CN106490563A - 一种补脾胃、益气血食疗养生汤配方 - Google Patents
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Abstract
本发明公开了一种补脾胃、益气血食疗养生汤配方，该配方按照“药食同源”，“药补不如食补”的理论，研发出补脾胃、益气血食疗养生汤配方，该配方选用猪肚500克～600克、人参、黄莲、干枣、甘草各5克～8克、黄芩、半夏各10克～12克、干姜15克～18克八种原料及大葱、姜各10克～12克、食盐6克～8克三味调料配制而成；其配制方法：先将猪肚反复搓洗干净，再将人参、黄莲、干枣、甘草、干姜、黄芩、半夏分别洗净，裝入纱布袋内，再纳入猪肚內，用绳扎紧囗，放入炖锅内，并加入适量淸水及生姜、葱、料酒，用武火烧沸，再用文火炖煮1个小时左右，加入食盐搅匀，然后，将猪肚捞起，除去药包，切成4～5厘米长，2厘米左右宽的长条，再放入锅內烧沸，可食之肉、饮其汤；该汤具有补脾胃、益气血之功效，适合于调理慢性肠胃炎患者。
Description
技术领域
本发明涉及食疗养生研发领域。
背景技术
21世纪是以人为本，人以健康为本，健康以食疗养生预防疾病为本的世纪，因为健康是人生最大财富，有了健康，就有未来，就有希望，失去健康，就失去一切一切，早在2400年前，《黄帝内经》已精辟指出，“上医治未病”，“圣人不治已病，治未病”，说明了重视预防疾病发生的道理，同在2400年前，“现代医学之父”希波克拉底就指出，“我们应以食物为药，饮食是你首选的医疗方式”，在中国传统文化中，“药食同源”理论源远流长，中医历来强调“药补不如食补”，为着广大人民健康长寿，开展根据不同食物的特征特性，研发出针对性的食物疗效配方。
发明内容
该配方按照“药食同源”，“药补不如食补”的理论，研发出补脾胃、益气血食疗养生汤汤配方配方。
本发明采用如下的技术方案：
该配方选用猪肚500克～600克、人参、黄莲、干枣、甘草各5克～8克、黄芩、半夏各10克～12克、干姜15克～18克八种原料及大葱、姜各10克～12克、食盐6克～8克三味调料配制而成；各原料特性如下：猪肚含有蛋白质、脂肪、碳水化合物、维生素及钙、磷、铁等，具有补虚损、健脾胃的功效，适用于气血虚损、身体瘦弱者食用。人参性平、味甘、微苦，微温。归脾、肺经。功效：大补元气，复脉固脱，补脾益肺，生津止渴，安神益智。主治：劳伤虚损、食少、倦怠、 反胃吐食、大便滑泄、虚咳喘促、自汗暴脱、惊悸、健忘、眩晕头痛、阳痿、尿频、消渴、妇女崩漏、小儿慢惊及久虚不复，一切气血津液不足之证；黄莲味苦，性寒，属寒凉药范畴。主要有清泻心胃火热、凉肝胆、解热毒的作用。并有燥湿作用。干枣味甘、性平，入脾、胃经；有补益脾胃，滋养阴血，养心安神，缓和药性的功效；用于治疗脾气虚所致的食少、泄泻，阴血虚所致的妇女脏躁证，病后体虚的人食用大枣也有良好的滋补作用。甘草性味归经：甘，平。归心、肺、脾、胃经。功效：补脾溢气、润肺止咳、缓急止痛、缓和药性、清热解毒应用：1.用于脾胃虚弱，中气不足，气短乏力，食少便溏。2.用于咳嗽气喘。3.用于痈疽疮毒、食物或食物中毒。4.用于脘腹或四肢挛急作痛。本品清热解毒宜生用，补中缓急宜炙用；黄芩有清热燥湿，凉血安胎，解毒功效。主治温热病、上呼吸道感染、肺热咳嗽、湿热黄胆、肺炎、痢疾、咳血、目赤、胎动不安、高血压、痈肿疖疮等症。半夏性温，味辛，有毒，具有燥湿化痰、降逆止呕、消痞散结之功，用于治疗痰湿水饮、胸膈胀满、恶心呕吐、痰多咳喘等；干姜药性功效辛，热。归脾、胃、肺经。干姜辛热，守中上二焦，长于温暖脾肺而散寒化饮，兼有回阳之功。故为中焦虚寒、肺寒痰饮之要药；其回阳力缓，多作辅药使用。1.温中散寒主治中焦虚寒，脘腹冷痛，呕吐泄泻，及外寒内侵，脘痛呕吐等证。常配伍益气温中药。2.温肺化饮主治寒饮伏肺，痰多咳嗽，形寒背冷等症。配伍温化寒痰药。3.兼能回阳适于多种原因引起的四肢厥冷、脉微欲绝的亡阳证。多作附子的辅药用。药理知识干姜为常用驱风，健胃药，可轻度刺激消化道，使肠张力增强、收缩节律和蠕动加快，有时继以运动抑制。浸膏有镇吐作 用。干姜及其挥发油对垂体-肾上腺皮质轴功能有兴奋作用。此外，本品还有镇静、镇痛、抗菌作用，并可兴奋心脏和血管运动中枢
具体实施方式
该配方选用猪肚500克～600克、人参、黄莲、干枣、甘草各5克～8克、黄芩、半夏各10克～12克、干姜15克～18克八种原料及大葱、姜各10克～12克、食盐6克～8克三味调料配制而成；其配制方法：先将猪肚反复搓洗干净，再将人参、黄莲、干枣、甘草、干姜、黄芩、半夏分别洗净，裝入纱布袋内，再纳入猪肚內，用绳扎紧口，放入炖锅内，并加入适量清水及生姜、葱、料酒，用武火烧沸，再用文火炖煮1个小时左右，加入食盐搅匀，然后，将猪肚捞起，除去药包，切成4～5厘米长，2厘米左右宽的长条，再放入锅內烧沸，可食之肉、饮其汤；该汤具有补脾胃、益气血之功效，适合于调理慢性肠胃炎患者。
Claims (3)
1.一种补脾胃、益气血食疗养生汤配方，该配方选用猪肚500克～600克、人参、黄莲、干枣、甘草各5克～8克、黄芩、半夏各10克～12克、干姜15克～18克八种原料及大葱、姜各10克～12克、食盐6克～8克三味调料配制而成。
2.其配制方法：先将猪肚反复搓洗干净，再将人参、黄莲、干枣、甘草、干姜、黄芩、半夏分别洗净，裝入纱布袋内，再纳入猪肚內，用绳扎紧口，放入炖锅内，并加入适量清水及生姜、葱、料酒，用武火烧沸，再用文火炖煮1个小时左右，加入食盐搅匀，然后，将猪肚捞起，除去药包，切成4～5厘米长，2厘米左右宽的长条，再放入锅內烧沸，可食之肉、饮其汤。
3.该汤具有补脾胃、益气血之功效，适合于调理慢性肠胃炎患者。
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