CN114601117A - 一种激发人体膳食纤维和蛋白质的无米香饭的制备方法 - Google Patents
一种激发人体膳食纤维和蛋白质的无米香饭的制备方法 Download PDFInfo
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Abstract
本发明涉及食品饮品技术领域，更具体的说是涉及一种激发人体膳食纤维和蛋白质的无米香饭的制备方法。由以下重量的原料制成： 序号 原料名称 重量(克) 占比(％)
1 卤鹅肉丁 225 15
2 完全蛋白新肉丁 225 15
3 大豆人造肉丁 150 10
4 燕麦片 300 20
5 淮山丁 150 10
6 苦瓜丁 150 10
7 黄瓜丁 105 7
8 西红柿丁 90 6
9 赤小豆 75 5
10 提鲜虾米粉 22.5 1.5
11 黄金茶粉 7.5 0.5
12 卤鹅油 25 辅料不计入占比
13 生蒜头 15 辅料不计入占比
14 生抽 60 辅料不计入占比
本发明的目的在于提供增强人体活力，修复人体器官组织，增强人体免疫力的一种激发人体膳食纤维和蛋白质的无米香饭的制备方法。
Description
技术领域：
本发明涉及食品饮品技术领域，更具体的说是涉及一种激发人体膳食纤维和蛋白质的无米香饭的制备方法。
背景：
“北方人喜面食，南方人喜米饭”这是我国国人的两大传统习惯，随着气候的变化，虽然我国十八年连续丰收，但是我国的连丰粮食生产是建立在刚够我国国民消费的水平，为了把中国的饭碗端牢在自己的手里，我们必须改变我国国民的生活方式及饮食习惯。节省我们的消耗土地肥力为代价的粮食，“果菜代”这个过去的贬义词，现在应该变成促进人体健康的褒义词了。
随着人们变得更加注重健康，担心污染和其它环境恶化，有机农业开始流行起来。
口味问题并非无足轻重，如果我们一方面相信绿色食品有益于健康和促进地球的生态发展，另一方面我们的胃口却在抑制，就会导致激烈的心理斗争，内疚或许令增加饮食行为紊乱，而且有一个问题，纯素食品缺乏人类必须的肌酸、维生素和硒、锌、铜、铬、铷、锶等营养元素。
三餐是一天中最重要的节点，因为三餐是一天的重要的能量来源。富含膳食纤维的潮州卤鹅肉成为提高三餐质量的重要选项。膳食纤维对人体有多种益处，包括肠道健康、低胆固醇和稳定的血糖水平。
卤鹅肉富含蛋百质及其不可或缺的健康贡献，对三餐来说也至关重要。这种提供必须氨基酸的重要营养素能增强肌肉、骨骼并修复组织损伤。此外，卤鹅蛋白质对于维持免疫系统健康以抵抗感染也很重要。
摄入纤维对消化系统非常有益，因为“它可以帮助你在三餐后产生饱腹感，并有助于降低你的低密度脂蛋白胆固醇”。膳食纤维存在于许多富含维生素和矿物质的植物性三餐食品中。“膳食纤维是降低血压和胆固醇的关键因素，而高血压和高胆固醇是导致心脏病的两个危险因素。”
对心脏有益的健康蛋白质，卤鹅肉对人体也很重要。“除了有益心血管健康外，三餐中的蛋白质还能促进肌肉和大脑健康。淮山、苦瓜、西红柿、豆类与预防高胆固醇有关，因为它们富含抗氧化剂和植物营养素。植物性蛋白质来源也有助手降低血压。
人们的三餐应该添加膳食纤维和蛋白质，但并非人体的需求都应该在三餐中得到满足。在全天中分散膳食纤维和蛋白质摄入量，以便在整天内为大脑肌肉和心脏提供能量。
只要我们规划好我们的膳食，尤其是三餐，就很容易获得足够的蛋白质和膳食纤维。
发明内容：
有鉴于此，本发明提供了一种激发人体膳食纤维和蛋白质的无米香饭的制备方法。包括以下内容：
成年人平均每天需要21到38克膳食纤维，但大多数人每天摄入的纤维少于15克。“蛋白质的最佳摄入量还取决于你的体重、活动水平和整体健康状况。然而，膳食参考摄入量的标准是每磅(1磅约为454克)体重0.36克蛋白质，这相当于习惯久坐不动的男性每天摄入56克蛋白质，习惯久坐的女性每天摄入46克。遵循这些标准，合理的三餐应该是什么样的？卤鹅肉、完全蛋白新肉、大豆人造肉及燕麦片是蛋白质的重要来源，而添加果蔬以增加膳食纤维。添加淮山、苦瓜、黄瓜、西红柿及赤小豆等，以进一步提高蛋白质和膳食纤维的水平。
卤鹅肉富含膳食纤维和的蛋白质，完全蛋白新肉是人体必需的蛋白质，大豆为主的人造肉又是蛋白质的主力军，燕麦片的膳食纤维是大米的4倍，普通面粉的2倍，把卤鹅肉，完全蛋白新肉，大豆人造肉和燕麦片，加上适量酱油及饮用水搅拌腌制1小时，让这些物质的乳酸菌发酵产生蛋白质，膳食纤维，脂肪及糖类等大分子物质分别产生肽、酶、氨基酸和脂肪酸等小分子物质，提高膳食纤维和蛋白质含量，改善产品风味。
具体制备方法：
用料：
| 序号 | 原料名称 | 重量(克) | 占比(％) |
| 1 | 卤鹅肉丁 | 225 | 15 |
| 2 | 完全蛋白新肉丁 | 225 | 15 |
| 3 | 大豆人造肉丁 | 150 | 10 |
| 4 | 燕麦片 | 300 | 20 |
| 5 | 淮山丁 | 150 | 10 |
| 6 | 苦瓜丁 | 150 | 10 |
| 7 | 黄瓜丁 | 105 | 7 |
| 8 | 西红柿丁 | 90 | 6 |
| 9 | 赤小豆 | 75 | 5 |
| 10 | 提鲜虾米粉 | 22.5 | 1.5 |
| 11 | 黄金茶粉 | 7.5 | 0.5 |
| 12 | 卤鹅油 | 25 | 辅料不计入占比 |
| 13 | 生蒜头 | 15 | 辅料不计入占比 |
| 14 | 生抽 | 60 | 辅料不计入占比 |
具体步骤：
1.将卤鹅肉片，完全蛋白新肉片，大豆人造肉片和燕麦片，加上适量生抽及饮用水搅拌腌制发酵1小时。
2.将腌制发酵好好的卤鹅肉片、完全蛋白新肉片、大豆人造肉片和淮山、苦瓜、黄瓜、西红柿切成丁粒。
3.把淮山丁、苦瓜丁、黄瓜丁、西红柿丁、赤小豆(提前先浸泡水2小时)等果蔬加热焯水沥干备用。
4.在不粘炒锅中放入适量的卤鹅油加热，再放入生蒜头丁，热至蒜头丁呈现赤黄色时，将腌制发酵好的卤鹅肉丁，完全蛋白新肉丁，大豆人造肉丁放入锅中猛火合翻炒30秒钟(起香)。
5.放入腌制发酵好的燕麦片和已经焯水沥干的淮山丁、苦瓜丁、黄瓜丁、西红柿丁、赤小豆，再撒上提鲜虾米粉和黄金茶粉，猛火合翻炒5分钟，然后文火翻炒5分钟，即成色香味俱全的一种激发人体膳食纤维和蛋白质的无米香饭。
本发明的有益效果是:本发明的无米香饭清香爽口、鲜味四溢、低脂饱腹、富含人体膳食纤维和蛋白质、增强人体活力，修复人体器官组织，增强人体免疫力的保健功能。
以上所述，仅为本发明较佳的具体实施方法，但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
附图说明
图1是本发明专利的卤水鹅的辅料：茶粉元素分析检测报告(一)。
图2是本发明专利的卤水鹅的辅料：茶粉元素分析检测报告(二)。
Claims (2)
1.一种激发人体膳食纤维和蛋白质的无米香饭的制备方法，其特征在于，由以下重量的原料制成：
2.根据权利要求一所述的一种激发人体膳食纤维和蛋白质的无米香饭的制备方法，其特征在于，具体包括以下步骤：
1.将卤鹅肉片，完全蛋白新肉片，大豆人造肉片和燕麦片，加上适量酱油及饮用水搅拌腌制1小时。
2.将腌制的卤鹅肉片，完全蛋白新肉片，大豆人造肉片、淮山、苦瓜、黄瓜、西红柿切成丁粒。
3.把淮山丁、苦瓜丁、黄瓜丁、西红柿丁、赤小豆(提前先浸泡水2小时)等果蔬加热焯水沥干备用。
4.在炒锅中放入适量的卤鹅油加热，再放入生蒜头丁，热至蒜头丁呈现赤黄时，将腌制发酵好的卤鹅肉丁，完全蛋白新肉丁，大豆人造肉丁放入锅中猛火合翻炒30秒钟(起香)。
5.放入腌制发酵好的燕麦片和已经焯水沥干的淮山丁、苦瓜丁、黄瓜丁、西红柿丁、赤小豆，再撒上提鲜虾米粉和黄金茶粉，猛火合翻炒5分钟，然后文火翻炒5分钟，即成色香味俱全的一种激发人体膳食纤维和蛋白质的无米香饭。
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