《老老恒言》粥方制法与食法探析  

Analysis of Congee Preparation Method and Eating Method in Lao Lao Heng Yan

作　　者：李孟慧 林殷[1] 张聪[1] 廖艳[1] 高洁[1] 刘红双 杨亚洁 热依拉·吐尔逊 LI Menghui;LIN Yin;ZHANG Cong;LIAO Yan;GAO Jie;LIU Hongshuang;YANG Yajie;Reyila Turxun(Beijing University of Chinese Medicine,Beijing China 100029)

机构地区：[1]北京中医药大学,北京100029

出　　处：《中医学报》2020年第12期2532-2535,共4页Acta Chinese Medicine

基　　金：中国食品科学技术学会项目(2019-02)。

摘　　要：清代曹廷栋的《老老恒言》中收录了百首粥方,粥方辅料收录了92味食材和18味药材。曹氏粥方总以"香美适口"为原则,制粥主料首选新收粳米、水质以洁净为准;辅料加工视物品性状结合调治功效而定,其中取汁、磨粉入粥占四成以上;煮粥用"紧火"以"成糜为度",但避免过度糊化;注重物品"真味真性",强调喝"淡粥",九成粥方不加任何调料;提倡啜热粥,"食宁过热"以"不灼唇"为度。Cao Tingdong′s Lao Lao Heng Yan,which was written in the Qing Dynasty,included a hundred porridge recipes,and the porridge recipe included 92 ingredients and 18 medicinal materials.Cao′s porridge recipe always adheres to the principle of being"sweet and delicious".The main ingredient of porridge is newly harvested japonica rice,and the water quality is subject to cleanness.The processing of auxiliary materials depends on the properties of the item and the treatment effect.Among them,juice and flour are used for porridge above 40%of the kinds:"Tight heat"is used to"cook up"for porridge,but excessive gelatinization should be avoided;pay attention to the"authenticity of the product",emphasize drinking"light taste porridge",90%of the porridge are without any seasoning;sipping heat Congee was advocated,with"heating"degree is"not burning lips".

关 键 词：粥方 粳米 老年 《老老恒言》 曹廷栋 

分 类 号：R247.1[医药卫生—中医临床基础]