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发明公开
CN105875719A 一种鲜虾粉酥饼及其制备方法 无效 - 驳回

一种鲜虾粉酥饼及其制备方法
摘要：
本发明公开了一种鲜虾粉酥饼，其特征在于包括以下组分：高筋面粉、低筋面粉、鲜虾粉、起酥油、奶油、饮用水、鲜鸡蛋、食用盐。如上所述的一种鲜虾粉酥饼，其特征在于所述高筋面粉：低筋面粉：鲜虾粉：起酥油：奶油：饮用水：鲜鸡蛋：食用盐的重量比为10?30：10?30：5?15：15?45：1?5：10?20：0.5?3：0.1?2。本发明的目的是为了克服现有技术中的不足之处，提供一种组分配比合理，工艺简单、操作方便和营养安全、风味独特，松脆可口的鲜虾粉酥饼。本发明还涉及一种制备上述鲜虾粉酥饼的方法。
摘要（英）：

The invention discloses fresh shrimp meal crispy cakes. The fresh shrimp meal crispy cakes are characterized by being prepared from high-gluten flour, low-gluten flower, fresh shrimp meal, shortening, cream, drinking water, fresh eggs and edible salt. The fresh shrimp meal crispy cakes are characterized in that the weight ratio of the high-gluten flour to the low-gluten flower to the fresh shrimp meal to the shortening to the cream to the drinking water to the fresh eggs to the edible salt is (10-30):(10-30):(5-15):(15-45):(1-5):(10-20):(0.5-3):(0.1-2). The defects in the prior art are overcome, and the fresh shrimp meal crispy cakes are reasonable in component matching, simple in process, convenient to operate, nutritious, safe, unique in flavor, crispy and delicious. The invention further relates to a method for preparing the fresh shrimp meal crispy cakes.

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