CN110521957A - A kind of preparation method of mustard taste egg roll - Google Patents
A kind of preparation method of mustard taste egg roll Download PDFInfo
- Publication number
- CN110521957A CN110521957A CN201910806023.4A CN201910806023A CN110521957A CN 110521957 A CN110521957 A CN 110521957A CN 201910806023 A CN201910806023 A CN 201910806023A CN 110521957 A CN110521957 A CN 110521957A
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- egg
- mustard
- egg roll
- preparation
- taste
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention belongs to a kind of preparation methods of mustard taste egg roll, its ingredient precentagewise can be divided into: egg 24.0-27.0%, Self- raising flour 27.0-28.0%, water 21.5-22.5%, vegetable oil 12.65-12.70%, milk 1.14-1.18%, cornstarch 2.8-3.0%, horseradish powder 1.15-1.18%, salt 0.7-0.8%, granulated sugar 3.55-3.60%, mustard oil 2.3-2.4%, lecithin 0.56-0.60%, the invention proposes a kind of egg rolls of mustard taste, compensate for blank of the egg roll in terms of salty fresh piquant taste, can be used as container again cooperates some saline taste food to eat jointly, it is directly edible to can be used as snacks, or some food composite edibles of cooperation, such as fried rice, fruit Salad etc. needs tableware auxiliary edible, if selecting corresponding flavor and the egg roll of shape to carry out pack accommodating according to fast food, it is made into the container-like Chinese fast food composite edible that can cooperate fried rice, rice dumpling one kind, the degree easy to use of fast food can be improved and bring different new flavor.
Description
Technical field
The invention belongs to food processing field more particularly to a kind of preparation methods of mustard taste egg roll.
Background technique
Some fast foods are not convenient enough when edible, such as fried rice, Fruit salad need tableware auxiliary edible, if root
It selects corresponding flavor and the egg roll of shape to carry out pack accommodating according to fast food, the journey easy to use of fast food can be improved
Degree, and different new flavor can be brought.
Existing egg roll taste and purposes are single, and majority is the taste in sweet taste direction, are all directly to eat in purposes, spread out
Born egg cylinder is used to hold ice cream composite edible, in other respects using seldom.
Summary of the invention
In order to achieve the above object, the technical solution adopted by the present invention is that the present invention provides a kind of system of mustard taste egg roll
Preparation Method, ingredient precentagewise can be divided into: egg 24.0-27.0%, Self- raising flour 27.0-28.0%, water 21.5-22.5%, plant
Object oil 12.65-12.70%, milk 1.14-1.18%, cornstarch 2.8-3.0%, horseradish powder 1.15-1.18%, salt 0.7-0.8%,
Granulated sugar 3.55-3.60%, mustard oil 2.3-2.4%, lecithin 0.56-0.60%；
Its processing technology are as follows: egg pulp 88g egg-whisk high speed is dismissed → is added to slurrying cylinder → addition vegetable oil 42g, salt is added
2.6g, granulated sugar 12.4g, lecithin 2.0g and water 56g → egg-whisk stirs → be added Self- raising flour 96g, cornstarch 10g →
The awake special horseradish 8g set and remaining water 20g → high-speed stirred are stirred at low speed → are added to no particle paste → quantitative note
Enter mold → heating → discharge moisture → egg roll demoulds → and demould and smears mustard oil → cooling on a surface after 20s.
More specifically, wherein egg pulp is the whole clear liquids taken out after egg is got, during egg-whisk is dismissed first
900r/min, 15s；1300r/min afterwards, 30s.
More specifically, wherein egg-whisk stirring is 900r/min, 20s, is stirred at low speed as 500r/min, 1min, high-speed stirring
It mixes as first 900r/min, 30s；1300r/min afterwards, 1min.
More specifically, wherein speciality horseradish are as follows: matched, stirred evenly, in closed container by horseradish powder and milk 1:1
The awake 10min that sets of sealing is made.
More specifically, wherein the specification of mold is 40-42 grams/part.
More specifically, wherein heating process requirement are as follows: 190 DEG C, 70s.
More specifically, wherein smearing mustard oil is all to smear 1g mustard oil after each egg roll demoulds.
More specifically, in cooling technique, cooling time 30min, temperature be 20-30 °, stand.
Compared with prior art, the advantages and positive effects of the present invention are, propose a kind of egg roll of mustard taste, make up
Blank of the egg roll in terms of salty fresh piquant taste, and can be used as container and some saline taste food is cooperated to eat jointly, Ke Yizuo
It is directly edible for snacks, or cooperate some food composite edibles, such as fried rice, Fruit salad need tableware auxiliary edible, if
Corresponding flavor and the egg roll of shape is selected to carry out pack accommodating according to fast food, being made into container-like can cooperate fried rice, meal
A kind of Chinese fast food composite edible of group, can improve the degree easy to use of fast food and bring different fresh air
Taste.
Specific embodiment
To better understand the objects, features and advantages of the present invention, below with reference to embodiment to this hair
It is bright to be described further.It should be noted that in the absence of conflict, the feature in embodiments herein and embodiment can
To be combined with each other.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, still, the present invention may be used also
To be implemented using other modes described herein are different from, therefore, the present invention is not limited to the specific of specification is described below
The limitation of embodiment.
Embodiment, this programme are a kind of preparation method of mustard taste egg roll, and ingredient precentagewise can be divided into: egg
24.0-27.0%, Self- raising flour 27.0-28.0%, water 21.5-22.5%, vegetable oil 12.65-12.70%, milk 1.14-1.18%,
Cornstarch 2.8-3.0%, horseradish powder 1.15-1.18%, salt 0.7-0.8%, granulated sugar 3.55-3.60%, mustard oil 2.3-2.4%, ovum
Phosphatidase 0 .56-0.60%；
Its processing technology are as follows: egg pulp 88g egg-whisk high speed is dismissed → is added to slurrying cylinder → addition vegetable oil 42g, salt is added
2.6g, granulated sugar 12.4g, lecithin 2.0g and water 56g → egg-whisk stirs → be added Self- raising flour 96g, cornstarch 10g →
The awake special horseradish 8g set and remaining water 20g → high-speed stirred are stirred at low speed → are added to no particle paste → quantitative note
Enter mold → heating → discharge moisture → egg roll demoulds → and demould and smears mustard oil → cooling on a surface after 20s.
In the above scheme, egg pulp is the whole clear liquids taken out after egg is got, during egg-whisk is dismissed first
900r/min, 15s；1300r/min afterwards, 30s；
Wherein, egg-whisk stirring is 900r/min, 20s, is stirred at low speed as 500r/min, 1min, and high-speed stirred is elder generation 900r/
Min, 30s；1300r/min afterwards, 1min.
Wherein, speciality horseradish are as follows: matched, stirred evenly by horseradish powder and milk 1:1, sealed to wake up in closed container and set
10min is made.
Wherein, the specification of mold is 40-42 grams/part.
Wherein heating process requirement are as follows: 190 DEG C, 70s.
Wherein, smearing mustard oil is all to smear 1g mustard oil after each egg roll demoulds.
In cooling technique, cooling time 30min, temperature be 20-30 °, stand；
Optimum ratio are as follows: egg 25.51%, Self- raising flour 27.83%, water 22.03%, vegetable oil 12.17%, milk 1.16%, corn
Starch 2.90%, horseradish powder 1.16%, salt 0.75%, granulated sugar 3.59%, mustard oil 2.32%, lecithin 0.58%.
Specific prelibation investigation:
Flavor tests are carried out, in the constant situation of other parameters, single parameter divides gradient test；Draft every taste organoleptic's evaluation 10
Divide full marks, give a mark after tasting according to 10 moral standings average case, such as table:
Wherein, 10 points of expression optimum states (not salty not light) of salinity；Sugariness 10, which is divided, is satisfied with, and point represents excessively sweet tea or excessively
It is tasteless；Pungent degree is that northern area is investigated, and if you need to which in south, taste is pepperyyer per capita, needs to carry out suitably plus peppery.
The above described is only a preferred embodiment of the present invention, being not that the invention has other forms of limitations, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
It imitates embodiment and is applied to other fields, but without departing from the technical solutions of the present invention, according to the technical essence of the invention
Any simple modification, equivalent variations and remodeling to the above embodiments, still fall within the protection scope of technical solution of the present invention.
Claims (8)
1. a kind of preparation method of mustard taste egg roll, which is characterized in that its ingredient precentagewise can be divided into: egg 24.0-
27.0%, Self- raising flour 27.0-28.0%, water 21.5-22.5%, vegetable oil 12.65-12.70%, milk 1.14-1.18%, corn
Starch 2.8-3.0%, horseradish powder 1.15-1.18%, salt 0.7-0.8%, granulated sugar 3.55-3.60%, mustard oil 2.3-2.4%, lecithin
0.56-0.60%；
Its processing technology are as follows: egg pulp 88g egg-whisk high speed is dismissed → is added to slurrying cylinder → addition vegetable oil 42g, is added
Self- raising flour 96g, cornstarch is added in salt 2.6g, granulated sugar 12.4g, lecithin 2.0g and water 56g → egg-whisk stirs →
The awake special horseradish 8g set and remaining water 20g → high-speed stirred is added to no particle paste in 10g → stirring at low speed →
→ quantitatively injection mold → heating → discharge moisture → egg roll demoulds → demould and smear mustard on a surface after 20s
Oil → cooling.
2. a kind of preparation method of mustard taste egg roll according to claim 1, which is characterized in that wherein, egg pulp is chicken
Whole clear liquids that egg takes out after getting, the elder generation 900r/min, 15s during egg-whisk is dismissed；1300r/min afterwards, 30s.
3. a kind of preparation method of mustard taste egg roll according to claim 1, which is characterized in that wherein, egg-whisk stirring
For 900r/min, 20s, stir at low speed as 500r/min, 1min, high-speed stirred is elder generation 900r/min, 30s；1300r/min afterwards,
1min。
4. a kind of preparation method of mustard taste egg roll according to claim 1, which is characterized in that wherein, speciality horseradish are as follows:
It is matched, is stirred evenly by horseradish powder and milk 1:1, the awake 10min that sets is sealed in closed container and is made.
5. a kind of preparation method of mustard taste egg roll according to claim 1, which is characterized in that wherein, the specification of mold
It is 40-42 grams/part.
6. a kind of preparation method of mustard taste egg roll according to claim 1, which is characterized in that wherein heating process requirement
Are as follows: 190 DEG C, 70s.
7. a kind of preparation method of mustard taste egg roll according to claim 1, which is characterized in that wherein, smear mustard oil
All to smear 1g mustard oil after the demoulding of each egg roll.
8. a kind of preparation method of mustard taste egg roll according to claim 1, which is characterized in that cooling in cooling technique
Time is 30min, and temperature is 20-30 °, is stood.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910806023.4A CN110521957A (en) | 2019-08-29 | 2019-08-29 | A kind of preparation method of mustard taste egg roll |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910806023.4A CN110521957A (en) | 2019-08-29 | 2019-08-29 | A kind of preparation method of mustard taste egg roll |
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| Publication Number | Publication Date |
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| CN110521957A true CN110521957A (en) | 2019-12-03 |
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ID=68664980
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| CN201910806023.4A Pending CN110521957A (en) | 2019-08-29 | 2019-08-29 | A kind of preparation method of mustard taste egg roll |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406041A (en) * | 2011-11-29 | 2012-04-11 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage added with mustard oil and preparation method of frozen beverage |
| CN104719954A (en) * | 2013-12-24 | 2015-06-24 | 朱春梅 | Mustard and peanut egg roll |
| CN104757591A (en) * | 2015-04-13 | 2015-07-08 | 合肥市福来多食品有限公司 | Baked mustard flavored herbal egg roll and preparation method thereof |
-
2019
- 2019-08-29 CN CN201910806023.4A patent/CN110521957A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406041A (en) * | 2011-11-29 | 2012-04-11 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage added with mustard oil and preparation method of frozen beverage |
| CN104719954A (en) * | 2013-12-24 | 2015-06-24 | 朱春梅 | Mustard and peanut egg roll |
| CN104757591A (en) * | 2015-04-13 | 2015-07-08 | 合肥市福来多食品有限公司 | Baked mustard flavored herbal egg roll and preparation method thereof |
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Application publication date: 20191203 |
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