Method for preparing spring roll
AssigneeNichirei Corporation
InventorsTakashi Miki, Kiyoko Arai, Yuichi Sugiyama
Life of this patent
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Abstract
A method for preparing a spring roll involves putting an ingredient material on a dough sheet of the spring roll, rolling up the dough sheet to wrap the ingredient material, and frying the rolled spring roll. A food material containing a main component selected from polysaccharides, powders of grains and mixtures thereof is attached to 40% or more surface area of the dough sheet based on a total surface area of the dough sheet of the spring roll before the spring roll is fried.
Claims34
In a method for preparing a spring roll comprising the steps of placing an ingredient material on a dough sheet of the spring roll, rolling up the dough sheet to wrap said ingredient material, and frying the rolled spring roll, the improvement comprising:
- applying a food material consisting essentially of a main component selected from the group consisting of polysaccharides, powders of grains and mixtures thereof to 40% or more of the total surface area of the dough sheet of the spring roll before frying said spring roll.
In a method for preparing a spring roll comprising the steps of placing an ingredient material on a dough sheet of the spring roll, rolling up the dough sheet to wrap said ingredient material, and frying the rolled spring roll, the improvement comprising:
- applying a food material consisting essentially of oil and fats and a main component selected from the group consisting of polysaccharides, powders of grains and mixtures thereof to 40% or more of the total surface area of said dough sheet of the spring roll before frying said spring roll.
In a method for preparing a spring roll comprising the steps of placing an ingredient material on a dough sheet of the spring roll, rolling up the dough sheet to wrap said ingredient material, and frying the rolled spring roll, the improvement comprising:
- applying a food material consisting essentially of oil an fats, an emulsifier, and a main component selected from the group consisting of polysaccharides, powders of grains and mixtures thereof, to 40% or more of the total surface area of said dough sheet of the spring roll before frying said spring roll.
In a method for preparing a spring roll comprising the steps of placing an ingredient material on a dough sheet of the spring roll, rolling up the dough sheet to wrap said ingredient material, and frying the rolled food material, the improvement comprising:
- applying a food material consisting essentially of a main component selected from the group consisting of polysaccharides, powders of grains and mixtures thereof, and a viscosity increasing agent to 40% or more of the total surface area of dough sheet of the spring roll before frying said spring roll.
Dependencies are inferred from the claim text.