CN1255054C - Method for making calcific fish - Google Patents
Method for making calcific fish Download PDFInfo
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- CN1255054C CN1255054C CNB031283357A CN03128335A CN1255054C CN 1255054 C CN1255054 C CN 1255054C CN B031283357 A CNB031283357 A CN B031283357A CN 03128335 A CN03128335 A CN 03128335A CN 1255054 C CN1255054 C CN 1255054C
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 239000000654 additive Substances 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 3
- 230000002308 calcification Effects 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 14
- 239000011230 binding agent Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 235000013599 spices Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 210000003097 mucus Anatomy 0.000 claims description 3
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims description 2
- 241000234282 Allium Species 0.000 claims description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 240000002234 Allium sativum Species 0.000 claims description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 2
- 241000238557 Decapoda Species 0.000 claims description 2
- 240000002657 Thymus vulgaris Species 0.000 claims description 2
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 2
- 238000007605 air drying Methods 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 235000019503 curry powder Nutrition 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims description 2
- 239000001931 piper nigrum l. white Substances 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000001585 thymus vulgaris Substances 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 21
- 229910052791 calcium Inorganic materials 0.000 abstract description 21
- 239000011575 calcium Substances 0.000 abstract description 21
- 239000000463 material Substances 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 229930003316 Vitamin D Natural products 0.000 abstract description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 abstract description 2
- 235000019166 vitamin D Nutrition 0.000 abstract description 2
- 239000011710 vitamin D Substances 0.000 abstract description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 abstract description 2
- 229940046008 vitamin d Drugs 0.000 abstract description 2
- 239000002671 adjuvant Substances 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 230000000295 complement effect Effects 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 229960005069 calcium Drugs 0.000 description 19
- 208000004434 Calcinosis Diseases 0.000 description 14
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 206010006956 Calcium deficiency Diseases 0.000 description 2
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 2
- 239000001639 calcium acetate Substances 0.000 description 2
- 229960005147 calcium acetate Drugs 0.000 description 2
- 235000011092 calcium acetate Nutrition 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 2
- 239000001354 calcium citrate Substances 0.000 description 2
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 235000019700 dicalcium phosphate Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000013337 tricalcium citrate Nutrition 0.000 description 2
- 208000005223 Alkalosis Diseases 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- -1 aluminum ions Chemical class 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 229960004256 calcium citrate Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a method for making calcific fish, which comprises: cleaning; preparing adjuvant materials of 88 to 93 of fish, 4 to 8 of clear water, 0.5 to 1 of table salt, 1 to 1.5 of crisping agent and 1 to 1.5 of seasoning; steaming the materials at 0.185 to 2 atmospheric pressures for 10 to 30 minutes; adding biologic additives and a mixture according to the proportion of 5 to 20% of the total weight of the adjuvant materials; solidifying the biologic additives and the mixture on the fish by a method of humidifying, drying and heating or cooling to obtain calcific fish. The present invention has the advantage of simple technology. The fish prepared by the method has the advantages of crisp fish bones, easy absorption of contained biologic calcium, protein and other nutrient components, no compounding with vitamin D and no toxic or side effect. The fish can be used as daily food for eating for life. The fish is an excellent dietotherapy product for people to complement calcium and acquire protein for life.
Description
Technical field
The present invention is the preparation method of a kind of calcification fish.
Background technology
In recent years, China's living standards of the people greatly improve, but because dietary structure is unreasonable, people also do not accept the nutritious food of science, whole nation nutrition survey for several times shows that all the shortage of various nutrients is gone back ubiquity, and wherein the shortage of calcium nutrient is particularly remarkable.Calcium deficiency can directly cause more than 40 kind of disease, causes over one hundred kind of disease indirectly, and these diseases will produce material impact to people's quality of life and health throughout one's life.Therefore, how replenishing calcium nutrient has become the focus that people pay close attention to, also be people have enough, wear warm, live a kind of science that has a lust for life on the good basis and keep fit to pursue.Yet, replenish the calcium not is to eat the so-called good calcium of how many times, just can solve the calcium deficiency problem, but, self be fully recognized that urgency, the importance of replenishing the calcium along with national quality, living standard improve, form a kind of long-term action of replenishing the calcium throughout one's life, and need everyday balanced the absorption, that is to say that high calcium is taken in day, can not remedy the shortage that low calcium is taken in day.Recognize no matter replenish any calcium product, all should be mixed ediblely, could obtain best effect with grain, meat, carbohydrate.Only in this way, national fitness will improve a lot, and often see the some diseases that arrives with personal experiences at ordinary times, for example pain in low back and legs, cardiovascular and cerebrovascular, hypertension, insomnia, early ageing, diseases such as old height reduction, osteoporosis and hyperplasia just can significantly reduce.
The calcium source that calcium product commonly used at present uses mainly contains calcium lactate, calcium citrate, calcium acetate, calcium monohydrogen phosphate, calcium gluconae, calcium carbonate etc.Calcium lactate can be introduced the lactic acid that makes organism fatigue to human body, calcium citrate can promote human body to be unfavorable for healthy to the aluminum ions absorption of metal, calcium acetate causes hypercalcinemia and part group knowledge calcification easily, the calcium monohydrogen phosphate dissolubility is relatively poor, influence the absorption of calcium nutrient, then calcium content less application on the low side of calcium gluconae.Using maximum is calcium carbonate, and its calcium content and solubility are all higher, and few side effects is cheap; Can cause alkalemia but take for a long time, calcinosis, particularly with milk, when cream share more so.
So selecting which kind of replenish the calcium product category and method is a not only important but also actual problem.
Summary of the invention
Technical problem to be solved by this invention is: the preparation method of a kind of calcification fish is provided, and the calcification fish of making of this method can make people obtain good protein in edible, reaches the body-building purpose of replenishing the calcium simultaneously.
The present invention makes the calcification fish by following technical scheme, and its step comprises:
A. clean: remove fish guts, clean blood stains and mucus, the fish of cleaning is cut into bulk,
B. prepare burden: will clear up good fish piece and insert in the container, and add clear water, salt, shortcakeization agent and seasoning matter, its weight percent is: fish 88～93, clear water 4～8, salt 0.5～1, shortcakeization agent 1～1.5, seasoning matter 1～1.5,
C. boiling: under 0.185～2 atmospheric pressure, boiling 10～30 minutes,
D. 5～20% ratio in the batching gross weight adds bio-additive and mixture, changing the bio-additive of calcification fishery-ies product outward appearance and the ratio of mixture is 8: 2, and mixture is made up of spice, binding agent, and binding agent is hygroscopicity binding agent or hot adhesion agent, bio-additive is a konjaku powder
E. solidify: the method by humidification, drying and heating or cooling, make bio-additive and mixture solidified on fish, make the calcification fish.
The preparation method of calcification fish provided by the invention, not only technology is simple, and the fish of making of this method, its fish-bone shortcakeization, nutritional labelings such as the biological calcareous and protein that it contains are absorbed easily, cooperate without vitamin D, have no side effect, it is equally lifelong edible to can be used as daily food, is the dietotherapy good merchantable brand that a kind of people replenished the calcium and obtained protein throughout one's life.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
One. embodiment:
The preparation method of a kind of calcification fish provided by the invention, its step comprises:
A. clean: remove fish guts, fish intestines, clean blood stains and mucus, the fish of cleaning is cut into bulk,
B. prepare burden: will clear up good fish piece and insert in the container, and add clear water, salt, shortcakeization agent and seasoning matter, its weight percent is: fish 90～92, clear water 6～8, salt 0.5～1, shortcakeization agent 1～1.5, seasoning matter 1～1.5,
C. boiling: under 0.185～2 atmospheric pressure, boiling 10～30 minutes,
D. 5～20% ratio in the batching gross weight adds bio-additive and mixture, and the ratio of bio-additive and mixture is 8: 2, and mixture is made up of spice, hygroscopicity binding agent or hot adhesion agent,
E. solidify: by the method for humidification, drying, heating or cooling, make bio-additive and mixture solidified on fish, make the calcification fish.
Above-mentioned seasoning matter can select for use comprise that shrimp is delicious, capsicum or other can change the additive of fishiness.Shrimp is delicious, the weight ratio of capsicum is 0.2-0.8.The shortcakeization agent can be selected hawthorn or vinegar etc. for use.Bio-additive can select for use konjaku powder or other can change the interpolation product of calcification fishery-ies product outward appearance.
Above-mentioned mixture, the percentage by weight of each composition is: spice 10～25, hygroscopicity binding agent or hot adhesion agent 75～90 (seeing Table two); And spice is black pepper, white pepper powder, onion powder, celery powder, India's curry powder, head of garlic face powder, thyme powder etc., and is perhaps wherein a kind of.The hygroscopicity binding agent is a polysaccharide.The hot adhesion agent is a compound sugar.
In the above-mentioned curing schedule: its air-humidification method is a trickle, or adds the water stirring means.Its drying means is a natural air drying, or vacuum drying.Its heating means are steamings or roasting; Cooling means is the nature cooling or forces cooling.
Two. subordinate list
Table one, calcification fish material formula (percetage by weight)
Table two, design of mixture (percetage by weight)
Claims (8)
1. the preparation method of a fish is characterized in that the preparation method of a kind of calcification fish, and its step comprises:
A. clean: remove fish guts, clean blood stains and mucus, the fish of cleaning is cut into bulk,
B. prepare burden: will clear up good fish piece and insert in the container, and add clear water, salt, shortcakeization agent and seasoning matter, its weight percent is: fish 88～93, clear water 4～8, salt 0.5～1, shortcakeization agent 1～1.5, seasoning matter 1～1.5,
C. boiling: under 0.185～2 atmospheric pressure, boiling 10～30 minutes,
D. 5～20% ratio in the batching gross weight adds bio-additive and mixture, changing the bio-additive of calcification fishery-ies product outward appearance and the ratio of mixture is 8: 2, and mixture is made up of spice, binding agent, and binding agent is hygroscopicity binding agent or hot adhesion agent, bio-additive is a konjaku powder
E. solidify: the method by humidification, drying and heating or cooling, make bio-additive and mixture solidified on fish, make the calcification fish.
2. according to the preparation method of the described fish of claim 1, it is characterized in that the described seasoning matter edible additive of fishiness for a change.
3. according to the preparation method of the described fish of claim 2, it is characterized in that described edible additive is delicious, the capsicum of shrimp, the ratio of its weight is 0.2～0.8.
4. according to the preparation method of the described fish of claim 1, it is characterized in that described shortcakeization agent is hawthorn or vinegar.
5. according to the preparation method of the described fish of claim 1, it is characterized in that described mixture, the percentage by weight of each composition is: spice 10～25, hygroscopicity binding agent or hot adhesion agent 75～90; And spice is selected black pepper, white pepper powder, onion powder, celery powder, India's curry powder, head of garlic face powder, thyme powder for use; The hygroscopicity binding agent is a polysaccharide, and the hot adhesion agent is a compound sugar.
6. according to the preparation method of the described fish of claim 1, it is characterized in that air-humidification method is a trickle, or add the water stirring.
7. according to the preparation method of the described fish of claim 1, it is characterized in that drying means is a natural air drying, or vacuum drying.
8. according to the preparation method of the described fish of claim 1, it is characterized in that heating means are steamings or roasting; Cooling means is the nature cooling or forces cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031283357A CN1255054C (en) | 2003-07-17 | 2003-07-17 | Method for making calcific fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031283357A CN1255054C (en) | 2003-07-17 | 2003-07-17 | Method for making calcific fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1568805A CN1568805A (en) | 2005-01-26 |
| CN1255054C true CN1255054C (en) | 2006-05-10 |
Family
ID=34469202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031283357A Expired - Fee Related CN1255054C (en) | 2003-07-17 | 2003-07-17 | Method for making calcific fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1255054C (en) |
-
2003
- 2003-07-17 CN CNB031283357A patent/CN1255054C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1568805A (en) | 2005-01-26 |
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