Inflammation-diminishing and diuresis-promoting seaweed asparagus lettuce cake and preparation method thereof

Abstract

The invention discloses an inflammation-diminishing and diuresis-promoting seaweed asparagus lettuce cake and a preparation method thereof. The inflammation-diminishing and dieresis-promoting seaweed asparagus lettuce cake is made from the following raw materials in parts by weight: 7-8 parts of fermented glutinous rice, 3-4 parts of rice cake, 1-2 parts of seaweed powder, 1-2 parts of broadleaf holly leaves, 1-2 parts of mulberry, 1-2 parts of sesame seeds, 70-80 parts of asparagus lettuce, 29-300 parts of fresh eggs, 150-160 parts of white granulated sugar, 100-110 parts of flour, 15-20 parts of honey, 5-6 parts of ginseng oligosaccharides, 3-4 parts of honey pomelo peel dietary fiber, 7-8 parts of soy protein, a proper amount of ascorbic acid, a proper amount of phytic acid, a proper amount of citric acid, a proper amount of calcium chloride, a proper amount of beta-cyclodextrin, a proper amount of maltodextrin, a proper amount of absolute ethanol, a proper amount of yellow wine, a proper amount of blend oil and a proper amount of water. According to the inflammation-diminishing and diuresis-promoting seaweedasparagus lettuce cake, the rice cakes are chopped and the chopped rice cakes are put in the fermented glutinous rice for cooking; after the chopped rice cakes are cooked to be melted, the seaweed powder is added; the cooked rice cakes are mixed with the fermented glutinous rice and the seaweed powder; the nutrition arrangement is coordinated, the nutrition is balanced; the seaweed can diminish inflammation and promote diuresis and is rich in nutrition.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a seaweed anti-inflammatory and diuretic lettuce cake and a preparation method thereof. Background technique [0002] For the production of cakes, although there are many varieties and various patterns, they hardly contain nutrients such as cellulose, ash, carotene, ascorbic acid, etc., and cannot adapt to the nutritional requirements of different human bodies. In order to make up for this shortcoming, according to the principles of nutrition and the characteristics of green vegetables, lettuce was selected as an auxiliary material for making cakes, and a cake containing lettuce was researched and trial-produced. [0003] The content of carbohydrates in lettuce is relatively low, while the content of inorganic salts and vitamins are relatively rich, especially niacin. Niacin is an activator of insulin. Diabetics often eat some lettuce, which can improve sugar metabolism. Lettu...

AI Technical Summary

Problems solved by technology

[0006] Due to the inherent defects of lettuce leaves and lettuce skins, directly used in the production of cakes will affect the sensory quality of cakes