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Desiccated coconut laver egg roll and manufacturing method thereof

A technology of egg rolls and shredded coconut, which is applied in baking, dough processing, baked food, etc., can solve the problems of single variety and taste, and achieve the effect of uniform thickness, complete appearance and uniform color

Inactive Publication Date: 2017-11-07
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, meringue rolls of brands such as Master Kong and Boli are already on sale in China. They basically have the flavors of sesame, shallot, and cream, and the variety and taste are relatively simple. and taste needs

Method used

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  • Desiccated coconut laver egg roll and manufacturing method thereof
  • Desiccated coconut laver egg roll and manufacturing method thereof
  • Desiccated coconut laver egg roll and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The formula used for the egg rolls in this example includes by weight percentage: 27.5% special flour, 9% low-fat shredded coconut, 14% solid shortening, 5% butter, 15% eggs, 4% quail eggs, and 19% white sugar , Laver fragments 1.5%, camellia oil 1.1%, extra virgin olive oil 1.5%, lecithin 0.4%, cooked sesame 1%, edible salt 0.5%, drinking water 0.5%.

[0028] The production method of egg roll in the present embodiment is:

[0029] (1) Grinding powdered sugar: crush the white granulated sugar and pass through a 18-mesh sieve, and take the white granulated sugar under the sieve for later use;

[0030] (2) Sesame frying: fry the black sesame after removing impurities and washing in a wok with a stirring device;

[0031] (3) Beating: Put solid shortening and butter into a horizontal mixer, first stir at 20rpm for 2 minutes until the oil is stirred into a paste without obvious agglomeration, then stir and inflate at 70rpm until the slurry becomes a density of 450± 20g / L g...

Embodiment 2

[0035]The formula used for the egg rolls in this example includes, by weight percentage: 26% special flour, 8% low-fat shredded coconut, 16% solid shortening, 5.1% cream, 12% eggs, 7% quail eggs, and 20% white sugar , Laver fragments 1.2%, camellia oil 1.2%, extra virgin olive oil 1.2%, lecithin 0.4%, cooked sesame 0.9%, edible salt 0.5%, drinking water 0.5%.

[0036] The production method of egg rolls in the present embodiment is the same as in Example 1.

Embodiment 3

[0038] The formula used for the egg rolls in this example includes by weight percentage: 25% special flour, 7% low-fat shredded coconut, 18% solid shortening, 4% cream, 14% eggs, 6% quail eggs, and 20.3% white sugar , laver fragments 0.8%, camellia oil 1.5%, extra virgin olive oil 1%, lecithin 0.3%, cooked sesame 1.1%, edible salt 0.5%, drinking water 0.5%.

[0039] The production method of egg rolls in the present embodiment is the same as in Example 1.

[0040] Effect example

[0041] For the egg rolls of Examples 1 to 3, sensory evaluation was carried out by 15 experienced egg roll professionals, and the appearance, structure, local flavor, and mouthfeel (hardness, crispness) indicators of the egg rolls were evaluated. And the weights (based on a full score of 100 points) are as described in Table 1:

[0042] Table 1 Sensory scoring criteria

[0043]

[0044] According to the sensory evaluation standard, the sensory evaluation results of Examples 1-3 are as shown in t...

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Abstract

The invention provides a desiccated coconut laver egg roll, which comprises the following raw materials in percentage by weight: 20 to 30% of flour, 5 to 13% of desiccated coconut, 1 to 2% of laver fragment, 10 to 15% of solid shortening, 5 to 10% of cream, 14 to 20% of egg, 3 to 8% of quail egg, 15 to 23% of white granulated sugar, 0.5 to 2% of camellia seed oil, 0.5 to 2% of olive oil, 0.2 to 0.8% of lecithin, 0.5 to 1.5% of cooked sesame, 0.3 to 0.8% of salt, and 0.2 to 1% of drinking water. The invention also provides a manufacturing method of the desiccated coconut laver egg roll.

Description

technical field [0001] The invention relates to a coconut laver egg roll and a preparation method thereof, belonging to the field of food processing. Background technique [0002] As a traditional high-quality high-end snack food, egg rolls are loved by consumers for their crispness or crispness, sweetness and deliciousness, and high nutritional value. At present, meringue rolls of brands such as Master Kong and Boli are already on sale in China. They basically have the flavors of sesame, shallot, and cream, and the variety and taste are relatively simple. And taste needs. Contents of the invention [0003] The invention provides an egg roll with dried coconut and seaweed, and the various indexes of the product should meet the relevant regulations of the egg roll in GB / T 20980 "Biscuits". [0004] The coconut laver egg roll of the present invention adopts the following formula in terms of weight percentage: 20-30% of flour (preferably special flour), 5-13% of desiccated ...

Claims

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Application Information

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IPC IPC(8): A23L15/10A21D13/40A21D2/36
CPCA21D2/36
Inventor 陈吉江丁庆波王冶杨海莺姚凤宏黄一珍白术群钟鸣苏晓霞杨凯
Owner COFCO GROUP
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