CN107432430A - 降血糖炖鸡、炖牛肉料 - Google Patents
降血糖炖鸡、炖牛肉料 Download PDFInfo
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- CN107432430A CN107432430A CN201710749240.5A CN201710749240A CN107432430A CN 107432430 A CN107432430 A CN 107432430A CN 201710749240 A CN201710749240 A CN 201710749240A CN 107432430 A CN107432430 A CN 107432430A
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- parts
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- flavoring
- hypoglycemic
- stewed
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Classifications
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- 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
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- 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
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- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
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- 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
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- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
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- 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
一种降血糖炖鸡、炖牛肉料由营养粉和调味料组成,其中营养粉包括以下原料及原料的重量份:复合蛋白粉3份~5份、复合钙镁粉0.3份~0.8份、B族维生素粉0.2份~0.6份、复合维生素C粉0.2份~0.5份、复合铁加叶酸粉0.2份~0.5份、维生素E粉0.2份~0.4份,调味料包括以下原料及原料的重量份:花椒20份~30份,砂仁10份~15份,丁香3份~5份,八角3份~5份,肉桂15份~25份,橘皮15份~25份,小茴香3份~5份,山楂3份~5份,白芷4份~7份,高良姜3份~5份,其中,营养粉和调味料分开包装。本发明配制出的降血糖炖肉料,可烹煮各种肉类食品,烹煮出的肉鲜美,且还可起到降血糖的功效。
Description
技术领域:
本发明涉及调味料技术领域,特别涉及一种具有提供人体修复肝 脏损伤的生理材料、促使人体自身治愈糖尿病功效的营养素和调味品 配料制作而成的降血糖炖鸡、炖牛肉料。
背景技术:
现在,人们随着生活水平的不断提高,由于饮食的营养不均或者 过剩,使得随之而来的各种慢性疾病侵蚀到了越来越多的人的身体, 如高血糖、高血压等,虽然高血糖为一种常见的且不是很严重的疾病, 但是人体血糖值如果长期居高不下,会造成肝脏及其它器官以及人体 细胞的损伤,修复损伤的材料应该是富含蛋白质、维生素、脂类、糖 类、微量元素、水等的物质,而传统的糖尿病治疗方法却是以针、药 为主的降糖疗法,其毒副作用又很大,且针药降血糖治疗法只能“治 标”,不能治本,更主要地是反而加速了人体脏器和细胞的损伤,并 且治疗过程繁杂昂贵。
人体自身具有强大的器官损伤后自我修复能力,例如:当人们的 身体被割伤后,经过身体的自我修复,伤口很快就能愈合。
身体自我在修复自身的损伤时,需要基本的生理原料,例如:蛋 白质、脂类、糖类、维生素、矿物质和水等原料。
当我们的身体出现损伤时,身体需要上述的原料来修复,这些原 料我们统统将其称之为营养素——就是那些能够被我们的身体吸收 并参与我们身体构建的那些物质,而不是用针和药。
发明内容:
有鉴于此,有必要提供一种降血糖炖鸡、炖牛肉料。
一种降血糖炖鸡、炖牛肉料,由营养粉和调味料组成,其中营养 粉包括以下原料及原料的重量份:复合蛋白粉3份~5份、复合钙镁 粉0.3份~0.8份、B族维生素粉0.2份~0.6份、复合维生素C粉 0.2份~0.5份、复合铁加叶酸粉0.2份~0.5份、维生素E粉0.2 份~0.4份,调味料包括以下原料及原料的重量份:花椒20份~30份, 砂仁10份~15份,丁香3份~5份,八角3份~5份,肉桂15份~ 25份,橘皮15份~25份,小茴香3份~5份,山楂3份~5份,白 芷4份~7份,高良姜3份~5份,其中,营养粉和调味料分开包装, 食用时,将调味料和肉一起炖煮40分钟~60分钟后,再向炖煮锅内 加入营养粉炖煮1分钟~2分钟后,炖煮完成。
上述降血糖调味料中,营养粉与调味料的较佳的重量配比为 36:963。
上述降血糖调味料中,复合蛋白粉、复合钙镁粉、B族维生素粉、 复合维生素C粉、复合铁加叶酸粉和维生素E粉的较佳的重量比依次 为:2:0.5:0.4:0.3:0.3:0.2。
上述降血糖调味料中,花椒、砂仁、丁香、八角、肉桂、橘皮、 小茴香、山楂、白芷和高良姜的较佳的重量比依次为: 10:12:2:2:20:20:2:2:5:2。
本发明中,复合蛋白粉包括大豆分离蛋白粉、乳清蛋白粉、聚葡 萄糖、大豆磷脂,复合钙镁粉包括碳酸钙、碳酸镁、微晶纤维素、硬 脂酸镁,B族维生素粉包括维生素B1、维生素B2、维生素B6、维生 素B12、叶酸、烟酸、泛酸钙、硬脂酸镁,复合维生素C粉包括维生 素C、樱桃提取物、微晶纤维素、羧甲淀粉纳、硬脂酸镁、羟丙甲纤 维素、聚乙烯吡烷硐、聚乙二醇,复合铁质叶酸粉包括葡萄糖酸亚铁、 叶酸、硬脂酸镁,所以本发明中的营养粉具有修复人体肝脏损伤,康 复糖尿病作用,具有使人体自身治愈糖尿病的功效。如此,采用本发 明烹煮各种肉类食品,不仅能够满足糖尿病患者的味蕾需求,还能使 得普通人群起到预防糖尿病的作用。
具体实施方式:
本发明提供了四种降血糖炖鸡、炖牛肉料的实施例:
实施例一,降血糖炖鸡、炖牛肉料由营养粉和调味料组成,其中 营养粉包括以下原料及原料的重量份:复合蛋白粉3份、复合钙镁粉 0.3份、B族维生素粉0.2份、复合维生素C粉0.2份、复合铁加叶 酸粉0.2份、维生素E粉0.2份,调味料包括以下原料及原料的重量份:花椒20份、砂仁10份、丁香3份、八角3份、肉桂15份、橘 皮15份、小茴香3份、山楂3份、白芷4份、高良姜3份,其中, 营养粉和调味料分开包装,且在无菌的环境下封装。食用时,将调味 料和肉一起炖煮40分钟~60分钟后,再向炖煮锅内加入营养粉炖煮 1分钟~2分钟后,炖煮完成。
实施例二,降血糖炖鸡、炖牛肉料由营养粉和调味料组成,其中 营养粉包括以下原料及原料的重量份:复合蛋白粉5份、复合钙镁粉 0.8份、B族维生素粉0.6份、复合维生素C粉0.5份、复合铁加叶 酸粉0.5份、维生素E粉0.4份,调味料包括以下原料及原料的重量份:花椒30份、砂仁15份、丁香5份、八角5份、肉桂25份、橘 皮25份、小茴香5份、山楂5份、白芷7份、高良姜5份,其中, 营养粉和调味料分开包装,食用时,将调味料和肉一起炖煮40分钟~ 60分钟后,再向炖煮锅内加入营养粉炖煮1分钟~2分钟后,炖煮完 成。
实施例三,降血糖炖鸡、炖牛肉料由营养粉和调味料组成,其中 营养粉包括以下原料及原料的重量份:复合蛋白粉2份、复合钙镁粉 0.5份、B族维生素粉0.5份、复合维生素C粉0.3份、复合铁加叶 酸粉0.3份、维生素E粉0.3份,调味料包括以下原料及原料的重量份:花椒10份、砂仁13份、丁香4份、八角4份、肉桂20份、橘 皮20份、小茴香2份、山楂2份、白芷5份、高良姜4份,其中, 营养粉和调味料分开包装,食用时,将调味料和肉一起炖煮40分钟~ 60分钟后,再向炖煮锅内加入营养粉炖煮1分钟~2分钟后,炖煮完 成。
实施例四,降血糖炖鸡、炖牛肉料由营养粉和调味料组成,其中 营养粉包括以下原料及原料的重量份:复合蛋白粉2份、复合钙镁粉0.5份、B族维生素粉0.4份、复合维生素C粉0.3份、复合铁加叶 酸粉0.3份、维生素E粉0.2份,调味料包括以下原料及原料的重量份:花椒10份、砂仁12份、丁香2份、八角2份、肉桂20份、橘 皮20份、小茴香2份、山楂2份、白芷5份、高良姜2份,其中, 营养粉和调味料分开包装,食用时,将调味料和肉一起炖煮40分钟~ 60分钟后,再向炖煮锅内加入营养粉炖煮1分钟~2分钟后,炖煮完 成。
上述降血糖调味料中,营养粉与调味料的较佳的重量配比为 36:963。
上述降血糖调味料中,复合蛋白粉、复合钙镁粉、B族维生素粉、 复合维生素C粉、复合铁加叶酸粉和维生素E粉的较佳的重量比依次 为:2:0.5:0.4:0.3:0.3:0.2。
上述降血糖调味料中,花椒、砂仁、丁香、八角、肉桂、橘皮、 小茴香、山楂、白芷和高良姜的较佳的重量比依次为: 10:12:2:2:20:20:2:2:5:2。
通过上述四种实施方式配制出的降血糖炖肉料,可烹煮各种肉类 食品,烹煮出的肉鲜美,且还可起到降血糖的功效。
本发明中,复合蛋白粉包括大豆分离蛋白粉、乳清蛋白粉、聚葡 萄糖、大豆磷脂,复合钙镁粉包括碳酸钙、碳酸镁、微晶纤维素、硬 脂酸镁,B族维生素粉包括维生素B1、维生素B2、维生素B6、维生 素B12、叶酸、烟酸、泛酸钙、硬脂酸镁,复合维生素C粉包括维生 素C、樱桃提取物、微晶纤维素、羧甲淀粉纳、硬脂酸镁、羟丙甲纤 维素、聚乙烯吡烷硐、聚乙二醇,复合铁质叶酸粉包括葡萄糖酸亚铁、 叶酸、硬脂酸镁,所以本发明中的营养粉具有修复人体肝脏损伤,康 复糖尿病作用,具有使人体自身治愈糖尿病的功效。如此,采用本发 明烹煮各种肉类食品,不仅能够满足糖尿病患者的味蕾需求,还能使 得普通人群起到预防糖尿病的作用。
Claims (4)
1.一种降血糖炖鸡、炖牛肉料,其特征在于:降血糖炖鸡、炖牛肉料由营养粉和调味料组成,其中营养粉包括以下原料及原料的重量份:复合蛋白粉3份~5份、复合钙镁粉0.3份~0.8份、B族维生素粉0.2份~0.6份、复合维生素C粉0.2份~0.5份、复合铁加叶酸粉0.2份~0.5份、维生素E粉0.2份~0.4份,调味料包括以下原料及原料的重量份:花椒20份~30份,砂仁10份~15份,丁香3份~5份,八角3份~5份,肉桂15份~25份,橘皮15份~25份,小茴香3份~5份,山楂3份~5份,白芷4份~7份,高良姜3份~5份,其中,营养粉和调味料分开包装,食用时,将调味料和肉一起炖煮40分钟~60分钟后,再向炖煮锅内加入营养粉炖煮1分钟~2分钟后,炖煮完成。
2.如权利要求1所述的降血糖炖鸡、炖牛肉料,其特征在于:上述降血糖调味料中,营养粉与调味料的较佳的重量配比为36:963。
3.如权利要求1或2所述的降血糖炖鸡、炖牛肉料,其特征在于:上述降血糖调味料中,复合蛋白粉、复合钙镁粉、B族维生素粉、复合维生素C粉、复合铁加叶酸粉和维生素E粉的较佳的重量比依次为:2:0.5:0.4:0.3:0.3:0.2。
4.如权利要求3所述的降血糖炖鸡、炖牛肉料,其特征在于:上述降血糖调味料中,花椒、砂仁、丁香、八角、肉桂、橘皮、小茴香、山楂、白芷和高良姜的较佳的重量比依次为:10:12:2:2:20:20:2:2:5:2。
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