CN105962161A - Raisin qi-tonifying blood-enriching shrimp cake and preparation method thereof - Google Patents
Raisin qi-tonifying blood-enriching shrimp cake and preparation method thereof Download PDFInfo
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- CN105962161A CN105962161A CN201610324953.2A CN201610324953A CN105962161A CN 105962161 A CN105962161 A CN 105962161A CN 201610324953 A CN201610324953 A CN 201610324953A CN 105962161 A CN105962161 A CN 105962161A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Feed For Specific Animals (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a raisin qi-tonifying blood-enriching shrimp cake and a preparation method thereof. The raisin qi-tonifying blood-enriching shrimp cake is prepared from the following raw materials in parts by weight: 4-5 parts of raw oyster shells, 2-3 parts of raisins, 3-4 parts of coffee beans, 1-2 parts of roots of red-rooted salvia, 1-2 parts of fructus amomi, 1-2 parts of rhizoma polygonati, 200-210 parts of shrimp meat, 80-90 parts of frozen minced fillet, 20-25 parts of garlic juice, 18-20 parts of garlic powder, 15-18 parts of smashed garlic, 0.3-0.4 part of nisin, 10-12 parts of salt, 18-20 parts of soybean oil, 12-15 parts of white granulated sugar, 10-12 parts of an egg liquid, 5-6 parts of cassava starch, 3-4 parts of isolated soybean protein, and a proper amount of breadcrumbs, vegetable oil and water. According to the raisin qi-tonifying blood-enriching shrimp cake, the coffee beans and water 3-4 times that amount of the coffee beans are ground into juice, the raw oyster shells are put into the coffee juice to boil, and then are taken out to mix with the raisin, and are cut up. The raw oyster shells are boiled in the coffee juice, so that fishy smell is removed, and the mouthfeel is improved well; and the raisin is good in qi-tonifying blood-enriching effect.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of dried Fructus Vitis viniferae rich in nutrition shrimp cake and preparation side thereof
Method.
Background technology
Shrimp is the big class of in aquatic products, and nutritious.Protein content in Macrobrachium nipponensis is about 10 %～20 %,
Bioavailability is up to 85 %～93 %, rich in lysine and leucine, is provided that essential amino acid;Its fat is many
Constitute for highly unsaturated fatty acid, there is the cholesterol reduced in blood, prevent cardio-cerebral diseases, the function of vessel softening;
In Macrobrachium nipponensis, inorganic salt content is higher than other animal food, especially with substantial amounts of calcium, additionally contain enrich potassium,
Chlorine, magnesium etc., have increasing intelligence, the effect of beauty treatment.Containing abundant magnesium in shrimp, magnesium has important regulation effect to cardiomotility,
Can well protect cardiovascular system, it can reduce blood cholesterol level, prevents arteriosclerosis, can also expand crown simultaneously
Tremulous pulse, beneficially prophylaxis of hypertension and myocardial infarction.The lactogenesis effect of shrimp is relatively strong, and rich in phosphorus, calcium, to children's, Yun Fuyou
There is tonification effect.Regardless of shrimp, all containing rich in protein, nutritive value is the highest, and its meat is the same with fish soft, easily disappears
Changing, and without fishy smell and bony spur, contain abundant mineral (such as calcium, phosphorus, ferrum etc.) simultaneously, Penaeus seu panulirus is also rich in iodine matter, to the mankind
Healthy pole have benifit.
Having diversified Macrobrachium nipponensis goods in the market, shrimp cake is exactly one of which, and existing shrimp cake manufacturing technology has
Having the disadvantage that: owing to shrimp is aquatic food, have fishy smell clearly, prior art can not well remove fishy smell；In Macrobrachium nipponensis
Having anaphylactogen, a lot of people eat shrimp meeting allergy, do not solve this problem in prior art；Additionally Macrobrachium nipponensis and goods thereof are the most rotten
Rotten, it is difficult to preservation；Also having too much cholesterol in Macrobrachium nipponensis, the people that cholesterol is high can not eat shrimp.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of dried Fructus Vitis viniferae rich in nutrition shrimp cake and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of dried Fructus Vitis viniferae rich in nutrition shrimp cake, is to be prepared from the following raw materials in parts by weight: Concha Ostreae 4-5, dried Fructus Vitis viniferae 2-3, coffee bean
3-4, Radix Salviae Miltiorrhizae 1-2, Fructus Amomi 1-2, Rhizoma Polygonati 1-2, Macrobrachium nipponensis 200-210, frozen minced fillets 80-90, Bulbus Allii juice 20-25, Bulbus Allii powder 18-
20, garlic solvent 15-18, nisin 0.3-0.4, Sal 10-12, soybean oil 18-20, white sugar 12-15, egg liquid 10-12,
Tapioca 5-6, soybean protein isolate 3-4, appropriate breadcrumbs, vegetable oil and water.
The preparation method of described a kind of dried Fructus Vitis viniferae rich in nutrition shrimp cake, comprises the following steps: (1) is by Radix Salviae Miltiorrhizae, Fructus Amomi, Huang
The water infusion of essence mixing addition 10-12 times 2-3 hour, filtering extracting liquid, carry out being refrigerated to frozen water medicinal liquid by medicinal liquid；
(2) water of coffee bean with 3-4 times is mixed it is milled into juice, boil in Concha Ostreae is placed on coffee-juice 20-23 minute, after pulling out
Mix with dried Fructus Vitis viniferae, shred；
(3) carrying out frozen minced fillets thawing to half thawed state, be injected in Macrobrachium nipponensis by Bulbus Allii juice, surface sprinkles Bulbus Allii powder and mixes
Even, to pickle at a temperature of 0-4 DEG C 8-9 hour, then Macrobrachium nipponensis chopping is carried out ultra high pressure treatment, the condition of ultra high pressure treatment is pressure
200MPa, temperature 40 DEG C, dwell time 35min, mix with half minced fish thawed after ultra high pressure treatment again, add the frozen water of half
After medicinal liquid and nisin are mixed thoroughly, pouring blend 10-15min in meat mill into, blend temperature is 4-8 DEG C, adds Sal
Continuing blend 20-30min with soybean oil, blend temperature is 4-8 DEG C, adds white sugar, egg liquid, tapioca, Semen sojae atricolor separation
Gains in albumen, garlic solvent, remaining frozen water medicinal liquid and (2), continue blend 10-15min, and blend temperature is 4-8 DEG C, blend
Good mixed material installs in forming machine, is shaped to shrimp cake embryo；
(4) shrimp cake embryo surface is stained with breadcrumbs, then puts into refrigerator tray uniformly, stand 1-2 at a temperature of putting into 20-25 DEG C little
Time, then freeze 4-5 hour, solidification point is-35 DEG C, and shrimp cake central temperature reaches-25 DEG C；
(5) freezing shrimp cake embryo is thawed, vegetable oil is heated to 160-170 DEG C, puts into shrimp cake embryo, explode to two sides golden yellow, pull out
?.
The invention have the advantage that the water of coffee bean with 3-4 times is mixed by the present invention and be milled into juice, Concha Ostreae is placed on coffee
Boiling in juice, mix with dried Fructus Vitis viniferae, shred after pulling out, Concha Ostreae is boiled in being placed on coffee-juice, removes fishy smell, and mouthfeel obtains well
Promoting, dried Fructus Vitis viniferae rich in nutrition is effective；Being injected in Macrobrachium nipponensis by Bulbus Allii juice, surface sprinkles Bulbus Allii powder, and adds when blend
Entering garlic solvent, Bulbus Allii can well remove the fishy smell of Macrobrachium nipponensis, and Bulbus Allii is aromatic strongly fragrant, promotes mouthfeel, and additionally Bulbus Allii can effectively reduce gallbladder admittedly
Rich in cholesterol complementation in alcohol, with Macrobrachium nipponensis, make people's also edible that cholesterol is high；HIGH PRESSURE TREATMENT can effectively remove the allergy of Macrobrachium nipponensis
Former, reduce the risk of shrimp allergy；Add frozen water medicinal liquid during blend, temperature during blend can not only be reduced, prevent qualitative change, and increase
The health care of shrimp cake；The addition of nisin, it is possible to T V C, P C and T V B mono-N in suppression Macrobrachium nipponensis effectively
The rising of value, good refreshing effect；Soybean oil and tapioca all can improve the consistency and elasticity of Macrobrachium nipponensis, in good taste.
Detailed description of the invention
A kind of dried Fructus Vitis viniferae rich in nutrition shrimp cake, is to be prepared from the following raw materials in parts by weight: Concha Ostreae 4, dried Fructus Vitis viniferae 2, coffee bean
3, Radix Salviae Miltiorrhizae 1, Fructus Amomi 1, Rhizoma Polygonati 1, Macrobrachium nipponensis 200, frozen minced fillets 80, Bulbus Allii juice 20, Bulbus Allii powder 18, garlic solvent 15, nisin
0.3, Sal 10, soybean oil 18, white sugar 12, egg liquid 10, tapioca 5, soybean protein isolate 3, appropriate breadcrumbs, plant
Oil and water.
A kind of dried Fructus Vitis viniferae rich in nutrition shrimp cake, is to be prepared from the following raw materials in parts by weight: Concha Ostreae 4, dried Fructus Vitis viniferae 2, coffee bean
3, Radix Salviae Miltiorrhizae 1, Fructus Amomi 1, Rhizoma Polygonati 1, Macrobrachium nipponensis 200, frozen minced fillets 80, Bulbus Allii juice 20, Bulbus Allii powder 18, garlic solvent 15, nisin
0.3, Sal 10, soybean oil 18, white sugar 12, egg liquid 10, tapioca 5, soybean protein isolate 3, appropriate breadcrumbs, plant
Oil and water.
The preparation method of described a kind of dried Fructus Vitis viniferae rich in nutrition shrimp cake, comprises the following steps: Radix Salviae Miltiorrhizae, Fructus Amomi, Rhizoma Polygonati are mixed by (1)
The water infusion of conjunction addition 10 times 2 hours, filtering extracting liquid, carry out being refrigerated to frozen water medicinal liquid by medicinal liquid；
(2) the water mixing of coffee bean and 3 times is milled into juice, boils in Concha Ostreae is placed on coffee-juice 20 minutes, after pulling out and Portugal
Grape dry blending, shreds；
(3) carrying out frozen minced fillets thawing to half thawed state, be injected in Macrobrachium nipponensis by Bulbus Allii juice, surface sprinkles Bulbus Allii powder and mixes
Even, to pickle at a temperature of 0 DEG C 8 hours, then Macrobrachium nipponensis chopping is carried out ultra high pressure treatment, the condition of ultra high pressure treatment is pressure
200MPa, temperature 40 DEG C, dwell time 35min, mix with half minced fish thawed after ultra high pressure treatment again, add the frozen water of half
After medicinal liquid and nisin are mixed thoroughly, pouring blend 10min in meat mill into, blend temperature is 4 DEG C, adds Sal and Semen sojae atricolor
Oil continues blend 20min, and blend temperature is 4 DEG C, adds white sugar, egg liquid, tapioca, soybean protein isolate, garlic solvent, remains
Gains in remaining frozen water medicinal liquid and (2), continue blend 10min, and blend temperature is 4 DEG C, and the mixed material that blend is good is installed to
In forming machine, it is shaped to shrimp cake embryo；
(4) shrimp cake embryo surface is stained with breadcrumbs, then puts into refrigerator tray uniformly, at a temperature of putting into 20 DEG C, stand 1 hour, then
Freezing 4 hours, solidification point is-35 DEG C, and shrimp cake central temperature reaches-25 DEG C；
(5) freezing shrimp cake embryo is thawed, vegetable oil is heated to 160 DEG C, puts into shrimp cake embryo, explode to two sides golden yellow, pull out.
Claims (2)
1. a dried Fructus Vitis viniferae rich in nutrition shrimp cake, it is characterised in that be to be prepared from the following raw materials in parts by weight: Concha Ostreae 4-5, Fructus Vitis viniferae
Dry 2-3, coffee bean 3-4, Radix Salviae Miltiorrhizae 1-2, Fructus Amomi 1-2, Rhizoma Polygonati 1-2, Macrobrachium nipponensis 200-210, frozen minced fillets 80-90, Bulbus Allii juice 20-
25, Bulbus Allii powder 18-20, garlic solvent 15-18, nisin 0.3-0.4, Sal 10-12, soybean oil 18-20, white sugar 12-
15, egg liquid 10-12, tapioca 5-6, soybean protein isolate 3-4, appropriate breadcrumbs, vegetable oil and water.
The preparation method of a kind of dried Fructus Vitis viniferae rich in nutrition shrimp cake the most according to claim 1, it is characterised in that include following
Step: Radix Salviae Miltiorrhizae, Fructus Amomi, Rhizoma Polygonati mixing are added water infusion 2-3 hour of 10-12 times, filtering extracting liquid by (1), are carried out by medicinal liquid
It is refrigerated to frozen water medicinal liquid；
(2) water of coffee bean with 3-4 times is mixed it is milled into juice, boil in Concha Ostreae is placed on coffee-juice 20-23 minute, after pulling out
Mix with dried Fructus Vitis viniferae, shred；
(3) carrying out frozen minced fillets thawing to half thawed state, be injected in Macrobrachium nipponensis by Bulbus Allii juice, surface sprinkles Bulbus Allii powder and mixes
Even, to pickle at a temperature of 0-4 DEG C 8-9 hour, then Macrobrachium nipponensis chopping is carried out ultra high pressure treatment, the condition of ultra high pressure treatment is pressure
200MPa, temperature 40 DEG C, dwell time 35min, mix with half minced fish thawed after ultra high pressure treatment again, add the frozen water of half
After medicinal liquid and nisin are mixed thoroughly, pouring blend 10-15min in meat mill into, blend temperature is 4-8 DEG C, adds Sal
Continuing blend 20-30min with soybean oil, blend temperature is 4-8 DEG C, adds white sugar, egg liquid, tapioca, Semen sojae atricolor separation
Gains in albumen, garlic solvent, remaining frozen water medicinal liquid and (2), continue blend 10-15min, and blend temperature is 4-8 DEG C, blend
Good mixed material installs in forming machine, is shaped to shrimp cake embryo；
(4) shrimp cake embryo surface is stained with breadcrumbs, then puts into refrigerator tray uniformly, stand 1-2 at a temperature of putting into 20-25 DEG C little
Time, then freeze 4-5 hour, solidification point is-35 DEG C, and shrimp cake central temperature reaches-25 DEG C；
(5) freezing shrimp cake embryo is thawed, vegetable oil is heated to 160-170 DEG C, puts into shrimp cake embryo, explode to two sides golden yellow, pull out
?.
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| CN201610324953.2A CN105962161A (en) | 2016-05-17 | 2016-05-17 | Raisin qi-tonifying blood-enriching shrimp cake and preparation method thereof |
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| CN201610324953.2A CN105962161A (en) | 2016-05-17 | 2016-05-17 | Raisin qi-tonifying blood-enriching shrimp cake and preparation method thereof |
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| CN201610324953.2A Pending CN105962161A (en) | 2016-05-17 | 2016-05-17 | Raisin qi-tonifying blood-enriching shrimp cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221983A (en) * | 2018-09-29 | 2019-01-18 | 北海市海庆兄弟水产有限公司 | Shrimp Rong and preparation method thereof |
| CN111406912A (en) * | 2020-03-30 | 2020-07-14 | 攀枝花学院 | Rhizoma polygonati egg flower shrimp slices |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103355699A (en) * | 2012-04-06 | 2013-10-23 | 湖北新美香食品有限公司 | Processing method of vacuum refrigerating flavored prawn cake |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109221983A (en) * | 2018-09-29 | 2019-01-18 | 北海市海庆兄弟水产有限公司 | Shrimp Rong and preparation method thereof |
| CN111406912A (en) * | 2020-03-30 | 2020-07-14 | 攀枝花学院 | Rhizoma polygonati egg flower shrimp slices |
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Application publication date: 20160928 |