Anti-allergic seafood shredded-coconut-flesh moon cake stuffing

An anti-allergic and coconut technology, applied in the direction of food ingredients as taste modifiers, food ingredients as odor modifiers, food ingredients functions, etc., can solve problems such as physical health damage to consumers, affecting the taste of moon cakes, and crowd allergies. , to reduce the smell of sea, improve antibacterial and health functions, improve the effect of penetration

Inactive Publication Date: 2018-04-24
BENGBU JINWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: no seafood such as prawns and pipi shrimps are used as raw materials in the mooncake fillings, which can improve the nutritional and health care functions of the mooncakes and increase the taste and flavor of the mooncakes; Sea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] An anti-allergic seafood coconut mooncake filling, the ingredients of which are prepared by mass are: 42 parts of coconut, 15 parts of prawns, 8 parts of pippi shrimp, 7 parts of yogurt, 9 parts of grapes, 3.3 parts of olive oil, 1.2 parts of sesame oil, 2.4 parts of auxiliary materials, 0.6 parts of ginkgo leaf powder.

[0019] The said auxiliary materials, the components by mass are: 5.2 parts of peanuts, 4.5 parts of almonds, 2.1 parts of black sesame, 1.3 parts of red dates and 1.2 parts of longan.

[0020] The processing method comprises the following steps:

[0021] (1) Shrimp meat pretreatment: choose fresh and alive prawns and Pipi shrimp as raw materials, peel off the shells after cleaning to obtain shrimp meat, and first soak the shrimp meat in rice wine for 1.5 hours, which can soften and degrade the shrimp meat. Reduce the fishy smell of the shrimp meat, then immerse it in the treatment solution at 28°C for 4.5 hours, reduce the allergic reaction after eati...

Embodiment 2

[0030] An anti-allergic seafood coconut mooncake filling, the ingredients of which are prepared by mass are: 47 parts of coconut, 16 parts of prawns, 9 parts of pippi shrimp, 8 parts of yogurt, 11 parts of grapes, 4.7 parts of olive oil, 1.8 parts of sesame oil, 3.4 parts of auxiliary materials, 0.8 parts of ginkgo leaf powder.

[0031] The said auxiliary materials, the components by mass are: 6.7 parts of peanuts, 5.4 parts of almonds, 3.6 parts of black sesame, 1.8 parts of red dates and 1.7 parts of longan.

[0032] The processing method comprises the following steps:

[0033] (1) Shrimp meat pretreatment: choose fresh and alive prawns and Pipi shrimp as raw materials, peel off the shells after cleaning to obtain shrimp meat, and first soak the shrimp meat in rice wine for 2 hours, which can soften and degrade the shrimp meat and reduce The fishy smell of the shrimp meat is then immersed in the treatment solution at a temperature of 29 ° C for 5.5 hours to reduce the aller...

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PUM

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Abstract

The invention discloses anti-allergic seafood shredded-coconut-flesh moon cake stuffing. The anti-allergic seafood shredded-coconut-flesh moon cake stuffing is characterized by the following aspects:the anti-allergic seafood shredded-coconut-flesh moon cake stuffing is prepared from the following raw materials of shredded coconut flesh, prawns, mantis shrimps, sour cheese, grape fruits, olive oil, sesame seed oil and so on. And a processing method of the anti-allergic seafood shredded-coconut-flesh moon cake stuffing comprises the following steps: (1) performing pretreatment on shrimp meat, namely soaking shrimp meat in yellow wine, and carrying out sealed immersion in a treatment solution; (2) carrying out cooking, namely steaming the pretreated shrimp meat with green tea water, coolingthe cooked shrimp meat, and pressing the cooled shrimp meat into shrimp pulp; (3) carrying out low-temperature fermentation, namely adding grape fruit pulp and the sour cheese into the shredded coconut flesh, carrying out stirring and mixing, and carrying out constant-temperature standing; (4) carrying out auxiliary material processing, namely respectively stir-frying and crushing peanut kernels,apricot kernels, black sesame seed and the like, and carrying out mixing; (5) preparing stuffing, namely adding the steamed shrimp pulp into the mixed shredded coconut flesh, carrying out stirring andmixing, adding the auxiliary material, the olive oil, the sesame seed oil, ginkgo leaf powder, and carrying out mixing; and (6) carrying out stewing, namely covering the preliminarily prepared stuffing by using mint leaves, carrying out coating by using a food preservative film, and carrying out stewing.

Description

technical field [0001] The invention belongs to the technical field of moon cake filling processing, and in particular relates to an anti-allergic seafood coconut moon cake filling. Background technique [0002] Mooncakes are a must-have festival food for the Mid-Autumn Festival every year. The fillings account for 40%-80% of the mass of mooncakes. According to the production method and taste, they can be divided into Beijing style, Suzhou style, Chaozhou style, Taiwan style, Cantonese style and other varieties. It has the characteristics of crispy and soft taste, various fillings, low oil and sugar content, etc., and is deeply loved by people; most of the mooncake fillings are made of dried fruits, fruits and other main raw materials, with various varieties, which can meet the taste needs of different groups of people. Rich in protein, vitamins, minerals and other nutrients, it has strong edible and health functions. Seafood species such as prawns and pippi shrimp are rich...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L17/40A23L29/00A23L33/105A23L5/20A23L25/00A23L33/10A23L5/10
CPCA23L5/13A23L5/27A23L17/40A23L19/09A23L25/30A23L29/015A23L29/03A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/32A23V2200/15A23V2200/14A23V2250/18A23V2250/21A23V2250/214
Inventor 黄劲松
Owner BENGBU JINWANG FOOD
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