CN103932263B - 一种蛋香虾饼及其制备方法 - Google Patents

一种蛋香虾饼及其制备方法 Download PDF

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CN103932263B
CN103932263B CN201410107599.9A CN201410107599A CN103932263B CN 103932263 B CN103932263 B CN 103932263B CN 201410107599 A CN201410107599 A CN 201410107599A CN 103932263 B CN103932263 B CN 103932263B
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mutton
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flower
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CN103932263A (zh
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童教兵
宗京华
卢正旺
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Zhang Airui
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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
    • 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

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  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
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Abstract

一种蛋香虾饼及其制备方法,其特征在于由下列重量份的原料制成:虾仁350-400、黄芪3-4、何首乌2-3、密蒙花4-5、川贝母4-5、党参3.5-4、椿树花2-3、肉穗草2-3、菠菜17-20、青菜8-10、番茄酱3-4、羊肉10-11、鸡蛋液25-27、面包屑80-90、柠檬汁7-8、苹果汁5-7、粳米粉20-22、复合风味蛋白酶0.1-0.2、营养添加剂7-8。本发明的虾饼松软酥脆,色泽金黄,由于添加了多种果蔬,使得本发明含有丰富的维生素C,添加的粳米粉中含有的人体必需氨基酸、B族维生素及钙、磷、铁等,使得本发明的营养全面完善,此外,本发明还含有多种中草药成分,具有养血滋阴、保肝明目、润肺健脾、降压的功效。

Description

一种蛋香虾饼及其制备方法
技术领域
本发明属于食品加工技术领域,涉及一种虾饼,尤其涉及一种蛋香虾饼及其制备方法。
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蛋香虾饼及其制备方法,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:
一种蛋香虾饼,其特征在于由下列重量份的原料制成:
虾仁350-400、黄芪3-4、何首乌2-3、密蒙花4-5、川贝母4-5、党参3.5-4、椿树花2-3、肉穗草2-3、菠菜17-20、青菜8-10、番茄酱3-4、羊肉10-11、鸡蛋液25-27、面包屑80-90、柠檬汁7-8、苹果汁5-7、粳米粉20-22、复合风味蛋白酶0.1-0.2、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。
所述的蛋香虾饼的制备方法,其特征在于包括以下步骤:
(1)将黄芪、何首乌、密蒙花、川贝母、党参、椿树花、肉穗草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将菠菜、青菜混合加药液大火煮8-10分钟后捞出、沥干,捣成泥,然后与番茄酱混合入锅,大火翻炒2-3分钟后出锅,得菜泥;
(3)将羊肉加3-4打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,得羊肉液;将羊肉液与鸡蛋液混合拌匀,隔水大火蒸13-15分钟后出料,得羊肉蛋羹;
(4)将面包屑、柠檬汁、苹果汁混合拌匀,烘干,得果味面包屑;
(5)将虾仁打成泥,得虾泥;将羊肉蛋羹碾碎,然后与菜泥、虾泥及其它剩余原料混合,顺单方向搅拌10-12分钟后挤成直径为4-4.5cm的虾球,然后在虾球表面均匀裹上果味面包屑,压成饼状,送入油锅炸制4-6分钟,即得。
本发明中的椿树花为楝科植物香椿的花,肉穗草为野牡丹科植物肉穗草的全草。
本发明的有益效果为:
本发明的虾饼松软酥脆,色泽金黄,由于添加了多种果蔬,使得本发明含有丰富的维生素C,而本发明添加的粳米粉中含有的人体必需氨基酸、B族维生素及钙、磷、铁等,使得本发明的营养全面完善,此外,本发明还含有多种中草药成分,具有养血滋阴、保肝明目、润肺健脾、降压的功效。
具体实施方式
一种蛋香虾饼,其特征在于由下列重量份(公斤)的原料制成:
虾仁400、黄芪4、何首乌3、密蒙花4、川贝母5、党参3.5、椿树花3、肉穗草2、菠菜20、青菜10、番茄酱3、羊肉11、鸡蛋液25、面包屑90、柠檬汁7、苹果汁7、粳米粉22、复合风味蛋白酶0.2、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。
所述的蛋香虾饼的制备方法,包括以下步骤:
(1)将黄芪、何首乌、密蒙花、川贝母、党参、椿树花、肉穗草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将菠菜、青菜混合加药液大火煮8-10分钟后捞出、沥干,捣成泥,然后与番茄酱混合入锅,大火翻炒2-3分钟后出锅,得菜泥;
(3)将羊肉加3-4打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,得羊肉液;将羊肉液与鸡蛋液混合拌匀,隔水大火蒸13-15分钟后出料,得羊肉蛋羹;
(4)将面包屑、柠檬汁、苹果汁混合拌匀,烘干,得果味面包屑;
(5)将虾仁打成泥,得虾泥;将羊肉蛋羹碾碎,然后与菜泥、虾泥及其它剩余原料混合,顺单方向搅拌10-12分钟后挤成直径为4-4.5cm的虾球,然后在虾球表面均匀裹上果味面包屑,压成饼状,送入油锅炸制4-6分钟,即得。

Claims (1)

1.一种蛋香虾饼,其特征在于由下列重量份的原料制成:虾仁350-400、黄芪3-4、何首乌2-3、密蒙花4-5、川贝母4-5、党参3.5-4、椿树花2-3、肉穗草2-3、菠菜17-20、青菜8-10、番茄酱3-4、羊肉10-11、鸡蛋液25-27、面包屑80-90、柠檬汁7-8、苹果汁5-7、粳米粉20-22、复合风味蛋白酶0.1-0.2、营养添加剂7-8;蛋香虾饼的制备方法为:(1)将黄芪、何首乌、密蒙花、川贝母、党参、椿树花、肉穗草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;(2)将菠菜、青菜混合加药液大火煮8-10分钟后捞出、沥干,捣成泥,然后与番茄酱混合入锅,大火翻炒2-3分钟后出锅,得菜泥;(3)将羊肉加3-4打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,得羊肉液;将羊肉液与鸡蛋液混合拌匀,隔水大火蒸13-15分钟后出料,得羊肉蛋羹;(4)将面包屑、柠檬汁、苹果汁混合拌匀,烘干,得果味面包屑;(5)将虾仁打成泥,得虾泥;将羊肉蛋羹碾碎,然后与菜泥、虾泥及粳米粉、营养添加剂混合,顺单方向搅拌10-12分钟后挤成直径为4-4.5cm的虾球,然后在虾球表面均匀裹上果味面包屑,压成饼状,送入油锅炸制4-6分钟,即得;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;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。
CN201410107599.9A 2014-03-22 2014-03-22 一种蛋香虾饼及其制备方法 Expired - Fee Related CN103932263B (zh)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101427817A (zh) * 2007-11-05 2009-05-13 董善品 一种玫瑰虾仁饼的制作方法
CN103462101A (zh) * 2013-08-12 2013-12-25 杨茹芹 一种补肾蟹黄瓜子仁及其制作方法
CN103549541A (zh) * 2013-11-07 2014-02-05 合肥昊康食品贸易有限责任公司 一种保健瓜子粉及其制备方法

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Publication number Priority date Publication date Assignee Title
CN101427817A (zh) * 2007-11-05 2009-05-13 董善品 一种玫瑰虾仁饼的制作方法
CN103462101A (zh) * 2013-08-12 2013-12-25 杨茹芹 一种补肾蟹黄瓜子仁及其制作方法
CN103549541A (zh) * 2013-11-07 2014-02-05 合肥昊康食品贸易有限责任公司 一种保健瓜子粉及其制备方法

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