CN103734797B - 一种提高免疫力的大鲵肉松 - Google Patents
一种提高免疫力的大鲵肉松 Download PDFInfo
- Publication number
- CN103734797B CN103734797B CN201410016232.6A CN201410016232A CN103734797B CN 103734797 B CN103734797 B CN 103734797B CN 201410016232 A CN201410016232 A CN 201410016232A CN 103734797 B CN103734797 B CN 103734797B
- Authority
- CN
- China
- Prior art keywords
- dried meat
- parts
- meat floss
- giant salamander
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000628997 Flos Species 0.000 title claims abstract description 73
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 73
- 230000036039 immunity Effects 0.000 title claims abstract description 34
- 241000157862 Dicamptodontidae Species 0.000 title abstract 9
- 239000000843 powder Substances 0.000 claims abstract description 66
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 39
- 244000028550 Auricularia auricula Species 0.000 claims description 38
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 38
- 241001415306 Cryptobranchidae Species 0.000 claims description 38
- 241000395633 Andrias japonicus Species 0.000 claims description 36
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 32
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims description 32
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims description 32
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims description 32
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 32
- 235000004879 dioscorea Nutrition 0.000 claims description 32
- 235000012054 meals Nutrition 0.000 claims description 32
- 238000002360 preparation method Methods 0.000 claims description 29
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 22
- 235000011613 Pinus brutia Nutrition 0.000 claims description 22
- 241000018646 Pinus brutia Species 0.000 claims description 22
- 241001076416 Dendrobium tosaense Species 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 14
- 229920000742 Cotton Polymers 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 11
- 235000013599 spices Nutrition 0.000 claims description 11
- 230000018044 dehydration Effects 0.000 claims description 10
- 238000006297 dehydration reaction Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 8
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 8
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 8
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 7
- 241000026010 Dendrobium candidum Species 0.000 claims description 6
- 238000000643 oven drying Methods 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000007056 Dioscorea composita Nutrition 0.000 claims 9
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 claims 9
- 244000281702 Dioscorea villosa Species 0.000 claims 9
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 claims 9
- 235000013305 food Nutrition 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 10
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000015872 dietary supplement Nutrition 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000021395 porridge Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 230000036541 health Effects 0.000 description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- BSYNRYMUTXBXSQ-UHFFFAOYSA-N Aspirin Chemical compound CC(=O)OC1=CC=CC=C1C(O)=O BSYNRYMUTXBXSQ-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229920002683 Glycosaminoglycan Polymers 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 229960001138 acetylsalicylic acid Drugs 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 210000000987 immune system Anatomy 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000702 anti-platelet effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 230000008260 defense mechanism Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 101150010415 eat-5 gene Proteins 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000004768 organ dysfunction Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000009596 postnatal growth Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000306 recurrent effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 230000007958 sleep Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种提高免疫力的大鲵肉松,由下述重量份数的原料组成:大鲵肉50—60份、山药粉10—20份、大豆粉5—10份、木耳粉5—10份。与现有技术相比,本发明将上述几味原料,科学配伍,长期食用不仅可以促进人体新陈代谢、提高免疫力、改善睡眠,还具有抗疲劳、抗衰老等保健作用,本发明未添加任何色素,香精,防腐剂,是宝宝理想的营养补充食品;本品可直接食用,也可与米粉、面条、稀饭等食物调配。
Description
技术领域
本发明涉及一种提高免疫力的大鲵肉松,属于食品技术领域。
背景技术:
免疫力是人体自身的防御机制,是人体识别和消灭外来侵入的任何异物(病毒、细菌等)、处理衰老、损伤、死亡、变性的自身细胞以及识别和处理体内突变细胞和病毒感染细胞的能力。人体的免疫力大多取决于遗传基因,但是环境的影响也很大,如饮食、睡眠、运动、压力等。其中饮食具有决定性的影响力,因为有些食物的成分能够协助刺激免疫系统,增强免疫能力;如果缺乏这些重要营养素成分,会严重影响身体的免疫系统机能。
婴幼儿时期是出生后生长发育最快的时期,但是其器官功能发育不完善,对外界的适应力差,免疫力低,其主要表现在:易生病、病程较长而且容易反复发作,还时常伴有食欲不佳、睡眠不实、精神不振等现象,生病、打针、吃药极容易成为家常便饭,长此以往,不但影响婴幼儿健康,导致身体和智力发育不良,还易诱发重大疾病,影响婴幼儿成长。因此提高婴幼儿免疫力,防病于未然,减少婴幼儿生病率,是家长的愿望,也是婴幼儿健康成长的需求。婴幼儿的免疫力强弱,除却先天条件,在很大程度上是取决于后天的物质条件,而合理的营养就是这个物质条件之一,婴幼儿的合理营养,对其今后的一生发展至关重要,也对一个民族的健康水平影响深远。
现有技术中,可提高免疫力的食品种类繁多,尤其是一些食品组合物组方各异,功效不一,然而能真正有效提高人体免疫力的食品较少,且效果不明显。目前还没有发现以大鲵为主要原料,辅以山药、黑豆等来制备大鲵肉松,用于促进新陈代谢、提高人体免疫力、改善睡眠、抗疲劳、抗衰老等保健作用的相关报道。
发明内容:
本发明的目的是提供一种提高免疫力的肉松。
为解决上述技术问题,本发明采用以下技术方案实现。
一种提高免疫力的大鲵肉松,由下述重量份数的原料组成:大鲵肉50—60份、山药粉10—20份、大豆粉5—10份、木耳粉5—10份。
进一步的,由下述重量份数的原料组成:大鲵肉52—58份、山药粉12—18份、大豆粉6—8份、木耳粉6—8份。
进一步的,由下述重量份数的原料组成:大鲵肉55份、山药粉15份、大豆粉7份、木耳粉7份。
所述大鲵肉松的制备方法为:
(1)山药粉、大豆粉、木耳粉的制备
将山药、大豆、木耳清洗后,分别用离心脱水机离心脱水,离心脱水机转速为5000-8000转/分钟,离心脱水时间为3-8分钟,然后送入烘箱干燥,干燥温度90-120℃,3-6小时,水分含量控制在8%-12%,然后粉碎至细度为300-1200目,备用;
(2)大鲵肉的制备
大鲵洗净后去四肢、去头部、去尾部;取躯干部去皮后加入葱、姜和大料,高压蒸汽处理3~5分钟,将大鲵肉打碎备用;
(3)炒松
将碎大鲵肉放入炒肉松机中,炒制25-40分钟,至肉色变黄、松絮松软和膨松;
(4)拌料炒制
将山药粉、大豆粉、木耳粉加入步骤(3)制得的肉松中继续炒制,并加入调味粉进行拌制调味,制成后凉透,包装。
更进一步的,所述步骤(4)中加入铁皮石斛粉10—20份,与山药粉、大豆粉、木耳粉同时加入。
所述铁皮石斛粉的制备方法为:取铁皮石斛粉碎至粉末细度为5-30目的粉末,后在-15~0℃的低温下用超音速气流粉碎,得到粉末细度为300-1200目的粉末,即为铁皮石斛粉。
更进一步的,所述步骤(4)中调味粉为3—7份,选用糖粉、干蜜饯粉和/或食用盐粉一种或几种组合物。
本发明所述的大鲵肉松,与现有技术相比较,具有以下有益效果:
1、本发明中,主要成分大鲵肉含有蛋白质、脂肪和钙、磷等多种营养物质,大鲵肉的总氨基酸含量有91.92%,其中人体必需的氨基酸有39.69%,非必需氨基酸为53.23%,现代医学研究确认,大鲵有滋阴补肾,补血行气的功效,对贫血、霍乱、痢疾、症疾、癫痫、血经等有显著疗效;山药富含胡萝卜素、维生素B1、B2和维生素C、淀粉酶以及粘多糖等营养物质,其中,胡萝卜素、维生素C等具有抗氧化功能,并可提高人体免疫力,粘多糖与无机盐结合,可增强骨质对心血管大有裨益,高血压患者常吃山药可预防血管的早起硬化;大豆中含有丰富的蛋白质,同时也含有人体必需的氨基酸元素,多吃豆类食品能够提高人体的免疫力,起到增强体质的作用;木耳含有大量的碳水化合物、蛋白质、铁、钙、磷、胡萝卜素、维生素等营养物质,每100克中含钙375毫克,相当于鲫鱼的七倍,含铁185毫克,相当于鲫鱼的七十倍,有补气益智、润肺补脑、活血止血之功效,近代医学者对黑木耳的药用价值又有了新的发现:如果每人每天食用5克~10克黑木耳,它所具有的抗血小板聚集作用与每天服用小剂量阿司匹林的功效相当,因此人们称黑木耳为食品阿司匹林;铁皮石斛为一常用补阴药,铁皮石斛主要含多糖、生物碱、微量元素和氨基酸等成分,其中多糖类成分具有免疫增强作用和抗肿瘤作用的活性成分,超微粉碎保留有效成分可达90%以上,成本低,得率高,体现石斛多方面价值,铁皮石斛具有益胃生津,滋阴清热的功能,用于热病津伤,口干烦渴,胃阴不足,食少干呕,病后虚热不退,阴虚火旺,骨蒸劳热,目暗不明,筋骨痿软。本发明将上述几味原料,科学配伍,长期食用不仅可以促进人体新陈代谢、提高免疫力、改善睡眠,还具有抗疲劳、抗衰老等保健作用。
2、本发明制备的肉松呈金黄色或淡黄色,形态呈丝状,其质量含量为蛋白质含量≥40%,碳水化合物含量≥30%,脂肪含量≥20%,胆固醇含量≤10%,氯化钠含量≤7%,水分含量≤10%,糖分含量≤10%,且不含食品添加剂或其他腐蚀性物质,香味浓郁纯正,鲜甜适口,无其他不良气味。微生物指标确定为:菌落总数(个/g)≤30000;大肠菌群(个/100g)≤30;致病菌(系肠道致病菌及制病性球菌)不得检出,这些都是根据实验结果并结合国家和行业相关食品卫生法规、标准确定的技术指标。
3、本发明的肉松营养丰富,十分健康环保,适合幼儿食用,可提高智力,有利于儿童健康成长,味美可口,易消化,且甜中带咸,咸中带鲜,入口自溶,绵而不腻,余香悠长;未添加任何色素,香精,防腐剂,是宝宝理想的营养补充食品;本品可直接食用,也可与米粉、面条、稀饭等食物调配。
具体实施方式:
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
一种提高免疫力的大鲵肉松,由下述重量份数的原料组成:大鲵肉50—60份、山药粉10—20份、大豆粉5—10份、木耳粉5—10份。
实施例1
一种提高免疫力的大鲵肉松,具体制备步骤如下:
(1)山药粉、大豆粉、木耳粉的制备
将山药、大豆、木耳清洗后,分别用离心脱水机离心脱水,离心脱水机转速为5000-8000转/分钟,离心脱水时间为3-8分钟,然后送入烘箱干燥,干燥温度90-120℃,3-6小时,水分含量控制在8%-12%,然后粉碎至细度为300-1200目,备用;
(2)大鲵肉的制备
大鲵洗净后去四肢、去头部、去尾部;取躯干部去皮后加入葱、姜和大料,高压蒸汽处理3~5分钟,将大鲵肉打碎备用;
(3)炒松
将碎大鲵肉500g放入炒肉松机中,炒制25-40分钟,至肉色变黄、松絮松软和膨松;
(4)拌料炒制
将山药粉100g、大豆粉50g、木耳粉50g加入步骤(3)制得的肉松中继续炒制,并加入调味粉30g进行拌制调味,制成后凉透,包装。
较佳地,步骤(4)所得大鲵肉松水分控制在6-8%。合格的肉松用干净的袋子密封存储,存储过程中不能接触到水分。
实施例2
一种提高免疫力的大鲵肉松,包括按顺序进行的如下具体步骤:
(1)山药粉、大豆粉、木耳粉的制备
同实施例1;
(2)大鲵肉的制备
同实施例1;
(3)炒松
将碎大鲵肉550g放入炒肉松机中,炒制25-40分钟,至肉色变黄、松絮松软和膨松;
(4)拌料炒制
将山药粉150g、大豆粉70g、木耳粉70g加入步骤(3)制得的肉松中继续炒制,并加入调味粉50g进行拌制调味,制成后凉透,包装。
较佳地,步骤(4)所得大鲵肉松水分控制在6-8%。合格的肉松用干净的袋子密封存储,存储过程中不能接触到水分。
实施例3
一种提高免疫力的大鲵肉松,包括按顺序进行的如下具体步骤:
(1)山药粉、大豆粉、木耳粉的制备
同实施例1;
(2)大鲵肉的制备
同实施例1;
(3)炒松
将碎大鲵肉600g放入炒肉松机中,炒制25-40分钟,至肉色变黄、松絮松软和膨松;
(4)拌料炒制
将山药粉200g、大豆粉100g、木耳粉100g加入步骤(3)制得的肉松中继续炒制,并加入调味粉70g进行拌制调味,制成后凉透,包装。
较佳地,步骤(4)所得大鲵肉松水分控制在6-8%。合格的肉松用干净的袋子密封存储,存储过程中不能接触到水分。
实施例4
一种提高免疫力的大鲵肉松,包括按顺序进行的如下具体步骤:
(1)山药粉、大豆粉、木耳粉的制备
同实施例1;
(2)大鲵肉的制备
同实施例1;
(3)炒松
将碎大鲵肉520g放入炒肉松机中,炒制25-40分钟,至肉色变黄、松絮松软和膨松;
(4)拌料炒制
将山药粉120g、大豆粉60g、木耳粉60g加入步骤(3)制得的肉松中继续炒制,并加入调味粉40g进行拌制调味,制成后凉透,包装。
较佳地,步骤(4)所得大鲵肉松水分控制在6-8%。合格的肉松用干净的袋子密封存储,存储过程中不能接触到水分。
实施例5
一种提高免疫力的大鲵肉松,包括按顺序进行的如下具体步骤:
(1)山药粉、大豆粉、木耳粉的制备
同实施例1;
(2)大鲵肉的制备
同实施例1;
(3)炒松
将碎大鲵肉580g放入炒肉松机中,炒制25-40分钟,至肉色变黄、松絮松软和膨松;
(4)拌料炒制
将山药粉180g、大豆粉80g、木耳粉80g加入步骤(3)制得的肉松中继续炒制,并加入调味粉60g进行拌制调味,制成后凉透,包装。
较佳地,步骤(4)所得大鲵肉松水分控制在6-8%。合格的肉松用干净的袋子密封存储,存储过程中不能接触到水分。
实施例6
一种提高免疫力的大鲵肉松,包括按顺序进行的如下具体步骤:
(1)山药粉、大豆粉、木耳粉、铁皮石斛粉的制备
将山药、大豆、木耳清洗后,分别用离心脱水机离心脱水,离心脱水机转速为5000-8000转/分钟,离心脱水时间为3-8分钟,然后送入烘箱干燥,干燥温度90-120℃,3-6小时,水分含量控制在8%-12%,然后粉碎至细度为300-1200目,备用;
铁皮石斛粉的制备方法为:取铁皮石斛粉碎至粉末细度为5-30目的粉末,后在-15~0℃的低温下用超音速气流粉碎,得到粉末细度为300-1200目的粉末,即为铁皮石斛粉。
(2)大鲵肉的制备
同实施例1;
(3)炒松
将碎大鲵肉500g放入炒肉松机中,炒制25-40分钟,至肉色变黄、松絮松软和膨松;
(4)拌料炒制
将山药粉100g、大豆粉50g、木耳粉50g、铁皮石斛粉100g加入步骤(3)制得的肉松中继续炒制,并加入调味粉30g进行拌制调味,制成后凉透,包装。
较佳地,步骤(4)所得大鲵肉松水分控制在6-8%。合格的肉松用干净的袋子密封存储,存储过程中不能接触到水分。
实施例7
一种提高免疫力的大鲵肉松,包括按顺序进行的如下具体步骤:
(1)山药粉、大豆粉、木耳粉、铁皮石斛粉的制备
同实施例6;
(2)大鲵肉的制备
同实施例1;
(3)炒松
将碎大鲵肉600g放入炒肉松机中,炒制25-40分钟,至肉色变黄、松絮松软和膨松;
(4)拌料炒制
将山药粉200g、大豆粉100g、木耳粉100g、铁皮石斛粉200g加入步骤(3)制得的肉松中继续炒制,并加入调味粉70g进行拌制调味,制成后凉透,包装。
较佳地,步骤(4)所得大鲵肉松水分控制在6-8%。合格的肉松用干净的袋子密封存储,存储过程中不能接触到水分。
实施例8
一种提高免疫力的大鲵肉松,包括按顺序进行的如下具体步骤:
(1)山药粉、大豆粉、木耳粉、铁皮石斛粉的制备
同实施例6;
(2)大鲵肉的制备
同实施例1;
(3)炒松
将碎大鲵肉550g放入炒肉松机中,炒制25-40分钟,至肉色变黄、松絮松软和膨松;
(4)拌料炒制
将山药粉150g、大豆粉70g、木耳粉70g、铁皮石斛粉150g加入步骤(3)制得的肉松中继续炒制,并加入调味粉70g进行拌制调味,制成后凉透,包装。
较佳地,步骤(4)所得大鲵肉松水分控制在6-8%。合格的肉松用干净的袋子密封存储,存储过程中不能接触到水分。
上述实施例1-8中,步骤(4)中调味粉可根据消费者爱好选用糖粉、干蜜饯粉和/或食用盐粉一种或几种组合物。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书所作的等效结构或等效流程变换,或直接或间接运用在其他相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (7)
1.一种提高免疫力的大鲵肉松,其特征在于由下述重量份数的原料制成:大鲵肉50—60份、山药粉10—20份、大豆粉5—10份、木耳粉5—10份;
所述大鲵肉松的制备方法,具体步骤为:
(1)山药粉、大豆粉、木耳粉的制备
将山药、大豆、木耳清洗后,分别用离心脱水机离心脱水,离心脱水机转速为5000-8000转/分钟,离心脱水时间为3-8分钟,然后送入烘箱干燥,干燥温度90-120℃,3-6小时,水分含量控制在8%-12%,然后粉碎至细度为300-1200目,备用;
(2)大鲵肉的制备
大鲵洗净后去四肢、去头部、去尾部;取躯干部去皮后加入葱、姜和大料,高压蒸汽处理3~5分钟,将大鲵肉打碎备用;
(3)炒松
将碎大鲵肉放入炒肉松机中,炒制25-40分钟,至肉色变黄、松絮松软和膨松;
(4)拌料炒制
将山药粉、大豆粉、木耳粉加入步骤(3)制得的肉松中继续炒制,并加入调味粉进行拌制调味,制成后凉透,包装。
2.根据权利要求1所述的一种提高免疫力的大鲵肉松,其特征在于由下述重量份数的原料制成:大鲵肉52—58份、山药粉12—18份、大豆粉6—8份、木耳粉6—8份。
3.根据权利要求1所述的一种提高免疫力的大鲵肉松,其特征在于由下述重量份数的原料制成:大鲵肉55份、山药粉15份、大豆粉7份、木耳粉7份。
4.根据权利要求1所述的一种提高免疫力的大鲵肉松,其特征在于所述步骤(4)中调味粉为3—7份。
5.根据权利要求4所述的一种提高免疫力的大鲵肉松,其特征在于所述调味粉选用糖粉、干蜜饯粉和/或食用盐粉一种或几种组合物。
6.一种提高免疫力的大鲵肉松,其特征在于:由下述重量份数的原料制成:大鲵肉50—60份、山药粉10—20份、大豆粉5—10份、木耳粉5—10份、铁皮石斛粉10—20份;
所述大鲵肉松的制备方法,具体步骤为:
(1)山药粉、大豆粉、木耳粉的制备
将山药、大豆、木耳清洗后,分别用离心脱水机离心脱水,离心脱水机转速为5000-8000转/分钟,离心脱水时间为3-8分钟,然后送入烘箱干燥,干燥温度90-120℃,3-6小时,水分含量控制在8%-12%,然后粉碎至细度为300-1200目,备用;
(2)大鲵肉的制备
大鲵洗净后去四肢、去头部、去尾部;取躯干部去皮后加入葱、姜和大料,高压蒸汽处理3~5分钟,将大鲵肉打碎备用;
(3)炒松
将碎大鲵肉放入炒肉松机中,炒制25-40分钟,至肉色变黄、松絮松软和膨松;
(4)拌料炒制
将山药粉、大豆粉、木耳粉加入步骤(3)制得的肉松中继续炒制,并加入调味粉进行拌制调味,制成后凉透,包装;
所述铁皮石斛粉与山药粉、大豆粉、木耳粉同时加入。
7.根据权利要求6所述的一种提高免疫力的大鲵肉松,其特征在于所述铁皮石斛粉的制备方法为:取铁皮石斛粉碎至粉末细度为5-30目的粉末,后在-15~0℃的低温下用超音速气流粉碎,得到粉末细度为300-1200目的粉末,即为铁皮石斛粉。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410016232.6A CN103734797B (zh) | 2014-01-14 | 2014-01-14 | 一种提高免疫力的大鲵肉松 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410016232.6A CN103734797B (zh) | 2014-01-14 | 2014-01-14 | 一种提高免疫力的大鲵肉松 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103734797A CN103734797A (zh) | 2014-04-23 |
CN103734797B true CN103734797B (zh) | 2015-05-20 |
Family
ID=50491932
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410016232.6A Active CN103734797B (zh) | 2014-01-14 | 2014-01-14 | 一种提高免疫力的大鲵肉松 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103734797B (zh) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105815692A (zh) * | 2016-03-28 | 2016-08-03 | 陕西理工学院 | 一种大鲵肉松及其加工方法 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101816427B (zh) * | 2010-05-17 | 2012-04-25 | 张驰 | 黑木耳、蜂王浆、大鲵细粉混合物及其制备方法 |
-
2014
- 2014-01-14 CN CN201410016232.6A patent/CN103734797B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
CN103734797A (zh) | 2014-04-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102283375A (zh) | 一种食用菌保健食品 | |
CN104814472A (zh) | 一种水芹中药鱼糕及其制备方法 | |
CN103815282A (zh) | 一种海参面食的制备方法 | |
CN103082289A (zh) | 一种紫薯黑米膨化食品的制备方法 | |
CN105614827A (zh) | 一种香辣牛肉酱及其制备方法 | |
CN104172251A (zh) | 一种罗勒味燕麦烤肠及其制作方法 | |
CN103652638B (zh) | 一种白果沙参保健锅巴 | |
KR100414953B1 (ko) | 사상체질에 따른 한방 보약김치 제조방법 | |
CN102188015A (zh) | 一种冬菇鸡肉肠及其加工方法 | |
CN103734797B (zh) | 一种提高免疫力的大鲵肉松 | |
CN103461415B (zh) | 一种泥螺面包及其加工方法 | |
CN105249189A (zh) | 多肽意大利面条及其制备工艺 | |
CN104286984A (zh) | 一种板栗酱料 | |
CN104222783A (zh) | 一种黔味小米鲊及其制作方法 | |
CN105685812A (zh) | 一种富含小麦低聚肽的即食枸杞营养面条 | |
CN105495584A (zh) | 一种增强机体免疫力的以花生蛋白为主的食品生产方法 | |
CN104560573A (zh) | 一种香菇米酒保健饮料 | |
CN104726320A (zh) | 一种无花果蜜醋及制作方法 | |
CN107455749A (zh) | 一种清热润燥酿豆腐泡及其制作工艺 | |
CN106722128A (zh) | 一种地瓜芋头年糕 | |
CN105029264A (zh) | 一种清香型竹荪秋葵及其制备方法 | |
CN104336572A (zh) | 一种家常海参的调料配方 | |
CN105077186A (zh) | 一种用风干牛肉制作的复合酱及其制备方法 | |
CN105475839A (zh) | 一种养胃蒸肉粉 | |
CN105361128A (zh) | 一种防癌抗癌的猴头蘑脆片食品 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant |