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Spring roll ingredients, heat cooking spring roll, and manufacturing method therefor

A technology for stuffing and spring rolls, applied in application, food science, fried food, etc., can solve the problems of reducing quality and stickiness of spring rolls, and achieve the effect of maintaining deliciousness

Pending Publication Date: 2021-11-09
NICHIREI FOODSKK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, simply lowering the moisture value will cause the problem of reducing the unique stickiness of spring rolls, which will greatly reduce the quality

Method used

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  • Spring roll ingredients, heat cooking spring roll, and manufacturing method therefor
  • Spring roll ingredients, heat cooking spring roll, and manufacturing method therefor
  • Spring roll ingredients, heat cooking spring roll, and manufacturing method therefor

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0077] The method for preparing spring rolls for cooking according to the present invention includes a step of forming a filling, that is, a step of covering at least a part of the surface of the first filling, preferably the entire surface, with the second filling. The first filling can be frozen. The method for preparing spring rolls for cooking according to the present invention may include, after the filling forming step, the step of wrapping the obtained filling in a spring roll wrapper.

[0078] The step of forming the filling in the production method of the present invention is not particularly limited as long as it includes the step of covering at least part of the surface of the first filling with the second filling.

[0079]In the method for preparing spring rolls for heating and cooking of the present invention, the process of wrapping the stuffing in the spring roll leather is the usual molding method, as long as the whole stuffing is covered and wrapped, there is ...

Embodiment

[0087] Hereinafter, although an Example and a comparative example demonstrate this invention more concretely, the technical scope of this invention is not limited to these illustrations. It should be noted that, unless otherwise specified, all percentages and ratios used in the present invention are mass ratios.

[0088] Method of Determination of Moisture Value

[0089] The measurement of the moisture value was performed using a moisture analyzer (SMART6 (trademark), manufactured by CEM Japan Co., Ltd.).

[0090] Preparation Example 1: The preparation of the first filling

[0091] Prepare as follows: Stir fry 100 grams of pork, 500 grams of boiled bamboo shoots (cut into pieces), 100 grams of leeks (cut into 2 to 3 cm sections), 300 grams of bean sprouts with 3 tablespoons of oil, and then add 2 hours of Spoon of granulated sugar, 1 / 3 tsp of salt, 1 tbsp of soy sauce, 2 tbsp of wine, a little pepper for seasoning, make it viscous by modifying the starch, and use it as the...

Embodiment 1

[0100] Embodiment 1 (an example using dough as the second filling)

[0101] 1) As Dough 1, a dough obtained by kneading 50 parts by mass of low-gluten flour and 20 parts by mass of water with a Kenmix Mixer (Kenmix Aiko Premium, manufactured by Aikosha Seisakusho) was used.

[0102] 2) 15 g of the second filling (dough) prepared above was pressed to 0.4 mm by a noodle machine (Imperial Pasta Machine, manufactured by Imperial).

[0103] 3) Place the first filling (dough) obtained from Preparation Example 1 on the second filling (dough) pressed in 2), cover it completely so that there is no overlap as much as possible, and cut off the excess with scissors.

[0104] 4) Fry the stuffing obtained in 3) in soybean oil at 175° C. for 3 minutes. As a result, the moisture value of dough 1 was 33.4% by mass.

[0105] 5) In the same way as usual spring rolls, place the stuffing obtained in 4) on the skin to form a spring roll. At least a portion of the skin is 7 layers.

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PUM

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Abstract

The present invention provides a novel heat cooking spring roll that maintains the crispiness of a spring roll wrapper of the spring roll after being cooked in an oil. In more detail, as ingredients of the spring roll, the ingredients that contain a first filling and a second filling, in which at least a section of a surface of the first filling is covered with the second filling, and in which the moisture value of the second filling is lower than the moisture value of the first filling, are employed.

Description

[0001] Associate application [0002] This patent application claims the priority of Japanese Patent Application No. 2019-67831 filed on March 29, 2019, and the entire disclosure content of the related prior patent application is generally cited as a part of this specification. technical field [0003] The invention relates to a novel filling material for spring rolls, spring rolls for heating and cooking and a preparation method thereof. Background technique [0004] Usually, for the mouthfeel of spring rolls, it is hoped that the crispy mouthfeel of the spring roll skin and the sticky mouthfeel of the stuffing wrapped by the skin can be tasted at the same time, and usually the spring rolls just after frying can obtain such a mouthfeel. [0005] However, if the deep-fried spring rolls are stored in a freezer and eaten after a period of time after deep-frying, moisture such as fillings will be transferred to the spring roll skin, which will reduce the crispness of the spring...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L35/00
CPCA23L35/00A23P20/25A23L7/11A21D13/60
Inventor 宫岛美保末政芙实子
Owner NICHIREI FOODSKK
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