Spring roll fillings, heat cooking spring roll, and manufacturing method thereof
AssigneeNichirei Foods Inc.
InventorsMiho MIYAJIMA, Fumiko SUEMASA
Life of this patent
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Abstract
The present invention provides a novel heat cooking spring roll in which the crispness of the spring roll skin after deep-frying is retained. More specifically, as fillings for the spring roll, there are used fillings in which a first filling and a second filling are included, at least a part of the surface of the first filling is covered with the second filling, and the moisture value of the second filling is lower than that of the first filling.
Claims17
Fillings for spring rolls, comprising a first filling and a second filling,
- wherein at least a part of the surface of the first filling is covered with the second filling, and
- wherein the moisture value of the second filling is lower than the moisture value of the first filling.
A method for producing a spring roll for heat cooking obtained by wrapping fillings with a spring roll skin to shape,
- comprising a step of forming fillings,
- wherein the fillings include a first filling and a second filling,
- wherein at least a part of the surface of the first filling is covered with the second filling, and
- wherein the moisture value of the second filling is lower than the moisture value of the first filling, and
- wherein the step of forming fillings including a step of covering at least a part of the first filling with the second filling.
A method for retaining crispness of a spring roll skin after deep-fry cooking of a spring roll for heat cooking which is obtained by wrapping fillings with a spring roll skin to shape, wherein the fillings include a first filling and a second filling,
- comprising a step of covering the first filling over at least a part of the surface of the first filling with the second filling having a moisture value lower than that of the first filling.
Dependencies are inferred from the claim text.