CN104381368A - 一种鸡肉蔬菜春卷 - Google Patents

一种鸡肉蔬菜春卷 Download PDF

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Publication number
CN104381368A
CN104381368A CN201410602001.3A CN201410602001A CN104381368A CN 104381368 A CN104381368 A CN 104381368A CN 201410602001 A CN201410602001 A CN 201410602001A CN 104381368 A CN104381368 A CN 104381368A
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CN
China
Prior art keywords
parts
chicken
spring roll
vegetable
spinach
Prior art date
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Pending
Application number
CN201410602001.3A
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English (en)
Inventor
张鹏
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Individual
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Individual
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Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410602001.3A priority Critical patent/CN104381368A/zh
Publication of CN104381368A publication Critical patent/CN104381368A/zh
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

Abstract

本发明公开了一种鸡肉蔬菜春卷，包括下列重量份数的物质：低筋面粉35-45份，大豆粉14-20份，薏仁粉11-13份，南瓜3-9份，土豆5-9份，菠菜3-9份，杨桃1-2份，葡萄3-6份，苹果2-8份，维生素B20.1-0.3份，氢化卵磷脂0.3-0.6份，葵花籽油1-2份，香菜2-6份，鸡肉25-30份，兔肉3-6份。本发明提供了一种鸡肉春卷，将鸡肉经过加工与南瓜、菠菜、香菜等一起制成馅料加入至春卷中，丰富了春卷的种类，增加了春卷的口味及营养价值本发明产品具有强身健体的功效。

Description

一种鸡肉蔬菜春卷
技术领域
本发明涉及一种鸡肉蔬菜春卷。
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。
发明内容
本发明所要解决的技术问题是提供一种鸡肉蔬菜春卷。
为解决上述技术问题，本发明采用的技术方案是：
一种鸡肉蔬菜春卷，其特征在于，包括下列重量份数的物质：低筋面粉35-45份，大豆粉14-20份，薏仁粉11-13份，南瓜3-9份，土豆5-9份，菠菜3-9份，杨桃1-2份，葡萄3-6份，苹果2-8份，维生素B20.1-0.3份，氢化卵磷脂0.3-0.6份，葵花籽油1-2份，香菜2-6份，鸡肉25-30份，兔肉3-6份。
本发明提供了一种鸡肉春卷，将鸡肉经过加工与南瓜、菠菜、香菜等一起制成馅料加入至春卷中，丰富了春卷的种类，增加了春卷的口味及营养价值本发明产品具有强身健体的功效。
具体实施方式
实施例1
一种鸡肉蔬菜春卷，其特征在于，包括下列重量份数的物质：低筋面粉35-45份，大豆粉14-20份，薏仁粉11-13份，南瓜3-9份，土豆5-9份，菠菜3-9份，杨桃1-2份，葡萄3-6份，苹果2-8份，维生素B20.1-0.3份，氢化卵磷脂0.3-0.6份，葵花籽油1-2份，香菜2-6份，鸡肉25-30份，兔肉3-6份。

Claims (1)

1.一种鸡肉蔬菜春卷，其特征在于，包括下列重量份数的物质：低筋面粉35-45份，大豆粉14-20份，薏仁粉11-13份，南瓜3-9份，土豆5-9份，菠菜3-9份，杨桃1-2份，葡萄3-6份，苹果2-8份，维生素B20.1-0.3份，氢化卵磷脂0.3-0.6份，葵花籽油1-2份，香菜2-6份，鸡肉25-30份，兔肉3-6份。
CN201410602001.3A 2014-10-31 2014-10-31 一种鸡肉蔬菜春卷 Pending CN104381368A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410602001.3A CN104381368A (zh) 2014-10-31 2014-10-31 一种鸡肉蔬菜春卷

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410602001.3A CN104381368A (zh) 2014-10-31 2014-10-31 一种鸡肉蔬菜春卷

Publications (1)

Publication Number Publication Date
CN104381368A true CN104381368A (zh) 2015-03-04

Family

ID=52599418

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410602001.3A Pending CN104381368A (zh) 2014-10-31 2014-10-31 一种鸡肉蔬菜春卷

Country Status (1)

Country Link
CN (1) CN104381368A (zh)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103445198A (zh) * 2013-07-30 2013-12-18 李学禹 一种鸡肉春卷
CN103766434A (zh) * 2014-01-02 2014-05-07 柳培健 一种鸡肉春卷及其加工方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103445198A (zh) * 2013-07-30 2013-12-18 李学禹 一种鸡肉春卷
CN103766434A (zh) * 2014-01-02 2014-05-07 柳培健 一种鸡肉春卷及其加工方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
王义津: "《图解家庭西餐 主食篇》", 31 July 1997 *

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Application publication date: 20150304