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A kind of pig blood shrimp cake and preparation method thereof

A technology of pig's blood shrimp and pig's blood is applied in baking, dough processing, baked food and other directions, which can solve the problems of not meeting the growing needs of consumers, having no health care function, and single taste, and preventing iron deficiency. Anemia, rich nutrition, good taste effect

Active Publication Date: 2016-03-23
ANHUI HONGYUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shrimp cakes currently on the market have a single taste, and most of them do not have health care functions, which can no longer meet the growing needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A pig blood shrimp cake is characterized in that it is made of the following raw materials in parts by weight:

[0021] Shrimp 60, Poria cocos 3, lotus leaf 2, Zhuru 1.5, polygala 2.3, medlar leaves 1.9, Bailanghua 0.8, vine 2.3, Chinese cabbage 11, garlic 4, carrot 14, kidney bean 18, yogurt 5, pig blood 15. Douchi 3, flour 150, yeast 1.5, nutritional additive 5;

[0022] The nutritional additive is made of the following raw materials in parts by weight: Morinda officinalis 3, Rehmannia glutinosa 3.5, Lemongrass 4, Ligustrum lucidum 3, Green tea powder 3, Soy bean sprouts 4, Beef bones 8, Green beans 12, Coix seed 17;

[0023] The preparation method is as follows: (1) add Morinda officinalis, Rehmannia glutinosa, lemongrass, Ligustrum lucidum, and beef bones to 4-5 times the water and boil for 25-30 minutes on high heat, filter to remove residues, and obtain health-care beef bone soup;

[0024] (2) Beat soybean sprouts with double the amount of water, filter to remove...

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PUM

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Abstract

The invention provides a pork blood shrimp pie and a preparing method thereof. The pork blood shrimp pie is characterized by comprising, by weight, 60-65 parts of shrimp meat, 2-3 parts of poria cocos, 1-2 parts of lotus leaves, 1.5-2 parts of bamboo shavings, 2-2.3 parts of Polygala tenuifolia, 1.4-1.9 parts of holly leaves, 0.8-1 part of omei linden root-bark, 2-2.3 parts of aristolochia impressinervis, 10-11 parts of Chinese cabbages, 4-5 parts of garlic, 12-14 parts of carrots, 15-18 parts of kidney beans, 4-5 parts of yogurt, 10-15 parts of pork blood, 2-3 parts of salt black beans, 140-150 parts of flour, 1-1.5 parts of yeast and 4-5 parts of nutrition additives. The shrimp pie is good in taste and rich in nutrition, the added pork blood is rich in nutrition such as protein, vitamin, iron, phosphorus, calcium and nicotinic acid, the iron consumed by the body can be supplemented, and iron-deficiency anemia can be prevented; in addition, a plurality of kinds of Chinese herbal medicine are added to the pie, and therefore the pie has the effects of calming the heart and the nerves, strengthening the spleen, promoting qi to activate blood, clearing heat and nourishing yin.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a shrimp cake, in particular to a pig blood shrimp cake and a preparation method thereof. Background technique [0002] Shrimp cakes are made from raw shrimp meat and are widely loved by consumers because of their rich nutrition and delicious taste. The shrimp cakes currently sold in the market have a single taste, and most of them do not have health care functions, which can no longer meet the growing needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a pig blood shrimp cake and a preparation method thereof. The present invention has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A pig blood shrimp cake is characterized in that it is made of the following raw materials in parts by weight: [0006] Shrimp 60-65, Poria cocos 2-3, lo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/38A21D2/34
Inventor 童教兵宗京华卢正旺
Owner ANHUI HONGYUN FOOD
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