CN106235066A - A kind of processing method of new edible egg - Google Patents
A kind of processing method of new edible egg Download PDFInfo
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- CN106235066A CN106235066A CN201610618655.4A CN201610618655A CN106235066A CN 106235066 A CN106235066 A CN 106235066A CN 201610618655 A CN201610618655 A CN 201610618655A CN 106235066 A CN106235066 A CN 106235066A
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- egg
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- cooking machine
- heating cooking
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Abstract
The processing method that the invention discloses a kind of new edible egg, white sugar, egg and boiled water are put in self-heating cooking machine at a high speed and be prepared from, its advantage is as follows: macromole forms micromolecule polypeptide through high speed clipping, it is more conducive to human consumption absorb, obtain more preferable aromatic local flavor, time saving and energy saving, it is breakfast good merchantable brand, it is suitable for allegro city life, it is possible to be used for making packaged food.
Description
Technical field
The processing method that the present invention relates to a kind of food, the processing method referring in particular to a kind of new edible egg.
Background technology
Egg is a kind of daily life food, has abundant nutritional labeling, and every hectogram egg contains 12.8 grams of protein, main
Ovalbumin to be and ovoglobulin, wherein contain 8 kinds of aminoacid of needed by human, and the nearest with the composition of human body protein
Seemingly, human body may be up to 98% to the absorbance of egg protein.Every fatty 11～15 grams of hectogram egg, is concentrated mainly on egg yolk
In, the most digested, containing abundant lecithin, steroid, lecithin and calcium, phosphorus, ferrum, dimension life in egg yolk
Element A, vitamin D and vitamin B group.These compositions are of great advantage to promoting neural function, and therefore, egg is again preferable
Brain-care foods.
Conventional edible method has: steams, boils, fried, if the overlong time of eggs boiled, the vitamin E in egg, fat
Fat, cholesterol are oxidized, and the time boiled is the longest, and-3 race's unsaturated fatty acid degree of oxidations valuable in egg are the highest.If continued
Continuing and boil, the not only further oxidational losses of the nutritional labeling in egg, egg yolk surface also can produce healthy disadvantageous black film.Fried chicken
The utilization rate of egg only has about 80% because after fried numerous protein be converted into can not the nitroso-group chemical combination of digested absorption
Thing, the nutrient in egg yolk can not all be digested and assimilated.The harm of human body is mainly by fried egg: one is to intake of 3,4 benzene
And the degeneration carcinogen such as pyrene and the oils and fats containing a large amount of lipid peroxidations, the protein that is charred, therefore the most edible fried egg can induce perhaps
Many cancers；Two is to easily lead to oils and fats picked-up excess, because ingesting a fried egg, the minimum oils and fats taking in 8 grams, unfavorable
Realization in 25 grams of oils and fats controlled quentity controlled variables every day；Three easily make operator suck a certain amount of oil smoke carcinogen when being fried egg, with
Time be also a bad thing to Kitchen hygiene, living environment.Therefore conventional method mostly cannot realize the good absorption of human body,
Cause substantial amounts of nutrition waste.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of human nutrition that improves and absorbs, time saving and energy saving new edible egg
Processing method.
The present invention solves above-mentioned technical problem and the technical scheme is that
The processing method of a kind of new edible egg, it is characterised in that this processing method is as follows:
(1), taking one piece of egg, white sugar 1-50g, boiled water 50-500g is standby；
(2), by above-mentioned raw materials being placed in self-heating cooking machine processing, 10 seconds-10 minutes time, self-heating cooking machine turns
Speed is 60-30000 rev/min, i.e. get Ben Xin eats egg.
Process time most preferably 1 minute in self-heating cooking machine, self-heating cooking machine rotating speed most preferably 9000 revs/min, open
Water most preferably 200g.
The technological progress that the present invention uses technique scheme to obtain is:
The present invention changes the processing method of the edible egg of tradition, has overturned the thinking model of solidification in daily life, has created
The processing method of a kind of new egg food, achieves good technique effect, is a kind of to eat relative to traditional innovation
Method, puts into white sugar, egg and boiled water in self-heating cooking machine at a high speed, can produce following benefit: 1, macromole is through at a high speed
Clipping forms micromolecule polypeptide, by the blade that high-speed rotation is sharp, makes cell membrane crack, and protein melts, through hot water interior-heat
Form polypeptide, more conducively human consumption after solution to absorb.2, more preferable aromatic local flavor is obtained, the oils and fats in egg and white sugar (high-carbon
Alcohol), depress at Gao Re and high clipping, transesterification reaction occurs, generate new fat, i.e. new local flavor.3, egg is eaten not by the method
Only obtain more preferable nutrition and local flavor, also saving labour and time, it is breakfast good merchantable brand, is suitable for allegro city life.Also can be used to do
Become packaged food.
Detailed description of the invention
Embodiment 1
The processing method of a kind of new edible egg, it is characterised in that the method is as follows:
(1), taking one piece of egg, white sugar 1g, boiled water 50g is standby；
(2), by above-mentioned raw materials being placed in self-heating cooking machine processing, 10 seconds time, self-heating cooking machine rotating speed is 60
Rev/min, boiled water 50g, i.e. get Ben Xin eat egg.Instant food or large-scale food processing can be become equal with fill as required
Can.
Embodiment 2
The processing method of a kind of new edible egg, it is characterised in that the method is as follows:
(1), taking one piece of egg, white sugar 50g, boiled water 500g is standby；
(2), by above-mentioned raw materials being placed in self-heating cooking machine processing, 10 minutes time, self-heating cooking machine rotating speed is
30000 revs/min, boiled water 500g, i.e. get Ben Xin eat egg.Instant food or large-scale food can be become to add with fill as required
Work.
Embodiment 3
The processing method of a kind of new edible egg, it is characterised in that the method is as follows:
(1), taking one piece of egg, white sugar 25g, boiled water 300g is standby；
(2), by above-mentioned raw materials being placed in self-heating cooking machine processing, 1 minute time, self-heating cooking machine rotating speed is
9000 revs/min, boiled water 200g, i.e. get Ben Xin eat egg.Instant food or large-scale food can be become to add with fill as required
Work.
Claims (2)
1. the processing method of the most edible egg, it is characterised in that this processing method is as follows:
(1), taking one piece of egg, white sugar 1-50g, boiled water 50-500g is standby；
(2), by above-mentioned raw materials being placed in self-heating cooking machine processing, 10 seconds-10 minutes time, self-heating cooking machine rotating speed is
60-30000 rev/min, i.e. get Ben Xin eats egg.
The processing method of a kind of new edible egg the most according to claim 1, it is characterised in that: self-heating cooking machine is processed
1 minute time optimal, self-heating cooking machine rotating speed most preferably 9000 revs/min, boiled water most preferably 200g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618655.4A CN106235066A (en) | 2016-08-01 | 2016-08-01 | A kind of processing method of new edible egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618655.4A CN106235066A (en) | 2016-08-01 | 2016-08-01 | A kind of processing method of new edible egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235066A true CN106235066A (en) | 2016-12-21 |
Family
ID=57606959
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610618655.4A Pending CN106235066A (en) | 2016-08-01 | 2016-08-01 | A kind of processing method of new edible egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106235066A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485358A (en) * | 2008-01-14 | 2009-07-22 | 张瑞发 | Egg yoghourt beverage and method for processing the same |
| CN103271123A (en) * | 2013-06-07 | 2013-09-04 | 王艳梅 | Formula for biscuits of hairy antler series and processing technology |
-
2016
- 2016-08-01 CN CN201610618655.4A patent/CN106235066A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485358A (en) * | 2008-01-14 | 2009-07-22 | 张瑞发 | Egg yoghourt beverage and method for processing the same |
| CN103271123A (en) * | 2013-06-07 | 2013-09-04 | 王艳梅 | Formula for biscuits of hairy antler series and processing technology |
Non-Patent Citations (2)
| Title |
|---|
| 刘义: "鸡蛋治病17法 ", 《专业户》 * |
| 李贵兵: "冲蛋两例 ", 《四川烹饪》 * |
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