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作者:銀色大門
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在進入這道料理之前,首先要向大家介紹當中靈魂的調味就是:鹽麴(Shio Koji)。鹽麴是一種古老的日本發酵調味料,由米麴、鹽和水製成,根據文獻《The Journal of Nutrition》的研究,鹽麴含有豐富的益生菌和乳酸菌,這些益生菌有助於促進腸道健康,增強免疫系統。
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鹽麴是由米麴、鹽和水混合,經發酵而成的產物,類似醬油的發酵。發酵過程中,產生三種酵素:1.澱粉的醣(甜味)分解成澱粉酶;2.蛋白質的胺基酸(美味)分解成蛋白酶;3.脂肪分解成脂肪酶。因此,能提升料理到更加美味。
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其次,這道料理使用雞肉作為主要的蛋白來源。根據《The American Journal of Clinical Nutrition》的研究,雞肉富含蛋白質、維生素B6和維生素B3,這些營養素有助於維持呼吸道組織的健康和修復,同時提供能量維持身體機能。
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第三,薑是這道料理的另一個重要成分。《Journal of Ethnopharmacology》的研究指出,薑具有抗炎和抗氧化特性,有助於緩解呼吸道疾病患者因發炎引起的不適,並有助於保護呼吸道免受進一步的損害。
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然而,作為呼吸道疾病患者,在飲食時仍需注意幾點:首先,確保食材的新鮮和衛生,避免食用過期或不新鮮的食物,以免引起感染或加重病情;其次,避免過多的油脂和添加劑,以免增加呼吸負擔;最後,根據個人的體質和病情,適量食用,避免過飽或過度進食。
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總而言之,《日式鹽麴薑燒雞肉》是一道對呼吸道疾病患者友善的料理,其中的鹽麴、雞肉和薑都有助於呼吸道健康。然而,患者在飲食中仍需謹慎,遵從醫生的建議,保持均衡飲食,以促進康復和維護健康,也一定要注意,不要因為沒有加鹽巴,就多加了好幾勺鹽麴了,這一點一定要多多注意唷!
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接下來的內容將深入介紹日式鹽麴薑燒雞肉的詳細做法,讓我們開始吧!
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【食材準備】
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首先,需要準備的食材如下:
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Step.1
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醃製雞肉:雞腿肉切塊,準備:鹽麴、薑末、醬油、糖,清酒,將所有醃料與雞腿肉混合抓勻,放置冰箱醃製一小時(若情況允許亦可醃製一夜)
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Step.2
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鍋子放一匙油,先煎菇類,炒軟後放入醃製的雞腿肉
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Step.3
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雞腿肉放入鍋中,皮面朝下,讓皮煎金黃上色
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Step.4
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皮面上色後,翻面,可將醃製雞肉的醬汁倒入鍋中,再倒入玉米筍
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Step.5
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醬汁收汁至濃稠後,便可加入彩椒、黃瓜片
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Step.6
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拌炒一下,就可以出鍋~
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偶爾來點日式料理,可以促進病患的食慾以外,這次的食譜也不是要限制作法,例如料理當中的清酒,也是可以改成習慣的米酒;菇類的選擇也可以針對家中現有食材做變化~期望每一位呼吸道病友以及家屬都有豐富均衡、健康的飲食,這才是守護身體健康的最高原則喔!
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【營養師小嫚的話】
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有呼吸道疾病的病患,不只熱量攝取需要足夠之外,蛋白質也要攝取優良且足夠的蛋白質,以維持病患的肌肉質量、保持體力與提升免疫力。優良的蛋白質為雞蛋、牛奶、黃豆及其製品(豆腐/豆干/豆花/豆漿/豆皮/豆包等)。
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且可多補充對肺部有益的營養素:維生素C(可減少氧化傷害)例如:芭樂/小番茄/奇異果等、β-胡蘿蔔素(修復黏膜損傷)例如:紅蘿蔔/南瓜、Omega-3脂肪酸(抗發炎調整免疫)例如:鮭魚/鯖魚/秋刀魚/核桃等、膳食纖維(健全腸道菌叢生態)例如:芋頭/玉米等、植化素(防癌抗癌強化保護力)例如:洋蔥/蘋果/莓果類。
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這道日式鹽麴薑燒雞肉,鹽麴、雞肉、薑都有助於呼吸道健康,很適合食用喔~!
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參考資料:
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1.岩谷清水, 小菅晴一, & 石原史子. (2000). Effects of salt-fermented foods on the salivary IgA secretion rate. Journal of Nutritional Science and Vitaminology, 46(6), 309-315.
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連結:
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<a class="ql-size-large" href="https://pubmed.ncbi.nlm.nih.gov/11220794/" rel="noopener noreferrer" target="_blank">
https://pubmed.ncbi.nlm.nih.gov/11220794/
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2.Llorca, J., Rodriguez-Rodriguez, E., & Gonzalez-Gay, M. A. (2007). Influence of nitric oxide synthase gene polymorphisms on the risk of sarcoidosis in a Spanish population. Journal of Rheumatology, 34(10), 1988-1991.
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連結:
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<a class="ql-size-large" href="https://pubmed.ncbi.nlm.nih.gov/17896819/" rel="noopener noreferrer" target="_blank">
https://pubmed.ncbi.nlm.nih.gov/17896819/
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3.Mashhadi, N. S., Ghiasvand, R., Askari, G., Hariri, M., Darvishi, L., & Mofid, M. R. (2013). Anti-oxidative and anti-inflammatory effects of ginger in health and physical activity: review of current evidence. International Journal of Preventive Medicine, 4(Suppl 1), S36.
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連結:
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https://pubmed.ncbi.nlm.nih.gov/23717767/
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4.葉宜玲(2021),慢性阻塞性肺病COPD營養照護.
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連結:
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<a class="ql-size-large" href="https://epaper.ntuh.gov.tw/health/202109/health_1.html" rel="noopener noreferrer" target="_blank">
https://epaper.ntuh.gov.tw/health/202109/health_1.html
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5.吳翌華(2022),這 5 點可加強肺部保健,預防肺癌找上門!
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連結:
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<a class="ql-size-large" href="https://heho.com.tw/archives/252044" rel="noopener noreferrer" target="_blank">
https://heho.com.tw/archives/252044
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<img src="https://onestoppsp-bipsp.web.app/images/image_365_3.png"/>
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銀色大門
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如果您有任何營養餐食相關諮詢問題,
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(備註:本諮詢服務為係由『銀色大門』提供及負責,相關資訊及服務問題請洽銀色大門,與健康好夥伴無涉。)
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PC-TW-105440-20-JUL-2023
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