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发明公开
CN107319388A 椰蓉紫菜蛋卷及其制造方法 无效 - 驳回

椰蓉紫菜蛋卷及其制造方法
摘要：
本发明提供一种椰蓉紫菜蛋卷，所述蛋卷以重量百分比计采用如下配方：面粉20～30％、椰蓉5～13％、紫菜碎片1～2％、固体起酥油10～15％、奶油5～10％、鸡蛋14～20％、鹌鹑蛋3～8％、白砂糖15～23％、油茶籽油0.5～2％、橄榄油0.5～2％、卵磷脂0.2～0.8％、熟芝麻0.5～1.5％、食用盐0.3～0.8％、饮用水0.2～1％。本发明还提供了该椰蓉紫菜蛋卷的制作方法。
摘要（英）：

The invention provides a desiccated coconut laver egg roll, which comprises the following raw materials in percentage by weight: 20 to 30% of flour, 5 to 13% of desiccated coconut, 1 to 2% of laver fragment, 10 to 15% of solid shortening, 5 to 10% of cream, 14 to 20% of egg, 3 to 8% of quail egg, 15 to 23% of white granulated sugar, 0.5 to 2% of camellia seed oil, 0.5 to 2% of olive oil, 0.2 to 0.8% of lecithin, 0.5 to 1.5% of cooked sesame, 0.3 to 0.8% of salt, and 0.2 to 1% of drinking water. The invention also provides a manufacturing method of the desiccated coconut laver egg roll.

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