CN104381359A - 一种蟹肉蔬菜春卷 - Google Patents

一种蟹肉蔬菜春卷 Download PDF

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Publication number
CN104381359A
CN104381359A CN201410595145.0A CN201410595145A CN104381359A CN 104381359 A CN104381359 A CN 104381359A CN 201410595145 A CN201410595145 A CN 201410595145A CN 104381359 A CN104381359 A CN 104381359A
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China
Prior art keywords
parts
powder
spring roll
crab meat
crab
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Pending
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CN201410595145.0A
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English (en)
Inventor
张鹏
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Individual
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Individual
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Priority to CN201410595145.0A priority Critical patent/CN104381359A/zh
Publication of CN104381359A publication Critical patent/CN104381359A/zh
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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
    • A21D13/60—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
    • A21D2/34—Animal material
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Cereal-Derived Products (AREA)

Abstract

本发明公开了一种蟹肉蔬菜春卷，其特征在于，包括下列重量份数的物质：面粉65-75份，红米粉23-30份，魔芋精粉粉5-9份，螺旋藻粉2-6份，天然黄油1-2份，奶粉6-9份，蟹黄11-15份，蟹肉15-18份，葱白3-6份，黑芝麻粉2-6份，黑豆粉9-15份，陈皮3-6份，桔梗2-4份，山楂2-5份，菜籽油3-5份。本发明的蟹黄春卷丰富了春卷的种类，增加了春卷的口味及营养价值，同时由于原料中增加了多种中药成分，使得本发明产品具有强身健体、舒筋活血的保健作用。

Description

一种蟹肉蔬菜春卷
技术领域
本发明涉及一种蟹肉蔬菜春卷。
背景技术
春卷是我国传统的民间小吃，经过几百年甚至上千年的发展已经由民间小吃变成了一种休闲食品，在市场上、超市中均能够购买到符合消费者口味的春卷，现在，增加春卷所富含的营养价值和保健价值正在成为主题。
发明内容
本发明所要解决的技术问题是提供一种蟹肉蔬菜春卷。
为解决上述技术问题，本发明采用的技术方案是：
一种蟹肉蔬菜春卷，其特征在于，包括下列重量份数的物质：面粉65-75份，红米粉23-30份，魔芋精粉粉5-9份，螺旋藻粉2-6份，天然黄油1-2份，奶粉6-9份，蟹黄11-15份，蟹肉15-18份，葱白3-6份，黑芝麻粉2-6份，黑豆粉9-15份，陈皮3-6份，桔梗2-4份，山楂2-5份，菜籽油3-5份。
本发明的蟹黄春卷丰富了春卷的种类，增加了春卷的口味及营养价值，同时由于原料中增加了多种中药成分，使得本发明产品具有强身健体、舒筋活血的保健作用。
具体实施方式
实施例1
一种蟹肉蔬菜春卷，其特征在于，包括下列重量份数的物质：面粉65-75份，红米粉23-30份，魔芋精粉粉5-9份，螺旋藻粉2-6份，天然黄油1-2份，奶粉6-9份，蟹黄11-15份，蟹肉15-18份，葱白3-6份，黑芝麻粉2-6份，黑豆粉9-15份，陈皮3-6份，桔梗2-4份，山楂2-5份，菜籽油3-5份。

Claims (1)

1.一种蟹肉蔬菜春卷，其特征在于，包括下列重量份数的物质：面粉65-75份，红米粉23-30份，魔芋精粉粉5-9份，螺旋藻粉2-6份，天然黄油1-2份，奶粉6-9份，蟹黄11-15份，蟹肉15-18份，葱白3-6份，黑芝麻粉2-6份，黑豆粉9-15份，陈皮3-6份，桔梗2-4份，山楂2-5份，菜籽油3-5份。
CN201410595145.0A 2014-10-30 2014-10-30 一种蟹肉蔬菜春卷 Pending CN104381359A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410595145.0A CN104381359A (zh) 2014-10-30 2014-10-30 一种蟹肉蔬菜春卷

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410595145.0A CN104381359A (zh) 2014-10-30 2014-10-30 一种蟹肉蔬菜春卷

Publications (1)

Publication Number Publication Date
CN104381359A true CN104381359A (zh) 2015-03-04

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ID=52599409

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CN201410595145.0A Pending CN104381359A (zh) 2014-10-30 2014-10-30 一种蟹肉蔬菜春卷

Country Status (1)

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CN (1) CN104381359A (zh)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102630724A (zh) * 2012-05-03 2012-08-15 苏州喜福瑞农业科技有限公司 一种蟹黄春卷的制作方法
CN103766441A (zh) * 2014-01-06 2014-05-07 柳培健 一种蟹黄春卷及其加工方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102630724A (zh) * 2012-05-03 2012-08-15 苏州喜福瑞农业科技有限公司 一种蟹黄春卷的制作方法
CN103766441A (zh) * 2014-01-06 2014-05-07 柳培健 一种蟹黄春卷及其加工方法

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