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Iron rod yam aromatic condiment seasoning

A technology of spice seasoning and iron stick yam, which is applied in the field of iron stick yam spice seasoning, can solve the problems of not having health care effect and not having health care effect, so as to be beneficial to human health, eliminate fishy feeling, and be easy to digest absorption effect

Active Publication Date: 2008-07-09
邱新航
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the current condiments are seasoning and do not have a health care effect. When using these condiments to make meat products, although they play a role in mediating the mouthfeel, it is easy for people with a bad digestive system to suffer from health problems after eating meat. Indigestion, food accumulation, strong cold and other phenomena, these condiments have no health care effect, and their taste is also a traditional taste, and the iron stick yam contains a unique amylase, which is conducive to the absorption of starch after people eat meat. Not easy to cause obesity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: the present invention is prepared by the following raw materials in grams by weight: 10 grams of chicken broth powder, 10 grams of bone broth powder, 5 grams of iron bar yam saponin powder, 3 grams of Chinese prickly ash powder, 3 grams of star anise powder, 10 grams of beef powder gram, pepper 5 grams.

[0012] The beef powder refers to a powder made from beef after aging, dehydration, drying and crushing. Described chicken broth powder refers to the powder made by mixing 2000 grams of chicken racks with 10 jin of water, boiling for 60 minutes, dehydrating by infrared, and grinding into powder. The bone broth powder refers to the powder obtained by mixing 2000 grams of bones with 10 jin of water, boiling for 60 minutes, dehydrating by infrared, and grinding into powder. The said iron stick yam saponin powder refers to the powder made from the iron stick yam after washing, crushing, pulping, extraction, separation and infrared drying.

Embodiment 2

[0013] Embodiment 2: the present invention is prepared from the following raw materials by weight in grams: 50 grams of chicken broth powder, 30 grams of bone broth powder, 10 grams of iron bar yam saponin powder, 5 grams of Chinese prickly ash powder, 5 grams of star anise powder, 20 grams of beef powder grams, 10 grams of pepper.

[0014] The beef powder refers to a powder made from beef after aging, dehydration, drying and crushing. Described chicken broth powder refers to the powder made by mixing 2000 grams of chicken racks with 10 jin of water, boiling for 60 minutes, dehydrating by infrared, and grinding into powder. The bone broth powder refers to the powder obtained by mixing 2000 grams of bones with 10 jin of water, boiling for 60 minutes, dehydrating by infrared, and grinding into powder. The said iron stick yam saponin powder refers to the powder made from the iron stick yam after washing, crushing, pulping, extraction, separation and infrared drying.

Embodiment 3

[0015] Embodiment 3: The present invention is prepared from the following raw materials in grams by weight: prepared from the following raw materials in parts by weight: 30 grams of chicken broth powder, 20 grams of bone broth powder, 10 grams of iron stick yam saponin powder, Chinese prickly ash 5 grams of star anise powder, 5 grams of star anise powder, 10 grams of beef powder, and 10 grams of pepper powder.

[0016] The beef powder refers to a powder made from beef after aging, dehydration, drying and crushing. Described chicken broth powder refers to the powder made by mixing 2000 grams of chicken racks with 10 jin of water, boiling for 60 minutes, dehydrating by infrared, and grinding into powder. The bone broth powder refers to the powder obtained by mixing 2000 grams of bones with 10 jin of water, boiling for 60 minutes, dehydrating by infrared, and grinding into powder. The said iron stick yam saponin powder refers to the powder made from the iron stick yam after wash...

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PUM

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Abstract

The invention relates to the Tiegun yam spices made from Tiegun yams which are the main raw materials. The spices comprise the raw materials of the following weight portions: 10 to 50 portions of chicken soup powder, 10 to 30 portions of bone soup powder, 5 to 10 portions of Tiegun yam saponin powder, 3 to 5 portions of Chinese prickly ash powder, 3 to 5 portions of aniseed powder, 10 to 20 portions of beef powder and 5 to 10 portions of pepper powder. The spices have the advantages of ease digestion, tasty flavor, specialty in color, smell and appearance.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, and in particular relates to an iron stick yam spice seasoning made from iron stick yam as a main raw material. Background technique [0002] The "Four Huai Yam" is the abbreviation of Huai Yam, Huai Di Huang, Huai Achyranthes bidentata, and Huai Chrysanthemum. It is a special product in Jiaozuo, Henan Province, and a product with a national origin protection. Tiegun Yam is the best Huai Yam, and has dual-use value for medicine and food. It can allay hunger and cure diseases, which has been recorded in the annals of history. According to the test and analysis results of the Chinese Academy of Sciences, the iron stick yam is rich in 16% starch, mucus glycoprotein, choline, vitamin C, mannan; it also contains 18 kinds of amino acids such as glutamic acid, tyrosine, alanine and so on. Iron, calcium, zinc, phosphorus, manganese, cobalt, copper and more than ten kinds of trace elements. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L27/00A23L27/10
Inventor 邱新航
Owner 邱新航
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