Nori-shrimp cakes capable of clearing heat and promoting diuresis and making method of nori-shrimp cakes

Abstract

The invention discloses nori-shrimp cakes capable of clearing heat and promoting diuresis and a making method of the nori-shrimp cakes. The nori-shrimp cakes are made from the following raw materials in parts by weight: 8-10 parts of corn germs, 3-4 parts of ham, 2-3 parts of nori, 1-2 parts of turmeric, 1-2 parts of common bletilla tubers, 1-2 parts of folium llicis latifoliae, 200-210 parts of shrimp meat, 80-90 parts of frozen surimi, 20-25 parts of garlic juice, 18-20 parts of garlic powder, 15-18 parts of minced garlic, 0.3-0.4 part of nisin, 10-12 parts of table salt, 18-20 parts of soybean oil, 12-15 parts of white granulated sugar, 10-12 parts of egg liquid, 5-6 parts of tapioca starch, 3-4 parts of soy protein isolate, an appropriate amount of bread crumbs, an appropriate amount of vegetable oil and an appropriate amount of water. The making method comprises the following steps of cutting the ham into ham slices, milling the corn germ into juice, putting the ham slices in the juice for soaking, then taking out the soaked ham slices from the juice, kneading the nori until the nori is broken, then uniformly spraying the broken nori on the ham slices, putting the processed ham slices in a pot for steaming, and then cutting the steamed ham slices. The nori-shrimp cakes are rich in nori taste; and the nori is matched with the ham for use, so that the nori-shrimp cakes are full in mouth feel, reasonable in matching, nutritive and harmonious.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seaweed heat-clearing and diuretic shrimp cake and a preparation method thereof. Background technique [0002] Shrimp is a large category of aquatic products and is rich in nutrition. The protein content in shrimp meat is about 10% to 20%, and the bioavailability is as high as 85% to 93%. It is rich in lysine and leucine, which can provide essential amino acids for the human body; its fat is mostly composed of highly unsaturated fatty acids. It has the functions of lowering blood cholesterol, preventing heart and brain diseases, and softening blood vessels; the content of inorganic salt in shrimp meat is higher than that of other animal foods, especially containing a lot of calcium, and also rich in potassium, chlorine, magnesium, etc. The function of increasing intelligence and beautifying. Shrimp is rich in magnesium. Magnesium has an important regulating effect on ...

AI Technical Summary

Problems solved by technology

[0003] There are a variety of shrimp meat products on the market at present, and shrimp cake is one of them. The existing shrimp cake production technology has the following disadvantages: because shrimp is an aquatic food, there is a clear fishy smell, and the prior art cannot be well Remove the fishy smell; there are allergens in the shrimp meat, and many people will be allergic to shrimp, which is not solved in the prior art; in addition, the shrimp meat and its products are perishable and difficult to preserve; there is also too much cholesterol in the shrimp meat, People with high cholesterol should not eat shrimp