Multi-taste egg roll structure

Abstract

The utility model relates to a multi-taste egg roll structure, which belongs to the technical field of egg roll structures and comprises an egg roll body, the egg roll body comprises a middle section, a first bent section and a second bent section, the middle section is cylindrical, and two ends of the second bent section are connected through a connecting part. The supporting sections are installed between the middle sections in a linear array mode, the middle sections, the first bent sections and the second bent sections are all filled with cream layers and jam sandwich layers, the jam sandwich layers are located on the inner sides of the cream layers, the second bent sections are connected together through the connecting parts, and the stability of the egg roll body is enhanced; the egg roll body can be prevented from being broken and scattered during eating, falling scraps can be prevented from contaminating clothes and a table top, chocolate crisp balls filled with jam of different tastes can be arranged in the cheese layer, and the supporting section is divided into three layers, so that the taste of the egg roll body is increased, the taste is rich, and the egg roll is suitable for being eaten by people. And the purchasing willingness of the consumers is improved.

Description

Technical Field

[0001] The utility model relates to the technical field of egg roll structures, in particular to a multi-flavored egg roll structure. Background Art

[0002] Among numerous snack pastries, egg rolls are popular and loved by consumers. Egg rolls are made by mixing flour, egg liquid, and white sugar into a batter, then baking it into sheets, spreading butter on them, and rolling them into tubes. They are golden-red in color, soft in texture, and have a strong egg and sugar aroma. They are designed in various flavors to meet the needs of consumers. The known egg roll structure is formed by heating an egg roll skin substrate and rolling it with a rod to form a hollow spiral tubular shape, with a crispy and delicious taste.

[0003] For example, the publication number is: CN209950312U, an egg roll structure, which includes an egg roll body. The egg roll body has a body part, and a head end and a tail end are respectively provided on both sides of the body part. A middle section is provided between the head end and the tail end. The body part is in a wavy corrugated shape or a spiral roll shape. The head end and the tail end on both sides of the egg roll body are respectively bent inwardly towards the middle section and folded. By making the body part of the egg roll body in a wavy corrugated shape or a spiral roll shape, the multi-layered taste of the egg roll body is increased. And the head end and the tail end of the egg roll body are folded towards the middle section relatively, making it present a special shape, and reducing the formed volume for easy packaging and accommodation. And the egg roll after reducing the volume is convenient for the eater to eat in one bite, and can avoid the egg roll from breaking and scattering, affecting the convenience of eating, so as to achieve the effects of good packaging environmental protection and good eating convenience.

[0004] Common egg roll structures are generally tubular and have a crispy characteristic. The structure is not stable, and the egg roll may break and scatter during eating. The fallen debris will stain clothes and the tabletop. At the same time, the taste is relatively single, which is difficult to attract the attention of consumers and will reduce the purchase intention of consumers. Content of the Utility Model

[0005] To overcome the technical defects existing in the prior art, the utility model provides a multi-flavored egg roll structure, which can achieve the purpose of preventing the egg roll body from breaking during eating and increasing the richness of the taste of the egg roll body.

[0006] The technical solution adopted by the utility model is: it includes an egg roll body. The egg roll body includes a middle section, a first bending section distributed left and right, and symmetrically arranged second bending sections. The middle section is cylindrical. The two ends of the second bending section are connected by a connecting part. Support sections are linearly arranged between the middle sections. When in use, the number of the support sections can be set according to the actual situation. The support sections are used to connect and support the middle section, and the connecting part is used to connect and fix the second bending section to enhance the stability of the egg roll body.

[0007] Preferably, in order to manufacture the egg roll body, the egg roll body is formed by continuously rolling a thin sheet-shaped substrate with a preset area multiple times. The thin sheet-shaped substrate is an existing structure, and its area size can be preset according to requirements.

[0008] Preferably, in order to improve the taste of the egg roll body, the middle section, the first bending section, and the second bending section are all filled with a cream layer and a jam sandwich layer. The jam sandwich layer is located inside the cream layer. The thickness of the cream layer is greater than the thickness of the jam sandwich layer. The jam sandwich layer and the cream layer are used to add a unique taste to the egg roll body.

[0009] Preferably, in order to prevent food waste, the connecting portion includes an outer layer and an inner layer. The outer layer is made of a brittle instant food material, and the inner layer is a cheese layer. The brittle instant food material is a brittle instant biscuit and can be eaten, achieving the effect of saving resources.

[0010] Preferably, in order to improve the taste of the cheese layer, chocolate crunch balls are arranged inside the cheese layer. A plurality of chocolate crunch balls are arranged. The chocolate crunch balls have a unique taste, making the taste of the cheese layer more rich.

[0011] Preferably, in order to increase the taste of the chocolate crunch balls, spherical cavities are formed inside the chocolate crunch balls, and different flavors of jam are filled in the spherical cavities. The spherical cavities are used to place different flavors of jam, and the jam is used to provide different flavors.

[0012] Preferably, in order to increase the taste of the egg roll body, the support section includes a coating layer, a sandwich layer, and a chocolate layer. The chocolate layer is arranged outside the coating layer, and the coating layer is completely covered by the chocolate layer. The sandwich layer is arranged inside the coating layer.

[0013] Preferably, in order to enhance the taste of the support section, the coating layer is a cake layer, and the sandwich layer is a cheese layer or a mousse layer. The cake layer, the cheese layer, or the mousse layer can increase the layering of the support section.

[0014] The beneficial effects of the present utility model are as follows: When the present utility model is in use, the second bending sections are connected together through the connecting portion, enhancing the stability of the egg roll body, avoiding the possible breakage and scattering of the egg roll body during eating, and preventing the dropped debris from soiling clothes and the tabletop. Also, by arranging chocolate crunch balls filled with different flavors of jam inside the cheese layer and setting the support section to three layers, the taste of the egg roll body can be increased, making its taste rich, attracting the attention of consumers, and improving the purchasing willingness of consumers. Description of the Drawings

[0015] Figure 1 This is a schematic diagram of the overall structure of the present utility model.

[0016] Figure 2 This is a schematic cross-sectional view of the connection part of the present utility model.

[0017] Figure 3 This is a schematic cross-sectional view of the chocolate crispy ball of the present utility model.

[0018] Figure 4 This is a schematic diagram of the structure of the flaky base material of the present utility model.

[0019] Figure 5 This is a schematic diagram of the connection structure between the cream layer and the jam sandwich layer of the present utility model.

[0020] Figure 6 This is a schematic diagram of the structure of the support section of the present utility model.

[0021] Explanation of reference numerals in the drawings: In the figure: 1, the egg roll body; 2, the middle section; 3, the first bending section; 4, the second bending section; 5, the connection part; 501, the outer layer; 502, the inner layer; 503, the chocolate crispy ball; 504, the spherical cavity; 505, the jam; 6, the support section; 601, the coating layer; 602, the sandwich layer; 603, the chocolate layer; 7, the flaky base material; 8, the cream layer; 9, the jam sandwich layer. Detailed implementation manners

[0022] The present utility model will be further described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present utility model, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present utility model without creative efforts shall fall within the scope of protection of the present utility model.

[0023] As Figures 1 - 6As shown in the figure, this embodiment provides an egg roll structure with multiple flavors, including an egg roll body 1. The egg roll body 1 includes a middle section 2, a first bending section 3 distributed left and right, and symmetrically arranged second bending sections 4. The middle section 2 is cylindrical. The two ends of the second bending section 4 are connected by a connecting part 5. Support sections 6 are installed between the middle sections 2 in a linear array. The egg roll body 1 is formed by continuously rolling a thin sheet-shaped base material 7 with a preset area multiple times. The middle section 2, the first bending section 3, and the second bending section 4 are all filled with a cream layer 8 and a jam sandwich layer 9. The jam sandwich layer 9 is located inside the cream layer 8. When in use, first, a certain area of the thin sheet-shaped base material 7 is rolled multiple times through corresponding equipment to initially form the egg roll body 1. Then, the egg roll body 1 is further bent and processed to form the middle section 2, the first bending section 3 distributed left and right, and the symmetrically arranged second bending sections 4. Then, the two ends of the second bending section 4 are connected together by the connecting part 5 to enhance the stability of the egg roll body 1, avoid possible breakage and scattering of the egg roll body 1 during eating, and prevent the falling debris from soiling clothes and the tabletop, which requires manual cleaning and is very inconvenient. At the same time, it is also convenient for transportation. The cream layer 8 and the jam sandwich layer 9 enrich the taste of the egg roll body 1. The jam sandwich layer 9 is arranged inside the cream layer 8 to prevent the jam sandwich layer 9 from leaking. Then, the support sections 6 are installed between the middle sections 2 to reinforce the egg roll body 1 and increase the flavors of the egg roll body 1, making its flavors rich, attracting consumers' attention, and increasing consumers' willingness to purchase.

[0024] As Figure 2 shown in Figure 3 the figure, the connecting part 5 includes an outer layer 501 and an inner layer 502. The outer layer 501 is made of brittle and instant food materials. The inner layer 502 is a cheese layer. Chocolate crunch balls 503 are arranged inside the cheese layer. A spherical cavity 504 is formed inside the chocolate crunch balls 503, and different flavors of jam 505 are filled in the spherical cavity 504. When in use, first, the outer layer 501 is made of brittle and instant food materials, then different flavors of jam 505 are filled in the spherical cavity 504 to make different flavors of chocolate crunch balls 503, and then the chocolate crunch balls 503 are evenly arranged inside the cheese layer as the inner layer 502, enriching the flavors of the egg roll body 1, better meeting the needs of consumers. At the same time, the outer layer 501 made of brittle and instant food materials also facilitates users to pick up the egg roll body 1 without sticking to the user's hand, making it convenient to eat.

[0025] As Figure 6As shown, the support section 6 includes a coating layer 601, a sandwich layer 602 and a chocolate layer 603. The chocolate layer 603 is disposed outside the coating layer 601, and the coating layer 601 is completely covered by the chocolate layer 603. The sandwich layer 602 is disposed inside the coating layer 601. The coating layer 601 is a cake layer, and the sandwich layer 602 is a cheese layer or a mousse layer. When in use, first make the cheese into a cheese layer as the sandwich layer 602, then wrap the cake outside the sandwich layer 602 as the coating layer 601, and then cover the chocolate outside the coating layer 601 as the chocolate layer 603, thereby enhancing the taste hierarchy of the support section 6.

[0026] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present utility model is not limited by the above embodiments. The above embodiments and the description in the specification only illustrate the principles of the present utility model. Without departing from the spirit and scope of the present invention, the present utility model will have various changes and improvements, and these changes and improvements all fall within the scope of the present utility model claimed. The scope of protection claimed by the present utility model is defined by the appended claims and their equivalents.

Claims

1. A multi-flavored egg roll structure, comprising an egg roll body (1), characterized in that: The egg roll body (1) includes an intermediate section (2) distributed left and right, a first bending section (3), and symmetrically arranged second bending sections (4). The intermediate section (2) is cylindrical. The two ends of the second bending section (4) are connected by a connecting portion (5). Support sections (6) are installed in a linear array between the intermediate sections (2).

2. The multi-flavor egg roll structure according to claim 1, characterized in that: The egg roll body (1) is formed by continuously rolling a thin sheet-shaped base material (7) with a preset area multiple times.

3. The multi-flavored egg roll structure according to claim 1, wherein: The intermediate section (2), the first bending section (3), and the second bending section (4) are all filled with a cream layer (8) and a jam sandwich layer (9). The jam sandwich layer (9) is located inside the cream layer (8).

4. The multi-flavored egg roll structure according to claim 1, characterized in that: The connecting portion (5) includes an outer layer (501) and an inner layer (502). The outer layer (501) is made of a brittle and instant food material, and the inner layer (502) is a cheese layer.

5. The multi-flavor egg roll structure according to claim 4, wherein: Chocolate crunch balls (503) are arranged inside the cheese layer.

6. The multi-flavored egg roll structure according to claim 5, characterized in that: The chocolate crunch balls (503) are provided with spherical cavities (504) inside, and different flavors of jam (505) are filled in the spherical cavities (504).

7. The multi-flavor egg roll structure according to claim 1, characterized in that: The support section (6) includes a coating layer (601), a sandwich layer (602), and a chocolate layer (603). The chocolate layer (603) is arranged on the outside of the coating layer (601). The coating layer (601) is completely covered by the chocolate layer (603). The sandwich layer (602) is arranged on the inside of the coating layer (601).

8. The multi-flavor egg roll structure according to claim 7, wherein: The coating layer (601) is a cake layer, and the sandwich layer (602) is a cheese layer or a mousse layer.

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