CN103493868A - Blueberry pork floss roll and preparation method - Google Patents

Abstract

The invention discloses a blueberry pork floss roll. The blueberry pork floss roll is made of the following raw materials: by weight, 80-100 parts of self-raising flour, 20-30 parts of purple rice powder, 15-20 parts of lactalbumin powder, 10-15 parts of chestnut kernels, 8-10 parts of white sesame seeds, 30-40 parts of blueberry, 10-15 parts of pork floss, 15-20 parts of white sugar, 25-30 parts of eggs, 14-18 parts of palm oil, 1-2 parts of radix scutellariae, 2-3 parts of dried tangerine peel, 1-2 parts of cassia twig, 2-3 parts of galium aparine, 1-2 parts of achyranthes bidentata, 1-2 parts of phragmites communis, 1-2 parts of jerusalem artichoke, and 1-2 parts of buntal. According to the blueberry pork floss roll, nutritious ingredients such as the chestnut kernels and the white sesame seeds are added into egg rolls and enable the egg rolls to be sweeter, looser and softer, and the blueberry and the pork floss are made into stuffing, so that the blueberry pork floss roll is more unique in flavor and rich in taste. Finished products of the blueberry pork floss rolls has full-bodied blueberry flavor, and are not greasy and capable of being digested by a human body more easily. The blueberry pork floss roll has the advantages of harmonizing stomachs, tonifying spleens, enriching blood, improving eyesight, resisting to aging, and improving immunity of human bodies after being eaten for long time.

Description

A kind of blueberry dried meat floss volume and preparation method thereof

Technical field

The present invention relates to a kind of leisure food, relate in particular to a kind of blueberry dried meat floss volume and preparation method thereof.

Background technology

Many cake foods are arranged on the market, but mostly greasy nondigestible, blueberry has delaying senility, anticancer, vision protection, enhancing memory, improves the effect of body immunity; The invention provides a kind of blueberry dried meat floss volume.

Summary of the invention

The present invention has overcome the prior art deficiency, and a kind of blueberry dried meat floss volume and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of blueberry dried meat floss volume is to be made by the raw material of following weight parts:

Self-raising flour 80-100, purple rice powder 20-30, PURE WHEY 15-20, Chinese chestnut Seed 10-15, white sesameseed 8-10, blueberry 30-40, dried meat floss 10-15, white sugar 15-20, egg 25-30, palm oil 14-18, Huang Ling 1-2, dried orange peel 2-3, cassia twig 1-2, catchweed bedstraw herb 2-3, root of bidentate achyranthes 1-2, reed rhizome 1-2, jerusalem artichoke 1-2, rough melic herb 1-2.

A kind of blueberry dried meat floss rolls Preparation Method, comprises the following steps:

(1) eight kinds of Chinese medicine materials such as yellow Siberian cocklebur, dried orange peel, cassia twig are cleaned to rear the pulverizing, added 6-7 times of clear water, intense fire is heated to boiling, then slow fire boiling 50-60 minute, filters, and obtains extract;

(2) Chinese chestnut Seed, white sesameseed impurity elimination are cleaned, sent in pot, slow fire is fried to ripe perfume (or spice), is crushed to the 80-100 order, obtains powder, goes the base of a fruit to clean blueberry, and crushing and beating, mix with dried meat floss, obtains fillings;

(3) palm oil, white sugar and suitable quantity of water are beaten to saccharification, squeeze into egg, be stirred well to foaming, mix with Self-raising flour, purple rice powder, PURE WHEY, add said extracted liquid, powder, stir, obtain batter;

(4) above-mentioned batter is poured in the baking tray that is covered with oilpaper floating, surface uniform is spread above-mentioned fillings, sends into baking box, and under 160-180 ℃, baking 15-20 minute, take oilpaper off after taking-up, is rolled into web-like, can pack after cooling.

Compared with prior art, advantage of the present invention is:

The present invention adds the nutritional labelings such as Chinese chestnut Seed, white sesameseed in egg roll to, make it more fragrant and sweet soft, blueberry, dried meat floss are made to filling, unique flavor more, be rich in mouthfeel, finished product has strong blueberry local flavor, non-greasy, more easily digested, long-term edible can with stomach invigorating the spleen, the improving eyesight of enriching blood, anti-ageing, improve human immunity.

The specific embodiment

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of blueberry dried meat floss volume is to be made by the raw material of following weight (jin):

Self-raising flour 80, purple rice powder 20, PURE WHEY 15, Chinese chestnut Seed 10, white sesameseed 8, blueberry 30, dried meat floss 10, white sugar 15, egg 25, palm oil 14, Huang Ling 1, dried orange peel 2, cassia twig 1, catchweed bedstraw herb 2, the root of bidentate achyranthes 1, reed rhizome 1, jerusalem artichoke 1, rough melic herb 1.

A kind of blueberry dried meat floss rolls Preparation Method, comprises the following steps:

(1) pulverize after eight kinds of Chinese medicine materials such as yellow Siberian cocklebur, dried orange peel, cassia twig are cleaned, add 6 times of clear water, intense fire is heated to boiling, then slow fire boiling 60 minutes, filters, and obtains extract;

(2) Chinese chestnut Seed, white sesameseed impurity elimination are cleaned, sent in pot, slow fire is fried to ripe perfume (or spice), is crushed to 100 orders, obtains powder, goes the base of a fruit to clean blueberry, and crushing and beating, mix with dried meat floss, obtains fillings;

(3) palm oil, white sugar and suitable quantity of water are beaten to saccharification, squeeze into egg, be stirred well to foaming, mix with Self-raising flour, purple rice powder, PURE WHEY, add said extracted liquid, powder, stir, obtain batter;

(4) above-mentioned batter is poured in the baking tray that is covered with oilpaper floating, surface uniform is spread above-mentioned fillings, sends into baking box, and under 180 ℃, baking is 15 minutes, takes oilpaper after taking-up off, is rolled into web-like, can pack after cooling.

Claims (2)

1. a blueberry dried meat floss is rolled up, and it is characterized in that being made by the raw material of following weight parts:

Self-raising flour 80-100, purple rice powder 20-30, PURE WHEY 15-20, Chinese chestnut Seed 10-15, white sesameseed 8-10, blueberry 30-40, dried meat floss 10-15, white sugar 15-20, egg 25-30, palm oil 14-18, Huang Ling 1-2, dried orange peel 2-3, cassia twig 1-2, catchweed bedstraw herb 2-3, root of bidentate achyranthes 1-2, reed rhizome 1-2, jerusalem artichoke 1-2, rough melic herb 1-2.

2. a blueberry dried meat floss as claimed in claim 1 rolls Preparation Method, it is characterized in that comprising the following steps:

(1) eight kinds of Chinese medicine materials such as yellow Siberian cocklebur, dried orange peel, cassia twig are cleaned to rear the pulverizing, added 6-7 times of clear water, intense fire is heated to boiling, then slow fire boiling 50-60 minute, filters, and obtains extract;

(2) Chinese chestnut Seed, white sesameseed impurity elimination are cleaned, sent in pot, slow fire is fried to ripe perfume (or spice), is crushed to the 80-100 order, obtains powder, goes the base of a fruit to clean blueberry, and crushing and beating, mix with dried meat floss, obtains fillings;

(3) palm oil, white sugar and suitable quantity of water are beaten to saccharification, squeeze into egg, be stirred well to foaming, mix with Self-raising flour, purple rice powder, PURE WHEY, add said extracted liquid, powder, stir, obtain batter;

(4) above-mentioned batter is poured in the baking tray that is covered with oilpaper floating, surface uniform is spread above-mentioned fillings, sends into baking box, and under 160-180 ℃, baking 15-20 minute, take oilpaper off after taking-up, is rolled into web-like, can pack after cooling.