CN109549187A - 具有抗癌显效的菌王蜗牛珍馐馔食疗特膳及其制备方法 - Google Patents
具有抗癌显效的菌王蜗牛珍馐馔食疗特膳及其制备方法 Download PDFInfo
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Abstract
一种具有抗癌显效的菌王蜗牛珍馐馔食疗特膳及其制备方法,该材料的制备原料主要由以下重量份计的材料组成:灰树花菌45‑50重量份,花菇20‑25重量份,蜗牛15‑20重量份,暗灰纹东方豚20‑25重量份;鲨鱼肝胃脏15‑20重量份;黑蛤蜊肉10‑15重量份;魔芋鱼糜馄饨70‑75重量份;百味营养高汤95‑100重量份,乳酸链球菌素0.8‑1.2重量份。比抗癌剂有更强疗效,产品原料采用自然界生物、含有特殊营养成份及特殊功能、又是食药两用于一体的多种食材,该材料富含有效抗癌元素20余种,对抗治中、晚期及转移复发的肠癌、子宫癌、乳腺癌、卵巢癌、前3列腺癌、食道癌、皮肤癌、膀胱癌、胃、肝、肺癌及恶性淋巴肿瘤等疾病有明显的食疗特效和辅助抗癌效果,同时还能够提高癌症患者全面营养的优势。
Description
技术领域
本发明涉及一种具有抗癌功效的食疗特膳,属于特殊食品生产加工技术领域,具体的为一种具有抗癌显效的菌王蜗牛珍馐馔(珍馐美馔,意思为滋味好的食物、好吃的食物)食疗特膳及其制备方法。
背景技术
据世界卫生组织统计,全球每年死于癌症的约1400万人,据中国癌症中心发布的最新数据报告显示,中国每年新发癌症率为380.4万人,死亡297.6万人。也就是说平均每一天超过1万人,每分钟超过7人,被诊断为癌症,超过5万人死于癌症。目前,全球癌症发病例和死亡率仍在上升,每个人生癌的概率还在提高,已成为威胁人类健康和生命安全主要因素之一。
当今世界上能治疗癌的方法差异不大,癌症治疗西医无非是“三大”法宝——手术、化疗、放疗及服用抗癌药,虽然都有意义,但是有明显的局限性,较大副作用。癌症治疗近年来不断突破,但大多数癌症,尤其是中、晚期癌症的治疗仍然是非常困难。就算手术切除了肉眼可见的癌细胞,但仍然可以产生新的癌细胞,导致复发、转移发生癌变死亡。
世界卫生组织最近研究确50%的癌症是可以预防及或减缓发展的。中国一项大型研究发现67%的住院癌症患者存在中重度营养不良,71%的癌症患者得不到充足的营养,约20%的恶性肿瘤死于营养不良。美、日、韩等国家研制的FOMP产品具有防治癌症作用,使得癌症生存下来也很多。全营养特殊食物治疗法,是一种抗癌新疗法,而提供一种明确的能够提高机体免疫能力、能有效对抗癌症或者减缓或者治愈癌症的食疗物质称为亟待解决的技术问题。
发明内容
本发明针对当今世界医学界对抗癌方法、手术、放疗、化疗手段的局限性,提供一种比抗癌剂有更强疗效,产品原料采用自然界生物、其含有特殊营养成份及特殊功能、且又是食药两用于一体的多种食材,该材料富含有效抗癌元素20余种,对抗治中、晚期及转移复发的肠癌、子宫癌、乳腺癌、卵巢癌、前3列腺癌、食道癌、皮肤癌、膀胱癌、胃、肝、肺癌及恶性淋巴肿瘤等疾病有明显的食疗特效和辅助抗癌效果,同时还能够提高癌症患者全面营养的具有抗癌显效的菌王蜗牛珍馐馔食疗特膳。
为了解决上述技术问题,本发明采用的技术方案为:一种具有抗癌显效的菌王蜗牛珍馐馔食疗特膳,该材料的制备原料主要由以下重量份计的材料组成:
灰树花菌45-50重量份,花菇20-25重量份,蜗牛15-20重量份,暗灰纹东方豚20-25重量份;鲨鱼肝胃脏(是新鲜的鲨鱼肝胃脏食材配比为5:45)15-20重量份;黑蛤蜊肉10-15重量份;魔芋鱼糜馄饨70-75重量份;百味营养高汤95-100重量份,乳酸链球菌素(生物肽Nisin天然防腐剂)0.8-1.2重量份。
所述的魔芋鱼糜馄饨,其中馄饨皮由魔芋精粉、黑小麦粉、红鲑鱼肉制成,三者的重量配方比例为30:20:50;馄饨馅由裙带菜、海蕴、猪瘦肉及调料制成,裙带菜、海蕴、猪瘦肉三者的重量配方比例为30:30:30,调料根据口味需要常规加入即可。
所述的百味营养高汤由配方食物烹饪菜肴余留原汤汁,再加上鲣鱼肉、章鱼、贝壳类生物、鳖甲、鸡内金、鳝鱼骨骼、鲨鱼软骨骼、胡萝卜、红辣椒、番茄、西蓝花、灵芝制成。上述各个成分的重量配方比例为:25:3:5:20:4:4:6:2:6:6:7:5:3。
经研究和动物实验及临床实践证明。本发明特殊食物具有以下营养成分及功能:
灰树花菌:灰树花菌富含多种抗癌元素,尤其含有特殊而比抗癌剂具有更强效果的舞茸(D-fraction)是β-葡萄糖的一种。这种菌被美国医学界确认为具有抑制多种癌症发生和肿瘤康复之奇效。灰树花菌对抗治肺癌、肝癌、子宫癌、乳腺癌、卵巢癌等具有食疗之奇效。
花菇:富含17种氨基酸,它囊括人体必需8种氨基酸,还含有30多种酶、维生素D源以及锌、钙、铁等矿物质微量元素,其中还含植物蛋白(基粗蛋白超23-25%),粗脂肪2.9-3.37 等营养素。花菇获得“抗癌卫士”雅号,花菇具有强效抗治多种癌症及肝硬化等显效。
蜗牛:蜗牛软体肉中富含20多种氨基酸,其中包括人体必需的8种氨基酸,是食药两用的珍品,具有抗治前列腺癌及多种恶性肿瘤,并有解储毒消肿之功效。
暗灰纹东方鲀(无毒级别养殖河豚):富含人体不能自行合成的8种氨基酸,有利组织修复。河豚鱼肌肉中富含有多种维生素,并含有如VitB1、ViB2、VitA,大量牛黄酸,其中富含二十二碳六烯酸(DHA),俗称脑黄金含量15.3%,二十碳五烯酸(EPA)含量6.19%,具有极高营养价格和药用价值。具有极抗治乳腺癌、皮肤癌等肿瘤,且又能防治心肌梗死等功效。
鲨鱼肝胃脏:鲨鱼肝脏能产生大量维生素A、实践证实维生素A有利于刚开始上皮细胞分化恢复正常细胞的作用;鲨鱼胃脏:能分泌一种叫角鲨素的抗菌素,它的杀菌能力比青霉素更强,并且还能杀死原生物和真菌。具有较强抗治各种癌症和艾滋病之食疗功效。
魔芋精粉:富含17种氨基酸,10余种矿物质微量元素群,其中硒元素含量很高,又含有大量膳食纤维及葡萄甘露糖(又称魔芋胶)。现代医学研究表明,魔芋葡甘露聚糖能降低血液中甘油脂和胆固醇总量,还可促进肠道蠕动,将其毒物排出体外,具有抗治肠癌、乳腺癌、胃癌等,还能防治动脉硬化等食疗显效。
黑小麦粉:富含大量纤维素,植物蛋白为15.99-16.21%,花青素、多种氨基酸和维生素,还含有铬、镁、锌、磷、硒、钙等矿物质微量元素,其中镁含14.22mg/kg,硒含量为81-203.98mg/kg,铬的含量为1.96mg/kg,具有很高食药两用价值,又有防治癌症之功效。
鲨鱼软骨骼:软骨组织中有一种阻断周围血管网络的化合物,它能杀死癌细胞。实验证实,鲨鱼软骨中的物质能完全阻止癌细胞的生长或消灭癌细胞。
红鲑鱼肉:富含钾元素、维生素D、泛酸、丰富的虾青素(是维生E的100倍);具有消除自由基抗氧化作用,可抗治膀胱癌、大肠癌和舌癌等肿瘤疾病。
黑蛤蜊(暗花纹蛤蜊),含有红色色素成份,属于萝卜素的一种,且又富含牛磺酸及钾、钙、铁和硒元素,还含有维生素B、B12及海洋特有的多种活性物质多种氨基酸。对防治皮肤癌及恶性肿瘤有一定疗效。
裙带菜、海蕴:主要营养素是盐藻黄质、含有β-胡萝卜素、维生素C、维生素E等有益于抗氧化成份,裙带菜、海蕴,其中分别富含钾元素、裙带菜含钙元素和β—胡萝卜。藻黄质是藻类呈现黑色的原因。色素成份与黏液成份(是褐菜糖胶黏液)有激活NK细胞的作用,能提高人体免疫力,经实践证明,褐糖胶有诱导癌细胞自然灭亡的作用。极有效抗治皮肤癌、十二指肠癌及神经细胞癌等疗效。
番茄:番茄中含有的红色色素、类似胡萝卜素的一种。抗氧化作用非常强,约是维生素的100倍,β—胡萝卜素的2倍。据世界卫生组织报告,具有抑制癌症、激活遗传因子的作用。能有效防治肝癌、大肠癌、前列腺癌等作用。
百味营养高汤:原料配方制作,目的在于适用癌症患者进食受阻,能在弥补患者舌尖口感之需外,还能增加多种含有特殊抗癌元素食物的交叉融合,将其制成高浓缩汤剂;本高汤具有增强杀死原生物真菌消灭癌细胞,遏制癌细胞生长,并萎缩癌细胞,提高癌症患者提前康复、自愈和活存能力之作用。
乳酸链球菌素(生物肽Nisin):它是由34个氨基酸构成的多肽,是一种高效、安全无副作用的天然食品防腐剂。该物质具有降低食品的杀菌温度,减少热处理时间,从而保持食品良好风味营养成分的稳定性,有利持久发挥其防腐保鲜,延长食品保质期等作用。
本发明上述的一种具有抗癌显效的菌王蜗牛珍馐馔食疗特膳的制备方法,制备步骤包括:
(1)灰树花菌的烹饪技术方法:将灰树花菌用开水泡发料理,撕条(用手撕开成条状),热油烧熟;
(2)蜗牛、花菇的烹饪技术方法:
将鲜蜗牛洗净氽熟后,入凉开水中漂冷捞出待用;花菇切片,热油炒熟;
(3)红烧河豚:
主料:暗灰纹东方鲀;辅料:各种调料;
做法:把河豚鱼头鳃、内脏全部除净,净血再按标准烹饪技术无毒加工处理;把鱼肌肉切片放容器中,调料腌渍入色上味捞出待用;腌渍热油加调料大火煮沸、小火焖透收稠汤汁,挑出辅料和残渣,留河豚鱼片即可;
(4)鲨鱼肝、胃脏的烹饪技术方法:
将鲨鱼肝、胃脏洗净、切块,热油调料烹饪,加清水少许炒熟即可;
(5)黑蛤蜊的烹调技术方法:
将冰鲜的黑蛤蜊洗净,锅加清水烧开,放黑蛤蜊烧至壳开口,加绍酒,保宁药醋,黑胡椒粉、姜蒜略烧后,捞出蛤蜊去壳取肉装盘即可;
(6)魔芋鱼糜馄饨的制作方法:
A、将魔芋精粉和黑小麦粉,经筛网过滤去杂质,混合搭配待用,把冰鲜鲑鱼留净鱼肉,剁绞成鱼糜茸状待用;然后把混合粉与鲑鱼肉糜混合搅拌成鱼糜粉团,制成馄饨皮待用;
B、馄饨馅料加工方法:把裙带菜、海蕴清洗干净,切成碎粒,把猪瘦肉剁成肉茸待用,再将三种食材汇集放入大容器盘内,添加调料适量,搅拌均匀待用;
C、把馄饨皮和馄饨馅料进行包馅制成馄饨,然后放入蒸笼蒸熟出笼晾干即可;
(7)百味营养高汤的烹制方法:
把本发明上述步骤(1)-(5)食物烹饪菜肴的原汤汁以及上述步骤(1)-(5)获得的主要食材进行如下处理;把菜肴原汤汁过滤到大锅中,然后将配方中的食材理净,分类切碎,荤食物和素食物分别添加调味品进行淹渍后,分别放进布袋并扎紧袋口,再放入大锅中,添加纯净水,适量浇沸后,大火煮0.5-1.5小时转小火熬煮,这时添加各种调味品,并将大锅中浮在汤面的油杂、浮沫物,用网滤勺捞出杂物和泡沫,熬到近2小时后,将锅中两种食物袋捞出丢掉,经再次网滤留纯净汤冷却后,添加乳酸链球菌素(生物肽Nisni)料理,然后将汤汁进行高浓缩处理为100克(份)单一液体物,冷冻放置。
本发明的上述具有抗癌显效的菌王蜗牛珍馐馔食疗特膳的制备,具体制备中除了馄饨之外的其它成分的混合料按照步骤(7)百味营养高汤的烹制方法形成可食用的单一液体物,而其中的馄炖则单独煮熟与上述液体形态的特膳搭配食用。之所以将馄炖与其它成分搭配食用,一来提供一定量的主食,使得患者的营养得到更加全面的补充;另一方面也是为了丰富饮食的种类,使得患者获得更多具有营养且还能够具有抗癌显效的食物的补给。
本发明与现有技术相比具有以下特征优点:
1.本发明一种具有抗癌显效的菌王蜗牛珍馐馔食疗特膳,通过特殊营养成分及特殊功能彼此相互搭配,获得的产品其富含舞茸(D-fraction)、牛磺酸、虾青素、花青素、胡萝卜素(包括萝卜硫素)、番茄红素、大量纤维素、叶黄素、辣椒素、嘌呤碱、角鲨素、葡萄甘露糖、二十二碳六烯酸(DHA)、二十碳五烯酸(EPA)、黏蛋白、不饱和脂肪酸、褐藻糖胶、盐藻黄质。还富含有维生A、D、E、P、H、K及B族维生素10多种;20余种氨基酸和矿物质、“硒”、“锌”、“钾”、“镁”、“磷”、“铬”、“钴”、“钙”、“铁”、“硫”、“氧”等微量元素群,本医用特膳融合有效抗癌营养素20余种。在上述抗癌元素群,具有消除自由基抗氧化作用,杀伤肿瘤,有效阻止癌细胞生长,促进萎缩,同时清灭癌细胞,具有抗治10余种癌症,使患者获得无副作用康复,活存等食疗特效。
2.本发明一种具有抗癌显效的菌王蜗牛珍馐馔食疗特膳,既可单独食用,又能联合西医、手术、化疗、放疗综合治疗。本品既适用于癌症患者,也适用于家庭癌症史及亚健康人群。通过食物疗法有效降低人类患癌新增发生率和癌症死亡病例。
3.本发明的配方,首次按照如下的成分和配比来制备药食两用的材料:灰树花菌45-50重量份,花菇20-25重量份,蜗牛15-20重量份,暗灰纹东方豚20-25重量份;鲨鱼肝胃脏15-20重量份;黑蛤蜊肉10-15重量份;魔芋鱼糜馄饨70-75重量份;百味营养高汤95-100重量份,乳酸链球菌素(生物肽Nosing天然防腐剂)0.8-1.2重量份;这种搭配充分的利用了各种成分的作用,且彼此还能产生比较好的协同作用,即使少量服用也可以有效保障患者的营养均衡和更好的吸收效果,有效的改善癌症患者营养不良的状况;本发明提供了一种全新的食物治疗法,能够提高机体免疫能力、能有效对抗癌症或者减缓或者治愈癌症。
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说明,但是本发明并不限于这些实施例。
本发明的调味品均为食品行业常规的调味品,根据个人的口味轻重或者医生对患者的食用要求添加即可,调味品仅仅是调味使用,不作为具有功效的食疗成分。
实施例1:
本实施例中的材料,具体特征在于包括以下生物食材配方及配比量(克)份构成:
灰树花菌18克,花菇22克,蜗牛18克,暗灰纹东方豚(河鲀鱼)23克,黑蛤蜊肉14克,魔芋鱼糜馄饨73克,百味营养高汤98克,乳酸链球菌素(天然防腐剂)克。
所述的魔芋馄饨,其中馄饨皮由魔芋精粉、黑小麦粉、红鲑鱼肉制成,配方比例为30:20:50;馄饨馅由裙带菜、海蕴、猪瘦肉及调料组成;配比例为30:30:30:10;
所述百味营养高汤由本发明配方食物烹饪留余原汤汁,鲣鱼肉、章鱼、贝壳类生物,龟鳖甲、鸡内金、鳝鱼、骨骼、鲨鱼软骨骼、胡萝卜、蕃茄、红辣椒、西蓝花、灵芝制成。配比例为:25:3:5:20:4:4:6:3:6:6:7:5:3;
实施例中的材料,制作技术方法:
1、灰树花菌的烹饪技术方法:
将灰树花菌用开水泡发料理,捞出切丝条,锅注入橄榄油烧热,先放红辣椒、黑蒜末、低钠盐,再放灰树花菌丝条略炒后,添加鸡汤汁、耗油、鱼露、虾子酱、鲍汁、鸡精等调味品,烧至汤汁将尽即出锅。
2、蜗牛、花菇的烹饪技术方法:
将冰鲜蜗牛治净氽熟后,入凉开水盆中漂冷捞出待用。
花菇烹饪加工后切片,锅注入亚麻籽油烧热放泡萝卜,泡红辣片,热青豆和低钠盐、豆瓣酱等拌匀,略炒后装盘即可。
3、红烧河豚:
主料:暗灰纹东方鲀。辅料:各种调料。
做法:把河豚鱼头鳃、内脏全部除净,用长流水源冲洗30分钟,去净血至清为止;再按标准烹饪技术无毒加工处理;把鱼肌肉切片放容器中,下姜、蒜、绍酒,低钠盐,保宁药醋、低钠酱油腌渍入色上味捞出待用;锅注入橄榄油、鸡油、下姜丝、蒜片、葱结、八角、黑胡椒、小回香煸香;放入河豚鱼片煸透后,烹饪注入绍酒,保宁醋、泰鸡酱、老抽、甜味剂等调料大火煮沸、小火焖透收稠汤汁,挑出辅料和残渣,留河豚鱼片即可。
4、鲨鱼肝、胃脏的烹饪技术方法:
将鲨鱼肝、胃脏治净、切块,锅注入橄榄油烧热,放入姜、蒜末、小回香、八角、红辣椒爆炒,这时放入鲨肝胃食物翻炒,添加绍酒,保宁药醋,鱼子酱,低钠酱油,低钠氨基酸盐各适量,加清水少许炒熟即可。
5、黑蛤蜊的烹调技术方法:
将冰鲜的黑蛤蜊洗净,锅加清水烧开,放黑蛤蜊烧至壳开口,这时加绍酒,保宁药醋,黑胡椒粉、姜蒜未略烧后,捞出蛤蜊去壳取肉装盘即可。
6、魔芋鱼糜馄饨的制作方法:
A、将魔芋精粉和黑小麦粉,经筛网过滤去杂质,混合搭配待用,把冰鲜鲑鱼治净,去头尾及内脏杂物,再去鱼皮留净鱼肉,剁绞成鱼糜茸状待用;然后把混合粉与鲑鱼肉糜混合搅拌成鱼糜粉团,将粉团搓成条切段切,用木槌敲成魔芋鱼糜馄饨皮待用。
B、馄饨馅料加工方法:把裙带菜、海蕴清洗干净,切成碎粒,把猪瘦肉剁成肉茸待用,再将三种食材汇集放入大容器盘内,添加紫苏、鲍汁、鱼露、豆蔻、砂仁、香叶、豆瓣酱、五香粉、低钠氨基酸盐、鸡精等调料各适量,搅拌均匀待用;
C、把制成魔芋鱼糜馄饨皮和制成馄饨馅料进行自动包馅机包馅作业,制成凸形魔芋鱼糜馄饨,然后放入蒸笼蒸熟出笼晾干即可成品。
7、百味营养高汤的烹制方法:
把本发明食物烹饪菜肴的原汤汁以及本百味营养高汤食材配方原料,按高汤配方比重份量进行配置;把菜肴原汤汁过滤到大锅中,然后将13种生物食材料理净,分类切碎,晕食物和素食物分别添加调味品进行淹渍后,分别放进布袋并扎紧袋口,再放入大汤锅中,添加纯净水,适量浇沸后,大火煮1小时转小火熬煮,这时添加各种调味品,并将大锅中浮在汤面的油杂、浮沫物,用网滤勺捞出杂物和泡沫,熬到近2小时后,将锅中两种食物袋捞出丢掉,经再次网滤留纯净汤冷却后,添加乳酸链球菌素(生物肽Nisni)料理,然后将汤汁进行高浓缩处理为100克(份)单一液体物,放入冰柜中冷藏冻成凝固液体。
实施例2:
本实施例的一种具有抗癌显效的菌王蜗牛珍馐馔食疗特膳,该材料配方配比原料以重量份计包括:
灰树花菌45重量份,花菇21重量份,蜗牛16重量份,暗灰纹东方豚22重量份;鲨鱼肝胃脏20重量份;黑蛤蜊肉12重量份;魔芋鱼糜馄饨72重量份;百味营养高汤98重量份,乳酸链球菌素(生物肽Nisin天然防腐剂)0.9重量份。制备步骤同实施例1。
实施例3:
本实施中的一种具有抗癌强效麟肝凤髓医用特膳,食用时,打开包装取出三袋食物,放入食用碗内,盖上保鲜膜,放入微波炉中热2-3分钟,取出即可食用。
本发明选取临床癌症患者进行周期性受试,临床应用本发明抗癌元素食物治疗法的总有效率如下:
A、针对肠癌患者手术后配合治疗10例,治全愈2例,显效存活5例 ,无显效的3例。
B、对胃癌手术后病人,临床应用本发明医用特膳,配合治疗10例,治全愈2例,显效存活5例,无显效的3例。
C、临床应用本发明特膳食品,配合手术、放疗、化疗的乳腺癌、子宫癌、卵巢癌患者10例,治全愈2例,显效存活率5例,无显效的3例。
D、临床应用本发明,对手术、放疗、化疗以及癌细胞转移复发的食道癌、前列腺癌、肺癌、肝癌、皮肤癌及恶性肿瘤患者20例。
治愈率3例,显效存活率10例,无显效的7例。
本发明抗治癌症总有效率66.5%,完全治愈16.2%,显效存活率50.3%,无显效率33.5%,具有摘除标本病理,绝大多数患者,未见癌细胞残存,也不见转移和复发病例。
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,采用类似的方法替代,但不会偏离本发明的精神或超越所附权利要求书所规定的定义范围。
尽管对本发明已作出了详细说明并引证一些具体实施例,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 (5)
1.一种具有抗癌显效的菌王蜗牛珍馐馔食疗特膳,其特征在于:该材料的制备原料主要由以下重量份计的材料组成:灰树花菌45-50重量份,花菇20-25重量份,蜗牛15-20重量份,暗灰纹东方豚20-25重量份;鲨鱼肝胃脏15-20重量份;黑蛤蜊肉10-15重量份;魔芋鱼糜馄饨70-75重量份;百味营养高汤95-100重量份,乳酸链球菌素0.8-1.2重量份。
2.根据权利要求1所述的具有抗癌显效的菌王蜗牛珍馐馔食疗特膳,其特征在于:所述的鲨鱼肝胃脏为肝脏和胃脏,且肝脏和胃脏二者的重量配比为5:45。
3.根据权利要求1所述的具有抗癌显效的菌王蜗牛珍馐馔食疗特膳,其特征在于:所述的魔芋鱼糜馄饨,其中馄饨皮由魔芋精粉、黑小麦粉、红鲑鱼肉制成,三者的重量配方比例为30:20:50;馄饨馅由裙带菜、海蕴、猪瘦肉及调料制成,裙带菜、海蕴、猪瘦肉三者的重量配方比例为30:30:30。
4.根据权利要求1所述的具有抗癌显效的菌王蜗牛珍馐馔食疗特膳,其特征在于:所述的百味营养高汤由配方食物烹饪菜肴余留原汤汁、鲣鱼肉、章鱼、贝壳类生物、鳖甲、鸡内金、鳝鱼骨骼、鲨鱼软骨骼、胡萝卜、红辣椒、番茄、西蓝花、灵芝制成;上述各个成分的重量配方比例为:25:3:5:20:4:4:6:2:6:6:7:5:3。
5.根据权利要求1-4任一权利要求所述的具有抗癌显效的菌王蜗牛珍馐馔食疗特膳的制备方法,其特征在于:制备步骤包括:
(1)灰树花菌的烹饪技术方法:将灰树花菌用开水泡发料理,撕条,热油烧熟待用;
(2)蜗牛、花菇的烹饪技术方法:
将鲜蜗牛洗净氽熟后,入凉开水中漂冷捞出待用;花菇切片,热油炒熟待用;
(3)红烧河豚:
主料:暗灰纹东方鲀;辅料:各种调料;
做法:把河豚鱼的头鳃、内脏全部除净,净血;把鱼肉切片放容器中,调料腌渍入味、上色捞出待用;腌渍后的鱼肉切片热油下锅、加调料和水大火煮沸、小火焖透收稠汤汁,挑出辅料和残渣,留河豚鱼片待用;
(4)鲨鱼肝、胃脏的烹饪技术方法:
将鲨鱼的肝脏、胃脏洗净、切块,热油调料烹饪,加清水炒熟待用;
(5)黑蛤蜊的烹调技术方法:
将新鲜的黑蛤蜊洗净,锅加清水烧开,放黑蛤蜊烧至壳开口,加绍酒,保宁药醋,黑胡椒粉、姜蒜略烧后,捞出蛤蜊去壳取肉装盘待用;
(6)魔芋鱼糜馄饨的制作方法:
A、将魔芋精粉和黑小麦粉,经筛网过滤去杂质,混合搭配待用,把鲜鲑鱼留鱼肉,剁绞成鱼糜待用;然后把混合粉与鲑鱼肉糜混合搅拌成鱼糜粉团,制成馄饨皮待用;
B、馄饨馅料加工方法:把裙带菜、海蕴清洗干净,切成碎粒,把猪瘦肉剁成肉糜待用,再将裙带菜、海蕴和猪瘦肉三种食材汇集放入大容器盘内,添加调料适量,搅拌均匀待用;
C、把馄饨皮和馄饨馅料进行包馅制成馄饨,然后放入蒸笼蒸熟出笼晾干即可;
(7)百味营养高汤的烹制方法:
把上述步骤(1)-(5)食物烹饪菜肴剩下的原汤汁以及上述步骤(1)-(5)获得的主要食材进行如下处理;把菜肴原汤汁过滤到大锅中,然后将烹饪处理后的主要食材分荤、素类分别切碎,荤食物和素食物分别添加调味品进行淹渍后,分别放进布袋并扎紧袋口,再放入大锅中,添加水浇沸后,大火煮0.5-1.5小时转小火熬煮;这时再添加适量调味品,并将锅中浮在汤面的油杂、浮沫物用网滤勺捞出,熬煮1.5-2.52小时后,将锅中两种食物袋捞出丢掉,经再次网滤留过滤得到的纯净汤冷却,添加乳酸链球菌素,然后将汤汁进行高浓缩处理成单一液体物,冷冻放置。
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