鱼翅的营养价值和功效.PDFVIP

鱼翅的營養價值和功效： Nutritional Value of Shark fin 鱼翅是鲨鱼背鳍、胸鳍的总称, 自古被列为海产八珍之一。清朝年代，鱼翅被列为御 膳，它富含膠原蛋白，能滋阴壮阳、益气开胃，又有预防骨骼老化、防骨刺等药用功 效。鱼翅的膠质还可以活化细胞，参与神经系统的传导反应，有助于维生素 B12 的吸 收。它还能增进皮肤弹性，减少皱纹，滋补养颜,使头发乌黑与光亮，而鱼翅软骨中含 有的“鲨鱼软骨素”能够防癌抗癌、滋养肌肤、延年益寿，是高级宴会中首选的佳肴。 它营养非常丰富，每 100 克鱼翅含蛋白质 83.5 克，还含有脂肪和钙、磷、铁等多种营 养成分，具有补血、益气、开胃、补虚的神奇功效。 Shark fin is shark dorsal fins 。 Since ancient times, is listed as one of the “Ba Zhen” seafood 。 The Qing dynasty’s, shark fin was classified as the food of the imperial household 。It is rich in proteins, nutritious Yin Yang and prevents aging. Human cells can also be activated by its collagen and participate in the transmission of the nervous system, helps vitamin B12 absorption. It also improves skin elasticity, reducing wrinkles and makes the hair dark and bright, while the shark fin contains shark cartilage can prevent cancer, nourishes the skin, prolong life, and is a senior party preferred dishes. Every 100 grams shark fin contains 83.5 grams protein, as well as lots of calcium, phosphorus, irons and other nutrients, it is also a blood builder and stimulate the appetite, general the weakness, and it’s been call a magic food. 鮑翅煲制方法: How to cook Shark’s Fin 1. 魚翅浸於水中過1 夜,洗净. Soak Shark’s fins overnight. 2. 将魚翅放在盛有竹橽的锅内,注入清水,再在吃大锅翅面铺上另一个竹橽.再用重物壓 着, 以免鲍翅散开. Place the shark’s fin into a pot with a bamboo mat on the bottom, pour in water, and place another bamboo mat on top of the shark’s fin. Then place a heavy weight on top to hold the shape of the shark’s fins. 3. 大火烧滚盛有鱼翅的锅,轉中火煲7-8 小时至淰身(視乎鱼翅薄厚增加/缩减时间). Bring it to boil, and cook for 7-8 hours (depending on the thickness and size of the shark’s fin) 4. 刮去鱼翅表面的膠質,清洗,排好放於竹橽上. Scrape off all the flesh on the surface, rinse under cold water, and put it on a bamboo mat. 5. 再於竹橽内加薑,葱,注入绍酒滚煨,去除腥味,待凉,放入冰箱内贮藏.烹煮前倒進上湯 或芡汁即可. Bring the ginger, spring onion with shark’s fin together