CN104365727A - Oat spring roll - Google Patents

Oat spring roll Download PDF

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Publication number
CN104365727A
CN104365727A CN201410595451.4A CN201410595451A CN104365727A CN 104365727 A CN104365727 A CN 104365727A CN 201410595451 A CN201410595451 A CN 201410595451A CN 104365727 A CN104365727 A CN 104365727A
Authority
CN
China
Prior art keywords
parts
oat
spring roll
ginseng
pseudo
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
Application number
CN201410595451.4A
Other languages
Chinese (zh)
Inventor
辛范范
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410595451.4A priority Critical patent/CN104365727A/en
Publication of CN104365727A publication Critical patent/CN104365727A/en
Pending legal-status Critical Current

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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
    • A21D13/30—Filled, to be filled or stuffed 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
    • A21D2/366—Tubers, roots

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses an oat spring roll. The oat spring roll comprises, by weight, 20 parts to 25 parts of wheat flour, 15 parts to 20 parts of oat flour, 8 parts to 11 parts of ground pork, 5 parts to 9 parts of ass meat, 2 parts to 6 parts of sticking-pieces, 1 part to 2 parts of bay leaves, 3 parts to 6 parts of green onions, 1 part to 2 parts of edible salt, 3 parts to 6 parts of ginger skin, 2 parts to 3 parts of sesame oil, 2 parts to 6 parts of pseudo-ginseng, 1 part to 2 parts of prepared rehmannia roots, 3 parts to 6 parts of ligusticum wallichii and 1 part to 2 parts of sage. The provided oat spring roll is low in cost, simple and reasonable in technology and suitable for large-scale production, stuffing made with the method is spicy and delicious in taste, and the oat spring roll has the advantage of being easy to chew and digest and is suitable for being absorbed by people weak in intestines and stomach function; meanwhile, the oat spring roll is abundant in nutrition and has the herbal cuisine effects of inhibiting cancers, reducing cholesterol, protecting heart and blood vessels and the like.

Description

A kind of oat spring roll
Technical field
The present invention relates to a kind of oat spring roll.
Background technology
Spring roll is the traditional folk snack of China, becomes a kind of leisure food by folk snack through the centuries even development of more than one thousand years, commercially, all can buy the spring roll meeting consumer taste in supermarket, now, increase spring roll
The nutritive value be rich in and health value become to be the theme.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of oat spring roll.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of oat spring roll, is characterized in that, comprise the material of following parts by weight: wheat flour 20-25 part, oatmeal 15-20 part, minced pork 8-11 part, donkey meat 5-9 part, blood neck 2-6 part, bay 1-2 part, green onion 3-6 part, edible salt 1-2 part, ginger peel 3-6 part, sesame oil 2-3 part, pseudo-ginseng 2-6 part, prepared rhizome of rehmannia 1-2 part, Ligusticum wallichii 3-6 part, salvia 1-2 part.
The invention has the beneficial effects as follows: the oat spring roll cost that the invention provides is low; technique is simple, reasonable; be applicable to large-scale production; the fillings taste that method is made is spicy good to eat; have easily chew, digestible feature; be applicable to the weak crowd of stomach to absorb, be rich in again abundant nutrition simultaneously, have and press down cancer, reduce cholesterol, protect the herbal cuisine effects such as cardiovascular.
Detailed description of the invention
Embodiment 1
A kind of oat spring roll, is characterized in that, comprise the material of following parts by weight: wheat flour 20-25 part, oatmeal 15-20 part, minced pork 8-11 part, donkey meat 5-9 part, blood neck 2-6 part, bay 1-2 part, green onion 3-6 part, edible salt 1-2 part, ginger peel 3-6 part, sesame oil 2-3 part, pseudo-ginseng 2-6 part, prepared rhizome of rehmannia 1-2 part, Ligusticum wallichii 3-6 part, salvia 1-2 part.

Claims (1)

1. an oat spring roll, is characterized in that, comprises the material of following parts by weight: wheat flour 20-25 part, oatmeal 15-20 part, minced pork 8-11 part, donkey meat 5-9 part, blood neck 2-6 part, bay 1-2 part, green onion 3-6 part, edible salt 1-2 part, ginger peel 3-6 part, sesame oil 2-3 part, pseudo-ginseng 2-6 part, prepared rhizome of rehmannia 1-2 part, Ligusticum wallichii 3-6 part, salvia 1-2 part.
CN201410595451.4A 2014-10-30 2014-10-30 Oat spring roll Pending CN104365727A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410595451.4A CN104365727A (en) 2014-10-30 2014-10-30 Oat spring roll

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410595451.4A CN104365727A (en) 2014-10-30 2014-10-30 Oat spring roll

Publications (1)

Publication Number Publication Date
CN104365727A true CN104365727A (en) 2015-02-25

Family

ID=52545121

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410595451.4A Pending CN104365727A (en) 2014-10-30 2014-10-30 Oat spring roll

Country Status (1)

Country Link
CN (1) CN104365727A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300085A (en) * 2013-05-13 2013-09-18 安徽省甘泉养蜂专业合作社 Qi tonifying and blood circulation promoting healthcare spring roll and production method thereof
CN103766435A (en) * 2014-01-02 2014-05-07 柳培健 Spicy eggplant oat spring roll and processing method thereof
CN103783106A (en) * 2014-01-02 2014-05-14 柳培健 Liver-protecting leisure spring roll and processing method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300085A (en) * 2013-05-13 2013-09-18 安徽省甘泉养蜂专业合作社 Qi tonifying and blood circulation promoting healthcare spring roll and production method thereof
CN103766435A (en) * 2014-01-02 2014-05-07 柳培健 Spicy eggplant oat spring roll and processing method thereof
CN103783106A (en) * 2014-01-02 2014-05-14 柳培健 Liver-protecting leisure spring roll and processing method thereof

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Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
EXSB Decision made by sipo to initiate substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20150225

RJ01 Rejection of invention patent application after publication