CN103766436A - Peanut spring roll and processing method thereof - Google Patents
Peanut spring roll and processing method thereof Download PDFInfo
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- CN103766436A CN103766436A CN201410000644.0A CN201410000644A CN103766436A CN 103766436 A CN103766436 A CN 103766436A CN 201410000644 A CN201410000644 A CN 201410000644A CN 103766436 A CN103766436 A CN 103766436A
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 25
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 23
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 23
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 238000005096 rolling process Methods 0.000 title description 4
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 10
- 241000132171 Phryma leptostachya Species 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 241000123069 Ocyurus chrysurus Species 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 4
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 240000004638 Dendrobium nobile Species 0.000 claims description 8
- 244000302512 Momordica charantia Species 0.000 claims description 8
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 8
- 235000018365 Momordica dioica Nutrition 0.000 claims description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 241000208688 Eucommia Species 0.000 claims description 6
- 241000330755 Tylosema fassoglense Species 0.000 claims description 6
- 235000018907 Tylosema fassoglense Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000011293 Brassica napus Nutrition 0.000 abstract 2
- 240000008100 Brassica rapa Species 0.000 abstract 2
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 abstract 2
- 244000084791 Curculigo orchioides Species 0.000 abstract 2
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 2
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 2
- 241000334161 Cercis chinensis Species 0.000 abstract 1
- 241000028204 Vincetoxicum atratum Species 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a peanut spring roll and a processing method thereof. The peanut spring roll is made from the following raw materials of, by weight, 50-60 parts of strong flour, 15-20 parts of peanuts, 2-4 parts of vegetable oil, 3-4 parts of maltose, 1-2 parts of dendrobe, 2-3 parts of curculigo orchioides, 1-3 parts of cynanchum atratum, 2-3 parts of phryma leptostachya, 2-4 parts of madder, 1-3 parts of semen cassiae, 2-3 parts of eucommia ulmoides, 1-3 parts of Chinese redbud, 5-8 parts of turnip strips, 5-8 parts of bitter gourd strips and 4-6 parts of nutrition additives. The processing method is simple in operation, wide in raw material source and reasonable in formula. The product produced through the method enables the peanuts, the turnip strips and the bitter gourd strips to be deep fried to serve as raw materials, and therefore the taste and the nutritive value of the spring roll are increased; meanwhile, due to the fact that the various traditional Chinese medicine ingredients such as the dendrobe, the curculigo orchioides and the phryma leptostachya are added in the raw materials, the peanut spring roll has the health-caring effects of tendon relaxing, collateral activating and blood pressure reducing.
Description
Technical field
The present invention relates to a kind of spring roll, relate in particular to the spring roll and preparation method thereof of cultivating peanut, 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 the spring roll and preparation method thereof of cultivating peanut is provided.
The present invention is achieved by the following technical solutions:
One spring roll of cultivating peanut, it is characterized in that being made up of the raw material of following weight portion:
Strong flour 50-60, peanut 15-20, vegetable oil 2-4, maltose 3-4, stem of noble dendrobium 1-2, thizoma curculiginis 2-3, radix cynanchi atrati 1-3, lopseed 2-3, madder 2-4, cassia seed 1-3, bark of eucommia 2-3, bauhinia 1-3, radish silk 5-8, balsam pear silk 5-8, 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 peanut spring roll, is characterized in that comprising the following steps:
(1) stem of noble dendrobium, thizoma curculiginis, radix cynanchi atrati, lopseed, madder, cassia seed, the bark of eucommia, bauhinia are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(2) decoction liquor is added in Strong flour, then nourishing additive agent is added wherein, after being uniformly mixed, be kneaded into dough, then roll into musculus cutaneus;
(3) vegetable oil is put into pot, peanut, radish silk, balsam pear silk are put into after boiled, friedly after 3-5 minute, pull out, as 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 cultivate peanut spring roll and a processing method thereof, the inventive method is simple to operate, raw material sources are wide, formula is reasonable, the product that the inventive method is produced passes through fried as raw material by peanut, radish silk, balsam pear silk, taste and the nutritive value of spring roll are increased, owing to having increased the plurality of Chinese compositions such as the stem of noble dendrobium, thizoma curculiginis, lopseed in raw material, make product of the present invention there is the health-care effect of stimulating the circulation of the blood and cause the muscles and joints to relax, reducing blood pressure simultaneously.
The specific embodiment
Embodiment 1:
One spring roll of cultivating peanut, it is characterized in that being made up of the raw material of following weight portion:
Strong flour 60, peanut 15, vegetable oil 4, maltose 3, the stem of noble dendrobium 1, thizoma curculiginis 3, radix cynanchi atrati 1, lopseed 3, madder 4, cassia seed 3, the bark of eucommia 2, bauhinia 3, radish silk 6, balsam pear silk 6, nourishing additive agent 6;
Described nourishing additive agent is made up of according to the weight ratio mixing of 0.05:2:2 Angelica oil, pearl powder, water caltrop starch.
The processing method of described peanut spring roll, is characterized in that comprising the following steps:
(1) stem of noble dendrobium, thizoma curculiginis, radix cynanchi atrati, lopseed, madder, cassia seed, the bark of eucommia, bauhinia are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(2) decoction liquor is added in Strong flour, then nourishing additive agent is added wherein, after being uniformly mixed, be kneaded into dough, then roll into musculus cutaneus;
(3) vegetable oil is put into pot, peanut, radish silk, balsam pear silk are put into after boiled, friedly after 3 minutes, pull out, as 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 cultivate peanut spring roll and a processing method thereof, the inventive method is simple to operate, raw material sources are wide, formula is reasonable, the product that the inventive method is produced passes through fried as raw material by peanut, radish silk, balsam pear silk, taste and the nutritive value of spring roll are increased, owing to having increased the plurality of Chinese compositions such as the stem of noble dendrobium, thizoma curculiginis, lopseed in raw material, make product of the present invention there is the health-care effect of stimulating the circulation of the blood and cause the muscles and joints to relax, reducing blood pressure simultaneously.
Claims (2)
1. the spring roll of cultivating peanut, it is characterized in that being made up of the raw material of following weight portion:
Strong flour 50-60, peanut 15-20, vegetable oil 2-4, maltose 3-4, stem of noble dendrobium 1-2, thizoma curculiginis 2-3, radix cynanchi atrati 1-3, lopseed 2-3, madder 2-4, cassia seed 1-3, bark of eucommia 2-3, bauhinia 1-3, radish silk 5-8, balsam pear silk 5-8, 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 peanut spring roll as claimed in claim 1, is characterized in that comprising the following steps:
(1) stem of noble dendrobium, thizoma curculiginis, radix cynanchi atrati, lopseed, madder, cassia seed, the bark of eucommia, bauhinia are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(2) decoction liquor is added in Strong flour, then nourishing additive agent is added wherein, after being uniformly mixed, be kneaded into dough, then roll into musculus cutaneus;
(3) vegetable oil is put into pot, peanut, radish silk, balsam pear silk are put into after boiled, friedly after 3-5 minute, pull out, as 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410000644.0A CN103766436A (en) | 2014-01-02 | 2014-01-02 | Peanut spring roll and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410000644.0A CN103766436A (en) | 2014-01-02 | 2014-01-02 | Peanut spring roll and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN103766436A true CN103766436A (en) | 2014-05-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410000644.0A Pending CN103766436A (en) | 2014-01-02 | 2014-01-02 | Peanut spring roll and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103766436A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026655A (en) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | Strip-shaped nori roll and preparation method thereof |
| CN104026445A (en) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | Laver roll with flowery fragrance and preparation method thereof |
| CN104161078A (en) * | 2014-07-23 | 2014-11-26 | 马鞍山市海滨水产品生态养殖专业合作社 | Deep-fried dough sticks-yoghourt-spring roll and preparation method thereof |
| CN104171948A (en) * | 2014-07-23 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Seafood lotus root spring roll and preparation method thereof |
| CN104171949A (en) * | 2014-07-23 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Fish egg and grape spring rolls and preparation method thereof |
| CN104207003A (en) * | 2014-07-23 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Spicy duck blood spring roll and preparation method thereof |
| CN104207008A (en) * | 2014-07-23 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Thick and fragrant spring roll with milk wine and preparation method thereof |
| CN104247921A (en) * | 2014-07-23 | 2014-12-31 | 马鞍山市海滨水产品生态养殖专业合作社 | Sour and spicy pumpkin spring roll and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07203920A (en) * | 1994-01-28 | 1995-08-08 | Nichirei Corp | Spring roll manufacturing method |
| CN102018090A (en) * | 2011-01-05 | 2011-04-20 | 厦门市同安区山顶天农场 | Processing method of peanut roll |
| CN103300084A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Yin-nourishing, blood-pressure-lowering and health-care spring roll and manufacturing method thereof |
| CN103349044A (en) * | 2013-05-31 | 2013-10-16 | 李星明 | Making method of fruit and vegetable spring roll |
| CN103380797A (en) * | 2013-06-25 | 2013-11-06 | 吴瑞凤 | Peanut spring roll and processing method thereof |
-
2014
- 2014-01-02 CN CN201410000644.0A patent/CN103766436A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07203920A (en) * | 1994-01-28 | 1995-08-08 | Nichirei Corp | Spring roll manufacturing method |
| CN102018090A (en) * | 2011-01-05 | 2011-04-20 | 厦门市同安区山顶天农场 | Processing method of peanut roll |
| CN103300084A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Yin-nourishing, blood-pressure-lowering and health-care spring roll and manufacturing method thereof |
| CN103349044A (en) * | 2013-05-31 | 2013-10-16 | 李星明 | Making method of fruit and vegetable spring roll |
| CN103380797A (en) * | 2013-06-25 | 2013-11-06 | 吴瑞凤 | Peanut spring roll and processing method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026655A (en) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | Strip-shaped nori roll and preparation method thereof |
| CN104026445A (en) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | Laver roll with flowery fragrance and preparation method thereof |
| CN104161078A (en) * | 2014-07-23 | 2014-11-26 | 马鞍山市海滨水产品生态养殖专业合作社 | Deep-fried dough sticks-yoghourt-spring roll and preparation method thereof |
| CN104171948A (en) * | 2014-07-23 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Seafood lotus root spring roll and preparation method thereof |
| CN104171949A (en) * | 2014-07-23 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Fish egg and grape spring rolls and preparation method thereof |
| CN104207003A (en) * | 2014-07-23 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Spicy duck blood spring roll and preparation method thereof |
| CN104207008A (en) * | 2014-07-23 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Thick and fragrant spring roll with milk wine and preparation method thereof |
| CN104247921A (en) * | 2014-07-23 | 2014-12-31 | 马鞍山市海滨水产品生态养殖专业合作社 | Sour and spicy pumpkin spring roll and preparation method thereof |
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Application publication date: 20140507 |
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