Fish-fragrant agaric beverage and preparation method thereof

A kind of fragrant fungus and beverage technology, which is applied in the directions of food preparation, food ingredients containing natural extracts, functions of food ingredients, etc. Looping, flavorful, delicious effects

Inactive Publication Date: 2014-04-16
WUHU JIACHENG ELECTRONICS TECH
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few types of beverages related to fungus sold in the market, and most of them do not have health care functions, which can no longer meet the growing needs of consumers.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A fish-flavored fungus drink is characterized in that it is made from the following raw materials in parts by weight (kg):

[0018] Fungus 60, black herb leaves 1.2, dog ridge 2.4, horsetail 2, lychee shells 1.5, pumpkin leaves 2.7, ginseng reed 1.8, plum leaves 1.8, grape seed oil 4, pagoda japonica 55, bamboo salt 3, lemon 3, mustard greens 5. Pig large intestine 14, grass carp meat 17, yeast 0.6, nutrition and health care solution 8;

[0019] The nutritional additive is made of the following raw materials in parts by weight (kg): 0.8 bamboo head grass, 1.2 banyan whiskers, 1.4 rehmannia glutinosa leaves, 0.9 Gorgon fruit, 1.3 Jiaogulan, 20 cabbage juice, 5 dragon fruit, 1.5 honey, and 0.1 barley oil;

[0020] The preparation method is as follows: (1) mix bamboo head grass, banyan beard, rehmannia glutinosa leaves, Gorgon fruit and Gynostemma pentaphyllum, seal and soak in cabbage juice for 7-8 hours, filter to remove slag, and collect the filtrate;

[0021]...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses fish-fragrant agaric beverage and a preparation method thereof. The fish-fragrant agaric beverage is prepared from the following raw materials in parts by weight: 60-65 parts of agaric, 1-1.2 parts of lindera aggregate leaves, 2.2-2.4 parts of rhizoma cibotii, 1.8-2 parts of horsetail, 1.3-1.5 parts of lychee exocarp, 2.4-2.7 parts of pumpkin leaves, 1.8-2 parts of ginseng rhizome, 1.6-1.8 parts of holly root leaves, 4-5 parts of grape seed oil, 50-55 parts of sophora flower buds, 2-3 parts of bamboo salt, 3-4 parts of lemons, 4-5 parts of leaf mustard, 12-14 parts of pork intestines, 15-17 parts of grass carp meat, 0.5-0.6 part of yeast and 7-8 parts of nutritional health-protection liquid. The fish-fragrant agaric beverage tastes delicious and has unique flavor; the added grass carp meat enables the fish-fragrant agaric beverage to taste delicious and contains rich unsaturated fatty acid and selenium elements, so that the fish-fragrant agaric beverage is favorable for blood circulation and can resist aging and cancers; moreover, the grape seed oil contains linoleic acid and proanthocyanidin, so that free radicals can be resisted; meanwhile, the fish-fragrant agaric beverage also contains various traditional Chinese herbal components, so that the effects of warming the middle qi, regulating qi, removing nebula, dispelling rheumatism and clearing heat can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a fish-flavored fungus drink and a preparation method thereof. Background technique [0002] Fungus is a kind of fungus, which is delicious and nutritious, rich in protein, fat, polysaccharide, vitamins and trace elements. There are few varieties of beverage tastes related to fungus sold in the market, and most of them do not have health care functions, which can not meet the growing needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a fish-flavored fungus drink and a preparation method thereof. The present invention has the characteristics of unique flavor and rich nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A fish-flavored fungus drink is characterized in that it is made from the following raw materials in parts by weight: [0006] Fungus 60-65, black medicine leaf 1-...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L1/29A23L33/00
CPCA23L2/382A23L2/52A23L33/00A23L33/105A23V2002/00A23V2200/326A23V2200/30A23V2250/21
Inventor 朱剑秋
Owner WUHU JIACHENG ELECTRONICS TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap