CN104365728A - 一种牛肉菌菇春卷 - Google Patents
一种牛肉菌菇春卷 Download PDFInfo
- Publication number
- CN104365728A CN104365728A CN201410598738.2A CN201410598738A CN104365728A CN 104365728 A CN104365728 A CN 104365728A CN 201410598738 A CN201410598738 A CN 201410598738A CN 104365728 A CN104365728 A CN 104365728A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- spring rolls
- mushroom
- raw materials
- 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
- 235000015278 beef Nutrition 0.000 title claims abstract description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 4
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 4
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract description 4
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 241000209140 Triticum Species 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 241000894006 Bacteria Species 0.000 claims description 6
- 241000233866 Fungi Species 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241000675108 Citrus tangerina Species 0.000 abstract 2
- 241001489124 Boletus edulis Species 0.000 abstract 1
- 241000221987 Russula Species 0.000 abstract 1
- 241001506047 Tremella Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000010985 leather Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000012771 pancakes Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A21D13/60—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种牛肉菌菇春卷，包括下列重量份数的物质：面粉50-65份，牛肉16-18份，鸡精1-2份，椰肉3-6份，枇杷1-5份，小麦面粉45-50份，红菇11-13份，牛肝菌12-16份，银耳3-9份，陈皮3-6份，蒲公英3-5份。本发明的春卷原料来源广、配方合理，牛肉与各种香菇蒸熟后做为原料，增加了春卷的口味及营养价值，同时由于原料中增加了陈皮、蒲公英等多种中药成分，使得本发明产品具有清热去火的保健作用。
Description
技术领域
本发明涉及一种牛肉菌菇春卷。
背景技术
春卷，又称春饼、薄饼。是汉族民间节日传统食品。流行于中国各地，江南等地尤盛。民间除供自己家食用外，常用于待客。历史悠久。春卷是用上白面粉加少许水和盐拌揉捏，放在平底锅中摊烙成圆形皮子，然后将制好的馅心（肉末、豆沙、菜猪油）摊放在皮子上，将两头折起，卷成长卷下油锅炸成金黄色即可。春卷皮薄酥脆、馅心香软，别具风味，是春季的时令佳品。然而现有的春卷多以面粉为主要原料，成分比较单一，营养价值低，无法满足现代人们饮食健康理念。
发明内容
本发明所要解决的技术问题是提供一种牛肉菌菇春卷。
为解决上述技术问题，本发明采用的技术方案是：
一种牛肉菌菇春卷，包括下列重量份数的物质：面粉50-65份，牛肉16-18份，鸡精1-2份，椰肉3-6份，枇杷1-5份，小麦面粉45-50份，红菇11-13份，牛肝菌12-16份，银耳3-9份，陈皮3-6份，蒲公英3-5份。
本发明的春卷原料来源广、配方合理，牛肉与各种香菇蒸熟后做为原料，增加了春卷的口味及营养价值，同时由于原料中增加了陈皮、蒲公英等多种中药成分，使得本发明产品具有清热去火的保健作用。
具体实施方式
实施例1
一种牛肉菌菇春卷，包括下列重量份数的物质：面粉50-65份，牛肉16-18份，鸡精1-2份，椰肉3-6份，枇杷1-5份，小麦面粉45-50份，红菇11-13份，牛肝菌12-16份，银耳3-9份，陈皮3-6份，蒲公英3-5份。
Claims (1)
1.一种牛肉菌菇春卷，包括下列重量份数的物质：面粉50-65份，牛肉16-18份，鸡精1-2份，椰肉3-6份，枇杷1-5份，小麦面粉45-50份，红菇11-13份，牛肝菌12-16份，银耳3-9份，陈皮3-6份，蒲公英3-5份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410598738.2A CN104365728A (zh) | 2014-10-31 | 2014-10-31 | 一种牛肉菌菇春卷 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410598738.2A CN104365728A (zh) | 2014-10-31 | 2014-10-31 | 一种牛肉菌菇春卷 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104365728A true CN104365728A (zh) | 2015-02-25 |
Family
ID=52545122
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410598738.2A Pending CN104365728A (zh) | 2014-10-31 | 2014-10-31 | 一种牛肉菌菇春卷 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104365728A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029465A (zh) * | 2015-06-29 | 2015-11-11 | 孟凡英 | 营养小吃品及其制作方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704298A (zh) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | 一种方便牛肉春卷及其加工方法 |
| CN103766438A (zh) * | 2014-01-06 | 2014-05-07 | 柳培健 | 一种牛肉粉丝春卷及其加工方法 |
| CN103766440A (zh) * | 2014-01-06 | 2014-05-07 | 柳培健 | 一种羊肉春卷及其加工方法 |
| CN104013000A (zh) * | 2014-05-10 | 2014-09-03 | 安徽林苑农副食品有限公司 | 一种肉丝春卷及其制备方法 |
-
2014
- 2014-10-31 CN CN201410598738.2A patent/CN104365728A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704298A (zh) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | 一种方便牛肉春卷及其加工方法 |
| CN103766438A (zh) * | 2014-01-06 | 2014-05-07 | 柳培健 | 一种牛肉粉丝春卷及其加工方法 |
| CN103766440A (zh) * | 2014-01-06 | 2014-05-07 | 柳培健 | 一种羊肉春卷及其加工方法 |
| CN104013000A (zh) * | 2014-05-10 | 2014-09-03 | 安徽林苑农副食品有限公司 | 一种肉丝春卷及其制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029465A (zh) * | 2015-06-29 | 2015-11-11 | 孟凡英 | 营养小吃品及其制作方法 |
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Application publication date: 20150225 |
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