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Making process of high-nutrition egg rolls

A production process and high-nutrition technology, which is applied in the field of production technology of high-nutrition egg rolls, can solve the problems of insufficient edible nutrition of egg rolls, single taste of egg rolls, etc., and achieve the effect of increasing nutrition

Pending Publication Date: 2020-03-06
重庆渝海食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The problem existing in the process of processing egg rolls is: the existing egg rolls only use edible salt as seasoning to cause the taste of the egg rolls to be single, which cannot meet the requirements of people who like sweets, and the egg rolls are simply heated with eggs and flour Baking, resulting in insufficient nutrition for the egg rolls

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The production steps are:

[0026] S1: Add 20g of honey to the cleaned empty bowl, add 60g of warm water to the bowl with honey and stir until the honey is completely dissolved in the water;

[0027] S2: Remove the shell of an egg and put it into an empty bowl, add 80g of flour into the bowl with the egg, add 35g of honey water that has been stirred into the bowl with the egg and stir evenly;

[0028] S3: Remove the shell of an egg and put it into an empty bowl, stir evenly and set aside;

[0029] S4: chop the walnut kernels, cashew nut kernels and pine nut kernels separately and store them separately for later use;

[0030] S5: Add rapeseed oil into the pan, heat the pan on a gas stove, and spread the edible oil on the pan evenly on the surface of the pan;

[0031] S6: Put the raw materials stirred in step S2 into a pan and spread them evenly, and take 20 g each of the chopped walnut kernels, cashew nut kernels and pine nut kernels in step S4 and evenly sprinkle them...

Embodiment 2

[0035] The production steps are:

[0036] S1: Add 10g of honey to the cleaned empty bowl, add 60g of warm water to the bowl with honey and stir until the honey is completely dissolved in the water;

[0037] S2: Remove the shell of an egg and put it into an empty bowl, add 10g of edible salt, add 80g of flour into the bowl with the egg, add 15g of honey water and 20g of water into the bowl with the egg and stir evenly;

[0038] S3: Remove the shell of an egg and put it into an empty bowl, stir evenly and set aside;

[0039] S4: chop the walnut kernels, cashew nut kernels and pine nut kernels separately and store them separately for later use;

[0040] S5: Add rapeseed oil into the pan, heat the pan on a gas stove, and spread the edible oil on the pan evenly on the surface of the pan;

[0041] S6: Put the raw materials stirred in step S2 into a pan and spread them evenly, and take 20 g each of the chopped walnut kernels, cashew nut kernels and pine nut kernels in step S4 and e...

Embodiment 3

[0045] The production steps are:

[0046] S1: Remove the shell of an egg and put it into an empty bowl, add 10g of edible salt, add 80g of flour into the bowl with the egg, add 35g of water into the bowl with the egg and stir well;

[0047] S2: Remove the shell of an egg and put it into an empty bowl, stir evenly and set aside;

[0048] S3: chop the walnut kernels, cashew nut kernels and pine nut kernels separately and store them separately for later use;

[0049] S4: Add rapeseed oil into the pan, heat the pan on a gas stove, and spread the edible oil on the pan evenly on the surface of the pan;

[0050] S5: Put the raw materials stirred in step S2 into a pan and spread them evenly, and take 20 g each of the chopped walnut kernels, cashew nut kernels and pine nut kernels in step S4 and evenly sprinkle them on the spread raw materials;

[0051] S6: turn the raw materials in the pan, spray water mist on the surface of the pan, control the temperature of the pan at 70-85°C, an...

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Abstract

The invention provides a making process of high-nutrition egg rolls, which relates to the technical field of egg roll making, the high-nutrition egg rolls comprise the following raw materials: eggs, flour, honey, water, edible salt, black sesame seeds, chopped green onions, edible oil, walnut kernels, cashew kernels and pine nuts, and the edible oil is rapeseed oil. In the present invention, honeywater is used for replacing water for stirring between eggs and flour, so that the viscosity of the egg roll is improved, the hardness of the egg roll is reduced, so that the egg roll is suitable formore people; the overall taste of the egg roll is adjusted by adjusting the ratio of the honey water to the edible salt; the problem that the egg roll is single in taste is solved, walnut kernel, cashew kernel and pine nut powder scattered on the surface of the egg roll are used for improving the single taste of the egg roll and increasing the nutrition of the egg roll, and black sesame and chopped green onion are used for further improving the single taste of the egg roll and increasing the nutrition of the egg roll.

Description

technical field [0001] The invention relates to the technical field of making egg rolls, in particular to a process for making high-nutrition egg rolls. Background technique [0002] Egg rolls are traditional high-quality and high-end foods. They are loved by consumers for their crispy or crispy, sweet and delicious taste. Eggs, flour and sugar are usually mixed and stirred together, and the stirred mixture is baked with oil. production. [0003] The problem existing in the process of processing egg rolls is: the existing egg rolls only use edible salt as seasoning to cause the taste of the egg rolls to be single, which cannot meet the requirements of people who like sweets, and the egg rolls are simply heated with eggs and flour Bake, cause the edible nutrition of egg roll not enough. Contents of the invention [0004] The object of the present invention is to provide a high-nutrition egg roll manufacturing process to solve the above technical problems. [0005] In ord...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D13/06A21D2/34A21D2/364
Inventor 黄晓英
Owner 重庆渝海食品有限公司
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