CN106418362A - 一种叶下珠清热平肝干菜及其制备方法 - Google Patents
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Abstract
一种叶下珠清热平肝干菜及其制备方法,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、叶下珠10‑15份、香茅5‑10份、小通草5‑10份、仙桃草3‑5份、谷精草3‑5份、三角草3‑5份、天竹子1‑3份、川白芷1‑3份、佩兰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。本发明的一种叶下珠清热平肝干菜,长期食用具有清热平肝、祛风散热的作用。
Description
技术领域
本发明涉及食品保健领域,特别是一种叶下珠清热平肝干菜及其制备方法。
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叶下珠清热平肝干菜及其制备方法,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、
祛风散热
的功效。
本发明的目的通过以下技术方案来实现:
一种叶下珠清热平肝干菜,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、叶下珠10-15份、香茅5-10份、小通草5-10份、仙桃草3-5份、谷精草3-5份、三角草3-5份、天竹子1-3份、川白芷1-3份、佩兰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。
所述的一种叶下珠清热平肝干菜,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、叶下珠15份、香茅10份、小通草8份、仙桃草4份、谷精草4份、三角草3份、天竹子2份、川白芷2份、佩兰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。
所述的一种叶下珠清热平肝干菜及其制备方法,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,选取优质的叶下珠、香茅、小通草、仙桃草、谷精草、三角草、天竹子、川白芷、佩兰,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,制得一种叶下珠清热平肝干菜。
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:
叶下珠叶微苦甘,性凉,无毒;入肝脾经;内服清热平肝、清肝明目、消疳止痢、利尿;外用解毒消肿;主治赤白痢疾、暑热腹泻、肠炎腹泻、***、肾炎水肿、夜盲、急性结膜炎、口疮、头疮、风火赤眼、单纯性消化不良、小儿疳积;外治毒蛇咬伤、指头蛇疮、皮肤飞蛇卵、小儿暑疖等;香茅治疗风湿效果颇佳,治疗偏头痛,抗感染,改善消化功能,除臭、驱虫;抗感染,收敛肌肤,调理油腻不洁皮肤;赋予清新感,恢复身心平衡;小通草清热,利尿,下乳;用于小便不利,乳汁不下;***;仙桃草功能:活血、止血、消肿、止痛;主治:治吐血、咯血、便血、跌打损伤、淤血肿痛;
嫩苗味苦,水煮去苦味,可食;谷精草功效:祛风散热,明目退翳;主治:治目翳,雀盲,头痛,齿痛,喉痹,鼻衄;三角草清热解毒,消肿止痛;用于毒蛇咬伤,跌打肿痛;天竹子敛肺镇咳;用于久咳气喘、百日咳;川白芷祛风,燥湿,消肿,止痛;治头痛,齿痛、鼻渊、寒湿腹痛,带下,痈疽疮疡,皮肤燥痒癣;佩兰清暑,辟秽,化湿,调经;治感受暑湿,寒热头痛,湿邪内蕴,脘痞不饥,口甘苔腻,***
。
本发明的有益效果:本发明的一种叶下珠清热平肝干菜,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,长期食用具有清热平肝、
祛风散热
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
一种叶下珠清热平肝干菜,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、叶下珠10-15份、香茅5-10份、小通草5-10份、仙桃草3-5份、谷精草3-5份、三角草3-5份、天竹子1-3份、川白芷1-3份、佩兰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。
所述的一种叶下珠清热平肝干菜,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、叶下珠15份、香茅10份、小通草8份、仙桃草4份、谷精草4份、三角草3份、天竹子2份、川白芷2份、佩兰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。
所述的一种叶下珠清热平肝干菜及其制备方法,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,选取优质的叶下珠、香茅、小通草、仙桃草、谷精草、三角草、天竹子、川白芷、佩兰,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,制得一种叶下珠清热平肝干菜。
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)
1.一种叶下珠清热平肝干菜,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、叶下珠10-15份、香茅5-10份、小通草5-10份、仙桃草3-5份、谷精草3-5份、三角草3-5份、天竹子1-3份、川白芷1-3份、佩兰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所述的一种叶下珠清热平肝干菜,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、叶下珠15份、香茅10份、小通草8份、仙桃草4份、谷精草4份、三角草3份、天竹子2份、川白芷2份、佩兰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所述的一种叶下珠清热平肝干菜及其制备方法,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,选取优质的叶下珠、香茅、小通草、仙桃草、谷精草、三角草、天竹子、川白芷、佩兰,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,制得一种叶下珠清热平肝干菜。
4.根据权利要求3所述的一种叶下珠清热平肝干菜及其制备方法,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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