CN103976404A - Leaf fragrant shrimp cake and preparation method thereof - Google Patents
Leaf fragrant shrimp cake and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/10—Securing foodstuffs on a non-edible supporting member
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
A leaf fragrant shrimp cake is characterized by being prepared from the following raw materials by weight: 10-12 parts of reed leaf, 20-30 parts of fried rice powder, 120-150 parts of shelled acete chinensis shrimp, 10-15 parts of apple vinegar, 20-22 parts of sweet wine, 15-18 parts of egg white, 10-12 parts of white sugar, 20-22 parts of broccoli, 30-34 parts of low gluten flour, 20-25 parts of olive oil, 5-8 parts of white sesame seed, 30-35 parts of hazelnut, 4-6 parts of seaweed, 4-5 parts of an assistant and 400-550 parts of water; the leaf fragrant shrimp cake is prepared by first chopping river prawn shrimp into mud, adding the apple vinegar, sweet wine, fried rice powder, broccoli and other seasonings, then using the reed leaf to cover, and putting into a marmite for steaming until cooked, so that the leaf fragrant shrimp cake can be more flavored by the seasonings, and the leaf fragrant shrimp cake also has a special reed leaf fragrance, and tastes unique refreshing; the leaf fragrant shrimp cake prepared like this can well preserve taste, and also can prevent the loss of nutrients.
Description
Technical field
The present invention is fragrant shrimp lotus of a kind of leaf and preparation method thereof, belongs to the technology field of food Prawn cake.
Background technology
Shrimp cake is popular in the south of the River one band the earliest, and shrimp cake is as the characteristic snack of Jiangsu Province's Changzhou, the most famous at present.In Changzhou, because the similar waist drum of shape of shrimp cake is equally being bought be otherwise known as " the bronze drum cake " that wrinkle.
Shrimp is high protein, high calcium aquatic products, and protein, phosphorus, calcium equal size enrich, and very popular, people adopt various cooking methods to enjoy its delicious food, have formed differently flavoured food separately, has enriched people's material and culture and has enjoyed.But due to the difference of spice and way different, formed different separately local flavors.
1. shrimp is nutritious, is fish, egg, milk several times to tens times containing protein; Also contain the compositions such as the mineral matters such as abundant potassium, iodine, magnesium, phosphorus and vitamin A, aminophylline, and its meat is soft, easy to digest, to people in poor health and that need after being ill to take good care of, be fabulous food;
2. in shrimp, contain abundant magnesium, magnesium has important regulating action to cardiomotility, can well protect cardiovascular system, it can reduce Blood Cholesterol content, prevent artery sclerosis, simultaneously can also coronary artery dilator, be conducive to preventing hypertension and myocardial infarction;
3. the logical breast effect of shrimp is stronger, and is rich in phosphorus, calcium, children's, pregnant woman are had to help effect especially;
4. in peeled shrimp body, very important a kind of material is exactly astaxanthin, is exactly the composition of surface red color, and astaxanthin is the strongest a kind of antioxidant of finding at present, and color illustrates that content astaxanthin is higher more deeply.Be widely used in cosmetics, food additives and medicine, the scientist of Osaka, Japan university finds, " time difference disease " that the astaxanthin in shrimp body contributes to elimination to produce because of jet lag.
Summary of the invention
The fragrant shrimp lotus of leaf, is characterized in that being made by the raw material of following weight portion: Reed Leaves 10 ~ 12, stir-fry rice meal 20 ~ 30, shrimp peeled shrimp 120 ~ 150, apple vinegar 10 ~ 15, sweet wine 20 ~ 22, egg 15 ~ 18, white granulated sugar 10 ~ 12, broccoli 20 ~ 22, Self-raising flour 30 ~ 34, olive oil 20 ~ 25, white sesameseed 5 ~ 8, hazelnut kernel 30 ~ 35, sea sedge 4 ~ 6, auxiliary agent 4 ~ 5, water 400 ~ 550; Described auxiliary agent is made by the raw material of following weight portion: FOLIUM HIBISCI MUTABILIS 2 ~ 3, Radix Angelicae Sinensis 4 ~ 6, leaves of Hawthorn 1.2 ~ 2, Amomum cardamomum 4 ~ 5, stir-fry mung bean flour 10 ~ 14, sweet osmanthus 2 ~ 3, combined spicebush fruit 1 ~ 3, wax gourd 4 ~ 7, capsicum leaf 4 ~ 5.5, hot pepper seed 2 ~ 3.5, Zingiber mioga petals 2 ~ 4, coffee bean 5 ~ 6; Preparation method is with Zingiber mioga petal by coffee bean grinds mixing FOLIUM HIBISCI MUTABILIS, leaves of Hawthorn, combined spicebush fruit, hot pepper seed, boiling, filter to obtain extract, Radix Angelicae Sinensis, sweet osmanthus, wax gourd, capsicum leaf are ground to pulping, by squeezing to such an extent that juice concentrates and dries after mixing aforesaid extract, and fry mung bean flour and mix and get final product.
A preparation method for the fragrant shrimp lotus of leaf, is characterized in that comprising following step:
(1) get shrimp peeled shrimp and mix slurry by cutting, add and fry rice meal, the broccoli mincing, egg, apple vinegar, sweet wine, white granulated sugar and auxiliary agent, repeatedly stir and evenly mix;
(2) by the Reed Leaves parcel for the shrimp mixing slurry (1) Suo Shu, in piling the marmite of water, steam 30 ~ 40min, after taking out, insulation is 80 ~ 90 ℃;
(3) hazelnut kernel grinds is put into (2) described peeled shrimp, added white sesameseed, sea sedge, Self-raising flour and water simultaneously, according to situation, add water to blank and become homogenate to be advisable;
(4) prepare one of pan, olive oil shop fixtures also burns to 7 ripe left and right, and the approximately amount of 90 ~ 100g that dips is divided and decoct to tow sides golden yellow.
In invention, uncommon material is described below:
FOLIUM HIBISCI MUTABILIS: Malvaceae machaka or dungarunga, can be used as medicine, drug effect is clearing heat and detoxicating, cool blood detumescence.
Combined spicebush fruit: be the fruit of the canella root of three-nerved spicebush, the insidious typhoid fever of master, cold vomiting and diarrhoea, hernia stomachache etc. when medicinal; Be born in endroit spinney or the ground such as border and the foot of a mountain, wilderness.
Advantage of the present invention: shrimp cake of the present invention mixed mud by river prawn peeled shrimp through cutting before this, put into the seasonings such as apple vinegar, sweet wine, soft cooked rice noodles, broccoli, the marmite that utilizes Reed Leaves parcel to put into be filled with water cooks, so not only can allow various condiment more tasty, can also there is a kind of special Reed Leaves fragrance, mouthfeel uniqueness is tasty and refreshing, and such processing shrimp cake not only taste can well be preserved, and has also prevented the loss of nutrition.
The specific embodiment
The fragrant shrimp lotus of leaf, is characterized in that being made by the raw material of following weight portion: Reed Leaves 10 ~ 12g, stir-fry rice meal 20 ~ 30g, shrimp peeled shrimp 120 ~ 150g, apple vinegar 10 ~ 15g, sweet wine 20 ~ 22g, egg 15 ~ 18g, white granulated sugar 10 ~ 12g, broccoli 20 ~ 22g, Self-raising flour 30 ~ 34g, olive oil 20 ~ 25g, white sesameseed 5 ~ 8g, hazelnut kernel 30 ~ 35g, sea sedge 4 ~ 6g, auxiliary agent 4 ~ 5g, water 400 ~ 550g; Described auxiliary agent is made by the raw material of following weight portion: FOLIUM HIBISCI MUTABILIS 2 ~ 3g, Radix Angelicae Sinensis 4 ~ 6g, leaves of Hawthorn 1.2 ~ 2g, Amomum cardamomum 4 ~ 5g, stir-fry mung bean flour 10 ~ 14g, sweet osmanthus 2 ~ 3g, combined spicebush fruit 1 ~ 3g, wax gourd 4 ~ 7g, capsicum leaf 4 ~ 5.5g, hot pepper seed 2 ~ 3.5g, Zingiber mioga petal 2 ~ 4g, coffee bean 5 ~ 6g; Preparation method is with Zingiber mioga petal by coffee bean grinds mixing FOLIUM HIBISCI MUTABILIS, leaves of Hawthorn, combined spicebush fruit, hot pepper seed, boiling, filter to obtain extract, Radix Angelicae Sinensis, sweet osmanthus, wax gourd, capsicum leaf are ground to pulping, by squeezing to such an extent that juice concentrates and dries after mixing aforesaid extract, and fry mung bean flour and mix and get final product.
A preparation method for the fragrant shrimp lotus of leaf, is characterized in that comprising following step:
(1) get shrimp peeled shrimp and mix slurry by cutting, add and fry rice meal, the broccoli mincing, egg, apple vinegar, sweet wine, white granulated sugar and auxiliary agent, repeatedly stir and evenly mix;
(2) by the Reed Leaves parcel for the shrimp mixing slurry (1) Suo Shu, in piling the marmite of water, steam 30 ~ 40min, after taking out, insulation is 80 ~ 90 ℃;
(3) hazelnut kernel grinds is put into (2) described peeled shrimp, added white sesameseed, sea sedge, Self-raising flour and water simultaneously, according to situation, add water to blank and become homogenate to be advisable;
(4) prepare one of pan, olive oil shop fixtures also burns to 7 ripe left and right, and the approximately amount of 90 ~ 100g that dips is divided and decoct to tow sides golden yellow.
Claims (2)
1. the fragrant shrimp lotus of leaf, is characterized in that being made by the raw material of following weight portion: Reed Leaves 10 ~ 12, stir-fry rice meal 20 ~ 30, shrimp peeled shrimp 120 ~ 150, apple vinegar 10 ~ 15, sweet wine 20 ~ 22, egg 15 ~ 18, white granulated sugar 10 ~ 12, broccoli 20 ~ 22, Self-raising flour 30 ~ 34, olive oil 20 ~ 25, white sesameseed 5 ~ 8, hazelnut kernel 30 ~ 35, sea sedge 4 ~ 6, auxiliary agent 4 ~ 5, water 400 ~ 550; Described auxiliary agent is made by the raw material of following weight portion: FOLIUM HIBISCI MUTABILIS 2 ~ 3, Radix Angelicae Sinensis 4 ~ 6, leaves of Hawthorn 1.2 ~ 2, Amomum cardamomum 4 ~ 5, stir-fry mung bean flour 10 ~ 14, sweet osmanthus 2 ~ 3, combined spicebush fruit 1 ~ 3, wax gourd 4 ~ 7, capsicum leaf 4 ~ 5.5, hot pepper seed 2 ~ 3.5, Zingiber mioga petals 2 ~ 4, coffee bean 5 ~ 6; Preparation method is with Zingiber mioga petal by coffee bean grinds mixing FOLIUM HIBISCI MUTABILIS, leaves of Hawthorn, combined spicebush fruit, hot pepper seed, boiling, filter to obtain extract, Radix Angelicae Sinensis, sweet osmanthus, wax gourd, capsicum leaf are ground to pulping, by squeezing to such an extent that juice concentrates and dries after mixing aforesaid extract, and fry mung bean flour and mix and get final product.
2. the preparation method of the fragrant shrimp lotus of a kind of leaf according to claim 1, is characterized in that comprising following step:
(1) get shrimp peeled shrimp and mix slurry by cutting, add and fry rice meal, the broccoli mincing, egg, apple vinegar, sweet wine, white granulated sugar and auxiliary agent, repeatedly stir and evenly mix;
(2) by the Reed Leaves parcel for the shrimp mixing slurry (1) Suo Shu, in piling the marmite of water, steam 30 ~ 40min, after taking out, insulation is 80 ~ 90 ℃;
(3) hazelnut kernel grinds is put into (2) described peeled shrimp, added white sesameseed, sea sedge, Self-raising flour and water simultaneously, according to situation, add water to blank and become homogenate to be advisable;
(4) prepare one of pan, olive oil shop fixtures also burns to 7 ripe left and right, and the approximately amount of 90 ~ 100g that dips is divided and decoct to tow sides golden yellow.
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| CN101427817A (en) * | 2007-11-05 | 2009-05-13 | 董善品 | Process for preparing rose shrimp meat cake |
| CN101664170A (en) * | 2008-09-01 | 2010-03-10 | 刘泳宏 | Five-color viscera-nourishing bodybuilding egg-meat-seafood vegetable cakes and method for making same |
| CN101731672A (en) * | 2010-01-20 | 2010-06-16 | 吕文良 | Fresh fried shrimp cake and production method |
| CN101946913A (en) * | 2010-08-06 | 2011-01-19 | 集美大学 | Oyster cake and processing method thereof |
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|---|---|---|---|---|
| CN101427817A (en) * | 2007-11-05 | 2009-05-13 | 董善品 | Process for preparing rose shrimp meat cake |
| CN101664170A (en) * | 2008-09-01 | 2010-03-10 | 刘泳宏 | Five-color viscera-nourishing bodybuilding egg-meat-seafood vegetable cakes and method for making same |
| CN101731672A (en) * | 2010-01-20 | 2010-06-16 | 吕文良 | Fresh fried shrimp cake and production method |
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Application publication date: 20140813 |