Tangerine peel food for promoting Qi and eliminating phlegm and manufacturing method of tangerine peel food

A technology of tangerine peel and food, which is applied in the field of making tangerine peel food for regulating qi and removing phlegm, which can solve the problems of single product and inability to fully exert the health care effect, and achieve the effect of enhancing diet therapy, improving taste and health care effect

Inactive Publication Date: 2012-10-17
汕头市生奥保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The product on the market is relatively single at present, and the product that combines tangerine peel and bergamot to form the better therapeutic value is even less

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In this embodiment, the weight percentages of the formulations of the present invention are: tangerine peel: 68%; bergamot: 28%; fennel: 0.8%; clove: 0.5%; licorice: 1%; cinnamon: 1.7%.

[0028] The above formula is made in the following way:

[0029] Weigh the raw materials of tangerine peel and bergamot according to the proportion, add 3 parts of salt to 10 parts of raw materials, and preliminarily drown the raw materials for 1 to 2 months to remove the fruit oil. The time for preferentially drowning to remove the fruit oil is 2 months. And remove the marinade so that the top layer of fruit oil does not affect the mouthfeel of the present invention.

[0030] The tangerine peel and bergamot that have been pre-drenched to remove the fruit oil are removed from the marinade, and then the same is added to the salt at a ratio of 10:3 by weight and sealed for 5 months to make it fully secrete the astringent juice of fruit oil.

[0031] The above-mentioned pickled raw materi...

Embodiment 2

[0038] In this embodiment, the weight percentages of the formulations of the present invention are: tangerine peel: 69%; bergamot: 26%; fennel: 1.1%; clove: 0.8%; licorice: 0.9%; cinnamon bark: 2.2%.

[0039] The above formula is made in the following way:

[0040] Weigh the tangerine peel and bergamot raw materials in proportion, add 3 parts of salt to 10 parts of raw materials, preliminarily drown the raw materials for 1 month to remove the fruit oil, and remove the marinade so that the top layer of fruit oil does not affect the mouthfeel of the present invention .

[0041] The tangerine peel and bergamot that have been pre-flooded to remove the fruit oil are removed from the marinade, and then the same is added to the salt at a ratio of 10:3 by weight and sealed for 6 months to make it fully secrete the astringent juice of fruit oil.

[0042] The above-mentioned pickled raw materials are sterilized by steaming at 150-160° C. for 15-20 minutes.

[0043] Soak the cooked tan...

Embodiment 3

[0049] In this embodiment, the weight percentages of the formulations of the present invention are: tangerine peel: 65%; bergamot: 32%; fennel: 0.6%; clove: 0.6%; licorice: 0.7%; cinnamon bark: 1.1%.

[0050] The above formula is made in the following way:

[0051] Weigh the tangerine peel and bergamot raw materials in proportion, add 3 parts of salt to 10 parts of raw materials, preliminarily drown the raw materials for 2 months to remove the fruit oil, and remove the marinade so that the top layer of fruit oil does not affect the mouthfeel of the present invention .

[0052] The tangerine peel and bergamot that have been pre-flooded to remove the fruit oil are removed from the marinade, and then the same is added to the salt at a ratio of 10:3 by weight and sealed for 6 months to make it fully secrete the astringent juice of fruit oil.

[0053] The above-mentioned pickled raw materials are sterilized by steaming at 150-160° C. for 15-20 minutes.

[0054] The steamed tanger...

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PUM

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Abstract

The invention discloses a tangerine peel food for promoting Qi and eliminating phlegm, comprising following materials by weight: 62-70% of tangerine peel, 25-32% of fingered citron, 0.5-1.2% of fennel, 0.4-1% of clove, 0.5-1.5% of liquorice and 0.8-2.5% of cinnamon. The invention also discloses a method for manufacturing the tangerine peel food for promoting Qi and eliminating phlegm. With the adoption of the tangerine peel food, two materials: the tangerine peel and the fingered citron which contributes to promoting Qi and eliminating phlegm are adopted, so that the therapeutic effect of the food is enhanced; the components which are beneficial to body health in the tangerine peel and the fingered citron can be developed completely by processing steps of the invention, therefore, the tangerine peel food has health functions of promoting Qi, eliminating phlegm, quenching thirst, resolving food stagnancy and appetizing; the tangerine peel food has various tastes such as salty taste, sweetness, fragrance and pungency; and the taste of the tangerine peel food is improved.

Description

technical field [0001] The invention relates to a method for making health food, in particular to a method for making tangerine peel food for regulating qi and removing phlegm. Background technique [0002] Tangerine peel has the effects of regulating qi and invigorating the spleen, adjusting the middle, drying dampness, and resolving phlegm. It can be used for abdominal fullness or pain due to stagnation of spleen and stomach qi, indigestion, chest tightness and abdominal distension in damp turbidity, anorexia, loose stool, and phlegm dampness blocking the lungs. Coughing and wheezing. [0003] Bergamot has many medicinal functions such as regulating qi and resolving phlegm, relieving vomiting and reducing swelling, soothing the liver and invigorating the spleen, and harmonizing the stomach. It has obvious relieving effect on bronchitis and asthma of the elderly; it has more significant curative effect on general indigestion, chest and abdomen distension. [0004] The pro...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L1/29A23L35/00A23L33/00
Inventor 王绵生
Owner 汕头市生奥保健食品有限公司
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