CN106360503A - 一种山蕨菜酸 - Google Patents
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种山蕨菜酸,属于食品技术领域。由以下原料组成:新鲜山蕨菜50‑80份、贝母兰0.6‑1.0份、黄芪1.2‑2.6份、茯苓2.0‑3.4份、红参0.8‑1.2份、薄荷1.6‑2.4份、沙姜4‑7份、精盐1.5‑3.5份、花椒3‑5份、白糖1‑3份。本发明提供的山蕨菜酸,具有下气降压、清热解毒、补脾益气、温中消食、补气固表和益血生津等的功效,定期食用有助于强健机体,补充元气,提高人体免疫力;对发热不退、肠风热毒、湿疹、疮疡等病症有辅助疗效。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种山蕨菜酸
背景技术
山蕨菜是野生蕨类植物的嫩芽,幼叶统称蕨菜,山蕨菜为其大宗品种之一,又称“龙头菜”、“吉祥菜”,其根茎粗壮,富含淀粉,故又名粉蕨或蕨粉,可做粉条、粉皮食用。其嫩苗似拳卷曲,故又称“拳头菜”。生于山林阴湿处,是我国南方山区群众喜食的一种野生蔬菜。含淀粉、脂肪、蛋白质外,还含有维生素A、C和磷、钙等,以及某些特殊有效成分等,食用效果显著,如:蕨菜素对细菌有一定的抑制作用,可用于发热不退、肠风热毒、湿疹、疮疡等病症,具有良好的清热解毒、杀菌清炎之功效;蕨菜的某些有效成分能扩张血管,降低血压;粗纤维能促进胃肠蠕动,具有下气通便的作用;蕨菜能清肠排毒,民间常用蕨菜治疗泄泻痢疾及小便淋漓不通,有一定效果。
发明内容
针对上述,本发明的目的是提供一种山蕨菜酸
本发明采取的具体技术方案是:
一种山蕨菜酸,其特征在于按重量份计,由以下原料组成:新鲜山蕨菜50-80份、贝母兰0.6-1.0份、黄芪1.2-2.6份、茯苓2.0-3.4份、红参0.8-1.2份、薄荷1.6-2.4份、沙姜4-7份、精盐1.5-3.5份、花椒3-5份、白糖1-3份。
本发明还提供了一种山蕨菜酸制作方法,包括以下步骤:
(1)山蕨菜洗净,去老枝烂叶,沙姜去皮,切厚片,贝母兰、黄芪、茯苓、红参和薄荷浸泡待用;
(2)起锅加水烧开,放入山蕨菜、贝母兰等焯水1-2分钟,捞出控干水分,再将山蕨菜浸泡在冷水中30分钟,捞出晾干;
(3)将上步所制混合物转移至一大容器内,加入精盐和白糖,搅拌均匀,静置3-4小时;
(4)把上述混合物加入腌坛内,投入姜片和花椒,补水至没顶1-2厘米,加盖以水密封,于阴凉干燥处保存1周以上即可。
本发明的优点是:具有下气降压、清热解毒、补脾益气、温中消食、补气固表和益血生津等的功效,定期食用有助于强健机体,补充元气,提高人体免疫力;对发热不退、肠风热毒、湿疹、疮疡等病症有辅助疗效。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种山蕨菜酸,其特征在于按重量份计,由以下原料组成:新鲜山蕨菜50份、贝母兰0.6份、黄芪1.2份、茯苓2.0份、红参0.8份、薄荷1.6份、沙姜4份、精盐1.5份、花椒3份、白糖1份。
其具体制作过程包含以下步骤:
(1)山蕨菜洗净,去老枝烂叶,沙姜去皮,切厚片,贝母兰、黄芪、茯苓、红参和薄荷浸泡待用;
(2)起锅加水烧开,放入山蕨菜、贝母兰等焯水1-2分钟,捞出控干水分,再将山蕨菜浸泡在冷水中30分钟,捞出晾干;
(3)将上步所制混合物转移至一大容器内,加入精盐和白糖,搅拌均匀,静置3-4小时;
(4)把上述混合物加入腌坛内,投入姜片和花椒,补水至没顶1-2厘米,加盖以水密封,于阴凉干燥处保存1周以上即可。
实施例2
一种山蕨菜酸,其特征在于按重量份计,由以下原料组成:新鲜山蕨菜65份、贝母兰0.8份、黄芪1.9份、茯苓2.7份、红参1.0份、薄荷2.0份、沙姜5.5份、精盐2.5份、花椒4份、白糖2份。其具体制作过程包含以下步骤:
(1)山蕨菜洗净,去老枝烂叶,沙姜去皮,切厚片,贝母兰、黄芪、茯苓、红参和薄荷浸泡待用;
(2)起锅加水烧开,放入山蕨菜、贝母兰等焯水1-2分钟,捞出控干水分,再将山蕨菜浸泡在冷水中30分钟,捞出晾干;
(3)将上步所制混合物转移至一大容器内,加入精盐和白糖,搅拌均匀,静置3-4小时;
(4)把上述混合物加入腌坛内,投入姜片和花椒,补水至没顶1-2厘米,加盖以水密封,于阴凉干燥处保存1周以上即可。
实施例3
一种山蕨菜酸,其特征在于按重量份计,由以下原料组成:新鲜山蕨菜80份、贝母兰1.0份、黄芪2.6份、茯苓3.4份、红参1.2份、薄荷2.4份、沙姜7份、精盐3.5份、花椒5份、白糖3份。
其具体制作过程包含以下步骤:
(1)山蕨菜洗净,去老枝烂叶,沙姜去皮,切厚片,贝母兰、黄芪、茯苓、红参和薄荷浸泡待用;
(2)起锅加水烧开,放入山蕨菜、贝母兰等焯水1-2分钟,捞出控干水分,再将山蕨菜浸泡在冷水中30分钟,捞出晾干;
(3)将上步所制混合物转移至一大容器内,加入精盐和白糖,搅拌均匀,静置3-4小时;
(4)把上述混合物加入腌坛内,投入姜片和花椒,补水至没顶1-2厘米,加盖以水密封,于阴凉干燥处保存1周以上即可。
Claims (4)
1.一种山蕨菜酸,其特征在于按重量份计,由以下原料组成:新鲜山蕨菜50-80份、贝母兰0.6-1.0份、黄芪1.2-2.6份、茯苓2.0-3.4份、红参0.8-1.2份、薄荷1.6-2.4份、沙姜4-7份、精盐1.5-3.5份、花椒3-5份、白糖1-3份。
2.根据权利要求1所述的山蕨菜酸,其特征在于按重量份计,由以下原料组成:新鲜山蕨菜57-73份、贝母兰0.7-0.9份、黄芪1.6-2.2份、茯苓2.4-3.0份、红参0.9-1.1份、薄荷1.8-2.2份、沙姜5-6份、精盐2.0-3.0份、花椒3.5-4.5份、白糖1.5-2.5份。
3.根据权利要求1所述的山蕨菜酸,其特征在于按重量份计,由以下原料组成:新鲜山蕨菜65份、贝母兰0.8份、黄芪1.9份、茯苓2.7份、红参1.0份、薄荷2.0份、沙姜5.5份、精盐2.5份、花椒4份、白糖2份。
4.一种山蕨菜酸的制备方法,其特征在于包括以下步骤:
(1)山蕨菜洗净,去老枝烂叶,沙姜去皮,切厚片,贝母兰、黄芪、茯苓、红参和薄荷浸泡待用;
(2)起锅加水烧开,放入山蕨菜、贝母兰等焯水1-2分钟,捞出控干水分,再将山蕨菜浸泡在冷水中30分钟,捞出晾干;
(3)将上步所制混合物转移至一大容器内,加入精盐和白糖,搅拌均匀,静置3-4小时;
(4)把上述混合物加入腌坛内,投入姜片和花椒,补水至没顶1-2厘米,加盖以水密封,于阴凉干燥处保存1周以上即可。
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CN105767703A (zh) * | 2014-12-20 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | 蕨菜腌菜的制备方法 |
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