Frozen spring roll and technology thereof

Abstract

The invention relates to a frozen spring roll and a technology thereof. The frozen spring roll comprises a filling and a coating, wherein the filling can be in shape of sweetened bean paste, Q balls, filaments, meat paste or mashed vegetables; white sugar is adopted and serves as a sweetening agent in the spices of the filling; the coating consists of at least two wrappers; glycerin monostearate serving as an emulsion stabilizer is added to the inner wrapper; vegetable juice for coloring and sodium stearoyl lactylate for resisting cracking are added to the outer wrapper; and a name corresponding to the filling is burnt in the outer wrapper. According to the frozen spring roll having such structure and produced by such technology, the filling is soft, the two wrappers are crisp outside and soft inside, so that the frozen spring roll tastes good and has relatively high aesthetic effect and is relatively worthy to popularize and apply.

Description

technical field [0001] The invention relates to the field of food, in particular to a frozen spring roll and a process thereof. Background technique [0002] Spring rolls have long been recognized for their delicious taste and texture due to the combination of the crispness of the freshly fried skin and the softness of the fillings. However, in view of people's ever-increasing requirements for food taste and mouthfeel, traditional spring rolls still have defects such as single filling variety and mouthfeel, single dough mouthfeel, poor stability, difficult control of homemade fried oil content, and difficult control of crispness. Contents of the invention [0003] In order to overcome the deficiencies of the above technologies, the present invention provides a frozen spring roll with good taste, strong dough stability and good aesthetic effect and its process. [0004] The present invention is achieved through the following technical solutions: [0005] A frozen spring r...

AI Technical Summary

Problems solved by technology

However, in view of people's ever-increasing requirements for food taste and texture, traditional spring rolls still have defects such as single filling variety and taste, single skin texture, poor stability, difficult control of homemade fried oil content, and difficult control of crispness.