CN107660735A - 山楂冬瓜及其制备方法 - Google Patents
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- 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
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Abstract
本发明属于食品领域,提供山楂冬瓜,是由以下重量份的原料制成:金银花20‑40份,山楂10‑30份,冬瓜80‑120份,土豆40‑60份,精盐1‑3份,花生油4‑8份,制备方法是包括:备料,洗净,晾干,蒸煮,等步骤,本发明的优点即保留了中药的成分,又有冬瓜的营养,改善急性扁桃体炎。
Description
技术领域
本发明属于食品领域,具体涉及山楂冬瓜及其制备方法。
背景技术
冬瓜:为一年生草本植物,茎上有卷须,能爬蔓,叶子大,开黄花,果实球形或长圆柱形,表面有毛和白粉,皮深绿色或浅绿色,是比较常见的蔬菜,皮和种子可入药,功用:清热解毒、利水消痰、除烦止渴、祛湿解暑,用于心胸烦热、小便不利、肺痈咳喘、肝硬化腹水、利尿消肿、高血压等。
如何开发冬瓜的食用和制备方法是有待解决的问题。
发明内容
本发明的目的是提供山楂冬瓜及其制备方法,即保留了中药的成分,又有冬瓜的营养,有改善急性扁桃体炎。
本发明的技术方式是提供山楂冬瓜,是由以下重量份比的原料制成::苦参20-40份,牡蛎20-40份,蚤休15-25份,冬瓜1个,大血藤15-25份,白术8-12份,精盐1-3份。
山楂冬瓜,是由以下优选重量份比的原料制成::苦参30份,牡蛎30份,蚤休20份,冬瓜1个,大血藤20份,白术10份,精盐2份。
上述山楂冬瓜的制备方法包括以下步骤:
1)将冬瓜、土豆分别洗净,切片,备用;
2)将锅置中火上,下花生油烧至三成热,放入冬瓜片、土豆片翻炒;
3)最后加山楂、金银花,烧至软熟时加入精盐即可。
以上原料在中药大词典中都有记载,以下是对上述原料的具体说明。
金银花 :又名忍冬,“金银花”一名出自《本草纲目》,由于忍冬花初开为白色,后转为黄色,因此得名金银花,药材金银花为忍冬科忍冬属植物忍冬及同属植物干燥花蕾或带初开的花,金银花自古被誉为清热解毒的良药,它性甘寒气芳香,甘寒清热而不伤胃,芳香透达又可祛邪,金银花既能宣散风热,还善清解血毒,用于各种热性病,如身热、发疹、发斑、热毒疮痈、咽喉肿痛等症,均效果显著。
冬瓜:为一年生草本植物,茎上有卷须,能爬蔓,叶子大,开黄花,果实球形或长圆柱形,表面有毛和白粉,皮深绿色或浅绿色,是比较常见的蔬菜,皮和种子可入药,功用:清热解毒、利水消痰、除烦止渴、祛湿解暑,用于心胸烦热、小便不利、肺痈咳喘、肝硬化腹水、利尿消肿、高血压等。
马铃薯:属茄科多年生草本植物,块茎可供食用,是全球第三大重要的粮食作物,仅次于小麦和玉米,马铃薯又称地蛋、土豆 、洋山芋等,茄科植物的块茎,可以用来主治胃痛、痄肋、痈肿、湿疹、烫伤,是和胃健中药和解毒消肿药,性平味甘。
山楂:又名山里果、山里红,蔷薇科山楂属,落叶乔木,核果类水果,核质硬,果肉薄,味微酸涩,果可生吃或作果脯果糕,干制后可入药,是中国特有的药果兼用树种,具有降血脂、血压、强心、抗心律不齐等作用,同时也是健脾开胃、消食化滞、活血化痰的良药,对胸膈脾满、疝气、血淤、闭经等症有很好的疗效。
本发明的有益效果是即保留了中药的成分,又有冬瓜的营养,有改善急性扁桃体炎。
具体实施方式
下面结合实施例对本发明做进一步详细说明,但不是对本发明的限制。
实施例1山楂冬瓜,是由以下重量份的原料制成:金银花20克,山楂10克,冬瓜80克,土豆40克,精盐1克,花生油4克。
上述山楂冬瓜的制备方法包括以下步骤:
1)将冬瓜、土豆分别洗净,切片,备用;
2)将锅置中火上,下花生油烧至三成热,放入冬瓜片、土豆片翻炒;
3)最后加山楂、金银花,烧至软熟时加入精盐即可。
实施例2山楂冬瓜,是由以下重量份的原料制成 :金银花30克,山楂20克,冬瓜100克,土豆50克,精盐2克,花生油6克。
制备方法同实施例1
实施例3山楂冬瓜,是由以下重量份的原料制成:金银花40克,山楂30克,冬瓜120克,土豆60克,精盐3克,花生油8克。
制备方法同实施例1。
Claims (3)
1.山楂冬瓜,其特征是由以下重量份比的原料制成:金银花20-40份,山楂10-30份,冬瓜80-120份,土豆40-60份,精盐1-3份,花生油4-8份。
2.根据权利要求1所述的山楂冬瓜,其特征是由以下重量份比的原料制成:金银花30份,山楂20份,冬瓜100份,土豆50份,精盐2份,花生油6份。
3.根据权利要求1所述的山楂冬瓜的制备方法,其特征是包括以下步骤:
1)将冬瓜、土豆分别洗净,切片,备用;
2)将锅置中火上,下花生油烧至三成热,放入冬瓜片、土豆片翻炒;
3)最后加山楂、金银花,烧至软熟时加入精盐即可。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103494143A (zh) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | 一种牛肉土豆泥 |
CN103494149A (zh) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | 一种山楂酱笋丝 |
CN104432147A (zh) * | 2014-11-04 | 2015-03-25 | 安徽省春峰食品有限责任公司 | 冷食驴板肠制作工艺 |
CN104432137A (zh) * | 2014-12-08 | 2015-03-25 | 杨超 | 大锅全牛的制作方法 |
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- 2016-07-28 CN CN201610603970.XA patent/CN107660735A/zh not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103494143A (zh) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | 一种牛肉土豆泥 |
CN103494149A (zh) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | 一种山楂酱笋丝 |
CN104432147A (zh) * | 2014-11-04 | 2015-03-25 | 安徽省春峰食品有限责任公司 | 冷食驴板肠制作工艺 |
CN104432137A (zh) * | 2014-12-08 | 2015-03-25 | 杨超 | 大锅全牛的制作方法 |
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