CN106035478A - Durian-shrimp cake capable of tonifying spleen and supplementing qi and preparation method thereof - Google Patents
Durian-shrimp cake capable of tonifying spleen and supplementing qi and preparation method thereof Download PDFInfo
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- CN106035478A CN106035478A CN201610324982.9A CN201610324982A CN106035478A CN 106035478 A CN106035478 A CN 106035478A CN 201610324982 A CN201610324982 A CN 201610324982A CN 106035478 A CN106035478 A CN 106035478A
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- parts
- durian
- shrimp cake
- blend
- powder
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Feed For Specific Animals (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a durian-shrimp cake capable of tonifying the spleen and supplementing qi and a preparation method thereof. The durian-shrimp cake capable of tonifying the spleen and supplementing qi is prepared from the following raw materials in parts by weight: 3-5 parts of artemisia integrifolia tender stems and leaves , 2-3 parts of durian, 1-2 parts of dried fig powder, 1-2 parts of herba rhodiolae, 1-2 parts of folium nelumbinis, 1-2 parts of sesame seeds, 200-210 parts of shrimp mince, 80-90 parts of frozen surimi, 20-25 parts of garlic juice, 18-20 parts of garlic powder, 15-18 parts of minced garlic, 0.3-0.4 part of nisin, 10-12 parts of table salt, 18-20 parts of soybean oil, 12-15 parts of white granulated sugar, 10-12 parts of egg liquid, 5-6 parts of cassava starch, 3-4 parts of soybean protein isolate, a proper amount of breadcrumbs, a proper amount of plant oil and a proper amount of water. The preparation method comprises the following steps of: chopping the durian, dry-frying the artemisia integrifolia tender stems and leaves in a pot, adding water of which the weight is 2-3 times of that of the artemisia integrifolia tender stems and leaves, further adding the durian, stewing the artemisia integrifolia tender stems and leaves and the durian together, then spraying the dried fig powder, continuously stewing the obtained materials, removing the liquid, and drying the food materials. The durian is rich in nutrition, is capable of tonifying the spleen and supplementing qi and is used together with the artemisia integrifolia tender stems and leaves and the dried fig powder, so that the durian-shrimp cake is rich in fragrance and is capable of increasing the appetite.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Durio Zibethinus murr spleen invigorating QI invigorating shrimp cake and preparation method thereof.
Background technology
Shrimp is the big class of in aquatic products, and nutritious.Protein content in Macrobrachium nipponensis is about 10%～20%, biology
Utilization rate is up to 85%～93%, rich in lysine and leucine, is provided that essential amino acid；Its fat mostly is the most not
Satisfied fatty acid is constituted, and has the cholesterol reduced in blood, prevents cardio-cerebral diseases, the function of vessel softening；In Macrobrachium nipponensis inorganic
Salt content is higher than other animal food, especially with substantial amounts of calcium, additionally contain enrich potassium, chlorine, magnesium etc., there is increasing
Intelligence, the effect of beauty treatment.Containing abundant magnesium in shrimp, magnesium has important regulation effect to cardiomotility, can well protect the heart
Vascular system, it can reduce blood cholesterol level, prevents arteriosclerosis, simultaneously can also coronary artery dilator, be conducive to pre-
Anti-hypertension and myocardial infarction.The lactogenesis effect of shrimp is relatively strong, and rich in phosphorus, calcium, children's, anemia of pregnant woman are had tonification effect especially.No
Managing which kind of shrimp, all contain rich in protein, nutritive value is the highest, and its meat is the same with fish soft, easy to digest, and without fishy smell
And bony spur, containing abundant mineral (such as calcium, phosphorus, ferrum etc.) simultaneously, Penaeus seu panulirus, also rich in iodine matter, has benefit to the healthy pole of the mankind
Benefit.
Having diversified Macrobrachium nipponensis goods in the market, shrimp cake is exactly one of which, and existing shrimp cake manufacturing technology has
Having the disadvantage that: owing to shrimp is aquatic food, have fishy smell clearly, prior art can not well remove fishy smell；In Macrobrachium nipponensis
Having anaphylactogen, a lot of people eat shrimp meeting allergy, do not solve this problem in prior art；Additionally Macrobrachium nipponensis and goods thereof are the most rotten
Rotten, it is difficult to preservation；Also having too much cholesterol in Macrobrachium nipponensis, the people that cholesterol is high can not eat shrimp.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Durio Zibethinus murr spleen invigorating QI invigorating shrimp cake and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of Durio Zibethinus murr spleen invigorating QI invigorating shrimp cake, is to be prepared from the following raw materials in parts by weight: Artemisia integrifolia 3-5, Durio Zibethinus murr 2-3, dry nothing flower
Fruit powder 1-2, Radix Rhodiolae 1-2, Folium Nelumbinis 1-2, Semen Sesami 1-2, Macrobrachium nipponensis 200-210, frozen minced fillets 80-90, Bulbus Allii juice 20-25, Bulbus Allii
Powder 18-20, garlic solvent 15-18, nisin 0.3-0.4, Sal 10-12, soybean oil 18-20, white sugar 12-15, egg liquid
10-12, tapioca 5-6, soybean protein isolate 3-4, appropriate breadcrumbs, vegetable oil and water.
The preparation method of described a kind of Durio Zibethinus murr spleen invigorating QI invigorating shrimp cake, comprises the following steps: (1) is by Radix Rhodiolae, Folium Nelumbinis, sesame
The water infusion of fiber crops mixing addition 10-12 times 2-3 hour, filtering extracting liquid, carry out being refrigerated to frozen water medicinal liquid by medicinal liquid；
(2) being shredded by Durio Zibethinus murr, in Artemisia integrifolia is placed on pot, dry stir-fry 3-4 minute, adds the water of 2-3 times, adds Durio Zibethinus murr one
Rise and boil 5-6 minute, then sprinkle dry Fructus Fici powder, continue to boil 2-3 minute, remove juice, dry；
(3) carrying out frozen minced fillets thawing to half thawed state, be injected in Macrobrachium nipponensis by Bulbus Allii juice, surface sprinkles Bulbus Allii powder
Mixing thoroughly, pickle 8-9 hour at a temperature of 0-4 DEG C, then Macrobrachium nipponensis chopping is carried out ultra high pressure treatment, the condition of ultra high pressure treatment is pressure
Power 200MPa, temperature 40 DEG C, dwell time 35min, mix with half minced fish thawed after ultra high pressure treatment again, add the ice of half
After water liquid and nisin are mixed thoroughly, pouring blend 10-15min in meat mill into, blend temperature is 4-8 DEG C, adds food
Salt and soybean oil continue blend 20-30min, and blend temperature is 4-8 DEG C, add white sugar, egg liquid, tapioca, Semen sojae atricolor are divided
Gains in albumen, garlic solvent, remaining frozen water medicinal liquid and (2), continue blend 10-15min, and blend temperature is 4-8 DEG C, arena
The mixed material burst installs in forming machine, is shaped to shrimp cake embryo；
(4) shrimp cake embryo surface is stained with breadcrumbs, then puts into refrigerator tray uniformly, stand at a temperature of putting into 20-25 DEG C
1-2 hour, then freeze 4-5 hour, solidification point is-35 DEG C, and shrimp cake central temperature reaches-25 DEG C；
(5) freezing shrimp cake embryo is thawed, vegetable oil is heated to 160-170 DEG C, puts into shrimp cake embryo, explode to two sides golden yellow,
Pull out.
The invention have the advantage that Durio Zibethinus murr is shredded by the present invention, in Artemisia integrifolia is placed on pot, dry stir-fry, adds the water of 2-3 times, then
Adding Durio Zibethinus murr to boil together, then sprinkle dry Fructus Fici powder, continue to boil, remove juice, dry, Durio Zibethinus murr is nutritious, can spleen invigorating
QI invigorating, is used in conjunction with Artemisia integrifolia and Fructus Fici powder, gives off a strong fragrance, and increases appetite, has additional nutrients；Bulbus Allii juice is injected into Macrobrachium nipponensis
In, surface sprinkles Bulbus Allii powder, and adds garlic solvent when blend, and Bulbus Allii can well remove the fishy smell of Macrobrachium nipponensis, and Bulbus Allii is aromatic strongly fragrant, carries
Rising mouthfeel, additionally Bulbus Allii can effectively reduce in cholesterol, with Macrobrachium nipponensis complementary rich in cholesterol, and the people making cholesterol high is the most edible
With；HIGH PRESSURE TREATMENT can effectively remove the anaphylactogen of Macrobrachium nipponensis, reduces the risk of shrimp allergy；Frozen water medicinal liquid is added during blend, can not only
Reduce temperature during blend, prevent qualitative change, and increase the health care of shrimp cake；The addition of nisin, it is possible to effectively
T V C, P C and the rising of T V B mono-N value, good refreshing effect in suppression Macrobrachium nipponensis；Soybean oil and tapioca all can improve shrimp
Meat toughness and elasticity, in good taste.
Detailed description of the invention
A kind of Durio Zibethinus murr spleen invigorating QI invigorating shrimp cake, is to be prepared from the following raw materials in parts by weight: Artemisia integrifolia 3, Durio Zibethinus murr 2, dry Fructus Fici powder
1, Radix Rhodiolae 1, Folium Nelumbinis 1, Semen Sesami 1, Macrobrachium nipponensis 200, frozen minced fillets 80, Bulbus Allii juice 20, Bulbus Allii powder 18, garlic solvent 15, streptococcus acidi lactici
Element 0.3, Sal 10, soybean oil 18, white sugar 12, egg liquid 10, tapioca 5, soybean protein isolate 3, appropriate breadcrumbs, plant
Thing oil and water.
The preparation method of described a kind of Durio Zibethinus murr spleen invigorating QI invigorating shrimp cake, comprises the following steps: (1) is by Radix Rhodiolae, Folium Nelumbinis, sesame
The water infusion of fiber crops mixing addition 10 times 2 hours, filtering extracting liquid, carry out being refrigerated to frozen water medicinal liquid by medicinal liquid；
(2) being shredded by Durio Zibethinus murr, in Artemisia integrifolia is placed on pot, dry stir-fry 3 minutes, add the water of 2 times, add Durio Zibethinus murr and boil 5 together
Minute, then sprinkle dry Fructus Fici powder, continue to boil 2 minutes, remove juice, dry；
(3) carrying out frozen minced fillets thawing to half thawed state, be injected in Macrobrachium nipponensis by Bulbus Allii juice, surface sprinkles Bulbus Allii powder
Mixing thoroughly, pickle 8 hours at a temperature of 0 DEG C, then Macrobrachium nipponensis chopping is carried out ultra high pressure treatment, the condition of ultra high pressure treatment is pressure
200MPa, temperature 40 DEG C, dwell time 35min, mix with half minced fish thawed after ultra high pressure treatment again, add the frozen water of half
After medicinal liquid and nisin are mixed thoroughly, pouring blend 10min in meat mill into, blend temperature is 4 DEG C, adds Sal and Semen sojae atricolor
Oil continues blend 20min, and blend temperature is 4 DEG C, adds white sugar, egg liquid, tapioca, soybean protein isolate, garlic solvent, remains
Gains in remaining frozen water medicinal liquid and (2), continue blend 10min, and blend temperature is 4 DEG C, and the mixed material that blend is good is installed to
In forming machine, it is shaped to shrimp cake embryo；
(4) shrimp cake embryo surface is stained with breadcrumbs, then puts into refrigerator tray uniformly, stand 1 at a temperature of putting into 20 DEG C little
Time, then freeze 4 hours, solidification point is-35 DEG C, and shrimp cake central temperature reaches-25 DEG C；
(5) freezing shrimp cake embryo is thawed, vegetable oil is heated to 160 DEG C, puts into shrimp cake embryo, explode to two sides golden yellow, pull out
?.
Claims (2)
1. a Durio Zibethinus murr spleen invigorating QI invigorating shrimp cake, it is characterised in that be to be prepared from the following raw materials in parts by weight: Artemisia integrifolia 3-5, Durio Zibethinus murr 2-
3, dry Fructus Fici powder 1-2, Radix Rhodiolae 1-2, Folium Nelumbinis 1-2, Semen Sesami 1-2, Macrobrachium nipponensis 200-210, frozen minced fillets 80-90, Bulbus Allii juice 20-
25, Bulbus Allii powder 18-20, garlic solvent 15-18, nisin 0.3-0.4, Sal 10-12, soybean oil 18-20, white sugar 12-
15, egg liquid 10-12, tapioca 5-6, soybean protein isolate 3-4, appropriate breadcrumbs, vegetable oil and water.
The preparation method of a kind of Durio Zibethinus murr spleen invigorating QI invigorating shrimp cake the most according to claim 1, it is characterised in that include following step
Rapid: Radix Rhodiolae, Folium Nelumbinis, Semen Sesami mixing are added water infusion 2-3 hour of 10-12 times, filtering extracting liquid by (1), are carried out by medicinal liquid
It is refrigerated to frozen water medicinal liquid；
(2) being shredded by Durio Zibethinus murr, in Artemisia integrifolia is placed on pot, dry stir-fry 3-4 minute, adds the water of 2-3 times, adds Durio Zibethinus murr and boil together
5-6 minute, then sprinkle dry Fructus Fici powder, continue to boil 2-3 minute, remove juice, dry；
(3) carrying out frozen minced fillets thawing to half thawed state, be injected in Macrobrachium nipponensis by Bulbus Allii juice, surface sprinkles Bulbus Allii powder and mixes
Even, to pickle at a temperature of 0-4 DEG C 8-9 hour, then Macrobrachium nipponensis chopping is carried out ultra high pressure treatment, the condition of ultra high pressure treatment is pressure
200MPa, temperature 40 DEG C, dwell time 35min, mix with half minced fish thawed after ultra high pressure treatment again, add the frozen water of half
After medicinal liquid and nisin are mixed thoroughly, pouring blend 10-15min in meat mill into, blend temperature is 4-8 DEG C, adds Sal
Continuing blend 20-30min with soybean oil, blend temperature is 4-8 DEG C, adds white sugar, egg liquid, tapioca, Semen sojae atricolor separation
Gains in albumen, garlic solvent, remaining frozen water medicinal liquid and (2), continue blend 10-15min, and blend temperature is 4-8 DEG C, blend
Good mixed material installs in forming machine, is shaped to shrimp cake embryo；
(4) shrimp cake embryo surface is stained with breadcrumbs, then puts into refrigerator tray uniformly, stand 1-2 at a temperature of putting into 20-25 DEG C little
Time, then freeze 4-5 hour, solidification point is-35 DEG C, and shrimp cake central temperature reaches-25 DEG C；
(5) freezing shrimp cake embryo is thawed, vegetable oil is heated to 160-170 DEG C, puts into shrimp cake embryo, explode to two sides golden yellow, pull out
?.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610324982.9A CN106035478A (en) | 2016-05-17 | 2016-05-17 | Durian-shrimp cake capable of tonifying spleen and supplementing qi and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610324982.9A CN106035478A (en) | 2016-05-17 | 2016-05-17 | Durian-shrimp cake capable of tonifying spleen and supplementing qi and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106035478A true CN106035478A (en) | 2016-10-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610324982.9A Pending CN106035478A (en) | 2016-05-17 | 2016-05-17 | Durian-shrimp cake capable of tonifying spleen and supplementing qi and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355699A (en) * | 2012-04-06 | 2013-10-23 | 湖北新美香食品有限公司 | Processing method of vacuum refrigerating flavored prawn cake |
| CN103932262A (en) * | 2014-03-22 | 2014-07-23 | 安徽红云食品有限公司 | Bean dregs shrimp cake and preparation method thereof |
| CN103975986A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Green-tea health-preserving shrimp meat pastry and preparation method thereof |
-
2016
- 2016-05-17 CN CN201610324982.9A patent/CN106035478A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355699A (en) * | 2012-04-06 | 2013-10-23 | 湖北新美香食品有限公司 | Processing method of vacuum refrigerating flavored prawn cake |
| CN103932262A (en) * | 2014-03-22 | 2014-07-23 | 安徽红云食品有限公司 | Bean dregs shrimp cake and preparation method thereof |
| CN103975986A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Green-tea health-preserving shrimp meat pastry and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20161026 |