According to the Pharmacopoeia

This product is the dried mature seed kernel of Gorgon Euryale ferox Salisb. in the Water Lily family. Mature fruit harvested in late fall and early winter, remove the pericarp, take out the seeds, wash, and then remove the hard shell (outer seed coat), sun-dried.

[Properties] This product is spherical, mostly broken grain, the diameter of the complete 5 ~ 8mm, the surface of the brown-red or reddish-brown inner testa, yellowish-white at one end, accounting for about 1/3 of the whole, there are concave dots umbilical cord mark, remove the inner testa white. The texture is hard, the section is white, powdery. It has a slight odor and a mild taste.

Sweet, astringent, and flat. Attributed to the spleen and kidney meridian.

Functions and Indications] Benefiting the kidney and fixing essence, tonifying the spleen and stopping diarrhea, removing dampness and stopping leucorrhea. Used for spermatorrhea, dyspareunia, frequent urination, prolonged diarrhea, leucorrhea, and leucorrhoea.

Usage and dosage] 9~15g.

Storage: Place in a ventilated dry place, prevent moth.

Nutritional composition of Gorgon fruit

Gorgon fruit is rich in dietary fiber, essential amino acids, minerals and vitamins (Table 1), since ancient times, there is “ginseng in water,” said.

Gorgon fruit in the carbohydrate content of about 72.1% ~ 77.6%, of which 70% ~ 80% of starch, is used to thicken the “gravy powder” of the original source. Gorgon fruit contains 0.99% of crude fiber, is a better source of energy and dietary fiber.

Gorgon fruit in the protein content is high, the southern gorgonian (Chaozhou) can reach 9.54% or so, higher than the general content of cereal crops. The amino acids in the protein of gorgonian are more abundant, containing 18 kinds of amino acids, including 7 kinds of essential amino acids such as Iys, Glu, His, Leu, Lle, Arg and Vag.

The content of lipids in Gorgon fruit is less, about 1%, of which polyunsaturated fatty acid content is higher, linoleic acid content accounts for about 34.49%.

Gorgon fruit has the same kidney astringent essence, strengthen the spleen to stop diarrhea, delay aging, benefit the blood and other health functions.

Application and development status of Gorgon fruit

3.1 Instant health porridge

Li Hailin and other gorgonians, Job’s tears, yam, etc. as the main raw materials, research and development of gorgonian nutrition and health care porridge: first fresh gorgonians shelling, and then 0.05% calcium chloride, and 0.2% citric acid mixture of color protection solution, and then take 8% of the fresh gorgonians, 6% of the glutinous rice, 2% of the Job’s tears, as well as an appropriate amount of cinnamon, sugar, etc., and finally, in order to ensure its stability, add 0.04% xanthan gum and 0.2% sodium alginate, and 0.2% of sodium alginate. 0.2% sodium alginate to ensure its stability, and develop ready-to-eat health congee with good taste and longevity.

3.2 Gorgon fruit cake

Gorgonzola cake for kidney and spleen diseases, chronic diarrhea has a very good therapeutic function, such as the treatment of diarrhea function of yam and gorgonzola cake: the fresh gorgonzola 1000g into the pot with water and cooked, shelling and drying after the research into powder, with 250g of glutinous rice flour, sugar 100g with water and mix well, kneaded into a powdered dough, and then loaded into the mold made of gorgonzola cake, steaming can be cooked.

You can also dry the gorgonians after shelling ground into powder, and steamed Chinese yam, steamed and cored jujube puree, powdered peel and sugar and kneaded together, made into cakes, steamed on the cage is ready.

3.3 Health drinks

In recent years, Gorgon fruit is used to produce a variety of health drinks, Li Yan and others use Gorgon fruit as the main raw material, enzyme dosage of 150U / g, at 60 ℃ enzyme thickening Gorgon fruit for 90min, filtered and then add 6% of the sugar and 0.1% of citric acid, in 100% under the heat for 20min after the sterilization of the production of a bright yellow color, good taste of the health drinks.

3.4 Gorgonza sausage

Tang Changbo, etc. will be pulped gorgonian added to the cured meat filling, gorgonian flavor sausage products, add 4% of the gorgonian, lean pork and fat ratio of 9:1, starch added 8% of the amount of sausage produced both gorgonian and sausage flavor, and intestinal casings complete, bright colors, gorgonian grains evenly distributed, tender meat.

3.5 Gorgonberry canned

Li Hailin et al. used fresh gorgonian as raw material, first dehulled it, and then put the fresh gorgonian in the mixture of citric acid 0.2% and calcium lactate 0.05% color protection for 20min, to achieve the color protection effect, in order to prevent the fresh gorgonian enzymatic browning, pre-cooked at 90℃ for 90s; and through orthogonal test to get the optimal ratio of broth for EDTA: citric acid: sodium isovacrylates: broth is 1:15:10:25, and the optimal proportion of broth is 1:15:10:25, and the optimal proportion of broth is 1:15:10:25. Sterilized at 115°C for 20 min, the canned fresh gravy with clear flavor can be obtained.