CN102551051A - Vegetable cake and preparation method thereof - Google Patents
Vegetable cake and preparation method thereof Download PDFInfo
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- CN102551051A CN102551051A CN2011104473068A CN201110447306A CN102551051A CN 102551051 A CN102551051 A CN 102551051A CN 2011104473068 A CN2011104473068 A CN 2011104473068A CN 201110447306 A CN201110447306 A CN 201110447306A CN 102551051 A CN102551051 A CN 102551051A
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Abstract
The invention relates to a vegetable cake, which consists of a seafood stuffing and a vegetable starch layer wrapped outside the seafood stuffing, wherein the seafood stuffing comprises the following ingredients in percentage by weight: 45 to 60 percent of diced seafood, 5 to 8 percent of bone soup, 2 to 4 percent of mushroom, 0.5 to 1 percent of monosodium glutamate, 1 to 2 percent of table salt, 1 to 2 percent of white sugar, 0.5 to 1 percent of cooking wine, 2 to 4 percent of ginger juice, 2 to 5 percent of spice and the balance of starch; and the vegetable starch layer comprises the following ingredients in percentage by weight: 25 to 30 percent of diced carrot, 2 to 5 percent of diced caraway, 2 to 5 percent of salad oil, 10 to 15 percent of bean curd, 0.5 to 1 percent of monosodium glutamate, 1 to 2 percent of table salt, 1 to 2 percent of white sugar, 0.5 to 1 percent of cooking wine, 10 to 15 percent of vegetable juice, 2 to 5 percent of spice and the balance of corn starch. The vegetable cake is abundant in nutrition and delicious in mouthfeel, and has the delicious taste of the seafood and the faint scent of vegetables.
Description
Technical field
The invention belongs to food processing field, particularly a kind of vegetables cake and preparation method thereof.
Background technology
A ball is one of a kind of traditional cuisines, and multiple kind is arranged, like bhaji, fish ball, shrimp ball, octopus ball etc.; Because this kind food has characteristics such as easy to use, delicious flavour, and enjoys people to like; But a present ball on the market is the seafood ball particularly, uses single raw material mostly; Problems such as material such as interpolation starch, food additives exist nutrition single, and taste is single.
Summary of the invention
Defective in view of prior art exists the objective of the invention is batching that will provide a kind of vegetables cake and preparation method thereof, adopts the vegetables cake tasty mouthfeel of following proposal preparation, and is nutritious, and the deliciousness of existing seafood has the delicate fragrance of vegetables again.
For realizing above-mentioned purpose, the technical solution that the present invention adopted is:
A kind of vegetables cake is by the seafood inner core and coat its outer vegetable starch layer and form.
The batching of seafood inner core is formed by following percentage by weight configuration, it is characterized in that: seafood fourth 45%-60%; Bone soup 5%-8%; Mushroom 2%-4%; Monosodium glutamate 0.5%-1%; Salt 1%-2%; White sugar 1%-2%, cooking wine 0.5%-1%; Ginger juice 2%-4%; Spice 2%-5%; All the other compositions are starch.
The batching of vegetable starch layer is formed by following percentage by weight configuration, it is characterized in that: diced carrot 25%-30%; Caraway fourth 2%-5%; Salad oil 2%-5%; Bean curd 10%-15%; Monosodium glutamate 0.5%-1%; Salt 1%-2%; White sugar 1%-2%, cooking wine 0.5%-1%; Vegetables juice 10%-15%; Spice 2%-5%; All the other compositions are cornstarch.
It is raw material that described vegetables juice is selected cucumber, spinach, celery, romaine lettuce for use.
The preparation method is following:
(1) chopping of seafood materials such as fresh seafood such as scallop fourth, oyster is subsequent use;
(2) pig bone, ox bone and matrimony vine, aniseed, date are put into saucepan, boil about 20 minutes, it is subsequent use to boil skeletonization soup;
(3) other batchings of above-mentioned raw materials and seafood inner core are together put into machine, the seafood gruel that is prepared into definite shape is subsequent use;
(4) vegetables juice in cucumber, spinach, celery, the romaine lettuce preparation is subsequent use;
(5) it is subsequent use according to the batching of vegetable starch layer above-mentioned material to be prepared into the vegetable starch dough;
(6) outside the seafood gruel, evenly coat one deck vegetable starch layer and promptly get the present invention.
The present invention has the following advantages: nutrition of the present invention is abundanter, tasty mouthfeel, and the deliciousness of existing seafood has the delicate fragrance of vegetables again.
The specific embodiment
Embodiment below in conjunction with concrete explains the present invention, but embodiment of the present invention is not limited thereto.
Embodiment 1: a kind of vegetables cake, and by the seafood inner core and coat its outer vegetable starch layer and form.
The batching of seafood inner core is formed by following percentage by weight configuration, it is characterized in that: seafood fourth 45%; Bone soup 5%; Mushroom 2%; Monosodium glutamate 0.5%; Salt 1%; White sugar 1%, cooking wine 0.5%; Ginger juice 2%; Spice 2%; All the other compositions are starch.
The batching of vegetable starch layer is formed by following percentage by weight configuration, it is characterized in that: diced carrot 30%; Caraway fourth 5%; Salad oil 5%; Bean curd 15%; Monosodium glutamate 1%; Salt 2%; White sugar 2%, cooking wine 1%; Vegetables juice 15%; Spice 5%; All the other compositions are cornstarch.
It is raw material that described vegetables juice is selected cucumber, spinach, celery, romaine lettuce for use.
The preparation method is following:
(1) chopping of seafood materials such as fresh seafood such as scallop fourth, oyster is subsequent use;
(2) pig bone, ox bone and matrimony vine, aniseed, date are put into saucepan, boil about 20 minutes, it is subsequent use to boil skeletonization soup;
(3) other batchings of above-mentioned raw materials and seafood inner core are together put into machine, the seafood gruel that is prepared into definite shape is subsequent use;
(4) vegetables juice in cucumber, spinach, celery, the romaine lettuce preparation is subsequent use;
(5) it is subsequent use according to the batching of vegetable starch layer above-mentioned material to be prepared into the vegetable starch dough;
(6) outside the seafood gruel, evenly coat one deck vegetable starch layer and promptly get the present invention.
Embodiment 2:: a kind of vegetables cake, by the seafood inner core and coat its outer vegetable starch layer and form.
The batching of seafood inner core is formed by following percentage by weight configuration, it is characterized in that: seafood fourth 60%; Bone soup 8%; Mushroom 4%; Monosodium glutamate 1%; Salt 2%; White sugar 2%, cooking wine 1%; Ginger juice 4%; Spice 5%; All the other compositions are starch.
The batching of vegetable starch layer is formed by following percentage by weight configuration, it is characterized in that: diced carrot 25%; Caraway fourth 2%; Salad oil 2%; Bean curd 10%; Monosodium glutamate 0.5%; Salt 1%; White sugar 1%, cooking wine 0.5%; Vegetables juice 10%; Spice 2%; All the other compositions are cornstarch.
It is raw material that described vegetables juice is selected cucumber, spinach, celery, romaine lettuce for use.
Preparation method such as embodiment 1.
Embodiment 3: a kind of vegetables cake, and by the seafood inner core and coat its outer vegetable starch layer and form.
The batching of seafood inner core is formed by following percentage by weight configuration, it is characterized in that: seafood fourth 50%; Bone soup 6%; Mushroom 3%; Monosodium glutamate 0.6%; Salt 1.4%; White sugar 1.5%, cooking wine 0.5%; Ginger juice 3%; Spice 3%; All the other compositions are starch.
The batching of vegetable starch layer is formed by following percentage by weight configuration, it is characterized in that: diced carrot 26%; Caraway fourth 4%; Salad oil 3%; Bean curd 12%; Monosodium glutamate 0.6%; Salt 1.6%; White sugar 1.4%, cooking wine 1%; Vegetables juice 13%; Spice 4%; All the other compositions are cornstarch.
It is raw material that described vegetables juice is selected cucumber, spinach, celery, romaine lettuce for use.
Preparation method such as embodiment 1.
Claims (3)
1. vegetables cake by the seafood inner core and coat its outer vegetable starch layer and form, is characterized in that: the batching of described seafood inner core, seafood fourth 45%-60%; Bone soup 5%-8%, mushroom 2%-4%, monosodium glutamate 0.5%-1%; Salt 1%-2%, white sugar 1%-2%, cooking wine 0.5%-1%; Ginger juice 2%-4%, spice 2%-5%, all the other compositions are starch; The batching of described vegetable starch layer, diced carrot 25%-30%, caraway fourth 2%-5%, salad oil 2%-5%; Bean curd 10%-15%, monosodium glutamate 0.5%-1%, salt 1%-2%; White sugar 1%-2%, cooking wine 0.5%-1%, vegetables juice 10%-15%; Spice 2%-5%, all the other compositions are cornstarch, and above-mentioned batching all forms according to the configuration of separately percentage by weight.
2. a kind of vegetables cake according to claim 1 is characterized in that: it is raw material that described vegetables juice is selected cucumber, spinach, celery, romaine lettuce for use.
3. prepare a kind of a kind of vegetables cake according to claim 1 or claim 2, it is characterized in that: described preparation method is following,
The chopping of seafood materials such as fresh seafood such as scallop fourth, oyster is subsequent use;
Pig bone, ox bone and matrimony vine, aniseed, date are put into saucepan, boil about 20 minutes, it is subsequent use to boil skeletonization soup;
Other batchings of above-mentioned raw materials and seafood inner core are together put into machine, and the seafood gruel that is prepared into definite shape is subsequent use;
Vegetables juice in cucumber, spinach, celery, the romaine lettuce preparation is subsequent use;
It is subsequent use according to the batching of vegetable starch layer above-mentioned material to be prepared into the vegetable starch dough;
Outside the seafood gruel, evenly coat one deck vegetable starch layer and promptly get the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104473068A CN102551051A (en) | 2011-12-28 | 2011-12-28 | Vegetable cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104473068A CN102551051A (en) | 2011-12-28 | 2011-12-28 | Vegetable cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102551051A true CN102551051A (en) | 2012-07-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104473068A Pending CN102551051A (en) | 2011-12-28 | 2011-12-28 | Vegetable cake and preparation method thereof |
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| CN (1) | CN102551051A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070211A (en) * | 2012-09-25 | 2013-05-01 | 苗娥 | Coarse food grain pie and production method thereof |
| CN103549314A (en) * | 2013-11-04 | 2014-02-05 | 舟山佰爱家食品有限公司 | Vegetable cake and preparation method of vegetable cake |
| CN103975988A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Folk delicate-flavour shrimp pastry and preparation method thereof |
| CN104757136A (en) * | 2015-03-25 | 2015-07-08 | 罗翔 | Mushroom and bean curd pie |
| CN107136166A (en) * | 2017-06-30 | 2017-09-08 | 合肥卓畅农业科技有限公司 | A kind of green nourishing vegetable biscuit and preparation method thereof |
| CN107484797A (en) * | 2016-06-08 | 2017-12-19 | 南宁市生润科技有限公司 | A kind of seafood cakes and preparation method thereof |
-
2011
- 2011-12-28 CN CN2011104473068A patent/CN102551051A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070211A (en) * | 2012-09-25 | 2013-05-01 | 苗娥 | Coarse food grain pie and production method thereof |
| CN103549314A (en) * | 2013-11-04 | 2014-02-05 | 舟山佰爱家食品有限公司 | Vegetable cake and preparation method of vegetable cake |
| CN103975988A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Folk delicate-flavour shrimp pastry and preparation method thereof |
| CN103975988B (en) * | 2014-04-14 | 2016-03-23 | 张金凤 | A kind of delicate flavour shrimp cake among the people and preparation method thereof |
| CN104757136A (en) * | 2015-03-25 | 2015-07-08 | 罗翔 | Mushroom and bean curd pie |
| CN107484797A (en) * | 2016-06-08 | 2017-12-19 | 南宁市生润科技有限公司 | A kind of seafood cakes and preparation method thereof |
| CN107136166A (en) * | 2017-06-30 | 2017-09-08 | 合肥卓畅农业科技有限公司 | A kind of green nourishing vegetable biscuit and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120711 |