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Shrimp cakes capable of reducing blood lipid and enriching calcium

A shrimp cake and lipid-lowering technology, which is applied in food science and other fields, can solve problems such as lack of nutrition, unable to meet the needs of children's physical growth and development, and single taste of shrimp cakes

Inactive Publication Date: 2016-02-03
刘毅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The shrimp cakes currently on the market have a single taste and lack of nutrition, which cannot meet the needs of children's physical growth and development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A fat-reducing and calcium-supplementing shrimp cake composed of the following raw materials by weight: 100-180 parts of shrimp, 20-40 parts of fish meat, 50-70 parts of coix seed, 10-20 parts of cucumber, 3-5 parts of lotus leaf, and barley seedlings 10-20 parts of flour, 3-5 parts of hijiki, 8-12 parts of Potherb mustard, 10-14 parts of celery, 8-12 parts of green fruit, 10-20 parts of starch, 10-20 parts of eggs, salt 2- 4 parts, 20-30 parts corn flour and 100-120 parts water.

Embodiment 2

[0016] A fat-reducing and calcium-supplementing shrimp cake composed of the following parts by weight: 100 parts of shrimp, 20 parts of fish meat, 50 parts of coix seed, 10 parts of cucumber, 3 parts of lotus leaf, 10 parts of barley seedling powder, 3 parts of hijiki, 8 parts of Potherb mustard, 10 parts of celery, 8 parts of green fruit, 10 parts of starch, 10 parts of eggs, 2 parts of salt, 20 parts of corn flour and 100 parts of water.

Embodiment 3

[0018] A fat-reducing and calcium-supplementing shrimp cake composed of the following raw materials: 140 parts by weight of shrimp, 30 parts of fish meat, 60 parts of coix seed, 15 parts of cucumber, 4 parts of lotus leaf, 15 parts of barley seedling powder, 4 parts of hijiki, 10 parts of potherb mustard, 12 parts of celery, 10 parts of green fruit, 15 parts of starch, 15 parts of eggs, 3 parts of salt, 25 parts of corn flour and 110 parts of water.

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PUM

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Abstract

The invention discloses shrimp cakes capable of reducing blood lipid and enriching calcium. The shrimp cakes capable of reducing blood lipid and enriching calcium consist of the following raw materials in parts by weight: 100-180 parts of shrimp meat, 20-40 parts of fish meat, 50-70 parts of pearl barley, 10-20 parts of cucumbers, 3-5 parts of lotus leaves, 10-20 parts of barley seedling powder, 3-5 parts of sargassum fusiforme, 8-12 parts of potherb mustard, 10-14 parts of parsley, 8-12 parts of white canary tree fruits, 10-20 parts of starch, 10-20 parts of eggs, 2-4 parts of table salt, 20-30 parts of corn flour and 100-120 parts of water. The shrimp cakes capable of reducing blood lipid and enriching calcium disclosed by the invention have the efficacies of enriching the calcium, health care, reducing blood sugar, reducing blood lipid and the like.

Description

Technical field [0001] The invention relates to a shrimp cake, in particular to a shrimp cake for reducing fat and calcium. Background technique [0002] Shrimp cakes are made from raw shrimp meat. They are widely loved by consumers because of their delicious taste, especially by children. Shrimp cakes were first popular in the Jiangnan area. At present, shrimp cakes are the most famous traditional snacks of Han people in Changzhou City, Jiangsu Province. In Changzhou, shrimp cakes are called "copper drum cakes" because they are wrinkled like a waist drum. The shrimp cake has a history of nearly 200 years. The writer Yuan Mei of the Qing Dynasty included in the "Suiyuan Food List": "Shrimp cakes, raw shrimp meat, green onions, salt, pepper, a little sweet wine feet, add water and noodles, sesame oil will burn through." The color is golden, crisp on the outside, soft on the inside, fragrant and delicious. [0003] The shrimp cakes currently on the market have a single taste and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/00A23L15/00A23L19/00A23L7/10A23L29/30A23L33/105A23L33/00
CPCA23V2002/00
Inventor 刘毅
Owner 刘毅