CN1287807A - Method for making cooked mutton with ginkgo and hongcao - Google Patents
Method for making cooked mutton with ginkgo and hongcao Download PDFInfo
- Publication number
- CN1287807A CN1287807A CN00130416A CN00130416A CN1287807A CN 1287807 A CN1287807 A CN 1287807A CN 00130416 A CN00130416 A CN 00130416A CN 00130416 A CN00130416 A CN 00130416A CN 1287807 A CN1287807 A CN 1287807A
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- China
- Prior art keywords
- caprae seu
- seu ovis
- radix
- carnis caprae
- ginkgo
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- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to the preparation of ginkgo hongcao mutton and its characterized by the main material including mutton, ginkgo, hongcao (red grass), Chinese angelica root, gynostemma pentaphylla. Said mutton is rich in protein, carbonbydrate, ash, calcium phosphorus, iron, fat, sacceride, inorganic salt, vitamin A and B and nicotinic acid and possesses the functions of dredging the meridian passage, invigorating vital energy and nourshing Yin, clearing away heat and promoting the production of body fluid, tonifying blood, tranquilizing, promoting the circulation of blood, removing blood stasis, etc.
Description
The invention relates to the compound method of the red careless Carnis caprae seu ovis multiple components of the compound method of the red careless Carnis caprae seu ovis of Semen Ginkgo, particularly Semen Ginkgo.
The present invention be rich in protein, carbohydrate, ash, calcium, phosphorus, ferrum etc. with Carnis caprae seu ovis and had strengthening the spleen gas, filled blood, anti-asthenia; The Semen Ginkgo blood vessel dilating, and have the coronary heart disease of control, cerebral arteriosclerosis; Red careless vigorate qi and replenish the blood, hemopoietic, being proficient in the law of natural movement, support battalion, profit muscle, effect such as old, the life lengthening of making light of one's life by commiting suicide and Herb Gynostemmae Pentaphylli, Radix Angelicae Sinensis join Radix Codonopsis, the Radix Astragali, first meat, lotus rice, Radix Glycyrrhizae, Fructus Lycii, Huaihe River, Fructus Jujubae, Semen Coicis, Radix Panacis Quinquefolii, Radix Salviae Miltiorrhizae, Pericarpium Citri Reticulatae, Rhizoma Zingiberis Recens, Herba Glossogynes tenuifoliae, Tremella, Fructus Jujubae, Xinjiang grape again as primary raw material and soak through 50 ° of pure rice wines, slow fire is stewed slowly to form.This Carnis caprae seu ovis contains abundant protein, carbohydrate, ash, calcium, phosphorus, ferrum, fat, sugar, inorganic salt, vitamin A B, nicotinic acid, can channels sootheing and network vessel quickening, boosting qi and nourishing yin, relieve inflammation or internal heat and promote the production of body fluid, support job blood, nourishing blood to tranquillize the mind, the strong power of appetizing, blood circulation and promoting silt, also has anti-cancer, anticancer simultaneously, the control heart, brain, angiopathy, long-term edible have make light of one's life by commiting suicide not old, gods are sensible, the red careless Carnis caprae seu ovis of the Semen Ginkgo of effects such as life lengthening.
Processing method of the present invention is to adopt above-mentioned all flavor medicines, the homologous Chinese herbal medicine of food by each composition reuse plastic bag vacuum packing and can pack after processing respectively.
Claims (3)
1, the compound method of the red careless Carnis caprae seu ovis of a kind of Semen Ginkgo, it is characterized in that adopting Carnis caprae seu ovis 1000g, red careless 10g, Semen Ginkgo 10g, Herb Gynostemmae Pentaphylli 10g, Radix Codonopsis 10g, Radix Astragali 10g, Radix Angelicae Sinensis 5g, the meat 10g of unit, lotus rice 5g, Radix Glycyrrhizae 10g, Fructus Lycii 10g, Rhizomadioscoreae 15g, Fructus Jujubae 20g, Semen Coicis 5g, Radix Panacis Quinquefolii 5g, Radix Salviae Miltiorrhizae 10g, Pericarpium Citri Reticulatae 5g, Rhizoma Zingiberis Recens 50g, Lentinus Edodes 50g, Tremella 25g, Xinjiang grape 50g, mixing 50 ° of pure old rice wine 3000g of back reuse mutually soaked one hour, putting marmite slow fire into stewed 6 hours slowly, remove medicinal residues then and take out Carnis caprae seu ovis, become one bag of 500g to become one jar of 500g with can pack with plastic bag vacuum packing.
2, according to claim " 1 ", by each composition processing method process respectively and by a certain percentage amount be mixed with the red careless Carnis caprae seu ovis of bolarious Semen Ginkgo.
3, according to claim " 2 ", with Semen Ginkgo red careless Carnis caprae seu ovis plastic bag vacuum packing and the can pack that is processed into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00130416A CN1287807A (en) | 2000-09-25 | 2000-09-25 | Method for making cooked mutton with ginkgo and hongcao |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00130416A CN1287807A (en) | 2000-09-25 | 2000-09-25 | Method for making cooked mutton with ginkgo and hongcao |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1287807A true CN1287807A (en) | 2001-03-21 |
Family
ID=4594169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00130416A Pending CN1287807A (en) | 2000-09-25 | 2000-09-25 | Method for making cooked mutton with ginkgo and hongcao |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1287807A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100435668C (en) * | 2005-05-08 | 2008-11-26 | 王水金 | Method for making mutton or mutton soup |
| CN102038231A (en) * | 2010-11-05 | 2011-05-04 | 杨文宇 | Serial health-preserving soups or health-care food compositions containing amino acid and polypeptides and preparation technique thereof |
| CN103652978A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coffee mushroom flavor shish kebab and preparation method thereof |
| CN103652957A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Sweet mutton shashlik with plum blossom fragrance and preparation method thereof |
| CN103652985A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Cistanche canned mutton and preparation method thereof |
| CN103652952A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Herbal cuisine mutton and preparation method thereof |
| CN103652983A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Health-preserving mutton soup and preparation method thereof |
| CN103750352A (en) * | 2013-11-20 | 2014-04-30 | 怀远县大禹食品科技发展有限公司 | Healthful mutton shashlik with rice fragrance and preparation method thereof |
-
2000
- 2000-09-25 CN CN00130416A patent/CN1287807A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100435668C (en) * | 2005-05-08 | 2008-11-26 | 王水金 | Method for making mutton or mutton soup |
| CN102038231A (en) * | 2010-11-05 | 2011-05-04 | 杨文宇 | Serial health-preserving soups or health-care food compositions containing amino acid and polypeptides and preparation technique thereof |
| CN103652978A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coffee mushroom flavor shish kebab and preparation method thereof |
| CN103652957A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Sweet mutton shashlik with plum blossom fragrance and preparation method thereof |
| CN103652985A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Cistanche canned mutton and preparation method thereof |
| CN103652952A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Herbal cuisine mutton and preparation method thereof |
| CN103652983A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Health-preserving mutton soup and preparation method thereof |
| CN103750352A (en) * | 2013-11-20 | 2014-04-30 | 怀远县大禹食品科技发展有限公司 | Healthful mutton shashlik with rice fragrance and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |