CN107125636A - 一种具有防治慢性疾病的九珍鱼柳特膳食品 - Google Patents
一种具有防治慢性疾病的九珍鱼柳特膳食品 Download PDFInfo
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- CN107125636A CN107125636A CN201710297107.0A CN201710297107A CN107125636A CN 107125636 A CN107125636 A CN 107125636A CN 201710297107 A CN201710297107 A CN 201710297107A CN 107125636 A CN107125636 A CN 107125636A
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Abstract
本发明涉及一种具有防治慢性疾病的九珍鱼柳特膳食品,属于食品加工技术领域。为了解决现有的食品防治疾病的方式单一和营养不均衡的问题,提供一种具有防治慢性疾病的九珍鱼柳特膳食品,该食品包括以下成分的重量份:鱼柳:110~135;银鳕鱼:40~60;食用菌:45~55;鹌鹑蛋:20~30;食用调味品:70~80;防腐剂:0.8~1.0;高汤剂:90~110;所述鱼柳主要由海鳗鱼肉糜、沙丁鱼肉糜、魔芋粉和红薯粉制成组成。本发明整体上既富含氨基酸,纤维素,维生素C和胡萝卜素等营养成分;还含有EPA和DHA及ACE抑制肽、富含EPA(二十碳五烯酸)等营养成分和兼有防治糖尿病、高血压等多种疾病的功效。
Description
技术领域
本发明涉及一种具有防治慢性疾病的九珍鱼柳特膳食品,属于食品加工技术领域。
背景技术
随着人们的生活水平提高,被称为当今世界头号杀手的糖尿病、高血压、高胆固醇血症及心脑血管疾病等非传染性慢性疾病却在威胁人类健康。每年发病率有增无减,就患病人群来说,慢性疾病层致死亡率占我国总死亡率的85%左右。全球约有1730万人死亡于心脑血管疾病,而我国每年约有300万人死于心脑血管疾病。
虽然,世界医学和社会科学发展到今天,许多疾病都得到有效的遏制;但对于非传染性的慢性疾病仍无法做到药到病除的效果。如在当今国内、外用于治疗或预防高血压、糖尿病等类慢性疾病,大多是直接利用中、西药物制剂进行治疗或预防,但效果不明显,疗效单一,又具有一定的副作用等问题。
当今世界这些慢性疾病的高发因素,均由碳水化合物过量摄入与缺乏纤维素及营养失衡所致。经医学界和营养学界几十年的研究证实,遏制和防治这些慢性疾病最有医疗手段,只能依赖自然界多功能纤维素的生物制品的食疗方式,能够起到很好的康复和改善作用。现有的也有各种各样的食疗制品用于治疗慢性疾病等方式,如中国专利申请(公开号:CN1429576A)公开的一种治疗高血压、糖尿病的食用菌方剂及其制备方法,主要由以下重量百分比的食用菌配伍制成:
鸡腿菇:10%-30%;茯苓:10%-30%;长裙竹蒜:10%-15%;短裙竹蒜:10%-15%;杏鲍菇:10%-15%;鲍鱼菇:10%-15%;猪苓:10%-15%;及10%-20%的冬虫夏草、羊肚菌、松茸、红脚牛肝菌中的一种或四种。该制品虽有一定的治疗高血压、糖尿病和肾癌患功效,但仍不能较全面的解决如胆固醇和血脂及心脑血管疾病等方面的慢性疾病因,且也仅考虑到治疗功效,而不能全面考虑到营养均衡性,达不到兼具食疗两用的功效。
发明内容
本发明针对以上现有技术中存在的缺陷,提供一种具有防治慢性疾病的九珍鱼柳特膳食品,解决的问题是如何实现防治糖尿病、高血压、心脑血管病等慢性疾病和兼具营养均衡的食疗功效。
本发明的目的是通过以下技术方案得以实现的,一种具有防治慢性疾病的九珍鱼柳特膳食品,其特征在于,该食品包括以下成分的重量份:
鱼柳:110~135;银鳕鱼:40~60;食用菌:45~55;鹌鹑蛋:20~30;食用调味品:70~80;防腐剂:0.8~1.0;高汤剂:90~110;
所述鱼柳主要由海鳗鱼肉糜、沙丁鱼肉糜、魔芋粉和红薯粉制成组成。
本九珍鱼柳特膳食品具有润肠改善便秘,平抑血糖、改善Ⅱ型糖尿病;降低胆固醇和控制血脂、血压,还能够起到防治肥胖症、抑制心脑血管疾病等功能,从而实现更全面的防治慢性疾病。更具体的说,本九珍鱼柳特膳食品中的鱼柳、银鳕鱼及食用菌之间能够起到很好的协同作用,使达到高效的防治各类慢性疾病的功效的同时兼具高营养功效。通过以海鳗鱼肉糜、沙丁鱼肉糜和魔芋粉及红薯粉共同制成相应的鱼柳,既具有治疗和预防糖尿病、高血压、高血脂,降低血液中甘油脂和胆固醇总量的功效,还能够起到防治脑梗死、心肌梗死、动脉硬化、抗血栓、脂肪肝、肥胖症等食疗功效;又兼具高营养素的功效,使整体富含多种氨基酸,纤维素,维生素C和胡萝卜素等营养成分;还含有大量的EPA(二十碳五烯酸)及ACE抑制肽、富含DHA(二十二碳六烯酸)等营养成分;而加入的银鳕鱼主要是为了起到协同作用,使更全面的实现治疗或预防慢性疾病的功效,使在治疗各型糖尿病的功效上,使在食用本制品后,使能够起到降低餐后血糖的急剧上升,还具有防治心脑血管疾病等功效;而通过加入食用菌是由于其中含有大量的纤维素、低糖植物蛋白、B族维生素和维生素C等营养成分;且与加入的鱼柳及银鳕鱼之间起到协同作用,使有效防治糖尿病、高血压、脂肪肝、肥胖症和防治心脑血管病等功效。而加入的食用调味品能够起到调整制品口味的功效使更有利于食用,防腐剂主要是起到防腐作用,使制成相应的成品后更有利于保存。
在上述具有防治慢性疾病的九珍鱼柳特膳食品中,作为优选,所述鱼柳中海鳗鱼肉糜:沙丁鱼肉糜:魔芋粉:红薯粉的重量比为20~25:25~30:2.0~2.5:2.5~3.0。能够使营养更均衡和更好的防治功效,其中,海鳗鱼中富含EPA和DHA营养成分,且还含有不饱和脂肪酸、维生素E、锌等含量高,使具有高营养成分;而沙丁鱼肉中富含ACE抑制肽和EPA及DHA等营养素;而魔芋精粉中富含17种氨基酸,10多种矿物质元素,还具有很高的纤维素及硒、葡甘露聚糖等营养成分,且红薯中也含有大量的纤维素、维生素C及胡萝素等营养成分,从而使整体营养更均衡,且通过上述成分原料配比后,使魔芋粉和红薯粉中的纤维素及鱼肉中富含ACE抑制肽和EPA及DHA等成分的作用下,能够具极有效的防治糖尿病、高血压、高血脂和心脑血管病等慢性能的功效。
在上述具有防治慢性疾病的九珍鱼柳特膳食品中,作为优选,所述食用菌选自杏鲍菇、花菇、竹笋和竹荪中的一种或几种混合。这些菌不仅富含多种营养成分,有利于保证制品整体的营养均衡性,且能够与鱼柳和银鳕鱼中的成分起到协同作用,使更有效的防治糖尿病、高血压和心脑血管病等慢性疾病的功效。
在上述具有防治慢性疾病的九珍鱼柳特膳食品中,作为优选,所述防腐剂选自海藻酸钠或生物抗菌肽。通过添加天然、无毒、安全的健康食品添加剂,能够起到保鲜、抑菌、增强防腐的效果。
在上述具有防治慢性疾病的九珍鱼柳特膳食品中,作为优选,所述高汤剂主要由九肚鱼、牡蛎、蛤蜊、扇贝、鹌鹑肉、鸽子肉、海蟹、鱼肚、海虾和食用调味品原料熬制的汤汁制成。进一步的优选,所述高汤剂的重量份为95~105。采用这些材料熬制成高汤,能够使高汤中含有维生素A、D、E、K和维生素B1、维生素B2及其它碳水化合物组成,含有蛋白酶A、蛋白酶B和蛋白酶C以及富含有谷氨基酸及钙、铁、钠、钾、磷和硒等矿物元素,使营养成分均衡;同时,也能够起到防治糖尿病、高血压、高血脂等慢性疾病,还具有补肾、护心、养胃、补血、养颜等功效,以及防治动脉硬化及心脑血管疾病等功效。作为进一步的优选,所述高汤剂原料中九肚鱼:牡蛎:蛤蜊:扇贝:鹌鹑肉:鸽子肉:海蟹:鱼肚:海虾:食用调味品的重量比为1:0.2~0.3:0.1~0.2:0.5~0.6:0.1~0.2:1.5~2.0:0.4~0.6:0.2~0.3:0.2~0.3:0.01~0.03。
在上述具有防治慢性疾病的九珍鱼柳特膳食品中,作为优选,所述鹌鹑蛋经过软炸处理。通过软炸后使成分熟食,能够起到很好的保存功能,且能够防止蛋中营养成分的流失。对防治Ⅱ型糖尿病、高血压、浮肿、肝肿大硬化、胃病等有较好的功效。
在上述具有防治慢性疾病的九珍鱼柳特膳食品中,作为优选,所述鱼柳通过以下方法加工而成:
A、根据材料的要求选取海鳗鱼肉和沙丁鱼肉分别加工成鱼糜茸状后,得到相应的海鳗鱼肉糜和沙丁鱼肉糜;
B、将海鳗鱼肉糜和沙丁鱼肉糜进行混合后,放入魔芋粉和红薯粉,再敲制成饼状物;再放入热油中煎熟,取出,冷却,切条,得到相应的鱼柳。
通过上述方法处理,能够使原料中的营养成分不会过多的流失,保证食材的整体口感和食用口味,又能够保持其在防治糖尿药、高血压、心脑心管疾病等慢性疾病的功效。
在上述具有防治慢性疾病的九珍鱼柳特膳食品中,作为优选,所述银鳕鱼肉主要通过以下方法加工而成:
取银鳕鱼洗净后,切取银鳕鱼肉,再采用食盐和调料进行腌渍30-60分钟;然后,再将经过腌制的银鳕鱼肉和食用调料剂放入锅内加工至熟。目的是为了使银鳕鱼的口味更好,有利于食用以及保证食材有治疗慢性疾病方面的功效。
所述食用菌经过以下方法加工而成:
在上述具有防治慢性疾病的九珍鱼柳特膳食品中,作为优选,将食用菌洗净后经过泡发后,再经过焯水,放入热油中进行煸炒,再加水烧沸后,加入调味料进行使入味,得到相应的食用菌。提高食材的食用性和口感味道,又能够保证食材的药用疗效。
综上所述,本发明与现有技术相比,具有以下优点:
本具有防治慢性疾病的九珍鱼柳特膳食品,通过采用独特的鱼柳、银鳕鱼、食用菌及鹌鹑蛋的复合配方组成,使整体上既具有高营养价值,富含多种氨基酸,纤维素,维生素C和胡萝卜素等营养成分;还含有大量的EPA和DHA及ACE抑制肽、富含EPA(二十碳五烯酸)等营养成分;而加入的银鳕鱼主要是为了起到协同作用;又具有防治糖尿病、高血压、心脑血管病等多种慢性疾病的功效。
具体实施方式
下面通过具体实施例,对本发明的技术方案作进一步具体的说明,但是本发明并不限于这些实施例。
实施例1
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品主要包括以下成分的重量份(克)组成:
鱼柳:125g;银鳕鱼:50g;食用菌:50g;鹌鹑蛋:12.5g;食用调味品:75g;防腐剂:1.0g;高汤剂:100g。
其中,鱼柳主要由海鳗鱼肉糜、沙丁鱼肉糜、魔芋粉和红薯粉制成组成。
上述九珍鱼柳特膳食品的具体制备方法如下:
鱼柳的加工:根据材料的要求选取海鳗鱼和沙丁鱼,经过清净后,分别切除海鳗鱼和沙丁鱼的头尾,再将鱼身剖开成两半,去骨和去皮后,相应的得到海鳗鱼内和沙丁鱼肉,再将海鳗鱼肉和沙丁鱼肉分别进行加工碾碎成鱼糜茸状,得到相应的海鳗鱼肉糜和沙丁鱼肉糜;将海鳗鱼肉糜和沙丁鱼肉糜按照比例进行混合后,采用自动搅拌机进行搅拌均匀成相应的鱼糜肉团状;再将魔芋精粉和红薯精粉按照比例混合均匀成相应的干淀粉;将将相应的鱼糜肉团放置在砧板器具上,用木棰或其它棰击器具进行敲打,敲打过程中可以边敲打边撒干淀粉,将整个鱼肉糜团完全捶打完成后成相应的饼状物;再在平底锅中进行煎熟至8-9成熟,煎熟过程中可放入少量的油,煎制结束后,起锅,取出饼状物,经过冷却后,再经过切条处理成条状的鱼柳,最好将鱼柳上蒸笼进行干蒸至全熟后,得到相应的鱼柳,待干后备用;
银鳕鱼的加工:将银鳕鱼进行清净,除去内脏,留胰腺物待用;再将银鳕鱼去头尾后,去除鱼骨和鱼皮,将得到相应的银鳕鱼肉进行切片,放入容器内,加入低钠盐、保宁药醋和绍酒、姜、蒜、胡椒待调料进行腌渍30-60分钟后,然后,捞出,沥去汁水,待用;然后,在平底锅中注入植物油,烧热后,放入适量姜、胡椒、蒜丝等调料炒出香味,再将经过腌制的银鳕鱼肉块放在锅内煎制,每面煎3分钟,再放入小回香、桂皮、葡萄酒、柠檬法、生抽等适量调料进行烧制至熟,收汁,得到相应的银鳕鱼成品,待干后备用;
食用菌的加工:将食用菌洗净后经过泡发处理15分钟左右,再放入40℃左右的温水中经过焯水处理后,进行切丝或切条;然后,再锅内放油烧热后,将切丝或切条的食用菌放入热油中进行煸炒后,加适量水烧沸,再加入鸽子肉汤、蚝油、胡椒、低钠盐和鸡精等调味料进行调味后,起锅后淋上芝麻油,即得到相应的食用菌;
其中,鹌鹑蛋可以直接将鹌鹑蛋水煮至熟后,去壳后,再将鹌鹑蛋进行软炸处理;
高汤剂的加工:按照高汤剂中各食材的配比选取原料,将各主食材分别清洗干净后,将鹌鹑肉、鸽子肉分别剁成小块后,用沸水汆去血腥味,再用清水洗净,分别把海鲜与动物肉装入白纱布袋里扎紧袋口,一同放入砂锅里加水熬煮,边熬边用网滤勺捞出汤面浮沫,经过大火熬制3小时后,使食材中的稳中各种营养元素释放,再加入绍酒、保宁药醋、姜、蒜、八角、回香、低钠盐等调味料时行调味略煮后,从锅中取出包扎的两袋食物袋不要,再次用筛网过滤汤汁杂质残渣,待高汤汁冷却后,将高汤放入冰柜冷藏约2小时,将汤汁剂倒入制冰盒中,再放入冰柜使其凝固成所需剂量的块状,得到相应的固体高汤剂;100g高汤剂可以用高汤剂的原料重量为200g,水为600g进行熬制而,当然,按照其它比例的料/水配比进行熬制均可,只要使各原料的比例在相应的范围内即可。
然后,按照各原料的用量配比进行包装,杀菌处理。当然,为了更方便包装和运输保存,最好是将鱼柳、银鳕鱼、食用菌、鹌鹑蛋、食用调味品和防腐剂包装成一包;将高汤剂另外包装成一包;食用时将两者混用后加工即可。
本九珍鱼柳特膳食品在食用时,将包装拆开,取出两包中的食品,加入锅内,加适量清水烧沸后,再将高汤剂加入再煮3分钟左右,起锅,倒入食用碗盘中,即可食用。
实施例2
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品主要包括以下成分的重量份(克)组成:
鱼柳:135g;银鳕鱼:40g;食用菌:45g;鹌鹑蛋:30g;食用调味品:80g;防腐剂:1.0g;高汤剂:110g。
其中,鱼柳主要由海鳗鱼肉糜、沙丁鱼肉糜、魔芋粉和红薯粉制成组成,且使海鳗鱼肉糜:沙丁鱼肉糜:魔芋粉:红薯粉的重量比为20:25:2.0:2.5;食用菌采用杏鲍菇和花菇,两者的重量比为1:0.5;高汤剂主要由九肚鱼、牡蛎、蛤蜊、扇贝、鹌鹑肉、鸽子肉、海蟹、鱼肚、海虾和食用调味品原料熬制而成,选取汤汁冻成固体状的高汤剂,且使原料中九肚鱼:牡蛎:蛤蜊:扇贝:鹌鹑肉:鸽子肉:海蟹:鱼肚:海虾:调味品的重量比为1:0.3:0.2:0.5:0.1:1.5:0.4:0.2:0.3:0.01;而调味品可以选用胡椒、茴香等等常用调味材料,防腐剂采用海藻酸钠。
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品的具体加工方法同实施例1一致,这里不再赘述。
实施例3
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品主要包括以下成分的重量份(克)组成:
鱼柳:110g;银鳕鱼:60g;食用菌:55g;鹌鹑蛋:20g;食用调味品:70g;防腐剂:0.9g;高汤剂:90g。
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品主要包括以下成分的重量份组成:
其中,鱼柳主要由海鳗鱼肉糜、沙丁鱼肉糜、魔芋粉和红薯粉制成组成,且使海鳗鱼肉糜:沙丁鱼肉糜:魔芋粉:红薯粉的重量比为25:30:2.5:3.0;食用菌采用杏鲍菇和花菇,两者的重量比为1:0.5;高汤剂主要由九肚鱼、牡蛎、蛤蜊、扇贝、鹌鹑肉、鸽子肉、海蟹、鱼肚、海虾和食用调味品原料熬制而成,选取汤汁冻成固体成高汤剂,且使原料中九肚鱼:牡蛎:蛤蜊:扇贝:鹌鹑肉:鸽子肉:海蟹:鱼肚:海虾:调味品的重量比为1:0.2:0.1:0.6:0.2:2.0:0.6:0.3:0.2:0.03;而调味品可以选用胡椒、茴香等常用的调味材料,防腐剂采用生物抗菌肽。
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品的具体加工方法同实施例1一致,这里不再赘述。
实施例4
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品主要包括以下成分的重量份(克)组成:
鱼柳:115g;银鳕鱼:55g;食用菌:52g;鹌鹑蛋:25g;食用调味品:78g;防腐剂:0.9g;高汤剂:105g。
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品主要包括以下成分的重量份组成:
其中,鱼柳主要由海鳗鱼肉糜、沙丁鱼肉糜、魔芋粉和红薯粉制成组成,且使海鳗鱼肉糜:沙丁鱼肉糜:魔芋粉:红薯粉的重量比为21:28:2.3:2.8;食用菌采用杏鲍菇、花菇、竹笋和竹荪,且重量比为1:0.5:0.5:0.3;高汤剂主要由九肚鱼、牡蛎、蛤蜊、扇贝、鹌鹑肉、鸽子肉、海蟹、鱼肚、海虾和食用调味品原料熬制而成,选取汤汁冻成固体成高汤剂,且使原料中九肚鱼:牡蛎:蛤蜊:扇贝:鹌鹑肉:鸽子肉:海蟹:鱼肚:海虾:调味品的重量比为1:0.25:0.1:0.6:0.15:1.6:0.4:0.3:0.25:0.02;而调味品可以选用胡椒、茴香等等常用调味材料,防腐剂采用生物抗菌肽。
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品的具体加工方法同实施例1一致,这里不再赘述。
实施例5
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品主要包括以下成分的重量份(克)组成:
鱼柳:120g;银鳕鱼:45g;食用菌:53g;鹌鹑蛋:24g;食用调味品:74g;防腐剂:0.8g;高汤剂:110g。
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品主要包括以下成分的重量份组成:
其中,鱼柳主要由海鳗鱼肉糜、沙丁鱼肉糜、魔芋粉和红薯粉制成组成,且使海鳗鱼肉糜:沙丁鱼肉糜:魔芋粉:红薯粉的重量比为22:28:2.1:3.0;食用菌采用杏鲍菇、花菇和竹荪,三者的重量比为0.5:0.5:1.0;高汤剂主要由九肚鱼、牡蛎、蛤蜊、扇贝、鹌鹑肉、鸽子肉、海蟹、鱼肚、海虾和食用调味品原料熬制而成,选取汤汁冻成固体成高汤剂,且使原料中九肚鱼:牡蛎:蛤蜊:扇贝:鹌鹑肉:鸽子肉:海蟹:鱼肚:海虾:调味品的重量比为1:0.25:0.15:0.55:0.2:1.8:0.6:0.25:0.25:0.03;而调味品可以选用胡椒、茴香等等常用调味材料,防腐剂采用生物抗菌肽。
本实施例中的具有防治慢性疾病的九珍鱼柳特膳食品的具体加工方法同实施例1一致,这里不再赘述。
随机选取上述得到的相应九珍鱼柳特膳食品进行实际应用说明,对具体的营养素进行分析说明和食疗效果,具体情况分析如下:
选取临床上患有Ⅱ型糖尿病的患者进行周期性验证,按照每天食用本发明九珍鱼柳特膳食品一次的情况下,通过每天监控,发现患者的血糖、尿糖能够得到明显的抑制,没有发现有增加的现象,在每天食用本发明九珍鱼柳特膳食品3个月后,尿糖明显得到有效的下降;在每天食用本食品制品6个月后,尿糖进一步得到有效的下降;在每天食用本发明九珍鱼柳特膳食品12个月后,血糖、尿糖基本恢复到正常值范围内,身体健康,体质明显增强。
选取临床上患有高血压和高血脂的患者进行周期性验证,按照每天食用本发明九珍鱼柳特膳食品一次的情况下,通过每天监控,发现患者的血压和血脂能够得到明显的抑制,没有发现有增加的现象,在每天食用本食品制品3个月后,血压和血脂明显得到有效的下降;在每天食用本发明九珍鱼柳特膳食品6个月后,血压和血脂进一步得到有效的下降;在每天食用本发明九珍鱼柳特膳食品12个月后,血压和血脂基本恢复到正常值范围内,身体健康,体质明显增强。
选取临床上患有心脑血管病的患者进行周期性验证,按照每天食用本发明九珍鱼柳特膳食品一次的情况下,通过每天监控,发现患者的心脑血管病能够得到明显的抑制,没有发现有增加的现象,在每天食用本发明九珍鱼柳特膳食品3个月后,心脑血管病明显减轻;在每天食用本发明九珍鱼柳特膳食品6个月后,心脑血管病进一步得到有效减轻;在每天食用本发明九珍鱼柳特膳食品12个月后,心脑血管病基本上消除,且身体健康,体质明显增强。
选取临床上患有高胆固醇的患者进行周期性验证,按照每天食用本发明九珍鱼柳特膳食品一次的情况下,通过每天监控,发现患者的胆固醇能够得到明显的抑制,没有发现有增加的现象,在每天食用本发明九珍鱼柳特膳食品3个月后,胆固醇明显得到有效的下降;在每天食用本发明九珍鱼柳特膳食品6个月后,胆固醇进一步得到有效的下降;在每天食用本发明九珍鱼柳特膳食品12个月后,胆固醇的指标基本恢复到正常值范围内,身体健康,体质明显增强。
同时,还对心肌梗死、动脉硬化、脂肪肝等也具有较好的食疗功效。
且通过检测分析,本发明九珍鱼柳特膳食品中富含多种氨基酸,纤维素,维生素C和胡萝卜素等营养成分;还含有大量的EPA和DHA及ACE抑制肽、富含EPA(二十碳五烯酸)等营养成分;及含有大量的纤维素、低糖植物蛋白、B族维生素和维生素C等营养成分及含有钙、铁、钠、钾、磷和硒等矿物元素,使在起到食疗功效的同时还具有高营养价值的功效,且营养均衡。
本发明中所描述的具体实施例仅是对本发明精神作举例说明。本发明所属技术领域的技术人员可以对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代,但并不会偏离本发明的精神或者超越所附权利要求书所定义的范围。
尽管对本发明已作出了详细的说明并引证了一些具体实施例,但是对本领域熟练技术人员来说,只要不离开本发明的精神和范围可作各种变化或修正是显然的。
Claims (10)
1.一种具有防治慢性病的九珍鱼柳特膳食品,其特征在于,该食品包括以下成分的重量份:
鱼柳:110~135;银鳕鱼:40~60;食用菌:45~55;鹌鹑蛋:20~30;食用调味品:70~80;防腐剂:0.8~1.0;高汤剂:90~110;
所述鱼柳主要由海鳗鱼肉糜、沙丁鱼肉糜、魔芋粉和红薯粉制成组成。
2.根据权利要求1所述具有防治慢性病的九珍鱼柳特膳食品,其特征在于,所述鱼柳中海鳗鱼肉糜:沙丁鱼肉糜:魔芋粉:红薯粉的重量比为20~25:25~30:2.0~2.5:2.5~3.0。
3.根据权利要求1或2所述具有防治慢性病的九珍鱼柳特膳食品,其特征在于,所述食用菌选自杏鲍菇、花菇、竹笋和竹荪中的一种或几种混合。
4.根据权利要求1或2所述具有防治慢性病的九珍鱼柳特膳食品,其特征在于,所述防腐剂选自海藻酸钠或生物抗菌肽。
5.根据权利要求1或2所述具有防治慢性病的九珍鱼柳特膳食品,其特征在于,所述高汤剂主要由九肚鱼、牡蛎、蛤蜊、扇贝、鹌鹑肉、鸽子肉、海蟹、鱼肚、海虾和食用调味品原料熬制的汤汁制成。
6.根据权利要求5中所述具有防治慢性病的九珍鱼柳特膳食品,其特征在于,所述高汤剂原料中九肚鱼:牡蛎:蛤蜊:扇贝:鹌鹑肉:鸽子肉:海蟹:鱼肚:海虾:食用调味品的重量比为1:0.2~0.3:0.1~0.2:0.5~0.6:0.1~0.2:1.5~2.0:0.4~0.6:0.2~0.3:0.2~0.3:0.01~0.03。
7.根据权利要求1或2所述具有防治慢性病的九珍鱼柳特膳食品,其特征在于,所述鹌鹑蛋经过软炸处理。
8.根据权利要求1或2中所述具有防治慢性病的九珍鱼柳特膳食品,其特征在于,所述鱼柳通过以下方法加工而成:
A、根据材料的要求选取海鳗鱼肉和沙丁鱼肉分别加工成鱼糜茸状后,得到相应的海鳗鱼肉糜和沙丁鱼肉糜;
B、将海鳗鱼肉糜和沙丁鱼肉糜进行混合后,放入魔芋粉和红薯粉,再敲制成饼状物;再放入热油中煎熟,取出,冷却,切条,得到相应的鱼柳。
9.根据权利要求1或2所述具有防治慢性病的九珍鱼柳特膳食品,其特征在于,所述银鳕鱼肉主要通过以下方法加工而成:
取银鳕鱼洗净后,切取银鳕鱼肉,再采用食盐和调料进行腌渍30-60分钟;然后,再将经过腌制的银鳕鱼肉和食用调味剂放入锅内加工至熟。
10.根据权利要求1或2所述具有防治慢性病的九珍鱼柳特膳食品,其特征在于,所述食用菌经过以下方法加工而成:
将食用菌洗净后经过泡发后,再经过焯水,放入热油中进行煸炒;再加水烧沸后,加入调味剂进行使入味,得到相应的食用菌。
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CN103054100A (zh) * | 2012-09-26 | 2013-04-24 | 苗娥 | 一种营养海鲜汤及其制备方法 |
CN103120332A (zh) * | 2013-02-20 | 2013-05-29 | 王恩会 | 一种生鲜加工银鱼骨肉泥餐饮食品及其制作方法 |
CN106261589A (zh) * | 2016-08-04 | 2017-01-04 | 刘良忠 | 一种适合慢性疾病患者食用的特膳食品及其加工方法 |
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CN108967931A (zh) * | 2018-09-04 | 2018-12-11 | 桂阳县舂陵湖食品有限公司 | 一种鱼肉熟食品的制造方法 |
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