CN107518301A - 一种药膳肘子及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明一种药膳肘子及其制作方法,所要解决的技术问题是提供一种营养丰富的药膳肘子,采用的技术方案为:它是由以下重量份配比原料制成:肘子1000‑1500份,黄芪8‑12份,党参8‑12份,酸枣仁6‑8份,五味子6‑8份,肉苁蓉6‑8份,白术6‑8份,当归6‑8份,桃仁4‑6份,薏米4‑6份,红枣4‑6份,茯苓4‑6份,远志4‑6份,菊花4‑6份,合欢花4‑6份,大茴香10‑12份,小茴香8‑10份,陈皮2‑5份,白芷2‑5份,豆蔻2‑5份,草果2‑5份,荜拨2‑5份,三奈2‑5份,砂仁2‑5份,桂皮2‑5份,良姜1‑3份,生姜3‑6份,花椒3‑6份,味精3‑6份,食盐6‑12份。
Description
技术领域
本发明一种药膳肘子及其制作方法,属于食品加工技术领域。
背景技术
随着社会的发展,人们的生活压力逐渐增大,很多人出现了亚健康状态,有的去医院接受治疗,西医找不到合适的方法,利用中医阴阳平衡的理论一般以阴虚、阳虚的法则来辩证施治,但是中药的服用很不方便,市场上出现了很多的保健食品,从心理上消费者认为是在吃药,且口感太差,近年来,出现了滋补的菜肴,在制作过程中加入了一定量的中草药,效果不错,现有的肉食大多都是传统的种类,只能满足人们的口感,能做到药食同源,消除人体亚健康,改善人体疲劳的寥寥无几。
肘子营养很丰富,含较多的蛋白质,特别是含有大量的胶原蛋白质,和肉皮一样,是使皮肤丰满、润泽,强体增肥的食疗佳品,肘子还具有和血脉、润肌肤、填肾精、健腰脚的作用,肘子的制作方法很多,常见有东坡肘子、冰糖猪肘、卤猪肘、酱肘子等,但如何充分利用肘子的营养价值,做到营养丰富均衡,口感外脆里嫩,香浓爽口,满足人们对食品色香味的食用追求和营养保健需求的肘子制品,还未见报道,因此,广大食品工作者亟需研制一种口感好、风味佳、营养丰富并且具备保健作用的肘子。
发明内容
本发明解决的技术问题在于提供一种药膳肘子及其制作方法,提供一种口感好、风味佳、营养丰富,并且具备药膳作用的肘子。
为了解决上述技术问题,本发明所采用的技术方案为:一种药膳肘子,它是由以下重量份配比的原料制成:肘子1000-1500份,黄芪8-12份,党参8-12份,酸枣仁6-8份,五味子6-8份,肉苁蓉6-8份,白术6-8份,当归6-8份,桃仁4-6份,薏米4-6份,红枣4-6份,茯苓4-6份,远志4-6份,菊花4-6份,合欢花4-6份,大茴香10-12份,小茴香8-10份,陈皮2-5份,白芷2-5份,豆蔻2-5份,草果2-5份,荜拨2-5份,三奈2-5份,砂仁2-5份,桂皮2-5份,良姜1-3份,生姜3-6份,花椒3-6份,味精3-6份,食盐6-12份。
所述的一种药膳肘子的制作方法,包括以下步骤:
①将猪肘除去猪毛、洗净,用麦芽水浸泡2个小时,沥干水,在开水中煮2-3分钟,撇去浮沫,取出用清水冲洗干净,放入冰箱中冷藏3-5小时;
②将上述重量份的黄芪,党参,酸枣仁,五味子,肉苁蓉,白术,当归,桃仁,薏米,红枣,茯苓,远志,菊花,合欢花粉碎至20~40目,加少量白酒文火翻炒至干,加入100-150倍体积的水搅拌,中火煮沸5~8分钟,再小火将汤汁浓缩至原体积的50~60%,液渣分离,得到中药液,将洗净的肘子放入中药液中,加入少量食盐,浸泡15个小时;
③干净锅烧热,加入大豆油,烧热至八成热,加入冰糖炒出糖色,加入生姜、大葱,加入水,放入浸泡好的肘子,加入大茴香,小茴香,陈皮,白芷,豆蔻,草果,荜拨,三奈,砂仁,桂皮,良姜,花椒,味精,食盐,生抽,老抽,大火煮开,然后小火炖2-3小时,即得药膳肘子。
所用药材功效如下:
黄芪:性微温,味甘,归脾、肺经。能补一身之气,益卫固表,补气升阳,托毒生肌,利水消肿。主要用于气虚乏力、食少便溏,中气下陷。
党参:甘,平。归脾、肺经。补中益气,和胃生津,祛痰止咳。用于脾虚食少便溏,四肢无力,心悸,气短,口干,自汗,脱肛,阴挺,增强免疫力、扩张血管、降压、改善微循环、增强造血功能等作用。
酸枣仁:味甘、酸,性平,归心、脾、肝、胆经。能滋养心肝,安神,敛汗。
五味子:性温,味甘、酸,归肺、心、肾经,敛肺,滋肾,生津,收汗,涩精。治肺虚喘咳,口干作渴,自汗,盗汗,劳伤羸瘦,梦遗滑精,久泻久痢,适用于气津两伤,阴血不足,久泻不止等症。
肉苁蓉:味甘;咸;性温;归肾;大肠经。补肾阳;益精血;润肠道。主肾阳虚衰;精血不足之阳痿;遗精;白浊;尿频余沥;腰痛脚弱;耳鸣目花;月经衍期;宫寒不孕;肠燥便秘。
白术:味苦,甘,性温。归脾、胃经。健脾益气,燥湿利水,止汗,安胎。用于脾虚食少,腹胀泄泻,痰饮眩悸,水肿,自汗,胎动不安。
当归:味甘、辛、温,归肝、心、脾经。补血;活血;调经止痛;润燥滑肠。主血虚诸证;月经不调;经闭;痛经;症瘕结聚;崩漏;虚寒腹痛;痿痹;肌肤麻木;肠燥便难;赤痢后重;痈疽疮疡;跌扑损伤。
桃仁:苦、甘,平。具有活血祛瘀,润肠通便,止咳平喘的功效。用于经闭痛经,瘕瘕痞块,肺痈肠痈,跌扑损伤,肠燥便秘,咳嗽气喘。
薏米:性凉,味甘、淡,入脾、肺、肾经,具有利水、健脾、除痹、清热排脓的功效。主治风湿身痛,湿热脚气,湿热筋急拘挛,湿痹,水肿,肺萎肺痈,咳吐脓血,喉痹痈肿,肠痈热淋。
茯苓: 味甘、淡,性平。归心、肺、脾、肾经。利水渗湿,健脾,宁心。用于水肿尿少,痰饮眩悸,脾虚食少,便溏泄泻,心神不安,惊悸失眠。
红枣:味甘、性温,能补中益气、养血生津;能够提高体内血清白蛋白含量,具有保肝养肝的作用。
远志:味苦、辛,微温。归心、肾、肺经。功能主治 :安神益智,祛痰,消肿,失眠多梦,健忘惊悸,神志恍惚,失眠多梦,心悸怔忡,健忘,癫痫惊狂,痉挛抽搐,痈疽疮毒。
菊花:味苦、甘,性微寒。归肺、肝经。散风清热,平肝明目,清热解毒。主治风热感冒,头痛眩晕,目赤肿痛,眼目昏花,疮痈肿毒。
合欢花:性味甘,平,舒郁、理气、安神、活络、养血、滋阴肾、清心明目。治郁结胸闷,失眠,健忘,风火眼疾,视物不清,咽 痛,痈肿,跌打损伤疼痛。
陈皮:味苦、辛,性温。归肺、脾经。理气健脾,燥湿化痰。主要用于脘腹胀满,食少吐泻,咳嗽痰多。
砂仁:味辛,性温。归脾、胃、肾经。芳香行散,降中有升。行气调中,和胃,醒脾。治腹痛痞胀,胃呆食滞,噎膈呕吐,寒泻冷痢,妊娠胎动。
白芷:性味辛,温。归胃、大肠、肺经。散风除湿,通窍止痛。用于祛风,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。
如上所述,本发明与现有技术相比具有的有益效果是:本发明药膳肘子是采用特殊的方法制得的,其色泽红润诱人,香味浓郁,口感香浓爽口,充分利用肘子的营养价值,加入了黄芪、党参、五味子、肉苁蓉等药食同源的中草药,起到了补气生津、补肾益精的作用;当归、桃仁、红枣活血祛瘀、养血生津;酸枣仁、远志、菊花、合欢花安神益智、清心明目;茯苓、薏米、白术、陈皮利水燥湿、理气健脾;同时又加入了大茴香,小茴香,陈皮,白芷,豆蔻,草果,荜拨,三奈,砂仁,桂皮,良姜,花椒使其口感更加可口,同时也增强了健脾和胃的功效,所以食用本发明肘子,可以增强人体的消化功能,增强了补肾壮阳、补气养阴、活血益气、健脾补肾、安神益智、强筋健骨、润肠通便的功效,具有增强人体免疫力,调节人体阴阳平衡,快速纠正亚健康状态的作用,做到营养丰富均衡,满足人们对食品色香味的食用追求和营养保健需求,尤其适合失眠,便秘,脾胃失和的人群。
具体实施方式
以下结合具体实施例对本发明作进一步说明。
实施例1
一种药膳肘子及其制作方法,它是由以下重量份配比的原料制成:肘子1200g,黄芪10g,党参10g,酸枣仁7g,五味子7g,肉苁蓉7g,白术7g,当归7g,桃仁5g,薏米5g,红枣5g,茯苓5g,远志5g,菊花5g,合欢花5g,大茴香11g,小茴香8g,陈皮3g,白芷3g,豆蔻3g,草果3g,荜拨3g,三奈3g,砂仁3g,桂皮3g,良姜2g,生姜4g,花椒4g,味精4g,食盐10g。
所述的一种药膳肘子的制作方法,包括以下步骤:
①将猪肘除去猪毛、洗净,用麦芽水浸泡2个小时,沥干水,在开水中煮2-3分钟,撇去浮沫,取出用清水冲洗干净,放入冰箱中冷藏3-5小时;
②将上述重量份的黄芪,党参,酸枣仁,五味子,肉苁蓉,白术,当归,桃仁,薏米,红枣,茯苓,远志,菊花,合欢花粉碎至20~40目,加少量白酒文火翻炒至干,加入100-150倍体积的水搅拌,中火煮沸5~8分钟,再小火将汤汁浓缩至原体积的50~60%,液渣分离,得到中药液,将洗净的肘子放入中药液中,加入少量食盐,浸泡15个小时;
③干净锅烧热,加入大豆油,烧热至八成热,加入冰糖炒出糖色,加入生姜、大葱,加入水,放入浸泡好的肘子,加入大茴香,小茴香,陈皮,白芷,豆蔻,草果,荜拨,三奈,砂仁,桂皮,良姜,花椒,味精,食盐,生抽,老抽,大火煮开,然后小火炖2-3小时,即得药膳肘子。
实施例2
一种药膳肘子及其制作方法,它是由以下重量份配比的原料制成:肘子1500g,黄芪12g,党参12g,酸枣仁8g,五味子8g,肉苁蓉8g,白术8g,当归8g,桃仁6g,薏米6g,红枣6g,茯苓6g,远志6g,菊花6g,合欢花6g,大茴香12g,小茴香10g,陈皮5g,白芷5g,豆蔻5g,草果5g,荜拨5g,三奈5g,砂仁5g,桂皮5g,良姜3g,生姜6g,花椒6g,味精6g,食盐12g。
制作方法与实施例1相同。
实施例3
一种药膳肘子及其制作方法,它是由以下重量份配比的原料制成:肘子1000g,黄芪8g,党参8g,酸枣仁6g,五味子6g,肉苁蓉6g,白术6g,当归6g,桃仁4g,薏米4g,红枣4g,茯苓4g,远志4g,菊花4g,合欢花4g,大茴香10g,小茴香8g,陈皮2g,白芷2g,豆蔻2g,草果2g,荜拨2g,三奈2g,砂仁2g,桂皮2g,良姜1g,生姜3g,花椒3g,味精3g,食盐6g。
制作方法与实施例1相同。
本发明可用其他的不违背本发明的精神或主要特征的具体形式来概述。因此,无论从哪一点来看,本发明的上述实施方案都只能认为是对本发明的说明而不能限制发明,权利要求书指出了本发明的范围,而上述的说明并未指出本发明的范围,因此,在与本发明的权利要求书相当的含义和范围内的任何变化,都应认为是包括在权利要求书的范围内。
Claims (2)
1.一种药膳肘子,其特征在于:由以下重量份配比的原料制成:肘子1000-1500份,黄芪8-12份,党参8-12份,酸枣仁6-8份,五味子6-8份,肉苁蓉6-8份,白术6-8份,当归6-8份,桃仁4-6份,薏米4-6份,红枣4-6份,茯苓4-6份,远志4-6份,菊花4-6份,合欢花4-6份,大茴香10-12份,小茴香8-10份,陈皮2-5份,白芷2-5份,豆蔻2-5份,草果2-5份,荜拨2-5份,三奈2-5份,砂仁2-5份,桂皮2-5份,良姜1-3份,生姜3-6份,花椒3-6份,味精3-6份,食盐6-12份。
2.一种权利要求1所述的一种药膳肘子的制作方法,其特征在于,包括以下步骤:
①将猪肘除去猪毛、洗净,用麦芽水浸泡2个小时,沥干水,在开水中煮2-3分钟,撇去浮沫,取出用清水冲洗干净,放入冰箱中冷藏3-5小时;
②将上述重量份的黄芪,党参,酸枣仁,五味子,肉苁蓉,白术,当归,桃仁,薏米,红枣,茯苓,远志,菊花,合欢花粉碎至20~40目,加少量白酒文火翻炒至干,加入100-150倍体积的水搅拌,中火煮沸5~8分钟,再小火将汤汁浓缩至原体积的50~60%,液渣分离,得到中药液,将洗净的肘子放入中药液中,加入少量食盐,浸泡15个小时;
③干净锅烧热,加入大豆油,烧热至八成热,加入冰糖炒出糖色,加入生姜、大葱,加入水,放入浸泡好的肘子,加入大茴香,小茴香,陈皮,白芷,豆蔻,草果,荜拨,三奈,砂仁,桂皮,良姜,花椒,味精,食盐,生抽,老抽,大火煮开,然后小火炖2-3小时,即得药膳肘子。
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CN108783248A (zh) * | 2018-06-27 | 2018-11-13 | 广西寿乡海平食品有限公司 | 一种圆蹄的加工方法 |
CN109043374A (zh) * | 2018-08-18 | 2018-12-21 | 山西老关家食品开发有限公司 | 一种灵芝肘子及其制作方法 |
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CN105520069A (zh) * | 2016-02-17 | 2016-04-27 | 崔福森 | 一种卤水肘子 |
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