CN105053944A - 灵芝火锅汤料配方 - Google Patents
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- 241000401652 Ganoderma multiplicatum Species 0.000 claims description 10
- 241001489091 Ganoderma sinense Species 0.000 claims description 10
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Classifications
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
一种灵芝火锅汤料配方,包括以下重量的组分:赤灵芝1.5克、紫灵芝1.0克、黑灵芝2.0克、黄灵芝1.5克、青灵芝1.0克、白灵芝2.0克、桦祸1.0克。本发明在祖传秘方的基础上,经过多例临床验证,不断总结和完善,配方比较完整,疗效确切,对人们吃火锅后产生的咽喉肿痛、牙龈肿痛、口角糜烂、嘴唇燥裂、口腔溃疡、腹痛、腹泻等上火症状具有很好的抑制作用,且配方均为纯天然的灵芝,不添加任何防腐剂,不会产生任何副作用。
Description
技术领域
本发明涉及汤料配方领域,尤指一种灵芝火锅汤料配方。
背景技术
火锅,古称“古董羹”,因食物投入沸水时发出的“咕咚”声而得名,它是中国独创的美食,历史悠久。
火锅虽美味,但汤料经过长时间的加热后会变得燥热,吃过火锅之后人容易上火,伴随有咽喉肿痛、牙龈肿痛、口角糜烂、嘴唇燥裂、口腔溃疡、腹痛、腹泻等症状。为避免上火的现象,人们通常会在吃完火锅后服用凉茶来去火,但是需要多天服用才能完全下火,人们往往只是吃完火锅后服用一次,下火的效果不明显,且多次服用凉茶也给人们带来不便。
发明内容
为解决上述问题,本发明提供一种灵芝火锅汤料配方,在享受火锅美味的同时不会上火。
为实现上述目的,本发明采用的技术方案是:一种灵芝火锅汤料配方,包括以下重量的组分:赤灵芝1.5克、紫灵芝1.0克、黑灵芝2.0克、黄灵芝1.5克、青灵芝1.0克、白灵芝2.0克、桦祸1.0克。
一种灵芝火锅汤料配方的制作方法,包括以下步骤:
a、将赤灵芝、紫灵芝、黑灵芝、黄灵芝、青灵芝、白灵芝、桦祸的鲜草药
分别置于阳光下晒干,随后分别置入研磨机研成粉末,并放置入恒温箱在150℃-200℃范围内消毒、烘干2小时;
b、称取赤灵芝粉末1.5克、紫灵芝粉末1.0克、黑灵芝粉末2.0克、黄灵芝粉末1.5克、青灵芝粉末1.0克、白灵芝粉末2.0克、桦祸粉末1.0克,充分混合即可。
本发明的有益效果在于:本发明在祖传秘方的基础上,经过多例临床验证,不断总结和完善,配方比较完整,疗效确切,对人们吃火锅后产生的咽喉肿痛、牙龈肿痛、口角糜烂、嘴唇燥裂、口腔溃疡、腹痛、腹泻等上火症状具有很好的抑制作用,且配方均为纯天然的灵芝,不添加任何防腐剂,不会产生任何副作用。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
一种灵芝火锅汤料配方,包括以下重量组分:赤灵芝1.5克、紫灵芝1.0克、黑灵芝2.0克、黄灵芝1.5克、青灵芝1.0克、白灵芝2.0克、桦祸1.0克。
本配方的制作方法如下:
a、将赤灵芝、紫灵芝、黑灵芝、黄灵芝、青灵芝、白灵芝、桦祸的鲜草药
分别置于阳光下晒干,随后分别置入研磨机研成粉末,并放置入恒温箱在150℃-200℃范围内消毒、烘干2小时;
b、称取赤灵芝粉末1.5克、紫灵芝粉末1.0克、黑灵芝粉末2.0克、黄灵芝粉末1.5克、青灵芝粉末1.0克、白灵芝粉末2.0克、桦祸粉末1.0克,充分混合即可。
其中各组分药理功效如下:
赤灵芝:解胸胃郁结,补中益气;
紫灵芝:益精气,坚筋骨,利关节,疗虚劳;
黑灵芝:利水道,益肾气;
黄灵芝:益脾胃;
青灵芝:明目,补肝,安神;
白灵芝:止咳益肺。
经过长期实践,将赤、紫、黑、黄、青、白各种灵芝的独特药理药效,通过一定的配方组合,能够最大限度地发挥其药效,具有以下药理效果:
性中,不燥不寒,无任何毒性反应,益心气,入心充血,助心充脉,对心血管疾病的疗效;增强心血管功能,疏通血管,增加血液流量,对冠心病、心脏衰竭,高血压有良好疗效;神经系统功效,使人神情安定,治疗失眠、神经衰弱、坐骨神经痛等疾病;对肺的功效,主要清除肺部污气,辅肋治疗肺炎、肺结核、肺气肿、肺癌等病症;对人体的滋补作用和提高抵抗力作用,使人中气充厚,通过提高抵抗力和抗病力,调节阴阳平衡,改善亚健康状况,可提高人的记忆力和智慧,主要在于改善脑部供血,对心智、神经中枢系统的改善等;可通过内部调理排毒,调节内分泌,祛除雀斑和褐色素,起到美容养颜的功效;对关节炎、类风湿性关节炎有良好疗效;加速血液流动,增加血液供应;增加骨胳营养供应,提高骨胳强度和韧性,使骨胳更为强健;主要是对呼吸系统的作用,改善呼吸系统的功效,治疗慢性咽喉炎,慢性支气管炎、哮喘等疾病;对消化系统的作用,灵芝对胃炎、胃出血、胃绞痛、胃溃疡、肠炎、消化不良等有良好疗效,增强肠胃功能,提高肠胃消化吸收能力。
本发明的使用方法如下:
将本发明的配方汤料放入原火锅汤底中即可,在打火锅过程中能有效去除家禽及海鲜及动物类骚腥,带出所有肉的原有鲜味及氨基酸,达到保健效果,且不会上火。
发明人从90年代至今20多年间采用本发明配方的人员统计有6582例,其中男性3363例,女性3219例,年龄6-60岁,使用发明的配方的有效率能达到100%。具体的统计方法如下:
参与统计的人员打火锅时,不加入本发明的配方,吃完过后的一周内统计上火症状的人员数量;
上一次打火锅中出现上火症状的人员,在保证上一次打火锅出现的上火症状完全消除后,且与上一次火锅中的配料、食物种类、进食量、火锅温度均相等的情况下,加入本发明的配方,吃完过后的一周内统计上火症状的人员数量。
其中所述的上火症状包括咽喉肿痛、牙龈肿痛、口角糜烂、嘴唇燥裂、口腔溃疡、腹痛、腹泻等。
表1使用本发明配方前后两组疗程比较(单位:人)
从表1可以看出,在打火锅时添加本发明的配方,能够有很好的效防止上火的功效。
以上实施方式仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案作出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
Claims (2)
1.一种灵芝火锅汤料配方,其特征在于,包括以下重量的组分:赤灵芝1.5克、紫灵芝1.0克、黑灵芝2.0克、黄灵芝1.5克、青灵芝1.0克、白灵芝2.0克、桦祸1.0克。
2.一种灵芝火锅汤料配方的制作方法,其特征在于,包括以下步骤:
a、将赤灵芝、紫灵芝、黑灵芝、黄灵芝、青灵芝、白灵芝、桦祸的鲜草药
分别置于阳光下晒干,随后分别置入研磨机研成粉末,并放置入恒温箱在150℃-200℃范围内消毒、烘干2小时;
b、称取赤灵芝粉末1.5克、紫灵芝粉末1.0克、黑灵芝粉末2.0克、黄灵芝粉末1.5克、青灵芝粉末1.0克、白灵芝粉末2.0克、桦祸粉末1.0克,充分混合即可。
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CN103798713A (zh) * | 2014-03-05 | 2014-05-21 | 哈尔滨灵椿味道食品开发有限公司 | 一种灵芝养肝明目火锅料及生产方法 |
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CN101244117A (zh) * | 2008-01-08 | 2008-08-20 | 刘长孚 | 一种治疗痔疮的中成药剂及其制作方法 |
CN103798713A (zh) * | 2014-03-05 | 2014-05-21 | 哈尔滨灵椿味道食品开发有限公司 | 一种灵芝养肝明目火锅料及生产方法 |
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CN113383671A (zh) * | 2020-03-13 | 2021-09-14 | 吴丽华 | 五色野灵芝制备方法 |
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Application publication date: 20151118 |