CN110115360A - 一种艾根煲鸡汤及其制作工艺 - Google Patents
一种艾根煲鸡汤及其制作工艺 Download PDFInfo
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- CN110115360A CN110115360A CN201910359216.XA CN201910359216A CN110115360A CN 110115360 A CN110115360 A CN 110115360A CN 201910359216 A CN201910359216 A CN 201910359216A CN 110115360 A CN110115360 A CN 110115360A
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Abstract
本发明公开了一种艾根煲鸡汤及其制作工艺,包括如下原料:乌鸡、艾根、山竹果肉、石榴籽、川木通、铁皮石斛、龙脷叶、玄参、枸杞子、大枣、生姜、葱、茴香、八角、桂皮、丁香、花椒、精盐、黄酒、植物油、白糖和水。本发明特定配制的营养辅料和佐料煲制的艾根鸡汤,汤鲜肉嫩,气味芳香,口感鲜美;对人体具有补益五脏、益胃滋阴、利咽清肺燥、通经下乳以及清热安心等功效。本发明煲制艾根鸡汤的方法具备独创性,最大限度的保留了乌鸡原有的天然的营养成分,且充分融合营养辅料的优势成分,且尤其针对产后的女性和体质虚弱的老年人食效显著。
Description
技术领域
本发明涉及营养食品加工技术领域,具体是一种艾根煲鸡汤及其制作工艺。
背景技术
食疗在我国具有悠久的历史,尤其是以鸡作为主要原料的各类药膳受到广大人民群众的喜爱,成为餐桌上的美食。但是由于各中药材种类和比例添加不合适,造成营养搭配不当,药效相互制约,不能发挥应有的食效,严重的甚至还会引起副作用,而且口味不佳,影响食欲。
乌鸡又称武山鸡、乌骨鸡(Silkyfowl),是一种杂食家养鸟。乌鸡不仅喙、眼、脚均是乌黑的,而且皮肤、肌肉、骨头和大部分内脏也都是乌黑的。从营养价值上看,乌鸡的营养远远高于普通鸡,吃起来的口感也非常细嫩。至于药用和食疗作用,更是普通鸡所不能相比的,被人们称作“名贵食疗珍禽”。美国把它唤作光滑的矮脚鸡,乌鸡长得矮,有小小的头和短短的颈项。而且皮肤、肌肉、骨头和大部分内脏也均是乌黑的。乌鸡营养丰富,并含有激素和紫色素,对人体白血球和血色素有增强的作用,对身体虚弱者,尤其产后女性和老年人进行食补,具有较好的临床功效。
现代医学研究证实乌鸡皮内含丰富的黑色素,蛋白质,B族维生素等18种氨基酸和18种微量元素,其中烟酸、维生素E、磷、铁、钾、钠的含量均高于普通鸡,胆固醇和脂肪含量却很低,乌鸡皮的血清总蛋白和球蛋白质含量均明显高于普通鸡,乌鸡皮中含氨基酸高于普通鸡皮,而且含铁元素也比普通鸡高很多,是营养价值极高的滋补品。老年人、少年儿童、妇女,特别是产妇食体虚血亏、肝肾不足、脾胃不健的人宜食。乌鸡肉内富含维生素A、微量元素硒和黑色素,具有清除体内自由基,抑制过氧化脂质形成,抗衰老和抑制癌细胞生长的功效。乌骨鸡含有大量铁元素,具有滋阴补血、健脾固冲的作用,可有效治疗女性月经不调、缺铁性贫血等症。《本草纲目》认为“(乌鸡)益产妇,治妇人崩中带下”。乌鸡含大量蛋白质,多种维生素以及硒、铁、铜、锰等微量元素,而胆固醇含量极低,是高蛋白、低脂肪的滋补佳品。近年研究还证明,乌鸡含有的DHA和EPA物质还可以提高儿童智力,防止老年性痴呆症,预防脑血栓和心肌梗死。乌鸡含人体不缺少的多种维生素、赖氨酸、蛋氨酸和组氨酸等,经常食用可以有效调节生理机能,提高人体免疫力。
艾根是艾草根的简称,菊科植物艾的根,栽培或野生,全国大部分地区均有生产,原植物生于荒地林缘,喜温暖湿润气候,耐旱、耐荫,以土层深厚肥沃、富含腐殖质的壤土最宜生长;艾根清香四溢,味苦辛,对身体保健特别有益处;艾的“本草”记载《名医别录》:味苦,微温,无毒。主炙百病,可作煎,止下痢,吐血,下部匿疮,妇人漏血,利阴气,生肌肉,辟风寒,使人有子。又,艾,生寒熟热。主下血,衄血、脓血痢,水煮及丸散任用。
山竹,学名莽吉柿,果肉雪白嫩滑,气味淡雅。具有降燥、清凉解热的作用。山竹果肉富含蛋白质、糖类、维生素、膳食纤维、脂类和钙、镁、磷、钾等微量元素,所以能够帮助我们补充所需的营养,增强机体抵抗力,对体弱、营养不良、病后均有很好的调养作用。山竹还具有抗氧化的功效,因此可起到防止皱纹产生的作用,尤其对女性具有保护容颜的效果。
石榴籽约占果实总含量的12.54%,石榴籽中含脂肪18.22%、纤维素58.76%、粗蛋白12.30%、总糖9.54%,还含有甾醇类化合物、挥发油、豆甾醇等。具有抗肿瘤,抗氧化的作用。石榴籽富含大量的维生素C、多酚类物质等强抗氧化剂,具有延缓衰老、预防心脑血管疾病等功效。另外,石榴籽油还富含抗氧化因子,具有很强的清除人体自由基和延缓衰老的能力。石榴籽的功效还在于能促进关节的适应性和皮肤的弹性;保护心血管,让人皮肤白嫩,增加心脑血管弹性,预防心脑血管疾病;抗炎症和减缓运动损伤;减缓因糖尿病而引起的视力损伤,促进视觉灵敏度的提高;促进脑功能等。
石榴籽油是唯一植物源的多不饱和共轭脂肪酸,其主要成分为石榴酸,含量可达70~80%。因石榴酸的结构与共轭亚油酸(CLA)最接近而将其称为”超级共轭亚油酸”,其功能性超过一般意义上的共轭亚油酸。石榴籽油还富含抗氧化因子,具有很强的清除人体自由基和延缓衰老的能力。科学研究已表明石榴籽油可以保护人体的免疫系统,预防动脉粥样硬化,降低癌变,帮助人体抵抗癌症、肥胖症、糖尿病和心脏病。同时石榴籽油中还含有与人体自然产生的雌激素结构相似的植物雌激素,有助于缓解妇女更年期综合症。因此,石榴籽油可以广泛地应用于医药与保健领域。石榴籽油含天然的雌性激素,具有较强的抗氧化、抗炎、抗微生物的特性,可营养肌肤、保持皮肤湿润、提高皮肤弹力;平衡皮肤pH值,从而保护皮肤免受自由基侵害;能够使龟裂、受刺激的皮肤快速恢复,去除皱纹,缓解轻微皮肤过敏和各类炎症问题。石榴子油因含石榴酸和多种维生素,可抑制细菌生长,促进皮肤细胞的新陈代谢,增强细胞的活力,调节脂肪代谢,而促进脂肪代谢障碍所致的有毒物质通过皮肤排泄,并有排除体内毒素和清除肠毒素等作用。
川木通,苦,寒。归心、小肠、膀胱经。利尿通淋,清心除烦,通经下乳。用于淋证,水肿,心烦尿赤,口舌生疮,经闭乳少,湿热痹痛。
铁皮石斛,甘,微寒。归胃、肾经。益胃生津,滋阴清热。用于热病津伤,口干烦渴,胃阴不足,食少干呕,病后虚热不退,阴虚火旺,骨蒸劳热,目暗不明,筋骨痿软。
龙脷叶,甘、淡,平。归肺、胃经。润肺止咳,通便。用于肺燥咳嗽,咽痛失音,便秘。
玄参,甘、苦、咸,微寒。归肺、胃、肾经。清热凉血,滋阴降火,解毒散结。用于热入营血,温毒发斑,热病伤阴,舌绛烦渴,津伤便秘,骨蒸劳嗽,目赤,咽痛,白喉,療疬,痈肿疮毒。
大血藤,苦,平。归大肠、肝经。淸热解毒,活血,祛风止痛。用于肠痈腹痛,热毒疮疡,经闭,痛经,跌扑肿痛,风湿痹痛。
大豆黄卷,甘,平。归脾、胃、肺经。解表祛暑,清热利湿。用于暑湿感冒,湿温初起,发热汗少,胸闷脘痞,肢体酸重,小便不利。
龙眼肉,甘,温。归心、脾经。补益心脾,养血安神。用于气血不足,心悸怔忡,健忘失眠,血虚萎黄。
鸡汤属于一种营养保健食品受到广大群众的喜爱,鸡汤的“补虚”功效也为人所知晓。鸡汤还可以起到缓解感冒症状,提高人体的免疫功能的作用。鸡汤虽味美营养丰富,但是如果制作不规范,会造成营养的大量流失,如果制作过程中配置的营养辅料、佐料种类及比例不正确,不但不会发挥应有的营养功效,而且可能会带来副作用。
因此,有必要将传统的鸡汤配方和制作工艺进行优化调整,在配伍合理有效的前提下,使鸡汤内各主辅料的营养功效充分保留。
发明内容
本发明目的在于提供一种艾根煲鸡汤及其制作工艺,保持乌鸡原有的风味,同时又均衡协调各类营养成分且味道鲜美,尤其是针对产后的女性和体质虚弱的老年人进行食补。
为达到上述目的,本发明采用的技术方案如下:
一种艾根煲鸡汤,包括如下质量克数的原料:乌鸡750~1250g、艾根60~100g、山竹果肉40~70g、石榴籽40~70g、川木通40~70g、铁皮石斛40~70g、龙脷叶40~70g、玄参40~70g、枸杞子20~30g、大枣20~30g、生姜15~25g、葱15~25g、茴香8~14g、八角8~14g、桂皮8~14g、丁香8~14g、花椒8~14g、精盐15~45g、黄酒15~25g、植物油15~25g、白糖12~20g和水2000~3000g。
对上述基础技术方案进一步设置,还包括如下质量克数的原料:大血藤30~60g、大豆黄卷30~60g和龙眼肉30~60g。
对上述基础技术方案优选,包括如下质量克数的原料:乌鸡1000g、艾根80g、山竹果肉55g、石榴籽55g、川木通55g、铁皮石斛55g、龙脷叶55g、玄参55g、大血藤45g、大豆黄卷45g和龙眼肉45g、枸杞子25g、大枣25g、生姜20g、葱20g、茴香11g、八角11g、桂皮11g、丁香11g、花椒11g、精盐30g、黄酒20g、植物油20g、白糖16g和水2500g。
对上述基础技术方案优选,所述植物油选自于菜籽油、花生油或葵花油中的一种。
本发明另一个目的还在于提供一种艾根煲鸡汤的制作工艺,包括如下步骤:
(1)将所述质量克数的石榴籽洗净,干燥、充分粉碎,放入砂锅,用适量白酒80~96℃煮热1~2h,取出后用纱布包裹挤压,收集石榴籽提取液;
将上述石榴籽提取液放入迷你砂锅,78~84℃蒸发白酒至上述石榴籽提取液呈油状,得到石榴籽油,备用;
(2)将山竹去皮后,得所述质量克数的山竹果肉,备用;
(3)将所述质量克数的艾根、川木通、铁皮石斛、龙脷叶、玄参、大血藤、大豆黄卷、龙眼肉、枸杞子和大枣洗净,放入陶瓷大锅,加入所述质量克数的水,转入微波炉,微波提取30~45min,得到营养辅料,备用;
(4)将所述质量克数的乌鸡洗净,切成块、焯水捞出,得到乌鸡块,备用;
(5)将所述质量克数的茴香、八角、桂皮和丁香洗净,得到香料,备用
(6)将所述质量克数的生姜洗净后切成片,将葱洗净后切成段,得到佐料,备用;
(7)将上述香料、佐料和所述质量克数的花椒、植物油炒出香味后,转入煲汤锅;
取所述质量克数的黄酒,倒入迷你砂锅,将石榴籽油充分溶解均匀后,转入上述煲汤锅;
向上述煲汤锅中加入上述乌鸡块和营养辅料煮制30~50min,待煮开后加入上述山竹果肉煮制15~25min,加入所述质量克数的精盐和白糖,再用大火煮制10~20min,待煮开后撇去上层浮沫,搅拌,再小火煮制5~10min,得到艾根鸡汤。
对上述基础技术方案优选,所述白酒为酱香型高粱酒,且酒精度数为60~70%vol。
对上述基础技术方案优选,所述酱香型高粱酒的酒精度数为67%vol。
对上述基础技术方案优选,步骤(3)在输出功率900~1500W条件下提取38min。
与现有技术相比,本发明的优点和积极效果如下:
本发明特定配制的营养辅料和佐料煲制的艾根鸡汤,汤鲜肉嫩,气味芳香,口感鲜美;对人体具有补益五脏、益胃滋阴、利咽清肺燥、通经下乳和清热安心等功效。
本发明煲制艾根鸡汤的方法具备独创性,最大限度的保留了乌鸡原有的天然的营养成分,且充分融合营养辅料的优势成分,含有丰富的蛋白质、多种氨基酸和人体必需的微量元素,香味自然醇厚,口感和风味更优。
本发明尤其针对产后女性和体质虚弱的老年人食效显著。
具体实施方式
下面对本发明的具体实施例做详细说明。
实施例1
一种艾根煲鸡汤,包括如下质量克数的原料:乌鸡1000g、艾根80g、山竹果肉55g、石榴籽55g、川木通55g、铁皮石斛55g、龙脷叶55g、玄参55g、大血藤45g、大豆黄卷45g和龙眼肉45g、枸杞子25g、大枣25g、生姜20g、葱20g、茴香11g、八角11g、桂皮11g、丁香11g、花椒11g、精盐30g、黄酒20g、葵花油20g、白糖16g和水2500g。
上述艾根煲鸡汤的制作工艺,包括如下步骤:
(1)将所述质量克数的石榴籽洗净,干燥、充分粉碎,放入砂锅,用适量白酒90℃煮热1.5h,取出后用纱布包裹挤压,收集石榴籽提取液;
将上述石榴籽提取液放入迷你砂锅,82℃蒸发白酒至上述石榴籽提取液呈油状,得到石榴籽油,备用;
所述白酒为67%vol酱香型高粱酒;
(2)将山竹去皮后,得所述质量克数的山竹果肉,备用;
(3)将所述质量克数的艾根、川木通、铁皮石斛、龙脷叶、玄参、大血藤、大豆黄卷、龙眼肉、枸杞子和大枣洗净,放入陶瓷大锅,加入所述质量克数的水,转入微波炉,1200W功率的微波提取38min,得到营养辅料,备用;
(4)将所述质量克数的乌鸡洗净,切成块、焯水捞出,得到乌鸡块,备用;
(5)将所述质量克数的茴香、八角、桂皮和丁香洗净,得到香料,备用
(6)将所述质量克数的生姜洗净后切成片,将葱洗净后切成段,得到佐料,备用;
(7)将上述香料、佐料和所述质量克数的花椒、葵花油炒出香味后,转入煲汤锅;
取所述质量克数的黄酒,倒入迷你砂锅,将石榴籽油充分溶解均匀后,转入上述煲汤锅;
向上述煲汤锅中加入上述乌鸡块和营养辅料煮制40min,待煮开后加入上述山竹果肉煮制20min,加入所述质量克数的精盐和白糖,再用大火煮制15min,待煮开后撇去上层浮沫,搅拌,再小火煮制8min,得到艾根鸡汤。
实施例2
一种艾根煲鸡汤,包括如下质量克数的原料:乌鸡1250g、艾根100g、山竹果肉70g、石榴籽70g、川木通70g、铁皮石斛70g、龙脷叶70g、玄参70g、大血藤60g、大豆黄卷60g和龙眼肉60g、枸杞子30g、大枣30g、生姜25g、葱25g、茴香14g、八角14g、桂皮14g、丁香14g、花椒14g、精盐45g、黄酒25g、菜籽油25g、白糖20g和水3000g。
上述艾根煲鸡汤的制作工艺,包括如下步骤:
(1)将所述质量克数的石榴籽洗净,干燥、充分粉碎,放入砂锅,用适量白酒96℃煮热2h,取出后用纱布包裹挤压,收集石榴籽提取液;
将上述石榴籽提取液放入迷你砂锅,84℃蒸发白酒至上述石榴籽提取液呈油状,得到石榴籽油,备用;
所述白酒为70%vol酱香型高粱酒;
(2)将山竹去皮后,得所述质量克数的山竹果肉,备用;
(3)将所述质量克数的艾根、川木通、铁皮石斛、龙脷叶、玄参、大血藤、大豆黄卷、龙眼肉、枸杞子和大枣洗净,放入陶瓷大锅,加入所述质量克数的水,转入微波炉,1500W功率的微波提取45min,得到营养辅料,备用;
(4)将所述质量克数的乌鸡洗净,切成块、焯水捞出,得到乌鸡块,备用;
(5)将所述质量克数的茴香、八角、桂皮和丁香洗净,得到香料,备用
(6)将所述质量克数的生姜洗净后切成片,将葱洗净后切成段,得到佐料,备用;
(7)将上述香料、佐料和所述质量克数的花椒、菜籽油炒出香味后,转入煲汤锅;
取所述质量克数的黄酒,倒入迷你砂锅,将石榴籽油充分溶解均匀后,转入上述煲汤锅;
向上述煲汤锅中加入上述乌鸡块和营养辅料煮制50min,待煮开后加入上述山竹果肉煮制25min,加入所述质量克数的精盐和白糖,再用大火煮制20min,待煮开后撇去上层浮沫,搅拌,再小火煮制10min,得到艾根鸡汤。
实施例3
一种艾根煲鸡汤,包括如下质量克数的原料:乌鸡750g、艾根60g、山竹果肉40g、石榴籽40g、川木通40g、铁皮石斛40g、龙脷叶40g、玄参40g、大血藤30g、大豆黄卷30g和龙眼肉30g、枸杞子20g、大枣20g、生姜15g、葱15g、茴香8g、八角8g、桂皮8g、丁香8g、花椒8g、精盐15g、黄酒15g、花生油15g、白糖12g和水2000g。
上述艾根煲鸡汤的制作工艺,包括如下步骤:
(1)将所述质量克数的石榴籽洗净,干燥、充分粉碎,放入砂锅,用适量白酒82℃煮热1.2h,取出后用纱布包裹挤压,收集石榴籽提取液;
将上述石榴籽提取液放入迷你砂锅,79℃蒸发白酒至上述石榴籽提取液呈油状,得到石榴籽油,备用;
所述白酒为60%vol酱香型高粱酒;
(2)将山竹去皮后,得所述质量克数的山竹果肉,备用;
(3)将所述质量克数的艾根、川木通、铁皮石斛、龙脷叶、玄参、大血藤、大豆黄卷、龙眼肉、枸杞子和大枣洗净,放入陶瓷大锅,加入所述质量克数的水,转入微波炉,1000W功率的微波提取35min,得到营养辅料,备用;
(4)将所述质量克数的乌鸡洗净,切成块、焯水捞出,得到乌鸡块,备用;
(5)将所述质量克数的茴香、八角、桂皮和丁香洗净,得到香料,备用
(6)将所述质量克数的生姜洗净后切成片,将葱洗净后切成段,得到佐料,备用;
(7)将上述香料、佐料和所述质量克数的花椒、花生油炒出香味后,转入煲汤锅;
取所述质量克数的黄酒,倒入迷你砂锅,将石榴籽油充分溶解均匀后,转入上述煲汤锅;
向上述煲汤锅中加入上述乌鸡块和营养辅料煮制35min,待煮开后加入上述山竹果肉煮制18min,加入所述质量克数的精盐和白糖,再用大火煮制12min,待煮开后撇去上层浮沫,搅拌,再小火煮制6min,得到艾根鸡汤。
实施例4
一种艾根煲鸡汤,包括如下质量克数的原料:乌鸡1120g、艾根90g、山竹果肉60g、石榴籽60g、川木通60g、铁皮石斛60g、龙脷叶60g、玄参60g、枸杞子28g、大枣27g、生姜22g、葱22g、茴香12g、八角12g、桂皮12g、丁香12g、花椒12g、精盐40、黄酒20g、葵花油25g、白糖16g和水2800g。
上述艾根煲鸡汤的制作工艺,包括如下步骤:
(1)将所述质量克数的石榴籽洗净,干燥、充分粉碎,放入砂锅,用适量白酒95℃煮热1.8h,取出后用纱布包裹挤压,收集石榴籽提取液;
将上述石榴籽提取液放入迷你砂锅,81℃蒸发白酒至上述石榴籽提取液呈油状,得到石榴籽油,备用;
所述白酒为67%vol浓香型高粱酒;
(2)将山竹去皮后,得所述质量克数的山竹果肉,备用;
(3)将所述质量克数的艾根、川木通、铁皮石斛、龙脷叶、玄参、大血藤、大豆黄卷、龙眼肉、枸杞子和大枣洗净,放入陶瓷大锅,加入所述质量克数的水,转入微波炉,1300W功率的微波提取40min,得到营养辅料,备用;
(4)将所述质量克数的乌鸡洗净,切成块、焯水捞出,得到乌鸡块,备用;
(5)将所述质量克数的茴香、八角、桂皮和丁香洗净,得到香料,备用
(6)将所述质量克数的生姜洗净后切成片,将葱洗净后切成段,得到佐料,备用;
(7)将上述香料、佐料和所述质量克数的花椒、葵花油炒出香味后,转入煲汤锅;
取所述质量克数的黄酒,倒入迷你砂锅,将石榴籽油充分溶解均匀后,转入上述煲汤锅;
向上述煲汤锅中加入上述乌鸡块和营养辅料煮制40min,待煮开后加入上述山竹果肉煮制23min,加入所述质量克数的精盐和白糖,再用大火煮制18min,待煮开后撇去上层浮沫,搅拌,再小火煮制6min,得到艾根鸡汤。
实施例5
一种艾根煲鸡汤,包括如下质量克数的原料:乌鸡850g、艾根85g、山竹果肉45g、石榴籽45g、川木通45g、铁皮石斛45g、龙脷叶45g、玄参45g、枸杞子22g、大枣20g、生姜18g、葱16g、茴香10g、八角9g、桂皮8g、丁香8g、花椒9g、精盐20g、黄酒20g、花生油18g、白糖12g和水2200g。
上述艾根煲鸡汤的制作工艺,包括如下步骤:
(1)将所述质量克数的石榴籽洗净,干燥、充分粉碎,放入砂锅,用适量白酒82℃煮热1h,取出后用纱布包裹挤压,收集石榴籽提取液;
将上述石榴籽提取液放入迷你砂锅,78℃蒸发白酒至上述石榴籽提取液呈油状,得到石榴籽油,备用;
所述白酒为67%vol清香型高粱酒;
(2)将山竹去皮后,得所述质量克数的山竹果肉,备用;
(3)将所述质量克数的艾根、川木通、铁皮石斛、龙脷叶、玄参、大血藤、大豆黄卷、龙眼肉、枸杞子和大枣洗净,放入陶瓷大锅,加入所述质量克数的水,转入微波炉,900W功率的微波提取30min,得到营养辅料,备用;
(4)将所述质量克数的乌鸡洗净,切成块、焯水捞出,得到乌鸡块,备用;
(5)将所述质量克数的茴香、八角、桂皮和丁香洗净,得到香料,备用
(6)将所述质量克数的生姜洗净后切成片,将葱洗净后切成段,得到佐料,备用;
(7)将上述香料、佐料和所述质量克数的花椒、花生油炒出香味后,转入煲汤锅;
取所述质量克数的黄酒,倒入迷你砂锅,将石榴籽油充分溶解均匀后,转入上述煲汤锅;
向上述煲汤锅中加入上述乌鸡块和营养辅料煮制32min,待煮开后加入上述山竹果肉煮制16min,加入所述质量克数的精盐和白糖,再用大火煮制14min,待煮开后撇去上层浮沫,搅拌,再小火煮制5min,得到艾根鸡汤。
对比例1
传统方法煲制艾根鸡汤
主料:艾草干70克,老母鸡1只大约1500克左右。
调料:精盐适量,生姜10克。
包括如下步骤:
(1)将老母鸡放血宰杀,拔毛、去内脏,然后洗净、切成大块。
(2)把生姜洗净(不要去皮),再拍扁。
(3)瓦锅洗净,放进老母鸡、艾梗、生姜;加入清水。
(4)先用猛火烧开,煮约5分钟后,转换成小火煮,以水面有滚沸为度,约煮1.5~2小时即可。
(5)调入适量的精盐即可饮用。
应用例1
汪女士,38岁,销售类工作,近年来,面部黄褐斑逐渐增多,皮肤暗黄,而相对实际年龄看上去更老的容貌不但影响她的社会交流,还让她在感情上分外受伤,经过医生诊断,认为汪女士脸上的黄褐斑是由多种原因综合引起的。生育以后没有调养好,长期贫血,气血不足;工作时,缺乏足够的休息和睡眠,影响皮肤的正常新陈代谢;而生活情绪经常欠佳,引起身体的其他器官的功能失调,也导致皮肤功能下降。
连续食用上述对比例1的艾根鸡汤1周不见好转,相隔3天,转而食用上述实施例1的艾根鸡汤1周,睡眠状况明显变好,面部黄褐斑逐渐变淡,有些甚至消失,面部皮肤也也逐步光亮起来,继续食用7天以后,据汪女士自述每日精力充沛,面部黄褐斑已经消失,肤色也变白皙了。
应用例2
伍男士,50岁,自脑溢血手术以后,感冒较长的时间难以完全痊愈,而且易反复,期间还经常出现视线模糊,眼睛干涩,心慌、心跳快,睡眠差,健忘,手脚麻木等症状;且毛发干枯,皮肤干燥。
服用相关药物至感冒基本好转以后,停用药物治疗,连续食用上述对比例1的艾根鸡汤1周食疗,视线依旧模糊,睡眠差,手脚麻木;转而食用上述实施例1的艾根鸡汤1周,感冒痊愈,视力不再模糊,眼睛干涩的情况也得到明显好转,心慌心悸的情况得到明显改善,睡眠质量也好了,手脚麻木症状消失。
上述实施例仅是本发明的较优实施方式,凡是依据本发明的技术实质对以上实施例所做的任何简单修饰、修改及替代变化,均属于本发明技术方案的范围内。
Claims (9)
1.一种艾根煲鸡汤,其特征在于,包括如下质量克数的原料:乌鸡750~1250g、艾根60~100g、山竹果肉40~70g、石榴籽40~70g、川木通40~70g、铁皮石斛40~70g、龙脷叶40~70g、玄参40~70g、枸杞子20~30g、大枣20~30g、生姜15~25g、葱15~25g、茴香8~14g、八角8~14g、桂皮8~14g、丁香8~14g、花椒8~14g、精盐15~45g、黄酒15~25g、植物油15~25g、白糖12~20g和水2000~3000g。
2.根据权利要求1所述的一种艾根煲鸡汤,其特征在于,还包括如下质量克数的原料:大血藤30~60g、大豆黄卷30~60g和龙眼肉30~60g。
3.根据权利要求2所述的一种艾根煲鸡汤,其特征在于,包括如下质量克数的原料:乌鸡1000g、艾根80g、山竹果肉55g、石榴籽55g、川木通55g、铁皮石斛55g、龙脷叶55g、玄参55g、大血藤45g、大豆黄卷45g和龙眼肉45g、枸杞子25g、大枣25g、生姜20g、葱20g、茴香11g、八角11g、桂皮11g、丁香11g、花椒11g、精盐30g、黄酒20g、植物油20g、白糖16g和水2500g。
4.根据权利要求2或3所述的一种艾根煲鸡汤,其特征在于,所述植物油选自于菜籽油、花生油或葵花油中的一种。
5.如权利要求4所述的一种艾根煲鸡汤的制作工艺,其特征在于,包括如下步骤:
(1)将所述质量克数的石榴籽洗净,干燥、充分粉碎,放入砂锅,用适量白酒80~96℃煮热1~2h,取出后用纱布包裹挤压,收集石榴籽提取液;
将上述石榴籽提取液放入迷你砂锅,78~84℃蒸发白酒至上述石榴籽提取液呈油状,得到石榴籽油,备用;
(2)将山竹去皮后,得所述质量克数的山竹果肉,备用;
(3)将所述质量克数的艾根、川木通、铁皮石斛、龙脷叶、玄参、大血藤、大豆黄卷、龙眼肉、枸杞子和大枣洗净,放入陶瓷大锅,加入所述质量克数的水,转入微波炉,微波提取30~45min,得到营养辅料,备用;
(4)将所述质量克数的乌鸡洗净,切成块、焯水捞出,得到乌鸡块,备用;
(5)将所述质量克数的茴香、八角、桂皮和丁香洗净,得到香料,备用
(6)将所述质量克数的生姜洗净后切成片,将葱洗净后切成段,得到佐料,备用;
(7)将上述香料、佐料和所述质量克数的花椒、植物油炒出香味后,转入煲汤锅;
取所述质量克数的黄酒,倒入迷你砂锅,将石榴籽油充分溶解均匀后,转入上述煲汤锅;
向上述煲汤锅中加入上述乌鸡块和营养辅料煮制30~50min,待煮开后加入上述山竹果肉煮制15~25min,加入所述质量克数的精盐和白糖,再用大火煮制10~20min,待煮开后撇去上层浮沫,搅拌,再小火煮制5~10min,得到艾根鸡汤。
6.根据权利要求5所述的一种艾根煲鸡汤的制作工艺,其特征在于,所述白酒为酱香型高粱酒,且酒精度数为60~70%vol。
7.根据权利要求6所述的一种艾根煲鸡汤的制作工艺,其特征在于,所述酱香型高粱酒的酒精度数为67%vol。
8.根据权利要求5所述的一种艾根煲鸡汤的制作工艺,其特征在于,步骤(3)在输出功率900~1500W条件下提取38min。
9.如权利要求4所述的一种艾根煲鸡汤的用途,其特征在于,用于产后女性和体质虚弱的老年人进行食补。
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