一種五色養臟健腦肉炒飯及制作方法技術

本發明專利技術提供了一種五色養臟健腦肉炒飯及制作方法，屬于保健食品加工技術領域。本發明專利技術以大米、小米、白扁豆、黃豆、豌豆、黑豆、紅豆、芡實、黨參、黃芪、黃精、白芍、赤芍、當歸、首烏、地黃、枸杞子、五味子、大棗、龍眼肉、山楂、山茱萸、山藥、百合、麥冬、靈芝、益智仁、酸棗仁、柏子仁、遠志、菊花、絞股藍、白芷、胡椒、花椒、桂皮、肉豆蔻、木香、丁香、香附、大茴香、小茴香、砂仁、姜、胡蘿卜、馬鈴薯、蕓豆、蘑菇、竹筍、洋蔥、蔥、食鹽、醬油、植物油、味精、牛、羊、豬、驢、兔肉、養臟健腦中藥液、肉湯和水為配料，按常規制成五色養臟健腦肉炒飯。本品營養均衡、呵護臟腑、益智健腦、提升免疫。具有食用與保健雙重功效。

Fried rice with five colored organs and brain meat and its making method

The invention provides a five color nourishing viscera brain meat fried rice and a preparation method thereof, belonging to the technical field of health food processing. The invention of rice, millet, white lentils, beans, peas, beans, lentils, Gorgon, dangshen, astragalus, polygonatum, Radix Paeoniae Alba, radix paeoniae rubra, Radix Angelicae sinensis, Radix Polygoni Multiflori, rehmannia, medlar, Schisandra, jujube, longan pulp, hawthorn, dogwood, yam, lily, Ophiopogon, Ganoderma, Alpinia oxyphylla, Suanzaoren, Bai Ziren, Polygala, chrysanthemum, Gynostemma, angelica, pepper, pepper, cinnamon, nutmeg, cloves, Radix Aucklandiae, Rhizoma Cyperi, anise, fennel, ginger, carrot, potato, Amomum, beans, mushrooms, bamboo shoots, onion, onion, salt, soy sauce, vegetable oil, monosodium glutamate, cattle, sheep, pig, donkey, rabbit, yangzang brain liquid medicine, broth and water as ingredients, prepared into colored meat for nourishing viscera and brain. This product balanced nutrition, care of Zang Fu organs, intelligence, brain, enhance immunity. It has dual functions of food and health care.

【技術實現步驟摘要】

【技術保護點】
一種五色養臟健腦肉炒飯，特征在于其配方按重量份計分別為：　（１）養臟健腦中藥液配方及制作方法：黨參３－１０％，黃芪２－８％，黃精２－８％，白芍２－８％，赤芍２－８％，當歸２－８％，首烏３－１０％，地黃２－８％，枸杞子３－１０％，五味子 ２－８％，大棗３－１０％，龍眼肉２－８％，山楂３－１０％，山茱萸２－８％，山藥２－８％，百合２－８％，麥冬２－８％，靈芝１－５％，益智仁１－５％，酸棗仁１－５％，柏子仁１－５％，遠志１－５％，菊花１－５％，絞股藍１－５％，白芷１－３％，胡椒１－３％，花椒１－３％，桂皮１－３％，肉豆蔻１－３％，木香１－３％，丁香１－３％，香附１－３％，大茴香１－３％，小茴香１－３％，砂仁１－３％，干姜１－４％，水適量；將上述３６味中草藥分別切片、晾干、攪勻、粉碎、造粒、烘干、裝袋，制成每袋凈重３－１０克的養臟健腦中藥料袋，再用不銹鋼鍋將水煮沸，按每袋加水１－４升比例添加養臟健腦中藥料袋，改用文火煮２５－３５分鐘，即制成養臟健腦中藥液；　（２）五色養臟健腦肉炒飯配方：大米９５－２０８％，小米５－１５％，芡實１－５％，白扁豆２ －６％，紅豆２－６％，豌豆２－６％，黃豆２－６％，黑豆１－５％，胡蘿卜１２－６８％，１２－６８％，馬鈴薯１２－６８％，蕓豆１２－６８％，蘑菇２－１０％，竹筍２－１０％，洋蔥１－６％，蔥１－３％，生姜０．５－２％，花椒０．３－０．６％，食鹽２－６％，醬油３－９％，食用植物油１２－２６％，味精０．２－０．４％，牛或羊、豬、驢、兔的精瘦肉８６－１６６％，養臟健腦中藥液１５０－３５０％，肉湯及水適量。...

【技術特征摘要】

【專利技術屬性】
技術研發人員：劉泳宏，
申請(專利權)人：劉泳宏，
類型：發明
國別省市：11[中國|北京]