What is the raw material of shark's fin and bird's nest?

One: shark fin:

Shark fin is a kind of dried shark fin, which can be divided into dorsal fin, pectoral fin, anal fin and caudal fin according to its growth position. Made of dorsal fin is called ridged wing, dorsal wing or split wing, which has more wings and less meat and the best quality; Made of pectoral fin, called wing wing or upper green wing, with less meat and poor quality; Tail hook made of tail fin, hook tip or tail fin; It's called purse-string wing, and its root is made of gluteal fin. Tail fin and gluteal fin have the most meat and the least wings, so the latter two are the worst.

Shark fin is divided into six colors: yellow, white, gray, blue, black and mixed (yellow-white), of which yellow, white and gray are the best. Due to different producing areas and baking methods, there are fresh water wings and salt water wings. Fresh water wings are dried in the sun or soaked in lime water, and the quality is good; Salt water wings are impregnated with salt water, and the quality is not as good as that of fresh water wings. Shark fin can also be classified according to whether its shape is complete or not. When it swells up, it becomes a whole wing, called a row wing, which is the top grade; After rising, it spreads out into strips, which is called scattered wings and has defects.

The reason why shark's fin is edible is that it contains a kind of vermicelli-like tendon, which contains about 80% protein and minerals such as fat and sugar. Shark fin is a precious cooking material, but its nutritional value is not very high, because protein contained in shark fin lacks an essential amino acid (tryptophan), which is an incomplete protein.

Shark fin is mainly produced in Guangdong, Fujian, Taiwan Province, Zhejiang, Shandong and other coastal provinces and South China Sea islands. Japan, the United States, Indonesia, Vietnam, Thailand and other places have production. Generally speaking, the imported shark fin is the top grade of Lu Zonghuang in the Philippines. Shark fin cooking is soft and smooth, soft and waxy and refreshing.

Two: nutritional analysis:

1. Shark's fin contains lipid-lowering, anti-arteriosclerosis and anticoagulant components, which can prevent and treat cardiovascular diseases;

2. Shark fin is rich in collagen, which is beneficial to nourishing and softening skin and mucosa, and is a good beauty food.

Three: suitable for eating people:

The general population can eat it.

It is suitable for people with deficiency of both qi and blood, malnutrition and weak constitution, as well as patients with various cancers, cardiovascular diseases and immune diseases.

Four: Food similar to shark's fin:

1. Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat and Schizonepeta;

2. Don't drink cold drinks when eating crabs, it will cause diarrhea.

Five: the therapeutic effect of shark fin:

food therapy

Shark fin tastes sweet, salty and flat;

Has the effects of invigorating qi, stimulating appetite and tonifying deficiency;

It can moisten water, stimulate appetite, eliminate phlegm, eliminate fish accumulation, tonify five internal organs, strengthen waist, and benefit fatigue and tuberculosis.

Six: Analysis of nutrient components of shark fin: (

Heat (350.00 kcal)

Protein (84.10g)

Fat (0.50g)

Carbohydrate (2.30 g)

Thiamine (0.0 1 mg)

Riboflavin (0.02 mg)

Calcium (252.00 mg)

Phosphorus (1 15.00 mg)

Potassium (226.00 mg)

Sodium (79.60 mg)

Iodine (10.90 μ g)