CN104187895A - 一种百合苦瓜汤及其制作方法 - Google Patents
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- 241000234435 Lilium Species 0.000 title claims abstract description 44
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 44
- 235000014347 soups Nutrition 0.000 title claims abstract description 25
- 244000078912 Trichosanthes cucumerina Species 0.000 title abstract 4
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 title abstract 4
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 22
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 22
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 22
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 244000234609 Portulaca oleracea Species 0.000 claims abstract 6
- 244000302512 Momordica charantia Species 0.000 claims description 40
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 40
- 235000018365 Momordica dioica Nutrition 0.000 claims description 40
- 240000007164 Salvia officinalis Species 0.000 claims description 18
- 235000015277 pork Nutrition 0.000 claims description 18
- 235000005412 red sage Nutrition 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
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- 230000000202 analgesic effect Effects 0.000 description 1
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- 229960005070 ascorbic acid Drugs 0.000 description 1
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Classifications
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- 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
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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Abstract
本发明公开了一种百合苦瓜汤，由以下质量百分比的组分组成：百合58％、苦瓜59％、猪瘦肉1520％、荷叶47％、马齿苋47％、丹参25％和盐卜4％，余量为水。此种百合苦瓜汤具有养阴清肺、调节内分泌，祛痤疮的作用。
Description
技术领域
本发明涉及一种百合苦瓜汤。
背景技术
一部分年轻人均会出现痤疮的问题，但是一股的治疗方式均为外涂药剂，不能从身体内在调理其内分泌问题。
发明内容
本发明要解决的技术问题是提供一种百合苦瓜汤，以解决从身体内部调节治疗痤疮问题。
为解决上述技术问题，本发明提供一种百合苦瓜汤，该百合苦瓜汤由以下质量百分比的组分组成：百合5—8％、苦瓜5—9％、猪瘦肉15—20％、荷叶4—7％、马齿苋4—7％、丹参2—5％
和盐卜4％，余量为水。
作为本发明所述一种百合苦瓜汤的一种优选方案，该百合苦瓜汤由以下质量百分比的组分组成：百合6％、苦瓜6％、猪瘦肉16％、荷叶5％、马齿苋5％、丹参3％和盐2％，余量为水。
作为本发明所述一种百合苦瓜汤的一种优选方案，该百合苦瓜汤由以下质量百分比的组分组成：百合7％、苦瓜8％、猪瘦肉18％、荷叶6％、马齿苋6％、丹参4％和盐3％，余量为水。
一种如权利要求l所述的百合苦瓜汤的制作方法：其特征在于，包括以下步骤：
(1)将苦瓜去核后洗净切成片、将猪瘦肉、马齿苋、丹参、百合和荷叶洗净；
(2)用荷叶将猪瘦肉包在内，同苦瓜、马齿苋、丹参、百合和荷叶一起放入水中煮
沸，继续加热20—30分钟，加入盐后，完成制作，即可食用。
本发明一种百合苦瓜汤的有益效果在于：具有养阴清肺、调节内分泌，祛痤疮的作用。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂，下面结合具体实施方式对本发明作进一步详细的说明。
本发明提出的一种百合苦瓜汤由以下质量百分比的组分组成：该百合苦瓜汤由以下质量百分比的组分组成：百合5—8％、苦瓜5—9％、猪瘦肉15—20％、荷叶4—7％、马齿苋4—7％、丹参2—5％和盐卜4％，余量为水。
以上百合苦瓜汤的组成成份中：
百合：主要含秋水碱等多种生物碱和蛋白质、脂肪、淀粉、钙、磷、铁及维生素Bl、维生素B2、维生素c、D一胡萝卜素等营养物质，具有良好的营养滋补的作用。
苦瓜：具有清热解暑，明目解毒的作用。
猪瘦肉：具有补虚强身，滋阴润燥、丰肌泽肤的作用。
荷叶：具有清热解毒、凉血、止血的作用。
马齿苋：具有清热解毒，利水去湿，散血消肿，除尘杀菌，消炎止痛，止血凉血的作用。
丹参：具有活血调经，祛瘀止痛，凉血消痈，清心除烦，养血安神的作用。
其下面结合具体的实施例对本发明所述生产方法进行详细说明。
实施例l
百合5％、苦瓜5％、猪瘦肉15％、荷叶4％、马齿苋4％、丹参2％和盐l％，余量为水。
实施例2
百合6％、苦瓜6％、猪瘦肉16％、荷叶5％、马齿苋5％、丹参3％和盐2％，余量为水。
实施例3
百合7％、苦瓜8％、猪瘦肉18％、荷叶6％、马齿苋6％、丹参4％和盐3％，余量为水。
实施例4
百合8％、苦瓜9％、猪瘦肉20％、荷叶7％、马齿苋7％、丹参5％和盐4％，余量为水。
上述四个实施例的百合苦瓜汤生产方法：包括以下步骤：
(1)将苦瓜去核后洗净切成片、将猪瘦肉、马齿苋、丹参、百合和荷叶洗净；
(2)用荷叶将猪瘦肉包在内，同苦瓜、马齿苋、丹参、百合和荷叶一起放入水中煮沸，继续加热20—30分钟，加入盐后，完成制作，即可食用。
综上所述，本发明具有养阴清肺、调节内分泌，祛痤疮的作用。
应说明的是，以上实施例仅用以说明本发明的技术方案而非限制，尽管参照较佳实施例对本发明进行了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的精神和范围，其均应涵盖在本发明的权利要求范围当中。
Claims (4)
1.一种百合苦瓜汤，其特征在于：该百合苦瓜汤由以下质量百分比的组分组成：百合5—8％、苦瓜5—9％、猪瘦肉15—20％、荷叶4—7％、马齿苋4—7％、丹参2—5％和盐卜4％，余量为水。
2.如权利要求l所述的一种百合苦瓜汤，其特征在于：该百合苦瓜汤由以下质量百分比的组分组成：百合6％、苦瓜6％、猪瘦肉16％、荷叶5％、马齿苋5％、丹参3％和盐2％，余量为水。
3.如权利要求l所述的一种百合苦瓜汤，其特征在于：该百合苦瓜汤由以下质量百分比的组分组成：百合7％、苦瓜8％、猪瘦肉18％、荷叶6％、马齿苋6％、丹参4％和盐3％，余量为水。
4.一种如权利要求l所述的百合苦瓜汤的制作方法：其特征在于，包括以下步骤：
(1)将苦瓜去核后洗净切成片、将猪瘦肉、马齿苋、丹参、百合和荷叶洗净；
(2)用荷叶将猪瘦肉包在内，同苦瓜、马齿苋、丹参、百合和荷叶一起放入水中煮沸，继续加热20—30分钟，加入盐后，完成制作，即可食用。
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