High-protein bean fiber egg roll and preparation method thereof
A bean fiber, high-protein technology, applied in baking, dough processing, baked goods, etc., can solve problems such as non-compliance and restricting the development of egg rolls
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Embodiment 1
[0019] A high-protein bean fiber omelet is characterized in that it comprises the following components in parts by weight: 45 parts by weight of wheat flour, 31 parts of soybean fiber, 23 parts of eggs, 12 parts of white sugar, 9 parts of edible vegetable oil, and 3.5 parts of food additives.
[0020] Further, the food additive is sodium bicarbonate.
[0021] Among the present invention, the soybean fiber that adopts is used as pig feed basically for making the remaining bean curd dregs of bean curd flower. In the invention, the bean curd dregs are dried and used as soybean fiber, and the protein content and cellulose content are relatively high. Using soybean fiber with high nutritional value as raw material to make soybean fiber egg rolls can expand the field of soybean deep processing.
[0022] A preparation method of high-protein bean fiber omelet is characterized in that it comprises the following steps:
[0023] S1. Prepare a clean container, put the eggs in, add white...
Embodiment 2
[0028] A high-protein bean fiber egg roll is characterized in that it comprises the following components in parts by weight: 35 parts of wheat flour, 24 parts of soybean fiber, 18 parts of eggs, 9 parts of white sugar, 6 parts of edible vegetable oil, and 2 parts of food additives.
[0029] Further, the food additive is sodium bicarbonate.
[0030] Among the present invention, the soybean fiber that adopts is used as pig feed basically for making the remaining bean curd dregs of bean curd flower. In the invention, the bean curd dregs are dried and used as soybean fiber, and the protein content and cellulose content are relatively high. Using soybean fiber with high nutritional value as raw material to make soybean fiber egg rolls can expand the field of soybean deep processing.
[0031] A preparation method of high-protein bean fiber omelet is characterized in that it comprises the following steps:
[0032] S1. Prepare a clean container, put the eggs in, add white sugar and ...
Embodiment 3
[0037] A high-protein bean fiber omelet is characterized in that it comprises the following components in parts by weight: 55 parts by weight of wheat flour, 36 parts of soybean fiber, 27 parts of eggs, 15 parts of white sugar, 13 parts of edible vegetable oil, and 5 parts of food additives.
[0038] Further, the food additive is sodium bicarbonate.
[0039] Among the present invention, the soybean fiber that adopts is used as pig feed basically for making the remaining bean curd dregs of bean curd flower. In the invention, the bean curd dregs are dried and used as soybean fiber, and the protein content and cellulose content are relatively high. Using soybean fiber with high nutritional value as raw material to make soybean fiber egg rolls can expand the field of soybean deep processing.
[0040] A preparation method of high-protein bean fiber omelet is characterized in that it comprises the following steps:
[0041] S1. Prepare a clean container, put the eggs in, add white ...
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