CN103637240A - Manufacturing method of steamed egg custard - Google Patents
Manufacturing method of steamed egg custard Download PDFInfo
- Publication number
- CN103637240A CN103637240A CN201310650940.0A CN201310650940A CN103637240A CN 103637240 A CN103637240 A CN 103637240A CN 201310650940 A CN201310650940 A CN 201310650940A CN 103637240 A CN103637240 A CN 103637240A
- Authority
- CN
- China
- Prior art keywords
- egg
- diced
- manufacturing
- custard
- egg liquid
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a manufacturing method of a steamed egg custard, belonging to the technical field of food. The method comprises the following steps: 1. dispersing eggs, and pouring into warm water; 2. putting shredded meat, shrimps, diced carrots, diced shiitake and diced celery into the egg liquid, and stirring uniformly; 3. putting flavorings into the egg liquid; and 4. steaming the egg liquid on a pot with soft fire for 5 minutes. The steamed egg custard has the advantages of no preservative and no additive, and is nutritional and safe.
Description
technical field:
The invention belongs to food technology field, particularly a kind of preparation method of egg custard.
background technology:
At present, egg custard nutrition is single, and taste is single.
summary of the invention:
The present invention is directed to the deficiencies in the prior art, a kind of preparation method of egg custard is provided.
Comprise the steps:
Step 1, egg is broken up, poured into warm water;
Step 2, shredded meat, shrimp, diced carrot, mushroom fourth, celery fourth are put into egg liquid, stir;
Step 3, flavoring is put into egg liquid;
Step 4, the little fire of upper pot steam 5 minutes.
Advantage of the present invention: preservative free, without adding, nutrient safe.
the specific embodiment:
The present invention is directed to the deficiencies in the prior art, a kind of preparation method of egg custard is provided.
Comprise the steps:
Step 1, egg is broken up, poured into warm water;
Step 2, shredded meat, shrimp, diced carrot, mushroom fourth, celery fourth are put into egg liquid, stir;
Step 3, flavoring is put into egg liquid;
Step 4, the little fire of upper pot steam 5 minutes.
Claims (1)
1. a preparation method for egg custard, is characterized in that: comprise the steps:
Step 1, egg is broken up, poured into warm water;
Step 2, shredded meat, shrimp, diced carrot, mushroom fourth, celery fourth are put into egg liquid, stir;
Step 3, flavoring is put into egg liquid;
Step 4, the little fire of upper pot steam 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310650940.0A CN103637240A (en) | 2013-12-08 | 2013-12-08 | Manufacturing method of steamed egg custard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310650940.0A CN103637240A (en) | 2013-12-08 | 2013-12-08 | Manufacturing method of steamed egg custard |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637240A true CN103637240A (en) | 2014-03-19 |
Family
ID=50242647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310650940.0A Pending CN103637240A (en) | 2013-12-08 | 2013-12-08 | Manufacturing method of steamed egg custard |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637240A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621612A (en) * | 2015-02-26 | 2015-05-20 | 王剑峰 | Formula of beer-flavor egg custard, and preparation method of beer-flavor egg custard |
| CN105433288A (en) * | 2015-12-11 | 2016-03-30 | 四川兴食尚科技有限公司 | Salt steamed egg with contents and preparation method thereof |
| CN107625071A (en) * | 2017-09-25 | 2018-01-26 | 贵州涵龙生物科技有限公司 | A kind of dendrobium candidum egg custard |
-
2013
- 2013-12-08 CN CN201310650940.0A patent/CN103637240A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621612A (en) * | 2015-02-26 | 2015-05-20 | 王剑峰 | Formula of beer-flavor egg custard, and preparation method of beer-flavor egg custard |
| CN105433288A (en) * | 2015-12-11 | 2016-03-30 | 四川兴食尚科技有限公司 | Salt steamed egg with contents and preparation method thereof |
| CN107625071A (en) * | 2017-09-25 | 2018-01-26 | 贵州涵龙生物科技有限公司 | A kind of dendrobium candidum egg custard |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |