CN106387522A - 一种乌蔹莓清热利湿干菜及其制备方法 - Google Patents
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Abstract
一种乌蔹莓清热利湿干菜及其制备方法，原料按重量份数，竹笋50-60份、红背菜20-30份、芦蒿20-30份、菠菜20-30份、梅菜20-30份、乌蔹莓10-15份、莲房5-10份、陈皮5-10份、白苏3-5份、东风桔3-5份、香薷3-5份、蜡梅花1-3份、石南藤1-3份、芙蓉花1-3份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份，其制备方法的具体步骤为：步骤1、洗净、浸泡；步骤2、粉碎、混合、煎煮、提取；步骤3、煎煮、浸泡、腌制；步骤4、烘干、灭菌、装袋。本发明的一种乌蔹莓清热利湿干菜，长期食用具有清热利湿、
凉血止血、消肿排脓
的作用。
Description
技术领域
本发明涉及食品保健领域，特别是一种乌蔹莓清热利湿干菜及其制备方法。
背景技术
普通
干菜大多由新鲜蔬菜经日光晒后而成，如干豆腐片、长治萝卜黄菜、茄子干、南瓜干、干豆角、雪里蕻。但是这种干菜的营养价值不高，仅仅是在缺少新鲜蔬菜的状况下，作为脱水蔬菜被人们食用，而不具备其他功效。
竹笋、红背菜、芦蒿、菠菜、梅菜全是市场上常见的菜品，其做法也是多种多样，但是大多数制作方法仅仅发挥出菜品本身价值的一少部分，无法有效利用其内在的营养价值。
发明内容
本发明的目的是提供一种乌蔹莓清热利湿干菜及其制备方法，由青菜与中草药制成，将中草药中的有效成分融入到青菜中，长期食用具有健脾益气、
凉血止血、消肿排脓
的功效。
本发明的目的通过以下技术方案来实现：
一种乌蔹莓清热利湿干菜，原料按重量份数，竹笋50-60份、红背菜20-30份、芦蒿20-30份、菠菜20-30份、梅菜20-30份、乌蔹莓10-15份、莲房5-10份、陈皮5-10份、白苏3-5份、东风桔3-5份、香薷3-5份、蜡梅花1-3份、石南藤1-3份、芙蓉花1-3份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
所述的一种乌蔹莓清热利湿干菜，原料按最佳重量份数，竹笋60份、红背菜30份、芦蒿25份、菠菜25份、梅菜25份、乌蔹莓15份、莲房10份、陈皮8份、白苏4份、东风桔4份、香薷3份、蜡梅花2份、石南藤2份、芙蓉花4份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
所述的一种乌蔹莓清热利湿干菜及其制备方法，其制备方法的具体步骤为：
步骤1、按重量份数，选取新鲜的竹笋、红背菜、芦蒿、菠菜、梅菜，将竹笋便面进行打孔处理，并于锅中烫熟，滤去水分，将红背菜、芦蒿、菠菜、梅菜使用纯净水中浸泡30-40分钟，取出，沥干水分，备用；
步骤2、按重量份数，选取优质的乌蔹莓、莲房、陈皮、白苏、东风桔、香薷、蜡梅花、石南藤、芙蓉花，洗净并除杂，分别使用粉碎机粉碎，粉碎后混合均匀，加10-12倍的水，中火煎煮2-3次，煎煮时间为2-3小时，煎煮后滤去残渣，混合溶液，冷却，得到中药提取液；
步骤3、将处理后的竹笋、红背菜、芦蒿、菠菜、梅菜分别置于中药提取液中，小火煎煮1-3分钟，然后加入中药提取液10-15倍的水，浸泡15-45分钟，取出，将竹笋、红背菜、芦蒿、菠菜、梅菜混合置于瓷罐中，按重量份数加入酱油、烧酒、陈醋、白砂糖、食用盐，密封腌制10-15天，取出，清水冲洗3-5次；
步骤4、取腌制后的竹笋、红背菜、芦蒿、菠菜、梅菜，用干燥机烘干至含水＜5%，采用紫外线灭菌的方法灭菌，灭菌后塑封装袋，制得一种乌蔹莓清热利湿干菜。
所述步骤3中，竹笋于中药提取液中的浸泡时间为45分钟，红背菜、菠菜、梅菜于中药提取液中的浸泡时间为15分钟，芦蒿于中药提取液中的浸泡时间为20分钟。
在药物中：
乌蔹莓
清热利湿，解毒消肿；痈肿，疔疮，痄腮，丹毒，风湿痛，黄疸，痢疾，尿血，白浊；咽喉肿痛、疖肿、痈疽、跌打损伤、毒蛇咬伤；
莲房
消瘀，止血，去湿；治血崩，月经过多，胎漏下血，瘀血腹痛，产后胎衣不下，血痢，血淋，痔疮脱肛，皮肤湿疮；
陈皮
理气健脾，燥湿化痰；用于胸脘胀满，食少吐泻，咳嗽痰多；白苏有解表散寒、行气和胃功能，主治风寒感冒、鼻塞头痛、咳嗽、胸腹胀满、恶心呕吐、解鱼蟹毒等症；东风桔疏风止咳、化气止痛；白芷祛风，燥湿，消肿，止痛；治头痛，眉棱骨痛，齿痛，鼻渊，寒湿腹痛，肠风痔漏，赤白带下，痈疽疮疡，皮肤燥痒，疥癣；香薷发汗解暑，行水散湿，温胃调中；治夏月感寒饮冷，头痛发热，恶寒无汗，胸痞腹痛，呕吐腹泻，水肿，脚气；蜡梅花
解毒清热；理气开郁，主暑热烦渴；头晕；胸闷脘痞；梅核气；咽喉肿痛；百日咳；小儿麻疹；烫火伤，用于暑热心烦、口渴、百日咳、肝胃气痛、水火烫伤，
石南藤
祛风湿，强腰膝，止痛，止咳，用于风湿痹痛，扭挫伤，腰膝无力，痛经，风寒感冒，咳嗽气喘，
芙蓉花
清热解毒；凉血止血；消肿排脓，主肺热咳嗽；吐血；目赤肿痛；崩漏；白带；腹泻；腹痛；痈肿；疮疖；毒蛇咬伤；水火烫伤；跌打损伤
。
本发明的有益效果：本发明的一种乌蔹莓清热利湿干菜，由青菜与中草药制成，将中草药中的有效成分融入到青菜中，长期食用具有清热利湿、养血安神、扶本固正的作用，具有纯天然、无公害、制作简单、质感可口、美味鲜爽的特点。
具体实施方式
实施例1
一种乌蔹莓清热利湿干菜，原料按重量份数，竹笋50-60份、红背菜20-30份、芦蒿20-30份、菠菜20-30份、梅菜20-30份、乌蔹莓10-15份、莲房5-10份、陈皮5-10份、白苏3-5份、东风桔3-5份、香薷3-5份、蜡梅花1-3份、石南藤1-3份、芙蓉花1-3份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
所述的一种乌蔹莓清热利湿干菜，原料按最佳重量份数，竹笋60份、红背菜30份、芦蒿25份、菠菜25份、梅菜25份、乌蔹莓15份、莲房10份、陈皮8份、白苏4份、东风桔4份、香薷3份、蜡梅花2份、石南藤2份、芙蓉花4份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
所述的一种乌蔹莓清热利湿干菜及其制备方法，其制备方法的具体步骤为：
步骤1、按重量份数，选取新鲜的竹笋、红背菜、芦蒿、菠菜、梅菜，将竹笋便面进行打孔处理，并于锅中烫熟，滤去水分，将红背菜、芦蒿、菠菜、梅菜使用纯净水中浸泡30-40分钟，取出，沥干水分，备用；
步骤2、按重量份数，选取优质的乌蔹莓、莲房、陈皮、白苏、东风桔、香薷、蜡梅花、石南藤、芙蓉花，洗净并除杂，分别使用粉碎机粉碎，粉碎后混合均匀，加10-12倍的水，中火煎煮2-3次，煎煮时间为2-3小时，煎煮后滤去残渣，混合溶液，冷却，得到中药提取液；
步骤3、将处理后的竹笋、红背菜、芦蒿、菠菜、梅菜分别置于中药提取液中，小火煎煮1-3分钟，然后加入中药提取液10-15倍的水，浸泡15-45分钟，取出，将竹笋、红背菜、芦蒿、菠菜、梅菜混合置于瓷罐中，按重量份数加入酱油、烧酒、陈醋、白砂糖、食用盐，密封腌制10-15天，取出，清水冲洗3-5次；
步骤4、取腌制后的竹笋、红背菜、芦蒿、菠菜、梅菜，用干燥机烘干至含水＜5%，采用紫外线灭菌的方法灭菌，灭菌后塑封装袋，制得一种乌蔹莓清热利湿干菜。
所述步骤3中，竹笋于中药提取液中的浸泡时间为45分钟，红背菜、菠菜、梅菜于中药提取液中的浸泡时间为15分钟，芦蒿于中药提取液中的浸泡时间为20分钟。
Claims (4)
1.一种乌蔹莓清热利湿干菜，其特征在于：原料按重量份数，竹笋50-60份、红背菜20-30份、芦蒿20-30份、菠菜20-30份、梅菜20-30份、乌蔹莓10-15份、莲房5-10份、陈皮5-10份、白苏3-5份、东风桔3-5份、香薷3-5份、蜡梅花1-3份、石南藤1-3份、芙蓉花1-3份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
2.根据权利要求1所述的一种乌蔹莓清热利湿干菜，其特征在于：原料按最佳重量份数，竹笋60份、红背菜30份、芦蒿25份、菠菜25份、梅菜25份、乌蔹莓15份、莲房10份、陈皮8份、白苏4份、东风桔4份、香薷3份、蜡梅花2份、石南藤2份、芙蓉花4份、酱油10-15份、烧酒5-8份、陈醋5-8份、白砂糖5-8份、食用盐3-5份。
3.根据权利要求1-2所述的一种乌蔹莓清热利湿干菜及其制备方法，其特征在于：其制备方法的具体步骤为：
步骤1、按重量份数，选取新鲜的竹笋、红背菜、芦蒿、菠菜、梅菜，将竹笋便面进行打孔处理，并于锅中烫熟，滤去水分，将红背菜、芦蒿、菠菜、梅菜使用纯净水中浸泡30-40分钟，取出，沥干水分，备用；
步骤2、按重量份数，选取优质的乌蔹莓、莲房、陈皮、白苏、东风桔、香薷、蜡梅花、石南藤、芙蓉花，洗净并除杂，分别使用粉碎机粉碎，粉碎后混合均匀，加10-12倍的水，中火煎煮2-3次，煎煮时间为2-3小时，煎煮后滤去残渣，混合溶液，冷却，得到中药提取液；
步骤3、将处理后的竹笋、红背菜、芦蒿、菠菜、梅菜分别置于中药提取液中，小火煎煮1-3分钟，然后加入中药提取液10-15倍的水，浸泡15-45分钟，取出，将竹笋、红背菜、芦蒿、菠菜、梅菜混合置于瓷罐中，按重量份数加入酱油、烧酒、陈醋、白砂糖、食用盐，密封腌制10-15天，取出，清水冲洗3-5次；
步骤4、取腌制后的竹笋、红背菜、芦蒿、菠菜、梅菜，用干燥机烘干至含水＜5%，采用紫外线灭菌的方法灭菌，灭菌后塑封装袋，制得一种乌蔹莓清热利湿干菜。
4.根据权利要求3所述的一种乌蔹莓清热利湿干菜及其制备方法，其特征在于：所述步骤3中，竹笋于中药提取液中的浸泡时间为45分钟，红背菜、菠菜、梅菜于中药提取液中的浸泡时间为15分钟，芦蒿于中药提取液中的浸泡时间为20分钟。
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| CN1775082A (zh) * | 2004-11-16 | 2006-05-24 | 陈德荣 | 芦蒿梅干菜的制作方法 |
| CN102232525A (zh) * | 2010-04-28 | 2011-11-09 | 苏州福龙生物科技有限公司 | 一种红背菜干菜及制法 |
| CN103637117A (zh) * | 2013-12-18 | 2014-03-19 | 开明 | 一种笋干菜制作方法 |
| CN104256464A (zh) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | 一种红背菜干菜及其制作方法 |
| CN104286777A (zh) * | 2014-10-25 | 2015-01-21 | 哈尔滨天一生态农副产品有限公司 | 一种芦蒿干菜及其制作方法 |
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| CN1775082A (zh) * | 2004-11-16 | 2006-05-24 | 陈德荣 | 芦蒿梅干菜的制作方法 |
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| CN103637117A (zh) * | 2013-12-18 | 2014-03-19 | 开明 | 一种笋干菜制作方法 |
| CN104256464A (zh) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | 一种红背菜干菜及其制作方法 |
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