CN104432020A - Danshen root food - Google Patents
Danshen root food Download PDFInfo
- Publication number
- CN104432020A CN104432020A CN201410485160.XA CN201410485160A CN104432020A CN 104432020 A CN104432020 A CN 104432020A CN 201410485160 A CN201410485160 A CN 201410485160A CN 104432020 A CN104432020 A CN 104432020A
- Authority
- CN
- China
- Prior art keywords
- red sage
- sage root
- food
- parts
- prickly ash
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- WTPPRJKFRFIQKT-UHFFFAOYSA-N 1,6-dimethyl-8,9-dihydronaphtho[1,2-g][1]benzofuran-10,11-dione;1-methyl-6-methylidene-8,9-dihydro-7h-naphtho[1,2-g][1]benzofuran-10,11-dione Chemical compound O=C1C(=O)C2=C3CCCC(=C)C3=CC=C2C2=C1C(C)=CO2.O=C1C(=O)C2=C3CCC=C(C)C3=CC=C2C2=C1C(C)=CO2 WTPPRJKFRFIQKT-UHFFFAOYSA-N 0.000 title abstract 5
- 244000132619 red sage Species 0.000 title abstract 5
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- 240000007164 Salvia officinalis Species 0.000 claims description 48
- 235000005412 red sage Nutrition 0.000 claims description 48
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 238000005554 pickling Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000019449 other food additives Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 230000001105 regulatory effect Effects 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 208000037093 Menstruation Disturbances Diseases 0.000 abstract description 3
- 206010027339 Menstruation irregular Diseases 0.000 abstract description 3
- 208000006454 hepatitis Diseases 0.000 abstract description 3
- 230000005906 menstruation Effects 0.000 abstract description 3
- 208000007443 Neurasthenia Diseases 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract description 2
- 206010003549 asthenia Diseases 0.000 abstract description 2
- 231100000283 hepatitis Toxicity 0.000 abstract description 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 201000008383 nephritis Diseases 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000419 plant extract Substances 0.000 description 3
- 208000002193 Pain Diseases 0.000 description 2
- AIGAZQPHXLWMOJ-UHFFFAOYSA-N Tanshinone I Chemical compound C1=CC2=C(C)C=CC=C2C(C(=O)C2=O)=C1C1=C2C(C)=CO1 AIGAZQPHXLWMOJ-UHFFFAOYSA-N 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 241000003910 Baronia <angiosperm> Species 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930183118 Tanshinone Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 206010019847 hepatosplenomegaly Diseases 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 239000002266 menstruation inducing agent Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 201000004409 schistosomiasis Diseases 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 239000002699 waste material 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
Abstract
The invention relates to a Danshen root food. The Danshen root food is composed of Danshen roots, salt, sucrose, pricklyash peels and table vinegar. The Danshen root food has the effects of enhancing the immunity, regulating menstruation and activating blood, has very good regulating effects on neurasthenia, irregular menstruation, hepatitis and nephritis, and also has certain beauty-maintaining and young-keeping effects.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of red sage root food.
Background technology
The red sage root is a kind of well health food, and red sage root is used as medicine, and containing tanshinone, is robustness emmenagogue, the stasis of blood of dispelling, raw new, invigorate blood circulation, the effectiveness such as menstruation regulating, be gynaecology's key medicine, cure mainly uterine hemorrhage, irregular menstruation, blood stasis, stomachache, dysmenorrhoea, through closing, mausoleum pain.Good result is had to treatment coronary heart disease.In addition also control the weak insomnia of nerve, arthralgia, anaemia, mastitis, adenolymphitis, arthritis, sore furuncle pain is swollen, erysipelas, acute, chronic hepatitis, nephropyelitis, traumatic injury, advanced schistosomiasis hepatosplenomegaly ， Dian Epilepsy.External application can wash dermatitis rhus again.
The present use red sage root mainly carries out decoction and drinks or make tea and drink, but red sage root bitter, mouthfeel is not good, and directly soaks and can not utilize the functional component of the red sage root, can cause very large waste.
Summary of the invention
The object of this invention is to provide a kind of red sage root food, by processing the red sage root, both having facilitated the edible of the red sage root, and having which in turn improved the mouthfeel of the red sage root, can also the nutritional labeling in the red sage root be made full use of.
The present invention is achieved through the following technical solutions:
A kind of red sage root food, is made up of red sage root 70-85 part, salt 6-10 part, sucrose 1.5-4 part, Chinese prickly ash 2-8 part, vinegar 10-15 part by weight; Make to process with the following method: (1), the red sage root is cleaned, use boiling water to scald, water is drained, then adds vinegar while hot and mix, put into the stewing 1-2h of closed container sealing; (2), by quick-fried for Chinese prickly ash pot perfume (or spice), add 20-30 part water while hot and decoct, decoct 3-5min, obtain juice, removing Chinese prickly ash; (3), above-mentioned juice is added in curing container, add salt, sucrose, stir and make it dissolve, obtain pickling liquid, the red sage root is added curing container, repeatedly crumple the red sage root, make it fully contact with pickling liquid, pickle two days, and then the rubbing red sage root makes it contact with pickling liquid, pickling 3 days, taking out, sterilization packaging.
Preferably, in curing process, other food additives are added.Described food additives can be plant extract sweetener, the colouring agent of plant extract, the spices of plant extract, can also use other food additives according to individual taste.
Beneficial effect of the present invention: the red sage root is boiled in a covered pot over a slow fire through blanching, vinegar by the present invention, by the nutriment activation in the red sage root, can improve the edibility of the red sage root, but also can antiseptic property be improved, improve the mouthfeel of the red sage root, then pickle, further improve the mouthfeel of the red sage root, crisp taste, the red sage root pickled can directly eat, and achieves the maximization that salviae nutrient is worth, and this food is easy to carry, eating method is simple, does not add anticorrisive agent, does not have toxic and side effect to health.
This red sage root food has effect of develop immunitypty, regulating menstruation and activating blood, has good regulating action for neurasthenia, irregular menstruation, hepatitis, ephritis, also has certain beautifying face and moistering lotion effect; Also there is the effect of function of spleen and stomach regulating.
Detailed description of the invention
Embodiment 1
A kind of red sage root food, is made up of the red sage root 70 parts, salt 8 parts, sucrose 3 parts, 6 parts, Chinese prickly ash, vinegar 12 parts by weight; Make to process with the following method: (1), the red sage root is cleaned, use boiling water to scald, water is drained, then adds vinegar while hot and mix, put into the stewing 1-2h of closed container sealing; (2), by quick-fried for Chinese prickly ash pot perfume (or spice), add 25 parts of water while hot and decoct, decoct 3-5min, obtain juice, removing Chinese prickly ash; (3), above-mentioned juice is added in curing container, add salt, sucrose, stir and make it dissolve, obtain pickling liquid, the red sage root is added curing container, repeatedly crumple the red sage root, make it fully contact with pickling liquid, pickle two days, and then the rubbing red sage root makes it contact with pickling liquid, pickling 3 days, taking out, sterilization packaging.
Embodiment 2
A kind of red sage root food, is made up of the red sage root 75 parts, salt 6 parts, sucrose 2 parts, 8 parts, Chinese prickly ash, vinegar 15 parts by weight, uses the method preparation of embodiment 1.
Embodiment 3
A kind of red sage root food, is made up of the red sage root 80 parts, salt 8 parts, sucrose 1.5 parts, 4 parts, Chinese prickly ash, vinegar 12 parts by weight, uses the method preparation of embodiment 1.
Embodiment 4
A kind of red sage root food, is made up of the red sage root 85 parts, salt 10 parts, sucrose 4 parts, 6 parts, Chinese prickly ash, vinegar 13 parts by weight, uses the method preparation of embodiment 1.
Embodiment 5
A kind of red sage root food, is made up of the red sage root 82 parts, salt 9 parts, sucrose 3 parts, 5 parts, Chinese prickly ash, vinegar 11 parts by weight, uses the method preparation of embodiment 1.
Embodiment 6
A kind of red sage root food, is made up of the red sage root 78 parts, salt 8 parts, sucrose 3 parts, 5 parts, Chinese prickly ash, vinegar 11 parts, colouring agent 1 part by weight, uses the method preparation of embodiment 1.
Claims (2)
1. a red sage root food, is characterized in that, is made up of by weight red sage root 70-85 part, salt 6-10 part, sucrose 1.5-4 part, Chinese prickly ash 2-8 part, vinegar 10-15 part; Make to process with the following method: (1), the red sage root is cleaned, use boiling water to scald, water is drained, then adds vinegar while hot and mix, put into the stewing 1-2h of closed container sealing; (2), by quick-fried for Chinese prickly ash pot perfume (or spice), add 20-30 part water while hot and decoct, decoct 3-5min, obtain juice, removing Chinese prickly ash; (3), above-mentioned juice is added in curing container, add salt, sucrose, stir and make it dissolve, obtain pickling liquid, the red sage root is added curing container, repeatedly crumple the red sage root, make it fully contact with pickling liquid, pickle two days, and then the rubbing red sage root makes it contact with pickling liquid, pickling 3 days, taking out, sterilization packaging.
2. a kind of red sage root food according to claim 1, is characterized in that: in curing process, add other food additives.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410485160.XA CN104432020A (en) | 2014-09-22 | 2014-09-22 | Danshen root food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410485160.XA CN104432020A (en) | 2014-09-22 | 2014-09-22 | Danshen root food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104432020A true CN104432020A (en) | 2015-03-25 |
Family
ID=52879367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410485160.XA Pending CN104432020A (en) | 2014-09-22 | 2014-09-22 | Danshen root food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104432020A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102303A (en) * | 1994-07-21 | 1995-05-10 | 郭荣生 | Preparing method of rhizome type vegetables |
| CN1907112A (en) * | 2006-07-18 | 2007-02-07 | 李盛秋 | Pickle made of single traditional chinese medicinal material and process for producing same |
| CN101703260A (en) * | 2009-11-09 | 2010-05-12 | 安徽省东升食品有限公司 | Radix salviae miltiorrhizae pork ham |
| CN103262904A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Preparation method of ginseng fermented bean curd |
| CN103262902A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Preparation method of salvia miltiorrhiza fermented bean curd |
-
2014
- 2014-09-22 CN CN201410485160.XA patent/CN104432020A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102303A (en) * | 1994-07-21 | 1995-05-10 | 郭荣生 | Preparing method of rhizome type vegetables |
| CN1907112A (en) * | 2006-07-18 | 2007-02-07 | 李盛秋 | Pickle made of single traditional chinese medicinal material and process for producing same |
| CN101703260A (en) * | 2009-11-09 | 2010-05-12 | 安徽省东升食品有限公司 | Radix salviae miltiorrhizae pork ham |
| CN103262904A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Preparation method of ginseng fermented bean curd |
| CN103262902A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Preparation method of salvia miltiorrhiza fermented bean curd |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |
|
| RJ01 | Rejection of invention patent application after publication |