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