阅读说明：本技术 一种高营养蛋卷的制作工艺 (Making process of high-nutrition egg roll ) 是由 黄晓英 于 2019-09-25 设计创作，主要内容包括：本发明提供一种高营养蛋卷的制作工艺,涉及蛋卷制作技术领域,其原材料包括鸡蛋、面粉、蜂蜜、水、食用盐、黑芝麻、葱花、食用油、核桃仁、腰果仁和松子仁,所述食用油为油菜籽油。本发明中,采用蜂蜜水代替与鸡蛋、面粉之间进行搅拌增加了鸡蛋卷的粘性,从而降低鸡蛋卷的硬度使鸡蛋卷适宜人群增加,通过调整蜂蜜水与食用盐之间的比例从而调节鸡蛋卷的整体口味,解决了鸡蛋卷口味单一的问题,利用鸡蛋卷表面撒设的核桃仁、腰果仁和松子仁碎末改善鸡蛋卷单一的口味同时增加鸡蛋卷的营养,通过黑芝麻和葱花进一步改善鸡蛋卷单一的口味同时增加鸡蛋卷的营养。(The invention provides a preparation process of a high-nutrition egg roll, and relates to the technical field of egg roll preparation. According to the invention, honey water is adopted to replace stirring with eggs and flour, so that the viscosity of the egg roll is increased, the hardness of the egg roll is reduced, the number of people suitable for the egg roll is increased, the overall taste of the egg roll is adjusted by adjusting the proportion of the honey water to edible salt, the problem of single taste of the egg roll is solved, the single taste of the egg roll is improved by using the walnut kernels, the cashew nuts and the pine nut powder scattered on the surface of the egg roll, the nutrition of the egg roll is increased, the single taste of the egg roll is further improved by using the black sesame and the chopped green onion, and the nutrition of the egg roll is increased.)

1. A manufacturing process of high-nutrition egg rolls is characterized in that: the raw materials comprise eggs, flour, honey, water, edible salt, black sesame, chopped green onion, edible oil, walnut kernels, cashew kernels and pine nuts.

2. The process for preparing high-nutrition egg rolls according to claim 1, comprising the following steps:

s1: adding 10-20g of honey into the cleaned empty bowl, adding 50-70g of warm water into the bowl filled with the honey, and stirring until the honey is completely dissolved in the water;

s2: removing the shell of an egg, putting the egg into an empty bowl, adding 80g of flour into the bowl filled with the egg, adding 20-35g of stirred honey water into the bowl filled with the egg, adding 0-10g of edible salt into the bowl filled with the egg, and uniformly stirring;

s3: removing the shell of an egg, and putting the egg into an empty bowl to be uniformly stirred for later use;

s4: cutting semen Juglandis, fructus Anacardii and semen Pini kernel into powder, and storing separately;

s5: adding edible oil into the pan, putting the pan on a gas stove for heating, and uniformly coating the edible oil on the pan on the surface of the pan;

s6: uniformly spreading the stirred raw materials in the step S2 in a pan, and uniformly spraying 15-20g of the chopped walnut kernels, cashew kernels and pine nuts in the step S4 on the spread raw materials;

s7: turning over the raw materials in a pan, and adding a small amount of edible oil into the pan;

s8: when the raw materials are keratinized, the egg stirring liquid in the step S3 is brushed on the two sides of the raw materials by a hairbrush, and black sesame and chopped green onion are uniformly sprinkled on the raw materials.

3. The process for making high-nutrition egg rolls according to claim 2, wherein the process comprises the following steps: in the step S4, walnut kernels, cashew kernels and pine nuts are separately chopped.

4. The process for making high-nutrition egg rolls according to claim 2, wherein the process comprises the following steps: in the step S7, water mist is sprayed on the surface of the pan, and the temperature of the pan is controlled to be 70-85 ℃.

5. The process for making high-nutrition egg rolls according to claim 2, wherein the process comprises the following steps: and in the step S8, after the black sesame and the chopped green onion are scattered, taking the egg rolls out of the pot and cutting the egg rolls out of the pot.

6. The process for making high-nutrition egg rolls according to claim 1, wherein the process comprises the following steps: the edible oil is rapeseed oil.

Technical Field

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

Background

The egg roll is a traditional high-quality high-grade food, is crispy or loose, fragrant, sweet and delicious and is popular with consumers, and is usually prepared by mixing and stirring eggs, flour and sugar together and baking the stirred mixture through oil.

The problems existing in the prior egg roll processing process are as follows: the conventional egg roll only uses edible salt as a seasoning, so that the taste of the egg roll is single, the requirements of people who like sweet foods cannot be met, and the egg roll is heated and baked by only using eggs and flour, so that the edible nutrition of the egg roll is insufficient.

Disclosure of Invention

The invention aims to provide a manufacturing process of a high-nutrition egg roll to solve the technical problems.

In order to solve the technical problems, the invention adopts the following technical scheme: a preparation method of high-nutrition egg roll comprises egg, flour, Mel, water, edible salt, semen Sesami Niger, chopped green onion, edible oil, semen Juglandis, semen Anacardii and semen Pini.

Preferably, the preparation steps are as follows:

s1: adding 10-20g of honey into the cleaned empty bowl, adding 50-70g of warm water into the bowl filled with the honey, and stirring until the honey is completely dissolved in the water;

s2: removing the shell of an egg, putting the egg into an empty bowl, adding 80-100g of flour into the bowl filled with the egg, adding 20-35g of stirred honey water into the bowl filled with the egg, adding 10g of edible salt into the bowl filled with the egg, and uniformly stirring;

s3: removing the shell of an egg, and putting the egg into an empty bowl to be uniformly stirred for later use;

s4: cutting semen Juglandis, fructus Anacardii and semen Pini kernel into powder, and storing separately;

s5: adding edible oil into the pan, putting the pan on a gas stove for heating, and uniformly coating the edible oil on the pan on the surface of the pan;

s6: uniformly spreading the stirred raw materials in the step S2 in a pan, and uniformly spraying 15-20g of the chopped walnut kernels, cashew kernels and pine nuts in the step S4 on the spread raw materials;

s7: turning over the raw materials in a pan, and adding a small amount of edible oil into the pan;

s8: when the raw materials are keratinized, the egg stirring liquid in the step S3 is brushed on the two sides of the raw materials by a hairbrush, and black sesame and chopped green onion are uniformly sprinkled on the raw materials.

Preferably, in the step S4, the walnut kernels, the cashew kernels and the pine nuts are separately chopped.

Preferably, in the step S7, water mist is sprayed on the pan surface, and the temperature of the pan is controlled to be 70-85 ℃.

Preferably, in step S8, after the black sesame and chopped green onion are sprinkled, the egg roll is taken out of the pot and cut.

Preferably, the edible oil is rapeseed oil.

The invention has the beneficial effects that:

according to the preparation process of the high-nutrition egg roll, honey water is adopted to replace stirring with eggs and flour, so that the viscosity of the egg roll is increased, the hardness of the egg roll is reduced, the egg roll is suitable for people to increase, the overall taste of the egg roll is adjusted by adjusting the proportion of the honey water to edible salt, the problem of single taste of the egg roll is solved, the single taste of the egg roll is improved by using walnut kernels, cashew nuts and pine nut powder scattered on the surface of the egg roll, the nutrition of the egg roll is increased, the single taste of the egg roll is further improved by using black sesame and chopped scallion, and the nutrition of the egg roll is increased.

Detailed Description

The present invention will be further described with reference to specific embodiments for the purpose of facilitating an understanding of technical means, characteristics of creation, objectives and functions realized by the present invention, but the following embodiments are only preferred embodiments of the present invention, and are not intended to be exhaustive. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative efforts belong to the protection scope of the present invention.

The technical solution of the present invention will be described in detail below with reference to specific examples.

A manufacturing process of high-nutrition egg rolls is characterized in that: the raw materials comprise eggs, flour, honey, water, edible salt, black sesame, chopped green onion, edible oil, walnut kernels, cashew kernels and pine nuts.