CN103610152A - 一种缓解神经衰弱的营养煲汤及其生产制作方法 - Google Patents
一种缓解神经衰弱的营养煲汤及其生产制作方法 Download PDFInfo
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Abstract
本发明公开了一种缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:其主要配方包括如下重量份数的组分:猪蹄150-250份、豆腐、竹笋各30-50份、蘑菇、萝卜各25-45份、鹌鹑蛋20-30份、大枣、花生各15-25份、枸杞、桂圆各10-16份、丹参5-9份。本发明所述的缓解神经衰弱的营养煲汤,富含人体所需的脑磷脂、卵磷脂、蛋白质、氨基酸、甘氨酸、赖氨酸、胱氨酸、色氨酸、苏氨酸、苯丙氨酸、胡萝卜素,并含有钙、磷、镁、铁以及维生素A、B1、B2、C、D等有益成分,具有补中益气、养血安神的作用,能治疗神经衰弱、清心除烦、强身健脑、生津止渴,另外含有丰富的胶原蛋白质,对失眠也有良好的治疗作用。
Description
技术领域
本发明涉及快速食品加工领域,具体涉及一种能缓解神经衰弱的营养煲汤及其生产制作方法。
背景技术
神经衰弱是神经症中最常见的一种疾病,发病的诱因多、起病慢、临床表现错综复杂。主要表现为神经精神症状如精神疲劳、神经过敏、失眠、焦虑、忧郁、工作耐力差、易于疲劳、记忆力减退、头晕脑胀、失眠多梦、情绪不稳和自主神经功能紊乱,其次是特定的脏腑症状如口淡无味、食欲不振、胁痛腹胀、恶心嗳气、便干或便溏、心悸胸闷气短、面红耳赤或面色无华、畏寒怕冷或虚热烦躁、性欲异常或阳萎遗精、月经失调。
神经衰弱在中医上有气血不足,心肾不交等分型,神经衰弱属中医“不寐”、“健忘”、“惊悸”等病证范畴,中医根据临床表现一般分为肝气郁结、肝肾阴虚、心脾亏虚、阴虚火旺、肾阳不足等证型。
如白领人士、学生,由于学习、工作压力大,起居不正常,也可能出现神经衰弱症状。需要改善睡眠、注意调养。神经衰弱患者可以使用药膳调理,就是按照中药的性味功能与适宜的食物相结合,经过烹调制作后,使之与人体脏腑阴阳、气血盛衰、寒热虚实相匹配,从而达到治疗神经衰弱的目的,但传统煲汤费时费力,致使很多人都不愿意为之。
发明内容
本发明就是针对上述现状,而提供一种能缓解神经衰弱的营养煲汤及其生产制作方法。
一种缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:其配方由如下重量份数的各组分组成:猪蹄150-250份、豆腐30-50份、竹笋30-50份、蘑菇25-45份、萝卜25-45份、鹌鹑蛋20-30份、大枣15-25份、花生15-25份、枸杞10-16份、桂圆10-16份、丹参5-9份、生姜3-5份、葱3-5份、桂皮2-3份、八角2-3份、精盐5-9份、料酒3-5份、味精1份、水600-800份;
该营养煲汤的生产制作方法如下:
(1)根据上述配方及重量比,挑选、称取优质原料;
(2)将猪脚洗净剁成块,放到热水里焯水后,用冷水清洗干净;
将豆腐洗净后加工成方块;
将竹笋、蘑菇清洁后切片或加工成滚刀块;
将萝卜去皮后切片或加工成滚刀块;
将鹌鹑蛋煮熟后去壳;
将大枣、花生、枸杞、桂圆、丹参清洁后用水浸泡;
将生姜洗净后切成片,将葱洗净后切成段;
(3)将猪蹄、大枣、花生、枸杞、桂圆、丹参、生姜、葱、桂皮、八角、料酒、水放入加热容器中,用大火烧开,再放入加工好的豆腐、竹笋、蘑菇、萝卜、鹌鹑蛋,继续用中小火加热,待开后放入精盐,用中小火加热10-15分钟后,撇去上层浮沫,放入味精,搅拌后继续加热1-3分钟;
(4)将上述汤料杀菌后,将固体物捞出进行真空包装,并传输至速冻隧道,在零下30-40℃的环境中,速冻至中心温度达到零下l8℃以下;
(5)将上述汤料中的液体物经浓缩、喷雾干燥,得骨汤粉,过80-120目筛后,进行包装;
(6)将步骤4、5所得的包装物合并装入一大包装,检测合格后入库。
本发明所述的营养煲汤中主要原料的营养成分及功能如下。
上述猪蹄是人们喜欢食用的营养佳品,中医认为,猪蹄性平,味甘咸,具有补虚弱,填肾精,健采膝等功能。现代营养学研究表明,猪蹄中含有较多的蛋白质、脂肪和碳水化合物,并含有钙、磷、镁、铁以及维生素A、D、E、K等有益成分。它含有丰富的胶原蛋白质,对老年人神经衰弱(失眠)等有良好的治疗作用。
猪蹄中的胶原蛋白由众多的氨基酸组成,而每三个氨基酸中有一个甘氨酸。食入猪蹄后,在人体小肠中胶原蛋白可被消化为大量甘氨蛋白酸,这些氨酸不仅能在人体内参与合成胶原,而且它在大脑细胞中是一种中枢神经抑制性递质,能产生对中枢神经的镇静作用。因此,食用猪蹄有利于减轻中枢神经过度兴奋,对焦虑状态及神经衰弱、失眠等也有改善作用。另外,甘氨酸也存在于人体脊髓的中间神经元之中,当中间神经元遭受破坏时,补给甘氨酸是必要的。甘氨酸能够抑制脊髓运动神经元和中间神经元的兴奋性,并可引起脊髓神经元的超级化。所以,食用富含甘氨酸的猪蹄对调整正常的次神经元的功能活动有积极作用。
上述豆腐富含蛋白质,营养丰富,含有铁、钙、磷、镁等人体必需的多种微量元素,还含有糖类、植物油和丰富的优质蛋白,其消化吸收率达95%以上。
中医理论认为,豆腐味甘性凉,入脾、胃、大肠经,具有益气和中、生津润燥、清热解毒的功效,可用以治疗赤眼、消渴,解硫磺、烧酒毒等,更适于热性体质、口臭口渴、肠胃不清、热病后调养者食用。现代医学证实,豆腐除有增加营养、帮助消化、增进食欲的功能外,对齿、骨骼的生长发育也颇有益,在造血功能中可增加血液中铁的含量;豆腐不含胆固醇,为高血压、高血脂、高胆固醇症及动脉硬化、冠心病患者的药膳佳肴。豆腐含有丰富的植物雌激素,对防治骨质疏松症有良好作用,豆腐中的甾固醇、豆甾醇,均是抑癌的有效成分。
上述竹笋具有清肝泻火、养心安神作用,竹笋含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1、B2、C。每100g鲜竹笋含蛋白质3.28g、碳水化合物4.47g、纤维素0.9g、脂肪0.13g、钙22mg、磷56mg、铁0.1mg,多种维生素和胡萝卜素含量比大白菜含量高一倍多。竹笋的蛋白质比较优越,人体必需的赖氨酸、色氨酸、苏氨酸、苯丙氨酸,以及在蛋白质代谢过程中占有重要地位的谷氨酸和有维持蛋白质构型作用的胱氨酸,都有一定的含量,为优良的保健蔬菜。
中医认为竹笋味甘、微寒、无毒,在药用上具有清热化痰、益气和胃、治消渴、利水道、利膈爽胃等功效。竹笋还具有低脂肪、低糖、多纤维的特点,食用竹笋不仅能促进肠道蠕动,帮助消化,去积食、防便秘,并有预防大肠癌的功效。竹笋含脂肪、淀粉很少,属天然低脂、低热量食品,是肥胖者减肥的佳品。
上述蘑菇不但味道鲜美,含有大量的蛋白质和氨基酸,其含量是一般植物不能比拟的,还含有多种维生素,热能量相对较低,其不饱和脂肪酸比肉类和啤酒都高。蘑菇性凉、味甘、入肝、胃经。具有益气开胃、托痘疹、抗癌、降血糖的功效,适宜于老年人、糖尿病、白细胞减少症、传染性肝炎、高血脂症、维生素B2缺乏症等患者食用。
上述萝卜含有能诱导人体产生干扰素的多种微量元素,可增强机体免疫力,并能抑制癌细胞的生长,对预防癌,抗癌有重要意义。另外,萝卜中的B族维生素和钾、镁等矿物质可促进肠胃蠕动,有助于体内废物的排除。吃萝卜还可降血脂、软化血管、稳定血压,预防冠心病、动脉硬化、胆结石等疾病;萝卜还是一味中药,其性良味甘,可消积滞、化痰清热、下气宽中、解毒。
上述鹌鹑蛋被认为是“动物中的人参”,鹌鹑蛋味甘、性平,有补益气血、强身健脑、丰肌泽肤等功效。鹌鹑蛋对贫血、营养不良、神经衰弱、月经不调、高血压、支气管炎、血管硬化等病人具有调补作用,对有贫血、月经不调的女性,其调补、养颜、美肤功用尤为显著。鹌鹑蛋是一种很好的滋补品,在营养上有独特之处,故有"卵中佳品"之称。
鹌鹑蛋含有丰富的蛋白质、脑磷脂、卵磷脂、赖氨酸、胱氨酸、维A、维B2、维B1、铁、磷、钙等营养物质,可补气益血,强筋壮骨。具有补气益血、治风湿、强筋壮骨的功效。鹌鹑蛋中氨基酸种类齐全,含量丰富,还有高质量的多种磷脂,激素等人体必需成分,铁、核黄素、维生素A的含量均比同量鸡蛋高出两倍左右,而胆固醇则较鸡蛋低约三分之一,所以是各种虚弱病者及老人、儿童及孕妇的理想滋补食品。鹌鹑蛋含有较高的蛋白质,脑磷脂、卵磷脂、铁和维生素等。
上述大枣富含维生素C,主要功能为补中益气、养血安神,临床主要用于失眠多梦、脾胃气虚、血虚萎黄、血虚等症的治疗。大枣又称红枣,含有机酸、三萜甙类、生物碱类、黄酮类、糖类、维生素类以及谷甾醇、豆甾醇、链甾醇等。红枣不仅味甘可口,而且营养非常丰富,除含蛋白质、脂肪、碳水化合物,还含有多种矿物质和维生素,如铁、磷、钙、胡萝卜素、烟酸、维生素B1、维生素B、维生素C的含量更多。因此,在国外享有天然维生素丸的美称。在我国,不仅将红枣列为滋补佳品,而且具有多种药用价值。
上述花生富含维生素C、卵磷脂和脑磷脂,它是神经系统所需要的重要物质,能延缓脑功能衰退,抑制血小板凝集,防止脑血栓形成。实验证实,常食花生可改善血液循环、增强记忆、延缓衰老,是名符其实的“长生果”。花生种还含有丰富的维生素A、维生素E、叶酸以及多种微量元素和蛋白质,对于补充脑能量、调理身体健康有极大的帮助。
上述枸杞滋阴清热、通交心肾,对神经衰弱有作用。枸杞,能补肾益精、养肝明目、补血安神、生津止渴、润肺止咳;治肝肾阴亏、腰膝酸软、头晕、目眩、目昏多泪、虚劳咳嗽、消渴。枸杞味甘、性平,具有补肝益肾之功效,《本草纲目》中说“久服坚筋骨,轻身不老,耐寒暑。”中医常用它来治疗肝肾阴亏、腰膝酸软、头晕、健忘、目眩、目昏多泪、消渴、遗精等病症。现代药理学研究证实枸杞子可调节机体免疫功能、能有效抑制肿瘤生长和细胞突变、具有延缓衰老、抗脂肪肝、调节血脂和血糖等方面的作用,并应用于临床。
上述桂圆中的桂圆肉也叫元肉,性温味甘、益心脾、补气血,具有良好有滋养补益,补气血、益智宁心、安神定志的功效,可用于心脾虚损、气血不足所致的失眠、健忘、惊悸、眩晕等症。据药理研究证实,桂圆含葡萄糖、蔗糖和维生素A、B等多种营养素。其中含有较多的是蛋白质、脂肪和多种矿物质。这些营养素对人体都是十分必需的,尤其对于劳心之人,耗伤心脾气血,更为有效。
桂圆肉的糖分含量很高,且含有能被人体直接吸收的萄萄糖,体弱贫血,年老体衰,久病体虚,经常吃些元肉很有补益;妇女产后,元肉也是重要的调补食品。元肉含丰富蛋白质,含铁量也较高,可在提高热能、补充营养的同时,又能促进血红蛋白再生以补血。实验研究发现,元肉除对全身有补益作用外,对脑细胞特别有益,能增强记忆,消除疲劳。元肉能降脂护心,延缓衰老。元肉可降血脂,增加冠状动脉血流量。对与衰老过程有密切关系的黄素蛋白——脑B型单胺氧化酶有较强的抑制作用。
上述丹参又名赤参、紫丹参、红根等,为双子叶植物唇形科,干燥根及根茎。丹参具有养血安神、清心除烦、活血调经、祛瘀止痛、凉血消痈的功效。
【主治】心烦不眠、月经不调、经闭痛经、症瘕积聚、胸腹刺痛、热痹疼痛、疮疡肿痛、肝脾肿大、心绞痛。在治疗胸腹疼痛属于气滞血瘀方面,往往配合砂仁、檀香等药同用。
本发明所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:该汤料中添加有蛋白质、B族维生素、维生素C、维生素E、维生素PP中的一种或几种。
本发明所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:所述味精可以用鸡精代替。
本发明所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:其配方由如下重量份数的各组分组成:猪蹄180-220份、豆腐35-45份、竹笋35-45份、蘑菇30-40份、萝卜30-40份、鹌鹑蛋22-28份、大枣18-22份、花生18-22份、枸杞12-14份、桂圆12-14份、丹参6-8份、生姜3-5份、葱3-5份、桂皮2-3份、八角2-3份、精盐6-8份、料酒3-5份、味精1份、水650-750份。
本发明所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:其配方由如下重量份数的各组分组成:猪蹄200份、豆腐40份、竹笋40份、蘑菇35份、萝卜35份、鹌鹑蛋25份、大枣20份、花生20份、枸杞13份、桂圆13份、丹参7份、生姜4份、葱4份、桂皮2.5份、八角2.5份、精盐7份、料酒4份、味精1份、水700份。
由上描述可知,本发明具有如下的优点。
本发明所述的缓解神经衰弱的营养煲汤,富含人体所需的脑磷脂、卵磷脂、蛋白质、氨基酸、甘氨酸、赖氨酸、胱氨酸、色氨酸、苏氨酸、苯丙氨酸、胡萝卜素,并含有钙、磷、镁、铁以及维生素A、B1、B2、C、D、E、K等有益成分,具有补中益气、养血安神的作用,能治疗神经衰弱、清心除烦、强身健脑、生津止渴、另外含有丰富的胶原蛋白质,对失眠也有良好的治疗作用,滋养身体,营养美味。
具体实施方式
为了彻底了解本发明,将在下列的描述中提出详细的配方组成。显然,本发明的施行并不限定于本领域的技术人员所熟习的特殊细节。本发明的较佳实施例详细描述如下,然而除了这些详细描述外,本发明还可以具有其他实施方式。
实施例1:一种缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:其配方由如下重量份数的各组分组成:猪蹄200份、豆腐40份、竹笋40份、蘑菇35份、萝卜35份、鹌鹑蛋25份、大枣20份、花生20份、枸杞13份、桂圆13份、丹参7份、生姜4份、葱4份、桂皮2.5份、八角2.5份、精盐7份、料酒4份、味精1份、水700份。
该营养煲汤的生产制作方法如下:
(1)根据上述配方及重量比,挑选、称取优质原料。
(2)将猪脚洗净剁成块,放到热水里焯水后,用冷水清洗干净;
将豆腐洗净后加工成方块;
将竹笋、蘑菇清洁后切片或加工成滚刀块;
将萝卜去皮后切片或加工成滚刀块;
将鹌鹑蛋煮熟后去壳;
将大枣、花生、枸杞、桂圆、丹参清洁后用水浸泡;
将生姜洗净后切成片,将葱洗净后切成段。
(3)将猪蹄、大枣、花生、枸杞、桂圆、丹参、生姜、葱、桂皮、八角、料酒、水放入加热容器中,用大火烧开,再放入加工好的豆腐、竹笋、蘑菇、萝卜、鹌鹑蛋,继续用中小火加热,待开后放入精盐,用中小火加热13分钟后,撇去上层浮沫,放入味精,搅拌后继续加热2分钟。
(4)将上述汤料杀菌后,将固体物捞出进行真空包装,并传输至速冻隧道,在零下35℃的环境中,速冻至中心温度达到零下l8℃以下。
(5)将上述汤料中的液体物经浓缩、喷雾干燥,得骨汤粉,过100目筛后,进行包装。
(6)将步骤4、5所得的包装物合并装入一大包装,检测合格后入库。
本实施例所述的缓解神经衰弱的营养煲汤,富含人体所需的脑磷脂、卵磷脂、蛋白质、氨基酸、甘氨酸、赖氨酸、胱氨酸、色氨酸、苏氨酸、苯丙氨酸、胡萝卜素,并含有钙、磷、镁、铁以及维生素A、B1、B2、C、D、E、K等有益成分,具有补中益气、养血安神的作用,能治疗神经衰弱、清心除烦、强身健脑、生津止渴、另外含有丰富的胶原蛋白质,对失眠也有良好的治疗作用,滋养身体,营养美味。
本实施例所述的营养煲汤中主要原料的营养成分及功能如下。
上述猪蹄是人们喜欢食用的营养佳品,中医认为,猪蹄性平,味甘咸,具有补虚弱,填肾精,健采膝等功能。现代营养学研究表明,猪蹄中含有较多的蛋白质、脂肪和碳水化合物,并含有钙、磷、镁、铁以及维生素A、D、E、K等有益成分。它含有丰富的胶原蛋白质,对老年人神经衰弱(失眠)等有良好的治疗作用。
猪蹄中的胶原蛋白由众多的氨基酸组成,而每三个氨基酸中有一个甘氨酸。食入猪蹄后,在人体小肠中胶原蛋白可被消化为大量甘氨蛋白酸,这些氨酸不仅能在人体内参与合成胶原,而且它在大脑细胞中是一种中枢神经抑制性递质,能产生对中枢神经的镇静作用。因此,食用猪蹄有利于减轻中枢神经过度兴奋,对焦虑状态及神经衰弱、失眠等也有改善作用。另外,甘氨酸也存在于人体脊髓的中间神经元之中,当中间神经元遭受破坏时,补给甘氨酸是必要的。甘氨酸能够抑制脊髓运动神经元和中间神经元的兴奋性,并可引起脊髓神经元的超级化。所以,食用富含甘氨酸的猪蹄对调整正常的次神经元的功能活动有积极作用。
上述豆腐富含蛋白质,营养丰富,含有铁、钙、磷、镁等人体必需的多种微量元素,还含有糖类、植物油和丰富的优质蛋白,其消化吸收率达95%以上。
中医理论认为,豆腐味甘性凉,入脾、胃、大肠经,具有益气和中、生津润燥、清热解毒的功效,可用以治疗赤眼、消渴,解硫磺、烧酒毒等,更适于热性体质、口臭口渴、肠胃不清、热病后调养者食用。现代医学证实,豆腐除有增加营养、帮助消化、增进食欲的功能外,对齿、骨骼的生长发育也颇有益,在造血功能中可增加血液中铁的含量;豆腐不含胆固醇,为高血压、高血脂、高胆固醇症及动脉硬化、冠心病患者的药膳佳肴。豆腐含有丰富的植物雌激素,对防治骨质疏松症有良好作用,豆腐中的甾固醇、豆甾醇,均是抑癌的有效成分。
上述竹笋具有清肝泻火、养心安神作用,竹笋含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1、B2、C。每100g鲜竹笋含蛋白质3.28g、碳水化合物4.47g、纤维素0.9g、脂肪0.13g、钙22mg、磷56mg、铁0.1mg,多种维生素和胡萝卜素含量比大白菜含量高一倍多。竹笋的蛋白质比较优越,人体必需的赖氨酸、色氨酸、苏氨酸、苯丙氨酸,以及在蛋白质代谢过程中占有重要地位的谷氨酸和有维持蛋白质构型作用的胱氨酸,都有一定的含量,为优良的保健蔬菜。
中医认为竹笋味甘、微寒、无毒,在药用上具有清热化痰、益气和胃、治消渴、利水道、利膈爽胃等功效。竹笋还具有低脂肪、低糖、多纤维的特点,食用竹笋不仅能促进肠道蠕动,帮助消化,去积食、防便秘,并有预防大肠癌的功效。竹笋含脂肪、淀粉很少,属天然低脂、低热量食品,是肥胖者减肥的佳品。
上述蘑菇不但味道鲜美,含有大量的蛋白质和氨基酸,其含量是一般植物不能比拟的,还含有多种维生素,热能量相对较低,其不饱和脂肪酸比肉类和啤酒都高。蘑菇性凉、味甘、入肝、胃经。具有益气开胃、托痘疹、抗癌、降血糖的功效,适宜于老年人、糖尿病、白细胞减少症、传染性肝炎、高血脂症、维生素B2缺乏症等患者食用。
上述萝卜含有能诱导人体产生干扰素的多种微量元素,可增强机体免疫力,并能抑制癌细胞的生长,对预防癌,抗癌有重要意义。另外,萝卜中的B族维生素和钾、镁等矿物质可促进肠胃蠕动,有助于体内废物的排除。吃萝卜还可降血脂、软化血管、稳定血压,预防冠心病、动脉硬化、胆结石等疾病;萝卜还是一味中药,其性良味甘,可消积滞、化痰清热、下气宽中、解毒。
上述鹌鹑蛋被认为是“动物中的人参”,鹌鹑蛋味甘、性平,有补益气血、强身健脑、丰肌泽肤等功效。鹌鹑蛋对贫血、营养不良、神经衰弱、月经不调、高血压、支气管炎、血管硬化等病人具有调补作用,对有贫血、月经不调的女性,其调补、养颜、美肤功用尤为显著。鹌鹑蛋是一种很好的滋补品,在营养上有独特之处,故有"卵中佳品"之称。
鹌鹑蛋含有丰富的蛋白质、脑磷脂、卵磷脂、赖氨酸、胱氨酸、维A、维B2、维B1、铁、磷、钙等营养物质,可补气益血,强筋壮骨。具有补气益血、治风湿、强筋壮骨的功效。鹌鹑蛋中氨基酸种类齐全,含量丰富,还有高质量的多种磷脂,激素等人体必需成分,铁、核黄素、维生素A的含量均比同量鸡蛋高出两倍左右,而胆固醇则较鸡蛋低约三分之一,所以是各种虚弱病者及老人、儿童及孕妇的理想滋补食品。鹌鹑蛋含有较高的蛋白质,脑磷脂、卵磷脂、铁和维生素等。
上述大枣富含维生素C,主要功能为补中益气、养血安神,临床主要用于失眠多梦、脾胃气虚、血虚萎黄、血虚等症的治疗。大枣又称红枣,含有机酸、三萜甙类、生物碱类、黄酮类、糖类、维生素类以及谷甾醇、豆甾醇、链甾醇等。红枣不仅味甘可口,而且营养非常丰富,除含蛋白质、脂肪、碳水化合物,还含有多种矿物质和维生素,如铁、磷、钙、胡萝卜素、烟酸、维生素B1、维生素B、维生素C的含量更多。因此,在国外享有天然维生素丸的美称。在我国,不仅将红枣列为滋补佳品,而且具有多种药用价值。
上述花生富含维生素C、卵磷脂和脑磷脂,它是神经系统所需要的重要物质,能延缓脑功能衰退,抑制血小板凝集,防止脑血栓形成。实验证实,常食花生可改善血液循环、增强记忆、延缓衰老,是名符其实的“长生果”。花生种还含有丰富的维生素A、维生素E、叶酸以及多种微量元素和蛋白质,对于补充脑能量、调理身体健康有极大的帮助。
上述枸杞滋阴清热、通交心肾,对神经衰弱有作用。枸杞,能补肾益精、养肝明目、补血安神、生津止渴、润肺止咳;治肝肾阴亏、腰膝酸软、头晕、目眩、目昏多泪、虚劳咳嗽、消渴。枸杞味甘、性平,具有补肝益肾之功效,《本草纲目》中说“久服坚筋骨,轻身不老,耐寒暑。”中医常用它来治疗肝肾阴亏、腰膝酸软、头晕、健忘、目眩、目昏多泪、消渴、遗精等病症。现代药理学研究证实枸杞子可调节机体免疫功能、能有效抑制肿瘤生长和细胞突变、具有延缓衰老、抗脂肪肝、调节血脂和血糖等方面的作用,并应用于临床。
上述桂圆中的桂圆肉也叫元肉,性温味甘、益心脾、补气血,具有良好有滋养补益,补气血、益智宁心、安神定志的功效,可用于心脾虚损、气血不足所致的失眠、健忘、惊悸、眩晕等症。据药理研究证实,桂圆含葡萄糖、蔗糖和维生素A、B等多种营养素。其中含有较多的是蛋白质、脂肪和多种矿物质。这些营养素对人体都是十分必需的,尤其对于劳心之人,耗伤心脾气血,更为有效。
桂圆肉的糖分含量很高,且含有能被人体直接吸收的萄萄糖,体弱贫血,年老体衰,久病体虚,经常吃些元肉很有补益;妇女产后,元肉也是重要的调补食品。元肉含丰富蛋白质,含铁量也较高,可在提高热能、补充营养的同时,又能促进血红蛋白再生以补血。实验研究发现,元肉除对全身有补益作用外,对脑细胞特别有益,能增强记忆,消除疲劳。元肉能降脂护心,延缓衰老。元肉可降血脂,增加冠状动脉血流量。对与衰老过程有密切关系的黄素蛋白——脑B型单胺氧化酶有较强的抑制作用。
上述丹参又名赤参、紫丹参、红根等,为双子叶植物唇形科,干燥根及根茎。丹参具有养血安神、清心除烦、活血调经、祛瘀止痛、凉血消痈的功效。
【主治】心烦不眠、月经不调、经闭痛经、症瘕积聚、胸腹刺痛、热痹疼痛、疮疡肿痛、肝脾肿大、心绞痛。在治疗胸腹疼痛属于气滞血瘀方面,往往配合砂仁、檀香等药同用。
本实施例所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:该汤料中添加有蛋白质、维生素C、维生素E、维生素PP。
实施例2:本实施例所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:其配方由如下重量份数的各组分组成:猪蹄180份、豆腐30份、竹笋35份、蘑菇35份、萝卜30份、鹌鹑蛋22份、大枣22份、花生22份、枸杞14份、桂圆14份、丹参6份、生姜3份、葱3份、桂皮2份、八角3份、精盐7份、料酒3份、鸡精1份、水680份,其生产制作方法同实施例1。
实施例3:本实施例所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:其配方由如下重量份数的各组分组成:猪蹄250份、豆腐45份、竹笋45份、蘑菇40份、萝卜35份、鹌鹑蛋28份、大枣25份、花生25份、枸杞16份、桂圆16份、丹参9份、生姜5份、葱4份、桂皮3份、八角3份、精盐9份、料酒5份、味精1份、水800份,其生产制作方法同实施例1。
实施例4:本实施例所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:其配方由如下重量份数的各组分组成:猪蹄230份、豆腐38份、竹笋35份、蘑菇40份、萝卜45份、鹌鹑蛋30份、大枣18份、花生16份、枸杞13份、桂圆15份、丹参8份、生姜4份、葱3份、桂皮3份、八角2份、精盐7份、料酒4份、味精1份、水750份,其生产制作方法同实施例1。
最后应说明的是:以上实施例仅用以说明本发明所述的缓解神经衰弱的营养煲汤及其生产制作方法的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (5)
1.一种缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:其配方由如下重量份数的各组分组成:猪蹄150-250份、豆腐30-50份、竹笋30-50份、蘑菇25-45份、萝卜25-45份、鹌鹑蛋20-30份、大枣15-25份、花生15-25份、枸杞10-16份、桂圆10-16份、丹参5-9份、生姜3-5份、葱3-5份、桂皮2-3份、八角2-3份、精盐5-9份、料酒3-5份、味精1份、水600-800份;
该营养煲汤的生产制作方法如下:
(1)根据上述配方及重量比,挑选、称取优质原料;
(2)将猪脚洗净剁成块,放到热水里焯水后,用冷水清洗干净;
将豆腐洗净后加工成方块;
将竹笋、蘑菇清洁后切片或加工成滚刀块;
将萝卜去皮后切片或加工成滚刀块;
将鹌鹑蛋煮熟后去壳;
将大枣、花生、枸杞、桂圆、丹参清洁后用水浸泡;
将生姜洗净后切成片,将葱洗净后切成段;
(3)将猪蹄、大枣、花生、枸杞、桂圆、丹参、生姜、葱、桂皮、八角、料酒、水放入加热容器中,用大火烧开,再放入加工好的豆腐、竹笋、蘑菇、萝卜、鹌鹑蛋,继续用中小火加热,待开后放入精盐,用中小火加热10-15分钟后,撇去上层浮沫,放入味精,搅拌后继续加热1-3分钟;
(4)将上述汤料杀菌后,将固体物捞出进行真空包装,并传输至速冻隧道,在零下30-40℃的环境中,速冻至中心温度达到零下l8℃以下;
(5)将上述汤料中的液体物经浓缩、喷雾干燥,得骨汤粉,过80-120目筛后,进行包装;
(6)将步骤4、5所得的包装物合并装入一大包装,检测合格后入库。
2.根据权利要求1所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:该汤料中添加有蛋白质、B族维生素、维生素C、维生素E、维生素PP中的一种或几种。
3.根据权利要求1所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:所述味精可以用鸡精代替。
4.根据权利要求1所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:其配方由如下重量份数的各组分组成:猪蹄180-220份、豆腐35-45份、竹笋35-45份、蘑菇30-40份、萝卜30-40份、鹌鹑蛋22-28份、大枣18-22份、花生18-22份、枸杞12-14份、桂圆12-14份、丹参6-8份、生姜3-5份、葱3-5份、桂皮2-3份、八角2-3份、精盐6-8份、料酒3-5份、味精1份、水650-750份。
5.根据权利要求1所述的缓解神经衰弱的营养煲汤及其生产制作方法,其特征在于:其配方由如下重量份数的各组分组成:猪蹄200份、豆腐40份、竹笋40份、蘑菇35份、萝卜35份、鹌鹑蛋25份、大枣20份、花生20份、枸杞13份、桂圆13份、丹参7份、生姜4份、葱4份、桂皮2.5份、八角2.5份、精盐7份、料酒4份、味精1份、水700份。
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