CN112189807A - Preparation process of yolk-flavored egg roll seaweed - Google Patents
Preparation process of yolk-flavored egg roll seaweed Download PDFInfo
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- CN112189807A CN112189807A CN202011308818.1A CN202011308818A CN112189807A CN 112189807 A CN112189807 A CN 112189807A CN 202011308818 A CN202011308818 A CN 202011308818A CN 112189807 A CN112189807 A CN 112189807A
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- egg
- sea sedge
- yolk
- oil
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- 241001474374 Blennius Species 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013601 eggs Nutrition 0.000 claims abstract description 106
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 38
- 238000003756 stirring Methods 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 241000207961 Sesamum Species 0.000 claims abstract description 20
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 19
- 210000000582 semen Anatomy 0.000 claims abstract description 18
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 16
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 16
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 16
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 16
- 238000005360 mashing Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 241000237502 Ostreidae Species 0.000 claims abstract description 9
- 235000007215 black sesame Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 210000004681 ovum Anatomy 0.000 claims abstract description 9
- 235000020636 oyster Nutrition 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 238000004382 potting Methods 0.000 claims abstract description 3
- 241000541656 Carex marina Species 0.000 claims description 56
- 239000007788 liquid Substances 0.000 claims description 40
- 239000003921 oil Substances 0.000 claims description 37
- 235000019198 oils Nutrition 0.000 claims description 37
- 235000002639 sodium chloride Nutrition 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 10
- 238000000576 coating method Methods 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 9
- 235000013345 egg yolk Nutrition 0.000 claims description 7
- 238000003892 spreading Methods 0.000 claims description 6
- 238000005524 ceramic coating Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000004804 winding Methods 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 7
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L15/10—Egg rolls
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
Abstract
The invention discloses a preparation process of egg roll seaweed with yolk flavor, which comprises the following steps: s1: preparing the required materials: starch, oil, salt, sugar, dried thallus Porphyrae, ovum gallus Domesticus flavus, semen Sesami Niger, maltose, light soy sauce, semen Sesami Indici, oyster sauce, and water; s2: taking the yolk, the eggs, the salt, the starch and the sugar in the S1, putting the yolk into a large bowl, mashing by using a mashing rod, adding the eggs, a proper amount of the salt and the sugar into the bowl, stirring for 2-3min by using an egg beater, adding the starch after stirring into paste, and stirring for 2-3min again; s3: taking an anti-sticking pot, pouring the oil in the S1 into the anti-sticking pot, and heating for 5-10S with strong fire. The preparation process of the egg roll seaweed with yolk flavor provided by the invention is reasonable in design, the prepared egg roll seaweed with yolk flavor has better taste, and the white sesame seeds and the black sesame seeds are matched, so that the nutritional value is improved, and the use requirement is met.
Description
Technical Field
The invention relates to the field of egg roll sea sedge, in particular to a preparation process of egg roll sea sedge with yolk flavor.
Background
The sea sedge can be used as hunger-allaying food for diabetics and also has excellent health-care effect as health-care food for patients with hypertension and heart diseases, the sea sedge contains various trace elements such as iron, zinc, selenium, calcium and the like, the elements are closely related to the physiological activities of people, the sea sedge can build the body and prevent and treat diseases when being eaten by the old and the young, the egg roll food is very popular with people due to the advantages of crisp mouthfeel, sweet and delicious taste, and the egg roll sea sedge made by combining the egg roll and the sea sedge is more popular with people; however, most of the existing egg roll seaweed has the problems of single taste and monotonous nutritional value and cannot meet the use requirement, so a preparation process of egg roll seaweed with yolk flavor is provided.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a preparation process of egg rolls and sea sedge with yolk flavor.
The invention provides a preparation process of egg roll seaweed with yolk flavor, which comprises the following steps:
s1: preparing the required materials: starch, oil, salt, sugar, dried thallus Porphyrae, ovum gallus Domesticus flavus, semen Sesami Niger, maltose, light soy sauce, semen Sesami Indici, oyster sauce, and water;
s2: taking the yolk, the eggs, the salt, the starch and the sugar in the S1, putting the yolk into a large bowl, mashing by using a mashing rod, adding the eggs, a proper amount of the salt and the sugar into the bowl, stirring for 2-3min by using an egg beater, adding the starch after stirring into paste, and stirring for 2-3min again;
s3: taking an anti-sticking pot, pouring the oil in the S1 into the anti-sticking pot, and heating for 5-10S with strong fire;
s4: pouring the egg liquid in the step S2 into the non-stick pan in the step S3, and spreading the egg liquid by using a flat shovel to ensure that the thickness of the egg liquid is between 2 and 4 mm;
s5: uniformly spraying the black sesame seeds in the S1 into the egg liquid in the S4, covering a pot cover, heating with soft fire for 2-3min, opening the pot cover, forming the egg liquid, turning the formed eggs by using the flat shovel in the S4, and continuing to heat with soft fire for 2-3 min;
s6: rolling the eggs in S5 into egg roll shape, and placing in a tray for use;
s7: taking the dried sea sedge and proper amount of oil in S1, smearing the oil in a non-stick pan, heating with middle fire for 5-10S, placing the dried sea sedge in the non-stick pan, turning over once every 5-10S for 3-5 times to change the color of the sea sedge, taking out the sea sedge, and cutting into strip shape with a cutter;
s8: pouring the white sesame seeds in the S1 into a hot pot in the S7 for stir-frying for 2-3min, taking out the white sesame seeds, putting the maltose in the S1 into a clean bowl, adding a proper amount of light soy sauce, water and oil consumption into the bowl, stirring for 2-3min by using the egg beater in the S2, and stirring into a viscous liquid;
s9: coating the thallus Porphyrae with the viscous liquid in S7 and the viscous liquid in S8, uniformly spraying the white sesame in S8 on the coated thallus Porphyrae, preheating in an oven to 90-95 deg.C, baking in the oven for 15-20 min;
s10: and (4) winding the sea sedge baked in the step (S9) on the egg roll in the step (S6), and adhering and fixing the two ends of the sea sedge strip together by utilizing the viscosity of the sea sedge to obtain the egg roll sea sedge with the egg yolk flavor.
Preferably, in S2, the rotation speed of the eggbeater is 990 r/S.
Preferably, in S7, the color of the discolored sea sedge is dark green.
Preferably, in S1, the amounts of starch, oil, salt, sugar, dried laver, egg yolk, black sesame, maltose, light soy sauce, white sesame and oil consumption are determined according to the preparation amount.
Preferably, in the S9, the power supply voltage of the oven is 380V/50 Hz.
Preferably, the oil in S1 may be corn oil or rapeseed oil.
Preferably, in S3, the non-stick pan is made of stainless steel, and the coating inside the non-stick pan is a ceramic coating.
Preferably, in S2, the mashing rod is made of wood.
The preparation process of the egg roll seaweed with yolk flavor provided by the invention is reasonable in design, the prepared egg roll seaweed with yolk flavor has better taste, and the white sesame seeds and the black sesame seeds are matched, so that the nutritional value is improved, and the use requirement is met.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
The invention provides a preparation process of egg roll seaweed with yolk flavor, which comprises the following steps:
s1: preparing the required materials: the amount of starch, oil, salt, sugar, dried thallus Porphyrae, ovum gallus Domesticus flavus, semen Sesami Niger, maltose, light soy sauce, semen Sesami Indici, oyster sauce, and water is determined according to the amount of the starch, oil, salt, sugar, dried thallus Porphyrae, ovum gallus Domesticus flavus, semen Sesami Niger, maltose, light soy sauce, semen Sesami Indici, and oyster sauce, and the oil can be oleum Maydis or oleum Rapae;
s2: taking the yolk, the eggs, the salt, the starch and the sugar in the S1, putting the yolk into a large bowl, mashing by using a wooden mashing rod, adding the eggs, a proper amount of the salt and the sugar into the bowl, stirring for 2min by using an egg beater, adding the starch after stirring into paste, and stirring for 2min again, wherein the rotating speed of the egg beater is set to 990 r/S;
s3: taking a non-stick pan, pouring the oil in the S1 into the non-stick pan, heating for 5S with big fire, wherein the non-stick pan is made of stainless steel materials, and the coating inside the non-stick pan is a ceramic coating;
s4: pouring the egg liquid of S2 into the non-stick pan of S3, and spreading the egg liquid by using a flat shovel to ensure that the thickness of the egg liquid is between 2 mm;
s5: uniformly spraying the black sesame in the S1 in the egg liquid in the S4, covering a pot cover, heating for 2min with soft fire, opening the pot cover, forming the egg liquid, turning over the formed eggs by using a flat shovel in the S4, and continuously heating for 2min with soft fire;
s6: rolling the eggs in the S5 into egg roll shape, and placing in a tray for standby;
s7: taking the dried thallus Porphyrae in S1 and appropriate amount of oil, smearing the oil in a non-stick pan, heating with middle fire for 5S, placing the dried thallus Porphyrae in the non-stick pan, turning over every 5S for 3 times to turn the thallus Porphyrae into dark green, taking out the thallus Porphyrae, and cutting into strip shape with a cutter;
s8: pouring the white sesame seeds in the S1 into a hot pot in the S7 for stir-frying for 2min, taking out the white sesame seeds, putting the maltose in the S1 into a clean bowl, adding a proper amount of light soy sauce, water and oil, stirring for 2min by using an egg beater in the S2, and stirring into viscous liquid;
s9: coating the sea sedge with viscous liquid in S7 and viscous liquid in S8, uniformly spraying the white sesame in S8 on the coated sea sedge, baking in an oven at 90 deg.C for 15min, wherein the power voltage of the oven is 380V/50 Hz;
s10: and (4) winding the sea sedge baked in the step (S9) on the egg roll in the step (S6), and adhering and fixing the two ends of the sea sedge strip together by utilizing the viscosity of the sea sedge to obtain the egg roll sea sedge with the egg yolk flavor.
Example two
The invention provides a preparation process of egg roll seaweed with yolk flavor, which comprises the following steps:
s1: preparing the required materials: the amount of starch, oil, salt, sugar, dried thallus Porphyrae, ovum gallus Domesticus flavus, semen Sesami Niger, maltose, light soy sauce, semen Sesami Indici, oyster sauce, and water is determined according to the amount of the starch, oil, salt, sugar, dried thallus Porphyrae, ovum gallus Domesticus flavus, semen Sesami Niger, maltose, light soy sauce, semen Sesami Indici, and oyster sauce, and the oil can be oleum Maydis or oleum Rapae;
s2: taking the yolk, the eggs, the salt, the starch and the sugar in the S1, putting the yolk into a large bowl, mashing by using a wooden mashing rod, adding the eggs, a proper amount of the salt and the sugar into the bowl, stirring for 2.5min by using an egg beater, adding the starch after stirring into paste, and stirring for 2.5min again, wherein the rotating speed of the egg beater is set to 990 r/S;
s3: taking a non-stick pan, pouring the oil in the S1 into the non-stick pan, heating for 8S with big fire, wherein the non-stick pan is made of stainless steel materials, and the coating inside the non-stick pan is a ceramic coating;
s4: pouring the egg liquid of S2 into the non-stick pan of S3, and spreading the egg liquid by using a flat shovel to ensure that the thickness of the egg liquid is between 3 mm;
s5: uniformly spraying the black sesame in the S1 in the egg liquid in the S4, covering a pot cover, heating with soft fire for 2.5min, opening the pot cover, forming the egg liquid, turning over the formed egg by using a flat shovel in the S4, and continuously heating with soft fire for 2.5 min;
s6: rolling the eggs in the S5 into egg roll shape, and placing in a tray for standby;
s7: taking the dried thallus Porphyrae in S1 and appropriate amount of oil, smearing the oil in a non-stick pan, heating with middle fire for 8S, placing the dried thallus Porphyrae in the non-stick pan, turning over once every 8S for 4 times to turn the thallus Porphyrae into dark green, taking out the thallus Porphyrae, and cutting into strip shape with a cutter;
s8: pouring the white sesame seeds in the S1 into a hot pot in the S7 for stir-frying for 2.5min, taking out the white sesame seeds, putting the maltose in the S1 into a clean bowl, adding a proper amount of light soy sauce, water and oil consumption into the bowl, stirring for 2.5min by using an egg beater in the S2, and stirring into viscous liquid;
s9: coating the sea sedge with viscous liquid in S7 and viscous liquid in S8, uniformly spraying the white sesame in S8 on the coated sea sedge, baking in an oven at 93 deg.C for 18min, wherein the power voltage of the oven is 380V/50 Hz;
s10: and (4) winding the sea sedge baked in the step (S9) on the egg roll in the step (S6), and adhering and fixing the two ends of the sea sedge strip together by utilizing the viscosity of the sea sedge to obtain the egg roll sea sedge with the egg yolk flavor.
EXAMPLE III
The invention provides a preparation process of egg roll seaweed with yolk flavor, which comprises the following steps:
s1: preparing the required materials: the amount of starch, oil, salt, sugar, dried thallus Porphyrae, ovum gallus Domesticus flavus, semen Sesami Niger, maltose, light soy sauce, semen Sesami Indici, oyster sauce, and water is determined according to the amount of the starch, oil, salt, sugar, dried thallus Porphyrae, ovum gallus Domesticus flavus, semen Sesami Niger, maltose, light soy sauce, semen Sesami Indici, and oyster sauce, and the oil can be oleum Maydis or oleum Rapae;
s2: taking the yolk, the eggs, the salt, the starch and the sugar in the S1, putting the yolk into a large bowl, mashing by using a wooden mashing rod, adding the eggs, a proper amount of the salt and the sugar into the bowl, stirring for 3min by using an egg beater, adding the starch after stirring into paste, and stirring for 3min again, wherein the rotating speed of the egg beater is set to 990 r/S;
s3: taking a non-stick pan, pouring the oil in the S1 into the non-stick pan, heating for 10S with big fire, wherein the non-stick pan is made of stainless steel materials, and the coating inside the non-stick pan is a ceramic coating;
s4: pouring the egg liquid of S2 into the non-stick pan of S3, and spreading the egg liquid by using a flat shovel to ensure that the thickness of the egg liquid is between 4 mm;
s5: uniformly spraying the black sesame in the S1 in the egg liquid in the S4, covering a pot cover, heating with soft fire for 2-3min, opening the pot cover, forming the egg liquid, turning over the formed egg by using a flat shovel in the S4, and continuously heating with soft fire for 3 min;
s6: rolling the eggs in the S5 into egg roll shape, and placing in a tray for standby;
s7: taking the dried thallus Porphyrae in S1 and appropriate amount of oil, smearing the oil in a non-stick pan, heating with middle fire for 10S, placing the dried thallus Porphyrae in the non-stick pan, turning over once every 10S for 5 times to turn the thallus Porphyrae into dark green, taking out the thallus Porphyrae, and cutting into strip shape with a cutter;
s8: pouring the white sesame seeds in the S1 into a hot pot in the S7 for stir-frying, stir-frying for 3min, taking out the white sesame seeds, putting the maltose in the S1 into a clean bowl, adding a proper amount of light soy sauce, water and oil consumption into the bowl, stirring for 3min by using an egg beater in the S2, and stirring into viscous liquid;
s9: coating the sea sedge with viscous liquid in S7 and viscous liquid in S8, uniformly spreading the white sesame in S8 on the coated sea sedge, baking the sea sedge with the white sesame in an oven at 95 deg.C for 20min, wherein the power voltage of the oven is 380V/50 Hz;
s10: and (4) winding the sea sedge baked in the step (S9) on the egg roll in the step (S6), and adhering and fixing the two ends of the sea sedge strip together by utilizing the viscosity of the sea sedge to obtain the egg roll sea sedge with the egg yolk flavor.
The experimental data for the egg yolk flavored sea sedge eggs prepared in examples one to three, compared to the conventional sea sedge eggs, are shown in the following table:
as can be seen from the above table, the preparation process of the egg roll seaweed with yolk flavor provided by the invention is obviously improved, and the second embodiment is the best embodiment.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. A preparation process of egg roll seaweed with yolk flavor is characterized by comprising the following steps:
s1: preparing the required materials: starch, oil, salt, sugar, dried thallus Porphyrae, ovum gallus Domesticus flavus, semen Sesami Niger, maltose, light soy sauce, semen Sesami Indici, oyster sauce, and water;
s2: taking the yolk, the eggs, the salt, the starch and the sugar in the S1, putting the yolk into a large bowl, mashing by using a mashing rod, adding the eggs, a proper amount of the salt and the sugar into the bowl, stirring for 2-3min by using an egg beater, adding the starch after stirring into paste, and stirring for 2-3min again;
s3: taking an anti-sticking pot, pouring the oil in the S1 into the anti-sticking pot, and heating for 5-10S with strong fire;
s4: pouring the egg liquid in the step S2 into the non-stick pan in the step S3, and spreading the egg liquid by using a flat shovel to ensure that the thickness of the egg liquid is between 2 and 4 mm;
s5: uniformly spraying the black sesame seeds in the S1 into the egg liquid in the S4, covering a pot cover, heating with soft fire for 2-3min, opening the pot cover, forming the egg liquid, turning the formed eggs by using the flat shovel in the S4, and continuing to heat with soft fire for 2-3 min;
s6: rolling the eggs in S5 into egg roll shape, and placing in a tray for use;
s7: taking the dried sea sedge and proper amount of oil in S1, smearing the oil in a non-stick pan, heating with middle fire for 5-10S, placing the dried sea sedge in the non-stick pan, turning over once every 5-10S for 3-5 times to change the color of the sea sedge, taking out the sea sedge, and cutting into strip shape with a cutter;
s8: pouring the white sesame seeds in the S1 into a hot pot in the S7 for stir-frying for 2-3min, taking out the white sesame seeds, putting the maltose in the S1 into a clean bowl, adding a proper amount of light soy sauce, water and oil consumption into the bowl, stirring for 2-3min by using the egg beater in the S2, and stirring into a viscous liquid;
s9: coating the thallus Porphyrae with the viscous liquid in S7 and the viscous liquid in S8, uniformly spraying the white sesame in S8 on the coated thallus Porphyrae, preheating in an oven to 90-95 deg.C, baking in the oven for 15-20 min;
s10: and (4) winding the sea sedge baked in the step (S9) on the egg roll in the step (S6), and adhering and fixing the two ends of the sea sedge strip together by utilizing the viscosity of the sea sedge to obtain the egg roll sea sedge with the egg yolk flavor.
2. The process for preparing a sea sedge roll with yolk flavor as claimed in claim 1, wherein in S2, the rotation speed of the egg beater is 990 r/S.
3. The process for preparing the egg roll with yolk flavor and the sea sedge as claimed in claim 1, wherein in S7, the color of the sea sedge is dark green.
4. The process for preparing a yolk-flavored egg roll containing sea sedge as claimed in claim 1, wherein the amount of starch, oil, salt, sugar, dried sea sedge, egg, yolk, black sesame, maltose, light soy sauce, white sesame and oil consumption in S1 is determined according to the amount of the processed sea sedge.
5. The process for preparing the egg roll with yolk flavor and sea sedge as claimed in claim 1, wherein the power supply voltage of the oven in S9 is 380V/50 Hz.
6. The process for preparing a flavored egg roll, which contains sea sedge according to claim 1, wherein the oil in S1 is selected from corn oil and rapeseed oil.
7. The process for preparing a yolk-flavored egg roll containing sea sedge as claimed in claim 1, wherein in S3, the non-stick pan is made of stainless steel, and the coating inside the non-stick pan is a ceramic coating.
8. The process for preparing the egg roll with yolk flavor and sea sedge as claimed in claim 1, wherein in S2, the mashing rod is made of wood.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011308818.1A CN112189807A (en) | 2020-11-20 | 2020-11-20 | Preparation process of yolk-flavored egg roll seaweed |
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| CN202011308818.1A CN112189807A (en) | 2020-11-20 | 2020-11-20 | Preparation process of yolk-flavored egg roll seaweed |
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| TWM475827U (en) * | 2013-11-29 | 2014-04-11 | Kun-Liang Huang | Egg roll structure having seaweed layer |
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