A preparation method of honeycomb egg roll suitable for middle-aged and elderly people with balanced nutrition

A technology for middle-aged and elderly people and nutritious bees, which is applied in the field of egg rolls, can solve the problems of poor targeting of egg roll consumers, unbalanced vitamin composition, difficulty in making honeycomb structures, etc. Honeycomb structure and taste, balanced effect of composition

Active Publication Date: 2017-04-26
GUANGZHOU FOOD SERVICE ENTERPRISE GROUP TAOTAOJU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing egg rolls in the market use eggs, white granulated sugar, flour, oil, etc. as the main raw materials. Minerals such as P and Fe, but insufficient Ca, which is not balanced nutrition for middle-aged and elderly people with high demand for Ca;
[0005] In addition, the existing egg rolls have the disadvantages of being difficult to form a honeycomb structure, unremarkable appearance and fragile; moreover, the existing egg rolls are mainly made of butter, flour and eggs, and the texture is too soft

Method used

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  • A preparation method of honeycomb egg roll suitable for middle-aged and elderly people with balanced nutrition
  • A preparation method of honeycomb egg roll suitable for middle-aged and elderly people with balanced nutrition
  • A preparation method of honeycomb egg roll suitable for middle-aged and elderly people with balanced nutrition

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Experimental program
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Effect test

Embodiment 1

[0028] Embodiment 1 (comparative example)

[0029] A preparation method of honeycomb egg rolls, comprising the steps of:

[0030] (1) Mixing: Weigh 600g of white sugar, dissolve it with a small amount of hot water, add 500g of margarine and 350g of palm oil in turn, stir at high speed to make it a milky white paste, then add 1000g of egg liquid, beat at high speed until uniform, then add Low-gluten flour (Meimai brand) 600g, mix at low speed to make it into a fine paste, let it stand for 10 minutes;

[0031] (2) Omelette: Take 25g of omelet paste and put it on the omelet machine, control the bottom fire of the inner egg roll to 185°C, the top fire to 170°C, the bottom fire of the outer layer omelet to 172°C, the top fire to 156°C, and the frying time 8s, pressed flat, directly rolled into shape by hand after frying;

[0032] (3) Bake and dry: place the formed egg rolls in a baking tray in an orderly manner, put them in a rotary oven at 90°C for 25 minutes, and measure their ...

Embodiment 2

[0035] A preparation method (4.3% of wheat germ, 5.8% of almond kernels) suitable for middle-aged and elderly people's balanced nutrition honeycomb egg roll, comprising the following steps:

[0036] (1) Raw material processing: put wheat germ and white almond grains in an electric oven at 160°C for 18 minutes to dry, measure the moisture content to 4.8%, and use a roller machine to crush the almonds into fine particles with a particle size of 0.5-2mm;

[0037] (2) Mixing: Weigh 600g of white sugar, dissolve it with a small amount of hot water, add 550g of margarine and 350g of palm oil in turn, stir at high speed to make a milky white paste, then add 1000g of egg liquid, beat at high speed until uniform, then add Stir 150g of wheat germ and 200g of almonds at a medium speed, and finally add 600g of low-gluten flour (Meimei brand), mix at a low speed to make a fine paste, and let it stand for 10 minutes;

[0038] (3) Omelette: Take 25g of omelet paste and put it on the omelet m...

Embodiment 3

[0042] A kind of preparation method (wheat germ 2.9%, almond grain 7.1%) suitable for middle-aged and elderly people's balanced nutrition honeycomb omelet, comprising the following steps:

[0043] (1) Raw material processing: Put wheat germ and white almond grains in an electric oven at 160°C for 18 minutes to dry, measure their moisture content to 4.8%, and use a roller machine to crush the almonds into fine particles with a particle size of 0.5-2mm;

[0044](2) Mixing: Weigh 600g of white sugar, dissolve it with a small amount of hot water, add 550g of margarine and 350g of palm oil in turn, stir at high speed to make a milky white paste, then add 1000g of egg liquid, beat at high speed until uniform, then add Stir 100g of wheat germ and 250g of almonds at a medium speed, and finally add 650g of low-gluten flour, mix at a low speed to make a fine paste, and let it stand for 10 minutes;

[0045] (3) Omelette: Take 25g of omelet paste and put it on the omelet machine, control ...

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Abstract

The invention provides a preparation method of nutrition-balanced honeycomb egg rolls suitable for middle-aged and elderly people. The preparation method mainly comprises steps as follows: 1) raw material processing: baking and drying wheat germs and peeled white almonds, and crushing the peeled white almonds into fine particles; 2) pulp blending: evenly mixing white sugar, margarine, palm oil and egg white, and sequentially adding the almond particles, the wheat germs and cake flour to obtain egg roll pulp; 3) egg roll frying: rolling a proper quantity of the egg roll pulp to form rolls; 4) baking and drying: baking the formed egg rolls; 5) cooling and packaging: after the egg rolls are fully cooled and formed, performing vacuum packaging on the egg rolls. The prepared nutrition-balanced honeycomb egg rolls suitable for the middle-aged and elderly people are rich in content of animal and plant protein, vitamins, dietary fibers as well as minerals such as Ca, Fe, Zn and the like, adopt honeycomb-like structures, taste crisp, are not easy to break, golden yellow in color, balanced in nutrition and strong in aroma, and have the broad market prospect and promotional values.

Description

technical field [0001] The invention relates to an egg roll, in particular to a honeycomb egg roll suitable for middle-aged and elderly people with balanced nutrition and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] As a traditional snack food, egg rolls are favored by consumers, especially office workers and middle-aged and elderly people, because they are crispy, delicious and nutritious. In recent years, with the change of people's food culture, concepts such as "natural health care" and "balanced nutrition" have gradually penetrated into people's daily diet, and the requirements for the taste, grade and nutritional balance of snack foods such as egg rolls have gradually increased. Although the variety of egg rolls on the market is becoming more and more abundant, and various businesses are constantly seeking new breakthroughs in packaging, raw materials, tastes, etc., the consumer groups of the products ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/80A21D2/36A21D2/38A21D2/34
Inventor 林武扬吴晖刘卫红徐伟张雪清孙崇臻林锡元邵慧瑜
Owner GUANGZHOU FOOD SERVICE ENTERPRISE GROUP TAOTAOJU FOOD CO LTD
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