Seasoning capable of reducing blood lipid

A condiment and blood lipid-lowering technology, which is applied in the fields of application, food preparation, food ingredients, etc., can solve the problem that condiments do not have the function of reducing blood fat, and achieve the effects of changing taste, treating and preventing hyperlipidemia, and improving freshness

Active Publication Date: 2014-02-26
ANHUI QIANGWANG FLAVORING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the existing condiments do not have the function of lowering blood fat, the present invention provides a condiment with the effect of lowering blood fat, which solves the above problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A condiment with hypolipidemic effect, composed by weight: 16 parts of chicken powder, 8 parts of sodium chloride, 11 parts of potassium glutamate, 1 part of chili powder, 7 parts of sodium glutamate, 4 parts of cassia seeds, 3 parts of Shouwu, 4 parts of Alisma, 3 parts of shiitake mushrooms, 6 parts of red dates, 2 parts of Zanthoxylum bungeanum, 7 parts of cucumber, 8 parts of hawthorn, 12 parts of carrot, 1 part of ginger powder, 1 part of green onion powder, 6 parts of celery;

[0018] The chili powder, shiitake mushrooms, red dates, Chinese prickly ash, cucumber, hawthorn, carrot, ginger powder, green onion powder and celery are all powdery dry materials.

[0019] A preparation method of seasoning with hypolipidemic effect, comprising the following steps:

[0020] Step 1: Dry peppers, shiitake mushrooms, red dates, Chinese prickly ash, cassia seeds, Radix Polygoni Multiflori, Alisma, and green onions separately, and then use a crusher to crush them into 90-mesh fi...

Embodiment 2

[0025] A condiment with hypolipidemic effect, composed by weight: 15 parts of chicken powder, 12 parts of sodium chloride, 10 parts of potassium glutamate, 3 parts of chili powder, 8 parts of sodium glutamate, 5 parts of cassia seeds, 3 parts of Shouwu, 4 parts of Alisma, 2 parts of shiitake mushrooms, 3 parts of red dates, 1 part of Zanthoxylum bungeanum, 6 parts of cucumber, 8 parts of hawthorn, 10 parts of carrot, 2 parts of ginger powder, 1 part of green onion powder, and 7 parts of celery;

[0026] The chili powder, shiitake mushrooms, red dates, Chinese prickly ash, cucumber, hawthorn, carrot, ginger powder, green onion powder and celery are all powdery dry materials.

[0027] A preparation method of seasoning with hypolipidemic effect, comprising the following steps:

[0028] Step 1: Dry peppers, shiitake mushrooms, red dates, Chinese prickly ash, cassia seeds, Radix Polygoni Multiflori, Alisma, and green onions separately, and then use a crusher to crush them into 110-...

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PUM

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Abstract

The invention belongs to the field of food, and specifically relates to a seasoning capable of reducing blood lipid. The seasoning comprises following ingredients, by weight, chicken meal, sodium chloride, potassium glutamate, chilli powder, sodium glutamate, shiitake, red date, pepper, cucumber, haw, carrot, ginger powder, green Chinese onion powder, and celery. Ingredients capable of reducing blood lipid, such as semen cassia, radix polygoni multiflori, rhizoma alismatis, shiitake, red date, carrot and cucumber are added into the seasoning, so that taste of the seasoning is changed, freshness of the seasoning is improved, and treatment and prevention on hyperlipidemia are realized with dinning.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a condiment with the effect of lowering blood fat. Background technique [0002] Hyperlipidemia refers to high blood lipid levels, which can directly cause some diseases that seriously endanger human health, such as atherosclerosis, coronary heart disease, pancreatitis, etc., which greatly threaten people's health. With the improvement of blood levels, the incidence of hyperlipidemia has a tendency to increase year by year. Studies have shown that hyperlipidemia is no longer the patent of the elderly. Now more and more young people have found hyperlipidemia in physical examinations, and the proportion can be estimated to reach More than 20%, maybe even higher, which is not only related to genetic factors, but also closely related to people's diet and living habits. People often do not pay attention to the prevention of hyperlipidemia before the onset, and the treatment and preven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/226A23L1/30A23L33/10
CPCA23L27/00A23L27/10A23L33/105A23V2002/00A23V2200/3262A23V2300/38
Inventor 张强
Owner ANHUI QIANGWANG FLAVORING FOOD
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