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Laver-jelly egg roll

A technology of egg rolls and seaweed, applied in the fields of application, food preparation, food science, etc., can solve the problems of monotonous nutritional value, single taste of egg rolls, unsuitable for long-term consumption, etc., and achieve the effect of balanced nutrition, crispy and sweet 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

However, most of the current egg rolls have the problems of single taste and monotonous nutritional value, cannot provide a variety of flavors, and are not suitable for long-term consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: seaweed jelly egg roll, described egg roll is made of the following raw materials by weight, 50 parts of eggs, 30 parts of sugar, 15 parts of flour, 5 parts of seaweed, 1 part of spring onion, 0.5 part of minced ginger, 4 parts of agar, 3 parts apple juice, 2 parts peach juice, 5 parts shortening, 4 parts honey. Select raw materials according to weight ratio; grind seaweed into powder; put eggs and sugar into a mixer and beat for 30 minutes, then add flour, seaweed, green onion, ginger powder, shortening, honey, and continue beating for 60 minutes to make noodles The batter is sent to the egg roll forming machine to make egg rolls; the agar is heated and melted, then apple juice and peach juice are added, condensed and stuffed into the cavity of the egg roll to make the egg roll.

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PUM

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Abstract

Laver-jelly egg roll is disclosed. The egg roll is prepared from the following raw materials, by weight, 50-60 parts of egg, 30-40 parts of sugar, 15-20 parts of flour, 5-6 parts of laver, 1-1.5 parts of scallion, 0.5-1 part of bruised ginger, 4-6 parts of agar, 2-3 parts of apple juice, 2-3 parts of peach juice, 3-5 parts of shortening and 4-6 parts of honey. The egg roll provided by the invention has advantages of rich nutrition, simple preparation, sweet and fragrant mouthfeel and the like.

Description

technical field [0001] The invention relates to a food, especially an egg roll food. Background technique [0002] At present, egg rolls are loved by people because of their crisp, sweet and delicious taste. However, most of the current egg rolls have the problems of single taste and monotonous nutritional value, cannot provide multiple flavors, and are not suitable for long-term consumption. For this reason, we provide a kind of novel egg roll with seaweed on the outside and jelly inside to solve the above problems. Contents of the invention [0003] The object of the invention is to provide a seaweed jelly egg roll with rich nutrition, simple preparation, sweet taste and bright color. [0004] To achieve the above object, the present invention adopts the following technical solutions: [0005] The seaweed jelly egg roll according to the present invention is made of the following raw materials by weight: 50-60 eggs, 30-40 sugar, 15-20 flour, 5-6 seaweed, 1-1.5 green...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/322A23L15/10
Inventor 朱春梅
Owner 朱春梅
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