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Sweet health care shrimp cake and preparation method thereof

A shrimp cake and sweet technology, which is applied in the directions of food preparation, food ingredients as taste modifiers, and functions of food ingredients, etc., can solve the problems of single taste, unable to meet the growing needs of consumers, and lack of health care function, etc. good taste effect

Active Publication Date: 2014-07-23
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

[0021] A sweet and healthy shrimp cake is characterized in that it is made of the following raw materials in parts by weight (kg):

[0022] Shrimp 120, Epimedium 3, Imperata root 2, Luo Han Guo 4, Gang Meigen 2, Spitting Fireworks 2, Five Flavor Grass 1, Luo Han Guo Leaf 3, Lettuce 3, Blueberry 5, Kelp 15, Quail Egg 11, Sesame Oil 3, Salad Dressing 2. Horseshoe powder 18, ginger 8, brown sugar 6, pork rib soup 12, nutritional additives 8;

[0023] The nutritional additive is made of the following raw materials in parts by weight (kg): 2 honeysuckle, 1.4 angelica, 0.8 mulberry, 1.4 Sanchi, 14 milk, 27 shrimp, 2 longan meat, 3 spinach, and 35 lotus seeds;

[0024] The preparation method is as follows: (1) Boil honeysuckle, angelica, mulberry and panax notoginseng with milk, filter and remove slag, and obtain health care milk;

[0025] (2) Beat the longan meat and spinach with twice the amount of water, filter and remove the slag, and get the fruit and vegetable j...

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PUM

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Abstract

The invention relates to a sweet health care shrimp cake and a preparation method thereof, the health care shrimp cake comprises the following raw materials by weight: 120-130 parts of peeled shrimp, 2-3 parts of epimeddium, 1-2 parts of imperata rhizome, 3-4 parts of grosvenor momordica fruit, 2-3 parts of roughhaired holly root, 1-2 parts of pellionia repens, 1-2 parts of all-grass of tali corydalis, 3-4 parts of grosvenor momordica fruit leaf, 2-3 parts of lettuce, 5-6 parts of blueberry, 13-15 parts of sea-tangle, 10-11 parts of quail egg, 2-3 parts of sesame oil, 1-2 parts of salad sauce, 18-20 parts of water chestnut starch, 7-8 parts of ginger, 5-6 parts of brown sugar, 12-13 parts of pork chop soup and 7-8 parts of nutrition additive. The shrimp cake has good mouthfeel and sweet taste, the added brown sugar contains nutrition components such as vitamin and trace element, water chestnut starch contains abundant vitamin, vegetable protein and phosphor, and has anticancer and antibiosis efficacy, in addition, a plurality of Chinese herbal medicine components are contained, so that frequent eating can reach the efficacy of clearing lung and tonifying kidney, clearing heat and detoxifying, and clearing liver and improving eyesight.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a shrimp cake, in particular to a sweet and healthy 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 fragrant and sweet health-care shrimp cake and its preparation method. The present invention has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A sweet and healthy shrimp cake is characterized in that it is made from the following raw materials in parts by weight: [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/29A23L17/40A23L33/00
CPCA23L17/40A23L33/10A23L33/105A23V2002/00A23V2250/21A23V2250/2042A23V2200/16A23V2200/314A23V2200/30A23V2200/308
Inventor 童教兵宗京华卢正旺
Owner ANHUI HONGYUN FOOD
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