Aloe-shrimp cake capable of beautifying and activating blood and preparation method thereof

Abstract

The invention discloses an aloe-shrimp cake capable of beautifying and activating blood and a preparation method thereof. The aloe-shrimp cake capable of beautifying and activating blood is prepared from the following raw materials in parts by weight: 4-5 parts of cheese, 3-4 parts of rape flowers, 6-7 parts of aloe juice, 1-2 parts of lucid ganoderma, 1-2 parts of pumpkin flowers, 1-2 parts of lily bulbs, 200-210 parts of shrimp mince, 80-90 parts of frozen surimi, 20-25 parts of garlic juice, 18-20 parts of garlic powder, 15-18 parts of minced garlic, 0.3-0.4 part of nisin, 10-12 parts of table salt, 18-20 parts of soybean oil, 12-15 parts of white granulated sugar, 10-12 parts of egg liquid, 5-6 parts of cassava starch, 3-4 parts of soybean protein isolate, a proper amount of breadcrumbs, a proper amount of plant oil and a proper amount of water. The preparation method comprises the following steps of: drying the rape flowers, smashing the dried rape flowers, mixing the smashed rape flowers with cheese, and mashing the mixture into paste; and mixing the aloe juice with the cheese paste, pulping the mixture into slurry, heating and stewing the slurry until the slurry is thick. The rape flowers are capable of enhancing the fragrance of the cheese and improving the sensory quality, and the aloe juice is capable of beautifying and activating blood and has delicate and pleasant fragrance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an aloe beautifying and blood-activating shrimp cake and a preparation method thereof. Background technique [0002] Shrimp is a large category of aquatic products and is rich in nutrition. The protein content in shrimp meat is about 10% to 20%, and the bioavailability is as high as 85% to 93%. It is rich in lysine and leucine, which can provide essential amino acids for the human body; its fat is mostly composed of highly unsaturated fatty acids. It has the functions of lowering blood cholesterol, preventing heart and brain diseases, and softening blood vessels; the content of inorganic salt in shrimp meat is higher than that of other animal foods, especially containing a lot of calcium, and also rich in potassium, chlorine, magnesium, etc. The function of increasing intelligence and beautifying. Shrimp is rich in magnesium. Magnesium has an important regulating effect...

AI Technical Summary

Problems solved by technology

[0003] There are a variety of shrimp meat products on the market at present, and shrimp cake is one of them. The existing shrimp cake production technology has the following disadvantages: because shrimp is an aquatic food, there is a clear fishy smell, and the prior art cannot be well Remove the fishy smell; there are allergens in the shrimp meat, and many people will be allergic to shrimp, which is not solved in the prior art; in addition, the shrimp meat and its products are perishable and difficult to preserve; there is also too much cholesterol in the shrimp meat, People with high cholesterol should not eat shrimp