CN106418361A - 一种芫荽消食下气干菜及其制备方法 - Google Patents
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Abstract
一种芫荽消食下气干菜及其制备方法,原料按重量份数,竹笋50‑60份、红背菜20‑30份、芦蒿20‑30份、菠菜20‑30份、梅菜20‑30份、芫荽10‑15份、南酸枣5‑10份、龙眼5‑10份、凤凰衣3‑5份、旋复花3‑5份、如意草3‑5份、桃花1‑3份、凌霄花1‑3份、络石藤1‑3份、酱油10‑15份、烧酒5‑8份、陈醋5‑8份、白砂糖5‑8份、食用盐3‑5份,其制备方法的具体步骤为:步骤1、洗净、浸泡;步骤2、粉碎、混合、煎煮、提取;步骤3、煎煮、浸泡、腌制;步骤4、烘干、灭菌、装袋。本发明的一种芫荽消食下气干菜,长期食用具有消食下气、消痰,下气的作用。
Description
技术领域
本发明涉及食品保健领域,特别是一种芫荽消食下气干菜及其制备方法。
背景技术
普通
干菜大多由新鲜蔬菜经日光晒后而成,如干豆腐片、长治萝卜黄菜、茄子干、南瓜干、干豆角、雪里蕻。但是这种干菜的营养价值不高,仅仅是在缺少新鲜蔬菜的状况下,作为脱水蔬菜被人们食用,而不具备其他功效。
竹笋、红背菜、芦蒿、菠菜、梅菜全是市场上常见的菜品,其做法也是多种多样,但是大多数制作方法仅仅发挥出菜品本身价值的一少部分,无法有效利用其内在的营养价值。
发明内容
本发明的目的是提供一种芫荽消食下气干菜及其制备方法,由青菜与中草药制成,将中草药中的有效成分融入到青菜中,长期食用具有健脾益气、消痰,下气的功效。
本发明的目的通过以下技术方案来实现:
一种芫荽消食下气干菜,原料按重量份数,竹笋50-60份、红背菜20-30份、芦蒿20-30份、菠菜20-30份、梅菜20-30份、芫荽10-15份、南酸枣5-10份、龙眼5-10份、凤凰衣3-5份、旋复花3-5份、如意草3-5份、桃花1-3份、凌霄花1-3份、络石藤1-3份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
所述的一种芫荽消食下气干菜,原料按最佳重量份数,竹笋60份、红背菜30份、芦蒿25份、菠菜25份、梅菜25份、芫荽15份、南酸枣10份、龙眼8份、凤凰衣4份、旋复花4份、如意草3份、桃花2份、凌霄花2份、络石藤4份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
所述的一种芫荽消食下气干菜及其制备方法,其制备方法的具体步骤为:
步骤1、按重量份数,选取新鲜的竹笋、红背菜、芦蒿、菠菜、梅菜,将竹笋便面进行打孔处理,并于锅中烫熟,滤去水分,将红背菜、芦蒿、菠菜、梅菜使用纯净水中浸泡30-40分钟,取出,沥干水分,备用;
步骤2、按重量份数,选取优质的芫荽、南酸枣、龙眼、凤凰衣、旋复花、如意草、桃花、凌霄花、络石藤,洗净并除杂,分别使用粉碎机粉碎,粉碎后混合均匀,加10-12倍的水,中火煎煮2-3次,煎煮时间为2-3小时,煎煮后滤去残渣,混合溶液,冷却,得到中药提取液;
步骤3、将处理后的竹笋、红背菜、芦蒿、菠菜、梅菜分别置于中药提取液中,小火煎煮1-3分钟,然后加入中药提取液10-15倍的水,浸泡15-45分钟,取出,将竹笋、红背菜、芦蒿、菠菜、梅菜混合置于瓷罐中,按重量份数加入酱油、烧酒、陈醋、白砂糖、食用盐,密封腌制10-15天,取出,清水冲洗3-5次;
步骤4、取腌制后的竹笋、红背菜、芦蒿、菠菜、梅菜,用干燥机烘干至含水<5%,采用紫外线灭菌的方法灭菌,灭菌后塑封装袋,制得一种芫荽消食下气干菜。
所述步骤3中,竹笋于中药提取液中的浸泡时间为45分钟,红背菜、菠菜、梅菜于中药提取液中的浸泡时间为15分钟,芦蒿于中药提取液中的浸泡时间为20分钟。
在药物中:
芫荽,
具有发汗透疹、消食下气、醒脾和中之功效,主治麻疹初期透出不畅、食物积滞、胃口不开、脱肛等病症;
南酸枣,
行气活血,养心,安神;消食,解毒,醒酒,杀虫;抗心肌缺血,保护心功能等作用;用于气滞血瘀,胸痹作痛,心悸气短,心神不安;食滞腹痛,酒醉;
龙眼,
补心脾,益气血,健脾胃,养肌肉;思虑伤脾,头昏,失眠,心悸怔忡,虚赢,病后或产后体虚,及由于脾虚所致之下血失血症;
凤凰衣,
养阴,清肺.治久咳,咽痛失音,瘰疬结核,溃疡不敛;
旋复花,
消痰,下气,软坚,行水;治胸中痰结,胁下胀满,咳喘,呃逆,唾如胶漆,心下痞鞕,噫气不除,大腹水肿;
如意草,
清热解毒;散阏止血;主疮疡肿毒;乳痈;跌打损伤;开放性骨折;桃花,
利水;活血化瘀,主水肿;脚气;痰饮;利水通便;砂石淋;便秘;闭经;癫狂;疮疹,用于水肿,腹水,便秘,
凌霄花,
清热凉血;化瘀散结;祛风止痒,主血滞经闭;痛经;症瘕;崩中漏下;血热风痒;疮疥陷疹;酒齄鼻,凉血,化瘀,祛风,用于***,经闭癓瘕,产后乳肿,风疹发红,皮肤瘙痒,痤疮,
络石藤,
通络止痛
;
凉血清热
;
解毒消肿,主风湿痹痛
;
腰膝酸痛
;
筋脉拘挛
;
咽喉肿痛
;
疔疮肿毒;跌打损伤;外伤出血
。
本发明的有益效果:本发明的一种芫荽消食下气干菜,由青菜与中草药制成,将中草药中的有效成分融入到青菜中,长期食用具有消食下气、消痰,软坚的作用,具有纯天然、无公害、制作简单、质感可口、美味鲜爽的特点。
具体实施方式
实施例1
一种芫荽消食下气干菜,原料按重量份数,竹笋50-60份、红背菜20-30份、芦蒿20-30份、菠菜20-30份、梅菜20-30份、芫荽10-15份、南酸枣5-10份、龙眼5-10份、凤凰衣3-5份、旋复花3-5份、如意草3-5份、桃花1-3份、凌霄花1-3份、络石藤1-3份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
所述的一种芫荽消食下气干菜,原料按最佳重量份数,竹笋60份、红背菜30份、芦蒿25份、菠菜25份、梅菜25份、芫荽15份、南酸枣10份、龙眼8份、凤凰衣4份、旋复花4份、如意草3份、桃花2份、凌霄花2份、络石藤4份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
所述的一种芫荽消食下气干菜及其制备方法,其制备方法的具体步骤为:
步骤1、按重量份数,选取新鲜的竹笋、红背菜、芦蒿、菠菜、梅菜,将竹笋便面进行打孔处理,并于锅中烫熟,滤去水分,将红背菜、芦蒿、菠菜、梅菜使用纯净水中浸泡30-40分钟,取出,沥干水分,备用;
步骤2、按重量份数,选取优质的芫荽、南酸枣、龙眼、凤凰衣、旋复花、如意草、桃花、凌霄花、络石藤,洗净并除杂,分别使用粉碎机粉碎,粉碎后混合均匀,加10-12倍的水,中火煎煮2-3次,煎煮时间为2-3小时,煎煮后滤去残渣,混合溶液,冷却,得到中药提取液;
步骤3、将处理后的竹笋、红背菜、芦蒿、菠菜、梅菜分别置于中药提取液中,小火煎煮1-3分钟,然后加入中药提取液10-15倍的水,浸泡15-45分钟,取出,将竹笋、红背菜、芦蒿、菠菜、梅菜混合置于瓷罐中,按重量份数加入酱油、烧酒、陈醋、白砂糖、食用盐,密封腌制10-15天,取出,清水冲洗3-5次;
步骤4、取腌制后的竹笋、红背菜、芦蒿、菠菜、梅菜,用干燥机烘干至含水<5%,采用紫外线灭菌的方法灭菌,灭菌后塑封装袋,制得一种芫荽消食下气干菜。
所述步骤3中,竹笋于中药提取液中的浸泡时间为45分钟,红背菜、菠菜、梅菜于中药提取液中的浸泡时间为15分钟,芦蒿于中药提取液中的浸泡时间为20分钟。
Claims (4)
1.一种芫荽消食下气干菜,其特征在于:原料按重量份数,竹笋50-60份、红背菜20-30份、芦蒿20-30份、菠菜20-30份、梅菜20-30份、芫荽10-15份、南酸枣5-10份、龙眼5-10份、凤凰衣3-5份、旋复花3-5份、如意草3-5份、桃花1-3份、凌霄花1-3份、络石藤1-3份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
2.根据权利要求1所述的一种芫荽消食下气干菜,其特征在于:原料按最佳重量份数,竹笋60份、红背菜30份、芦蒿25份、菠菜25份、梅菜25份、芫荽15份、南酸枣10份、龙眼8份、凤凰衣4份、旋复花4份、如意草3份、桃花2份、凌霄花2份、络石藤4份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
3.根据权利要求1-2所述的一种芫荽消食下气干菜及其制备方法,其特征在于:其制备方法的具体步骤为:
步骤1、按重量份数,选取新鲜的竹笋、红背菜、芦蒿、菠菜、梅菜,将竹笋便面进行打孔处理,并于锅中烫熟,滤去水分,将红背菜、芦蒿、菠菜、梅菜使用纯净水中浸泡30-40分钟,取出,沥干水分,备用;
步骤2、按重量份数,选取优质的芫荽、南酸枣、龙眼、凤凰衣、旋复花、如意草、桃花、凌霄花、络石藤,洗净并除杂,分别使用粉碎机粉碎,粉碎后混合均匀,加10-12倍的水,中火煎煮2-3次,煎煮时间为2-3小时,煎煮后滤去残渣,混合溶液,冷却,得到中药提取液;
步骤3、将处理后的竹笋、红背菜、芦蒿、菠菜、梅菜分别置于中药提取液中,小火煎煮1-3分钟,然后加入中药提取液10-15倍的水,浸泡15-45分钟,取出,将竹笋、红背菜、芦蒿、菠菜、梅菜混合置于瓷罐中,按重量份数加入酱油、烧酒、陈醋、白砂糖、食用盐,密封腌制10-15天,取出,清水冲洗3-5次;
步骤4、取腌制后的竹笋、红背菜、芦蒿、菠菜、梅菜,用干燥机烘干至含水<5%,采用紫外线灭菌的方法灭菌,灭菌后塑封装袋,制得一种芫荽消食下气干菜。
4.根据权利要求3所述的一种芫荽消食下气干菜及其制备方法,其特征在于:所述步骤3中,竹笋于中药提取液中的浸泡时间为45分钟,红背菜、菠菜、梅菜于中药提取液中的浸泡时间为15分钟,芦蒿于中药提取液中的浸泡时间为20分钟。
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CN1775082A (zh) * | 2004-11-16 | 2006-05-24 | 陈德荣 | 芦蒿梅干菜的制作方法 |
CN102232525A (zh) * | 2010-04-28 | 2011-11-09 | 苏州福龙生物科技有限公司 | 一种红背菜干菜及制法 |
CN103637117A (zh) * | 2013-12-18 | 2014-03-19 | 开明 | 一种笋干菜制作方法 |
CN104256464A (zh) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | 一种红背菜干菜及其制作方法 |
CN104286777A (zh) * | 2014-10-25 | 2015-01-21 | 哈尔滨天一生态农副产品有限公司 | 一种芦蒿干菜及其制作方法 |
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CN1775082A (zh) * | 2004-11-16 | 2006-05-24 | 陈德荣 | 芦蒿梅干菜的制作方法 |
CN102232525A (zh) * | 2010-04-28 | 2011-11-09 | 苏州福龙生物科技有限公司 | 一种红背菜干菜及制法 |
CN103637117A (zh) * | 2013-12-18 | 2014-03-19 | 开明 | 一种笋干菜制作方法 |
CN104256464A (zh) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | 一种红背菜干菜及其制作方法 |
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