High-protein bean fiber egg roll and preparation method thereof

A bean fiber, high-protein technology, applied in baking, dough processing, baked goods, etc., can solve problems such as non-compliance and restricting the development of egg rolls

Inactive Publication Date: 2020-05-19
博罗县浮仙罗浮山特产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the egg rolls of the prior art, the protein content is disclosed. Generally, the protein accounts for less than 15%, and the fat content is high, which does not meet the modern diet's demand for high-protein, low-fat healthy food, and limits the further development of egg rolls.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A high-protein bean fiber omelet is characterized in that it comprises the following components in parts by weight: 45 parts by weight of wheat flour, 31 parts of soybean fiber, 23 parts of eggs, 12 parts of white sugar, 9 parts of edible vegetable oil, and 3.5 parts of food additives.

[0020] Further, the food additive is sodium bicarbonate.

[0021] Among the present invention, the soybean fiber that adopts is used as pig feed basically for making the remaining bean curd dregs of bean curd flower. In the invention, the bean curd dregs are dried and used as soybean fiber, and the protein content and cellulose content are relatively high. Using soybean fiber with high nutritional value as raw material to make soybean fiber egg rolls can expand the field of soybean deep processing.

[0022] A preparation method of high-protein bean fiber omelet is characterized in that it comprises the following steps:

[0023] S1. Prepare a clean container, put the eggs in, add white...

Embodiment 2

[0028] A high-protein bean fiber egg roll is characterized in that it comprises the following components in parts by weight: 35 parts of wheat flour, 24 parts of soybean fiber, 18 parts of eggs, 9 parts of white sugar, 6 parts of edible vegetable oil, and 2 parts of food additives.

[0029] Further, the food additive is sodium bicarbonate.

[0030] Among the present invention, the soybean fiber that adopts is used as pig feed basically for making the remaining bean curd dregs of bean curd flower. In the invention, the bean curd dregs are dried and used as soybean fiber, and the protein content and cellulose content are relatively high. Using soybean fiber with high nutritional value as raw material to make soybean fiber egg rolls can expand the field of soybean deep processing.

[0031] A preparation method of high-protein bean fiber omelet is characterized in that it comprises the following steps:

[0032] S1. Prepare a clean container, put the eggs in, add white sugar and ...

Embodiment 3

[0037] A high-protein bean fiber omelet is characterized in that it comprises the following components in parts by weight: 55 parts by weight of wheat flour, 36 parts of soybean fiber, 27 parts of eggs, 15 parts of white sugar, 13 parts of edible vegetable oil, and 5 parts of food additives.

[0038] Further, the food additive is sodium bicarbonate.

[0039] Among the present invention, the soybean fiber that adopts is used as pig feed basically for making the remaining bean curd dregs of bean curd flower. In the invention, the bean curd dregs are dried and used as soybean fiber, and the protein content and cellulose content are relatively high. Using soybean fiber with high nutritional value as raw material to make soybean fiber egg rolls can expand the field of soybean deep processing.

[0040] A preparation method of high-protein bean fiber omelet is characterized in that it comprises the following steps:

[0041] S1. Prepare a clean container, put the eggs in, add white ...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a high-protein bean fiber egg roll. The high-protein bean fiber egg roll contains the following componentsin parts by weight: 35-55 parts of wheat meal, 24-36 parts of soybean fibers, 18-27 parts of eggs, 9-15 parts of white granulated sugar, 6-13 parts of edible vegetable oil and 2-5 parts of a food additive. By utilizing bean dreg produced during production of beancurd jelly, the protein content of the egg roll is adequately increased; and the bean dreg is relatively high in fiber content and contributes to digestive absorption of a human body; and the high-protein bean fiber egg roll is high-protein and low-fat health food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a high-protein bean fiber egg roll and a preparation method thereof. Background technique [0002] Egg rolls are also called Swiss egg rolls and brioche rolls. Mix flour, egg liquid, and sugar into a batter, add butter and bake it into flakes, spread butter on it, and roll it into a tube. The color is golden and reddish, the texture is soft and spongy, and the egg candy has a strong fragrance. According to legend, this egg roll came from Switzerland, so it is also called Swiss egg roll. [0003] Stir the egg juice well, pour it into the hot pot, hold the pot with both hands, shake the egg juice evenly into a thin skin, bake it a little to make the egg skin; then, roll the raw materials into a cylinder with the egg skin, and serve egg rolls. Served hot, the taste is extremely crispy and delicious. [0004] In the egg rolls of the prior art, the protein c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/40A21D2/36
CPCA21D13/40A21D2/362
Inventor 陈伟光
Owner 博罗县浮仙罗浮山特产有限公司
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