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Wild Fish Maw---野生鱼肚/花胶

Price:
$50.00
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Product Description

鱼肚 又叫鱼胶、白鳔、花胶、鱼鳔。味甘、性平,入肾、肝经;
 
具有补肾益精,滋养筋脉、止血、散瘀、消肿之功效;
 
治肾虚滑精、产后风痉、破伤风、吐血、血崩、创伤出血、痔疮等症。
 
小秘方:鱼肚配菠菜,补血止血,对孕期贫血和牙龈出血有预防性食疗作用,同时对便秘和痔疮也有作用。

鱼肚营养价值:

鱼肚营养价值很高,含有丰富的蛋白质和脂肪、主要营养成分是粘性胶体高级蛋白和多糖物质。据测定每百克干鱼肚含蛋白质84.4,脂肪0.2克,钙50毫克,磷29毫克,铁2.6毫克。 

鱼肚营养功效:

并且可用于治疗疮疖、肿痛、无名肿毒、皮肤破裂、恶性肿瘤;
 
腰酸背痛、风湿性腰背痛、胃病、肺结核、百日咳、呕血、再生性障碍贫血、阳菱、气管炎及产妇血崩和产后腹痛等症。
 
对肾结石、胃和十二指肠溃疡风湿性心脏病、妇科自蒂和月经不调等均有较好疗效。鱼膘还能作胶丸外壳和粘合剂。用鱼膘制成高粘度的明胶或黄鱼胶高达95%。
 
鱼肚食疗功效高,含有丰富的蛋白质、胶质、磷质及钙质,女士视为养颜珍品。对身体各部分均有补益能力,是补而不燥之珍贵佳品 

鱼肚食疗禁忌

鱼肚虽好,但并不是人人适合食用。如胃呆痰多、舌苔厚腻者,食欲不振和痰湿盛者则不宜食用。

鱼肚食用人群

一般人都可食用
1. 适宜肾虚之人滑精遗精、带下者食用;适宜产后血晕者食用;适宜食道癌、胃痛者食用;适宜脑震荡后遗症者食用;适宜肾亏腰膝酸痛者食用;适宜痔疮之人食用;
 
2.鱼鳔味厚滋腻,胃呆痰多、舌苔厚腻者忌食;感冒未患者忌食;食欲不振和痰湿盛者忌用。

鱼肚保存方法

干鱼肚最怕受潮、生虫,可存放于陶瓷、木制容器中。底部放吸潮剂或生石灰,密封放置。也可同时放几瓣蒜头。还可用塑料袋密封后放于速冻室内。发好的鱼肚不宜久存。 

鱼肚鉴别方法

鱼肚色泽
鱼肚以色泽透明,无黑色血印的为
鱼肚鱼肚
好,涨发性强。一般常用的是黄色鱼肚,体厚片大,色泽淡黄明亮,涨性极好。 

鱼肚大小与厚薄

鱼肚越大越厚,其质量越好;涨发后形体大,价格也高。而一些小鱼的肚薄则价低,鱼肚以形体平坦、完整,边缘齐整为佳,一些搭片虽形体不小,也很厚,但涨发易夹心、不透、质逊。 

鱼肚干潮

鱼肚越干越好,对光照看,应透明感,质地洁净,无血筋等物,色泽透亮为佳,受潮鱼肚灰暗无光泽,质次。有的鱼肚在干制时中心部分未能干透,呈四面透明,唯独中心呈玉白色,此种鱼肚被称为“花心鱼肚”质差。 

鱼肚种类介绍

鱼肚泡发鱼肚
鱼肚在食用前,必须提前泡发,其方法有油发和水法两种。质厚的鱼肚两种发法皆可,而质薄的鱼肚,水发易烂,还是采用油发较好。
 
1.油发黄鱼肚、鳖鱼肚等小型鱼肚宜用油发。先用温水把鱼肚洗净沥干,然后放进温油锅中炸。油要保持低温才能保证质量,炸时不要炸焦发黄、外焦里不透。当鱼肚炸到手一折就断,断面如花胶鱼肚 (2张)海绵状时,就可捞出。但要注意鱼肚因厚薄不一,不会同时炸好,发好的要先捞出,以免过火。黄唇肚、毛常肚、鲟鱼肚等个头大而厚的,油发时,先将鱼肚在低温油锅中文火焖1-2小时,见鱼肚发软后,再用较旺的火提高油温,并不断翻动,直至鱼肚胀大发足为止。但火不可过旺,否则,易造成外焦里不透。
 
2.水发:先用清水把鱼肚浸泡几小时,并洗刷干净,放入焖罐里,加冷水烧开后离火,待冷却后再烧,每天烧两、三次,两天后取出,用清水浸泡待用。泡发鱼肚时,切忌与煮虾、蟹的水接触,以免沾染异味并使鱼肚泄掉。
 
Also known as gelatine glue, Bai Biao, flower, Fish Maw . Sweet, flat, into the kidneys and liver;
Kidney-nourishing and essence, nourishing tendons, the effect of hemostasis, stasis, swelling;
Cure kidney seminal, postpartum tetanus, tetanus, hematemesis, Tien Yuan clinic, trauma, hemorrhage, hemorrhoids, etc.
 
Home care remedy: with fish Maw with spinach, blood bleeding, anaemia and bleeding gums in pregnancy preventive therapeutic effect, and also works for constipation and hemorrhoids.
 
Fish Maw with nutritional value:
Fish Maw with high nutritional value, rich in protein and fat, nutrition is a viscous colloid high proteins and polysaccharides. Determination of protein per hundred grams of dried fish Maw with 84.4, 0.2 grams of fat, calcium 50 mg, phosphorus 29 mg iron 2.6 mg.
 
Fish Maw with nutritional benefits:
And can be used to treat boils, swelling, wumingzhongdu, broken skin, cancer;
 
Lumbar back backache, rheumatic pains, stomach problems, tuberculosis, whooping cough, hematemesis, regenerate barrier anemia, Yang Ling, bronchitis and maternal postpartum abdominal pain and Tien Yuan clinic.
 
Kidney, stomach and duodenal ulcer, rheumatic heart disease, gynecological pedicle and menstruation has a good effect. Fish fat can make gelatin shell, and adhesives. Made with fish fat high viscosity of gelatin or fish glue up to 95%.
 
Fish Maw with high therapeutic efficacy, rich in protein, glial, phosphorus and calcium, Ma as a beauty treasures. Has tonic abilities on various parts of the body are up but not valuable to share Fish Maw with food taboos .
 
Fish Maw is good, but not everyone is fit for human consumption. Persons such as phlegm, thick and greasy tongue coating of the stomach, lack of appetite and phlegm-damp abundance is not fit for human consumption.
 
Fish Maw with food groups
People are edible
1. kidney deficiency of human seminal emission, and with suitable edible; suitable for postpartum bruise edible; suitable for esophagus cancer, stomach pain edible; suitable for sequelae of cerebral concussion edible; suitable kidney of waist and knees ache edible; suitable for human consumption of hemorrhoids;
 
2. Maw thick-tired of HIV/AIDS, anorexia diet of phlegm, thick and greasy tongue coating; patients with colds are not diet; poor appetite and phlegm-dampness Sheng jiyong.
 
Fish Maw and preservation method
Dried fish Maw with most afraid of moisture, insects, can be stored in ceramic, wooden containers. Moisture absorption agent or lime at the bottom, seal is placed. You can also put several cloves of garlic. Also use a sealed plastic bag in the frozen room. Well not old fish Maw.
 

鱼肚花胶鱼肚

花胶鱼肚是来源于大黄鱼鱼鳔,也称黄花胶或筒肚,因加工方法不同而名称各异,如体形较小且薄的称吊片;更小更薄的称黄片;数片的鲜鳔粘贴成体厚大但不透明的称搭片或块胶;加工成带形的统称长胶或带胶。在秋季加工的称秋水肚或冷水肚,质量较好;春季加工的则称大水肚或热水肚,品质稍差。 

鱼肚史籍记载

国人从鱼中剖摘鱼肚食用,可追溯至汉朝之前。1600多年前的《齐民要术》就记载有现
鱼肚鱼肚
今之所谓鱼肚。
《本草求原》中曰:有“养筋脉,定手战,固精”的功用。
《本草新编》中说:能“补精益血”。
《本草经逢原》记述:“鳔胶合沙苑蒺藜聚精丸,为固精要药。”
随息居饮食谱》:鲍鱼鳔,外感未清,痰饮内盛者勿食,以其腻滞也。
本草纲目》中说:鳔,即诸鱼之白脬,其中空如泡,故曰鳔。可治为胶,亦名旋胶。
《本草新编》中还说:鱼鳔胶稠,入肾补精,恐性腻滞,加入人参,以气行于其中,则精更益生,而无胶结之弊也。

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