Fat-reducing and weight-losing shrimp cutlet and preparation method thereof

A technology for reducing fat and losing weight, shrimp cakes, applied in food preparation, baking, baked food, etc., can solve the problems of single taste and nutrition, no health care effect, etc., and achieve the effect of beautiful color, blood sugar control and good blood sugar

Inactive Publication Date: 2015-01-28
赵敬哲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste and nutrition of the shrimp cakes currently sold on the market are relatively single, do not have health care effects, and cannot meet the needs of the broad masses of the people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fat-reducing and slimming shrimp cake, which is composed of the following raw materials in parts by weight: 140-180 parts of shrimp, 30-40 parts of chicken breast, 40-50 parts of fish, 10-20 parts of cucumber, 3-5 parts of lotus leaf, and barley seedlings 10-20 parts of flour, 3-5 parts of hijiki, 10-20 parts of wax gourd, 4-6 parts of cassia seeds, 2-4 parts of persimmon leaves, 4-6 parts of green caraway leaves, 2-4 parts of table salt, 20 parts of rice wine -30 parts, vegetable oil 10-20 parts, water 160-200 parts.

[0021] The preparation method of described lipid-lowering and slimming shrimp cake comprises the following steps:

[0022] (1) Wash and pulverize lotus leaves, hijiki, cassia seeds, persimmon leaves, and Cyclocarya paliurus leaves, add water to low heat and decoct for 2 hours, filter, and spray dry to obtain Chinese herbal medicine powder;

[0023] (2) After peeling and dicing cucumbers and wax gourds, they are respectively refined and filtered, and t...

Embodiment 2

[0028] A lipid-lowering and slimming shrimp cake, which is composed of the following raw materials in parts by weight: 140 parts of shrimp, 30 parts of chicken breast, 40 parts of fish, 10 parts of cucumber, 3 parts of lotus leaf, 10 parts of barley grass powder, 3 parts of hijiki, 10 parts of wax gourd, 4 parts of cassia seeds, 2 parts of persimmon leaves, 4 parts of papaya paliurus leaves, 2 parts of table salt, 20 parts of rice wine, 10 parts of vegetable oil, and 160 parts of water.

[0029] The preparation method of described lipid-lowering and slimming shrimp cake comprises the following steps:

[0030] (1) Wash and pulverize lotus leaves, hijiki, cassia seeds, persimmon leaves, and Cyclocarya paliurus leaves, add water and decoct on low heat for 2 hours, filter, and spray dry to obtain Chinese herbal medicine powder;

[0031] (2) After peeling and dicing cucumbers and wax gourds, they are respectively refined and filtered, and the filtrate is spray-dried to obtain cucum...

Embodiment 3

[0036] A fat-reducing and slimming shrimp cake, which is composed of the following raw materials in parts by weight: 160 parts of shrimp, 35 parts of chicken breast, 45 parts of fish, 15 parts of cucumber, 4 parts of lotus leaf, 15 parts of barley grass powder, 4 parts of hijiki, 15 parts of wax gourd, 5 parts of cassia seeds, 3 parts of persimmon leaves, 5 parts of papaya paliurus leaves, 3 parts of table salt, 25 parts of rice wine, 15 parts of vegetable oil, and 180 parts of water.

[0037] The preparation method of described lipid-lowering and slimming shrimp cake comprises the following steps:

[0038] (1) Wash and pulverize lotus leaves, hijiki, cassia seeds, persimmon leaves, and Cyclocarya paliurus leaves, add water and decoct on low heat for 2 hours, filter, and spray dry to obtain Chinese herbal medicine powder;

[0039] (2) After peeling and dicing cucumbers and wax gourds, they are respectively refined and filtered, and the filtrate is spray-dried to obtain cucumbe...

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PUM

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Abstract

The invention discloses a fat-reducing and weight-losing shrimp cutlet and a preparation method thereof. The fat-reducing and weight-losing shrimp cutlet comprises the following raw materials in parts by weight: 140-180 parts of shrimp meat, 30-40 parts of chicken breast, 40-50 parts of fish meat, 10-20 parts of cucumbers, 3-5 parts of lotus leaves, 10-20 parts of barley seedling powder, 3-5 parts of seaweeds, 10-20 parts of white gourds, 4-6 parts of semen cassiae, 2-4 parts of persimmon leaves, 4-6 parts of cyclocarya paliurus leaves, 2-4 parts of salt, 20-30 parts of yellow wine, 10-20 parts of vegetable oil and 160-200 parts of water. The fat-reducing and weight-losing shrimp cutlet provided by the invention has attractive color and luster, and has crisp outside and tender inside, has rich and balanced nutrition by being added with barley seedling powder, cucumbers and white gourds, and has good efficacies of controlling blood sugar, reducing cholesterol, detoxifying and losing weight; seaweeds, persimmon leaves and the like can reduce blood sugar and blood fat, so that the shrimp cutlet has the efficacies of effectively reducing blood fat and blood sugar, losing weight and slimming, and beautifying when being eaten for a long term.

Description

technical field [0001] The invention relates to a shrimp cake, in particular to a lipid-lowering and slimming shrimp cake and a preparation method thereof. Background technique [0002] Shrimp cakes were first popular in the Jiangnan area. Currently, shrimp cakes are the most famous as a traditional Han nationality snack in Changzhou City, Jiangsu Province. In Changzhou, because the shape of the shrimp cake is wrinkled like a waist drum, it is also called "Bronze Drum Cake". Shrimp cakes have a history of more than 200 years. They are golden in color, crispy on the outside and soft on the inside, delicious and delicious. [0003] Shrimp cakes are made from raw shrimp meat and are widely loved by consumers for their delicious taste. The taste and nutrition of the shrimp cakes sold in the market are all relatively single, do not have health care effects, and cannot meet the needs of the broad masses of the people. Contents of the invention [0004] The object of the prese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/10A23L1/33A23L1/315A23L1/30A23L7/117A23L33/10
CPCA21D13/40
Inventor 赵敬哲
Owner 赵敬哲
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