Method for making microwave treatable frozen pre-fried spring roll

A production method and technology for frying spring rolls, which are applied in food preparation, food preservation, food science and other directions, can solve the problems of complex, cumbersome production process, and large oil fume pollution, achieve high critical water activity, strengthen chain segment binding force, The effect of reducing water holding capacity

Inactive Publication Date: 2006-04-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of spring rolls is divided into two categories: one is ready-to-eat by fast food restaurants and families. The raw spring rolls are sold to consumers from the freezer after being quick-frozen, and then fried by consumers, which is also very troublesome.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Add the high amylose brittle starch (National Starch Company) of mass fraction 1096 in the batching of spring roll skin, be coated with the high straight chain brittle starch paste of spring roll skin self quality 10% in the spring roll skin inner side of making, the stuffing heart of test sample spring roll skin The spring rolls were deep-fried at 180°C for 4.5 minutes, quickly frozen, and then microwaved for 1.5 minutes after being stored at -38°C for 10 days. The water content of the spring roll skin was 60.6%; The moisture content was 58.4%, indicating that the length of refrigeration time had little effect on the crispness of the spring roll skin. The sensory evaluation was brittleness in mouthfeel. However, the spring rolls made of spring roll wrappers with other ingredients were not brittle in the sensory evaluation under the same conditions.

[0009] Compared the spring roll skin with high amylose crisping starch and the control spring roll skin without ingredi...

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PUM

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Abstract

The invention discloses a method for making microwave treatable frozen pre-fried spring roll which comprises, charging a quantitative of high amylose into the spring roll ingredient, coating a layer of amylose paste on the internal of the spring roll , bundling the core filling, frying spring rolls, quick freezing, cooling down preservation, thus obtaining the spring rolls.

Description

technical field [0001] The invention discloses a method for making microwaveable frozen pre-fried spring rolls, which belongs to the technical field of microwave food processing. Background technique [0002] Spring rolls are a traditional oriental food, which originated in the Northern Song Dynasty, and are now well-known at home and abroad. The international trade is very considerable, and foreign food circles have also invested a lot of money to develop the production and research of this product. The processing of spring rolls is divided into two categories: one is ready-to-eat by fast food restaurants and families. The fresh spring rolls are sold to consumers by the freezer after being quick-frozen, and then fried by consumers, which is also very troublesome. Contents of the invention [0003] The purpose of the present invention is to provide a method for making microwaveable frozen and pre-fried spring rolls, which uses microwaves to remake spring rolls, simplifies...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/48A23L1/01A23L3/36A23L35/00A23L5/10
Inventor 陈卫张灏潘薇娜颜正勇田丰伟赵建新
Owner JIANGNAN UNIV
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