| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing frozen egg roll for spoiling no crispy and crunchy palate feeling even after deep-frying, making even an egg roll wrapper thin to certain degree, and making even when using viscid gel-like or pasty ingredients. <P>SOLUTION: The method for producing the frozen egg roll comprises winding an egg roll wrapper around a metallic pipe of a diameter of 1-3cm and a length of 10-35cm, firmly sticking the end with liquid obtained by kneading wheat flour, soaking the whole in a fryer with the weight of the metallic pipe, uniformly giving the product with pre-frying for about 1-2 min, extracting the metallic pipe, forming an edible cylindrical container, pouring into the container cooked ingredients such as potato and red bean jam with a pouring tool such as a pressure type stuffer or a pouring machine, sealing both the ends of the product with kneaded wheat flour so as not to let ingredients inside come outside when giving second time frying, and freezing the product. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
