CN102972803A - Kudzu root egg roll and preparation method - Google Patents
Kudzu root egg roll and preparation method Download PDFInfo
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- CN102972803A CN102972803A CN2012105427305A CN201210542730A CN102972803A CN 102972803 A CN102972803 A CN 102972803A CN 2012105427305 A CN2012105427305 A CN 2012105427305A CN 201210542730 A CN201210542730 A CN 201210542730A CN 102972803 A CN102972803 A CN 102972803A
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Abstract
The invention discloses a kudzu root egg roll. The kudzu root egg roll is characterized by comprising a basic material, a kudzu root auxiliary material and a seasoning sauce which serve as raw materials, wherein the weight ratio of the basic material to the kudzu root auxiliary material to the seasoning sauce is (5-7):(3-5):(2-5). Compared with the prior art, the kudzu root egg roll has the beneficial effects that kudzu root egg starch is used for preparing the nutrition complementary egg roll, the nutritional value and the efficacy of the kudzu root are fully utilized so as to meet the requirement of human bodies on multiple nutrition components, and the kudzu root egg roll has a good curative effect and a healthcare effect on reduction of blood pressure, blood sugar and blood fat, and atherosclerosis prevention. In addition, the kudzu root egg roll has a healthcare effect due to the addition of olive oil. A stevia rebaudiana extracting solution is used for replacing the originally used cane sugar bad for the health of the human bodies. The egg roll is puffy and crisp due to the using of pistachio powder and cashew meal and is suitable for being eaten by the aged and children.
Description
Technical field
The present invention relates to food processing field, especially relate to a kind of root of kudzu vine egg roll and preparation method.
Background technology
Egg roll is a kind of traditional leisure food, with its crisp good to eat, be of high nutritive value and be subject to liking of consumers in general.The sweetener of existing egg roll mostly adopts sucrose, and sugar content is mostly higher more than 20%.The sugar amount is taken in an excessive problem that becomes people's pay attention to day by day, and sucrose belongs to acid food, too much sucrose amount hyperglycaemia complications.
Pueraria starch is topmost nutriment in the root of kudzu vine by extracting from the root of kudzu vine.The root of kudzu vine is the perennial liana of pulse family, and Compendium of Material Medica is carried: the root of kudzu vine, cool in nature, gas is flat, flavor is sweet, the tool heat-clearing, falls fire, all effects of toxin expelling.Modern medicine study shows: the isoflavonoid Puerarin in the root of kudzu vine has certain curative effect to hypertension, high fat of blood, hyperglycaemia and cardiovascular and cerebrovascular disease.
At present, egg roll has been developed the product of multiple characteristic.But mouthfeel is relatively poor.And be not reported at present but adopt the medicine food dual purpose plant root of kudzu vine to make the health egg roll as raw material.
Summary of the invention
The purpose of this invention is to provide a kind of root of kudzu vine and make health egg roll and preparation method as raw material.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of root of kudzu vine egg roll is characterized in that this egg roll raw material comprises basestocks, auxiliary material and flavoring, and three's weight ratio is 5～7: 3～5: 2～5.
This egg roll is mainly by the raw material of following kilogram: 4～6 kilograms of corn flour, 30～32 kilograms in flour, 10～15 kilograms of fresh hen eggs, 6～8 kilograms of peanut powders, 10～20 kilograms of kudzu-vine root powder, the ear of maize powder is 6～12 kilograms recklessly, 6～12 kilograms in chicken cashew nut powder, 5～10 kilograms of soybean oils, 5～10 kilograms in olive oil, 2～6 kilograms of salt, 5～10 kilograms of STEVIA REBAUDIANA extracts, 10～15 kilograms of milk powder, 1～3 kilogram in dry ferment.
The method may further comprise the steps:
A) take by weighing kudzu-vine root powder with 30-40%, the temperature warm water modulation pulping at 40 ℃～50 ℃ that weighs according to weight ratio, and keep 40 ℃～50 ℃ for subsequent use;
B) take by weighing recklessly the frying 12～18 minutes in 120 ℃～150 ℃ frying pan of ear of maize powder, chicken cashew nut powder, peanut powder according to weight ratio, water content is cooled off for subsequent use less than 10%;
C) taking by weighing corn flour, flour, milk powder, salt, dry ferment according to weight ratio mixes for subsequent use;
D) according to weight ratio take by weighing fresh hen egg and in step a), step b) step c) mixture that makes the again in addition pure water of the heavy 30-50% of formula material and STEVIA REBAUDIANA extract, soybean oil, olive oil; Stir that to make the egg roll slurry behind 10～15 parts of clocks for subsequent use;
E) the egg roll slurry isolated thermal-insulation water in 45 ℃～50 ℃ warm water tanks after will stirring;
F) place egg-biscuit-roll machine to make moulding in the egg roll slurry.
Beneficial effect of the present invention compared with the prior art: adopt pueraria starch to produce the egg roll of nutrition complement, nutritive value and the effect of the root of kudzu vine can be fully used, to satisfy human body to the needs of multiple nutrients composition, to hypotensive, hypoglycemic, reducing blood lipid, atherosclerosis etc. have good therapeutic effect and health-care effect.Add in addition olive oil and had more health-care effect.Adopt the STEVIA REBAUDIANA extract to replace the original deficiency to health of using sucrose as sweetener.Use Hu ear of maize powder, chicken cashew nut powder so that the egg roll mouthfeel of making is more crisp.Being fit to the elderly and children uses.
The specific embodiment
Embodiment 1, and a kind of root of kudzu vine egg roll, this egg roll are mainly by the raw material of following kilogram: 4 kilograms of corn flour, 30 kilograms in flour, 10 kilograms of fresh hen eggs, peanut powder 6,10 kilograms of kudzu-vine root powder, the ear of maize powder is 6 kilograms recklessly, 6 kilograms in chicken cashew nut powder, 5 kilograms of soybean oils, 5 kilograms in olive oil, 2 kilograms of salt, 5 kilograms of STEVIA REBAUDIANA extracts, 10 kilograms of milk powder, 1 kilogram in dry ferment.The method may further comprise the steps:
A) take by weighing kudzu-vine root powder, temperature at 40 ℃ warm water modulation pulping according to weight ratio, and keep 40 ℃ for subsequent use;
B) take by weighing recklessly the frying 12 minutes in 120 ℃ frying pan of ear of maize powder, chicken cashew nut powder, peanut powder according to weight ratio, water content is cooled off for subsequent use less than 10%;
C) taking by weighing corn flour, flour, milk powder, salt, dry ferment according to weight ratio mixes for subsequent use;
D) according to weight ratio take by weighing fresh hen egg and in step a), step b) step c) mixture that makes again in addition formula material weigh 46% pure water and STEVIA REBAUDIANA extract, soybean oil, olive oil; Stir that to make the egg roll slurry behind 10 parts of clocks for subsequent use;
E) the egg roll slurry isolated thermal-insulation water in 45 ℃ of warm water tanks after will stirring;
F) place egg-biscuit-roll machine to make moulding in the egg roll slurry.
Embodiment 2, and a kind of root of kudzu vine egg roll, this egg roll are mainly by the raw material of following kilogram: 6 kilograms of corn flour, 32 kilograms in flour, 15 kilograms of fresh hen eggs, 8 kilograms of peanut powders, 120 kilograms of kudzu-vine root powder, the ear of maize powder is 12 kilograms recklessly, 12 kilograms in chicken cashew nut powder, 10 kilograms of soybean oils, 10 kilograms in olive oil, 6 kilograms of salt, 10 kilograms of STEVIA REBAUDIANA extracts, 15 kilograms of milk powder, 3 kilograms in dry ferment.The method may further comprise the steps:
A) according to weight ratio take by weighing kudzu-vine root powder with weigh 40%, temperature is at 50 ℃ warm water modulation pulping, and keep 50 ℃ for subsequent use;
B) take by weighing recklessly the frying 18 minutes in 150 ℃ frying pan of ear of maize powder, chicken cashew nut powder, peanut powder according to weight ratio, water content is cooled off for subsequent use less than 10%;
C) taking by weighing corn flour, flour, milk powder, salt, dry ferment according to weight ratio mixes for subsequent use;
D) according to weight ratio take by weighing fresh hen egg and in step a), step b) step c) mixture that makes again in addition formula material weigh 50% pure water and STEVIA REBAUDIANA extract, soybean oil, olive oil; Stir that to make the egg roll slurry behind 15 parts of clocks for subsequent use;
E) the egg roll slurry isolated thermal-insulation water in 50 ℃ of warm water tanks after will stirring;
F) place egg-biscuit-roll machine to make moulding in the egg roll slurry.
Beneficial effect of the present invention compared with the prior art: adopt pueraria starch to produce the egg roll of nutrition complement, nutritive value and the effect of the root of kudzu vine can be fully used, to satisfy human body to the needs of multiple nutrients composition, to hypotensive, hypoglycemic, reducing blood lipid, atherosclerosis etc. have good therapeutic effect and health-care effect.Add in addition olive oil and had more health-care effect.Adopt the STEVIA REBAUDIANA extract to replace the original deficiency to health of using sucrose as sweetener.Use Hu ear of maize powder, chicken cashew nut powder so that the egg roll mouthfeel of making is more crisp.Being fit to the elderly and children uses.
The present invention is further described below by specific embodiment; should be pointed out that for the person of ordinary skill of the art, under the prerequisite that does not break away from the principle of the invention; can also make some modification and improvement, these also should be considered as belonging to protection scope of the present invention.
Claims (3)
1. a root of kudzu vine egg roll is characterized in that this egg roll raw material comprises basestocks, auxiliary material and flavoring, and three's weight ratio is 5～7: 3～5: 2～5.
2. described root of kudzu vine egg roll according to claim 1, it is characterized in that this egg roll is mainly by the raw material of following kilogram: 4～6 kilograms of corn flour, 30～32 kilograms in flour, 10～15 kilograms of fresh hen eggs, 6～8 kilograms of peanut powders, 10～20 kilograms of kudzu-vine root powder, the ear of maize powder is 6～12 kilograms recklessly, 6～12 kilograms in chicken cashew nut powder, 5～10 kilograms of soybean oils, 5～10 kilograms in olive oil, 2～6 kilograms of salt, 5～10 kilograms of STEVIA REBAUDIANA extracts, 10～15 kilograms of milk powder, 1～3 kilogram in dry ferment.
3. the production method of a claim 1 or 2 described root of kudzu vine egg rolls is characterized in that the method may further comprise the steps:
A) take by weighing kudzu-vine root powder with 30-40%, the temperature warm water modulation pulping at 40 ℃～50 ℃ that weighs according to weight ratio, and keep 40 ℃～50 ℃ for subsequent use;
B) take by weighing recklessly the frying 12～18 minutes in 120 ℃～150 ℃ frying pan of ear of maize powder, chicken cashew nut powder, peanut powder according to weight ratio, water content is cooled off for subsequent use less than 10%;
C) taking by weighing corn flour, flour, milk powder, salt, dry ferment according to weight ratio mixes for subsequent use;
D) according to weight ratio take by weighing fresh hen egg and in step a), step b) step c) mixture that makes the again in addition pure water of the heavy 30-50% of formula material and STEVIA REBAUDIANA extract, soybean oil, olive oil; Stir that to make the egg roll slurry behind 10～15 parts of clocks for subsequent use;
E) the egg roll slurry isolated thermal-insulation water in 45 ℃～50 ℃ warm water tanks after will stirring;
F) place egg-biscuit-roll machine to make moulding in the egg roll slurry.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012105427305A CN102972803A (en) | 2012-12-15 | 2012-12-15 | Kudzu root egg roll and preparation method |
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| CN2012105427305A CN102972803A (en) | 2012-12-15 | 2012-12-15 | Kudzu root egg roll and preparation method |
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| CN102972803A true CN102972803A (en) | 2013-03-20 |
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| CN2012105427305A Pending CN102972803A (en) | 2012-12-15 | 2012-12-15 | Kudzu root egg roll and preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598498A (en) * | 2013-10-15 | 2014-02-26 | 鲁杨 | Sea sedge-chicken egg roll |
| CN103948066A (en) * | 2014-03-26 | 2014-07-30 | 马鞍山市瑞利食品有限公司 | Spleen strengthening and qi benefiting lobed kudzuvine root egg roll and production method thereof |
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| CN101385477A (en) * | 2008-10-28 | 2009-03-18 | 内蒙古伊利实业集团股份有限公司 | Ice cream cone containing nut granules and preparation method thereof |
| CN101401650A (en) * | 2008-10-27 | 2009-04-08 | 关同金 | Nourishing cookie |
| CN101558774A (en) * | 2008-04-15 | 2009-10-21 | 武汉唐安商贸发展有限公司 | Food containing kudzu root powder |
| EP2258211A1 (en) * | 2009-04-24 | 2010-12-08 | Discovery Foods, LLC | System and method for preparing microwavable fried food products |
| CN102342538A (en) * | 2011-08-30 | 2012-02-08 | 华南理工大学 | Nutritional coarse cereal egg rolls and preparation method thereof |
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2012
- 2012-12-15 CN CN2012105427305A patent/CN102972803A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558774A (en) * | 2008-04-15 | 2009-10-21 | 武汉唐安商贸发展有限公司 | Food containing kudzu root powder |
| CN101401650A (en) * | 2008-10-27 | 2009-04-08 | 关同金 | Nourishing cookie |
| CN101385477A (en) * | 2008-10-28 | 2009-03-18 | 内蒙古伊利实业集团股份有限公司 | Ice cream cone containing nut granules and preparation method thereof |
| EP2258211A1 (en) * | 2009-04-24 | 2010-12-08 | Discovery Foods, LLC | System and method for preparing microwavable fried food products |
| CN102342538A (en) * | 2011-08-30 | 2012-02-08 | 华南理工大学 | Nutritional coarse cereal egg rolls and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598498A (en) * | 2013-10-15 | 2014-02-26 | 鲁杨 | Sea sedge-chicken egg roll |
| CN103948066A (en) * | 2014-03-26 | 2014-07-30 | 马鞍山市瑞利食品有限公司 | Spleen strengthening and qi benefiting lobed kudzuvine root egg roll and production method thereof |
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Application publication date: 20130320 |