Vinegar-pepper shrimp cake and preparation method thereof

A shrimp cake, hot and sour technology, applied in food preparation, application, food science, etc., can solve problems such as single taste, cannot meet the growing needs of consumers, and does not have health care functions, so as to achieve good taste and promote gastrointestinal Peristalsis, appetite-enhancing effects

Active Publication Date: 2014-07-23
ANHUI HONGYUN FOOD
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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...

Method used

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Embodiment Construction

[0019] A hot and sour shrimp cake is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Shrimp 120, Lycium barbarum 3, Acanthopanax 1, Rehmannia glutinosa 2.5, Ligusticum chuanxiong 1.8, Woody fragrance 1.5, Dendrobium 0.8, Dendrobium 1.2, Potato 55, Plum juice 10, Melon seeds 6, Sesame oil 2, Dried chili 7, White vinegar 3. Nutritional additives 4;

[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): Morinda officinalis 3, Rehmannia glutinosa 3.5, Lemongrass 4, Ligustrum lucidum 3, Green tea powder 3, Soy bean sprouts 4, Beef bones 8, Green beans 12, Coix coix Jen 17;

[0022] The preparation method is as follows: (1) add Morinda officinalis, Rehmannia glutinosa, lemongrass, Ligustrum lucidum, and beef bones to 4-5 times the water and boil for 25-30 minutes on high heat, filter to remove residues, and obtain health-care beef bone soup;

[0023] (2) Beat soybean sprouts ...

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PUM

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Abstract

The invention relates to a vinegar-pepper shrimp cake and a preparation method. The vinegar-pepper shrimp cake comprises the following raw materials by weight: 120-130 parts of peeled shrimp, 2-3 parts of wolfberry, 1-2 parts of acanthopanax, 2-2.5 parts of raw rehmannia root, 1.8-2 parts of ligusticum wallichii, 1-1.5 parts of banksia rose, 0.8-1 parts of cocculus orbiculatus, 1-1.2 parts of bulbuphyllum incomspicuum, 50-55 parts of potato, 8-10 parts of plum juice, 5-6 parts of shelled melon-seed, 1-2 parts of sesame oil, 7-8 parts of dry capsicum, 2-3 parts of white vinegar and 4-5 parts of nutrition additive. The shrimp cake has good mouthfeel, the added plum juice and dry capsicum make the shrimp cake to have a vinegar-pepper taste, and can enhance the appetite, the added potato is rich in vitamin B, protein and meal fiber, and can promote gastrointestinal peristalsis, in addition, a plurality of Chinese herbal medicines are added, so that the shrimp cake have efficacy of nourishing liver and kidney, benefiting qi for tranquillization, invigorating blood circulation and relaxing vein, and moistening lung.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a shrimp cake, in particular to a hot and sour 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 purpose of the present invention is to provide a hot and sour shrimp cake and a preparation method thereof. The present invention has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A hot and sour shrimp cake is characterized in that it is made from the following raw materials in parts by weight: [0006] Shrimp 120-130, L...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/30A23L17/40
CPCA23L17/40A23L33/105
Inventor 童教兵宗京华卢正旺
Owner ANHUI HONGYUN FOOD
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