The invention discloses a decoction of Achyranthes bidentata and chicken feet, which is characterized in that it has the following formula (components and weight percentage%): Achyranthes bidentata 20.0-30.0, Astragalus 5.0-10.0, jujube 5.0-10.0, angelica 5.0-10.0, ginger 5.0-10.0, wolfberry 5.0-10.0, chicken feet 200-400. According to the dietotherapy value of the chicken claw, the chicken claw is matched with the Achyranthes bidentata to play a better dietotherapy value. The formula does not contain any chemical components, and is made by special process configuration. The quality is stable, easy to take, and has no toxic side effects on the human body, which can be eaten by the general population. This soup has the functions of nourishing qi and blood, strengthening the spleen and kidney, promoting blood circulation and blood circulation, strengthening the muscles and bones. It can be used for the weakness of waist and legs, numbness of limbs, fatigue of spirit, or internal and external hemiplegia caused by deficiency of spleen and kidney, deficiency of Qi and blood, and stasis of collaterals.
【技术实现步骤摘要】
一种牛膝鸡爪汤
本专利技术专利涉及一种牛膝鸡爪汤及其制备方法。其特征在于精选合理配伍的食材。本专利技术根据鸡爪的食疗价值使其与牛膝进行搭配以发挥更好的食疗价值,配方不含任何化学成分,经特殊工艺配置而成,质量稳定,便于服用,对人体无毒副作用,一般人群均可食用。此汤有补养气血,健脾益肾,活血通脉,强筋壮骨之功。用于脾肾亏虚,气血不足,络脉瘀阻所致的腰腿软弱,肢体麻木,神疲乏力,或内外偏瘫等症有独特疗效。
技术介绍
药膳选取入食的药材一般以植物性原料居多,经过前期加工,去除异味而后方可使用。中药与食物相配,使药借食味,食助药性,变“良药苦口”为“良药可口”。所以说药膳是充分发挥中药效能的美味佳肴,特别能满足人们“厌于药,喜于食”的天性,且易于普及,取材广泛,可在家庭自制,是中药的一种特殊的、深受百姓喜爱的剂型,有助于防病治病及疾病康复。鸡爪的营养价值颇高,含有丰富的钙质及胶原蛋白,多吃不但能软化血管,同时具有美容功效。怀牛膝药效高,李时珍说它:'滋补之功,如牛之力。'牛膝气味苦酸平,主治寒湿痿痹、四肢拘挛,膝痛不可屈伸,逐血气,伤热火烂,久服轻身耐老。博爱的牛膝,长于补益肝肾,强腰膝以及活血、引血下行的作用。“牛膝鸡爪汤”此汤有补养气血,健脾益肾,活血通脉,强筋壮骨之功,适合秋冬进补,对人体无毒副作用,一般人群均可食用。
技术实现思路
本专利技术的特征在于提供一种牛膝鸡爪汤及其制备方法,以鸡爪、牛膝为主要原材料,多种中草药精华素的活性成分相互协作,具有补养气血,健脾益肾,活血通脉,强筋壮骨之功效 ...
【技术保护点】
1.一种牛膝鸡爪汤,其特征在于具有如下的配方(组分及其重量百分比%):怀牛膝20.0-30.0,黄芪5.0-10.0,红枣5.0-10.0,当归5.0-10.0,生姜5.0-10.0,枸杞5.0-10.0,鸡爪200-400。/n
【技术特征摘要】
1.一种牛膝鸡爪汤,其特征在于具有如下的配方(组分及其重量百分比%):怀牛膝20.0-30.0,黄芪5.0-10.0,红枣5.0-10.0,当归5.0-10.0,生姜5.0-10.0,枸杞5.0-10.0,鸡爪200-400。
2.根据权利要求1所述牛膝鸡爪汤,其特征在于具有如下工艺:
(1)将食材鸡爪进行浸泡清洗,去除爪尖和大骨,滤除血水,晾干后备用;
(2)将牛膝洗净后切段备用...
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