Preparation method of nutrition-balanced honeycomb egg rolls suitable for middle-aged and elderly people

A technology for middle-aged and elderly people and nutritious bees, applied in the field of egg rolls, can solve the problems of poor targeting of egg roll consumers, difficulty in making honeycomb structure, unbalanced vitamin composition, etc. Balance, improve honeycomb structure and mouthfeel effect

Active Publication Date: 2014-12-03
GUANGZHOU FOOD SERVICE ENTERPRISE GROUP TAOTAOJU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing egg rolls in the market use eggs, white granulated sugar, flour, oil, etc. as the main raw materials. Minerals such as P and Fe, but insufficient Ca, which is not balanced nutrition for middle-aged and elderly people with high demand for Ca;
[0005] In addition, the existing egg rolls have the disadvantages of being difficult to form a honeycomb structure, unremarkable appearance and fragile; moreover, the existing egg rolls are mainly made of butter, flour and eggs, and the texture is too soft

Method used

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  • Preparation method of nutrition-balanced honeycomb egg rolls suitable for middle-aged and elderly people
  • Preparation method of nutrition-balanced honeycomb egg rolls suitable for middle-aged and elderly people
  • Preparation method of nutrition-balanced honeycomb egg rolls suitable for middle-aged and elderly people

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Example 1 (comparative example)

[0029] A method for preparing honeycomb egg rolls includes the following steps:

[0030] (1) Mixing: Weigh 600g of white sugar, dissolve it with a small amount of hot water, add 500g of margarine, 350g of palm oil, stir at high speed to make it into a milky white paste, then add 1000g of egg liquid, beat at high speed until uniform Low-gluten flour (Meimei brand) 600g, mix well at low speed to make it into a delicate gel paste, let it stand for 10 minutes;

[0031] (2) Omelet: Take 25g of omelet slurry and put it on the omelet machine, control the bottom fire of the inner omelet at 185℃, the surface fire at 170℃, the outer omelet at 172℃, the surface fire at 156℃, and the cooking time 8s, press the thin flat, and directly roll it by hand after frying;

[0032] (3) Baking and drying: Place the formed egg rolls in a baking tray in an orderly manner, and place them in a rotating oven at 90°C for 25 minutes. The moisture content is measured to be ...

Embodiment 2

[0035] A preparation method suitable for middle-aged and elderly people with balanced nutrition honeycomb egg rolls (4.3% wheat germ, 5.8% almond kernels), including the following steps:

[0036] (1) Raw material processing: Put wheat germ and white almond kernels in an electric oven at 160℃ to dry for 18 minutes, measure the moisture content of 4.8%, and crush the almonds into fine particles with a particle size of 0.5-2mm with a roller;

[0037] (2) Mixing: Weigh 600g of white sugar, dissolve it with a small amount of hot water, add 550g of margarine and 350g of palm oil in sequence, stir at high speed to make it into a milky white paste, then add 1000g of egg liquid, beat at high speed until uniform 150g wheat germ, 200g almond kernels, stir at medium speed, finally add 600g low-gluten flour (Meimei brand), mix well at low speed, make it into a fine gel paste, let it stand for 10min;

[0038] (3) Omelet: Take 25g of egg roll slurry and place it on the omelet machine, control the b...

Embodiment 3

[0042] A preparation method suitable for middle-aged and elderly people with balanced nutrition honeycomb egg rolls (2.9% wheat germ, 7.1% almond kernels), including the following steps:

[0043] (1) Raw material processing: Put wheat germ and white almond kernels in an electric oven at 160℃ to dry for 18 minutes, and measure the moisture content of 4.8%. Use a roller to crush the almonds into fine particles with a particle size of 0.5-2mm;

[0044] (2) Mixing: Weigh 600g of white sugar, dissolve it with a small amount of hot water, add 550g of margarine and 350g of palm oil in sequence, stir at high speed to make it into a milky white paste, then add 1000g of egg liquid, beat at high speed until uniform Mix 100g of wheat germ and 250g of almond kernels at medium speed. Finally, add 650g of low-gluten flour, mix well at low speed to make it into a fine gel paste, and let it stand for 10 minutes;

[0045] (3) Omelet: Take 25g of egg roll slurry and put it on the omelet machine, contro...

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Abstract

The invention provides a preparation method of nutrition-balanced honeycomb egg rolls suitable for middle-aged and elderly people. The preparation method mainly comprises steps as follows: 1) raw material processing: baking and drying wheat germs and peeled white almonds, and crushing the peeled white almonds into fine particles; 2) pulp blending: evenly mixing white sugar, margarine, palm oil and egg white, and sequentially adding the almond particles, the wheat germs and cake flour to obtain egg roll pulp; 3) egg roll frying: rolling a proper quantity of the egg roll pulp to form rolls; 4) baking and drying: baking the formed egg rolls; 5) cooling and packaging: after the egg rolls are fully cooled and formed, performing vacuum packaging on the egg rolls. The prepared nutrition-balanced honeycomb egg rolls suitable for the middle-aged and elderly people are rich in content of animal and plant protein, vitamins, dietary fibers as well as minerals such as Ca, Fe, Zn and the like, adopt honeycomb-like structures, taste crisp, are not easy to break, golden yellow in color, balanced in nutrition and strong in aroma, and have the broad market prospect and promotional values.

Description

Technical field [0001] The invention relates to an egg roll, in particular to a honeycomb egg roll suitable for middle-aged and elderly people with balanced nutrition and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] As a traditional snack food, egg rolls are favored by consumers because of their crispy, delicious and rich nutrition, especially among office workers and middle-aged and elderly people. In recent years, with the changes in people's dietary culture, concepts such as "natural health care" and "balanced nutrition" have gradually penetrated into people's daily diet, and requirements for the taste and nutritional balance of snack foods such as egg rolls have gradually increased. Although the varieties of egg rolls on the market are becoming more and more abundant, businesses are constantly seeking new breakthroughs in packaging, raw materials, flavors, etc., but the consumer groups of the products are poo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 林武扬吴晖刘卫红徐伟张雪清孙崇臻林锡元邵慧瑜
Owner GUANGZHOU FOOD SERVICE ENTERPRISE GROUP TAOTAOJU FOOD CO LTD
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