A flower sauce with heat-clearing and fire-removing effects

A heat-clearing and fire-removing technology with efficacy, applied in the fields of application, food preparation, food science, etc., can solve problems such as no occurrence, and achieve the effect of smell and aroma

Inactive Publication Date: 2011-12-07
周明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many flower sauces that use a single flower as a raw material in the market, but there is n

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take 6 parts of fresh, pollution-free flowers lily, 12 daylily, 7 thistle, 7 epiphyllum, 7 lotus and 7 chrysanthemum after removing flower stalks, stamens and dried yellow petals, rinse with clean water, After soaking in the same amount of pure water as the six kinds of flowers for 2 hours, boil it on high heat, change the heat to simmer and continue cooking for 40 minutes, pour it into a blender, stir for 3 minutes, add 4 parts of natural lemon juice, continue stirring for 1 minute, and let it dry After cooling, add 10 parts of honey and stir for 1 minute, sterilize, put in cans, and seal.

Embodiment 2

[0017] Take 10 parts of fresh, non-polluting flowers lilies, 15 lilies, 9 thistles, 12 epiphyllums, 9 lotuses and 10 chrysanthemums, remove flower stalks, stamens and dried yellow petals, and rinse them with clean water. After soaking in the same amount of pure water as the six kinds of flowers for 3 hours, boil it on high heat, change the heat to simmer and continue cooking for 40 minutes, pour it into a blender, stir for 5 minutes, add 6 parts of natural lemon juice, continue stirring for 2 minutes, and let it dry After cooling, add 15 parts of honey and stir for 1 minute, sterilize, put in cans, and seal.

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PUM

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Abstract

The invention discloses a flower sauce with heat-clearing and fire-removing effects, which is characterized in that it is made from edible flowers with medicinal value as main raw materials, and honey and natural lemon juice. This product fully combines the medicinal and edible values ​​of lilies, daylilies, thistles, epiphyllum, lotus and chrysanthemums, together with honey and natural lemon juice, to produce a delicious flower sauce with complete color, fragrance and taste. This product uses pure natural ingredients, does not contain additives, and retains the original nutrients of flowers. Long-term consumption can clear away heat and fire, soften liver qi, and calm the mind.

Description

technical field [0001] The invention relates to the technical field of food, in particular to flower sauce with the functions of clearing away heat and eliminating internal heat. Background technique [0002] There are many kinds of edible flowers and they are rich in content. Some countries in Europe and the United States have raised a flower-eating craze, thinking that flower-eating is the latest dietary and nutritional combination for modern people. my country has a long history of eating flowers and there are many ways, such as Sophora japonica cake, chrysanthemum cake, day lily, five-flowered vegetable, five-flowered tea, plum porridge, Osmanthus sour soup and more than a hundred kinds of flowers feast. Using flowers as food, not only for fitness but also for beauty. According to expert research and determination, flower food contains more than ten kinds of trace elements such as amino acids, iron, zinc, iodine, selenium, 14 kinds of vitamins, more than 80 kinds of act...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 周明
Owner 周明
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