CN107307411A - A kind of anti-aging herbal cuisine - Google Patents
A kind of anti-aging herbal cuisine Download PDFInfo
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- CN107307411A CN107307411A CN201710681752.2A CN201710681752A CN107307411A CN 107307411 A CN107307411 A CN 107307411A CN 201710681752 A CN201710681752 A CN 201710681752A CN 107307411 A CN107307411 A CN 107307411A
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- parts
- chicken
- salt
- starch
- monosodium glutamate
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- 230000003712 anti-aging effect Effects 0.000 title claims abstract description 18
- 241000287828 Gallus gallus Species 0.000 claims abstract description 23
- 238000010411 cooking Methods 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000014101 wine Nutrition 0.000 claims abstract description 18
- 239000009636 Huang Qi Substances 0.000 claims abstract description 14
- 244000241872 Lycium chinense Species 0.000 claims abstract description 14
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 14
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 14
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 13
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 13
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 13
- 239000011425 bamboo Substances 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 8
- 239000000312 peanut oil Substances 0.000 claims abstract description 8
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000002199 base oil Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000268590 Euryale ferox Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 241001330002 Bambuseae Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 230000008719 thickening Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 210000005229 liver cell Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 235000000509 Chenopodium ambrosioides Nutrition 0.000 description 1
- 244000098897 Chenopodium botrys Species 0.000 description 1
- 235000005490 Chenopodium botrys Nutrition 0.000 description 1
- 208000012902 Nervous system disease Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
Abstract
The invention discloses a kind of anti-aging herbal cuisine, it is made up of following raw material：Female 500 parts of chicken, 50 60 parts of the fleece-flower root, 20 30 parts of the Radix Astragali, 30 40 parts of the fruit of Chinese wolfberry, 50 100 parts of bamboo shoot fourth, 23 parts of cooking wine, 34 parts of salt, 23 parts of soy sauce, 12 parts of monosodium glutamate, 56 parts of starch, 50 60 parts of peanut oil.Instant component reasonable mixture ratio science, can effectively play the medicinal function of each raw material, and QI invigorating qi-restoratives, nourishing liver and kidney, black beard and hair, happy color, life of lengthening the life, women often to eat appearance do not wane.
Description
Technical field
The invention belongs to herbal cuisine technical field, and in particular to a kind of anti-aging herbal cuisine.
Background technology
Herbal cuisine has a long history and very rich culture intension.Herbal cuisine organically combines medicine and food, from battalion
Support and learn angle using Chinese medicine as major ingredient, make, made with certain by the unique cooking skill of China and modern scientific method
Color, the ambrosia of shape.It had both had higher nutritive value, and reaching again can disease preventing and treating, physical fitness, macrobiosis benefit
The effect in longevity.Accordingly it is also possible to herbal cuisine is defined as a class " special diet for having efficacy of drugs and the delicious effect of cuisines concurrently ", it
Trencherman can be made while cuisines are enjoyed, conditioning body and mind is reached again, the effect of disease is treated.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of anti-aging herbal cuisine, the herbal cuisine reasonable mixture ratio of components science can
Effectively play the medicinal function of each raw material.
The present invention is adopted the technical scheme that：
A kind of anti-aging herbal cuisine, is made up of following raw material：Female 500 parts of chicken, 50-60 parts of the fleece-flower root, Radix Astragali 20-
30 parts, 30-40 parts of the fruit of Chinese wolfberry, 50-100 parts of bamboo shoot fourth, 2-3 parts of cooking wine, 3-4 parts of salt, 2-3 parts of soy sauce, 1-2 parts of monosodium glutamate, starch 5-6
Part, 50-60 parts of peanut oil.
Preferably, described anti-aging herbal cuisine, is made up of following raw material：Female 500 parts of chicken, 55 parts of the fleece-flower root,
25 parts of the Radix Astragali, 35 parts of the fruit of Chinese wolfberry, 75 parts of bamboo shoot fourth, 2.5 parts of cooking wine, 3.5 parts of salt, 2.5 parts of soy sauce, 1.5 parts of monosodium glutamate, 5.5 parts of starch,
55 parts of peanut oil.
A kind of preparation method of anti-aging herbal cuisine, specifically includes following steps：
(1) fleece-flower root, the Radix Astragali, the fruit of Chinese wolfberry are put into marmite, plus 4-6 times is measured that water is cooked, filtered juice is standby；
(2) female chicken is cleaned, dices and be put into bowl, add the first-class slurry of appropriate cooking wine, salt, monosodium glutamate, starch standby；
(3) frying pan refuels and heated, fried by being quick-boiled under the diced chicken starched in oil cauldron, it is ripe after pour into a little base oil stayed in strainer, pot,
Enter diced chicken, remaining cooking wine, salt, soy sauce and bamboo shoot fourth, the filtered juice of step (1) preparation, quickly stir-fry, it is tasty to use remaining starch afterwards
Thickening soup, plus remaining monosodium glutamate continue to boil to take the dish out of the pot for 5 minutes and got product.
The fleece-flower root can promote the growth of nerve cell, have auxiliary treatment work to neurasthenia and other the nervous system diseases
With, and adjustable serum cholesterol, blood glucose is reduced, the ability of liver cell conversion and metabolism cholesterol is improved, also with good
Antioxidation.
The Radix Astragali can not only coronary artery dilator, improve myocardial blood supply, improve immunologic function, and being capable of delaying cell aging
Process.
The fruit of Chinese wolfberry has " adaptation is as former state " effect of similar ginseng, and energy anti arteriosclerosis, reduction blood glucose, promotion liver cell are new
The effect such as raw；Clothes build up health, anti-aging
It is an advantage of the invention that：Instant component reasonable mixture ratio science, can effectively play the medicinal function of each raw material, benefit
Gas qi-restoratives, nourishing liver and kidney, black beard and hair, happy color, life of lengthening the life, women often to eat appearance do not wane.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly being defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of anti-aging herbal cuisine, is made up of following raw material：Female 500 parts of chicken, 50 parts of the fleece-flower root, 20 parts of the Radix Astragali,
30 parts of the fruit of Chinese wolfberry, 50 parts of bamboo shoot fourth, 2 parts of cooking wine, 3 parts of salt, 2 parts of soy sauce, 1 part of monosodium glutamate, 5 parts of starch, 50 parts of peanut oil.
The preparation method of above-mentioned anti-aging herbal cuisine, specifically includes following steps：
(1) fleece-flower root, the Radix Astragali, the fruit of Chinese wolfberry are put into marmite, plus 4 times of amount water are cooked, filtered juice is standby；
(2) female chicken is cleaned, dices and be put into bowl, add the first-class slurry of appropriate cooking wine, salt, monosodium glutamate, starch standby；
(3) frying pan refuels and heated, fried by being quick-boiled under the diced chicken starched in oil cauldron, it is ripe after pour into a little base oil stayed in strainer, pot,
Enter diced chicken, remaining cooking wine, salt, soy sauce and bamboo shoot fourth, the filtered juice of step (1) preparation, quickly stir-fry, it is tasty to use remaining starch afterwards
Thickening soup, plus remaining monosodium glutamate continue to boil to take the dish out of the pot for 5 minutes and got product.
Embodiment 2
A kind of anti-aging herbal cuisine, is made up of following raw material：Female 500 parts of chicken, 55 parts of the fleece-flower root, 25 parts of the Radix Astragali,
35 parts of the fruit of Chinese wolfberry, 75 parts of bamboo shoot fourth, 2.5 parts of cooking wine, 3.5 parts of salt, 2.5 parts of soy sauce, 1.5 parts of monosodium glutamate, 5.5 parts of starch, peanut oil 55
Part.
The preparation method of above-mentioned anti-aging herbal cuisine, specifically includes following steps：
(1) fleece-flower root, the Radix Astragali, the fruit of Chinese wolfberry are put into marmite, plus 5 times of amount water are cooked, filtered juice is standby；
(2) female chicken is cleaned, dices and be put into bowl, add the first-class slurry of appropriate cooking wine, salt, monosodium glutamate, starch standby；
(3) frying pan refuels and heated, fried by being quick-boiled under the diced chicken starched in oil cauldron, it is ripe after pour into a little base oil stayed in strainer, pot,
Enter diced chicken, remaining cooking wine, salt, soy sauce and bamboo shoot fourth, the filtered juice of step (1) preparation, quickly stir-fry, it is tasty to use remaining starch afterwards
Thickening soup, plus remaining monosodium glutamate continue to boil to take the dish out of the pot for 5 minutes and got product.
Embodiment 3
A kind of anti-aging herbal cuisine, is made up of following raw material：Female 500 parts of chicken, 60 parts of the fleece-flower root, 30 parts of the Radix Astragali,
40 parts of the fruit of Chinese wolfberry, 100 parts of bamboo shoot fourth, 3 parts of cooking wine, 4 parts of salt, 3 parts of soy sauce, 2 parts of monosodium glutamate, 6 parts of starch, 60 parts of peanut oil.
The preparation method of above-mentioned anti-aging herbal cuisine, specifically includes following steps：
(1) fleece-flower root, the Radix Astragali, the fruit of Chinese wolfberry are put into marmite, plus 6 times of amount water are cooked, filtered juice is standby；
(2) female chicken is cleaned, dices and be put into bowl, add the first-class slurry of appropriate cooking wine, salt, monosodium glutamate, starch standby；
(3) frying pan refuels and heated, fried by being quick-boiled under the diced chicken starched in oil cauldron, it is ripe after pour into a little base oil stayed in strainer, pot,
Enter diced chicken, remaining cooking wine, salt, soy sauce and bamboo shoot fourth, the filtered juice of step (1) preparation, quickly stir-fry, it is tasty to use remaining starch afterwards
Thickening soup, plus remaining monosodium glutamate continue to boil to take the dish out of the pot for 5 minutes and got product.
Claims (3)
1. a kind of anti-aging herbal cuisine, it is characterised in that be made up of following raw material：Female 500 parts of chicken, fleece-flower root 50-60
Part, 20-30 parts of the Radix Astragali, 30-40 parts of the fruit of Chinese wolfberry, 50-100 parts of bamboo shoot fourth, 2-3 parts of cooking wine, 3-4 parts of salt, 2-3 parts of soy sauce, monosodium glutamate 1-2
Part, 5-6 parts of starch, 50-60 parts of peanut oil.
2. anti-aging herbal cuisine according to claim 1, it is characterised in that be made up of following raw material：Female chicken 500
Part, 55 parts of the fleece-flower root, 25 parts of the Radix Astragali, 35 parts of the fruit of Chinese wolfberry, 75 parts of bamboo shoot fourth, 2.5 parts of cooking wine, 3.5 parts of salt, 2.5 parts of soy sauce, monosodium glutamate
1.5 parts, 5.5 parts of starch, 55 parts of peanut oil.
3. the preparation method of anti-aging herbal cuisine according to claim 1 or 2, it is characterised in that specifically include following steps：
(1) fleece-flower root, the Radix Astragali, the fruit of Chinese wolfberry are put into marmite, plus 4-6 times is measured that water is cooked, filtered juice is standby；
(2) female chicken is cleaned, dices and be put into bowl, add the first-class slurry of appropriate cooking wine, salt, monosodium glutamate, starch standby；
(3) frying pan refuels and heated, fried by being quick-boiled under the diced chicken starched in oil cauldron, it is ripe after pour into a little base oil stayed in strainer, pot, enter chicken
Filtered juice prepared by fourth, remaining cooking wine, salt, soy sauce and bamboo shoot fourth, step (1), quickly stir-fries, tasty rear with remaining starch hook
Gorgon euryale, plus remaining monosodium glutamate continue to boil to take the dish out of the pot for 5 minutes and got product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710681752.2A CN107307411A (en) | 2017-08-10 | 2017-08-10 | A kind of anti-aging herbal cuisine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710681752.2A CN107307411A (en) | 2017-08-10 | 2017-08-10 | A kind of anti-aging herbal cuisine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107307411A true CN107307411A (en) | 2017-11-03 |
Family
ID=60174904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710681752.2A Pending CN107307411A (en) | 2017-08-10 | 2017-08-10 | A kind of anti-aging herbal cuisine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107307411A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1343459A (en) * | 2001-09-26 | 2002-04-10 | 钟顺娥 | Medicinal fleece flower root-Taihe chicken food with health-care function and its preparing process |
| CN102429247A (en) * | 2011-12-08 | 2012-05-02 | 张庆之 | Canned black-boned chicken with Chinese herbs |
| CN103653009A (en) * | 2012-09-21 | 2014-03-26 | 青岛道合生物科技有限公司 | Medicated-diet black-bone chicken capable of maintaining beauty and keeping young |
-
2017
- 2017-08-10 CN CN201710681752.2A patent/CN107307411A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1343459A (en) * | 2001-09-26 | 2002-04-10 | 钟顺娥 | Medicinal fleece flower root-Taihe chicken food with health-care function and its preparing process |
| CN102429247A (en) * | 2011-12-08 | 2012-05-02 | 张庆之 | Canned black-boned chicken with Chinese herbs |
| CN103653009A (en) * | 2012-09-21 | 2014-03-26 | 青岛道合生物科技有限公司 | Medicated-diet black-bone chicken capable of maintaining beauty and keeping young |
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Application publication date: 20171103 |