Compound condiment having liver-protecting and liver-caring functions and preparation method thereof

A compound seasoning and liver-protecting technology, which is applied in food preparation, functions of food ingredients, food ingredients, etc., can solve the problems of single function and inability to combine health care and health effects, and achieve the effect of reducing liver damage

Active Publication Date: 2015-02-04
ANHUI MEIJI FLAVORING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the function of existing condiment is more single, can not have health care effect concurrently when seasoning

Method used

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  • Compound condiment having liver-protecting and liver-caring functions and preparation method thereof
  • Compound condiment having liver-protecting and liver-caring functions and preparation method thereof
  • Compound condiment having liver-protecting and liver-caring functions and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh 10 grams of black rice, 8 grams of oats, 4 grams of shiitake mushrooms, 5 grams of kelp, 3 grams of seaweed, 1 gram of bitter gourd, 3 grams of astragalus, 3 grams of schisandra, 3 grams of weeping grass, 5 grams of perilla honey, salt 8 grams, 30 grams of monosodium glutamate.

[0017] a. Chop oats, bitter gourd, and shiitake mushrooms, mix them, add water to soak for 2 hours, then boil on low heat for 2 hours, filter and concentrate, and then dry into powder;

[0018] b. Grind astragalus, schisandra, weeping grass, and black rice into powder, then steam the ground astragalus, schisandra, weeping grass, black rice, kelp, and seaweed, and then filter and concentrate with oats, bitter melon, and shiitake mushrooms The dried powder is mixed into a paste;

[0019] c. Then add low-sodium salt, monosodium glutamate and appropriate amount of water to the paste and mix thoroughly, then add perilla honey to the paste mixture for granulation, and then transport it to the ...

Embodiment 2

[0021] Weigh 13 grams of black rice, 10 grams of oats, 6 grams of shiitake mushrooms, 8 grams of kelp, 5 grams of seaweed, 3 grams of bitter gourd, 5 grams of astragalus, 5 grams of schisandra, 5 grams of weeping grass, 8 grams of perilla honey, salt 10 grams, 40 grams of monosodium glutamate.

[0022] a. Chop oats, bitter gourd, and shiitake mushrooms, mix them, add water to soak for 2 hours, then boil on low heat for 2 hours, filter and concentrate, and then dry into powder;

[0023] b. Grind astragalus, schisandra, weeping grass, and black rice into powder, then steam the ground astragalus, schisandra, weeping grass, black rice, kelp, and seaweed, and then filter and concentrate with oats, bitter melon, and shiitake mushrooms The dried powder is mixed into a paste;

[0024] c. Then add low-sodium salt, monosodium glutamate and appropriate amount of water to the paste and mix thoroughly, then add perilla honey to the paste mixture for granulation, and then transport it to t...

Embodiment 3

[0026] Weigh 15 grams of black rice, 12 grams of oats, 8 grams of shiitake mushrooms, 10 grams of seaweed, 7 grams of seaweed, 5 grams of bitter gourd, 8 grams of astragalus, 8 grams of schisandra, 8 grams of weeping grass, 10 grams of perilla honey, salt 12 grams, 50 grams of monosodium glutamate.

[0027] a. Chop oats, bitter gourd, and shiitake mushrooms, mix them, add water to soak for 2 hours, then boil on low heat for 2 hours, filter and concentrate, and then dry into powder;

[0028] b. Grind astragalus, schisandra, weeping grass, and black rice into powder, then steam the ground astragalus, schisandra, weeping grass, black rice, kelp, and seaweed, and then filter and concentrate with oats, bitter melon, and shiitake mushrooms The dried powder is mixed into a paste;

[0029] c. Then add low-sodium salt, monosodium glutamate and appropriate amount of water to the paste and mix thoroughly, then add perilla honey to the paste mixture for granulation, and then transport it...

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PUM

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Abstract

The invention discloses a compound condiment having liver-protecting and liver-caring functions and a preparation method thereof, and relates to the technical field of compound condiments. The compound condiment is prepared by crushing, mixing, granulating and drying the following raw materials according to a proportion: black rice, oat, shitake mushroom, sea-tangle, laver, balsam pear, radix astragali, schisandra chinensis, sedum sarmentosum, perilla honey, salt, and monosodium glutamate. The compound condiment adopts liver-protecting liver-caring natural food materials and authentic traditional Chinese medicines, is eaten through three meals a day, has no harm to human bodies, can play roles in protecting and caring liver, and reduces liver damage caused by improper diet.

Description

technical field [0001] The invention relates to the technical field of compound condiments, in particular to a compound condiment with liver-protecting functions and a preparation method thereof. Background technique [0002] Seasoning, also known as seasoning, refers to a food ingredient that is used to add a small amount to other foods to improve the taste. They are made of different spices and raw materials in accordance with different ratios to obtain ever-changing tastes, thus winning the favor of the public. But the function of existing condiment is relatively single, can not have health care effect concurrently when seasoning. [0003] In daily life, many people drink alcohol, and many people take drugs for a long time. Excessive drinking and taking drugs have a great impact on liver function and can cause some diseases on the liver. In addition to paying attention to eating habits, you also need to have the habit of protecting the liver. Using three meals a day to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/221A23L1/29A23L27/20A23L27/10A23L33/00
CPCA23L27/00A23L33/40A23V2002/00A23V2200/30A23V2200/16
Inventor 王启标
Owner ANHUI MEIJI FLAVORING FOOD
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