CN103932256B - 一种糙米虾饼及其制备方法 - Google Patents

一种糙米虾饼及其制备方法 Download PDF

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CN103932256B
CN103932256B CN201410107589.5A CN201410107589A CN103932256B CN 103932256 B CN103932256 B CN 103932256B CN 201410107589 A CN201410107589 A CN 201410107589A CN 103932256 B CN103932256 B CN 103932256B
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brown rice
root
seed
shrimp
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CN103932256A (zh
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童教兵
宗京华
卢正旺
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ANHUI HONGYUN FOOD Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种糙米虾饼及其制备方法,其特征在于由下列重量份的原料制成:虾仁110-120、菊花5-5.5、郁李仁3-3.5、柏子仁4-4.5、柠条根4-5、谷精草4.5-5、牡荆根2-3、碗花草根2.5-3.5、黄酒10-11、糙米90-95、甜瓜3-4、青果2-3、牛肉20-22、可乐4-5、五香粉5-6、营养添加剂7-8。本发明的虾饼口感好,色泽美观,配方合理科学,其中添加的糙米富含维他命、矿物质与膳食纤维,丰富了本发明的营养,同时也使得本发明米香浓郁,此外,本发明还添加了中草药,具有明目退翳、益气养阴、清热利湿的功效。

Description

一种糙米虾饼及其制备方法
技术领域
本发明属于食品加工技术领域,涉及一种虾饼,尤其涉及一种糙米虾饼及其制备方法。
背景技术
虾饼是由生虾肉制成,因其营养丰富,且味道鲜美而广受消费者喜爱。目前市场上销售的虾饼口味单一,且多不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种糙米虾饼及其制备方法,本发明具有口感好,营养健康的特点。
本发明所采用的技术方案是:
一种糙米虾饼,其特征在于由下列重量份的原料制成:
虾仁110-120、菊花5-5.5、郁李仁3-3.5、柏子仁4-4.5、柠条根4-5、谷精草4.5-5、牡荆根2-3、碗花草根2.5-3.5、黄酒10-11、糙米90-95、甜瓜3-4、青果2-3、牛肉20-22、可乐4-5、五香粉5-6、营养添加剂7-8;
所述营养添加剂由下列重量份的原料制成:巴戟天2-3、熟地黄3-3.5、柠檬草3-4、女贞子2-3、绿茶粉3-4、黄豆芽4-5、牛骨8-9、青豆10-12、薏苡仁15-17;
制备方法为:(1)将巴戟天、熟地黄、柠檬草、女贞子、牛骨加4-5倍的水大火熬煮25-30分钟,过滤除渣,得保健牛骨汤;
(2)将黄豆芽加一倍的水打浆,过滤除渣,得豆芽汁;
(3)将青豆、薏苡仁混合入锅,小火炒香后出料,加保健牛骨汤、豆芽汁研磨匀质,小火熬膏,烘干后研成粉末,然后与剩余物料混合拌匀,即得。
所述的糙米虾饼的制备方法,其特征在于包括以下步骤:
(1)将菊花、郁李仁、柏子仁、柠条根、谷精草、牡荆根、碗花草根加6-7倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将糙米、药液、黄酒混合入锅,煮干后得糙米饭;将糙米饭加五香粉打成泥,得糙米泥;
(3)取甜瓜、青果果肉,加一倍的水打浆,过滤除渣,收集滤液;将牛肉切丁,加滤液腌渍3-4小时,入锅大火翻炒8-10分钟后出锅,与可乐混合拌匀,送入烘箱,待含水量降至7-8%时出料,得牛肉粒;
(4)将虾仁打成泥,然后与糙米泥、牛肉粒、剩余物料混合拌匀,挤成直径为4-4.5cm的虾球,压成饼状,送入油锅炸制4-6分钟,即得。
本发明中的牡荆根为马鞭草科植物牡荆的根,碗花草根为爵床科植物碗花草的根。
本发明的有益效果为:
本发明的虾饼口感好,色泽美观,配方合理科学,其中添加的糙米富含维他命、矿物质与膳食纤维,丰富了本发明的营养,同时也使得本发明米香浓郁,此外,本发明还添加了中草药,具有明目退翳、益气养阴、清热利湿的功效。具体实施方式
一种糙米虾饼,其特征在于由下列重量份(公斤)的原料制成:
虾仁120、菊花5.5、郁李仁3.5、柏子仁4.5、柠条根5、谷精草4.5、牡荆根3、碗花草根2.5、黄酒11、糙米95、甜瓜4、青果3、牛肉22、可乐5、五香粉5、营养添加剂8;
所述营养添加剂由下列重量份(公斤)的原料制成:巴戟天3、熟地黄3.5、柠檬草4、女贞子3、绿茶粉3、黄豆芽4、牛骨8、青豆12、薏苡仁17;
制备方法为:(1)将巴戟天、熟地黄、柠檬草、女贞子、牛骨加4-5倍的水大火熬煮25-30分钟,过滤除渣,得保健牛骨汤;
(2)将黄豆芽加一倍的水打浆,过滤除渣,得豆芽汁;
(3)将青豆、薏苡仁混合入锅,小火炒香后出料,加保健牛骨汤、豆芽汁研磨匀质,小火熬膏,烘干后研成粉末,然后与剩余物料混合拌匀,即得。
所述的糙米虾饼的制备方法,包括以下步骤:
(1)将菊花、郁李仁、柏子仁、柠条根、谷精草、牡荆根、碗花草根加6-7倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将糙米、药液、黄酒混合入锅,煮干后得糙米饭;将糙米饭加五香粉打成泥,得糙米泥;
(3)取甜瓜、青果果肉,加一倍的水打浆,过滤除渣,收集滤液;将牛肉切丁,加滤液腌渍3-4小时,入锅大火翻炒8-10分钟后出锅,与可乐混合拌匀,送入烘箱,待含水量降至7-8%时出料,得牛肉粒;
(4)将虾仁打成泥,然后与糙米泥、牛肉粒、剩余物料混合拌匀,挤成直径为4-4.5cm的虾球,压成饼状,送入油锅炸制4-6分钟,即得。

Claims (1)

1.一种糙米虾饼,其特征在于由下列重量份的原料制成:虾仁110-120、菊花5-5.5、郁李仁3-3.5、柏子仁4-4.5、柠条根4-5、谷精草4.5-5、牡荆根2-3、碗花草根2.5-3.5、黄酒10-11、糙米90-95、甜瓜3-4、青果2-3、牛肉20-22、可乐4-5、五香粉5-6、营养添加剂7-8;
所述营养添加剂由下列重量份的原料制成:巴戟天2-3、熟地黄3-3.5、柠檬草3-4、女贞子2-3、绿茶粉3-4、黄豆芽4-5、牛骨8-9、青豆10-12、薏苡仁15-17;
该营养添加剂的制备方法为:
(1)将巴戟天、熟地黄、柠檬草、女贞子、牛骨加4-5倍的水大火熬煮25-30分钟,过滤除渣,得保健牛骨汤;
(2)将黄豆芽加一倍的水打浆,过滤除渣,得豆芽汁;
(3)将青豆、薏苡仁混合入锅,小火炒香后出料,加保健牛骨汤、豆芽汁研磨匀质,小火熬膏,烘干后研成粉末,然后与剩余物料混合拌匀,即得;
所述的糙米虾饼的制备方法,包括以下步骤:
(1)将菊花、郁李仁、柏子仁、柠条根、谷精草、牡荆根、碗花草根加6-7倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将糙米、药液、黄酒混合入锅,煮干后得糙米饭;将糙米饭加五香粉打成泥,得糙米泥;
(3)取甜瓜、青果果肉,加一倍的水打浆,过滤除渣,收集滤液;将牛肉切丁,加滤液腌渍3-4小时,入锅大火翻炒8-10分钟后出锅,与可乐混合拌匀,送入烘箱,待含水量降至7-8%时出料,得牛肉粒;
(4)将虾仁打成泥,然后与糙米泥、牛肉粒、剩余物料混合拌匀,挤成直径为4-4.5cm的虾球,压成饼状,送入油锅炸制4-6分钟,即得。
CN201410107589.5A 2014-03-22 2014-03-22 一种糙米虾饼及其制备方法 Expired - Fee Related CN103932256B (zh)

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