Sour and spicy pumpkin spring roll and preparation method thereof

Abstract

The invention discloses a sour and spicy pumpkin spring roll, which is prepared from the following raw materials by weight: 30-40 parts of wheat flour, 6-8 parts of a nutrition additive, 5-6 parts of pumpkin, 3-4 parts of mung bean powder, 1-2 parts of wall broken ganoderma lucidum spore powder, 2-3 parts of brewer's grain, 1-2 parts of soybean hull, 2-5 parts of mint leaves, 1-2 parts of color pepper, 5-8 parts of white vinegar, 2-3 parts of Tricholoma matsutake, 4-10 parts of Ampelopsis grossedentata, 0.5-1 part of Commelina hengalensis L., 1-2 parts of balsam pear seed, 1-2 parts of root of balsam pear seed and 0.5-1 part of honeysuckle rattan. The stuffing of the sour and spicy pumpkin spring roll provided by the invention is added with color pepper, soybean hull and Tricholoma matsutake to enrich taste of sour and spicy pumpkin spring roll and nutritional value; and the spring roll also contains a variety of health care ingredients, such as Commelina hengalensis L., balsam pear and honeysuckle rattan, so as to endow the spring roll with effects of nourishing qi, invigorating yang, warming kidney yang, clearing heat and detoxifying.

Description

technical field [0001] The invention relates to a health-care hot and sour pumpkin spring roll, in particular to a hot and sour pumpkin spring roll and a preparation method thereof. Background technique [0002] Quick-frozen spring rolls have a long shelf life, light weight, and are easy to carry, and have been loved by people for many years; but the existing spring rolls have the defects of single raw material, single process, single taste, and single health care function. Therefore, increasing the nutritional value and health value of spring rolls is becoming the theme. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a hot and sour pumpkin spring roll and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A hot and sour pumpkin spring roll made from the following raw materials in parts by weight: [0006] Wheat flour 30-40, nutritional ad...

AI Technical Summary

Problems solved by technology

[0002] Quick-frozen spring rolls have a long shelf life, light weight, and are easy to carry, and have been loved by people for many years; but the existing spring rolls have the defects of single raw material, single process, single taste, and single health care function. Market and consumer demand, so increasing the nutritional value and health value of spring rolls is becoming the theme