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Flavoring capable of eliminating cold-damp, soothing liver and warming stomach

Inactive Publication Date: 2014-02-19
ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no significant medicinal and health effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Each component is weighed according to the following weight percentages,

[0048] Salt 35kg,

[0049] MSG 15kg,

[0050] Flavored nucleotide disodium 0.5kg,

[0051] White pepper powder 0.1kg,

[0052] 13kg fine granulated white sugar,

[0053] Dehydrated fresh pork powder 5kg,

[0054] Wood fennel powder 3kg,

[0055] Puffed rice noodles 16kg,

[0056] Ginger powder 0.2kg,

[0057] Garlic powder 0.2kg,

[0058] Hydrolyzed vegetable protein powder 4kg,

[0059] Cinnamon powder 5kg,

[0060] Angelica powder 3kg.

[0061] 1) first put

[0062] White pepper powder 0.1kg,

[0063] 13kg fine granulated white sugar,

[0064] Dehydrated fresh pork powder 5kg,

[0065] Wood fennel powder 3kg,

[0066] Puffed rice noodles 16kg,

[0067] Ginger powder 0.2kg,

[0068] Garlic powder 0.2kg,

[0069] Hydrolyzed vegetable protein powder 4kg,

[0070] Cinnamon powder 5kg,

[0071] Angelica powder 3kg, mix well;

[0072] 2) Rejoin

[0073] Salt 35kg,

[0074] MSG ...

Embodiment 2

[0077] In addition to weighing

[0078] Salt 38kg,

[0079] MSG 12kg,

[0080] Dehydrated fresh beef powder 5kg all the other ingredients and steps are identical with embodiment one.

Embodiment 3

[0082] In addition to weighing

[0083] Salt 36kg,

[0084] MSG 14kg,

[0085] Dehydrated fresh chicken powder 5kg all the other ingredients and steps are identical with embodiment one.

[0086] Embodiment four, five, six

[0087] Except that salt and monosodium glutamate are used for coarse grains, all the other ingredients and steps are the same as in Embodiments 1, 2 and 3 respectively. In addition to cooking and stuffing, the seasoning prepared in this way can be used as barbecue powder. It can be added as an additive to small foods such as crispy rice and dried buns, or sprinkled on barbecue and meat skewers to increase the flavor of barbecue.

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PUM

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Abstract

The invention relates to a flavoring with favorable taste and good mouthfeel, particularly a flavoring capable of eliminating cold-damp, soothing the liver and warming the stomach. The flavoring can satisfy the demand of people for eating, and the traditional Chinese medicine components in the flavoring can perform the functions of eliminating cold-damp, soothing the liver, warming the stomach and improving the health. The technical scheme is as follows: the flavoring capable of eliminating cold-damp, soothing the liver and warming the stomach is prepared from the following components in percentage by weight: 38-40% of table salt, 18-20% of monosodium glutamate, 0.5% of disodium 5'-ribonucleotide, 0.1% of white pepper powder, 13% of fine-particle white granulated sugar, 5% of dehydrated fresh meat powder, 3% of anise powder, 16% of puffed rice flour, 0.2% of ginger powder, 0.2% of garlic powder, 4% of hydrolyzed plant protein powder, 5% of powdered cinnamon and 3% of angelica powder. On the basis of salty taste, palatable taste, spice and other basic tastes, the flavoring is capable of eliminating cold-damp, soothing the liver and warming the stomach for the users, i.e. can implement both flavor treatment and health care.

Description

technical field [0001] The invention relates to a seasoning with good taste and mouthfeel, in particular to a seasoning for removing cold and damp, soothing the liver and warming the stomach. The seasoning can not only meet people's food needs, but also has the functions of removing cold and damp, soothing the liver, warming the stomach and improving health. Background technique [0002] Seasonings are food ingredients that are added in small amounts to other foods to improve their taste. Most of the traditional seasonings have single ingredients, and they are mostly added according to the experience and taste of the cook when they are used, which is difficult to control. In order to solve this problem, especially with the continuous improvement of people's living standards, new varieties of various seasonings emerge in an endless stream, and convenience, high-grade, nutrition and compounding have become the new trend of the current seasoning development. The most common s...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L1/30A23L33/10A23L33/185
CPCA23L33/00A23L27/88A23V2002/00A23V2200/30A23V2200/32A23V2250/55
Inventor 夏文先
Owner ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE