CN104273551A - Notopterygium incisum mutton herbal cuisine - Google Patents
Notopterygium incisum mutton herbal cuisine Download PDFInfo
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- CN104273551A CN104273551A CN201410535375.8A CN201410535375A CN104273551A CN 104273551 A CN104273551 A CN 104273551A CN 201410535375 A CN201410535375 A CN 201410535375A CN 104273551 A CN104273551 A CN 104273551A
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- mutton
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- herbal cuisine
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- notopterygium root
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- 241000533388 Hansenia weberbaueriana Species 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims abstract description 3
- 235000019198 oils Nutrition 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 241000132012 Atractylodes Species 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000019483 Peanut oil Nutrition 0.000 claims description 6
- 239000000312 peanut oil Substances 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 7
- 208000024891 symptom Diseases 0.000 abstract description 6
- 238000009835 boiling Methods 0.000 abstract 2
- 241000092665 Atractylodes macrocephala Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 239000003814 drug Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 241000208340 Araliaceae Species 0.000 description 2
- 206010022998 Irritability Diseases 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000001605 fetal effect Effects 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000041 non-steroidal anti-inflammatory agent Substances 0.000 description 2
- 229940021182 non-steroidal anti-inflammatory drug Drugs 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 208000023275 Autoimmune disease Diseases 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 208000034826 Genetic Predisposition to Disease Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
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- 150000002632 lipids Chemical class 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a notopterygium incisum mutton herbal cuisine, belonging to the technical field of herbal cuisines. Aiming at solving the technical problems, the invention provides herbal cuisine stewed mutton which has the function of improving rheumatism symptoms. The herbal cuisine is simple to prepare, has the obvious effect of improving the rheumatism symptoms, has no toxic side effect on a human body and can be eaten for a long period. According to the technical scheme, the notopterygium incisum mutton herbal cuisine comprises 400-600 parts of mutton, 5-15 parts of notopterygium incisum and 5-15 parts of atractylodes macrocephala koidz. A cooking process comprises the following steps: putting vegetable oil into a pot; heating the oil; adding green onions and ginger and frying; adding 2000-3000 parts of water and boiling by high-temperature fire; putting the blanched mutton and the other raw materials into the pot; boiling by high-temperature fire; adding table salt; and covering the pot with a cover; and stewing by small fire until one half of the water is remained.
Description
Technical field
The present invention relates to a kind of notopterygium root mutton herbal cuisine, belong to herbal cuisine technical field.
Background technology
Mutton is that the whole world eats one of commonplace meat, and mutton meat is similar to beef, but meat flavour is denseer.Mutton fine and tender taste, easily digests and assimilates, and eat the immunocompetence that mutton is conducive to improving human body self, the metabolism of lipid and cholesterol content of mutton is lower, little to the side effect of the Disease such as hypertension, high fat of blood, and old children is all suitable more.Mutton is partially warm, and qi-restoratives is cold-resistant, strong health, is the nourishing dietotherapy treasure in winter.
Rheumatism is one group, and to invade joint, bone, muscle, blood vessel and relevant soft tissue or connective tissue be the disease led, and wherein majority is autoimmune disease.Morbidity is much more hidden and slow, and the course of disease is longer, and mostly has genetic predisposition.Treatment and diagnosis all acquires a certain degree of difficulty; How different autoantibodies can be checked out in blood, may be relevant from different HLA hypotype; To nonsteroidal anti-inflammatory agent (NSAID), glucocorticoid and immunodepressant have good short-term or the reaction of long-term palliative.
In real life, after edible mutton, be play the effect that warm body dispels cold in a couple of days, the effect as nourishing is then as good as with the food such as other pig, cattle and sheep.During mutton ginseng and astragali casserole, add different medicinal materials and will produce different health cares, the present inventor is in the practice of long-term herbal cuisine, found mutton and some can combine as the medicinal material of meals and cook, the herbal cuisine mutton ginseng and astragali casserole obtained in conjunction with the characteristic of mutton itself and the property of medicine of medicinal material can improve the malaise symptoms that rheumatism causes.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, and technical problem to be solved is to provide a kind ofly has the notopterygium root mutton herbal cuisine improving rheumatism symptom, and such herbal cuisine preparation is simple, and warm stomach successful, to human non-toxic's side effect, can eat for a long time.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of notopterygium root mutton herbal cuisine, comprises the raw material of following weight: mutton 400-600 part, notopterygium root 5-15 part, bighead atractylodes rhizome 5-15 part.
As preferred a kind of notopterygium root mutton herbal cuisine, comprise the raw material of following weight: 500 parts, mutton, notopterygium root 10 parts, the bighead atractylodes rhizome 10 parts.
A kind of preparation method of notopterygium root mutton herbal cuisine, concrete steps are as follows: vegetable oil enters pot, adding green onion ginger after oil heat fries fragrant, add water 2000-3000 part, and very hot oven boils, and the mutton of scalding and all the other above-mentioned raw materials are put into pot, very hot oven boils, then add salt, pot is added a cover, and little fire is stewed to water residue half.
Vegetable oil is one or more in peanut oil, soybean oil and sesame oil.
The pharmacological effect of the bulk drug that Chinese medicine composition of the present invention adopts is as follows.
Notopterygium root: bitter warm in nature, function cures mainly loose cold, dispels the wind, dehumidifying, pain relieving.For anemofrigid cold headache, arthralgia due to wind-dampness, aching pain in should and back.
The bighead atractylodes rhizome: taste warm in nature is pungent, and function cures mainly strengthening the spleen and replenishing qi, eliminating dampness Li Shui, hidroschesis is antiabortive.Few for insufficiency of the spleen food, abdominal distension is had loose bowels, and phlegm and retained fluid is dizzy throbs with fear, oedema, spontaneous perspiration, fetal irritability.Rhizoma Atractylodis Macrocephalae invigorating the spleen, and stomach, antiabortive.Few for insufficiency of the spleen food, loose stool of having loose bowels, fetal irritability.
Compared with prior art the present invention has following beneficial effect.
The present invention's formula is common mutton, and jointly stew with notopterygium root and the bighead atractylodes rhizome etc. and boil, the efficacy of a drug borrowed by mutton, and food prestige borrowed by Chinese medicine, become a kind of have improve rheumatism symptom herbal cuisine delicacies.
Herbal cuisine preparation of the present invention is simple, improves the successful of rheumatism symptom, to human non-toxic's side effect, can eat for a long time.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of notopterygium root mutton herbal cuisine, comprises the raw material of following weight: 400 parts, mutton, notopterygium root 5 parts, the bighead atractylodes rhizome 5 parts.
Preparation method: peanut oil enters pot, add green onion ginger after oily heat and fry fragrant, add water 2000 parts, very hot oven boils, and the mutton of scalding and all the other above-mentioned raw materials are put into pot, and very hot oven boils, and then adds salt, and pot is added a cover, and little fire is stewed to water residue half.
Embodiment 2
A kind of notopterygium root mutton herbal cuisine, comprises the raw material of following weight: 500 parts, mutton, notopterygium root 10 parts, the bighead atractylodes rhizome 10 parts.
Preparation method: sesame oil enters pot, add green onion ginger after oily heat and fry fragrant, add water 3000 parts, very hot oven boils, and the mutton of scalding and all the other above-mentioned raw materials are put into pot, and very hot oven boils, and then adds salt, and pot is added a cover, and little fire is stewed to water residue half.
Embodiment 3
A kind of notopterygium root mutton herbal cuisine, comprises the raw material of following weight: 450 parts, mutton, notopterygium root 9 parts, the bighead atractylodes rhizome 7 parts.
Preparation method: soybean oil and sesame oil enter pot, add green onion ginger after oily heat and fry fragrant, add water 2500 parts, very hot oven boils, and the mutton of scalding and all the other above-mentioned raw materials are put into pot, and very hot oven boils, and then adds salt, and pot is added a cover, and little fire is stewed to water residue half.
Embodiment 4
A kind of notopterygium root mutton herbal cuisine, comprises the raw material of following weight: 530 parts, mutton, notopterygium root 11 parts, the bighead atractylodes rhizome 12 parts.
Preparation method: sesame oil enters pot, add green onion ginger after oily heat and fry fragrant, add water 2300 parts, very hot oven boils, and the mutton of scalding and all the other above-mentioned raw materials are put into pot, and very hot oven boils, and then adds salt, and pot is added a cover, and little fire is stewed to water residue half.
Embodiment 5
A kind of notopterygium root mutton herbal cuisine, comprises the raw material of following weight: 430 parts, mutton, notopterygium root 12 parts, the bighead atractylodes rhizome 11 parts.
Preparation method: peanut oil enters pot, add green onion ginger after oily heat and fry fragrant, add water 2600 parts, very hot oven boils, and the mutton of scalding and all the other above-mentioned raw materials are put into pot, and very hot oven boils, and then adds salt, and pot is added a cover, and little fire is stewed to water residue half.
Embodiment 6
A kind of notopterygium root mutton herbal cuisine, comprises the raw material of following weight: 550 parts, mutton, notopterygium root 15 parts, the bighead atractylodes rhizome 13 parts.
Preparation method: peanut oil and soybean oil enter pot, add green onion ginger after oily heat and fry fragrant, add water 2600 parts, very hot oven boils, and the mutton of scalding and all the other above-mentioned raw materials are put into pot, and very hot oven boils, and then adds salt, and pot is added a cover, and little fire is stewed to water residue half.
Embodiment 7
A kind of notopterygium root mutton herbal cuisine, comprises the raw material of following weight: 470 parts, mutton, notopterygium root 13 parts, the bighead atractylodes rhizome 11 parts.
Preparation method: peanut oil enters pot, add green onion ginger after oily heat and fry fragrant, add water 2600 parts, very hot oven boils, and the mutton of scalding and all the other above-mentioned raw materials are put into pot, and very hot oven boils, and then adds salt, and pot is added a cover, and little fire is stewed to water residue half.
The present invention can summarize with other the concrete form without prejudice to spirit of the present invention or principal character.Therefore, no matter from which point, above-mentioned embodiment of the present invention all can only be thought explanation of the present invention and can not limit invention, claims indicate scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, any change in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.
Claims (4)
1. a notopterygium root mutton herbal cuisine, is characterized in that the raw material comprising following weight: mutton 400-600 part, notopterygium root 5-15 part, bighead atractylodes rhizome 5-15 part.
2. a kind of notopterygium root mutton herbal cuisine according to claim 1, is characterized in that the raw material comprising following weight: 500 parts, mutton, notopterygium root 10 parts, the bighead atractylodes rhizome 10 parts.
3. the preparation method of a kind of notopterygium root mutton herbal cuisine according to claim 1 and 2, it is characterized in that in accordance with the following steps: vegetable oil enters pot, adding green onion ginger after oil heat fries fragrant, add water 2000-3000 part, and very hot oven boils, and the mutton of scalding and all the other above-mentioned raw materials are put into pot, very hot oven boils, then add salt, pot is added a cover, and little fire is stewed to water residue half.
4. the preparation method of a kind of notopterygium root mutton herbal cuisine stated according to claim 3, is characterized in that one or more that described vegetable oil is selected from peanut oil, soybean oil and sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535375.8A CN104273551A (en) | 2014-10-13 | 2014-10-13 | Notopterygium incisum mutton herbal cuisine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535375.8A CN104273551A (en) | 2014-10-13 | 2014-10-13 | Notopterygium incisum mutton herbal cuisine |
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| Publication Number | Publication Date |
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| CN104273551A true CN104273551A (en) | 2015-01-14 |
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| CN201410535375.8A Pending CN104273551A (en) | 2014-10-13 | 2014-10-13 | Notopterygium incisum mutton herbal cuisine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489670A (en) * | 2014-12-12 | 2015-04-08 | 广州至信中药饮片有限公司 | Five-ginseng mutton medicated diet and preparation method thereof |
| CN105901536A (en) * | 2016-04-14 | 2016-08-31 | 韦珊珊 | Medicinal diet mutton |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999676A (en) * | 2010-10-20 | 2011-04-06 | 黎秋萍 | Method for manufacturing stewed mutton product |
| CN103549449A (en) * | 2013-10-31 | 2014-02-05 | 林玉翠 | Health-care mutton food |
-
2014
- 2014-10-13 CN CN201410535375.8A patent/CN104273551A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999676A (en) * | 2010-10-20 | 2011-04-06 | 黎秋萍 | Method for manufacturing stewed mutton product |
| CN103549449A (en) * | 2013-10-31 | 2014-02-05 | 林玉翠 | Health-care mutton food |
Non-Patent Citations (1)
| Title |
|---|
| 欧广升等: "《吃断病根－小小食疗方 小病一扫光》", 30 April 2013, 湖南科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489670A (en) * | 2014-12-12 | 2015-04-08 | 广州至信中药饮片有限公司 | Five-ginseng mutton medicated diet and preparation method thereof |
| CN105901536A (en) * | 2016-04-14 | 2016-08-31 | 韦珊珊 | Medicinal diet mutton |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150114 |
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| RJ01 | Rejection of invention patent application after publication |