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Health-care flavoring

A condiment and health care technology, which is applied in the field of food condiments, can solve the problems of single function and inability to combine health care and health effects, and achieve the effect of simple production process

Inactive Publication Date: 2012-06-27
王爽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the function of existing condiment is more single, can not have health care effect concurrently when seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: a kind of health condiment, it is characterized in that: schisandra 10%; Aniseed 8%; Nutmeg 2%; Bay leaf 3%; Anise 2%; Polygonum multiflorum 2%; Lily 5%; Ginger powder 5%; Salt 3%; Perilla 2%; Peppermint 3%; Pueraria 1%; preparation.

Embodiment 2

[0012] Embodiment 2: a kind of health condiment, it is characterized in that: schisandra 15%; Aniseed 5%; Nutmeg 5%; Geranium 1%; Anise 3%; Polygonum multiflorum 4%; Lily 3%; Ginger powder 8%; Salt 1%; Perilla 5.5%; Peppermint 1%; Pueraria 3%; preparation.

Embodiment 3

[0013] Embodiment 3: a kind of health condiment, it is characterized in that: schisandra 12%; Aniseed 6%; Nutmeg 3%; Bay leaf 1%-3%; Fennel 2.5%; Fragrance 4%; Polygonum multiflorum 3%; Lily 3.5%; Ginger powder 6%; Salt 2%; Perilla 4%; Mint 2%; Formulated according to weight percentage.

[0014] Concrete component analysis of the present invention: the present invention is selecting conventional seasoning raw materials such as aniseed, nutmeg, bay leaf, fennel, cinnamon, ginger powder, salt while also adding traditional Chinese medicine components with certain health care effects such as schisandra chinensis and fancier. Rosemary, fleece-flower root, lily, perilla, mint, kudzu root, tangerine peel, wolfberry, such as nourishing blood and Qi (Schisandra, Polygonum multiflorum, Lycium barbarum), tonifying deficiency (lily), resolving exterior (mint, kudzu root, perilla).

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PUM

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Abstract

A health-care flavoring is characterized by comprising the following components of: by weight, 10-15% of Chinese magnoliavine, 5-8% of aniseed, 2-5% of netmeg, 1-3% of Lindera communis Hemsl, 2-3% of fennel, 1-5% of Chinese cassia tree, 5-8% of cod-liver oil, 3-5% of rosemary, 2-4% of fleece-flower root, 3-5% of lily, 5-8% of ginger powder, 1-3% of salt, 2-5.5% of perilla, 1-3% of mint, 1-3% of root of kudzu vine, 3-5% of dried orange peel, 5-8% of matrimony vine, and the balance being chickens' extract. The components are prepared according to weight percentage. The production technology of the health-care flavoring is simple. A plurality of Chinese herbal medicines which have effects of invigorating energy, nourishing blood and strengthening body are selected as the components and are added into the flavoring. Therefore, the product has a health-care effect during the cooking process and is a novel flavoring worth of popularization.

Description

technical field [0001] The invention relates to the field of food condiments, in particular to a health-care condiment with rich nutrition and health-care effects. Background technique [0002] Seasoning, also known as seasoning, refers to a food ingredient that is used to add a small amount to other foods to improve the taste. Some seasonings can also be used as staple food in other situations. They are made of different spices and raw materials according to different ratios to obtain ever-changing tastes, thus winning the favor of the public. [0003] But the function of existing condiment is relatively single, can not have health care effect concurrently when seasoning. [0004] The purpose of the invention is to prepare a novel condiment with health-care effects, which is nutritious and suitable for all ages and is suitable for long-term use. Contents of the invention [0005] In view of the defects in the prior art, the purpose of the present invention is to provide...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
Inventor 崔旭
Owner 王爽
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