CN103976406A - 一种糖丝虾饼及其制备方法 - Google Patents
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Abstract
一种糖丝虾饼，其特征在于由以下重量份的原料制成：山芋400~500、低筋面粉50~60、基围虾350~400、火腿肠20~30、海苔10~12、玉米粒20~25、菜籽油30~35、食盐4~6、韭菜8~12、核桃粉20~24、芝麻糊8~10、牛奶粉15~20、助剂4~5、水700~850；本发明的虾饼是一种甜味虾饼，添加玉米粒、韭菜、火腿肠等食料，利用山芋熬制、捣烂、过滤、得山芋浆冷却后有一个凝固作用的特性粘结在一起，山芋浆是一种甜味十足的食品，可根据温度的不同，粘性不一，常用作食品的凝固剂，表面沾上核桃粉、面粉等混合粉之后经油锅炸制而成，口感香甜别有滋味。
Description
技术领域
本发明是一种糖丝虾饼及其制备方法，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
一种糖丝虾饼，其特征在于由以下重量份的原料制成：山芋400~500、低筋面粉50~60、基围虾350~400、火腿肠20~30、海苔10~12、玉米粒20~25、菜籽油30~35、食盐4~6、韭菜8~12、核桃粉20~24、芝麻糊8~10、牛奶粉15~20、助剂4~5、水700~850；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。
一种糖丝虾饼的制备方法，其特征在于包括以下几个步骤：
（1）将基围虾洗净后经去虾壳、肠线等处理后得虾仁并迅速过沸水变色，捞出后加入火腿肠，一起斩拌成颗粒，颗粒大小不超过绿豆粒大小，加入食盐后冷藏备用；
（2）将玉米粒放入砂锅中，加水煮烂，捞起备用，将韭菜剁碎；
（3）将山芋去皮后切块，放入砂锅中，加3~4倍山芋量的水大火熬制40~50min，之后打开砂锅，捣烂山芋，搅拌成匀浆，小火继续熬制10~15min，之后准备3层纱布过滤山芋浆，得汁液部分放于保温容器中保温90~100℃；
（4）取出（1）所述的虾仁粒，加入助剂、海苔颗粒、（2）所述的玉米粒和剁碎的韭菜，混匀后将（3）所述的汁液均匀浇在上面，冷却后即可凝结，切割成饼；
（5）混合低筋面粉、牛奶粉、芝麻糊、核桃粉干炒6~8min，将（4）所述的饼放入混合粉沾满粉料，放入菜籽油铺地的平底锅中炸制正反金黄即可。
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：本发明的虾饼是一种甜味虾饼，添加玉米粒、韭菜、火腿肠等食料，利用山芋熬制、捣烂、过滤、得山芋浆冷却后有一个凝固作用的特性粘结在一起，山芋浆是一种甜味十足的食品，可根据温度的不同，粘性不一，常用作食品的凝固剂，表面沾上核桃粉、面粉等混合粉之后经油锅炸制而成，口感香甜别有滋味。
具体实施方式
一种糖丝虾饼，其特征在于由以下重量份的原料制成：山芋400~500g、低筋面粉50~60g、基围虾350~400g、火腿肠20~30g、海苔10~12g、玉米粒20~25g、菜籽油30~35g、食盐4~6g、韭菜8~12g、核桃粉20~24g、芝麻糊8~10g、牛奶粉15~20g、助剂4~5g、水700~850g；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。
一种糖丝虾饼的制备方法，其特征在于包括以下几个步骤：
（1）将基围虾洗净后经去虾壳、肠线等处理后得虾仁并迅速过沸水变色，捞出后加入火腿肠，一起斩拌成颗粒，颗粒大小不超过绿豆粒大小，加入食盐后冷藏备用；
（2）将玉米粒放入砂锅中，加水煮烂，捞起备用，将韭菜剁碎；
（3）将山芋去皮后切块，放入砂锅中，加3~4倍山芋量的水大火熬制40~50min，之后打开砂锅，捣烂山芋，搅拌成匀浆，小火继续熬制10~15min，之后准备3层纱布过滤山芋浆，得汁液部分放于保温容器中保温90~100℃；
（4）取出（1）所述的虾仁粒，加入助剂、海苔颗粒、（2）所述的玉米粒和剁碎的韭菜，混匀后将（3）所述的汁液均匀浇在上面，冷却后即可凝结，切割成饼；
（5）混合低筋面粉、牛奶粉、芝麻糊、核桃粉干炒6~8min，将（4）所述的饼放入混合粉沾满粉料，放入菜籽油铺地的平底锅中炸制正反金黄即可。
Claims (2)
1.一种糖丝虾饼，其特征在于由以下重量份的原料制成：山芋400~500、低筋面粉50~60、基围虾350~400、火腿肠20~30、海苔10~12、玉米粒20~25、菜籽油30~35、食盐4~6、韭菜8~12、核桃粉20~24、芝麻糊8~10、牛奶粉15~20、助剂4~5、水700~850；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所述一种糖丝虾饼的制备方法，其特征在于包括以下几个步骤：
（1）将基围虾洗净后经去虾壳、肠线等处理后得虾仁并迅速过沸水变色，捞出后加入火腿肠，一起斩拌成颗粒，颗粒大小不超过绿豆粒大小，加入食盐后冷藏备用；
（2）将玉米粒放入砂锅中，加水煮烂，捞起备用，将韭菜剁碎；
（3）将山芋去皮后切块，放入砂锅中，加3~4倍山芋量的水大火熬制40~50min，之后打开砂锅，捣烂山芋，搅拌成匀浆，小火继续熬制10~15min，之后准备3层纱布过滤山芋浆，得汁液部分放于保温容器中保温90~100℃；
（4）取出（1）所述的虾仁粒，加入助剂、海苔颗粒、（2）所述的玉米粒和剁碎的韭菜，混匀后将（3）所述的汁液均匀浇在上面，冷却后即可凝结，切割成饼；
（5）混合低筋面粉、牛奶粉、芝麻糊、核桃粉干炒6~8min，将（4）所述的饼放入混合粉沾满粉料，放入菜籽油铺地的平底锅中炸制正反金黄即可。
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| CN106035440A (zh) * | 2016-05-17 | 2016-10-26 | 安徽红云食品有限公司 | 一种蚕豆补血降压虾饼及其制备方法 |
| CN106036594A (zh) * | 2016-05-17 | 2016-10-26 | 安徽红云食品有限公司 | 一种海苔清热利尿虾饼及其制备方法 |
| CN106259617A (zh) * | 2016-08-16 | 2017-01-04 | 安徽合益食品有限公司 | 一种既可以做主食也可以做菜的虾饼 |
| CN106262083A (zh) * | 2016-08-16 | 2017-01-04 | 安徽合益食品有限公司 | 一种既可以做主食也可以做菜的野蒿虾饼 |
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