CN104381371A - Spring roll with fruit stuffing - Google Patents

Spring roll with fruit stuffing Download PDF

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Publication number
CN104381371A
CN104381371A CN201410611613.9A CN201410611613A CN104381371A CN 104381371 A CN104381371 A CN 104381371A CN 201410611613 A CN201410611613 A CN 201410611613A CN 104381371 A CN104381371 A CN 104381371A
Authority
CN
China
Prior art keywords
parts
flour
spring roll
pineapple
aroma
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
CN201410611613.9A
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Chinese (zh)
Inventor
曲少春
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 CN201410611613.9A priority Critical patent/CN104381371A/en
Publication of CN104381371A publication Critical patent/CN104381371A/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
    • 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

Abstract

The invention discloses a spring roll with fruit stuffing. The spring roll is characterized by comprising the following materials in parts by weight: 30-45 parts of purple wheat flour, 23-30 parts of pineapple particles, 11-13 parts of prunes, 12-16 parts of blueberry, 3-6 parts of cranberry, 15-20 parts of naked oats flour, 0.5 part of flavoring agent, 15-16 parts of corn flour, 9-14 parts of pumpkin powder, 0.5-2 parts of flour treatment agent, 2-6 parts of pimiento, 3-6 parts of saffron crocus, 8-14 parts of egg wash, 6-10 parts of white granulated sugar and 3-5 parts of edible salt. The spring roll disclosed by the invention has a milky aroma, a pineapple aroma and a coconut aroma, is thin-skinned, crisp, fragrant in stuffing and unique in taste, has specific flavors of various fruits, and is a healthy food with rich and balanced nutrition.

Description

A kind of fruit grain filling spring roll
Technical field
The present invention relates to a kind of fruit grain filling spring roll.
Background technology
Spring roll, also known as spring pancake, pancake.It is Han nationality's traditional food in red-letter day among the people.Be popular in all over China, the ground such as the south of the River are contained especially.Among the people except edible for own home, be usually used in receiving guests.With a long history.Spring roll adds little water with light flour and kneading mixed by salt, and be placed on stand in pan and iron circular leather, then spread on leather by the filling heart made (minced meat, sweetened bean paste, dish lard), turned up at two, under being rolled into long paper, oil cauldron explodes into golden yellow.Spring roll wrapping thin crisp, filling heart perfume (or spice) is soft, other tool local flavor, is the seasonal good merchantable brand in spring.But existing spring roll is primary raw material mainly with flour, comparison of ingredients is single, is of low nutritive value, and cannot meet modern people's healthy diet theory.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of fruit grain filling spring roll.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of fruit grain filling spring roll, is characterized in that, comprise the material of following parts by weight: purple wheat flour 30-45 part, pineapple fourth 23-30 part, prune 11-13 part, black meal fruit 12-16 part, acid certain kind of berries 3-6 part, naked oats flour 15-20 part, flavoring agent 0.5 part, corn flour 15-16 part, pumpkin powder 9-14 part, Flour ingredient 0.5-2 part, pimiento 2-6 part, safflower 3-6 part, egg liquid 8-14 part, white sand, 6-10 part, edible salt 3-5 part.
Spring roll of the present invention has milk fragrance, pineapple fragrance, coconut palm fragrance, skin thin crisp, filling heart perfume (or spice) is soft, mouthfeel is unique, and having the distinctive local flavor of various fruit, is nutritious, balanced, healthy food.
Detailed description of the invention
Embodiment 1
A kind of fruit grain filling spring roll, is characterized in that, comprise the material of following parts by weight: purple wheat flour 30-45 part, pineapple fourth 23-30 part, prune 11-13 part, black meal fruit 12-16 part, acid certain kind of berries 3-6 part, naked oats flour 15-20 part, flavoring agent 0.5 part, corn flour 15-16 part, pumpkin powder 9-14 part, Flour ingredient 0.5-2 part, pimiento 2-6 part, safflower 3-6 part, egg liquid 8-14 part, white sand, 6-10 part, edible salt 3-5 part.

Claims (1)

1. a fruit grain filling spring roll, is characterized in that, comprise the material of following parts by weight: purple wheat flour 30-45 part, pineapple fourth 23-30 part, prune 11-13 part, black meal fruit 12-16 part, acid certain kind of berries 3-6 part, naked oats flour 15-20 part, flavoring agent 0.5 part, corn flour 15-16 part, pumpkin powder 9-14 part, Flour ingredient 0.5-2 part, pimiento 2-6 part, safflower 3-6 part, egg liquid 8-14 part, white sand, 6-10 part, edible salt 3-5 part.
CN201410611613.9A 2014-11-04 2014-11-04 Spring roll with fruit stuffing Pending CN104381371A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410611613.9A CN104381371A (en) 2014-11-04 2014-11-04 Spring roll with fruit stuffing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410611613.9A CN104381371A (en) 2014-11-04 2014-11-04 Spring roll with fruit stuffing

Publications (1)

Publication Number Publication Date
CN104381371A true CN104381371A (en) 2015-03-04

Family

ID=52599421

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410611613.9A Pending CN104381371A (en) 2014-11-04 2014-11-04 Spring roll with fruit stuffing

Country Status (1)

Country Link
CN (1) CN104381371A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349044A (en) * 2013-05-31 2013-10-16 李星明 Making method of fruit and vegetable spring roll
CN103783105A (en) * 2014-01-02 2014-05-14 柳培健 Fruit and vegetable spring roll and processing method thereof
CN104054783A (en) * 2014-06-12 2014-09-24 天津市傲绿农副产品集团股份有限公司 Pineapple fruit stuffing spring roll and preparation method thereof
CN104161082A (en) * 2014-07-23 2014-11-26 马鞍山市海滨水产品生态养殖专业合作社 Fruit peel spring roll capable of moisturizing intestine and preparation method thereof
CN104161078A (en) * 2014-07-23 2014-11-26 马鞍山市海滨水产品生态养殖专业合作社 Deep-fried dough sticks-yoghourt-spring roll and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349044A (en) * 2013-05-31 2013-10-16 李星明 Making method of fruit and vegetable spring roll
CN103783105A (en) * 2014-01-02 2014-05-14 柳培健 Fruit and vegetable spring roll and processing method thereof
CN104054783A (en) * 2014-06-12 2014-09-24 天津市傲绿农副产品集团股份有限公司 Pineapple fruit stuffing spring roll and preparation method thereof
CN104161082A (en) * 2014-07-23 2014-11-26 马鞍山市海滨水产品生态养殖专业合作社 Fruit peel spring roll capable of moisturizing intestine and preparation method thereof
CN104161078A (en) * 2014-07-23 2014-11-26 马鞍山市海滨水产品生态养殖专业合作社 Deep-fried dough sticks-yoghourt-spring roll and preparation 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
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150304