CN112244264A - Tai mushroom sauce for treating stomach diseases and preparation method thereof - Google Patents
Tai mushroom sauce for treating stomach diseases and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A61K31/045—Hydroxy compounds, e.g. alcohols; Salts thereof, e.g. alcoholates
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- A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a Tai mushroom sauce for treating stomach diseases and a preparation method thereof, wherein the Tai mushroom sauce is mainly prepared from the following raw materials in parts by weight: 60-90 parts of Taimo, 50-70 parts of morchella esculenta, 6-10 parts of Paederia scandens, 6-10 parts of ginger, 3-10 parts of sesame, 6-15 parts of yellow wine and 10-20 parts of olive oil, and the preparation method comprises the following steps: cleaning Tai mushroom, morel, herba Paederiae, semen Sesami and spleen; cutting Tai mushroom, Morchella esculenta and lamb spleen into granules; extracting herba Paederiae juice and rhizoma Zingiberis recens juice; heating oleum Olivarum, adding salt, chicken essence and fructus Zanthoxyli powder; adding Taimushroom, morel, sheep spleen, herba Paederiae juice, succus Zingiberis recens, semen Sesami, yellow wine, flos Allii Fistulosi, Bulbus Allii powder, fructus Foeniculi powder, cortex Cinnamomi Japonici and folium Sesami powder, and decocting for two hours; scalding glass jar or pop can with boiling water, and packaging the decocted matsutake sauce; the prepared tai mushroom sauce is good in taste, capable of promoting appetite, invigorating stomach and helping digestion and good in effect of treating stomach diseases; belongs to the technical field of food therapy.
Description
Technical Field
The invention relates to the technical field of food therapy, and particularly relates to a Tai mushroom sauce for treating stomach diseases and a preparation method thereof.
Background
Diet therapy, also known as food therapy, is a method for regulating body functions by using the characteristics of food under the guidance of the theory of traditional Chinese medicine, so that the body can be healthy or disease-cured and prevented. Generally, food is considered to be an edible substance that provides various nutrients necessary for growth and development and healthy survival of the human body. The traditional Chinese medicine has long recognized that food not only has the nutrition function, but also can treat diseases. For example, Zhang Xin of modern doctors was pointed out in the book of Yi Xue Zhong Can xi Lu: when taken by a patient, the food can cure the disease and allay hunger.
Gastropathy is a general term for many stomach-related diseases, and the common gastropathy includes gastritis, gastric ulcer, duodenal ulcer and the like, and is usually accompanied by symptoms of pain, inappetence, postprandial fullness, food retention and the like. The causes of stomach diseases are many, such as irregular diet, too much work pressure, bad habits such as smoking and drinking.
The stomach diseases need to be conditioned for a long time, and the stomach diseases are usually treated by taking medicines, which not only makes the patients difficult to swallow but also avoids the damage to human bodies; a dietotherapy formula for treating gastropathy is provided, which is mainly prepared from raw materials such as hericium erinaceus, lentinus edodes, coix seeds, dandelion and the like, and has an unobvious effect on treating gastropathy and a single taste.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides the typhonium giganteum sauce which has good taste, can promote appetite, invigorate stomach and promote digestion and has good effect of treating stomach illness and the preparation method thereof.
In order to solve the technical problems, the invention adopts the technical scheme that: the Tai mushroom sauce for treating the stomach diseases is mainly prepared from the following raw materials in parts by weight: 60-90 parts of Taimo, 50-70 parts of morchella esculenta, 6-10 parts of Paederia scandens, 6-10 parts of ginger, 3-10 parts of sesame, 6-15 parts of yellow wine and 10-20 parts of olive oil.
Preferably, the Tai mushroom sauce comprises 60-90 parts of sheep spleen.
Preferably, the weight parts of the raw materials are as follows: 70 parts of Tai mushroom, 53 parts of morchella esculenta, 6 parts of Chinese fevervine, 6 parts of ginger, 3 parts of sesame, 7 parts of yellow wine, 15 parts of olive oil and 70 parts of sheep spleen.
Preferably, the Tai mushroom sauce further comprises a combination of one or more of the following raw materials: proper amount of salt, chicken essence, monosodium glutamate, pepper powder, chopped green onion, chopped garlic, fennel powder, cassia bark and spice powder respectively.
The invention also provides a preparation method of the tai mushroom sauce for treating gastropathy, which comprises the following steps:
(1) pretreatment of raw materials:
cleaning Tai mushroom, morel, herba Paederiae, semen Sesami and spleen;
cutting Tai mushroom, Morchella esculenta and lamb spleen into granules;
(2) extracting paederia scandens juice and ginger juice:
stewing the Chinese fevervine with 10-25 parts by weight of water for two hours by slow fire, and taking 8-20 parts by weight of concentrated Chinese fevervine juice for later use;
stewing ginger with 6-10 parts by weight of water for 2 hours by slow fire, and taking 6 parts by weight of concentrated ginger juice for later use;
(3) boiling:
heating oleum Olivarum, adding salt, chicken essence and fructus Zanthoxyli powder;
adding Taimushroom, morel, sheep spleen, herba Paederiae juice, succus Zingiberis recens, semen Sesami, yellow wine, flos Allii Fistulosi, Bulbus Allii powder, fructus Foeniculi powder, cortex Cinnamomi Japonici and folium Sesami powder, and decocting for two hours;
(4) canning:
boiling glass jar or pop can with boiling water, and packaging the decocted Taimo sauce.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the Tai mushroom, the morchella esculenta, the paederia scandens, the sesame, the olive oil, the yellow wine and the ginger are used as raw materials to prepare the Tai mushroom sauce together according to a reasonable proportion, and the prepared Tai mushroom sauce has good taste, can promote appetite, invigorate stomach, promote digestion, eliminate flatulence and food retention, and has a good effect of treating stomach diseases.
The raw materials used in the invention can be purchased from the market, are nontoxic and harmless to human bodies, have mild effects and can be eaten for a long time.
2. The medicine can be taken alone for patients with mild symptoms, and can be taken together with the medicine for treating the gastropathy for patients with severe symptoms, but the dosage of the medicine can be greatly reduced, the treatment effect is obvious, and other complications can be obviously relieved or eliminated.
3. The taimo sauce prepared from the raw materials according to a reasonable proportion is beneficial to digestion, can resist cancer, tonify consumptive disease, tonify liver and kidney, benefit intestinal qi, benefit essence and blood, relax bowels and dryness, resist aging, relax muscles and tendons, promote blood circulation, reduce blood pressure and fat, strengthen brain and benefit intelligence, nourish stomach and invigorate spleen, eliminate flatulence, eliminate indigestion and regulate spleen and stomach vigor, and particularly has a good effect on treating stomach diseases.
4. The sheep spleen can be added when the Tai mushroom sauce is prepared, the mouth feel can be further improved by adding the sheep spleen, the blood can be promoted, and the Tai mushroom sauce is suitable for stomach disease patients who like eating meat.
5. When the table mushroom sauce is prepared, a proper amount of salt, chicken essence, monosodium glutamate, pepper powder, chopped green onion, chopped garlic, fennel powder, cinnamon and spice powder are added, so that the mouthfeel can be further improved, and the appetite of patients with stomach diseases can be improved.
6. The preparation method of the Tai mushroom sauce is simple in steps and easy to operate, and patients with stomach diseases can prepare the Tai mushroom sauce by themselves.
7. According to the invention, the decocted Tai mushroom sauce is filled into a glass jar or a pop can, so that the Tai mushroom sauce can be effectively prevented from being stale and deteriorated.
In order to show the therapeutic effect of the tai-mushroom paste for treating gastric diseases provided by the present invention, the present invention observed 100 patients who consumed the tai-mushroom paste.
1. The eating method comprises the following steps: can be taken with rice or independently once a day.
2. The therapeutic effect judgment standard is as follows: refer to the relevant standard regulation of the clinical research guideline of new Chinese medicine.
And (3) curing: stomachache, inappetence, fullness after meals and retention of food symptoms disappear;
the effect is shown: the stomach ache, inappetence, fullness after meal and food retention symptoms are obviously improved;
the method has the following advantages: stomachache, inappetence, fullness after meals and retention of food symptoms are relieved;
and (4) invalidation: stomachache, inappetence, fullness after meals and retention of food symptoms are not improved.
3. The treatment effect is as follows:
the age of 100 patients eating the Taisui sauce is 20-70 years old. After eating the tai mushroom sauce provided by the invention for two months, 47 cases are cured, 39 cases are obviously effective, 11 cases are effective, and 3 cases are ineffective, and the total effective rate is 97%. The stomachache and other symptoms of most patients with mild gastropathy are obviously improved after eating the food for half a month, and the stomachache and other symptoms of patients with severe gastropathy are obviously improved and gradually recovered after eating the food for two months.
The therapeutic effects are further specified by exemplifying several typical cases.
Typical case one:
Yao-Donie, female, 40 years old. Symptoms are: in recent three years, due to irregular diet, symptoms of stomachache often appear, accompanied by the symptoms of food retention, gastrectasia, inappetence, nausea and regurgitation, the appetite of the tai mushroom sauce provided by the invention is obviously improved after one month, the amount of meals is increased, the symptoms of stomachache, gastrectasia and food retention are obviously improved, and the symptoms of stomachache, gastrectasia, food retention, inappetence, nausea and regurgitation disappear after the tai mushroom sauce is continuously eaten for half a month without relapse.
Typical case two:
wangxiung, female, age 52. Symptoms are: the symptoms of stomachache appear two years ago, the pain feeling is obvious, gastric ulcer is diagnosed in a hospital, the symptoms of the stomachache are obviously relieved after the stomachache is treated by the medicine for two months, the symptoms of the stomachache appear intermittently, and the symptoms of the stomachache are more serious under the conditions of easy flatulence, heartburn and increased meal amount. The symptoms of flatulence and heartburn are remarkably relieved after eating the Tai mushroom sauce for half a month, the symptoms of stomachache disappear after eating for half a month, and then the Tai mushroom sauce is eaten for half a month. The Tai mushroom sauce provided by the invention has good mouthfeel, and can be frequently eaten by patients after recovery, and follow-up visits are not repeated.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
When the Taisui sauce is actually prepared, the weight parts of the raw materials correspond to the grams.
Further, 1 part of the mixture ratio equal to 1g is adopted in the actual production to produce the Taisui sauce.
Examples one to three methods of preparing a stomach nourishing Tai mushroom paste, comprising the steps of:
(1) pretreatment of raw materials:
cleaning Tai mushroom, morel, herba Paederiae, semen Sesami and spleen;
cutting Tai mushroom, Morchella esculenta and lamb spleen into granules;
(2) extracting paederia scandens juice and ginger juice:
stewing the Chinese fevervine with 10-25 g of water for two hours by slow fire, and taking 8-20 g of concentrated Chinese fevervine juice for later use;
stewing ginger with 6-10 g of water for 2 hours by slow fire, and taking 6g of concentrated ginger juice for later use;
(3) boiling:
heating oleum Olivarum, adding salt, chicken essence and fructus Zanthoxyli powder;
adding Taimushroom, morel, sheep spleen, herba Paederiae juice, succus Zingiberis recens, semen Sesami, yellow wine, flos Allii Fistulosi, Bulbus Allii powder, fructus Foeniculi powder, cortex Cinnamomi Japonici and folium Sesami powder, and decocting for two hours;
(4) canning:
boiling glass jar or pop can with boiling water, and packaging the decocted matsutake sauce.
The method for preparing the Tai mushroom sauce is simple in steps and easy to operate. It can be prepared by patients with gastropathy.
According to the invention, the decocted Tai mushroom sauce is filled into a glass jar or a pop can, so that the Tai mushroom sauce can be effectively prevented from being stale and deteriorated.
Specifically, a proper amount of green chili powder is added into the decocted Tai mushroom sauce before canning.
Can meet the taste requirements of different people, and the green pepper powder can enhance the taste and further promote the appetite.
The raw materials used in the invention are nontoxic and harmless to human bodies, and can be eaten by people who do not suffer from stomach diseases in actual eating, so that the stomach nourishing effect is achieved, and the stomach nourishing tea can be continuously taken by patients suffering from stomach diseases after recovery.
Weighing the following raw materials in proportion:
example one
70g of Taimo, 53g of morchella esculenta, 6g of paederia scandens, 6g of ginger, 3g of sesame, 7g of yellow wine, 15g of olive oil and 70g of sheep spleen.
Example two
60g of Taimo, 50g of morchella esculenta, 10g of paederia scandens, 8g of ginger, 10g of sesame, 6g of yellow wine, 20g of olive oil and 90g of sheep spleen.
EXAMPLE III
90g of Taimo, 70g of morchella esculenta, 6g of paederia scandens, 10g of ginger, 6g of sesame, 15g of yellow wine, 10g of olive oil and 60g of sheep spleen.
According to the invention, the Tai mushroom, the morchella esculenta, the paederia scandens, the sesame, the olive oil, the yellow wine and the ginger are used as raw materials to prepare the Tai mushroom sauce together according to a reasonable proportion, and the prepared Tai mushroom sauce has good taste, can promote appetite, invigorate stomach, promote digestion, eliminate flatulence and food retention, and has a good effect of treating stomach diseases.
The raw materials used in the invention can be purchased from the market, are nontoxic and harmless to human bodies, and have mild effects.
The medicine can be taken alone for patients with mild symptoms, and can be taken together with the medicine for treating the gastropathy for patients with severe symptoms, but the dosage of the medicine can be greatly reduced, the treatment effect is obvious, and other complications can be obviously relieved or eliminated.
The taimo sauce prepared from the raw materials according to a reasonable proportion is beneficial to digestion, can resist cancer, tonify consumptive disease, tonify liver and kidney, benefit intestinal qi, benefit essence and blood, relax bowels and dryness, resist aging, relax muscles and tendons, promote blood circulation, reduce blood pressure and fat, strengthen brain and benefit intelligence, nourish stomach and invigorate spleen, eliminate flatulence, eliminate indigestion and regulate spleen and stomach vigor, and particularly has a good effect on treating stomach diseases.
The sheep spleen can be added when the Tai mushroom sauce is prepared, the mouth feel can be further improved by adding the sheep spleen, the blood can be promoted, and the Tai mushroom sauce is suitable for stomach disease patients who like eating meat.
When the table mushroom sauce is prepared, a proper amount of salt, chicken essence, monosodium glutamate, pepper powder, chopped green onion, chopped garlic, fennel powder, cinnamon and spice powder are added, so that the mouthfeel can be further improved, and the appetite of patients with stomach diseases can be improved.
In the description herein, references to the description of the terms "embodiment one," "embodiment two," etc. mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
In the foregoing embodiments, the descriptions of the respective embodiments have respective emphasis, and for parts that are not described in detail in a certain embodiment, reference may be made to related descriptions of other embodiments.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (5)
1. A Tai mushroom sauce for treating stomach diseases is characterized in that: the Tai mushroom sauce is mainly prepared from the following raw materials in parts by weight: 60-90 parts of Taimo, 50-70 parts of morchella esculenta, 6-10 parts of Paederia scandens, 6-10 parts of ginger, 3-10 parts of sesame, 6-15 parts of yellow wine and 10-20 parts of olive oil.
2. The mushroom paste for treating gastropathy according to claim 1, wherein: the Tai mushroom sauce comprises 60-90 parts of sheep spleen.
3. The mushroom paste for treating gastropathy according to claim 2, wherein: wherein the weight parts of the raw materials are as follows: 70 parts of Tai mushroom, 53 parts of morchella esculenta, 6 parts of Chinese fevervine, 6 parts of ginger, 3 parts of sesame, 7 parts of yellow wine, 15 parts of olive oil and 70 parts of sheep spleen.
4. The mushroom paste for the treatment of gastropathy according to claim 1 or 2, wherein: the Tai mushroom sauce also comprises the following combination of one or more raw materials: proper amount of salt, chicken essence, monosodium glutamate, pepper powder, chopped green onion, chopped garlic, fennel powder, cassia bark and spice powder respectively.
5. A preparation method of a Tai mushroom sauce for treating stomach diseases is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment of raw materials:
cleaning Tai mushroom, morel, herba Paederiae, semen Sesami and spleen;
cutting Tai mushroom, Morchella esculenta and lamb spleen into granules;
(2) extracting paederia scandens juice and ginger juice:
stewing the Chinese fevervine with 10-25 parts by weight of water for two hours by slow fire, and taking 8-20 parts by weight of concentrated Chinese fevervine juice for later use;
stewing ginger with 6-10 parts by weight of water for 2 hours by slow fire, and taking 6 parts by weight of concentrated ginger juice for later use;
(3) boiling:
heating oleum Olivarum, adding salt, chicken essence and fructus Zanthoxyli powder;
adding Taimushroom, morel, sheep spleen, herba Paederiae juice, succus Zingiberis recens, semen Sesami, yellow wine, flos Allii Fistulosi, Bulbus Allii powder, fructus Foeniculi powder, cortex Cinnamomi Japonici and folium Sesami powder, and decocting for two hours;
(4) canning:
boiling glass jar or pop can with boiling water, and packaging the decocted matsutake sauce.
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| CN103976346A (en) * | 2014-05-30 | 2014-08-13 | 重庆市达优食品有限公司 | Meat mixed sauce and making method thereof |
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| CN103976346A (en) * | 2014-05-30 | 2014-08-13 | 重庆市达优食品有限公司 | Meat mixed sauce and making method thereof |
| CN104068372A (en) * | 2014-06-30 | 2014-10-01 | 梁爱华 | Spiced mushroom sauce and preparation method thereof |
| CN106616879A (en) * | 2016-12-16 | 2017-05-10 | 安徽省葛根生产力促进中心有限公司 | Bamboo partridge sauce with morchella flavor and preparation method thereof |
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