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Nut shrimp cake and preparing method thereof

A technology for shrimp cakes and nuts, which is applied to the fields of shrimp cakes, nuts and shrimp cakes and their preparation, can solve the problems of single taste, no health care function, unable to meet the growing demands of consumers, etc., and achieves rich aroma and good taste. Effect

Inactive Publication Date: 2014-07-23
齐春燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shrimp cakes currently on the market have a single taste, and most of them do not have health care functions, which can no longer meet the growing needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A nut shrimp cake is characterized in that it is made of the following raw materials in parts by weight (kg):

[0021] Shrimp 200, Fish 25, Huoxiang leaves 2, Gehua 2, Bamboo yellow 3.5, Osmanthus osmanthus 3, Motherwort 2, Centipeda 1.5, Peacock grass 1.2, Peanut 11, Hazelnut 8, Eggplant 20, Wine 4, Mung bean 11 , 9 pieces of coconut fruit, 25 konjac flour, 12 lemon juice, 0.2 lactic acid bacteria, 8 nutritional additives;

[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 2 honeysuckle, 1.4 angelica, 0.8 mulberry, 1.4 Sanchi, 14 milk, 27 shrimp, 2 longan meat, 3 spinach, and 35 lotus seeds;

[0023] The preparation method is as follows: (1) Boil honeysuckle, angelica, mulberry and panax notoginseng with milk, filter and remove slag, and obtain health care milk;

[0024] (2) Beat the longan meat and spinach with twice the amount of water, filter and remove the slag, and get the fruit and vegetable juice; mi...

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PUM

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Abstract

The invention discloses a nut shrimp cake and a preparing method thereof. The nut shrimp cake is characterized by comprising, by weight, 200-220 parts of shrimp meat, 20-25 parts of fish, 2-3 parts of wrinkled giant hyssop leaf, 1-2 parts of flos puerariae, 2.5-3.5 parts of tabasheer, 2-3 parts of osmanthus fragrans, 1-2 parts of leonurus, 1.5-2 parts of canscora lucidissima, 1-1.2 parts of maidenhair, 10-11 parts of groundnut kernel, 7-8 parts of hazelnut kernel, 18-20 parts of eggplant, 3-4 parts of wine, 10-11 parts of mung bean, 8-9 parts of coconut jelly particles, 20-25 parts of konjaku flour, 10-12 parts of lemon juice, 0.1-0.2 part of lactic acid bacteria, and 7-8 parts of nutrition additive. The shrimp cake is good in taste, the groundnut kernel, the hazelnut kernel and other nuts are added during processing, the shrimp cake is fragrant in flavor, the eggplant, the mung bean, vegetables and other cereal are combined, the nutrients of the nut shrimp cake are abundant and complete, the nut shrimp cake further comprises a plurality of Chinese herbal medicines, and therefore the nut shrimp cake has the effects of regulating vital energy, harmonizing the stomach, invigorating the circulation of the blood, relaxing the channels and collaterals, clearing away heat and toxic materials and improving the eyesight.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a shrimp cake, in particular to a nut shrimp cake and a preparation method thereof. Background technique [0002] Shrimp cakes are made from raw shrimp meat and are widely loved by consumers because of their rich nutrition and delicious taste. The shrimp cakes currently sold in the market have a single taste, and most of them do not have health care functions, which can no longer meet the growing needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of nut shrimp cake and its preparation method, and the present invention has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A nut shrimp cake is characterized in that it is made from the following raw materials in parts by weight: [0006] Shrimp 200-220, Fish 20-25, Huoxiang le...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A23L1/33A23L1/36A23L1/30A23L17/40A23L25/00
Inventor 童教兵宗京华卢正旺
Owner 齐春燕
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