CN109198416A - 一种西红柿鸡蛋饼及其制作方法 - Google Patents
一种西红柿鸡蛋饼及其制作方法 Download PDFInfo
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- CN109198416A CN109198416A CN201811078911.0A CN201811078911A CN109198416A CN 109198416 A CN109198416 A CN 109198416A CN 201811078911 A CN201811078911 A CN 201811078911A CN 109198416 A CN109198416 A CN 109198416A
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 32
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- 240000003768 Solanum lycopersicum Species 0.000 title abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
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- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 241000227653 Lycopersicon Species 0.000 claims abstract 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 4
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- 102000004169 proteins and genes Human genes 0.000 abstract description 3
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- 235000016709 nutrition Nutrition 0.000 abstract description 2
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- 235000013601 eggs Nutrition 0.000 description 42
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 230000007423 decrease Effects 0.000 description 2
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种西红柿鸡蛋饼及其制作方法，所述西红柿鸡蛋饼由下列重量份数的原料制成：西红柿50‑100份、鸡蛋100‑150份、小麦粉30‑60份、食盐2‑5份、水适量；制作方法如下：(1)原料准备；(2)西红柿汁制备；(3)蛋液制备；(4)鸡蛋饼制作。本发明的西红柿鸡蛋饼，以西红柿、鸡蛋为主要成分，味道鲜美，口感极佳，富含蛋白质及各种人体所需的营养，且制备方法简单，成本低廉。
Description
技术领域
本发明涉及一种西红柿鸡蛋饼及其制作方法，属于食品加工技术领域。
背景技术
西红柿中含有丰富的胡萝卜素以及维生素，其中维生素C和维生素B的成分最多，对于维生素缺乏的人们非常有好处，并且多吃西红柿对于皮肤美白也起到一定的效果，西红柿有极强的抗氧化作用，对于一直癌细胞的产生也有一定的效果，并且西红柿炒鸡蛋酸酸甜甜的非常的有口感，可以促进食欲。
鸡蛋是健脑保健的佳品，当然也是进补的佳品，对于身体虚弱、抵抗力下降、记忆力下降的人们来讲是一种非常好的食物，鸡蛋中含有丰富的矿物质以及软磷脂和丰富的蛋白质，鸡蛋中的蛋白质是最容易被人体所吸收的。
发明内容
本发明的目的是提供一种西红柿鸡蛋饼及其制作方法。
本发明所述的一种西红柿鸡蛋饼，由下列重量份数的原料制成：西红柿50-100份、鸡蛋100-150份、小麦粉30-60份、食盐2-5份、水适量。
本发明所述的一种西红柿鸡蛋饼的制作方法包括如下步骤：
(1)原料准备：选取优质的西红柿，洗净后去皮，备用；
(2)西红柿汁制备：去皮西红柿切块放入榨汁机，加入适量水，榨得西红柿汁备用；
(3)蛋液制备：将鸡蛋打入容器中，加入西红柿汁、小麦粉、食盐，搅拌均匀得蛋液；
(4)鸡蛋饼制作：步骤(3)制得的蛋液放入烙锅开始加热，加热温度为80-95℃，待蛋液的外围凝固后，翻转加热蛋饼100-150s，烙至蛋液变为固体蛋饼即可。
本发明的有益效果是：本发明的西红柿鸡蛋饼，以西红柿、鸡蛋为主要成分，味道鲜美，口感极佳，富含蛋白质及各种人体所需的营养，且制备方法简单，成本低廉。
具体实施方式
实施例一：
一种西红柿鸡蛋饼，由下列重量份数的原料制成：西红柿50份、鸡蛋100份、小麦粉30份、食盐2份、水适量。
具体制作方法包括如下步骤：
(1)原料准备：选取优质的西红柿，洗净后去皮，备用；
(2)西红柿汁制备：去皮西红柿切块放入榨汁机，加入适量水，榨得西红柿汁备用；
(3)蛋液制备：将鸡蛋打入容器中，加入西红柿汁、小麦粉、食盐，搅拌均匀得蛋液；
(4)鸡蛋饼制作：步骤(3)制得的蛋液放入烙锅开始加热，加热温度为80℃，待蛋液的外围凝固后，翻转加热蛋饼100s，烙至蛋液变为固体蛋饼即可。
实施例二：
一种西红柿鸡蛋饼，由下列重量份数的原料制成：西红柿100份、鸡蛋150份、小麦粉60份、食盐5份、水适量。
具体制作方法包括如下步骤：
(1)原料准备：选取优质的西红柿，洗净后去皮，备用；
(2)西红柿汁制备：去皮西红柿切块放入榨汁机，加入适量水，榨得西红柿汁备用；
(3)蛋液制备：将鸡蛋打入容器中，加入西红柿汁、小麦粉、食盐，搅拌均匀得蛋液；
(4)鸡蛋饼制作：步骤(3)制得的蛋液放入烙锅开始加热，加热温度为95℃，待蛋液的外围凝固后，翻转加热蛋饼150s，烙至蛋液变为固体蛋饼即可。
Claims (2)
1.一种西红柿鸡蛋饼，包括皮料和馅料，其特征在于，所述春卷皮由下列重量份数的原料制成：西红柿50-100份、鸡蛋100-150份、小麦粉30-60份、食盐2-5份、水适量。
2.一种西红柿鸡蛋饼的制作方法，其特征在于，包括以下步骤：
(1)原料准备：选取优质的西红柿，洗净后去皮，备用；
(2)西红柿汁制备：去皮西红柿切块放入榨汁机，加入适量水，榨得西红柿汁备用；
(3)蛋液制备：将鸡蛋打入容器中，加入西红柿汁、小麦粉、食盐，搅拌均匀得蛋液；
(4)鸡蛋饼制作：步骤(3)制得的蛋液放入烙锅开始加热，加热温度为80-95℃，待蛋液的外围凝固后，翻转加热蛋饼100-150s，烙至蛋液变为固体蛋饼即可。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972465A (zh) * | 2012-12-04 | 2013-03-20 | 王爽 | 一种苦瓜鸡蛋饼的制作方法 |
| CN108125148A (zh) * | 2017-11-06 | 2018-06-08 | 邹兰英 | 一种番茄鸡丁鸡蛋饼的制作方法 |
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- 2018-09-10 CN CN201811078911.0A patent/CN109198416A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972465A (zh) * | 2012-12-04 | 2013-03-20 | 王爽 | 一种苦瓜鸡蛋饼的制作方法 |
| CN108125148A (zh) * | 2017-11-06 | 2018-06-08 | 邹兰英 | 一种番茄鸡丁鸡蛋饼的制作方法 |
Non-Patent Citations (1)
| Title |
|---|
| 最初的最美: ""西红柿小饼"", 《美食天下》 * |
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