CN106819012A - Baked spring rolls of a kind of coarse food grain Dan Huang and preparation method thereof - Google Patents
Baked spring rolls of a kind of coarse food grain Dan Huang and preparation method thereof Download PDFInfo
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- CN106819012A CN106819012A CN201611264140.5A CN201611264140A CN106819012A CN 106819012 A CN106819012 A CN 106819012A CN 201611264140 A CN201611264140 A CN 201611264140A CN 106819012 A CN106819012 A CN 106819012A
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- parts
- food grain
- coarse food
- preparation
- baked
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Classifications
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- 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
Abstract
The invention discloses baked spring rolls of a kind of coarse food grain Dan Huang and preparation method thereof, the spring roll includes the raw material of following weight portion：9 11 parts of 45 55 parts of Strong flour, 5 10 parts of millet powder, 8 15 parts of corn flour, 10 20 parts of sweet potato powder, 10 20 parts of buckwheat, 0.4 0.6 parts of salt, 15 20 parts of yolk, 0.2 0.3 parts of monosodium glutamate, 0.3 0.6 parts of chickens' extract and corn oil.Coarse food grain yolk spring roll of the invention is of high nutritive value, and with protein, dietary fiber, vitamin etc. in coarse grain powder as nutrition accessory, and by distinctive formula of the invention, makes finished product spring roll eating mouth feel good, is high microsteping, healthy food low in calories.
Description
Technical field
The invention belongs to food technology field, and in particular to baked spring rolls of a kind of coarse food grain Dan Huang and preparation method thereof.
Background technology
Spring roll is a kind of traditional food in Han nationality's red-letter day among the people.It is currently a popular in all over China, contained especially on the south of the River and other places.Pass
The spring roll wrapping powder of system is mainly fine flour and prepares, and pursuit of the contemporary people to food is not only that satisfaction is had enough, and is more required
Health.
In recent years, eating coarse food grain becomes a kind of fashion.In saving many flour and rice for polished rice fine flour, in coarse food grain
Without nutrition.Such as, carbohydrate containing is lower than flour and rice, more containing dietary fiber, and contains abundant insolubility
Cellulose, is conducive to ensureing that digestive system runs well.It cooperates with Soluble Fiber, it is possible to decrease low-density courage in blood
The concentration of sterol and triglycerides；Increase residence time of the food in stomach, postpone the speed that post-prandial glucose absorbs, reduce high
The risk of blood pressure, diabetes, obesity and cardiovascular and cerebrovascular disease.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art.Therefore, the present invention provides a kind of thick
Baked spring rolls of grain Dan Huang and preparation method thereof, it is therefore an objective to make spring roll be of high nutritive value, can more meet pursuit of the modern to food.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of baked spring rolls of coarse food grain Dan Huang, including following weight portion raw material：
Strong flour 45-55 parts, millet powder 5-10 parts, corn flour 8-15 parts, sweet potato powder 10-20 parts, buckwheat 10-20
Part, salt 0.4-0.6 parts, yolk 15-20 parts, monosodium glutamate 0.2-0.3 parts, chickens' extract 0.3-0.6 parts and corn oil 9-11 parts.
Preferably, the yolk is shortening salted duck egg yolk.
Preferably, the raw material of the baked spring rolls of the coarse food grain Dan Huang, including following weight portion：
50 parts of Strong flour, 8 parts of millet powder, 12 parts of corn flour, 15 parts of sweet potato powder, 15 parts of buckwheat, 0.5 part of salt, egg
10 parts of yellow 18 parts, 0.25 part of monosodium glutamate, 0.5 part of chickens' extract and corn oil.
The preparation method of the baked spring rolls of the coarse food grain Dan Huang, comprises the following steps：
(1) millet powder, corn flour, sweet potato powder, buckwheat mixing and stirring are obtained into mixed powder；
(2) according to formula ratio by mixed powder and water with mass ratio 1：1 carries out mixing mashing, and formula is sequentially added afterwards
The Strong flour of amount, salt stir, and then carry out homogeneous, filtration treatment and obtain starch adhesive；
(3) starch adhesive obtained in step (2) is placed into slurry of waking up；
(4) to wake up slurry after slurries carry out musculus cutaneus processed, aftershaping obtain spring roll；
(5) spring roll to step (4) is toasted；
(6) yolk of formula ratio after shortening is taken, chickens' extract, monosodium glutamate and corn oil with formula ratio are brewed into egg yolk paste；
(7) egg yolk paste is mixed into obtain finished product with spring roll.
Step (1) also includes the step of being sieved to the mixed powder after mixing.It is preferred that crossing 120 mesh sieves, it is easy to except impurity elimination
Matter, improves the mouthfeel of final finished.
Step (2) described homogeneous is carried out under the conditions of slurry temperature is less than 24 DEG C.Temperature is too high, is easily caused spring roll wrapping
Mouthfeel declines.
The environment temperature that the awake slurry of step (3) is placed is preferably shorter than 24 DEG C.The environment temperature of this awake slurry is equally less than 24 DEG C
It is too high in view of temperature, it is easily caused rotten influence mouthfeel.
Step (4) shaping is that musculus cutaneus is pressed into the thick sheets of 4-5mm, and the length of side is the square of 4-5cm, is rolled into afterwards
Cylinder.This size and shape is designed to, is easy to subsequent operation, and meet the edible demand of most of consumer.
Step (5) baking is to toast 12-14min at 140 DEG C.At this temperature and the rational time is dried
It is roasting, it is ensured that the good appearance of finished product spring roll wrapping, crackle and cooked-on phenomenon are less prone to, the edible and sense organ for meeting consumer will
Ask.
After the preparation method is also included to finished product cooling obtained in step (7), inflated with nitrogen is packed.It is easy to protect for a long time
Deposit, be unlikely to deteriorate finished product spring roll.
From coarse grain powder compound the spring roll wrapping being made to be of high nutritive value.Coarse food grain contains abundant insoluble fibers
Element, is conducive to ensureing that digestive system runs well.It cooperates with Soluble Fiber, it is possible to decrease low density cholesterol in blood
With the concentration of triglycerides；Increase residence time of the food in stomach, postpone the speed that post-prandial glucose absorbs, reduce blood high
The risk of pressure, diabetes, obesity and cardiovascular and cerebrovascular disease.
Salted duck egg yolk has long enjoyed a good reputation, and its degree of saltiness is good to eat, and delicate fragrance overflows, and is the top grade replenished the calcium in summer, nutritious.Salted duck egg
Huang is a kind of kind of nutritive value food higher, its various amino acid rich in fat, protein and needed by human body.Also contain
The several mineral materials such as calcium, phosphorus, iron and various trace elements and vitamin needed by human, and be easier to be absorbed by human body,
Salinity is moderate, suitable for people of all ages.Also, by research find, in Salted duck egg contained various nutrition all have good enriching yin,
The effects such as clearing lung-heat, rich flesh, damp skin, therefore it is edible to be highly suitable for summer.In addition, China's traditional Chinese medical science thinks Salted duck egg clearing lung-heat
Fire, drop yin fire function can control children's having indigestion than the wherein salted egg's butter that do not salt down, and external application can control scald, eczema.
Millet powder rich in the protein of needed by human body, vitamin, amino acid, mineral matter, dietary fiber and calcium, iron, zinc,
Selenium and other trace elements, are the excellent tonic products for being adapted to pregnant woman, infant and the elderly.
Protein, fat, starch, vitamin B1, vitamin B2, vitamin A, carrotene, cellulose are rich in corn flour
And the mineral matter, the health-care good product in coarse food grain such as calcium, phosphorus, iron.
Sweet potato powder is also the one kind in coarse food grain, often edible to be conducive to nutrition balanced, promotes intestines peristalsis, is conducive to leading to
Just.
Buckwheat is nutritious comprehensively, rich in starch, protein, fat, vitamin, crude fibre and mineral matter etc..
Meanwhile, many coarse food grains also have medical value：Buckwheat contains " chlorophyll " and " reed that other cereal do not have
Fourth ", can treat hypertension；Corn can accelerate intestines to wriggle, it is to avoid suffer from colorectal cancer, moreover it is possible to effectively prevent and treat high fat of blood, artery
Hardening, gall stone etc..
Beneficial effects of the present invention：Coarse food grain yolk spring roll of the invention is of high nutritive value, with protein, meals in coarse grain powder
Fiber, vitamin etc. are nutrition accessory, and by distinctive formula of the invention, make finished product spring roll eating mouth feel good, be high microsteping,
Healthy food low in calories, can delay food in the digestion rate of intestines and stomach, increase satiety, postpone what post-prandial glucose absorbed
Speed, reduces the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular disease.And the collocation of coarse grain powder is added, and is conducive to
Intestines peristalsis, it is to avoid the phenomenon of constipation occur.Spring roll of the invention has good health-care effect, especially eats summer edible.
Specific embodiment
Below by the description to embodiment, specific embodiment of the invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding to design of the invention, technical scheme, and helps
In its implementation.
Embodiment 1
A kind of baked spring rolls of coarse food grain Dan Huang, including following weight portion raw material：
It is 50 parts of Strong flour, 8 parts of millet powder, 12 parts of corn flour, 15 parts of sweet potato powder, 15 parts of buckwheat, 0.5 part of salt, ripe
10 parts of 18 parts of salted duck egg yolk processed, 0.25 part of monosodium glutamate, 0.5 part of chickens' extract and corn oil.
The preparation method of the coarse food grain Dan baked spring rolls of Huang of the present embodiment, comprises the following steps：
(1) prepared by mixed powder：By 8 parts of millet powder, 12 parts of corn flour, 15 parts of sweet potato powder, 15 parts of addition flour stirring machines of buckwheat,
Stirring 1 hour or so, makes it fully mix, standby after the 120 mesh screen removal of impurity；
And face (2)：By mixed powder and water with mass ratio 1：1 ratio is put into beater, stirs 6min, makes it fully molten
Solution；50 parts of Strong flour is added after shutdown, 7min is stirred for, the quick stirring of both forward and reverse directions interruption 3 times is eventually adding salt 0.5
Part, continue to make into slurry；When slurry temperature degree is less than 24 DEG C, homogeneous is carried out with colloid mill, and through 120 mesh screens；
(3) wake up and starch：Starch adhesive obtained in step (2) is placed into 1.5h at a temperature of less than 24 DEG C；
(4) musculus cutaneus processed：Open skin-making machine starching musculus cutaneus；Put into afterwards in electric tablet machine, be pressed into the piece after 5mm
Shape, avris is the square of 5cm, then is rolled into cylinder, obtains final product shaping spring roll；
(5) toast：The spring roll of shaping is put into 13min is toasted in 140 DEG C of baking ovens, after baking is finished, taken out stand-by；
(6) prepared by egg yolk paste：Salted duck egg yolk is placed in pressure cooker, 20min is steamed；After taking-up, then use tissue mashing machine
Smash to pieces；Take 20 parts of salted duck egg yolks again, add 0.4 portion of chickens' extract and 0.2 portion of monosodium glutamate, be put into 10 portions of hot corn oils and boil 1min, i.e.,
；
(7) mix：Take 40 portions of spring rolls and admix egg yolk paste obtained in step (6), stirring of constantly being rolled by machine makes yolk
Paste is uniformly bonded on spring roll；
(8) finished product of step (7) is cooled down, afterwards inflated with nitrogen packaging.
Embodiment 2
A kind of baked spring rolls of coarse food grain Dan Huang, including following weight portion raw material：
45 parts of Strong flour, 5 parts of millet powder, 8 parts of corn flour, 10 parts of sweet potato powder, 10 parts of buckwheat, 0.4 part of salt, shortening
9 parts of 15 parts of salted duck egg yolk, 0.2 part of monosodium glutamate, 0.3 part of chickens' extract and corn oil.
The preparation method of the coarse food grain Dan baked spring rolls of Huang of the present embodiment, comprises the following steps：
(1) prepared by mixed powder：By 5 parts of millet powder, 8 parts of corn flour, 10 parts of sweet potato powder, 10 parts of addition flour stirring machines of buckwheat,
Stirring 1 hour or so, makes it fully mix, standby after the 120 mesh screen removal of impurity；
And face (2)：By mixed powder and water with mass ratio 1：1 ratio is put into beater, stirs 5min, makes it fully molten
Solution；45 parts of Strong flour is added after shutdown, 6min is stirred for, the quick stirring of both forward and reverse directions interruption 4 times is eventually adding salt 0.4
Part, continue to make into slurry；When slurry temperature degree is less than 24 DEG C, homogeneous is carried out with colloid mill, and through 120 mesh screens；
(3) wake up and starch：Starch adhesive obtained in step (2) is placed into 1h at a temperature of less than 24 DEG C；
(4) musculus cutaneus processed：Open skin-making machine starching musculus cutaneus；Put into afterwards in electric tablet machine, be pressed into the piece after 5mm
Shape, avris is the square of 4cm, then is rolled into cylinder, obtains final product shaping spring roll；
(5) toast：The spring roll of shaping is put into 12min is toasted in 140 DEG C of baking ovens, after baking is finished, taken out stand-by；
(6) prepared by egg yolk paste：Salted duck egg yolk is placed in pressure cooker, 20min is steamed；After taking-up, then use tissue mashing machine
Smash to pieces；Take 15 parts of salted duck egg yolks again, add 0.3 portion of chickens' extract and 0.2 portion of monosodium glutamate, be put into 9 portions of hot corn oils and boil 1min, i.e.,
；
(7) mix：Take 35 portions of spring rolls and admix egg yolk paste obtained in step (6), stirring of constantly being rolled by machine makes yolk
Paste is uniformly bonded on spring roll；
(8) finished product of step (7) is cooled down, afterwards inflated with nitrogen packaging.
Embodiment 3
A kind of baked spring rolls of coarse food grain Dan Huang, including following weight portion raw material：
It is 55 parts of Strong flour, 10 parts of millet powder, 15 parts of corn flour, 20 parts of sweet potato powder, 20 parts of buckwheat, 0.6 part of salt, ripe
11 parts of 20 parts of salted duck egg yolk processed, 0.3 part of monosodium glutamate, 0.6 part of chickens' extract and corn oil.
The preparation method of the coarse food grain Dan baked spring rolls of Huang of the present embodiment, comprises the following steps：
(1) prepared by mixed powder：By 10 parts of millet powder, 15 parts of corn flour, 20 parts of sweet potato powder, 20 parts of addition flour stirrings of buckwheat
Machine, stirs 1 hour or so, it is fully mixed, standby after the 120 mesh screen removal of impurity；
And face (2)：By mixed powder and water with mass ratio 1：1 ratio is put into beater, stirs 8min, makes it fully molten
Solution；55 parts of Strong flour is added after shutdown, 8min is stirred for, the quick stirring of both forward and reverse directions interruption 4 times is eventually adding salt 0.6
Part, continue to make into slurry；When slurry temperature degree is less than 24 DEG C, homogeneous is carried out with colloid mill, and through 120 mesh screens；
(3) wake up and starch：Starch adhesive obtained in step (2) is placed into 2h at a temperature of less than 24 DEG C；
(4) musculus cutaneus processed：Open skin-making machine starching musculus cutaneus；Put into afterwards in electric tablet machine, be pressed into the piece after 5mm
Shape, avris is the square of 4cm, then is rolled into cylinder, obtains final product shaping spring roll；
(5) toast：The spring roll of shaping is put into 14min is toasted in 140 DEG C of baking ovens, after baking is finished, taken out stand-by；
(6) prepared by egg yolk paste：Salted duck egg yolk is placed in pressure cooker, 20min is steamed；After taking-up, then use tissue mashing machine
Smash to pieces；Take 20 parts of salted duck egg yolks again, add 0.6 portion of chickens' extract and 0.3 portion of monosodium glutamate, be put into 11 portions of hot corn oils and boil 1min, i.e.,
；
(7) mix：Take 45 portions of spring rolls and admix egg yolk paste obtained in step (6), stirring of constantly being rolled by machine makes yolk
Paste is uniformly bonded on spring roll；
(8) finished product of step (7) is cooled down, afterwards inflated with nitrogen packaging.
The present invention is exemplarily described above.Obviously, the present invention is implemented and is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities that method of the present invention design and technical scheme are carried out；Or it is not improved, will
Above-mentioned design of the invention and technical scheme directly apply to other occasions, within protection scope of the present invention.
Claims (9)
1. a kind of baked spring rolls of coarse food grain Dan Huang, it is characterised in that the raw material including following weight portion：
Strong flour 45-55 parts, millet powder 5-10 parts, corn flour 8-15 parts, sweet potato powder 10-20 parts, buckwheat 10-20 parts, food
Salt 0.4-0.6 parts, yolk 15-20 parts, monosodium glutamate 0.2-0.3 parts, chickens' extract 0.3-0.6 parts and corn oil 9-11 parts.
2. baked spring rolls of coarse food grain Dan Huang according to claim 1, it is characterised in that the yolk is shortening salted duck egg yolk.
3. baked spring rolls of coarse food grain Dan Huang according to claim 1, it is characterised in that the raw material including following weight portion：
50 parts of Strong flour, 8 parts of millet powder, 12 parts of corn flour, 15 parts of sweet potato powder, 15 parts of buckwheat, 0.5 part of salt, yolk 18
Part, 0.25 part of monosodium glutamate, 0.5 part of chickens' extract and 10 parts of corn oil.
4. the preparation method of the baked spring rolls of coarse food grain Dan Huang according to claim 1, it is characterised in that comprise the following steps：
(1) millet powder, corn flour, sweet potato powder, buckwheat mixing and stirring are obtained into mixed powder；
(2) according to formula ratio by mixed powder and water with mass ratio 1：1 carries out mixing mashing, and formula ratio is sequentially added afterwards
Strong flour, salt stir, and then carry out homogeneous, filtration treatment and obtain starch adhesive；
(3) starch adhesive obtained in step (2) is placed into slurry of waking up；
(4) to wake up slurry after slurries carry out musculus cutaneus processed, aftershaping obtain spring roll；
(5) spring roll to step (4) is toasted；
(6) yolk of formula ratio after shortening is taken, chickens' extract, monosodium glutamate and corn oil with formula ratio are brewed into egg yolk paste；
(7) egg yolk paste is mixed into obtain finished product with spring roll.
5. the preparation method of the baked spring rolls of coarse food grain Dan Huang according to claim 4, it is characterised in that step (1) is also included to mixed
The step of mixed powder after even is sieved.
6. the preparation method of the baked spring rolls of coarse food grain Dan Huang according to claim 4, it is characterised in that step (2) described homogeneous is
Carried out under the conditions of slurry temperature is less than 24 DEG C.
7. the preparation method of the baked spring rolls of coarse food grain Dan Huang according to claim 4, it is characterised in that step (4) shaping is
Musculus cutaneus is pressed into the thick sheets of 4-5mm, the length of side is the square of 4-5cm, and cylinder is rolled into afterwards.
8. the preparation method of the baked spring rolls of coarse food grain Dan Huang according to claim 7, it is characterised in that step (5) baking is
12-14min is toasted at 140 DEG C.
9. the preparation method of the baked spring rolls of coarse food grain Dan Huang according to claim 7, it is characterised in that the preparation method also includes
After finished product cooling obtained in step (7), inflated with nitrogen packaging.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611264140.5A CN106819012A (en) | 2016-12-30 | 2016-12-30 | Baked spring rolls of a kind of coarse food grain Dan Huang and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611264140.5A CN106819012A (en) | 2016-12-30 | 2016-12-30 | Baked spring rolls of a kind of coarse food grain Dan Huang and preparation method thereof |
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|---|---|---|---|
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247732A (en) * | 2013-06-27 | 2014-12-31 | 郑州思念食品有限公司 | Method for preparing pineapple spring roll |
| CN104286707A (en) * | 2014-10-27 | 2015-01-21 | 天津市傲绿农副产品集团股份有限公司 | Pomegranate-shaped spring roll and manufacturing method thereof |
| CN104366286A (en) * | 2014-10-30 | 2015-02-25 | 张鹏 | Crab cream and vegetable spring rolls |
| CN105010458A (en) * | 2014-04-30 | 2015-11-04 | 陈罗 | Duck liver sauce spring roll |
| CN105981759A (en) * | 2015-02-02 | 2016-10-05 | 叶伟祥 | Spring roll and making method thereof |
-
2016
- 2016-12-30 CN CN201611264140.5A patent/CN106819012A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247732A (en) * | 2013-06-27 | 2014-12-31 | 郑州思念食品有限公司 | Method for preparing pineapple spring roll |
| CN105010458A (en) * | 2014-04-30 | 2015-11-04 | 陈罗 | Duck liver sauce spring roll |
| CN104286707A (en) * | 2014-10-27 | 2015-01-21 | 天津市傲绿农副产品集团股份有限公司 | Pomegranate-shaped spring roll and manufacturing method thereof |
| CN104366286A (en) * | 2014-10-30 | 2015-02-25 | 张鹏 | Crab cream and vegetable spring rolls |
| CN105981759A (en) * | 2015-02-02 | 2016-10-05 | 叶伟祥 | Spring roll and making method thereof |
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Application publication date: 20170613 |
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