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Preparation method of spring rolls stuffed with black garlic and beef

A beef-stuffed, black garlic technique applied to spring rolls. It can solve the problems of lack of nutrition and poor taste, and achieve the effect of increasing the amount of dissolution, enhancing the number of gels, and improving the structure of meat.

Inactive Publication Date: 2016-03-02
赵见敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although existing spring rolls are varied, there are still some problems, such as some spring rolls taste better, but no nutrition; some spring rolls are nutritious, but taste is very poor; The spring rolls with dietary efficacy have become a subject of research by those skilled in the art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: A kind of black garlic beef stuffed spring roll, comprises skin and stuffing, and described stuffing comprises the raw material of following weight portion: 32 parts of oily beef granules, 10 parts of water, 7 parts of black garlic, 0.7 part of cooking wine, 2.5 parts of soy sauce , 0.7 parts of oyster sauce, 0.2 parts of monosodium glutamate, 2 parts of sugar, 0.75 parts of crushed black pepper, 0.35 parts of carrageenan powder, 1 part of starch, 5 parts of water, 2 parts of garlic, 12 parts of butter, and 9 parts of onion.

[0032] The method for making the black garlic beef stuffed spring roll described in embodiment one comprises the steps:

[0033] The first step: making black garlic: raw garlic is graded and cleaned, the surface water is removed, and placed in an airtight acid-resistant fermentation container, and then placed in a relative humidity of 55%-90% and an ambient temperature of 60°C-95°C Lower fermentation for 20–30 days, ending when the m...

Embodiment 2

[0044] 31.4 parts of oily beef cubes, 9.26 parts of water, 6.3 parts of black garlic, 0.62 parts of cooking wine, 1.24 parts of soy sauce, 0.62 parts of oyster sauce, 8.7 parts of diced carrots, 3.7 parts of diced mushrooms, 6.2 parts of corn kernels, 6.2 parts of green beans, and 7.7 parts of onions , 0.12 parts of monosodium glutamate, 1 part of sugar, 0.62 parts of crushed black pepper, 0.25 parts of carrageenan, 0.87 parts of starch, 3.1 parts of water, 1.7 parts of garlic, and 10.4 parts of butter, among which corn kernels and green beans can be frozen to meet seasonal changes needs.

[0045] The method for making the spring roll described in embodiment two, under the situation that other steps are identical with the method for making the spring roll described in embodiment one, add carrot diced, shiitake mushroom while putting into beef grain, black garlic grain in the third step Ding, corn kernels, green beans; the following ingredients are added in weight parts to the fl...

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PUM

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Abstract

The invention relates to a black garlic minced beef spring roll and a preparation method thereof. The black garlic minced beef spring roll is formed by performing cooking burdening on fermented black garlic tablets and food materials such as oil beef granules, carrot, mushroom, niblets and green soya beans to make spring roll stuffing with unique sour and sweet taste and excellent health care effect, making wrappers by using wheat flour, salt and the like, and wrapping by taking a certain amount of the stuffing. The preparation method comprises black garlic making, oil beef making, stuffing making, wrapper making, forming and quick-freezing. After being fried, the black garlic minced beef spring roll is crisp in mouth feel, is sour, sweet and tasty in the stuffing, nutrient-rich, novel in taste and excellent in health care effect; the product contains the fermented black garlic tablets, is sour and sweet in taste and nutrient-rich.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a spring roll. Background technique [0002] Spring rolls, also known as spring pancakes, pancakes. It is a traditional food for Han folk festivals. It is popular in all parts of China, especially in Jiangnan and other places. In addition to being eaten at home, folks are often used to entertain guests. It has a long history and evolved from ancient spring pancakes. Although existing spring rolls are varied, there are still some problems, such as some spring rolls taste better, but no nutrition; some spring rolls are nutritious, but taste is very poor; The spring rolls of dietotherapy effect become the research subject of those skilled in the art. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the invention provides a kind of black garlic beef stuffed spring roll and its preparation method. [0004] In order to achieve the above...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 景君石建明曹艳梅刘斌张艳
Owner 赵见敏
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