| 常用药食两用植物在中餐凉菜制作中的应用 |
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| 作者姓名： | 厐磊 史斌 |
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| 作者单位： | 天津生物工程职业技术学院,天津 300000;天津市中华职业中等专业学校,天津 300000 |
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| 摘 要： | 追溯“药食同源”起源和发展,简述常用的6种药食两用食材的养生功效。通过查阅资料发现,用紫苏、薄荷、百合、山药、山楂和桔梗制作凉菜具有极高的营养价值,对治疗多种疾病有辅助作用,其药食两用价值高,药食两用植物的开发利用前景广阔。
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| 关 键 词： | 药食两用 凉菜制作 药食同源 营养价值 |
Application of Common Medicinal and Edible Plants in the Production of Chinese Cold Dishes |
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| Authors: | PANG Lei SHI Bin |
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| Institution: | (Tianjin Bioengineering Vocational and Technical College,Tianjin 300000,China;Tianjin Zhonghua Vocational School,Tianjin 300000,China) |
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| Abstract: | Tracing back to the origin and development of“medicine and food origin”,this paper briefly describes the health preserving effect of six kinds of food materials commonly used for both medicine and food.By consulting the data,perilla,mint,lily,yam,hawthorn,Platycodon grandiflorum were made into cold dishes with high nutritional value and auxiliary role in the treatment of various diseases.Its dual-use value of medicine and food is high,and it has broad prospects for the development and utilization of other dual-purpose plants. |
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| Keywords: | dual use of medicine and food cold dish production origin of medicine and food nutritional value |
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