CN101473973A - Egg steaming method - Google Patents
Egg steaming method Download PDFInfo
- Publication number
- CN101473973A CN101473973A CNA2008102437987A CN200810243798A CN101473973A CN 101473973 A CN101473973 A CN 101473973A CN A2008102437987 A CNA2008102437987 A CN A2008102437987A CN 200810243798 A CN200810243798 A CN 200810243798A CN 101473973 A CN101473973 A CN 101473973A
- Authority
- CN
- China
- Prior art keywords
- egg
- steaming
- raw
- liquid filling
- fluid inserts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Meat, Egg Or Seafood Products (AREA)
Abstract
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.
Description
Technical field
The present invention relates to the egg deep process.
Background technology
Application number is to disclose a kind of lime egg-steaming powder in 03118242.9 the specification.This lime egg-steaming powder, its constituent is: food-grade calcium oxide, salt, tasty agents etc., by certain percentage by weight proportioning, mix, package encapsulation is made finished product.The lime egg-steaming powder that uses the present invention to make, simple to operate, convenient; The egg color and luster that steams is yellowish, and mouthfeel is smooth, delicious flavour; And can replenish required calcareous people every day.Use this lime egg-steaming powder nutritional labeling few, and such steaming egg is not easy to carry.
Summary of the invention
The invention discloses a kind of egg steaming method, purpose is to provide the preparation method of the nutritious portable steaming egg of a kind of delicious flavour.The technical solution used in the present invention is that the fluid inserts injection made enters and carries out boiling in the raw egg.
A kind of egg steaming method disclosed by the invention comprises the following steps: that (1) makes the fluid inserts; (2) injection of fluid inserts enters in the raw egg; (3) boiling is through injecting the raw egg of fluid inserts.
A kind of egg steaming method disclosed by the invention is realized by following approach.(1) makes the fluid inserts.The raw material of fluid inserts can be selected meat, vegetables, condiments for use.Meat, vegetables, condiments add water and stir, and are rolled into muddy, as the fluid inserts.Be rich in multiple nutritional components in this fluid inserts.(2) injection of fluid inserts enters in the raw egg.Suck the fluid inserts with syringe, on the shell of raw egg, prick the hole, the fluid inserts that sucks is slowly injected wherein with the needle point of syringe.Owing to exist an air chamber between the eggshell of raw egg and the egg film, be chosen in the injection of air chamber one end during injection, avoid the fluid inserts excessive like this.(3) boiling is through injecting the raw egg of fluid inserts.Exist an injection orifice on the eggshell of the raw egg of process injection fluid inserts, before boiling, can seal with the viscous food raw material.Can select for use Jia Shui to rub ripe dough or rice grain seals.Situation at open-ended is lowered to a pot boiling, and injection orifice prevents that the fluid inserts is excessive from the injection orifice of raw egg up.Add water boiling in pot then.Through boiling, this steaming egg is solid-state, and delicious flavour is nutritious to be easy to carry.
The technical solution used in the present invention production cost is low, nutritious being easy to carry of this steaming egg delicious flavour.
The specific embodiment
A kind of egg steaming method can be realized by following example.Select for use pork, green vegetables, Semen sesami nigrum, salt, sauce, monosodium glutamate to mix, grind, the puddling shape has been made the fluid inserts again.Suck the fluid inserts prepare with syringe, on the eggshell at the air chamber position of raw egg, prick the hole, the fluid inserts that sucks is slowly injected wherein.Seal with rice grain before boiling, injection orifice prevents that the fluid inserts is excessive from the injection orifice of raw egg up.After add water boiling in pot.Through boiling, this steaming egg is solid-state, and delicious flavour is nutritious to be easy to carry.
Claims (1)
1. an egg steaming method is characterized in that comprising the following steps: that (1) makes the fluid inserts; (2) injection of fluid inserts enters in the raw egg; (3) boiling is through injecting the raw egg of fluid inserts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102437987A CN101473973A (en) | 2008-11-25 | 2008-11-25 | Egg steaming method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102437987A CN101473973A (en) | 2008-11-25 | 2008-11-25 | Egg steaming method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101473973A true CN101473973A (en) | 2009-07-08 |
Family
ID=40834837
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008102437987A Pending CN101473973A (en) | 2008-11-25 | 2008-11-25 | Egg steaming method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101473973A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669725A (en) * | 2012-05-30 | 2012-09-19 | 广东真美食品集团有限公司 | Setting method for thermal coagulation egg products |
| CN103355692A (en) * | 2013-06-20 | 2013-10-23 | 江南大学 | Method for making characteristic baked egg |
-
2008
- 2008-11-25 CN CNA2008102437987A patent/CN101473973A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669725A (en) * | 2012-05-30 | 2012-09-19 | 广东真美食品集团有限公司 | Setting method for thermal coagulation egg products |
| CN102669725B (en) * | 2012-05-30 | 2013-06-05 | 广东真美食品集团有限公司 | Setting method for thermal coagulation egg products |
| CN103355692A (en) * | 2013-06-20 | 2013-10-23 | 江南大学 | Method for making characteristic baked egg |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090708 |