CN103975988A - 一种民间鲜味虾糕点及其制备方法 - Google Patents
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Abstract
一种民间鲜味虾糕点,其特征在于由以下重量份的原料制成:龙虾300~350、玉米粉50~60、糯米粉130~150、鸡蛋清30~35、生姜10~14、干虾皮20~30、海带40~45、枸杞10~12、陈皮8~10、干桂圆12~15、茶树油20~25、猪腿骨1000~1200、食盐20~30、红豆20~22、助剂4~5、水2000~2200;本发明的虾饼鲜味十足,将猪腿骨混合龙虾一起,通过添加辅料放于高压锅中煮炖,这样使得汤汁味道鲜美,而且虾壳中富含虾壳素,虾壳素是一种新兴的预防衰老,抵抗体内氧化自由基侵害的新专利成分,它内含的有效抗氧化成分是维生素E的900倍,所以营养也很丰富,得到的汤汁味美,营养丰,再加上红豆、虾皮,这样作出的糕点引发食欲又健康实在。
Description
技术领域
本发明是一种民间鲜味虾糕点及其制备方法,属于食品中虾饼的工艺技术领域。
背景技术
虾为高蛋白、高钙水产品,蛋白质、磷、钙等含量丰富,深受人们的喜爱,人们采用各种烹制方法来享受它的美味,形成了各自不同风味的食品,丰富了人们的物质文化享受。但由于调配料的不同及做法不同,形成了各自不同的风味。
1. 虾营养丰富,含蛋白质是鱼、蛋、奶的几倍到几十倍;还含有丰富的钾、碘、镁、磷等矿物质及维生素A、氨茶碱等成分,且其肉质松软,易消化,对身体虚弱以及病后需要调养的人是极好的食物;
2. 虾中含有丰富的镁,镁对心脏活动具有重要的调节作用,能很好的保护心血管系统,它可减少血液中胆固醇含量,防止动脉硬化,同时还能扩张冠状动脉,有利于预防高血压及心肌梗死;
3. 虾的通乳作用较强,并且富含磷、钙、对小儿、孕妇尤有补益功效;
4. 虾仁体内很重要的一种物质就是虾青素,就是表面红颜色的成分,虾青素是目前发现的最强的一种抗氧化剂,颜色越深说明虾青素含量越高。广泛应用在化妆品、食品添加剂、以及药品中,日本大阪大学的科学家发现,虾体内的虾青素有助于消除因时差反应而产生的“时差症”。
发明内容
一种民间鲜味虾糕点,其特征在于由以下重量份的原料制成:龙虾300~350、玉米粉50~60、糯米粉130~150、鸡蛋清30~35、生姜10~14、干虾皮20~30、海带40~45、枸杞10~12、陈皮8~10、干桂圆12~15、茶树油20~25、猪腿骨1000~1200、食盐20~30、红豆20~22、助剂4~5、水2000~2200;所述的助剂由下列重量份的原料制成:木芙蓉叶2~3、当归4~6、山楂叶1.2~2、白豆蔻4~5、炒绿豆粉10~14、桂花2~3、乌药子1~3、冬瓜4~7、辣椒叶4~5.5、辣椒子2~3.5、蘘荷花苞2~4、咖啡豆5~6;制备方法是将咖啡豆磨成粉混合木芙蓉叶、山楂叶、乌药子、辣椒子和蘘荷花苞,加水煎煮,过滤得提取液,将当归、桂花、冬瓜、辣椒叶研磨成浆,通过压榨得浆汁混合前述的提取液后浓缩并烘干,与炒绿豆粉混合即得。
一种民间鲜味虾糕点的制备方法,其特征在于包括以下几个步骤:
(1)取成年红壳老龙虾,龙虾在食用前需经过毛刷仔细刷洗,最后去肠线、内脏等,然后将龙虾混合猪腿骨放入高压锅,放入几片生姜,还有干桂圆、枸杞、海带片、陈皮、食盐,之后加水至没过主料7~9公分,大火先烧开,再转小火熬制约60~70min至汤汁变浓变稠,取出龙虾的虾仁部分,汤汁过滤后保温备用;
(2)将(1)所述的虾仁剁碎,并用鸡蛋清搅拌,将红豆炖至刚好粉化即可,将玉米粉和糯米粉混合,干炒炒至表面发糊,加入(1)所述的汤汁,鸡蛋清搅拌得虾仁、红豆、助剂、茶树油、干虾皮,并依稠度适量加水,揉捏均匀,无粉团现象,最后用刀切块做成坯饼;
(3)将(2)所述的坯饼放入烤箱中中温烘烤约30~40min即可。
发明中不常见的物料介绍如下:
木芙蓉叶:锦葵科落叶灌木或小乔木,可入药,药效是清热解毒,凉血消肿。
乌药子:为樟科植物乌药的果实,药用时主阴毒伤寒、寒性吐泻、疝气腹痛等;生于向阳山坡灌木林中或林缘以及山麓、旷野等地。
本发明的优点:本发明的虾饼鲜味十足,将猪腿骨混合龙虾一起,通过添加辅料放于高压锅中煮炖,这样使得汤汁味道鲜美,而且虾壳中富含虾壳素,虾壳素是一种新兴的预防衰老,抵抗体内氧化自由基侵害的新专利成分,它内含的有效抗氧化成分是维生素E的900倍,所以营养也很丰富,得到的汤汁味美,营养丰,再加上红豆、虾皮,这样作出的糕点引发食欲又健康实在。
具体实施方式
一种民间鲜味虾糕点,其特征在于由以下重量份的原料制成:龙虾300~350g、玉米粉50~60g、糯米粉130~150g、鸡蛋清30~35g、生姜10~14g、干虾皮20~30g、海带40~45g、枸杞10~12g、陈皮8~10g、干桂圆12~15g、茶树油20~25g、猪腿骨1000~1200g、食盐20~30g、红豆20~22g、助剂4~5g、水2000~2200g;所述的助剂由下列重量份的原料制成:木芙蓉叶2~3g、当归4~6g、山楂叶1.2~2g、白豆蔻4~5g、炒绿豆粉10~14g、桂花2~3g、乌药子1~3g、冬瓜4~7g、辣椒叶4~5.5g、辣椒子2~3.5g、蘘荷花苞2~4g、咖啡豆5~6g;制备方法是将咖啡豆磨成粉混合木芙蓉叶、山楂叶、乌药子、辣椒子和蘘荷花苞,加水煎煮,过滤得提取液,将当归、桂花、冬瓜、辣椒叶研磨成浆,通过压榨得浆汁混合前述的提取液后浓缩并烘干,与炒绿豆粉混合即得。
一种民间鲜味虾糕点的制备方法,其特征在于包括以下几个步骤:
(1)取成年红壳老龙虾,龙虾在食用前需经过毛刷仔细刷洗,最后去肠线、内脏等,然后将龙虾混合猪腿骨放入高压锅,放入几片生姜,还有干桂圆、枸杞、海带片、陈皮、食盐,之后加水至没过主料7~9公分,大火先烧开,再转小火熬制约60~70min至汤汁变浓变稠,取出龙虾的虾仁部分,汤汁过滤后保温备用;
(2)将(1)所述的虾仁剁碎,并用鸡蛋清搅拌,将红豆炖至刚好粉化即可,将玉米粉和糯米粉混合,干炒炒至表面发糊,加入(1)所述的汤汁,鸡蛋清搅拌得虾仁、红豆、助剂、茶树油、干虾皮,并依稠度适量加水,揉捏均匀,无粉团现象,最后用刀切块做成坯饼;
(3)将(2)所述的坯饼放入烤箱中中温烘烤约30~40min即可。
Claims (2)
1.一种民间鲜味虾糕点,其特征在于由以下重量份的原料制成:龙虾300~350、玉米粉50~60、糯米粉130~150、鸡蛋清30~35、生姜10~14、干虾皮20~30、海带40~45、枸杞10~12、陈皮8~10、干桂圆12~15、茶树油20~25、猪腿骨1000~1200、食盐20~30、红豆20~22、助剂4~5、水2000~2200;所述的助剂由下列重量份的原料制成:木芙蓉叶2~3、当归4~6、山楂叶1.2~2、白豆蔻4~5、炒绿豆粉10~14、桂花2~3、乌药子1~3、冬瓜4~7、辣椒叶4~5.5、辣椒子2~3.5、蘘荷花苞2~4、咖啡豆5~6;制备方法是将咖啡豆磨成粉混合木芙蓉叶、山楂叶、乌药子、辣椒子和蘘荷花苞,加水煎煮,过滤得提取液,将当归、桂花、冬瓜、辣椒叶研磨成浆,通过压榨得浆汁混合前述的提取液后浓缩并烘干,与炒绿豆粉混合即得。
2.根据权利要求1所述一种民间鲜味虾糕点的制备方法,其特征在于包括以下几个步骤:
(1)取成年红壳老龙虾,龙虾在食用前需经过毛刷仔细刷洗,最后去肠线、内脏等,然后将龙虾混合猪腿骨放入高压锅,放入几片生姜,还有干桂圆、枸杞、海带片、陈皮、食盐,之后加水至没过主料7~9公分,大火先烧开,再转小火熬制约60~70min至汤汁变浓变稠,取出龙虾的虾仁部分,汤汁过滤后保温备用;
(2)将(1)所述的虾仁剁碎,并用鸡蛋清搅拌,将红豆炖至刚好粉化即可,将玉米粉和糯米粉混合,干炒炒至表面发糊,加入(1)所述的汤汁,鸡蛋清搅拌得虾仁、红豆、助剂、茶树油、干虾皮,并依稠度适量加水,揉捏均匀,无粉团现象,最后用刀切块做成坯饼;
(3)将(2)所述的坯饼放入烤箱中中温烘烤约30~40min即可。
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