CN101438836A - Egg food and preparation method thereof - Google Patents
Egg food and preparation method thereof Download PDFInfo
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- CN101438836A CN101438836A CNA2008102205833A CN200810220583A CN101438836A CN 101438836 A CN101438836 A CN 101438836A CN A2008102205833 A CNA2008102205833 A CN A2008102205833A CN 200810220583 A CN200810220583 A CN 200810220583A CN 101438836 A CN101438836 A CN 101438836A
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Abstract
The invention relates to a manufacture method of a poultry egg-prepared food and the prepared food. The preparation method of the egg food comprises the following steps: a fresh egg is cleaned, and auxiliary nutritional ingredients are well prepared; a hole is opened on the eggshell; a straw is used to suck up one fifth to half of the egg white or a mixture of the egg white and the egg yolk; the auxiliary nutritional ingredients are filled in the eggshell body; and the eggshell body containing the auxiliary nutritional ingredients are steamed. On the basis of ensuring the whole appearance of the fresh egg, nutrient substances which can add flavor are added in the fresh eggshell body, and the eggshell body is cooked in a steaming and boiling manner in the invention. The preparation method is novel and unique; the acquired egg food can preserve the nutrition of the egg to the utmost extent; the added auxiliary nutritional ingredients can cause the egg food to be rich in nutrition, further improves the insipid flavor of a conventional boiled egg, and compensates for the deficiency of difficult deglutition; and the prepared food is a novel popular nutritional fine-food.
Description
Technical field
The present invention relates to utilize the processing method of the prepared food of birds, beasts and eggs and the food of preparation thereof.
Background technology
Eggs are one of human important food, common egg comprises egg, duck's egg, goose egg, quail egg etc., their nutritional labeling and structure are all roughly the same, are made up of eggshell, egg white, yolk three parts, mainly contain rich in protein, fat, vitamin and inorganic salts.Various edible eggs are the most general with egg, and each egg generally weighs 40～50 grams, and its mesolecithal accounts for 32%, and egg white accounts for 57%, and eggshell accounts for 11%.The edible part of egg contains moisture 70%, protein 13%～15%, fat 11%～15%.。The unrighted acid of egg accounts for 58%, and duck's egg accounts for 62%, is aqueous at normal temperatures, is digested and assimilated easily.In addition, eggs also contain a certain amount of lecithin and more cholesterol (each egg contains 200 milligrams in cholesterol approximately).Inorganic salts such as calcium, phosphorus, iron mainly exist in the yolk, but because of the interference of the high phosphoprotein of lecithality, its absorptivity has only 3%.Vitamin A in the eggs, vitamin D, thiamine, riboflavin, nicotinic acid also mainly are present in the yolk.
The egg eating method is varied, and with regard to the absorption and the digestibility of nutrition, boiled egg is 100%, and scrambled egg is 97%, and tender exploding is 98%, and old exploding is 81.1%, and boiling water, milk-egg are 9
2.5%, eating something rare is 30%～50%.As seen, boiled egg is best eating method.But flat because of the boiled egg taste, and yolk is dried partially need chew carefully and swallow slowly, and a lot of children dislike eating.
Summary of the invention
Technical problem to be solved by this invention provides that a kind of can to increase be appetite, have an egg food and preparation method thereof of comprehensive nutrient again.
For solving the problems of the technologies described above, preparation method of the present invention is:
A kind of preparation method of egg food may further comprise the steps:
The first step, fresh egg white is washed, and the aid nutrition batching is got ready;
In second step, the eggshell cut is with the egg white of suction pipe sucking-off 1/5～1/2 or the mixture of yolk and egg white;
In the 3rd step, the aid nutrition batching is inserted in the eggshell body;
In the 4th step, the eggshell body that will contain the aid nutrition batching cooks.
The bright egg that relates in the such scheme can be egg, duck's egg, goose egg, quail egg, and the aid nutrition batching of adding in the eggshell body can be chosen the mixture of precious jade post and flavoring; Or the mixture of chopped pork and flavoring; Or the mixture of mushroom, chicken and flavoring; Or the mixture of hamburger and flavoring; Perhaps adopt iblet and white granulated sugar to smash and make pastel with mixer.
The present invention has following remarkable result compared to existing technology;
Preparation method provided by the invention, on the basis that guarantees bright egg monnolithic case, in bright eggshell body, add the nutriment that strengthens taste, and do ripe by the boiling mode, its preparation technology is novel and unique, and prepared egg matter food has not only kept the nutrition of egg food to greatest extent, and the aid nutrition material that wherein adds can also make egg matter food have abundant nutrition, moreover it is flat to improve conventional boiled egg taste, the defective that is not easy to swallow is a kind of very popular novel nourishing cuisines.
The specific embodiment
The present invention mainly protects a kind of keeping on the bright egg monnolithic case basis, behind a small amount of yolk of eggshell cut sucking-off and egg white, to add other nutriments after the preparation method that cooks, also protected the egg food of the band shell that contains the aid nutrition material simultaneously.Choose the sort of birds, beasts and eggs as for bright egg, and add which kind of nutriment all thing specifically limit, so long as existing people like the polytrophic material that eats to add.
The last mode system of steaming that adopts is ripe among the present invention, can keep the nutritional labeling of eggs to greatest extent, and it is soft and loose that its protein becomes, and digests and assimilates easily, and utilization rate is higher.Under being no more than 100 ℃ condition in temperature, very little to the nutritive value influence of egg, only the B family vitamin has some losses, is (%) as the loss late of the different cooking methods of B2: poached egg 13, fried egg 16, scrambled egg 10.So the mode optimum of boiling because of eggshell among this preparation method has cut, is not easy to poach, so adopt the mode that cooks.
Embodiment 1 contains the egg matter food of precious jade post
Raw material: one in egg, precious jade post 25 grams
Flavoring: refined salt, peanut oil, chickens' extract
The preparation method: the precious jade post was picked up chopping after the softness in 1 hour with bubble and is minced, and pickled with refined salt, peanut oil and chickens' extract,
The egg shell wash clean; On eggshell, open an osculum with cutter, behind the egg white of sucking-off about 1/4 the precious jade post pickled is inserted in the egg housing, put into steamer and cook and get final product.
Embodiment 2 contains the egg matter food of pork
Raw material: pork of duck's egg 50 grams
Flavoring: refined salt, peanut oil, chickens' extract, soy sauce
The preparation method: pork minces, pickles with refined salt, peanut oil, soy sauce and chickens' extract, the duck's egg shell is cleaned, on eggshell, open an osculum with cutter, with chopsticks yolk and egg white are stirred, the egg white of sucking-off about 1/3 and the mixture of yolk, the pork of pickling is inserted in the duck's egg housing, put into steamer and cook and get final product.
Embodiment 3 contains the egg matter food of mushroom chicken
Raw material: one on mushroom of goose egg, Fresh Grade Breast 50 grams
Flavoring: refined salt, peanut oil, chickens' extract, soy sauce, ginger juice
The preparation method: the mushroom maceration is cleaned the back and is minced with chicken, and pickles with refined salt, peanut oil, soy sauce, chickens' extract and ginger juice; Goose egg shell is cleaned, and opens an osculum with cutter on eggshell, with chopsticks yolk and egg white are stirred, and the egg white of sucking-off about 1/3 and the mixture of yolk, afterwards clean and chicken is inserted in the goose egg-shell body the mushroom maceration of pickling, and puts into steamer and cooks and get final product.
Embodiment 4 contains the egg matter food of capsicum beef
Raw material: half beef of a capsicum of egg, 30 grams
Flavoring: refined salt, peanut oil, chickens' extract, soy sauce ginger juice
The preparation method: beef and capsicum are minced together, pickle with refined salt, peanut oil, soy sauce and chickens' extract, egg shell is cleaned, on eggshell, open an osculum with cutter, with chopsticks yolk and egg white are stirred, the egg white of sucking-off about 1/3 and the mixture of yolk are inserted beef of pickling and capsicum in the egg housing, put into steamer and cook and get final product.
Embodiment 5 contains the egg matter food of capsicum chicken
Raw material: half chicken of a capsicum of duck's egg, 30 grams
Flavoring: refined salt, peanut oil, chickens' extract, soy sauce ginger juice
The preparation method: chicken and capsicum are minced together, pickle with refined salt, peanut oil, soy sauce and chickens' extract, the duck's egg shell is cleaned, on eggshell, open an osculum with cutter, with chopsticks yolk and egg white are stirred, the egg white of sucking-off about 1/3 and the mixture of yolk are inserted beef of pickling and capsicum in the duck's egg housing, put into steamer and cook and get final product.
Embodiment 6 contains the egg matter food of iblet
Raw material: iblet of egg 25 grams
Flavoring: white granulated sugar
The preparation method: iblet and white granulated sugar are smashed with mixer and are made pastel, egg shell is cleaned, on eggshell, open an osculum with cutter, with chopsticks yolk and egg white are stirred, the egg white of sucking-off about 1/3 and the mixture of yolk, the corn pastel is inserted in the egg housing, put into steamer and cook and get final product.
Claims (9)
1, a kind of preparation method of egg food may further comprise the steps:
The first step, fresh egg white is washed, and the aid nutrition batching is got ready;
In second step, the eggshell cut is with the egg white of suction pipe sucking-off 1/5～1/2 or the mixture of yolk and egg white;
In the 3rd step, the aid nutrition batching is inserted in the eggshell body;
In the 4th step, the eggshell body that will contain the aid nutrition batching cooks.
2, the preparation method of egg food according to claim 1 is characterized in that: described bright egg comprises egg, duck's egg, goose egg, quail egg.
3, the preparation method of egg food according to claim 2 is characterized in that: described aid nutrition batching is chosen the mixture of precious jade post and flavoring.
4, the preparation method of egg food according to claim 2 is characterized in that: described aid nutrition batching is chosen the mixture of chopped pork and flavoring.
5, the preparation method of egg food according to claim 2 is characterized in that: described aid nutrition batching is chosen the mixture of mushroom, chicken and flavoring.
6, the preparation method of egg food according to claim 2 is characterized in that: described aid nutrition batching is chosen iblet, white granulated sugar.
7, the preparation method of egg food according to claim 6 is characterized in that: described iblet and white granulated sugar are smashed with mixer and are made pastel.
8, the preparation method of egg food according to claim 2 is characterized in that: described aid nutrition batching is chosen the mixture of broken capsicum, beef and flavoring.
9, a kind of egg matter food that makes according to each described preparation method of claim 1～8 is characterized in that: the ratio of the aid nutrition batching that adds in the eggshell body is 10～50%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102205833A CN101438836A (en) | 2008-12-25 | 2008-12-25 | Egg food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102205833A CN101438836A (en) | 2008-12-25 | 2008-12-25 | Egg food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101438836A true CN101438836A (en) | 2009-05-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2008102205833A Pending CN101438836A (en) | 2008-12-25 | 2008-12-25 | Egg food and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669723A (en) * | 2012-05-11 | 2012-09-19 | 王玉兰 | Salted egg with fresh meat |
| CN104351841A (en) * | 2014-12-01 | 2015-02-18 | 孙永锋 | Preparation method of mixed poultry egg |
| CN104366572A (en) * | 2014-12-01 | 2015-02-25 | 孙永锋 | Automated poultry egg processing device |
| CN104397762A (en) * | 2014-12-01 | 2015-03-11 | 孙永锋 | Automated processing method for mixed egg |
| CN104432208A (en) * | 2014-12-01 | 2015-03-25 | 孙永锋 | Automated processing method of poultry eggs |
| CN105995615A (en) * | 2016-04-30 | 2016-10-12 | 宁夏龙涎香清真食品有限公司 | Quail egg food and processing method thereof |
| CN108157842A (en) * | 2018-03-13 | 2018-06-15 | 合浦义家人食品有限公司 | A kind of glutinous rice Sea Duck Eggs and preparation method thereof |
-
2008
- 2008-12-25 CN CNA2008102205833A patent/CN101438836A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669723A (en) * | 2012-05-11 | 2012-09-19 | 王玉兰 | Salted egg with fresh meat |
| CN104351841A (en) * | 2014-12-01 | 2015-02-18 | 孙永锋 | Preparation method of mixed poultry egg |
| CN104366572A (en) * | 2014-12-01 | 2015-02-25 | 孙永锋 | Automated poultry egg processing device |
| CN104397762A (en) * | 2014-12-01 | 2015-03-11 | 孙永锋 | Automated processing method for mixed egg |
| CN104432208A (en) * | 2014-12-01 | 2015-03-25 | 孙永锋 | Automated processing method of poultry eggs |
| CN105995615A (en) * | 2016-04-30 | 2016-10-12 | 宁夏龙涎香清真食品有限公司 | Quail egg food and processing method thereof |
| CN108157842A (en) * | 2018-03-13 | 2018-06-15 | 合浦义家人食品有限公司 | A kind of glutinous rice Sea Duck Eggs and preparation method thereof |
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Open date: 20090527 |