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Spring roll skin manufacturing method
专利权人:
日清製粉株式会社
发明人:
宮田 敦行,長井 孝雄,大久保 佳奈
申请号:
JP2014251466
公开号:
JP6334381B2
申请日:
2014.12.12
申请国别(地区):
JP
年份:
2018
代理人:
摘要:
PROBLEM TO BE SOLVED: To provide a production method of flour dough coat for egg roll, in which, during dough baking time, stickiness or fragility does not occur and working ability is preferable, and texture deterioration after cook, due to lapse of time, and texture deterioration when being heated again by a microwave, are suppressed.SOLUTION: The production method of flour dough coat for egg roll of the invention comprises: a step for, using a flour raw material mainly formed of grain flour, for producing a flour dough; and a step for baking the flour dough, in which the flour raw material contains an egg protein enzymolysis component. Before baking the dough, pH of the dough is adjusted to a range of 3.0-5.5 or 8.0-10.5, then, the pH of the dough is adjusted again to a range of 6.0-7.5, preferably.SELECTED DRAWING: None
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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