CN106560038A - Preparing method of spring roll with pineapple flavor - Google Patents
Preparing method of spring roll with pineapple flavor Download PDFInfo
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- CN106560038A CN106560038A CN201510658627.0A CN201510658627A CN106560038A CN 106560038 A CN106560038 A CN 106560038A CN 201510658627 A CN201510658627 A CN 201510658627A CN 106560038 A CN106560038 A CN 106560038A
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- spring roll
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Abstract
The invention discloses a preparing method of a spring roll with pineapple flavor; the method comprises the following steps: evenly mixing white sugar, water and potato snowflake whole powders; stirring the mixture until no block is formed; adding coir fruit granules, and evenly mixing same; adding starch maize, pineapple essence and beta-carotene, evenly mixing same; heating and frying the mixture until the stuffing center reaches 80-90 DEG C; pouring out from the pan, and cooling to form the spring roll stuffing; pouring water into a beater, adding edible salt and a raising agent into the beater, adding flour and evenly mixing, using a colloid mill to grind the mixture, pouring the grinded mixture into a wrapper maker hopper to prepare wrappers, thus forming spring roll wrappers; pouring spring roll stuffing into the center of the spring roll wrapper, wrapping the stuffing and moulding, quick-freezing the wrappers, and forming the spring roll finish product with the pineapple flavor. The invention provides the spring roll with pineapple flavor; the method is simple in process, and easy to apply; the prepared spring roll with the new flavor is popular among mass consumers, and especially enjoyed by consumers loving fruit sweet taste, thus providing good market prospect.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of manufacture method of Fructus Ananadis comosi taste spring roll.
Background technology
Spring roll, also known as spring pancake, pancake.It is Han nationality's red-letter day traditional food among the people.It is popular in all over China, river
Especially contain on the ground such as south.It is among the people to be usually used in receiving guests in addition to edible for own home, it is with a long history.Spring roll is by ancient times
Spring pancake develop and come.It is beautiful according to ancient book Chen Yuan《Extensively remember during year》Described in：" in springtime, spring pancake is eaten,
Caulis et Folium Lactucae Sativae, number spring disk ", the Qing Dynasty《Beijing year when remember》Also have：" beginning of spring is day rich family's polyphagia spring pancake ".
It can be seen that springtime cooks spring pancake, the local conditions and customs for eating spring pancake are long-standing.It is now many about the proverb of spring roll, such as
" a roll of not Cheng Chun ", " spring roll of abundant hall -- have difficulty in conducting within and without " etc.." spring " word in spring roll
Mean be exactly here spring, the good omen for having winter jasmine celebrating.
Now with expanding economy, the living standard of people is improved constantly, and spring roll is no longer as the past only exists
The beginning of spring, this day ate, and spring roll has become one of daily Main Foods of people.But existing spring roll is all with salty
Based on fragrant taste, such as various Spring Rolls Stuffed with Vegetables and roulade etc..Due to by spring roll making based on salty fragrant taste
About, the edible range of spring roll is limited by very large, and existing market is in the urgent need to having novel taste, new mouthfeel
Spring roll occur.
The content of the invention
It is an object of the invention to provide a kind of manufacture method of the Fructus Ananadis comosi taste spring roll of novel taste.
In order to realize object above, the technical solution adopted in the present invention is：A kind of making of Fructus Ananadis comosi taste spring roll
Method, comprises the following steps：
(1) make spring roll stuffing material
Former section is weighed by following parts by weight：Potato flakes 10-20 parts, white sugar 25-55 parts,
Coir fruit grain 8-15 parts, corn starch 5-20 parts, water 100-210 parts, flavoring pineapple essence 0.2-0.5
Part, beta-carotene 0.1-0.25 parts, by load weighted white sugar, water, potato flakes mixing,
Stir, post-heating stir-fry, fry uniform to potato flakes water suction, occur without block, so
Afterwards plus the coir fruit grain stirs, afterwards again plus corn starch, flavoring pineapple essence, beta-carotene
Stir, be obtained stuffing material to be fried, post-heating parch, when parch to stuffing material central temperature reaches 80-90 DEG C,
Take the dish out of the pot, be put into fresh-keeping warehouse storage cooling afterwards in time, it is to be cooled to 20-40 DEG C, can use, spring roll is obtained
Stuffing material；
(2) make spring roll dough cover
Raw material is weighed by following parts by weight：Water 80-120 parts, edible salt 0.2-0.4 parts, bulking agent 1.5-2
Part, flour 80-120 parts, load weighted water is poured in beater, is then added edible salt and bulking agent
In the beater, it is eventually adding flour and stirs, mixing time is 5-10 minutes, and mixing time can not
Long, to prevent the formation of gluten, Jing colloid mills grind gained serosity again, are subsequently poured into the hopper of skin-making machine
Middle skin processed, is obtained spring roll dough cover；
(3) make spring roll
By spring roll stuffing material by stuffing filling machine note to spring roll dough cover center, then bag molding, then Jing fast frozens,
Prepared Fructus Ananadis comosi taste spring roll finished product.When edible, Jing fryings are edible.
Preferably, in step (2), mixing time is 8 minutes.
The spring roll dough cover is square, and specification size is 10cm × 10cm.
The invention provides a kind of manufacture method of Fructus Ananadis comosi taste spring roll, its manufacturing process is simple, it is easy to implement,
And there is provided a kind of spring roll product of novel taste, favored by consumers in general, especially preference fruit
The consumer of sweet taste, market prospect are good.Using Fructus Ananadis comosi taste spring roll mouthfeel, raciness obtained in the inventive method,
It is of high nutritive value, instant edible.
Specific embodiment
Technical scheme is described in detail below by specific embodiment.
Embodiment 1
A kind of manufacture method of Fructus Ananadis comosi taste spring roll, comprises the following steps：
(1) make spring roll stuffing material
Raw material is weighed by following parts by weight：10 parts of potato flakes, 55 parts of white sugar, coir
8 parts of fruit grain, 20 parts of corn starch, 210 parts of water, 0.2 part of flavoring pineapple essence, beta-carotene 0.25
Part, by load weighted white sugar, water, potato flakes mixing, stir, post-heating stir-fry,
Then plus coir fruit grain stirring is equal fry uniform to potato flakes water suction, occur without block,
It is even, add corn starch, flavoring pineapple essence, beta-carotene to stir afterwards again, stuffing material to be fried is obtained,
Post-heating parch, when parch to stuffing material central temperature reaches 90 DEG C, take the dish out of the pot, be put into fresh-keeping warehouse afterwards in time
Storage cooling, it is to be cooled to 40 DEG C, spring roll stuffing material is obtained；In order that stir, flavoring pineapple essence, β-Hu
Radix Raphani element first can use appropriate water dissolution respectively, make flavoring pineapple essence aqueous solution and beta-carotene aqueous solution,
Then use；
(2) make spring roll dough cover
Raw material is weighed by following parts by weight：80 parts of water, 0.2 part of edible salt, 1.5 parts of bulking agent,
80 parts of flour, load weighted water is poured in beater, then will be beaten described in edible salt and bulking agent addition
In pulp grinder, it is eventually adding flour and stirs, mixing time is 5 minutes, and mixing time can not be long, with
The formation of gluten is prevented, Jing colloid mills grind gained serosity again, are subsequently poured into skin processed in the hopper of skin-making machine,
Prepared spring roll dough cover, spring roll dough cover are square, and specification size is 10cm × 10cm；
(3) make spring roll
By spring roll stuffing material by stuffing filling machine note to spring roll dough cover center, then bag molding, then Jing fast frozens,
Prepared Fructus Ananadis comosi taste spring roll finished product.When edible, Jing fryings are edible.
Embodiment 2
A kind of manufacture method of Fructus Ananadis comosi taste spring roll, comprises the following steps：
(1) make spring roll stuffing material
Raw material is weighed by following parts by weight：20 parts of potato flakes, 25 parts of white sugar, coconut palm are fine
15 parts of fruit grain of dimension, 5 parts of corn starch, 100 parts of water, 0.5 part of flavoring pineapple essence, beta-carotene
0.1 part, by load weighted white sugar, water, potato flakes mixing, stir, post-heating
Then plus the coir fruit grain stir-fry, fry uniform to potato flakes water suction, occur without block,
Stir, add corn starch, flavoring pineapple essence, beta-carotene to stir afterwards again, be obtained and wait to fry
Stuffing material, post-heating parch, when parch to stuffing material central temperature reaches 80 DEG C, take the dish out of the pot, be put in time afterwards
Fresh-keeping warehouse storage cooling, it is to be cooled to 20 DEG C, spring roll stuffing material is obtained；
(2) make spring roll dough cover
Raw material is weighed by following parts by weight：80 parts of water, 0.2 part of edible salt, 1.5 parts of bulking agent,
80 parts of flour, load weighted water is poured in beater, then will be beaten described in edible salt and bulking agent addition
In pulp grinder, it is eventually adding flour and stirs, mixing time is 10 minutes, and mixing time can not be long,
To prevent the formation of gluten, Jing colloid mills grind gained serosity again, are subsequently poured into skin processed in the hopper of skin-making machine,
Prepared spring roll dough cover, spring roll dough cover are square, and specification size is 10cm × 10cm；
(3) make spring roll
By spring roll stuffing material by stuffing filling machine note to spring roll dough cover center, then bag molding, then Jing fast frozens,
Prepared Fructus Ananadis comosi taste spring roll finished product.When edible, Jing fryings are edible.
Embodiment 3
A kind of manufacture method of Fructus Ananadis comosi taste spring roll, comprises the following steps：
(1) make spring roll stuffing material
Raw material is weighed by following parts by weight：15 parts of potato flakes, 40 parts of white sugar, coconut palm are fine
10 parts of fruit grain of dimension, 15 parts of corn starch, 180 parts of water, 0.4 part of flavoring pineapple essence, β-Radix Dauci Sativae
0.15 part of element, load weighted white sugar, water, potato flakes mixing stir, afterwards
Then plus the coir heating stir-fries, and fries uniform to potato flakes water suction, occurs without block,
Fruit grain stirs, and adds corn starch, flavoring pineapple essence, beta-carotene to stir afterwards again, is obtained
Stuffing material to be fried, post-heating parch, when parch to stuffing material central temperature reaches 85 DEG C, take the dish out of the pot, in time afterwards
Fresh-keeping warehouse storage cooling is put into, it is to be cooled to 35 DEG C, spring roll stuffing material is obtained；
(2) make spring roll dough cover
Raw material is weighed by following parts by weight：90 parts of water, 0.4 part of edible salt, 2 parts of bulking agent, face
100 parts of powder, load weighted water is poured in beater, and edible salt and bulking agent are added the beating then
In machine, it is eventually adding flour and stirs, mixing time is 8 minutes, and mixing time can not be long, with
The formation of gluten is prevented, Jing colloid mills grind gained serosity again, are subsequently poured into skin processed in the hopper of skin-making machine,
Prepared spring roll dough cover, spring roll dough cover are square, and specification size is 10cm × 10cm；
(3) make spring roll
By spring roll stuffing material by stuffing filling machine note to spring roll dough cover center, then bag molding, then Jing fast frozens,
Prepared Fructus Ananadis comosi taste spring roll finished product.When edible, Jing fryings are edible.
Claims (3)
1. the manufacture method of a sharp Fructus Ananadis comosi taste spring roll, it is characterised in that comprise the following steps：
(1) make spring roll stuffing material raw material is weighed by following parts by weight：Potato flakes 10-20
Part, white sugar 25-55 parts, coir fruit grain 8-15 parts, corn starch 5-20 parts, water 100-210
Part, flavoring pineapple essence 0.2-0.5 parts, beta-carotene 0.1-0.25 parts, by load weighted white sugar,
Water, potato flakes mixing, stir, post-heating stir-fry, fry to potato flakes
Water suction is uniform, occurs without block, then plus the coir fruit grain stirs, afterwards again plus Semen Maydiss
Starch, flavoring pineapple essence, beta-carotene stir, be obtained stuffing material to be fried, post-heating parch,
Parch to stuffing material central temperature reach 80-90 DEG C when, take the dish out of the pot, cool down, be cooled to 20-40 DEG C, be obtained
Spring roll stuffing material；
(2) make spring roll and skin weighs raw material by following parts by weight：Water 80-120 parts, edible salt
0.2-0.4 parts, 1.52 parts of bulking agent, flour 80-120 parts, pour load weighted water into beater
In, then edible salt and bulking agent are added in the beater, flour is eventually adding and is stirred, stir
The time is mixed for 5-10 minutes, Jing colloid mills grind gained serosity again, are subsequently poured in the hopper of skin-making machine
Skin processed, is obtained spring roll dough cover；
(3) spring roll is made by spring roll stuffing material note to spring roll dough cover center, then bag molding, then Jing quick-freezings
Process, Fructus Ananadis comosi taste spring roll finished product is obtained.
2. the manufacture method of Fructus Ananadis comosi taste spring roll according to claim 1, it is characterised in that step (2)
Middle mixing time is 8 minutes.
3. the manufacture method of Fructus Ananadis comosi taste spring roll according to claim 1, it is characterised in that the spring
Volume dough cover is square, and specification size is 10cm × 10cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510658627.0A CN106560038A (en) | 2015-09-30 | 2015-09-30 | Preparing method of spring roll with pineapple flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510658627.0A CN106560038A (en) | 2015-09-30 | 2015-09-30 | Preparing method of spring roll with pineapple flavor |
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| Publication Number | Publication Date |
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| CN106560038A true CN106560038A (en) | 2017-04-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510658627.0A Pending CN106560038A (en) | 2015-09-30 | 2015-09-30 | Preparing method of spring roll with pineapple flavor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314661A (en) * | 2020-11-09 | 2021-02-05 | 武汉良之隆食材股份有限公司 | Frozen spring rolls with scallion and pork and processing technology thereof |
-
2015
- 2015-09-30 CN CN201510658627.0A patent/CN106560038A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314661A (en) * | 2020-11-09 | 2021-02-05 | 武汉良之隆食材股份有限公司 | Frozen spring rolls with scallion and pork and processing technology thereof |
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Application publication date: 20170412 |