CN104012962A - Method for infusing cicada capable of resisting age - Google Patents
Method for infusing cicada capable of resisting age Download PDFInfo
- Publication number
- CN104012962A CN104012962A CN201410223339.8A CN201410223339A CN104012962A CN 104012962 A CN104012962 A CN 104012962A CN 201410223339 A CN201410223339 A CN 201410223339A CN 104012962 A CN104012962 A CN 104012962A
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- CN
- China
- Prior art keywords
- cicada
- parts
- golden cicada
- santal
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 241000931705 Cicada Species 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 15
- OEYQBKYISMRWQB-UHFFFAOYSA-N Santal Chemical compound C=1C(OC)=CC(O)=C(C2=O)C=1OC=C2C1=CC=C(O)C(O)=C1 OEYQBKYISMRWQB-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000020518 Carthamus tinctorius Species 0.000 claims abstract description 8
- 239000011435 rock Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 10
- 230000003005 anti-senility effect Effects 0.000 claims description 8
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 241000819999 Nymphes Species 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 206010013786 Dry skin Diseases 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000037336 dry skin Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 2
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 2
- 235000007215 black sesame Nutrition 0.000 abstract 2
- 239000003978 infusion fluid Substances 0.000 abstract 2
- 201000004384 Alopecia Diseases 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 231100000360 alopecia Toxicity 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 6
- 239000010931 gold Substances 0.000 description 6
- 229910052737 gold Inorganic materials 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940054288 iron and multivitamin Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003285 pharmacodynamic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a method for infusing cicada capable of resisting age, which belongs to the food field, and the cicada capable of resisting age comprises the following components by weight: 100 parts of cicada, 5 parts of Chinese yam, 3 parts of oatmeal, 5 parts of black sesame, 5 parts of safflower carthamus, 5 parts of santal, 6 parts of rock sugar and 1000 parts of mature vinegar. The method comprises the following steps: cleaning Chinese yam, oatmeal, black sesame, safflower carthamus and santal with component amount, adding rock sugar in the mature vinegar and immersing for 10-15 days, filtering residue and taking juice to obtain an infusion liquid; immersing the cicada in water for 1-3 hours, then cleaning by water, draining the cleaned cicada, then frying, control the oil temperature of 150-250 DEG C, wherein the frying time is 2-5 minutes, draining oil after frying; immersing the cicada in the infusion liquid, sealing and infusing for 3-5 days, and taking the cicada out to obtain the product. The method for preserving cicada can produce the cicada food with unique local flavor, changes a traditional eating mode, the cicada has the advantages of delicious mouthfeel, abundant nutrition and special health care function, the cicada has the efficacy of nourishing blood and activating blood, reducing pressure and lowering lipid, and is suitable for dry skin and no gloss, frequent eating of the cicada can moisten skin, and can avoid the alopecia and white hair.
Description
Technical field
The present invention relates to field of food, relate in particular to the brewing method of a kind of anti-senility golden cicada.
Background technology
Gold cicada, is of high nutritive value, and have the good reputation of Tang's monk's meat.Due to being of high nutritive value and the good taste of unique style of golden cicada, and the multiple nourishing pharmacodynamic feature that human body is brought into play, in modern society, people lay out dining table nutritious " golden cicada ", and being referred to as " Tang's monk's meat ", this is that golden cicada nutritive value is quited approve of to the highest praise.Find according to Chinese food nutrition institute physico-chemical analysis and research: every 100g gold cicada nymph is rich in protein 72g, fatty 15g, ash content 1.8g; In addition also contain, calcium, phosphorus, iron and multivitamin and the trace element of needed by human.Through scientific analysis, golden cicada body contains abundant amino acid, protein and trace element, and essential amino acid accounts for 46.63% of total amino acid content.
Gold cicada is laid out dining table as nutritional health food and is extensively approved by people, but at present, the situation that golden cicada enters dining table is more single, only limits to frying, golden cicada after frying just end put on the dining table directly edible.Gold cicada, except having higher nutritive value, also has medicinal function, and people, in edible golden cicada food, do not give full play to the dietary function of golden cicada at present.
Summary of the invention
Technical problem to be solved by this invention is to overcome the defect of prior art, further proposes the brewing method of a kind of anti-senility golden cicada.
Technical problem to be solved by this invention realizes by the following technical solutions.
A brewing method for anti-senility golden cicada, is characterized in that being made up of the raw material of following weight portion: 100 parts of golden cicada, 5 parts, mountain, Huaihe River, 3 parts of oatmeals, 5 parts of Semen sesami nigrums, 5 parts, safflower, 5 parts, santal, 6 parts, rock sugar, 1000 parts, mature vinegar;
The step of brewing method is:
The Huai Shan of component amount, oatmeal, Semen sesami nigrum, safflower, santal are cleaned up, together add in mature vinegar and soak 10-15 days with rock sugar, filter residue is got juice, obtains brewed liquid stand-by;
Golden cicada is immersed in the water and soaks 1-3 hour, and then water cleans up;
By the golden cicada draining after cleaning, then to carry out friedly, oil temperature is controlled at 150-250 DEG C, and fried time 2-5 minute, drains after fried end;
Golden cicada after draining is immersed in brewed liquid, seals brewed 3-5 days, takes out golden cicada and get final product.
Described golden cicada is selected the nymph of being just unearthed and having treated shell, or selects the adult of firm shell.
When gold cicada is cleaned, also can have the step of sterilization, fried can be fried under vacuum condition; Described mature vinegar is that acidity is mature vinegar more than 5 degree.
Brewed beauty treatment gold cicada, can directly eat after taking out from brewed liquid, also can after steaming, eat.
Brewed liquid also can directly be drunk, or drinks after being diluted with water.
Beneficial effect of the present invention is:
The brewing method of anti-senility golden cicada provided by the invention, can produce the golden cicada food of unique flavor, change traditional edible way, tasty mouthfeel, nutritious, there is special health care, the effect with nourshing blood and promoting blood circulation, hypertension and hyperlipemia, is applicable to dry skin, lacks gloss, often edible can skin care, have effect of prevention epilation and early raw white hair.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
A brewing method for anti-senility golden cicada, is made up of the raw material of following weight: golden cicada 100g, mountain, Huaihe River 5g, oatmeal 3g, Semen sesami nigrum 5g, safflower 5g, santal 5g, rock sugar 6g, mature vinegar 1000g;
The step of brewing method is:
The Huai Shan of component amount, oatmeal, Semen sesami nigrum, safflower, santal are cleaned up, together add in mature vinegar and soak 10-15 days with rock sugar, filter residue is got juice, obtains brewed liquid stand-by;
Golden cicada is immersed in the water and soaks 1-3 hour, and then water cleans up;
By the golden cicada draining after cleaning, then to carry out friedly, oil temperature is controlled at 150-250 DEG C, and fried time 2-5 minute, drains after fried end;
Golden cicada after draining is immersed in brewed liquid, seals brewed 3-5 days, takes out golden cicada and get final product.
When use, from brewed liquid, pull golden cicada out and put into dish, direct-edible, can admix after seasoning matter used in everyday edible.
After can also getting brewed liquid dilute with water, drink.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a brewing method for anti-senility golden cicada, is characterized in that being made up of the raw material of following weight portion: 100 parts of golden cicada, 5 parts, mountain, Huaihe River, 3 parts of oatmeals, 5 parts of Semen sesami nigrums, 5 parts, safflower, 5 parts, santal, 6 parts, rock sugar, 1000 parts, mature vinegar;
The step of brewing method is:
The Huai Shan of component amount, oatmeal, Semen sesami nigrum, safflower, santal are cleaned up, together add in mature vinegar and soak 10-15 days with rock sugar, filter residue is got juice, obtains brewed liquid stand-by;
Golden cicada is immersed in the water and soaks 1-3 hour, and then water cleans up;
By the golden cicada draining after cleaning, then to carry out friedly, oil temperature is controlled at 150-250 DEG C, and fried time 2-5 minute, drains after fried end;
Golden cicada after draining is immersed in brewed liquid, seals brewed 3-5 days, takes out golden cicada and get final product.
2. the brewing method of anti-senility golden cicada according to claim 1, is characterized in that: described golden cicada is selected the nymph of being just unearthed and having treated shell, or selects the adult of firm shell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410223339.8A CN104012962A (en) | 2014-05-23 | 2014-05-23 | Method for infusing cicada capable of resisting age |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410223339.8A CN104012962A (en) | 2014-05-23 | 2014-05-23 | Method for infusing cicada capable of resisting age |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104012962A true CN104012962A (en) | 2014-09-03 |
Family
ID=51430190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410223339.8A Pending CN104012962A (en) | 2014-05-23 | 2014-05-23 | Method for infusing cicada capable of resisting age |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104012962A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232376A (en) * | 2017-05-05 | 2017-10-10 | 珠海永青泉商业管理有限公司 | A kind of Chinese yam oat syrup |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093237A (en) * | 1994-04-06 | 1994-10-12 | 沈党生 | Cicada can |
| CN1110902A (en) * | 1995-01-23 | 1995-11-01 | 郭巍杰 | "HuanglongXiJinchan" a kind of insect food and its procesing method |
| CN1141741A (en) * | 1995-08-02 | 1997-02-05 | 陕西天然产物研究所 | Cicada food and production technology thereof |
| CN101822408A (en) * | 2010-03-25 | 2010-09-08 | 菏泽巨鑫源食品有限公司 | Preparation method for cicada can |
| CN102356870A (en) * | 2011-09-19 | 2012-02-22 | 尹秀芹 | Processing method of edible insects |
| KR20120121468A (en) * | 2011-04-27 | 2012-11-06 | 이상권 | anhydrous lactobacillus fermentation health function food composition with sex funstion improvements effects |
-
2014
- 2014-05-23 CN CN201410223339.8A patent/CN104012962A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093237A (en) * | 1994-04-06 | 1994-10-12 | 沈党生 | Cicada can |
| CN1110902A (en) * | 1995-01-23 | 1995-11-01 | 郭巍杰 | "HuanglongXiJinchan" a kind of insect food and its procesing method |
| CN1141741A (en) * | 1995-08-02 | 1997-02-05 | 陕西天然产物研究所 | Cicada food and production technology thereof |
| CN101822408A (en) * | 2010-03-25 | 2010-09-08 | 菏泽巨鑫源食品有限公司 | Preparation method for cicada can |
| KR20120121468A (en) * | 2011-04-27 | 2012-11-06 | 이상권 | anhydrous lactobacillus fermentation health function food composition with sex funstion improvements effects |
| CN102356870A (en) * | 2011-09-19 | 2012-02-22 | 尹秀芹 | Processing method of edible insects |
Non-Patent Citations (2)
| Title |
|---|
| 应东章: "《养生茶》", 31 January 2005, 上海科学技术文献出版社, article "淮山芝麻饮", pages: 99 * |
| 张湖德，等: "《求医不如养五脏》", 30 June 2011, 中国妇女出版社, article "活血茶", pages: 197 - 3-8 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232376A (en) * | 2017-05-05 | 2017-10-10 | 珠海永青泉商业管理有限公司 | A kind of Chinese yam oat syrup |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140903 |