CN104255856A - Wine-flavored cotton candy spring roll and preparation method thereof - Google Patents
Wine-flavored cotton candy spring roll and preparation method thereof Download PDFInfo
- Publication number
- CN104255856A CN104255856A CN201410351638.XA CN201410351638A CN104255856A CN 104255856 A CN104255856 A CN 104255856A CN 201410351638 A CN201410351638 A CN 201410351638A CN 104255856 A CN104255856 A CN 104255856A
- Authority
- CN
- China
- Prior art keywords
- spring roll
- cotton candy
- aroma
- minute
- sea cucumber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a wine-flavored cotton-candy spring roll. The spring roll comprises the following raw materials in parts by weight: wheat flour 30-38, nutritional additives 4-5, bone meal 5-7, sea cucumber powder 1-3, spinach 4-6, aloe flesh 1-2, cotton candy 1-2, grape juice 7-10, spirit 1-2, chopped scallion 4-7, dry lychee flesh 4-6, black fungus 6-12, Cyperus iria Linn 0.9-1,Vallisneria natans 1-1.5, Saussurea costus 1-2, Citrus medica 0.6-1, mulberry twig 0.7-1, and fresh honeysuckle petals 5-6. The spring roll has rich tastes and contains various health-care components. The dry lychee flesh and the black fungus can benefit the heart and kidney, nourish the liver and blood and has the anti-cancer and anti-bacteria effects, and simultaneously Vallisneria natans, Saussurea costus and Citrus medica are added to endow the spring roll with good functions of clearing the heat and detoxifying, relieving the liver and smoothing Qi, warming the middle and harmonizing the stomach.
Description
Technical field
The present invention relates to a kind of health care cotton candy aroma spring roll, particularly relate to a kind of cotton candy aroma spring roll and preparation method thereof.
Background technology
Spring roll is the traditional folk snack of China, a kind of leisure food is become by folk snack through the centuries even development of more than one thousand years, commercially, the spring roll meeting consumer taste can all be bought in supermarket, various health-care components is added in spring roll, its nutritive value of continuous raising, can effectively promote health.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of cotton candy aroma spring roll and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of cotton candy aroma spring roll, be made up of the raw material of following weight portion:
Wheat flour 30-38, nourishing additive agent 4-5, bone meal 5-7, sea cucumber powder 1-3, spinach 4-6, aloe pulp 1-2, cotton candy 1-2, grape juice 7-10, white wine 1-2, chopped spring onion 4-7, dried lychee meat 4-6, black fungus 6-12, rice galingale herb 0.9-1, eel grass 1-1.5, Aplotaxis auriculata 1-2, citron 0.6-1, ramulus mori 0.7-1, fresh honeysuckle lobe 5-6;
Described nourishing additive agent is made up of following raw materials in part by weight:
Sea cucumber 1.2-1.7, pseudo-ginseng 0.5-1.5, dandelion 0.9-1.2, cornu cerve degelatinatum 1.3-1.7, concha meretricis seu cylinae 0.8-1.2, eggplant 6-7, bubble green pepper 5-6, sweet osmanthus 6-7, chocolate 3-4;
Preparation method is:
(1) sea cucumber, pseudo-ginseng, dandelion, cornu cerve degelatinatum, concha meretricis seu cylinae add 5-6 times of water, and decoct 25-30 minute, filter residue obtains liquid;
(2) eggplant peeling chopping, chocolate chopping, food steamer first spreads the bubble green pepper that one deck minces, then puts eggplant silk, finally sprinkle sweet osmanthus, with liquid medicine fumigating 20-30 minute, get eggplant silk and mix broken chocolate, and treat chocolate thawing, mixing and stirring, to obtain final product;
A preparation method for cotton candy aroma spring roll, is characterized in that comprising the following steps:
(1) by concentrated after the Chinese herbal medicine 4-5 times floodings such as the rice galingale herb of described weight portion, eel grass, after solution to be concentrated cooling, suitable quantity of water and salt is added, by wheat flour
,bone meal, sea cucumber powder add wherein, are kneaded into dough after being fully uniformly mixed, and then roll into cotton candy aroma spring roll wrapping;
(2) aloe pulp is diced, and converts soaking in Chinese liquor 20-25 minute, takes out stand-by; Black fungus shreds, and mix pot with dried lychee meat and steam 10-20 minute, taking-up is dried, stand-by;
(3) nourishing additive agent and grape juice mix, and spinach is cleaned, the segment of fresh honeysuckle lobe, and chopped spring onion minces, and merges;
(4), after above-mentioned steps gained fillings being mixed with leftover materials, with cotton candy aroma spring roll wrapping parcel, get product; Shaping cotton candy aroma spring roll was carried out quick-frozen in 10-15 minute, and quick freezing temperature is-10--15 DEG C, and the quick-frozen time is 25-30 minute, by cotton candy aroma spring roll finishing and packing good for quick-frozen, and cryopreservation below-6 DEG C.
Advantage of the present invention is:
Cotton candy aroma spring roll rich in taste of the present invention, also containing plurality kinds of health care composition, add the compositions such as dried lychee meat, black fungus, can beneficial heart kidney, nourishing the liver blood, there is the effects such as anticancer antibiotic, simultaneously eel grass, Aplotaxis auriculata, the adding of citron simultaneously, impart the effect of the present invention well clearing heat and detoxicating, dispersing stagnated hepatoqi, warming middle-JIAO for easing the stomach.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of cotton candy aroma spring roll, be made up of the raw material of following weight portion (jin):
Wheat flour 30, nourishing additive agent 5, bone meal 7, sea cucumber powder 3, spinach 4, aloe pulp 1, cotton candy 1, grape juice 10, white wine 2, chopped spring onion 7, dried lychee meat 4, black fungus 12, rice galingale herb 0.9, eel grass 1.5, Aplotaxis auriculata 1, citron 1, ramulus mori 0.7, fresh honeysuckle lobe 5;
Described nourishing additive agent is made up of following raw materials in part by weight:
Sea cucumber 1.2, pseudo-ginseng 0.5, dandelion 0.9, cornu cerve degelatinatum 1.3, concha meretricis seu cylinae 0.8, eggplant 6, bubble green pepper 5, sweet osmanthus 6, chocolate 3;
Preparation method is:
(1) sea cucumber, pseudo-ginseng, dandelion, cornu cerve degelatinatum, concha meretricis seu cylinae add 5 times of water, and decoct 25 minutes, filter residue obtains liquid;
(2) eggplant peeling chopping, chocolate chopping, food steamer first spreads the bubble green pepper that one deck minces, then puts eggplant silk, finally sprinkle sweet osmanthus, and with liquid medicine fumigating 20 minutes, get eggplant silk and mix broken chocolate, treat chocolate thawing, mixing and stirring, to obtain final product;
A preparation method for cotton candy aroma spring roll, comprises the following steps:
(1) Chinese herbal medicines such as the rice galingale herb of described weight portion, eel grass are concentrated with after 4 times of floodings, after solution to be concentrated cooling, add suitable quantity of water and salt, by wheat flour
,bone meal, sea cucumber powder add wherein, are kneaded into dough after being fully uniformly mixed, and then roll into cotton candy aroma spring roll wrapping;
(2) aloe pulp is diced, and converts soaking in Chinese liquor 20 minutes, takes out stand-by; Black fungus shreds, and mix pot with dried lychee meat and steam 10 minutes, taking-up is dried, stand-by;
(3) nourishing additive agent and grape juice mix, and spinach is cleaned, the segment of fresh honeysuckle lobe, and chopped spring onion minces, and merges;
(4), after above-mentioned steps gained fillings being mixed with leftover materials, with cotton candy aroma spring roll wrapping parcel, get product; Shaping cotton candy aroma spring roll was carried out quick-frozen in 10 minutes, and quick freezing temperature is-10 DEG C, and the quick-frozen time is 25 minutes, by cotton candy aroma spring roll finishing and packing good for quick-frozen, and cryopreservation below-6 DEG C.
Claims (2)
1. a cotton candy aroma spring roll, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 30-38, nourishing additive agent 4-5, bone meal 5-7, sea cucumber powder 1-3, spinach 4-6, aloe pulp 1-2, cotton candy 1-2, grape juice 7-10, white wine 1-2, chopped spring onion 4-7, dried lychee meat 4-6, black fungus 6-12, rice galingale herb 0.9-1, eel grass 1-1.5, Aplotaxis auriculata 1-2, citron 0.6-1, ramulus mori 0.7-1, fresh honeysuckle lobe 5-6;
Described nourishing additive agent is made up of following raw materials in part by weight:
Sea cucumber 1.2-1.7, pseudo-ginseng 0.5-1.5, dandelion 0.9-1.2, cornu cerve degelatinatum 1.3-1.7, concha meretricis seu cylinae 0.8-1.2, eggplant 6-7, bubble green pepper 5-6, sweet osmanthus 6-7, chocolate 3-4;
Preparation method is:
(1) sea cucumber, pseudo-ginseng, dandelion, cornu cerve degelatinatum, concha meretricis seu cylinae add 5-6 times of water, and decoct 25-30 minute, filter residue obtains liquid;
(2) eggplant peeling chopping, chocolate chopping, food steamer first spreads the bubble green pepper that one deck minces, then puts eggplant silk, finally sprinkle sweet osmanthus, with liquid medicine fumigating 20-30 minute, get eggplant silk and mix broken chocolate, and treat chocolate thawing, mixing and stirring, to obtain final product.
2. the preparation method of a kind of cotton candy aroma spring roll according to claim 1, is characterized in that comprising the following steps:
(1) by concentrated after the Chinese herbal medicine 4-5 times floodings such as the rice galingale herb of described weight portion, eel grass, after solution to be concentrated cooling, suitable quantity of water and salt is added, by wheat flour
,bone meal, sea cucumber powder add wherein, are kneaded into dough after being fully uniformly mixed, and then roll into cotton candy aroma spring roll wrapping;
(2) aloe pulp is diced, and converts soaking in Chinese liquor 20-25 minute, takes out stand-by; Black fungus shreds, and mix pot with dried lychee meat and steam 10-20 minute, taking-up is dried, stand-by;
(3) nourishing additive agent and grape juice mix, and spinach is cleaned, the segment of fresh honeysuckle lobe, and chopped spring onion minces, and merges;
(4), after above-mentioned steps gained fillings being mixed with leftover materials, with cotton candy aroma spring roll wrapping parcel, get product; Shaping cotton candy aroma spring roll was carried out quick-frozen in 10-15 minute, and quick freezing temperature is-10--15 DEG C, and the quick-frozen time is 25-30 minute, by cotton candy aroma spring roll finishing and packing good for quick-frozen, and cryopreservation below-6 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410351638.XA CN104255856A (en) | 2014-07-23 | 2014-07-23 | Wine-flavored cotton candy spring roll and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410351638.XA CN104255856A (en) | 2014-07-23 | 2014-07-23 | Wine-flavored cotton candy spring roll and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104255856A true CN104255856A (en) | 2015-01-07 |
Family
ID=52147542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410351638.XA Pending CN104255856A (en) | 2014-07-23 | 2014-07-23 | Wine-flavored cotton candy spring roll and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104255856A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568820A (en) * | 2004-04-26 | 2005-01-26 | 江南大学 | Method for making microwave treatable frozen pre-fried spring roll |
| CN102210429A (en) * | 2011-04-12 | 2011-10-12 | 牛选欣 | Method for producing frozen cooked spring rolls |
| JP4995851B2 (en) * | 2009-02-18 | 2012-08-08 | 日清製粉株式会社 | Method for producing flour-containing fluid dough |
| CN103210979A (en) * | 2013-05-10 | 2013-07-24 | 苏州工业园区苏润食品厂 | Frozen spring roll and technology thereof |
| CN103300087A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Health-care spring roll capable of invigorating stomach and reducing lipid and manufacturing method thereof |
| CN103300086A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Chinese chives spring roll capable of invigorating stomach and helping digestion and manufacturing method thereof |
| CN103300088A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Calcium supplementing and blood fat reducing healthcare spring roll and production method thereof |
| CN103766982A (en) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | Production method of frozen seafood spring roll |
| CN103766441A (en) * | 2014-01-06 | 2014-05-07 | 柳培健 | Crab spawn spring roll and processing method thereof |
| CN103783105A (en) * | 2014-01-02 | 2014-05-14 | 柳培健 | Fruit and vegetable spring roll and processing method thereof |
-
2014
- 2014-07-23 CN CN201410351638.XA patent/CN104255856A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568820A (en) * | 2004-04-26 | 2005-01-26 | 江南大学 | Method for making microwave treatable frozen pre-fried spring roll |
| JP4995851B2 (en) * | 2009-02-18 | 2012-08-08 | 日清製粉株式会社 | Method for producing flour-containing fluid dough |
| CN102210429A (en) * | 2011-04-12 | 2011-10-12 | 牛选欣 | Method for producing frozen cooked spring rolls |
| CN103766982A (en) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | Production method of frozen seafood spring roll |
| CN103210979A (en) * | 2013-05-10 | 2013-07-24 | 苏州工业园区苏润食品厂 | Frozen spring roll and technology thereof |
| CN103300087A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Health-care spring roll capable of invigorating stomach and reducing lipid and manufacturing method thereof |
| CN103300086A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Chinese chives spring roll capable of invigorating stomach and helping digestion and manufacturing method thereof |
| CN103300088A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Calcium supplementing and blood fat reducing healthcare spring roll and production method thereof |
| CN103783105A (en) * | 2014-01-02 | 2014-05-14 | 柳培健 | Fruit and vegetable spring roll and processing method thereof |
| CN103766441A (en) * | 2014-01-06 | 2014-05-07 | 柳培健 | Crab spawn spring roll and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105285872A (en) | Qi regulating sesame seed paste and preparation method thereof | |
| CN104621323A (en) | Cherry sweet taste high-calcium jelly drops and preparation method thereof | |
| CN103689452A (en) | Black pepper grain wheat germ powder and preparation method thereof | |
| CN103355647A (en) | Silkie sweet flour paste containing traditional Chinese medicine components | |
| CN104305153A (en) | Sweet jujube whitebait sauce and preparation method thereof | |
| CN103976231B (en) | A kind of beauty and health care congee and preparation method thereof | |
| CN104757625A (en) | Dryness-moistening restlessness-relieving wine-flavor sesame paste and preparation method thereof | |
| CN104082517A (en) | Cereal ice cream and preparation method thereof | |
| CN106666396A (en) | Suaeda salsa compound nutritional noodles and preparation method thereof | |
| CN104026322A (en) | Haw flake containing sweet potato and preparation method thereof | |
| CN104757407A (en) | Beautifying blood-enriching noodle and preparing method thereof | |
| CN105123868A (en) | Chinese wolfberry health biscuit capable of tonifying kidney and improving eyesight, and preparation method for biscuit | |
| CN103815267A (en) | Corn flour with duck liver flavor and preparation method thereof | |
| CN103689422A (en) | Beef bone flavor wheat germ meal and preparation method thereof | |
| CN103815246A (en) | High-nutritional glutinous rice flour and preparation method thereof | |
| CN103976232B (en) | A kind of Ipomoea batatas seafood congee and preparation method thereof | |
| CN104187397A (en) | Spring roll with pulp and chocolate and preparation method thereof | |
| CN104207008A (en) | Thick and fragrant spring roll with milk wine and preparation method thereof | |
| CN104255856A (en) | Wine-flavored cotton candy spring roll and preparation method thereof | |
| CN104305343A (en) | Dried wheat-flavored silver fish with pickled peppers and preparation method thereof | |
| CN104286880A (en) | Rib-flavored spiced beef and preparation method thereof | |
| CN104082447A (en) | Hair-blacking beauty and healthcare tea and preparation method thereof | |
| CN103621980A (en) | Appetite-improving brewing food and preparation method thereof | |
| CN103689414A (en) | Nutrient crisp rice chip and preparation method thereof | |
| CN104161076A (en) | Kidney tonifying spring roll with prime condition meat and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |