CN104719375A - Seaweed-flavor seafood spring roll and method for making same - Google Patents
Seaweed-flavor seafood spring roll and method for making same Download PDFInfo
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- CN104719375A CN104719375A CN201310717433.4A CN201310717433A CN104719375A CN 104719375 A CN104719375 A CN 104719375A CN 201310717433 A CN201310717433 A CN 201310717433A CN 104719375 A CN104719375 A CN 104719375A
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Abstract
The invention discloses a seaweed-flavor seafood spring roll which comprises a wrapper and fillings. The wrapper comprises, by weight, 40-50 parts of wheat flour, 7-10 parts of vegetable oil, 5-7 parts of salt, 14-16 parts of water and 5-10 parts of seaweed; the fillings comprise, by weight, 20-30 parts of conch meat, 30-40 parts of streaky pork, 40-50 parts of broad bean paste, 60-65 parts of glutinous rice flour, 20-25 parts of eggs, 9-14 parts of water, 8-10 parts of vegetable oil and 10-15 parts of sugar. The seaweed-flavor seafood spring roll and the method have the advantages of abundant nutrition, simplicity in making, good mouth feel, novel taste and the like.
Description
Technical field
The present invention relates to a kind of wheaten food, especially a kind of with fillings and through the wheaten food of fried processing.
Background technology
As everyone knows, spring roll is one of food liked very much during people live.Known, spring roll is primarily of cladding and fillings two parts composition.At present, people mainly select sweetened bean paste stuffing as fillings main material, although can meet the feed demand of a part of people, cannot improve the nutritive value of spring roll, can not obtain more people accreditation.In addition, the existing spring roll also not carrying out processing in the market using marine product element as main material, can not provide more spring roll tastes to select.
Summary of the invention
The object of the invention be to provide a kind of nutritious, preparation is simple, mouthfeel is enriched, the sea sedge taste Seafood Spring Rolls of taste novelty and preparation method thereof.
For achieving the above object, present invention employs following technical scheme:
A kind of sea sedge taste Seafood Spring Rolls of the present invention, comprise cladding and fillings, described cladding is made up by weight of following raw material, flour 40 ~ 50, vegetable oil 7 ~ 10, salt 5 ~ 7, water 14 ~ 16, sea sedge 5 ~ 10; Described fillings is made up by weight of following raw material, sea snail meat 20 ~ 30, pig streaky pork 30 ~ 40, thick broad-bean sauce 40 ~ 50, glutinous rice flour 60 ~ 65, egg 20 ~ 25, water 9 ~ 14, vegetable oil 8 ~ 10, sugar 10 ~ 15.
The preparation method of a kind of sea sedge taste Seafood Spring Rolls of the present invention, through following technique,
(1) make cladding, stir after flour, vegetable oil, salt, water, sea sedge are mixed in proportion, and become batter; In pot, brush one deck oil, pot is heated, then scoops out one spoonful of batter and pour in pot, make musculus cutaneus;
(2) make fillings, sea snail meat is cut into fragment, pig streaky pork is cut into fragment, after sea snail meat and pig streaky pork, thick broad-bean sauce fry in pot, then stir after mixing in proportion with glutinous rice flour, egg, water, vegetable oil, sugar, make fillings;
(3) be placed in cladding by fillings, then cladding be rolled into web-like, both ends open place folds and uses the cladding of not oil excessively to seal, and makes spring roll;
(4) spring roll is put into oil cauldron to explode to golden yellow and namely can be made into described spring roll.
As shown from the above technical solution, advantage of the present invention is: nutritious, mouthfeel good, fillings contains the trace elements such as abundant calcium iron, is particularly suitable for old man and child eats.
detailed description of the invention
Embodiment 1: sea sedge taste Seafood Spring Rolls, comprise cladding and fillings, and described cladding is made up by weight of following raw material, 40 parts, flour, vegetable oil 7 parts, salt 5 parts, 14 parts, water, sea sedge 5 parts; Described fillings is made up by weight of following raw material, sea snail meat 20 parts, pig streaky pork 30 parts, thick broad-bean sauce 40 parts, glutinous rice flour 60 parts, 20 parts, egg, 9 parts, water, vegetable oil 10 parts, sugar 15 parts.Make cladding, stir after flour, vegetable oil, salt, water, sea sedge are mixed in proportion, and become batter; In pot, brush one deck oil, pot is heated, then scoops out one spoonful of batter and pour in pot, make musculus cutaneus; Make fillings, sea snail meat is cut into fragment, pig streaky pork is cut into fragment, after sea snail meat and pig streaky pork, thick broad-bean sauce fry in pot, then stir after mixing in proportion with glutinous rice flour, egg, water, vegetable oil, sugar, make fillings; Fillings be placed in cladding, then cladding be rolled into web-like, both ends open place folds and uses the cladding of not oil excessively to seal, and makes spring roll; Spring roll is put into oil cauldron to explode to golden yellow and namely can be made into described spring roll.
Above-described embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that those of ordinary skill in the art make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determines.
Claims (2)
1. sea sedge taste Seafood Spring Rolls, comprise cladding and fillings, it is characterized in that: described cladding is made up by weight of following raw material, flour 40 ~ 50, vegetable oil 7 ~ 10, salt 5 ~ 7, water 14 ~ 16, sea sedge 5 ~ 10; Described fillings is made up by weight of following raw material, sea snail meat 20 ~ 30, pig streaky pork 30 ~ 40, thick broad-bean sauce 40 ~ 50, glutinous rice flour 60 ~ 65, egg 20 ~ 25, water 9 ~ 14, vegetable oil 8 ~ 10, sugar 10 ~ 15.
2. a preparation method for sea sedge taste Seafood Spring Rolls, is characterized in that: through following technique,
(1) make cladding, stir after flour, vegetable oil, salt, water, sea sedge are mixed in proportion, and become batter; In pot, brush one deck oil, pot is heated, then scoops out one spoonful of batter and pour in pot, make musculus cutaneus;
(2) make fillings, sea snail meat is cut into fragment, pig streaky pork is cut into fragment, after sea snail meat and pig streaky pork, thick broad-bean sauce fry in pot, then stir after mixing in proportion with glutinous rice flour, egg, water, vegetable oil, sugar, make fillings;
(3) be placed in cladding by fillings, then cladding be rolled into web-like, both ends open place folds and uses the cladding of not oil excessively to seal, and makes spring roll;
(4) spring roll is put into oil cauldron to explode to golden yellow and namely can be made into described spring roll.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310717433.4A CN104719375A (en) | 2013-12-24 | 2013-12-24 | Seaweed-flavor seafood spring roll and method for making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310717433.4A CN104719375A (en) | 2013-12-24 | 2013-12-24 | Seaweed-flavor seafood spring roll and method for making same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719375A true CN104719375A (en) | 2015-06-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310717433.4A Pending CN104719375A (en) | 2013-12-24 | 2013-12-24 | Seaweed-flavor seafood spring roll and method for making same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104719375A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826813A (en) * | 2021-09-22 | 2021-12-24 | 广西聚全食品有限公司 | Screwdriver bag and preparation method thereof |
-
2013
- 2013-12-24 CN CN201310717433.4A patent/CN104719375A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826813A (en) * | 2021-09-22 | 2021-12-24 | 广西聚全食品有限公司 | Screwdriver bag and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |
|
| WD01 | Invention patent application deemed withdrawn after publication |