CN108576581A - 一种猪肝绿豆粥及其制备方法 - Google Patents
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- 210000004185 liver Anatomy 0.000 title claims abstract description 33
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 31
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 31
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 31
- 235000015277 pork Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 238000001802 infusion Methods 0.000 claims abstract description 5
- 239000008159 sesame oil Substances 0.000 claims abstract description 5
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 244000013123 dwarf bean Species 0.000 claims description 2
- 235000021331 green beans Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 12
- 210000004072 lung Anatomy 0.000 abstract description 12
- 208000004880 Polyuria Diseases 0.000 abstract description 9
- 230000035619 diuresis Effects 0.000 abstract description 9
- 206010011224 Cough Diseases 0.000 abstract description 6
- 230000007812 deficiency Effects 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 206010030113 Oedema Diseases 0.000 abstract description 3
- 208000006673 asthma Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 230000023597 hemostasis Effects 0.000 abstract description 3
- 230000001939 inductive effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000007958 sleep Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
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- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- 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
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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
本发明公开了一种猪肝绿豆粥及其制备方法,将猪肝尖洗净,切成薄片,放入碗内,加入料酒,葱末,盐,然后拌腌;绿豆淘洗干净,用冷水浸泡,糯米淘洗干净,用冷水浸泡半小时,各自捞出沥干水分;锅中加入冷水,加入绿豆,用旺火煮沸后,加入糯米,搅拌,然后换小火熬煮,粥将熬成时加入猪肺尖片,用旺火煮,以盐,味精调味,淋上香油,即可盛起食用;猪肺具有补肺止咳,止血之功效,常用于肺虚咳嗽,咯血的功效;绿豆也具有清凉解毒、利尿明目的功效;猪肝绿豆粥的功效有敛肺气,定痰喘,该粥以猪肝和绿豆为主,猪肝补肝养血,绿豆利水清肿,陈粳米为辅佐,补脾,利小便,以增强补虚消肿之力,诸料合用,补肝养血,利水消肿。
Description
技术领域
本发明涉及视食品制造领域,具体为一种猪肝绿豆粥及其制备方法。
背景技术
宋代苏东坡有书帖曰:夜饥甚,吴子野劝食白粥,云能推陈致新,利膈益胃。粥既快美,粥后一觉,妙不可言。南宋著名诗人陆游也极力推荐食粥养生,认为能延年益寿,曾作《粥食》诗一首:“世人个个学长年,不悟长年在目前,我得宛丘平易法,只将食粥致神仙。”从而将世人对粥的认识提高到了一个新的境界。可见,粥与中国人的关系,正像粥本身一样,稠粘绵密,相濡以沫;粥作为一种传统食品,在中国人心中的地位更是超过了世界上任何一个民族。粥既节省时间,味道又美,喝完粥后睡一觉,妙不可言,人们都称粥有很大的益处。
发明内容
本发明的目的是提供一种猪肝绿豆粥及其制备方法,其制备方法简单明了、易于熬煮,且极富营养,解决了现有技术中的不足。
为实现上述目的,本发明提供如下技术方案:一种猪肝绿豆粥及其制备方法,按重量份由以下成分制成:糯米100,绿豆50,猪肝尖150,葱末5,料酒5,盐2,味精1,香油4;
一种猪肝绿豆粥及其制备方法,其制备方法具体为:
1、将猪肝尖150克洗净,切成薄片,放入碗内,加入料酒5克,葱末5克,盐2克,然后拌腌;
2、绿豆50克淘洗干净,用冷水浸泡三小时,糯米100克淘洗干净,用冷水浸泡半小时,各自捞出沥干水分;
3、锅中加入1500毫升冷水,加入绿豆50克,用旺火煮沸后,加入糯米100克,搅拌几下,然后换小火熬煮,粥将熬成时加入猪肺尖片,用旺火煮十分钟,以盐,味精调味,淋上香油,即可盛起食用。
该发明中未涉及部分均与现有技术相同或可采用现有技术加以实现。
与现有技术相比,本发明的有益效果如下:
猪肺具有具有补肺止咳,止血之功效,常用于肺虚咳嗽,咯血的功效;绿豆也具有清凉解毒、利尿明目的功效;猪肝绿豆粥的功效有敛肺气,定痰喘,化水饮;该粥以猪肝和绿豆为主,猪肝补肝养血,绿豆利水清肿,陈粳米为辅佐,补脾,利小便,以增强补虚消肿之力,诸料合用,共成补肝养血,利水消肿之方。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例,基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例:一种猪肝绿豆粥及其制备方法,按重量份由以下成分制成:糯米100,绿豆50,猪肝尖150,葱末5,料酒5,盐2,味精1,香油4;
一种猪肝绿豆粥及其制备方法,其制备方法具体为:
1、将猪肝尖150克洗净,切成薄片,放入碗内,加入料酒5克,葱末5克,盐2克,然后拌腌;
2、绿豆50克淘洗干净,用冷水浸泡三小时,糯米100克淘洗干净,用冷水浸泡半小时,各自捞出沥干水分;
3、锅中加入1500毫升冷水,加入绿豆50克,用旺火煮沸后,加入糯米100克,搅拌几下,然后换小火熬煮,粥将熬成时加入猪肺尖片,用旺火煮十分钟,以盐,味精调味,淋上香油,即可盛起食用。
综上所述:猪肺具有具有补肺止咳,止血之功效,常用于肺虚咳嗽,咯血的功效;绿豆也具有清凉解毒、利尿明目的功效;猪肝绿豆粥的功效有敛肺气,定痰喘,化水饮;该粥以猪肝和绿豆为主,猪肝补肝养血,绿豆利水清肿,陈粳米为辅佐,补脾,利小便,以增强补虚消肿之力,诸料合用,共成补肝养血,利水消肿之方。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点,对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明;因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (2)
1.一种猪肝绿豆粥及其制备方法,其特征在于,按重量份由以下成分制成:糯米100,绿豆50,猪肝尖150,葱末5,料酒5,盐2,味精1,香油4。
2.一种猪肝绿豆粥及其制备方法,其特征在于,其制备方法具体为:
(1)将猪肝尖150克洗净,切成薄片,放入碗内,加入料酒5克,葱末5克,盐2克,然后拌腌;
(2)绿豆50克淘洗干净,用冷水浸泡三小时,糯米100克淘洗干净,用冷水浸泡半小时,各自捞出沥干水分;
(3)锅中加入1500毫升冷水,加入绿豆50克,用旺火煮沸后,加入糯米100克,搅拌几下,然后换小火熬煮,粥将熬成时加入猪肺尖片,用旺火煮十分钟,以盐,味精调味,淋上香油,即可盛起食用。
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Citations (1)
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CN103099103A (zh) * | 2011-11-15 | 2013-05-15 | 重庆市黔江区黔双科技有限公司 | 猪肝粥的制作方法 |
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CN103099103A (zh) * | 2011-11-15 | 2013-05-15 | 重庆市黔江区黔双科技有限公司 | 猪肝粥的制作方法 |
Non-Patent Citations (5)
Title |
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《家庭书架》编委会: "《百变营养煲粥1000样》", 31 January 2007 * |
无: "【养生护眼】热夏伤肝6款汤粥养肝护眼", 《中国眼镜科技杂志》 * |
无: "春季食补当喝粥", 《湖南中医杂志》 * |
雷正权: "《五谷杂粮生百病 五谷杂粮治百病》", 31 January 2017 * |
马汴梁: "《中医补肝养生法第3版》", 31 January 2013 * |
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