Duck liver and shrimp cake capable of tonifying liver and improving eyesight and preparation method thereof

Abstract

The invention discloses a duck liver and shrimp cake capable of tonifying the liver and improving eyesight and a preparation method thereof. The duck liver and shrimp cake capable of tonifying the liver and improving eyesight is prepared from the following raw materials in parts by weight: 2-3 parts of watermelon peels, 3-4 parts of duck liver, 6-8 parts of pomegranate juice, 1-2 parts of buckwheat, 1-2 parts of perilla leaves, 1-2 parts of cassia twig, 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: injecting the pomegranate juice into the duck liver, pickling the duck liver, putting the pickled materials in a food steamer for steaming, mixing the steamed materials with the watermelon peels, and chopping the mixture. The pomegranate juice is capable of improving the taste of the duck liver and eliminating peculiar smell, and the duck liver is good in liver-tonifying and eyesight-improving effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a shrimp cake with duck liver nourishing the liver and improving eyesight 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 import...

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