阅读说明：本技术 一种高营养的海鲜蛋卷制作工艺 (High-nutrition seafood egg roll production process ) 是由 杨敏 陈树贤 杨奋 杨杭 佃金川 于 2020-06-04 设计创作，主要内容包括：本发明公开了一种高营养的海鲜蛋卷制作工艺,其制作工艺包括以下步骤：A、原料粉碎和榨汁：将需要粉碎的原料分开放入粉碎机内进行粉碎处理,将需要榨汁的原料放开放入榨汁机内进行榨汁处理；B、打蛋：将鸡蛋打碎后倒入打蛋器内,然后加入白糖、维生素、食用盐和蜂蜜,再用打蛋器将鸡蛋液打至起泡。本发明在原料中添加了腰果仁、松子仁、薏米、紫菜、鱼肉、虾仁、人参、乌梅、丁香和石斛,并辅以西瓜汁、火龙果汁和猕猴桃汁,从而有效提高本蛋卷整体的营养性,同时,还添加维生素和蜂蜜,可进一步提高本蛋卷的口感和营养价值,且采用先煎后烤的制作工艺,可有效降低本蛋卷的上火率,从而适宜人们享用。(The invention discloses a preparation process of a high-nutrition seafood egg roll, which comprises the following steps: A. crushing and juicing raw materials: separately putting the raw materials to be crushed into a crusher for crushing treatment, and releasing the raw materials to be squeezed into a juice extractor for squeezing; B. egg beating: breaking eggs, pouring into a whisk, adding white sugar, vitamins, edible salt and honey, and whisking the egg liquid to be foamed. According to the invention, cashew nuts, pine nuts, pearl barley, laver, fish meat, shrimp meat, ginseng, dark plum, clove and dendrobium are added in the raw materials, and watermelon juice, dragon fruit juice and kiwi fruit juice are supplemented, so that the whole nutrition of the egg roll is effectively improved, meanwhile, vitamins and honey are added, the taste and the nutritional value of the egg roll can be further improved, and the heating rate of the egg roll can be effectively reduced by adopting a manufacturing process of firstly frying and then baking, so that the egg roll is suitable for people to enjoy.)

1. A preparation process of a high-nutrition seafood egg roll is characterized by comprising the following steps: the manufacturing process comprises the following steps:

A. crushing and juicing raw materials: separately putting the raw materials to be crushed into a crusher for crushing treatment, and releasing the raw materials to be squeezed into a juice extractor for squeezing;

B. egg beating: breaking eggs, pouring into a whisk, adding white sugar, vitamins, edible salt and honey, and whisking the egg liquid to be foamed by the whisk;

C. frying: pouring edible oil into pan, and frying the oil;

D. mixing egg liquid and juicing raw materials: pouring egg liquid into the juicing raw materials, pouring the mixed liquid into flour, and uniformly mixing by using a stirrer to obtain egg roll paste;

E. battering with egg rolls: pouring the crushed raw materials into a pan for frying, and then putting the egg roll paste into the pan to obtain egg cakes;

F. baking in an oven: spreading the decocted egg cake on a baking tray in an oven for baking;

G. cutting into blocks: cutting the baked egg cake into strips, rolling into a cylinder shape, and placing in a shade place for natural cooling;

H. packaging: and bagging the egg rolls in a vacuum environment.

2. The manufacturing process of the seafood egg roll with high nutrition as claimed in claim 1, wherein the manufacturing process comprises the following steps: before the step A, the method also comprises the following raw material pretreatment: and (3) separately putting the part of the raw material needing impurity removal into an impurity remover for impurity removal, separately putting the part of the raw material after impurity removal into a cleaning machine for cleaning, and separately putting the part of the raw material after cleaning into a drying machine for drying.

3. The manufacturing process of the seafood egg roll with high nutrition as claimed in claim 1, wherein the manufacturing process comprises the following steps: the raw materials to be crushed in the step A comprise cashew kernels, pine nuts, pearl barley, laver, fish, shrimp meat, ginseng, dark plum, clove and dendrobium, and the raw materials to be squeezed comprise watermelons, dragon fruits and kiwi fruits.

4. The manufacturing process of the seafood egg roll with high nutrition as claimed in claim 1, wherein the manufacturing process comprises the following steps: before the step F, people can also sprinkle a layer of auxiliary materials on the surface of the egg cake, wherein the auxiliary materials are one or more of sesame, chopped green onion, dried meat floss, salt, pepper, monosodium glutamate, spicy powder or yellow butter.

5. The manufacturing process of the seafood egg roll with high nutrition as claimed in claim 1, wherein the manufacturing process comprises the following steps: the edible oil in the step C is one of rapeseed oil, soybean oil or olive oil, the temperature of the pans in the steps C and E is 70-85 ℃, and the thickness of the egg cake in the step E is 0.2-0.5 cm.

Technical Field

The invention relates to the technical field of egg rolls, in particular to a preparation process of a high-nutrition seafood egg roll.

Background

The food refers to various finished products and raw materials for people to eat or drink and is a food and a traditional Chinese medicinal material according to the tradition, but the food does not comprise a treatment-purpose article, the egg roll is a food, the egg roll is a traditional high-quality high-grade food, is popular with consumers due to crispness, sweetness and delicious, but the existing egg roll has weaker overall nutritional performance, reduces the nutritional value, and is easy to cause people to eat more heat by adopting a baking mode, so that the seafood egg roll is not beneficial to people to eat, and therefore, the seafood egg roll making process with high nutrition is provided.

Disclosure of Invention

The invention aims to provide a preparation process of a high-nutrition seafood egg roll, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of a high-nutrition seafood egg roll comprises the following steps:

A. crushing and juicing raw materials: separately putting the raw materials to be crushed into a crusher for crushing treatment, and releasing the raw materials to be squeezed into a juice extractor for squeezing;

B. egg beating: breaking eggs, pouring into a whisk, adding white sugar, vitamins, edible salt and honey, and whisking the egg liquid to be foamed by the whisk;

C. frying: pouring edible oil into pan, and frying the oil;

D. mixing egg liquid and juicing raw materials: pouring egg liquid into the juicing raw materials, pouring the mixed liquid into flour, and uniformly mixing by using a stirrer to obtain egg roll paste;

E. battering with egg rolls: pouring the crushed raw materials into a pan for frying, and then putting the egg roll paste into the pan to obtain egg cakes;

F. baking in an oven: spreading the decocted egg cake on a baking tray in an oven for baking;

G. cutting into blocks: cutting the baked egg cake into strips, rolling into a cylinder shape, and placing in a shade place for natural cooling;

H. packaging: and bagging the egg rolls in a vacuum environment.

Preferably, before the step a, the method further comprises raw material pretreatment: and (3) separately putting the part of the raw material needing impurity removal into an impurity remover for impurity removal, separately putting the part of the raw material after impurity removal into a cleaning machine for cleaning, and separately putting the part of the raw material after cleaning into a drying machine for drying.

Preferably, the raw materials to be crushed in the step A comprise cashew nuts, pine nuts, pearl barley, laver, fish meat, shrimp meat, ginseng, dark plum, clove and dendrobium, and the raw materials to be squeezed comprise watermelon, dragon fruit and kiwi fruit.

Preferably, before the step F, people can also scatter a layer of auxiliary materials on the surface of the egg cake, wherein the auxiliary materials are one or more of sesame, chopped green onion, dried meat floss, salt, pepper, monosodium glutamate, spicy powder or yellow butter.

Preferably, the edible oil in the step C is one of rapeseed oil, soybean oil or olive oil, the temperature of the pan in the steps C and E is 70-85 ℃, and the thickness of the egg cake in the step E is 0.2-0.5 cm.

Compared with the prior art, the invention has the following beneficial effects:

according to the invention, cashew nuts, pine nuts, pearl barley, laver, fish meat, shrimp meat, ginseng, dark plum, clove and dendrobium are added in the raw materials, and watermelon juice, dragon fruit juice and kiwi fruit juice are supplemented, so that the whole nutrition of the egg roll is effectively improved, meanwhile, vitamins and honey are added, the taste and the nutritional value of the egg roll can be further improved, and the heating rate of the egg roll can be effectively reduced by adopting a manufacturing process of firstly frying and then baking, so that the egg roll is suitable for people to enjoy.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

A preparation process of a high-nutrition seafood egg roll comprises the following steps:

A. crushing and juicing raw materials: separately putting the raw materials to be crushed into a crusher for crushing treatment, and releasing the raw materials to be squeezed into a juice extractor for squeezing;

B. egg beating: breaking eggs, pouring into a whisk, adding white sugar, vitamins, edible salt and honey, and whisking the egg liquid to be foamed by the whisk;

C. frying: pouring edible oil into pan, and frying the oil;

D. mixing egg liquid and juicing raw materials: pouring egg liquid into the juicing raw materials, pouring the mixed liquid into flour, and uniformly mixing by using a stirrer to obtain egg roll paste;

E. battering with egg rolls: pouring the crushed raw materials into a pan for frying, and then putting the egg roll paste into the pan to obtain egg cakes;

F. baking in an oven: spreading the decocted egg cake on a baking tray in an oven for baking;

G. cutting into blocks: cutting the baked egg cake into strips, rolling into a cylinder shape, and placing in a shade place for natural cooling;

H. packaging: and bagging the egg rolls in a vacuum environment.