Sarcodon aspratus hot-pot flavoring capable of detoxifying and lowering blood pressure and production method thereof

A black tiger palm fungus, hot pot seasoning technology, applied in the fields of application, food preparation, food science, etc., to achieve the effect of complete formula, scientific formula and definite curative effect

Inactive Publication Date: 2014-05-21
HARBIN LING CHUN WEI DAO FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of drugs and health care products for detoxification and blood pressure reduction in the market, but most of the products have complex ingredients and large side effects. Some drugs may even destroy the balance of the human body. There is a threat to human health, and the hot pot condiments with detoxification and blood pressure-reducing functions have solved the practical problems such as large side effects of medicines and health care products, threatening human health, etc., and are loved by people because of their convenience and delicious taste. But existing chafing dish condiments are mostly with animal plant meat and oil, dried vegetables, spicy food additives etc. as main raw material, although delicious, because animal meat and oil contain too much heat, cause human body cholesterol and triglyceride to increase, spicy food Additives stimulate the functions of the liver, stomach and spleen of the human body. People's long-term consumption of such condiments will also endanger their health. Therefore, there is a lack of non-toxic and side effects in the market. It is pure natural, suitable for reducing blood pressure and stabilizing the human body, and is beneficial to human health. Detoxification and antihypertensive hot pot seasoning and production method thereof

Method used

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  • Sarcodon aspratus hot-pot flavoring capable of detoxifying and lowering blood pressure and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: It is suitable for people with wind-heat cough, thirsty irritability, and sore throat

[0021] The preparation of the black tiger palm fungus detoxification and antihypertensive hot pot seasoning of the present invention is made of the following component raw materials (amounts are parts by weight): 10-30 parts of black tiger palm fungus, 10-20 parts of Tianjihuang, 10-20 parts of carambola 30 parts, Eucommia 10-25 parts, Mao berry 10-30 parts, Herringbone 10-20 parts, Coix seed 10-15 parts, Astragalus 20-30 parts, Lily 10-30 parts, Clove 20-30 parts, Clove 10-30 parts of leaves, 10-30 parts of Chinese prickly ash, 10-30 parts of dried ginger, 10-30 parts of star anise, 3-8 parts of monosodium glutamate, 5-10 parts of refined salt.

Embodiment 2

[0022] Embodiment 2: suitable for people with stomatitis and unstable blood pressure

[0023] The preferred weight ratio range for preparing the antihypertensive and antihypertensive chafing dish seasoning of the present invention is: 10-25 parts of black tiger palm, 10-15 parts of Tianjihuang, 10-25 parts of carambola, 10-20 parts of Eucommia, 10-25 parts of raspberry, 10-15 parts of herringbone, 10-13 parts of coix seed, 20-25 parts of astragalus, 10-25 parts of lily, 20-25 parts of clove, 10-25 parts of bay leaf, 10-25 parts of pepper 10-25 parts of dried ginger, 10-25 parts of star anise, 3-6 parts of monosodium glutamate, 5-8 parts of refined salt.

Embodiment 3

[0024] Embodiment 3: It is suitable for the crowd with rheumatic bone pain, bruises, swelling and pain

[0025] The optimum weight ratio range for preparing the antihypertensive and antihypertensive chafing dish seasoning of the present invention is: 15 parts of black tiger palm, 12 parts of Tianjihuang, 15 parts of carambola, 18 parts of Eucommia, 18 parts of chrysanthemum berry, and 12 parts of herringbone 12 parts, 12 parts of coix seed, 22 parts of astragalus, 18 parts of lily, 22 parts of clove, 18 parts of bay leaf, 18 parts of pepper, 18 parts of dried ginger, 15 parts of star anise, 5 parts of monosodium glutamate, 6 parts of refined salt.

[0026] The above-mentioned components are prepared into the production method of the present invention's black tiger palm detoxification and pressure-reducing hot pot seasoning. The main technological process is: material selection, drying, crushing, batching, quantification, packaging, and finished products. The specific oper...

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Abstract

The invention relates to a sarcodon aspratus hot-pot flavoring capable of detoxifying and lowering blood pressure and a production method thereof. The sarcodon aspratus hot-pot flavoring is produced from the materials, namely sarcodon aspratus, hypericum japonicum, averrhoa carambola, eucommia bark, Rubus parvifolius, kummerowia striata, coix seed, astragalus root, lily, clove, spice leaf, pepper, dried ginger, aniseed, monosodium glutamate and refined salt, through the main process flows of selecting the materials, baking, crushing, proportioning, quantifying, packaging and finishing the product. The sarcodon aspratus hot-pot flavoring integrates the effects of detoxifying and blood pressure lowering, is purely natural, is free from toxic and side effects, is delicious in taste and rich in nutrition and is applicable to restaurants and households.

Description

Technical field: [0001] The invention relates to the field of food health care, in particular to a black tiger palm seasoning for detoxifying and reducing blood pressure hot pot and a production method thereof. Background technique [0002] At present, there are many kinds of drugs and health care products for detoxification and blood pressure reduction in the market, but most of the products have complex ingredients and large side effects. It solves the practical problems such as large side effects of medicines and health care products, threats to human health, etc., and is loved by people because hot pot condiments are convenient to eat and delicious. Dried vegetables and spicy food additives are the main raw materials. Although they are delicious, due to the high calorie content of animal meat and oil, the cholesterol and triglycerides in the human body increase. Spicy food additives stimulate the liver, stomach and spleen functions of the human body. Flavoring also can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/29A23L27/10A23L33/00
CPCA23L33/00A23L27/14A23V2002/00
Inventor 王琳琳
Owner HARBIN LING CHUN WEI DAO FOOD DEV
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