CN104305325A - 一种药膳炖羊肉 - Google Patents
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Abstract
本发明一种药膳炖羊肉,属于药膳技术领域;发明的目的是提供一种药膳炖羊肉的配方和炖煮方法;采用的技术方案为:一种药膳炖羊肉,包括如下重量份配比的原料:羊肉400-600份,枸杞8-14份,菟丝子5-12份,五味子5-12份,蛇床子3-6份,覆盆子12-18份;采用的调味辅料为:食盐25-35份,葱25-30份,姜10-12份,调味料20-25份;按照如下步骤炖煮:将羊肉切厚片或切块,焯水后备用;将葱姜和调味料加水烧沸10-15min,加入焯好的羊肉以及其余五种中草药辅料,转文火炖煮,至水剩余约羊肉份量等重时加入食盐,继续炖煮至水剩余约羊肉份量的1/2-2/3为止。
Description
技术领域
本发明一种药膳炖羊肉,属于药膳技术领域。
背景技术
羊肉营养丰富,含蛋白质、脂肪、碳水化合物、维生素Bl、维生素B2、尼克酸、钙、磷、铁等。其性温味首,温中散寒,化滞,健腺益气,温补肾阳,对肺结核、气管炎、哮喘、贫血、产后气血两虚、腹部冷痛、体虚畏寒、营养不良、腰膝酸软,阳痿早泄以及一切虚寒病症均有很大裨益;具有补肾壮阳、补虚温中等作用。
炖羊肉是以肥羊肉为主要食材的家常炖菜,一般认为可降糖降脂,美容养颜,增强抵抗力。做法多样,营养价值丰富。
发明内容
本发明的目的是提供一种药膳炖羊肉的配方和炖煮方法。
为解决上述技术问题,本发明所采用的技术方案为:一种药膳炖羊肉,包括如下重量份配比的原料:羊肉400-600份,枸杞8-14份,菟丝子5-12份,五味子5-12份,蛇床子3-6份,覆盆子12-18份。
采用的调味辅料为:食盐25-35份,葱25-30份,姜10-12份,调味料20-25份,所述调味料由蒜、花椒、八角、桂皮、香叶、干辣椒按重量比1:1:1:1:1:1配成。
按照如下步骤炖煮:
将羊肉切厚片或切块,焯水后备用;将葱姜和调味料加水1200-1500份烧沸10-15min,加入焯好的羊肉以及其余五种中草药辅料,转文火炖煮,至水剩余约羊肉份量等重时加入食盐,继续炖煮至水剩余约羊肉份量的1/2-2/3为止。
本发明中中药材原辅料的功效如下:
枸杞,性平,味甘,具有滋补肝肾,益精明目的功效;
菟丝子,味辛甘,性平,具有滋补肝肾,固精缩尿,安胎,明目,止泻的功效;
五味子,味酸,性温,具有敛肺,滋肾,生津,收汗,涩精的功效;
蛇床子,味辛苦,性温,具有温肾壮阳,燥湿杀虫,祛风止痒的功效;
覆盆子,味甘酸,性平,具有补肝肾,缩小便,助阳,固精,明目的功效;
与现有技术相比本发明具有以下有益效果:心烦、失眠或睡卧不宁者可适当按照本发明炖羊肉以食,日不可过量,以100-150g为宜,可调理肾气,补气养阴,滋肾降火。
具体实施方式
以下结合具体实施例对本发明作进一步说明。
实施例1
一种药膳炖羊肉,包括如下重量份配比的原料:羊肉400份,枸杞10份,菟丝子5份,五味子5份,蛇床子3份,覆盆子12份。
采用的调味辅料为:食盐35份,葱25份,姜12份,调味料25份,所述调味料由蒜、花椒、八角、桂皮、香叶、干辣椒按重量比1:1:1:1:1:1配成。
按照如下步骤炖煮:
将羊肉切厚片或切块,焯水后备用;将葱姜和调味料加水1200份烧沸12min,加入焯好的羊肉以及其余五种中草药辅料,转文火炖煮,至水剩余约羊肉份量等重时加入食盐,继续炖煮至水剩余约羊肉份量的1/2为止。
实施例2
一种药膳炖羊肉,包括如下重量份配比的原料:羊肉500份,枸杞14份,菟丝子12份,五味子12份,蛇床子6份,覆盆子12份。
采用的调味辅料为:食盐32份,葱28份,姜10份,调味料20份,所述调味料由蒜、花椒、八角、桂皮、香叶、干辣椒按重量比1:1:1:1:1:1配成。
按照如下步骤炖煮:
将羊肉切厚片或切块,焯水后备用;将葱姜和调味料加水1300份烧沸10min,加入焯好的羊肉以及其余五种中草药辅料,转文火炖煮,至水剩余约羊肉份量等重时加入食盐,继续炖煮至水剩余约羊肉份量的2/3为止。
实施例3
一种药膳炖羊肉,包括如下重量份配比的原料:羊肉550份,枸杞8份,菟丝子8份,五味子8份,蛇床子4份,覆盆子12份。
采用的调味辅料为:食盐30份,葱28份,姜12份,调味料22份,所述调味料由蒜、花椒、八角、桂皮、香叶、干辣椒按重量比1:1:1:1:1:1配成。
按照如下步骤炖煮:
将羊肉切厚片或切块,焯水后备用;将葱姜和调味料加水1300份烧沸15min,加入焯好的羊肉以及其余五种中草药辅料,转文火炖煮,至水剩余约羊肉份量等重时加入食盐,继续炖煮至水剩余约羊肉份量的1/2为止。
实施例4
一种药膳炖羊肉,包括如下重量份配比的原料:羊肉600份,枸杞12份,菟丝子10份,五味子10份,蛇床子5份,覆盆子18份。
采用的调味辅料为:食盐35份,葱30份,姜12份,调味料25份,所述调味料由蒜、花椒、八角、桂皮、香叶、干辣椒按重量比1:1:1:1:1:1配成。
按照如下步骤炖煮:
将羊肉切厚片或切块,焯水后备用;将葱姜和调味料加水1500份烧沸15min,加入焯好的羊肉以及其余五种中草药辅料,转文火炖煮,至水剩余约羊肉份量等重时加入食盐,继续炖煮至水剩余约羊肉份量的2/3为止。
实施例5
一种药膳炖羊肉,包括如下重量份配比的原料:羊肉450份,枸杞10份,菟丝子8份,五味子8份,蛇床子4份,覆盆子15份。
采用的调味辅料为:食盐30份,葱25份,姜10份,调味料20份,所述调味料由蒜、花椒、八角、桂皮、香叶、干辣椒按重量比1:1:1:1:1:1配成。
按照如下步骤炖煮:
将羊肉切厚片或切块,焯水后备用;将葱姜和调味料加水1200份烧沸10min,加入焯好的羊肉以及其余五种中草药辅料,转文火炖煮,至水剩余约羊肉份量等重时加入食盐,继续炖煮至水剩余约羊肉份量的1/2为止。
本发明可用其他的不违背本发明的精神或主要特征的具体形式来概述。因此,无论从哪一点来看,本发明的上述实施方案都只能认为是对本发明的说明而不能限制发明,权利要求书指出了本发明的范围,而上述的说明并未指出本发明的范围,因此,在与本发明的权利要求书相当的含义和范围内的任何变化,都应认为是包括在权利要求书的范围内。
Claims (3)
1.一种药膳炖羊肉,其特征在于包括如下重量份配比的原料:羊肉400-600份,枸杞8-14份,菟丝子5-12份,五味子5-12份,蛇床子3-6份,覆盆子12-18份。
2.根据权利要求1所述的一种药膳炖羊肉,其特征在于还包括:食盐25-35份,葱25-30份,姜10-12份,调味料20-25份,所述调味料由蒜、花椒、八角、桂皮、香叶、干辣椒按重量比1:1:1:1:1:1配成。
3.根据权利要求2所述的一种药膳炖羊肉的制备方法,其特征在于按照如下步骤:
将羊肉切厚片或切块,焯水后备用;将葱姜和调味料加水1200-1500份烧沸10-15min,加入焯好的羊肉以及其余五种中草药辅料,转文火炖煮,至水剩余约羊肉份量等重时加入食盐,继续炖煮至水剩余约羊肉份量的1/2-2/3为止。
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Cited By (4)
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CN105394598A (zh) * | 2015-11-19 | 2016-03-16 | 齐艳华 | 一种风味山羊肉锅的制作方法 |
CN106213499A (zh) * | 2016-07-29 | 2016-12-14 | 陈宁 | 一种乌藨子益生养颜药膳的制作方法 |
CN106578969A (zh) * | 2016-12-28 | 2017-04-26 | 赵至胜 | 一种大块羊肉的炖制方法 |
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CN106578969B (zh) * | 2016-12-28 | 2020-06-02 | 赵至胜 | 一种大块羊肉的炖制方法 |
CN107927601A (zh) * | 2017-11-17 | 2018-04-20 | 广西博白县春福林家庭农场 | 一种富硒羊肉巴的制作方法 |
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