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
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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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