TWM514734U - Egg roll structure with meat floss and seaweed sheet - Google Patents

Description

Floss pine seaweed slice

This creation is a kind of fleshy seaweed sliced egg roll structure, especially a kind of egg roll raw material layer containing fleshy pine and seaweed layer.

In recent years, with the improvement of economic development and the improvement of the general public consumption level, snack foods are the most quickly available items when they are playing in the general public, or when they are leisurely and resting. Therefore, leisure foods gradually become life. The lack of consumer goods, among the colorful snack foods, including the biscuits, is also deeply loved by the general public. In addition, because the raw materials of the egg rolls are easy to obtain, there is also a general society directly at home. Making handmade egg rolls, in order to increase the connection and rapport between the general public and friends and relatives in the production process.

As the general public's preferences change, snack foods also introduce new varieties of different flavors of eggs. Among them, it is known to provide an egg roll structure, which uses eggs and flour as raw materials, and then makes the raw materials into omelet skins. And baked and rolled into a spiral shape, so that the consumer can enjoy the crisp taste of the conventional egg roll; and another conventionally provides a meaty egg roll which is tied to the raw material and will be Other single ingredients (for example: fluffy pine) are added to the raw materials and stirred, and then made into egg omelet skin, so that other single ingredients can be added to the omelet skin during baking, and the consumer enjoys the traditional meat pine egg. When rolling, you can eat the aroma of fleshy pine at the same time; however, the traditional egg roll structure is only made of fixed raw materials, and the fluffy egg roll is made by adding a single ingredient to the raw material, and then making the egg roll cake skin. Therefore, the consumer When enjoying the traditional egg roll structure or fluffy egg rolls, only the single taste and taste of the egg omelet can be tasted. Therefore, the consumer cannot taste the taste of the egg rolls of various or different levels.

In view of this, the creator specially researched and improved the egg roll, and improved the above problem with a better design, and after a long period of research and development and continuous testing, the creation of this creation began.

Therefore, this creation is to solve the shortcomings of the taste of egg rolls of many or different levels that consumers can't taste.

In order to achieve the above object, our creator provides a meat pine seaweed egg roll structure comprising: an egg roll raw material layer which is crimped, the surface layer of the egg roll raw material layer is provided with at least one meat pine; and a seaweed a layer disposed on a layer in which the raw material layer of the egg roll is curled; wherein the meat is placed on a platform, the raw material layer of the egg roll is covered on the meat, and the core is used The plate body of the platform is pressed against the raw material layer of the egg roll for baking for a time value, and when the plate body is removed from the egg roll raw material layer, the seaweed layer is placed on the egg roll raw material layer relative to the floss One side, and the egg roll raw material layer is curled.

According to the meat pine seaweed slice structure described above, wherein the plate body is pressed against the egg roll raw material layer, and after the egg roll raw material layer is cut, the egg roll raw material layer is cut when crimped The parts are located on either side of the curl.

According to the above described meat pine seaweed slice structure, wherein the egg roll material layer is crimped by a roll of material.

According to the above mentioned meat pine seaweed slice structure, wherein the plate body and the platform system can generate high temperature.

The meat pine seaweed omelet structure according to the above, wherein the seaweed layer is provided between the egg roll raw material layer and the flock.

According to the meat pine seaweed slice structure described above, wherein the egg roll raw material layer is slightly columnar.

According to the above described meat pine seaweed slice structure, wherein the seaweed layer has a length slightly larger than the length of the egg roll material layer.

According to the above described meat pine seaweed slice structure, wherein the seaweed layer has a length slightly equal to the length of the egg roll material layer.

It is from the above description and settings that it is obvious that this creation has the following several advantages and functions, which are detailed as follows:

1. Compared with the traditional egg roll structure and the meaty egg roll, the consumer can only taste the single taste and taste of the egg roll skin, and the creation can be used by the consumer to taste and chew the creation at the same time. Taste the multi-layered taste of the egg roll raw material layer, the fluffy pine and the seaweed layer. In addition, since the meat fluff is produced by the high-temperature baking of the platform, the egg raw material layer, the fluffy pine and the seaweed layer can be felt in the mouth when chewing. The aroma is tangy, so it has a multi-layered taste when tasting this creation.

This creation is a kind of fleshy seaweed sliced egg roll structure, its implementation means, characteristics and efficacy. Several preferred and feasible examples are described in detail below with reference to the drawings, which are in-depth understanding and recognition of this creation.

First, please refer to Figures 1 and 2, which is a meat pine seaweed slice structure comprising:

An egg roll raw material layer 1 which is curled. In a preferred embodiment, the egg roll raw material layer 1 is slightly columnar; and the egg roll raw material layer 1 is provided with a fluffy pine 2;

A seaweed layer 3 is disposed on a curled inner layer of the egg roll material layer 1. In a preferred embodiment, the seaweed layer 3 is disposed between the egg roll material layer 1 and the meat roll 2 And in an embodiment, the seaweed layer 3 is slightly longer than the length of the egg roll material layer 1; and in another embodiment, the seaweed layer 3 may also be slightly equal to the length of the egg roll material layer 1 By.

Continued See Figures 3 to 8. If you want to make this creation by hand, the steps are:

S001: generating high temperature after starting a platform 4, in a preferred implementation, the temperature of the platform 4 after startup is up to 120 degrees Celsius;

S002: Referring to FIG. 3, a Floss 2 is laid on the platform 4, and the Floss 2 is baked by the heat of the platform 4 to generate an aroma, so that the taste can be tasted by the consumer when tasting the creation. The fluffy aroma is filled at the level of the mouth;

S003: Continuing to refer to Figure 4, an egg roll raw material layer 1 is covered in the floss 2, in a preferred embodiment, the coverage area of the egg roll raw material layer 1 is slightly larger than the Floss 2;

S004: Continuing to refer to FIG. 5, a plate body (not shown) pivoted on the platform 4 is pressed against the egg roll material layer 1, and the plate system can generate high temperature, preferably in a preferred manner. In practice, the plate body generates a high temperature of up to 120 degrees Celsius; the egg roll material layer 1 and the meat floss 2 are baked for a time value, in a preferred embodiment, the time value is 5 seconds; The body can bake the pressed egg roll raw material layer 1 to be close to the solid shape;

S005: Continuing to refer to FIG. 6, after the egg roll raw material layer 1 is baked to be slightly solid, in one embodiment, the plate body is pressed against the egg roll raw material layer 1 and will be exposed on the platform. 4 omelette raw material layer 1 is cut;

S006: The plate body is pivoted and removed to the slightly solid egg roll raw material layer 1;

S007: continued, as shown in Fig. 7, a seaweed layer 3 is placed on the side of the slightly solid egg roll raw material layer 1 with respect to the fleshy pine 2;

S008: Continuation, as shown in Fig. 8, the coil material 5 is placed on the slightly solid material layer 1 and then curled. When crimped, the egg material layer 1 is cut. They are respectively located on both sides of the curl, whereby the egg roll raw material layer 1 is curled slightly columnar, and the temperature of the creation is gradually lowered over time, and the coil member 5 can be made by the principle of heat expansion and contraction. It is easy to be separated from the creation for the consumer to taste the creation.

By the way, since the creation department first puts the fluffy pine 2 and covers the egg roll raw material layer 1, the two layers of the fluffy fluff can be curled on the egg roll raw material layer 1 when curling, thereby making the egg roll raw material layer 1 and the fleshy pine 2 Stacked on top of each other, in addition, the seaweed layer 3 is placed on the side of the meatloaf 2, and the seaweed layer 3 can be combined into the egg roll raw material layer 1 and the meat pine 2 when curled, so when the consumer tastes the creation and chews, At the same time, taste the egg roll raw material layer 1, the fleshy pine 2 and the seaweed layer 3. In addition, in each mouth chewing, the aroma of the egg roll raw material layer 1, the fluffy pine 2 and the seaweed layer 3 can be felt in the mouth, therefore, in the tasting There are many levels of taste when creating.

Looking at the above, the technical means exposed in this creation is not only unprecedented, but also achieves the intended purpose and effect, so it is both novel and progressive. It is a new type of patent law that is called the whole. In terms of structure, it has indeed met the statutory requirements of the Patent Law and has filed a new type of patent application in accordance with the law.

However, the above descriptions are only preferred embodiments of the present invention, and should not be used as a limitation to the scope of implementation of the creation, that is, the equivalent changes and modifications made by the applicant in accordance with the scope of the patent application and the contents of the specification should still be Belonging to the scope covered by this creation patent.

[this creation]
1‧‧‧ Egg roll material layer
2‧‧‧Flesh
3‧‧‧ Seaweed layer
4‧‧‧ platform
5‧‧‧Volume parts

The first picture is a three-dimensional diagram of the creation. Figure 2 is a schematic cross-sectional view of the creation. Figure 3 is a schematic view of the laying of the meat on the platform. Figure 4 is a schematic view of the egg roll raw material layer covering the floss. Fig. 5 is a schematic view showing the plate body pressing against the egg roll raw material layer to make the egg roll raw material layer close to the solid state. Fig. 6 is a schematic view showing the cutting of the egg roll raw material layer. Figure 7 is a schematic view showing the seaweed layer placed on the raw material layer of the egg roll. Figure 8 is a schematic illustration of the use of a coiled material to crimp the raw material layer of the egg roll.

1‧‧‧ Egg roll material layer

2‧‧‧Flesh

3‧‧‧ Seaweed layer

Claims (8)

A meat pine seaweed sliced egg roll structure, comprising: an egg roll raw material layer which is curled, the surface layer of the egg roll raw material layer is provided with at least one meat pine; and a seaweed layer which is set on a raw material of the egg roll The layer is a curled inner layer; the meat flesh is placed on a platform, the egg roll raw material layer is covered on the meat fluff, and the egg body material is pressed against the egg roll material by a plate body pivoted on the platform After the layer is baked for a time value, when the plate body is removed from the egg roll raw material layer, the seaweed layer is placed on the egg roll raw material layer opposite to the meat loose layer, and the egg roll raw material layer is subjected to Curler. The meat pine seaweed egg roll structure according to claim 1, wherein the plate body is pressed against the egg roll raw material layer, and after the egg roll raw material layer is cut, the egg roll raw material is curled. The cut portions of the layers are located on either side of the curl. The meat pine seaweed egg roll structure according to claim 1, wherein the egg roll raw material layer is crimped by a coil member. The meat pine seaweed egg roll structure according to claim 1, wherein the plate body and the platform system can generate high temperature. The meat pine seaweed egg roll structure according to any one of claims 1 to 4, wherein the seaweed layer is provided between the egg roll raw material layer and the meat fluff. The meat pine seaweed egg roll structure according to any one of claims 1 to 4, wherein the egg roll raw material layer is slightly columnar. The meat pine seaweed egg roll structure according to any one of claims 1 to 4, wherein the seaweed layer has a length slightly larger than a length of the egg roll material layer. The meat pine seaweed egg roll structure according to any one of claims 1 to 4, wherein the seaweed layer has a length slightly equal to the length of the egg roll material layer.