CN104273568A - Dried meat floss capable of lowering blood glucose and preparation method of dried meat floss - Google Patents
Dried meat floss capable of lowering blood glucose and preparation method of dried meat floss Download PDFInfo
- Publication number
- CN104273568A CN104273568A CN201410460315.4A CN201410460315A CN104273568A CN 104273568 A CN104273568 A CN 104273568A CN 201410460315 A CN201410460315 A CN 201410460315A CN 104273568 A CN104273568 A CN 104273568A
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- Prior art keywords
- parts
- powder
- flesh
- dried meat
- meat floss
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- 241000628997 Flos Species 0.000 title claims abstract description 20
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000008280 blood Substances 0.000 title abstract description 7
- 210000004369 blood Anatomy 0.000 title abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title abstract 7
- 239000008103 glucose Substances 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims abstract description 63
- 241000251468 Actinopterygii Species 0.000 claims abstract description 34
- 244000269722 Thea sinensis Species 0.000 claims abstract description 25
- 235000009569 green tea Nutrition 0.000 claims abstract description 25
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 23
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 23
- 241001149430 Auricularia auricula-judae Species 0.000 claims description 23
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 10
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000002285 corn oil Substances 0.000 claims description 5
- 235000005687 corn oil Nutrition 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000011812 mixed powder Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 244000025361 Ficus carica Species 0.000 abstract 2
- 235000008730 Ficus carica Nutrition 0.000 abstract 2
- 240000000599 Lentinula edodes Species 0.000 abstract 2
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 2
- 230000004153 glucose metabolism Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 210000000496 pancreas Anatomy 0.000 abstract 1
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 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
- 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
Abstract
The invention provides dried meat floss capable of lowering blood glucose. The dried meat floss is prepared from the following components in parts by weight: 80-120 parts of fish meat, 10-20 parts of honey, 5-10 parts of lentinus edodes, 8-16 parts of agaric, 5-10 parts of ficus carica, 10-20 parts of kelp, 5-15 parts of green tea leaves, 3-5 parts of five-spice powder, 3-5 parts of cooking wine and 10-18 parts of milk. The dried meat floss capable of lowering blood glucose has abundant nutrition and common raw materials; and the honey, the lentinus edodes, the agaric, the ficus carica, the kelp and the green tea leaves are combined so that the dried meat floss has the effect of lowering blood glucose after being taken for a long time. The dried meat floss capable of lowering blood glucose is scientific in compatibility, has the effects of protecting pancreas islet functions, improving glucose metabolism, lowering glucose absorption and the like and can achieve a remarkable blood glucose reduction effect.
Description
Technical field
The invention belongs to field of food, particularly hypoglycemic dried meat floss of one and preparation method thereof.
Background technology
The third-largest disease of diabetic history harm humans health, diabetes all living creatures do not heal, and complication is extensively serious.The treatment of existing diabetes adopts chemical synthesis hypoglycemic medicine usually, although obtain certain curative effect, but after long-term taking, not only hypoglycemic effect decline causes dosage to increase the tolerance affecting patient, strengthen patient renal burden simultaneously, bring more complication.Diabetic has a lot of restrictions in diet, needs to eat meat dish less, eats vegetables more, also will eat the low food of sugar content simultaneously, and it is very painful for can not eating for appetizing delicacy.
Summary of the invention
The object of the invention is to overcome above-mentioned purpose, providing a kind of nutritious and there is dried meat floss of hypoglycemic effect and preparation method thereof.
For achieving the above object, the method that the present invention adopts is: a kind of hypoglycemic dried meat floss, be made up of the component of following weight portion: flesh of fish 80-120 part, honey 10-20 part, mushroom 5-10 part, auricularia auriculajudae 8-16 part, fig 5-10 part, sea-tangle 10-20 part, green tea 5-15 part, five-spice powder 3-5 part, cooking wine 3-5 part, milk 10-18 part.
As a modification of the present invention, mentioned component is specially: oppress 90 parts, honey 15 parts, 8 parts, mushroom, 10 parts, auricularia auriculajudae, fig 7 parts, 18 parts, sea-tangle, green tea 10 parts, five-spice powder 4 parts, cooking wine 4 parts, 16 parts, milk.
A preparation method for hypoglycemic dried meat floss, comprises the following steps:
(1) flesh of fish peeling boned, removal of impurities is cleaned into pot, adds clear water and boils 10-20 minute, pull the flesh of fish out, with cooking wine, five-spice powder, milk, nourishing additive agent mix and blend, steams 20-30 minute, pulls the flesh of fish out and drain, make flesh of fish silk;
(2) mushroom, auricularia auriculajudae, fig, sea-tangle and green tea are toasted 20-40min respectively at 110-130 DEG C, be crushed to 180-200 order, obtain mushroom powder, auricularia auriculajudae powder, fig powder and green tea powder;
(3) by mushroom powder, auricularia auriculajudae powder, fig powder, Kelp Powder, green tea powder homogeneous at 20-30mPa 65-70 DEG C, and sterilization at 95-100 DEG C, obtain mixed powder;
(4) flesh of fish silk, health-care powder are mixed with other surplus stocks, enter pot slow fire and stir-fry, add appropriate corn oil, treat that flesh of fish silk is fluffy and get final product.
Beneficial effect:
The hypoglycemic dried meat floss of one provided by the invention is nutritious, raw material general, adopts the combination of honey, mushroom, auricularia auriculajudae, fig, sea-tangle, green tea, and long-term eating has hypoglycemic effect.This hypoglycemic Yoghourt compatibility science, has protection islet function, improves glycometabolism, reduces the effects such as sugar absorption, thus blood sugar decreasing effect is remarkable.
The preparation method of hypoglycemic dried meat floss provided by the invention, technique is simple, easy to operate, is suitable for suitability for industrialized production.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But those skilled in the art will readily understand, concrete material proportion, process conditions and result thereof described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.
Embodiment 1
A kind of hypoglycemic dried meat floss, be made up of the component of following weight portion: oppress 80 parts, honey 10 parts, 5 parts, mushroom, 8 parts, auricularia auriculajudae, fig 5 parts, 10 parts, sea-tangle, green tea 5 parts, five-spice powder 3 parts, cooking wine 3 parts, 10 parts, milk.
Its preparation method, comprises the following steps:
(1) flesh of fish peeling boned, removal of impurities is cleaned into pot, adds clear water and boils 10 minutes, pull the flesh of fish out, with cooking wine, five-spice powder, milk, nourishing additive agent mix and blend, steams 20 minutes, pulls the flesh of fish out and drain, make flesh of fish silk;
(2) mushroom, auricularia auriculajudae, fig, sea-tangle and green tea are toasted 20min respectively at 110 DEG C, be crushed to 180 orders, obtain mushroom powder, auricularia auriculajudae powder, fig powder and green tea powder;
(3) by mushroom powder, auricularia auriculajudae powder, fig powder, Kelp Powder, green tea powder homogeneous at 20mPa is 65 DEG C, and sterilization at 95 DEG C, obtain mixed powder;
(4) flesh of fish silk, health-care powder are mixed with other surplus stocks, enter pot slow fire and stir-fry, add appropriate corn oil, treat that flesh of fish silk is fluffy and get final product.
Embodiment 2
A kind of hypoglycemic dried meat floss, be made up of the component of following weight portion: oppress 90 parts, honey 15 parts, 8 parts, mushroom, 10 parts, auricularia auriculajudae, fig 7 parts, 18 parts, sea-tangle, green tea 10 parts, five-spice powder 4 parts, cooking wine 4 parts, 16 parts, milk.
Its preparation method, comprises the following steps:
(1) flesh of fish peeling boned, removal of impurities is cleaned into pot, adds clear water and boils 15 minutes, pull the flesh of fish out, with cooking wine, five-spice powder, milk, nourishing additive agent mix and blend, steams 25 minutes, pulls the flesh of fish out and drain, make flesh of fish silk;
(2) mushroom, auricularia auriculajudae, fig, sea-tangle and green tea are toasted 30min respectively at 120 DEG C, be crushed to 190 orders, obtain mushroom powder, auricularia auriculajudae powder, fig powder and green tea powder;
(3) by mushroom powder, auricularia auriculajudae powder, fig powder, Kelp Powder, green tea powder at 25mPa, 65, homogeneous at DEG C, and sterilization at 98 DEG C, obtain mixed powder;
(4) flesh of fish silk, health-care powder are mixed with other surplus stocks, enter pot slow fire and stir-fry, add appropriate corn oil, treat that flesh of fish silk is fluffy and get final product.
Embodiment 3
A kind of hypoglycemic dried meat floss, be made up of the component of following weight portion: flesh of fish 80-120 part, honey 10-20 part, mushroom 5-10 part, auricularia auriculajudae 8-16 part, fig 5-10 part, sea-tangle 10-20 part, green tea 5-15 part, five-spice powder 3-5 part, cooking wine 3-5 part, milk 10-18 part.
Its preparation method, comprises the following steps:
(1) flesh of fish peeling boned, removal of impurities is cleaned into pot, adds clear water and boils 20 minutes, pull the flesh of fish out, with cooking wine, five-spice powder, milk, nourishing additive agent mix and blend, steams 30 minutes, pulls the flesh of fish out and drain, make flesh of fish silk;
(2) mushroom, auricularia auriculajudae, fig, sea-tangle and green tea are toasted 40min respectively at 130 DEG C, be crushed to 200 orders, obtain mushroom powder, auricularia auriculajudae powder, fig powder and green tea powder;
(3) by mushroom powder, auricularia auriculajudae powder, fig powder, Kelp Powder, green tea powder at 30mPa, homogeneous at 70 DEG C, and sterilization at 100 DEG C, obtain mixed powder;
(4) flesh of fish silk, health-care powder are mixed with other surplus stocks, enter pot slow fire and stir-fry, add appropriate corn oil, treat that flesh of fish silk is fluffy and get final product.
Claims (3)
1. a hypoglycemic dried meat floss, it is characterized in that: be made up of the component of following weight portion: flesh of fish 80-120 part, honey 10-20 part, mushroom 5-10 part, auricularia auriculajudae 8-16 part, fig 5-10 part, sea-tangle 10-20 part, green tea 5-15 part, five-spice powder 3-5 part, cooking wine 3-5 part, milk 10-18 part.
2. the hypoglycemic dried meat floss of one according to claim 1, it is characterized in that: be made up of the component of following weight portion: oppress 90 parts, honey 15 parts, 8 parts, mushroom, 10 parts, auricularia auriculajudae, fig 7 parts, 18 parts, sea-tangle, green tea 10 parts, five-spice powder 4 parts, cooking wine 4 parts, 16 parts, milk.
3. a preparation method for hypoglycemic dried meat floss, is characterized in that: comprise the following steps:
(1) flesh of fish peeling boned, removal of impurities is cleaned into pot, adds clear water and boils 10-20 minute, pull the flesh of fish out, with cooking wine, five-spice powder, milk, nourishing additive agent mix and blend, steams 20-30 minute, pulls the flesh of fish out and drain, make flesh of fish silk;
(2) mushroom, auricularia auriculajudae, fig, sea-tangle and green tea are toasted 20-40min respectively at 110-130 DEG C, be crushed to 180-200 order, obtain mushroom powder, auricularia auriculajudae powder, fig powder and green tea powder;
(3) by mushroom powder, auricularia auriculajudae powder, fig powder, Kelp Powder, green tea powder homogeneous at 20-30mPa 65-70 DEG C, and sterilization at 95-100 DEG C, obtain mixed powder;
(4) flesh of fish silk, health-care powder are mixed with other surplus stocks, enter pot slow fire and stir-fry, add appropriate corn oil, treat that flesh of fish silk is fluffy and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410460315.4A CN104273568A (en) | 2014-09-11 | 2014-09-11 | Dried meat floss capable of lowering blood glucose and preparation method of dried meat floss |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410460315.4A CN104273568A (en) | 2014-09-11 | 2014-09-11 | Dried meat floss capable of lowering blood glucose and preparation method of dried meat floss |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104273568A true CN104273568A (en) | 2015-01-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410460315.4A Pending CN104273568A (en) | 2014-09-11 | 2014-09-11 | Dried meat floss capable of lowering blood glucose and preparation method of dried meat floss |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273568A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125603A (en) * | 2017-04-28 | 2017-09-05 | 合肥绿益食品有限公司 | Honey acidophilus milk dried pork and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697096A (en) * | 2012-06-19 | 2012-10-03 | 天津科技大学 | Dried fish floss of tea flavor and preparation method of dried fish floss |
| CN103300419A (en) * | 2013-06-28 | 2013-09-18 | 陈键 | Preparation method of pot-stewed fowl cod meat floss |
| CN103494254A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Matcha-flavor dried fish flesh floss |
| CN103549445A (en) * | 2013-09-27 | 2014-02-05 | 南通寿星食品有限公司 | Black fungus high calcium sugar-free dried meat floss |
-
2014
- 2014-09-11 CN CN201410460315.4A patent/CN104273568A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697096A (en) * | 2012-06-19 | 2012-10-03 | 天津科技大学 | Dried fish floss of tea flavor and preparation method of dried fish floss |
| CN103300419A (en) * | 2013-06-28 | 2013-09-18 | 陈键 | Preparation method of pot-stewed fowl cod meat floss |
| CN103494254A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Matcha-flavor dried fish flesh floss |
| CN103549445A (en) * | 2013-09-27 | 2014-02-05 | 南通寿星食品有限公司 | Black fungus high calcium sugar-free dried meat floss |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125603A (en) * | 2017-04-28 | 2017-09-05 | 合肥绿益食品有限公司 | Honey acidophilus milk dried pork and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150114 |
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| WD01 | Invention patent application deemed withdrawn after publication |