Spring roll flour

Abstract

The invention relates to spring roll flour which is produced by taking wheat starch and low gluten wheat flour as main raw materials. In the raw materials, the wheat starch is extracted by processing the wheat as the material and plays a role in reducing wheat gluten content, which ensures that the produced spring roll flour is more beneficial for process and production. The low gluten wheat flour which is the main raw material is produced by combining, cleaning and grinding the selected raw material of high quality low gluten wheat and is the main material used for making batter in the production of the spring roll. The spring roll flour has obvious improvement in taste and appearance. The spring roll can be simply made by the following steps: the flour is added with water, made into batter, separated, baked to be transparent thin slices in a microwave oven or in an oven, then covered with filling and put in oil to be fried golden, thus the spring roll flour is convenient for eating.

Description

technical field [0001] The invention relates to a special powder, in particular to a spring roll powder. technical background [0002] With the improvement of people's living standards, people pay more and more attention to the nutrition and patterns on the table. As a unique snack, spring rolls have already penetrated into the tables of ordinary people. Its unique taste: crisp on the outside and soft on the inside, is more attractive to people. The supplementary materials of spring roll noodles currently on the market are starches processed from corn, cassava, etc., because the spring roll noodles produced by different raw materials have a great difference in taste. For the above reasons, the spring rolls made do not taste very good when eaten. Contents of the invention [0003] The object of the invention is to provide a kind of high-quality spring roll powder. [0004] In order to achieve the above object, the technical solution of the present invention is to adopt a...

AI Technical Summary

Problems solved by technology

The supplementary materials of spring roll noodles currently on the market are starches processed from corn, cassava, etc., because the spring roll noodles produced by different raw materials have a great difference in taste. For the reason above, the spring rolls made don’t taste very good when eaten.