CN102511787A - Bone marrow health-care egg - Google Patents
Bone marrow health-care egg Download PDFInfo
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- CN102511787A CN102511787A CN2011103806834A CN201110380683A CN102511787A CN 102511787 A CN102511787 A CN 102511787A CN 2011103806834 A CN2011103806834 A CN 2011103806834A CN 201110380683 A CN201110380683 A CN 201110380683A CN 102511787 A CN102511787 A CN 102511787A
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- egg
- yolk
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- bone marrow
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Abstract
The invention relates to an egg product and a processing method thereof, in particular to a delicacy on the table suitable for homes, restaurants and the like or a convenient fast food taken during out-travelling. The manufacturing process of a bone marrow health-care egg preparing method includes: drilling a small hole at the top of an eggshell of a fresh egg through a drill, connecting an injector with an injection needle, directly inserting the injection needle into the yolk central position through the small hole, extracting 1/3-1/5 of yolk in the egg, pulling out the injector from one end of the injection needle, changing into an injector filled with bone marrow mixed slurry, and injecting the bone marrow mixed slurry with the same amount as the extracted yolk into the egg; pulling out the injection needle after finishing the above procedures, and sealing the small hole through edible hole-filling glue. The bone marrow health-care egg is different from a traditional steam-type fresh egg, has low fat content, delicious flavor and oil but not greasy taste, and is soft in egg white and juicy and tasty in bone marrow yolk when being eaten.
Description
Technical field
The present invention relates to a kind of egg products and processing method thereof, a kind of specifically tables such as family, dining room that are suitable for are gone up delicacies or also can be used as the convenient instant article of travelling outdoors.
Background technology
Egg products comprise that with egg, duck's egg, goose egg or other birds, beasts and eggs be the egg products that raw material processing is processed.And well-known, the amino acid content in the eggs is higher, and particularly 8 kinds of contents of essential amino acids can not synthesizing of human body self are ideal, also contain phosphatide, vitamin and mineral matter etc.The most of Phospholipids that belongs to of fat in the egg, half is wherein arranged approximately is lecithin, secondly is the lipid sphyngomyelin of cephalin, true fat and trace.These Phospholipids have significant role to the growth of brain tissue and nerve fiber.These food can keep the nutritional labeling of egg itself, have various abundant tastes again, receive liking of a lot of consumers.
Egg products are raw material with all kinds of fresh-laid eggs, and egg food, egg products through special processes is made into are also named and make egg again.The traditional making food technology plurality of applications of China is in the processing of eggs, and egg products in the market comprise lime-preserved egg, salted egg etc.
The marrow of livestock contains compositions such as a large amount of blood tissues and various inorganic compounds.The Compendium of Material Medica pig marrow of saying also on the books has " mend brain and fill out marrow, control the merit of consumptive disease "." the deficient qi-restoratives ball " of Zhu Danxi initiative is exactly to process with the pig bone, can cure deficient.The ox bone marrow has the strength of warm Xing Yang, and is bigger than pig marrow benefit power.
Along with the raising of social life level, " three height " (high fat of blood, hyperglycaemia, hypertension) crowd's rejuvenation day by day, the trend that number presents dramatic growth.And general bright egg its form by the two large divisions: egg white and yolk.Modern scientific research is found when people excessively take in yolk, is to be difficult to absorb for the digestive system in the body, and is easy to cause " three height " by the free lipid particle of taken in excess.So present increasing people has occurred only liking eating egg white, dislikes eating the phenomenon of yolk.
Comprehensively above-mentioned, if can produce a kind of egg products, it requires to satisfy: the marrow, the yolk content that are rich in livestock in the egg are low, tasty.This egg products will certainly receive consumer's favor.
Summary of the invention
Technical problem to be solved by this invention is: provide the marrow, the yolk content that are rich in livestock in a kind of egg low, tasty, solving existing bright egg, to steam, boil, fry eating method single, and egg includes the too high problem of lipid.
In order to reach above-mentioned purpose; Technical scheme below the present invention has adopted: a kind of marrow health care egg preparation method, its structure mainly comprises: egg white, yolk, eggshell cavity, entry needle, syringe, marrow mixed pulp, filling perforation glue, eggshell, its manufacturing process is: earlier fresh egg is drilled through an aperture through drill at the eggshell top; Syringe is connected upward entry needle; Entry needle through aperture straight cutting yolk center, behind the yolk 1/3 ~ 1/5, is pulled up syringe from entry needle one end in the extraction egg; Change the syringe that the marrow mixed pulp is housed, the marrow mixed pulp of extracting yolk equivalent out is injected in the egg;
After accomplishing above-mentioned operation, extract entry needle, aperture is sealed with edible filling perforation glue;
Described marrow mixed pulp is to be by mixing ratio by weight: livestock marrow 100 ~ 300, ginger juice 5 ~ 15, yellow rice wine 30 ~ 50, refined salt 1 ~ 3 mix made.
Beneficial effect of the present invention: be different from the bright egg of traditional steaming formula, this kind marrow health care egg has low, delicious, the oily but not greasy mouthfeel of fat content; Albumen is soft when reaching edible, how good to eat marrow yolk juice is.
Description of drawings
Fig. 1 is the schematic internal view that marrow health care egg of the present invention is substituted yolk.
Fig. 2 is the sketch map that marrow health care egg of the present invention is made moulding.
1-egg white, 2-yolk, 3-eggshell cavity, 4-entry needle, 5-syringe, 6-marrow mixed pulp, 7-filling perforation glue, 8-eggshell among the figure.
The specific embodiment
Do detailed explanation below in conjunction with accompanying drawing 1-2 specific embodiments of the invention.
Embodiment 1: a kind of marrow health care egg preparation method; Its structure mainly comprises: egg white 1, yolk 2, eggshell cavity 3, entry needle 4, syringe 5, marrow mixed pulp 6, filling perforation glue 7, eggshell 8; Its manufacturing process is: earlier fresh egg is drilled through an aperture through drill at the eggshell top, syringe 5 is connected go up entry needle 4, entry needle 4 is passed through aperture straight cutting yolk 2 centers; After extracting the interior yolk 2 1/3 ~ 1/5 of egg out; Pull up syringe 5 from entry needle 4 one ends, change the syringe 5 that marrow mixed pulp 6 is housed, the marrow mixed pulp of extracting yolk 2 equivalent out 6 is injected in the egg;
After accomplishing above-mentioned operation, extract entry needle 4, aperture is sealed with edible filling perforation glue 7;
Described marrow mixed pulp 6 is to be by mixing ratio by weight: livestock marrow 100g, ginger juice 5 g, yellow rice wine 30 g, refined salt 1 g mix made.
Embodiment 2: the preparation method is with embodiment 1.
Described marrow mixed pulp 6 is to be by mixing ratio by weight: livestock marrow 120 g, ginger juice 8 g, yellow rice wine 30 g, refined salt 1 g mix made.
Embodiment 3: the preparation method is with embodiment 1.
Described marrow mixed pulp 6 is to be by mixing ratio by weight: livestock marrow 150 g, ginger juice 8 g, yellow rice wine 35 g, refined salt 1 g mix made.
Embodiment 4: the preparation method is with embodiment 1.
Described marrow mixed pulp 6 is to be by mixing ratio by weight: livestock marrow 150 g, ginger juice 5 g, yellow rice wine 30 g, refined salt 1 g mix made.
Embodiment 5: the preparation method is with embodiment 1.
Described marrow mixed pulp 6 is to be by mixing ratio by weight: livestock marrow 200 g, ginger juice 5 g, yellow rice wine 40 g, refined salt 2 g mix made.
Embodiment 6: the preparation method is with embodiment 1.
Described marrow mixed pulp 6 is to be by mixing ratio by weight: livestock marrow 220 g, ginger juice 10 g, yellow rice wine 40 g, refined salt 2 g mix made.
Embodiment 7: the preparation method is with embodiment 1.
Described marrow mixed pulp 6 is to be by mixing ratio by weight: livestock marrow 280 g, ginger juice 15 g, yellow rice wine 40 g, refined salt 3 g mix made.
Claims (1)
1. marrow health care egg preparation method; Its structure mainly comprises: egg white (1), yolk (2), eggshell cavity (3), entry needle (4), syringe (5), marrow mixed pulp (6), filling perforation glue (7), eggshell (8); Its manufacturing process is: earlier fresh egg is drilled through an aperture through drill at the eggshell top; With entry needle (4) in syringe (5) connection; Entry needle (4) through aperture straight cutting yolk (2) center, behind the yolk (2) 1/3 ~ 1/5, is pulled up syringe (5) from entry needle (4) one ends in the extraction egg; Change the syringe (5) that marrow mixed pulp (6) are housed, will extract the marrow mixed pulp (6) of yolk (2) equivalent out and inject in the egg;
After accomplishing above-mentioned operation, extract entry needle (4), aperture is sealed with edible filling perforation glue (7);
Described marrow mixed pulp (6) is to be by mixing ratio by weight: livestock marrow 100 ~ 300, ginger juice 5 ~ 15, yellow rice wine 30 ~ 50, refined salt 1 ~ 3 mix made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103806834A CN102511787A (en) | 2011-11-25 | 2011-11-25 | Bone marrow health-care egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103806834A CN102511787A (en) | 2011-11-25 | 2011-11-25 | Bone marrow health-care egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102511787A true CN102511787A (en) | 2012-06-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103806834A Pending CN102511787A (en) | 2011-11-25 | 2011-11-25 | Bone marrow health-care egg |
Country Status (1)
| Country | Link |
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| CN (1) | CN102511787A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172269A (en) * | 2014-07-07 | 2014-12-03 | 兰卫康 | Egg flavoring method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108902A (en) * | 1994-03-25 | 1995-09-27 | 王延滨 | Punched eggs with various tastes and nutrients |
| CN1168778A (en) * | 1995-12-28 | 1997-12-31 | 黄浩军 | Method for processing umbroken eggs |
| CN1209299A (en) * | 1997-08-27 | 1999-03-03 | 顾洪奇 | Process for making delicious eggs |
| CN101129202A (en) * | 2007-09-21 | 2008-02-27 | 史新人 | Method for quickly producing flavour egg product |
| CN101406299A (en) * | 2008-11-13 | 2009-04-15 | 姚庆和 | Process for preparing colorful multi-flavor egg |
-
2011
- 2011-11-25 CN CN2011103806834A patent/CN102511787A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108902A (en) * | 1994-03-25 | 1995-09-27 | 王延滨 | Punched eggs with various tastes and nutrients |
| CN1168778A (en) * | 1995-12-28 | 1997-12-31 | 黄浩军 | Method for processing umbroken eggs |
| CN1209299A (en) * | 1997-08-27 | 1999-03-03 | 顾洪奇 | Process for making delicious eggs |
| CN101129202A (en) * | 2007-09-21 | 2008-02-27 | 史新人 | Method for quickly producing flavour egg product |
| CN101406299A (en) * | 2008-11-13 | 2009-04-15 | 姚庆和 | Process for preparing colorful multi-flavor egg |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172269A (en) * | 2014-07-07 | 2014-12-03 | 兰卫康 | Egg flavoring method |
| CN104172269B (en) * | 2014-07-07 | 2016-08-17 | 兰卫康 | A kind of for enhancing flavor method of eggs |
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| PB01 | Publication | ||
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| 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 |
Application publication date: 20120627 |