CN107259418A - A kind of alfalfa fish-bone paste and preparation method thereof - Google Patents
A kind of alfalfa fish-bone paste and preparation method thereof Download PDFInfo
- Publication number
- CN107259418A CN107259418A CN201710585139.0A CN201710585139A CN107259418A CN 107259418 A CN107259418 A CN 107259418A CN 201710585139 A CN201710585139 A CN 201710585139A CN 107259418 A CN107259418 A CN 107259418A
- Authority
- CN
- China
- Prior art keywords
- parts
- alfalfa
- fish
- ripe
- mulberry leaf
- 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.)
- Withdrawn
Links
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 title claims abstract description 43
- 239000002639 bone cement Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000219823 Medicago Species 0.000 title claims abstract 11
- 240000000249 Morus alba Species 0.000 claims abstract description 24
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 23
- 241000251468 Actinopterygii Species 0.000 claims abstract description 16
- 239000000428 dust Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- 235000010447 xylitol Nutrition 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- 240000004658 Medicago sativa Species 0.000 claims description 34
- 239000000463 material Substances 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 241000251730 Chondrichthyes Species 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims 1
- GMVLGJDMPCRIJK-CGZBRXJRSA-N benzyl n-[(2s)-1-[(3-hydroxyoxan-4-yl)amino]-4-methyl-1-oxopentan-2-yl]carbamate Chemical group N([C@@H](CC(C)C)C(=O)NC1C(COCC1)O)C(=O)OCC1=CC=CC=C1 GMVLGJDMPCRIJK-CGZBRXJRSA-N 0.000 claims 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 7
- 239000011575 calcium Substances 0.000 abstract description 7
- 229910052791 calcium Inorganic materials 0.000 abstract description 7
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 208000019553 vascular disease Diseases 0.000 abstract description 2
- 244000025254 Cannabis sativa Species 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 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 18
- 239000008280 blood Substances 0.000 description 10
- 210000004369 blood Anatomy 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 102000008186 Collagen Human genes 0.000 description 6
- 108010035532 Collagen Proteins 0.000 description 6
- 235000012000 cholesterol Nutrition 0.000 description 6
- 229920001436 collagen Polymers 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 235000019165 vitamin E Nutrition 0.000 description 4
- 229940046009 vitamin E Drugs 0.000 description 4
- 239000011709 vitamin E Substances 0.000 description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 3
- 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 description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- 230000003796 beauty Effects 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000002651 drug therapy Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000019155 vitamin A Nutrition 0.000 description 3
- 239000011719 vitamin A Substances 0.000 description 3
- 229940045997 vitamin a Drugs 0.000 description 3
- DLMOVPAUHQQYHA-UHFFFAOYSA-N 5,7-dihydroxy-2-(1-hydroxy-4-oxocyclohexa-2,5-dien-1-yl)chromen-4-one Chemical compound C=1C(O)=CC(O)=C(C(C=2)=O)C=1OC=2C1(O)C=CC(=O)C=C1 DLMOVPAUHQQYHA-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 235000010624 Medicago sativa Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 150000001841 cholesterols Chemical class 0.000 description 1
- 230000027288 circadian rhythm Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 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
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of alfalfa fish-bone paste and preparation method thereof.A kind of alfalfa fish-bone paste, is made up of the raw material of following parts by weight：170 180 parts of alfalfa, 10 18 parts of xylitol, 10 15 parts of mulberry leaf, fish skin powder（It is ripe）30 39 parts, fishbone dust（It is ripe）40 52 parts.The invention has the advantages that：The crowd of being applicable is wide, the blood vessel that can releive, prevention vascular diseases, supplement calcium substance and easily absorb, and is applicable designed for old people with green grass or young crops.
Description
Technical field
The present invention relates to one kind paste soup and preparation method thereof, specifically a kind of alfalfa fish-bone paste and its making side
Method.
Background technology
Today's society, with the continuous quickening of rhythm of life, daily life is extremely irregular, circadian rhythm disturbances, internal rubbish
Toxin can not be excreted in time, cause various diseases to emerge in an endless stream, especially cardiovascular and cerebrovascular diseases, hypertension, high blood
Fat, high cholesterol class crowd are too many, are controlled to cause vivotoxin too many again with medicine, are aggravated to liver and kidney negative
Load.
Increasing people is caused to be in sub-health state, then how could solve or alleviate current this situation.
Alfalfa contains 5 kinds of vitamin Bs, vitamin C, vitamin E, 10 kinds of mineral matters and Protoapigenone, carotenoids
The sour three kinds of peculiar nutrients of plant of element, phenolic, the Probability that artery sclerosis can be reduced, the generation for reducing cardiovascular disease,
The generation of pre- anti-cancer.
Fish-skin contains abundant protein and various trace elements, and its protein is mainly the collagen of macromolecular and viscous
The composition of polysaccharide, is Ms's beauty care beauty and health care good merchantable brand, and medical research is found, leukin-leucine in " fish-skin "
There is antitumaous effect.Fish-skin contains abundant collagen, 67.1g containing protein, fat 0.5g, its albumen in the dry shark skins of every 100g
Matter is collagen, beauty is replenished the calcium all very good.
Containing abundant calcareous and trace element in fish-bone, osteoporosis can be prevented by often eating, in growth period
Teenager and bone senesce the elderly for, be all highly profitable place.Moreover, by the fish of appropriate sofening treatment
Bone, nutritional ingredient all turns into water-soluble substances, it is easy to be absorbed by the body.
The content of the invention
The technical problems to be solved by the invention are to provide one kind and use alfalfa as major ingredient and be aided with fish-skin and fish
Rice paste of the health care conditioning food of bone and preparation method thereof.
In order to solve the above technical problems, the technical scheme is that：A kind of alfalfa fish-bone paste, by following parts by weight
Raw material be made：170-180 parts of alfalfa, 10-18 parts of xylitol, 10-15 parts of mulberry leaf, fish skin powder（It is ripe）30-39 parts, fish-bone
Powder（It is ripe）40-52 parts.
As preferred technical scheme, a kind of alfalfa fish-bone paste is made up of following raw material：Pale reddish brown lucerne
175 parts of Mu, 14 parts of xylitol, 14 parts of mulberry leaf, fish skin powder（It is ripe）36 parts, fishbone dust（It is ripe）46 parts.
Present invention also offers a kind of above-mentioned preparation method of alfalfa fish-bone paste, comprise the following steps：Step one：Will
Alfalfa, mulberry leaf are cleaned drain after shred, with 120 DEG C of high steam sterilising and enzyme inactivating, the steam pressure time is 1-10 minutes；
Step 2：The alfalfa got ready and mulberry leaf are sent under curer by conveyer belt, the temperature of curer is in 100-
120 DEG C, passage time is 5-8min；
Step 3：Alfalfa and mulberry leaf after drying is crushed by high frequency pulverizer, powder is made；
Step 4：Material and remaining material after crushing are thoroughly mixed by mixer, are re-fed into oven with 30 DEG C of bakings
10-17 minutes, until material clumps；
Step 5：Powder is made in material grinding after baking；It is made by being vacuum-packed after packaging.
Preferably, the fish skin powder（It is ripe）After sterilization deodorization, to be ground with female deepwater shark skin after baking
It is made, the fishbone dust（It is ripe）It is with the fish-bone of small-sized fish, to grind and be made after sterilized high-temperature baking.
By adopting the above-described technical solution, a kind of alfalfa fish-bone paste, is made up of following raw material：Pale reddish brown lucerne
170-180 parts of Mu, 10-18 parts of xylitol, 10-15 parts of mulberry leaf, fish skin powder（It is ripe）30-39 parts, fishbone dust（It is ripe）40-52 parts；This
Invention has the advantages that：
1st, fragrant odour, allows people's appetite to increase, because the problem of fish skin powder, the rice after brewed in hot water pastes tacky, mobility
Difference, facilitates old man to eat；
2nd, can releive blood vessel, reduce the generation of vascular diseases；
3rd, it is nutritious, easily absorb, especially the osteoporosis to the elderly has adjuvant treatment effect, be also applied for blue or green few
Year growth is replenished the calcium, and especially has good health-care effect to cartilaginous tissue, while calcium loss can be prevented effectively；
4th, without sucrose, go for diabetic and child is edible.
Embodiment
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of alfalfa fish-bone paste, is made up of following raw material：180 parts of alfalfa, 18 parts of xylitol, mulberry leaf 15
Part, fish skin powder（It is ripe）39 parts, fishbone dust（It is ripe）52 parts.
A kind of preparation method of above-mentioned alfalfa fish-bone paste, comprises the following steps：
Step one：Alfalfa, mulberry leaf are cleaned and shredded after draining, with 120 DEG C of high steam sterilising and enzyme inactivating, the steam pressure time is
1 minute；
Step 2：The alfalfa got ready and mulberry leaf are sent under curer by conveyer belt, the temperature of curer is 120
DEG C, passage time is 5min；
Step 3：Alfalfa and mulberry leaf after drying is crushed by high frequency pulverizer, powder is made；
Step 4：Material and remaining material after crushing are thoroughly mixed by mixer, are re-fed into oven with 35 DEG C of bakings
10 minutes, until material clumps；
Step 5：Powder is made in material grinding after baking；It is made by being vacuum-packed after packaging.
Following table is the 100g of the present embodiment product part nutritional ingredient：
| Energy（Kcal） | 439 | Cholesterol（mg） | 97 |
| Protein（g） | 65 | Vitamin A（μgRE） | 409 |
| Fat（g） | 4 | Vitamin C（mg） | 184.7 |
| Carbohydrate（g） | 11.8 | Calcium（mg） | 623 |
| Dietary fiber（g） | 8.2 | Vitamin E（mg） | 10.14 |
Collagen content is 67% wherein in protein, and cholesterol middle-high density cholesterol level is 71%, and to blood sugar test
Situation is：Blood glucose is 7.9mmol/L before edible, is eaten one week, three days average blood sugars are 7.2mmol/L, during edible not
Take drug therapy.
Embodiment 2
A kind of alfalfa fish-bone paste, is made up of following raw material：170 parts of alfalfa, 10 parts of xylitol, mulberry leaf 10
Part, fish skin powder（It is ripe）30 parts, fishbone dust（It is ripe）40 parts.
A kind of preparation method of above-mentioned alfalfa fish-bone paste, comprises the following steps：
Step one：Alfalfa, mulberry leaf are cleaned and shredded after draining, with 100 DEG C of high steam sterilising and enzyme inactivating, the steam pressure time is
10 minutes；
Step 2：The alfalfa got ready and mulberry leaf are sent under curer by conveyer belt, the temperature of curer is 100
DEG C, passage time is 8min；
Step 3：Alfalfa and mulberry leaf after drying is crushed by high frequency pulverizer, powder is made；
Step 4：Material and remaining material after crushing are thoroughly mixed by mixer, are re-fed into oven with 30 DEG C of bakings
17 minutes, until material clumps；
Step 5：Powder is made in material grinding after baking；It is made by being vacuum-packed after packaging.
Following table is the 100g of the present embodiment product part nutritional ingredient：
| Energy（Kcal） | 398 | Cholesterol（mg） | 93 |
| Protein（g） | 60 | Vitamin A（μgRE） | 392 |
| Fat（g） | 3.4 | Vitamin C（mg） | 176.8 |
| Carbohydrate（g） | 10.1 | Calcium（mg） | 601 |
| Dietary fiber（g） | 7.6 | Vitamin E（mg） | 19.40 |
Collagen content is 66% wherein in protein, and cholesterol middle-high density cholesterol level is 70%, and to blood sugar test
Situation is：Blood glucose is 7.6mmol/L before edible, is eaten one week, three days average blood sugars are 7.1mmol/L, during edible not
Take drug therapy.
Embodiment 3
A kind of alfalfa fish-bone paste, is made up of following raw material：175 parts of alfalfa, 14 parts of xylitol, mulberry leaf 14
Part, fish skin powder（It is ripe）36 parts, fishbone dust（It is ripe）46 parts.
A kind of preparation method of above-mentioned alfalfa fish-bone paste, comprises the following steps：
Step one：Alfalfa, mulberry leaf are cleaned and shredded after draining, with 110 DEG C of high steam sterilising and enzyme inactivating, the steam pressure time is
5 minutes；
Step 2：The alfalfa got ready and mulberry leaf are sent under curer by conveyer belt, the temperature of curer is 110
DEG C, passage time is 6min；
Step 3：Alfalfa and mulberry leaf after drying is crushed by high frequency pulverizer, powder is made；
Step 4：Material and remaining material after crushing are thoroughly mixed by mixer, are re-fed into oven with 33 DEG C of bakings
13 minutes, until material clumps；
Step 5：Powder is made in material grinding after baking；It is made by being vacuum-packed after packaging.
Following table is the 100g of the present embodiment product part nutritional ingredient：
| Energy（Kcal） | 403 | Cholesterol（mg） | 94 |
| Protein（g） | 61 | Vitamin A（μgRE） | 400 |
| Fat（g） | 3.9 | Vitamin C（mg） | 177.7 |
| Carbohydrate（g） | 10.8 | Calcium（mg） | 620 |
| Dietary fiber（g） | 7.6 | Vitamin E（mg） | 9.14 |
Collagen content is 66% wherein in protein, and cholesterol middle-high density cholesterol level is 72%, and to blood sugar test
Situation is：Blood glucose is 8.1mmol/L before edible, is eaten one week, three days average blood sugars are 7.3mmol/L, during edible not
Take drug therapy.
The equipment used in preparation method of the present invention is the common equipment of field of food industry, be will not be repeated here.
Schematical embodiment of the invention is the foregoing is only, the scope of the present invention is not limited to.It is any
Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from,
The scope of protection of the invention should be belonged to.
Claims (4)
1. a kind of alfalfa fish-bone paste, it is characterised in that be made up of the raw material of following parts by weight：170-180 parts of alfalfa,
10-18 parts of xylitol, 10-15 parts of mulberry leaf, fish skin powder（It is ripe）30-39 parts, fishbone dust（It is ripe）40-52 parts.
2. a kind of alfalfa fish-bone paste, it is characterised in that be made up of the raw material of following parts by weight：175 parts of alfalfa, xylose
14 parts of alcohol, 14 parts of mulberry leaf, fish skin powder（It is ripe）36 parts, fishbone dust（It is ripe）46 parts.
3. the preparation method of a kind of alfalfa fish-bone paste as claimed in claim 1 or 2, it is characterised in that including following step
Suddenly：
Step one：Alfalfa, mulberry leaf are cleaned and shredded after draining, with 100-120 DEG C of high steam sterilising and enzyme inactivating, during steam pressure
Between be 1-10 minutes；
Step 2：The alfalfa got ready and mulberry leaf are sent under curer by conveyer belt, the temperature of curer is in 100-
120 DEG C, passage time is 5-8min；
Step 3：Alfalfa and mulberry leaf after drying is crushed by high frequency pulverizer, powder is made；
Step 4：Material and remaining material after crushing are thoroughly mixed by mixer, are re-fed into oven with 30-35 DEG C
Baking 10-17 minutes, until material clumps；
Step 5：Powder is made in material grinding after baking；It is made by being vacuum-packed after packaging.
4. a kind of alfalfa fish-bone paste as claimed in claim 1 or 2, it is characterised in that：The fish skin powder（It is ripe）For with female
Deepwater shark skin is after sterilization deodorization, and grinding is made after baking, the fishbone dust（It is ripe）Be with the fish-bone of small-sized fish, it is sterilized
Grinding is made after high-temperature baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710585139.0A CN107259418A (en) | 2017-07-18 | 2017-07-18 | A kind of alfalfa fish-bone paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710585139.0A CN107259418A (en) | 2017-07-18 | 2017-07-18 | A kind of alfalfa fish-bone paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259418A true CN107259418A (en) | 2017-10-20 |
Family
ID=60078874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710585139.0A Withdrawn CN107259418A (en) | 2017-07-18 | 2017-07-18 | A kind of alfalfa fish-bone paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259418A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325885A (en) * | 2015-11-19 | 2016-02-17 | 威海新异生物科技有限公司 | Crisp kelp and fishbone chips capable of increasing bone mineral density |
| CN105942172A (en) * | 2016-05-04 | 2016-09-21 | 山东省农业可持续发展研究所 | Dietary fiber steamed sponge cakes containing medicago sativa and preparation method of dietary fiber steamed sponge cakes |
| CN106579094A (en) * | 2016-10-20 | 2017-04-26 | 杨凌金栗农业科技有限公司 | Medicago sativa fine powder production process |
-
2017
- 2017-07-18 CN CN201710585139.0A patent/CN107259418A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325885A (en) * | 2015-11-19 | 2016-02-17 | 威海新异生物科技有限公司 | Crisp kelp and fishbone chips capable of increasing bone mineral density |
| CN105942172A (en) * | 2016-05-04 | 2016-09-21 | 山东省农业可持续发展研究所 | Dietary fiber steamed sponge cakes containing medicago sativa and preparation method of dietary fiber steamed sponge cakes |
| CN106579094A (en) * | 2016-10-20 | 2017-04-26 | 杨凌金栗农业科技有限公司 | Medicago sativa fine powder production process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101723206B1 (en) | Pills for health supplement food comprising extracts of protaetia brebitarsis larba and manufacturing method for the same | |
| KR101834640B1 (en) | Functionality porridge for old-age dog and manufacturing method thereby | |
| CN102450664B (en) | Uncooked Sichuan-flavored shashlik and preparation method thereof | |
| CN103283799A (en) | Nutrient flour product of giant salamander and grains and production method thereof | |
| CN104686622A (en) | Cookie biscuit with purple potato and Chinese yam, and preparation method thereof | |
| CN104585637A (en) | Prepared porridge with purple sweet potatoes and oat and preparation method of prepared porridge | |
| KR20140021310A (en) | A method of manufacturing a symbol formula using fermented aged mungbean leaves powder in makgeolli. | |
| CN107927092A (en) | A kind of rose honey cake and preparation method thereof | |
| CN107048185A (en) | A kind of highland barley semi-dried noodle and its processing method | |
| CN104054788B (en) | A kind of celery health-care biscuit | |
| KR101585315B1 (en) | Method of preparing Glutinous barley bread comprising Allium hookeri and Milk calcium | |
| CN106616366A (en) | Natto powder and preparation method thereof | |
| KR20120024183A (en) | Food composition of instant gruel and manufacturing method thereof | |
| CN107259418A (en) | A kind of alfalfa fish-bone paste and preparation method thereof | |
| KR102082115B1 (en) | Manufacturing method of healthy foods using protaetia brevitarsis | |
| KR101180442B1 (en) | method for manufacturing the capsicum paste using maize and siberian chrysan-themum | |
| KR102035272B1 (en) | Energy bars and a method of manufacturing the same diet that utilizes the edivle insect | |
| KR101882229B1 (en) | Manufacturing method of baby food having silk protein | |
| KR101711334B1 (en) | Method of preparing for onion fermented | |
| KR101394202B1 (en) | Health supplement foods using natural material | |
| KR20120085699A (en) | Rice cake of Gynura procumbens and Manufacturing method thereof | |
| CN109938253A (en) | A kind of antifatigue, hypoglycemic food leaf grass noodles and preparation method thereof | |
| CN108740249A (en) | A kind of pressed candy of venison powder, pilose antler blood meal | |
| KR101180444B1 (en) | method for manufacturing the capsicum paste using maize | |
| US20220395000A1 (en) | Ramen for companion animal and method of manufacturing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171020 |
|
| WW01 | Invention patent application withdrawn after publication |