Egg shrimp cake and preparation method

Inactive Publication Date: 2014-07-23
张爱蕊
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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] An egg-flavored shrimp cake is characterized in that it is made of the following raw materials in parts by weight (kg):

[0021] Shrimp 400, Astragalus 4, Polygonum multiflorum 3, Mimeng flower 4, Fritillaria 5, Codonopsis 3.5, Toon tree flower 3, Spinach 2, Spinach 20, Green vegetables 10, Tomato sauce 3, Mutton 11, Egg liquid 25, Bread Crumbs 90, lemon juice 7, apple juice 7, japonica rice flour 22, compound flavor protease 0.2, nutritional additive 8;

[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 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 coix Jen 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 he...

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PUM

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Abstract

The invention relates to an egg shrimp cake and a preparation method, the egg shrimp cake comprises the following raw materials by weight: 350-400 parts of peeled shrimp, 3-4 parts of radix astragali, 2-3 parts of fleece-flower root, 4-5 parts of pale butterfly bush flower, 4-5 parts of fritillaria cirrhosa, 3.5-4 parts of radix codonopsis, 2-3 parts of toona sinensis roem flower, 2-3 parts of sarcopyramis bodinieri, 17-20 parts of spinach, 8-10 parts of vegetable, 3-4 parts of tomato sauce, 10-11 parts of mutton, 25-27 parts of egg liquid, 80-90 parts of bread crumb, 7-8 parts of lemon juice, 5-7 parts of apple juice, 20-22 parts of polished rice powder, 0.1-0.2 parts of composite local flavor protease and 7-8 parts of nutrition additive. The shrimp cake has soft and crispy mouthfeel, the color is gold, a plurality of fruits and vegetables are added, so that the shrimp cake is rich in abundant vitamin C, the added polished rice powder contains amino acid, vitamin B, calcium, phosphor and iron which are essential to human body, thereby the nutrition of the shrimp cake is comprehensive and complete. The shrimp cake contains a plurality of Chinese herbal medicine components, and has the efficacy of nourishing blood and nourishing yin, protecting liver and improving eyesight, moistening lung and invigorating spleen, and reducing blood press.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a shrimp cake, in particular to an egg-flavored 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 invention is to provide an egg-flavored shrimp cake and a preparation method thereof. The invention has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] An egg-flavored shrimp cake is characterized in that it is made from the following raw materials in parts by weight: [0006] Shrimp 350-400, Astragalus 3-4,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/30A23L17/40
CPCA23L17/40A23L33/105A23V2002/00A23V2200/30A23V2200/326
Inventor 童教兵宗京华卢正旺
Owner 张爱蕊
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