CN103430985A - Egg batter cake - Google Patents
Egg batter cake Download PDFInfo
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- CN103430985A CN103430985A CN2013102972573A CN201310297257A CN103430985A CN 103430985 A CN103430985 A CN 103430985A CN 2013102972573 A CN2013102972573 A CN 2013102972573A CN 201310297257 A CN201310297257 A CN 201310297257A CN 103430985 A CN103430985 A CN 103430985A
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Abstract
The invention relates to an egg batter cake, which consists of the following ingredients in percentage by weight: 30 percent of flour, 20 percent of eggs, 2 percent of monosodium glutamate, 2 percent of shelled melon seeds, 1 percent of walnut kernels and 0.5 percent of Sichuan pepper powder. A preparation method comprises the steps of sterilizing the raw materials, crushing the shelled melon seeds and the walnut kernels, adding water into the flour, agitating the flour to obtain batter, adding a little of the monosodium glutamate, the eggs, the Sichuan pepper powder, the shelled melon seeds and the walnut kernels, evenly agitating the mixture, heating an electric baking pan, putting a little of oil, pouring the batter into the electric baking pan, spreading the batter into a thin cake and baking the thin cake till the thin cake is cooked. The egg batter cake contains various vitamins, has a healthcare effect on human bodies and can be eaten after a package is opened and the cake is heated or not heated.
Description
Technical field
The present invention relates to a kind of egg batter cake, belong to food technology field.
Background technology
Egg is one of best source of nutrition of the mankind, contains a large amount of vitamin and mineral matter in egg and the protein of high biological value is arranged.For the people, protein quality the best of egg, be only second to breast milk.A heat that egg is contained, the heat that is equivalent to half apple or half cup milk, but it also has 8% phosphorus, 4% zinc, 4% iron, 12. 6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% Cobastab, 5% vitamin B2. 4% vitamin B6.These nutrition are all that human body is requisite, and they play an important role, as repaired tissue, forming the metabolic processes of new tissue, consumed energy and participation complexity etc.At present, the flour fried in beef fat with sugar and sesame goods of supplying on market mostly are fries the traditional product of mixing, rushing food, and taste is single, and the nutrition dullness can't ensure stable aseptic nontoxic and multivitamin content, edible also inconvenient.
In order to overcome above-mentioned deficiency, increase the health-care effect of multivitamin to human body, the objective of the invention is: a kind of nutritious complete egg batter cake of multivitamin content, color and preparation method thereof that has is provided.
Summary of the invention
A kind of egg batter cake of the present invention, made by following component: (consumption is weight portion)
Flour 30%, egg 20%, monosodium glutamate 2%, shelled melon seed 2%, walnut kernel 1%, zanthoxylum powder 0.5%.
A kind of egg batter cake of the present invention, its preparation method is:
(1) above-mentioned each material is carried out disinfection, sterilizing,
(2) shelled melon seed, walnut kernel are smashed to pieces,
(3) stir into batter by adding water in flour, add a little monosodium glutamate, egg, zanthoxylum powder, shelled melon seed, walnut kernel to mix thoroughly,
(4) electric baking pan is burnt to heat, put a little oil and pour batter into, spread out into pancake, poker ripe getting final product.
A kind of egg batter cake of the present invention, its advantage is: have multivitamin content, human body is had to health-care effect, color is complete.
The specific embodiment
Take raw material by following proportioning;
Flour 30%, egg 20%, monosodium glutamate 2%, shelled melon seed 2%, walnut kernel 1%, zanthoxylum powder 0.5%.
By following technological process, produced:
(1) above-mentioned each material is carried out disinfection, sterilizing,
(2) shelled melon seed, walnut kernel are smashed to pieces,
(3) stir into batter by adding water in flour, add a little monosodium glutamate, egg, zanthoxylum powder, shelled melon seed, walnut kernel to mix thoroughly,
(4) electric baking pan is burnt to heat, put a little oil and pour batter into, spread out into pancake, poker ripe getting final product.
Claims (2)
1. an egg batter cake, it is characterized in that: its formula is made by the following weight proportioning: flour 30%, egg 20%, monosodium glutamate 2%, shelled melon seed 2%, walnut kernel 1%, zanthoxylum powder 0.5%.
2. a kind of egg batter cake according to claim 1 is characterized in that: by following technological process, produced:
(1) above-mentioned each material is carried out disinfection, sterilizing,
(2) shelled melon seed, walnut kernel are smashed to pieces,
(3) stir into batter by adding water in flour, add a little monosodium glutamate, egg, zanthoxylum powder, shelled melon seed, walnut kernel to mix thoroughly,
(4) electric baking pan is burnt to heat, put a little oil and pour batter into, spread out into pancake, poker ripe getting final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102972573A CN103430985A (en) | 2013-07-16 | 2013-07-16 | Egg batter cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102972573A CN103430985A (en) | 2013-07-16 | 2013-07-16 | Egg batter cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103430985A true CN103430985A (en) | 2013-12-11 |
Family
ID=49684785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102972573A Pending CN103430985A (en) | 2013-07-16 | 2013-07-16 | Egg batter cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103430985A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798320A (en) * | 2014-02-28 | 2014-05-21 | 周向辉 | Making method for fragrant-flowered garlic egg cake |
-
2013
- 2013-07-16 CN CN2013102972573A patent/CN103430985A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798320A (en) * | 2014-02-28 | 2014-05-21 | 周向辉 | Making method for fragrant-flowered garlic egg cake |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131211 |