CN107637639A - A kind of crab meat silverfish spring roll and preparation method thereof - Google Patents
A kind of crab meat silverfish spring roll and preparation method thereof Download PDFInfo
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- CN107637639A CN107637639A CN201710962561.3A CN201710962561A CN107637639A CN 107637639 A CN107637639 A CN 107637639A CN 201710962561 A CN201710962561 A CN 201710962561A CN 107637639 A CN107637639 A CN 107637639A
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- spring roll
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Abstract
The present invention relates to a kind of crab meat silverfish spring roll, and in parts by weight, spring roll filling is mixed filling by following components and is made：0.200~0.350 part of lean meat fourth, 0.130~0.150 part of fat meat mud, 0.010~0.020 part of bruised ginger, chive are broken 0.020~0.040 part, 0.001~0.003 part of pepper powder, 0.010~0.015 part of white granulated sugar, 0.005~0.007 part of chickens' extract, 0.007~0.009 part of salt, 0.040~0.060 part of fried crab meat, 0.040~0.060 part of winter bamboo shoot fourth, 0.020~0.040 part of silverfish, 0.040~0.060 part of diced carrot, 0.020~0.050 part of sesame oil, 0.100~0.150 part of water.The present invention solves the defects of traditional spring roll product structure is single, breaches the processing collocation theory of traditional spring roll, color, smell and taste are all good and more nutrition and health.
Description
Technical field
The present invention relates to a kind of spring roll and preparation method thereof, and in particular to a kind of crab meat silverfish spring roll and preparation method thereof,
Belong to food processing technology field.
Background technology
Spring roll, also known as spring pancake, pancake, developed by the spring pancake in ancient times, be one kind tradition in Chinese Han nationality red-letter day among the people
Food, it is currently a popular in all over China, contained especially on the south of the River and other places, it is among the people in addition to being provided from house and eating, it is usually used in receiving guests, history is swung
Long.With economic development and the improvement of people's living standards, spring roll has turned into one of daily Main Foods of people.But the existing spring
Volume is mostly based on salty fragrant taste, and such as various Spring Rolls Stuffed with Vegetables and roulade, species is dull, and flavor, mouthfeel and color and luster are single, and
Dietary nutrition health function is not fully taken into account, can not meet flavor and nutrition need of the vast staple food consumer to diet well
Ask.
The content of the invention
In consideration of it, to solve, traditional spring roll product structure is single on the market, species is dull, does not take into full account that diet nutritional is good for
The defects of Kang Gongxiao, applicant are studied and improved, it is desirable to provide a kind of crab meat silverfish spring roll, including spring roll filling and spring roll
Skin, in parts by weight, the spring roll filling are mixed filling by following components and are made：0.200~0.350 part of lean meat fourth, fat meat mud 0.130~
0.150 part, 0.010~0.020 part of bruised ginger, chive be broken 0.020~0.040 part, 0.001~0.003 part of pepper powder, white granulated sugar
0.010~0.015 part, 0.005~0.007 part of chickens' extract, 0.007~0.009 part of salt, 0.040~0.060 part of fried crab meat, the winter
0.040~0.060 part of bamboo shoot fourth, 0.020~0.040 part of silverfish, 0.040~0.060 part of diced carrot, sesame oil 0.020~
0.050 part, 0.100~0.150 part of water；In parts by weight, the fried crab meat is formed by following components frying：Crab oil 0.400~
0.600 part, 0.400~0.600 part of crab meat, 0.280~0.350 part of lard, 0.200~0.250 part of salad oil, yellow rice wine 0.020
~0.040 part.
Preferably, in parts by weight, the spring roll filling is mixed filling by following components and is made：0.250 part of lean meat fourth, fat meat mud
0.142 part, 0.015 part of bruised ginger, chive be broken 0.030 part, 0.002 part of pepper powder, 0.015 part of white granulated sugar, 0.006 part of chickens' extract, food
0.008 part of salt, 0.050 part of fried crab meat, 0.050 part of winter bamboo shoot fourth, 0.030 part of silverfish, 0.050 part of diced carrot, sesame oil 0.050
Part, 0.100 part of water.
Preferably, in parts by weight, the fried crab meat is formed by following components frying：0.500 part of crab oil, crab meat
0.500 part, 0.325 part of lard, 0.225 part of salad oil, 0.030 part of yellow rice wine.
The second object of the present invention is to provide a kind of preparation method of above-mentioned crab meat silverfish spring roll, and this method includes following
Step：
Step 1: fried crab meat：0.280~0.350 part of lard, 0.200~0.250 part of salad oil are put into frying in frying pan
Dissolve, add 0.020~0.040 part of 0.400~0.600 part of crab oil, 0.400~0.600 part of crab meat, yellow rice wine continuation frying,
The cooling that takes the dish out of the pot is standby；
Step 2: prepare spring roll filling：By 0.200~0.350 part of lean meat fourth, 0.130~0.150 part of fat meat mud, bruised ginger
0.010~0.020 part, chive is broken 0.020~0.040 part, is stirred in 0.100~0.150 part of input stuffing mixer of water；Will be recklessly
0.0015~0.0025 part of green pepper powder, 0.010~0.015 part of white granulated sugar, 0.005~0.007 part of chickens' extract, salt 0.007~0.009
Stirred in part input stuffing mixer；Take 0.040~0.060 part of the made fried crab meat of step 1,0.040~0.060 part of winter bamboo shoot fourth,
Continue to stir in 0.040~0.060 part of 0.020~0.040 part of silverfish, diced carrot input stuffing mixer；By sesame oil
Filling is stirred out in 0.020~0.050 part of input stuffing mixer；
Step 3: the shaping of spring roll：By the made spring roll filling of step 2 and spring roll wrapping bag molding；
Step 4: shaping spring roll obtained by step 3 is carried out into quick-frozen, packaging, crab meat silverfish spring roll quick frozen product is made.
Preferably, the fast freezing step is：Freeze tunnel is opened, is cooled to -35 DEG C, spring roll will be molded from quick-frozen tunnel
Road porch, which is put into, carries out quick-frozen, quick-frozen 30~40 minutes time, and product center temperature is -18 DEG C after jelly.
Stored preferably, the condition of storage of the crab meat silverfish spring roll quick frozen product is -18 DEG C of cold storage storehouses.
Further, the eating method of the crab meat silverfish spring roll quick frozen product is：It is appropriate to thaw, appropriate oil is put in pot and is added
Heat is put into product, moderate heat is fried to surface golden yellow to 160~180 DEG C or so of oil temperature.
The present invention has following advantageous effects：
Spring roll of the present invention is using crab meat, silverfish as main food materials, and wherein crab meat main product is from Suzhou Yangcheng Lake, and silverfish main product is from too
Lake, the two containing quite abundant nutritional ingredient, has high nutritive value, then arrange in pairs or groups winter bamboo shoot and girth of a garment pork are as the spring
Filling is rolled up, wraps and is made with the special skin of spring roll, is innovated in food materials selection and mouthfeel, solves traditional spring on the market
Volume product structure is single, species is dull, does not take into full account the defects of dietary nutrition health effect, breaches the processing of traditional spring roll
With collocation theory, color, smell and taste are all good and more Ensure Liquid and health, can preferably meet consumers in general to spring roll product simultaneously
Flavor and nutritional need, it is intended to pass on the diet culture of south of the River Wuxi, promote healthy diet health theory, and select raw material on the spot
Elaborate and form with food materials so that crab meat silverfish spring roll of the present invention is with more the representative cuisines characteristic in south of the River place.
Brief description of the drawings
Fig. 1 is crab meat silverfish spring roll fabrication processing figure of the present invention.
Embodiment
The embodiment of the present invention is described further below in conjunction with the accompanying drawings, how skill is applied to the present invention whereby
Art means solve technical problem, and the implementation process for reaching technique effect can fully understand and implement according to this.Need what is illustrated
It is that, as long as not forming conflict, each embodiment in the present invention and each feature in each embodiment can be combined with each other, institute
The technical scheme of formation is within protection scope of the present invention.
Unless otherwise specified, each raw material is commercial goods involved by following examples,
Fried crab meat and spring roll filling make formula referring to table 1 in each crab meat silverfish spring roll of 1~embodiment of embodiment 3.
Fried crab meat and spring roll filling make formula in the crab meat silverfish spring roll of 1 1~embodiment of embodiment of table 3
The specific preparation method of the crab meat silverfish spring roll of 1~embodiment of embodiment 3 is as follows：
Step 1: fried crab meat
1. crab oil, crab meat, lard, salad oil, Wuxi yellow rice wine are weighed respectively according to formula table 1 Suo Shi.
2. lard, salad oil are put into frying in frying pan to melt, crab oil, crab meat, Wuxi yellow rice wine are added, is added small in frying pan
Fiery frying five minutes, the cooling that takes the dish out of the pot are standby.
Step 2: prepare spring roll filling
1. by the lean meat fourth in being formulated table 1 Suo Shi, fat meat mud, bruised ginger, chive be broken, moisture also known as measure it is accurate after input mix filling
Stirred in machine, about 2 minutes time.
2. the pepper powder in being formulated table 1 Suo Shi, white granulated sugar, chickens' extract, salt are weighed in accurate rear input stuffing mixer respectively
Stirring 2 minutes.
3. the fried crab meat in being formulated table 1 Suo Shi, winter bamboo shoot fourth, silverfish, diced carrot are weighed into accurate rear input stuffing mixer respectively
In stir.
4. the sesame oil in being formulated table 1 Suo Shi is weighed can go out filling after being stirred 1 minute in accurate rear input stuffing mixer.
Step 3: the shaping of crab meat silverfish spring roll
By the crab meat silverfish spring roll spring roll filling prepared and it is outer adopt the special skin of crab meat silverfish spring roll and be divided into aliquot send out in shaping
Teams and groups personnel, manually bag molding, it is put into after wrapping in spring roll special support and enters quick-frozen link.
Step 4: crab meat silverfish spring roll is quick-frozen
1. freeze tunnel is opened, -35 DEG C are cooled to.
2. by the crab meat silverfish spring roll after shaping from quick-frozen tunnel portal be put into carry out it is quick-frozen.
3. the quick-frozen time：30-40 minutes, -18 DEG C of product center temperature after jelly.
Step 5: the packaging of crab meat silverfish spring roll
1. the crab meat silverfish spring roll after will be quick-frozen requires to load corresponding package bag sealing date printed, life according to packaging standard
Lot number is produced, while passes through metal detector, loads regulation food-box storage storage afterwards, the quick-frozen production of crab meat silverfish spring roll is made
Product.
Stored 2. the condition of storage of crab meat silverfish spring roll is -18 DEG C of cold storage storehouses.
The eating method of crab meat silverfish spring roll is as follows：
It is fried：It is appropriate to thaw, put appropriate oil in pot and be heated to 160~180 DEG C or so of oil temperature, be put into spring roll, moderate heat fry to
Surface golden yellow.
Spring roll of the present invention is using crab meat, silverfish as main food materials, and wherein crab meat main product is from Suzhou Yangcheng Lake, and silverfish main product is from too
Lake, the two containing quite abundant nutritional ingredient, has high nutritive value, then arrange in pairs or groups winter bamboo shoot and girth of a garment pork are as the spring
Filling is rolled up, wraps and is made with the special skin of spring roll, is innovated in food materials selection and mouthfeel, solves traditional spring on the market
Volume product structure is single, species is dull, does not take into full account the defects of dietary nutrition health effect, breaches the processing of traditional spring roll
With collocation theory, color, smell and taste are all good and more Ensure Liquid and health, can preferably meet consumers in general to spring roll product simultaneously
Flavor and nutritional need, it is intended to pass on the diet culture of south of the River Wuxi, promote healthy diet health theory, and select raw material on the spot
Elaborate and form with food materials so that crab meat silverfish spring roll of the present invention is with more the representative cuisines characteristic in south of the River place.
Embodiment provided above is the better embodiment of the present invention, is only used for the convenient explanation present invention, not to this hair
It is bright to make any formal limitation, any those of ordinary skill in the art, if putting forward skill not departing from the present invention
In the range of art feature, using the equivalent embodiment locally changed or modified made by disclosed technology contents, and
Without departing from the technical feature content of the present invention, in the range of still falling within the technology of the present invention feature.
Claims (7)
1. a kind of crab meat silverfish spring roll, including spring roll filling and spring roll wrapping, it is characterised in that：In parts by weight, the spring roll filling by
Following components is mixed filling and is made：0.200~0.350 part of lean meat fourth, 0.130~0.150 part of fat meat mud, bruised ginger 0.010~0.020
Part, chive is broken 0.020~0.040 part, 0.001~0.003 part of pepper powder, 0.010~0.015 part of white granulated sugar, chickens' extract 0.005~
0.007 part, 0.007~0.009 part of salt, 0.040~0.060 part of fried crab meat, 0.040~0.060 part of winter bamboo shoot fourth, silverfish
0.020~0.040 part, 0.040~0.060 part of diced carrot, 0.020~0.050 part of sesame oil, 0.100~0.150 part of water；With
Parts by weight meter, the fried crab meat are formed by following components frying：0.400~0.600 part of crab oil, 0.400~0.600 part of crab meat,
0.280~0.350 part of lard, 0.200~0.250 part of salad oil, 0.020~0.040 part of yellow rice wine.
2. crab meat silverfish spring roll according to claim 1, it is characterised in that：In parts by weight, the spring roll filling is by following
Component is mixed filling and is made：0.250 part of lean meat fourth, 0.142 part of fat meat mud, 0.015 part of bruised ginger, chive are broken 0.030 part, pepper powder
0.002 part, 0.015 part of white granulated sugar, 0.006 part of chickens' extract, 0.008 part of salt, 0.050 part of fried crab meat, 0.050 part of winter bamboo shoot fourth, silver
0.030 part of fish, 0.050 part of diced carrot, 0.050 part of sesame oil, 0.100 part of water.
3. crab meat silverfish spring roll according to claim 1, it is characterised in that：In parts by weight, the fried crab meat is by following
Component frying forms：0.500 part of crab oil, 0.500 part of crab meat, 0.325 part of lard, 0.225 part of salad oil, 0.030 part of yellow rice wine.
4. a kind of preparation method of crab meat silverfish spring roll as claimed in claim 1, it is characterised in that comprise the following steps：
Step 1: fried crab meat：By 0.280~0.350 part of lard, that 0.200~0.250 part of salad oil is put into frying in frying pan is molten
Change, add 0.020~0.040 part of 0.400~0.600 part of crab oil, 0.400~0.600 part of crab meat, yellow rice wine continuation frying, go out
Pot cooling is standby；
Step 2: prepare spring roll filling：By 0.200~0.350 part of lean meat fourth, 0.130~0.150 part of fat meat mud, bruised ginger 0.010~
0.020 part, chive is broken 0.020~0.040 part, is stirred in 0.100~0.150 part of input stuffing mixer of water；By pepper powder
0.0015~0.0025 part, 0.010~0.015 part of white granulated sugar, 0.005~0.007 part of chickens' extract, the throwing of 0.007~0.009 part of salt
Enter in stuffing mixer and stir；Take 0.040~0.060 part of the made fried crab meat of step 1,0.040~0.060 part of winter bamboo shoot fourth, silverfish
0.020~0.040 part, continue to stir in 0.040~0.060 part of diced carrot input stuffing mixer；By sesame oil 0.020~
Filling is stirred out in 0.050 part of input stuffing mixer；
Step 3: the shaping of spring roll：By the made spring roll filling of step 2 and spring roll wrapping bag molding；
Step 4: shaping spring roll obtained by step 3 is carried out into quick-frozen, packaging, crab meat silverfish spring roll quick frozen product is made.
5. the preparation method of crab meat silverfish spring roll according to claim 4, it is characterised in that：The fast freezing step is：Will
Freeze tunnel open, be cooled to -35 DEG C, will shaping spring roll from quick-frozen tunnel entrance be put into carry out it is quick-frozen, the quick-frozen time 30~
40 minutes, product center temperature was -18 DEG C after jelly.
6. the preparation method of crab meat silverfish spring roll according to claim 4, it is characterised in that：The crab meat silverfish spring roll speed
The condition of storage for freezing product stores for -18 DEG C of cold storage storehouses.
7. the preparation method of crab meat silverfish spring roll according to claim 4, it is characterised in that：The crab meat silverfish spring roll speed
Freeze product eating method be：It is appropriate to thaw, put appropriate oil in pot and be heated to 160~180 DEG C or so of oil temperature, be put into product, in
Fire is fried to surface golden yellow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710962561.3A CN107637639A (en) | 2017-10-16 | 2017-10-16 | A kind of crab meat silverfish spring roll and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710962561.3A CN107637639A (en) | 2017-10-16 | 2017-10-16 | A kind of crab meat silverfish spring roll and preparation method thereof |
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| CN107637639A true CN107637639A (en) | 2018-01-30 |
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| CN201710962561.3A Withdrawn CN107637639A (en) | 2017-10-16 | 2017-10-16 | A kind of crab meat silverfish spring roll and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630724A (en) * | 2012-05-03 | 2012-08-15 | 苏州喜福瑞农业科技有限公司 | Method for producing crab cream spring rolls |
| CN102630873A (en) * | 2012-03-30 | 2012-08-15 | 池州市昭明渔港酒店 | Qiupu crab cream meat bun and preparation method thereof |
| CN106107457A (en) * | 2016-07-14 | 2016-11-16 | 安徽省绿福农业科技股份有限公司 | A kind of bamboo sprout peeled shrimp steamed bun |
-
2017
- 2017-10-16 CN CN201710962561.3A patent/CN107637639A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630873A (en) * | 2012-03-30 | 2012-08-15 | 池州市昭明渔港酒店 | Qiupu crab cream meat bun and preparation method thereof |
| CN102630724A (en) * | 2012-05-03 | 2012-08-15 | 苏州喜福瑞农业科技有限公司 | Method for producing crab cream spring rolls |
| CN106107457A (en) * | 2016-07-14 | 2016-11-16 | 安徽省绿福农业科技股份有限公司 | A kind of bamboo sprout peeled shrimp steamed bun |
Non-Patent Citations (1)
| Title |
|---|
| 张恕玉主编: "《鱼虾蟹贝菜典》", 31 December 2011 * |
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Application publication date: 20180130 |
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