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Seasoning sauce taking chrysanthemum as main raw material

A technology of seasoning sauce and real inulin, applied in the field of seasoning sauce, can solve the problems of neglect of the effect of real chrysanthemum, no serious analysis and research on the edible method of real chrysanthemum, etc.

Inactive Publication Date: 2013-06-26
栾清杨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, at present, the role of true chrysanthemum in the field of traditional Chinese medicine has been largely ignored, so that people have never seriously analyzed and studied the edible method of true chrysanthemum.
The existing edible seasoning sauce is based on soybean milk or noodle sauce, and after making the sauce, it is made with chili, minced garlic, minced meat and other materials to make the seasoning sauce; no use of chrysanthemum as the main raw material is found in the search. Sauce's literature reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Pick chrysanthemums with flower buds (the best containing pollen) and steam them on a cage for 5 minutes, then pour them on a plate and let them dry for 3 hours;

[0021] (2) Turn it over with your hands, feel it without sticking to your hands, and the flowers will shrink a little;

[0022] (3) Pour a little sesame oil, wipe the pot evenly and then pour the chrysanthemums. The fire should be low, and slowly stir-fry with the back of your hand. It will be fine when there is no moisture. Let it dry for a while, and then stir-fry if it is not dry. patience;

[0023] (4) Pick out the chrysanthemums that have been fried, and the fried chrysanthemums cannot be used;

[0024] (5) Take real chrysanthemum and edible sauce according to the ratio of 10% real inulin powder and 90% edible sauce, crush the real chrysanthemum into 120 mesh fine powder, add it to the edible sauce in proportion, and stir to mix evenly.

Embodiment 2

[0026] (1) Pick chrysanthemums with flower buds (the best containing pollen) and steam them on a cage for 5 minutes, then pour them on a plate and let them dry for 4 hours;

[0027] (2) Turn it over with your hands, feel it without sticking to your hands, and the flowers will shrink a little;

[0028] (3) Pour a little sesame oil, wipe the pot evenly and then pour the chrysanthemums. The fire should be low, and slowly stir-fry with the back of your hand. It will be fine when there is no moisture. Let it dry for a while, and then stir-fry if it is not dry. patience;

[0029] (4) Pick out the chrysanthemums that have been fried, and the fried chrysanthemums cannot be used;

[0030] (5) Take real chrysanthemum and edible sauce according to the ratio of 30% real inulin powder and 70% edible sauce, crush the real chrysanthemum into 120 mesh fine powder, add it to the edible sauce in proportion, and stir to mix evenly.

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PUM

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Abstract

The invention provides a seasoning sauce taking chrysanthemum as a main raw material. The seasoning sauce is prepared by grinding the chrysanthemum as the main raw material into 20-80-mesh fine powder after sterilizing and drying, adding an edible sauce in a proportion directly or after stir-frying, stirring and mixing evenly. Foods such as chili, peanuts, black beans and minced meat also can be added into the seasoning sauce to prepare seasoning sauces with different flavors. As the chrysanthemum contains various nutritional ingredients, trace elements, vitamins, proteins and more than twenty free amino acids which are needed by the human body, the seasoning sauce can enhance the immune function of the human body and improve the SOD activity. By being subjected to compatibility with the edible sauce to prepare the seasoning sauces, the seasoning sauce can be easily absorbed by the human body, is convenient to use and store, and simultaneously can enable people to obtain the multiple nutritional ingredients in diet.

Description

technical field [0001] The invention relates to a seasoning sauce with real chrysanthemum as the main raw material, belonging to the technical field of seasoning sauces. Background technique [0002] Before the realization of the present invention, chrysanthemum had a history of more than 2,000 years as a traditional Chinese medicinal material commonly used in my country, and it is also an important commodity in the domestic and foreign medicinal material market now. Due to its safety, it can be used as a food additive and also as a medicine. [0003] True chrysanthemum is a kind of white chrysanthemum in chrysanthemums, and the content of amino acid types, trace elements, vitamins and other active substances contained in it is better than other chrysanthemums. According to analysis, true chrysanthemum contains 18 kinds of amino acids such as leucine, glycine, aspartic acid, glutamic acid and lysine, among which the content of aspartic acid is 274.14mg / l00g, and the content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 魏强赵志雄
Owner 栾清杨