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Spring roll and production method thereof

A technology for spring rolls and spring roll skins, which is applied to baked food, baked, fried food, etc., can solve the problems of soft or not crispy skin and easy softening of spring roll skin.

Pending Publication Date: 2020-04-17
龙海市东照食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to produce spring rolls in China, but there is a common phenomenon that the skin is soft and not crisp, that is, the spring rolls should be fried and eaten immediately, and then eaten after 3-4 hours, the spring roll skin will tend to soften, and there will be no crispy and crispy texture. Taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: The room temperature is 20°C, and the relative humidity is 60%.

[0017] A kind of spring roll, its raw material is calculated by weight: all-purpose flour 12kg, corn flour 4kg, soybean oil 150g, egg yolk 400g, baking soda 7g, salt 200g, normal temperature water 17kg, additionally prepare cornflour, soybean oil, cooked stuffing Material, fried soybean oil amount.

[0018] The steps to prepare spring rolls are as follows:

[0019] (1) Grinding: Pour 150g of soybean oil and 1kg of water into the colloid mill to grind evenly, pour 200g of salt into the remaining water to dissolve and set aside;

[0020] (2) Beating: Pour 500g of all-purpose flour, 500g of corn flour, egg yolk, baking soda and the mixture obtained in step (1) into the dough mixer and mix for 3 minutes, then add the salt water obtained in step (1) and the remaining gluten Flour and 3.5 kg corn flour continue to stir for 10-15 minutes, until the surface of the batter is fine and smooth, and when ...

Embodiment 2

[0028] Example 2: room temperature 30°C, relative humidity 70%.

[0029] A kind of spring roll, its raw material is calculated by weight: 13kg of all-purpose flour, 4.5 kg of corn flour, 160g of soybean oil, 450g of egg yolk, 8g of baking soda, 210g of salt, 18 kg of normal temperature water, corn flour, soybean oil, cooked stuffing Material, fried soybean oil amount.

[0030] The steps to prepare spring rolls are as follows:

[0031] (1) Grinding: Pour 160g of soybean oil and 1kg of water into the colloid mill and grind evenly, pour 210g of salt into the remaining water to dissolve and set aside;

[0032] (2) Beating: Pour 500g of all-purpose flour, 500g of corn flour, egg yolk, baking soda and the mixture obtained in step (1) into the dough mixer and mix for 3 minutes, then add the salt water obtained in step (1) and the remaining gluten Flour and 4 kg corn flour continue to stir for 10-15 minutes, until the surface of the batter is fine and smooth, and when picked up, thi...

Embodiment 3

[0040] Example 3: room temperature 10°C, relative humidity 40%.

[0041] A kind of spring roll, its raw material is calculated by weight: 11kg of all-purpose flour, 3.5 kg of corn flour, 140g of soybean oil, 350g of egg yolk, 6g of baking soda, 190g of salt, 16 kg of normal temperature water, additionally prepare corn flour, soybean oil, cooked stuffing Material, fried soybean oil amount.

[0042] The steps to prepare spring rolls are as follows:

[0043] (1) Grinding: Pour 140g of soybean oil and 1kg of water into the colloid mill to grind evenly, and pour 190g of salt into the remaining water to dissolve and set aside;

[0044] (2) Beating: Pour 500 g of all-purpose flour, 500 g of corn flour, egg yolk, baking soda and the mixture obtained in step (1) into the dough mixer and mix for 3 minutes, then add the salt water obtained in step (1) and Continue to stir the remaining all-purpose flour and 3 kg corn flour for 10-15 minutes, until the surface of the batter is fine and ...

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Abstract

The invention relates to a spring roll and a production method thereof. The spring roll is produced from, by weight, 110-130 parts of plain flour, 35-45 parts of corn flour, 1.4-1.6 parts of soybean oil, 3.5-4.5 parts of egg yolk, 0.06-0.08 part of baking soda, 1.9-2.1 parts of salt and 160-180 parts of normal-temperature water through grinding, pulping, wrapper making, oil brushing, stuffing wrapping, powder mixing, low-temperature deep-frying and high-temperature deep-frying treatment. The produced spring roll can keep crispy taste for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spring roll and a preparation method thereof. Background technique [0002] Spring rolls are a famous folk snack in our country. It originated in the Northern Song Dynasty and has been well-known at home and abroad. In the past, spring rolls were mostly eaten at home, or made by hand on a small scale, but now they can be produced in a factory on a large scale and sold at home and abroad. There are many ways to produce spring rolls in China, but there is a common phenomenon that the skin is soft and not crisp, that is, the spring rolls should be fried and eaten immediately, and then eaten after 3-4 hours, the spring roll skin will tend to soften, and there will be no crispy and crispy texture. Taste. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a spring roll and a preparation method thereof, which can main...

Claims

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Application Information

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IPC IPC(8): A21D13/60A21D13/31A21D13/22
CPCA21D13/60A21D13/31A21D13/22
Inventor 蔡勘糟
Owner 龙海市东照食品有限公司
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