CN107484797A - A kind of seafood cakes and preparation method thereof - Google Patents
A kind of seafood cakes and preparation method thereof Download PDFInfo
- Publication number
- CN107484797A CN107484797A CN201610402300.1A CN201610402300A CN107484797A CN 107484797 A CN107484797 A CN 107484797A CN 201610402300 A CN201610402300 A CN 201610402300A CN 107484797 A CN107484797 A CN 107484797A
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- Prior art keywords
- parts
- seafood
- sauce
- shrimp
- cakes
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 34
- 235000015067 sauces Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 241000237502 Ostreidae Species 0.000 claims abstract description 13
- 235000020636 oyster Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 241000238557 Decapoda Species 0.000 claims description 20
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 244000124853 Perilla frutescens Species 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 7
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 7
- 229910052791 calcium Inorganic materials 0.000 abstract description 7
- 239000011575 calcium Substances 0.000 abstract description 7
- 229910052711 selenium Inorganic materials 0.000 abstract description 7
- 239000011669 selenium Substances 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000009469 supplementation Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 244000304337 Cuminum cyminum Species 0.000 description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241001374849 Liparis atlanticus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of seafood cakes, is composed of the following raw materials by weight：45 56 parts of flour, 0.7 0.9 parts of baking powder, 6.86 9.68 parts of seafood meat stuffing, 58 parts of rapeseed oil, 69 parts of white sugar, 8.45 12.32 parts of dispensing, 0.05 0.07 parts of chickens' extract, 0.8 1.2 parts of salt, 0.2 0.3 parts of sesame paste, 0.2 0.3 parts of sweet fermented flour sauce, 0.2 0.3 parts of thick broad-bean sauce, 0.2 0.3 parts of oyster sauce, 15 20 parts of water.It is an advantage of the invention that：The present invention uses pure natural dispensing, and without any additive, nutritive value is high, rich in elements such as calcium, selenium, is particularly suitable for requiring supplementation with calcium, the crowd of selenium element.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of seafood cakes and preparation method thereof.
Background technology
There are the distinctive snack of oneself, such as pie class in many cities.Current pie species is various, there is meat pie,
It is always or usually as specified cake, disclosure satisfy that the taste of masses.And seafood has abundant nutritive value, such as dried small shrimp is rich in calcium constituent, shrimp, crab
Meat, sea snail meat etc., which are rich in the edible appropriate marine product such as selenium element, old man, child, can increase the absorption of calcium, selenium etc..But
There is presently no the pie eaten for specific crowd, it is therefore desirable to which one kind meets popular taste, nutritious seafood cakes.
The content of the invention
It is an object of the invention to provide a kind of nutritious, delicious flavour, especially suitable for requiring supplementation with the members such as calcium, selenium
The seafood cakes of element.
To achieve the above object, the present invention provides following technical scheme：
A kind of seafood cakes, are composed of the following raw materials by weight：Flour 45-56 parts, baking powder 0.7-0.9 parts, seafood meat stuffing
6.86-9.68 parts, rapeseed oil 5-8 parts, white sugar 6-9 parts, dispensing 8.45-12.32 parts, chickens' extract 0.05-0.07 parts, salt 0.8-1.2
Part, sesame paste 0.2-0.3 parts, sweet fermented flour sauce 0.2-0.3 parts, thick broad-bean sauce 0.2-0.3 parts, oyster sauce 0.2-0.3 parts, water 15-20 parts.
The seafood meat stuffing is composed of the following raw materials by weight：Dried small shrimp 1.5-2.3 parts, shrimp 5-7 parts, crab meat 5-7 parts are male
Oyster meat 4-6 parts.
The dispensing is composed of the following raw materials by weight：Bruised ginger 0.2-0.5 parts, purple perilla 0.15-0.26 parts, Thirteen Spice
0.25-0.4 parts, zanthoxylum powder 0.2-0.4 parts, anistree 0.2-0.4 parts, cumin 0.3-0.6 parts, cassia bark 0.85-1.8 parts, fennel seeds
0.6-1.2 parts, chilli powder 0.6-0.7 parts, cloves 0.2-0.3 parts, rhizoma nardostachyos 0.3-0.5 parts, radix glycyrrhizae 0.2-0.5 parts.
A kind of preparation method of seafood cakes, is comprised the following steps that：
A, baking powder, white sugar are added in flour, add water and face, after the completion of place 60-80 minutes, it is standby；
B, shrimp and dried small shrimp are separated, dried small shrimp shreds crab meat, oyster meat, shrimp by grinding processing, will be above-mentioned
Chickens' extract, chilli powder, bruised ginger, monosodium glutamate, sesame paste, sweet fermented flour sauce, thick broad-bean sauce and oyster sauce are added after raw material mixing, be sufficiently mixed stirring
After mixing and pickle, seafood meat stuffing is made, it is standby；
C, seafood meat stuffing is put into steamer to cook, avoids digestion time long, ensure original taste of seafood, while also prevented
Only due to the long nutrition leak of digestion time.
D, the step a faces become reconciled are processed into dough, roll into musculus cutaneus, ingredients are then coated in its surface, and at it
Surface smear oil, is put into seafood meat stuffing, musculus cutaneus is closed up and wraps seafood meat stuffing, spread out into former cake, place with standby；
E, former cake is put into baking box, seafood cakes is produced after baking.
A length of 20-40 minutes when being pickled in the step b.
Digestion time is 10-13 minutes in the step c.
It is an advantage of the invention that：The present invention uses pure natural dispensing, and without any additive, nutritive value is high, rich in calcium,
The elements such as selenium, it is particularly suitable for requiring supplementation with calcium, the crowd of selenium element.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below.
Embodiment：
A kind of seafood cakes, are composed of the following raw materials by weight：Flour 45-56 parts, baking powder 0.7-0.9 parts, seafood meat stuffing
6.86-9.68 parts, rapeseed oil 5-8 parts, white sugar 6-9 parts, dispensing 8.45-12.32 parts, chickens' extract 0.05-0.07 parts, salt 0.8-1.2
Part, sesame paste 0.2-0.3 parts, sweet fermented flour sauce 0.2-0.3 parts, thick broad-bean sauce 0.2-0.3 parts, oyster sauce 0.2-0.3 parts, water 15-20 parts.
The seafood meat stuffing is composed of the following raw materials by weight：Dried small shrimp 1.5-2.3 parts, shrimp 5-7 parts, crab meat 5-7 parts are male
Oyster meat 4-6 parts.
The dispensing is composed of the following raw materials by weight：Bruised ginger 0.2-0.5 parts, purple perilla 0.15-0.26 parts, Thirteen Spice
0.25-0.4 parts, zanthoxylum powder 0.2-0.4 parts, anistree 0.2-0.4 parts, cumin 0.3-0.6 parts, cassia bark 0.85-1.8 parts, fennel seeds
0.6-1.2 parts, chilli powder 0.6-0.7 parts, cloves 0.2-0.3 parts, rhizoma nardostachyos 0.3-0.5 parts, radix glycyrrhizae 0.2-0.5 parts.
A kind of preparation method of seafood cakes, is comprised the following steps that：
A, baking powder, white sugar are added in flour, add water and face, after the completion of place 60-80 minutes, it is standby；
B, shrimp and dried small shrimp are separated, dried small shrimp shreds crab meat, oyster meat, shrimp by grinding processing, will be above-mentioned
Chickens' extract, chilli powder, bruised ginger, monosodium glutamate, sesame paste, sweet fermented flour sauce, thick broad-bean sauce and oyster sauce are added after raw material mixing, be sufficiently mixed stirring
After mixing and pickle 20-40 minutes, seafood meat stuffing is made, it is standby；
C, seafood meat stuffing is put into steamer and cooks 10-13 minutes, avoid digestion time long, ensure original taste of seafood
Road, while be also prevented from due to the long nutrition leak of digestion time.
D, the step a faces become reconciled are processed into dough, roll into musculus cutaneus, ingredients are then coated in its surface, and at it
Surface smear oil, is put into seafood meat stuffing, musculus cutaneus is closed up and wraps seafood meat stuffing, spread out into former cake, place with standby；
E, former cake is put into baking box, seafood cakes is produced after baking.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of seafood cakes, it is characterised in that be composed of the following raw materials by weight：Flour 45-56 parts, baking powder 0.7-0.9 parts,
Seafood meat stuffing 6.86-9.68 parts, rapeseed oil 5-8 parts, white sugar 6-9 parts, dispensing 8.45-12.32 parts, chickens' extract 0.05-0.07 parts, salt
0.8-1.2 parts, sesame paste 0.2-0.3 parts, sweet fermented flour sauce 0.2-0.3 parts, thick broad-bean sauce 0.2-0.3 parts, oyster sauce 0.2-0.3 parts, water 15-
20 parts.
2. according to the seafood cakes described in claim 1, it is characterised in that the seafood meat stuffing is by following raw material group
Into：Dried small shrimp 1.5-2.3 parts, shrimp 5-7 parts, crab meat 5-7 parts, oyster meat 4-6 parts.
3. according to the seafood cakes described in claim 1, it is characterised in that the dispensing is composed of the following raw materials by weight：Ginger
Last 0.2-0.5 parts, purple perilla 0.15-0.26 parts, Thirteen Spice 0.25-0.4 parts, zanthoxylum powder 0.2-0.4 parts, anistree 0.2-0.4 parts are diligent
Right 0.3-0.6 parts, cassia bark 0.85-1.8 parts, fennel seeds 0.6-1.2 parts, chilli powder 0.6-0.7 parts, cloves 0.2-0.3 parts, rhizoma nardostachyos
0.3-0.5 parts, radix glycyrrhizae 0.2-0.5 parts.
4. a kind of preparation method of seafood cakes, it is characterised in that comprise the following steps that：
A, baking powder, white sugar are added in flour, add water and face, after the completion of place 60-80 minutes, it is standby；
B, shrimp and dried small shrimp are separated, dried small shrimp shreds crab meat, oyster meat, shrimp, by above-mentioned raw materials by grinding processing
Chickens' extract, chilli powder, bruised ginger, monosodium glutamate, sesame paste, sweet fermented flour sauce, thick broad-bean sauce and oyster sauce are added after mixing, is carried out after being sufficiently mixed stirring
And pickle, seafood meat stuffing is made, it is standby；
C, seafood meat stuffing steamer is put into cook, it is standby；
D, the step a faces become reconciled are processed into dough, roll into musculus cutaneus, ingredients are then coated in its surface, and on its surface
Apply oil, be put into seafood meat stuffing, musculus cutaneus is closed up and wraps seafood meat stuffing, spread out into former cake, place with standby；
E, former cake is put into baking box, seafood cakes is produced after baking.
5. according to the preparation method described in claim 4, it is characterised in that a length of 20-40 points when being pickled in the step b
Clock.
6. according to the preparation method described in claim 4, it is characterised in that digestion time is 10-13 points in the step c
Clock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402300.1A CN107484797A (en) | 2016-06-08 | 2016-06-08 | A kind of seafood cakes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402300.1A CN107484797A (en) | 2016-06-08 | 2016-06-08 | A kind of seafood cakes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107484797A true CN107484797A (en) | 2017-12-19 |
Family
ID=60642610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610402300.1A Withdrawn CN107484797A (en) | 2016-06-08 | 2016-06-08 | A kind of seafood cakes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107484797A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720802A (en) * | 2008-10-27 | 2010-06-09 | 薛伟强 | Method for preparing seafood cakes |
| CN102551051A (en) * | 2011-12-28 | 2012-07-11 | 大连创达技术交易市场有限公司 | Vegetable cake and preparation method thereof |
| CN103283798A (en) * | 2013-05-10 | 2013-09-11 | 青岛益和兴食品有限公司 | Seafood and vegetable cake and process thereof |
| CN103549314A (en) * | 2013-11-04 | 2014-02-05 | 舟山佰爱家食品有限公司 | Vegetable cake and preparation method of vegetable cake |
| CN104472623A (en) * | 2014-11-25 | 2015-04-01 | 恒茂实业集团有限公司 | Making method of quickly-frozen powder-adhering seafood vegetable cake |
| CN104938565A (en) * | 2015-07-22 | 2015-09-30 | 张静芬 | Pie and preparation method thereof |
-
2016
- 2016-06-08 CN CN201610402300.1A patent/CN107484797A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720802A (en) * | 2008-10-27 | 2010-06-09 | 薛伟强 | Method for preparing seafood cakes |
| CN102551051A (en) * | 2011-12-28 | 2012-07-11 | 大连创达技术交易市场有限公司 | Vegetable cake and preparation method thereof |
| CN103283798A (en) * | 2013-05-10 | 2013-09-11 | 青岛益和兴食品有限公司 | Seafood and vegetable cake and process thereof |
| CN103549314A (en) * | 2013-11-04 | 2014-02-05 | 舟山佰爱家食品有限公司 | Vegetable cake and preparation method of vegetable cake |
| CN104472623A (en) * | 2014-11-25 | 2015-04-01 | 恒茂实业集团有限公司 | Making method of quickly-frozen powder-adhering seafood vegetable cake |
| CN104938565A (en) * | 2015-07-22 | 2015-09-30 | 张静芬 | Pie and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171219 |
|
| WW01 | Invention patent application withdrawn after publication |