Health-care meat stewing seasoning

Abstract

The invention discloses a health-care meat stewing seasoning. The seasoning comprises raw materials in parts by weight as follows: 0.5-1.4 parts of bidentate achyranthes root powder, 1.2-2.3 parts of indigo naturalis powder, 2.5-3.3 parts of receptaculum nelumbinis powder, 1.5-2.6 parts of tetrapanax papyriferus powder, 1.5-3 parts of pepper, 2.5-4 parts of amomum tsao-ko, 2.5-3.7 parts of calcium lactate, 2.5-2.8 parts of chrysanthemum leaves and 1.2-2.6 parts of anise. The seasoning is high in flavor penetrability, pure in taste and capable of realizing bulking and deboning of processed meat and effectively improving the meat fragrance, the time consumed in meat stewing is short, quality guarantee periods of the soup stock and products are long, and the meat can be kept fresh in hot weather in summer; in addition, bidentate achyranthes roots, indigo naturalis, receptaculum nelumbinis and tetrapanax papyriferus are added, so that the stewing time is shortened, swelling is relieved, diuresis is induced, blood circulation is promoted, blood is cooled, and the effect of medicine and food homology is realized.

Description

technical field [0001] The invention relates to a health-preserving stewed meat material, which belongs to the field of food. Background technique [0002] At present, most of the seasonings in the market are single-flavored dry seasoning raw materials. Because it is difficult for people to grasp the type and quantity of materials when using them, it is a waste of seasonings and tastes, and the expected effect cannot be achieved, which makes people feel inconvenient. There is also someone who assembles the seasonings and sells them in bags, but these seasonings have poor penetrating power of taste, light taste and long stewing time. And existing stewing material does not have the effect of health preservation, and the traditional Chinese medical science advocates that medicine and food are of the same origin, so need a kind of stew material that can preserve health now to improve the health of the eater. Contents of the invention [0003] Aiming at the deficiencies in th...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the seasonings in the market are single-flavored dry seasoning raw materials. Because it is difficult for people to grasp the type and quantity of materials when using them, it is a waste of seasonings and tastes, and the expected effect cannot be achieved, which makes people feel inconvenient. There are also people who assemble the seasonings and sell them in bags, but these seasonings have poor penetrating power and light taste, and the stewing time is long.

Moreover, the existing stew does not have the effect of health preservation. Chinese medicine advocates the same origin of medicine and food, so now a kind of stew material that can preserve health is needed to improve the health of the eater