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Nourishing ingredient

A technology of nutritional ingredients and raw materials, applied in the fields of application, food preparation, food science, etc., can solve the problems of disease prevention, fitness and health care functions, and achieve the goal of protecting the cardiovascular system, regulating the central nervous system, and strengthening intestinal motility Effect

Inactive Publication Date: 2009-05-27
李焕中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problem that the existing plant mixed seasoning does not have the functions of disease prevention, body building and health care, the present invention provides a nutritional ingredient capable of protecting the cardiovascular system, regulating blood sugar, promoting fat decomposition and improving human immunity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 2 grams of fennel, 1 gram of nutmeg, 3 grams of Angelica dahurica, 3 grams of woody fragrance, 5 grams of licorice, 4 grams of peppercorns, 5 grams of cinnamon, 3 grams of hawthorn, 4 grams of star anise, 3 grams of fragrant leaves, 2 grams of branches, and 7 grams of green bark. gram, 6 grams of kaempferia, 1 gram of ginger, 3 grams of orange peel, 2 grams of amomum, 1.5 grams of magnolia, 4.5 grams of Huoxiang, and 4.5 grams of ginger, mixed and ground into powder. It can be directly used as a finished seasoning powder for cooking dishes and making fillings. The processing method of the present invention can also be used to make the above raw materials and proportioning into seasoning slurry, seasoning liquid and seasoning essence.

Embodiment 2

[0026] Take 3 grams of fennel, 4 grams of nutmeg, 5 grams of Angelica dahurica, 3 grams of woody fragrance, 6 grams of licorice, 5 grams of pepper, 6 grams of cinnamon, 5 grams of hawthorn, 6 grams of star anise, 3 grams of fragrant leaves, 4 grams of branches, and 8 grams of green bark. 7 grams of kaempferen, 3 grams of ginger, 4 grams of orange peel, 3 grams of amomum, 2 grams of magnolia, 5 grams of Huoxiang and 5.5 grams of algal ginger. It can be directly used as a finished seasoning powder for cooking dishes and making fillings. The processing method of the present invention can also be used to make the above raw materials and proportioning into seasoning slurry, seasoning liquid and seasoning essence.

Embodiment 3

[0028] Take 7 grams of fennel, 9 grams of nutmeg, 8 grams of Angelica dahurica, 8 grams of woody fragrance, 8 grams of licorice, 9 grams of peppercorns, 8 grams of cinnamon, 5 grams of hawthorn, 7 grams of star anise, 6 grams of fragrant leaves, 5 grams of branches, and 8 grams of green bark. gram, 9 grams of kaempferum, 6 grams of ginger, 5 grams of orange peel, 4 grams of amomum, 3 grams of magnolia, 5.5 grams of Huoxiang and 5.5 grams of ginger, mixed and ground into powder. It can be directly used as a finished seasoning powder for cooking dishes and making fillings. The processing method of the present invention can also be used to make the above raw materials and proportioning into seasoning slurry, seasoning liquid and seasoning essence.

[0029] The formula of raw material of the present invention:

[0030] Fennel: warm in nature and pungent in taste, it has the effects of dispelling cold, invigorating the spleen and relieving pain.

[0031] Nutmeg: pungent and warm ...

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PUM

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Abstract

The invention relates to a nutritious ingredient which consists of fennels, nutmegs, angelica dahurica, elecampane, liquorice, wide peppers, chinese cinnamon, hawthorn, star anise, spiceleaf, gardenia, green tangerine orange peels, galanga resurrectionlily rhizome, gingers, orange peels, Amomum villosum, flower bud of lily magnolia, galangal, etc. The nutritious ingredient has the important characteristic that the ingredient contains natural nutritious green environmental-protection plants as raw materials, and each raw material performs nutritional and health-protection functions by a scientific matching method. A proper amount of ingredients can be added to a dish which is cooked according to the quantity of the dish and the difference of taste, thereby increasing the appetites of eaters. A person can fully taste and absorb nutrients in the dish after eating the delicious dish cooked with the ingredient, thereby achieving the purposes of achieving physical fitness, preventing diseases, improving the health, strengthening the body, whitening skin, increasing appetites and prolonging life.

Description

technical field [0001] The invention relates to a functional seasoning, in particular to a nutritional ingredient which uses pure natural green plants as raw materials and has the functions of disease prevention, fitness and health care. Background technique [0002] Cooking is an integral part of the excellent cultural heritage of the Chinese nation. With its unique fragrance and splendor, it enriches the people's food and cultural life and enjoys a high reputation in the world. At present, there are many kinds of seasonings in the seasoning market in my country, such as five-spice powder, thirteen spices, pepper noodles, soup pot seasoning, etc. Among the existing seasonings for people to eat, most of them are only suitable for daily food and drink, with low nutritional value, and less seasonings that really have health care effects. These seasonings often increase the content of chili and salt, and simply pursue a spicy and pungent taste. When eating it daily, it often ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/29A23L27/00A23L33/00
Inventor 李焕中
Owner 李焕中
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