CN104187677A - 脑血栓患者专用食品馅制作工艺 - Google Patents
脑血栓患者专用食品馅制作工艺 Download PDFInfo
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- CN104187677A CN104187677A CN201410458544.2A CN201410458544A CN104187677A CN 104187677 A CN104187677 A CN 104187677A CN 201410458544 A CN201410458544 A CN 201410458544A CN 104187677 A CN104187677 A CN 104187677A
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- 201000001429 Intracranial Thrombosis Diseases 0.000 title claims abstract description 11
- 235000013305 food Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title abstract 4
- 206010008132 Cerebral thrombosis Diseases 0.000 title abstract 3
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 4
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 4
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 235000002567 Capsicum annuum Nutrition 0.000 abstract 1
- 240000006740 Cichorium endivia Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 208000007536 Thrombosis Diseases 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 235000003733 chicria Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 210000003437 trachea Anatomy 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000009747 swallowing Effects 0.000 description 2
- 208000028389 Nerve injury Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000008764 nerve damage Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229940088594 vitamin Drugs 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明涉及保健食品制作技术领域，特别涉及一种脑血栓患者专用食品馅制作工艺。本发明的技术方案是：将洗净的萝卜、土豆、红薯、青笋、藕、花菜、甜椒、芋头切碎，分别用食物搅拌机打成粒度小于1mm的泥状，分别用压榨法或脱水机脱去汁液，再将馅用肉用食物搅拌机打成肉泥，按肉泥∶菜泥∶食盐∶味精∶酱油∶淀粉＝5∶10∶0.03∶0.01∶0.05∶0.8的重量比取料，并混合均匀。本方案的包子馅以泥状的形式存在，馅既能有效避免脑血栓患者食用时因呛咳引起的气管堵塞，又特别方便了牙齿不好的患者食用。
Description
技术领域
本发明涉及保健食品制作技术领域，特别涉及一种脑血栓患者专用食品馅制作工艺。
背景技术
脑血栓患者由于吞咽神经受损，在食用包子时容易出现吞咽呛咳。这是由于现有的普通包子馅都是松散的颗粒状肉菜混合体，这种颗粒状的包子馅一旦在脑血栓患者食用时呛入气管，会有致命的危险；而且患者在食用时易将馅颗粒囫囵吞下，影响吸收；另外，这种馅中蔬菜品种范围太窄，营养不均衡，不利于患者身体的恢复。
发明内容
本发明的目的是提供一种脑血栓患者专用食品馅制作工艺，以有效避免脑血栓患者呛咳时造成气管的堵塞，同时提高馅的口感及营养价值。
本发明的目的是这样实现的：将洗净的萝卜、土豆、红薯、青笋、藕、花菜、甜椒、芋头切碎，分别用食物搅拌机打成粒度小于1mm的泥状，分别用压榨法或脱水机脱去汁液，再将馅用肉用食物搅拌机打成肉泥，按肉泥∶菜泥∶食盐∶味精∶酱油∶淀粉＝5∶10∶0.03∶0.01∶0.05∶0.8的重量比取料，并混合均匀，其中菜泥的组成则由前述的8种菜泥分别等量称取后混合而得，自菜泥中取出的汁液则作为下一轮包子皮用面粉的唯一专用水，将红薯、土豆汁液倒出后取沉淀于容器底部的淀粉用作下一轮包子馅用淀粉。
采用上述方案能收到如下显著效果：
1.由于本方案的包子馅以泥状的形式存在，馅既能有效避免脑血栓患者食用时因呛咳引起的气管堵塞，又特别方便了牙齿不好的患者食用。
2.采用本方案能方便地将公知的包子馅中的蔬菜由单品种变为8个品种的复合体，使包子馅中的维生素和微量元素的合理性、全面性都趋于最大化，从而大幅度提高了包子馅的营养和保健价值。
3.本方案所取的8种蔬菜泥及馅的配比，能使包子馅的味道呈现超乎想像的鲜美，因而能在喜食人群中实现最大化。
4.自本方案获取的菜汁作为包子皮用面粉的唯一专用水，既避免了菜泥营养流失，又使包子的营养价值提高，口感更好，而且色泽鲜艳。
5.本方案获取的淀粉正好与配方中的淀粉量相当，用这种新鲜淀粉作馅的添加剂，能确保馅味的纯正。
具体实施方式
以下结合实施例对本发明作进一步描述。
将洗净的萝卜、土豆、红薯、青笋、藕、花菜、甜椒、芋头切碎，分别用食物搅拌机打成粒度小于1mm的泥状，分别用压榨法或脱水机脱去汁液，再将馅用肉用食物搅拌机打成肉泥，按肉泥∶菜泥∶食盐∶味精∶酱油∶淀粉＝5∶10∶0.03∶0.01∶0.05∶0.8的重量比取料，并混合均匀，其中菜泥的组成则由前述的8种菜泥分别等量称取后混合而得，自菜泥中取出的汁液则作为下一轮包子皮用面粉的唯一专用水，将红薯、土豆汁液倒出后取沉淀于容器底部的淀粉用作下一轮包子馅用淀粉。
Claims (1)
1.一种脑血栓患者专用食品馅制作工艺，其特征是：将洗净的萝卜、土豆、红薯、青笋、藕、花菜、甜椒、芋头切碎，分别用食物搅拌机打成粒度小于1mm的泥状，分别用压榨法或脱水机脱去汁液，再将馅用肉用食物搅拌机打成肉泥，按肉泥∶菜泥∶食盐∶味精∶酱油∶淀粉＝5∶10∶0.03∶0.01∶0.05∶0.8的重量比取料，并混合均匀，其中菜泥的组成则由前述的8种菜泥分别等量称取后混合而得，自菜泥中取出的汁液则作为下一轮包子皮用面粉的唯一专用水，将红薯、土豆汁液倒出后取沉淀于容器底部的淀粉用作下一轮包子馅用淀粉。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410458544.2A CN104187677A (zh) | 2014-09-10 | 2014-09-10 | 脑血栓患者专用食品馅制作工艺 |
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| CN201410458544.2A CN104187677A (zh) | 2014-09-10 | 2014-09-10 | 脑血栓患者专用食品馅制作工艺 |
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| CN104187677A true CN104187677A (zh) | 2014-12-10 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126044A (zh) * | 1995-12-10 | 1996-07-10 | 零陵卷烟厂 | 蔬菜为主料的火腿肠和饼干方便食品 |
| CN1554246A (zh) * | 2003-12-22 | 2004-12-15 | 佟双磊 | 金珠五彩饼的制作方法 |
| CN1799421A (zh) * | 2006-01-13 | 2006-07-12 | 单颖 | 纯天然彩色水饺及其生产方法 |
| CN102669759A (zh) * | 2012-05-25 | 2012-09-19 | 郑州三全食品股份有限公司 | 一种冷冻调理菜肴的制作方法 |
| KR20130114298A (ko) * | 2012-04-09 | 2013-10-17 | 한규홍 | 홍삼 만두 제조방법 및 홍삼 만두 |
-
2014
- 2014-09-10 CN CN201410458544.2A patent/CN104187677A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126044A (zh) * | 1995-12-10 | 1996-07-10 | 零陵卷烟厂 | 蔬菜为主料的火腿肠和饼干方便食品 |
| CN1554246A (zh) * | 2003-12-22 | 2004-12-15 | 佟双磊 | 金珠五彩饼的制作方法 |
| CN1799421A (zh) * | 2006-01-13 | 2006-07-12 | 单颖 | 纯天然彩色水饺及其生产方法 |
| KR20130114298A (ko) * | 2012-04-09 | 2013-10-17 | 한규홍 | 홍삼 만두 제조방법 및 홍삼 만두 |
| CN102669759A (zh) * | 2012-05-25 | 2012-09-19 | 郑州三全食品股份有限公司 | 一种冷冻调理菜肴的制作方法 |
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Application publication date: 20141210 |