CN1502269A - 软骨食品及其生产方法 - Google Patents

软骨食品及其生产方法 Download PDF

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CN1502269A
CN1502269A CNA021477019A CN02147701A CN1502269A CN 1502269 A CN1502269 A CN 1502269A CN A021477019 A CNA021477019 A CN A021477019A CN 02147701 A CN02147701 A CN 02147701A CN 1502269 A CN1502269 A CN 1502269A
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cartilage
garlic
food
ginger
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CN1259860C (zh
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蓝泽桥
雷晓中
马业宏
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HUBEI TIANXIA STURGEON CO LTD
HUBEI TIANXIA XUNLONG Co.,Ltd.
Xunlong Tianxia Co.
Yidu Tianxia Special Fishery Co.,Ltd.
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Abstract

本发明是一种软骨食品，其包括以下成分(重量之比)：鲟鱼或鲨鱼软骨块1、清水5～7、食盐0.06～0.16、佐料0.06～0.21。软骨食品的加工方法包括清洗、配料、加热和包装步骤。本发明开创了以鲟鱼或鲨鱼软骨为主料制成食品的先例，所获得的汤、膏、羹状的软骨食品具有色泽明亮、味道鲜美、含量稳定的优点，可最大限度地发挥硫酸软骨素的综合作用。

Description

软骨食品及其生产方法
技术领域
本发明涉及食品领域，特别是一种软骨食品及其生产方法，软骨食品是用鲟鱼或鲨鱼软骨为主料制成。
背景技术
众所周知，硫酸软骨素是从动物软骨组织中提取制备的酸性粘多糖，简称CS，分子量为10000-30000，一般含有50-70个双糖单位，按其化学组成和结构的差异，又分为A、B、C、D、E、F、H等多种。硫酸软骨素具有药用作用，如：增强脂肪酶的活性，加速乳糜微粒中甘油三脂分解，使血液中乳糜微粒减少；抗凝血和抗血栓；可用于临床治疗冠状动脉硬化、高血脂和高胆固醇、心绞痛、心肌缺血和心肌梗塞等症，还可用于防治链霉素所引起的听觉障碍症，以及偏头痛、神经痛、老年肩痛、腰痛、关节炎与肝炎等。近来人们还发现硫酸软骨素具有抗肿瘤的功能。因此，人们多用硫酸软骨素达到防病治病目的。
经研究，本专利发明人陈金芳、蓝泽桥、雷晓中等人从实验中得知：鲟鱼、鲨鱼软骨中富含高质量的硫酸软骨素，其中鲟鱼软骨中硫酸软骨素的含量高达30％左右；从鲟鱼、鲨鱼软骨中提取的硫酸软骨素与从猪、牛等动物软骨组织中提取的硫酸软骨素相比，前者颜色洁白、纯度高。随着生活水平的提高，人们越来越注意从食品中获取美味的同时，达到健身之目的。为此，本发明人又做了探索，以鲟鱼或鲨鱼软骨为原料制成食品。
发明内容
本发明所要解决的技术问题是：提供一种以鲟鱼或鲨鱼软骨为主料，制成集美味、保健和药用于一体的汤、膏、羹状的软骨食品，以满足人们追求食品的美味和健身需求。该食品加工简单，适于规模生产。
本发明解决其技术问题采用的技术方案是：软骨食品包括以下成份(重量之比)：鲟鱼或鲨鱼软骨块1、清水5～7、食盐0.06～0.16、佐料0.06～0.21。
软骨食品的加工方法包括清洗、配料、加热和包装步骤。
本发明开创了以鲟鱼或鲨鱼软骨为原料制成食品的先例，所获得的汤、膏、羹状的软骨食品具有色泽明亮、味道鲜美、含量稳定的优点，可最大限度地发挥硫酸软骨素的综合作用。
具体实施方式
下面结合实施例对本发明作进一步说明。
本发明提供的软骨食品，包括以下成份(重量之比)：
鲟鱼或鲨鱼软骨块              1
清水                          5～7
食盐                          0.06～0.16
佐料                          0.06～0.21。
佐料包括生姜、蒜和辣椒，其重量之比是1∶1∶1，即其重量之比分别为0.02～0.07。
加工上述软骨食品的方法，包括如下步骤：
a.清洗：清除鲟鱼或鲨鱼软骨表面附着的如肌肉、血管、神经等组织，清洗血污及粘液，将较大块的软骨解切成小规格的软骨块：
b.配料：将清整好的鲟鱼或鲨鱼软骨块置入容器中，并按与软骨重量的比例，加入清水、食盐及佐料，其配比是：软骨块1、清水5～7、食盐0.06～0.16、佐料0.06～0.21；
c.加热：运用炖或蒸或煮或煲或煨方式加热，经若干时间后，软骨开始变软并逐渐成为果冻状或膏或羹或汤状，至此软骨食品制成。加热时间一般为：除蒸约需7～8小时外，炖、煮、煲、煨约需6～7小时。
上述的佐料中：生姜可以是姜末，或姜汁，或姜粉，或姜块，或姜片，或姜丝等。蒜可以是蒜瓣，或蒜泥，或蒜末，或蒜汁，或蒜粉，或蒜片，或蒜丝等。辣椒可以是辣椒浆，或辣椒汁，或辣椒粉，或辣椒片，或辣椒丝等。辣椒浆，它是一种将洗净的新鲜辣椒，通过打浆机打碎而成。
本发明制成的软骨食品，可以采用罐装，或真空塑料包装，或含氮塑料包装，或铝箔包装，或碗装，或杯装，或盒装等适宜餐饮业和工业化生产的包装形式。

Claims (7)

1.软骨食品，其特征在于所述的软骨食品包括以下成份(重量之比)：
鲟鱼或鲨鱼软骨块            1
清水                        5～7
食盐                        0.06～0.16
佐料                        0.06～0.21。
2.根据权利要求1所述的软骨食品，其特征在于所述的佐料包括生姜、蒜和辣椒，其重量之比是1∶1∶1。
3.一种生产权利要求1或2所述的软骨食品的方法，其特征是用于餐饮业和工业化生产，该方法包括如下步骤：
a.清洗：清除鲟鱼或鲨鱼软骨表面附着的如肌肉、血管、神经等组织，清洗血污及粘液，将较大块的软骨解切成小规格的软骨块，
b.配料：将清整好的鲟鱼或鲨鱼软骨块置入容器中，并按与软骨重量的比例，加入清水、食盐及佐料，其配比是：软骨块1、清水5～7、食盐0.06～0.16、佐料0.06～0.21，
c.加热：运用炖或蒸或煮或煲或煨方式加热，经若干时间后，加工成软骨食品。
4.根据权利要求3所述的软骨食品生产方法，其特征在于加热时间为：蒸7～8小时，炖、煮、煲、煨均为6～7小时。
5.根据权利要求3所述的软骨食品生产方法，其特征在于所述的佐料，其中，生姜是姜末，或姜汁，或姜粉，或姜块，或姜片，或姜丝；蒜可以是蒜瓣，或蒜泥，或蒜末，或蒜汁，或蒜粉，或蒜片，或蒜丝；辣椒可以是辣椒浆，或辣椒汁，或辣椒粉，或辣椒片，或辣椒丝。
6.根据权利要求3所述的软骨食品生产方法，其特征在于软骨食品，呈果冻状，或膏状，或羹状，或汤状。
7.根据权利要求3所述的软骨食品生产方法，其特征在于软骨食品，采用罐装，或真空塑料包装，或含氮塑料包装，或铝箔包装，或碗装，或杯装，或盒装形式。
CNB021477019A 2002-11-19 2002-11-19 软骨食品及其生产方法 Expired - Fee Related CN1259860C (zh)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100393245C (zh) * 2006-03-16 2008-06-11 王艺龙 一种脆骨类食品的制备工艺
CN102106564A (zh) * 2010-12-29 2011-06-29 苏洋 软骨条及其制备方法
CN102150891A (zh) * 2010-12-29 2011-08-17 苏洋 虾油浸渍食品及其制备方法
CN102150805A (zh) * 2010-12-29 2011-08-17 苏洋 调味粉及其制备方法
CN102302172A (zh) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 一种速食红酒猪脆骨的制作方法
CN102342528A (zh) * 2010-08-06 2012-02-08 河南众品食业股份有限公司 一种软化脆骨
CN104172189A (zh) * 2014-08-26 2014-12-03 淮安麦德森制药有限公司 含硫酸软骨素的果冻
CN109198609A (zh) * 2017-07-06 2019-01-15 李月江 木糖醇鲨鱼骨养颜保健品及其制备工艺
CN113439832A (zh) * 2021-06-16 2021-09-28 衢州鲟龙水产食品科技开发有限公司 一种利用鲟鱼头制备鲟鱼汤的方法及鲟鱼汤

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100393245C (zh) * 2006-03-16 2008-06-11 王艺龙 一种脆骨类食品的制备工艺
CN102342528A (zh) * 2010-08-06 2012-02-08 河南众品食业股份有限公司 一种软化脆骨
CN102342528B (zh) * 2010-08-06 2014-04-16 河南众品食业股份有限公司 一种软化脆骨
CN102106564A (zh) * 2010-12-29 2011-06-29 苏洋 软骨条及其制备方法
CN102150891A (zh) * 2010-12-29 2011-08-17 苏洋 虾油浸渍食品及其制备方法
CN102150805A (zh) * 2010-12-29 2011-08-17 苏洋 调味粉及其制备方法
CN102150805B (zh) * 2010-12-29 2012-03-28 宁波市鄞州浩斯瑞普生物科技有限公司 调味粉及其制备方法
CN102302172A (zh) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 一种速食红酒猪脆骨的制作方法
CN102302172B (zh) * 2011-07-04 2013-07-17 天津宝迪农业科技股份有限公司 一种速食红酒猪脆骨的制作方法
CN104172189A (zh) * 2014-08-26 2014-12-03 淮安麦德森制药有限公司 含硫酸软骨素的果冻
CN109198609A (zh) * 2017-07-06 2019-01-15 李月江 木糖醇鲨鱼骨养颜保健品及其制备工艺
CN113439832A (zh) * 2021-06-16 2021-09-28 衢州鲟龙水产食品科技开发有限公司 一种利用鲟鱼头制备鲟鱼汤的方法及鲟鱼汤

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