CN103975974B - 一种豆腐做的虾饼及其制备方法 - Google Patents
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Abstract
一种豆腐做的虾饼，其特征在于由以下重量份的原料制成：老黄豆600~800、淡水虾400~500、棕榈油25~30、西兰花10~14、牛奶粉30~40、花生米粉10~12、白芝麻5~7、猕猴桃30~35、茉莉花20~25、低筋面粉20~30、肉松10~14、食盐15~20、助剂4~5、水1000~1200；本发明将虾仁磨浆融合豆腐做的糕点，豆腐的清香混合虾仁的鲜味，相辅相成；豆腐本身营养丰富，而且含有各种酶类物质，可以让虾仁的肉质部分更好的消化吸收，添加的西兰花、牛奶粉等更有效改善口味，还能增添色调，引发食欲，表面以小麦面粉包裹，再加上茉莉花、猕猴桃作为辅料，最后煎炸完成，别有风味和特色。
Description
技术领域
本发明是一种豆腐做的虾饼及其制备方法，属于食品中虾饼的工艺技术领域。
背景技术
虾为高蛋白、高钙水产品，蛋白质、磷、钙等含量丰富，深受人们的喜爱，人们采用各种烹制方法来享受它的美味，形成了各自不同风味的食品，丰富了人们的物质文化享受。但由于调配料的不同及做法不同，形成了各自不同的风味。
豆腐为补益清热养生食品，常食可补中益气、清热润燥、生津止渴、清洁肠胃。更适于热性体质、口臭口渴、肠胃不清、热病后调养者食用。现代医学证实，豆腐除有增加营养、帮助消化、增进食欲的功能外，对齿、骨骼的生长发育也颇为有益（有此功能的还有果中钙王--酸角），在造血功能中可增加血液中铁的含量；豆腐不含胆固醇，是高血压、高血脂、高胆固醇症及动脉硬化、冠心病患者的药膳佳肴。也是儿童、病弱者及老年人补充营养的食疗佳品。豆腐含有丰富的植物***，对防治骨质疏松症有良好的作用。还有抑制乳腺癌、***癌及血癌的功能，豆腐中的甾固醇、豆甾醇，均是抑癌的有效成分。
发明内容
一种豆腐做的虾饼，其特征在于由以下重量份的原料制成：老黄豆600~800、淡水虾400~500、棕榈油25~30、西兰花10~14、牛奶粉30~40、花生米粉10~12、白芝麻5~7、猕猴桃30~35、茉莉花20~25、低筋面粉20~30、肉松10~14、食盐15~20、助剂4~5、水1000~1200；所述的助剂由下列重量份的原料制成：木芙蓉叶2~3、当归4~6、山楂叶1.2~2、白豆蔻4~5、炒绿豆粉10~14、桂花2~3、乌药子1~3、冬瓜4~7、辣椒叶4~5.5、辣椒子2~3.5、蘘荷花苞2~4、咖啡豆5~6；制备方法是将咖啡豆磨成粉混合木芙蓉叶、山楂叶、乌药子、辣椒子和蘘荷花苞，加水煎煮，过滤得提取液，将当归、桂花、冬瓜、辣椒叶研磨成浆，通过压榨得浆汁混合前述的提取液后浓缩并烘干，与炒绿豆粉混合即得。
一种豆腐做的虾饼的制备方法，其特征在于包括以下几个步骤：
（1）将淡水虾去壳得虾仁，加水，机械打磨成匀浆状态，取西兰花表层翠绿的一层约1~1.5cm部分，打碎备用；
（2）按常规方法将老黄豆先浸泡一天左右至干黄豆吸水，在磨浆过滤，放于砂锅中煮沸40~50min，按量调制熟石膏粉水剂，边搅拌边加石膏粉水剂，同时加入牛奶粉、花生米粉、肉松、助剂、（1）所述的虾仁匀浆和西兰花颗粒，混匀后进行压制过程：按豆腐厚度（cm）∶正上方重量（g）=1∶500~600比例压制，最后切成饼状；
（3）将猕猴桃榨汁，取茉莉花花瓣部分，混合低筋面粉、食盐、猕猴桃汁、白芝麻、茉莉花瓣和水，混匀成糊，浇在（2）所述的压制完成坯饼上，在棕榈油铺底的平底锅中煎炸20~30min即可。
发明中不常见的物料介绍如下：
木芙蓉叶：锦葵科落叶灌木或小乔木，可入药，药效是清热解毒，凉血消肿。
乌药子：为樟科植物乌药的果实，药用时主阴毒伤寒、寒性吐泻、疝气腹痛等；生于向阳山坡灌木林中或林缘以及山麓、旷野等地。
本发明的优点：本发明将虾仁磨浆融合豆腐做的糕点，豆腐的清香混合虾仁的鲜味，相辅相成；豆腐本身营养丰富，而且含有各种酶类物质，可以让虾仁的肉质部分更好的消化吸收，添加的西兰花、牛奶粉等更有效改善口味，还能增添色调，引发食欲，表面以小麦面粉包裹，再加上茉莉花、猕猴桃作为辅料，最后煎炸完成，别有风味和特色。
具体实施方式
一种豆腐做的虾饼，其特征在于由以下重量份的原料制成：老黄豆600~800g、淡水虾400~500g、棕榈油25~30g、西兰花10~14g、牛奶粉30~40g、花生米粉10~12g、白芝麻5~7g、猕猴桃30~35g、茉莉花20~25g、低筋面粉20~30g、肉松10~14g、食盐15~20g、助剂4~5g、水1000~1200g；所述的助剂由下列重量份的原料制成：木芙蓉叶2~3g、当归4~6g、山楂叶1.2~2g、白豆蔻4~5g、炒绿豆粉10~14g、桂花2~3g、乌药子1~3g、冬瓜4~7g、辣椒叶4~5.5g、辣椒子2~3.5g、蘘荷花苞2~4g、咖啡豆5~6g；制备方法是将咖啡豆磨成粉混合木芙蓉叶、山楂叶、乌药子、辣椒子和蘘荷花苞，加水煎煮，过滤得提取液，将当归、桂花、冬瓜、辣椒叶研磨成浆，通过压榨得浆汁混合前述的提取液后浓缩并烘干，与炒绿豆粉混合即得。
一种豆腐做的虾饼的制备方法，其特征在于包括以下几个步骤：
（1）将淡水虾去壳得虾仁，加水，机械打磨成匀浆状态，取西兰花表层翠绿的一层约1~1.5cm部分，打碎备用；
（2）按常规方法将老黄豆先浸泡一天左右至干黄豆吸水，在磨浆过滤，放于砂锅中煮沸40~50min，按量调制熟石膏粉水剂，边搅拌边加石膏粉水剂，同时加入牛奶粉、花生米粉、肉松、助剂、（1）所述的虾仁匀浆和西兰花颗粒，混匀后进行压制过程：按豆腐厚度（cm）∶正上方重量（g）=1∶500~600比例压制，最后切成饼状；
（3）将猕猴桃榨汁，取茉莉花花瓣部分，混合低筋面粉、食盐、猕猴桃汁、白芝麻、茉莉花瓣和水，混匀成糊，浇在（2）所述的压制完成坯饼上，在棕榈油铺底的平底锅中煎炸20~30min即可。
Claims (1)
1.一种豆腐做的虾饼，其特征在于由以下重量份的原料制成：老黄豆600~800、淡水虾400~500、棕榈油25~30、西兰花10~14、牛奶粉30~40、花生米粉10~12、白芝麻5~7、猕猴桃30~35、茉莉花20~25、低筋面粉20~30、肉松10~14、食盐15~20、助剂4~5、水1000~1200；
所述的助剂由下列重量份的原料制成：木芙蓉叶2~3、当归4~6、山楂叶1.2~2、炒绿豆粉10~14、桂花2~3、乌药子1~3、冬瓜4~7、辣椒叶4~5.5、辣椒子2~3.5、蘘荷花苞2~4、咖啡豆5~6；
所述的助剂的制备方法是将咖啡豆磨成粉混合木芙蓉叶、山楂叶、乌药子、辣椒子和蘘荷花苞，加水煎煮，过滤得提取液，将当归、桂花、冬瓜、辣椒叶研磨成浆，通过压榨得浆汁混合前述的提取液后浓缩并烘干，与炒绿豆粉混合即得；
所述豆腐做的虾饼的制备方法，包括以下几个步骤：
（1）将淡水虾去壳得虾仁，加水，机械打磨成匀浆状态，取西兰花表层翠绿的一层1~1.5cm部分，打碎备用；
（2）按常规方法将老黄豆先浸泡一天至干黄豆吸水，再磨浆过滤，放于砂锅中煮沸40~50min，按量调制熟石膏粉水剂，边搅拌边加石膏粉水剂，同时加入牛奶粉、花生米粉、肉松、助剂、步骤（1）制得的虾仁匀浆和西兰花颗粒，混匀后进行压制过程：按豆腐厚度∶正上方重量=1cm∶500~600g比例压制，最后切成饼状；
（3）将猕猴桃榨汁，取茉莉花花瓣部分，混合低筋面粉、食盐、猕猴桃汁、白芝麻、茉莉花瓣和水，混匀成糊，浇在步骤（2）压制完成坯饼上，在棕榈油铺底的平底锅中煎炸20~30min即可。
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