CN103766435A - Spicy eggplant oat spring roll and processing method thereof - Google Patents

Abstract

The invention discloses a spicy eggplant oat spring roll and a processing method thereof. The spicy eggplant oat spring roll comprises, by weight, 80-100 parts of oat powder, 20-30 parts of potato starch, 30-40 parts of eggplants, 20-30 parts of ground pork, 4-5 parts of thick chilli sauce, 2-3 parts of lard oil, 1-3 parts of angelica sinensis, 2-3 parts of radix angelicae pubescentis, 2-3 parts of mulberry leaves, 2-4 parts of large-leaved gentian, 1-3 parts of semen plantaginis, 2-3 parts of the root of red-rooted salvia, 1-3 parts of ginger, 3-5 parts of salt and 4-6 parts of nutrition additives. According to the spicy eggplant oat spring roll and the processing method thereof, the method is low in cost, simple and reasonable in process, and suitable for scale production, made stuffing through the method tastes spicy and tasty, has the flavor of pork and eggplants, delicious, and is easy to chew and digest and suitable for being absorbed by people with weak stomachs, and meanwhile the eggplants are rich in nutrition, and have the herbal cuisine effect of inhibiting cancers, lowering cholesterol, and protecting heart and blood vessels.

Description

A kind of Mapo eggplant oat spring roll and processing method thereof

Technical field

The present invention relates to a kind of spring roll, relate in particular to a kind of Mapo eggplant oat spring roll and preparation method thereof, belong to food processing technology field.

Background technology

Spring roll is the traditional folk snack of China, through the centuries even the development of more than one thousand years become a kind of leisure food by folk snack, on market, in supermarket, all can buy the spring roll that meets consumer taste, now, the nutritive value that increase spring roll is rich in is worth to become to be the theme with health care.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of Mapo eggplant oat spring roll and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of Mapo eggplant oat spring roll, it is characterized in that being made up of the raw material of following weight portion:

Oatmeal 80-100, potato starch 20-30, eggplant 30-40, minced pork 20-30, thick chilli sauce 4-5, lard 2-3, Radix Angelicae Sinensis 1-3, levisticum 2-3, mulberries leaf 2-3, bark of ash 2-4, plantain seed 1-3, red sage root 2-3, ginger peel 1-3, salt 3-5, nourishing additive agent 4-6;

Described nourishing additive agent is made up of according to the weight ratio mixing of 0.03-0.05:1-2:1-2 Angelica oil, pearl powder, water caltrop starch.

The processing method of described Mapo eggplant oat spring roll, is characterized in that comprising the following steps:

(1) Radix Angelicae Sinensis, levisticum, mulberries leaf, bark of ash, plantain seed, the red sage root, ginger peel are added in suitable quantity of water, heating decocts, and obtains decoction liquor;

(2) decoction liquor is added in oatmeal, mealy potato, then salt, nourishing additive agent is added wherein, after being uniformly mixed, be kneaded into dough, then roll into musculus cutaneus;

(3) lard is put into pot, after heating and melting, eggplant, minced pork, thick chilli sauce is added in pot, heating infusion to eggplant ripe rotten after, get out, make fillings;

(4) the above-mentioned musculus cutaneus making is combined with fillings, makes spring roll, then put into oil cauldron, fried pulling out after ripe drains, and to obtain final product.

Advantage of the present invention is:

The invention provides a kind of Mapo eggplant oat spring roll and processing method thereof; the inventive method cost is low; technique is simple, reasonable, is applicable to large-scale production, and the fillings taste that method is made is spicy good to eat; there is the fragrance of pork and eggplant; tasty, have easily chew, digestible feature, be applicable to the weak crowd of stomach and absorb; eggplant is rich in again abundant nutrition simultaneously, has the cancer of pressing down, reduces cholesterol, protects the herbal cuisine effects such as cardiovascular.

The specific embodiment

Embodiment 1:

A kind of Mapo eggplant oat spring roll, it is characterized in that being made up of the raw material of following weight portion:

Oatmeal 80, potato starch 20, eggplant 30, minced pork 30, thick chilli sauce 5, lard 2, Radix Angelicae Sinensis 1, levisticum 3, mulberries leaf 2, bark of ash 4, plantain seed 1, the red sage root 3, ginger peel 3, salt 5, nourishing additive agent 5;

Described nourishing additive agent is made up of according to the weight ratio mixing of 0.04:2:1 Angelica oil, pearl powder, water caltrop starch.

The processing method of described Mapo eggplant oat spring roll, is characterized in that comprising the following steps:

(1) Radix Angelicae Sinensis, levisticum, mulberries leaf, bark of ash, plantain seed, the red sage root, ginger peel are added in suitable quantity of water, heating decocts, and obtains decoction liquor;

(2) decoction liquor is added in oatmeal, mealy potato, then salt, nourishing additive agent is added wherein, after being uniformly mixed, be kneaded into dough, then roll into musculus cutaneus;

(3) lard is put into pot, after heating and melting, eggplant, minced pork, thick chilli sauce is added in pot, heating infusion to eggplant ripe rotten after, get out, make fillings;

(4) the above-mentioned musculus cutaneus making is combined with fillings, makes spring roll, then put into oil cauldron, fried pulling out after ripe drains, and to obtain final product.

The invention provides a kind of Mapo eggplant oat spring roll and processing method thereof; the inventive method cost is low; technique is simple, reasonable, is applicable to large-scale production, and the fillings taste that method is made is spicy good to eat; there is the fragrance of pork and eggplant; tasty, have easily chew, digestible feature, be applicable to the weak crowd of stomach and absorb; eggplant is rich in again abundant nutrition simultaneously, has the cancer of pressing down, reduces cholesterol, protects the herbal cuisine effects such as cardiovascular.

Claims (2)

1. a Mapo eggplant oat spring roll, it is characterized in that being made up of the raw material of following weight portion:

Oatmeal 80-100, potato starch 20-30, eggplant 30-40, minced pork 20-30, thick chilli sauce 4-5, lard 2-3, Radix Angelicae Sinensis 1-3, levisticum 2-3, mulberries leaf 2-3, bark of ash 2-4, plantain seed 1-3, red sage root 2-3, ginger peel 1-3, salt 3-5, nourishing additive agent 4-6;

Described nourishing additive agent is made up of according to the weight ratio mixing of 0.03-0.05:1-2:1-2 Angelica oil, pearl powder, water caltrop starch.

2. a processing method for Mapo as claimed in claim 1 eggplant oat spring roll, is characterized in that comprising the following steps:

(1) Radix Angelicae Sinensis, levisticum, mulberries leaf, bark of ash, plantain seed, the red sage root, ginger peel are added in suitable quantity of water, heating decocts, and obtains decoction liquor;

(2) decoction liquor is added in oatmeal, mealy potato, then salt, nourishing additive agent is added wherein, after being uniformly mixed, be kneaded into dough, then roll into musculus cutaneus;

(3) lard is put into pot, after heating and melting, eggplant, minced pork, thick chilli sauce is added in pot, heating infusion to eggplant ripe rotten after, get out, make fillings;

(4) the above-mentioned musculus cutaneus making is combined with fillings, makes spring roll, then put into oil cauldron, fried pulling out after ripe drains, and to obtain final product.