CN104432213A - Egg roll, and processing and preparation method thereof - Google Patents

Abstract

The present invention relates to an egg roll and a processing and preparation method thereof, which belong to the field of food technology. The egg roll is made by the following raw materials (parts by weight): 200-500 eggs, 50-100 flour, 30-50 milk, 25-30 spinach, 10-15 carrots, 8-10 bacons, 6-9 tomatoes, 9-12 cheese, 8-15 grilled eels, 6-14 red bell peppers, 3-8 shrimp meat, 3-8 chopped green onion, 2-5 salt, 3-5 black pepper, 3-6 chicken essences, 6-8 sesame oil and 8-10 tomato sauce. The egg roll is rich in a variety of human needed nutrients and integrates eggs, milk, carrots, tomatoes, bacons and other ingredients together, and thus people only need to eat the egg roll for breakfast and do not need other additional supplements to achieve the purpose of providing energy to body. Especially, the production of the egg roll is very simple, thus people can have enough time to make the egg roll and avoid various diseases caused by skipping breakfast.

Description

Egg roll and preparation for processing thereof

Technical field

The present invention relates to egg roll and preparation for processing thereof, belong to food technology field.

Background technology

Breakfast is a most important meal in one day, and as the saying goes: breakfast will be eaten, lunch will be had enough, and dinner will be eaten few.Whenever we ate after meal, approximately pass through 4 hours, food, by digesting and assimilating in vivo, will be all emptying.Therefore, in order to constantly give human body makeup energy, must arrange for 4 ~ 6 hours once to have dinner.In morning, when we are after the sleep of 8 hours, can feel special spirit, the nature work in the morning, learning efficiency are than the height in afternoon.But, many people in order in a hurry, just breakfast " omission ".In fact, this is a very unadvisable selection.Breakfast skipping, work, study efficiency can decline, our stomach just looks like the sack of a food process, we eat into food all through stomach, food to be ground bit by bit, reach and digest and assimilate.When in stomach without food, but stomach still will constantly rub, of long duration, will feel stomachache, add and do not have food supply energy, usually there will be giddy, unable, have palpitation, be in a cold sweat.In addition, if morning breakfast skipping, within one day, just only have two to eat.Like this, the time on an empty stomach will be elongated, and the appetite of often eating also just increases, thus the digestion and absorption function of stomach is strengthened, and the food eaten into will be completely absorbed.In order to supplement the nutrients, egg and milk are required in breakfast, but people are often in order in a hurry, usually these nutrients to have ignored, define stomach trouble in the course of time.

Summary of the invention

The object of the invention is to overcome the weak point that prior art exists, provide that a kind of operation is very easy, the used time is short, easy processing, nutritious egg roll and preparation for processing thereof.

The present invention is achieved by the following technical solutions:

Egg roll, its special character is to be made up of following raw material by weight ratio: egg 200-500 part, flour 50-100 part, milk 30-50 part, spinach 25-30 part, carrot 10-15 part, Baconic 8-10 part, tomato 6-9 part, cheese 9-12 part, Broiled River Eel 8-15 part, red pimento 6-14 part, peeled shrimp 3-8 part, chopped spring onion 3-8 part, salt 2-5 part, black pepper 3-5 part, chickens' extract 3-6 part, sesame oil 6-8 part, catsup 8-10 part;

Described egg roll, is made up of the raw material of following optimal proportion by weight: 300 parts, egg, 60 parts, flour, 40 parts, milk, spinach 28 parts, 11 parts, carrot, Baconic 8 parts, tomato 6 parts, 10 parts, cheese, Broiled River Eel 9 parts, red pimento 7 parts, 5 parts, peeled shrimp, chopped spring onion 7 parts, salt 3 parts, black pepper 3 parts, chickens' extract 4 parts, 6 parts, sesame oil, catsup 8 parts;

The processing method of described egg roll, its special character is to comprise the following steps:

(1) egg breaks into egg liquid, add flour and milk is mixed thoroughly, call in salt again, black pepper makes batter, spinach is shredded, and carrot is diced, spinach and carrot is added in batter, Baconic is cut into silk, and cheese slices is cut into silk, and Broiled River Eel is cut into slices, red pimento is diced, and it is for subsequent use that tomato is cut into little fourth after cleaning peeling;

(2) hot sesame oil in pot, pours Baconic, tomato fourth and red pimento into and stir-fries, and adds chickens' extract and get out for subsequent use after stir-fry is soft;

(3) after pan is cleaned and burnt heat, turn medium and small fire and pour batter into, rotary pot changes into Egg cake by egg stand;

(4) when the bottom of Egg cake has just started to solidify, and when surface still has not solidified egg liquid, Baconic's silk that tiling has been fried, tomato fourth and cheese silk, then put Broiled River Eel bar, and Egg cake is rolled into volume by horse back scoop;

(5) after the both sides of egg roll being brushed catsup.

Egg roll of the present invention, be rich in the various nutrient elements of needed by human body, egg, milk, carrot, tomato, Baconic etc. are all incorporated together, breakfast people only need eat egg cake, do not need to supplement other foods in addition, the object that energy is provided can be reached, especially make very easy, such people also will go to make if having time, avoid brought various illnesss of not having breakfast.

Detailed description of the invention

Below provide the specific embodiment of the present invention, be used for being described in further detail formation of the present invention.

Embodiment 1

The egg roll of the present embodiment, is made up of following raw material by weight ratio: 200 parts, egg, 50 parts, flour, 30 parts, milk, spinach 25 parts, 10 parts, carrot, Baconic 8 parts, tomato 6 parts, 9 parts, cheese, Broiled River Eel 8 parts, red pimento 6 parts, 3 parts, peeled shrimp, chopped spring onion 3 parts, salt 2 parts, black pepper 3 parts, chickens' extract 3 parts, 6 parts, sesame oil, catsup 8 parts.

Embodiment 2

The egg roll of the present embodiment, is made up of following raw material by weight ratio: 500 parts, egg, 100 parts, flour, 50 parts, milk, spinach 30 parts, 15 parts, carrot, Baconic 10 parts, tomato 9 parts, 12 parts, cheese, Broiled River Eel 15 parts, red pimento 14 parts, 8 parts, peeled shrimp, chopped spring onion 8 parts, salt 5 parts, black pepper 5 parts, chickens' extract 6 parts, 8 parts, sesame oil, catsup 10 parts.

Embodiment 3

The described egg roll of the present embodiment, is made up of the raw material of following optimal proportion by weight: 300 parts, egg, 60 parts, flour, 40 parts, milk, spinach 28 parts, 11 parts, carrot, Baconic 8 parts, tomato 6 parts, 10 parts, cheese, Broiled River Eel 9 parts, red pimento 7 parts, 5 parts, peeled shrimp, chopped spring onion 7 parts, salt 3 parts, black pepper 3 parts, chickens' extract 4 parts, 6 parts, sesame oil, catsup 8 parts;

The processing method of egg roll in above embodiment, comprises the following steps:

(1) egg breaks into egg liquid, add flour and milk is mixed thoroughly, call in salt again, black pepper makes batter, spinach is shredded, and carrot is diced, spinach and carrot is added in batter, Baconic is cut into silk, and cheese slices is cut into silk, and Broiled River Eel is cut into slices, red pimento is diced, and it is for subsequent use that tomato is cut into little fourth after cleaning peeling;

(2) hot sesame oil in pot, pours Baconic, tomato fourth and red pimento into and stir-fries, and adds chickens' extract and get out for subsequent use after stir-fry is soft;

(3) after pan is cleaned and burnt heat, turn medium and small fire and pour batter into, rotary pot changes into Egg cake by egg stand;

(4) when the bottom of Egg cake has just started to solidify, and when surface still has not solidified egg liquid, Baconic's silk that tiling has been fried, tomato fourth and cheese silk, then put Broiled River Eel bar, and Egg cake is rolled into volume by horse back scoop;

(5) after the both sides of egg roll being brushed catsup.

Claims (3)

1. egg roll, is characterized in that being made up of following raw material by weight ratio: egg 200-500 part, flour 50-100 part, milk 30-50 part, spinach 25-30 part, carrot 10-15 part, Baconic 8-10 part, tomato 6-9 part, cheese 9-12 part, Broiled River Eel 8-15 part, red pimento 6-14 part, peeled shrimp 3-8 part, chopped spring onion 3-8 part, salt 2-5 part, black pepper 3-5 part, chickens' extract 3-6 part, sesame oil 6-8 part, catsup 8-10 part.

2. egg roll according to claim 1, is characterized in that being made up of the raw material of following optimal proportion by weight: 300 parts, egg, 60 parts, flour, 40 parts, milk, spinach 28 parts, 11 parts, carrot, Baconic 8 parts, tomato 6 parts, 10 parts, cheese, Broiled River Eel 9 parts, red pimento 7 parts, 5 parts, peeled shrimp, chopped spring onion 7 parts, salt 3 parts, black pepper 3 parts, chickens' extract 4 parts, 6 parts, sesame oil, catsup 8 parts.

3. the processing method of egg roll described in claim 1 or 2, is characterized in that comprising the following steps:

(1) egg breaks into egg liquid, add flour and milk is mixed thoroughly, call in salt again, black pepper makes batter, spinach is shredded, and carrot is diced, spinach and carrot is added in batter, Baconic is cut into silk, and cheese slices is cut into silk, and Broiled River Eel is cut into slices, red pimento is diced, and it is for subsequent use that tomato is cut into little fourth after cleaning peeling;

(2) hot sesame oil in pot, pours Baconic, tomato fourth and red pimento into and stir-fries, and adds chickens' extract and get out for subsequent use after stir-fry is soft;

(3) after pan is cleaned and burnt heat, turn medium and small fire and pour batter into, rotary pot changes into Egg cake by egg stand;

(4) when the bottom of Egg cake has just started to solidify, and when surface still has not solidified egg liquid, Baconic's silk that tiling has been fried, tomato fourth and cheese silk, then put Broiled River Eel bar, and Egg cake is rolled into volume by horse back scoop;

(5) after the both sides of egg roll being brushed catsup.