 parts of starch, 0.1-0.5 part of salt and 0.03-0.05 part of essence. The egg custard overcomes the defects that the present jelly food lacks nutrition and is added with excessive additives harmful to a human body; the advantages of smooth taste, portability, and the like, of the traditional jelly food, are effectively combined with the advantages of abundant nutrition and few added additives; and the egg custard adds a novel taste to the jelly food.

The invention discloses a Chinese bread water cake. The Chinese bread water cake is prepared by the steps of preparing eggs and water according to the weight ratio of 1 part of egg and 0.5-4 parts of water, fully and uniformly mixing the eggs and the water, then putting a steamed Chinese bread or Chinese bread without being steamed in the uniformly mixed egg aqueous solution, and putting the steamed Chinese bread or Chinese bread without being steamed and the egg aqueous solution in a cooking device together to be cooked or in baking equipment to be baked until the egg aqueous solution is cooked and solidified finally, wherein the Chinese bread without being steamed is also needed to be cooked if being used, and one or more kinds of edible oil, salt, sugar, honey or other food materials with a suitable amount can be added to be used for seasoning, improving the flavor or improving the nutrition. The cooked Chinese bread water cake after cooking or baking is processed into a special shape suitable for packaging and is packaged, or is directly filled in a special vessel, thus facilitating to be made into a commodity and sold. With the adoption of the processed Chinese bread water cake, the deficiencies of a Chinese bread, a cake and a steamed egg custard are made up, the nutrition of the Chinese bread, the cake and the steamed egg custard is synthesized, the existence mode and the taste are similar to the steamed egg custard, and the processed Chinese bread water cake is very suitable for infants and the aged to eat as staple food.

The invention discloses steamed egg custard with peeled shrimps prepared by using a soup stock. The steamed egg custard with peeled shrimps is characterized by comprising 10 to 30 parts of pork ribs, 3 to 5 parts of peeled shrimps, 20 to 40 parts of eggs and 3 to 5 parts of carrots. The steamed egg custard with peeled shrimps has the following advantages: the steamed egg custard with peeled shrimps is simple and easy to make, has rich nutrients and good color and aroma, can whet the appetite and is an ideal health care food in autumn and winter and popular among people. The invention also discloses a processing method for the steamed egg custard with peeled shrimps, and the method is simple, enables healthy and delicious steamed egg custard to be obtained and can realize batch production.

The invention relates to a cookie. The cookie comprises outer stuffing components including 35-45% of weak strength flour, 20-25% of cream, 12-15% of powdered sugar, 5-10% of eggs, 0.03-0.05% of baking soda and 0.005-0.01% of salts, inner stuffing components including 15-20% of one of mango-flavor roasting-resistant western-style pastry sauce, milk and egg custard flavor roasting-resistant western-style pastry sauce and shredded coconut stuffing and egg custard flavor roasting-resistant western-style pastry sauce, 1-5% of dried cranberries or 1-5% of coconut shreds. A preparation method comprises the following steps: A, preparing raw materials; B, mixing outer stuffing; C, mixing inner stuffing; D, forming and roasting. The cookie is clear in outer stuffing and inner stuffing structures, wherein the inner stuffing takes liquid roasting-resistant western-style pastry sauce as the raw material, is still wet, tender and loose after being roasted; meanwhile, the milk shredded coconut stuffing taste or the mango taste can bring endless taste experience; moreover, due to the the roasting-resistant western-style pastry sauce, the product is healthy and beneficial to body.

The invention discloses nourishing and beautifying egg custard and belongs to the technical field of food. The nourishing and beautifying egg custard is prepared from, by weight, 100-200 parts of eggs, 10-20 parts of fructus lycii, 5-15 parts of honey, 3-6 parts of table salt, 5-15 parts of chive and 150-300 parts of cold water. According to the nourishing and beautifying egg custard, the fructus lycii, the honey and other nutrition raw materials are added, the initial taste and the nutrition value of the egg custard are improved, and the egg custard has multiple nutrition functions of nourishing the liver, tonifying the kidney, maintaining beauty, keeping youth, promoting digestion, clearing heat, relieving internal heat, improving immunity, resisting aging and the like.

The invention discloses a method for steaming egg and aims to providing a method for cooking an egg custard which has fresh and delicious taste and abundant nutrition and is convenient for carrying. A technical proposal adopted by the invention is that manufactured liquid filling is injected into a raw egg to be steamed and boiled. The method for steaming the egg disclosed by the invention comprises the steps as follows: (1) the liquid filling is prepared; (2) the liquid filling is injected into the raw egg; and (3) the raw egg which is filled with the liquid filling is steamed and boiled. The technical proposal adopted by the invention has low production cost, and the egg custard has fresh and delicious taste and abundant nutrition and is convenient for carrying.

The invention provides an egg custard pot, and relates to the technical field of ceramic manufacturing, in particular to a ceramic pot which can remove fishy astringent taste of egg custards, increase the content of beneficial elements such as lecithin, calcium, zinc, phosphorus, iron, vitamin A, vitamin D and vitamin B, decrease the content of cholesterol, increase the digestive absorption rate of protein and lecithin and enable the mouthfeel to be fragrant and smooth. The egg custard pot is characterized by being mainly prepared from 17%-19% of six-circle stone, 19%-20% of medical stone, 10%-11% of kallaite, 5%-7% of hsiuyen jade, 5%-6% of Dushan jade, 11%-13% of attapulgite, 5%-7% of diatomite, 8%-9% of zeolite, 9% of Zipao jade, 5% of feldspar, 2%-3% of acrylic powder, 7%-8% of montmorillonite, 6%-8% of kaolin and the like. The egg custard pot is mainly used for steaming eggs.

The invention discloses a multifunctional egg boiler which comprises a top cover, a touch screen, an egg holder, a heating base, a control circuit, a support plate, a wire plug and a steam pipe. The top cover is connected with the heating base. The touch screen is mounted on the top cover. The egg holder is mounted in the top cover. The support plate is mounted on the heating base. The control circuit is mounted in the heating base. The wire plug is mounted on the heating base. The steam pipe is arranged on the side of the heating base. By the arrangement, the egg boiler is capable of boiling eggs and making egg custard and provided with a timing function, the egg boiler can be set the night before, a user can eat hot boiled egg the next morning, and the egg boiler can individually control boiled degree of each egg due to the fact that everyone likes different boiled degree of eggs.

The wolfberry fruit-bean curd-egg custard consists of bean curd, egg and wolfberry fruit in the weight ratio of 60 to 30 to 10 as well as seasoning in proper amount. Its production process includes the following steps: 1. mashing bean cured and mixing with egg, chopped scallion, ginger powder, salt, chicken essence and sesame oil via stirring; 2. adding washed wolfberry fruit; 3. steaming in a pot for 30-40 min; and 4. sterilizing and packing. The wolfberry fruit-bean curd-egg custard is rich in nutritious components, rich in fragrance and delicious.

The invention discloses euphausiid meat bean reposed sashimi which is prepared from the following raw materials in parts by weight: 90-110 parts of frozen tuna, 15-16 parts of bee milk freeze-dried powder, 4-6 parts of euphausiid powder, 12-17 parts of sliced dried beef, 10-15 parts of bean dregs, 17-22 parts of steamed egg custard, 16-17 parts of sunflower seeds, 17-20 parts of sweetsops, 0.9-1.2 parts of rosemary, 1.2-2 parts of stevia rebaudian, 2.3-2.5 parts of folium mori, 0.1-0.2 part of ethyl maltol, 0.2-0.5 part of sodium glutamate, 0.1-0.2 part of phosphate, 1-2 parts of lactic acid bacteria, a 300mmol/L CaCl2 solution, refined salt, papain and an appropriate amount of sugar. The euphausiid meat bean reposed sashimi is unique in taste, long in expiration date and good in health care effect. The euphausiid meat bean reposed sashimi is unfrozen by adopting a pickling method and is pickled by adopting an injection method, a process is unique and novel, and appreciation space and extended benefits of raw fish products are increased. Health efficacy of nourishing liver, nourishing, increasing spirit, losing weight, beautifying appearance, nourishing yin, promoting secretion of saliva or body fluid and allaying tiredness can be added in the euphausiid meat bean reposed sashimi through added Chinese herbal medicinal ingredients, such as the rosemary and the stevia rebaudian.

The invention relates to the field of kitchen supplies, in particular to a fully-automatic smart egg custard maker. The fully-automatic smart egg custard maker comprises a storage module, a charging module, an egg breaking module, a stirring module, a water adding module, a filtering module, a control module, a heating module, a power-off protection module, a prompt module, a container and a main body. According to the fully-automatic smart egg custard maker, manual intervention is not needed in the process of making egg custard in a fully automatic manner; the whole process is smartly controlled, thus ensuring a good taste; power-off protection ensures electrical safety of equipment.

The invention discloses instant heat-clearing porridge with wax gourd, radix isatidis and fresh bamboo leaves. The instant heat-clearing porridge is prepared from the following raw materials in parts by weight: 240-245 parts of rice, 11-12 parts of fresh bamboo leaves, 10-11 parts of pear, 8-9 parts of olive juice, 8-9 parts of steamed egg custard, 6-7 parts of grape vinegar, 11-12 parts of radix isatidis powder, 7-8 parts of water chestnut, 6-7 parts of field-snail-meat, 7-8 parts of agaric, 10-12 parts of black soya bean, 8-9 parts of powder of apple with the skin, 12-14 parts of wax gourd slices, 0.8-1 part of rauvolfia verticillate, 1-1.3 parts of dipsacus asperoids, 1.4-1.7 parts of angelica sinensis, 1.8-2 parts of cherokee rose fruit, 10-12 parts of a nutrient additive solution and a proper amount of salt and water. The instant heat-clearing porridge disclosed by the invention is diverse in raw materials, contains olive juice, grape vinegar, radix isatidis powder, field-snail-meat and wax gourd slices, and is fabricated together with extract liquids of Chinese herbal medicines, so that the instant heat-clearing porridge is rich in nutrient, high in nutritive value, and good in taste, and is capable of supplementing nutrient elements required by the human body metabolism after being eaten; and in addition, the instant heat-clearing porridge has the efficacies of clearing internal heat and decreasing heat.

The invention discloses orange-flavor dried bean curd for promoting the secretion of body fluid. The orange-flavor dried bean curd is prepared from the following raw materials (by weight): 120-140 parts of soybean, 30-40 parts of mung bean, 20-30 parts of black soybean, 100-130 part of 0.4-0.5 mol/l acetic acid, 1-2 parts of chitosan, 10-14 parts of channel catfish skin, 0.2-0.4 part of tea polyphenol, 5-7 parts of carboxymethylcellulose, 1.2-4 parts of wheat gluten protein, 0.01-0.02 part of lecithin, 160-170 parts of 30-40% ethanol solution, 18-19 parts of fermented soya beans, 6-7 parts of steamed egg custard, 18-20 parts of water caltrop pulp, 9-12 parts of orange peel, 20-30 parts of walnut, 2-2.1 parts of ginseng leaf, 1.8-1 parts of pumpkin leaf and 1-1.4 parts of flos puerariae. The product has mellow taste and rich mouthefeel and has long shelf life. With the addition of edible medicinal materials such as ginseng leaf, pumpkin leaf, flos puerariae and the like, the product is endowed with health-care effects of tonifying qi for benefiting lung, promoting the secretion of body fluid and relieving summer-heat, protecting liver and tonifying kidney and dispel the effects of alcohol and enlivening the spleen.

The invention relates to the field of foods and discloses tartary buckwheat fermented glutinous rice egg custard and a preparation method thereof. The tartary buckwheat fermented glutinous rice egg custard is prepared from mixed fermented glutinous rice containing tartary buckwheat and polished glutinous rice, egg liquid, sucrose, wine, vinegar and edible glue; the pH (Potential of Hydrogen) of the tartary buckwheat fermented glutinous rice egg custard is 4 to 6. The method comprises: mixing the tartary buckwheat and the polished glutinous rice which is immersed, cooked and cooled at the weight ratio of 1 to (4 to 8); adding distiller's yeast and fermenting to prepare tartary buckwheat and polished glutinous rice mixed fermented glutinous rice; adding the egg liquid, the sucrose, the wine and optional fructus lycii into the mixed fermented glutinous rice; adjusting the pH to be 4 to 6 by the vinegar to obtain a mixed material; stirring the mixed material at 70 DEG C to 80 DEG C and adding the edible glue and sterilizing. The product has a plurality of nutrients of the tartary buckwheat, the polished glutinous rice and eggs and the like, and the sugar, the wine and the optional fructus lycii are matched, so that the prepared product is sour, sweet and palatable, is neither too hard nor too soft and is suitable for various types of people to eat; the tartary buckwheat fermented glutinous rice egg custard has a very wide application prospect. The product provided by the invention has a relatively long shelf life and a fine and smooth taste.

The invention is applicable to the technical field of foods, and provides an egg custard flavored beverage as well as a preparation method and application thereof. The egg custard flavored beverage comprises Chinese rice wine, eggs, peanuts, corn, tremella, Chinese wolfberry, white sesame seeds and a food additive, wherein the food additive comprises the following components: a suspending agent, adefoaming agent, white granulated sugar, sodium cyclamate, sucralose, acesulfame potassium, a preservative, an acidulant, sodium citrate, essence, a flavoring agent and a color fixative. According tothe embodiment of the invention, the egg custard flavored beverage prepared from the Chinese rice wine, the eggs, the peanuts, the corns, the tremella, the Chinese wolfberry, the white sesame seeds and the like as the raw materials has relatively high nutritional ingredients and relatively good flavor and taste, so that the problem that a conventional beverage is relatively low in nutritional value can be solved.

The present invention discloses a refreshing and brain strengthening brewing egg custard powder which belongs to the processing field of agricultural products. The brewing egg custard powder uses poultry eggs as main raw materials, and the instant egg custard powder is prepared by beating egg liquid, negative pressure cooking, mechanically shearing, blending, self-assembling, drying and packaging. The distinctive part of the egg custard powder is that after the steamed egg liquid is subjected to the mechanical shearing, the egg liquid can conduct self-assembling integration with well-blended functional factors and gel aids. The prepared egg custard powder is rich in nutrition and convenient in consumption.

The invention discloses date-fragrance and vegetable-fruit drink with the effects of maintaining the beauty and moistening the skin. The date-fragrance and vegetable-fruit drink is prepared from the following raw materials in parts by weight: 15-17 parts of mashed potato, 21-23 parts of loofah, 6-8 parts of red dates, 8-10 parts of nostoc commune, 12-13 parts of apricot, 6-8 parts of cow milk powder, 4-5 parts of sesame, 4-5 parts of pomegranate seed oil, 2-3 parts of yellow lotus, 5-7 parts of chia seed, 1-2 parts of lemon grass, 7-8 parts of steamed egg custard, 14-16 parts of coconut juice, 6-8 parts of rice soup, 1-2 parts of rhodiola rosea, 0.8-1 part of radix aucklandiae, 5-6 parts of pawpaw seed powder, 10-12 parts of nutritional additive solution and proper amount of water. The date-fragrance and vegetable-fruit drink disclosed by the invention adopts the vegetables and fruits as main materials, matches with other raw materials such as the red date and the pomegranate seed oil, is rich in various nutritional components such as proteins, vitamins, calcium, phosphorus and iron, has the effect of tonifying deficiency and qi, is high in nutritional value, and also contains punicic acid so as to have the effects of whitening the skin, removing the wrinkles, delaying the senility, moistening the skin and maintaining the beauty.

The present invention discloses a fish flesh preservation period extending pine leaf soft feed and a preparation method thereof. The fish flesh preservation period extending pine leaf soft feed is composed of the following raw materials in parts by weight: fresh pine leaves 50-70 parts, soybean curd dregs 17-22 parts, green tea dregs 3-5 parts, malt powder 2-4 parts, aspergillus glaucus liquid 0.3-0.5 part, common vladimiria root powder 0.1-0.2 part, red jujube powder 0.4-0.5 part, candida utilis liquid 0.5-0.8 part, steamed egg custard 0.1-0.2 part, fermented soybeans 0.4-0.6 part, and edible gelatin 0.3-0.5 part. The feed is soft in texture, good in palatability, and rich in aroma, and can improve antioxidant capacity of fish itself, reduces oxidation decomposition of amino acids and fat, accelerate metabolic waste discharge, extend the shelf life of fish flesh, and improve fish flesh and fish soup delicious degrees.