Seaweed-flavor seafood spring roll and method for making same

A technology of spring rolls and seaweed, applied in baking, dough processing, baked food, etc., can solve the problems of not being recognized, not being able to improve the nutritional value of spring rolls, and not being able to provide spring roll flavor choices, etc., to achieve good taste and rich nutrition.

Inactive Publication Date: 2015-06-24
朱春梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, people mainly choose bean paste stuffing as the main raw material for stuffing. Although it can meet the eating needs of some people, it cannot improve the nutritional value of spring rolls and cannot be recognized by more people.
In addition, there are no spring rolls processed with seafood elements as the main raw material in the market, so we cannot provide more choices of spring roll flavors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: seaweed-flavored seafood spring rolls, including leather and stuffing, said leather is made by weight of the following raw materials, 40 parts of flour, 7 parts of vegetable oil, 5 parts of salt, 14 parts of water, 5 parts of seaweed; The stuffing is made of the following raw materials by weight: 20 parts of conch meat, 30 parts of pork belly, 40 parts of bean paste, 60 parts of glutinous rice flour, 20 parts of eggs, 9 parts of water, 10 parts of vegetable oil and 15 parts of sugar. To make leather, mix flour, vegetable oil, salt, water, and seaweed in proportion, stir evenly, and make batter; brush a layer of oil in the pot, heat the pot, then scoop out a spoonful of batter and pour it into the pot to make Make the dough; make the stuffing, cut the conch meat into pieces, cut the pork belly into pieces, stir-fry the conch meat, pork belly, and bean paste in a pot, then mix with glutinous rice flour, eggs, water, vegetable oil, sugar Mix according to the ...

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PUM

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Abstract

The invention discloses a seaweed-flavor seafood spring roll which comprises a wrapper and fillings. The wrapper comprises, by weight, 40-50 parts of wheat flour, 7-10 parts of vegetable oil, 5-7 parts of salt, 14-16 parts of water and 5-10 parts of seaweed; the fillings comprise, by weight, 20-30 parts of conch meat, 30-40 parts of streaky pork, 40-50 parts of broad bean paste, 60-65 parts of glutinous rice flour, 20-25 parts of eggs, 9-14 parts of water, 8-10 parts of vegetable oil and 10-15 parts of sugar. The seaweed-flavor seafood spring roll and the method have the advantages of abundant nutrition, simplicity in making, good mouth feel, novel taste and the like.

Description

technical field [0001] The invention relates to a pasta, in particular to a fried pasta with stuffing. Background technique [0002] As we all know, spring rolls are one of the favorite foods in people's life. Known, spring roll is mainly made up of skin material and filling two parts. At present, people mainly choose bean paste stuffing as the main raw material of the stuffing. Although it can meet the eating needs of some people, it cannot improve the nutritional value of spring rolls and cannot be recognized by more people. In addition, there are no spring rolls processed with seafood elements as the main raw material in the market, so we cannot provide more choices of spring roll flavors. Contents of the invention [0003] The object of the invention is to provide a seaweed-flavored seafood spring roll with rich nutrition, simple preparation, substantial taste and novel taste and a preparation method thereof. [0004] To achieve the above object, the present inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 朱春梅
Owner 朱春梅
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