CN105053942A - 一种北沙参益胃生津炖肉调料及其制备方法 - Google Patents
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Abstract
<b>一种北沙参益胃生津炖肉调料及其制备方法,所述的炖肉调料由中药粉末、肉粉、辣椒粉按照15:4:1的重量比混合制成;按重量份数,中药粉末由北沙参35-45、核桃仁21-26份、松子仁21-26份、广枣15-18份、蜂蜜15-18份、茅莓15-18份、山茱萸15-18份、木贼草8-13份、山药8-13份、甘草8-13份、天麻8-13份、党参8-13份制成,所述的肉粉由兔肉、鸡肉、鸭肉、鹅肉、牛肉制成,所述的辣椒粉由小米椒、涮涮辣、朝天椒、甜椒、五彩椒制成。</b><b>本发明的北沙参益胃生津炖肉调料,长期食用具有益胃生津、养阴清肺、温补肺肾的功效。</b>
Description
技术领域
本发明涉及保健食品领域,特别是一种北沙参益胃生津炖肉调料及其制备方法。
背景技术
肺热咳嗽是由于风热邪毒犯肺,或风寒化热,邪热蕴肺,肺受热毒所灼,失于宣降清肃,痰热内部导致肺内郁热、肺气失宣出现以咳嗽为主的一种症候,常在肺热感冒、无感冒症状后出现。肺热咳嗽常多见于免疫力低下的儿童,主要表现为反复咳嗽。可用川贝枇杷糖浆、小儿肺热咳喘口服液等常用中成药治疗。
临床主要表现为反复咳嗽、咳黄痰,伴有口干、咽痛、便秘、尿赤、身热或伴有喘息等症状,舌质红、苔薄黄或黄腻、少津、脉滑数或细数。
引起咳嗽的原因很多,除去鼻、咽、喉、气管、支气管、肺、胸膜等呼吸器官以外,耳、脑膜、心脏、食管、胃等内脏的迷走神经受到刺激,也会传入咳嗽中枢引起咳嗽。
目前,市场上益胃生津的药物或是保健品有很多,但是大多数药物的效果并不是很好,并且大多数药物的副作用较多,会对人体健康造成伤害,保健品虽有一定的效果,但是其价格高昂,因此,市场上急需一种纯天然、无毒副作用的北沙参益胃生津炖肉调料及其制备方法。
发明内容
本发明的目的是提供一种北沙参益胃生津炖肉调料及其制备方法。
本发明的目的通过以下技术方案来实现:一种北沙参益胃生津炖肉调料及其制备方法,所述的炖肉调料由中药粉末、肉粉、辣椒粉按照15:4:1的重量比混合制成;按重量份数,中药粉末由北沙参35-45、核桃仁21-26份、松子仁21-26份、广枣15-18份、蜂蜜15-18份、茅莓15-18份、山茱萸15-18份、木贼草8-13份、山药8-13份、甘草8-13份、天麻8-13份、党参8-13份制成,所述的肉粉由兔肉、鸡肉、鸭肉、鹅肉、牛肉制成,所述的辣椒粉由小米椒、涮涮辣、朝天椒、甜椒、五彩椒制成。
所述的中药粉末中原料按最佳重量份数,北沙参40份、核桃仁24份、松子仁23份、广枣18份、蜂蜜17份、茅莓17份、山茱萸16份、木贼草12份、山药11份、甘草9份、天麻9份、党参8份。
所述的肉粉由兔肉、鸡肉、鸭肉、鹅肉、牛肉按照8:3:3:2:1的重量比制成。
所述的辣椒粉由小米椒、涮涮辣、朝天椒、甜椒、五彩椒按照5:2:1:1:1的重量比制成。
所述的一种北沙参益胃生津炖肉调料及其制备方法,其制备方法的主要步骤为:
(1)制备中药粉末:按重量份数,取北沙参、核桃仁、松子仁、广枣、蜂蜜、茅莓、山茱萸、木贼草、山药、甘草、天麻、党参,洗净并除杂,除杂后加水提取3次,加水量依次为15倍、12倍、8倍,第一次煎煮2-2.5小时,第二次煎煮1-1.5小时,第三次煎煮1小时,合并提取液,滤过,真空浓缩至相对密度为1.2-1.3的稠膏,喷雾干燥,干燥后使用粉碎机粉碎,制得中药粉末,备用;
(2)制备肉粉:按重量比,选取新鲜的兔肉、鸡肉、鸭肉、鹅肉、牛肉,清洗干净,沥干水分,将兔肉用盐腌制10-15天,将鸡肉用盐腌制7-10天,将鸭肉用盐腌制13-16天,将鹅肉用盐腌制10-14-天,将牛肉用盐腌制10-15天,腌制完成后取出,分别切成块状,混合均匀,使用油煎炸至九成熟,然后于65-75℃的真空条件下干燥,干燥至水分低于5%,然后使用粉碎机进行粉碎,制得肉粉,备用;
(3)制备辣椒粉:按重量比,选取新鲜的小米椒、涮涮辣、朝天椒、甜椒、五彩椒,自然晾干,晾干后分别进行粉碎,粉碎后混合均匀,然后使用植物油煎炸8-10分钟,过滤,取滤渣,晾干,制得辣椒粉,备用;
(4)混合、塑封:按重量比,将中药粉末、肉粉、辣椒粉置于混合机内,混合30分钟,取出,装袋塑封,制得一种北沙参益胃生津炖肉调料。
在药物中:北沙参,养阴清肺,益胃生津;用于肺热燥咳、劳嗽痰血、热病津伤口渴,核桃仁,温补肺肾,定喘润肠;用于肾虚腰痛、脚软、虚寒喘咳、大便燥结,松子仁,润肺,滑肠;用于肺燥咳嗽,慢性便秘,广枣,甘、酸,平;行气活血,养心,安神;用于气滞血瘀,胸痹作痛,心悸气短,心神不安,蜂蜜,补中,润燥,止痛,解毒;用于脘腹虚痛,肺燥干咳,肠燥便秘;外治疮疡不敛,水火烫伤,茅莓,散瘀,止痛,解毒,杀虫,用于吐血、跌打刀伤、产后瘀滞腹痛、痢疾、痔疮、疥疮,山茱萸,补益肝肾,涩精止汗,头晕目眩,耳聋,自汗,腰膝酸软,阳痿,遣精,尿频,木贼草,散风热,退目翳;用于风热目赤,迎风流泪,目生云翳,山药,补而不滞,不热不燥,能补脾气而益胃阴,而补肺益肾只能作为辅助之品,在许多抗衰老方剂中常配伍山药应用,甘草,清热解毒,润肺止咳,调和诸药;炙甘草能益胃生津;主治咽喉肿痛,咳嗽,脾胃虚弱,胃、十二指肠溃疡,肝炎,癔病,痈疖肿毒,药物及食物中毒,天麻,平肝息风止痉,用于头痛眩晕,肢体麻木,小儿惊风,癫痫抽搐,破伤风,党参,补中益气,健脾益肺,用于脾肺虚弱,气短心悸,食少便溏,虚喘咳嗽,内热消渴。
本发明的有益效果:本发明的北沙参益胃生津炖肉调料,以祖传秘方为基础,精选北沙参、核桃仁、松子仁、广枣、蜂蜜、茅莓、山茱萸、木贼草、山药、甘草、天麻、党参等原料进行组合,使得各种药物的药效产生协同作用,从而能够达到效果,长期食用具有益胃生津、养阴清肺、温补肺肾的功效。
本发明经两组临床验证,其中一组为治疗组,食用本发明,每天食用本发明一次,7天为一个疗程,另一组对照组服用益胃生津胶囊,每天服用一次,7天为一个疗程,每组选择门诊病人110例,其中男40例,女70例,最大年龄75岁,最小年龄26岁,临床表现为肺热燥咳,劳嗽痰血,热病津伤口渴,肾虚腰痛,脚软,虚寒喘咳,大便燥结,表一为服用一个疗程后的对照数据:
表1服用前后两组疗程比较(单位:人)
治疗组和对照组有显著差异,从而可以看出本发明在临床上的应用有显著的疗效。
本发明的工艺优点在于:1、选择原料科学,生产工艺先进,其产品不但具有食用的价值,并且保健价值极高;2、产品纯天然、无毒副作用,不添加香料及防腐剂,保持原料本身的风味和营养成份,易被人体吸收;3、原料来源广泛,加工艺线路短,产品易加工制造。
具体实施方式
实施例1
一种北沙参益胃生津炖肉调料,所述的炖肉调料由中药粉末、肉粉、辣椒粉按照15:4:1的重量比混合制成;按重量份数,中药粉末由北沙参35-45、核桃仁21-26份、松子仁21-26份、广枣15-18份、蜂蜜15-18份、茅莓15-18份、山茱萸15-18份、木贼草8-13份、山药8-13份、甘草8-13份、天麻8-13份、党参8-13份制成,所述的肉粉由兔肉、鸡肉、鸭肉、鹅肉、牛肉制成,所述的辣椒粉由小米椒、涮涮辣、朝天椒、甜椒、五彩椒制成。
实施例2
一种北沙参益胃生津炖肉调料,所述的中药粉末中原料按最佳重量份数,北沙参40份、核桃仁24份、松子仁23份、广枣18份、蜂蜜17份、茅莓17份、山茱萸16份、木贼草12份、山药11份、甘草9份、天麻9份、党参8份。
实施例3
一种北沙参益胃生津炖肉调料,所述的肉粉由兔肉、鸡肉、鸭肉、鹅肉、牛肉按照8:3:3:2:1的重量比制成。
实施例4
一种北沙参益胃生津炖肉调料,所述的辣椒粉由小米椒、涮涮辣、朝天椒、甜椒、五彩椒按照5:2:1:1:1的重量比制成。
实施例5
一种北沙参益胃生津炖肉调料及其制备方法,其制备方法的主要步骤为:
(1)制备中药粉末:按重量份数,取北沙参、核桃仁、松子仁、广枣、蜂蜜、茅莓、山茱萸、木贼草、山药、甘草、天麻、党参,洗净并除杂,除杂后加水提取3次,加水量依次为15倍、12倍、8倍,第一次煎煮2-2.5小时,第二次煎煮1-1.5小时,第三次煎煮1小时,合并提取液,滤过,真空浓缩至相对密度为1.2-1.3的稠膏,喷雾干燥,干燥后使用粉碎机粉碎,制得中药粉末,备用;
(2)制备肉粉:按重量比,选取新鲜的兔肉、鸡肉、鸭肉、鹅肉、牛肉,清洗干净,沥干水分,将兔肉用盐腌制10-15天,将鸡肉用盐腌制7-10天,将鸭肉用盐腌制13-16天,将鹅肉用盐腌制10-14-天,将牛肉用盐腌制10-15天,腌制完成后取出,分别切成块状,混合均匀,使用油煎炸至九成熟,然后于65-75℃的真空条件下干燥,干燥至水分低于5%,然后使用粉碎机进行粉碎,制得肉粉,备用;
(3)制备辣椒粉:按重量比,选取新鲜的小米椒、涮涮辣、朝天椒、甜椒、五彩椒,自然晾干,晾干后分别进行粉碎,粉碎后混合均匀,然后使用植物油煎炸8-10分钟,过滤,取滤渣,晾干,制得辣椒粉,备用;
(4)混合、塑封:按重量比,将中药粉末、肉粉、辣椒粉置于混合机内,混合30分钟,取出,装袋塑封,制得一种北沙参益胃生津炖肉调料。
Claims (5)
1.一种北沙参益胃生津炖肉调料,其特征在于:所述的炖肉调料由中药粉末、肉粉、辣椒粉按照15:4:1的重量比混合制成;按重量份数,中药粉末由北沙参35-45、核桃仁21-26份、松子仁21-26份、广枣15-18份、蜂蜜15-18份、茅莓15-18份、山茱萸15-18份、木贼草8-13份、山药8-13份、甘草8-13份、天麻8-13份、党参8-13份制成,所述的肉粉由兔肉、鸡肉、鸭肉、鹅肉、牛肉制成,所述的辣椒粉由小米椒、涮涮辣、朝天椒、甜椒、五彩椒制成。
2.根据权利要求1所述的一种北沙参益胃生津炖肉调料,其特征在于:所述的中药粉末中原料按最佳重量份数,北沙参40份、核桃仁24份、松子仁23份、广枣18份、蜂蜜17份、茅莓17份、山茱萸16份、木贼草12份、山药11份、甘草9份、天麻9份、党参8份。
3.根据权利要求1所述的一种北沙参益胃生津炖肉调料,其特征在于:所述的肉粉由兔肉、鸡肉、鸭肉、鹅肉、牛肉按照8:3:3:2:1的重量比制成。
4.根据权利要求1所述的一种北沙参益胃生津炖肉调料,其特征在于:所述的辣椒粉由小米椒、涮涮辣、朝天椒、甜椒、五彩椒按照5:2:1:1:1的重量比制成。
5.根据权利要求1所述的一种北沙参益胃生津炖肉调料及其制备方法,其特征在于:其制备方法的主要步骤为:
(1)制备中药粉末:按重量份数,取北沙参、核桃仁、松子仁、广枣、蜂蜜、茅莓、山茱萸、木贼草、山药、甘草、天麻、党参,洗净并除杂,除杂后加水提取3次,加水量依次为15倍、12倍、8倍,第一次煎煮2-2.5小时,第二次煎煮1-1.5小时,第三次煎煮1小时,合并提取液,滤过,真空浓缩至相对密度为1.2-1.3的稠膏,喷雾干燥,干燥后使用粉碎机粉碎,制得中药粉末,备用;
(2)制备肉粉:按重量比,选取新鲜的兔肉、鸡肉、鸭肉、鹅肉、牛肉,清洗干净,沥干水分,将兔肉用盐腌制10-15天,将鸡肉用盐腌制7-10天,将鸭肉用盐腌制13-16天,将鹅肉用盐腌制10-14-天,将牛肉用盐腌制10-15天,腌制完成后取出,分别切成块状,混合均匀,使用油煎炸至九成熟,然后于65-75℃的真空条件下干燥,干燥至水分低于5%,然后使用粉碎机进行粉碎,制得肉粉,备用;
(3)制备辣椒粉:按重量比,选取新鲜的小米椒、涮涮辣、朝天椒、甜椒、五彩椒,自然晾干,晾干后分别进行粉碎,粉碎后混合均匀,然后使用植物油煎炸8-10分钟,过滤,取滤渣,晾干,制得辣椒粉,备用;
(4)混合、塑封:按重量比,将中药粉末、肉粉、辣椒粉置于混合机内,混合30分钟,取出,装袋塑封,制得一种北沙参益胃生津炖肉调料。
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