carp
(Ben Jing)
[synonym] red carp (Guo Pu's note of Erya) and Mi carp (Yu Ya).
[source] it is the meat or whole body of Cyprinus carpio.
[animal morphology] carp
The body is spindle shaped and laterally flat, and the back is slightly raised in front of the dorsal fin. The adult fish is more than 90 cm long. Mouth end position, horseshoe shape; blunt snout, thick lip. There is a pair of short tentacles on both sides of the maxilla, and a pair of long tentacles on the posterior horn of the mouth. There were 3 rows of hypopharyngeal teeth, and the medial teeth were molars. The gill hole is wide. Gill harrow 15-22, mostly 18-21. The scales are large, round, closely attached to the skin and arranged in tile shape; the lateral scales are 33-39. Dorsal fin Ⅲ - Ⅳ 15 - 22, starting point before abdominal fin; gluteal fin Ⅲ 5 - 6; dorsal fin and gluteal fin all have a strong hard spine, the back edge of which is serrated; pectoral fin Ⅰ 15 - 16; abdominal fin Ⅱ 8 - 9; caudal fin 17 - 19. The back of the body is pure black, the lower part of the lateral line is near golden yellow, the abdomen is light white, and the base of the dorsal and caudal fins is slightly black. The caudal and anal fins of the male are orange red.
Most of them live in the soft bottom of rivers, lakes, reservoirs, ponds and marshes and where water and grass grow. It's adaptable. They mainly feed on the larvae of snails, mussels, insects, water leathers and filamentous algae. The oviposition period is from April to May. In winter, they swim into deep water and overwinter. It is widely distributed in Heilongjiang, Yellow River, Yangtze River, Pearl River, Minjiang River Basins and lakes and rivers in Yunnan and Xinjiang.
The scales (carp scales), skins (carp skins), blood (carp blood), brain (carp brains), orders (Cyprinidae), teeth (carp teeth), gall (carp gall), intestines (carp intestines) and fat (carp fat) of this animal are also used for medicine. Please refer to the special regulations for details.
[chemical composition] fresh carp meat contains about 86% pulp and 13% meat matrix (the former is juice from strong pressure and the latter is residue from pressing). The general chemical composition of carp meat varies with the place of origin, season, environment, age and nutritional status. The food contains about 77 grams of water, 17.3 grams of protein, 5.1 grams of fat and 1 gram of ash (25 mg of calcium, 175 mg of phosphorus and 1.6 mg of iron) per 100 grams. In winter, the contents of protein and some amino acids in carp meat decreased. The contents of cystine, histidine, glutamic acid, glycine, α - alanine and sarcosine in muscle water extract decreased, while lysine, arginine and aspartic acid remained constant. The free amino acids in carp meat are the main flavor components. Among more than 10 kinds of free acids, glutamic acid, glycine and histidine are the most abundant.
Carp meat contains about 0.35% creatine and 0.02% phosphocreatine (expressed as P); the creatine of old fish can be increased to 0.46%. When the carp meat is placed, it can produce volatile nitrogen-containing substances, volatile reducing substances and histamine. For example, when stored at 18-22 ℃ for 24 hours, 17.4 mg of volatile nitrogen-containing substances, 11.75 μ g equivalent / g of volatile reductive substances and 2.2 mg% of histamine were produced.
As for vitamins, there are 0.10 mg riboflavin and 3.1 mg nicotinic acid in every 100 grams of the food department; another information contains 20 international units of vitamin A20 and B1_ 400 μ g, B2_ 80 μ g, nicotinic acid 2.0 mg; fresh muscle has vitamin c0.15 mg per 100 g. In addition, there are cathepsins a, B and C in carp muscle.
Sweet and smooth.
① Bielu: "it tastes sweet and cold. "
② "Yao Dui": "Ping. "
[Guijing] into the spleen and kidney.
① "Lei Gong's treatment of medicinal properties": three meridians of entry, lung and liver. "
② "Into the liver, lung, kidney three channels. "
Functions and indications: diuresis, detumescence, Qi lowering, and lactation. Treatment of edema, fullness, beriberi, jaundice, cough, adverse gas, milk obstruction.
① Bielu: "it is mainly used to cough against upper Qi, jaundice and quench thirst; the living person is mainly used to edema, full feet and lower Qi. "
② On medicinal properties: "burn ashes. Cooked glutinous rice, cough. "
③ In the collection of Materia Medica, it is said that "it is the main way to settle the fetus. Fetal movement, pregnant body swelling, for soup food. Break the air block of the air conditioner, close the Fuliang horizontally, and make it with concentrated garlic hydrocarbon. "
④ "Diannan Materia Medica": "treat dysentery, watery diarrhea, cool the stomach, make soup food. "
⑤ "Compendium": "cooking, water gas, urination; burning powder, sweating, asthma, cough, milk, swelling. "
⑥ "Ben Jing Feng Yuan": "treating hematochezia is the same as cooking with white wax. "
[prescription selection] 1. To cure the swelling and fullness of stroke, the body and face are all big: one big carp, three liters of mellow wine. Cook it to make the wine dry, but eat it. Do not use vinegar, salt or soy sauce. (behind the elbow)
② Water disease body swelling: a carp, the largest. Remove the head, tail and bone, only take the meat, with water two Dou, red beans a liter, and fish cooked, can take more than two liters of juice, raw cloth ground to dross. If not, it can be divided into two parts. After taking warm make warm, take the next benefit, benefit all. (waitai secret recipe)
③ Treatment of edema and fullness: a kilo of red tailed carp. Break open, do not see water and salt, with raw alum five money, research, into the abdomen. Wrapped in fire paper, wrapped in Loess mud, put it in the stove, simmer it, take it out, remove the paper mud, and serve it as porridge. (medical abstract)
④ Treatment of cough, chest diaphragm obstruction full of asthma: a carp. Cut it into ginger vinegar and garlic oil. (heart mirror of food medicine)
⑤ Treatment of jaundice: a large carp (to viscera, not to scale). Set fire to simmer and serve in batches. (Jilin Chinese herbal medicine)
⑥ Treatment of carbuncle: carp for ash, vinegar and apply it. (qianjinyifang)
[clinical application] it is used for diuresis and detumescence
Take about 1 jin fresh carp, remove the scales and viscera, and 1 liang red bean, add water to boil (first boil the red bean, then add carp), do not add salt, vinegar and other seasonings. Take it before breakfast or at the same time. Severe patients can take two doses a day, mild and consolidation stage can only take half dose. Clinical observation of 9 cases of portal cirrhosis with edema or ascites showed that the urine volume increased significantly, the fastest was 3 days, the slowest was 10 days, with an average of 5 days; with the increase of urine volume, edema and ascites gradually subsided. However, the diuretic effect decreased after drug withdrawal. In addition, 11 cases of chronic glomerulonephritis and edema were treated with carp, tea and vinegar, and significant diuretic and detumescence effects were obtained.
(1) Ben Cao Yan Yi: "carp," Su Wen said, "fish is hot.". Wang Shuhe said, "heat produces wind.". The reason why food is so hot is not explained by many scholars. In rihuazi, it is said that the carp is cool. If we don't take it now, we should take it from Suwen. If the wind makes the family eat fish, it will bring endless disaster. "
② Compendium: "carp is good at urination, so it can relieve swelling, jaundice, beriberi, asthma, and damp heat. As a result, it can eliminate the disease of cold air. Fire is from the cremation, it can spread cold, flat lung milk, solution of stomach and swelling evil. "
Chinese PinYin : Li Yu
carp